Lentil, Chick Pea & Feta Salad

This is a tasty salad that I am currently addicted to. Enjoy!!

• 1.5 Cups: Trader Joe’s – Steamed Lentils
• 1 Container: Garbanzo Beans
• ¼ Cup: Crumbled Feta Cheese (See if you can get reduced fat!)
• 1 Cup: Cherry Tomatoes (Sliced)
• 1 Whole: Red Onion (Chopped/Depending on how big it is you can use only half)
• 1 Cup: Cucumber (Peeled and chopped)
• 1 – 2 Cups: Organic 50/50 Blend of Baby Spinach & Mixed Greens (Really as much as you like)
• 1 Tbsp: Dill Weed
• 2 Tbsp: Extra Virgin Olive Oil

Prep and mix first seven ingredients together in a large mixing bowl. Ad in dill weed and EVOO at the end to make the dressing! Serve and enjoy.

coast: a cookbook i haven’t tried yet

Not that long ago, I wrote out my bucket list. It’s pretty long. The top 10 included things like visiting every continent, visiting every state, seeing the Yankees play every stadium, and cooking something from every cookbook on my many bookshelves. Maybe that last one isn’t as big an accomplishment as other things on my list. But I have so many cookbooks that look amazing that I’ve just never used. So now that I have a couple of weeks off, I decided to crack a few spines. My latest cooking adventure comes from Coast: Seaside Recipes from Australia’s Leading Chefs:

I spent the better part of the day in my kitchen, going from one dish to the next. And here is what I made.

Dish #1 – Madras Grilled Fish. My first stab at cooking a whole fish. I should have asked them to butterfly it and take out the bones, but I wasn’t thinking. Next time. The marinade was also really good. I think Natasha might enjoy it on some tofu.

The recipe called for making a paste with ginger and garlic in a food processor for the marinade. Maybe it’s because of my obsessive need to make everything by hand, or my desire to clean as little as possible, but I used a knife, cutting board, and water. I think it worked really well, actually.

The next thing I need to learn is how to properly de-bone a fish. I was not very successful this time around.

Dish #2: Crunchy Parmesan Chicken. I should not have cut the chicken into such small pieces. The recipe was really simple, and took less than 10 minutes to prepare. It was really good, but I think using butter before dipping the chicken in breadcrumbs was overwhelming. Using larger pieces of chicken might help. Or, I might use egg next time.  That would also be healthier, I’m assuming. This, along with the chickpeas salad below, constituted my dinner for the evening.

Dish #3: Chickpeas, tomato, and feta salad. The recipe is actually from one of my Fine Cooking magazines, and not the cookbook. It combines two of my favorite things: cheese, and heirloom tomatoes. I’m serious too – I love heirloom tomatoes and will find a reason to use it in my cooking whenever possible. I’ve also been on a huge chickpeas kick lately. I should have waited to make it, because I ate at least half of this while waiting for the chicken and the snapper to cook.

wait, so…what do you eat?

I get it. Now-a-days there are so many different types of dietary restrictions its hard to keep them straight. It seems like every time I go to a restaurant and say I am a vegetarian, they either suggest the fish or say they have nothing to offer because dairy is included. To help clear the air, I have outlined some standard eating habits along with the appropriate term.

Which one do you fall into??

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Do you enjoy luscious meats both red and white along with you side salad? Then you might be an omnivore!

Your diet allows you to enjoy all meats, poultry, fish and greenery! Feel free to order anything on the menu you want!

(you also eat fruit, nuts, grains, beans, eggs and dairy)

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Are you a fan of the Thanksgiving turkey or the occasional Mediterranean fish platter, but avoid the Christmas Ham and Lamb Kabab! Then you might be a semi-vegetarian! Also known as a flexatarian.

Your diet prohibits all meats (which some define as the flesh of mammals), but allows you any poultry, fish or veggie you fancy. Watch out for anything on the menu that can have a hidden beef broth, but otherwise you are safe.

(you also eat fruit, nuts, grains, beans, eggs and dairy)

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 Do you avoid all food on land, but can’t resist a good sushi roll or crab cake? Then you might be a pescetarian!

Your diet allows for all fish and/or shellfish along with a medley of vegetables. Steer clear of anything with a potential for chicken and beef broth, and you are fine.

(you also eat fruit, nuts, grains, beans, eggs and dairy)

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Are you like me, and avoid all creatures of the land and sea, but can’t resist a good cheese and wine party? Congratulations, you’re a vegetarian!

Your diet doesn’t include any meat, poultry or fish, but you can enjoy vegetables, fruit, nuts, grains, beans and dairy. Be weary of anything that could have chicken or beef broth, also some sauces and salad dressings include fish extract, so be cautious of those.

