Of Flowy Dresses and Windy Days

As I rounded the corner out of my garage this morning, a concern came to my mind. My dress was too short flowy for biking.



I definitely checked the weather this morning; the temperature seemed appropriate for my fashion choice (dress and boots). However, it didn't occur to me to look at the wind factor. As it turns out, it was a windy morning.



And so I biked (mostly) one-handedly: my left hand on the steering wheel and my right hand holding down my dress.



You'd think I no longer care about showing underwear on my ride to school. Actually, a while ago I decided only very short dresses/skirts were inappropriate. I'm not willing to limit my wardrobe choices simply because I'd rather bike than drive/walk/bus to school; if people want to stare at my underwear they can do so at their own expense. That said, a brief undie showing as a result of a short dress is different than the full on flashing that was bound to occur this morning.



Unfortunately, I didn't think to check the full weather report this morning; fortunately, the bike ride is over and I managed to get home without (consciously) flashing anybody.



Now here's my most recent dinner. (I'm back to the spaghetti squash train.) Enjoy!



Caramelized Onion & Mushroom Spaghetti Squash Casserole (adapted from Joy of Kosher)
Makes 5-6 servings.
Active time: 35 mins; total time: 140 mins.

• 1 medium spaghetti squash
• 2 tablespoons coconut oil
• 1 yellow onion, chopped
• 1 large shallot, chopped
• 1 cup white or baby bella mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1/2 cup tomato (I used a spicy Morita chile salsa; pick your favorite)
• 2 eggs + 1 egg white, whisked

1. Preheat oven to 400F and grease 8X8 casserole dish (or line with parchment paper)
2. Carefully slice spaghetti squash lengthwise; using a large spoon, scoop out the seeds. Spray squash with cooking spray and season with salt and pepper. Place face down on a baking sheet and bake for 45 minutes, or until skin is tender. 
3. While squash is cooking, heat coconut oil in a wok or large saucepan over medium-high heat. Once melted, lower heat slightly and add onion, shallot, and mushrooms. Cook, stirring occasionally, until slightly browned. Add balsamic vinegar and stir to coat well. Continue to cook until vinegar is evaporated, scraping the sides and bottom of the pan to pick up the browned bits. 
4. Remove squash from the oven and let cool for about 20 minutes (you can try to scoop it out immediately, but it'll be very hot!). Scoop out the squash flesh and place it in the prepared casserole dish. Stir in the caramelized vegetable mix and salsa; mix well. Add whisked egg mix and mix until eggs are fully incorporated. 
5. Cook uncovered for 60 minutes or until the top is crusty and browned around the edges. Cool for 10-15 minutes before serving. 

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. 

Sweet & Salty

I'm sitting here gorging myself with chocolate-covered raisins from Costco, thinking about the day when my sweet tooth will finally disappear. But really it's never going to happen. And I'm ok with that.

I usually crave sweets day and night, but on some days savory stuff creeps into my mind. On other days, I crave both sweet and salty, and either I eat both or I can't fall asleep.

Well today was one of those days, so I decided to cook some tofu and collard greens; then I decided to eat raisins for dessert.

This recipe for tofu is delicious--and healthy I'm sure--and easy to make. It also doubles as a salad topper, so my lunch for tomorrow is set! Enjoy!

Sautéed Tofu with Bitter Greens (adapted from Martha Stewart)
Active time: 15 minutes. Total time: 75 minutes.
Makes 4-6 servings.

• One (1 lb.) block extra-firm tofu
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1/2 teaspoon Sriracha
• 3 tablespoons freshly squeezed lime juice
• 1/4 teaspoon ginger
• 1/2 tablespoon diced shallots
• 2 lbs. bitter greens (like collard or mustard), washed and trimmed

1. cut tofu in half lengthwise, then cut each piece into 6 slices. Place tofu in-between four sheets of paper towels (two on top and two below) and on a plate; cover with another plate. Place a can of beans or soup on top and chill for 30 minutes, or until paper towels soak moisture.
2. In a medium bowl, combine soy sauce, oil, Sriracha, lime juice, ginger and shallots. Place tofu in a large Ziploc bag and add half of the marinade. Toss gently to coat and chill for another 30 minutes. 
3. Heat a non-stick skillet or wok over medium heat. Working in batches, cook tofu in a single layer until golden brown, about 2 minutes on each side. Transfer to plate and repeat with remaining tofu. Keep pan and gradually add greens with the remaining marinade. Cook until liquid is absorbed, 5-8 minutes. Serve with tofu.

