Archive for the 'eggs' Category

05
Feb
12

jump rope and sliders.

Can we discuss the jump rope? I just rediscovered it. I was a fan in elementary school, but as soon as double dutch became the norm I decided I was more suited for hopscotch. On my own time, I started making time with the Skip It, the higher tech version of the rope. Nearly 20 years later, I saw one of my co-workers using a jump rope to do cardio at the gym. I took a breath, grabbed a hot pink rope, and started skipping. It’s now become my favorite supplementary cardio! I get my lengthy cardio in on the treadmill, bike or stair stepper, but then I’ll jump for like 3-5 minutes. It’s so damn whimsical.

On the spicy side, I made this delicious brunch for myself last week:

Ingredients:

poached egg over greens

1 egg, poached
1 c brussel sprouts, sliced
1 c spinach
1 shallot, sliced
1 tbsp Parmesan cheese
olive oil cooking spray
salt
pepper

 

It’s nothing revolutionary, and in fact mimics most of my weekend meals, but I thought the picture came out purty so I had to share.

I started by bringing a pot of water to a simmer for my poached egg. Once the water simmered, I dropped the egg in with a splash of vinegar. It takes like 2-3 minutes to form, and after I scooped it out to dry on a paper towel. Meanwhile, I heated cooking spray and the sliced shallots in a skillet. Once the shallots started to brown, I added the sliced brussel sprouts. I cooked those for about 5-7 minutes, and eventually they began to brown up also. I then added the spinach, cooked until wilted, and seasoned with salt and pepper. I added Parmesan to the top, and topped the whole mix with the egg. So. Damn. Good. Highly recommended.

I also made this salad last week of which I was particularly proud

salmon salad

Ingredients:

Wild Coho Salmon fillet, frozen, thawed
1 tbsp cannellini beans
1 c grape tomatoes, sliced
1 pear, diced
2 c mixed greens
1 tsp olive oil, olive oil spray
1 lemon, juiced
1 tsp smoke flavored seasoning
Salt
Pepper

 

I started by seasoning the thawed salmon with lemon juice, smoke seasoning, salt and pepper, and then put it on the Panini press. Although the fillet was relatively thick, the salmon cooked all the way through in about 5-7 minutes. Meanwhile I grilled the diced pears and cannellini beans, since ice-cold beans always terrify me. I assembled all ingredients on a plate, drizzled with olive oil, salt and pepper, and ate.

I ate that all last week. It’s so filling, since the salmon is all fatty and whatnot. And yet the veggies keep it healthy. Delightful.

I’ve been watching the waistline, but it hasn’t stripped me of all creativity. I made these awesome sliders a couple of weeks back that I evolved from an Ina Garten recipe. See below for the ingredients, separated by burger and toppings:

Burger:

Ina Garten

1 lb ground beef, 80% lean
1 tbsp olive oil
2 cloves garlic, minced
¾ tsp herbs de Provence
½ tbsp whole grain mustard
½ tsp salt
½ tsp pepper

Toppings/sides:
1 vidalia onion
2 c spinach, ¼ c wilted
1 gala apple, sliced
1 tsp Vidalia onion vinagrette with gorgonzola
5 oz polenta, sliced into fries
1 tsp cumin
olive oil cooking spray
whole wheat slider bun

You start by mixing together the burger ingredients in a large bowl. Mix evenly with a fork, taking care not to break up the ingredients. I then formed them into approx 15 golf ball sized patties. Pinch the middle, since the burgers puff up when they grill. I then cooked on the Panini press, which I sprayed down with the cooking spray. I grilled for about 4 minutes on one side, and then flipped to do the equivalent on the other.

Meanwhile, I heated a skillet with cooking spray and began to carmelize the onions. For those of you who have yet to carmelize, it basically just means cook for about half an hour on medium-low heat until the sugar starts to come out. It’s delightful.

While that was happening, I cooked the polenta fries in a skillet in a baby amount of oil. Once they were somewhat crispy, I topped them with the cumin and salt. Perfetto.

I then sautéed ¼ c of spinach in the skillet for the burger, and I left the rest raw for my salad. I assembled the spinach, apples, and onion as a salad, and topped with a little Vidalia onion vinagrette. I then assembled the sliders with onion and spinach on top, and I then drizzled them with the vinagrette also. They came out SO GOOD. Seriously. Consider this horn tooted. How easy is that? Ha! That’s Ina’s catch phrase. See below:

slider topped with carmelized onions and spinach, alongside polenta fries and spinach salad

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16
Aug
11

steak and eggs, tuna lettuce wraps.

I may be many things, but I’m rarely a myth debunker. For instance, I’m all for perpetuating that Walt Disney had his head frozen. It’s kind of fascinating to imagine, and I’d be all for him returning if he weren’t such a racist and likely anti-Semite. There is one myth that I’ve recently proven to be untrue, though, so I have to share. It’s such a myth that vegetarians are healthier than everyone else.

Since crossing over to the meaty side, I’ve realized that I have shedloads (British for “shitloads”..I wanted to class it up a bit) more energy and am eating far less processed foods to compensate for the frequent hunger common to many-a plant eater. I’ve also – gasp – lost weight since I’ve integrated meat back into my life. It’s as if my more balanced meals are giving my body what it needs for fuel, and I have little use for carb and sugar fat.

