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. 

Easiest--and Yummiest--Chicken Ever

Week two of my new job and I'm loving it. Even though it involves an hour-long commute at wee hours in the morning--hours at which I can almost guarantee no other college senior is awake--I love the feeling of independence it gives me. I also love the fact that I'm making a name for myself in a big corporation. 

One thing I'm not yet satisfied with is my lunch. I've been telling myself to pack lunch everyday--like the other co-ops do--but I've only achieved it once. Instead, I find myself purchasing a meal from the cafeteria everyday. This needs to change. 

The problem is that I rarely crave the previous night's dinner for lunch, so unless I decide to cook/prepare two meals, I'm doomed. I've yet to mastermind a plan that will render me a home-cooked lunch at work, but I'm open to suggestions. So if you have any, please--and I mean please!--contact me.

Anyways, in terms of dinner, here's what I made on Sunday. 

First let me say that I'm not the biggest fan of chicken, but sometimes I can't turn it down. This recipe is as simple as it gets, but it delivers a moist and tasty chicken breast that can be paired with almost any side. The recipe I used as inspiration called for mushrooms and string beans, but I would bet any vegetable or legume would compliment this chicken dinner nicely. 

Seasoned Chicken with Vegetables in Yogurt Sauce. (adapted from Woman's Day)
Active time: 30 minutes. Total time: 35 minutes.
Makes 4 servings.

• 1 pound green beans
• 3 tablespoons olive oil
• 4 (6 oz.) boneless, skinless chicken breasts
• 1 medium onion, thinly sliced
• 8 ounces button mushrooms, sliced
• 1 tablespoon minced shallots
• 1/4 cups low-fat Greek yogurt
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cinnamon
• 1 teaspoon orange zest

1. Heat oven to 400 F. Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil; add green beans and cook until just tender, about 3 to 4 minutes. Transfer to the ice water and let cool; drain and set aside.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 2 minutes per side. Transfer chicken to a rimmed baking sheet sprayed with cooking oil and place in the oven. Roast until cooked through, 4 to 6 minutes.
3. Wipe the skillet and heat 1 tablespoon oil over medium heat. Add the onion and cook, stirring occasionally, for 4 minutes. Add the mushrooms, shallots, and remaining tablespoon oil and increase the heat to medium-high; cook, tossing, until vegetables are tender, about 4 minutes.
4. In a bowl, whisk together yogurt, paprika, cinnamon, 1/4 teaspoon pepper, and 1 tablespoon water. Add to the mushroom mixture and toss to combine. Fold in the beans and zest and cook until heated through, about 2 minutes. Serve with the chicken.

Steak Salad

So I have been away from my kitchen lately. Its not that I have no recipes to motivate me--I actually have a constantly-growing bookmarking tab with all types of recipes waiting to be cooked--its just that with the end of the semester and finals coming soon, I feel like I should be studying 24/7.

I still don't though. I have to confess I was laying in my bed stumbling through cooking blogs for a large chunk of today. Although I guess I was ultimately working towards the blog.

Anyways, here is the recipe for tonight's dinner.

Steak Salad (adapted from Special K)
*The quantities are subjective, since some people like vegetables more than steak (cough cough, me), but others like meat more.

• Green beans, blanched
• Grape tomatoes, halved
• Mixed greens
• 1 1/2 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 8 oz. boneless sirloin steak, cut 1-inch thick
• 1/4 cup shredded parmesan cheese

1. Combine green beans, tomatoes, and mixed greens in a large bowl. In a separate small bowl, whisk balsamic vinegar and olive oil. Season with S & P. Whisk to incorporate as much as possible and add to salad. Toss to mix.
2. In a small bowl, combine cumin, salt, and pepper. Rub steaks with seasoning. 
3. Heat a large pan over medium heat. Cook steaks until cooked to taste (I did about 9 minutes), flipping occasionally.
4. Once cooked, slice steak into 1-inch strips and serve over salad. Sprinkle parmesan cheese on top.

Recipes from If It Makes You Healthy

So I am preparing to review my first cookbook. Yes, I am not a cookbook critic! Isn't that exciting? I would say so! Anyways, in the hopes that my first review garners a lot of views I am working my way through several recipes to see if they are as delicious as they claim.

The book: If It Makes You Healthy.
The authors: Sheryl Crow--who is apparently now a cook-- and Chuck White
The claim: "more than 100 delicious recipes inspired by the seasons"
My progress: two recipes; Oatmeal Currant Cookies and Haricots Verts Salad

So out of the first two recipes I've made, one pleased me and the other one was alright. I don't mean to undermine the recipes, but I will definitely make some adjustments to them in the future. But I don't want to give anything away before I actually review the book, so for now I'll just give you the modified recipes and let you decide for yourselves.

The cookies are not what you would usually imagine when tasting an oatmeal cookie. They're very chewy but taste great.

The salad is good, but the extra taste that the white balsamic vinegar adds makes it a whole lot better (although I am a biased balsamic vinegar-lover)

Oatmeal Currant Cookies (adapted from If It Makes You Healthy)

• 3/4 cup light brown sugar
• 2 tablespoons unsalted butter (doesn't specify if it should be cold or room temperature, so I would say cold)
• 1 large egg, lightly beaten
• 1/4 cup unsweetened applesauce
• 2 tablespoons low-fat milk
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 1/4 cup rolled oats
• 1/2 cup dried currants

1. Preheat oven to 350 F. Grease two baking sheets or line with parchment paper.
2. In a bowl, mix sugar and butter until blended. Add egg and beat constantly for 1 minute. Slowly add applesauce and milk and beat until just combined, about 1 minute.
3. In a separate bowl combine flour, cinnamon, and baking soda. Add dry ingredients to wet ingredients in two batches, blending well after each addition.
4. Add oats and currants and mix until just combined. 
5. Drop cookies in tablespoons onto baking sheets, about 2 inches apart. Bake for 10-15 minutes or until cookies look crisp around edges. Cool cookies on baking sheets fro 5 minutes and transfer to wire rack. Cool completely on rack.

Haricots Verts Salad (adapted from If It Makes You Healthy)

• 2 cups green beans (haricots verts if you can find them)
• 2 tablespoons sliced almonds, slightly toasted
• 12 grape tomatoes, halved
• 1/4 red onion, thinly sliced
• Juice of 1 lemon
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• S & P

1. Bring a pot of water to a boil and add a pinch of salt. Add the green beans and cook for 2-3 minutes or until slightly soft, water still boiling. Drain green beans and immediately transfer to a bowl of ice water. (This is called blanching). Drain green beans after 3 minutes in ice water.
2. In a large bowl, combine remaining ingredients and add green beans. Toss to mix and season with S & P. Serve cold.