Elizabeth Allick: Professional Eater

“Ask not what you can do for your country. Ask what’s for lunch.” -- Orson Welles
REALLY EXCITED TO MAKE THESE THIS WEEKEND!
From “Just a Taste” http://www.justataste.com/2014/05/white-peach-sangria-popsicles-recipe/
Peach Sangria Popsicles

Yield: 8 (3-ounce) popsicles
 
Prep Time: 8 hours (includes freezing)

Ingredients:

1 cup white wine3 Tablespoons Grand Marnier orange liquor2/3 cup peach juice1/4 cup club soda1 Tablespoon freshly squeezed lime juice1 1/3 cups diced mixed fruit (such as peaches, strawberries and pineapple)
Equipment: Popsicle molds

Directions:


In a large pitcher or liquid measuring cup, whisk together the white wine, Grand Marnier, peach juice, club soda and lime juice.
Divide the diced fruit evenly among the popsicle molds then pour the sangria mixture on top to fill up the molds. Freeze the popsicles for 1 to 2 hours (depending on the temperature of your freezer) until they’ve firmed up slightly then insert the popsicle sticks and return the popsicles to the freezer until they are frozen solid, at least 6 hours.

REALLY EXCITED TO MAKE THESE THIS WEEKEND!

From “Just a Taste” http://www.justataste.com/2014/05/white-peach-sangria-popsicles-recipe/

Peach Sangria Popsicles

Yield: 8 (3-ounce) popsicles

 

Prep Time: 8 hours (includes freezing)

Ingredients:

1 cup white wine
3 Tablespoons Grand Marnier orange liquor
2/3 cup peach juice
1/4 cup club soda
1 Tablespoon freshly squeezed lime juice
1 1/3 cups diced mixed fruit (such as peaches, strawberries and pineapple)

Equipment: Popsicle molds

Directions:

In a large pitcher or liquid measuring cup, whisk together the white wine, Grand Marnier, peach juice, club soda and lime juice.

Divide the diced fruit evenly among the popsicle molds then pour the sangria mixture on top to fill up the molds. Freeze the popsicles for 1 to 2 hours (depending on the temperature of your freezer) until they’ve firmed up slightly then insert the popsicle sticks and return the popsicles to the freezer until they are frozen solid, at least 6 hours.

I LOVE KALE :)
I resent the claim that Kale is “so last year” and in response here are my 5 favorite delicious things to do with a big ole bag o yummy nutritious KALE
1) Kale Chips— a recipe I’ve featured earlier, but they are so easy and delicious. My boyfriend and I will sneak them into Movie theaters to munch on instead of popcorn
Throw chopped up kale in a ziploc with a couple tablespoons of olive oil and a teaspoon of salt and shake, then spread onto a baking sheet and cook for about 15 minutes in the oven at 350 then shake around and cook for another 15 minutes. Taste test in the second half of cooking because some people like them crunchier than others. Also beware— do not go too heavy on olive oil because it will prevent them from getting crispy
2) Kale sauteed with garlic and lemon juice— This seems so simple but it makes the best accompaniment to any type of fish, I especially love it with a little piece of salmon. 
Spray some natural balance or other olive oil type substance onto a medium heat pan
Throw chopped up kale, a tablespoon of minced garlic and a tablespoon of lemon juice and sautee. 
It’s soooooo good
3) Kale Salad with Pinenuts, Currants and Parmesan—  I got this recipe from epicurious, it’s a sure pleaser and great for all seasons
Ingredients:
2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted
Parmesan cheese shavings
Preparation:
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve
4) Kale Chicken Caesar Salad— this is essentially a caesar salad with kale instead of Romaine lettuce, but it makes a huge difference. I find it way more filling and satisfying. I also usually skip the parmesan and add avocado and tomato, even some red onion to pump it up a little.
5) Kale smoothie— this isn’t as much a recipe as it is just a way to use a little kale in your life. I love making a smoothie with my favorite kitchen tool, the Magic Bullet, using frozen berries, a banana and some OJ but I love adding some superfood from Whole Foods and a handful of Kale/or Spinach to just get some extra vitamins in there. Plus you’ll look all hipster with a disgusting brownish greenish looking thing in your hand—- little do people know it still tastes just like a berry smoothie.
 

