Eats Well With Others

Recipe: Chickpea, Swiss Chard and Sweet Potato Burritos {the food matters project}

2012-05-28T07:40:00.004-04:00

In the comedy of errors that is my life, I came home Saturday afternoon to a keyboard that had suddenly forgotten its alphabet.

It appears that laptop preschools have started taking their curriculum from the New York City board of education, which forbids its teachers from actually teaching the nation's youth. And so what is a keyboard to do, really, other than use its imagination! - the one skill that preK teachers (and Barney) are still allowed to nurture and encourage - and come up with its own character system.

Apparently qe, ad, and zc are going to replace the letters q, e, a, d, z, and c in the eventual future when machines take over the world.

At least, that is...if my keyboard has anything to do with it.

After trying fruitlessly to learn to live with this new language scheme for, oh...two hours. I realized that you just can't teach an old dog new tricks or a twenty-something year old a new alphabet (I knew there was a reason I never studied Chinese or Japanese in high school...).

And that really, when it comes down to it. I have no desire to substitute "qe" for "e" every chance I get. even if that's what all the cool laptops are doing these days. Who even knows how to pronounce such a phoneme? Surely not I.

So under my brother's instruction and after I came thisclose to pressing "purchase now" on the HP website order form for a whole new laptop (I can be a bit trigger happy when it comes to new, shiny things). I went to Best Buy to get a new keyboard.

Only to come home an hour later to discover that, in a fit of nostalgia and/or temporary amnesia, my laptop had reverted back to normalcy and, you know. The English language. It figures.

So what's a girl to do at a time like this other than throw her hands up at technology, walk away from the juvenile delinquent that is her very own HP Pavilion. And turn that frustration into a batch of smoky sweet salty and utterly delicious burritos?

No, I can't think of anything more wildly appropriate either.

(Thanks so much to Jacqui of Good Things Grow for choosing the Beans 'n Greens Burritos for this week's Food Matters Project recipe! Check out her site for the original recipe.)

Chickpea, Swiss Chard and Sweet Potato Burritos
Serves 4, adapted from The Food Matters Cookbook

Ingredients

2 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 tbsp smoked paprika
salt and black pepper, to taste
1 bunch swiss chard, destemmed and torn into strips
1 large Japanese sweet potato (or regular sweet potato), diced
2 cups chickpeas
4 whole wheat tortilla shells
4 oz queso fresco, crumbled

Ingredients

In a large skillet, heat the olive oil over medium heat. Add in the onion and garlic and saute, stirring frequently, until starting to brown, 5-8 minutes. Add in the smoked paprika and a pinch of salt and pepper.
Add the swiss chard strips to the pan and saute until wilted. Add the sweet potato to the pan. Turn the heat down to medium and, stirring frequently, saute until sweet potato is tender, about 5-8 minutes. Add in the chickpeas and cook until heated through. Season to taste with salt and black pepper.
Heat a large nonstick skillet over high heat. Heat the tortilla shells one at a time, 30 seconds per side.
Put 1/4 of the filling on each tortilla shell. Top each with 1 oz of queso crumbles. Roll up into a burrito and eat!

Recipe: Strawberry Balsamic Ice Cream

2012-05-25T07:42:00.002-04:00

If someday I pack up all my bags and transport them 3,000 miles across the country without even a hint of warning and definitely without anything resembling two weeks' notice.

I need you to know that it has nothing to do with the fact that staring at adipocytes (fat cells) under a microscope for hours at a time makes my head hurt. Or that instead of trying to figure out which plasmids (circular pieces of DNA that we electrify into aforementioned fat cells so that they'll express whatever gene we've engineered into them) I need to order to so that I can move forward with this whole "PhD thing"...I spent my time in lab yesterday impulse-procrastination-buying 32 oz bottles of vanilla extract online. (How can one be expected to think about science when there is not even a tbsp of vanilla left in her household?!?!? Seriously.)

And instead. It has everything to do.

With ice cream.

Bi-Rite Creamery ice cream, to be precise.

It's pretty much the stuff that dreams are made of.

(Or the stuff that you wish your dreams were made of because your subconscious likes to torture you by making you dream about DNA and glowing green cells. Um, you know. Hypothetically.)

I once walked approximately eight miles in a day with this girl on a healing stress fracture just so that we could justify eating it for lunch. Oh yes, my priorities are screwed on right.

Unfortunately, trying to explain to my mother that I've abandoned both my future career as an MD/PhD and the east coast for a frozen dessert is not something I feel like doing anytime soon. I have a feeling she just wouldn't understand.

So when my best friend (who is, coincidentally enough the other reason why you'll find me on a plane headed to SF at a moment's notice, ready and willing to abandon my life in NYC) emailed me the recipe for Bi-Rite's strawberry balsamic ice cream, I (a) squealed, (b) screamed, and (c) thanked the powers that be that I did, in fact, have exactly five egg yolks sitting in my refrigerator just waiting to be churned into strawberry balsamic heaven.

It was kismet. And totally meant-to-be.

This ice cream tastes unmistakably like strawberries but then there's this hint. This twinge, if you will, of something else. Something...addictive. And while I'm not necessarily sure that you can pinpoint it as balsamic just on taste alone.

You can definitely tell that whatever it is makes it extra delicious.

So while I can't exactly go to Bi-Rite whenever I want, I can at least have it sitting in my freezer at all times, ready and waiting for me to sneak spoonfuls of it every time I feel that compulsion to get on an airplane and never look back. Which may or may not be everysecondallthetime. But who's counting.

Strawberry Balsamic Ice Cream
Makes about 1 quart, adapted from Serious Eats

Ingredients
For the strawberry puree:

1 1/2 pints strawberries (3 cups), hulled and halved or quartered
2 1/2 tbsp sugar
2 tsp good balsamic vinegar

For the base:

5 egg yolks
1/2 cup sugar
1 3/4 cup heavy cream
3/4 cups 1% or 2% milk
1/4 tsp kosher salt
2 tsp good balsamic vinegar

Ingredients

In a large skillet, combine the berries with the 2 1/2 tbsp sugar and 2 tsp balsamic vinegar. Cook over medium heat, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6-8 minutes.
Let cool slightly, then transfer to the blender and puree. Refrigerate until chilled.
In a medium heatproof bowl, whisk the egg yolks to break them up. Whisk in 1/4 cup of the sugar. Set aside.
In a heavy, stainless steel pan, stir together the cream, milk, salt, and the remaining 1/4 cup of sugar. Put the pan over medium-high heat. When the mixture reaches a bare simmer, reduce the heat to medium.
Carefully add about 1/2 cup of the hot cream mixture to the eggs while whisking constantly. Repeat with another half cup. ow that the eggs are tempered, slowly pour the egg/cream mix into the cream on the stove, stirring constantly.
Continue to cook, stirringly constantly, until the mixture has thickened enough to coat the back of a spatula, 1 to 2 minutes longer.
Remove from the heat and strain into a clean container. Set the container into an ice bath (or the fridge) and stir occasionally until it is cool. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Whisk the strawberry puree and the 2 tsp vinegar into the cream mix. Freeze in ice cream machine following the manufacturer's instructions. Eat right away or, if firmer ice cream is desired, freeze for 4 hours.

Recipe: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish {eat.live.be.}

2012-05-23T07:51:00.002-04:00

Exposing another human being to the way I eat is. Well. A process.

There are rules. Clauses.

Entire treatises on high fructose corn syrup and why I would never willingly allow myself or anyone I love to ingest it.

It's really a full-on legal document. A contract between myself and...myself. Of the non-negotiable variety.

It starts off with my major food rules:

Thou shalt not eat inorganic leafy greens.

Which is second only to:

Thou shalt not eat anything deep fried.*

And then in really really tiny fine print.

*Except for falafel.

Because the truth of the matter is that I could live without eating a single French fry for the rest of my life. But...I really do love falafel.

Although...

...this recipe is making me rethink that exception. Because why eat something saturated in oil when you can have it baked into your favorite purple vegetable and smothered in tahini sauce?

That's, like. My new mantra.

Eat.Live.Be.

Although we're well aware that I'm totally a fan of the runner's high, you know what else gets me really jazzed to go to the gym or to hit the pavement? Cute workout clothes. For real.

But when you're running double digit miles, "cute" just doesn't cut it. You need "cute" and functional. By which I mean, dri-fit, moisture wicking and comfortable.

So when the folks at Russell Athletic offered to send me a Full Coverage Performance Tank, a DriPower 360 Round Neck T, Cotton Stretch Capris, Semi-Fit Performance Capris to try...I jumped on it. After wearing the DriPower T to the gym last week and the Semi-Fit Performance Capris this week....I'm enamored. They are so comfortable. And cute. And kinda make me want to head out for a workout just so I have an excuse to wear them. I've always thought of Russell Athletic as the brand of sweatshirts that my brother used to wear, not as good workout clothing material...but my mind has officially been changed. So if you're in the market for new workout clothes, consider giving them a try!

I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Russell Athletics and received a product sample to facilitate my review.

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Serves 4, adapted from Cooking Light

Ingredients
For the tahini sauce:

3 tbsp warm water
2 tbsp tahini
4 tsp freshly squeezed lemon juice
1 tsp honey
1/2 tsp ground cumin
1 clove garlic, minced

For the eggplant:

2 eggplants (about 12 oz each)
3/4 tsp kosher salt, divided
1 small onion, chopped
1/4 cup fresh breadcrumbs
1/4 cup chopped flat-leaf parsley
1 tbsp tahini
2 tsp olive oil
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
2 large eggs
2 cloves garlic, minced
1 3/4 cups chickpeas

For the relish:

1 cup chopped seeded tomato (I used kumatos)
1/2 cup chopped seeded cucumber
1/2 red onion, vertically sliced thinly
1/2 cup coarsely chopped flat-leaf parsley
1 tbsp balsamic vinegar
1 tbsp olive oil

Instructions

To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.
Preheat the oven to 475.
Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown.
Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use. Season with salt.
Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste.
Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.
Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine.
Place one eggplant half on each of 4 plates. Drizzle with tahini sauce and top with relish.

Recipe: Black Bean and Feta Tacos with Strawberry Mango Salsa {the food matters project}

2012-05-21T07:42:00.006-04:00

Unbeknownst to the areas of my brain that control conscious, reasonable and rational thought, I started out this year on a mission.

On the surface, it seemed like that mission was to come back from my second stress fracture by training for and running the NYC Half Marathon. No time goal, no lofty PR dreams. Just. Finish.

