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What I Ate Wednesday #259: RD Potluck

Happy Wednesday. It’s officially the first What I Ate Wednesday of Spring. I’m into it.

Let’s jump right into this food diary thing, shall we? Here’s what I ate this past Saturday, when I worked a shift at the hospital and then went to a Moroccan-themed potluck dinner with some of my RD friends.

Desk Breakfast: Zucchini bread oatmeal with peanut butter. Ugly but good.

Zucchini bread oatmeal desk

Desk Lunch: A big salad with leftover veggies and chicken; an apple midway through the afternoon

desk lunch salad

Snack: Plain Greek yogurt with a tablespoon of cocoa powder and a teaspoon of dark chocolate chips (not pictured)

Dinner: A variety of delicious foods. Our theme for this potluck was Moroccan food, and most of the dishes were adapted from recipes a friend made in a Moroccan cooking class. Carrot and beet salads, homemade bread (my friend Natalie’s husband has mad baking skills), a soup with lentils, orzo, and a bunch of veggies, couscous, and a fish tagine-inspired recipe with olives, tomatoes, peppers, and carrots. Moroccan Potluck

To drink, I brought a bottle of Shinn Estate Vineyards rose. I’ve been wanting to try more local winemakers’ wines. It was my first time trying one of their wines, and I will definitely buy this again. During dinner, we talked about planning a visit to the vineyard this spring or summer. I haven’t gone wine tasting in so long—definitely time to do something about that.

Shinn Estate Rose

Bedtime Snack : I was shocked that I was hungry by the time I got home, but nothing a quick snack couldn’t fix. I sliced up a banana and added a spoonful of my favorite non-fat ricotta. I’m usually not into fat-free dairy, but this stuff is delicious and versatile enough to use in a range of sweet and savory dishes.

Then it was lights-out. Cheers to a lovely, if long day.

Have you ever gone wine-tasting? What are some of your favorite foods to enjoy with friends? 

To see more WIAW, check out founder Jenn’s blog Peas & Crayons.

 

Candied Sunflower Seeds

Happy Spring! I thought it would be fun to share a recipe today for a sweet little something to add a burst of flavor to everyday foods because, well—new season! Sun! Finally. Hence, a recipe with sunflower seeds. See what I did there?

Anyway. As someone who can’t have most nuts, I’m always bummed when an otherwise lovely-sounding dish has candied walnuts or pecans, and it’s, like, “Do I deal with being That Allergy Person and ask if they can be left off or just order something else?” Or worse, it’s a professional event or a friend’s party, and everything was made with love and/or the best of intentions, but it happens to also be a little bit deadly to some of the attendees. I’ve become an expert at sussing out whether a meal will be served or if I should make sure to eat before. I’ve also learned to be upfront about my allergy, even if it’s madly uncomfortable.

These candied sunflower seeds are my answer to this dilemma. You can serve them at a party in a pretty little dish, or use as a topping for hot or cold cereal, yogurt, salad, or mixed in with granola. Enjoy!

Candied Sunflower Seeds

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What I Ate Wednesday #258: Boston

Happy What I Ate Wednesday. How are you adjusting to the time change? This year, I find I don’t really care about being a little tired—I’m just so excited about spring starting. It’s not even that this winter has been so awful, I don’t think. I’m just ready for something new, I guess. I’ve got a lot of good stuff coming up this spring, and I’m excited to get into it.

As I mentioned in last week’s WIAW post, I took a little weekend work trip. I went up to Boston to give a presentation (based, in part, on what I discussed in this article) and food demo.

I started my Friday morning with a post-workout bowl of savory oats. This is one of my go-to breakfast on a day I’ll be traveling and not sure what the day will look like in terms of eating. I feel like front-loading my day with veggies gives me a little more flexibility.

savory eggplant oats

I packed a salad and some yogurt to eat on the train. Stonyfield send me some of their whole milk Greek yogurts to try, and I LOVE them. I didn’t use much of the flavor sidecar, though, and opted, instead, to stir some flax in. stonyfield yogurt

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Farro and Roasted Tomato Bowl

This winter, while writing a continuing education program on ancient grains, I got reacquainted with some old favorites I’d all but forgotten about. One that I’ve been loving since is farro. This whole grain was mainstay of the Roman diet and continues to be popular in Italian cooking. It has a warm, mild flavor and chewy texture. It’s great eaten on its own but also makes a hearty addition to soups and stews.

