Theodore Leaf

"Everyday is a specail occasion"
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chicken fried rice bowls

My go to weeknight meal Chicken Fried Rice Bowls

Theodore Leaf March 21, 2018
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home and family

When you have a show like Home And Family filming near your house its pretty awesome to get to do a segment there! This time Debbie and I got in the kitchen to make one of my easy "fridge clean out" meals Chicken Fried Rice Bowls. The fried rice is the star when I order take out (are you with me!?) so making it at home is a good call. Please I beg of you swap out the veggies for whatever you have on hand, just cut them roughly the same size.  You can also adjust the spice on the sauce for your palate ( My husband Matt tops these with tons of Siracha.) Let me know if you make this one in the comments below.

Serves 4

For the sauce:

   3 tablespoons sesame oil
   1 tablespoon toasted sesame oil
   1 tablespoon soy sauce (low sodium)
   1 tablespoon fish sauce
   1 Teaspoon siracha sauce (or to taste)

For the rice:

    2 tablespoons canola oil, divided
    1 boneless skinless chicken breast, slicked into 1/2 inch pieces
    1 cup broccoli florets, halved
    1 medium carrot, diced
    1 cup fresh (or frozen) snap peas, stems removed
    2 cloves of garlic, minced
    2 tablespoons fresh ginger, minced
    1 teaspoon kosher salt
    3 cups cooked brown rice, cold
    1 egg, beaten
    3 scallions, sliced on the bias
    1 teaspoon black sesame seeds

Whisk all of the sauce ingredients together in a bowl, set aside.

In a large wok or sauté pan heat 1 tablespoon of the canola oil. Swirl the pan until the oil slides easily and just starts to smoke. Add in the chicken pieces and sauté until just cooked, remove the chicken to a plate. Add the remaining oil, then the broccoli and carrot. Cook the vegetables quickly until almost tender (3-5 minutes). Stir in the snap peas, garlic and 1 tablespoon of the ginger, cook until you can smell the garlic (30 seconds). Add the chilled rice and mix everything together. Once the rice has warmed push everything to the sides of the pan and add the egg, using a spatula quickly scramble (be careful not to scorch the egg!). Pour in the sauce and stir to combine, taste for seasoning. Garnish with scallions and black sesame seeds and the remaining ginger.

 

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Strawberry Tart_If You Care-2.jpg

Strawberry Shortbread Tart

Theodore Leaf August 18, 2017

When the stores and markets are practically giving away the strawberries we have to get creative and make some magic! Speaking of magic, these Strawberry Shortbread Tarts are a delicious way to use them all up. I made them for a weeknight dinner party and my guests LOVED them, I hope you do too.

Strawberry Shortbread Tart

Makes 1,9 inch tart or 6, 4 inch tarts

Pre-heat oven to 350°

Shortbread Crust:

1 1/4 cups butter, room temperature
3/4 cup powdered sugar
Pinch of salt
2 egg yolks
2 cups all purpose flour

Add the butter, flour and salt to a stand mixer fitted with the paddle attachment, beat until fluffy. Add the egg yolks and mix until combined. Mix in the flour until the dough comes together (it is a crumbly dough). Shape dough into a disk, wrap in plastic, refrigerate for 30 minutes. Spray tart molds with cooking spray (or brush with butter) and press the dough into tart molds cutting off excess with a pairing knife.


Almond Cream:

2 tablespoon almond paste
1/4 c sugar
1/3 cup butter, room temperature
2 eggs
1 teaspoon almond extract
1/4 cup all purpose flour
1/4 cup almond flour

Add the almond paste and sugar to a stand mixer fitted with the paddle attachment and mix on medium until it is the size of peas. Add the butter and mix until fluffy. Add the eggs one at a time followed by the almond extract. On a low speed mix in the flour and almond flour. Place the cream in a pastry bag (or zip top bag) and refrigerate until ready to use.

