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Archive for June 27th, 2009

This is such a refreshing dish to bring to a celebration picnic.  It is colorful and the flavor is something everyone, adults and children will enjoy.  Healthy, hearty and delish.  The idea for this dish came about because for the past 3 weeks, I have seen these “colorful carrots” in the produce section at the market.  They are all carrots – not parsnips mixed in, even though some of them look white.  They are bright orange, light orange, and white.  I couldn’t resist.

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Colorful Picnic Salad

The salad will serve 8 people.

  • You will be shredding or slicing VERY THIN all of the following and mixing them in a bowl:
  • 6 – 8 colorful carrots
  • 1/2 red pepper
  • 1/2 green pepper
  • 4 radishes
  • 1/4 of a red cabbage
  • 1/2 of a celery root
  • 1 8.5 oz can of corn, drained
  • Now make your dressing. Whisk all of the following together:
  • 2 TBS Rose’s Lime Juice
  • 2 TBS white wine or rice vinegar
  • 3 tsp sweet-hot mustard
  • 1 TBS Natural Peanut butter
  • 1/4 cup Olive oil
  • 1/4 tsp fresh ground pepper

Pour the dressing mixture over the shredded vegetables and chill 1 hour or until ready to serve. Toss to remix.

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The salad was served with Lentil Sauce over Kamut Udon Pasta

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  • For 4 people, use 1/2 the package of pasta and cook according to the directions.
  • For the sauce:
  • Cook 1/2 lb of lentils by bringing to a boil in 2 cups of water and 1 cup of veggie broth and then simmering for 40 minutes.
  • 1 tsp olive oil
  • 2 crushed garlic cloves
  • 1/2 chopped onion
  • 1/2 chopped green pepper
  • 3 spring onions
  • 2 ribs of celery, chopped
  • 6 oz sliced crimini or other mushroom
  • 1/3 cup red wine
  • 1 tsp dried thyme
  • 14 oz canned diced tomatoes
  • 2 tsp lemon juice
  • 1 tsp sugar
  • 6 fresh basil leaves, chopped
  • Shredded romano cheese (optional)

Heat the saucepan over medium heat and add oil. Next add the onions, then peppers, then crushed garlic, green onions, peppers, celery and cook about 10 minutes. Add the mushrooms and wine and raise the heat to high, let cook 5 minutes. Add the thyme and tomatoes and cook about 3 more minutes.  Reduce heat to simmer, add lemon juice, sugar, and basil leaves.  Serve with shredded Romano cheese over the Udon noodles.

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What happened around Utica today? 

Utica was hosting “Taste of Utica” at the Hanna Park downtown.  There were wine tastings from Seneca Lake wineries, tastes of local cuisine for a dollar and other options for slightly more.  Although the traditional Utica Greens and Riggies weren’t featured, the food options offered something for all.  There were bands playing and attractions for children.  If you missed the fun, it will be back next year. 

Here is the picture summary:

There were wine and beer sales. Ted and I saw this before seeing the wine tasting options.

There were wine and beer sales. Ted and I saw this before seeing the wine tasting options.

 

 

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A plate from Barady's Bistro. This restaurant is located on Genesee St. in Utica. The plate offered pita bread, tabouli, hummus and lentils with rice.

A plate from Barady's Bistro. This restaurant is located on Genesee St. in Utica. The plate offered pita bread, tabouli, hummus and lentils with rice.

 

 

Setting up for the next band. It was going to be Classified but we didn't stick around.

Setting up for the next band. It was going to be Classified but we didn't stick around.

DSCN1485A place for children to have some fun.
It wasn’t crowded at all. The weather was not sunny, bright and beautiful but it wasn’t too hot or cold either.  Since the event continues through 11pm tonight, it’s most likely the young crowd will swarm in after 8pm. 
If you live in or around Utica, there is still time…venture on downtown and get a “Taste of Utica”.

