roasted cauliflower salad & lentil walnut burgers.

One of my old college friends is what you would call an Extremist. She’s brilliant in science, the maths, and all other stuff that the right side of my brain atrophied to avoid, and yet she can craft a beautiful essay and color coordinate an outfit like no other. I love/hate her for being so well rounded. She recently enrolled in med school, but she can party harder than, like, Bluto. I once witnessed her spooning with a bottle of Patron because she didn’t want to risk enjoying a next day hair-of-the-dog Bloody Maria with an inferior tequila. That’s only a mild exaggeration.

I’d always enjoyed the sense of superiority I’d gain when calling her an Extremist and telling her I was going to introduce her to my friend, Moderation. It took me years to realize I was projecting and referring to myself, and it was I who needed to befriend Moderation.

And so, Moderation is the name of the game these days. Rather than jump into any workout craze, I am sticking to my midday gymming and going to the occasional dance and yoga class. I just found out that my favorite street jazz teacher will be teaching nighttime classes at the studio near me, so look forward to some West Side Story-friendly moves in the near future. I can finally have that dance fight I’ve always wanted! I’ll say things like, “Take that tour jete, bitch,” and “You don’t even know how high I can arabesque, ho. Now sashay, Shante.”

I turned on the 4 Hour Body nearly as quickly as I started due to its surprisingly restrictive nature characteristic of a diet (subtle sarcasm). I’m staying pescetarian for the time being, but I may move towards meat eventually. I want to be like Giada who eats everything in moderation, and stays just so fit and adorbs. I feel like once I master the long-lost art of moderation I can maybe broaden my horizons? It goes against my binge eating generation’s nature, but I will rise above it.

I made this Cauliflower and Arugula salad I saw Chuck Hughes make on the Cooking Channel:

Ingredients:

cauliflower arugula salad

1 cauliflower, trimmed, cut into small pieces and blanched
2 tbsp butter (he called for 1/4 cup)
1 teaspoon honey
2 tablespoons good quality red wine vinegar
4 cups arugula
2 shallots, thinly sliced (he called for one)
olive oil spray (he called for 2 tbsp)
Salt and freshly ground black pepper
1/4 cup walnuts (he called for pine nuts)

I just love Chuck with his curiously Midwestern accent and overly expressive eyes when he’s detailing his ingredients. He’s like an aggressively tatted-up puppy. His recipes look damn good, too, and I wanted to pay tribute to him by making one tonight. I changed this one quite a bit due to ingredient restrictions, though, and I’m not proud of that. I left out the bacon to keep it veg-friendly, but carnivores should include.

You start by chopping the cauliflower into florets and blanching them to start. For those unfamiliar with this technique, you start by dropping cauliflower into salted, boiling water for about three minutes. Scoop it out and drop in a bowl of ice water and leave for a few minutes until they’ve completely cooled. This is meant to break down the fibers (I assume) and preserve the color and flavor in the meantime.

Chuck then says to saute in a pan with the butter until golden brown. I found this was longer than the 5 minutes he said and closer to 10, and I threw the first sliced shallot in with the cauliflower. I wanted Shallot City, Population: 1, and so I went there. Then I added honey and 1 tbsp red wine vinegar, and cooked for another 5 minutes. Season with salt and pepper, and remove from heat.

Meanwhile, mix together arugula, the shallot, the remaining red wine vinegar, and olive oil in a bowl. Top with the cauliflower and walnuts, and dinner is served. I really loved this dish, but next time I’m going to add some golden raisins. My sweet tooth is back with a vengeance.

While I’m not crushing fro-yo or enjoying some late-night rugelach, I’ve been countering the excess sugar intake as of late with some beans and greens. One of my go-tos is kale with lemon and cannelini beans, but I’m not sure I’ve ever featured it here. It looks like this:

kale with cannelini beans

Ingredients:

1 bunch of kale, chopped and de-stemmed
1 can cannellini beans, rinsed and drained
1/2 vidalia onion, sliced
2 cloves garlic, minced
1/4 c dry white wine
olive oil cooking spray
1 lemon, juiced
1 tsp ground cumin
sprinkle of red pepper flakes
Salt and pepper

At some point in her career, Giada made something vaguely resembling this dish, but I’ve distorted it in my hundred or so iterations, so it’s barely recognizable.

I start by chopping the garlic and onion and sauteeing it over medium heat with the cooking spray. I then add about half the can of beans, and simmer for a few minutes. I season with about 1/2 tsp of cumin, salt and pepper, and let the beans start to brown. I then add the kale in batches, and cook it down until it starts to wilt. In this version I added some leftover white wine, and I’m glad I did because it added all kinds of flavor plus a fun sizzling sound upon its addition. I then cook for a few more minutes until the kale is all wilty, and then top with lemon juice, red pepper flakes, and more salt, pepper and cumin. It’s just so damn good, and total Poor Man’s Food so it’s ideal for the early month post-rent deduction scrimping familiar to my fellow New Yorkers.

I made these Lentil Walnut burgers from Whole Foods last week that I was relatively proud of:

Ingredients:

street jazz

2 teaspoons extra virgin olive oil
1 small carrot, finely chopped
1/4 cup chopped celery
1/2 cup chopped button mushrooms
1/4 cup finely chopped walnuts
1 tablespoon finely chopped parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
2 cups cooked brown rice, divided
1 15-ounce can lentils, rinsed and drained
1 egg, lightly beaten
2 tablespoons canola oil, divided

You start by heating the olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

You’re then supposed to puree the rice lentils and egg in a food processor, but I have nothing of the sort so I merely mashed them together with a potato masher and some elbow grease. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat until the patties are done. I served with some sauteed spinach and onions, and it was really tasty. The food processor is a must, though, because my patties had a hard time staying together. I know what I’m treating myself to on payday!

lentil walnut burgers and sauteed spinach

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

post-Mexico, curried squash and lentil soup, tofu.

