Tuesday, August 31, 2010
Monday, August 30, 2010
Hello, Food Processor! Welcome to the house! I know it hurt your feelings when your old owner, BQ, called you "old, loud, and awful!" He didn't mean it. He was grumpy because he's moving to Western Mass. I love you. My partner, D-Mart, loves you. And, yes, oh yes, basil loves you.
- 1 part basil leaves
- 1 part olive oil
- 1 handful of pine nuts (or walnuts, yum!)
- 2 or 3 cloves garlic
- a pinch of salt
- 1 part grated parmesan (or romano--hello!)*
Sunday, August 29, 2010
When I first started pizza to quinoa, it was mainly for accountability and to hopefully be an encouragement to other women trying to walk towards healthy living, while also hopefully losing weight. So here are the stats.
VB#: very big number is the very big number that I weighed after the durst settled after my third baby. This was a really uncomfortable number for me. I have no pictures of me during this period. I wasn't comfortable in my own skin.
down ten: after about ten months of dieting, some clean eating, a LOT of exercise. I was down about ten pounds. This was super discouraging.
- 1/4 cup of Trader Joe's steel cut oats
- 3/4 cup of milk
- 1 t. baking cocoa
- 1 T. peanut butter
- 1 T. agave nectar
- 1/2 frozen banana
Saturday, August 28, 2010
Friday, August 27, 2010
Thursday, August 26, 2010
- 2 frozen tuna steaks, thawed, diced as finely as you can (A food processor would help here. I keep trying to win fancy appliances over there from P-Dub, but so far, no luck.)
- 1 or 2 green onions (fresh from Luna Farm, of course), sliced thinly
- 1 handful of sesame seeds
- a couple of handfuls of bread crumbs, 1 egg, salt and pepper
- Use your hands! Mash it up and make yourself some patties! I made three, but could have easily made 4. Or 6 sliders! Who doesn't love sliders?!
- teriyaki sauce for the bok choy, sesame oil to fry those burgers
- Make sure you saute the stems first, then add the leaves at the end. I could eat teriyaki bok choy all day. All day.
- Fry the burgers to your liking. I prefer tuna a little rare, but with the egg, you need to reach a safe temperature. 3 minutes per side was perfect for me.
- Top with a little fresh tomato and corn relish (About 1 cup of frozen corn thawed, 1 large heirloom tomato diced and some of that fresh green onion + salt and pepper, yumzilla.)
Tuesday, August 24, 2010
Monday, August 23, 2010
Sunday, August 22, 2010
Saturday, August 21, 2010
Thursday, August 19, 2010
- 3 tomatoes, diced
- 1 large white onion, diced
- 3-5 tomatillos, depending on size
- 1-2 peppers of choice, depending on how hot you want it, you could leave them out all together.
- 1 whole bunch of cilantro, roughly chopped
- 2 limes, squeezed dry
- 4-5 garlic cloves, again, depending on taste, i love me some garlic
- 2 cans original rotel
- salt sparingly
- a good bit of fresh pepper
- 4 good sized (extremely ripe) avocados, scraped from skin and blended
- 1 large red onion, diced
- 1 large bunch of cilantro, rough chopped
- 1 large tomato, chopped
- 2 tomatillos
- 4-5 cloves of garlic, using garlic press
- 2 juiced limes
- salt and pepper
The man in my life is adventurous about his ingredients. He’ll browse online at work and find a recipe for brandy and shallot soaked stead and not even bat an eye. A recent fav? Orange butter chicken with grated beets and kale. Honestly, I think he has more food-related apps on his iPhone than any other type of app. He loves to find obscure amounts of ingredients (1/4 teaspoon of orange zest, for the record, is roughly 1/8 of an orange.) And homeboy loves a recipe. He takes them so seriously. He sets the timer for 30 seconds. He measures 1T olive oil to sauté onions.
What’s really hilarious about all of this is that our kitchen styles are totally opposite our personality styles. I’m a fairly methodical person. I enjoy color-coding. I can usually tell you what time it is without the aid of a timepiece. I’d like to wallpaper a room in my house with maps. The boy is more of a free-spirit. He has 700 black pens (don't even mention blue ones.) I’m not sure he’s ever owned a watch. I think he needs Google Maps to find the backyard.
But in the kitchen, we’re… well… we’re still ourselves. Just different facets of ourselves.
Neurotic or not... El Duderino can cook!
How do you roll in the kitchen?