July 24, 2017

A Day of Meals in The Hamptons

In the summer, The Little Miss Party team spends at least a few days of the work week out at Seri’s house in The Hamptons. Since one of our favorite things to do is EAT, we make it a point to sit down at every meal and bond as a team over food. We still can’t get over a couple of our favorite meals from early July, so today we’re sharing the simple (but delicious!) ingredients with you.

LUNCH

We started out this lunch with assorted cheeses and fresh figs.

For the main part of the meal, we each were able to assemble our own sandwiches using ciabatta rolls, arugula, ham, turkey, and fresh peaches. The sweet fruit complimented the bitter greens and salty meats so perfectly.

We also made a batch of fresh mint lemonade to enjoy in our PARTY PEOPLE govino cups!

DINNER

This fresh dinner made by Seri and Natalie had us all feeling full yet healthy after a long work day. The key to this fabulous dinner was simple ingredients.

The roasted potatoes were seasoned simply with olive oil, salt, pepper, and paprika. With the flesh side up (for best crispiness) we let the potatoes roast for around 30 minutes at 400 degrees.

Our salad was inspired by a recipe from Love and Lemons. We tossed Boston Lettuce with strawberries, mozzarella balls, pecans, avocado, basil, cherry tomatoes, and thickened balsamic.

Finally, our blackened chicken thighs were the simplest preparation for the most delicious taste. Nothing but olive oil, salt, and pepper thrown onto the meat before blackening it on the grill.

These Hamptons meals have been simple, delicious, and absolutely stunning for photos! Can’t wait to enjoy dinners together all summer long.

xx, Maggie
Party conversation
  1. Vikram

    thanks for giving inforamation about the party & services

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May 12, 2017

Ready, Set, Weekend with Simply Beautiful Eating

Well, guess what?

I still don’t have a kitchen.

So what if it’s been almost 4 months? So what if I haven’t picked up my camera? So what if I forgot how to think, write or edit? So what if there are swatches of paint, slabs of stone, and visions of couches dancing through my head. SO WHAT!!

I apologize if I sound cranky today. That’s because I AM. Forgive me.

DEEEEEEEEEEEP BREATH.

Okay, so there is a space where the kitchen is going to be but I don’t have any cupboards, sink or a place where I can actually COOK and BAKE. What this means is this, I have to come up with ways to prepare meals that are effortless and don’t require a stove or oven.

You wanna know something? I think I can relate to the pioneers. They leaned towards making dishes using their survival skills and cooking over wood fire burning stoves. Tempted to do so in my living room because, frankly, it’s been too cold outside to cook on the barbecue.

It’s May for Godsakes. Come on.

Even though it’s been months of prepping food in my bathroom, I haven’t succumbed to grabbing a rifle and hunting squirrel (but I’ve been tempted to).

I’ve rarely read that pioneers included kale in their recipes, most likely because KALE is the new possum in present day culinary terms. Pioneers were basically good at foraging through the forest gathering herbs, roots and berries. The rest of  their food came from their fields, gardens and farmyards.

Last weekend, I looked outside my window and saw mushrooms growing out of the grass. They looked scrumptious, and the thought of stir frying those in a skillet on my hotplate swirled through my head. Before I attempted to forage, sauté and most likely die from mushroom poisoning, I decided to leave them for the dang “raccoon pioneers” who seem to be destroying my lawn lately. Besides, I need to be around to see the new kitchen if it ever happens.

Since the start of this renovation, I have considered Steve and I to be very imaginative with our meals. Not exactly pioneers, but close enough.

For instance, we had our new staircase installed last week. When I came home from work, the installer told he required us to stay upstairs for at least 2 hours so that the varnish had a chance to dry. That meant that the three of us were sequestered to the upper level (I’m including Tiffany the kitty in this head count, because in my opinion, she is human).

So?

What do you do when you have time on your hands, hungry for dinner and trapped upstairs?

Chop chop.

Not only did I end up with a beautiful salad here, I also added another recipe to my ever growing list of things I can make without major appliances.

One more thing before I go (which is useless information), but important to know about my past. When I was 16, I was hired part-time in a store downtown, situated in a very large shopping mall. If you are from Toronto, I’m talking about the Eaton Centre. The store sold dresses that were very reminiscent of the ones that pioneer women used to wear. When I went for the first interview, I was told that all sales staff were required to purchase and wear these dresses during work hours (in order to give the customers a visual on how pretty these garments were) or how idiotic we looked in them – clearly there was a market for these fugly frocks.

