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.