Fish & Quinoa

So the fire alarm in my building went off today. At 7:47 a.m.

I'm assuming it was a false alarm, but we weren't actually informed otherwise. Ten minutes after the piercing sound woke me up from my deep sleep, the torture stopped and everyone walked back into the building. I followed, dragging my feet up the five flights of stairs to my apartment.

The only upside--if any--to this terrible event was the head start I got on my studies. But I guess that's  up for debate.

Anyways, tomorrow is the first day of my third week of law school. So far so good. Yes, I'll admit there is a lot of reading involved, but call me a law nerd, because I've mostly enjoyed it--except for the uber-overwhelming and seemingly infinite amount of property terms.

On another note, I've figured out a way to go grocery shopping without a car: my backpack, two bike bags and an extra reusable bag. Thankfully the bike ride is only about five minutes because the extra weight really does kick in.

Here is my dinner from tonight: grilled cod with caramelized onions and orange-avocado salsa and carrot zucchini quinoa. On hindsight, I probably would've paired the fish with a cucumber salad or something fresh, but I wanted to cook quinoa for leftovers during the week. It's all about practicality now that I'm a lawyer-in-training. Enjoy!

Cod with orange, avocado and onions (adapted from Bon Apetit: Fast Easy Fresh Cookbook).
Makes 2 servings.
Active time: 15 minutes. Total time: 25 minutes.

• 1 medium navel orange
• 1/2 cup avocado cubes (about 1/3-inch)
• 2 teaspoons minced jalapeño 
• 2 teaspoons lime juice
• 2 teaspoons coconut oil
• 1/2 cup chopped red onion
• 2  6 oz. cod fillets
• Parsley for garnish

1. Cut and peel orange ,removing white pit; carefully separate sections and cut in half. Combine orange sections, avocado, jalapeño and lime juice in a small bowl; stir gently to blend. Season with salt and pepper.
2. In a medium skillet, heat coconut oil over medium heat. Add onions and cook, stirring occasionally for about 5 minutes, or until slightly browned. Sprinkle fish with salt and pepper; transfer to skillet and sauté until brown and cooked through, about 5 minutes on each side. 
3. Serve fish topped with salsa; garnish with parsley. 

Spiced carrot and zucchini quinoa (adapted from Bon Apetit: Fast Easy Fresh Cookbook).

Makes 4 servings.

Active time: 20 minutes. Total time: 30 minutes.

• 2 cups water
• 1 cup quinoa, rinse and drained
• A pinch of salt
• 2 tablespoons olive oil
• 2 medium carrots, peeled and cut into small cubes
• 1 medium zucchini, cut into small cubes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon

1. Combine first four ingredients in a large saucepan over medium-high heat and bring to a boil. Lower heat to medium-low and cover; simmer until water is absorbed, about 20 minutes.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add carrots and sauté until tender, about 5 minutes. Add zucchini and sauté, about 3 minutes. Add paprika, cumin and cinnamon.
3. Remove skillet from heat and add quinoa. Toss to blend and season with salt and pepper.

Welcome to Austin

New city, new school, new apartment, new kitchen... same old me! Welcome to Student Savor: Austin Edition.

It's been two weeks since I moved here and I must admit I'm loving it so far. I come with high expectations--having cities like Boston and DF to compare--but it seems Austin will meet and surpass them in no time.

I'll hold my verdict on the city until a later post--given that I've barely seen it in through the eyes of a local--but I will admit that in terms of food and social life, Austin is amazing! I have yet to visit 6th Street in all its glamour (or lack thereof) and I still have to attend one of the infamous music festivals (I'm going to ACL in October!). But the restaurants, bars, events, etc. I've been to have proven to be enough to keep me smiling.

On another note, the weather is not to my liking. I appreciate the sunny mornings and blue skies until 8 p.m., but I'm in not okay with the constant temperature over 30 degrees Celsius (86 Farenheit). Sure it may be the time of year; and sure I may have to learn to deal with it now that I live in Texas; but I never thought I would miss the New England wind chill as much as I do now.

Moving onto the main course--pun intended--here's a recipe I adapted from my favorite cookbook to make a healthy version of Salmon with Beurre Rouge. It could've been that I was starving, but I actually think this dish turned out quite delicious--and clearly photogenic or it wouldn't be on here. It's also a quick and simple recipe that can be adapted to other fish filets or even a chicken breast. Enjoy!

