Pinterest. That's Why.

Pinterest. That's my newest online obsession and the reason for my fifteen day absence from this blog. Have you tried it yet - Pinterest? It's wonderful and addicting and wonderful. Did I say wonderful? Think cyberspace walk-in closet for all the things you like, want to try, wish you had, hope to make, long to someday complete. I've been quite partial to the collecting of recipes, one of which I'll be sharing with you in just a few short paragraphs.

Other than my blog negligence, life is lovely. Big Red is flourishing at his new job.  He just got back from several days at a race in Virginia. He reports having had a blast and learning plenty about the Formula 2000 racing gig. I baked two batches of man-sized oatmeal raisin cookies - one with dark chocolate chips and one with Reese's peanut butter chips. They went over very well and it felt good contributing somehow. I have no problems being marked as the cookie maker, and will happily send the hubs packing with fresh batches each time he travels. It's both comforting and warming to see Big Red so happy these days.

Olive has a new friend, Buddy the Beagle. Buddy lives next door and belongs to our awesome neighbors. Olive and Buddy play very well together and it's rather amusing. After a play date, Olive almost always comes in pooped and content. I like that she has another dog to play with as I think it's important to her quality of life. Sure, Big Red is an excellent playmate, and I do mean excellent (he gets down on the floor and basically wrestles with her), but no doubt Olive enjoys the company of another canine friend.

The goings on at work are copacetic. We have just 8 weeks (hallelujah!) left in the school year. It's hard to believe my students will be seniors next year - my beloved punks, the same ones I've been teaching for three years now. There has never been, and there will never be another group like the class of 2013. Through a series of circumstances and scheduling, they have been, almost exclusively, the only students I've taught for the past three years, and they will be my students again for their final year. Four years I've had the same students. Four years. Incredible.

Photo Credit: Lunch Box Bunch

Time for some grub. This recipe sniped from Pinterest lead me back to the blog, Lunch Box Bunch. The recipe calls for three parts: making the quinoa, prepping the stuff that gets tossed into the quinoa, and then making a slaw. When I made this earlier in the week, I made all of it. I wasn't too keen on the slaw, but the quinoa part was oh so yummo. I was pretty sad when it was all gone. If you click on the photo credit, it will take you to the website with the full recipe. What I'm including below will just be my adaptation and what I  enthusiastically recommend. And yes, it's vegan. BONUS!!

Curried Quinoa

Step 1: Make the Quinoa
1 1/2 tbsp Curry
2 tsp sea salt
2 1/3 cups dry, unrinsed quinoa
3 cups water
1/2 cup orange juice


Heat your quinoa ingredients on stove in a saucepan. Bring to a boil. Cover with lid and reduce to a simmer. Simmer for about 11 minutes. Turn off heat. Let sit, lid-on for about ten minutes. Lift lid and fluff with fork. 


Step 2: Make the "Toss-In" Portion

1 1/2 cups frozen peas (thawed or warmed)
1/2 cup salted cashews
1/2cup sweet onion, chopped
2 Tbsp rice vinegar
1/4 cup tahini (add less for fluffier quinoa)
2 Tbsp maple syrup (or agave - I used agave)
2 Tbsp nutritional yeast

Add the toss-in ingredients to the still-hot saucepan with the quinoa. The warm quinoa will gently heat and cook these ingredients. Yet the onions and cashews will still stay nicely al dente.

Grab a wrap or tortilla of choice, fill with magical qunioa mix, throw on some Frank's Red Hot (fabulous addition), and consume. I had some leftover after two glorious evenings of this wrap, and just took the quinoa in to work for lunch the next day - still delicious. You could omit the cashews if you're concerned about calories, but definitely add a nice crunch. Try this. You won't regret it.

P90X = OhEmGee.

*this is insane - www.beachbody.com*

In an effort to avoid the discouraging plateau of weight loss, I've employed the use of P90X. Well, at least I started the program today. That is, AFTER running 4 miles in the frigid just barely above 30 temp with blustery winds. Man did that run suck. But I got through it, came home, and popped in Day 1 of the P90X program.

