Saturday, January 31, 2009
Friday, January 30, 2009
Wednesday, January 28, 2009
Collard Greens with Pine Nuts and Parmesan
1 lb collard greens
1 tsp olive oil
2 tbsp parmesan cheese
2 tbsp pine nuts
1) Heat a non-stick pan. Heat the olive oil and saute the collard greens until wilted.
2) Mix with the parmesan cheese and pine nuts.
Monday, January 26, 2009
3) Split the 1/2 lb of pizza dough into two equal portions. On a well floured surface, roll out the dough into a circle of desired size. My circles were as large as my cutting board.
4) Put half the filling onto each circle and fold half of the dough circle over it so that it forms a half moon shaped pouch. Cut slits into the top of each calzone and bake in a PAM-ed baking pan until crisp, about 15-20 minutes.
Sunday, January 25, 2009
Thursday, January 22, 2009
Monday, January 19, 2009
Serves 4, adapted from Tyler Florence
Saturday, January 17, 2009
Tonight I was originally supposed to go out to eat with one of my friends to a Mexican joint here in Boston called Sol Azteca. Unfortunately, our plans fell through as he remembered at the last minute that he had already promised his girlfriend that he would go to a salsa class with him. So, I had to get my cilantro fix somewhere else. Thankfully, I had this leftover rice dish in the fridge along with some leftover salmon that I could heat up. The flavors in this rice melded very well together, although I think next time I may cook the rice in half broth/half water to give it a tinge more flavor.
Brown Rice with Lime, Cilantro, and Jalapeno
3/4 cup brown rice
1/8-1/4 cup chopped cilantro
1 jalapeno pepper
2 tbsp lime juice
1) Put the rice and 2 cups of water in a pan. Salt the water and bring it to a boil. Once it has boiled, simmer until all of the water has evaporated, 40-50 minutes.
2) While the rice is cooking, chop the jalapeno and the cilantro. After the rice is done, mix in all of the ingredients and serve.
I served this rice with salmon, but I think it would be great with any citrus-marinated chicken or pork.
Friday, January 16, 2009
Salmon With Lemon, Rosemary, and Capers
Serves 2, adapted from Giada Delaurentis
3/4 lb salmon fillet
2 tsp olive oil
2 tsp capers
2 tbsp lemon juice
4 tbsp dry white wine
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp rosemary
1) Preheat the oven to 400 degrees. Cut the salmon into two equal size pieces and season with salt, pepper, and rosemary. Place each fillet onto a piece of aluminum foil big enough to cover it.
2) Coat each fillet in 1 tsp of olive oil, 1 tbsp lemon juice, 2 tbsp white wine, and 1 tsp capers. Wrap with aluminum foil and bake for 15-20 minutes.
Monday, January 12, 2009
Saturday, January 10, 2009
I am going to submit this to Presto Pasta Nights , a food blogging event that I have been watching for a long time. It is being hosted this week by Ivy of Kopiaste so check in with her on Friday for the round-up! I apologize in advance for the fact that this dish is so un-aesthetically pleasing...I obviously didn't consider the fact that hummus and babaganoush are two of the least photogenic foods when deciding to make this pasta dish tonight. And while I realize that the homogeneous brown blob above is probably not making you want to try out this recipe, I promise that it tasted TONS better than it looks.
Serves 4, adapted from Rachael Ray
1 lb whole wheat penne1 lb eggplant
1 can chickpeas
1 tsp cumin
1 tsp coriander
1/2 tsp red pepper flakes
2 tbsp EVOO
2 tbsp tahini
1 cup vegetable broth
4 cloves garlic
4 tbsp lemon juice
First, I peeled and diced the eggplant into small cubes. Then, I started boiling water for the pasta. While the water was heating, I sauteed the garlic in the EVOO until it just started to brown. I added in the chickpeas and eggplant, as well as the spices, and cooked the mixture covered for 10 minutes. After the ten minutes was up, I threw in the lemon juice, covered the pot again and let it cook for another 5 minutes. At this point the eggplant was very mushy and definitely ready to be pureed! That being said, I combined the eggplant/chickpea mix, the tahini and the broth in a food processor and pulse processed until smooth-ish with some small chunks. I put the sauce back in the pan over low heat. At this point, the water was just about boiled, so I added in the pasta. When it was done, took some of the cooking water and added it to the sauce until it reached the desired consistency. Finally, I mixed the pasta with the babganoush-hummus.
To all of you northeasterners reading this, good luck with the storm thats supposed to hit tonight!
Wednesday, January 7, 2009
Tofu in a Thai Red Curry Sauce
1/2 cup lite coconut milk
1/4 cup vegetable broth
1 tsp red curry paste (I used Taste of Thai brand)
1 tbsp lime juice
1 tbsp sugar
1 package of lite firm tofu
3/4 cup brown rice
4 cups broccoli florets
1 tbsp reduced sodium soy sauce
1 tbsp EVOO
2 tbsp peanuts
Before I did anything else, I got the brown rice cooking since it takes FOREVER (I guess that's the price you pay for choosing a whole grain over its refined counterpart). Next, I mixed together the coconut milk, broth, red curry paste, lime juice, sugar, and soy sauce, and set the mixture aside.
I heated up the EVOO in a non-stick pan (two turns of the pan), pressed my tofu, cut it into 8 slices, and placed it on the pan. I cooked one side of the tofu for 6 minutes, then flipped it and cooked it for another 5 minutes. When this was done, I poured the milk mixture into the pan, brought it to a boil, and then let it simmer until the rice was done, turning the tofu every few minutes. In the meantime, I microwaved the broccoli until it was crisp-tender. When all the components were done, I mixed the broccoli and rice together and poured the sauce from the tofu pan on top.
Finally, I sprinkled the whole mixture with the peanuts and sat down to eat.
Saturday, January 3, 2009
Friday, January 2, 2009
But who am I, you might ask (and this is something I ask myself pretty frequently, actually). At the time of writing this, I am a 21-year-old college senior (soon to be 22!!) who loves to cook and eat healthy meals. I became interested in cooking about a year ago, which was the same time I became interested in nutrition (a coincidence - I think not). I was sick of eating dining hall food that, not only didn't taste good, but was pretty darn bad for me to boot. So, never one to back away from a challenge (after all, I didn't get into MIT by sitting back and letting the world pass me by) I went to Macy's, bought a set of cookware, and jumped in. This past year in cooking has been one of the most delicious of my life, mostly thanks to all of the blogs that I've frequented and borrowed recipes and ideas from along the way. My motto in cooking is that I can "healthify" basically any recipe, and thus can eat whatever I want, in some kind of moderation. So join me on my cooking adventures as I try to prove to the world that even college students can cook good (dare I even say great) food that is healthy, affordable, quick and - MOST IMPORTANTLY - delicious.