I’m also leaner these days since I’m training for this half marathon, so I’ve been doing bi-weekly morning runs through the streets of the city. Though I inhale my fair share of cigarette smoke and burnt Halal food on the way, it’s doing wonders for my stamina. It doesn’t hurt that I run with a group of, like, statuesque gazelles, so I’m trying like hell not to be the token straggler.

I often worry that I look like this:

Luckily, the gazelles don’t seem to mind.

I made an easy dinner the other night that I was absurdly proud of. It’s absurd, because on the list of impressive dishes I’ve made it would rank something like 213th. It was just tuna salad in lettuce cups, but I’ve never before made it so delicious. I had to share.

tuna lettuce wraps

Ingredients:

1 can tuna, drained
2 tbsp Grey Poupon mustard
1 tsp Cholula hot sauce
Romaine lettuce hearts
1/4 c golden raisins
1/2 avocado, cut into chunks
1/4 yellow bell pepper, cut into chunks
juice of a lemon
salt and pepper, to taste

I drained the tuna and mixed in the Grey Poupon and Cholula. I mixed in about half of the lemon juice. I chopped the avocado and bell pepper, and added those to the tuna mixture. I mixed in the raisins, salt and pepper, and filled the lettuce wraps with equal amounts of the mixture. I then topped with the rest of the lemon juice, and devoured. Though unimpressive, it was a cheap, easy and healthy meal that I threw together in like five minutes. Highly recommended.

This new-found meaty love has prompted me to rediscover my girl Giada’s cookbooks, so I dug up the old “Giada at Home” cookbook and found a recipe I was interested in. I made her “Grilled Tuscan Steak with Fried Egg and goat cheese” last night:

role model

Ingredients:

1 boneless ribeye steak
salt and ground black pepper
1/2 tbsp herbes de Provence
olive oil cooking spray
1 tbsp goat cheese crumbles
1/2 tbsp chopped fresh flat-leaf Italian parsley
2 c arugula
1 egg

She actually called for four servings, but I quartered the recipe knowing I could stretch it into two meals. Although I’ve realized I love beef, I don’t care for massive servings of steak. I’m a 4 oz at-a-timer, I’ve realized.

You start by heating up the grill, so I plugged in my Panini Press and sprayed both sides with the olive oil spray. Sprinkle both sides of the steak with salt, pepper, and herbes de Provence. Grill 6-8 minutes for each side, and the steak is cooked medium rare. Remove from the heat and allow to rest.

Heat olive oil in a small skillet over medium-high heat, and then add the egg. Season with salt and pepper, and cook until the egg whites are set, 2 to 3 minutes.

Serve the steak atop arugula. Top steak with the egg, and crumble goat cheese and the parsley on top. First off, I am very pleased that I was able to cook the steak properly. It remained reddish pink in the middle, and it actually bled on my plate! This was thrilling, especially considering how greyish it appeared when I likely overcooked it in my last attempt. Secondly, the yolk, goat cheese, and juicy steak made for an incredible tasty combination. This just may be my new favorite meal. See below:

Grilled Tuscan Steak with Fried Egg and Goat Cheese

12
Sep
09

seared Ahi tuna and roasted potatoes.

Last weekend, I hoovered in a few thousand excess calories in Florida. I got off the plane, and my dad was all, “Want some homemade bread? Nine pieces, did you say? Here, have some butter. I just made some cheesy vegetable and potato dish if you’re interested. Save room for dessert!” I returned to NYC all food coma-ed out, and proceeded to double up on the gymming to even out my life.

In my dad’s defense, everything was relatively healthy that weekend. After a day of barbecuing at a family friend’s house, my mom and I wanted a little something for dinner. He made these adorable eggs in baskets:

my dad's eggs in baskets

my dad's eggs in baskets

I, like, licked my plate and then had a bigass bowl of ice cream. I have no portion control in swing states. Ahem, Texas.

In between bites I DID manage to run the lake that I love so. Also, I got to swim for probably the second time this year, and that’s my favorite exercise in life. Any sport in which I can impersonate the Little Mermaid (stop judging me) AND do handstands is pretty much ideal to me.

Speaking of fish (worst segue ever), I made some Ahi tuna last week that turned out kind of gorgeous. I’m not sure if this is necessarily encouraged by the FDA, but I defrosted a frozen fillet and then seared it. I didn’t get violently ill afterward, so that’s a success as far as I’m concerned.

I coated the fillet in lemon juice and olive oil, and my beloved threesome of salt, pepper and cayenne pepper. I seared it in a pan for about a minute and a half on each side, until it looked like this:

seared Ahi tuna

seared Ahi tuna

Meanwhile, I bought this mix of potatoes at TJ’s, that included but were not limited to Yukon Gold, red potatoes and new potatoes. Unless red potatoes and new potatoes are one in the same? I honestly don’t know, and I’m MUCH too lazy to look into this, so just play along, please.

I chopped them into cubes, and then tossed them in some olive oil and dried herbs. I used rosemary, thyme and basil, and then I added salt and pepper. But of course. They went in my toaster oven at 425 degrees for about 20 minutes, and they came out totally tender and ready to go.

I chopped about half of my fillet and served it on top of some arugula, and then I dressed it with that champagne pear vinaigrette. It has Gorgonzola cheese in the dressing, which I’m usually opposed to. It really got along with my other flavors, though, so I was pretty into it. Anyways, see below:

seared Ahi tuna on arugula, herb roasted potatoes

seared Ahi tuna on arugula, herb roasted potatoes




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