Lobsta Rolls

ImageWhy is it that every time the battery on your smoke detector starts to get low it’s the middle of the night? That obnoxiously loud chirp, followed by a woman’s computerized voice saying, “WARNING. LOW BATTERY” at 1 am, startling you awake from vivid dreams about tsunamis, is terrifying. Why can’t that chirp and that warning message ever start in the middle of the day, when it’s bright, and you aren’t completely disoriented? 

Smoke detectors have kind of become the bane of my existence… At least for my existence last night anyway. I’m house-sitting for my parents right now. I spent the night tossing and turning on the couch trying to hide from the warning chirps because I was too lazy and sleepy to get out a ladder or a chair and attempt to change the smoke detector battery in their bedroom at 1 am. Once I moved to the couch, I realized how scary it was to be alone in my parents’ house. The living room has a lot of windows. And the yard is really big. And dark. And quiet. And I watched the Impossible a few hours before bed. Which isn’t necessarily a scary movie, but it’s sad and disturbing and rather graphic, hence the vivid tsunami dreams. So I basically started freaking myself out and barely slept at all, especially since I could still hear the sound of the warning chirp coming from down the hallway every 5 minutes. And this morning, when I got out the ladder, I still could not reach the smoke detector to change the battery! Those things should have a remote, so that you can at least shut the freakin thing up until you can find a taller human being to come over and help you fix the stupid thing.

These are the moments where I wish I had a man. Sure, a husband or a live in boyfriend would be ideal. But sometimes I just think that a man servant would suffice. Like a butler. Or a male bitch. Don’t get me wrong, I’m all about being an independent woman and burning my bra and all that (okay, not really. I wouldn’t exactly call myself a feminist). But sometimes, I’m just too lazy or unmotivated to worry about doing it all myself. And I want some tall, strong, handsome man to do the work for me. Like change the battery in my smoke detector. Or put air in my tires. Or carry heavy objects up the two flights of stairs to my apt. Or purchase, cook, crack and pick a lobster tail. 

Alas. I have no such man servant. Or butler. Or even a potential dating prospect to eventually serve in this capacity. So when I read the recipe for lobster rolls in this issue of Real Simple and they suggested buying frozen lobster (as opposed to live, scary ones), I thought it was such a genius idea. If Martha Stewart is endorsing frozen lobster tails, it can’t be that bad, right? However, when I read the recipe more closely, I realized they still intended for you to buy a lobster tail and cook and pick it. But I was fortunate enough to find already picked, packed in water, fully cooked and frozen Maine lobster. I was a little wary of buying lobster this way, but I decided to take a walk on the wild side. And it was actually really good and made for a much easier version of lobster roll than I had ever imagined.

So despite my new, easy recipe for lobster roll, I’m still looking for someone to change the battery in my smoke detector, help me with my car, and do other various manly things. So if there’s any tall, young bucks out there who are free this evening, lemme know.

LOBSTA ROLLS

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Ingredients:

  • 8 oz of cooked lobster, thawed if using frozen
  • 2 tbs of mayonnaise 
  • 1 ear of corn
  • 2-3 celery sticks, thinly sliced
  • 1 tbs of lemon juice
  • salt and pepper to taste
  • 3-4 dashes of Tabasco
  • 4 small cibatta buns, lightly toasted with butter

Directions:

Steam the corn in a pot of boiling water for about 6 minutes. Remove and lightly butter the ear. Once it cools, remove it from the cob.

Combine corn, celery, lobster, mayo, lemon juice, and salt and pepper in a bowl. Slowly add in a few dashes of Tabasco, and more mayo and lemon juice if needed until it’s the desired taste and consistency you desire.

Spread on your lightly toasted buns and serve. 

Notes: The first time I ever had a lobster roll, the bread was dry. Good bread is key to a good lobster roll! I really liked the addition of the Tabasco here to give it some heat and help cut on the buttery sweetness of the dish. Feel free to substitute the mayo with veganaise. And I’m calling these “lobsta” rolls simply because I think it’s funny to say “lobsta” instead of “lobster.” 

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Potato Salad Re-Mix

Potato Salad Remix 2Happy post 4th of July Tuesday, everyone! I hope you all had a lovely holiday and spent the day/evening/weekend eating your face off, enjoying some brews, sitting by the pool and watching fireworks somewhere like I did.

Potato salad seems to be a staple at any summer BBQ. And don’t get me wrong, I love a good old fashioned potato salad, with eggs and pickles and whatever else is in there. I really have no idea… I’ve never made it. But this year, I decided to create a lighter, healthier version of potato salad to bring to my summer parties. A potato salad re-mix, if you will. I went to three different parties this weekend (not on the same day, that would be miserable, and besides, I am not that popular) and brought this salad to every single one of them. It was easy to make head of time and to transport. And it seemed to be a hit!

