Archive for the 'stir fry' Category


veggie topped quinoa, beet salad.

There was a time when I’d regularly allocate $12-$15 for a week’s worth of food, and then I’d stay within those parameters. I’d invest in some Poor Man’s Food, such as eggplant or polenta, and stretch that out over 5 or 6 meals. A solitary green bean was my go-to side dish, and bread was rationed to the point of absurdity. These days, I’m eating gold on the regular. Platinum is my choice side dish, and when my sweet tooth kicks in I reach for some diamonds. And yet, I still appreciate some veggie-centric Poor Man’s Food. Especially in pre-Thanksgiving starvation phase. Nothing but water and laxatives until prom!

Last week, I made a vegetable stir-fry atop quinoa.

quinoa with veggies

1 eggplant, diced
1 red bell pepper, sliced
1/2 red onion, sliced
1 clove garlic, minced
1/2 cup baby portabella mushrooms, sliced
1/4 c olive oil
1 lemon, juiced
2-3 dashes of Cholula
salt and pepper to taste
1 c quinoa

I started by sauteeing the onion in olive oil, and then added in the bell pepper, eggplant and mushrooms. I added in the garlic after everything was starting to soften, and then I topped with lemon juice, olive oil and Cholula. Meanwhile, I cooked the quinoa as instructed on the box. Dinner in 20 minutes? Can DO.

On the sweaty side of things, I’ve been doing cardio for about an hour a day. What?! It’s true. All the better to go with the straight veggie diet, my dear. I even had an impressive two hour stint on the elliptical while watching “The Biggest Loser” a few weeks ago. I don’t typically consume 4,000 calories in one sitting, so I’m doing my best to get lean and mean before Thanksgiving.

I roasted my first beets the other day, also. I went with two red and one golden, and they came out pretty unattractive. Luckily, I’m not too deterred by looks, so I saw the potential. I actually put together a pretty little salad featuring my beets.

roasted beets

2 c arugula
1 red beet, roasted and sliced
1 golden beet, roasted and sliced
1/8 c feta cheese
1/3 gala apple, sliced
1 tbsp grey poupon mustard
2 tsp sherry vinegar
1 tbsp agave nectar
salt and pepper, to taste

I pre-heated the oven to 375 degrees and scrubbed the dirt off the beets as best as I could. I had the foresight to use kitchen gloves so as not to marroonify my hands, though I neglected to change my white shirt pre-scrubbing. Whoops. Ruined shirt notwithstanding, I cleaned my beets and moved on.

I drizzled them with olive oil, salt and pepper, and wrapped them in aluminum foil. I roasted for 30-40 minutes, and pulled them out of the oven to cool. Meanwhile, I mixed together the Grey Poupon mustard, agave, black pepper and sherry vinegar for a dressing. I sliced my apple, and created a bed with the arugula. I removed the skin off my beets, and then I sliced those. I combined the beets, apple, and feta, and then I topped with my honey-agave vinaigrette. So very tasty, and much more attractive than they were in their inception:

beet and apple salad with honey agave vinagrette.


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:



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

July 2020