Ah, blog! Look at you! It’s been ages! There’s soo much to catch up on. Like, where to begin? Let’s begin with the sweaty side of things. First off, I am fully committed to spin, I’ve found a dance class I just lurve, and I joined a fancy new gym that actually makes me want to partake in Jacob’s Ladder cardio machines and saunas and shit. I just want to go inSANE. Rut, you have officially been beaten. All signs are pointing to 2012 being the most well rounded fitness year yet. No longer will I fall into trendy fitness money sucks or obsessive cardio. It turns out that, despite several attempts at brainwashing, I have not been lacking the secret to fitness or food intake. Not in the least. The key is simply moderation and variety, and I, like, vow not to forget that this year. I’m thisclose to conquering both. Insert evil laugh ‘here.’ Muahaha.
I recently discovered Weight Watchers recipes are kinda fun. They take foods I like and make them less fatty! Now that sounds like something I’d be into. I’ve always been terrified/fascinated of a few meals that are infamous for being incredibly indulgent and defibrillator-compatible. One of those is spaghetti carbonara, which has been on my “sigh, if I had 6 more inches of height, I’d totally eat a bowl of that one day post day-long boot camp sesh and not follow it by 6 straight hours of self loathing” wish list for decades. Imagine my surprise when I found this whole wheat carbonara recipe! Delightful.
8 oz uncooked whole-wheat spaghetti
3 slices turkey bacon, cut into 1-inch pieces
1 clove garlic, peeled and smashed
1 large egg, beaten
1 large egg white, beaten
6 tbsp Parmesan cheese, grated
1 c baby spinach
1/2 tsp salt
1/4 tsp pepper
I altered the recipe a little, since the original called for regular bacon and no spinach. I added that in for funsies.
Anyways, you start by cooking the pasta as instructed on the box. Drain and set aside.
Heat a large nonstick skillet over a medium-low heat. Add bacon and garlic; cook, stirring frequently, until bacon is crisp, about 4 to 6 minutes. Remove garlic; leave bacon and bacon fat in skillet. Add spaghetti to skillet; toss well, add spinach, cook until just wilted. Remove from heat. Add eggs and cheese; toss well to coat. Season to taste, and eat immediately. ‘Twas a good diet version. I may be ready to try the real thing at some point. Of course, I’ll have to wait for a day with ample time to self-loathe afterward.
I’ve also become pretty enamored with the Whole Foods app on my phone. What? I can juggle multiple apps. I made this Tomato Bulgur soup with quinoa a few weeks ago:
4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 cup uncooked bulgur wheat (I used quinoa)
1 (14-ounce) can no-salt-added diced tomatoes
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon feta cheese crumbles (optional)
In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender. Stir in coriander and cinnamon and cook 1 minute. Add quinoa and cook for 30 seconds, stirring constantly. As I said, the recipe calls for bulgur. Nothing against the original star, but I happened to have some unused quinoa just hanging out in my freezer, so that’s why I went with the substitute. Add remaining 3 1/2 cups broth and tomatoes with their juices and bring to a boil. Reduce heat to low, cover and simmer 10 to 12 minutes or until quinoa is tender. Stir in lemon juice. Garnish with parsley and feta.
Ugh, I LOVE this soup. It has all the Indian and Moroccan spices one could ask for, and I’m a big fan of any soup that you top with lemon juice, parsley and feta. So delicious. I highly recommend this one.
One of my less successful dishes came in the form of spaghetti squash. To be fair, I didn’t follow a recipe and just improvised, but that’s because I was totally sold by some infomercial where a woman makes it due to her easy-chop device and I thought it was about time I tried that, sans device.
1 spaghetti squash
2 tsp olive oil
1 clove garlic, minced
cocktail tomatoes, halved
2 tbsp basil, fresh, chopped
3 tbsp Parmesan, grated
I pre-heated the oven to 350 degrees like a recipe instructed, and cut the squash in half length-wise. I scooped out the seeds and pulp and baked the squash for about an hour. At this point, I was starvles the clown yet it was still tough to the touch. I had eaten more than a socially acceptable amount of Parmesan while waiting for the squash, so I had a “eff this” moment and made do. I cut the squash into fry-like pasta and topped with tomatoes, garlic, basil, olive oil and Parmesan. Don’t judge me. It was decently delicious, actually, because you can’t really go wrong with that combo.
Continuing on my quest of have less-fatty versions of foods I fantasize about, I decided to make turkey burgers tonight. I found this great recipe on Epicurious and made a few adjustments, as per usual. Since it was a holiday (?) today, I was off work and able to make it to Trader Joe’s at the off-peak-ish hour of 2 p.m. Since there was no cranky elderly lady ramming into me with her obscenely full cart, I was able to actually browse. I ended up buying some of my old stand-bys from the earliest days of this here blog! Like, I got my Habanero Lime salsa and this Champagne-Pear Vinagrette I almost proposed to back in ’09! It was magical.
1 1/4 pounds lean ground turkey
1/2 c Panko bread crumbs
1 cup Habanero Lime salsa
1/2 cup finely chopped shallots
1/4 cup chopped fresh parsley
1 tablespoon Sriracha hot sauce
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
I altered this recipe quite a bit. The original called for cilantro, but I had parsley on hand so I went with that. Also, I added in the bread crumbs to help the burgers stick and eliminated the vegetable oil to save calories. All proved to be nice alterations.
You start by mixing the ground turkey, bread crumbs, salsa, shallots, parsley, hot sauce, cumin, salt, and pepper in large bowl. Shape turkey mixture into six round patties. The recipe said 4, but I found this makes 6 quite large patties.
Heat large nonstick skillet over medium-high heat; add cooking spray. Add burgers; cook until brown, about 3 minutes per side. Reduce heat to low. Sauté until burgers are cooked through, about 4 minutes, turning occasionally.
I roasted some kale and mushrooms in a 375 degree oven with a couple of cloves of minced garlic, red pepper flakes, salt and pepper. I served this fancy garlic aioli mustard sauce atop the burger and alongside the kale. Delicious. My champagne-pear vinagrette better watch out. It can be replaced. See below: