Roasted Aparagus and Egg Sandwiches

I saw these asparagus -egg sandwiches on thekitchn.com a few weeks back and they seemed like a good idea, I`m too lazy to find the link, but this is my version. I thought of adding roasted mushrooms to the mix, but had just put the asparagus in the oven, so I skipped it. I`ll try it next time.

This is pretty fast and simple and would be a good use of leftover asparagus, but I usually don`t have leftover asparagus – it gets eaten as it is cooked. Peel the lower stalks on the asparagus, it makes a difference and who wants a stringy sandwich, then again, I don`t understand why people would ever want stringy asparagus, gross. I had some basil-spinach pesto in the fridge that I made the other day, it`s a good addition.

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Sea Scallops with Sweet Corn – Summer Squash Hash

I have two confessions to make. One, I like fried rice from Chinese take out / delivery joints. And I ate said fried rice last night instead of cooking. But that’s because I didn’t get to the gym until 9pm and home until after 11. So I ordered. This was faintly exciting as I have not had fried rice in over a year and a half, yet at the same time I was kinda loathe to get it. Whatever.

The other is corn. I like canned corn. I prefer it to frozen which I think has a chewy and odd texture that is not like any fresh corn. I used canned corn in this because fresh corn is not in season.

This is pretty fast and easy and perfect in the summer. It’s a good way to make use of Thai basil if you have it growing, which I did over the summer when I first made this. I stuck with regular basil today.

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On Deck

I’ve been neglecting this space for the moment, not because I stopped cooking or got bored, it’s just that I am heavy into event season at work and am busy.  This week I had a bored (sic) meeting and an event and only got to the gym 4 days which is bugging me and yesterday was the day that I got in to the gym and the stupid “trainer” was there and was taking up like the whole weight area so i had to work around her and so I am at the cable cross and using both cables, while she is tying up 3 weight benches + the 2 open areas and I turn around to garb the back cable and my rope grip had been pulled off and I’m all “I was using that” and she has the nerve to be all “well, can’t we just use the one?”  You don’t need both” and I’m all thinking, but this is the only thing that I can use at the moment and arrrgh, I end up giving it to her and then she is talking about me to her client like I am in the way of their workout and I am standing there and can hear you guys!!!! so I had to abandon what I was doing since I was raging and just moved to the sit-up bench and did that. I seriously hate her  – mind you this is my building’s gym, not a business that she is using to conduct her business!!! So being all passive aggressive, because, well, that is how I roll here, the husband and I are going to start to do obnoxious exercise routines together and infringe on her space.  At least she does not seem to have clients on the weekend so tomorrow-sunday I will be free to use the gym like a normal person.  Oh, and she kicked another gym-goer off a bench after  she was done taking my space because she wanted to use it for her client.  Like how many benches does 1 person need to use?????

Anyhoo, I haven’t really made anything new which explains my lack of posting but these are things that will be made this week, and I downloaded a new shooting food photo app for my phone, so maybe my pictures will have less yellow/green cast from the green walls in my apt:

**Pizza Dough – we are out.  Will make Pizza Party with said dough, that and/or calzones, which I have not put up here yet but will.

**I saw this recipe for asparagus with poached egg sandwiches and they looked really good, except I did not like the cooking method for the asparagus and will change it and make them.

**Frittata with smoked Salmon.

**Goat Cheese Stuffed Peppers – this was a Saveur recipe of the year and made with feta, not goat cheese and it was way to salty and cloying.  I could not figure out why it was a recipe of the year, but did figure out it would taste better if I used goat cheese instead of feta and was right. So this.

**Tofu Banh Mi – made these a couple weeks ago and they were very tasty, will make again cuz I have the pickled daikon/carrots to use up.

**Scallops with sauté of corn, bell pepper and zucchini.

That’s it.  I got work to do, but it is Friday, so I am thinking about this:

Seville Shots!

 

 

BTW: The husband says to me this morning: “I like your skirt”  – you know, like the way you say it to a friend or a random person on the street.   What husband does this? Or was it some passive way of saying “I see you bought even more clothes, don’t think I don’t notice you shop constantly.” Or am I just being a freak?  Hi Rob!


Just reblogging today. Interesting analysis, the Vogue author provides a fairly accurate portrait of the unfortunate relationship that a majority of women have with food.

The Healthy Revival

I admire those in the world of journalism, especially those who call upon their own life for the sake of artistic expression.  It takes an immense amount of talent to string together simple words and convey a powerful message that can be meaningful to the reader.  I applaud those who have achieved success in this profession and encourage those who may not be at the apex of their careers to never let rejection detour from passion.  Having said this, one widely read publication recently spit in the eye of professional writing and ethical publishing and I am here to pick some bones.  I promise, I don’t view this blog as an opinion box from my innermost disgust, but the world of nutrition is becoming a complex place and there’s a lot of people out there doing the wrong things.  It’s my job to point out these errors. Okay, it’s…

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Roasted Cauliflower Mash + Roasted Asparagus and Shiitake Mushrooms + Poached Eggs

I am super sore from the gym having upped my working out-age to 5 days a week. Today was a 2.5 hour session. With that I am making something with less carb than I normally consume, not that I am giving up carbs anytime soon. Really I had 2 huge heads of cauliflower in the fridge and needed to make some room, so I decided to sub a cauliflower purée for polenta. I roasted some mushrooms and asparagus and topped with poached egg for some color and protein and voilà, another easy dinner. Oh and I didn`t do an On Deck because I was too busy at work.

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Cumin Scented Chickpea-Bulgar-Quinoa Salad

I have a confession to make, I didn`t technically make this, I conceptualized it, finished it, and seasoned it, but I did not make it. The husband did, under my direction, but he did. He came home to watch the March Madness and I went to the gym. When I got home from work, I took everything out and said cook this, chop all this and stick it in a big bowl. He looked a bit confused, but I think he was just trying to get out of the cooking. He did not succeed.

If you looked at my On Deck this week, you saw that I bought a bulgur wheat-quinoa blend. Since it was warm, I thought it would make for a nice salad with the red pepper, cucumber, and tomatoes I had on hand. It also leaves me with leftovers and I need something to bring to work for lunch tomorrow – this is it. It`s fast, easy, super healthy, and perfect for a warm day. It`s also vegan and can be made gluten-free if you skip the bulgur and go with all quinoa. This will go on rotation.

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Chili-Lime Marinated Tillapia

Today was an exceptionally great day at the gym – it was empty, like became completely empty and I was the only person there so I stayed for two and a half hours. There are these really really irritating people who frequent the gym, including this woman who uses the place to train people and takes up half the place and is loud. But mostly takes up half the place and all the mat area and it is really annoying. This may seem like an odd complaint, but this is not a public gym, it is for the people who live in the co-op and there is a small additional fee to use. It bugs me that someone wants to use it as her personal office for her business.

Anyhoo, this tillapia can be used a multitude of ways – fish tacos, plain, maybe with some scallion -pea and lemon zested rice, or on sandwiches. I am doing the latter, since the husband wanted to grill it if we were going to have the fish tacos and it was kinda cold today and we haven`t used our grill yet and no clue if there is propane left in the tank from the summer so I nixed it. It`s super fast and easy.

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