This is new and strange, and I don’t really like it

I love to cook. Always have, and I hope that I always do. I love to play and experiment and whip up delicious creations. I rarely struggle with recipes, and right now I’m struggling. This is a completely new and strange experience. It’s stressing me out.

Last weekend I went to Phenix City, AL (just outside of Columbus, GA) where my Diamond sister, Anna, lives with her husband Tim and their son Caden. For those who don’t know, a Diamond is the equivalent of a “big” in a sorority, but my sorority, Alpha Delta Pi calls them Diamonds. Our symbol is a diamond, and they changed the name in order to better create a sense of equality among the members. Everyone is a Diamond, no distinction between “big” or “little.”

While we were there visiting Anna, they took us to lunch at a place called Zoe’s Kitchen. It was the epitome of comfort food with a Greek/Mediterranean twist. Lots of wraps, pita sandwiches, hummus, all filled with delicious flavors- the perfect combinations of crunchy and soft, sweet and salty.

Each entree selection comes with your choice o several delicious sides. Tim selected their braised white beans with rosemary. The depth of flavor in these beans (he insisted I try a bite!) was out of this world. It was a bowl of beans. And it was also one of the single most delicious bites of food I have ever had. Creamy, complex, hearty and warm with this slight sweetness, almost like a shortbread cookie that has delicious bits of sweetness among the thick, bread-like cookie. No, those beans didn’t taste like shortbread, but the way the sweet fragrance of the rosemary crept out over the meatiness of the beans and completely enveloped every taste bud.

It was the type of bite you don’t want to chew or swallow. You just want to hold it in your mouth and taste it forever.

Ever since then I have been trying to recreate the recipe. There is surprisingly little on the internet in terms of similar recipes, so I’ve attempted recreating this one on my own. I’m so close. It has all the same flavors, all the same known ingredients, but it’s still missing something. You can taste the garlic, taste the rosemary, and the beans are creamy and cooked perfectly. Something is missing, though, and the flavors are just not marrying the way that they should.

I’m not giving up, but it’s definitely a struggle and I don’t like it one bit! I guess this is just part of the process. I’ll dive back in to my falvor bible, research the herbs, taste everything again, and throw on another pot tomorrow. Alex is probably going to kill me (he hates the smell and taste of Rosemary, the smell gives him a headache, the taste makes him retch) but I will press on! Any of you chefs with advice out there in cyber-land, I sure would appreciate some guidance!

New things to try and play with!

After work yesterday, Alex and I went a little out of our way to visit one of my favorite places, the Super H Mart. This is an Asian food megastore located right next door to the ITT Tech I used to work at.

The produce section alone is out of this world, but I love looking at everything. There are so many foods I never knew existed, so many flavors I’ve never even heard of. It can be alienating at first, especially since I can’t tell what I’m looking at half the time (most of the packaging just has characters, English, if there is any, is usually tiny and only on the back) but it is still a ton of fun.

Yesterday I got some new fresh produce to try including shitake mushrooms (I’ve eaten these, but never prepared them at home,) and Kubocha squash. In more familiar territory I also got some Romaine lettuce because it was only $0.99 per head, and some fresh Rosemary for the recipe I’m trying to replicate this evening (Braised white beans with Rosemary from Zoe’s Kitchen.)

After perusing around the rest of the store I picked up more Soba noodles (I still have 2 bundles from my #Foodiepenpals friend, Lauren, but after my delicious Shrimp/Spinach/Soba goodness, my whole family wants it for dinner soon) and grabbed a package of shirataki noodles to try, a large package of pre-shelled edamame, and a few little treats for Alex!

Definitely on the prowl for some new recipes, particularly any that include Kubocha! I can’t wait to get back home and get cooking!

Shrimp, spinach, and Soba noodles with garlic and white wine

One of the items in my first ever #Foodiepenpals box was Soba noodles from Lauren at Lauren Living Locally. Since I didn’t have Kale or Walnuts on hand to try the recipe she gave me, I decided to pair some great ingredients that I did have on hand. The result was Soba noodles with shrimp and spinach, and a garlic and white wine sauce. This recipe was for 1 person, so you would just need to multiply all ingredient amounts by the amount of people you want to serve. Both mom and brother sampled the recipe, and believe me- you’ll want to serve this one. It is ridiculously quick, simple, and one of the most incredible meals I have ever cooked solo at home!