On day ONE I quit.

Reason why?

Do I look like the pioneer type to you?

RAINBOW CRUNCH SUPER SALAD WITH TANGERINE DRESSING

– 1 bunch kale, thick stems removed and leaves torn into bite-size pieces
– 4 cups shredded red cabbage
– 6 tangerines, peel, segment and dice 3 and juice the remaining 3 for the dressing
– 1 small red onion, thinly sliced
– 2 medium bell peppers, cored, seeded and diced (I used orange and yellow)
– 2 medium carrots, julienned
– 1 (15-ounce) can chickpeas, drained
– ⅓ cup sunflower seeds
– ⅓ cup pepitas
– ⅓ cup sliced skinless almonds
– ⅓ cup fresh blueberries
– 1 avocado, sliced
– ⅓ cup crumble feta cheese, optional for garnish

1) Place the kale, cabbage, tangerines, onion, bell peppers and carrots in a large salad bowl. Mix well with salad tongs. Top with the chickpeas, sunflower seeds, pepitas, almonds, blueberries and slice avocado. Sprinkle with feta, if desired.
2) Make your dressing (see recipe below).
3) Pour the dressing over the salad. Mix with tongs until well combined. Serve.
4) Good news is, you can keep this refrigerated, covered, for 2-3 days.

TANGERINE DRESSING

– ¼ cup freshly squeezed tangerine juice
– ¼ cup balsamic vinegar
– ¼ cup olive oil
– 2 tablespoons Dijon mustard
– 2 tablespoons honey, maple syrup or agave
– ½ teaspoon kosher salt
– ½ teaspoon ground black pepper

1) Make the dressing. In a small bowl, combine the tangerine juice, vinegar, olive oil, Dijon mustard, honey salt, and pepper. Mix with a whisk until well combined or you can whip this up in a blender.

See you next week!

debi @simplybeautifuleating

xx, Debi
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March 17, 2017

Ready, Set, Weekend With Simply Beautiful Eating

Green isn’t limited to shamrocks and leprechauns. At this epic spread, it’s the inspiration for a healthy, yet hearty lunch that offers a spread of crudités with green goddess dip, mini fruit-topped pavlovas, and iced green tea.

Here’s what comes to mind when I think about St. Patrick’s Day: loads of green food, rainbows, pots of gold, shamrocks and of course, leprechauns. Even if you’re not Irish, you can create, style, cook, bake and host a gorgeous and elegant St. Patrick’s Day party!

This table offers a lush meets luxe dining experience. Think green and leafy intertwined with white and gold accents for your table settings. In keeping with the traditions of this theme, I used all of Martha’s recipes to blend together a wonderful, healthy lunch for family and friends.

One of the most eye-catching details at this table? The four-leaf clover napkins! Since this holiday is always fun and festive, I wanted to try my hand at napkin-folding. The only problem I have with this type of challenge is following instructions. This was a perfect job for my husband to tackle. (I bet you didn’t know that he is an expert napkin folder. Now you do!) He has so much more patience when it comes to tasks like this, it’s wonderful. Here’s how!

One thing I loved doing for an anniversary party I hosted recently, was a DIY garland for the table runner. It was super easy, reasonably priced, and packed a punch as a focal point for a simply beautiful centerpiece. For this garland, I included frisée (pronounced “free-ZAY”), which is used to refer to a variety of endive with curly, pale green or yellow-ish leaves. I created the garland with an edible factor, which is also appealing to the eye.

Let’s get back to the food. I chose these recipes carefully, based on three ingredient colors: green, white, and a pop of gold. For a quick appetizer, I created a wonderful crudité platter with green goddess dip.

My main course dishes were super healthy, green, and packed with protein. A warm quinoa and chicken salad, baby bok choy with ginger and garlic plus a refreshing salad with buttermilk dressing.

Don’t forget a signature mocktail. I served a cool and refreshing iced green tea with cucumber, which paired perfectly with the meal.

Lastly, dessert was easy: mini pavlovas garnished with fruit and a fresh herb that kept the St. Patrick’s day theme going — green grapes, kiwi, and mint.

Wishing you a pot of gold and all the joy your heart can hold.

Here are some quick tips for hosting this party:

Get festive with your food, think green and clean.

Showcase your creativity by cutting foods into pretty themed shapes. For example, a green pepper sliced width-wise looks exactly like a shamrock or four-leaf clover.

Give your tablescape a focal point, like the DIY garland.

Incorporate traditional with a modern twist: a four-leaf clover napkin, gold drinking straws, confetti and a menu filled with color themed food.

