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.
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.
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.
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…
View original post 1,659 more words
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.
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.
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.