Warm Arugula, Shrimp and Tomato Salad

Guess what?

I have officially started applying to jobs. I have hopes that by the time I graduate I will have secured a job and therefore decide where to live for the next few years. As of now I have no make-it-or-break-it preference regarding a city or country.

My work-related thoughts are all jumbled up at the moment and I'm experiencing the true senior anxiety of what to do once classes are over. Sure, it's only October people tell me, but in my calendar, October and May are not too far apart--especially considering how quickly time is passing by.

But here's to hoping that I will soon find my way in the realm of one of my many passions. For now, I will keep cooking my anxiety away. Cue corny music in the background.

Today I was feeling for something flavorful and fresh. I didn't want to make another salad though, so I decided to go with a warm arugula, tomato and shrimp recipe that grabbed my attention a few months ago. The recipe is simple and quick but the combination of lime and tomato juice is delicious. Cooking the tomatoes before the shrimp ensures they become tender and juicy; when you add the shrimp, there is enough moisture to allow them to cook without drying out. Finally, the addition of arugula adds yet another layer to the dish.

Warm Arugula, Shrimp and Cherry Tomato Salad (adapted from FOOD by Martha Stewart)
Active time: 10 minutes. Total time 15 minutes.
Makes 3-4 servings

• 1 tablespoon extra-virgin olive oil, 
• 1 cup cherry tomatoes
• 1 tablespoon shallots, finely chopped
• 1 lb. large shrimp
• 6 oz. baby arugula
• 1 1/2 tablespoons fresh lime juice

1. In a large skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring often until they become very soft and blister, about 2 minutes. Add shallot and cook for about 1 more minute. 
2. Add shrimp and cook, stirring, until opaque, about 5 minutes. 
3. Lower heat and add arugula. Toss for 1 minute or until just wilted. Remove from heat and add lemon juice; toss to combine. Serve warm.

Pasta Pasta Pasta

Hi again. It's been a rough couple of weeks. I've had no time to cook or blog and I'm less than thrilled about that. And I'm sorry to say that this semester is looking more and more bleak. Unfortunately I doubt I'll be posting more than once or twice a week.

But fear not, I will be back and full throttle next semester. And for now, I'm still to be posting in a semi-regular basis.

So before I get to the food--which by the way, who knew making such delicious pasta was so easy!?--let me talk about some exciting news.

First of all, I would like to promote the new TasteBUds website. It is BU's one and only student-published (now online) food magazine. And let me tell you, if you''re looking for fun articles and delicious restaurant reviews, look no more, TasteBUds specializes in both.

I sound like a TV commercial, but who cares. I'm excited about the new path that TasteBUds is taking and I want to share it with my readers.

Regarding other stuff. I am now officially a half-marthonist. I ran the Smuttynose Hampton Beach Half-Marathon a week and a half ago and it was amazing. Sure I suffered through the leg chaffing and black toe nails, but the whole experience was worth it. The best part, complete strangers cheering for you on the streets. The worst, endless rain and crowded runners for the first three miles.

Oh and I almost forgot, the posters along the race were hilarious. I was highly amused by one in particular. It read, "toe nails are for pussies." And yes, yes they are!

Anyways, onto a more enjoyable subject, lets talk about pasta! Raise your hand if you don't like pasta.

If you have your hand up, leave my blog! NO, I'm kidding, but really? You don't like pasta? Even if its home made and deliciously savory?

Well... I hope this can change your mind.

Orechiette with Cherry Tomatoes and Shallots (adapted from Martha Stewart)
Makes about 4 servings
Active time: 70 mins. Total time: 100 mins.

