Archive for the 'corn on the cob' Category

25
Apr
11

grilled ratatouille, seared tuna, lentil Israeli salad, stuffed peppers.

It’s happened again. I’ve allowed so much time to lapse between posts that I’m no longer confident with all the spice I’ve been eating and the sweat I’ve been doing. And I’ve been consuming massive amounts of spice and sweating TONS, my friends. Remember that Physique 57 I spoke of not too long ago? I’m now in the intermediate class and going about four times a week. I’m also severely limiting carbs from my repertoire, cutting out processed anything, and moving towards a more protein-focused regimen. If that’s not progress, then I’m not sure what is? Aside from in-flight wifi. No one can deny the absurdity/brilliance of that. Remember when we had to fly without facebook? Shudder.

I could try and condense a month’s worth of meals into one post, but I choose to feature only the most colorful of what’s been sustaining me. I made this great Grilled Ratatouille Salad with Feta that I found on Epicurious. It came about when I was thinking of making ratatouille, and then instantly self voting against it due to the pasta.

grilled ratatouille salad

Ingredients:

1 12-14 oz. eggplant, cut into 1/2 inch rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into strips
1 medium onion, cut into 1/2 inch thick rounds
2 tbsp fresh basil, slivered
2 tbsp garlic flavored olive oil (I used garlic mixed with olive oil)
3 tsp balsamic vinegar
2/3 c feta cheese
salt and pepper, to taste

This recipe is meant to be made on the barbecue, but I have neither a workable outdoor space (hello, bustling Avenue A? Don’t mind the charcoal) nor a barbecue (nevermind, Avenue A. Go on about your day), so I used my version of the indoor grill with my Panini Press. That thing is a sweatandspicy legend, right? It’s been along for this more than two year ride, and it still has shotgun.

Anyways, you start by drizzling the vegetables with olive oil, and then sprinkle with salt and pepper. Since I made my olive oil garlic-infused, I started by mincing 2-3 cloves of garlic and letting them soak in the oil while the Panini Press heated up and I chopped all the vegetables. Grill for about 10-15 minutes, or until the veggies look all blackened and delicious, and then remove from grill. Drizzle with vinegar, sprinkle cheese and basil, and eat. It was ridiculously easy, delicious, and colorful. Winner.

Next, I made a Seared Tuna with Green Onion-Wasabi Sauce, also courtesy of Epi. Trader Joe’s is always good for $4 frozen Ahi tuna steaks, so it was actually a pretty cheap meal, too.

Seared Tuna with Green Onion Wasabi Sauce

Ingredients:

1/2 c of water
3 tbsp wasabi powder (I used crushed peas)
1/3 c soy sauce
3 tbsp peanut oil
1 tbsp dry sherry (I used sherry vinegar)
1.5 tsp sesame oil
1.5 tsp minced fresh ginger
4 green onions, thinly sliced
4 6-oz ahi tuna steaks (I used two)
1 cucumber, peeled, seeded and thinly sliced into matchstick-sized strips

You start by whisking water with the wasabi powder, which I made by putting a handful of wasabi peas into a plastic bag and taking a hammer to them on the floor. Such a good stress reliever, and it made the perfect crunchy consistency. Then, whisk in soy sauce, 2 tbsp peanut oil, Sherry, sesame oil and ginger. Stir in onions, and set aside.

Sprinkle tuna with salt and pepper, heat skillet with 1 tbsp peanut oil over high heat, and sear tuna for about 3 minutes a side. Spoon cucumber on a plate, top with tuna, and spoon sauce on top. The recipe called for radish sprouts also, but Trader Joe’s had nothing of the sort, so I left them out. I served alongside sugar-snap peas, and it was so delicious. Highly recommended, if only for the fact that I got to hammer wasabi peas. Delightful.

I was getting relatively close to introducing meat back into my diet, but I had a temporary setback with some unwilling bacon grease consumption and a subsequent bout of food poisoning. It wasn’t pretty, and so I’ve decided to steer clear of meat and limit even the pescetarian side of me for a bit. It really was jarring when I went an entire day in which I consumed just one slice of toast (ah, so sorry Passover!) and about a 1/2 cup of yogurt. A little breaksie is necessary.