Salmon with Coconut Wine Butter (adapted from How to Cook Everything)
Makes 2 servings
Active time: 20 minutes; total time: 30 minutes.

• 2 tablespoons diced shallots
• 1/2 cup white wine
• 4 tablespoons balsamic vinegar
• 2 salmon filets (about 1/3 lb. each)
• 2 tablespoons coconut oil

1. In a small saucepan, combine shallots, wine, and 2 tablespoons vinegar over high heat. Cook until reduced to about half, stirring occasionally. 
2. Season salmon with salt and pepper. Preheat a medium saucepan over medium heat. Add salmon filets, skin-side up and raise heat to medium-high. Cook until crispy, about 5 minutes and flip over; cook for another 3 minutes, then 1 minute on each side, until filets are cooked through. 
3. Once sauce is reduced, reduce heat to medium-high and add the coconut oil one tablespoon at a time, stirring to mix well. Add remaining vinegar and continue to cook until mixture reduces to about half again, about 3 minutes.
4. Place salmon on plate and spoon sauce before serving.

**I served the salmon with thinly sliced zucchini marinated in balsamic vinegar and olive oil and sautéed over high heat.

A problem. A Solution.

Problem: my Nike+ Sportwatch GPS says I ran faster than does my net half-marathon time. It also says the course was 13.3 miles rather than the promised 13.1.

Solution: Stick with the faster time.

Haha no, I'm kidding. I'm sticking with my net time because I only trust the watch so much. And considering the sweltering heat and high humidity I'm still proud of finishing in one piece--even if this race was about a minute slower than my first half marathon.

Speaking of slow, mile 11 almost broke me. In a sense it did, because I gave into the heat and started walking; I was so disappointed with myself, but my feet really couldn't take any more (or so I thought). Turns our  the fear of not being able to finish got me back on pace. Two miles later I was sprinting past the finish line--yes, I'm one of those people that likes to finish with a sprint.

Anyways, now I'm back in training for the real thing: the 26.2 mile monster. But let's talk about food. I've resorted to cooking as simple and healthy as I can, and it's actually pretty tasty. I've decided to leave the elaborate test-kitchen-like recipes for after the marathon, so for now it's back to basics.

Here's a quick quinoa and tofu dinner that can double as lunch. I added the veggies I could find in my fridge--I'll admit I haven't had any time to go grocery shopping--but I'm sure there are plenty of variations that would be just as tasty.

Asparagus Zucchini Tofu Quinoa
Makes about 4 servings.
Active time: 15 minutes. Total time: 25 minutes.

• 1 cup quinoa, prepared according to box instructions. Here's a great link on how-to.
• 1 tablespoon olive oil
• 1 package extra firm tofu, drained and squeezed dry
• 1 small bunch fresh asparagus, chopped into 1-inch pieces
• 2 zucchinis, sliced width-wise, about 1/2-inch thick rounds
• 1 cup fresh Kale leaves, washed and torn into 1-inch pieces
• 2 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar

1. While quinoa is cooking, heat a oil in a wok over medium-high heat. Add asparagus, zucchini and tofu and cook, stirring, until tofu begins to brown, about 5 minutes. 
2. Add kale, soy sauce and rice vinegar and continue cooking until kale is wilted, about 2 minutes. Add quinoa and lower heat. Cook stirring for 1 more minute; season with salt and pepper and serve.

Summer Grilling: Zucchini Salad

I woke up this morning with one thing on my mind, Eddie Cochran.

After listening to a few of his songs, I started to fall in love. Then his good looks closed the deal. So I decided to write the term paper for my history of rock'n'roll class on him. Sure, his life was short--he died in a car crash at 21--but it is one to remember.

Cochran had the voice, the talent and the looks to make people swoon over him back in the 1950s. Well now he's making me swoon.

Anyways, I spent the morning reading--and napping at one point--and I couldn't have enjoyed it more.

In regards to food, last weekend I found a delicious-looking zucchini salad in the Globe Magazine. It's a fresh summer dish perfect on top of mixed greens or as a side to a grilled chicken breast.