This sh*t ain't no joke.

It's more than overwhelming to look at the thirteen week schedule, in fact it's horrifying. So instead of looking ahead, I'm just going to focus on whatever workout that needs to be done TODAY, and then maybe I'll think about TOMORROW. But that's it. I don't want to psych myself out.

What I plan to do is a little more than ambitious: combine P90X along with a running schedule. My feet were actually cramping up during the dvd today and I'm wondering if it was a lack of potassium or a lack of hydration. I'll have to read up on that because the cramping was super annoying. It felt as if my toes were trying to bend themselves around one another.

Perhaps it's a placebo affect but I swear my arms already look and feel more cut. It's probably my mind playing tricks on me. Whatever.

Tonight Big Red and I tested out a new recipe - sweet potato burgers. They were good, they just weren't very sturdy. The recipe even warns you of this, but I wasn't ready for the kind of fall-apart softness of these burgers. We ate them on whole wheat organic sesame buns with avocado, onions and some horseradish mustard. Yummo!! Our side was an order of these super delicious salt and vinegar fingerling potatoes. They are incredibly mouth puckering tasty and I highly recommend you try them.

Tomorrow will be leftovers and Day 2 of P90X.

I'll keep you posted.

good eats: Lemon Yogurt Loaf

The original recipe from which I've adapted this one came from the Food Network star, Ina Garten. No doubt hers is delicious, but in an effort to keep the crap out of my body on an upswing, I've switched up a few things. A little experimenting if you will. Took out some sugar, swapped out some white flour for the whole wheat version, and did a quick trade of oil for applesauce. Who can resist lemons? Who can resist bread? Let me present to you a lovely marriage of the two - sans some of the extra guilt. 

Ingredients

• 1 cup All-Purpose flour
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup 2% Greek yogurt
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tsp grated lemon zest
• 1 tsp vanilla extract
• 1/2 cup applesauce
• 1/2 cup powdered sugar
• 1/3 cup freshly squeezed lemon juice

DIRECTIONS:

1. Preheat the oven to 350F.

2. Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan with no stick baking spray. Flour the pan as well.

3. Sift together both flours, baking powder, and salt into one bowl.

4. In another bowl, whisk the yogurt, the granulated sugar, the eggs, lemon zest, and vanilla.

5. Slowly whisk the dry ingredients into the wet ingredients.

6. With a rubber spatula, fold the applesauce into the batter until it is all incorporated.

7. Pour the batter into the loaf pan and bake for about 1 hour, or until the cake tester placed in the center of the cake comes out clean.

8. Meanwhile, combine the 1/3 cup of lemon juice and ½ cup powdered sugar in a small sauce pan until the sugar dissolves and the mixture is clear. Set aside.

9. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove from the pan and place onto a baking rack over a sheet pan. Poke holes all over the top of the cake with a long cake tester or toothpick. Then, while the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. Once you have poured all the mixture over the cake remove the baking rack and roll the cake bottom and sides in the leftover mixture on the sheet pan.

Nutritional Information per slice/ 11 slices per loaf:

150 cal, 2 g fat, 30 g carbs, 1 g fiber, 16.5 g sugar, 5.5 g protein

good eats: Chopped Veggie Salad

You're welcome. Let's just get that out of the way. Eww, sorry. That was a bit arrogant. I guess you might not like the following recipe, so I should just speak for myself when I say that it's both scrumptious and pretty to look at. This chopped veggie salad requires some chopping prep time - no kidding, but when it's all made, it lasts for the week. I took this concoction for lunch last week and paired it with 1.5-2 cups of strawberries. Because I'm now more informed, I will only be buying organic strawberries. The lower the fruit/veggie sits to the ground, and if it can't be peeled, the more pesticides it carries. Therefore, I'm switching to organic. In fact I've switched to pretty much everything organic.

