Cilantropez

2013-04-20T20:02:00.001-04:00

That Michael Pollan...he's always on to something. While I'm name dropping, I think I'll include a few excerpts from an article that Mark Bittman recently wrote on Pollan's new book, Cooked: A Natural History of Transformation:

"We do find time for activities we value, like surfing the Internet or exercising. The problem is we're not valuing cooking enough."

Affirmative. The other night, I was slaving over my cutting board and stove for what seemed like hours and I immediately thought to myself, "Why am I spending my time like this?" And then, BAM! It hit me like a flying avocado. My inner voice retaliated, "OH REALLY!? {in thick Indian accent} What else is so much more important to be doing?" Riiight....for the amount of time I spend dilly dallying around the house (which I must value a heck of a lot considering how much of my "spare time" it consumes), I can totally make time to cook. I got my priorities back in check.

"People who cook eat a healthier diet without giving it a thought. It's the collapse of home cooking that led directly the obesity epidemic."

In other words, the creation of Shake Shack :) On a train ride home from DC recently, I was overwhelmed by a craving for a thick, juicy burger and a vanilla milkshake. I started texting hubby to prepare him for a gluttonous evening of "sometimes food"at the aforementioned restaurant, but hit backspace and instead suggested a trip to Whole Foods. Hubby does make the best burgers in town and I wanted to try my hand at a homemade vanilla shake in the Vitamix. Boy, did I get a shocker.

One entire cup of vanilla ice cream + milk yielded this much. I would have consumed way more at Shake Shack, innocently drinking from their "small" cup. Not knocking them since one does go there for the whole experience, but very grateful to have made this discovery. Of course I wanted more when I finished my glass, but considering that I normally serve myself less than half a cup of ice cream in one sitting, I decided the buck needed to stop there.

"We need public health ad campaigns promoting home cooking as the single best thing you can do for your family's health and well-being."

Homecooked burger + baked sweet potato fries + milkshake

Pollan captures it best. When you cook at home, you tend to use higher quality ingredients, reduce additives and are keenly aware of portion sizes. Time and energy are always impediments, yes. But while I might take an hour or two to cook, most real adults can manage in a half hour.

And that half hour goes a long way for health.

Now if only J Timba would make a song about bringing home cooking back...the masses would definitely start valuing that.

Who do you want cooking your food, a corporation or a human being?

Roadtripping on the Coast of Cali - Post 1

2013-04-06T16:19:00.001-04:00

While there are those who cherish raindrops on roses and whiskers on kittens, I hold recycling on street corners and composting in restaurants in special favor. As I become more and more steeped in food reform as a result of my current line of work, I am feeling captivated and intensely concerned about food waste and sustainability. The whole recycling bit goes way back...since I was very young, if green bins were nowhere to be found, I would haul stacks of paper with me until I found an appropriate home for them. Unsurprisingly, I thought Al Gore was THE man. More recently, on a trip to India, I was struck by a simple act of recycling - while visiting my mother's village, when I couldn't find the "dustbin" after lunch, I handed my plate to the servant and watched as he tossed the chicken bones and inedible stems of spices in the backyard. Of course! Was I ever a fool. There was no sophisticated system of garbage disposal there. Return what comes from the land to the land. If you choose to bring in products wrapped in the likes of plastic from the city, then take it with you on your way out or risk "soiling" the pristine land - this observation made my own footprint so easy to understand.

I wince every time I throw a banana peel or apple core in my kitchen garbage bin. I want to catch up to those progressive utopias where this "waste" is reused as fertilizer. And this is why I love San Francisco - and respect the cultural shift they have sparked to create awareness, engagement and action to consume, dispose, and live responsibly.

It goes well beyond recycling and composting. Blink an eye, and you will see new bikers and runners. Unhealthy food feels like the anomaly, not the norm.

I dare say, as a diehard healthy food aficionado, SF trumps NYC. Last week, hubby and I embarked on a road trip down Route 1 in Cali and we started our sojourn in none other than SF. I find myself frequently thinking of Nopalito where it felt like no time had elapsed from the guava juice being transported from tree to table and the ceviche from sea to plate. I want to relive eating at Burma Superstar where the striking taste of red chilies was subtly infused into each dish without sending my taste buds into a tailspin.

I love learning about new ways of living. This is one I hope to integrate in my own.

A Salad for All Seasons

2013-03-03T22:06:00.000-05:00

When you step away from your phone and come back to ten group text messages on the topic of making quinoa...you know you are in good company. I am very proud of my friend, Saaam, who is making a conscious effort to revolutionize her diet and eat for good health. To encourage her new "foodstyle", we are keeping a food diary via text message to inspire each other - and, let's get real - keep each other in check. Accountability works wonders for motivation. My sis and I did this food diary thing awhile ago and it was really useful. Share what you're eating, inspire your friends to try something new and celebrate small successes - I'm sure there's an app for that :)

Making a batch of quinoa on Sunday really comes in handy. I usually convert it to a quinoa salad later on, which can take many forms, but it can be added to soups and traditional salads too for a punch of protein.

Here's one recipe for Greek-style quinoa salad that's easy to enjoy all year round:

Ingredients
1/2 cup quinoa
1 cup vegetable broth
1-2 tbsp olive oil
red wine vinegar
juice of freshly squeezed lemon
1/2 cucumber, seeds removed and finely cubed
carrots, peeled and made into ribbons by using peeler
feta cheese
basil/parsley/cilantro, finely chopped
pitted kalamata olives
walnuts, chopped
few sun-dried tomatoes
salt + pepper

KEY Ingredients: green onions, crushed red pepper, golden raisins or halved red grapes

Method
Thoroughly rinse quinoa in fine mesh strainer, combine in pot with vegetable broth and bring to a boil. Cover and reduce to simmer for 10-15 minutes until liquid is just absorbed. Set aside and cool down. Combine rest of ingredients (play with the measurements depending on your preferences) in mixing bowl, add quinoa and chill in fridge for at least 1-2 hours.

