Not your ordinary pasta

Today was the 2014 Bank of America Chicago Marathon. What does that have to do with me you ask? 

Well, up until a month a go I planned to run it; up until two months ago, I planned to use it to qualify for Boston. Instead here I am, in Austin, on a two-week (possibly longer) running hiatus. 

Needless to say, I'm a sad blogger today. It's not just the fact that I lost a chunk of money buying my entry, or the fact that my medal collection didn't grow as expected. What really hit me was seeing photos and posts of my running buddies. I'm not going to lie, I'm pretty jealous of them. 

I'm jealous of the pre-race jitters they got this past week; of the immense amount of carbs that they had to eat for three days in a row; and of the group run they went on around the windy city on Saturday. I'm jealous of the queasiness some of them felt as they made their way to starting line; or the regret that overcame them as they passed mile 10 and realized they weren't even half way there; or of the annoyance of having to gulp water without trying to splash their faces. But what I'm most jealous about is that feeling of utmost triumph they all (probably) got as they crossed the finish line.

... Anyways. I'll try not to get hung up on it and instead share my dinner from tonight. 

This is the first time I've experimented with spaghetti squash and all I can say is where was this vegetable hiding! Here's a recipe I found online; it's simple and healthy--did you think I'd post otherwise? But it's also delicious and versatile. Sub in marinara sauce for the mushroom add-on or any other addition you would put on pasta and you've got yourself a meal.

Spaghetti Squash with Mushrooms & Shrimp (adapted from Pickled Plum)

Active time: 15 minutes; total time: 50 minutes

Makes 4 servings

• 1 small spaghetti squash (about 3 lbs)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh thyme
• 4 cups sliced portobella mushrooms (about 16 oz)
• 1/4 cup parmesan cheese 

1. Preheat oven to 450F. Line a baking tray with aluminum foil.
2. Using a large knife, split the squash down the middle--I found it easiest to strike once and then keep sticking (with the knife still in the squash) until it was almost sliced through; then I removed the knife and split the squash with my hands. Remove and discard seeds. Season squash with 1 tablespoon olive oil, salt, and pepper. Place flesh side down on baking tray and cook for 30-40 minutes, until soft and slightly browned on the bottom.
3. When squash has about 20 minutes left, heat remaining olive oil in a large skillet over medium high heat. Add thyme and mushrooms and cook, stirring, until mushrooms are browned, about 5 minutes. Remove from heat.
4. Remove squash from oven and set aside until cool enough to handle. Using a large spoon, scrape the inside of the squash into the skillet with the mushrooms. Place over medium-high heat and cook for about 5 minutes, until squash looks golden. 

Turkey Burgers and Kale

Hello October.

Right. I can't believe it either. It feels like just yesterday I was flying into Austin, nervously waiting to get off the plane and make my move official. No, actually, it feels like not so long ago (January) I was complaining to my parents about how I had nothing to do and I was bored all day. Ha! Don't I wish I could turn back time--or at least stop it.

Well, surprise, I can't! And it's just going to keep going faster and faster--or so I've been told. So I think the only way I'm going to be able to deal with it is with food, food and more food.

Before I get into today's recipe. Let me share my most current woe. Every weekend (almost) I head out to the grocery store on my bike. I bring along my backpack, my two Ortliebs (bike bags), and a spare Whole Foods reusable bag (and no unfortunately I don't shop at Whole Foods on a weekly basis); of course I also bring a list, a pen, and my wallet. But that's it.

As I make my way to the store I wonder if today might be the day when I can fit everything without having to pull aside next to the cash register and organize everything neatly. It's tough, and it breaks my heart, but I always have to choose between an extra yogurt container or another pack of sliced turkey.

Just kidding. It's actually just the quirk that my type A personality needs after a long week of studies. Since I can only fit a certain, small, amount of groceries, I really have to think about what I'll be consuming during the week. And you know what? It's actually not that bad: having to think about each and every thing I buy makes me appreciate that last spoonful of yogurt that much more!

That said, today I was really, really craving a burger. And since my trip to the groceries happened right after my craving, I made it happen. Here's a recipe for a lean turkey burger with a kick. It's simple, healthy, and delicious, so really no excuses for it not being on my (and your) regular meal plan. Enjoy!

Also, I decided to try the whole portobello mushroom bun idea, and while I'm not saying I didn't love it (because I did), there's no reason these can't be in-between regular burger buns!

Turkey Burgers (adapted from Real Simple: Easy, Delicious Home Cooking)
Active time: 20 mins; total time: 30 mins.

• 4 portobello mushroom caps
• 1 lb. ground turkey (99% lean; or 93% lean)
• 3 green onions, sliced thinly
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive or coconut oil

1. Preheat oven to 400F. Spray portobello caps with olive oil spray and season with salt. Place portobellos on a baking dish and cook for 10 minutes; flip over and cook for another 10 minutes or until steamy. Prepare the meat while you wait for the mushrooms to cook.
2. In a medium bowl, combine turkey, onions, mustard and thyme; using your hands, mix gently until onions and thyme are distributed. 
3. Form four 3/4-inch patties and season with salt and pepper. 
4. In a large skillet, heat olive oil over medium heat. Cook patties until cooked through, and golden, 6-8 minutes on each side. 
5. Serve burgers over portobello caps and top with favorite burger toppings!

Here is the recipe to the kale chips I prepared on the side. 

Shrimp Salad & Potato Side

The problem with blogging during finals is that I do not study. I keep telling myself, if you cook now, then you will have time to study later. But when later comes around, all I want to do is post the pictures of what I had for dinner. When that is done, I want to figure out what recipe I should make for tomorrow. And so a vicious cycle of food blogging takes over my afternoon study time.


