Archive for July, 2010


Watermelon Squares with Feta and Arugula

Saaaad this is our last Athenos Feta post… I can’t believe how quickly July flew by! Guess that’s what happens when you consume so much feta ;)

I decided to save the best for last. One of my favorite food combinations is watermelon and feta cheese. Although it sounds strange, the sweet and salty pairing always wins. I’m looking at you, bacon and chocolate.

This dish is inspired by Vlora restaurant on Boylston Street in Boston. It was actually the first place I ever had watermelon and feta cheese together and where I fell in love with it. You can find the similar dish on Vlora’s menu, it’s an appetizer called the Watermelon and Feta Tidbit. It’s one of their most popular menu items and if you have a pulse you will run there now and try it yourself :)

Here’s what you need (for 3 cubes of watermelon):

• watermelon, cut into cubes
• drizzle of balsamic vinegar
• Athenos Feta Cheese, I used the mild “chunk”

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see… “chunk” ;)

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Here’s what you do:

• After I cubed a few pieces of watermelon I cut slices of feta and drizzled them with the balsamic vinegar. I added a touch of sea salt and fresh black pepper on top. I rested all of the watermelon on small beds of peppery arugula! Yowza!

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This is a quick and absolutely beautiful dish to create. I think the fun thing about it is if you’re entertaining, people will be impressed by its uniqueness… it’s a definite conversation starter ;) In a few speedy minutes I had a refreshing mid-day snack that I enjoyed with my feet up outside on my deck taking in the final day of July. And what a beautiful one it is.

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Other Athenos Feta news:

The winner of our final Athenos Feta Friday Giveaway is: Meghan of Travel, Eat, Love! Who said: I hope the move went well! We always have our bed and bedding ready so that we can crash after moving everything. That and face wash, toothbrushes, contact solution, anything I need for bed time. Then go out to dinner :) Congratulations, Meghan! We’ll be in touch with you soon :)

This month, we 120% took the plunge and made a Change for the Feta by making it our goal to create some truly special and unique recipes. Take a look back at our Athenos Feta creations for the month of July:

Colorful Quinoa Salad
Grilled Chicken with Red Pepper Sauce and Feta
Mango and Feta Salad

Blueberry and Feta Salad
Roasted Beet Salad with Feta and Mint
Egg Salad with Spinach and a Feta Blend
Sweet Potato Fry Salad with Feta
Pasta with Green Vegetables, Herbs, and Feta
Couscous and Feta-Stuffed Peppers
Mediterranean Pasta with Chicken Sausage, Olives, Broccoli, and Feta
Toasted Chickpea, Tomato, and Feta Salad
Pan-Roasted Corn Salad with Tomatoes and Feta
Grilled Salmon, Roasted Red Pepper, Moroccan Spiced Chickpea and Feta Salad
Shrimp and Feta Orzo Salad
Spinach, Baked Zucchini Chips, and Feta Salad
Cucumber and Feta Salad
Grilled Avocado with Tomato and Corn Salsa and Feta
Tuna Salad with Feta
Roasted Carrot Salad with Feta and Parsley

This was such a fun opportunity and incorporating Athenos Feta cheese into our salads, almost daily, was far healthier than using other cheeses… so we could be sure to maintain our Summer figures ;)

To learn more about Athenos and for more feta inspired recipes, become an Athenos fan on Facebook.

Thank you to Athenos and thank you to our lovely readers for participating so much and offering all of your feta suggestions!

[Chels]

It’s Moving Day! Memories, Advice, and Feta

Hello! If all is going as planned, I’m in the middle of moving as you read this. Thank you all so much for your amazing moving advice! I’m going to compile some of it here in hopes that it will help some of our readers in the future. And don’t forget, you can keep contributing– You have until tonight to give me your moving advice (or unpacking advice!) and be entered to win a gift certificate for a free pair of Gap jeans (of your choice, up to a $69.50 value).

To everyone who mentioned it/asked, we do have movers hired. For sure! There’s no way I was willing to move all this myself. Granted, I really am moving across the street (I can see my new apt. from my old one). But Chris is moving from about a mile away, so we’re just going to have the movers make 2 stops. Books are heavy. And I have a lot of them.