Over the years, I've come across articles about how friends/family (or the people you are around) influence the way you eat. I think it's true and that humans have a natural tendency toward a herd mentality. So here's to another definition of "socially responsible eating" that means having a healthy influence on the people near and dear to us!

Go Team Go!

Chicken Tortilla Soup for a Chilly Night

2013-02-02T01:11:00.000-05:00

Shame on us. We didn't cook ALL week. One weekend away and we were totally thrown off schedule! Needless to say, I will be kicking off my Groundhog Day with a looong visit to the grocery store - at least I know what I want to make, that's always half (err, 3/4) of the battle. The beauty of this recipe is that everything I needed was already in my kitchen - doesn't get better than that with the sound of the wind whipping outside.

Homemade chicken tortilla soup is suuuch a nice way to warm up amidst the resurgence of this wintry weather. AND how come no one ever told me that boiling chicken makes life in the kitchen so much easier? I feel like I am really late to this party, but I am loving this new method.
Recently, during a lovely chat with a lovely friend, our conversation naturally migrated to food. Born and raised in Texas and presently living there too, Ruch was telling me how she'd been searching for a good tortilla soup recipe. It turned out that she didn't have to look too far - one promptly arrived from her mom, another dear friend of mine :-)

She also suggested that my husband and I move to Texas based on the abundance of tasty Tex-Mex food there. I'm not gonna lie, it's a pretty compelling argument. Until any relocation decisions are considered though, we will have to settle for our heartwarming phoneside chats. Every time we catch up, even though I'm curled up on my couch in chilly Connecticut and she is hanging out in the heat of Houston, it's as if we're back in Boston, where fate brought us together as neighbors...so we could be young, carefree, and downright silly together!

Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
3 green chilies, ends removed and minced
1/2 freshly squeezed juice of lime (use remaining juice at end if desired)
1/2 lb. of chicken thighs

2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon chipotle chili powder
salt, to taste
1/2 bunch cilantro, finely chopped

28 oz. chicken broth
14 oz. diced tomatoes
8 oz. tomato sauce
1/4 cup water

sliced avocado to serve on the side
freshly grated cheddar cheese as topping

For tortilla strips:
3 corn tortillas, sliced into thin strips
olive oil
salt

Procedure
Saute onions, garlic and chilies in a large pot until soft. Add all spices, stir. Add rest of ingredients and bring to a boil.

After about 15 minutes, remove chicken pieces with tongs and transfer to cutting board. Use two forks to pull the chicken apart and shred into pieces. Return shredded chicken to pot and simmer for additional 45 minutes.

While you're waiting, preheat oven to 450 degrees. Place sliced tortillas into bowl and toss with a bit of olive oil and sprinkling of salt. Transfer to baking sheet and bake until golden brown and crispy, approximately 5 minutes. Set aside.

About 10 minutes before soup is finished simmering, add chopped cilantro, saving a little for garnish. Stir.

Serve in bowls and top with tortilla strips and cheese {please}.

This was my first time making chicken tortilla soup and it was a smashing success {according to the one person who tried it}! Will definitely be repeated.

Any other spicy soup ideas for a chilly night?

From Corporate Carol to Non-Profit Neema

2013-01-24T23:07:00.001-05:00

Sorry I have been MIA for awhile, friends. I got caught up...becoming "gainfully employed" (to quote Someera) - woohoo!!! And I've decided this momentous occasion is my cue to finally talk about the elephant in the room (thank you, Modern Family, for providing the visual - you never fail me).

Now this is a story all about how

My life got flipped turned upside down

And I'd like to take a minute just sit right there

I'll tell you how ~~I became the prince of a town called Bel-Air~~ my new career came to bear

Words have a profound impact on me. As someone who is naturally drawn to language, I have an endless collection of notes on quotes and eloquently-worded thoughts. Here is one I kept finding myself coming back to last year:

"Happiness comes from the intersection of what you love, what you're good at, and what the world needs." - Oliver Segovia

I thought long and hard about this one. I reflected on how I felt plain "stuck" in my corporate job of seven years in an industry I couldn't relate to; how I felt so fulfilled in all aspects of my life except for that big, glaring one; and, how, at the root of it all, I really never felt like I fit in to the culture or was using my most valuable skills.

I never finished reading Rich Dad, Poor Dad but I kept remembering Rich Dad's proclivity for taking risks and Poor Dad's advice to opt for security and stability. Well, I was born risk-averse, of that I am quite sure. Throughout my life, I was always scared to take risks, spending too much time thinking of all the possible consequences instead of just trying and being ok with failing. (Damn it, it is the sole reason I didn't get in to the gifted program!!)

I am a firm believer that old habits don't have to die hard though. With an open mind, anyone and anything can change. I don't know how you get to that "open mind" in the first place, but that's a whole 'nother philosophical discussion I'll save for a future post. I think I'm pretty open-minded, that's the key point for now.

SO, that was it. I decided that one day, I wasn't going to tell any of my confidantes ahead of time, I was just going to go in and give my notice. And I did. And I have not looked back, not even once.

