Sacramento Street

Living With Great Style

on the menu: quinoa, butternut squash & kale salad

I’m always looking for a few more go-to recipes. This one seems like the ideal recipe for when I find myself working late. Plus, who doesn’t love butternut squash?


Enjoy!

Quinoa Salad:

Makes 4 to 6 servings as a main dish.


Ingredients:
1 1/2 cups quinoa
3 cups water
2 teaspoons olive oil, divided
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups peeled, cored and diced butternut squash
1 1/2 cups roughly chopped kale (previously washed and cleaned)
2 teaspoons fresh thyme, chopped
vinaigrette (recipe below)

Directions:
In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.


In the meantime, heat one teaspoons olive oil in a large skillet, add the onion and cook until it turns translucent. Add the garlic, butternut squash and kale. Cover with a lid and cook for about 10 minutes on medium-low heat. Remove the lid, check that the butternut squash is tender but not mushy or hard when you poke a piece with a knife. Add the thyme and continue cooking until the all the liquid creating by the cover has evaporated.

Let cool to room temperature. Gently fold the cooked quinoa and the cooked vegetables together along with the vinaigrette.
Serve room temperature or cold.

French Vinaigrette:
Makes about 1/4 cup (60 ml), enough for one large green salad.

Ingredients:

1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil

fresh herbs, if desired

Directions:

1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.


2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.

If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.

Salad recipe from Tartelette and Vinaigrette from David Lebovitz

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simplicity at its finest . . .

This past Sunday my mom and I set out to look for condo’s in San Francisco – she’s in the midst of moving here. When we came across a perfect abode for her (fingers crossed everything falls into place) we started dreaming up a few renovations, especially the bathroom. We kept talking about white, white, white.


After envisioning how I would redesign the bathroom I started sifting through my stacks of glossies to pull together my vision. When I came across this stunning bathroom done by Barbara Sallick in House Beautiful the search was over. This bathroom is perfection with the white tones, stunning pedestal sink and glossy subway tiles, and to top it all off, a French tri-fold mirror. I’m madly in love with it and wishing I could do this in my rental.

Photo by Miki Duisterhof via House Beautiful December/January 2011
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a brand new week . . .

Rise and shine – it’s Monday! After four days off from work and my computer I’m completely rejuvenated to dive head first into a busy work schedule and holiday gatherings. This week is going to be extra hectic – friends visiting from out of town and a short work trip to LA.


A few things inspiring me this week – a stunning book I picked up at Juciy News on Fillmore street (a great gift), a checkered scarf I can’t stop wearing, the calligraphy place cards my aunt put together for Thanksgiving dinner and my favorite Astier vase. What’s inspiring you this week?


It’s exciting having the holidays in full swing – decorations need to be hung, presents are found for the perfect person and party invitations are rolling in.


Hope all of you had a fabulous holiday weekend.


Photo by Caitlin Flemming

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giving thanks . . .

Thanksgiving is truly magical – families coming together from across the country, delicious food that has been made with care, laughter, love, happiness and health. I have so much to be grateful for this year – a supportive husband, a supportive family, and a job that I can’t get enough of. Thank you all for always being so incredibly supportive every single day.


Have a wonderful Thanksgiving where ever you might be!

xx, Caitlin

Photos: 1. ffffound 2. Glitter Guide 3. aubrey road 4. Martha Stewart
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on the menu: roast brussels sprouts

One of my favorite sides at Thanksgiving is brussels sprouts – they are heavenly. It’s the perfect side to the traditional turkey, mashed potatoes, stuffing and cranberry sauce. I usually roast them in the oven with a little olive oil and pepper but this recipe caught my eye so I’m going to give it a whirl.

Ingredients:
300g (10oz) brussels sprouts
2 tablespoons fish sauce
1 tablespoon sherry vinegar or rice wine vinegar
1/2 teaspoon chilli flakes
small handful pinenuts, optional

Directions:
1. Preheat oven to 400F. And get an oven-proof skillet or frying pan on a high heat.

2. Trim the bases of your sprouts and halve lengthwise.

3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good.

4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down.

5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar.

6. Toss hot brussels sprouts in the dressing and serve with pinenuts, if using.

Hope this recipe gives you some inspiration in the kitchen. Bon appétit everyone!

Recipe from Stone Soup

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