20
Oct
10

Italian food, African dance

To begin, I had to move a few weeks ago, which always sucks. Luckily, I upgraded to my own place (holla) and still get a human-sized kitchen! With counter space, a dishwasher and a refrigerator that’s useful for more than just elves. Nice one, East Village. I knew you had it in you. Moronically, I left behind most all of my kitchen staples, so I’ve temporarily regressed to the meals of my youth (ah, 22. I hardly miss ye).

I’m making stir fries and paninis like whoa. Pre-move and food regression, I made a few meals from Giada’s new cookbook. This orecchiette with greens, garbanzo beans and ricotta salata was one of my first and best looking:

orecchiette with greens, ricotta, etc.

Ingredients:

1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
12 ounces Swiss chard, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

You start by cooking the pasta in salted, boiling water for 8-10 minutes. Heat oil in a medium sized skillet, then add garlic and cook for 2 minutes. It will smell amazeballs already, but refrain from eating. Garlic infused olive oil has hardly satisfied as a complete dish. Rather, remove the garlic with a slotted spoon and discard, then add the chard and cook until wilted. Add spinach little by little until that’s wilted too. Add beans and tomatoes, cook for 5, and turn off that heat. You’re almost therrre. Add pasta, half the cheese, and lemon zest, and toss it all together. Move the mix to a bowl, add the remaining cheese, and season with salt and pepper. It’ll look as gorge as it does above, and it’ll taste infinity times better. Guaranteed.

I also made a halibut dish with peas and mint, but like a thousand differently worded Google searches are failing me right now to find the exact recipe. Please excuse my rough ingredients list and poorly memorized instructions for preparation:

peas, red bell pepper, shallots and mint

Ingredients:

2 4-6 oz halibut steaks
2 cups frozen peas, thawed
1 red bell pepper, sliced
2 shallots, sliced
1/2 cup mint, chopped
2 tbsp olive oil
salt and pepper, to taste

Now this is entirely from memory, but I’m pretty sure I grilled the halibut via Panini Press with some aluminum foil for about five minutes, or until it was opaque. Meanwhile, I sauteed the shallots in olive oil until crispy. I then added the peas and bell pepper, and sauteed for a few minutes. Lastly, I added about 3/4 of the chopped mint, and combined all. Similar to other Giada fish recipes, I made a bed of the peas, pepper and mint, and laid the fish atop. I finished it off with chopped mint, and it was all kinds of beautiful. I’m reserving it for bottom blog position, which is the equivalent of business class for those just joining.

Now, let’s talk some sweaty, shall we? I have become sooo disenchanted with the gym. I’m aware that I’ve made prior claims of up and leaving my gym, but I’m too attached to the convenience and reliability of it all. So, how’s about a little breaksie? That was my mode of thinking this past month, at least. I requested a freeze for the month of October, and I decided to see how I could manage without the security of my gym. It’s midway through the month, and I’m a tidbit conflicted. I forced myself to start dancing again, and I briefly thought it could replace cardio. On the one hand, it does make for a more interesting workout, but I was unprepared for the inferiority I’d feel when stepping into any form of dance save hip hop. My technique is – to be kind – shit. At least that’s how I feel when dancing alongside such skilled tweens. I found a studio where the teachers manage not to make me feel like a jackass for trying an intermediate level class, and yet I do. I have dipped my toes into African dance, though, and I’m pretty impressed. Thrashy, yes. Ab work, tons. But I’m still feeling it.

See below for my halibut:

grilled halibut with peas, red bell pepper and mint

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