Monthly Archives: March 2013

Toasted Walnut Oil with Sherry Vinegar and Feta Vinaigrette

This is a light and delightful vinaigrette, the combination of toasted walnut oil with sherry vinegar compliment each other very well.

Toasted Walnut Oil with Sherry Vinegar and Feta Vinaigrette

Recipe: Approx. 1 1/2 Cups

  • 1 Cup Toasted Walnut Oil
  • 1/3 Cup Sherry Vinegar
  • 2-3 Cloves Garlic
  • 1 Medium Shallot 
  • 2 Tablespoons Feta
  • 1 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper


Add toasted walnut oil and the sherry vinegar together in a bowl

Mince the shallots and garlic or use a garlic press and add along with the salt and pepper to the bowl

Crumble feta with a fork and add to dressing   Whisk all ingredients together then crumble the feta with a fork and add to dressing

 Transfer finished dressing to your bottle or jar of choice and refrigerate

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Foreign Cinema Restaurant in San Fransisco, CA

A couple of friends and I went to San Fransisco for the day and we had brunch here at Foreign Cinema.


This place is so great they even play foreign and independent films in their covered outdoor courtyard


You can sit indoors by the fire, or upstairs in their semi-private mezzanine overlooking the dining room or on the patio outside


They have a huge selection of wines from local to all over the world


The atmosphere is a bit of industrial and rustic all rolled into one


They offer a California/Mediterranean inspired menu that changes daily


They serve dinner nightly and brunch both Saturday and Sunday


The chefs are John Clark and Gayle Pirie, a husband and wife team


Of course I had a glass of Sauvignon Blanc


I had the Lacinato Kale Caesar: Radishes, Sibley julienne, Croutons & Pecorino Sardo.  I enjoyed every last bite!

2534 Mission Street
San Francisco, CA 94110
(415) 648-7600

For a reservation you must contact Foreign Cinema directly at 415-648-7600, extension 0 or online at


Caramelized Herb Tomato Pesto

What a great way to use the Caramelized Herb Tomatoes!  This pesto is very flavorful and can be used in a number of dishes.


Angela made the best ever caramelized tomatoes and I just had to make pesto out of them.  Man is this ever good!


Recipe – About 2 1/2 Cups

For the tomatoes use

  • 2 Large Tomatoes
  • 3 Basil Leaves


  • 1 Clove Garlic (garlic press or finely minced)
  • 1/2 Teaspoon Fresh or Dried Thyme
  • 1 Tablespoon Extra Virgin Olive OIl
  • 1/4 Teaspoon Sea Salt

For the rest of the Pesto

  • 1 Cup Raw Walnuts
  • 1/2 Cup Fresh Basil
  • 2-3 Garlic Cloves
  • 3/4 Cup Aged Asiago Cheese
  • 1/2 Cup Extra Virgin Olive OIl
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea Salt or to taste


Make the dressing and drizzle all over the tomatoes

Chop up the basil and sprinkle on top then Caramelize the Tomatoes

In a food processor or blender add the garlic, and caramelized tomatoes.  Finely shred the cheese and measure along with the walnuts, basil, olive oil, lemon juice and add to tomatoes and puree u

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Basic Italian Vinaigrette

This is a veeasy and basic Italian vinaigrette

This is Robby’s favorite dressing! It took me a while to make one he liked, he is very picky.  I was on a mission to get him off the store bought dressings because even the health food store dressings have canola or soy oil in them, which in my opinion are not good for you.


Recipe - 1 1/2 Cups

  • 1 Cup Extra Virgin Olive Oil
  • 1/4 Cup + 2 Tablespoons White Wine Vinegar
  • 4 Cloves Garlic
  • 2 Teaspoons Italian Seasonings
  • 1 1/2 Teaspoons Sea Salt
  • 1/2 Teaspoons Black Pepper


Mince or press the garlic in a garlic press and add to a jar

Measure and add all other ingredients then shake well

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Cilantro Stem Pesto

  Ever wonder what to do with all those stems?  Well here is a delicious way to use them.  


I use a lot of cilantro leaves in things like pico de gallo and other salsas etc.  I really hate throwing out the stems so I thought why not try it in a pesto.  It is really good and has a milder taste than the leaves.


Recipe:  Approx.  2 Cups

  • 2 Cups of Cilantro Stems
  • 3/4 Cup Walnuts
  • 3/4 Cup Asiago
  • 1/3 Cup Extra Virgin Olive Oil
  • 1 – 2 Cloves Garlic
  • 2 Tablespoon Fresh Squeezed Lime Juice
  • 1/4 Teaspoon Sea Salt


Shred the cheese,  juice the limes and measure along with everything else then put in to food processor or blender and puree

Health benefits:

Cilantro is an extreme anti-oxidant immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals.  It helps promote a healthy liver function and is an overall digestive aid.  It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain.  Cilantro can lower bad cholesterol level and increase the good cholesterol level.  It also helps with insulin secretion and lowers blood sugar.  It is rich in essential oils, vitamins and is one of the richest herbal sources for vitamin K and dietary fiber.  It is also an excellent source of omega-3, omega-6 fatty acids and calcium.