I LOVE KALE :)

I resent the claim that Kale is “so last year” and in response here are my 5 favorite delicious things to do with a big ole bag o yummy nutritious KALE

1) Kale Chips— a recipe I’ve featured earlier, but they are so easy and delicious. My boyfriend and I will sneak them into Movie theaters to munch on instead of popcorn

  • Throw chopped up kale in a ziploc with a couple tablespoons of olive oil and a teaspoon of salt and shake, then spread onto a baking sheet and cook for about 15 minutes in the oven at 350 then shake around and cook for another 15 minutes. Taste test in the second half of cooking because some people like them crunchier than others. Also beware— do not go too heavy on olive oil because it will prevent them from getting crispy

2) Kale sauteed with garlic and lemon juice— This seems so simple but it makes the best accompaniment to any type of fish, I especially love it with a little piece of salmon. 

  • Spray some natural balance or other olive oil type substance onto a medium heat pan
  • Throw chopped up kale, a tablespoon of minced garlic and a tablespoon of lemon juice and sautee. 
  • It’s soooooo good

3) Kale Salad with Pinenuts, Currants and Parmesan—  I got this recipe from epicurious, it’s a sure pleaser and great for all seasons

Ingredients:

  • 2 tablespoons dried currants
  • 7 tablespoons white balsamic vinegar, divided
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
  • 2 tablespoons pine nuts, lightly toasted
  • Parmesan cheese shavings

Preparation:

Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve

4) Kale Chicken Caesar Salad— this is essentially a caesar salad with kale instead of Romaine lettuce, but it makes a huge difference. I find it way more filling and satisfying. I also usually skip the parmesan and add avocado and tomato, even some red onion to pump it up a little.

5) Kale smoothie— this isn’t as much a recipe as it is just a way to use a little kale in your life. I love making a smoothie with my favorite kitchen tool, the Magic Bullet, using frozen berries, a banana and some OJ but I love adding some superfood from Whole Foods and a handful of Kale/or Spinach to just get some extra vitamins in there. Plus you’ll look all hipster with a disgusting brownish greenish looking thing in your hand—- little do people know it still tastes just like a berry smoothie.

 

My boyfriend and his friend Blake have started this awesome app to help users learn more about beer and everything surrounding it. I’ve been assisting in the marketing and social media aspects along with our friend Mark pictured here. We’ve helped a bit with the tasting as well…

hopshack:

Marketing team hard at work #accessorized

My boyfriend and his friend Blake have started this awesome app to help users learn more about beer and everything surrounding it. I’ve been assisting in the marketing and social media aspects along with our friend Mark pictured here. We’ve helped a bit with the tasting as well…

hopshack:

Marketing team hard at work #accessorized

royaltyphoon:

First design using Tinkercad: Honeycomb Ring. For my sister.

Look what my sister made me

royaltyphoon:

First design using Tinkercad: Honeycomb Ring. For my sister.

Look what my sister made me

Practice Makes Pleasure

My brother created this app…epic I know

sfheat:

image

Making out with your hand is in the past—because now there is an app for that (there’s an app for everything)! Lickthisapp.com, brought to you by Christopher P. Allick and Pablo Rochat, is a web app (i.e., no downloads required) designed to train your tongue on your phone. All you need is…

Getting pickled! The first trio of flavors with tons more to come!

Getting pickled! The first trio of flavors with tons more to come!

Bad Day? Make it better

1) manicure pedicure +massage

2) Lunch at Serpentine

3) double ice cream scoop from Mr. & Mrs. Miscellaneous

Bad Day? Make it better

1) manicure pedicure +massage

2) Lunch at Serpentine

3) double ice cream scoop from Mr. & Mrs. Miscellaneous

(Alcohol Optional) Watermelon Strawberry Aqua Fresca
*plus low cal!
Delicious summer cocktail/or mocktail sure to please!

Take a cup of chilled watermelon (make sure its not too ripe), half cup of whole fresh strawberries (frozen works too) and squeeze a whole lime.

Add a pinch of salt and throw in a magic bullet/or blender.

