Wednesday, April 14, 2010

Living in Savasana

I have recently done a whole lot of lifestyle changes as many of you know. A big part of it is of course how I have been eating - going from processed to non-processed foods and cooking a lot, quitting a job that was making me miserable, and most recently trading in an apartment which while in the heart of Park Slope, is no longer in my price range for a beautiful apartment in Sunnyside, Queens which is much more affordable and I get to live with my boyfriend Tim. It is crazy how many changes have occurred in the last month and a half.
While in a yoga class last week at Dharma Yoga Brooklyn, the instructor said to us while we were in savasana, "notice how you feel right now, that peaceful awareness is where you want to be. when living in savasana you will not be nearly as stressed and will be much happier"

Since simplifying my life I am enjoying it so much more!

I have a few recipes to share with you this post.

Last Friday I made Portobella Mushrooms stuffed with shrimp, spinach and sundried tomatoes with twice baked potatoes.

Stuffed Portabella Mushroom Caps
Originally made by Cara: Friday, April 2, 2010
Prep Time: 20 minutes
Cooking Time 15-20 minutes

Ingredients:
4 portabella mushroom caps
3 cloves of garlic
16 large shrimp
Olive Oil
Balsamic Vinegar

  • Remove stems and fins of mushroom tops with damp paper towel and a spoon.
  • Place mushroom top down in oiled baking pan. Brush balsamic vinegar over the top.
  • Defrost and peel about 16 large shrimp, chop 3 cloves garlic.
  • Divide the garlic in 2 piles.
  • In fry pan heat 1 Tablespoon olive oil and saute first pile for about 30 seconds
  • Add shrimp
  • With tongs turn after 1 minute. when they are slightly pink and curled remove to a dish.
  • Heat 1 Tablespoon of oil and saute second pile of garlic. Then saute 1 bag of baby spinach until wilted
  • Add about 5 sun dried tomatoes chopped
  • Add 1 Tablespoon of vinegar and 1 Tablespoon of Marsala or wine
  • Add shrimp back to the pan
  • Season with pepper, about 1-2 stalks of fresh parsley (or 1 teaspoon dried parsley)
  • Fill mushrooms and sprinkle with parmasian cheese
  • In same pan heat 1 Tablespoon balsamic and 1 Tablespoon marsala until it bubbles slightly.
  • Pour over edges of mushrooms.
  • Baked 375 degrees for 15-20 minutes or until softened
Twice Baked Potatoes
Originally prepared by Cara: Friday, April 2, 2010
Prep Time: 10 minutes
Cooking Time: 50 minutes (bake) 20-30 minutes (twice bake)

Ingredients:
2 potatoes
2 T Butter
1/4 C of milk
2 T Sour Cream
Salt & Pepper
Chives
  • Scrub 2 baked potatoes, pierce with a fork
  • Bake 425 degrees for 50-60 minutes until it's soft in center
  • Cook about 20 minutes, cut in half horizontally
  • Using a spoon carefully remove pulp without breaking the skin and place in large bowl

  • Beat with an electric mixer until it's smooth
  • Melt 2 T butter, add 1/4 C milk to heat
  • Slowly add to potato and blend until creamy
  • Add 2 T sour cream and salt & pepper.
  • Using kitchen shears (best kitchen tool ever!) snip 2-3 chives into mixer.
  • Fill potato skins and top with cheddar cheese
  • Bake 375 degrees 20-30 minutes until cheese is melted and the potato looks a little brown.
Enjoy these recipes and Happy Spring!

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