The salad and fruit pairing definitely satiated my noon-time hunger. I recommend not dressing the salad until you portion out what you eat the day, otherwise, dressing ahead of time will turn the salad to mush.

This recipe, like some of the others I've posted, is much about your preference. If you want more salt, add more kalamata olives. If you prefer the taste of parsley over cilantro, then use parsley. If you don't like tomatoes so much, omit them. And certainly there are other ingredients you could add: garlic, kale, fennel, broccoli...the list goes on and on. Comprenden compadres?

Chopped Veggie Salad
2 zucchini cut lengthwise, then diced (don't peel)
1 cucumber, peeled, diced
1 small tub of grape or cherry tomatoes (I cut 'em in half)
1 cup pitted kalamata olives, halved
1 red bell pepper, diced
1 orange bell pepper, diced
1 handful of cilantro or parsley, or both!
1 handful of diced red onion
1 stalks green onion diced
1 handful of slivered almonds
Dill to taste (I use several shakes, as I love the taste of dill)
1 can rinsed, no-salt Chickpeas (Garbanzo beans for those of you on the other coast)
*I added the remainder of an undressed broccoli carrot slaw I had left*
**You could also add some crumbled feta cheese if you're not worried about keeping vegan**

Toss all ingredients together, store covered in the fridge. When you're ready to eat, serve yourself a portion and dress with a 2 to 1 ratio of white balsamic vinegar to lemon juice. I usually do 1-2 tbs. of vinegar and 1/2 to 1 tbs. lemon juice.

And it's that easy. Here's mine all prepared and portioned out for tomorrow's lunch in a glass container:

Yummy.

good eats: Garlicky Kale & Cold Quinoa Salad

I've come across two new recipes that I feel must be shared with you, dear reader. It would be a travesty of the greatest proportions if I withheld these new dishes. They are incredibly healthy (duh!), and power foods no less. The main ingredients call for kale and quinoa, respectively.

First a bit about kale. Kale contains a rich source of vitamins (A, C, B6) and minerals (magnesium, calcium, copper, potassium) and may, in fact, prevent cancer. One cup has just shy of 40 calories, but packs a punch with more than enough of the required daily dose of vitamin A, and since it's a plant source of A, there's no need to worry about getting too much! The only drawback for me personally is its texture. It's tough and kind of hard to eat raw, but dressed with the liquid gold I'm about to fill you in on, it becomes soft, especially given time to marinate.

Next, a bit about quinoa. I only recently discovered quinoa in the past couple of years. It's a strange little grain, but definitely another super food and hails from South America - let's hear it for the Incas!  Apparently this was even a sacred crop for the Inca. Not only is quinoa incredibly high in protein, but it's a complete protein, meaning it includes all 9 essential amino acids. Booya. And bonus, it's gluten free so it's easy on the belly. Joined in concert with the added ingredients in the cold salad, this makes an incredibly delicious, healthy (double-duh) and visually beautiful salad.

Alright already. Enough of the nutrition lesson, here are the goods. Enjoy!

*   *   *   *   *

Garlicky Kale (a Whole Foods recipe)

10 oz kale, chopped, stems removed  (I got mine at Trader Joe's; they sell a bag of it)

Dressing (I make 3x the following amount because it's so freaking yummy, and I like a lot of dressing)
2 tbs. nutritional yeast
1 tbs. tahini
1 tbs. water
1 tbs. lemon juice
1 tbs. Bragg's Liquid Aminos (if you don't have this, substitute with tamari or lite soy sauce)
2 tbs. minced garlic

Blend all dressing ingredients in a food processor and pour over kale. Toss salad and let soak/marinate for a few hours. The end result is a creamy dressing that tastes very similar to a Caesar-style dressing. Like I said, it's even better the next day, or even the third day.


Cold Quinoa Salad (another Whole Foods creation)

(Several of the ingredients are "to taste." You'll just have smell, taste, and experience what's right for you.)