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So much to tell today. First I’ll begin with an event for which I was able to provide the celebration cake, “An Interview with War Veterans” at New Hartford Junior High School.  Click the second link to read the full story.  When I delivered the graduation cake yesterday to Caroline, she was so proud to have their story told in the paper. Great job! 

 Veteran Cake

Members of the Veterans’ History Club, advised by Perry Jr. High English teacher Sue Ruhmel and Perry Jr. High social studies teacher Caroline Wiegand, interviewed veterans about their experiences during war.

 

 

Teddy was at the house when I returned from work Friday.  As I opened the garage door, there was a beautiful red and shiny chrome Harley sitting in our garage.  Teddy’s new bike.  He is thrilled with it and hopes to save on A LOT of gas from what his truck uses.  Be safe, Teddy.

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A DVD review:  “Crossing Over” with Harrison Ford, Ray Liotta, Ashley Judd.  Not my type of movie. It was several stories about people living in the US illegally.  It skipped around a lot and wasn’t a “cheerful” movie.  We did stay awake for all 113 minutes, but can’t really explain why. 

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The featured restaurant-pub today is The Celtic Harp on Varick Street in Utica. 

Newly opened, offering beers, wines, liquors, and a Irish-American style cuisine.

Newly opened, offering beers, wines, liquors, and a Irish-American style cuisine.

This newly renovated establishment has very high ceilings, upstairs dining (away from the bar area) and fine wood work.  The crowd at 7pm was older but come 11 pm, all young Uticans who enjoy the variety of Varick Street will crowd The Celtic Harp.

This newly renovated establishment has very high ceilings, upstairs dining (away from the bar area) and fine wood work. The crowd at 7pm was older but come 11 pm, all young Uticans who enjoy the variety of Varick Street will crowd The Celtic Harp.

The full scale menu, offering something for everyone, even childrens specials, will be available Monday, June 29th.

The full scale menu, offering something for everyone, even childrens specials, will be available Monday, June 29th.

There is even an outside section for dining and socializing with a separate bar facility to accommodate for those busy Saranac Thursdays.

There is even an outside section for dining and socializing with a separate bar facility to accommodate for those busy Saranac Thursdays.

Did we try the food at the Celtic Harp last night? No.  Since the full menu wasn’t yet available, Ted decided we should try the Route 69 Steakhouse. 
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Teddy joined us and we all enjoyed the fresh warm bread with warm peppered garlic dipping oil.  We shared a plate of Route 69 Greens which they served to us less the ham.  The greens were just the right heat and filled with red sweet peppers along with escarole, onions and baked to perfection. They weren’t dry nor too wet. 
We had tossed salads. Standard iceburg, red onions, cherry tomatoes with oil and balsamic vinegar.
For entrees, Teddy had the Chicken Teryiaki served with a grilled pineapple slice, mashed potatoes and mixed vegetables. Ted had the fish fry with coleslaw and french fries.  I had baked haddock topped with sauteed spinach, covered in mozzarella cheese with mixed vegetables. 
It was a tasty meal. Not gourmet and the restaurant didn’t pretend to be elegant. It was clean, the service was good, the prices were standard for Utica dining. I believe my baked haddock with spinach was about $14.00. 
If you’re interested in a casual experience with a lot of variety on the menu, reasonable prices, give Route 69 Steakhouse a try.  It has been there for several years now and they have done a great job of fixing it up. 
 
 
 
Saturday exercise.
It was a rainy Saturday morning in Utica. Ted didn’t play golf so Shane and I switched our running days. We will go for a run tomorrow but today, all three of us went for a fast paced 4.5 mile walk past MVCC, down Tilden to ….almost Broad Street – can’t remember where we turned?   We came out on Culver and pretty much raced home because Ted needed “facilities”.  We even jogged a little bit – yay Ted! 
It was a nice walk and now Ted is having coffee with the guys, Shane is sleeping and I’m heading up to shower and grocery shop. 
Have a super Saturday!

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