Let’s just say it hasn’t exactly been fun organizing 5 years worth of stuff and clutter. But it was sooo needed. And I already feel a little lighter now that I got rid of so much. Seriously, I threw away SOO much stuff, and I’m hoping it’s enough to have the new place completely organized. Basically, I had 8 huge trash bags of clothing to give away (and I still have tons of clothes) and countless bags of trash (my apt. management must hate me for filling the trash room every day for the past 2 weeks).

Um. If you want an idea of my clutter, take a look at my desk. Yup, it really bodes well for someone who works from home! Cluttered space = cluttered mind. I CANNOT concentrate and get my work done when my desk looks like this. It felt SO good to throw so much away (I swear it doesn’t always look this way).

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One of my bureaus. Again, way too much stuff on it, not organized at all. Horrible!

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This top shelf of one of my closets goes back reallyyy far and has about 150 magazines on it. Oh, it also has a nice binder I bought to make my own “recipe cookbook.” A year ago. Moving was just the motivation I needed to clean this shelf off, sort through the mags, take the recipes I want, and buy new binders to file them away in. I have plans for this that I’ll show you, but probably not until I’m done in about a month :) Chels is working on a similar project, too!

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One of the “before I move” projects was to paint my bedroom furniture. Chris has all black furniture, which we’re bringing, but I wasn’t willing to give up my almost brand new bedroom furniture. So, I decided to paint it black. I almost ran out of time to do this (the past couple weeks have been crazy!) when Chelsee flew in to save the day. She actually went to Home Depot and picked up all the supplies, came over and helped me paint 3 pieces of my furniture. Actually, she did most of it since I came down with a miserable cold and felt like death all day.

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Even though it was a few bucks more than other brands, Chels knew I would totally opt to pay for Martha Stewarts’s new paint line. She was obviously right.

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I’m going to wait to show you the final painted furniture (hoping it looks good + fits in the new apartment!), but right now I’m loving how it turned out! Thank you sooo much to Chels for being an amazing friend and helping me out big-time. Seriously, I didn’t even know where to start when it came to painting furniture.

While I’m INCREDIBLY excited to move, I do have to say I’m really going to miss my old place. I mean, there’s obviously a reason I stayed there 5 years. The apartment holds so many memories, and though it’s time for me to move on, there’s no way I’ll ever forget it. The idea for We are not Martha was born inside those walls!

I moved into my apartment right after college and was SO excited to be living in the Boston-area (I went to college in New Hampshire). Some of my favorite memories involve the weekends Chels would come visit (which was pretty much every weekend… She moved to Boston the year after me). She and our friend Katie would come visit me and Nina (who I lived with for 3 years). Our friends Erin and Libby also lived nearby in the city. It’s weird that we’ll never hang out at my apartment again!

Yup, I would say we’ve changed A LOT in the last 5 years…

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And gosh, my room was so clean back then.

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One of our many dinner parties before the We are not Martha days!

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And one of many birthday parties, too.

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And now, on to all the wonderful moving advice!

My favorite advice, but the advice that MAY just have jinxed me, comes from the lovely JulieQ. She says: My best moving advice is to pretend like you are sick (**NOT HUNGOVER** because that does not work) and are unable to do any thing! Also, crying helps.

Looks like I won’t have to do much pretending there, though I wish I did!

Hopefully, Ashley’s advice does not jinx me. She says: Moving tip: Get pregnant. The last two times I moved I was 6+ months pregnant and wasn’t allowed to touch a thing!!!

Oh, and Kim K. says: Best moving tip is to hook up with your mover – and hopefully next time you move it will be free

But I’m not so sure Chris would approve of that one…

Of course, I have a feeling I should be trying to help… So I guess I need to pay attention to some of the more practical advice. Boo.

Lots of you said to hire movers, which I think is the best advice ever. Also, throw tons of stuff away. Which I definitely did. I went through every single thing in my bedroom and if I couldn’t remember the last time I used it, I trashed it or donated it. Another often repeated tip? Label all your boxes with room and contents. I labeled them all with the room, but have way too much stuff (and not enough time) to label everything.

We’re planning on unpacking as quickly as possible, so there aren’t lots of boxes laying around forever.

Some other great moving advice?

Christian says: My favorite moving tip is to set up and make your bed first. That way, when you inevitably want to crash after the long day, you have a nice well made cozy bed to fall into and you’re not worried about where the sheets are and putting it back together. My mom told me this during my first move and its always stuck.

Wicked Domestic says: Boys. Boys are my best moving tip. Buy them pizza and beers and they’re happy campers!