Topping:

1/2 pint strawberries, hulled and sliced
2 tablespoons apricot jam
2 tablespoons water

Strawberry Tart_If You Care-1.jpg

Assembly:

Place parchment paper on a sheet tray and set out the tart molds. Pipe the almond cream into the tart mold smoothing the top with a small offset spatula. Bake for 15- 20 minutes until the cream has puffed and browned slightly. Put the jam and water into a small saucepan and simmer until it is reduced to a thin syrup. Place the strawberries around the edge of the tarts and fill into the center to create a flower shape. Finish by brushing on the glaze and enjoy!


Check out the video here:

 

 

In Dessert, Baking, Food Tags strawberry, tart, summer, baking
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cranberry chocolate chip cookies

Cranberry & Chocolate Chip Oatmeal Cookies

Theodore Leaf August 4, 2017

2 sticks of unsalted butter
3/4 cup brown sugar
1/2 cup sugar
2 eggs, room temperature
2 teaspoons vanilla bean paste (or vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 cups old fashioned oats (not quick cooking)
1 cup dried cranberries
1 cup chocolate chips

Pre heat oven to 375°

Add the butter and sugars to a stand mixer fitted with the paddle attachment and beat until fluffy. Next add in the eggs one at a time followed by the vanilla bean paste. Whisk together the flour and baking soda and add to the wet ingredients (be careful not to over mix) Add in the oats, cranberries and chocolate chips and mix just until they are incorporated. Using a 1oz scoop portion out the dough onto baking sheets lined with parchment paper. Bake the cookies for 6 minutes then rotate the pans and bake for another 5 minutes or until they are golden brown.

cranberry chocolate chip cookies 2
In Baking, Food Tags chocolate chip cookie, chocolate, cookie, cranberry, baking
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3 Healthy & Easy (no cook) Salads

Theodore Leaf July 25, 2017

Being a clean freak has its benefits, like actually being able to see your clothes in your closet or not panicking when a friend drops in. But when it comes to food most of us are eating too clean, too clean (for our gut health that is). With so many things pasteurized for a longer shelf life we are all missing out on tons of extremely beneficial bacteria that can really impact our digestive health. I started to learn about probiotics when my friend Midge was visiting me in New York, she told me that she gives each of her kids a little bit of sauerkraut in the morning as a supplement. I was so confused but when she explained that it contains tons of beneficial bacteria that can do everything from support digestion to improve your immune system it made sense to me that you would want to have that in your diet.
 
On that visit she showed me how to make sauerkraut and kefir at home, it was amazing to learn how it is done. Since then I have learned how to make so many more ferments like kombucha, kimchi, pickles and so on. It is so fun to learn how to make all of these different things but when life gets in the way I do find it hard to make the time to do it myself, luckily I found Farmhouse Culture. They make their products the way I would myself but I can easily pick them up at the grocery store.
 
I have tried several different Farmhouse Culture products, from quick and easy Gut Shots to Horseradish Leek Kraut, and now, their new line of Fermented Vegetables. I have actually teamed up with Farmhouse Culture to show you 3 different ways you can use the new vegetables in your next meal:

beet salad

Arugula Salad with Ginger Beets & Goat Cheese
 
2 cups arugula
1 tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1/4 cup goat cheese
1/4 cup Farmhouse Culture Ginger Beets
2 Tablespoons chopped walnuts
Flaked seas salt & fresh black pepper
 
Drizzle the olive oil and balsamic over the arugula and mix together, put onto two plates. Add the goat cheese, beets, walnuts and top with salt and pepper.

avocado tuna salad

Tuna Stuffed Avocados With Taqueria Vegetables
1 avocado, mashed (save the skin)
1/4 c avocado oil mayonnaise
1 can of tuna
Farmhouse Culture Taqueria Mix
1 bunch cilantro, chopped
 