Soba noodles with Shrimp, Spinach, and Garlic and White Wine Sauce

Ingredients

7-10 medium shrimp (I used frozen)

2-3 cloves of garlic, pressed (adjust depending on your tastes)

1 bundle Planet Organic Soba noodles

2 cups fresh spinach

1/4 cup white wine

2 tbsp Grape Seed or Extra Virgin Olive Oil

1/8 cup butter or margarine (I used I Can’t Believe It’s Not Butter and had no issues)

Preparation

Heat the oil in a skillet over medium heat with the garlic, salt, and pepper to taste. Once the oil is heated, add the shrimp and cook 3-4 minutes per side, until each side turns pink and becomes opaque.

In a sauce pan heat water to boiling, and add Soba noodles once boiling. Reduce heat and let simmer for 4-6 minutes until tender.

While noodles are cooking, remove shrimp from skillet and add butter and white wine to the same pan. Cook for 3-4 minutes over medium heat, until mixture begins to thicken, and then cover with a lid and simmer for 2-3 more minutes. Add the shrimp back to the sauce pan and let sit in the sauce for 1-2 minutes while you drain the noodles.You can add the spinach to the shrimp mixture to wilt slightly if you prefer, but I like mine with a bit of crunch, so I simply put it in the serving dish, mixed it with the still-hot Soba noodles, and let the spinach only wilt slightly.

I mixed the sauce with the noodles and tossed lightly with tongs. After adding a shake of some grated Parmesan, I dug right in to this exquisite dish!

Calories according to the MFP Recipe Tool: 476 calories, 62g of carbs, 10g of fat, 33g of protein, and 4g of fiber!

Foodie Pen Pals!

So last month I read about the Foodie Pen Pals program from Dena at 40 Fit In The Mitt, and I just knew that I had to sign up! It’s a really fun program started by Lindsay at The Lean Green Bean  that matches bloggers and readers across the country get matched and send each other foodie-inspired packages. Now, first let me say this: KUDOS to Lindsay. This is not only the best idea ever, but she does an absolutely fantastic job organizing everything. There will be more about Foodie Pen Pals after my post for anyone interested in participating, but for now…here is my first box reveal!

This month my foodie pen pal was Lauren, from Lauren Living Locally. I visited her blog before receiving my package, and I was extremely excited to be paired with her! I just knew she would send me different, delicious treats, and for my first #Foodiepenpals box, she definitely did not disappoint!

In my box Lauren included lots of yummy goodies, including Almond butter from The Orchards inPomona,NY(something I have been dying to try, but never purchased because Alex refuses to try it!), Bread and Butter Pickles (again, much to Alex’s dismay! *More on that later!), Roasted Natural Sea Weed, Soba noodles, and a recipe for Soba noodles with kale and walnuts!

The absolute first thing I did was stir up the almond butter and gently spread it across a piece of honey wheat bread. Emphasis on gentle. The almond butter was much crunchier than traditional peanut butter, and had a prominent saltiness mixed in among the sweet. It wasted of delicious toasted almonds- I really cannot explain how delicious it was! It is definitely something I will continue to treat myself with, whether Alex partakes in it or not!

*When I opened my package I took out the most gigantic jar of delicious, home-made looking pickles that I have ever laid eyes on. Anyone who knows me and Alex knows that I love pickles more than most any food in the world, and the simple smell of pickles will send Alex into fits of retching that can last for hours. Seriously, I once ate a cheeseburger with pickles on it for lunch, and he could still detect pickles when I kissed him hello six hours later. The look on his face was quite possibly the funniest I have ever witnessed, and I could not have been happier to receive this glorious jar of pickles!

When I opened the jar and took the first bite, it was out of this world. A lovely crunch, with a soft, tart center- the perfect punch of sour, followed by that distinct, buttery sweetness. I am in pickle heaven.

The roasted sea week is the item I was both most scared, and most interested to try. Lauren warned me in her letter that they were an acquired taste, but I was determined to try them! They’re really not bad. I finally understand what contributes that flavor to sushi, as I never really attributed it to the sea weed before for some reason. Definitely not a snack I can eat a ton of at once, but it definitely is a nice alternative for a salty snack.

The final item was a package of Planet Organic Soba Noodles. I’ve never tried soba noodles, but have heard only good things about them. Not only did Lauren send me some, but she was sweet enough to include a recipe for soba noodles with kale and walnuts. I haven’t had the chance to try it yet (I haven’t been out to get the kale and walnuts) but I did try the noodles tonight with some ingredients I had on hand, and made a killer meal for dinner!

Remember to check out more information about #Foodiepenpals on Lindsay’s blog, and sign up to participate soon! Stay tuned for a guest post from my #foodiepenpals recipient, Amanda, in the next post!

