Posts Tagged “dinner”

Dirty Thirty

Posted on October 26th, 2015 by admin




(Valley High SS16 dress, Amazon choker, MAC Lipstick)

That’s right folks. I’m the big 3-0 now. Here’s how I celebrated…



Posted on February 15th, 2013 by admin

the penelope times


Valentine’s Day dinner // Presents from Lulu’s // V-day gifts from the bf // Normal work night // shooting Jenny Dayco’s Spring Lookbook // My new favorite jacket // Hanging with Jenny on set // a drunken night by the fire with my best friends // Gifts from YMI Jeans // My favorite new H&M Pants // At the Vans event at Space 15Twenty // 

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Food Break

Posted on December 3rd, 2012 by admin

Turkey Tortilla Soup

(photo via instagram)

It’s FINALLY been raining for more than 5 minutes in LA and like most Los Angelinos, I couldn’t be more happy about it. There’s something about the cold weather that makes me want to stay home and cook. I’ve made some yummy dishes lately and more importantly I’ve utilized Thanksgiving left overs so that no food goes to waste. Here’s what I’ve been making

I had a huge, gallon size Ziploc bag of turkey left over from Thanksgiving which had become quite dry over the couple of days after the big day (honestly, it was pretty gross). I decided to put it into a tortilla soup (instead of your traditional shredded chicken) which brought back all the moisture into the turkey and was also a faster and easier way to eat it all of it. It came out DELICIOUS and perfect just in time for all the gloomy weather. Here’s the recipe, I also added some cooked quinoa one night for some extra nutrients…

Leftover turkey or store bought rotisserie chicken, shredded 

2 carrots, chopped

3 celery stalks, chopped

2 zucchini, chopped

1 bunch of Kale, chopped

1 onion, chopped

2 cloves of garlic, chopped

1 poblano chili, chopped (remove seeds for a mild-medium hotness, leave them in for a lot of heat)

1 quart chicken broth (you may need more, you may need less)

1 big can fire roasted tomatoes

2 tablespoon tomato paste

1 tablespoon cumin

1 tablespoon chili powder 

1 tablespoon oregano





sour cream


shredded jack cheese

baked tortilla strips (recipe below)

Heat a heavy pot (such as a dutch oven) over medium high heat. Add a little bit of olive oil, onions, garlic and poblano pepper cook until tender. Add turkey, veggies (except zucchini) and spices and mix. Add fire roasted tomatoes and tomato paste and mix. Add chicken broth until a little more than covered (a little more if you want more broth). Bring to a boil, add zucchini then cover and simmer for an hour. Taste, add more of what ever it needs to adjust to your liking (add more tomato paste if you want more tomato flavor, add more broth if it’s too tomato-y etc). Once it’s to your liking, add salt and pepper and serve. Top with toppings of your choice and enjoy.

Baked Tortilla Strips 

Cut 2-3 corn tortillas in strips. Line a baking sheet with foil, toss cut up tortillas with olive oil and salt. Spread out and bake at 400 degrees for about 15-20 minutes.

Roasted Butternut Squash

(photo via Lisa’s Dinnertime Dish)

I made a root veggie slaw for T-Day and had a little bit of left over Butternut Squash. I roasted it, paired it with quinoa and had a healthy and yummy lunch. Here’s what I did….

1 Butternut squash, cubed

1 tablespoon melted butter

1 tablespoon olive oil

pinch nutmeg

pinch cinnamon

fresh Sage (chopped)



Preheat oven to 400 degrees. Mix all of the ingredients with cubed butternut squash, put in baking dish and cover with foil. Cook for around 20 minutes (or until desired tenderness) and serve with your favorite grain or side dish.

Japanese Sweet Potato Hash Browns


(photo via EVERYTHING “RAE” I forgot to take a photo before I ate them…oops)

My favorite part about going to Whole Foods and the farmers market is learning about new vegetables I’ve never heard of before. I think growing up with the same veggie rotation has struck this eagerness to learn about the variety of vegetables that exist…I’m sure a lot of you can relate. Since starting a boot camp about a month ago I’ve been trying to be more conscious of healthy eating and I really wanted to make sweet potato hash browns for breakfast. You get the same consistency, great flavor, more vitamins and no gluten….win. At my last trip to whole foods I was looking for sweet potatoes and I noticed two different kinds but had no idea which one to choose and why they were even different. I asked the employee near me and he told me about Japanese sweet potatoes, they’re the same exact thing as regular sweet potatoes but with a darker more purple skin, and an off white inside. They have a little bit of a different flavor but are none the less delicious. I decided to go with those for my hash brown idea and they were SO GOOD.  Just like the employee I can’t really put my finger on what it is that’s different about the flavor but all I know is they are my new favorite thing ( I can actually say I like them more than regular sweet potatoes now). I followed this recipe and suggest adding a little bit of cayenne pepper and chili powder. Super yum.

 Next up….Multi Grain Pancakes

I’m not usually a sweet breakfast kind of person but lately I’ve been craving some warm, fluffy pancakes. Like I said above, I’m trying to make the little pleasures in life a little more healthy and I want to attempt a multi grain pankcake. I’m going to use this recipe or this recipe but alter them a little bit by using Quinoa flour instead of Oat flour, and almond milk instead of regular milk. I’ll let you know how it goes, also, I want this book.

Banana Oatmeal Muffins 

(Photo by Eat Good For Life )

I found this recipe on Pinterest and am waiting for my banans to ripen to make it. There is no flour in these muffins and you make them by using bananas, 1% greek yogurt and oatmeal….a great breakfast snack.



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