Wednesday, November 11, 2015

Give Me Some Lasagna

You know when you're about to check out at the store and all of a sudden you see a "buy 2 get 1 free" sale? Or when you're browsing the aisles and you come across a BOGO sale?


Next thing you know your cart, or basket or whatever, has one to many free items (and a few extra non-free ones). You finally reach the register (or online checkout page) and all of a sudden you're spending more than your budget. That quick <$20 trip turned into a $50 afternoon.


I recently talked about this with a friend. He left a department store with a new waffle maker; he didn't know he was buying a waffle maker that day. That's when I realized this sort of thing happens to me all the time. I go into a store--more likely land on a website--with an idea of what I'm going to buy. However, my checkout cart always--and I mean always--includes random and unplanned items.

What can I say, I can't help. And I'm sure many of you can't either.


Tofu Spaghetti Squash Lasagna (adapted from Minimalist Baker)
Makes 6 servings.
Active time: 35 minutes; total time: 90 minutes.

  • 2 spaghetti squashes
  • Coconut oil spray
  • 2 lemons, juiced
  • 1/2 cup packed fresh basil leaves, roughly chopped
  • 3 tablespoons olive oil
  • 14 oz. extra firm tofu
  • 1/2 cup vegan parmesan cheese
  • 25 oz. marinara sauce
  • 2 tablespoons dried basil 
  1. Halve spaghetti squash using a sharp knife (if you've never done this before, I suggest checking out this video). Use a large spoon or ice cream scoop to scrape out the seeds and surrounding strings so that it looks clean. 
  2. Spray the interior of the squash with coconut oil (or other) oil. Sprinkle with salt and pepper. Cover each half with plastic wrap and pierce several times with knife. Place 2 halves in the microwave and cook for about 15 minutes, or until skin is very soft. Set squash aside and let cool. Repeat with remaining squash. 
  3. Preheat oven to 375F. Place lemon juice, basil, olive oil, tofu, and 1/2 cup parmesan cheese in a food processor and season with salt and pepper; pulse to combine and break up so that you end up with a semi-pureed mixture. 
  4. Using a large spoon, scoop out the squash into a bowl. Set aside. 
  5. Grease a 9x13-inch baking dish with coconut oil. Spread 1/3 of the squash along the bottom of the baking dish; top with 1/2 of the ricotta and then 1/2 of the marinara sauce. Repeat the squash, ricotta, and sauce layers once more; top with remaining squash. Sprinkle with 1/4 cup vegan parmesan. 
  6. Cover dish with foil and bake for 20 minutes; remove foil and bake for another 15 minutes, or until the top is golden and the sauce is bubbling. If the squash seems to be browning too quickly, cover with foil. 
  7. Remove lasagna from oven and let cool. Serve and top with more parmesan and dried basil.





Sunday, November 1, 2015

Quick Sunday Brunch

November is upon us. And with it come late nights, longer study days, and inevitable anxiety resulting from the thought of not being able to finish outlining.


November is upon us. And with it comes no fun.

What a sad way to start a blog post. I'm feeling the law nerd humor, however, so it seemed appropriate. Nonetheless, November also brings cold chilly relatively cooler weather that makes for more enjoyable runs and bike rides. Also, it welcomes tea-fueled study sessions from the comfort of my apartment followed by enjoyable Netflix study-breaks--the longing for daylong marathons makes the shorter breaks that much more exciting. But actually, November is not so bad. It ultimately provides me with a legitimate and unquestionable excuse to retreat from social events and spend time alone, which as you may know, is a crucial factor of my well-being.


Before moving onto the food, just a quick note about the holidays (namely Dia de los Muertos). This year for Halloween, I proudly incorporated culture into my costume. As it turns out, the makeup was a hit!


For a brief background and explanation of the festivities read this or this. And definitely check out this awesome video. Otherwise, for a quick and contemporary info session, go see the Snapchat story!

Grilled Breakfast Sammie (adapted from With Peanut Butter On Top)
Makes 1 sandwich.
Active time: 10 minutes; total time 15 minutes.

