The busy bee breakfast

This week has been particularly difficult for my work/school/life balance; Papers, presentations, work deadlines, taxes, beautiful weather and cherry blossoms all mix to form a noxious brew of stress. Yes, the cherry blossoms are making me stressed.. First there's the throngs of happy people skipping out of work to head downtown. Not only do they remind me of how much fun I could be having if I wasn't in school-- no that's just not enough-- they also clog up major access routes like the Arlington Memorial Bridge or the Key Bridge with their minivans and open top jeeps. Laughing and having oh so much fun. Makes me ill. Second, the blossoms are signaling the onset of spring-- a boon for everyone except the poor souls living in constant fear of final exams. **shudder**

So what? Everyone gets stressed, right? Right! And stress is certainly no excuse for eating poorly-- although recently I've been throwing down espressos and eating all the greasy food I can get my hands on (daily french fries at the school cafeteria... Boooo). So what's a girl to do? Start over. Thankfully the Washington's Green Grocer has continued to faithfully deliver fresh fruits and veggies to my door, and today I decided that I needed to actually eat more of them.

This quick and easy egg is topped with a lightly spiced spinach.
1 Egg
10 large spinach leaves
sprinkle of Ms. Dash (or your choice of seasoning really) and salt
ketchup or salsa
cheese

I fried the egg on both sides in a bit of cooking spray (I have olive-oil spray that works pretty well). When done, I removed the egg and added the chopped spinach; it cooked down in about 10 seconds without any stirring. sprinkle seasoning as desired, and top the egg! voila! You're on the way to a healthier day.

Some other tips to get you on your way:

• Eat raw. Save time and savor the crunch of raw veggies
• Avoid drinking your calories. That vanilla latte from Starbucks? its made with whole milk and a whole lotta shugga.
• Try tea instead. Many teas offer natural sweetness (try Good Earth Sweet and Spicy for a cinnamon sweet delight)
• Be simple. Save elaborate dishes for another time. Try a plain baked sweet potato, simple steamed green beans, or a quick tuna salad.
• If you must be elaborate, cook in bulk. It will get boring, but hey, it's food, its homemade, and it's ready.

Portobello Mushroom Pizzas

Easy Portobello Pizzas

1. Olive oil
2. Portobello mushroom caps, 1 per serving
3. spaghetti sauce
4. Grated cheese mix (I used provolone and parm)
5. few arugula leaves (optional)

I drizzled the washed and de-stemmed mushroom caps with olive oil and baked, gill side up, for 10 minutes at 400 degrees. I then spooned the spaghetti sauce into the caps and topped with grated provolone and fresh Parmesan and the lightly chopped sprigs of arugula.

I thought this was delicious! Potato, still claiming to not be a fan of mushrooms, meanwhile finished the entire cap. So I didn't woo him with the recipe.. at least I know I liked it ;)


I'm looking for other uses for the Arugula that arrived in my veggie delivery last week. I've been eating 2-3 bunches in my salads, but truthfully I don't eat much salad... any suggestions?

Mom's homemade bean dip

Is so good

Crab legs

This Holiday season we found an abundance of seafood on sale. Here are some amazingly huge crab legs purchased in Big Fork Montana, where I spent a few relaxing days with my folks at their cabin.




Before this, my crab vocabulary consisted of those preformed sticks of imitation crab meat or the flake variety of the same. Boy was I missing out!




My dad prepped these by boiling in water seasoned with salt and pepper. Most crab legs are cooked and flash frozen to preserve flavor; the boiling step is really to bring the crab up to serving temperature. We made a quick garlic butter dip with ground garlic simmered in butter... And voilà! A delicious and extra special treat.

A couple of cautions/tips

1. The crab smell like seafood, turn the vent on while boiling to minimize the eau de sea

2. You might need to break huge legs to fit in the boiling pot

3. Steaming the crab legs (as opposed to boiling) will prevent excess water from soaking into the meat... But the boiled stuff tastes good too

4. Be careful with the shell, it's tough. I don't think you need to buy special seafood utensils- you can use a knife and kitchen scissors carefully enough to successfully pick out the meat.