Veggie slump

Okay, people. I’m in a veggie slump. One of the staples of my healthier eating has been tons of fresh veggies, prepared by me at home where I can control the amount of salt, butter, etc. that goes on or in the food I prepare.

There are some staples that I love, and just can’t get enough of (like spinach, for instance) and plenty of others that I keep in the house regularly. The problem is, I feel like I’m running out of ways to prepare them to make it feel like I’m not eating the exact same thing day in and day out!

Veggies I keep in plenty:

Cabbage
Spinach
Mushrooms
Sweet Potatoes
Yellow Squash
Zucchini Squash
Asparagus
Brussel Sprouts
Broccoli
Cauliflower
Pole Beans

Pretty much the most creative cooking these get is going on the grill versus the microwave or stovetop. I need something new, fresh, exciting. New veggies to try, or new applications and flavor combinations for these veggies I already know and love!

I’m not opposed to trying new veggies, but the reason these have become my staples is because this is primarily what I can find easily at the local grocers and farmer’s markets.

I do have relatively easy access to an H-Mart (Asian superstore for those unfamiliar…) and their produce section feels as big as the entire grocery secttion at a Wal-Mart, but I don’t know what half of it is and it intimidates me!

What veggies do you eat, and what is your favorite way to prepare them? I would love some feedback from everyone!

Who says healthy can’t be tasty?

This will be a short post, as I’ve discussed all possible relative topics to death, and nothing is really a new “recipe” (excepting maybe the quinoa.)

This, is why I am in love with my grill. And salmon.

The zucchini, squash, and asparagus was done in a basket on the grill. In cheated and microwaved the quinoa in a little water, and when it was finished I added roughly 1/4 cup of chopped grape tomatoes, and a tablespoon of tomato basil feta. The salmon got nothing but a pinch of salt and pepper, and a salt-water soaked cedar plank. De-lic-ious.

Image

Image

I’m having an affair

I have fallen in love with another. Alex need not worry, this new love is certainly not a man. It is not my grill, either. It is a food. A delicious, versatile, filling, fantastic food. My new love is none other than Quinoa.

Even before I made the decision to get healthier, I kept stumbling upon delicious looking recipes using quinoa on Pinterest. Mixtures of luscious vegetables, flavorful meats, and creamy sauces, all mixed in with these tiny, moist, soft little granules.

It is ridiculously simple to prepare, both on the stove top and in the microwave when I’m feeling lazy. I have paired it various proteins, using it as a side with broiled salmon, as a main course with chunks of chicken, veggies, and soy sauce, and as a southwestern casserole with black beans, corn, salsa, and cheese. It is the perfect base for any accompaniment.

Tonight Alex started on his quest to perfect the “Juicy Lucy” (apparently this is the popular term for a burger cooked with the cheese on the inside, who knew?) He even made a special Lucy for me, stuffing mine with a little Atheno’s Tomato and Basil feta, and topping it with fresh spinach.

While he was busy on the grill, I was busy whipping up a delicious quinoa side. The amount prepared could comfortably serve about 8 people, and I am super excited about the leftovers. I am affectionately referring to tonight’s concoction as, simply, “Italian Quinoa.”

Italian Quinoa
-1/2 cup Ancient Harvest Quinoa
-1 can of Del Monte diced tomatoes with garlic and basil
-1/2 10oz package of Fresh Express baby spinach
-1 cup baby bella mushrooms, chopped

I prepared the quinoa in the microwave using the directions on the box (2 parts water to 1 part quinoa, loosely covered in a microwave safe bowl for about 8 minutes) so that I could use the stove to prepare the veggies without having to stress too much. (I’m PMSing this week, forgive me.)

While the quinoa was cooking, I sauteed the mushrooms with a little grape seed oil in a saucepan. Once tender, I added the spinach and let it cook down. I drained a little excess liquid out of the tomatoes, and added them to the pan along with the now finished quinoa.

I seasoned with a pinch of salt, pepper, garlic, and McCormick Perfect Pinch Italian Seasoning, and about 3 tablespoons of grated Parmesan cheese. I brought the mix up to a boil, reduced to simmer, and let it cook for just a couple of more minutes (until the Lucy’s were ready for consumption.)

The whole meal was a bit above where I typically like to stay, coming in at 734 calories, but again- PMS. It’s getting really hard to behave right now, and I’m proud I’m doing as well as I am.

The quinoa dish breaks down as follows per serving: 84 calories, 13g carbs, 2g fat, 4g protein, and 2g of fiber.

Have you tried quinoa? How do you like to prepare it?

Previous Older Entries