Foodie Joy: My Knoshbox Review

I love trying new foods and I especially love trying local foods. Meaning, I'd rather buy chocolate from the local chocolate shop instead of Walgreens. Unless you live in a small town, it isn't always easy to find those local artisans. And, there's a whole world out there, so who wants to miss out on local vendors that could be just one city over. Luckily, that's where knoshbox comes in. They do the foot work for you and identify small, local artisans across the country and package them in a pretty little present that's delivered to your door.

The idea of a subscription box fascinates me. I tried Birchbox and it bored me though. There's only so many perfume samples and ponytail holders this girl needs. But I do need and never tire of food. Although I've been on a huge health kick, this box happened to deliver while I was taking a small break around Valentine's Day. Perfect timing.

In my knoshbox: California Harvest Sun-Dried Tomatoes from Sonoma, California; Great Bean chocolate from Austin, Texas; Clarine's Florentines chocolate and almond cookie from Berkeley, California; Two Cousins lemon pepper biscotti from Connecticut; and Sfoglini pasta from Brooklyn, New York. 

I was saving this box to take to my parents house, so it literally sat on my counter staring at me for over a week. The Monday before I was supposed to head to visit my parents I got the call that my dad was very sick and in the hospital. I ate the cookie and chocolate on my four-hour drive. I was stressed and needed chocolate. And, it was incredible. The cookie was creamy and crunchy. I wanted a box more. The chocolate was different flavors for me, but really good! I am DYING to try their salt and almonds bar since I'm obsessed with salt and chocolate anything.

After my dad started getting better, he started getting back to his snarky self. After a week, he was so tired of being in the hospital and eating hospital food, I don't think I've seen anyone happier when I showed up one morning with a coffee and package of the biscotti. They were a perfect treat. The package came with quite a few so we had plenty left over. They were perfectly crisp, but not too hard. And the flavor was balanced.

Between all of the stress with my dad, I didn't have time to eat the pasta and sun-dried tomatoes before resuming my no carb thing. I'm saving them for Easter to use together in this recipe. I'm excited about the thought of using them together. 

Unfortunately I missed the cut off for ordering the breakfast box for March, which is a bummer because the maple syrup looked too amazing. I was just too preoccupied during the end of February with my dad. But, I'll definitely pick up ordering from knoshbox again in April! Feel confident in ordering from knoshbox, they give an amazing array of products and plenty for you and for you to share.

Recipe: Tortilla-less Soup

As the summer progresses, so has my low-cal creativity and cooking skills! Recently I whipped up a soup, with inspiration from one of my favorites, tortilla soup, I thought I would share. This is low calorie and very filling. Of course, you could add tortilla chips, cheese and avocado and it would be good, but I promise the soup without it is fantastic and full of flavor. Here's the recipe:

Ingredients:

2 cloves minced garlic

2 cups diced tomatoes 

4 cups organic fat free chicken broth

4 tsp cumin

2 tsp onion powder

2 tsp cayenne

1 lb. cooked chicken, shredded 

1/4 cup fresh cilantro

3/4 cup diced celery

Boil chicken slowly on medium-high heat. This takes a while but the chicken will be more tender. Then, preheat pot for soup over medium-high heat. Add garlic and celery-cook for three to five minutes...I added a small amount of broth in the pan to keep the garlic from sticking (I didn't use any oil products).

Add tomatoes, chicken broth and spices then bring to a boil. Reduce heat to a simmer, add chicken and simmer for 25 minutes. Stir in cilantro and simmer for five minutes more. Serves four. Really good the second day once the spices have had time to sit...I usually make it one day and eat it the next.

If you make this, let me know what you think!

That's a Margarita!

Sometimes you have to admit when you are wrong. I didn't think it was possible for a low-cal margarita to be good at all. Living in Texas, the margarita is practically our state drink, so I am picky! Well, I was wrong. Skinny Girl Margaritas taste amazing and are very smooth. At first, the name seemed a little too gimmicky cheesy so I wasn't interested in even trying it. Well, I ran across the brand on Instagram {social media FTW} and decided to go ahead and give it a try. The timing couldn't be more perfect, since TODAY I am kicking off my birthday WEEK {real "day" on the 25th} and I am allowing myself a break from my sugar-free summer! Whew hew to sugar, y'all!