Enjoy!!

Parripu Vadai (fried split yellow pea snacks)

This delicious snack is our Christmas treat this year! Many thanks to my mom for her wonderful recipe and prep tips!

Ingredients:
1 1/2 c split yellow peas
1 small red onion
Green chili- adjust amount according to desired hotness level
1/4 cup cilantro (can adjust)
1/4 tsp Aesofoteda
1tsp finely chopped ginger
Salt, to taste

Soak the split yellow peas in warm water, until a fingernail easily breaks through a test lentil (less than 1 hour). Be careful not to oversoak, and make sure the grinding step takes place without added water. Blend coarsly in blender (it's ok if whole pieces of lentil remain in the mix). The material should be blended enough that it will hold its shape during the frying stage. Mix in remaining ingredients.




Form into silver dollar sized rounds with your hands, pressing the lentil mix tightly together. Flatten each ball into a disc shape. Fry over medium-high heat (ours took about 3 minutes and had a wonderful browned shell).




These vadai are also served soaked in rasam-- mmm yum!

Portobello Saute with Green Beans

This dinner was incredibly fast and delicious-- mashed potato, portobello mushroom saute, and steamed green beans. I sliced the portobello caps (saving the stems for quesadillas-- don't waste them!) and sauteed in olive oil with garlic and large onion slices. Sprinkle with salt and pepper, and arrange on a bed of steamed green beans. Yum!

Plus-- we're approaching thanksgiving-- keep this in mind as a classy side dish or preserve the entire mushroom cap to serve as an entree portion for vegetarian guests.

Hearty Brunch Veggie Scramble

This hearty scramble is great for a brunch when hunger is high-- the potato adds a filling quality to balance the excessive vegetables, and the use of only two eggs doesn't throw the fat and cholesterol levels of this dish through the roof.

Microwave the potato until cooked. Make sure to stab it a few times with a fork to prevent the potato from exploding in the microwave.

Saute the onion, after it softens, add the bell pepper and chopped broccoli. Slice the cooked potato, and add to the mix. Now season-- add generous amounts of black pepper, cumin, basil, oregano, salt and paprika. Mrs. Dash (no msg and low salt) is also a good option for those with a limited spice pantry.

In a separate pan, prep the eggs. I scrambled mine to be assembled in a breakfast burrito, cause thats just how we roll in the deliciousconsumption kitchen. You could also top the veggie mixture with the eggs and some cheese and heat through in an oven for a casserole style. Up the egg count if you're serving more people.

Have you seen that V8 commercial on tv? Basically this guy is walking down a crowded city street, and all the people have #s floating above their heads representing the number of veggies they've eaten already. As he's drinking his V8 his number keeps ticking up, and the commercial equates this to being on the express lane.

It always amazes me the length that we will go to eat/drink "vegetables" when to me they are so delicious in their pretty natural state/close to natural state. Think of this veggie scramble as your "express lane"-- but without all the sugar that comes along with any drink. And all that wholesome chewy fibrous you have to work to eat it goodness. (Smoothies are good-- but seriously chewing is like meditation.... rumination if you will).

Chew your food. A public service announcement from us to you.

Honeycrisp Apples

Move over red delicious, there is a new apple in town. The honeycrisp is not sweet like candy. It has tart undertones that cut the sweet, but the real advantage in this apple is texture. It is practically exploding with crispiness, which is where I presume the name honeycrisp originated from. Try it. If you're a fan if extra crispy apple, you won't be disappointed.

Spaghetti Squash is so good

I have never had spaghetti squash before. It arrived in my veggie delivery box last week, and the yellow orb had been sitting on my dining table, half serving as decoration and half mocking me with it's squash mind waves...you don't know what to do with me. I've invaded your dining table and I plan to stay here forever.. bwahahahahaha. Finally I decided to tackle the squash-- from my experience with the acorn variety, I figured, how bad can it be? I mean sure it's got mind waves, but I have a meat cleaver.

The hardest part was cracking this baby open. Luckily Potato was off this weekend, so I set him to work halving the squash with a giant meat cleaver (I am glad I saved that knife from the great kitchen purge of 09). With brute force he was able to cut it.. and the rest was easy!