2 cups whole wheat quinoa
1 (16 oz.) bag frozen edamame
1 mango, diced
1 red bell pepper, diced
red onion diced (to taste; I used about half a cup)
raisins (to taste)
dried, unsweetened coconut (to taste)
silvered almonds (to taste)
chopped cilantro or parsley (to taste; I used cilantro)
equal parts balsamic vinegar and lime juice (I used slightly more than 1/4 cup of each and then ended up adding a few more splashes as I tasted the salad)

Directions:
1. Rinse the quinoa really well, and cook according to package directions. Take edamame out of the freezer.
2. Chop and dice red onion, bell pepper, mango and put into a large mixing bowl.
3. Once quinoa is done, add edamame and let sit 5-10 minutes. Heat from the quinoa will defrost edamame and keep them crispy.
4. Add quinoa and edamame mixture to mixing bowl with onion, pepper and mango.
5. Add in the raisins, coconut, almonds and cilantro. Toss well.
6. Mix together vinegar and lime juice and pour over salad, mix well.
7. Taste and modify as needed.

Makes 13, 1 cup servings. I plan on taking this salad, plus a piece of fruit for lunch this week. Can't wait!!

I think you'll find you won't need any salt or sweetener other than playing around with the combination of ingredients. I ended up adding a few more dashes of vinegar, raisins and coconut.

*   *   *   *   *

Food that tastes this good, is this healthy, and this beautiful, makes me incredibly happy. If you're gagging over my enjoyment, I won't apologize. I'm thrilled to be excited about food that, for once, isn't going to blow up my waistline, is palatable, and will in fact be good to my body.

I wish the same for you.

...day 4...

Today marks day four of my participation in the Whole Foods 28-Day Healthy Eating Challenge, and I'm happy to report - so far, so good!

Sunday, I made it to the gym and picked up my free 28-day pass, and then hit Whole Foods, armed with a veggie laden grocery list. Here's what I posted on Facebook after my return: Going in with a very specific grocery list, I definitely felt like less of a tool among the super crunchies, the yuppies, and the bourgeois...AND I managed not to spend my "Whole Paycheck." And it's true. My bill was remarkably similar to what I would have normally spent at my usual go-to-grocery store. Are the tides changing?

I hit the gym on Monday after work and worked out with a trainer (part of the deal was one free evaluative session).  It was a Biggest Loser style session that probably only lasted a half an hour but has had lasting effects on my body, namely the fire-like searing soreness in my arms and ass. Long stretches of walking lunges and squats, and using an industrial sized rope among other brilliant moves. I even went back to the gym yesterday and ran a bit on the treadmill.

I spent the day today teaching with my arms half bent because it hurt too much to straighten them. With regards to my ass, well - it just hurts.

As for what I'm eating, the whole point of this challenge, I'm totally rocking it. I made a vegetarian chili Monday night and it turned out scrumptiously:

Photo Cred: www.ezrapoundcake.com

I followed the recipe I found via a pin on Pinterest, which by the way, I have discovered and for which I've fallen deeply under the spell. The chili recipe was originally posted on the blog "Ezra Poundcake: The Kitchen Confessional of Rebecca Crump." I made a few modifications, swapping out the 4 large tomatoes for a can of crushed tomatoes - I read it incorrectly and bought 4 large potatoes. I had the can of crushed tomatoes and used them without any issues. I omitted the hot spicy stuff and added a few dashes of liquid smoke. I served the chili with brown rice and some corn bread. Once again, the recipe was tested and approved by Big Red, who, as we all know, can sniff out a healthy meal a mile away. He even had seconds. Tonight I reheated my portion and added a few shakes of Red Hot. Yummy.

Next meal on tap is a meatless meatloaf. I'm a little skeptical, but am going to to give it a go anyhow. I am though excited about next week's meals. Last night we had our first nutrition class, and the gentleman leading the way prepared three dishes, all of which were excellent, totally fresh, and totally healthy. This weeks lunches have been big salads, and next weeks lunches will be a quinoa affair. As for dinners - on tap will be a bulgur wheat and tomato stew, as well as a peanut sauced steamed veggie dish.

