Archive for the 'green beans' Category

26
Oct
10

farro salad.

I’ve recently fallen victim to habits similar to the Home Decor Obsessive (HDO. Don’t google; I’m pretty sure I invented this disorder, and if not it’s probably an offensive acronym in French or Dutch or something. Bitenuker). I moved just a week ago, and bare walls are not, and have never been, my forte. They’re the equivalent of an undressed salad – ‘taint happening. I’m going to need some extra virgin olive oil or Annie’s Green Goddess immediately. I feel this compulsive desire to get these nakey walls covered by any means possible, so’s not to terrify the occasional visitor by their state of undress. A coffee table can wait. So I don’t have household scissors, refrigerator magnets, or curtains in my bedroom that prevent all of Tomkins Square Park from seeing my business. So what? That’s all secondary. What’s really important is that I just bought this sweet vintage mirror/window combo that’s going to make my living room look like it’s 700 square feet, which I’m pretty sure is a LOT of feet. Also, I bought a gorge piece of art that has gotten like 12 favorable comments on facebook since yesterday. So, win.

That being said, it’s obvious that I can’t afford cable just yet. No matter, for I’ll turn to cooking and exercising for entertainment. More material for the blog, you say? Someone’s astute.

I’m still mid-gym freeze month, and it’s been a feat. I’ve had to turn to the great outdoors more than once for my endorphins fix. How unnatural. I ran outside like seven times last week, which far exceeds anything I did at the height of track fame. I’ve hardly been using those muscles all month due to my trial gym separation, so it actually made an impact on my physique. It turns out I’m NOT dead inside, which was a total relief. I’d made the mistake of thinking so when my body plateaued last month, but all it took was some variety and a temporary stoppage to start responding. My calves are coming back, and I think I saw a quad this morning. Lower abs are historically next, so it looks like I’ll find a use for my 90s baby tees soon enough.

Nothing compliments baby tees like an arugula salad, so I made just that for lunch yesterday.

arugula salad

Ingredients:

2 cups arugula
1/2 block extra firm tofu
1 plum, sliced
1/2 oz brie, chopped
1 tbsp grey poupon mustard
1 tsp honey
2 tbsp extra virgin olive oil
salt and pepper to taste

I started by sautéing the chopped tofu in one tablespoon of olive oil in a saucepan. It’s worth noting that my dad sent me some high quality new cookware courtesy of Rachael Ray, so you can infer that I’m mostly using my new toys from here on out. Oh, also, aren’t my new dishes adorbs? This place is my mecca. While the tofu was sautéing, I laid down a bed of arugula and topped it with the sliced plums and chopped brie. I whisked together the mustard, honey, and olive oil for a tangy homemade honey mustard dressing, and added a little salt and pepper to the mix. Tofu – on. Honey mustard dressing – drizzled. Et voila. One of my more attractive lunch companions.

I just think Giada de Laurentiis is the coolest. Wait, have I mentioned that before? Weird. It’s such a discreet admiration. I made her Mediterranean Farro Salad last night, and it was a hit. With me. I totally approved. It calls for:

my girl Giada

Ingredients:

10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (totally forgot this ingredient)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

Start by boiling four cups of water in a saucepan and add the farro. For those just joining, farro is a grain that has the texture of a couscous and the looks of a quinoa. Reduce to a simmer, cover the pan, and cook for 20 minutes. Add 1 1/2 tsp of salt and simmer for 10 more minutes, then drain completely. Meanwhile, boil water in another saucepan for the green beans. Add those, cook for two minutes, and then blanch in ice water. Drain and set aside.

Stir the green beans, olives, Parmesan, and chives into the farro. I also would have stirred in the red pepper, had I remembered its place in this recipe. Fail. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour over the farro salad. Combine and consume.

Yeah, Giada wins again. I loved this tangy salad and its good looks too. See below:

Mediterranean Farro Salad

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28
Dec
09

spicy green beans and kale, shrimp creole.