I microwaved the halves face down in a shallow dish of water for about 15 minutes, until a knife was inserted relatively easily into the rind. Once cooked, I took a fork and flaked out the fleshy innards...and this is where the fun starts. It flakes off in noodlie segments (like vermicelli). But it is not delicate/squashy to the point of being mush. the noodle segments actually hold up really well.

In this recipe, the flaked spaghetti squash is placed in a shallow baking tray, and drizzled with marinara sauce (I used bottled Spicy Marinara) and then topped with mozzarella and Gruyere cheese. Baked at 350 degrees, just until heated through.

Try it! So worth the effort...which isn't that much considering the awesome flavor and texture of this veggie.

Fire and Spice Chicken Curry

Its cold and flu season! Time to beat back the misery and heighten your immune system with some spicy curry.

Be forewarned-- this one is HOT. I recommend cutting the whole red chilies to take away some of the kick. Serving alongside plain yogurt will also help you conquer this curry.

Ingredients:

Chicken-- 2 breasts, or 3-4 thigh portions well trimmed

Yogurt-- plain. Any fat content will work. Approx. 1/4 cup.

Spices: 1 Tbsp of: cumin powder, coriander powder, red chili powder, paprika; 1/2 tsp of: turmeric, black pepper, ginger powder

Trim the chicken. This is best done with partially frozen chicken-- it is easier to cut and maneuver than a fridge-temp piece of meat. Add all the powdered spices listed above and the yogurt, and marinate at least 1 hr. The goal is to have the chicken well coated, so if you need more spice don't be afraid to add it! I leave mine overnight, with a little warning so that Potato doesn't eat it:

After the chicken is done marinating:

1/4 cup onion

1" piece fresh ginger

1 large garlic clove

4 dried red chilies

4 Tbsp Coriander seeds

1/4 tsp mustard seeds

1/2 tsp fenugreek

1 tsp cumin seeds

2" cinnamon stick

8 peppercorns

4 cloves

1 14 oz can of diced tomato

10 cashews
1/4 bag of frozen green peas

2 med red potatoes, stabbed with a fork, microwaved till cooked, and diced.

Brown the onions, garlic and ginger. Add red chilies, saute for a minute. Add coriander, mustard, fenugreek and cumin seeds. stir. Add the cinnamon, cloves, peppercorns. Put these spices,1 can of diced tomato, and 10 cashews into a blender or food processor and blend till smooth.

Cook the chicken. Make sure to discard the excess yogurt marinade. After the chicken has cooked for 5 minutes, add the blended spice mix and cook till the chicken is done. Add green peas and 2 potatoes immediately before serving. Enjoy!

Acorn Squash and Pumpkin Soup

One of the joys of getting vegetables delivered to my door is that I have no choice regarding what I get. Sound like a bad thing? Let me explain. Choice can be debilitating. Almost everywhere in the US, consumers are faced with an abundance of choice at the grocery store. Just stroll down your local supermarket and see how many varieties of ice cream are sold, as a simple example. Our abundant food choices also includes several "easy" options that we can choose almost without thinking. This category includes fast food, ready made supermarket food (the soup and salad bar.. frozen dinners) and restaurant food. Going down this road does not take much effort (it does take money, but with credit cards it is easy to forget finances when hunger strikes).

So choice really throws a wrench in my meal planning. I can imagine thousands of possible meals, with thousands of possible ingredients. If I am making the trip to the store myself, I look up recipes, pick a few, list the ingredients and then check to see which store has the best deal for my purchases. Ultimately, this translates into A LOT of prep work, read: time. Juggling work and school and food, time is not something I can afford to waste.

Home delivery, on the other hand, eliminates the kabillion ideas in my head, and forces me to consider a simpler set of problems: what can I do with acorn squash? How do I prep purple cabbage? One veggie at a time, I look for recipes that suit what I have, instead of going to the store to buy ingredients. As a bonus, this has saved some valuable real estate in my spice rack (as you can imagine, with all of the spices required for Indian cooking, my collection is quite extensive), because I don't buy a whole jar of spice for just one recipe.