While I was midway between my cardio routine (30-45 minutes of a combo of interval treadmill running, elliptical or the bike) and my Physique-ing, I invented and devoured this little salad earlier today:

lentil "Israeli" salad

Ingredients:

1/2 c yellow lentils
1/4 c grape tomatoes, sliced
1 mini-cucumber, sliced
1 c arugula
1/8 c feta, crumbled
2 tsp olive oil
2 tsp balsamic vinegar
salt and pepper, to taste
dash of cumin

I was inspired when I dug some long-forgotten lentils from my freezer immediately after the cardio side of my workout. I had been craving this chopped Israeli salad I get from this place, but I’m conserving the slight remainder of my monies for my sister’s visit this coming weekend. Armed with a bag of newly bought groceries, I decided to make my own take on the salad with lentils rather than chickpeas.

I started by boiling one cup of lentils in 2 1/2 cups of water, and then simmering for 5-10 minutes. I then chopped the tomatoes and cucumbers, and laid them atop my bed of arugula. Once the lentils were done, I drained in my handy Giada colander (shameless plug for my girl) and added about half to the top of the salad. I seasoned with cumin, salt and pepper, and then topped the whole salad with the feta, olive oil and vinegar. Easy and delicious, just like I like it.

After my salad, I headed to Phyqisue for some more body sculpting. I’ve been spending an inordinate amount of time in those studios doing moves like the one you see below, and it’s all in the hopes that I’ll get somewhere near Kelly Ripa-ripped. I mean, that’s the goal. It’s her preferred workout and they taunt you with press pieces all over the place that she swears by it. Any day now, I guess.

Staying with the whole originality thing, I made my own version of a stuffed bell pepper for dinner.

Physique

Ingredients:

3 large green bell peppers
1 c black eyed peas, pre-cooked
2 ears of corn, grilled and sliced off the cob
1/2 c grape tomatoes, sliced in half
1/2 red onion, chopped
1/2 c feta, 3/4 mixed in and 1/4 on top
salt and pepper, to taste
dash of cayenne pepper
lemon juice from 1/2 lemon, to finish
1/4 c dried cranberries to top (not pictured)

First, I pre-heated my oven to 350 degrees. I started by cutting the tops off the peppers and gutting the insides, removing the ribs and seeds. I par-boiled the peppers in water for about 5 minutes, and then I removed them to drain with their “business ends” in the air.

Meanwhile, I spent about 15 minutes grilling the corn on all sides with my Panini Press. Once that was done, I stood an ear up on a bowl and sliced the kernels right off. I learned that little trick from Rachael Ray, and it really does make it to where no kernels fly across the kitchen. Easy clean-up, my friends. I’m a fan.

I combined the onions, tomatoes, peas, corn and feta in a bowl. I mixed those ingredients together, and then added the salt, pepper, and cayenne. I filled each pepper with the mixture, and then topped with more feta. I put them on an aluminum foil covered baking sheet and popped them in the oven for 30 minutes. I removed, cut one in half, and served with a squeeze of lemon juice for added flavoring. About midway through, I realized some dried cranberries would be a welcome addition to the party, so I added those as well. They know how to get the party started. Anyways, they were really good and pretty, in a Georgia O’Keefe kind of way:

stuffed bell pepper with black eyed peas, onions, tomatoes, corn and feta

06
Aug
09

Austin eats.

I just took my first big girl vacay, and I think I fell a little bit in love. I visited my lady Lauren in Austin, TX, where she and fiance Dave have lived for the past year. That city is crammed full of Mexican food and fitness lovahs, and I’m a little into both myself. And by “a little into,” I mean that I’d like to die by means of salsa and avocados after a nice outdoor jog. I haven’t worked out the specifics for that amazing/slightly morbid fantasy, but what a way to go.

Lauren let me tag along while she did her grocery shopping at the organic red light district-esque Central Market. You know, if the red light district offered free samples and was about food, rather than prostitution. Just look at the fish counter:

fishes.

fishes.

How sexy is THAT? She didn’t come outright and say that she was challenging my loyalty to Trader Joe’s, but I could see it in her eyes.

One of the things I love most about TJ’s is the customer service, but the employees at Central Market are above and beyond. They pretty much stop just short of going home with you and preparing the food while you watch Days. Maybe if coaxed? I think they could be talked into it.

Lauren and I were all, “Hmm maybe we’ll make crab cakes. How does one prepare those?” And the employee was like, “Hold please, I’ll go print a recipe for you.” And then he DID. And it was an Ellie Krieger recipe! It’s like he sensed we’re Food Network addicts, and we both totally took care to cover our track marks.