I am so ready for it to be summer already. Yes, I am going to be taking classes for a month, and yes, I will be interning at Gatehouse Media; but I will also be enjoying the warmth (sometimes exaggerated heat) of a Boston summer. By this I mean going running every morning, walking around the city dressed in skirts and flowy dresses, and enjoying my roof-deck to the fullest!


But before the summer arrives, I have yet to pass (and ace) two exams. And I also have to cook my way through this week. 


Now that spring weather is actually here and the days are getting sunny and warm--with the exception of those horrible rainy days--, I have had cravings for fresh dishes. That means fruits and vegetables; and more vegetables. But I also find seafood perfect for spring or summer dishes. 


So last night I decided to make a shrimp salad. It was similar to a ceviche, but with less of a seafood flavor (which certainly makes it more appetizing for me). As a side, I made a crispy potato dish at my roommate's request. 

Let me just say thanks to my roommate for peeling the potatoes. She did the arduous job of preparing the ingredients for what turned out to be quite a delicious dish (if you like potatoes at least). Anyways, I wouldn't necessarily pair these dished together for a dinner, but I wanted to try out the shrimp salad and Amanda wanted the potatoes, so in the name of practicality, I made both.


Zesty Shrimp Salad (adapted from Skinny Taste)

• 1 tablespoon finely chopped red onion
• Juice of 1 lime
• 1/2 teaspoon olive oil
• 1/2 lb. jumbo shrimp, cooked, peeled, and deveined, chopped into 3 parts
• 1 tomato, diced
• 1/2 avocado, diced
• 1/2 jalapeno, without seeds, finely chopped
• 1/2 teaspoon finely chopped cilantro, plus more for garnish
• S & P

1. In a small bowl, combine onion, lime juice, and olive oil. Season with S & P and let sit for at least 5 minutes to mellow onion flavor.
2. In a separate bowl, mix shrimp, avocado, and tomato. Add jalapeno and cilantro along with onion marinade. Toss to combine and season with S & P. Serve cold.

Crispy Potato Roast (adapted from Martha Stewart)

• 1 1/2 tablespoons unsalted butter, melted
• 1 1/2 tablespoons extra-virgin olive oil
• 2 pounds russet potatoes, peeled
• 2 shallots, thickly sliced lengthwise
• S & P
• 1 teaspoon red-pepper flakes 
• 4 thyme sprigs

1. Preheat oven to 375 F. In a small bowl, combine butter and oil. Brush baking dishes (I used two 4-cup Pyrex containers; but if you double the recipe you can work with a bigger round dish) with butter mixture.
2. Slice potatoes thinly crosswise, using a mandoline or a vegetable peeler. Arrange potatoes in baking dish, packing them close together so they stay vertical. Wedge shallots in between potatoes and sprinkle pepper flakes over potatoes. Brush potatoes with remaining butter and oil.
3. Bake potatoes for about 75 minutes. Add thyme sprigs and return potatoes to oven until cooked through and crisp, about 30 minutes more.

Chicken & Corn

I am still working my way through recipes from If It Makes You Healthy. I will soon be able to review my first cookbook, but first, I need to try out some other recipes. Tonight I crossed off two recipes from the list (not that I have one written or anything): "Airliner" Chicken Breasts and Corn and Thyme Pancakes.

I have to say the chicken was delicious. Tender and savory. In addition, it was such an easy recipe to make. Just make sure you leave it to marinate long enough (more than 4 hours) and you're all set. The corn pancakes on the other hand were ... different. I'm not saying they're bad, but they're something other than what I expected. It wasn't until after I had half a pancake and realized I was having a pancake, that it tasted great.

The recipes follow, but first I should mention that I am almost done with my sophomore year of college and I am freaking out. I still can't understand how time can go by so quickly; it feels like just yesterday I was hauling a yellow cart into my dorm room.

Anyways, more about my college life up until now will come in future posts, but here are the recipes.

"Airliner" Chicken Breasts (adapted from If It Makes You Healthy)

• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup olive oil
• 2 bone-in chicken breasts
• 1/2 cup fresh herbs (thyme, rosemary, sage), roughly torn

1. In a Ziplock bag, combine lemon juice and olive oil. Place chicken breasts inside the bag and cover with mixture. Add herbs and shake gently to coat chicken completely. Place marinade in refrigerator and let sit for 4-12 hours.
2. An hour before cooking, remove chicken from marinade and let excess drip. Place chicken in a shallow dish and cover with plastic.
3. Preheat oven to 400 F. In a medium pan, over medium high heat, sear chicken breasts skin side down, for about 4 minutes. Turn over and cook for 2 additional minutes. Remove chicken from stove and place in dish. Cook in oven for 20 minutes, or until tender but fully cooked.

Corn and Thyme Pancakes (adapted from If It Makes You Healthy)

• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• Pinch of fresh ground pepper
• 2 large eggs
• 1 egg yolk
• 1/2 cup milk
• 1 tablespoon olive oil
• 3/4 cooked corn kernels
• 1/2 bunch scallions, sliced (white and green parts)
• 1 tablespoon fresh thyme leaves, chopped

1. In a bowl, whisk together flour, cornmeal, baking powder, garlic powder, salt, and pepper. 
2. Add eggs, yolk, milk and oil and mix to form batter. Gently incorporate corn, scallions, and thyme. 
3. Heat a large non-stick skillet over medium heat. Pour about 1/3 cup batter into pan and lightly flatten with back of spoon. Work in batches. Cook pancakes until golden brown on both sides, about 2 minutes each.