I haven't weighed myself since last weekend, and won't until this weekend. I don't know if it's a placebo affect, but I feel better and my clothes aren't as snug. I suspect I will have lost something, given my trips to the gym and all the plants, veggies and fruit I'm consuming. In fact, the only processed food I've been eating are my little 100 calorie pretzel packs for snack at work, an occasional whole grain English muffin, and a few bites of a vegan (I know, who thought) chocolate mousse.

Everything else going down this pie hole has been whole food, fresh and unadulterated. Damn. That's definitely some good eats.

good eats: Mac & Shews

Photo Cred: Isa Chandra (Post Punk Kitchen)

Because I've been hearing a lot, reading a lot, and seeing a lot about plant strong diets, this recipe on Isa Chandra's blog, Post Punk Kitchen, caught my eye. Now when I say diet, I'm not referring to the 21-day fix, a point system or calorie counting. Diet, for this purpose means: what you consume on a long-term daily basis. While this recipe does not call for any plants, it is vegan.

Big Red worked today, so after walking and giving a bath to the best doggie in the world, I headed out to my local Whole Foods. That place intimidates me. Scares me. Walking through their organic recycled doors makes me feel somehow not cool enough or hip enough to be there. I dye my hair, with chemicals, I'm not the best recycler, and I pretty much drive my car everywhere. Forgive me. Anyhow, after seeing this recipe online, I knew Whole Foods would have everything I needed which included some nutritional yeast. I also wanted to pick up some tahini for baba ghanoush. Yeah, baby. Look at me getting my exotic cooking freak on!

The "shews" part of the recipe comes from cashews. Cashews, veggie broth, and believe it or not - sauerkraut - make up the base of the "cheese." Throw in some salt, lemon juice, nutritional yeast, turmeric and pepper, and you've got yourself a pretty darn good looking sauce.

But the true test, as always: Big Red.

The dish was already in the oven when he got home. I asked him to take it out when the timer went off, as I was going to hop in the shower. When I got out, he was watching TV and he asked, "what kind of cheese did you use?" My meager response: cheddar. Okay, I know it was a lie, but I didn't want to give away what was really making up this faux classic bit of Americana. I didn't want to deal with an eye-roll or too loud of an exhale. I did happen to top the recipe with a mixture of breadcrumbs, parmesan cheese, and about a quarter cup of shredded jack cheese. Now I know this disqualified the recipe as vegan, but hey, I've got Big Red. He isn't exactly all gung-ho about getting rid of dairy and meat. We spooned out our separate bowls. I immediately thought it was quite good. Not exactly cheesy in the Kraft Macaroni 'n Cheese kind of way, but beautifully nutty and plenty hearty.

Big Red looked perplexed with each bite. I asked how it tasted and he said it didn't taste very cheesy. I spilled the beans. He laughed and said he knew something was up especially after looking at it. The color and texture just didn't match up. Okay, fine. Touche. It's not mac 'n cheese. He said it was good and that he'd eat it again if I made it, but he didn't like that it was called Mac & Shews. Big Red claimed it set you up for disappointment. I challenged him to rename the dish.

Cashewserole. That's what we'll be calling it in this household. I would definitely recommend this recipe, but be forewarned: it is not cheesy in the way we've come to understand the connotation of mac'n cheese. It holds it's own and does a fabulous job of it. Just don't try to dupe your semi-anti vegetarian/vegan husband.

Click here for Isa Chandra's recipe on her fabulous blog: Post Punk Kitchen.

good eats: New York Style Cheesecake

This is the recipe I followed for Big Red's birthday cheesecake. It is, quite possibly, the best cheesecake I've ever made. No complaints from this household.

Crust:

2 sleeves of Honey Maid graham crackers, crushed (I pulverized them in my food processor)

1/4 cup granulated white sugar

1 stick unsalted butter, melted

Filling:

4 packages of, room temperature, cream cheese

1 cup granulated white sugar

3 tablespoons all purpose flour

5 large eggs, room temperature

1/3 cup heavy cream 

          3 tablespoons lemon zest

                                                                                                        1 teaspoon pure vanilla extract

Topping:

1 cup sour cream (full fat, people!)