farro and tomato bowl

This recipe is perfect for a Meatless Monday dinner (serve with a side salad) or a simple savory breakfast. Short on time? Make the farro the day before. Read More »

Easy-as-Pie Blueberry Crisp

Okay, so maybe pie is not that easy (at least not if you’re making your own crust), but this recipe is about as simple as it gets. I made the NYC mistake recently of stopping by a fruit stand while hungry and bought a ton of blueberries. 2 pints for $3-how could I not? Having lived here almost ten years, I should totally know better, but I guess we all have our weak moments. That said, if overbuying out-of-season fruit is the worst of it, I’m probably doing okay.  Read More »

Spicy Miso Eggplant

American Chinese food is one of those things I love but can only eat a few times a year because I feel, well, awful afterwards. I’m especially partial to the vegetable dishes because they soak up all that sauce. Garlicky eggplant and broccoli are two of my favorites—mmm…sodium.

This recipe was an attempt at a slightly more down-to-earth take on my beloved eggplant that came about one winter night when I was craving the real deal but didn’t feel like having a 3-day stomachache. Mission accomplished. I enjoyed some tossed with cooked tempeh and spaghetti squash, along with some crisp, steamed broccoli and sesame seeds sprinkled on top.

miso eggplant

Spicy Miso Eggplant  Read More »

Egg Whites in Oatmeal? Yep—here’s how.

One of my go-to breakfast foods is oatmeal with egg whites cooked in. You may or may not think this sounds totally weird, but hear me out: aside from being delicious, the addition of egg whites makes for a fluffy, filling bowl of oats that won’t weigh you down. I recently wrote a tutorial for Azumio, so I thought I’d share a version on here too, since it’s been a while since I’ve posted any oatmeal recipes.

zucchini bread oatmeal

zucchini bread oatmeal

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Non-Boring Oatmeal Ideas

Happy Thursday! This being the weekly day-of-random, I thought it would be a good time to share an article I recently wrote for Tabelog about non-boring oatmeal ideas. It’s probably obvious from my posts that oatmeal is a breakfast staple in my apartment, and I love coming up with new ways to enjoy it.pumpkin oatmeal with PB

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Worth Repeating: Chickpea Flour Pancake

Chickpea flour pancakes (also called socca) are one of those foods I love but go for months without making because…I don’t know. I went through a phase where they were my go-to breakfast, and then they became a favorite dinner option.

Chickpea Flour Pancake

Chickpea Flour Pancake

These things are kind of like pizza in that you can top with whatever your little heart desires. My favorite version features veggies, avocado, and nutritional yeast, but have fun experimenting. I’ve recently learned, for example, that I love paprika and cumin added to the batter. You might decide to add some turmeric or coriander—or to ditch most of the spices and stick with salt and pepper. Another thing I don’t do nearly enough is mix veggies like chopped scallion or peppers into the batter—need to get on that.

I know I’ve shared it on here before (back in 2014), but since some things are worth repeating, here is my basic recipe:

Ingredients:

  • 1/2 cup chickpea flour
  • 1/4 tsp baking powder
  • garlic powder to taste
  • red pepper flakes to taste
  • 1/2 cup plus 2 tbsp water
  • oil spray or oil to grease skillet

Directions:

  1. Mix flour, baking powder, and spices in a small bowl. Add water and whisk vigorously (~15-20 seconds to get a lot of air into the batter)
  2. Pour batter into heated skillet. Cook 5-6 minutes. Flip and cook another 5-6 minutes.
  3. Place on a plate and top with whatever you like.

Red Lentil Roasted Beet Hummus

red lentil beet hummusHappy Friday! Any fun plans on the agenda for the upcoming weekend? I’m looking forward to seeing my family for a little overnight trip.

Last weekend, I hosted a few ladies at my apartment for a Galentines Day lunch. It was such a fun way to spend a cold Sunday afternoon! One of my 2016 resolutions was “more dinner parties” (one per season, to make it measurable), and even though it wasn’t technically dinner, it still counts, right?

I made variations on the recipes I shared in this Lady Project post, but instead of the mini avocado toast appetizer, I made red lentil roasted beet hummus. I love the bright color, and it’s a nice change of pace from traditional hummus.

You can make everything at once or prepare the beets and red lentils the day before. Serve with sliced veggies or your favorite whole grain bread or crackers. I also love this on toast with sliced hard-boiled egg on top. Read More »

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