If you want to make it a cocktail, just add clear rum/or vodka!

Serve over ice with a lime wedge and ENJOY

(Alcohol Optional) Watermelon Strawberry Aqua Fresca

*plus low cal!

Delicious summer cocktail/or mocktail sure to please!

Take a cup of chilled watermelon (make sure its not too ripe), half cup of whole fresh strawberries (frozen works too) and squeeze a whole lime.

Add a pinch of salt and throw in a magic bullet/or blender.

If you want to make it a cocktail, just add clear rum/or vodka!

Serve over ice with a lime wedge and ENJOY

HOMEMADE ACAID BOWL yummmmmmmmm

HOMEMADE ACAID BOWL yummmmmmmmm

Stone Fruit and Burrata Salad
Summer is my ABSOLUTE most favorite season for produce, this salad is easy, summer-seasonal, and guaranteed to please…as is anything with burrata!

Simply take a bed of arugula (or basil— I like arugula because the bitterness contrasts the sweetness)
Cut up stone fruit of your choice— I recommend yellow peaches, white peaches, nectarines, plums, apricots, and pitted cherries

Mix in teaspoon clumps of burrata

Cut up bread into one inch cubes and sautee in pan with olive oil and salt for a few minutes (until slightly toasty)

Combine ingredients on top of arugula and drizzle balsamic vinegar of choice on top!

Stone Fruit and Burrata Salad

Summer is my ABSOLUTE most favorite season for produce, this salad is easy, summer-seasonal, and guaranteed to please…as is anything with burrata!

Simply take a bed of arugula (or basil— I like arugula because the bitterness contrasts the sweetness)

Cut up stone fruit of your choice— I recommend yellow peaches, white peaches, nectarines, plums, apricots, and pitted cherries

Mix in teaspoon clumps of burrata

Cut up bread into one inch cubes and sautee in pan with olive oil and salt for a few minutes (until slightly toasty)

Combine ingredients on top of arugula and drizzle balsamic vinegar of choice on top!

Miracle noodles!!

1 pack miracle fettuccine noodles
Cubed butternut squash and zuccini
Reduced fat Parmesan
Tomato sauce of choice (I prefer Trader Joe’s vodka tomato sauce)
2 weight watchers pre-measured boneless skinless chicken breast or 6oz of any other type

Directions
-spread out butternut squash and zuccini on tin foil covered baking sheet
-toss in a couple sprays of cooking spray
-bake at 425 for about 25-30 min

-marinate chicken in salt pepper, rosemary and cook on pan, cut and cube

-prepare noodles as instructed (blanch quickly)

-heat sauce in pot and combine all ingredients

-add Parmesan cheese (2 tablespoons=1 point)

This serves two people and with the cheese it is only 4-5 points a serving depending on what tomato sauce you use

Healthy Butternut Squash Soup:
Ingredients:
3 cups fat free chicken broth
A couple cloves garlic
Fresh sage (1 teaspoon)
1 large butternut squash cut and cubed
1/2 teaspoon salt
1 cup diced onion
1 teaspoon olive oil
Some pepper
Directions
Sautee diced onion and garlic and olive oil for a few minutes
Add chicken broth, salt, pepper, and butternut squash
Bring to boil, cover and let simmer for about 20 minutes/until reduced
Throw in a magic bullet, and puree (some like it chunky, some smooth)
Add parmesan, extra sage, or whatever for garnish
I serve it with chopped up chicken apple sausage which is delicious

Healthy Butternut Squash Soup:


Ingredients:

  • 3 cups fat free chicken broth
  • A couple cloves garlic
  • Fresh sage (1 teaspoon)
  • 1 large butternut squash cut and cubed
  • 1/2 teaspoon salt
  • 1 cup diced onion
  • 1 teaspoon olive oil
  • Some pepper

Directions

  • Sautee diced onion and garlic and olive oil for a few minutes
  • Add chicken broth, salt, pepper, and butternut squash
  • Bring to boil, cover and let simmer for about 20 minutes/until reduced
  • Throw in a magic bullet, and puree (some like it chunky, some smooth)
  • Add parmesan, extra sage, or whatever for garnish

I serve it with chopped up chicken apple sausage which is delicious