Which somehow evolved into running three half marathons in three months, each in under two hours when I haven't been able to run that fast for 13 consecutive miles since...2009.

I know my fellow runners in da house are nodding their heads vigorously saying YES! GREAT, SANE, RATIONAL, TOTALLY ACHIEVABLE GOALS!

We are enablers. It's what we do.

While all of the rest of you (and my physical therapist) are convinced that these are just the ramblings of a crazed lunatic in the midst of a quarter life crisis.

Well. You're both right.

On Saturday morning, at 6AM, I left The.Boy.'s apartment in Brooklyn to run the last of my 3in3 (the nickname I gave to my deranged pursuit once it finally emerged from the depths of my subconscious and coerced me into registering for these three races "just in case". whatever that means.)

The Brooklyn Half Marathon.

An inner and outer loop of Prospect Park followed by a run along Ocean Parkway down to Coney Island.

For a race that everyone told me was going to be "so easy" and "perfect to PR in" because it's all "totally flat after Prospect Park"...

...it was tough.

First of all. It was slated to hit 80 degrees that morning. Not such a big deal when you're surrounded by trees and shade and foliage in Prospect Park...but a very big deal when you're virtually unprotected on a highway with absolutely no crowd support to distract you.

Combine that with my second of all point, which is that I hate highway running...miles of open road with just about no end in sight. UGH. Does it surprise anyone that I broke down mentally at mile 9 and had to seriously talk myself into keeping going?

That was about when I started pouring water over my head and convinced myself to slow down. To a 9 minute mile.

Which brings me to my next point which is that...I started too fast. Running 8:20 and 8:30 minute miles for the first half was just...unnecessary. And you know what else was unnecessary? The hill that lasted from mile five to mile six and a half. With NO WATER STATION in between. Really, New York Road Runners? That was where you decided to skimp on the water? FOR SHAME.

But in the end, I finished. 1:56:52.

Approximately the same pace/time as the New York City Half Marathon, which I ran in March, which means that if it had been even 10 degrees cooler...I would have PR'ed for the year.

But, you know. There's always my next half marathon.

My subconscious hasn't yet decided which one it wants to trick me into registering for yet. But I'm thinking somewhere not quite so hot and humid as NYC in the summer. I'm so over all that.

These tacos are exactly the kind of thing you need/crave after spending two hours in the heat, sweating out at least five pounds of water. The strawberry mango salsa has a hint of heat, but is mostly refreshing and cool, and pairs oh so perfectly with the black beans and feta. Definitely a great spring/summer meal.

The pick for this week's Food Matters Project recipe was for Mexican-Style Fruit Salad with Grilled or Broiled Fish. I obviously strayed pretty far from the original, but you can check that out over at Sarah's blog.

Black Bean and Feta Tacos with Strawberry Mango Salsa
Serves 4, adapted from The Food Matters Cookbook

Ingredients

1 lb strawberries, hulled and sliced
1 mango, cubed
1 or 2 small hot chili peppers
1/2 cup chopped fresh basil
salt and black pepper
2 (14 oz) cans black beans, drained and rinsed
4 oz feta cheese, crumbled
12 corn tortillas

Instructions

Toss the chopped fruit with the chile(s), basil, and a little salt and pepper. Refrigerate if desired.
Wrap the corn tortillas, three at a time, in a paper towel. Heat in the microwave for 30 seconds. Top each tortilla with black beans, fruit salsa, and feta cheese.

Recipe: Deep-Dish Strawberry Rhubarb Pie with Crumb Topping

2012-05-18T07:40:00.000-04:00

I've had my suspicions about this for years but last week, after three frozen-butter-filled nights, it was finally confirmed.

Pie crust.

Is habit forming.

More addictive than heroin and cocaine combined (not that I would know in any real life experience capacity), the endorphin rush you get from successfully cutting butter into sugar and rolling it out into one flaky delicious cohesive round goes straight to the nucleus accumbens in your brain.

Hits all your pleasure/reward buttons.

And screams for more.

(I've been reading too much 50 Shades of Grey. Obviously.)

I mean, I love making cupcakes and cakes and all the things that buttercream dreams are made of...

But there's something about seeing a pie cooling on your kitchen table. Biting into a perfectly buttery crust. And knowing that you did that.

It was all you. (And your rolling pin. And the food processor.)

That is just so gratifying.

And that, my friends, is how you end up with a tart, a pie, and six tartlets on your table in the course of one week.

I know, right? My poor thighs.

I made this strawberry rhubarb pie first for lab meeting and then, because I loved it so so so very much, I made it again for Mother's Day. Given how infrequently (i.e. never. almost.) I make the same thing twice, let alone twice in one week....you can tell just how delicious it was. Do it while rhubarb is still in season.

But don't say I didn't warn you about the pie crust and its wily gateway drug ways...

And on a side note...can we give a big HAPPY BIRTHDAY DANIEL to my brother whose real 23rd birthday is today?? LOVE YOU AND YOUR CRAZY FACES.

Deep-Dish Strawberry Rhubarb Pie with Crumb Topping
Serves 8, adapted from The Bon Appetit Cookbook

Ingredients
For the crust:

1 1/2 cups plus 1 tsp all purpose flour
2 1/2 tbsp sugar
1/2 heaping tsp cinnamon
pinch of salt
11 tbsp chilled unsalted butter, cut into 1/2-inch pieces
3/4 tsp vanilla extract
2 tbsp ice cold water
1 egg, beaten to blend

For the crumb topping:

2/3 cup rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp cinnamon
6 tbsp chilled unsalted butter, cut into 1/2-inch pieces

For the filling:

3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
1 quart strawberries, hulled and halved
1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
1/8 tsp nutmeg

Instructions
For the crust:

Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine. Add in the butter and pulse until butter is the size of peas. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather dough into a ball and flatten into a disk. Refrigerate for at least 30 minutes and up to 24 hours.
Roll out the dough between two sheets of parchment paper to 1/8-inch thick round. Peel off the top sheet of paper. Transfer the dough to a 9-inch deep dish pie plate. Discard the paper. Trim the overhang to 1/2-inch and crimp edges if desired. Refrigerate 20 minutes.
Preheat oven to 350. Line the crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until the crust is set, about 15 minutes. Remove the paper and beans. Brush the crust with the egg glaze. Bake until light brown, about 20 minutes. Cool completely.

For the topping:

Increase oven temperature to 375. Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor. Pulse in the butter until crumbly. Transfer to a bowl and refrigerate until use.

For the filling:

Mix the rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in a large heavy saucepan. Allow to macerate for 30 minutes, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer until juices thicken, about 3 minutes.
Pour the filling into the prepared crust. Cover with the topping. Bake for 35 minutes or until topping is golden and juices are bubbling. Cool on rack. Serve warm or at room temp.

Second side note - biscotti! How much do you love them?

They were a staple in my house growing up and though I've never been much of a crispy crunchy cookie gal, there's something about the way that milk/coffee/tea oozes into all of their subtly sweet nooks and crannies that makes them so delicious. And addictive.

So when the people over at Nonni's Bicotti asked if they could send me their new biscotti bites to taste test, I said YES! OF COURSE!

They sent me three flavors - Classic Almond, Almond Dark Chocolate, and Caramel Milk Chocolate. And though they were all delicious, I can tell you that the speed with which the caramel milk chocolates disappeared into my stomach was shameful. In a delicious way.

What I loved most about these biscotti (besides the flavor) was how cute and little they are! Perfect for when you just want a quick taste of something sweet but don't want to eat a whole huge cookie.

And also perfect for dunking into almond milk as your pre-bedtime snack. Which is my favorite Biscotti Moment of the day.

Speaking of which...can we talk about the Biscotti Moment Sweepstakes? Nonni's really loves the idea of using biscotti to take a break in your busy hectic day to just breathe and enjoy. And they want to know what your biscotti moment is! All you have to do to enter is upload a photo of your biscotti moment between now and June 15th and you'll be entered to win (a) a weekly prize of a Nonni's Biscotti Gift Basket and (b) a trip for two to Hollywood! The photo below is what I'll be submitting! Click here to enter.

I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Nonni’s Biscotti and received a product sample to facilitate my review and a promotional item to thank me for taking the time to participate.

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Recipe: Baked Macaroni with Tomato Sauce and Goat Cheese {eat.live.be}

2012-05-16T07:55:00.003-04:00

Guys, it's that time of the month. Again. Ugh.

Here's what we have to look forward to. One whole week of....

Irrational irritability. Allodynia. (Increased sensitivity to pain.)

Glycogen retention.

A compulsion to eat carbs, carbs, and, uh. More carbs. All day. Every day. Ever. And anon.

Fun. So much fun. Not.

Wait, what?

It's not that that time of the month! (I haven't quite reached that level of oversharing. Yet.)

Oh, no no no. It's much worse than that.

It's taper week.

And if there's one thing you learn as a runner, it's that taper week makes PMS week look like a a day at Disney World. With no lines. And free food. And Patrick Dempsey as your own personal theme park tour guide.

Because if there's one thing that any runner hates...it's being told not to run, especially when you know that you have to race in seven days and really you just want to make sure that your muscles will remember to work for 13.1 miles.

...they can be so forgetful.

But instead of doing something irrational like running 10 miles the Wednesday before your Saturday race, you just have to remind yourself that your 11 mile run on Saturday was a dream. You ran at an 8:50 pace and it felt easy.

You highly suspect that this might have something to do with the fact that you haven't singlehandedly tried to finish off a jar of peanut butter in over two weeks. It's crazy the things that happen when you treat your body well. You might actually feel, well. Good. Confident.

Ready to take on the world...or at least 13.1 miles of Brooklyn.

So instead of turning into a psycho compulsive runner who decides that she is above tapering. You eat your pasta. And you rest your muscles (a little). And you like it.

And really...there's nothing not to like about this pasta. Imagine baked ziti but infused with goat cheese instead of mozzarella. And stuffed with more kale/swiss chard/spinach by weight than actual noodles. Yeah...it's pretty much a dream. In an 8x8-inch pan. What more could you ask for.

