Category Archives: American

American - FOOD - "The Delicious" - Healthy - Homemade - Recipes - Vegetarian

Side dish: Seared lima beans with roasted pumpkin seeds

June 21, 2015

Anyone else watch the cooking channel while they’re on the treadmill? No? Well you should, because A) it makes an hour fly, and B) you will likely come across a new dish you’d want to try, like I did when I saw one from Damaris Phillips. She had an episode based on a recent visit to Mexico and she came back to make a three-course meal inspired by her trip. The appetizer she made looked just too good not to try: seared lima beans with roasted pumpkin seeds. I feel like I’ve been OD’ing on my favorite ingredients (mushrooms, avocados, quinoa, and that variety), so thought it would be nice to try something new. Never thought I’d crave lima beans so hard. It has a nice, nutty flavor and makes a good, light veggie side dish for a meal.



Seared Lima Beans with Roasted Pumpkin Seeds
[Makes 4 servings]

1/2 cup pepitas (hulled pumpkin seeds)
3 to 4 tablespoons coconut oil
16 ounces frozen large lima beans, thawed
5 small green onions, greens parts only, thinly sliced
1/2 bunch flat-leaf parsley, roughly chopped
Zest of 1 lemon (about 1 tablespoon)
Kosher salt
3 tablespoons lemon juice


Preheat the oven to 350 degrees F.

Spread out the pepitas on a baking sheet; transfer to the oven and roast until golden brown, 10 to 15 minutes, tossing halfway through. Let cool to room temperature, then grind the pepitas in a food processor to a coarse-milled consistency.

Heat a cast-iron skillet over medium heat. Add the coconut oil and heat until very hot, about 1 to 2 minutes. Add the lima beans and sear on one side until light golden brown, 3 minutes. Add the green onions, parsley, roasted pepitas and the lemon zest. Stir, and saute for 1 to 2 minutes. Turn off the heat and season with salt to taste.

Add the lemon juice, 1 tablespoon at a time, until the desired tanginess is reached.

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American - Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade

Seasoned chicken breast and kale salad

June 18, 2015

The only reason this was a quick meal was because I was repurposing leftovers from a couple days before, but that’s why it’s so much better to cook for the week!

Kale chicken salad

I just added a little olive oil and garlic salt in the kale and topped it with chicken breasts. The chicken, as I mentioned in the previous post, were seasoned with rosemary, thyme, salt and pepper, and the carmelized mushrooms and onions were made the same day (sautéed with a little soy sauce and lemon). I topped it all with pine nuts and Carrington Farm’s flax and chia blend which conveniently come in these little packets. I’ve been using it in my smoothies and yogurt as well — you can put it on everything and it’s loaded with Omega 3s, protein and fiber. I’ve also been cooking pretty much everything with coconut oil (my eggs, meat, etc). I use Carrington’s brand at home, but also love that I have their packets of it too when I’m on the go.

A good, healthy post-workout/breaking fast/just because meal. How do you prep your leftovers?

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American - FOOD - "The Delicious" - Healthy

Gjelina in Venice, CA

May 31, 2015


I’ve had some good eats in LA for sure, but Gjelina set the bar on a whole different level.


It could be that we were famished and every single thing on the menu looked like a good idea (marinated roast beets with avocado, citrus, hazelnut and sherry whattt?). Could have been  the outdoor patio dining area that let us soak in some of the beautiful Cali weather. OR it was likely even our waiter, Myan, who detailed each dish with so much gusto you felt like not ordering one of his recommendations might actually let him down (but he wouldn’t let you, of course, because he was so convinced we were going to love the food he put in the orders for us even as we were deliberating over them). But really, it always comes down to the meal which gave us so much to pore over (in taste and looks — every meal looked like it was fashioned for a gourmet mag), we left elated. Feast your eyes on it:

Tuscan kale, shaved fennel, radish, lemon, ricotta salata and breadcrumbs

From just looking at the menu, I would have never thought to order the smoked trout salad — I’m not a huge fish eater, and the combo with grapefruit and avocado sounded too experimental for even me. But Myan insisted we had to try it. The salad is so fresh and the citrus isn’t overpowering at all — I would even ended up liking it more than the kale salad.