Predictably, there came a time over the following months when my fruitless job search got to me. On an evening when I was feeling especially dejected, I went out for a walk with hubby to get some fresh air. As I vented my frustration and my eyes brimmed with tears, he didn't know how to console me any more. He felt like he had given me all the advice he could possibly think of. As a final attempt, he asked me why I hadn't thought about a cause or idea that I felt really strongly about and pursued work in that area, no matter what the "role" was. I tentatively told him I'd think about it.

Later that evening, it took me almost no time to figure out that education and healthy food was IT - those were my "things." As I was surfing the net to learn more, I eventually made my way to Good Food Jobs and just that day, FoodFight, an educational non-profit revolutionizing the way we think about food, had posted an internship opportunity. I slaved away at a cover letter immediately, shipped off my package, and by the next morning I had an e-mail in my inbox to set up an interview. Soon, the internship started, I worked my butt off - which didn't even feel like work because I was learning so much and the work/culture felt so natural - and a few weeks ago, I received an offer to join full-time.

I feel incredibly lucky to be doing what I love, using my business, writing, people, and creative skills, and being part of a positive social movement to help teachers and students be more informed consumers and make healthier eating choices so they can in turn lead more productive, healthy lives.

I don't see this as how my story ends. This is how my story begins!

Are you willing to share a risk you would take if you could let go of all the worries that come along with it?

Seeing the World, One Food Market at a Time

2013-01-11T00:11:00.000-05:00

If you ever doubt that romance is alive, just read and re-read this kind, thoughtful, creative & innocent request posted on goodfoodjobs.com. This man is keenly aware that he eats to live while his girlfriend lives to eat, acknowledges their differences and then figures out how he can still make her happy. Just so sweet.

It inspired me to share some pictures from the fantastic food markets I've visited: Borough Market in London with hubz and Meera (easily our favorite venue on the whole trip); Old Port Farmers Market in Quebec City where hubby and I celebrated our 2 year anno; and, Jean-Talon Market in Montreal. It was also a gentle reminder of how lucky I am for the many kindred spirits in my life. And in case you are wondering - in the spirit of paying it forward - of course I am applying for the position of "foodie friend" - in fact I'm using this blog post as my submission!

Borough Market, London

THE place to be to meld right in to the local lifestyle. So many fresh goods, so much great cheese, diversity, just a perfect place to cobble together a hearty and fulfilling lunch or snack.

Old Port Farmers Market, Quebec City

A quaint market comfortably nestled right next to the water, all products sourced from Quebec. A tribute to the locavore lover.

Jean-Talon Market, Montreal

We could hang out here all day. Hop on your BIXI bike and park it right outside while you enjoy a full meal, light eats from around the globe (we ate bhaji) or the freshest fruit you've seen in a long time. Take some home, just don't forget to consume before crossing the border :)

Aaah, there's just something about the comforting chaos of food markets - the constant din of excited voices, the curious lovers of food buzzing about, the clean, simple, pure offerings - that remind me of a cloudless day with azure skies and sunlight streaming through the branches....

***

Circling back to the call that inspired this post - finding a foodie companion - I want to share one last picture to give props to another creative and thoughtful spirit. I wonder if I gush about my hubby too much on this blog, but then I think, he certainly deserves it. And I'm not exactly a big hugger; writing is my language of love.

Oops, maybe I'll crop my toes decorated with chipped nail polish out of the pic next time ;-) It's ok...as hubby would most certainly tell me, "it gives it character."

The Incredible Husk

2013-01-07T23:10:00.002-05:00

Sign #1

(you know how much I LOVE plays on words)

Best. Commercial. Ever.

I was quite unsure of whether to go down this path on my blog but then I got a few signs which all echoed a resounding YES! DO IT! I mean, what the heck, this blog is mostly about food and friendship, and digestion is an important, relevant topic to both.

Recently hubz found out he has high cholesterol...wait, WHAT!? We eat so healthily and exercise {fairly} regularly and are young - how could this be? Oh yeah, it's those Indian genes...the same ones that give us our youthful looks also make us genetically predisposed to diabetes and heart disease. So we promptly discussed with Dr. Bro what kind of changes he could make to improve the current situation. Among the suggestions was taking Metamucil, which got vetoed for not jiving with our food philosophy (contains "coloring, flavoring, binding or preservation agents"). So then came...wait for it, wait for it...pure psyllium husk! Just look at this label "Other Ingredients: None" What a beauty!

So it's supposed to help lower cholesterol AND the high fiber content helps out in other ways, if you catch my drift. He started taking it and I quickly got curious. I thought of taking half the suggested serving size since I have half the reason and am smaller than the average person, to which hubz politely responded "But you eat as much as everyone else..." Oh, right, my big burly man appetite :)

As for the rest of the signs: I was half listening to The Doctors this morning...actually, while getting ready to go to the doctor's (Ha!). Jamie Lee Curtis was on and telling the audience how the single biggest impact she's had in her life has been in digestive health. Well I'm not particularly inspired to try Activia, but I liked that she highlighted how the American diet is full of refined grains and sugars without any fiber. Even though hubz and I (and most of the people we know) have a pretty healthy diet that doesn't include excessive amounts of the above, our lifestyles dictate a dearth of fiber. The goal for us is to get the fiber through lots & lots of veggies, but we acknowledge that we're not quite there yet. So just for the time being, I'm throwing this in my smoothies every now & then and drinking lots of water to ensure smooth sailing.

This Amazon review says it all and had us laughing for a long time. I'm glad to see more people being open to talking about "matters close to our heart."