Lizzy at Food to Run For says: Keep your clothes on hangers, so then you can move it right out of your closet and into a new one.

Lawyer Loves Lunch says: I like to make a moving “kit” with water bottles, granola bars, asprin, band aids and stuff so I have it handy and don’t have to go looking in boxes for it.

Emily of Happy Home Blog says: My best moving tip is COLOR CODING. every room gets a different and distinct color. that way, you don’t have to read the text on boxes when you’re schlepping stuff- just know that purple means kitchen, pink means bedroom, etc. etc. and people helping you move don’t have to sort out what goes where on their own.

Lara of Good Cook Doris says: Go to the new place with snacks and put drinks in the fridge before moving. Nothing worse than warm drinks when you’re exhausted.

Michelle says: Don’t worry about folding all of your clothes and putting them away nicely- big black trash bags (the ones used for leaves) are the best way to pack clothes. and bedding too! its cheap and easy to transport and super lightweight.

Cooking with Coley says: Have a bottle of wine ready for move in night to help unwind.

Pat seconded that: Make sure you don’t pack up your alcohol. Once you get to your new destination, you are going to want to have some drinks once you realize all the unpacking you have to do!

Sharon says: I always recommend to “Use your friends wisely” (Charlie Brown). If every one of your friends has a special talent (which I know many of them do), ask them to volunteer their expertise and in turn, you will have a party in the very near future, at which you will make all the food and provide drinks as a “thank-you”. This way, everyone wins and has fun in the process!

Pursuit of LLT says: Ziplock gallon sized bags. Perfect to put jewelry in, desk supplies, belts, etc. Lifesavers!!

Jan gave great packing advice and then ended by saying: In your case I’d suggest packing your computer gear and camera together and after you’ve done all of the above, find at least a temporary place for your computer so you can fill us in on how things are going with the move.

Will do!! Thanks SO much, guys :)

Things have obviously been crazy around here with all the packing and moving stuff going on, but I had one last feta salad to make! I decided to keep it simple, using only what was in the fridge. And I made a quick roasted carrot salad with feta and parsley. So simple, but so good!

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All I did was slice my carrots, put them on a baking sheet with some EVOO, salt, and pepper, and bake at 425 for about 25 minutes. Then I mixed with some Athenos feta and parsley. Easy and perfect short-on-time recipe!

I always forget how amazing roasted carrots are. I’m constantly eating raw carrots with hummus, but I rarely ever take the time to roast them. The sweetness of the roasted carrot with the saltiness of the feta was delicious.

And it’s our last Feta Friday Giveaway! Just leave a comment telling us the longest you’ve ever lived in one spot by tomorrow at 11:59 p.m. (the last day of Athenos Make a Change for the Feta month!) and you’ll be entered to win all of the below:

OK, thanks for reading my monster post! I’m off to bed to get up bright and early for the movers!!

Hope you have fabulous weekends! :) See you at the new place!

[Sues]

Grilled Avocado with Tomato and Corn Salsa

After last night’s Guacaholics Anonymous event you’d really think the last thing I’d want to eat is more avocados! But in an effort to not waste food I decided to dig in the bag of avocados we had leftover to create lunch this afternoon.

I like improvising when cooking and I try to use what I have on hand as much as possible, so I ended up making a Grilled Avocado with Tomato and Corn Salsa. It’s sort of fun to force yourself to work with whatever ingredients you have in the kitchen without running to the grocery store! It makes it more of a challenge ;)

Here’s what I used:

• 1/2 of a ripe avocado, pitted and peeled
• 2 ears of fresh corn, kernels removed from cob
• 3 grape tomatoes, diced
• dash of cumin
• finely diced red onion (use your discretion, add as much or as little as you like!)
• squirt of fresh lime juice
• Athenos Feta
• salt and pepper to taste

Here’s what I did:

• In a grill pan, I added a bit of olive oil, the corn, onion, and cumin and let that cook until the corn was nicely browned.

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• Added the diced tomatoes and a spritz of fresh lime juice to the mix and refrigerated while I prepared the avocado.

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• I drizzled some olive oil directly on the flat side of the avocado and grilled it for about 3 minutes on one side and rotated the avocado to create a cross-hatch grill mark for an additional minute.

• Once the avocado was grilled, I topped it with the tomato and corn salsa and a generous amount Athenos Feta.