This soup was the product of this deductive approach to cooking. I got an acorn squash in my grocery delivery. I had a decorative mini pumpkin. Now what?

I was actually dissatisfied with my search for acorn squash recipes; I wanted something savory and not sweet. But I did pick up some great tips: cut the squash in half, scoop out the stringy stuff and the seeds, and microwave cut side up with a bit of water. I zapped both the pumpkin and the acorn squash together for about 15 minutes. I was able to use a spoon to scoop the fleshy cooked squash and pumpkin from the tough rind. The skin separated fairly easily when the squash was well done.

This soup recipe is my personal adaptation of a recipe for sweet potato soup. It is yummy.

2 cups cooked squash
1/4 cup diced onion
1 and 1/2 cups vegetarian broth

2/3 cup skim milk

1 and 1/2 tsp Dijon mustard

1/8 tsp Chinese 5-spice

salt to taste

green onion to garnish (optional)

Methodology:

Brown onions in oil with salt and pepper. Add cooked squash mix (from cooking method above), vegetable or chicken broth, Chinese 5 spice, and mustard. Heat through. Spoon the mixture into a food processor or blender, add milk, and process till smooth. Varying the amount of milk will alter the thickness of the soup, so use your personal preference as a guide. Ladle into bowls and serve with green onions and grilled cheese sandwiches.

Enjoy!

Yummy crustless quiche

This recipe is a quick and easy find that I will definately be adding into my common rotation of recipes. Fresh bacon crumbles combine with egg and Swiss cheese in this delightful no-hassle quiche. I added spinach, mushrooms, and broccoli to the mix; it was delicious!

Recipe link: http://allrecipes.com/Recipe/Quick-Quiche/Detail.aspx I served this for brunch along with a fresh green salad.

I can't wax poetic on the wonders of bacon like our friends at savoryreviews.com, but I will say a little goes a long way to enhance the pure tastiness of this quiche.

Good luck with this one-- I hope you like it.

Green grocer delivers a box of goodness

Today was the first day of veggie delivery! I was so excited about the amount of produce - 12 items total that filled up a pretty substantial box. I got:
Bananas (4-5)
Plums 5
Green apples 3
Oranges 3
Pears 4-5
Bunch of spinach
Head of red cabbage
Box of mushrooms
Red potatos 5-6
Avacados 2
Bunch of celery
Acorn squash 1



I am a big fan of taxonimy in every day life; sorting, classifying, compartmentalizing things. It can be anywhere and with anything: groups of people wearing the same category of clothing (cultural, yuppie, hippie, urban); loads of laundry (colors but also types-- potatos jeans don't mix with my blue sweaters); events in a day (agendas, to do lists, incoming/outgoing mail) the possibilities are endless.

No I am not really an organized person--it's not really about being neat or efficient-- it's more of a means to rationalize the swarm of information buzzing around all day completely out of control. Lists, categories and classifications are tools for processing volumes of information that would otherwise be too bulky to handle at once.

In my case, despite my enthusiasm, the "small" box of produce was a bit overwhelming. I decided to create an order of operations based on how quickly food spoils to determine what to eat first.

As far as veggies go, normally avacados are high on the list, but in my case the avacados aren't ripe yet.

Here is the veggie list:
Spinach
Mushrooms
Avacados
Cabbage
Celery
Potatos
Acorn sqash

And fruits:
Plums
Bananas
Pears
Apples
Oranges

So what does this mean? But of course! The order of food spoilage dictates the order of consumption. Hmm so tonight-- spinach and mushrooms in a garlic Alfredo sauce. Mmmmm. Man I am hungy-- and that meal is pretty quick and easy.
Here is a great recipe with ingredients I just happen to have on hand:
http://allrecipes.com/Recipe/Quick-And-Easy-Alfredo-Sauce/Detail.aspx

Bon apetite, and good luck sorting through your own taxonomies for the elusive answer to the question: what's for dinner?