Mash the avocados, reserve the skins. In a small bowl mix together the mayonnaise, tuna and 2 Tablespoons of the brine from the vegetables. Add in the avocados and mix. Carefully stuff the mix back into the avocado skin and top with the vegetables and some cilantro.

cole slaw

Carrot Ginger Coleslaw
 
Farmhouse Culture Orange Ginger Carrots
Lime
Dijon Mustard
Soy sauce
Honey
Canola oil
Black sesame seeds
Green cabbage
Red cabbage
Parsley
Peanuts, toasted & crushed
 
To make the dressingin a small bowl whisk together 1/4 cup of the brine from the orange ginger carrots with the lime juice, Dijon mustard, soy sauce, and honey. Whisk in the canola oil and finish with black sesame seeds. In another bowl mix together the cabbages, add in the Farmhouse Culture Orange Ginger Carrots. Add the dressing and top with the peanuts and parsley.

All three of these were big hits at my house and my YouTube fam was really into how easy these dishes were to put together.
 
Check out the video below:

 
Check out Farmhouse Culture (you can find which stores near you are stocked up on their products by visiting www.farmhouseculture.com), and let me know which one you try first in the comments below!

In Dinner, Lunch Tags salad, fermented, vegetables, tuna, farmhouse culture, dinner, easy, healthy
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banana bread

Banana Bread

Theodore Leaf June 23, 2017

When I was attending BeautyCon in NYC last year I literally stopped in my tracks when I saw the Vital Proteins booth. I had read about the benefits of drinkable collagen like improved skin elasticity and moisture but I had not taken the plunge and tried it. After talking with the brand I realized how easy it is to incorporate into your daily routine and I decided to give it a try. I can totally see a difference in my hair, skin and nails plus it also adds protein to my daily diet. I have put it into smoothies, coffee, water and now this banana bread! Yes the shocker is you can use it hot or cold without “denaturing” the product. If you are looking to try collagen but haven't yet I highly recommend it, you will see results in as little as 2 weeks! Now I sound like I'm on an infomercial but I seriously love this stuff (and the banana bread it also to die for!)

Banana Bread


1/2 cup (1 stick) butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
2    eggs
1 tablespoon vanilla bean paste
1.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1.5 cups mashed ripe bananas
3/4 cup Greek yogurt (full fat, unflavored)

2 scoops of Vital Proteins Vanilla Collagen Peptides

 

Preheat oven to 350˚

Butter your loaf pan, set aside

Fit your stand mixer with the paddle attachment and cream together the butter and sugars untilthey are fluffy (3-4 min on high)

In a medium bowl whisk together the flour, baking soda and salt.

With the mixer on low add the eggs and vanilla, mix until incorporated then add the bananas and yogurt.

Keeping the mixer on low add dry ingredients and mix just until they come together (do not over mix these machines are powerful!) Add in the Vital Proteins Collagen Peptides

Pour the batter into your loaf pan and smooth the top, bake for 45 minutes, the bread is done when a cake tester or skewer comes out clean.

When the loaf has cooled slightly carefully flip it onto a cooling rack to cool completely.

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mothers day table

A Table Setting For The Mom That Does Not Do High Tea

Theodore Leaf May 8, 2017

I am so excited to share this table setting video with you! My mom is much more of a champagne and bright colors kind of woman so I thought this would be a perfect table for her. If you are more of a reader check out the feature I wrote a feature for Martha Stewart all about this table. If you want to see the video press play:

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Easter Brunch Table Setting

Theodore Leaf April 13, 2017

Happy almost Easter! This year I decided to go with a table setting that was more over the top than usual. There is no room for food so you need to do it buffet style! Check out the blog article I did for Martha Stewart here.