Do you have any fiber-rich foods that you love to eat?

New Year's Resolution: More Washing & Drying

2013-01-01T23:50:00.000-05:00

a tribute to this blog's namesake - cilantro

In accordance with my mega-organized personality, one of my resolutions for the new year is to get our greens in shape for use as soon as they arrive at Reddy Kitchen. I know this may sound downright silly, but we would make so many more smoothies and add so many more herbs to dishes if we could just grab them from the fridge, give 'em a quick chop and not have to worry about washing them each and every time.
Generally, in life, I am a staunch proponent of investing time and money up front (with well-considered decisions) and reaping the benefits later. In my culinary life especially, I believe it will pay dividends.

Hubby and I happen to see eye-to-eye on a lot of matters, but the one thing that gets us in to tiffs is what to cook for dinner. With his long hours, my nearly two-hour commute home on most days and our mutual, stubborn resolve to cook food fresh, it's always a point of contention and we're at a loss for what to compromise on. I'm hoping our effort to cut down prep time and our unwavering dedication to teamwork will see us through. If not, then I will be seeing a lot more of these:

Just kidding, hubz! Thanks for the "just because" flowers sprucing up our home on this gray New Year's day :-) Best wishes for a happy, healthy and inspiring 2013, everyone!

Procedure
Remove any ties or rubberbands (set those greens free!) and thoroughly rinse (cilantro/parsley/kale are what I've tried so far). Place in salad spinner to remove excess water. Lay out to dry on towel for up to an hour. Using a paper towel, give a final pat down to make sure leaves are completely dry.

Loosely wrap the bunch in paper towels and insert into airtight bag. Label outside of bag with a piece of tape with name and date. Tape can be removed later so that bag can be reused.

Kale keeps well up to 6 days and according to my "sage" mom (te he he), cilantro stays up to 2 weeks! TBD...
Next on my hit list is cooking quinoa and beans on Sundays so they can be used in salads and dishes throughout the week. Do you have any advanced prep tips to share?

Peering in to the Crystal Ball

2012-12-30T14:27:00.000-05:00

I know I am posting this diy gift idea just as the holiday season is coming to a close (had to make sure gift recipients didn't catch wind of this surprise via the web!), but if you plan ahead like me, you'll want to keep this idea in your back pocket when the 2013 wedding season begins.

To be perfectly honest, making these ornaments wasn't totally pre-planned...for some unexplained reason, which would only be revealed to me while surfing Pinterest one day, I hung on to a few of my friends' wedding invitations. I guess I just really liked them - the invitations, that is...well, ok, the friends too ;-)

I love the idea of preserving a wedding keepsake in a personalized, handmade holiday gift. And if your intended recipients haven't reached matrimonial status yet, you can always get crafty and repurpose leftover gift wrap or anything else "ribbon-esque":

Materials:
Glass Ornaments from Michael's
Sharp scissors for curling

How To:
Cut wedding invitation, wrapping paper, etc. in to long strips (but don't leave too much non-text space).

Curl individual pieces using scissors as you would with ribbon - depending on the thickness of the invitation, this may be a bit difficult, but give it your best shot.

Remove stopper on ornament and drop enough curled pieces inside of ornament to appear full. Replace stopper, decorate outside of ornament if desired and present to friend!

Giving Tuesdays

2012-12-28T17:09:00.000-05:00

First there was Black Friday, then along came Cyber Monday, and this year I learned about a new concept - Giving Tuesday - my favorite one yet. While these terms apply to the days following Thanksgiving, I chalk up the fact that Christmas fell on a Tuesday this year to more than coincidence. (Also, for the past several years, I have been volunteering on Tuesday evenings...the stars are aligning, I tell ya!)

In an era of frightening consumerism, I really appreciated something I overheard my sister-in-law telling her son, "Christmas is not just a day when we get gifts; it's a day when we give love." Without having little ones of my own yet, I can be all idealistic and say that I want kids to focus on what they can give rather than what they can get. I don't know how that plays out in the real world where the influence of peers and TV reign supreme, but I like the notion of teaching this early on:

"The best way to find yourself is to lose yourself in the service of others." - Gandhi

This can be interpreted in so many ways and take so many forms. As a younger child with "me me me" tendencies, my sister made it a point to remind me over the years to always think outside of myself and find happiness in making others happy. My parents consistently taught me the value of kindness and compassion. I can't say that selflessness comes completely naturally to me, but I can say that I have strived to make it a way of life. Small acts of kindness are always at the forefront of my mind.

This Christmas, my nephew and I teamed up to give our love and support to the kids at Sandy Hook affected by the tragic school shooting. Here's the scoop if you are interested in making snowflakes for their winter wonderland!

(Posted by Fawn Hollow PTO, Monroe, CT)

We have reached out to our PTA counterparts in Newtown to offer whatever help we can give. They have asked us to spread the word about a snowflake drive they are having through the CT PTSA. The snowflakes eventually will be used to decorate Chalk Hill. While we work on coordinating a collection effort for Fawn Hollow, we wanted to share the information on their behalf if anyone would like to pass it along to out of town friends. The information they have sent us is below. Thank you for all the amazing offers to help our Newtown neighbors and friends!

Snowflakes for Sandy Hook

Please help the students of Sandy Hook have a winter wonderland at their new school! Get Creative!! No two snowflakes are alike. Make and send snowflakes to Connecticut PTSA, 60 Connolly Parkway, Building 12, Suite 103, Hamden, CT 06514, by January 12, 2013.