Baked Macaroni with Tomato Sauce and Goat Cheese
Serves 4, adapted from the New York Times

Ingredients

1/2 lb whole wheat fusilli or other small pasta
2 tbsp olive oil
2 large garlic cloves, minced
28 oz canned diced tomatoes
1/8 tsp sugar
salt, to taste
1/4 cup basil leaves, whole
freshly ground black pepper, to taste
4 oz soft goat cheese
1/2 cup parmesan cheese
11 oz mixed greens (I used this blend)
1/2 cup breadcrumbs

Instructions

Bring a large pot of salted water to a boil. Meanwhile, make the tomato sauce. Heat 1 tbsp of the olive oil over medium heat in a large, wide skillet. Add the garlic. Cook 30 seconds, stirring, or until fragrant. Add the tomatoes, sugar, salt and basil to the pan. Stir, turn up the heat, and bring to a boil. When it begins to bubble, lower the heat back to medium and simmer for 15-20 minutes or until thick and fragrant. Add freshly ground black pepper. Stir in the goat cheese and parmesan cheese. Taste and adjust seasonings.
Preheat the oven to 350.
When the water for the pasta starts to boil, add the pasta and cook it for a minute or two less than the package instructions say since it will cook more in the oven. In the last two minutes, add the mixed greens. Drain and transfer to a large bowl. Add the tomato-goat cheese sauce to the bowl and combine thoroughly. Transfer to an 8x8-inch baking pan or a 2 qt baking dish.
Toss the breadcrumbs with the remaining tbsp olive oil. Sprinkle over the top of the pasta. Bake until casserole is bubbly and breadcrumbs are lightly brown, about 30 minutes. Let stand 5-10 minutes before serving.

I am submitting this to Presto Pasta Nights which is being hosted this week by Alisha of Cook.Craft.Enjoy

Recipe: Grilled Goat Cheese Sandwiches with Fig and Honey...and a Dinner Party with McCormick Gourmet!

2012-05-15T07:50:00.006-04:00

Ever craving something cheesy and carb-y but don't want to completely overdo it? This grilled goat cheese with figs and honey from Cooking Light is just perfect to satisfy those cravings! Check out my post and the recipe over at Marcus Samuelsson's blog!

A few weeks ago, the awesome folks over at McCormick Gourmet asked me if I would like to take part in their Dinner Party Chain and host a party that featured recipes using McCormick Gourmet spices and a McCormick Gourmet Dinner Party Kit. Knowing that Mother's Day was coming up, I thought this would be the perfect opportunity to create a delicious dinner for my mother...so I said YES YES YES!

It took forever to decide what to make for the occasion, but once I realized it was going to be 80 degrees on Sunday, I decided on a light, summery menu. You've already seen the roasted vegetable bruschetta with queso fresco (featuring McCormick chipotle chili powder and roasted ground cumin!), but I also made a pesto pasta salad with roasted asparagus, green beans, and cherry tomatoes (seasoned with MCormick tuscan seasoning) and a deep dish strawberry rhubarb pie (infused with McCormick roasted ground cinnamon). The recipes for the latter two dishes will be coming in future posts! But suffice to say that the food was enjoyed by all and there were absolutely ZERO leftovers when the night was over! Success!

Who says dinner party food has to be super complex and fancy schmancy in order to taste good?

Here are some gratuitous pictures of the family from the evening!

My brother, probably still slightly hungover, making a perfectly lovely face at the thought of eating an entirely vegetarian meal. He cleaned his plate. 'Nuff said.

My sister, nibbling on a crostini before dinner actually started. My mother declared a moratorium on eating before I got there, so they were all starving and this was just one of many pre-dinner nibbles.

Dana again, laughing with her mouth full. Probably at my brother's face.

My Aunt Jackie, eating some pesto pasta salad! Those are mini sun-dried tomato-stuffed ravioli. SO GOOD.

My father, right before we started discussing me paying back my student loans. Things got ugly after that so it's a good thing I snapped this picture in the nick of time.

And then, of course, the guest of honor herself! My mother. She's about ready to dig into her first bite...

Smiling mom = mission accomplished.

Thanks so much to McCormick for providing me with the means to host this dinner party and to make Mother's Day so delicious for my mother!

But wait! There's more! You guys can participate in the Dinner Party Chain by going over to the McCormick Gourmet facebook page and submitting an idea for your dream dinner party! If you do, you'll be entered to win a dinner party kit similar to mine that is themed to a holiday of your choice so that you can enjoy hosting a party of your own! Go forth and submit!

Recipe: Roasted Vegetable Bruschetta with Queso Fresco {the food matters project}

2012-05-14T07:51:00.003-04:00

On Saturday night I attempted to intervene my way into my brother's 23rd birthday party but after watching him throw back his sixth tequila shot and feeling compelled to stick my finger down his throat before he went to a bar to imbibe even more (why delay the inevitable, really?), I realized.

I'm just too old for this.

This was also after listening to his friends discuss, with solemnity and intense focus, the meaning of the word "starship" in Nicki Minaj's eponymous hit single.

Conclusion - a certain male sexual organ.

Perhaps I'm a bit naive, but Nicki! Really? Why?!?!?

I had such idealistic and celibate hopes for that one. And I just kind of really wanted it to be about partying in outer space. Is that so wrong?

So I left at midnight, thoroughly disturbed both by my brother's seemingly unending alcohol tolerance (especially considering my own one drink maximum) and by the fact that nothing exists in this world without sexual innuendo anymore.

Not to mention that he used one of the margarita cupcakes that I made for him as a tequila shot chaser. (Is NOTHING sacred?!?!?)

And decided that from now on, when I want to intervene, I have to do it on my own terms.

And my own terms always involve stuffing him with oodles and oodles of vegetables. Always.

So to Mother's Day, I brought this bruschetta.

And though he claimed that he wasn't hungover in the slightest (I think his exact words were, "I mean, really Joanne. I only threw up water."), he also hadn't eaten anything all day. And so he shoveled these crostini down faster than he did the shots the night before.

Intervention accomplished? I think yes.

This bruschetta is sweet salty spicy and chock full of veggie goodness. Plus it's covered in queso fresco. Win. I think it would be just about ideal for any upcoming spring/summer barbecues or parties. But if you just want to sit at home and spoon it out of the bowl and into your mouth with a spoon...I'll totally understand that as well.

For this week's Food Matters Project recipe, we were making bruschetta. I kind of just went in my own direction with it and didn't really listen to any of Bittman's suggestions. For more bruschetta ideas, check out the FMP website and for the original recipe, check out Laura's blog!

Roasted Vegetable Bruschetta with Queso Fresco
Makes 1 1/2 quarts, adapted from Dana Treat

Ingredients

1 tbsp olive oil
2 ears of corn, husk and silk removed and kernels cut into a bowl
1 large red onion, sliced thinly
1 tsp chipotle chili powder
2 large red bell peppers
1 yellow bell pepper
1 orange bell pepper
4 kumato tomatoes, seeded and cut into 1/2-inch pieces
3 oz kalamata olives, pitted and chopped
1 garlic clove, minced
1 tsp cumin
2 tbsp lime juice
kosher salt and freshly ground black pepper
1 baguette
queso fresco

Instructions

Heat oven to 450. In a large bowl, toss together the corn kernels and red onion slices with 1 tbsp olive oil, the chipotle chili powder, and a sprinkle of salt. Put on a parchment lined baking pan and roast for 20-25 minutes or until onion is cooked and caramelized. Remove and set aside.
Place bell peppers on a second parchment lined baking pan and roast for 30 minutes, turning over once halfway through. Remove from the oven and place immediately in a covered bowl or paper bag shut tightly for 10 minutes. Peel off skin, remove seeds, and cut into 1/2-inch pieces.
In a large bowl, combine the tomatoes, peppers, corn and onion. Stir in olives, garlic, cumin and lime juice. Season with salt and pepper. Let the vegetables marinate for at least one hour and up to six hours. Serve on top of sliced baguette and top with queso fresco crumbles.

Recipe: Red Wine Buttercream Frosting

2012-05-11T07:00:00.000-04:00

I'd like to make a toast.

You see...

My mom is pretty rockstar.

The kind of mom who will talk to you on the phone for over an hour, about nothing even! (But mostly about family gossip. She'll never admit it. But that woman loves to gossip. I can't imagine where I get it from...) And then say, "okay but call me later, alright?"

She feigns shock and appall when you tell her you're staying at your boyfriend's place on a Monday night....when she, in fact, is the one who let you and your high school boyfriend sleep on your living room floor together. Alone. The night after prom.

I admittedly occasionally wonder about her moral values. And whether or not her desire for grandchildren, like, yesterday, actually does transcend all reason.

She wakes up at ungodly hours to watch you run marathons and half marathons.

Doesn't tell you to stop running even when you fracture your pelvis - not once, but twice in the course of two years because she knows it's your oxygen.

And tells you you look like you lost weight every time you go home even when that is the farthest thing from the truth.

She drinks coffee at eleven pm and then falls asleep at the kitchen table mid-cup.

For the over five years now that her in-laws have lived across the street, she made sure they took their medication. Day and night. She learned how to give my grandfather his insulin shots. And works tirelessly to make sure that even with severe dementia, they stay safe.

Yes, she is an angel. A godsend.

And I couldn't breathe without her.

So to her, I raise a cupcake.

She's much more of a red wine drinker than I am (as in, her and my father finish off a bottle. Nightly.)

But since I can't tell a bottle of chianti from a bottle of merlot, I thought I'd stick to what I know.

And if there's one thing I'm fluent in. It's buttercream.

This buttercream, in particular, is infused with a red wine reduction that makes it fruity, tart and oh so dreamy. Just the kind of thing my mother would love.

So here's to you, mom.

Happy mother's day!

Red Wine Buttercream Frosting
Makes enough to frost 24 cupcakes, adapted from Sprinkle Bakes

Ingredients

1 cup red wine (I used Bordeaux so it would be extra fruity) plus 2 tbsp, divided
1/4 cup granulated sugar
2 sticks butter, softened (NOT room temp, should still be a bit cold)
3 cups confectioner's sugar
1/4 tsp salt

Instructions

Place 1 cup red wine and granulated sugar in a small saucepan over medium-high heat. Stir until the sugar is dissolved. Bring to a boil and then simmer until the mixture has reduced to a scant 1/3 cup. Allow to cool completely. (I did this the night before and left the syrup in the fridge to chill.)
In the bowl of a stand mixer with the whisk attachment, combine the butter and confectioner's sugar. Mix on low speed at first, gradually increasing to high until powdered sugar gets incorporated (otherwise you'll have a major white powdery mess. Everywhere.). Whisk until fluffy. With the mixer running, carefully pour in the cooled wine reduction. Add salt and beat well until combined, scraping down the bowl if necessary.
With the mixer running, pour in the 2 tbsp of wine, one tbsp at a time, until thoroughly mixed. Transfer the frosting to a piping bag and frost cupcakes.