I didn’t get a lot of great pics, but hopefully what you see here will suffice. I’m also adding in a pic of me holding up a peppermint stick in a lemon by the pool. This was one of my favorite childhood treats to get at the fair. And now they sell them at the snack bar at our pool. Score! I may be the only person over the age of 12 buying them, but that’s neither here nor there. I also may be the only person over the age of 12 who says score. Did I really just say that? Score?! What? Annnyway… About that potato salad re-mix.

Lemon Peppermint Stick

Potato Salad Remix

 

POTATO SALAD RE-MIX

Ingredients:

  • 1 bag (about 2 lbs) of fingerling potatoes or other small waxy potatoes, cut into halves and quarters
  • About 2-3 cups of heirloom tomatoes, in varying sizes and colors, cut into halves and quarters
  • 1-2 cups of frozen peas, thawed
  • A heaping handful of fresh dill, chopped
  • Salt and pepper to taste

For the dressing:

  • 2 tbs of mayo (or veganaise, which I used and prefer)
  • 1 tbs of plain greek yogurt
  • About 1 tbs of dijon mustard seeds
  • Lemon juice and water to taste

Directions:

Put the potatoes in a large pot of salted water. Bring to a boil. Once water is boiling, cook potatoes for 8-10 minutes, until just soft. Be careful not to overcook the potatoes or else they will get too mushy. Once the potatoes are finished cooking, drain and set aside to cool. (I boiled my potatoes the night before and put them in the fridge overnight. I added them and the dressing to the rest of the ingredients right before leaving for each party.)

While your potatoes are cooking, this is a good time to cut your tomatoes. Combine tomatoes, peas, potatoes and dill in a large mixing bowl.

In a smaller mixing bowl, whisk together the mayo, greek yogurt, mustard seeds, lemon juice and water. Continue to add mustard, lemon juice and water as necessary. The dressing should not be too thick. It’s better to add more water than lemon juice if you need to thin it out otherwise it becomes too bitter.

Add the dressing to the tomatoes, peas, potatoes and dill a little at a time until your salad is the consistency that you want. I tried not to go too heavy on the dressing. Then add salt and pepper to taste. Add more dressing or dill as needed. And enjoy!

 

Recipe adapted from: A Food for Thought blog

 

 

 

Spring Pasta with Tomatoes

ImageWell helloooo internet friends! It’s been a long time since I’ve posted anything on here. I wish I could say that I’ve been cooking and that I have lots of new recipes to share, but that would be a lie. Not only have I not had time to blog, I haven’t had time to cook. I can’t remember the last time I made anything other than grilled cheese or cereal. It’s been a busy spring. Good busy though! I’ve been over indulging in french fries, beers, chips and salsa, and peanut butter and jellies.

However, it’s time to get back in the kitchen and start eating clean again! I finally have a week with no plans so I went to Wegman’s yesterday, spent half my paycheck on produce and seafood and welp, now here I am. 

Tonight I made a delicious spring pasta dish that’s light and super easy to make. I was originally planning to make a salad with tilapia, but then I was like you know what. Maybe I shouldn’t rush into this whole healthy eating thing too quickly. Maybe I should ease myself back into it and meet in the middle with a nice comforting pasta. Just kidding. Really, I couldn’t handle the thought of my apartment smelling like fish for the rest of the night. 

Anyway, here’s the recipe. I’m trying to make this quick… I only have about 13 minutes until the Real Housewives of Orange County starts. Priorities, people! 

SPRING PASTA WITH TOMATOES

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Ingredients:

  • About 6 ounces of thin spaghetti, angel hair or capellini pasta (about half a box)
  • 2-3 plum tomatoes, diced 
  • 1/4 cup of chopped flat leaf parsley
  • 1/4 cup of chopped basil
  • 1-2 tbps of olive oil
  • 1-2 garlic cloves, minced (I used two but I think it was too much)
  • Salt, fresh cracked black pepper, and crushed red pepper (optional) to taste
  • Fresh grated parmesan cheese to taste (optional)

Directions:

Cook pasta according to package instructions. (I like to add a lot of salt and a little bit of olive oil to my water when I make pasta.) Drain well.

Combine all ingredients in a large bowl. Add more or less oil, cheese, salt and peppers as needed. Can be eaten warm or cold.

