All posts in eating.

  • Smoked Salmon & Eggs

    a carbohydrate of your choice with a schmeer of butter
    +
    smoked salmon (a little goes a long way, it has a strong flavor)
    +
    hardboiled egg
    +
    salt & pepper

  • Quinoa & kale stuffed sweet potatoes

  • 5: Things I’m Eating

    01. Smoothies.
    (Mixed berries + orange juice + soy milk + avocados + banana + apple).

    02. Balsamic vinaigrette salads.
    (leafies, mostly spinach + grape tomatoes + sprinkle of cheese + salt & pepper + avocados).

    03. Homemade pizza.
    I’m a huge fan of homemade pizza and made some this weekend for guests. (wheat crust + sauce + mozzarella + mascarpone (the best) + spinach + Italian sausage/anchovies +  tomato slices + red onion)

    04. Southwestern pasta salad with creamy avocado dressing.
    As good as it sounds, I think it was just ok. But then again, I didn’t have all of the ingredients, persay.

    05. Lots of avocados.
    They were on sale, if you couldn’t tell. I have never eaten so many avocados in my life.

  • Ozo, chicken, asaparagus, & cherry tomatoes in yum

    I love it when not having anything to eat for dinner turns into this.

    It’s also what happens when I go to the grocery store after work hungry. It’s roasted chicken, asparagus, cherry tomatoes, and garlic in olive oil and balsamic vinegar, served on orzo with lemon & oregano feta cheese. Did not measure a thing and it taste so good.

    Do you want the winging it recipe? It’s all the things you like already, so there’s really no going wrong.

    Ingredients

    • 1 pkg of cherry tomatoes
    • 1 bundle of asparagus, rinsed and chopped
    • 2 chicken breasts
    • olive oil (2 tbls?)
    • balsamic vineegar (2 tbls? ish?)
    • orzo (I just the rest of what I had left in a box, which was 1 1/3 cups)
    • Athenos lemon, garlic, and oregano feta cheese (I used the whole container, which i bet is like 1 cup)
    • salt & pepper to taste
    • anything you want to season the chicken with (I just used this chicken spice, red pepper, and chopped onions)

    01. Preheat oven to 350F. Mix asparagus, cherry tomatoes, garlic, olive oil, and balsamic vinegar, maybe a dash of pepper too. Line a pan with foil and spread the ingredients over it evenly. Cook until the cherry tomatoes burst and the asparagus is soft, about 20 minutes.

    02. Meanwhile, pan fry the chicken breasts with the toppings/spices you’d like. Or, if you thought ahead, you could cook them in the oven too. I bet it doesn’t matter. Everything will be pretty yum-ily seasoned.

    03. Also meanwhile, cook the Orzo. You know, regular style. You don’t even need orzo, you could just turn it into a warm salad, but I wanted to bulk up the recipe, I had some left over, and I like pasta.

    04. When everything’s done, combine and add feta cheese so that it melts a little.

  • Spaghetti with roasted Tomatoes and herbs

    A simple dish, but I think some people forget the awesome power of a few cherry tomatoes. (There are herbs in there, I swear!)

    Spaghetti with roasted Tomatoes and herbs
    (via RealSimple)

    12 ounces spaghetti (3?4 box)
    2 pounds cherry tomatoes (about 6 cups)
    6 cloves garlic, smashed
    3 tablespoons olive oil, plus more for serving
    kosher salt and black pepper
    1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
    shaved Parmesan, for serving

    1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
    2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
    3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes.
    4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).

    NOTE: I roasted some asparagus with the tomatoes just for good measure.

  • Potato, leek, and feta tart

    Potato, leek, and feta tart
    [via RealSimple]

    1 tablespoon olive oil
    2 leeks (white and light green parts), cut into half-moons
    2 small zucchini, cut into half-moons
    kosher salt and black pepper
    1/2 cup crumbled Feta (about 2 ounces)
    2 tablespoons chopped fresh dill
    2 Red Bliss potatoes (8 ounces), thinly sliced
    1 store-bought 9-inch piecrust

    1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
    2. On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.

    A very easy recipe! And a tasty vegetarian dinner that I found in RealSimple’s “6 meatless meals (for meat-lovers)” and I have to say it was indeed filling. Plus, pie crusts are delicious. Period. They have a much better picture, by the way. Enjoyed this for lunch with the always sweet Susan.

  • My favorite carrot cake

    …and cream cheese frosting, of course. (of course!)

