Quick Fix: Olive Oil + Herb Ice Cubes!
This is the best time saving trick ever! Simply place your favorite herbs in an ice cube tray then top with olive oil. Place it in the freezer and the next time you need to cook something with oil on the stove – just pop out a frozen olive oil ice cube and get cooking! Check out this video to see how it’s done.
Get tips like this and more at www.homemadesimple.com
Understanding Creativity.
Your life is full of examples – displaying what your thinking is manifesting in and as your life. Are you interested in having a new experience? Are you interested in allowing this empowered experience to be effortless and fun? Great. Listen to my latest episode of “God Shots” recorded live at Project: Service LA and open yourself up to hear the gentle guidance of your highest self. Peace within. Jesse
Red Snapper en Papillote
Showcase your mad culinary skills with this dish! Honestly, it’s easy to execute, just don’t let the parchment scare you. Basically, you’re just folding fish in paper and cooking it.
This is the perfect Spring and Summer entrée.
RED SNAPPER EN PAPILLOTE
(Serves 4)
Ingredients:
- 1/4 cup green olives, whole
- 3 teaspoons pickled green peppercorns, in brine, drained
- lemon juice from 2 lemons
- 1 yellow onions, sliced thin lengthwise
- 1 red pepper, sliced thin lengthwise
- 4 six-ounce fillets of red snapper, boned and skinned
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp of ground nutmeg
- 1 lemon, cut into 8 thin slices
- 2 tsps lemon zest
- a few sprigs of Italian parsley, for garnish
Instructions:
- Pre-heat oven to 375 degrees.
- Combine olives, red peppers, peppercorns, lemon zest and lemon juice in a small bowl. Set aside
- Cut 8 even 8″x8″ pieces of parchment paper.
- Divide onion evenly among 4 of the pieces of parchments, forming a bed of onion in the center of each square. Place a snapper fillet on each bed of onion; season with salt, pepper, and nutmeg then top each filet with remaining vegetable mixture and 2 lemon slices.
- Take the 4 extra pieces of parchment and place one piece over every pile of ingredients, creating a “paper sandwich”. Begin to fold the edges of the parchment together, making small overlapping folds along the edge to seal. Make sure the folds are tight, you should have a cool-looking parchment paper pocket, folded tightly along the edges.
- Use a large spatula to place packets on baking sheets. Place baking sheets with the pockets into the oven and bake until the packets have puffed, like a little cloud and the fish is cooked, approximately 12 minutes.
- Transfer packets to individual plates. Take a clean pair of scissors and make a slice down the middle of the pocket, and pull the paper to the side, revealing the fish inside.
- Garnish each display by placing a few sprigs of fresh Italian parsley in the center of dish, on top of the fish filet.
- Serve immediately.
* Make sure the keep the fish in the paper!!! It’s part of the presentation!
We are all ONE. Wait, what?
“We are all one” is a popular phrase used in many spiritual texts and conversations. It’s a phrase I’ve used many times and in retrospect, I don’t think I fully grasped what it meant. In this live talk from Project: Service LA I explore what exactly the “One” is that is referenced so often.
A unique hor d’oeuvre for Spring.
I created this beautiful lil’ bite on accident. I was planning on serving roasted hanger steak on a slice of persimmon w/ a spicy mango salsa. The persimmons I had weren’t good, so I decided to use the chocolate dipped potato chips (that I had planned to serve alone) instead; I created magic that night. It may sound like an interesting flavor combination, but the palate really seems to love the chocolate and steak combo and the fruity salsa ties the two taste-elements together nicely. This is always the hit of our hor d’oeuvre selection.
It’s easy to make:
- Roast some marinated steak to medium rare and slice thin strips.
- Dip half a ridged potato chip into melted chocolate chips and let it cool on parchment paper until the chocolate hardens.
- Dice mangos, jalapenos, red onions and cilantro and mix together. Refrigerate until ready to use.
- When the chocolate on the chip has hardened, take a single strip of steak and fold it over on top of the chip. Garnish with the mango salsa and serve.
Make sure you have plenty of servings as this treat goes fast. This treat translates well for either casual bbq’s or sophisticated dinner parties. It’s pretty and tasty enough to work anywhere.
What’s your “WHY” in exercise?
I believe it’s important to be clear on your “why” when it comes exercise regimes. Your “why” is the motivating force the inspires you to work out. I’ve seen the best results from my clients (and myself) when the “why” comes from a commitment to personal health and not a desire to look hot for other people. Approach anything with love and have miracles; same principle applies to exercise.
Get honest and really examine why you push yourself to get results at the gym. Whenever I went crazy to make myself look a certain way to get approval from others, the results never lasted and I was always upset.
Our bodies are the vehicles that get us through this life, so take care of it by eating good food (fuel) and getting regular exercise. Treat your body with kindness by saying loving words to it and you’ll experience a body that treats you with kindness. I encourage you to allow your health and beauty regime to be based on self-love and not the desire to be desired. If you are looking for real results that last longer and really change your life, exercise and eat from a loving space.
Love first. Love now. Even on the treadmill.