Steel-Cut Oats for Slowpokes

2012-12-22T23:48:00.001-05:00

I am Big Cereal's worst enemy. Every other city I go, I weave breakfast into the conversation so I can spread the word about steel-cut oats, an actual wholesome and satisfying way to start your day, not just one that claims to be (ooh, take that Big C). I even offer demos...which, courtesy of open minds, have yet to be passed up (uhh and seriously, who is going to pass up an offer to have breaky made for them!? not me, ever). This time I took my talents to ~~South Beach~~ Tampa to continue the journey of bringing real breakfast back.

As a child, I was often referred to as a slowpoke and well, not much has changed since then. I'm still the last one at the dining table, I still struggle to mold my speed of eating to the impossibly short lunch hour, and I still can't physically chew any faster. But the difference between now and the 80s is that people actually want to learn how to eat slowly these days. And that is a skill I can and will gladly impart to anyone who wishes to learn...after all, I have spent the last twenty-nine years refining the art of being a slowpoke :)

I think steel-cut oats, fibrous and hearty as they are, are meant to be chewed carefully, deliberately and mindfully. It feels only natural to savor their nutty flavor at length considering that even cooking them is a process that requires much patience.

While this seems like a monumental task when compared to making rolled/instant oats, you can rest assured that you're enjoying significantly less processed oatmeal. Once you get into the rhythm the lengthy prep time (~25 mins.) is actually manageable.

Boy, does this meal trump those painfully lucid memories of eating soggy Raisin Bran at the babysitter's!

Ingredients (serves 2)

1/2 cup steel-cut oats

3/4 cup milk

3/4 cup water

1 ripe banana

2 cardamom pods

fruits and nuts for topping

Procedure

Measure 1/2 cup steel-cut oats, rinse in fine mesh strainer and set aside. Place 3/4 cup milk, 3/4 cup water and cardamom pods in pot and bring to boil (liquid to oats ratio should always be 3:1). Add oats to pot and reduce to simmer for up to 25 mins, stirring occasionally.

About halfway through cooking process, add sliced bananas for natural sweetness and toward the end, stir often until ready to serve. Remove cardamom pods before serving. Top with combo of choice: chopped walnuts/pecans/almonds/berries/pears/apples/raisins...but not Raisin Bran ;-)

The Festive Colors of Clean Food

2012-12-09T22:52:00.001-05:00

Plating by Meera; Photography by Preetham; Consultation by Spouses

Sometimes I look at sleep as merely the time that passes between dinner and breakfast. Haha kidding, I do love my slumber dearly. But I can't lie and say that I wasn't dreaming of coffee, eggs and fruit as soon as dinner was over. Morning couldn't arrive fast enough.

For breaky, we made scrambled eggs on toasted ciabatta bread, topped with guacamole (since it didn't make a cameo on the dinner menu the night before! Remember, no one leaves Reddy Kitchen without getting their fill of guac) and accompanied by a bowl of what we dubbed as "Christmas fruit": pink lady apple, pear, pomegranate and a sprig of mint. Fruit is a key element in our breakfasts and on the weekends, when time doesn't feel so scant, it's nice to enjoy them whole. No doubt we're a fan of smoothies, but to switch things up, we try to reserve them for weekday mornings or a mid-afternoon snack.

Clean. Simple. Whole.

Not pictured: Simple Smoked Salmon Sandwich by special request :)
Music station of choice: Christmas Jazz on Pandora

A Meal Fit for a Chef

2012-12-09T00:51:00.000-05:00

Last night I cooked for a chef. It was time to bring my A-Game.

Perfectly Plated by Chef Meera

The planning began on Wednesday night because everything would need to be prepared on Thursday night since I wouldn't be back home until 8:00 on Friday night. Make sense? Ok, good. Now, I wanted to experiment with some new items but also whip up something tried and true in case the newbies failed. Then again, the advantage of having a chef friend is that she can wave her magic ~~wand~~ hand and repair my blunders! So ahead I went...

The theme started out as "A Middle East Feast" but it evolved to "Eat a Rainbow" - one of my favorite new expressions picked up through my work at FoodFight. Knowingly or unknowingly, our ideas are all inspired by some force, and as Chef Meera later pointed out, apparently my inspiration for this meal came from my pajamas:

Hey, if you can color block with clothing, why not with food!? The dinner menu featured beet hummus, carrot soup and falafel - all from scratch, you best believe. TGFV (thank goodness for the Vitamix).

Hubby played bartender and used ginger beer to concoct some deliciously refreshing beverages: a Dark 'n' Stormy (thx Bek & Levi!) for Chef Meera's man and "knight in shining Armani," Manny, and strawberry mint spritzers for us ladies. For his own beverage, he stuck to his classic favorite, Stone IPA, a beer that he describes as having the "perfect amount of hoppiness = happiness" :) Enough said.

As always, we had so much fun dining with our fellow foodies who bring oodles of California Love, energy and a pure appreciation of simple, fresh food with them. When they tell us they feel right at home, we know we have done something right.

But it's all of our teamwork & constant excited exchange of ideas that really makes that special *something* happen...that really makes eating together an experience of a lifetime...every time.

Music station of choice: Esperanza Spalding on Pandora

Candle of choice: Exotic Woods by Target (in-store)

***

Dark 'n' Stormy (serves one): 2 shots of dark rum, 3 shots of ginger beer, 1/4 lime freshly squeezed

Strawberry Mint Spritzer (serves two): 5-6 frozen strawberries, 10 mint leaves, 1/2 lime freshly squeezed, 1/3 can ginger beer, 1/2 can Adirondacks Original Seltzer, 1.5 tablespoons sugar or sweetener of choice

Blend all ingredients together using Vitamix or other high powered blender and adjust to taste (& add whatever you like to it)! Serve immediately.