    I made this carrot cake for Jordan’s birthday a couple of weekends back. It’s super moist and delicious of you’re a hardcore carrot cake fanatic like I am. It was quite the event getting it cooked. I used a different cake pan than I usually do and was baking in our oven for the first time and it ended up overflowing at taking 2 hours to bake instead of 40 minutes. But it still turned out great! (Oh, and I forgot an ingredient even…it was kind of a mess). All should enjoy the glory that is this cake.

    Moist Carrot Cake
    [via AllRecipes]

    2 cups all-purpose flour
    2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    2 1/2 teaspoons ground cinnamon
    4 eggs
    1 1/2 cups vegetable oil
    2 cups white sugar
    2 3/4 cups shredded carrots
    1 (8 ounce) can crushed pineapple, drained
    3/4 cup chopped walnuts
    1 cup flaked coconut

    1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
    2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
    3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

    Cream Cheese Frosting

    1 pkg (8oz) cream cheese
    1 cup white sugar
    1/8 tsp salt
    1 tsp vanilla extract
    1 1/2 cup heaving whipping cream

    1. Beat whipping cream until stiff peaks form.
    2. In a large bowl, combine cream cheese sugar, salt, and vanilla. Beat until smooth. Fold in whipped cream.

    Hold the phone! Can I just say that I hand whipped the cream?! Have you ever done that? I can’t believe it’s something that people did in the past times. I watched an entire episode of the Daily Show before the magical “stiff peaks” formed.

    Yes. All of it was still worth it. Happy birthday, Jordan!

  • I’m a weird pancake for design. #AaronDraplin

    Wait. Let me explain. I made pancakes for lunch celebrating Matt’s return to the rocky mountains and—because of the ridiculous combination of our mild food intolerances—I cooked up these vegan pancakes substituting soymilk for  rice milk because Matt is slightly intolerant of nuts. They turned out a little weird: They were super feathery and delicate. They were sticky and spongy. You poured syrup over them and it instantly disappeared into the recesses of the cake leaving nothing but a ghost of it’s presence. It was a Sham-WOW of pancakery.

    Read more

  • 5: Thoughts on yogurt

    So, after a lifetime of mild distaste, I’ve began eating yogurt nearly every day for lunch at work for a couple of weeks now. I know you, my most avid blog followers, (snort) instantly recalled that yogurt makes me uncomfortable because I think about the living organisms contained within screaming for mercy as the spoon comes near my mouth. So why did I start eating it? To be honest: it seemed like both The Girl and The Adult thing to do. Oh, you’re a degree-having lady? The yogurt is in the back by the milk.

    I feel compelled to write about yogurt once and for all for the sake of the public so that I can stop tweeting about it. Seriously, I think about yogurt entirely too much.

    Here are some lessons I’ve learned:

    01. I still don’t really like the taste and have to put at minimum a hefty ratio of granola in it. Preferably also fruit.

    02. “Fruit on the Bottom”? What a joke. What a terrible, terrible joke. Lies!

    03. I dislike it when it slides out of the container in one large chunk leaving no residue and maintains it’s spherical shape outside of the point-of-impact zone.

    04. I tried Greek yogurt and liked it even less. Maybe it was just a bad experience.

    05. You have to clean out the container before you recycle it. Come on people!–If there are food remnants on your recyclables (Pizza Boxes, I’m looking at you) they’re no good. I mean, I guess plastic can be washed, but cardboard’s a no-go.

     

    Done and done. These are thoughts that I have on yogurt.

  • Shrimp, Leek, and Spinach Pasta

    Easy to make, simple ingredients, and very tasty. You should make this.

    Shrimp, Leek, and Spinach Pasta
    {via RealSimple}

    12 ounces gemelli, fusilli, or some other short pasta (as you can see, King Soopers had neither of those pastas)
    2 tablespoons unsalted butter
    2 leeks (white and light green parts only), cut into half-moons
    kosher salt and black pepper
    1 pound peeled and deveined medium shrimp
    finely grated zest of 1 lemon
    3/4 cup heavy cream
    10 ounces baby spinach (about 12 cups)

    01. Cook the pasta according to the package directions; drain and return it to the pot.
    02. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
    03. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

    NOTES: As usual, I changed some things both voluntarily and by force. I ended up increasing the recipe so because once I cut the leeks it seemed like a lot of leeks to me. So I kind of just used the ol’ eyeball for the rest of the stuff as well since it was such a simple recipe. I’m sure it’s still delicious without guestimations. And, as you can see King Soopers was also out of regular spinach (there were probably a lot of spinach dips on this football-Sunday-day-thing). I also didn’t want to buy a lemon just for the zest so I just squirt lime juice on it—classy!