Recipe: Pan-Fried Asparagus with Ramps, Lemon and Fried Eggs {eat.live.be.}

2012-05-09T07:42:00.005-04:00

Emotional impulse shopping.

In the realm of "things you regret doing the next morning", it's right up there with emotional peanut butter/nutella/cookie butter eating, drunk dialing, and ultra-marathoning. A serious affliction if ever I've encountered one.

I never realized just how susceptible I was to such a disorder until the lack of rhubarb at Whole Foods left me feeling so bereft and lost and alone and, well. Just downright empty inside. That I had to fill the void in the time/space continuum (by which I mean in my heart and in my shopping cart) with something.

And there they were. Staring up at me from the corner of the store in which rhubarb should have been.

Beckoning to me with their withering green leafy glances.

The allium that is more of a harbinger of spring than just about any vegetable I can think of.

Ramps. Oh, ramps, how I've missed thee!

So you see, what choice did I have other than to snatch them up, fling them in my cart with reckless abandon and not even a single ounce of forethought as to what exactly I was going to do with them?

I was running on adrenaline, baby. No thinking, just action. It was impulsion at its purest.

Until, of course, I got home, my cortisol levels now well below normal, and reality set in.

WHAT HAD I DONE?!?!?

I had taken these wonderful adorable almost scallion-like entities (but cuter) home without even a single plan for their future! And now they were probably going to rot in the fridge and die a sad, limp and probably moldy death. Bad karma, folks. Not good.

And then!

Along came Melissa Clark and her recipe for pan-fried asparagus with ramps, lemon and fried eggs. So simple. So delicious. And well. Just so perfect for the situation at hand.

Or for any situation, really. Breakfast, lunch, dinner...this meal does it all. And it does it all within about 20 minutes. Win.

(PS - if you can't find ramps, then Melissa suggests substituting them with leeks and garlic! While they may not fulfill your impulse shopping needs quite as well, I really do think they'll be equally delicious here.)

Eat.Live.Be.

Where the week before was eating disaster after eating disaster...the days since we've last eat.live.be-ed were...not. And I think it's because I didn't give up.

Not when I had a slice of rhubarb streusel tart for dessert on Thursday night.

Not when I tasted some biscotti I was sent to review.

Not when I ate a spoonful (literally) of strawberry balsamic ice cream straight from the freezer.

Not when I realized the tartlets I had eaten for lunch every day were approximately 600 calories a pop.

I could have panicked. Thrown in the towel. Reached for the jar of peanut butter out of habit and anxiety.

But I didn't. I just shrugged. I said, "eh, it happens". And I let it go.

And you know what? The world didn't end.

I didn't gain ten pounds over night. And I may have even lost two. That's a win of a week in my book. All because I realized that a momentary failure is just that. It's a moment. But it's not every moment. So don't sweat it. Just move on. And do better when the next moment comes around.

Panfried Asparagus with Ramps, Lemon and Fried Eggs
Serves 4, adapted from Melissa Clark's Cook This Now

Ingredients

1 bunch ramps (about 4 oz), bottoms trimmed
1/4 cup unsalted butter
3/4 tsp kosher salt, plus additional for seasoning
1/4 tsp freshly ground black pepper, plus additional for seasoning
3 thin lemon slices, each round cut into 8 wedges
1 1/2 lb asparagus, trimmed and cut into 2 inch pieces
4 large eggs
8 slices whole grain bread (I used a locally made quinoa and flaxseed bread from Whole Foods)

Instructions

Separate the green leafy part of the ramps from the white/pink bottoms. Finely chop the greens and set them aside. Thinly slice the white bulbs.
In a large skillet over medium-high heat, melt 2 tbsp butter. Sprinkle 1/2 tsp salt and 1/8 tsp pepper onto the skillet. Add the ramb bulbs (the white/pink parts!) and the lemon wedges. Cook, stirring, until softened, about 2 minutes.
Add 1 tbsp butter to the skillet. Stir in the asparagus, ramp leaves and remaining 1/4 tsp salt and 1/8 tsp pepper. Cover the pan and cook for 4-5 minutes or until the asparagus is tender, shaking occasionally. Scrape onto a plate and set aside.
Add the remaining 1 tbsp butter to the skillet. Crack the eggs into the skillet and sprinkle with salt and pepper. Cook the eggs until the edges are set. Reduce the heat to medium, cover the pan, and cook until the eggs are completely set, about 1 minute more. Serve the eggs atop the bread, with the warm asparagus mixture.

Recipe: Chocolate Raspberry Tart

2012-05-08T07:00:00.000-04:00

Proceed with caution...to Marcus Samuelsson's site to get the recipe and my post about this luscious decadent chocolate raspberry tart!

Recipe: Butternut, Carrot and Goat Cheese Tartlets

2012-05-07T07:36:00.003-04:00

There are mornings when being a rebel without a cause is warranted.

Necessary, even.

Mornings when you wake up and it's been ten days since you've seen your boyfriend all because he had to go all "law student" on you and study for his final exams. (What is that?)

Mornings when you realize you've dreamt about lab and doing experiments and PIPETTING every night. For a week. This is the stuff that neither dreams nor restful sleep are made of, let me tell you.

Mornings when you know you're going to have to spend a fair part of the upcoming weekend in a car. With your mother. Probably stuck in traffic on the LIE going to a baby shower where there will be meager if any vegetarian food options, and which you will probably leave at 4:30pm with an empty, angry and belligerent stomach only having ingested the 1/4 cup of potatoes and half an egg on half an English muffin that was served you since these were the only items that didn't involve bacon.

And though you refused to even try a bite of the cake because your sister told you it was so not that delicious (even though she devoured her entire slice. hmm. suspicious.) and so not worth the calories...you'll be so hungry on the ride home that you'll proceed to stuff yourself with the Jordan almonds that were in the goodie boxes. Because that makes sense.

Well. At least you looked cute.

But do you see what I mean?

These kinds of mornings require rebellion and insubordination.

A going-to-work-on-time revolution, if you will.

All in the name of tartlet-making.

Okay, so mayyybeee I did have a cause. And these tartlets were it.

But a poppy seed-infused pastry crust topped with a citrus carrot marmalade, roasted butternut squash, goat cheese and a chive/egg/parmesan cream?

The most worthy of all causes, if you ask me.

First of all, there's the cute factor, which alone will make your day especially if you get a text message from your roommate (who slept through your entire tart-making morning, might I add) in the middle of the afternoon saying "what are these adorable things on our table?!?!?". See? So gratifying.

And then there's the delicious factor.

Which is, like. Wow.

Who needs normal REM cycles when you have these babies on your table? NOT I!

I'm thinking they'd also be perfect for thanking your mother for torturing you in the car for four hours with questions like, "Do you ever wear make-up?" "Not even lip gloss?" "If you want you can borrow my BRICK RED lipstick?" "And really, what are you wearing?"

I mean, uh.

Thanking her for spending over 24 hours in labor with you and not even remembering a single ounce of the pain! (Her selective memory can be pretty impressive when she's trying to convince you to give her grandbabies. Like, yesterday.)

But no matter what your reason for making these, even if there is no reason at all, just...do it. Be a few hours late to work because of it. Trust me. It'll be worth it.

Butternut, Carrot and Goat's Cheese Tartlets
Makes 6, adapted from Ottolenghi: The Cookb ook

Ingredients

For the pastry crust:

230 g all purpose flour
1/2 tsp salt
25 g poppy seeds
110 g cold butter, cut into small pieces (1 stick)
60 ml (1/4 cup) milk

For the filling:

20 oz peeled and seeded butternut squash, cut into small dice
2 tbsp olive oil
1 tsp mustard seeds
6 oz peeled and coarsely grated carrots
35 g sugar
2 tbsp white wine vinegar
3 1/2 tbsp orange juice
4 oz soft goat cheese
1 egg yolk
1/2 cup heavy cream
20 g chopped chives
40 g parmesan cheese, grated
salt and black pepper

Instructions

To make the pastry, sift the flour into a large bowl and add the salt and poppy seeds. Place in a food processor along with the butter and pulse until the mixture resembles fine breadcrumbs. Add the milk and pulse until the mixture just starts to come together. Shape the dough into a flat disk , wrap in saran wrap and chill for a few hours (or overnight).
Preheat the oven to 350. Mix the diced squash with 1 tbsp of olive oil as well as some salt and pepper. Put the squash on a parchment paper-lined baking sheet and cook for 15 minutes or until semisoft. Set aside to cool.
While the squash is cooking, heat the remaining oil in a large saucepan and add the mustard seeds. Cook until they start to pop. Add the grated carrots and cook, stirring frequently, for 10 minutes. Stir in the sugar, white wine vinegar, and orange juice. Bring to a boil and then reduce the heat to a very low simmer. Cook for 15-20 minutes, stirring occasionally, until almost all the liquid has evaporated. Remove from the heat and let cool.
Remove the pastry dough from the fridge and break it into sixths. Roll each sixth out into a circle, about 1/10-inch thick. Press the circle into a 4 1/2-inch tartlet pan, working with your fingers around the edges to line them evenly. Drape any excess over the side and then roll a rolling pin over the top to remove it. Chill for 30 minutes. Line the base and sides of each tartlet with parchment paper and fill it with baking beans or rice. bake for 20 minutes. Remove the paper and beans or rice and return to the oven for 5-10 minutes or until golden brown. Leave to cool.
Turn the oven up to 375. In a large bowl, combine the egg yolk with the cream, chives, parmesan cheese, a pinch of salt and a grind of black pepper. Whisk together until the cream forms soft peaks. Refrigerate.
To assemble the tartlets, divide the carrot mixture evenly between the tart shells, spreading it over the bases. Top with the butternut squash and crumble the goat cheese over it. Place the tartlets on a parchment-lined baking tray. Spoon over the cream mixture, filling them almost to the top. Place in the oven and bake for 8-10 minutes or until the filling has set. Let cool before serving.

Recipe: Rhubarb Streusel Tart

2012-05-04T07:54:00.004-04:00

This tart may look like a breath of fresh air, like birds chirping outside your window, like the first seedlings of spring shooting their way out of the formerly barren earth.