Pasta:

• 1 cup Semolina flour
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 cup water, plus more if needed

1. On a clean surface, mound flours and salt in 3 separate piles. Using your fingers, swirl ingredients together to combine. 
2. Gather flour mixture into a pile and create a small well in the center. Pour half the water into the well and gradually incorporate flour into water. Once all water is absorbed, continue adding the rest of the water, 1 tablespoon at a time, until mixture forms a dough. Add more water if necessary.
3. Gather and knead the dough until no flour remains on the work surface. Continue to knead until smooth and elastic, about 5 minutes.
4. Divide dough into 8 equal portions and cover them with a clean, damp kitchen towel. Roll out one portion into a 16 inch rope. Using a knife, cut and drag a 1/3-inch piece of dough from the end of the rope. Pressing the knife, roll dough towards you so that it curls around the knife. Unfurl each piece over your thumb in the opposite direction to form a concave shape; transfer to a baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough.
5. Cover orechiette with a damp towel and let rest for about 20 minutes.
6. Bring a large pot of water to a boil. Add a pinch of salt and a little bit of olive oil and add orechiette. Cook until al dente, about 5 minutes. Drain pasta, but safe some pasta water for sauce

Sauce:

• 1 tablespoon olive oil
• 2 tablespoons diced shallots
• 1/2 red onion, thinly sliced
• 1/2 pound cherry tomatoes, cut in half
• Parmesan cheese, optional

1. Heat olive oil in a large saucepan over medium heat. Add shallots and sauté until tender, about 2 minutes. Add onions and sauté for 1 more minute.
2. Add cherry tomatoes and cook until soft, 5-7 minutes, stirring occasionally. Season with salt and pepper.
3. Raise heat to high and add 1/4 cup pasta water and orechiette. Cook for about 2 minutes. Serve topped with parmesan cheese.

Steamy Shallot Soup

Here it is. The post that will break my no-blogging rut.

I know it's been a while, but the beginning of the semester--and of senior year--has spread me so thin I sometimes have trouble waking up in the mornings (ok, maybe I'm exaggerating a little). Anyways, I haven't had time to plan and execute meals until tonight.

Before I get to the food part, let me recap the month. September 4th marked the day of my last year of college--how terribly sad. That first week was a breeze, but the next one not so much. I was preparing to visit my sister in NYC the weekend of September 15-16--the real Mexican Independence Day, for all of you who think it's on Cinco de Mayo--so I had to finish all my work before the weekend. NYC was amazing; it was a mini vacation. My sister and I met up with a high school friend, walked around the city on Saturday, strode on Highline park and drank refreshing gin cucumber cocktails to start off the night. Later, I met up with some middle school friends and ended up in a rooftop party ready to celebrate Mexico. Sunday was a day of much needed rest and reading.

Then there was last week. It was stressful, but exciting. For one, I got an internship at a newspaper for Spanish-speaking Bostonians.

And then there is the highlight of the month: my half-marathon training. Two months ago, when I started the my training, I couldn't really see myself running 13.1 miles. That's more than I usually ran over the course of a week. But now, one week away from the grand finale (I am running it next Sunday in Hampton Beach) I'm as proud and confident as I'll ever be. I'm hoping to run it in an ok time, but just finishing it would be enough to keep me happy for the rest of the semester.

Anyways, let's get to the food. Yum!

If you like french onion soup, you'll love this shallot soup. It boasts a mixture of sweet and savory flavors. The strong taste of the shallots is complemented by the crunch of the roasted nuts. Make sure each spoonful includes melted cheese, because it makes it even better. Enjoy!

Caramelized Shallot Soup (adapted from Martha Stewart)
Active time: 30 minutes. Total time: 70 minutes.
Makes 5 cups.