Grilled Zucchini Salad (adapted from The Boston Globe Magazine)
Active time: 20 minutes. Total time: 30 minutes plus marinating time
Makes 6 servings

• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1/2 teaspoon garlic salt
• Grated zest of 1/2 lime
• Juice of 1 lime
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs. zucchini, cut lengthwise into 1/2-inch slices
• Small handful cilantro, roughly chopped
• 1 red pepper, roasted, peeled, seeded and very finely sliced
• 1 small red onion, diced
• 8 oz. crumbled feta cheese

For dressing

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar 
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. In a large bowl, mix rosemary, thyme, garlic salt, lime zest and juice and oil. Season with salt and pepper. Add zucchini and let marinate for about 1 hour. 
2. Heat grill to medium high heat; grill zucchini for 4-5 minutes on each side. Let cool and slice into angled chunks, about 1-inch thick). 
3. Place cilantro, red pepper, onion and feta in a large bowl. Add zucchini chunks and toss to combine. 
4. In a separate bowl, combine all dressing ingredients. Add half the dressing to zucchini mix and toss, then add more if desired.

Lasagna & Calabacitas

English version coming soon...

Me voy de Mexico manana y ya me dio tristeza dejar mi pais. Me da mucha emocion regresar a mi vida gringa pero a la vez me duele acabar una semana de descanso y felicidad (casi todo el tiempo) en Mexico. Por eso es que decidi hacer este post en espanol.

Primero que nada, no voy a mentir e inventar que la pase bien toda la semana. Hubo momentos de suma aburricion. Momentos en los cuales hubiera dado lo que fuera por cerrar los ojos y encontrarme en Boston en cuanto los volviera a abrir. Pero, y he aqui el detalle importante, valieron la pena las horas de desesperacion  ya que al final de mi vacacion me doy cuenta que disfrute mucho mas de lo que me imagine.

No me voy a hechar un choro pero si quiero mencionar que porfin empiezo a entender que la felicidad depende de las expectativas de cada quien. Y creo que poco a poco estoy aprendiendo a bajar mis expectativas, de tal manera que me siento muy feliz. Ahora si que feliz como una lombriz.

Bueno sigamos a la parte mas importante del blog: la comida. Ayer hice la comida en mi casa. Me comprometi a cocinarle a mi familia y ayer lo cumpli. Hice cupcakes de lasagna y calabacitas asada.

No se espanten, los cupcakes suenan asquerosos, lo se. Pero cuando digo cupcakes de lasagna, me refiero a que son mini-lasagnas en forma de cupcake. No se imaginen un pastel.

Las calabacitas quedaron deliciosas y estan faciles de hacer; los cupcakes tambien son muy sencillos de hacer. Con estas dos recetas, sale una comida deliciosa en poco tiempo.

Cupcakes de Lasagna (Can You Stay for Dinner)

• 1 cucharada de aceite
• Media cebolla morada picada
• 1 shallot chico picado finamente
• 350 gramos de carne molida (puede ser res o pavo)
• 3 jitomates picados
• 400 gramos de pure de tomate
• 1/4 de taza de apio picado
• 1/2 cucharadita de albaca seca
• 1 1/2 cucharaditas de perejil picado
• 1/4 cucharadita de azucar
• 1 taza de queso ricotta
• 1 cucharadita de oregano
• 24 laminas de wonton
• Queso manchego o oaxaca rallado 
• Sal y pimienta

1. Precalentar el horno a 190 grados centigrados. 
2. En un sarten grande, freir la cebolla y el shallot a fuego medio hasta que esten bien cocidos, aproximadamente 5 minutos. Agregar la carne y desmoronarla con una cuchara de madera. Cocer bien, moviendo de vez en cuando. 
3. Una vez que la carne este cocida, agregar los jitomates, el pure de tomate, el apio, la albaca, 1/2 cucharadita de perejil y el azucar. Revolver bien todos los ingredientes hasta que se incorporen. Sazonar al gusto con sal y pimienta. 
4. Eperar a que hierva la salsa y reducir el fuego. Dejar la salsa cocinar hasta que se reduzca y el jugo se consuma casi por completo, moviendo de vez en cuando, de 15-20 minutos.
5. Mientras tanto, mezclar el queso ricotta con lo que resta de perejil y el oregano. Sazonar al gusto con sal y pimienta. 
6. Engrasar un molde de 12 cupcakes. Con cuidado de no romper el wonton, colocar una lamina en cada hueco, presionando para que se pegue abajo y a los lados. Untar una cucharadita de la mezcla de queso ricotta encima de cada lamina de wonton y cubrir con la misma porcion de la salsa. Anadir una cucharadita de queso rallado y cubrir cada cupcake con otra lamina de wonton. Presionar con cuidado para formar una casuelita y repetir el proceso con cada cupcake.
7. Hornear por 10 minutos o hasta que se doren las laminas de wonton. Dejar reposar por 10 minutos y servir.