  • 3 large egg whites
  • 1 tablespoon salsa 
  • 1/2 cup baby spinach
  • 2 slices Ezekiel (or other) bread 
  • 1/2 tablespoon mustard
  • 1/4 avocado
  • 3–4 tomato slices
  • 1/4 cup shredded cheddar cheese (I used Daiya shreds)
  • More salsa! (optional)
  1. Heat a non-stick skillet or pan over medium heat; spray with cooking oil. Add egg whites and salsa and cook until resembling an thin omelette, about 5 minutes. Remove egg from pan and set aside. 
  2. In the same pan, cook spinach, stirring occasionally, until wilted, about 5 minutes. 
  3. Assemble the sandwich by spreading the avocado on one slice of bread; spread the mustard on the other slice. Lawyer one slice of bread with the spinach, tomato, cooked egg whites, and finally the cheese. To with the other slice of bread. 
  4. Place the sandwich on the pan and cook uncovered for 3–5 minutes, or until sides are toasted. Cover and cook for 1 more minute. 


Sunday, October 11, 2015

Stir-Fry for One (Week)

I woke up this morning feeling like a large heavy truck ran me over, then reversed and ran me over again. And no, it wasn't solely due to a hangover; it was the result of a long day at ACL.


You see it's easy to forget that our bodies--or at least mine--are not made to stand/jump/dance/skip in the sun for long periods of time with little to none consumption of H2O and plenty of some wine. However, it's also easy to remember this fact the day after doing such a thing.


That being said, my day at ACL was one for the books. I'll admit I'm not a huge fan of music festivals (let's just say the sweaty crowds and porta-potties are not my thing); however, ACL is growing on me. I like that it doesn't feel humongous (even though it has eight stages); it features amazing food (see the list of food trucks here); it boasts amazing views of the city skyline (here's a photo from last year); and the venue is relatively accessible (walk less than a mile to South Lamar and it's actually possible to get a ride). Maybe next year I'll actually make it all three days!


And now for the recipe that provided delicious lunch/dinner for me throughout the week . . .


Cabbage Chicken Stiry-Fry with Green Beans and Broccoli
Adapted from The Runner's World Cookbook.
Makes about 4 servings.
Active time: 30 mins; total time 40 mins.

  • 2 tablespoons coconut oil
  • 1 lb. ground chicken breast
  • 1 small sweet onion, thinly sliced
  • 1/2 shallot, minced
  • 1 tablespoon peeled and grated fresh ginger
  • 3 cups trimmed green beans, cut in half
  • 3 cups broccoli florets
  • 4 cups thinly sliced cabbage
  • 1 cup baby bella mushrooms, sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons hot salsa (I used green tomatillo salsa from Whole Foods)
  • 1 tablespoons rice vinegar
  • 1 bunch cilantro leaves, coarsely chopped
  • 1/4 slivered or chopped almonds
  1. Heat a large wok over medium-high heat (you might have to use two woks or large skillets). Add 1 tablespoon of the oil; add the chicken and cook for 5 minutes, or until cooked through. Remove the chicken from the wok and set aside. 
  2. In the same wok, add the remaining coconut oil and the onion. Cook for 2–3 minutes, or until the onion is translucent. 
  3. Add the shallot and ginger and cook for 1 minute, stirring, or until golden. Be careful not to let either burn.
  4. Add the green beans, broccoli, shallots, and mushrooms. Cook for 5 minutes, or until tender. 
  5. Add the soy sauce, hot sauce, and vinegar and cook for 3 minutes, or until lightly reduced.
  6. Return the chicken to the wok, add the cilantro, and stir. Remove the wok from the heat and season with salt and pepper. Serve garnished with almonds. 



Monday, October 5, 2015

I too am on the pumpkin bandwagon

In the spirit of transforming my blogging habits, or at least returning to my old (more creative) cooking habits, I went grocery shopping on Saturday.

. . . And then I ordered more groceries today.


Yeah, that's right, groceries on groceries.

But I'm not here to write about groceries--although I probably will at some point, because let's face it, a full fridge makes me jump with joy. This post is to finally admit that I too have fallen into the in love with pumpkin flavors.


During my trip to the grocery store (Whole Foods) I ran into a lady sampling pumpkin ale. Now if you've ever been out for drinks with me, you know I don't particularly like beer. In fact, I'll only usually drink a beer if I'm in some way forced or challenged to do so. Nonetheless, I was compelled to try it. Maybe it was the heat or maybe it was fall itself (even though it's non-existent here in Austin). Who knows. All I know is that I didn't dislike too much--I still wouldn't purchase or drink a more than a couple of sips.


Anyways, fast forward to Sunday morning when I woke up with a huge craving for pancakes. Not five minutes later, I found a whole-wheat-pancakes pumpkin variation in a cookbook I received as a birthday gift last winter (shout out to Marco for this on-point present!). Then I opened my pantry and found a can of pumpkin puree!