But don't be fooled by that flaky buttery crust or that sweet tart heavenly center or that luscious almond streusel topping.

Anything this good has to come at a price. That's a cold hard truth.

And believe you me when I say that it is laced with deception and duplicity.

Yes, I had to lie, cheat, and steal (but just a little) in order to get it to you.

And I would do it again. In a heartbeat.

It all started on Sunday when I went to Whole Foods in search of the pretty-in-pink stalk that we all know, love and are minorly obsessed with.

And they were out.

O.U.T.

Fiddlehead ferns, ramps, and all manner of strange tropical fruits from Asia and South America were in abundance. But rhubarb? I looked in every nook, cranny and left not a single passionfruit unturned. To no avail.

I am reticent to place blame, but I must say that everything that follows is a direct result of this lack of foresight on Whole Foods' part. They would have never put up with the hijinks and shenanigans that follow. Just saying.

So what is a girl in search of one very particular rhizome to do, other than to try her luck at the local supermarket?

I'll admit, my hopes were not high given that avocados are considered a rare and exotic fruit in this particular chain and as such are stocked only on the rarest of occasions (the third Tuesday of every month that coincides with a full moon, or something like that). (I swear, sometimes I wonder if I really live on the Upper East Side of Manhattan and not in some po'dunk town in middle-of-nowhere America).

But I walked into the produce section and there it was, in all of its crimson glory. Hallelujah.

So I did what any normal food blogger would do, which is stuff every last stalk into my cart with no consideration for a single other customer and their potential rhubarb needs. And went to pay.

As I lovingly placed my beloved stalks on the conveyor belt, the cashier eyed them suspiciously. Squinted. Stared. And finally said, "What is that?"

"Rhubarb," I told her.

"Rhubarb?"

Yes, I nodded.

She continued to stare, finally turning to the cashier behind her. "Do you know what the code for this is?"

"What is it?"

She tells her and then they both start scrambling through their book of produce codes until the other cashier says, "I found it! 4847."

She types it in, and up on the monitor it says. Swiss Chard @ 1.99/pound.

And really, this is the moment of truth, people. The moment that decided whether I am an ethically sound individual or whether I am morally bereft and void of any values at all whatsoever.

I think you know what happened.

I eyed the customers behind me in line. They didn't seem to notice or care (or they had no idea what rhubarb or swiss chard were either).

I eyed the cashier. She looked completely content with herself.

And so. I swiped my credit card. (I am not one to look a gift horse in the mouth, especially not when it involves paying $2 less per pound. Even in the face of dishonesty and moral perversity.)

So there you have it.

And you have been forewarned. This tart and the promise of all the delicious happiness that it will bring into your life may force you into compromising situations and may lead you to do completely uncharacteristic things.

Just do them. We can make better, more honorable decisions tomorrow. But today? Trust me. It's worth it.

Rhubarb Streusel Tart
Makes 1 9-inch tart, adapted from Dana Treat

Ingredients

For the Crust:

1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
2 egg yolks

For the Streusel:

6 tbsp cold unsalted butter, cut into 1/2-inch pieces
2 1/2 tbsp almond paste
1/2 cup sugar
2/3 cup spelt flour or all-purpose flour
1 tsp ground cinnamon

For the Filling:

1 1/2 lb rhubarb, thinly sliced
1 cup brown sugar
1 1/2 tsp ground cinnamon

Instructions

For the crust, blend the flour, sugar, salt and butter in a food processor or in a stand mixer fitted with a paddle attachment until butter is the size of peas. Whisk the egg yolks in an 1/4 cup measuring cup and then add enough cold water to make it 1/4 cup. Add to the flour mixture. Mix until the dough just starts to come together, adding cold water a tbsp at a time, if necessary. Gather the dough, shape it into a disc, cover in plastic wrap and chill in the fridge for at least 1 hour or up to 3 days.
To make the streusel, combine the butter, almond paste, sugar, flour, and cinnamon in a food processor and process until the mixture is in fine crumbles. Refrigerate until needed.
Allow the dough to stand at room temperature for 5 minutes. Roll on a lightly floured surface into a 1/2-inch-thick disc, rotating the dough frequently to avoid sticking. Transfer to a 9-inch tart pan with a removable bottom. Ease the dough into the pan, fitting it to the pan's contours with your fingertips. Trim the edges by rolling the pin over the rim and discarding (eating) the trimmings. Freeze until the shell is firm, about 30 minutes.
Preheat the oven to 375.
To make the rhubarb filling, combine the rhubarb, brown sugar, and ground cinnamon in a large saucepan. Cook over medium heat, stirring frequently, until the rhubarb is fall-apart tender, about 10 minutes.
Fill the tart shell with the rhubarb mixture. Sprinkle on the streusel and transfer to a parchment paper-lined baking sheet. Bake until the streusel is golden brown and the filling is bubbly, about 45 minutes. Transfer to a wire rack and let cool completely. Use a small knife to gently loosen the crust from the tart pan. Push up pan from bottom to release tart.

Recipe: Stacked Roasted Vegetable Enchiladas {eat.live.be.}

2012-05-02T07:43:00.004-04:00

On days when 8 mile runs seem like too much to bear. When all I can really fathom doing is sitting at my desk with a jar of cookie butter and a spoon.

I have to remind myself that this is a war. And when I shoot...I aim to kill.

Regular, run-of-the-mill bullets don't work against adipocytes, though.

They won't tear through your genetic predispositions to central obesity, high blood pressure, type II diabetes, and Alzheimer's disease.

And they certainly are not going to keep you from having to take Lipitor at the age of 50.

No, no. This is a new kind of war we're waging. And if we're going to fight, we need to break out the big guns.

Our ammunition is the steps we've taken. The vegetables we've eaten. The sugar and butter and flour that we've said, "No thanks, not today" to.

Every generation wants to take what their parents have done, achieved, become. And surpass it. But this? I want it so bad it hurts. I don't want to live my life from a couch, so overweight that it's killed my desire to get up and DO things.

I want to push myself to my limits. Every. Day. And never just accept a life that I'm not happy with.

Sometimes, it's about the small battles, though, and less about these big overarching dreams.

This weekend, I ran a 4 mile race. At an average pace of 7:58 minute miles. It was breathtaking. I haven't been that fast since fall of 2009. When really, I was speedy by virtue of being borderline underweight and not because of anything I had really done.

But this? This, I worked for. I built the muscle. I looked at my genetic pool, my family history, at every sign and omen and pointed finger. And I fought. Hard.

And on Sunday morning, at 8:30 AM. I won.

I saved my life.

At least, for that day. Because when you're essentially waging a war against yourself. Against your cells. Against two sets of chromosomes that are dead set against you. There is no winner. There are just moments and choices and what you do with them. Whether you choose to fight. Or throw in the towel.

And while I may be a pacifist at heart. I'm not willing to lose on this. It means too much.

Exercise is one way to fight fate, but eating vegetables is another. And if there's one thing that this enchilada casserole is chock full of (other than deliciousness, obviously), it's nutrient density. It's the perfect {healthy} choice for Cinco de Mayo this weekend, or any other time you're craving Mexican flavor but don't want all of the take-out grease.

Stacked Roasted Vegetable Enchiladas
Serves 4, adapted from The Roasted Vegetable via Perry's Plate

Ingredients

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head cauliflower, cut into 1/2-inch chunks
1 sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, halved and slivered
2 tbsp coconut oil (or other heat-safe oil)
1 1/2 tsp cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup minced fresh cilantro
2 cups salsa
2 oz chopped kale (2 big handfuls)
2-10 corn tortillas, halved
4 oz shredded cheese (I used leftover quesadilla cheese but cheddar or monterey jack would also work!)
sour cream and thinly sliced scallions for garnish, if desired

Instructions

Preheat the oven to 425. Line a baking sheet with parchment paper or a silpat.
Place the poblanos, red bell peppers, cauliflower, sweet potato, and onion in a large bowl. Drizzle the oil over the top along with the cumin, garlic, salt and black pepper. Toss together until well-mixed. Spread onto the baking sheet in as even a layer as possible. Roast for 30-40 minutes, until the vegetables are tender and begin to brown in spots. Shake the pan every 10 minutes or so to get an even roasting. Remove the pan from the oven and lower the temperature to 350.
Prepare an 8x8 or 9x9 inch casserole dish/baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread about 1/4 cup salsa onto the bottom of the pan. Add a layer of tortillas so that the salsa is completely covered. Top with 1/3 of the veggie mix, a handful of kale, and 1/3 of the cheese. Make a second layer of tortilla, salsa, kale, veggies, and cheese. Top with a layer of tortilla, salsa, veggies, and cheese. Cover with aluminum foil (or, um, parchment paper if you're out). Bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and everything is heated through.
Let sit for 5 minutes. Cut into squares. Garnish with sour cream and scallions, if so desired.

For more Cinco de Mayo-esque recipes, check out these:
Green Goddess Enchiladas
Vegetable and Rice Burritos with Quesadilla Cheese
Chocolate Turtle Bean Tostadas
Green Posole
Coriander Tofu Tostadas with Refried Beans and Grilled Fennel
Parsnip, Red Bell Pepper, and Ramp Burritos
Butternut Squash Enchiladas with Red Mole
Mexican Sweet Potato Risotto

I know it's quite ironic for me to go from drill sergeant healthiness to chocolate, but that's the way it goes sometimes. Mother's Day is coming up and rather than get your mom some run of the mill box of chocolate from CVS, might I suggest this Breakfast in Bed collection from Chuao Chocolatier? Filled with such unique flavors as Java, Maple Bacon, Orange Bliss, French Toast (my personal favorite), and Rose Garden it's definitely sure to please any mother figure in your life.

In spirit of the holiday, Chuao is also currently offering a 20% discount to all of my readers that is valid from today through June 30, 2012! Just enter the code: MAMA when you check out.

Recipe: Spicy Lentils with Sweet Potatoes and Kale

2012-05-01T07:27:00.002-04:00

Does having a pound of kale in your fridge make your heart race with unbridled passion? If so, then check out my post on Marcus Samuelsson's blog! (And if not...then check it out anyway. Because it's so tasty that it might make your heart race in its own right.)

Recipe: Roasted Asparagus and White Bean Soup {the food matters project}

2012-04-30T07:33:00.001-04:00

Some days just call for soup.

If you've ever tried taking the subway in New York City on a Saturday morning, specifically if you're attempting to get from Manhattan to Brooklyn, then you know what I mean.