• 1 1/2 tablespoons unsalted butter
• 4 cups 1/4-sliced shallots (about 1.5 lbs)
• 1/3 cup dry white wine
• 2 cups beef broth
• 3 cups chicken broth
• 1 teaspoon olive oil
• 1/4 cup hazelnuts, chopped
• 3/4 cup finely grated Gruyere cheese, about 3 oz.
• 2 tablespoons chopped fresh cilantro

1. In a large pot, melt butter over medium heat. Add shallots and a pinch of salt, and sauté, stirring occasionally, until tender and caramelized, about 25 minutes. 
2. Add wine and cook until it evaporates, about 5 minutes. Add broths and bring soup to a boil; reduce heat and simmer until soup is reduced by one third, about 20 minutes. Season with salt and pepper.
3. In the meantime, heat oil in a small pan over medium heat. Add hazelnuts and sauté, stirring constantly, until crisp, about 3-5 minutes. Transfer to a bowl and let cool. Add cheese and cilantro and toss.
4. Serve soup topped with hazelnut-cheese mixture.

Fresh New Cookbook and a Salad

So I bought a new cookbook online. Not a surprise; two of my obsessions (cookbooks and online shopping) combined into one.

But in my defense, I plan on using this cookbook a lot. I know I say that--at least to myself--about every new cookbook, but I mean it this time. When I was flipping through it, I kept licking my lips wishing each of the dishes would magically appear on my dinner table. Ha ha. 

Anyways, I'm starting the recipes with a carrot and parsnip salad. Roasted vegetables, crisp arugula, fresh mixed greens and spicy cumin, all in one dish--yum. Enjoy!

Roasted Carrot & Parsnip Salad (adapted from Skinny Bitch)

Active time: 20 minutes. Total time: 35 minutes. 

Makes 4 servings.

• 180 gr. carrots, peeled and cut into 2-inch strips
• 200 gr. parsnips, peeled and cut into 2-inch strips
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
•  1/3 cup white balsamic vinegar
• 1 small shallot, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon miso paste
• 2 cups arugula
• 2 cups mixed greens

1. Preheat oven to 375F. 
2. Toss carrots and parsnips in large mixing bowl with 1 tablespoon olive oil. Season with salt and pepper. Arrange on a rimmed baking sheet and cook until soft, about 20 minutes. 
3. Meanwhile, in a small bowl combine remaining oil, cumin, vinegar, shallot, mustard and miso paste; stir until incorporated. 
4. Remove vegetables from the oven and place in large mixing bowl. Add vinaigrette and toss until coated. Add arugula and mixed greens and toss more. Season with salt and pepper and serve. 

The Day After (Holiday Shopping) Part III

When I say "holiday shopping" I only mean shopping during the holiday. I know I should really be doing actual holiday shopping--i.e. looking for the multiple presents I have to give out for Christmas--but I couldn't stop myself from taking over my whole shopping spree.

If you were wondering, I did buy quite a lot, but in my defense, more than half was necessary. Really though. I am quickly growing out of my clothes, if not physically, style-wise.

Anyways, yesterday was the perfect second to last day to my Thanksgiving break. First of all, I rented a car for the first time and I drove it. I drove it in California freeways, which is my book is quite a challenge to get over. My cousin and I spent the beautifully warm day shopping at an outdoor mall. It was actually terrific! And that's not a word I use very often.

In the end, we came home early, crashed, did some school work coughnotreallycough and ended with a night out in Downtown San Diego. The highlight of the evening was definitely the 24/7 restaurant at which we ate after leaving the club at 2 a.m. If only Boston had anything of the sort, my life would be so much more joyful.

But enough of me. Here are the two vegetable recipes we made for our Thanksgiving feast. Easy to make and deliciously bursting with seasonal flavors. Enjoy

Brussels Sprouts and Shallot Hash (adapted from Epicurious)
*This is a Blue Ribbon Recipe
Serves 4

• 3 tablespoons butter
• 1/4 lb. shallots, thinly sliced
• Salt & Pepper
• 1 tablespoon apple cider vinegar
• 2 teaspoons sugar
• 1 1/2 tablespoons extra virgin olive oil
• 1 lb. brussels sprouts, trimmed
• 1/2 cup water

1. In a medium skillet, melt 1 1/2 tablespoons butter over medium heat. Add shallots and season with salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir mixture, still over medium heat, until shallots are slightly browned and glazed, 3-5 minutes.
2. Cut brussels sprouts in half lengthwise and slice into 1/8 inch pieces. In a large saucepan, heat olive oil over medium heat. Add brussels sprouts and season with salt and pepper. Saute until slightly browned, about 6 minutes. Add water and remaining butter. Cook until most of the water evaporates, making sure that sprouts are tender but still bright green, 3-5 minutes.
3. Add shallots and season with salt and pepper. Serve.