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Orange Blossom Madeleines

Make These Orange Blossom Madeleines For Easter Brunch

Theodore Leaf April 12, 2017

 

Makes 12 Madeleines

1/2 cup unbleached all-purpose flour
    Pinch kosher salt
2     large egg yolks
1     large egg
1/4 cup granulated sugar
1 1/2 teaspoons vanilla bean paste (or extract)
4     tablespoons unsalted butter, melted
1teaspoon orange blossom water


Butter the molds lightly with 1 teaspoon softened butter (leftover butter paper works perfectly)

1. Adjust oven rack to low center position; heat oven to 375 degrees. Sift flours and salt together in small bowl; set aside.

2. Beat yolks with whole egg in bowl of electric mixer fitted with the whisk attachment. Mixuntil the color changes to light yellow and gets fluffy, about 3 minutes. Next add the sugar and vanilla bean paste and beat until ribbons form in the batter, about 3 minutes. Lightly fold in flour mixture, then melted butter. ( do not over mix )

3. Spoon batter into a piping bag and pipe enough batter to just fill to the top of each mold. (oruse a spoon to fill the molds) Bake until tops are golden and cakes spring back when pressed lightly, about 8 minutes. Transfer the madeleines to a sheet of parchment to cool.

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sausage breakfast strata

The Easy Easter Egg Bread Pudding You Can Make Ahead

Theodore Leaf April 11, 2017

Savory bread pudding or "strata" as we call it in my family is one of our favorite easy brunch go to dishes. I love this because you can customize the flavor with whatever you happen to have on hand and it also freezes beautifully for up to 3 months. Try this muffin tin version for easy to serve brunch appetizers this Easter and you will wonder why you never did this before.

Easter Egg Bread Pudding

14-16 oz sourdough cut into 1.5 inch pieces
1 pound Italian sausage
1 red bell pepper, chopped
6 eggs
4 cups half & half
2 teaspoons dijon mustard
6 sprigs of thyme
1/4 teaspoon nutmeg
salt and freshly ground black pepper
1 cup cheddar cheese shredded
chives, sliced

Pre heat the oven to 350˚

Butter a 12 slot standard muffin tin. In a large skillet brown the sausage and red pepper, transfer to a plate and hold.
Mix the eggs, dijon, thyme, salt & pepper in a large bowl. Add the half & half and mix in the bread, sausage and peppers with a wooden spoon. Using a large ice cream scoop portion the mixture into the greased muffin tin and bake for 30-35 minutes.

Top with cheese and melt in the oven for 3 minutes, finish with chives.

You can assemble the bread pudding the night before and bake in the morning for an easy no fuss brunch.

 

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blood orange glazed ham

You Are Making This Blood Orange Glazed Ham For Easter Brunch, Yes You!

Theodore Leaf April 7, 2017

Serves 4-6 people

1 4-5 lb. fully cooked, spiral-cut ham on the bone
6 garlic cloves peeled
8 ounces blood orange marmalade
1/2 cup whole grain Dijon mustard
zest of 1 blood orange,
1/2 cup freshly squeezed blood orange juice

3/4 cup light brown sugar, packed

Preheat the oven to 350°

In a glass measuring cup add the garlic, mustard, marmalade, blood orange zest, and blood orange juice and blend with an immersion blender. ( you could use a standard blender as well) Add the brown sugar and mix to dissolve the sugar. Place the ham in a roasting pan (smaller is better so the glaze wont burn on the bottom. Pour the glaze over the ham and bake for 30 minutes, then baste with glaze from the bottom (this gives you a mixture of hard crack and sticky) Bake another 30 minutes or until the ham is warm and the glaze looks delicious. Move to a platter and garnish with blood orange segments and bay leaves. Serve either warm or at room temperature.