The 4/5 isn't running at all, which would normally be your direct route to what is quickly becoming your most frequented outer borough (since The.Boy. lives there). The C/E is running on the F line, but only from some random stop in Queens to another random stop in Brooklyn, which is weird because the E doesn't even GO to Brooklyn, so it stops running on the F line at W 4th street in Manhattan. And all of a sudden you're in some random subway station in the middle of the city, completely lost even though you've navigated the subway system for over a decade of your life, and some lady on the loudspeaker is telling you that if you want to go to Brooklyn, then you need to go backwards in order to go forwards.

Did I mention that you're already late? Awesome.

Not to mention that only crazy people ride the subways on Saturday mornings. ("Case in point," The.Boy. said, looking pointedly at me when I told him this. According to him, all the sane people are still sleeping. To which I replied, "Sleep? PSHHH. I don't do that.")

But seriously, I spotted at least three different kind of psychoses and four different personality disorders. And I'm sure that if I remembered anything at all from my med school days, those numbers would have increased. Ten-fold.

Eventually, my cookies did make it to NYC's National Food Blogger Bake Sale (to which you can still donate/purchase raffle tickets for a chance to win some awesome prizes!) and I did make it to The.Boy.'s apartment where I exercised my girlfriendly right to distract him from studying for his finals/regrouped enough to be able to even fathom embarking on another Saturday subway adventure.

But you can see why a big bowl of hot steaming comfort was necessary, right? Especially when that comfort involve pureed white beans and potatoes, parmesan cheese, and roasted asparagus. It's the kind of soup that's not life-changing or mountain-moving. But just good. In a reliable kind of way. And after a morning of absurd Saturday subway antics...reliable really is just what you need.

This soup is what's on this week's menu for The Food Matters Project! To check out other interpretations or to see the original recipe (I changed it slightly, omitting the wine and adding in half a head of cauliflower) click here!

Roasted Asparagus and White Bean Soup
Serves 4-5, adapted from The Food Matters Cookbook

Ingredients

2 tbsp olive oil
1 bunch asparagus, about 1 1/2 lb, ends removed
2 leeks, thinly sliced
1 tbsp minced garlic
1 tbsp finely chopped fresh rosemary
2 baking potatoes, peeled and chopped
1/2 head cauliflower, chopped
1 cup dried white beans, soaked overnight and boiled until tender
6 cups vegetable broth, water, or bean cooking liquid (or any combination of the three)
2 oz grated parmesan cheese
salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 450. Arrange asparagus on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil and sprinkle with salt. Roast for 10-15 minutes or until tender. Set aside.
In the meantime, heat 1 tbsp olive oil in large pot over medium-high heat. Add the leeks and saute until tender, 3-5 minutes, stirring frequently. Add in the garlic and rosemary and cook for 1 minute, or until fragrant.
Stir the potatoes, cauliflower, cooked white beans and vegetable broth in to the pot. Turn the heat up to high and bring to a boil, then lower it to a simmer, just so that the mixture remains bubbling even when partially covered. Let simmer for 20-30 minutes or until vegetables are cooked through.
Puree soup with an immersion blender. Stir in the parmesan cheese.
Chop the asparagus and add it to the soup.
Season to taste with salt and black pepper.

I am submitting this to Souper Sundays, which is hosted by Deb of Kahakai Kitchen.

Recipe: S'mores Cupcakes

2012-04-27T08:02:00.000-04:00

If you are an American (and by which I mean, if you live on United States of American soil, no matter your immigration status...naturalized, illegal, DAR, we are non-discriminatory in the EatsWellWithOthers kitchen) then it is your constitutional right. Nay, your DUTY, to make these this weekend.

It's right there, clearly written in-between the lines of Amendment 18.

Thou shalt not drink, therefore thou shalt make cupcakes.

Duh.*

I'm dating a lawyer now. So, you know. I know these things.

(Just to be clear, though. My understanding and interpretation of the US Constitution has little to do with The.Boy's ability to practice law.

Clearly.)

Seriously, though, I never realized just how quintessentially American s'mores were until a girl from Holland came to work in our lab for a few months and informed us that she had never had or heard of them.

Sacrebleu! Heresy! Treason! WTF!

But after a little bit of research, I realized why. S'mores were actually invented by the Girl Scouts, which, given their creation of other such morsels of deliciousness (samoas, thin mints, tagalongs...) is truly unsurprising.

And the only thing more "American" than s'mores. Is Girl Scout cookie consumption.

Does any other country allow their female youth to go door-to-door or stand on street corners selling processed and mass manufactured (but ultimately truly delicious) baked goods?

Possibly, but not that I know of.

(And seeing as how my interpretation of our own country's constitution is sketchy at best, you really should not trust any statements I make about any other country's cultural and/or legal practices.)

My knowledge (or lack thereof) notwithstanding. I firmly maintain that these cupcakes must be made at your earliest convenience.

Not only is it mandated by national law. But it's also just plain old common sense.

Graham cracker crust, melty chocolate filling, luscious chocolate cupcakes and toasted marshmallow meringue frosting. So good they should be illegal. Except...they're the opposite. At least...according to my legal framework.

*not included in the original edition but added into future versions to make it more readable for today's youth.

*not really, but let's be honest. At the rate we're going, it's on the horizon.

S'mores Cupcakes
Makes 24, adapted from Annie's Eats

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (I used mostly honey but about 1/4 cup chocolate because that's what I had on hand)
1/4 cup sugar
5 1/3 tbsp unsalted butter, melted
8 oz bittersweet chocolate, finely chopped

For the cupcakes:

2 cups plus 2 tbsp sugar
1 3/4 cups all purpose flour
3/4 cup plus 1 tbsp cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup almond milk (or regular milk)
1/2 cup vegetable or olive oil
2 tsp vanilla extract
1 cup boiling water

For the frosting:

8 large egg whites, at room temperature
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla extract

Instructions

For the crust:

Preheat the oven to 350. Line two cupcake tins with cupcake liners. In a small bowl, mix together the graham cracker crumbs, sugar and melted butter. Drop 1 tbsp graham cracker mix onto each cupcake liner. Press down so that it lines the bottom firmly. I used a small jar of honey that I got as a favor at a friend's wedding to do this. Sprinkle a small amount of the chopped chocolate on top of each graham cracker bottom. Bake for 5 minutes. Remove from the oven and set aside.

For the cupcakes:

Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Pour into the bowl of an electric mixer and mix on low to combine. In a separate bowl, whisk together the eggs, almond milk, oil, and vanilla. Add this to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl and then beat on medium for 2 minutes. Add the boiling water and stir just to combine. Batter will be very thin.
Divide batter evenly among the cupcake liners, filling each about 3/4 of the way full (about 1/4 cup in each). Return the pans to the oven and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in baking tins for 5-10 minutes and then let cool completely on a wire rack.

For the frosting:

Clean your mixer bowl and then combine the egg whites, sugar, and cream of tartar in it (or use a metal heatproof bowl). Heat the mixture, whisking frequently, over a pot of simmering water, until it reaches 160 degrees (F). Transfer the mixture to the bowl of an electric mixer if not already using. Whisk, starting at low speed and gradually increasing to medium-high, until glossy stiff peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. For the roasted cupcake look, broil the cupcakes for 1-2 minutes (depending on your broiler).

Recipe: Asparagus and Green Pea Risotto with Fresh Herb Tarka {eat.live.be.}

2012-04-25T07:36:00.004-04:00

And here, my friends, is where my life comes full circle.

If you can believe it...everything I've ever done, stood for, studied, devoted myself to. Is embodied in this dish.

Strange where ~~coincidences~~ absolute and utter kismet can take us, no?

I was destined for medicine, became entranced with food, and ended up here at the crossroads. Not knowing what to answer when someone asks me, "So, what do you think you're going to go into?"

Them referring to wide array of medical specialties.

Me thinking in terms of butter and flour and sugar and kale.

Debating whether or not to answer with "professional cake batter taster!!", which is my one true ambition in life. (By which I mean, um. Caterer.) Or to just go the predictable route. Ah, yes. Emergency medicine. That's something people can nod their heads approvingly at.

As it turns out, I don't have to choose. And I owe that realization all to the delicious green herbalicious slurry below.

Tarka.

In Bengali, it refers to a seasoning of spices and/or herbs (in this case) that has been tempered in ghee or oil or butter (or both) and is then added the end of cooking to a curry or dal or sambar. (Or, um, risotto, if you are an Italian girl who truly believes she was Indian in a previous life.)

In hospitals, doctor's offices, and pharmacies worldwide, it is an antihypertensive medication.

Now if one measly five letter, two syllable word can contain within it two such disparate meanings while still turning out to be SO. DELICIOUS.

...why can't I?

I'm still not going to know what to say when people ask, but it's clear now that I don't have to choose.

Thanks, risotto. I owe ya one.

Eat.Live.Be.

I don't really feel like I have much to say today other than that last week I ate too much chocolate and peanut butter and felt just about awful for it. But this week is a chance to start again.

Eat big bowls of green.

And not sweat it.

Which is not the same as "not sweating". Because sweating is something I wholeheartedly recommend, for at least forty-five minutes. Every day. Ever and anon.

This is life. There are going to be challenges. But we. You. I. Are going to overcome them. And that's part of the fun. Right?

Asparagus and Green Pea Risotto with Fresh Herb Tarka
Serves 6, adapted from Masala Farm

Ingredients

For the Tarka

2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 tbsp finely chopped fresh basil
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh chives
1/4 tsp freshly ground black pepper
1/8 tsp red pepper flakes

For the Risotto

2 lb asparagus
2 tsp kosher salt
2 tbsp parmigiano-reggiano cheese, plus more for serving
2 tsp freshly ground black pepper, divided
1 tsp olive oil
1 medium red onion, finely chopped
3 leeks, white and light green parts sliced thinly
2 cups arborio rice
10 oz fresh or frozen green peas

Instructions

To make the tarka: Melt the butter in a medium small frying pan over medium heat. Add the olive oil, basil, rosemary, chives, black pepper, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute. Turn off the heat and set aside.
To make the risotto: Cut off the dead ends of the asparagus and put them in a large soup pot, along with 12 cups of water. Add 1 tsp salt and the 1 tsp freshly ground black pepper. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the broth is fragrant, about 25 minutes. Strain the broth into a clean pot. Place back on the stove and cover to keep warm.
Slice the trimmed asparagus spears on the diagonal into 1-inch pieces, leaving the tips whole, and place both in a medium bowl. Set aside.
Heat 1 tsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 tsp freshly ground pepper and cook, stirring often, until fragrant, about 30 seconds. Stir in the onion, leeks and 1/2 tsp salt. Cook until they are softened, about 1 1/2 to 2 minutes. Add the rice and cook, stirring, until the grains are opaque, 1 1/2 to 2 minutes. Reduce the heat to medium and add 1 cup of the broth. Cook the risotto, stirring constantly, until the liquid is mostly absorbed. Add another cup and repeat. The rice will probably require about 2 minutes of cooking between each addition.
Once 5 cups of liquid have been added to the risotto, ad in the asparagus, peas and remaining 1/2 tsp salt. Keep adding broth as previously described. The risotto is done when the rice is creamy (NOT MUSHY!), the grains are plump yet separate, and the rice is al dente. This should take another 3-5 additions of broth. Turn off the heat. Add the tarka and 2 tbsp risotto. Stir to combine. Season with salt to taste. Serve garnished with basil and parmigiano-reggiano.