Anyway, I am just too excited for this weekend-a couple of my girlfriends are coming in town-we have rented a bed and breakfast and have planned dinners, nights out and winery tours on Saturday! So, in addition to Skinny Girl Margaritas...I will be enjoying some fantastic Texas wine and maybe even a steak {I *love* birthday week lol}.

Cheers to Friday everyone-hope you have a great weekend!

Recipe: Healthy Fish Tacos

I have probably mentioned {more than a few times} that I am focusing this summer on getting healthier, which means totally changing my summer habits. Goodbye margaritas and queso! It actually hasn't been that bad though and has made me get a bit more creative when cooking some of my favorites, like fish tacos. This recipe is a no oil and no sugar meal, with little to no carbs. I thought I would share it because it is so darn easy to make and is incredibly tasty!

Ingredients:

Fresh Tilapia Filets

Whole Green Leaf Lettuce

Frank's Red Hot Sauce

Walden Farms Chipotle Ranch Dressing

Pre-Made Pico De Gallo*

Spices for the Tilapia:

Chili Powder - 1 tsp

Garlic Powder - 1 tsp

Salt (I use Real Salt brand) - 1 tsp

Pepper - 1/2 tsp

Cayenne Pepper Powder - 1/4 tsp 

1. Mix your spices for the Tilapia (this spice recipe serves four), then sprinkle lightly to medium on both sides of the fish. I usually go ahead and double or triple the spice recipe so I can have plenty on hand for multiple uses. I originally picked up this spice combo from a baked tilapia recipe with olive oil-it is fantastic, find it here.

2. Heat your George Forman grill or similar to 375 degrees to preheat, then cook the tilapia for 6 minutes. Then flip and cook for an additional 3 minutes. I love cooking on the George Foreman grill because it is easy and quick.

3. Once fish is done, make taco using cleaned leaf lettuce as the "taco shell" and add pico de gallo, then drizzle with Walden Farms Chipotle Ranch. If you haven't had Walden Farms, I highly suggest the brand-their dressings are calorie, sugar and gluten free. Their Balsamic Vinaigrette and Sesame Ginger are fantastic on salads, and although I am not a big fan of their creamy dressings, the chipotle ranch is really good on these tacos. I also then drizzle with Frank's Red Hot for a kick of spice. If you don't use Frank's, make sure your hot sauce is sugar and carb free, if you are going for the healthier version!

*I also sometimes make my own version of pico de gallo if time permits using finely diced cucumbers, tomatoes and onion, with garlic powder, salt, pepper and lemon.

4. Enjoy!

If you make the tacos or alter them adding some new ingredients, please share-I would love your thoughts! And, got a healthy dish you can share with me? Please link to it in comments-I would love to try something new!

(Edit 7/17/2012: tonight I added a sprinkle of crumbled goat cheese on my fish tacos-I highly recommend it if you can spare the extra calories! Adds a nice flavor into the mix)

Recipe: I'm a Salad Chef

It is already in the 90's in Texas, which has sent me into fresh vegetable overdrive. I wouldn't say I am the best cook, but I am pretty creative and good at making salads! One of my favorite salads is the Nutty Mixed Up Salad at Jason's Deli, and this is my home-made alternative. I am obsessed with it right now, so I thought I would share!

Shopping List:

• Mixed greens
• Red grapes, seedless (sliced down the middle)
• Apples, you will want the crispest with flavor, I used Honey Crisp or Fuji (sliced into small pieces)
• Garlic and Herb Feta crumbles (this is a MUST)
• Sunflower seeds 
• Sliced almonds
• Chicken breast (either fresh cooked or pre-cooked sliced...I didn't include it on the salad photographed)
• Low calorie balsalmic dressing, I used Newman's Own

With this dressing, a little goes a long way. Let me know if you try it out!

Recipe: Sangria Saturday

I proclaim today Sangria Saturday! The fruity drink can sometimes be a little too sweet, but I found the PERFECT recipe I had to share. It is from the cookbook of one of the best restaurants in Austin, Fonda San Miguel. I made some edits to the recipe, which I noted.