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The thing I like best about avocados is how substantial they are. I had this for lunch along with a handful of peanuts and I’m definitely thinking this will hold me over nicely until dinner time. The smoothness from the avocado and the fresh Summery crunch from the corn mixed with the crumbly traditional Athenos feta was music to my taste buds! This one is a keeper!

What’s the best thing you’ve created using ONLY what you’ve had in your kitchen?

[Chels]

Guacaholics Anonymous 2010!

If you’re from Boston, you probably know of a guy who calls himself @EatBoston. Yes, he has an @ sign in front of his name. He’s a bit of a Twitter sensation. And he knows how to throw a fabulous event. Don’t believe us? Remember when we went to the Beer and Bacon Fest? That was ALL him.

When he asked me if WANM had a “killer” guacamole recipe, I said “mayyybe” in an effort to see what he was getting at. He told us about an event he was throwing called Guacaholics Anonymous. And would we like to participate by making our own guacamole? We obviously said yes without hesitation.

And then we started freaking out a bit. After all, it was guacamole for 100 people! 100! But after learning a serving was simply a chip-full, we calmed down a bit. The event consisted of Boston restaurants (like our favorite Poe’s Kitchen at the Rattlesnake!) and some local “amateurs” making their own guacamole. Oh, and a whole lot of people eating it. All of the money raised (tickets were only $10) went to Lovin’ Spoonfuls, Share our Strength, and Community Servings; 3 fabulous organizations.

So, what did Chels and I make? Come on, you know us. We made a bacon guacamole! It was a pretty traditional guac consisting of avocados (obviously), chopped tomato, finely diced red onion, lime, salt and pepper, and red chili flakes. Then we chopped up some bacon and stirred it in.

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Neither of us have ever had bacon in our guacamole before, but we knew it HAD to be good. We also decided to leave our guac pretty chunky since neither of us really love super pureed guacamole. We tested it before tonight’s event and decided it was a definite go.

We got a really awesome response to our guacamole and lots of people even told us it was the best they had. Yay! Of course, we really have to thank bacon. Because bacon can do no wrong (unless you’re a vegetarian, of course). But this was definitely a guacamole we’ll be making for events in the future!

The turn-out for the event was great and the Fenway Cantina was the perfect space to hold it.

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We wore our aprons, of course :)

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Another decision we made was to prep all our fixings at home and then make the actual guacamole when we arrived; right before the event started. We wanted it to be as fresh as possible! And we kind of felt like we were preparing a dish on TopChef while we were doing it!

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A HUGE thank you to Aaron of @EatBoston for asking us to participate in Guacaholics Anonymous and for throwing another amazing event.

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He also informed us that he has lots of fun food event planned for the future, so definitely stay tuned ;)

I don’t know why that made us so sad… Also, I was sure I looked super sad in this photo; but I really just look weird.

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Oh, you’re probably wondering about the feta, right? While we seriously considered adding feta to our guacamole (it’s kinda close to cotija, right?!), we decided not to. Though I have a feeling it could have been awesome.

But for lunch I made a tuna salad with feta. I actually made the tuna with simply Greek yogurt and Athenos feta cheese. No mayo! And really, you couldn’t even tell there was no mayo.

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I toasted some bread and made an open-faced sandwich with it, putting the tuna on top of some tomato. Greek yogurt and feta may be my two new tuna salad go-to ingredients! And of course, I put celery in the salad too, for a little crunch.

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Oh, and for anyone who met me at Guacaholics Anonymous and thought, “wow, that’s not what I pictured her to sound like,” I swear I usually don’t sound like an 80-year-old smoker (or Lindsay Lohan as Chris so kindly told me later this evening). I came down with an awful cold (obviously on the week I’m moving!) and woke up this morning with no voice. I rested it all day and managed to have it working albeit in a super raspy way for tonight’s event.

I definitely talked too much (and too loudly) all evening long, so I need to finish my hot tea and head to bed. Here’s to hoping I’m all better by Friday!

Don’t forget, you can still enter our giveaway for a Gap jeans gift certificate (up to a $69.50) value through Friday! I could use any last minute moving tips you have up your sleeves :)

Do you have a favorite guacamole add-in?

