March 28, 2011

Meatless Monday Veggie Stirfry

I'm trying to get a bit more into the whole meatless Monday thing.  I've virtually cutout milk on a daily basis.  I used to drink tons of milk and eat tons of yogurt.  After a stint of going vegan last summer, I've come to my own conclusion that dairy makes me breakout.  I've been drinking a combination of Almond & Rice milk as well as eating coconut & soy yogurts. 
Growing up my mom cooked frequently with tofu.  I actually like it and used to use it a lot but have gotten out of the habit.   I picked some up the other night along with a packet of pre-cut stir-fry veggies from Whole Foods, a little ginger, garlic & onions and some brown rice.  Voila, dinner for about $10 for 2.  It's not often dinner costs me just $10 to make. 

March 24, 2011

Blue Smoke

It's official,  I've had a project in the wings that is finally rolling.  I'm working with the De Gustibus Cooking School at Macy's to redesign the kitchen spaces with Snaidero New York.  Part of the design process is attending some classes (and eating great food) to see how the kitchen design needs to function.  In case you aren't familiar with De Gustibus, it's a cooking school on the 8th floor of the Macy's at Herald Square.  Each season the school features classes with top chefs not only from NYC but around the country.

Last night's class was with Chef Kenny Callaghan of Blue Smoke in NYC.  The menu featured terrific barbecue dishes complete with wine pairings followed by an excellent dessert.

March 6, 2011

Mixed Up Shepard's Pie

I love and crave homey food.  Any combination of salty, cheesy, buttery, savory or sweet will do.  At the same time I struggle with wanting to eat as healthy as possible.  Although I'm not a vegetarian, I don't eat meat all that often, when I do it's organic and grass fed.  
Last week the Mr. was traveling for business and scheduled to come home Saturday on the late side.  I decided to make a variation on Shepard's Pie packed with veggies & flavor.  Since it always tastes better the next day, I made it Friday night which was great since there was zero clean up on Saturday!

  • 1 1/2 - 1 3/4 ground beef (I used 85% grass fed organic)

  • 1 onion chopped
  • 6 - 8 closed garlic minced
  • 2 -3 carrots chopped

March 2, 2011

Connecticut's 40 Under 40

Photo from CT Magazine March 2011

So CT Magazine March 2011 is out, it's official I'm included in their article "40 Under 40"!  I guess a while ago there was a submission call and little did I know one of my clients submitted me for the article.  So I'd like to say a little thank you to CT Magazine for including me amongst the doctors, lawyers and important decision makers in CT.  Here is their kind write up:

"Lauren Fister ● 31 ● Norwalk
    There’s a definite theme running through Lauren Fister’s resumé. First she did stints at Martha Stewart Living and Food & Wine. Now she’s senior designer at Studio Snaidero SoNo, which designs and remodels kitchens. In the meantime, she’s parlayed her loves of food, cooking and photography into chatN’chow, a lively blog on restaurants, local food happenings and recipes. In 2011, she’s embarked on something a little different: spreading kindness (visit"

Please visit my mentioned project Random Notes of Kindness.  The letters that I have been receiving are amazing and have far passed any expectations I had!!