2 tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

• Directions: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
• For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
• For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
• Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. I baked mine for 58 minutes. Remove from oven and place on a wire rack.
• Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. 

Adapted from Joy of Baking

good eats: lemon-blueberry bundt cake

I've been baking a lot lately. Perhaps it's the anticipation of the fall season. Whatever it is, I can't stop. This recipe turned out to be a hit. It's another one adapted from Cooking Light. No worries though, it's pretty good. Definitely worked for Big Red with his morning cup of coffee. If you want the original recipe, click on the Cooking Light link. The following is my own adaptation and what I changed is in bold. I had a pint of blueberries I wanted to use, so I dumped the whole thing in. Too many blueberries is never a bad thing! I also cut out 3/4 c. of sugar (cutting out unnecessary calories), added 2 tblsp. of lemon rind, and substituted nonfat Greek yogurt instead of the sour cream. The use of yogurt helped to cut more calories AND added more protein. Enjoy.

Ingredients

• Cake:
• Cooking spray
• 2 tablespoons granulated sugar
• 3 cups all-purpose flour (about 13 1/2 ounces)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 3 tablespoon grated lemon rind
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 16 oz nonfat Greek yogurt
• 1 pint of blueberries!!!

• Glaze:
• 1 cup powdered sugar
• 3 tablespoons fresh lemon juice

Preparation

• Preheat oven to 350°.
• To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
• Place 1 cup granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and Greek yogurt. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
• To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

good eats: lentil chili

This is a recipe that I found after the Whole Foods rep visited work at the end of last school year. He had several printed cards with recipes for us to leaf through and take. I took. I wasn't sure how the chili would end up, especially with picky Big Red. Turns out - it was perfectly yummy, and the recipe made A TON. We had enough to eat for several days, and surprisingly, no one got tired of the leftovers. They just got more tasty with each day.

The consistency is not one of a typical chili, so don't be expecting anything like that. The ingredients are simple  and nothing is difficult to find on grocery store shelves. It's super freaking healthy which is just an added bonus. We made it and served it over some rice. Here's the recipe for Lentil Chili.

I did change a few things up a bit. The recipe called for 4 teaspoons of chili powder, but I only added two. I don't like my food that spicy hot. I also omitted the cilantro (calls for 1/4 cup), as Big Red thinks it tastes like perfume. I think it tastes like heaven and will never get enough of it. Next time, I'm going to serve the cilantro on the side so that I can add it to my own bowl. What I did add was some garlic salt, to taste, a few shakes of Worcestershire sauce and few shakes of Frank's Red Hot sauce. The result was magnificent. I've also made note and the next time I make this, and there will be a next time, I'm going to throw in some corn for the added sweetness.

All in all a scrumptious dish, easy to make, and healthy to boot. Enjoy!

good eats: honey lime couscous salad (& good sushi)

I once subscribed to Cooking Light magazine. It was a decent publication, but the recipes were hit or miss. While at the bookstore, sometime ago, I came across the Cooking Light Cookbook, and since it was on the bargain shelf and not too expensive I picked it up. A couple of days ago I was leafing through when I came across the recipe for a couscous salad. The ingredients were simple and it sounded both fitting for the hot summer weather and appetizing.

The recipe is listed as "Nectarine & Chickpea Couscous Salad with Honey-Cumin Dressing." I omitted the nectarine because we didn't have any on hand, and after making a batch of this salad, I doubled both the lime and the honey portions for a bigger punch of flavor. I'm convinced Big Red's palate has been bastardized over the years with an unflinching addiction to coffee and a history of smoking. While he no longer smokes (over 2 years - go Big Red!), I'm certain almost 15 years of tobacco has wreaked havoc on his taste buds. He likes a lot of flavor and is often adding more pepper or salt, or something - "doctoring" his plate as he calls it -to his meal.