Smoked trout, grapefruit, avocado, red onion, and lemon

Grilled king oyster mushrooms with tarragon butter

Grilled king oyster mushrooms with tarragon butter

Wood roasted cauliflower, garlic, chili, vinegar

Crispy purple potatoes, aioli, pickled red onion, horseradish, and dill

Hanger steak sandwich with roasted anaheim pepper, arugula, and horseradish aioli

Salt and pepper frites with romesco and aoili

Pomodoro, confit tomato, basil, oregano, and green olive oil

Side of fresh oregano, cheese, and red pepper

Mushroom, rosemary, and garlic oil pizza


Avocado, sprouts, red onions, pepper, aioli, and fennel sandwich

Just when we though we couldn’t eat more, Myan convinced us that we haven’t lived until we tried their butterscotch pot de creme with salted caramel and creme fraiche.

Butterscotch pot de creme

And that’s how lunch is done. Can’t wait to go back to check out their bakery counterpart, Gjusta. And since you’re on Abbot Kinney anyway, make sure you stop by the cute shops on the street like Burra, and Tom’s coffee shop/shoe store.

Meal: Lunch

Occasion: Trying out new digs on Abbot Kinney
Price: $$$
(Out of three stars)
Ambiance: ***
Food: ***
Service: ***
Would I go back?: Yes

Restaurant Info:

1429 Abbot Kinney Blvd,
Venice, CA 90291
(310) 450-1429

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American - FOOD - "The Delicious" - Homemade - Italian - Recipes

Recipe: Seasoned thyme pepper chicken with sautéed veggies

March 10, 2015

It’s been a long time since I got together with some of my friends and when they were picking out a restaurant, I thought it might be nicer to have a home cooked meal so I offered to cook. Everyone was on this workout binge apparently, and really wanted protein in the meal. I had to nix my plan for breaded chicken and thick sauces and decided to go with a healthier option. But I didn’t want to skimp on taste. I thought veggies and chicken would be an easy way to go. I made this up as I went along but it tasted pretty good so thought I’d share:



5-6 boneless chicken breast
8-10 sprigs of thyme
Pepper, salt to season
1 tsp of red pepper flakes (you can skip this if you don’t want any spice)
A dash of cayenne pepper (again, can skip if you don’t want spice)
4 cloves of garlic, minced
extra virgin olive oil (to sautee)
6 oz of white mushroom, sliced
6-8 shallots, sliced
1 red onion, sliced (or you can just slice more shallots if you have enough…I mixed it up a little here)


1) Season chicken breasts with thyme, salt, pepper, cayenne, and red pepper flakes until completely covered. Set aside.

2) In a non-stick frying pan, warm olive oil (a few teaspoons) and minced garlic on medium heat for a few minutes. Add mushrooms, shallots and onion and sautee until brown.


3) Move veggies around to the perimeter of the pan. If needed, add another tsp of oil in the middle and lay chicken breasts in the middle (about 2-3 might fit depending how big the pan is). Cover and cook each side for about 5 minutes until slightly brown.

Finished chicken

Note: I left the veggies in there so the chicken has those juices as it cooks. If you feel the veggies are burning, you can remove, but I left it for at least the first couple breasts to cook and removed.

4) When chicken is ready, serve with the mushroom/shallots/onion mixture on top.

Super easy, delicious, and healthy. If you want to take it a step further, you can even bake the chicken, which I might try next time. I also served with a side of basil pesto mushroom ravioli, and another of spinach and cheese ravioli in marinara (clearly I’m not counting carbs). I’ll detail that in another post!

