Montana - My New life in Pictures

Because I work on "back east" time, my day starts pretty early. The good news is that it ends early too. These were some pictures taken at about 3 in the afternoon today. The sky was brilliant and I could not pass it up. And as a side note, I used my shitty Nikon Coolpix S1 that is like a million years old and picture still came out great. And that makes me smile. 

View outside my barn/apartment

Again, just beautiful. 

Not gonna lie, this is my favorite.

yup, I sat in the snow for this shot. 

my new friends

I think the proper name for this is corral. But I will check with my landlords

More friends.

I pretty sure this guy does not want to be friends with me. But he always poses for the camera.

More sitting in the snow. But I just love these ground shots.

My temporary home. I am so in love.

Stopped on a hill to take this picture. Its much prettier in real life.

Trying a night shot with my shitty SI. When I get my tripod, I think i might have better luck.

Gwyneth Paltrow's Corn Vichyssoise

Gwyneth Paltrow has recently released a new cook book "My Father's Daughter". She was recently showcased in Bon Appetit Magazine and this recipe is one of my favorites!

Vichyssoise (pronounced /ˌvɪʃiːˈswɑːz/ US dict: vi·shē·swäz′) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.^[1]




Serves 4
2 Tsp Olive Oil
2 Medium Leeks, white and light green parts only, coarsely chopped
5 ears shucked corn, kernels cut from cobs, cobs reserved
1 cup coarsely chopped potato (about one medium)
4 cups good quality veggie stock
Salt and Pepper
1 Tsp of fresh lemon juice
1/4 cup of creme fraiche (Tracy's Note: sour cream would work too)
1 Tsp. finely chopped fresh chives (Tracy's Note: I used scallions because its what I had in my fridge)

Heat the oil in a large heavy pot over medium heat. Add leeks and cook, stirring occasionally until softened. Add corn kernels, and reserved cobs (I broke them in half because my pan was not that big), potato and veggie stock. Season lightly with salt and pepper. Increase heat to high and bring soup to a boil. Reduce heat and simmer, cover with lid slight ajar, and cook till veggies are soft, about 35 min.




Discard the cobs and let soup cool slightly. Working in batches, puree soup in a blender until very smooth.

I loved this soup hot you  can chill the soup as well. If it gets too thick, thin with water by the 1/4 cupfuls. Season with salt and pepper.
Spoon a dollop of creme fraiche atop each serving and sprinkle with chives.

Enjoy.

6/13: Meal Plan & Grocery list

Whole Foods $56 and Trader Joes $54

Waffles / Limes (5) / Chia Seeds / 2 yellow pepper / 1 orange pepper / 1 red pepper

grated parm / 2 medium leek / 5 ears of shucked corn / 1 potato

4 cups veggie stock / 1 jar chicken base / chives / can black beans x

cherry tomatoes over 4oz + 2 cups / avocado / Cheddar / Bread / Linguine / Basil Leaves

asparagus / israeli couscous / Cuke / cheddar / berries / banana / Juice / Roasted Chicken

This Weeks Menu

Monday: Chicken Cheddar Sandwiches with Avocado and Tomato & Corn Vichyssoise

Tuesday: Southwest Chicken Salad with Tomato and Black Bean Salad

Wednesday: Parmesan Peppers & Spinach Salad

Thursday: Linguine with Roasted Asparagus and Almond Pesto

Friday: Toasted Israeli Couscous salad with mint, cukes and feta

Spicy Veggie Rice Tostada

Serves 4

4 Cups of roughly chopped veggies

1 ½ TB olive oil

1/8 tsp salt

Black pepper to taste

Dash of Cayenne Pepper

Whole wheat tortillas

One cup uncooked favorite rice

2 cup chicken stock

Sliced Chicken Breast (optional)

4 Slices of Provolone Cheese

1 Avocado

Salsa

Roasted Veggies

I always have veggies in the fridge. Use whatever you have. Today I used Zucchini, Roma Tomato, Red Bell Pepper, Frozen Corn, Frozen Okra, and Yellow Onion.

Roughly chop all your veggies and add to a big bowl. Add the salt, olive oil, black pepper and cayenne pepper. Mix and place in baking sheet.

Pop the veggies in the oven on Broil for 10 minutes

Rice

I use Basmati rice. It’s a 1 to 2 ratio = 2 cups of liquid for 1 cup of rice. Instead of water I use chicken stock, but you can also use veggie stock.  Add rice to chicken stock. Bring to a boil and then set to simmer. Cook covered  for about 20 minutes or until fluffy.

The Final Product

Place two tortillas at a time on the baking sheet. Place in oven till toasted, then pull out and add a layer of rice, and layer of veggies. Add the sliced chicken breast if you are using that and lastly the slice of provolone cheese.  Place back in oven till cheese is melted.

For the finishing touches, add diced avocado and salsa.

Enjoy.

Everything is so colorful

I love the summer time because food gets so colorful.
Yesterday for Lunch I have half a veggie burrito with guacamole and cauliflower

This morning for breakfast and added some melon into the mix on my waffles. Is that not beautiful or what



I always enjoy a little ice water with lemon. Its really refreshing on a warm summer morning.



I cut up the rest of the melon and added some berries. This is going to be a very nice treat at work today!

Berry Delicious Waffles

Two Waffles
2 Sliced Strawberries
Handful of Blue Berries
Justin's Chocolate Almond Butter (or your Favorite Spread)

Toast Waffles and spread on the Chocolate Almond Butter
Add sliced fruits

Enjoy.

Simple Lobster Salad

Simple Lobster Salad

1 1/2 cups of lobster

1 tsp dried parsley

2 TB of red onion

2 tsp of lemon juice

A dash of black pepper

2 TB of mayo

A couple of drops of hot sauce

Mix all together and add on a roll or a lettuce wrap or just eat as is. 

Enjoy.