I just got THE most exciting package of all time. I have been all kinds of Amish these past few months, since my computer decided to lose its shit one day while I was mid-blog. I sent it down to FL, and my dad fixed it and sent it right back along with like 6 cookbooks. I can’t even describe the level of excitement going on here, but it’s midway between finding a delicious late night cookie for less than 300 calories (mild thrill) and a Free People sample sale (off the charts).

I lived off the Better Homes and Gardens cookbook in college, but for some reason I left the marinade-crusted pages with the rest of my condo in the fam’s garage when I moved to NYC. Since then, I have subsisted solely on e-recipes and spontaneity, i.e. whatever comes to me when I’m perusing Trader Joe’s shelves. Since the computer deserted me, I downgraded to recipes via iPhone, which are really not so comparable. Then, out of the blue, I decided TJ’s is a little too rat race-y for a lazy Sunday afternoon, and maybe sometimes I want to search for orzo without five people hovering in my ass space.

That said, I’ve had a kind of “return to basics” going on in my life. My mom sent me “Giada’s Kitchen” cookbook recently, if only to encourage my Talented Mr. Ripley-style relationship with her. As in, I want her life. It’s probably not going to happen though, so I settled for making one of her recipes. It’s a spicy parmesan green bean and kale dish, so it was pretty much designed with me in mind. It calls for:

Giada's spicy green beans and kale

Ingredients:

one bunch (about 1/2 lb) of kale

1 1/2 lbs of green beans

1/4 lb of cremini mushrooms

1 onion

red pepper flakes

1/4 cup white wine

lemon juice

3 tbsp. parmesan cheese

I followed the instructions all the way, although I used a vidalia onion (I’m obsessed) and about three times the amount of red pepper flakes it calls for. You basically just saute it all on the stove top starting with the onions, work up to the green beans, kale and wine, and add the lemon juice and parmesan cheese at the very end. It was really tasty, and I even made an extra batch to take to a Christmas Day potluck I attended. I goofed and accidentally came an hour late, and people still took seconds after their initial polite sampling. Success.

On the sweaty front, I’ve been trying variety on for size. When I was in my plateau phase, I was doing two to three miles a day at about 6 to 6.5 treadmill speed. Like, every day. Then, I would follow up the cardio with a consistent rotation of weight machines (Sun, Tues, Thurs legs, Mon, Wed, Fri arms). Since I realized my body has pretty much settled into its comfort phase, I upped the running to sometimes five miles at a time. For instance, the other day I ran three miles straight, and then I walked uphill for a mile, and THEN ran another mile. Bam. I’ve decided weight machines are of little to no interest, so I’ve traded most of them in for free weights. I’ve been sore as of late, so I figure that’s a decent enough sign. I went to Crate and Barrel and rewarded myself with an olive oil drizzler:

olive oil drizzler

Not only is it super adorable, but it lets the olive oil come out in a stream, rather than, like spilling out to five times the recommended usage. It was the best $9.95 I think I’ve ever spent in life. It came in handy when I made this shrimp creole recipe the other day, courtesy of my dad. It calls for:

Ingredients:

shrimp, frozen and pre-cooked

1 red bell pepper

1/2 vidalia onion

1 shallot, chopped

2 cloves of garlic, chopped

2 stalks of celery, chopped

diced canned tomatoes

1/4 cup dry white wine

cayenne pepper to taste

I started by sauteing the chopped onion, shallot and garlic with a few tablespoons of extra virgin olive oil over medium heat. Sidebar: I finally invested in the organic stuff from Whole Foods, and I don’t think I’ll ever go back to TJ’s $6.99 bottle. It’s just THAT much better. When all those were translucent, I added the celery, bell pepper, canned tomatoes, and dry white wine, and sauteed those about five minutes until all was tender. Since the shrimp were pre-cooked, I just thawed them in some cold water and threw them in the pan to heat. Since I loooove my heat, I added about two tablespoons of cayenne pepper to the whole mix, which equated to about 3/4 a tablespoon per serving. I served it all atop wild rice, although my dad did it with yellow which is kind of superior. It was delicious, SO easy, and had all kinds of flavor going on. See below:

shrimp creole atop wild rice




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