Moroccan Fish Stew

serves 2, with left overs

• 2 -4 oz white fish filets, chopped into 1/2 inch chunks (sea bass, cod, halibut)
• 1-28 oz canned crushed Tomatoes
• 1 Tbl Cinnamon
• 1 can Chickpeas
• 1/4 Cup Currants or golden raisins
• (salt & pepper to taste)

Optional:

• 1 tsp crushed red chili flakes
• 1 Tbl mint, chopped
• 2 Tbl cilantro, chopped
• 2 Cups cooked couscous or brown rice

Simmer all ingredients, covered for 5 minutes. Add salt and pepper to taste and add in optional ingredients at this time (off the heat). Serve over rice or cous cous.

(Kristin Hamzik)

Well, let the diet begin! We are still in a food coma from all of the Thanksgiving binging (but it was so damn good-mashed potatoes, stuffing, that cheesecake…YUM!!). Ok, Kristin, lets get back to the task at hand…

To jump start the road to a healthy recovery, try this 5 in 5. We can’t promise your jeans will button tomorrow, but at least you wont feel guilty about noshing on this one!

Winter Shrimp Salad

serves 4

• 2 lbs shrimp, cooked (peeled and deveined)
• 2 cans mandarin oranges, juice reserved
• 2 cans beets, sliced
• 1 medium red onion, thinly sliced
• 1 Cup pistachio nuts, roughly chopped

Optional Ingredients

• 4 tsp olive oil
• 1/2 Cup mint, chopped
• 2/3 Cup Romano cheese, grated or 8 oz goat cheese
• Salt & Pepper to taste

Directions

• Heat juice from oranges on medium heat for 5 minutes to reduce.
• Gently toss first 4 ingredients in a large bowl.
• Arrange on individual plates or on a large colored platter for a more elegant presentation.
• Drizzle with orange reduction.
• Sprinkle with nuts and optional ingredients if desired.

Bon Appetit!

(Kristin Hamzik)

This simple and elegant dish is perfect for an hors d’oeuvre or first course at your holiday meal. It travels well and your guests will be so impressed! Tres Fabulous!

Belgian Endive spears with Pecans, Bleu Cheese & Cherries

serves 8 as a first course or 16 as an hors d’oeuvre

• 4 bunches Endive, washed & separated
• 1 Cup Bleu Cheese (Maytag, Cabrales, Gorgonzola or your favorite)
• 1 Cup dried Cherries
• 1 1/4 Cup whole candied Pecans (or walnuts)
• 3/4 Cup Balsamic Vinaigrette (store bought)

Arrange endive on serving platter. Sprinkle bleu cheese, nuts and cherries on endive; making sure that each spear has some of the ingredients on them. Lightly drizzle dressing over the spears.* Bon Appetit!

*If you are traveling to a party with this dish, wait to drizzle dressing until you are ready to serve.

(Kristin Hamzik)

There is no need to pack a suit case and wait in never ending security lines at O’Hare. You can be transported any where across the globe by means of your dinner table in under 30 minutes. We have compiled simple & authentic recipes that will allow you to have a make-shift vacay any day of the week.

Happy Travels!

Poland: Pierogi & Sauerkraut Bake

Indonesia: Peanut Shrimp

Puglia, Italy: Tuna & Artichoke Pasta Salad

Vienna, Austria: Weiner Schnitzel

Brazil: Roast Pork Loin

Caribbean: Cuban Pressed Sandwich

Portugal: Kale & Potato Soup

(Kristin Hamzik)

This meal can transport you to Asia in 5 minutes. And, your waist line will thank you because you avoided the take out joint down the street!

(Vegetarians can substitute tofu or Portobello mushrooms for the steak.)

Asian Steak Salad
Serves 2

• 2/3 pound (6 oz) Flank or Skirt steak
• 1 Cup frozen edammame; pre-shelled
• 1 red bell pepper thinly sliced
• ½ Cup Ginger Terriyaki store bought salad dressing
• 3 Cups of mixed greens in a bag
• [1 Cup Snow Peas (optional)]

Pre heat a large skillet, grill pan or outdoor grill to high heat.
Grill steak 2 minutes each side for medium rare-medium. Meanwhile, place edammame in a microwave safe bowl and add salt, pepper & 1/3 cup water.
Cover and heat for 2 minutes.
Slice steak into thin strips
Toss all ingredients with dressing (except steak)
Arrange steak on top of salad mix

Enjoy!

(Story and Recipe by Kristin Hamzik)

I can remember being younger and dreaming of the day when I would be a “real grown up.” I used to imagine that adults had all the freedom in the world to do anything they felt like. I, on the other hand, had to go to school and piano practice and do homework. Oh, how I could not wait to be free of those demanding tasks! My parents would say “Just wait until you’re older and you have real responsibility.” I would respond to them with a list of why they had it better, including, but not limited to the fact that they didn’t have to do more work (i.e. homework) when they came home for the day. How foolish we can be in our youth.

I now know those “real responsibilties” all too well. I might not have homework to attend to at the end of the day, but there are bills, rent payments, laundry, family obligations, 401K’s and much more waiting for my attention when I get home at the end of my nine hour day.  I have turned into the “real grown up” I wanted to be, only the grass isn’t any greener and I find myself telling my boyfriend’s nephews “Just wait until you get older…”

Some tasks and duties are unavoidable and have to be dealt with, but it’s worth a shot to make them just a bit easier. This week, as we pine away for our younger years, we are focusing on simplifying our lives. We will be showing you practical ways to cut through the clutter of your life and get things done. Most stories of course will focus on saving money while you simplify, although in some cases the time you save could make the money you spend worth it (check out the SuperSlow story in Get Hot). Either way, it feels good to focus on and appreciate the simpler things in life. So go ahead, stop and smell a rose.

Lacey

Lacey Brenly
Editor in Chief