Beet Hummus: http://www.simplyrecipes.com/recipes/beet_hummus/
Modifications - use zest of 1 lemon instead of 2. After all ingredients are blended, transfer to bowl and fold in goat cheese. Serve with celery sticks, a healthy vehicle for transporting the beet hummus to its destination.

Carrot Soup: a staple in our home! And totally vegan, even though we are not.

http://www.dailycandy.com/new-york/article/110869/Carrot-Cardamom-and-Marshmallow-Soup-Recipe-Fall-Soup-Recipes
Modifications - we skip the aleppo marshmallow; add pinches of Indian spices (turmeric, coriander, cumin, garam masala) and cayenne while onions, garlic, ginger are sauteeing; do not remove cardamom pods before blending. After blending and transferring back to pot, adjust taste by adding cayenne, honey or salt as needed. Serve with bread (french or ciabatta) if desired.

Falafel: baked (yay!) but turned out a bit dry (boo!)...will add this recipe when I get it to a better state. Regardless, serve with hummus and yogurt sauce = yogurt, minced garlic, dill, finely chopped mint, salt & pepper. (I use Indian yogurt that I make at home...if you don't have any, find an Indian person and ask them for a starter!) :-)

Kids Say...

2012-12-01T22:39:00.001-05:00

If we ever meet in person, you will surely hear about my three nieces within the first five minutes of our conversation. In all likelihood, I will recount something really cute they said or did based on the daily newsfeed I get from my sister. I just adore how genuinely they say "the darndest things." And this little girl reminded me so much of them. I don't know how it is that I never came across this video before, but it has got me and hubby laughing over and over again...what a cutie pie!

Simple Smoked Salmon Sandwich

2012-12-01T22:07:00.002-05:00

Oh, do you know the sandwich man,

The sandwich man, the sandwich man...

Yep, that's right. Muffin man was so (18)80's...now that we know muffins aren't really all that good for you, it's time to upgrade this jingle for modern day tastes. Enter, my husband, future proprietor of sandwich shop using fresh, local ingredients. This is his dream in life. On our wedding website, in describing ourselves and our favorite things, he started by listing sandwiches. My mother-in-law was less than pleased that this is what her son wanted to broadcast over the world wide web; she kindly requested that he reorder his list. But it stayed at the top...and this, ladies & gents, is how his legacy began.

***

While hubs is a computer geek by week, he quickly sheds his pocket protector, dons a chef hat and transforms into a world-class sandwich maker by weekend. In other words,

Perfect Preetham from Pittsburgh makes superb Simple Smoked Salmon Sandwiches on Saturdays & Sundays.

Ooooh snap, is that some awesome alliteration or what!? (due credit goes to sis for the first part) Ok, now you try it! The alliteration, sandwich or both :-)

Ingredients (serves 2)
french baguette
0.4 lbs smoked salmon <--as fresh as possible
cream cheese
capers
extra virgin olive oil
ground black pepper

Optional
minced jalapeño
fresh or dry dill

More Optional - for relish
1/2 cup red onion, chopped
1/2 tablespoon rice wine vinegar
1/2 tablespoon sugar
(will yield extra, can be stored in fridge)

Procedure
If making relish, mix all ingredients for it in small bowl and let sit for 10 minutes.

Slice the baguette length-wise, drizzle with olive oil, sprinkle on black pepper and bake until light golden-brown.

Remove from oven and spread cream cheese on open sides of baguette. Layer on slices of salmon. Top with capers.

Add dill and jalapeño, if desired. Spoon on relish as final ingredient before cutting in half. Serve immediately.

A Surefire Party Pleaser

2012-11-27T00:55:00.001-05:00

Whenever there's going to be more than 2 people total visiting Reddy Kitchen, guacamole is our go-to appetizer. It's fun, healthy, and fits perfectly in 1 of our 3 serving dishes (while we no longer live in NYC, apparently we still think we do...cabinet space = precious real estate).

Guac + chips is an ideal starter no matter what type of cuisine follows; we like to mix and match cultures here at Reddy Kitchen. I love when guests ask if there is mayo in it aka my invitation to proudly respond, "Nope, that's the natural creaminess of avocados!" Woohoo, it's always the little things that bring me so much joy :-) Thank you, Mother Nature, for the textures, flavors and colors you have bestowed upon us.

Anyway, this is one of the few items for which I am the head chef, not the sous chef - can I get another woohoo!? And I know "fresh" guac is readily available at grocery stores, but this homemade recipe takes less than 15 mins. and slicing open those perfectly ripe avocados is just so satisfying.

Ingredients (serves 4-6)
2 ripe avocados (area near top should be soft but not totally mushy and color deep brown/black)
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
1 small tomato, chopped
2-3 green chilies, diced, to taste
zest of 1/4 lime - use Microplane to grate
juice of up to 1 lime
1/2 bunch cilantro, finely chopped
salt + pepper, to taste
*raspberries

Procedure
Carefully slice open avocados, removing pits and scooping out meat into a mixing bowl. Combine all other ingredients in bowl and use spoon or potato masher to mix well. Adjust ingredients as needed.

*During a group cooking fiesta, Ershum and Meera suggested adding raspberries to the guac for a special "pop" - I LOVED IT! I got a wee bit too excited and started putting them everywhere the guac went. They add sweet and tart to the spice of chilies and tang of lime. And just look at that color combo, mmm mmm mmm. Talk about a party in your mouth!