 

See, I told you it was easy! And I still have 5 minutes until RHOOC! #teamGretchen

 

FISH TACOS WITH CABBAGE SLAW

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They say you are what you eat. And if that’s the case, I may be turning into a fish. I’ve taught myself how to cook fish beautifully and have had fish tacos for dinner 3 nights in a row now. I think I was always intimidated about making fish, but it’s really not that hard. And if you really rub your spices into the fish before cooking it, it gives it a great flavor without the hassle of waiting for a marinade. 

The cabbage slaw on top of these tacos is really delicious too. And so is what I had for dessert after. It’s my new fav snack or sweet treat: Fat free Greek yogurt, with fresh strawberries, blackberries, honey (lots of honey) and a chocolate Fiber Plus granola bar. I’ve been eating a lot of that lately too… It’s like an ice cream sundae without the ice cream.

So I guess you could say I’m turning into a honey infused, Greek yogurt, cabbage slaw, tilapia taco. 

FISH TACOS WITH CABBAGE SLAW

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For the Cabbage Slaw:

Ingredients:

  • 1 cup of cabbage, sliced into thin strips
  • 1 tbsp of greek yogurt
  • juice from 1/2 of a lime
  • a handful of fresh cilantro, chopped
  • several generous sprinkles of cumin
  • salt and pepper to taste

Combine all ingredients in a small bowl. Mix well and add more cumin and lime as desired.

For the seasoning rub: 

  • Argentina Steak Rub (or another spicy rub of choice)
  • Cayenne pepper
  • Paprika
  • Salt
  • Pepper
  • Garlic powder
  • Sugar

Combine all ingredients in a small dish and stir to combine. I added the most of the Argentina Steak Rub, then paprika, then cayenne pepper, just a little bit of salt and garlic, a good amount of pepper and a pinch of sugar. 

For the fish tacos:

  • Fresh tilapia filet
  • 3-4 corn tortillas
  • 1/4 of an avocado, sliced thin
  • Cabbage slaw
  • Seasoning rub
  • Butter or margarin 

Rub the seasoning mix onto both sides of the fish, coating it well. Melt butter in a skillet on medium heat. I have a grill pan/skillet that I like to use, since I don’t have a grill. Using a real grill would probably be better, but I like that I use butter on the skillet because I feel like it helps the fish stay moist. Cook the fish on the skillet, until the edges start to turn white. Flip and cook the other side. The fish should be white all the way through and flake apart easily.

Warm your tortillas in a small skillet, with the lid on. This helps them become pliable. 

Break apart the fish into large chunks. Place on your tortillas, top with avocado and cabbage slaw. And ta-da! I’ve been eating these with a side of steamed asparagus sprinkled with fresh grated parmesan. 

And here’s a pic of my other obsession this week. 

GREEK YOGURT WITH HONEY, STRAWBERRIES, BLACKBERRIES,

and A GRANOLA BAR

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Veggie Pot Stickers Over Shaved Brussel Sprouts and Chickpeas

veg potsickers with brussel sprouts and chickpeasConfession #1: I did not make the pot stickers pictured above. I bought them frozen from the grocery store. Is that cheating? Maybe. But maybe not. I did come up with the idea to serve them over shaved brussel sprouts (which I am clearly obsessed with) and chickpeas that were sauteed with coconut oil and nutmeg. And I did come up with the idea to dip them in soy sauce spiked with Siracha. So it’s not really cheating. I could have made them myself and then blogged about how to do it. But wouldn’t you rather just hear about how to spice up a quick week night meal with half the work already done? I think so.

Confession #2: I often lie about my love for Siracha. I feel like Siracha has a cult following. People’s eyes light up when they talk ab it and they tend to bond with other Siracha die hards. I mean, I like Siracha and all. But it’s not my fav, even though I totally pretend like it is when I’m around a Siracha cult member just so I can fit in and sound cool. Well. Last night I felt like I finally understood. See, I’ve always eaten Siracha on it’s own. Well, not, like, spoonfuls of Siracha solo. But, like drizzled on something as the only condiment. However, when I added a whopping squirt of it to my soy sauce last night, I asked myself (out loud), “How have I lived 30 years of my life and never done this before?” It was amazeballs.

