Almost a month since!?!?!

Geez, I just realized it's been almost a month since my last post!!! September 8th was my last blog entry and that one was not even a good one! Man I need to step it up!

Just wanted to touch base with let you know what I've been up to!

This is my first semester of my FNP program (Family Nurse Practitioner) and it's kicking my tail. It's a lot to juggle with working 12 hr days at the hospital too. I'm sure in a semester or two it'll be old hat...but for now it's taking awhile to get use to! So on my days off, you can find me with my head in the books or typing away on Blackboard!

I also have started RCIA- Rite of Christian Initiation for Adults. It's a education program for the Catholic church. My program meets weekly on Tuesday nights until Easter.

Through all this craziness I still find time to cook, hang with the BF, clean (well that's not entirely true), and enjoy all DC has to offer! I love this Fall weather we have right now! I bought a pumpkin and a mum that has made my apartment a little more homey.

Happy Fall!!!

Jancie

Not a food blog

While I love food and love to cook, my intentions were to not make this blog solely about food or recipes...

So, what in the world is up with this rain?!?!

Hurricanes...yeah I get it, but I'm tired of it! I need cool crisp transition to fall weather...not cool damp dreary weather!

Whole Foods!

Not only am I in heaven with the new Whole Foods in Foggy Bottom, but this also means my bank account also has a good chance to be much smaller!!

Whole Foods is really catering their efforts to the GW community- students, staff, hospital employees and neighbors! I happen to work nearby so this is super convenient for me!

GW Cheerleaders and ole George even stopped by for the GRAND OPENING!!! I was in the area and surprisingly not working when I saw the grand opening activities, so I decided to partake!

I thought it was interesting instead of a traditional ribbon cutting, Whole Foods breaks bread...

They had free samples....including a delicious Avocado Nutty Salad (recipe below) lots of employees around to help you find what you need, overall a great experience! There were a ton of people there, so I grabbed a bagel and coffee...looked around a bit and dashed! I will be returning in the near future though!!!

A visit to the bakery is on the list....

Nutty Avocado Salad-

Jessica Cornell- Whole Foods, Plymouth Meeting, PA

1 (15 oz) can 365 Everyday Value Cannellini Beans

2-3 Avocados, sliced

1/2 sweet onion, chopped in large pieces

3 Tbsp 365 Organic Everyday Value Sesame Tahini

1 Zucchini, thinly sliced

Salt and Pepper, to taste

Drain 1/2 of the liquid from the cannellini beans. Mix together beans (with remaining 1/2 can of liquid), avocados, onion, tahini, and zucchini in a bowl. Salt and pepper to taste. Refrigerate covered for one hour before serving.

OMG, YUM!

What could it be?!?

What is it? 12 large tubs of butter outside my door today?

No!!! It's a delivery from Washington Green Grocer!!!!!

A mixed box of organic and non organic LOCAL fruits and vegetables from the VA/DC area!

My box contained.......

Yum yum yum..... :-)

Amish Cook Classic Zucchini Soup

I ran across this soup on The Washington Green Grocer's Blog...looks yummy!!!

Amish Cook Classic Zucchini Soup

2 tablespoons butter

1/2 cup sliced carrots

1/2 cup sliced celery

1 small onion, chopped

2 cups chicken broth

3-4 cups grated zucchini

2 tablespoons chopped fresh parsley

1 small potato, peeled and chubed

1/4 tsp. seasoned salt

salt and pepper to taste

In a two-quart pot, melt the butter over medium heat, then add the carrots, celery and onion. Saute the vegetables, stirring frequently, until the onions become translucent. Add the remaining ingredients and bring the soup to a boil. Reduce the heat and simmer for 30 to 45 minutes, until the vegetables are fork tender.

Serves 4-6

Blueberry Crumb Bars!

I made these Blueberry Crumb Bars that I saw on another blog the other night and they are too good NOT to share!!!

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Roasted Chicken!

I was watching a Barefoot Contessa re-run today....and it was her Engagement Roast Chicken recipe...YUM! I've made this before and it was delicious! Watching this episode had me wanting to make this again...so I thought I'd share the recipe for all!

Recipe:

• 1 (4 to 5 pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 2 lemons
• 1 whole head garlic, cut in 1/2 crosswise
• Good olive oil
• 2 Spanish onions, peeled and thickly sliced
• 1/2 cup dry white wine
• 1/2 cup chicken stock, preferably homemade
• 1 tablespoon all-purpose flour

Directions

Preheat the oven to 425 degrees F.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions and warm sauce.

Lemon + Onion + Chicken.....yum!!!