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American - Burgers - FOOD - "The Delicious" - Homemade - Recipes

Recipe: Beef burger with parmesan crisp, caramelized onions & mushrooms

February 6, 2015

I was recently inspired by having lunch at Umami Burger, whose namesake burger uses parmesan crisp, to make my own for when I grill burgers at home. I totally experimented with this and it turned out delicious and is pretty easy to make.

Parmesan crisp beef burger

Start by pre-heating the oven to 400 degrees, which you’ll use to make the parmesan crisp.

I seasoned two 5.3 oz Honest Chops Short Rib Brisket Burgers with salt, pepper, thyme, and Italian seasoning, and grilled it using my T-Fal Opti Grill.

I heated up a tbsp of coconut oil over the stove, and cooked half a red onion (sliced). Remove and set aside, and then added sliced mushrooms and let that caramelize (you only need three sliced white mushrooms for two burgers). Afterwards I combined the onion and mushroom in one bowl and lightly sprinkled a little more pepper over the mixture.

The easiest part of all: I just put a heap of shredded parmesan cheese about the same diameter as the burgers on foil, and let it bake in the oven until slightly brown. Let it cool before removing. Tip: Use parchment paper if you have it. If you’re using foil, then grease it very lightly. I didn’t grease it, and was able to very carefully remove it off the foil but it would have been much easier if I just oiled the sheet a little.

At home, I always use Arnold’s 100% Whole Wheat Sandwich Thins. I toasted these first, and added a spread of leftover pesto spread to them. I originally wanted to mix the pesto with mayo to make it a little thicker, but I was out of mayo and didn’t realize til much later. It might be something you want to try though! Place burger in center, top with parmesan crisp and whatever condiments you want. Aside: I also sliced tomato to top the burger with which I totally forgot, but you can add whatever toppings you want to this.

The combination of the pesto, seasoned burger, parmesan crisp, and caramelized onions/mushrooms all added a fun flavor to this, but you can totally customize it however you want. I basically used whatever I already had in the kitchen myself!

PS I normally file away my kitchen experiments on Instagram (@beautyndfeast) if you want to follow me there too :).


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American - FOOD - "The Delicious"

New restaurant opening: Henri on Fifth in Park Slope

January 16, 2015

Grilled cheese and Pac-Man. Need I say more?

Henri on Fifth in Park Slope, Brooklyn

I was invited recently to check out a preview of Henri on Fifth, a new restaurant in Park Slope that mixes an eclectic cuisine drawing on the owner Binh Douglas and his wife’s heritage (he’s part Vietamese, Native American, African American and she’s part French and German) with a comfortable atmosphere and a bottomless supply of board games. The place is named after their newborn (cue the ‘awwwwws’). To be honest, what reeled me in was when they told me there’d be a “fun selection of retro board games to play” because I’m really 12 and How fun?! I braved the cold to take a 20 minute subway ride down to BK after work, but was pleasantly surprised to find that the food was even more astounding.

List of available games. I requested they add Taboo to the line up because then it'd be OVER.

The arcade games are found inside two tables you can play at (no coins needed)

And the menu was just what the winter blues calls for: buttery nut squash soup, sliders with caramelized shallots and sherry thyme, pretzel bread with muenster and sauerkraut, truffle fries, banh mini tacos, several types of succulent grilled cheeses, and probably my favorite unexpected treat, deviled eggs filled with seasoned siracha cream and a little BBQ chip that gives it the perfect balance of taste and texture.

Grilled cheese bite

Deviled egg

Butter nutty squash soup

Pretzel bread with sauerkraut and muenster

Between tasting the menu items, and killing my friend Mehak at Pac-Man, it was a pretty solid night. If you need a chill spot to eat and be merry with Connect 4, Check this place out. The restaurant will soon have brunch so I expect to be back soon myself.

A picture of the loser

Check out their FB page for more info.

Restaurant Info:
Henri on Fifth

279 5th Ave,
Brooklyn, New York, NY 11215
(347) 294-4631
Park Slope

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