The salad passed the Big Red test. It's quite tasty, definitely light, but filling thanks to the couscous. The recipe:

INGREDIENTS FOR 6 SERVINGS: 
1-1/4 cups water 
1 cup uncooked couscous 
2 tablespoons fresh lime juice (I doubled)
1 tablespoon olive oil 
1 tablespoon honey (I doubled)
1/2 teaspoon salt 
1/2 teaspoon ground cumin 
1/2 teaspoon ground coriander 
1-1/2 cups coarsely chopped nectarines (about 3 medium) (I omitted) 
1/2 cup coarsely chopped spinach 
1/4 cup thinly sliced green onions 
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained 
Nectarine slices (optional) (I omitted)


INSTRUCTIONS:
Suggested as a light summer lunch or as a side dish for pork or ham.

1. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

2. Combine lime juice and next 5 ingredients (juice through coriander) in a
large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach,
onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
Yield: 6 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 213 (16% from fat); FAT 3.9g (sat 0.5g, mono 2g, poly 0.8g); PROTEIN
7.8g; CARB 38.8g; FIBER 3.6g; CHOL 0mg; IRON 2.2mg; SODIUM 297mg; CALC 36mg

Good Sushi.
So last night was our anniversary dinner, for which we ate sushi at Sakura. It was great! Just what we were looking for. The ambiance and service were mediocre (check) and the prices were reasonable (check). We ordered steamed edamame, a 7-piece sashimi platter, and 2 specialty rolls each. The edamame was plentiful and freshly steamed. The sashimi left something to be desired. At Fusion, our spot in California, we got used to being served thick slabs of sashimi. Last night we found ourselves entertaining prosciutto thin slices. It was definitely disappointing. But - the rolls were fantastic. I ordered a Rainbow Roll and it looked and tasted just as I had anticipated. I also tried the Sakura Roll and it was yummy as well. Big Red was the Big winner last night with the Godzilla Roll. A freakish creation wrapped in seaweed and fried only to be drizzled with an eel and spicy mayo sauce. Each bite was meaty and layered with flavor. A home run. We got out of Sakura for $100, tax and tip included. I stuck to a diet soda and Big Red had two Sapporos.

We made note that sashimi in a landlocked state would probably never be as plentiful as it was on the coast. And our bill, probably for similar reasons, would always tally higher. That would be something we'd have to accept. The overall experience left us wanting to return, but next time with some editing to our orders. We were satisfied. Afterwards we headed out to the bookstore, I know - romantic, right?, and then a trip to DQ. I have to give myself a little pat on the back for this DQ outing. Instead of ordering a large Oreo cookie Blizzard, I ordered a small. It was delicious, as I knew it would be, and just enough to satiate my desire for something sweet.

As we sat in the parking lot of DQ eating our treats, it reminded me of our trips to Starbucks back in the day when we were living with my parents. We'd escape to Starbucks, order a coffee and a hot chocolate, and sit in the parking lot, windows rolled down with a couple of smokes (yeah, I was a sideline smoker back then). This time though, there wasn't anything to escape. Just the cap to a great evening together, some good conversation, and the moon lit full and fat in the sky.

good eats: pork tenderloin & arroz congri

Last night, Big Red and I enjoyed our favorite pork dish. It's a recipe that was given to me by a woman for whom I used to babysit in college. This family was great and I was over at their house quite a bit. I adored their daughter. I knew her from the time she was just six weeks old when they dropped her off at the daycare center where I was working. This family always ate well, and I marveled that inside their fridge was not a single bottle or carton of anything "lite" or "fat free."  I once asked the mom about this and she said they didn't buy that kind of food. Then I asked how they all stayed so damn trim. She said they stuck to small portions. Everything in moderation. To the college kid who would wolf down dinner meals of ice cream and sugar cereal (preferably layered), it was genius.

This particular pork recipe is not only easy, but it's quite tasty too. I've since passed it on multiple times, and have gotten good reviews from others who have tried it. The rice is a Cuban dish traditionally made with some kind of ham - I just don't include the ham. Enjoy!