Recipe: Savory Rhubarb and Chipotle Goat Cheese Pizza

2012-04-24T07:27:00.001-04:00

Although I posted this recipe for savory rhubarb and chipotle goat cheese pizza last year, given that rhubarb season is around the corner, I couldn't resist sharing it again. Check out the recipe and my post over at Marcus Samuelsson's blog!

Recipe: Vegetable and Rice Burritos with Quesadilla Cheese

2012-04-23T07:43:00.003-04:00

Last week's pizza set me off on a tex-mex craze about a mile wide and three weeks long.

(And counting.)

The thing is that once you have a fiesta going on in your kitchen, you can't just call it a night after one mojito! Oh no no no. You have to go for sixths. Turn the music up. Shake your bon bon.

Make fabulous adorable small talk with each and every one of the spices in your spice cabinet. (And maybe even a few cookbooks.)

All in the name of practice.

Practice for...huh?

Practice for when your boyfriend says to you, "hey, girlfriend, we are going to a wine and cheese party on Saturday night so that you can meet each and every one of my best friends!"

(See what I mean? Sixth mojitos = crucial. Partially because, well...

You need to build up that alcohol tolerance if you're going to drink more than a half glass of wine without becoming a slurring mess. And partially because rum and tequila are the best ~~friends~~ over-the-counter anxiolytics a girl could ask for in times like these.)

After four days of ~~stress eating~~ munching on these majorly delicious burritos, slamming down tequila like it's your job, and discussing the weather with your jar of cumin. You'll have this whole "meeting-the-friends" thing down.

(It'll also help if the The.Boy.'s friends are so excellent and welcoming that they make this whole socializing thing effortless. Really. A lot.)

And, off the record, bribing them into liking you with chocolate in tart form also helps. You just can't dislike a girl who always brings dessert. It's pretty much a law in some states.

Maybe not. But it should be.

These burritos are perfect for those days when you're really craving Tex-Mex but don't want all the grease that usually comes along with it. For more healthy delicious take-out at home recipes, check out these options from Cooking Light!

Vegetable and Rice Burritos with Quesadilla Cheese
Serves 4, adapted from Cooking Light May 2012

Ingredients

4 tsp olive oil, divided
1/3 cup uncooked basmati rice (or other long-grain white rice)
1 tsp chopped garlic, divided
2/3 cup water
1/4 tsp salt, divided
1 jalapeno pepper, chopped
1/4 cup nonfat Greek yogurt
1 tbsp chopped cilantro
1 tsp fresh lemon juice
1/8 tsp ground cayenne pepper
1 onion, chopped
8 oz sliced porcini mushrooms
1/2 cup frozen or fresh corn
1 zucchini or summer squash, halved lengthwise and sliced
5 oz greens (I used Earthbound Farms stir fry greens)
1 cup grape tomatoes, halved
4 multi-grain tortillas
4 oz quesadilla cheese, shredded

Instructions

Heat a small saucepan over medium-high heat. Add 1 tsp canola oil to pan, swirling to coat. Add the rice and 1/2 tsp garlic. Saute for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 tsp salt. Bring to a boil, then cover, reduce heat to low and simmer for 15 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork and stir in the jalapeno.
Meanwhile, combine the Greek yogurt, chopped cilantro, lemon juice, and cayenne pepper in a small bowl. Set aside.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tbsp oil to the pan, swirling to coat. Add the onion and saute for 2 minutes, stirring frequently. Add the remaining 1/2 tsp garlic and mushrooms. Saute for 1 minute, stirring frequently. Add the corn and zucchini and saute for 2 minutes, stirring frequently. Add the greens and saute until wilted and tender.
Add tomatoes and saute for 30 seconds or until thoroughly heated. Season with salt to taste. Remove the vegetable mixture from the pan and wipe the pan clean with a paper towel.
Heat the tortillas according to the package directions. Divide the Greek yogurt mixture evenly among the tortillas, spreading it into a thin layer, leaving a 1/2-inch border. Top each tortilla with 1 oz cheese, about 1/4 cup of the rice mixture, and 1/4 of the vegetable mixture. Roll up each tortilla jelly-roll style and fold in the ends.
Return the skillet to medium heat. Add 2 burritos to the pan, seam side down, and cook 1 minute on each side or until browned. Repeat procedure with remaining burritos.

This blog post has been promoted by Cooking Light! For more healthy delicious recipes of theirs, click here.

Recipe: Salted Caramel Bundt Cake

2012-04-20T07:45:00.004-04:00

Remember the day when I informed you that I'd burnt all my taste buds off due to too-hot salted caramel consumption, and how, instead of backing away from the whole ordeal with a potholder on my tongue like any sensible human being, I pretty much threw all caution and and a few epithelial layers out the window and dove head first into the bowl of aforementioned sweet/salty heaven?

Believe it or not. I did it all for this bundt cake.

It seems simple and sweet in that girl-next-door kind of way.

But like all stereotypical girl-next-doors, it is, as Ludacris so eloquently put it - "a lady in the streets, but a freak in the bed".

(He really has a way with words, doesn't he?)

The cake element is vanilla-flavored to the MAX (3 tsp of the stuff. For real). But the real kicker, and the thing that'll make your eyes pop, is that sultry salted caramel glaze on top.

It'll have you sitting there, in front of the still-too-hot bowl, practically drinking it with a straw and mumbling to yourself, "oh yes. pain is pleasure".

Can your average run-of-the-mill bundt cake do that? I think not.

Salted Caramel Bundt Cake
Serves 10-12, adapted from Truffle Honey

Ingredients

3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, at room temperature
1 1/4 cup granulated sugar
4 large eggs
3 tsp vanilla extract
1 cup nonfat greek yogurt

1 cup sugar
1/2 stick butter
3/4 cup heavy cream
sea salt

Instructions

Preheat oven to 350. Spray a bundt pan with nonstick baking spray.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy, about 3 minutes on medium speed. Add the sugar and beat until the mixture has paled a bit and is creamy. Add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and mix well. Drop in the greek yogurt in 1/4 cup increments, mixing well after each addition.
Add the flour to the mix in three batches, mixing until just combined after each addition. Try not to overmix the batter.
Pour the batter into the prepared bundt pan and smooth with a rubber spatula, making sure everything is evenly distributed.
Bake the cake for 50 minutes, or until a toothpick inserted in the center comes out clean (mine was done faster so start checking at 40 minutes).
Remove cake from the oven and allow it to cool in the pan for 5-10 minutes. When it is cool enough to handle, transfer to a wire rack and cool for another hour.

Pour the sugar into a medium-sized pan and heat on the stove over medium-low heat, allowing the sugar to melt and whisking often., 3-5 minutes.
When the sugar becomes golden brown, add the butter and whisk constantly. Once the butter and sugar are well-combed (about 5 minutes), remove from the heat.
Add the cream to the pot with the caramel and stir until the caramel is thick and creamy. Pour the glaze into a bowl and set aside to cool for a bit.
Pour the caramel glaze over the cake and sprinkle with sea salt.

Recipe: Roasted Asparagus and Tomato Pasta Salad with Goat Cheese {eat.live.be.}

2012-04-18T07:00:00.000-04:00

Let's make post-half marathon carb loading a "thing".

Except let's get all technical and call it...retroactive muscle glycogen storage. Doesn't that sound like it's medically necessary? Physician recommended? Randomized, controlled and double-blinded (as all conclusions from all scientifically sound clinical trials should be)?

But really...we're just sticking squiggly pasta to our thighs. My favorite pastime!

I think the real issue here, that we're all thinking but that nobody wants to talk about...

...is that The.Boy. and I have been watching too much Back To The Future.

(Apparently I never saw any of the installments as a child and he's just trying to get me caught up/he doesn't want to admit to the world at large that his girlfriend went through 25 years of her life thinking that Einstein was a physicist and not the cutest most adorable dog ever.)

That movie is the bee's knees. Uh, yeah. I just said that. And I want so badly to believe that it's real that I've thoroughly convinced myself that if I eat enough pasta, find a DeLorean that just happens to have time traveling capabilities, and locate enough plutonium to get me to April 15th, 2012 and back without being accosted by any Libyans (no offense to any Libyans reading this...I didn't write the storyline, I'm just entranced by it)...I'll be golden.

Until then...I'll just keep eating pasta.

Just in case.

The majorly good news about this pasta, though, is that it actually won't really stick to your thighs in any way, shape or form. In fact, just the opposite. Made with whole wheat pasta and stuffed with asparagus, kale, and tomatoes, this is veritable health food. Not that it tastes like it. My brother ate at least two and a half servings of it and his only comment was, "the only thing I didn't like was the tomatoes". I'd call that a win.

Eat.Live.Be.
A few people at work have asked me if I'm done with racing for a while now that I've run two half marathons in about a month. And the answer is HECK NO. I love the thrill of racing. I love training (even when I hate it). And I love having something to work towards.

A goal. Even if that goal is just to finish.

It's so hard to stay motivated to eat healthy and be active when you're just focused on maintaining a status quo. I truly think that the key to staying on track is to always be thinking, "what's next?" Always pushing yourself for something more. Always dreaming of that next race or of being able to do one more chin-up (or, you know...just ONE, in my case) or of adding one extra healthy meal to your weekly menu. At least, for me, having that mentality means the difference between eating peanut butter as my second dinner and saying to myself, "how the hell are you going to run ten miles tomorrow if your stomach hurts! Get REAL, girl!" And that, really, makes all the difference.