Broccolini with Pine Nuts and Raisins (adapted from Epicurious)

Serves 4

• 1 tablespoon olive oil
• 1/4 cup pine nuts
• 1 tablespoon minced shallot
• 4 lbs. broccolini, ends removed
• 1/3 cup dry white wine
• 1/3 cup golden raisins

1. In a large skillet, heat olive oil over medium heat. Add pine nuts and toast until golden and fragrant,. stirring constantly, about 2 minutes. Add shallot and saute 1 more minute.
2. Add broccolini, wine and raisins and cover. Saute, stirring occasionally, until broccolini is tender and bright green, 8-10 minutes. Season with salt and pepper before serving.

The Day After (Thanksgiving) Part I

It's been a month and a half since my last post.

Whew! That wasn't too hard to say I guess. Either way, I'm not happy with the way posts happened--or should I say didn't happen--this semester. So let me change that.

So lets begin. First here's a very quick update on my life. I am almost done with my fifth, and most hectic semester yet, at BU and I am very happy about it (when I say hectic I mean I have turned into a constantly-neck-pained-and-sleep-deprived student who jumps her roommates' bones for any given reason. It's bad). But still, I am proud to call myself a working girl again and I have been running constantly for the past month--although now I may have to stop no thanks to a mysterious injury.

For Thanksgiving this year I switched coasts; I came to Coronado with my cousin. Let me just say, the weather, even if it's "cold," is absolutely delicious. There's just something so relaxing about coming to Coronado. If it's not the fact that this small city could have been taken out of a painting, it's the fact that it's an island. (In reality it's part of a peninsula, but for these purposes I will pretend like the Silver Strand connecting it to the mainland is nonexistent).

Anyways, we decided to make a gourmet Thanksgiving dinner by taking traditional dishes and turning them into an exciting meal. Yes, it was a small Thanksgiving party this year--just my cousin and me--but let me tell you, the food was absolutely delicious.

First and foremost, you need turkey, but since we weren't about to cook a large bird just for the two of us, we settled on turkey breasts. This recipe is so simple, you won't even know what to do with the rest of your Thanksgiving chef time.

Turkey Breast Medallions with Shallot-Dijon Gravy

For the gravy (adapted from Epicurious)

• 1/4 cup olive oil
• 1/3 cup finely chopped shallots
• 1/4 cup all purpose flour
• 1/4 cup dry white wine
• 2 1/2 cups chicken broth (or turkey stock if available)
• 1 tablespoon dijon mustard
• 1 tablespoon fresh chopped rosemary

1. In a medium sauce pan, heat olive oil over medium heat. Add shallots and saute for one minute. Whisk in flour and cook until mixture is light brown, whisking constantly, about 2 minutes. 
2. Whisk in wine, stock, mustard and rosemary. Bring mixture to a boil, whisking to blend. Boil until gravy coats a spoon, or until desired consistency, whisking constantly, about 5 minutes.

For the turkey breasts (adapted from Epicurious)

• 1/2 cup flour
• 3/4 teaspoon cumin
• 3/4 teaspoon chili powder
• 3/4 teaspoon coriander
• 3/4 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 lb. turkey breast (look for ready cut turkey breast or turkey breast medallions)

1. In a large glass baking dish, combine flour and spices. Heat olive oil in a large skillet over medium heat.
2. Dredge turkey breast cutlets in flour mixture and place on skillet. Cook until turkey is golden brown on both sides, about 3-5 minutes on each side.