It's Holiday Card Season!

2012-11-12T22:39:00.000-05:00

Michael's is stocked with Christmas kitsch and my beloved Costco is advertising holiday photo cards. This means it's safe to post about a DIY greeting card idea without being that jack...o' lantern who preemptively talks about the holiday season!

**First things first, tune Pandora to the Christmas Jazz station. This will surely enhance your DIY experience.**

I had a lot of fun making these greeting cards last year. In the spirit of doing things the good old-fashioned way, hubby and I strapped on our boots and took a long walk to Michael's to pick up some supplies. Usually he only makes it as far as the entrance - claiming feelings of nausea from the so-called scent of fake flowers inside (can you IMAGINE if I felt "faint" every time we got to a brewery...would we even still be married??) - but this time, it must have been the holiday spirit which ushered him inside. Or some threats that I conveniently don't recall. No matter :-D

He was a sport and gave me the final nod of approval on beautiful sparkly adhesive snowflakes and eye-catching Tiffany blue envelopes. I repurposed shimmery card stock ordered around the time of our wedding, cut and folded each page in half, and wrote a personal message inside using metallic pens. After adorning each card with a snowflake (used a dab of glue for reinforcement), I tucked them away in the envelopes and walked them down to the post office.

In spite of my sub-par mechanical skills, this was an easy breezy DIY project and a nice way to spread some homemade holiday cheer...while getting exercise to boot!

Recipe for Healthy People 2020: Miso Soup

2012-11-07T00:22:00.001-05:00

For the USofA, today is Election Day...but for me, it's THAT and my hubby's bday! After multiple trips to the polling station (less crowded at 6:15 PM vs 6:15 AM --> totally missed the memo on that), we had adequately repped red, white, and blue and decided that for dinner, we would pay homage to his love of Japanese food. We made our classic shiitake miso soup in the Vitamix - a very straightforward, healthy, and light recipe when you want to spend minimal time in the kitchen and maximum time planted in front of the TV rooting for your favorite candidate. Don't worry, I'm not going to jip hubby. Tomorrow I (not WE) am making his favorite dinner and dessert...shh, it's a surprise!

Ingredients*
4 heaping tablespoons miso paste
1 thumb ginger, finely diced or use Microplane
4 1/2 cups water
3 spring onions, chopped
1 package shiitake mushrooms
1 bunch bok choy, stems removed and sliced length-wise
4 ounces rice noodles
1 tablespoon tamari
cilantro, chopped, to taste

*We have also added cod in the past, which we marinate, cook in a separate pan, and add in just before removing pot from stove.

Procedure
Place the miso, ginger, and water into the Vitamix container and secure lid. Select variable 3. Turn the machine on and quickly increase speed to variable 10, then to High. Blend for 30 seconds.

Transfer the mixture to a pot and add all other ingredients except cilantro. Simmer over medium heat until noodles are tender.

Garnish with cilantro and serve immediately. IMPORTANT: add a few drops of Sriracha, mix well, and enjoy while piping hot (you know what I mean by that...don't make me throw around McDonald's-style disclaimers here, people!).

Quinoa Upma

2012-10-31T23:13:00.000-04:00

~~Oppa~~ Upma Gangnam Style!

We were recently invited to lunch by my brother-in-law's wife's mother's first cousin (commit this to memory - there may be a pop quiz later!). Within minutes, we discovered that he is a big time foodie - the kind of foodie who drives two hours in a foreign land to have a taste of a highly acclaimed restaurant, the kind of foodie whose mind frequently and not-so-secretly revolves around some food-inspired thought. His wife is an amazing chef with a remarkable repertoire of healthy food ideas, armed with organization skills that Martha Stewart would envy and a green thumb, judging by the umeboshi leaves thriving in their backyard. We had found kindred spirits in this perfect "pear".

Our new friends shared with us an idea for how to make a healthier version of upma using quinoa instead of sooji rava (the super refined stuff). The light bulb in my head turned on. Not only would it be healthier, but this protein-rich dish wouldn't send me hunting for more food (while I may be small in stature, I have the appetite of a big, burly man)!

In case you need to make a larger serving size (for people like me), as my brother-in-law's mother-in-law (pop quiz #2) would say, "more people? more tomatoes!" :-)

Ingredients (serves 2-3)

1 cup well-rinsed quinoa (rice cooker cup)*
2 cups boiling water (rice cooker cup)
2 tablespoons of canola or vegetable oil
1 fist-sized onion, diced
1 tomato, diced
1/2 teaspoon mustard seeds
1 teaspoon urad dal
1 thumb-sized piece of ginger, finely chopped or use Microplane
2 green chilies, slit (or to taste)
1/2 tablespoon salt (or to taste)
Approx. 1 cup veggies of choice (carrots, peas, green beans)
1/2 cup cilantro, finely chopped
peanuts or cashews for garnish (optional)
freshly squeezed lime juice (optional)

*Don't skip washing the quinoa. The seeds are covered with saponin, a resin-like substance that can be removed through washing and agitating the quinoa (says every other blogger...). I use this strainer, which works really well and doesn't let any of the quinoa fall through!