MSG in soup

How/why is it that Chinese restaurants go out of their way to declare their food and sauce packets MSG free, yet MSG is a common ingredient in everyday supermarket foods? MSG is no less addicting because it comes in a can of soup. MSG is an FDA recognized food additive, with no conclusive links to any major health problems--but I would rather be better safe than sorry.

I would really love an ad campaign for MSG free products across the food spectrum, from store shelves to restaurant menus. It would put pressure on manufacturers who use MSG to reconsider, and it would generally raise awareness about the prevalence of MSG in our foods.

It is especially upsetting to me that Campbells, makers of my favorite soups growing up, uses MSG in their classic recipes. These soups are the ones most likely served to kids (they are at least marketed that way). I was sick last week and potato brought home some soup for me. It was chicken soup for my soul-- and neurotoxin for my brain. Unfortunate find, but I will keep spreading the word on MSG products as I come across them.

Mid day pick up

Our Saturday was filled with lots of activity. We had brunch at a local restaurant, walked to the local hardware store (I love that our neck of the woods has a bunch of mom and pop type stores), and walked to the grocery to get some milk. At home, we undertook a major clean up project-- decluttering the closets in our small apartment. Whew-- it was a lot of work, and when it was done, Potato and I were pretty exhausted. Voilà, snack time to the rescue.


This lovely spread of kiwi, gryere (no idea how to spell that) cheese, and almonds along with a cup of steaming jasmine tea, kicked away our mid-day slump. The key? Fresh fruit, and a snack that isn't too big. Crunchy things work well too (a fresh apple does wonders for the tired soul). A little caffeine doesn't hurt-- but skipping the coffee can lead to a better nights sleep.

Now, although moving a bit slower than the morning, we still have enough energy to make it to an outing with friends in DC. Happy saturday- go out and enjoy the world.

Veggie delivery, part II

I have signed up for the green grocer veggie delivery service! To start, I ordered a small mix of organic and non-organic fruits and veggies, just to make sure that I don't waste anything. I also skipped the milk and eggs option--they ask that we leave a cooler out on delivery day. Since I don't have a cooler, I want to figure out when the delivery will actually occur, and buy an appropriately insulated cooler (if it's going to be out all day, i'm going to need a substantial cooler.. If not a thin insulated bag will do).

A reader commented about the value of sharing extras with roommates, apartmentmates, coworkers, and friends and family. This got me thinking-- that would be a great way to connect with the people around me, sharing my bounty or burden (acorn squash). Food is the tie that binds--I have this great mental image of a small basket of sqash being gifted to my neighbors, what a great way to establish a healthy relationship with those around you.

A quest for a happy chicken

I buy my eggs from a variety of sources, depending upon when and where I am getting my provisions for the week. In an effort to streamline my purchases, every once in a while I hit up costco. What can one or two people reasonably buy at costco? More than you might think-- organic milk is sold in three half gallons that keep for quite some time in the fridge. Tortillas are sold in two 15 piece packs, and the coffee varieties are delish. And the eggs. I have a love hate relationship with organic cage free eggs-- first off, why are they wrapped in styrofoam or clear plastic (non recyclable..)? I want a happy chicken and a happy planet, are those ideas so hard to reconcile? There are exceptions (giving nature brand of cage free organics from whole foods for example) but I don't understand why it isn't the norm to sell cage free organic eggs in cardboard cartons. The costco eggs are sold in a styrofoam two-pack that is wrapped in plastic. Overkill in the packaging department.

Second, and perhaps more importantly, I want the chicken to have a happy life. I would be personally horrified and appalled to find out that my money was going to support a dingy dark shed with thousands of chickens piled high, unable to stand or walk properly; living their short miserable lives in a putrid shed. Because when you think about it, a chicken in a shed is not in a cage.

It would be doubly appalling because I pay a premium for these eggs for a reason. I want to cast my vote in favor of the idyllic chicken story-- a free roaming clucker pecking willy nilly at the grass, wandering here and there and generally doing chickeny things.

So what is the truth? Where did my costco eggs come from? I don't have the answer. But why? Why don't I know where they came from, and why can't I trust the labels "organic" and "cage-free"?

Part of the problem is definately the lack of control and standardization of product labelling. Transparancy should be the goal, because when a customer pays a premium for something, they should know where their money is going.