• 2 oranges, thinly sliced
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 4 cups fresh firm fruits, prepared and sliced as appropriate (we only used the oranges, lemons and limes for this portion but added more of them. You could also add apples, pears or any other fruit here)
• 1 gallon full-bodied dry red wine, such as a Cabernet Sauvignon (as you can see in the photo below, we picked up Fetzer, which is affordable and tastes good)
• 1 1/2-2 cups orange liquer, such as Cointreau or Triple Sec
• 1 1/2 cups Presidente brandy
• 2 bunches lemon verbena, washed and stemmed, about 2 cups (we skipped this)
• Fresh soft fruits, prepared and sliced as appropriate (we are using pineapple, grapes, kiwi, strawberries)
• Club soda, champagne, or sparkling wine (we are using Ginger Ale-it gives it a nice flavor!)

Combine citrus slices and other firm fruits in a large, nonreactive container (we used a glass pitcher). Add wine, liqueur, brandy and lemon verbena. Cover and refrigerate overnight (or up to three days). This time I didn't plan ahead to let it sit overnight-but if you do have time I highly recommend it! When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the sangria. Top off with a splash of club soda or other sparkling wine.

You can also find this recipe and others from Fonda San Miguel, including their AMAZING margarita in an interview with their chef here.

Happy weekend-let me know if you try it out!

Day 250, Cupcakes

This is a real cupcake copycat...soooo good.

Day 244, Freezing Strawberries

Saving yesterday's loot! I will be writing a DIY about it on my Viola Pearl blog.

Day 187, It's Just Lunch

Last team lunch at Marye's before I leave KW! Margarita personal pizza.

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Day 147, Baby Baby

Today we had a baby shower for my brother Matt and his girlfriend Dara. This is the cake from Polka Dots in Austin. It literally couldn't be any cuter...or taste any better!

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Our pre-lunch drink of choice on Thanksgiving...spicy Bloody Mary with Tito's vodka.

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Day 121, Chef Amber

This is me blanching a mean green bean! I CAN cook...some things. And they were amazing!

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Day 118, Cupcake Testing

My mom gave me the hard task of tasting cupcakes in preparation for a party we are having! Tough job but someone had to do it. I could only eat a little of each but they were FANTASTIC!

These are from Polkadots in Austin. Thumbs up.

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Day 117, Margaritaville

We had our team "retreat" today for 8 1/2 hours. Really it is sitting in a room planning and i get that it has to be done...but not sure why they call it a retreat.

Luckily this was the end to the day!

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Recipe: Roasted Goat Cheese and Garlic Crostini

I originally tried this dish at Alamo Springs Cafe outside of Fredericksburg but found the recipe everywhere online. I am going to have to force myself not to make this everyday-it is great for every occasion.

Roasted Garlic & Goat Cheese Crostini -

2 heads garlic
4 oz goat cheese (herb or regular)
1 baguette
cooking spray
olive oil
kosher salt
pepper
Preheat oven to 350 degrees

To make crostini: slice baguette into thin slices, place on a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake for 7 minutes then turn over and bake for 5 minutes.

To roast the garlic: Slice off the top part of the garlic (the thin top) so that the garlic cloves are exposed inside the peel. Place 1/2 tbsp of butter on top of each head of garlic. Place buttered garlic face down in a small baking dish coated with cooking spray. Cover with aluminum foil and roast until garlic is browned and soft...about 30 minutes.

To serve: Spread goat cheese on crostini, then dig out a garlic clove and spread it on top. Voila.

Photo my own, recipe from The Avid Appetite.

Day 103, Herb Farm

Went to the Fredericksburg Herb Farm today. It has grown so much since I started going there in college.

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Day 101, Bella

Went to Carrabas with my mom. This is the olive oil and herb mix they serve with bread. It is AMAZING.

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Day 85, Marry Me

If it is possible to love a salad, I think I love this one. It is fried goat cheese, strawberries, crostini and aged balsamic. "If you love it why don't you marry it"...well I might. Yes I am feeling better but also a little kooky!
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Day 80, Breakfast is Served

This is my new favorite breakfast...Galaxy almond vanilla granola, a banana, blueberries, plain Greek yogurt and a few walnuts. SO good!
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Day 79, Sniffle

Feeling a little sick but hoping it just allergies. *Cough*
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