In Food, Holiday, Hosting, Parties Tags easter, ham, glaze, easy, recipe
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Theodore
“Everyday is a special occasion”
— Theodore Leaf

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When you have a good hair day everything just falls into place. Who agrees? Happy #sundayfunday 😍 #hair #goodhairday #menshair
When you have a good hair day everything just falls into place. Who agrees? Happy #sundayfunday 😍 #hair #goodhairday #menshair
Well goodness it’s #nationalpetday and I just had to share this pic of my boys Baxter & Brighton 🐶 I honestly wasn’t a #dog person until @matthabibofficial drew a line in the sand and said we had to have one. Thank goodness he did because these boys are my babies and I love them so much. I work from home so we have become quite the team, the best parts of the day are stopping everything for a furry hug or cuddle. 😍 ( 📷 by the awesome @nicholemccall )
Well goodness it’s #nationalpetday and I just had to share this pic of my boys Baxter & Brighton 🐶 I honestly wasn’t a #dog person until @matthabibofficial drew a line in the sand and said we had to have one. Thank goodness he did because these boys are my babies and I love them so much. I work from home so we have become quite the team, the best parts of the day are stopping everything for a furry hug or cuddle. 😍 ( 📷 by the awesome @nicholemccall )
For everyone who thinks you have to cook everything for a dinner party let’s be real it’s TOO MUCH! We can only put our heart and soul into so many things before we are exhausted and run out of dishes 🙋‍♀️ that’s why I am obsessed with these Chocolate Mint Brownies from @theinvisiblechef and I make them all the time for dinner parties (or cozy nights in watching @netflix with @matthabibofficial ) bonus points for my house smelling like brownies and only using 2 dishes. This is not a sponsored post I just love this and had to share! And who doesn’t love seeing fresh brownies in their feed right?! #chocolate #brownies
For everyone who thinks you have to cook everything for a dinner party let’s be real it’s TOO MUCH! We can only put our heart and soul into so many things before we are exhausted and run out of dishes 🙋‍♀️ that’s why I am obsessed with these Chocolate Mint Brownies from @theinvisiblechef and I make them all the time for dinner parties (or cozy nights in watching @netflix with @matthabibofficial ) bonus points for my house smelling like brownies and only using 2 dishes. This is not a sponsored post I just love this and had to share! And who doesn’t love seeing fresh brownies in their feed right?! #chocolate #brownies
One week from today many of us will be hosting friends and family around a big table to celebrate #Easter 😍 I have some fun ideas for you to create a more adult friendly (bunny less) Easter table setting. For this one I was inspired by the beautiful marbleized papers I saw in a shop on a trip to Florence. Using @hesterandcook table runners and @williamssonoma plates I created a fun marble on marble on marble table that is the perfect spot for  chilled champagne and wonderful guests.
One week from today many of us will be hosting friends and family around a big table to celebrate #Easter 😍 I have some fun ideas for you to create a more adult friendly (bunny less) Easter table setting. For this one I was inspired by the beautiful marbleized papers I saw in a shop on a trip to Florence. Using @hesterandcook table runners and @williamssonoma plates I created a fun marble on marble on marble table that is the perfect spot for chilled champagne and wonderful guests.
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Copyright Theodore Leaf 2016

Theodore Leaf

"Everyday is a specail occasion"

 

Theodore Leaf is the real life story of a small town boy who against all odds worked to find success in Hollywood. The root of his inspiration began with a wig from the store window of his family’s bridal salon in rural Ohio, which sparked into a passion for the art of transformation. After completing his studies at Paul Mitchell he made his first big splash into the world of entertainment as the youngest contestant on Bravo’s Shear Genius.

The show opened new windows for Theodore and landed him a coveted spot as a top stylist at Sally Hershberger Salon in West Hollywood. Since then Theodore’s title has shifted from “hairstylist” to a man of many trades, still growing today. Having never looked back, Theodore worked both sides of the lens producing his own YouTube channel featuring numerous tutorials reaching 5,000,000 views. He has been featured on television shows including NBC’s Fashion Star, E!’s Fashion Police and Style Network’s How Do I Look?

In 2013 Theodore became the Beauty Editor at Large for Glamour Magazine and has represented the brand & contributed several articles focusing on digital beauty influencers. He is the host of the popular digital series Elevator Makeover  and the upcoming Bad Hair Day both produced by Conde Nast Entertainment.

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