(you also may or may not choose to eat eggs)

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Do you choose to not only avoid land and sea creatures, but also stear clear of any product produced by them? Then in addition to having amazing self-control you may be a vegan!

You have eliminated all meat, fish, poultry, dairy products, eggs, or honey from your diet, but you do enjoy vegetables, fruit, nuts, grains, beans, which makes for a lot more delicious meals then some may realize! You may find more and more restaurants cater specific items to this diet, and its best to stick with those, otherwise there is always the risk of some hidden butter or cream somewhere in a recipe.

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Do you enjoy red meat products only, and if possible would remove any sign of vegetable or bun from you burger because it just takes away from your beef patty. Then you maybe unhealthy!

You avoid nutrients at all cost, and sometimes have bacon for breakfast on its own. I would recommend seeing a doctor and have him take a look at your cholesterol.

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Well that about wraps it up! I know there are plenty more diets out there that I missed. I promise the more I learn about them, the more I will share with you!

vegetarian sloppy joe

Here is a quick and easy party dish that (based on my last post) was made by simply replacing the meat with tofu in the recipe.

I found the below Sloppy Joe recipe and made a few changes (see * symbol) to fit my fancy. I think it came out pretty good and hearty!

A few things to keep in mind with your tofu ladies and gents…

–       It doesn’t need to cook as long as meat, so you can add it later then the original meat recipe calls for.

–       Not unlike your meat the longer your tofu sits in its marinade the more flavor gets absorbed, so I sometimes cook it the night before and reheat the day of.

CLICK HERE to view the original recipe.

 

 

 

 

 

 

 

 

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 1/4 pounds ground beef sirloin  *(REPLACE WITH TWO PACKETS OF GROUND TOFU)
• 1/4 cup brown sugar
• 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• *2 cups of peas  (gives it a little bit a green and is tasty!)
• *Few hot chilis (this is a personal preference for spicy food, feel free to put as much as you like in there!)
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 cups tomato sauce
• 2 tablespoons tomato paste
• 4 crusty rolls, split, toasted, and lightly buttered

The Homemade McRib

This past weekend was the first weekend that involved no studying (or avoidance of studying) since early January, and I celebrated by reclaiming my kitchen on Sunday. Back when McDonald’s re-introduced the McRib, I contemplated breaking my no-fast-food streak to try one because some of my friends were going crazy over it, in a creepy cult-ish kind of way. I felt like I was missing something. And then my friend sent me this. Ryan Adams posted on Saveur his own recipe for the McRib after tasting and breaking down McDonald’s version. Yesterday was the first chance I had to make it.

The Before

The After

I made a couple of changes. First, I used boneless pork ribs instead of pork belly, mostly because I couldn’t get the pork belly. And second, I cooked the pork in my slow cooker instead of following the instructions. It was pretty good. I’m definitely a fan and will probably make it again, but I’d like one of my McRib-fanatic friends to try it and compare.

One of you come over for dinner.

Work. School. Sleep. Oh yeah, and eat.

In August, I started my life as a part-time law school student. Well, that was a change. Since then, my poor kitchen has been seriously neglected. If there is one thing I’ve learned, it’s the joys of a slow cooker. I still don’t use it enough, but it’s amazing when I do. You know how everyone says meat cooked in a slow cooker is incredibly tender? Well, they weren’t kidding.

In my pre-law school days, making dinner was an event. Thanks to my mom and her incredible cooking skills, I’m not satisfied making something like spaghetti, a sandwich, or something along those lines. I make myself a full-on meal. Those days are pretty much over for me now. I don’t get home until 10 or 11 every night, so cooking means not eating until midnight and having little time to relax. The easy solution? Ordering in. A lot. Which I do.

But then I discovered my slow cooker. A gift from my mom that sat unused, forgotten and hidden away. I don’t have an hour to cook, but I certainly have 20 minutes on the occasional Saturday or Sunday morning to throw a bunch of stuff in and just let it do its thing. Through some serious experimenting I found my go-to recipe, which was originally meant for a barbecue. It’s from Fine Cooking, so I’m pretty sure I can’t share it, otherwise I would. Before and after pics below:

The Before

The After

I haven’t used my slow cooker as much as I want, but once this summer semester is over I aim to use it more and order in less (although I do need to indulge in the occasional wings night!). I’ll try to keep you posted on my slow-cooking adventures!

And on a side note, you should ask Natasha about how she embraced her slow cooker as a vegetarian, even though she was skeptical at first. I never complain when she brings me her latest slow cooked concoction!

QUICK! Name one vegetarian main dish?

Being a vegetarian for many years, I can easily think of a few, but I can always see the fear in people’s eyes when they have me over for dinner and I remind them I am a vegetarian.