Include a signature “green” drink.

Have fun!

Credits
Author/Photographer/Stylist: Debi Traub | @simplybeautifuleating created exclusively for

Martha Stewart Living

Party props: Little Miss Party

Tableware, Props: Pier 1 Imports

Florals: Irene’s Floral

Tableware, Props: HomeSense (U.S. readers can shop similar product at HomeGoods)

View all recipes by clicking on the pictures above

xx, Debi
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October 13, 2016

Mandy’s Meals & More

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The December Holidays are a big deal around here at Little Miss Party. We love any excuse to get the whole family together. Making healthy food that the kids will eat is always a challenge. This seasonal salad has crispy, flavorful chicken tenders and sweet cranberry dressing. Chicken fingers in a salad? That should seal the deal. Happy kids, happy parents. Enjoy the holidays, xx  

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Prep Time: 30 minutes

Cooking Time: 16 Minutes

Serves 2 as a Main/4 as an Appetizer

Winter Spinach Salad

3/4 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 1/2 tablespoons Dijon mustard
1/2 teaspoon chopped garlic
Pinch Salt & Pepper to taste
1 can mandarin oranges, drained or 2 fresh mandarins peeled & segmented
1 pound spinach

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. Watch carefully to avoid burning
In a food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, and pepper. Blend until smooth.
In a salad bowl, toss the almonds, mandarin and spinach with the vinaigrette
Note: salad dressing would make a beautiful dip for the tenders if you prefer not to mix! 

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Chex Rosemary Dijon Chicken Tenders

3 cups Rice Chex™ cereal, crushed
2 tablespoon fresh rosemary chopped
1/8 teaspoon garlic powder
1/4 cup dijon mustard
1 lb boneless skinless chicken tenders

Preheat oven to 400F on cover with parchment paper
Meanwhile, crush cereal in zip top bag using a rolling pin and chop rosemary
Mix crushed Chex™, rosemary and garlic powder in bowl
Cover tenders with dijon on both sides
Place each tender in Chex™ mixture covering each side, pressing mixture into mustard
Bake 8 minutes on one side, flip tenders over and bake for another 8 minutes

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Looking for more delicious, Chex-inspired DIY recipes? Head on over to Chex.com for plenty of simple and healthy ideas!

xx, Seri
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September 30, 2016

Ready, Set, Weekend with Simply Beautiful Eating

I have to be honest. The amount of cooking that I actually do lately during the week has drastically dwindled. Now, that’s not withstanding the shoots that are part of Simply Beautiful Eating. Those are created during the weekends, take an entire day and we have loads of leftovers afterwards.

The reason for my lack of cooking is twofold:

1) It’s just the two of us now, so we don’t care if we eat straight out of a pot and;
2) I like going to my yoga class after work.

This would never be possible if I wasn’t married to a great husband who is a wiz in the kitchen. Steve prepares the full meal and all the trimmings and I’m in charge of setting the table, a truly daunting task, wink wink.

So I bet you’re wondering why I’m telling you all of this.

Easy.

The other night, I made a salad. Aren’t you impressed?

This is what happens when I’m in charge.

Kale, Fig & Plum Salad with Goat Cheese

-1 bag of kale salad mix or 5 cups of fresh kale
-2 cups shredded nappa cabbage
-3 – 4 fresh figs, sliced in half
-2 red plums, sliced
-¼ cup goat feta cheese (if you can’t find goat/feta use either one)
-2 tablespoons pine nuts
-2 tablespoons dried fruit, cranberries, raisins or apricots
-Creamy Avocado Poppyseed dressing (recipe below)

Place kale and cabbage on a platter or in a salad bowl. Arrange sliced plums over the top, sprinkle with cheese, nuts and dried fruit. When ready to serve, toss with salad dressing.

Vegan Poppyseed Dressing
-2 tbsp avocado mayonnaise (for this one I used Chosen Foods avocado mayo)
-2 tsp Kozliks balsamic fig & date mustard (if you can’t find this, dijon mustard will do)
-1½ tbsp avocado or olive oil
-2 tbsp apple cider vinegar
-1 tsp lemon juice
-1 tbsp maple syrup or honey
-1 tbsp poppy seeds
-1 garlic glove, peeled and smashed
-dash of kosher salt & pepper

Mix all ingredients well in a blender or food processor. Serve over salad. Can be stored in fridge for up to one week.

See you next week!

debi @simplybeautifuleating
simplybeautifuleating.com

xx, Debi
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