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Carlitos Cafe Y Cantina in Santa Barbara

Robby and I love this place!  The food is pronominal!


Carlitos was Established in 1978 by the Lopez-Hollis Family


This lovely fountain is a nice feature; I especially like the tranquil sound of the running water


Love the outside seating!


They have a huge collection of 100% Blue Agave Tequilas inside the small and quaint cantina


I had a Black Bean Burrito with Red Sauce and Black Bean Salsa


Robby had Verdes Enchilada with Chicken and Roasted Tomatillo Salsa which he absolutely loved!

1324 State Street
Santa Barbara CA 93101
(805) 962-7117


Samosas make a great flavorful and also filling appetizer or can even be a meal.  This is a simple recipe due to the egg roll wrappers I used, which are just as delicious as making your own dough but much easier!  I serve them with the Cilantro Mint Chutney.  Yummmm!!!


Growing up a bunch of us went to the Hare Krishna temple almost every sunday for their free vegetarian feast and at first there were just a few of us but over time the upstairs balcony  was full of friends and friends of friends.  Then they started to charge 2$ which was still a great deal.  Across the street they had a Indian restaurant named Govindas and my friend Janelle and I went to cosmetology school right around the corners so we ate lunch there a lot and the samosas were my all time favorite!


Recipe: Makes 12 – 15 Samosas

  • 12 – 15 Large 4 by 4 Egg Roll Wrappers
  • 3 Medium to Large Potatoes 
  • 1 Carrot
  • 1 Cup Frozen Peas
  • 1/2 White Onion
  • 2 – 4 Serrano Chilis
  • 2 – 3 Cloves Garlic
  • 1/4 Minced Fresh Cilantro
  • 2 Teaspoons Fresh Ginger
  • 1 Tablespoon Coriander Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Garam Masala
  • 1 1/2 Teaspoon Sea Salt
  • 1/4 Cup Expeller Pressed Grapeseed Oil
  • Expeller Pressed Grapeseed Oil for frying


Dice and cook potatoes in boiling water until soft but not mushy

Dice carrots into small pieces and steam in a pot of water on a steamer until soft

Measure coriander seeds, cumin seeds, turmeric and garam masala and add to 4 tablespoons olive oil in a sauté pan and cook on med heat for about 5 minutes or until seeds begin to crackle and spices release their fragrances

While spices are cooking (keep an eye on them) chop onions then add to pan along with the salt

 While onions are cooking, finely grate ginger, mince serroenos and garlic

Make sure and stir onions and when they are soft add ginger, serranos and garlic.

 Sauté for a couple of minutes then add the carrots, peas and potatoes then stir thoroughly, cook for 5 more minutes to incorporate all the flavors

 Place a sheet of an egg roll wrapper on a plate and add some filling leaving at least 1/2 inch around

 With your finger spread some water on the bottom edge of the wrapper, flip bottom over about 1 inch over the filling and press the corners together

 Spread water on 3 remaining edges using the water as a glue to stick together then fold right corner over and sealing the edge on to the folded over part

 Then fold left corner over and seal forming a triangle.  Press down edges softly but making sure it is sticking good and continue with the rest

 Add about 3/4 inch of grapeseed oil to a pan and place as many samosas that will fi and fry until the bottom is golden

Flip them over and fry the other sides then remove when evenly golden

Place onto a few sheets of paper towels to remove excess oil and they are ready to eat!!!

The cilantro mint chutney is the perfect dipping sauce

Health benefits: 

Potatoes are a good source of essential iron, which supports red blood cell function bringing oxygen to your tissues. They are a good source of vitamin C and have significant amounts of copper and zinc. The copper keeps your nervous system healthy and boosts the immune system also helping your body absorb iron.

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Exfoliate with Pineapple

Exfoliating with Pineapple


  • A natural way to exfoliate is with the juice of a slightly unripe Organic Pineapple, which contains the enzyme Bromelain.  With its alpha-hydroxy fruit acid, Pineapple naturally exfoliates the top layer of dead skin cells by penetrating through the skin, which increases the rate of new cell regeneration and collagen formation.  This leave’s the new fresh skin underneath and helps to reduces wrinkles.
  • Pineapple is a potent antioxidant high in vitamin C that reduces free radical activity.  Pineapple contains minerals, vitamins, potassium, citric acid and folic acid.


  • Apply the juice, let dry then add more juice and rub in a little Virgin Coconut Oil or Extra Virgin Olive oil and let dry again.
  • Then rub your skin for a bit and you will notice dead layers of skin start to come off.  You can also use an exfoliant/scrub to help remove the dead skin cells.
  • Rinse and apply a layer of Coconut or Extra Virgin Olive Oil to hydrate the skin.
  • The more you use the juices and the Coconut Oil, the more effective they are at regenerating new skin cells and collagen
  • Add a little Honey for extra moister if desired.