Procedure

Heat oil in medium-sized pan over medium heat
Add mustard seeds and once they start sputtering, add urad dal and cook until brown
Add onions, ginger, and chilies; once onions become translucent, add tomato
Add quinoa and toast for 4-5 mins. (stirring occasionally) or until golden brown
Add salt, then add boiling water and immediately cover pan with lid
Let it settle for a few minutes, add lime juice and veggies of choice and stir occasionally
Once liquid is fully absorbed (10-15 mins.), mix well, add cilantro and remove from heat
Let it remain covered and sit for a few minutes; garnish with halved peanuts or cashews before serving

We enjoyed our quinoa upma with chutney and homemade Indian yogurt. Resulted in full, happy tummies. Also, there is no pop quiz...you are off the hook...this time! Now stop dilly dallying, go cook.

No Hay Wi-Fi!?

2012-10-26T11:08:00.000-04:00

Punta Arenas, Chile

I just don't get it. When I was practically at the end of the earth, a stone's throw away from Antarctica, I was able to connect to free wi-fi and even FaceTime with my family from the airport. On the other hand, when I'm traveling in the US, a lot of major airports only offer the kind of wi-fi that you have to pay for. That's not the kind of wi-fi I like.

I was at a restaurant in NYC last night and the password to their wi-fi account was listed on the menu. This really kind of struck me and I found myself wondering why Internet access is made so easy in places where we should engage in socializing i.e. restaurants and why there are barriers in places where we are often "flying solo" (ahah pun intended!). I'm a social butterfly and have been known to make a friend or two at the airport, but more often than not, I'm doing my own thing when I'm there. As I patiently wait in the boarding area (aka find a spot next to the gate entrance where I can hover and prepare to shove people out of the way so I don't get stuck checking my rollerboard!), I feel compelled to seem like I'm doing something important rather than just staring off into space. I'm always wishing that I didn't have to ruin my already poor eyesight by squinting at my 4G-enabled phone while my shiny laptop tells me that Safari can not display the page.

On a slight tangent, I absolutely think American society, as friendly and outgoing as we are, has lost sight of the value of socializing in person for the benefit of our health and intellectual wellness. I plead guilty. Since reality says we are reliant on digital communication though, I do hope that airports and other places in America catch the complimentary wi-fi bug that has already reached the ends of the earth, but I also hope we can do a better job of knowing the time and place to use it.

Read this blog post my sis recently wrote called "Right There, but Unavailable".

The United States of Dreamers & Realists

2012-10-24T22:15:00.002-04:00

For some reason, going for a run always reminds me of how lucky I am to have a supportive husband who wants me to be happy and nudges me to follow my dreams. Maybe it's because I feel free and strong.

I meant to post this quote from Modern Family on Facebook on our wedding anniversary last month, but that day came and went. So I'm going for the better late than never thing here. I feel like this quote is especially fitting for us because my husband clearly has a man crush on Phil and I share many personality traits (and a haircut) with Claire.

Two peas in a pod. (Before meeting me, my husband never flossed! Good thing I gave that dreamer a reality check about oral hygiene.)

An Ogre Comes to Visit

2012-10-23T21:38:00.000-04:00

I didn't necessarily intend on plating our dinner in the form of an ogre. I think this is the direct result of being an aunt to three nieces ages 5 and under:

My husband seemed confused but delighted at our meal turned art project! Here's the down low. Details on how to make the individual parts to follow in other posts (too tired right now and have miles to go before I sleep) -

1 plum sliced and drizzled with honey

chickpea + quinoa salad on a bed of arugula

roasted brussel sprouts

yogurt with dill, salt, pepper, and freshly squeezed lemon juice served on the side

On a mushy sidenote: in my mother tongue there is no word for nieces or nephews. They're considered as your own daughters and sons. Isn't that just so sweet? And it's so fitting because that's exactly how I think of my little ones. The natural born worrier that I am, I'm constantly fretting about them and when I see them, I'm consumed by how to make them feel happy. I'm strict with them too, but I think this is what helps make them the polite little princesses that they are. Oh yeah, and I guess their parents have some influence too :-D My sister really is such a wonderful mother to them. Patient, incredibly loving, teaches them to do the right thing and be confident (just to name a few). I hope as their second mom, I am also doing a good job teaching them how to be their best selves.

Stop Dilly Dallying, Start Doing

2012-10-21T20:10:00.000-04:00

I've spent a year and a half, maybe even two years, worrying about getting my blog just right. Spent countless hours thinking, writing, perfecting...and rarely publishing. And then I came home this weekend and in two hours, my sister came up with a vision for her blog, designed it, produced it and started writing on it, fearlessly. I think this proves that she is superior to me in all walks of life, but that's ok because I'm still my parents' favorite ;-) Anyway, the point is that I am lucky that the two people I spend the most time with in life, my sister and husband, are big time do-ers and non-worriers, people I can learn a lot from. The way it goes is that they give me advice, I don't listen, and then later I change my mind and decide they were right.

So it took me awhile to get here. My MO has always been thorough, thoughtful, methodical. But I'm here now. And I have a lot to share about some of the things I love the most. And I want to challenge myself to learn how to think in a different way. Unstructured, spontaneous, roll with the punches.

I wasn't blessed with great mechanical skills, but I have a really sharp memory and I'm going to use it to give you all sorts of travel advice from all the places I have been lucky enough to visit. I'm going to blah blah yada yada about healthy foods and sound like an extremist talking about how we have banned cereal and ketchup from our kitchen, but I really just want to be educated about food, enjoy the good stuff often and the not-so-good stuff sparingly, and gush about how happy food makes me and the togetherness it creates with my foodie friends and fam who are so awesome - not only because they love food - but because they are good, down-to-earth people at the core. And one more thing, I am all about learning and sharing, so lots of that too.

Thanks for standing behind me sis, hubz and future readers :)