The recipe is delicious. If you're into the October pumpkin theme (or in any way amused by pancake variations), you should definitely try this out. Plus, these pancakes are actually healthy. I know, I know, pancakes needn't be healthy you say. But what's the harm in a healthy pancake that tastes as good as a not-so-healthy one?


Whole Wheat Pumpkin Pancakes
(Adapted from The Runner's World Cookbook)
Active time: 25 minutes; total time: 35 minutes.
Makes 8 2'' pancakes.

  • 3/4 cup whole wheat flour
  • 1/4 cup almond flour
  • 1/6 cup rolled oats
  • 2 teaspoons sugar (or stevia equivalent
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup low-fat greek yogurt
  • 1/2 cup almond milk (or milk of choice)
  • 3 tablespoons egg whites
  • 1 tablespoon coconut oil, melted, plus extra for skillet
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 teaspoon cinnamon + more for garnish
  1. Heat a large skillet or griddle over low heat. In a bowl, mix the flours, oats, sweetener, salt, baking powder, and baking soda. 
  2. Combine the yogurt and milk in a medium bowl microwave for 30 seconds. Whisk in egg whites, coconut oil, and vanilla extract. Pour liquid mixture into dry ingredients and whisk until combined. 
  3. Fold in pumpkin puree until well combined. Stir in cinnamon. 
  4. Increase heat under skillet to medium and add some oil. Once oil is hot, pour 1/4 cup batter. Cook for 2–3 minutes, or until pancake bottoms are golden brown and top begins to bubble; flip pancakes and cook until golden brown on the other side. Repeat with remaining batter, adding more oil if necessary. 
  5. Serve hot and sprinkled with cinnamon. *I decided to top mine with sweetened cream cheese (I used Tofutti) and raspberries.





Saturday, October 3, 2015

Just some broccoli soup

I'm embarrassed. Very.

Last night I brought up my blog: I said cooking was one of my passions. The thing is, I now realize my last post dates back to February. Yep, February.



It's terrible, I know. In a (not-so-great) attempt to remedy this, I am declaring a soft commitment to a weekly post. And, I will share ten things that happened between that lonely February post and now.

(the following are listed in chronological order)
  1. I leased my first car--that's right folks, I'm now the proud owner (leaser) of a black Mazda. 
  2. I ran my first nighttime half marathon! Despite my lack of training, it was one of the greatest and most liberating experiences.
  3. I survived my first year of law school.
  4. I lived in New York City for the first time.
  5. I enjoyed an octopus dish and even managed to do so without ever making a yucky face. 
  6. I met Ryan Seacrest. He's a lot smaller in than I'd imagined. 
  7. I became obsessed with Soul Cycle. And then I met an attorney who is handling their IPO. 
  8. I played shuffleboard in both styles (floor and table) on mainland. As far as I knew, shuffleboard was strictly a cruise ship activity.
  9. I tried (and refused to finish) a superman shot. 
  10. I questioned a witness in court. 
  11. I saw an armadillo roaming in the wild (more like the streets of south Austin).


Easy Broccoli Onion Soup.
Active time: 25 minutes; total time: 60 minutes.
Makes about 6 servings.
  • 2 tablespoons coconut oil
  • 1 medium sweet onion, sliced 
  • 2 lbs. broccoli, cut into florets
  • 5 1/2 cups water
  • 1 teaspoon dried basil + extra for garnish
  1. Heat a large pot over medium-high heat. Add coconut oil and heat until melted; add onion and cook until slightly browned, about 7 minutes, stirring. 
  2. Add broccoli and 4 cups of water and cover pot; reduce heat to low-medium. Cook, stirring occasionally, until broccoli is very soft, about 20-30 minutes. Once broccoli is soft, remove pot from heat, uncover, and let cool for about 5 minutes.
  3. Transfer soup to a blender and blend until smooth--if possible, pulse several times to ensure no broccoli florets remain. 
  4. Transfer soup back to the pot and add remaining water and basil. Cook over medium heat, covered, for about 10-15, or until desired consistency. Serve garnished with basil.

Monday, February 16, 2015

Death by Chocolate

This post is grossly overdue (it was supposed to be written on Superbowl Sunday). But hey, better late than never right?

Truth be told, my mind has been restricted to legal analysis and existential thoughts. I have been focusing on getting back into law-school mode--believe me, it's easier said than done after a month of enjoyable holidays--while at the same time planning for my first summer as a "lawyer." On the one hand, at the end of the day I'm still hungry and inclined to share my thoughts; on the other, I'm still a first-year law student anxious to reach that time of the day/night when I can slump on my couch and watch Netflix. And let me tell you, that time seldom comes as soon as planned for.