We were in Central Market to buy breakfast burritos ingredients, which is one of Lauren’s specialties. We went back and she prepared, while I sat stove-side and observed. She started with a couple of russet potatoes and one yellow onion, which she chopped and threw in a pan with a little canola oil. She added about a clove of chopped garlic, some cumin, paprika, salt, pepper and cayenne pepper to taste. Those sauteed for about 10-15 minutes, and she covered the pan for most of the time to expedite the softening:

breakfast burrito master

breakfast burrito master

She then scrambled about five eggs in a separate skillet, which she prepares by heating the skillet on high and adding the eggs immediately. She scrambles for about a minute, and then turns off the burner to let it cook a minute or so more. Although Sunny says cook eggs low and slow, I totally approve of this method. Who doesn’t love fast and easy? No one. No one doesn’t love it.

Lauren heated the tortillas in yet another skillet, which is kind of great because it snubs the microwave. I get such a thrill out of that. When everything cooked up all delicious-like, she threw them all in the warmed tortillas and dressed with salsa verde and hot sauce.

They were so spicy and flavorful, and I’m taking her recipe without shame. Meanwhile, see below for the final product:

Lauren's breakfast tacos.

Lauren's breakfast tacos.

I spent four days with Austin, and by the end of my trip we realized we forgot to make the crab cakes that the fish counter man was so committed to!

We were too busy having the most amazing Indian food in life, excellent mushroom pizza at The Alamo, and great $10 brunch that kept me full for like 12 hours. Oh yeah, and cinnamon and nutella crunch gelato. I had that also.

Come Tuesday, I tried to leave Austin, but the city like wouldn’t have it. My flight was supposed to leave at 1 p.m., but it delayed, delayed, delayed and was eventually canceled by 6 p.m. Not one airline wanted to fly anywhere near NY at that point, so I called Lauren and filled her in on the situation. The quickest flight out was this morning, so I crashed for one more night with my favorite Texans.

We made our collaborative crab cake dinner, meaning Lauren made the cakes (the important part) and I cut sweet potatoes into fry-like shapes. She made the cakes by mixing lump crab, a diced red pepper, and chives with some worchester sauce, hot sauce and dijon mustard. She then mixed in one egg, rolled them in bread crumbs, and pan seared them in a little oil for about five minutes. I cut the sweet potatoes, brushed with olive oil, salt and pepper and baked them at 450 degrees for 10-15 minutes.

I’m an unapologetic grill fiend, so I was all ready to grill the corn on Lauren’s indoor grill. Rather, she wet the corn still wrapped in its husks, and microwaved it for about 8 minutes. They steam when nuked that way, and they came out perfectly done. Also, the husks just shed right off that way, which is pretty convenient for the husk-challenged.

The meal was delicious and totally reaffirmed Jetblue’s decision to ground me for one more night. See below:

clockwise from right: sweet potato fries, crab cake, corn on the cob and green onion garnish.

clockwise from right: sweet potato fries, crab cake, corn on the cob and green onion garnish.

23
May
09

corn on the cob and yoga.

Guess who finally got the hell out? Winter, that’s who. This past week has been a steady climb to the 80s, and I am LOVING IT. Today it was all, “You want some 85 degrees? Sure, take it. Take it all.” It was all nonchalant-like. And New York was like, “DONE, it’s been received, and no take backs.”

And we mean it this time.

Now that it’s nice out, I’ve decided I should probably grill everything in sight. I don’t know why, but warm weather solicits that kind of behavior in me. Like always, Trader Joe’s was totally helpful in my time of need. I bought corn on the cob for $0.40 a cob, and then decided to make a dinner around it. The panini press moonlights as an indoor grill, so I put the buttered corn inside and grilled away.

On the side, I sauteed a mix of red onions, black beans, spinach, portabella mushrooms and grape tomatoes in some olive oil and cayenne pepper. It was like a little Mexican/Italian fusion stir-fry. SO me:

Mexitalian

Mexitalian

I was pretty damn set on getting grill marks on my cob, so I had to leave the corn on the grill for way longer than I wanted. The stir fry was ready to go, and the corn was taking its sweetass time. When all was said and done, I think it took about 20 minutes to finish. How rude is that?

In other news, I’ve been meaning to get back into yoga, but my whole “living 90 blocks away from my yoga place” has been a HUGE issue. Well guess who’s moving downtown? That’s right. My new apartment will be on the same block as free yoga! Now I have no excuses. I mean, I’m sure I’ll develop some. Or I’ll start going all the time and end up having to duke it out with this girl? Only time will tell.

Until then, check out my delicious dinner complete with grill marks:

stir fry and corn on the cob




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