[Sues]

Bethenny Frankel’s Not-So-Red Velvet Cupcakes

When it comes to the whole cooking versus baking thing, I think it’s safe to say I prefer cooking over baking. I like cooking because it gives me the freedom and flexibility to add a dash of this and a tad of that and if I mess up there’s generally several ways to get back on track. With baking, I feel like I have to be a mad scientist to understand why certain things work the way they do and once I mess up (if I mess up) I have no clue how to back out of it besides dump it in the garbage. I do like experimenting though, so I really want to start baking some more and find some go-to recipes. Plus, I’ve been craving baked goods like crazy the past few weeks so I figured I’d better get to baking.

A while back when we interviewed Bethenny Frankel, I got her book The Skinnygirl Dish. Sues and I have both made a couple of Bethenny’s recipes (here and here) and I’ve found her book to be a really great source for simple and practical recipes that won’t break the bank and are definitely healthier options that won’t leave you feeling like you weigh ten tons.

I recently made Bethenny’s Not-So-Red-Velvet Cupcakes which turned out to be an extremely moist and delicious cupcake. The recipe is filled with healthier alternatives to what we’re used to seeing in most baked goods. The cupcakes aren’t exactly red (hence the name) because Bethenny isn’t a fan of artificial coloring, and neither am I, so instead she uses beet juice as a coloring agent and to add some more nutrients. The thing is, the beet juice makes a really pretty pinkish batter but once you put them in the oven the color goes away.

Here’s what you need, for about 24 cupcakes (I purchased all of the specialty items at Whole Foods):

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• 2 1/2 cups oat flour
• 1 1/2 cups raw sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 3/4 cup vegetable oil
• 1 cup low-fat buttermilk
• 2 large eggs, at room temperature
• 3 tablespoons beet juice (from a can of beet juice)
• 1 teaspoon white vinegar
• 1 teaspoon real vanilla extract

Here’s what you do:

• Preheat oven to 350 degrees. Put liners in a cupcake or muffin pan. Make in batches if you don’t have enough pans for the full amount.

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• In a large bowl sift flour, sugar, baking powder, baking soda, salt, and cocoa powder.

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• In a different bowl, whisk the vegetable oil, buttermilk, eggs, beet juice, vinegar, and vanilla extract. The color of this was stunning! Too bad it didn’t stay!

• Mix the flour and oil mixtures and beat with an electric mixer until very smooth, about 2 minutes. Pour the batter into the cupcake liners and bake for about 20 minutes, rotating the pan after 10 minutes. The batter is pretty thin so be careful when you pour it in the liners!

• When the cupcakes cool completely, frost them with the Cream Cheese Frosting, recipe immediately following.

Cream Cheese Frosting (which is to die for, by the way! I licked it off the mixing paddle of my Kitchen-Aid so much that when I was cleaning up the kitchen I thought I had already washed it, eeeek! :P )

Here’s what you need:

• 8 ounces reduced-fat cream cheese, softened
• 1/4 cup nondairy butter, softened
• 1/2 teaspoon real vanilla extract
• 1/4 teaspoon almond extract (it’s worth buying if you don’t have it, just to make this frosting!)
• 1 cup confectioners’ sugar

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• Mix all of the ingredients in a large bowl and beat with an electric mixer until smooth. Refrigerate for at least 30 minutes if frosting isn’t firm enough. Once I took it out of the refrigerator it was a bit too firm for such a delicate cupcake so I left it out at room temperature for a handful of minutes to get it to the right consistency.

Since the cupcakes don’t exactly come out red, I just sprinkled a few colored Jimmies on to give some color. Like I mentioned, these cupcakes are really delicate, I’m assuming because of the oat flour? Although I have no idea because I’m not a big baker. But I think it’s worth making and eating a dessert that’s so tasty but at the same time not horrible for the waistline. That’s definitely one of my favorite things about Bethenny’s book. All of the recipes swap out “regular” ingredients for more healthy ingredients without compromising the flavor at all.

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To completely change the subject! More feta! For dinner tonight, I made a lemon spinach couscous salad with diced cucumbers and tomatoes topped with a thin chicken breast that I stuffed with Athenos lemon oregano feta cheese. YUMMMM is all I have to say about this. Simple, quick, and flavorful dinner!

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Now pardon me while I go devour two Not-So-Red Velvet cupcakes ;)

[Chels]

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The Feta Friday Giveaway winner is: Katie who said: “I’m stealing this story from my husband: one time he ran out of cranberry juice for his famous BB sauce and used Mountain Dew instead. The ribs were unbelievable!” Congratulations, Katie! We’ll be in touch with you to get your information :)

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