This Winter has been quite the little bitch. She’s made me near antisocial with her ice storms, blizzards and general temperatures comparable to a witch’s teat as of late. It seems like she’ll start to warm, and suddenly we’re hit with more unsavory degrees. Everyone’s pretty pissed at her.

I got a few days of reprieve last weekend, when my friend got married in Playa del Carmen, Mexico. The bride and groom are from outside Chicago, met in New York and currently live in London, but they thought Mexico would be the most reasonable climate for a February wedding. I had to tear myself away from the then-16 degree weather, but somehow I made it. Ohh, sarcasm. I’m a fan.

I spent several weeks trying to beat my lumpy post-holiday frame into submission, but it was resisting me pretty hard. I was spending, like, hours at the gym on the daily, getting to know the treadmills, bikes and elliptical machines better than any member of my family.  By the time I unwillingly shed my cover-up while poolside, I felt improved but far from satisfied. According to my beach read, Women’s Health magazine, I should try working out in intervals. I had a brief flirtation with interval training a few years ago, but I quickly abandoned it for being far too challenging. I prefer my workouts sweat-free and routine, thank you. I don’t care for results. Allow me to plug away for months and see absolutely no change in physique. That sounds productive.

Playa del Carmen

Beginning in the resort gym, I started doing intervals which look something like this: walk for one minute at 3.6 speed, increase to a speed of 8 for 30 seconds and run as if Nicholas Cage is chasing you, decrease back down to 3.6, and repeat. Do the whole sequence about 20 times. Hello, sweat? Yeah, you found me. Heart, I’m feeling the pound.

 

Interval training is also effective with hills, which I’ve done just once at this point because it’s so, well, intimidating. To run at a 5% incline while not tripping over one’s feet at a speed of 8 is deserving of a medal. I’ve been alternating the two for about a week now, and I think results are on their way.

I did not hold back whilst (go with it) in Mexico, and at a certain point there was more guacamole shooting through my veins than blood. That’s hardly an exaggeration. It was barely a three-day trip, but I left not being able to zip my pants. I am more motivated than ever, so I’ve decided to try this trendy workout that Kelly Ripa touts. I went to my first class Saturday, and I’m sold. It’s safe on the joints, geared towards woman, and I’m all kinds of sore today. Bring it, muscles. Let’s do this thing.

As the spicy goes, I made this great soup a few nights ago.

Ingredients:

butternut squash and lentil soup

3 tbsp vegetable oil
2 tbsp unsalted butter
1.5 lbs butternut squash, peeled and cut into chunks
1 carrot, chopped
1 large onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tbsp minced peeled ginger
1 tbsp curry powder (I used cumin)
1 c red lentils (I used yellow)
2 quarts water
1 tsp lemon juice (I used a whole lemon)
1 tsp Greek yogurt (my addition)
chopped cilantro, to taste

 

Heat oil and butter in a large heavy pot over medium high heat and then cook squash, onion, carrot, celery, garlic, ginger and 1 tsp salt for 15-20 minutes. Stir in cumin and ¼ tsp pepper, stirring for 2 minutes. Add lentils and water and simmer, covered, for 25-40 minutes. Stir in lemon juice and season with salt and pepper. I served atop this wild rice and quinoa mix, and topped with a little Greek yogurt and chopped cilantro.

I had to lay my immersion blender to rest a few weeks ago when it died mid-salsa blend, so I didn’t even have the option to puree. I’ve pureed nearly every soup I’ve made for months now, so it was an odd sensation eating soup with texture. The rice combined with the vegetables, lentils and dollop of yogurt was really tasty. I highly enjoyed.

Now back to the sweaty…I recently watched “Singin’ in the Rain” and became infatuated with tap dancing. I got myself pretty excited and decided to try an intro tap class at my dance studio. I’ve taken tap before, but my former dance studio transitioned you to clogging pretty rapidly. I never even got to wear the sexy heeled tap shoes and dance with a chair, and for that I’ve always been a little bitter.

Flash forward to present day, and I bought myself a pair of Mary Jane-style shoes and showed up ready to Time Step my face off. Unfortunately, no one else shared my determination, as I was the only one who came to class. As a result, I got a private lesson from the teacher, who had been studying tap for years and filled me in on the social and political reasons why tap stood so low in the already lowest discipline of the art world. Also, I learned the Sham-Sham, which is a totally fun staple known by all tap dancers. The teacher also told me how tap’s roots were intertwined with jazz. It was pretty fascinating, but I can’t decide if I want to actually pursue.

Now back to spicy…in keeping with my post-Mexican low-calorie consumption, I found this fun tofu dish on Epicurious:

randon tap pic

Ingredients:

1 14 oz package firm tofu
½ c whole grain Dijon mustard
4 tbsp vegetable oil
½ medium onion, sliced
1 tbsp minced peeled fresh ginger
1 bunch kale, sliced crosswise
1 small red-skinned sweet potato, peeled, halved and sliced
2 tbsp lime juice
hot sauce, to taste (my addition)

 

You start by cutting the tofu into eight ½-inch slices. Drain on paper towels, and spread both sides with mustard. Heat two tbsp oil in a skillet over medium high heat. Add onion and ginger and sauté one minute. Add kale, sweet potato and lime juice. Cover, reduce heat to low and cook for about 12 minutes.

Meanwhile, heat remaining two tbsp oil in another skillet, add the tofu, and cook for a few minutes on each side. Serve the tofu atop the vegetables, and devour. It really is the most low calorie dish I could imagine, and it had good flavor thanks to the mustard and hot sauce. See below:

mustard crusted tofu with kale and sweet potatoes.