Roasted Asparagus and Tomato Pasta Salad with Goat Cheese
Serves 4, adapted from Cooking Light

Ingredients

8 oz whole wheat pasta
1 lb asparagus, cut into 1-inch pieces
1 pint cherry tomatoes
2 tbsp olive oil
salt and black pepper, to taste
1 shallot, minced
2 tbsp fresh lemon juice
1 tbsp dijon mustard
1 tsp dried herbes de Provence
1 1/2 tsp honey
2 tbsp balsamic vinegar
1/2 cup pitted kalamata olives, halved
1/2 lb chopped kale
2 oz goat cheese, crumbled

Instructions

Preheat oven to 400. Set a pot of water to boil, adding salt. Cook pasta according to package directions. In the last two minutes of cooking, add the kale. Drain and set aside.
Toss asparagus and cherry tomatoes with 1 tbsp olive oil and a large pinch of salt and medium pinch of black pepper. Place on a parchment paper-lined baking sheet and bake for 15 minutes. Let stand 10 minutes.
Combine shallots, lemon juice, dijon mustard, honey, and balsamic vinegar in a bowl, stirring with a whisk. Add 1 tbsp olive oil. Stir in salt and black pepper, to taste.
Place pasta, kale, asparagus, tomatoes, and olives in a large bowl. Toss. Drizzle the dressing over the top. Toss until well mixed. Stir in the goat cheese.

I am submitting this to Presto Pasta Nights which is being hosted this week by Ruth of Once Upon A Feast, and to Souper Sundays which is hosted by Deb of Kahakai Kitchen.

This blog post has been promoted by Cooking Light! For more healthy delicious recipes of theirs, click here.

Recipe: Asian Eggplant Stir Fry and a Book Review

2012-04-17T07:52:00.003-04:00

If you're looking for a quick, easy and healthy dinner then this Asian Eggplant Stir Fry is for you! Check out my post and the recipe over at Marcus Samuelsson's blog.

This recipe is from the cookbook Meatless Meals for Meat Eaters, the author of which is actually another blogger, Miriam! Although the rest of her family eats meat, Miriam's goal is to provide them with healthy vegetarian meals that are so tasty they won't even realize they're meatless! Her cookbook is full of delicious comfort foods turned veg that will definitely satisfy just about any palate. Highly recommended!

Recipe: Mexican Pizza with Kale, Queso and a Chipotle Tomato Sauce {the food matters project}

2012-04-16T06:55:00.002-04:00

Confession. Up until yesterday at mile 8 of the More Magazine Women's Half Marathon...I had never used a Port-A-Potty in the middle of a race before.

There goes that winning streak.

But after spending miles 1 through 7 trying to convince myself that I didn't, in fact, have to go...I arrived at mile 8, only to realize that...uh...yes I did.

I really can be so stubborn sometimes.

I blame it on the course. There are a lot of hills contained in two loops of Central Park.

And hills mean jostling. Lots of jostling.

Jostling of certain feminine body parts that somehow manage to jostle even when they barely exist to begin with...

Jostling of iPod earbud wires so that they fall out of your ears every thirty two seconds...

Jostling of stomach contents...

Not desirable.

Now you see why that Port-A-Potty and I had a date with destiny.

Combine that with 70 degree weather and 90% humidity...and you have yourself what will forever be known as the-race-in-which-I-felt-like-I-was-going-to-vomit-for-13.1-miles.

Fun!!

Not.

Yet, even with a bathroom break and walking through every. single. water stop. (Another thing I NEVER do. Usually I'm all like "water...PUH-leaze! Hydration is overrated.") I managed to finish in two hours and twelve seconds. Which is only about four minutes slower than the half marathon I ran four weeks ago. Not too shabby all things considered.

And on that note, I would just like to say a MAJOR good luck to everyone running the Boston Marathon today! I would say that I'm jealous but...I thought it was absurdly hot and stifling when I ran it last year. And that's nothing compared to the near 90 degree temps this year. Stop for water, people. I mean it. Don't be like me.

The more I think about it, a good homemade veggie-full pizza is kind of the best post-run meal (after the container of chocolate milk that I chugged as if my life depended on it. It did.). It has all your essential nutrients (protein! whole grain carbs!) and really doesn't have to be quite as unhealthy as its reputation purports.

This week for the Food Matters Project, we are making Bittman's pizza dough. His dough from How To Cook Everything has been my favorite for years, so I actually didn't make the recipe from The Food Matters Cookbook. Why mess with a good thing, you know? Usually I make my dough with all bread flour but this time, I subbed in 2 cups of whole wheat flour for 2 cups of bread flour and, though you could definitely taste the whole wheat in the finished product...I considered that a good thing. For the recipe from The Food Matters Cookbook, which has less hands on time (it's essentially Jim Lahey's no-knead recipe but with whole wheat flour), check out Niki's blog! And to see what other people did with the recipe, check out the Food Matters Project website.

My toppings were inspired by half a block of queso fresco that I had in the fridge. I just love it so much that I couldn't let it go to waste and, though eating it out of hand was certainly an option, I thought this was the better way to go. After a quick inventory of my fridge and cabinets, I decided to pair it with a chipotle-infused tomato sauce, corn and kale. Best decisions ever. This pizza was an explosion of flavor and health.

With queso fresco on top. Swoon.

PS - Since I used Del Monte canned corn and Del Monte diced tomatoes in this recipe, I am submitting it to the Del Monte Crown the Cook recipe contest!

Mexican Pizza with Kale, Queso and a Chipotle Tomato Sauce
Serves 6, an Eats Well With Others Original

Ingredients

1 tbsp active dry yeast
1 cup lukewarm water, divided
pinch of sugar
2 cups whole wheat flour
1 cup bread flour
2 tsp sea salt
2 tbsp jalapeno-infused olive oil

1 14 oz can diced tomatoes
1 chipotle chili pepper in adobo, chopped finely
1 onion, diced
3 cloves garlic, minced
1 tsp ancho chili powder
1 14 oz can corn, drained
1/2 lb chopped kale
salt and black pepper, to taste
4 oz queso fresco

Instructions

In a small bowl, combine the yeast with 1/4 cup lukewarm water (as warm as you can get it from the tap while still being able to stick your finger in it for a few seconds) and a pinch of sugar. Stir so that yeast dissolves. It should start to get foamy within about five minutes. If it doesn't, then your yeast is probably dead and the dough won't rise. Start again with new yeast. If it does, then push forward!
In the bowl of a stand mixer, combine the flour, remaining water, salt, olive oil, and now-foamy yeast. Mix with the dough hook attachment until just combine, then turn up speed to 4 or 5 and "knead" for five minutes or until dough is elastic.
Fold dough into a ball and place in a large, greased bowl. Cover with a damp towel and let rise in a warm place for about 2 hours or until doubled in size.
Punch down dough and let rest for 10 minutes. Roll out onto a pizza pan dusted with flour or cornmeal.

Preheat oven to 500 or as high as it will go.
In a medium, non-stick skillet, combine the tomatoes, chipotle, onion, garlic, and chili powder. Saute over medium-high heat until onion is translucent, about 7-8 minutes, stirring frequently.
Add in the canned corn and the kale. Cook, stirring frequently, until the kale begins to wilt, about 5 minutes. Season to taste with salt and black pepper.
Spread sauce over pizza dough. Top with queso fresco, crumbling as you go.
Bake for 10-15 minutes or until the bottom of the pizza starts to brown. Let rest for 5 minutes before cutting.

Looking for more fun pizza topping ideas? Check out these posts:
Roasted Eggplant, Tomato and Tapenade Pizza with Goat Cheese
Savory Rhubarb and Chipotle Goat Cheese Pizza
Spinach and Onion Curry Pizza
Fig and Ricotta Pizza with a Maple-Balsamic Reduction

This pizza has been yeastspotted!

Recipe: White and Dark Chocolate Coconut Macadamia Cookies

2012-04-13T07:47:00.005-04:00

I've come to the conclusion that if I just had five extra baking pans....I could totally get behind the art of cookie baking.

As it is, though...I find scooping to be tedious and underbaking to the perfect amount of chewiness to be stressful and being forced to use my pizza pan as a cookie sheet to be...confusing.

Confusion when you're baking is ominous. Avoid it.

The only part I majorly enjoy is the five to ten times where I totally miss the cookie sheet and accidentally scoop cookie dough into my mouth.

Oops! How did that get there?

Accidents happen.

(Like my baby sister for example...)

Especially when you're confused about what exactly constitutes a cookie sheet and what doesn't.

Sometimes, your oral cavity just seems like the best possible baking platform in your apartment. Especially when you've used up both of your cookie sheets and your pizza pan and it's almost midnight and you still seem to have at least two dozen cookie's worth of dough in your stand mixer.

And then you wonder why you end up waking up the next morning with a cookie dough hangover. Weird.

I do have to say, though, that these cookies are worth even the most dangerous of forays into cookie making territory.

They have everything the classic white chocolate mac nut cookie has to offer. And so much more. The dark chocolate chips add a nice sultry note to the super sweet white chocolate, while the coconut ensures that you'll get that perfect chewy texture every time.

The coworkers went crazy over these and may or may not have eaten them by the fistful. Given how much taste testing I did in the quiet and comfort of my own home...I can't say I blame them.

White and Dark Chocolate Coconut Macadamia Nut Cookies
Makes a bit more than 3 dozen, adapted from Two Peas and their Pod's eCookbook - Cookie Cravings

Ingredients

1 cup unsalted butter, room temperature
1 1/2 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 1/2 tsp vanilla
3 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup sweetened shredded coconut
1 1/2 cups white chocolate chips
3/4 cups salted macadamia nuts, coarsely chopped
3/4 cups dark chocolate chips

Instructions

Preheat oven to 350. Line a large baking sheet with parchment paper or a Silpat and set aside.
Cream together the butter and two sugars in the bowl of a stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add in the eggs one at a time, scraping down the bowl after each addition. Add in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated. Stir in the coconut, white chocolate chips, macadamia nuts, and dark chocolate chips.
Using a medium cookie scoop or a tbsp, drop the dough onto the baking sheets, about 2 inches apart. Bake for 10-12 minutes or until the cookie edges are slightly crisp and brown. Let cookies cool on the baking sheet for 2 minutes and then transfer them to a wire rack to cool completely.