That is my lame excuse for disappearing from the blogosphere.

Now moving onto something more cheerful...

I've been thinking (seriously) about getting a dog.


I know what you're going to say, If you don't have time to cook dinner and write about it, how are you going to have time to care for a dog? There's a lot of merit to that question--probably more than I'd like to admit--but at the same time, a dog will bring me something that not even the most delicious piece of my favorite dish can bring me. Yes, I'll probably be extremely stressed and tired for the first few weeks (or months). And yes I'll likely regret my decision once or twice (or thrice). But I'll also have a happy and cheerful companion; I'll have the company of a charming, cute, cuddly friend; and most importantly, I'll have a perfect roommate (provided I pick the right breed!).


Anyways... something to think about.

And now the food. Here is the recipe to quick, yet delicious, chocolate peanut butter chip cookies.  The recipe is very simple and you'll likely have all ingredients--maybe not the peanut butter chips--at home. So they are the perfect chocolate (and PB) fix.


Chocolate Nut Butter Cookies (adapted from King Arthur Flour)
Active time: 20 minutes; total time: 30 minutes + cooling.
Makes about 3 dozen.

  • 1 1/2 cups of all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened,
  • 1/4 cup smooth nut butter (I used almond butter)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons water
  • 1 1/2 cups peanut butter chips (and a few chocolate chips!)

  1. Preheat oven to 375F. Line two baking sheets with parchment paper and set aside. 
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
  3. In a large bowl, beat the sugars, butter, and nut butter until well combined and mixture is light and fluffy. Beat in vanilla, egg, and water. 
  4. Stir dry ingredients into wet mixture and blend well. Fold in the peanut butter chips. 
  5. Scoop tablespoonfuls of dough onto the prepared sheets and flatten each cookie into a 1/2-inch thick round.
  6. Bake cookies for 7-9 minutes, or until set. Remove from oven and let cool. 



Sunday, January 25, 2015

Cauliflower Risotto

It's a new year. Happy New Year.

Yeah, I know I'm a bit late with the whole "Happy New Year," but I'm still amazed at the fact that it is 2015 and I'm twenty five years old. Woah.


Anyways, I'm happy to be back on the blog and anxious to start cooking/baking again. I'll admit it was hard to get started today--I'm nursing a cold, so the only thing I'm  inspired to do is watch Gilmore Girls--but now that my belly is full I'm grateful I cooked. I apologize for the short post. But not really because, isn't it really just the food that counts?!

A little bit about why I made this dish. The other day, I was talking to someone about the great variety of cauliflower uses. We talked about cauliflower pizza (of course), cauliflower rice, cauliflower mashed "potatoes," and even  plain old oven-roasted cauliflower. Then I realized I couldn't attest to the deliciousness of cauliflower rice, because I hadn't actually tried it. And obviously I needed to remedy that ASAP. So, here it is, cauliflower risotto--yeah I know I still have to make cauliflower (regular) rice and fried rice. Enjoy!


Beet Asparagus Cauliflower Rice (Adapted from Mind Body Green)
Active time: 25 minutes; total time 75 minutes.
Makes about 4 servings.

  • 4 small beets, cut into chunks
  • 1/2 asparagus bunch, cut into 1-inch pieces
  • 1 cauliflower head
  • 1/3 yellow onion, chopped
  • 2 tablespoons olive oil
  • 1/4 cup red wine
  • 1 3/4 cups chicken or vegetable stock
  • 1/4 cup finely grated parmesan cheese (or vegan alternative; I used Go Veggie)
  • 1/4 cup chopped walnuts
  1. Preheat oven to 400F. 
  2. Place beets in a small baking pan and drizzle with 1 tbsp olive oil; season with salt and pepper. Bake beets for 20 minutes. Add asparagus strips to beets and return to oven for another 15-20 minutes, or until beets are tender.
  3. Cut cauliflower into 2-inch pieces and transfer to a food processor (I used a Ninja Blender; pulse until rice-sized. Transfer cauliflower to a triple layered cheese cloth (or paper towels) and squeeze any excess moisture out.
  4. In a large saucepan, heat remaining olive oil over medium heat. Add onion and cook, stirring occasionally for about 7 minutes. Add wine and bring to a boil Aed cauliflower and 1/2 cup broth; cover and cook stirring occasionally. Once liquid is absorbed, add 1/2 more cup and cook until liquid is absorbed again. Repeat with remaining broth. 
  5. Remove from heat and add beets and asparagus. Mix to combine. Add parmesan and walnuts, and toss before serving.