Calabacitas Asadas con Vinagre Balsamico (Epicurious)

• 6 calabacitas en rodajas de 1 centimetro
• Sal y pimienta
• 1 cucharadita de aceite de olivo extra virgen
• 4 cucharadas de vinagre balsamico
• 1/2 taza de queso parmesano rallado

1. Prender la parilla del horno.
2. En un plato mezclar el aceite de olivo con sal y pimienta al gusto. Anadir las calabacitas y revolver hasta que se cubran todas.
3. Colocar las calabacitas en dos refractarios de de manera que queden en un solo nivel. Cocinar un refractario de calabacitas a 10 centimetros de la parilla por 4-6 minutos o hasta que las calabacitas se empiecen a dorar. 
4. Rociar las calabacitas con 2 cucharadas de vinagre balsamico y cocinar por 2 minutos mas o hasta que se evapore la mayoria del vinagre. Anadir la mitad del queso parmesano y cocinar hasta que el queso se derrita, aproximadamente un minuto.
5. Repetir con el otro refracrtario. 

Bleh

So I had a job interview today and it consisted of me making sandwiches for 2 hours and serving them to customers. I was surprised that I was working on the floor of this specific fast food place in Boston on my first day in a commercial kitchen; but it was all good and I actually enjoyed my time manning the station.

Still, between the gym, class, the interview, and homework, I did not have time to relax until I got in the kitchen and began making dinner. 

I wasn't really that inspired tonight, and I definitely noticed it with the outcome of my dishes. Lesson learned: if you're gut is unsure about cooking then save the recipe for another day. Cooking is not meant to be a hassle.

Although I have to say it did help relieve some stress.

Here are the recipes for tonight. I flipped through my magazines and adapted 2 recipes to fit the ingredients in our small kitchen.

Yogurt Chicken Kebabs (adapted from Women's Days Specials Eating Light) 

• 1 cup plain non-fat yogurt (Lebanese)
• 1 small shallot finely chopped
• 1/4 ground cumin
• S & P
• 1 lb. boneless skinless chicken breasts cut into 1-inch pieces

1. In a shallow baking dish combine yogurt, shallot, cumin, salt and pepper to taste.
2. Thread chicken onto skewers and add them to yogurt mixture. Turn to coat them and refrigerate about 20 minutes.
3. Heat a grill (I have a George Foreman thanks to my roomie!). Oil the grill and cook chicken until fully cooked, 8-10 minutes).

Grilled Zucchini and Carrot (adapted from Cuisine Lite)

• 3 lbs. small zucchini
• 3 lbs. organic carrots
• 1 tbsp. dijon mustard
• Lemon zest and juice of 1 lime
• Olive Oil
• 1 tbsp. crumbled feta cheese
• 2 tbsp. fresh basil thinly sliced
• 1/2 tbsp. pine nuts
• S & P

1. Preheat grill or large saucepan. Oil grill/saucepan.
2. Whisk together 2 tbsp. olive oil, dijon mustard, lime juice and zest, S & P in a small bowl.
3. Quarter or half (depending on size) zucchini and carrots and toss in a bowl with 1 tbsp. olive oil.
4. Grill zucchini and carrots covered on one side until slightly browned, about 2 mins. Flip and grill on other side 1-2 mins.
5. Remove zucchini and carrots from heat and toss with vinaigrette (to taste), feta, basil, and pine nuts. Serve.

P.S.: sorry for the bad pictures, I was not up to par today.

Seafood Continued...

With this dish I am keeping up with two of my resolutions: cooking for myself and eating seafood!

I decided to make Salmon Cakes after flipping through a Gourmet magazine that is lying in my kitchen cabinet.

One word: delicious!

They didn't take me the 25 mins. that the recipe claims, but they were definitely worth the work.

Here is the recipe for the Summer Salmon Cakes with Zucchini Fennel Slaw

The Zucchini Fennel Slaw is also delicious, but I did add more fennel and lemon juice, since I am not the mayo fan. Either way its a delicious accompaniment for the salmon cakes!