Dont get me wrong, there are still consumers who want/need lower priced eggs. I just happen to want a better egg, and while I am able, I am willing to pay for it.

On bread

A good day is shaped by miniscule events that seem irrelevant when taken individually, like the smile from your grocery clerk or arriving at the metro just as the train is pulling into the platform, or reading a funny article that actually makes you laugh out loud. So what little things can we control to at least set up the day for going well? How about some toast?

Breakfast is oft referred to as the most important meal of the day-- nutritionally or otherwise, I think breakfast is important because it sets the tone for the day. I am going to venture out on a limb and advise that whatever makes you feel good is good for breakfast. But really think about that criterion: do you feel good after a huge breakfast? After a sausage egg and cheese biscuit? After a cup of fruit? Nutritionally there is no universal answer, but that doesn't mean we don't try to regulate the thought behind eating. I suggest a lose standard---really think about how you feel after certain kinds of meals, and let your honest introspective assesment of your own body be your guide. After all, who knows you better than you?



Today I had toast for breakfast, with a light serving of butter and homemade jam (thanks mom!). Bread is such a simple staple-- but oh so delicious.. And for me, just enough to turn that frown upside down.

Some favorites of mine-- cinnamon raisin bread, fluffy potato bread, hearty oat nut bread, and banana and zucchini bread. Take the time to eat breakfast, even something as simple as a slice of bread-- and see if it sets the stage for a better day.

Veggie delivery

I'm thinking of ordering from a local/organic veggie delivery service to make sure that I get my daily dose of produce. Before law school, I had the luxury of browsing farmers markets, strolling the aisles of whole foods, and scooping up exotic items from the international markets. Now, I am lucky if I shop once every 10 days...and my produce is the first thing that gets eaten up; when it's gone, my resources are limited to pricey cafeteria fruit (and although I am in a part time evening program, the cafe closes before my first class ends, so unless I make it there early, I'm out of luck in the fruit and veggie department)



Behold my $1 banana.

Any ideas? So far my reseach has led me to the green grocer's site, as well as a community supported agriculture site in the area... The idea with the csa is that you own a share of the produce from a local farm. Some of them have delivery services, and some have pickup centers throughout the dc metro area.

However-- being busy, it might not be a good idea to get a box full of high intensity veggies (requiring lots of prep, like acorn squash) because they will probably spoil before I get to them. On the other hand, though the task may be difficult, it is definately worth doing-- it's far too easy to eat like crap when you have the ready and pressing reality of "no time."

Tonight, however, I'm just going to sit back and enjoy my $1 banana.

Tofu Curry

Tofu curry is a great vegetarian staple.. This easy meal requires quite a few spices, but you may be able to simply your shopping with a multi-purpose spice mix of bay leaves, cinnamon sticks, cloves, and cardamom pods. These mixes can be found at an Indian market.



Tofu Curry:
1 box extra firm tofu
1 Tbsp oil
1 can diced tomatoes
1/3 bag of peas
1 jalapeno pepper
1/4 medium onion
1 Tbsp ginger + garlic paste (make on your own.. can make large quantities, 1:1 ratio, and freeze for use later. Can even freeze in small ice cube tray to make little pods)
1 bay leaf, 1 cinnamon stick, 2 cloves
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp cumin powder
red chili powder (adjust according to preference)
black pepper

Whew, get all that? fortunately the ingredient list is the complicated part. The cooking part is easy. Fry the tofu and set aside (note, tofu fries really well on "high"). In the same large saucepan, brown onion in a little bit of oil. Add the whole spices (cumin seeds, bay leaf, cinnamon stick, and cloves). Fry for a minute. Add the ginger garlic paste, fry for a minute. Add the powders (coriander, cumin, turmeric, chili, and black pepper), and then add the can of tomato. Add ~1cup water, let it sim for 10 minutes. When nice and tasty (the longer it sims the better.. I leave mine for a good 1/2 hour), add the tofu and green peas. Garnish with fresh cilantro, optionally. Serve hot with parathas, chapati, naan, or rice.