For me being a veg-head is a cheaper, easier and healthier lifestyle, but meat-eating hosts always seem concerned that they won’t have enough options, or they can’t think of something creative enough or don’t know a good vegetarian main dish.

Well I’m here to tell the meat eaters of the world to chill-ax! We are not so hard to cook for. PROMISE!

Okay, you want tips to make your life easier? No problemo…here they are…

1.    It’s okay if there is no main dish!

There are a bevy of side dishes that don’t include meat: salad, mashed potatoes, mac and cheese. It may seem crazy but that in and of itself is a meal. Just because your veg guests won’t get a slab of main course doesn’t mean they are going home hungry.

2.    Don’t feel guilty about keeping it simple!

Just because it was easy to cook, doesn’t mean its not appreciated. A light pasta with veggies, olive oil and parmesan is simple, quick and still delicious. Don’t feel guilty that it took less time to make than a rib-roast.

3.    Any marinade you put on your meat is also great on tofu!

You don’t have to be scared of tofu, all it is is a flavor sucking sponge, which may not sound appealing to you, but we love it. Just take whatever tandoori, chipotle or BBQ seasoning you draped over your meat, slather it over some tofu and fry, bake or grill it up.

4.    Let us pick and choose!

You really can’t go wrong with a build your own buffet. My family lives off of those meals. Make a soup, stew, pad thai or even a taco salad and let people add what they want, chicken, shrimp, tofu or veggies. Everyone will be happy, full and eager for seconds.

Seriously people. You don’t have to fear us…and maybe you should even consider cooking for us more… Just throwing it out there.

The word of the day is Fromage …..

I know I’ve been out of touch for months but I felt the need to jump back in, so that’s what I’m going to do!

I just got back from an awesome vacation with Adam to London and Paris. Before leaving we had been warned by several people, that Paris will prove tough for vegetarians.

In NYC I feel safe going to any restaurant knowing I can find some vegetarian option, but I’m not so naive as to think that every city is so accommodating.  I don’t want being a vegetarian to hinder me from exploring the world, so I geared up for the challenge of vegetarian travel.

We had no problem at all in London; Indian food is available on every corner and cheese and onion sandwiches are a regular lunch option. We even found pubs that offered veggie fish and chips!

As expected when we entered Paris, our options became more limited. Most dishes seemed to include “jambon” or another meat. There was also the language barrier, so we were not always sure if something included another form of meat or fish. It did seem a challenge at first, but in the end the solution for us was rather simple.

Step 1: Get over being a tourist!

They could smell American on us a mile away, we just had to embrace it, and try our best with the little French we knew. They may not have loved us, but they answered our questions!

Step 2: Forget about ordering a main course!

All the entrées may have meat or fish so we moved past them to appetizers, sides and of course dessert!

Step 3: For a vegetarian in Paris, the word of the day is Fromage!

The cheeses in Paris are bold and delicious, and eating a giant plate of cheese and bread was a more than ideal option! Each restaurant we passed had this as an option, with an array of delicious desserts including crème brûlée and tiramisu.

Now this was only my first time in Paris, so I am no expert, but I hope I have the opportunity to visit more cities around the world even for just one night, and take them on vegetarian style. I’ll let you know how it goes!

NYRR’s Run For Haiti

Last night, I went to dinner with some good friends who are very involved with New York Road Runners.  They mentioned a 4-mile race on February 20th benefiting New York City’s Haiti Relief Fund.  It looks like a great race, and winter running is really not as terrible as people think it will be.  I actually enjoy it – unless there is a 24 hour blizzard much like today….

If you’ve never run a race in Central Park before, I highly recommend it.  My first one was The Race to Deliver, a 4-mile run in November.  I could barely run the entire way, but I had the best time and the following year ran every race I could.  Since then the number of races I’ve run has dropped significantly.  This might be a good one to get me back on the NYRR wagon.  If you are thinking of running on the 20th, let me know.  Maybe I will see you there!

I’d Rather Stay In Bed

I found that the best way for me to train consistently is to get up and run early in the morning, but this became a problem when I suddenly could not sleep anymore.  It’s easy to wake up at 5 if I fall asleep at 10:30.  Lately, though, it’s been closer to 12:30 or 1, and the problem with getting 4 hours of sleep 4+ days a week is that the bed wins the morning struggle over exercise more often than it should.

Last night was the first time in almost a month I was asleep by 11, and this morning was the first time in almost 2 months I woke up before my alarm.  I hope this is the beginning of trend.

My run this morning was short and sweet.  I only got out for a mile and a half, but it felt good and I’m looking forward to more mornings like this.  Tomorrow will be a trip to the gym.  I miss the weights, and should start getting some cross training into my schedule.  Plus, it will be difficult to run on the sidewalk with the foot of snow we’re supposed to be getting.  Although, it would be fun to try….