Marinated Pork Tenderloin                                           
1.25 lb. pork tenderloin                                                    
0.25 cup orange juice                                                        
1.5 tblsp. low sodium soy sauce                                        
2 tsp. olive oil                                                                    
2 large garlic cloves minced                                              
0.25 tsp. crumbled dried rosemary                                    

1. Place pork, orange juice, soy sauce, 1 tsp. oil, garlic, and rosemary in a shallow dish. Turn pork to coat well. Cover and refrigerate 1-6 hours (the longer, the better).  I usually double or triple the amount of marinade.                  

2. Position rack in center of oven and preheat to 375 F. Remove pork from marinade and wipe dry. Bring marinade to boil in small saucepan. Strain, and set aside. Heat remaining teaspoon of oil in large skillet over medium-high heat. Add pork and brown on all sides, about 5 minutes. Roast about 20 minutes for medium. Baste twice with marinade. If you're cooking with a meat thermometer, which I highly recommend, cook to 140-145 F for a pale pink center (as we have done). Adjust accordingly for more. Let rest 5 minutes before slicing and serving. Slice thinly on the diagonal and use remaining marinade to garnish.
                   
Arroz Congri (click here)

good eats: veggie lo mein

Part of my quest for an excellent, restful, and productive summer,  is seeking out (always) new recipes. And not just any old recipes. Healthy ones. Healthy ones that taste good. You see, I live with a grasshopper legged man who has the palate of a dog's keen snout. Translation: he can taste when an ingredient has been substituted for the low fat version. He can smell the healthy a mile away. Once in a great while I'll come across something that won't add fat to our frames, and he genuinely likes it. Those recipes are pretty much laminated.

Tonight I'm going to try the vegetable lo mein off of the Whole Foods website. One of the Whole Foods cooks from our local store gave a presentation during our last day of work. He had a lot to say that made sense, some stuff of which I've already known and heard before. The biggest takeaway was reaffirmation that both Big Red and I need to get more greens onto our plates. I'm all for it. Big Red, to say the least, is skeptical. And that's why I've got my fingers crossed that the lo mein I'm about to make tastes good...

...we've just finished eating our DELICIOUS meal and the lo mein passed the Big Red sniff out anything healthy test. He agreed that because the whole wheat pasta noodles were quickly pan fried (after being boiled al dente) in a touch of sesame oil, then drizzled and tossed with a mixture of hoisin and soy sauce, the typical grainy quality was undetectable. When I was stir frying the veggies, they did cook down quite a bit. Next time I'm going to double, perhaps triple, the amount of veggies I add. This was about getting more green on the plate, no?

I'm telling you what - this recipe is a keeper. It was scrumptious and the best part? Since there are only two of us, there are plenty of leftovers!

palak paneer.

I like to think of myself as a foodie, but I'm not sure if I've actually earned the moniker just yet.  When I come across new recipes, I get excited, and when I have the opportunity to try something new, I definitely don't back down from it.  Last year a friend introduced me to a local Ethiopian restaurant.  I really wasn't sure what to expect and went in with an open mind, and palate.  It was delicious!  Apparently not everyone likes the spongy bread, injera, but I found it quite pleasing.

Last weekend I found myself at the home of some friends with a plate of palak paneer.  Palak paneer is an Indian dish that is made with spinach (palak), paneer cheese, and a wonderful spice called garam masala.  The end result is something like creamed spinach and it's wonderful.  After filling my belly with this newfound jewel of a dish, I promptly requested that the recipe be emailed to me so that I could try it at mi casa.

Thankfully, just a few blocks from where I work, there is an Indian market.  I was able to pick up both the paneer cheese and garam masala, and I made palak paneer this evening.  My only regret is that I didn't make twice the batch. There's probably enough for two, maybe three more servings. Big Red hasn't had a chance to try it yet; he's out doing some side work.  Maybe he won't like it and then I can have all the leftovers...