Confession #3: Yesterday morning I got up to go to a 6 am Pilates class at my gym. I woke up a few minutes late, so as per usual, I was rushing out the door to get to class on time. Side note: I HATE being late for classes at the gym. I will skip an entire hour long class even if I’m only five minutes late just so I don’t have to be the girl who walks in late, interrupts the warm up, and sets up while everyone else is already working out. I am late for everything else in my life, but when it comes to gym classes, I just can’t do it. Anyway, I got out to my car to a layer of ice SO thick that even my ice scraper couldn’t break through. I sat there and tried to let the car warm up for a few minutes. At this point, there were about 8 minutes until the class started. It takes me 10 minutes to get to my gym. And the ice was just not melting fast enough. So I turned the car off, went back inside, took off my gym clothes, put my pjs back on and went back to sleep for an hour and a half! This story has nothing to do with pot stickers or Siracha. But it’s just so ridiculous that I had to share it. And I felt like I needed a 3rd confession… for balance sake. But seriously. Who wakes up at the butt crack of dawn, gets all the way to the car, and then goes back inside when they realize they might have to walk into class 4 minutes late? That is social anxiety at it’s finest, ladies and gents.

And… these are my confessions. (I hope Usher is in your head now.)

Anyway, go to the Giant and buy some frozen pot stickers. And go to a random grocery store or specialty store and buy some Siracha. You won’t regret it.

VEGGIE POT STICKERS OVER BRUSSEL SPROUTS AND CHICKPEAS

veg potsickers with brussel sprouts and chickpeas2 veg potsickers with brussel sprouts and chickpeas3

Ingredients:

  • 5-6 frozen vegetable pot stickers (I used Giant brand)
  • 5-6 brussel sprouts, shaved thin on a mandolin
  • 1/4-1/2 cup of chickpeas
  • Roughly 1 tbsp of nutmeg
  • 1-2 tbsps of coconut oil (or whatever oil you like to cook with)
  • Salt to taste
  • Soy sauce
  • Siracha

Directions:

Bring a small to medium pot of water to boil over high heat. Add the frozen pot stickers to the boiling water and stir a bit. The pot stickers should be able to float freely in the pot. Return water to a boil. Lower heat to medium and cook for about 4-5 minutes. Drain.

Meanwhile, in a small saute pan, heat up the coconut oil. Add the brussel sprouts and saute for a few minutes, until they start to become a bit wilted. Add nutmeg and salt to taste. Add the chickpeas. Stir all together in the pan and cook for a few more minutes. I like for some of my brussel sprout shavings to be browned and for the rest to be all soft and wilted.

In a small dish, combine soy sauce and Siracha to taste.

Place the brussel sprout and chickpea mixture in a dish. Put the pot stickers on top. And serve with the soy sauce/Siracha on the side for dipping.

Mixed vegetable hash with fried eggs

ImageYou guys, this recipe was so good that I wanted to blog about it right away. But I was too lazy to get off the couch last night to go get my lap top, which doesn’t even have wifi… because I’m too lazy to go buy a router. I debated typing it from my phone. But I was too lazy for that too. I can send text messages equivalent to the length of a novella, but if I have to type a long email or a blog post from my phone… forget it.

First thing this morning is good enough, right? Even though it’s not really first thing…

So, now that I’m at a desktop computer with full internet access and an ergonomic keyboard, I can share the details of this delicious meal I made last night! I had seen a similar recipe on pinterest, which is where I got the inspiration. However, I never clicked on the actual link to look up the recipe. Only the picture. So really, I made this up. I love when I get to say that I made up a recipe all on my own! It makes me feel super Top Chef.

As most random recipes start for me, I had some veggies in the fridge that were on their last leg. And since Baltimore is posting these crazy weird billboards about eating your food before it goes bad (has anyone seen those? I just unsuccessfully tried googling one just now to include a link but I can’t remember exactly what they said or what the ad was actually for), I figured I should use them up. You could probably use whatever vegetables you have in the fridge, but I’d say the keys were the brussel sprouts and the potatoes. So start there and then add on. But don’t forget the spices and the fried eggs! So yum!

MIXED VEGETABLE HASH WITH FRIED EGGS

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Ingredients:

  • 1 half of a large russet potato, thinly sliced into round discs
  • 1- 1 1/2 cups of shaved brussel sprouts
  • 1/4 of a red bell pepper, diced
  • 1/4 of a zucchini, diced
  • 1/4 of a large shallot, diced
  • 1/2 cup of little zima tomatoes, sliced in half (these are small, like cherry tomatoes, but are orange and pretty sweet)
  • 2-3 garlic cloves, minced
  • 3-4 tablespoons of olive oil
  • about a tsp of cumin, maybe a little more
  • a dash of nutmeg
  • 1 tsp of Mexican oregano leaves (you can use regular if you don’t have these, or omit them)
  • 2 eggs
  • 1/2 tbsp of butter
  • salt, pepper and crushed red pepper to taste

Directions,

Mix the potatoes and a tsp of olive oil in a large mixing bowl with a bit of salt and pepper. Stir well to coat.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Place the potato slices in a single layer in the pan. Let them cook for a few minutes until they start to brown.

In the meantime, put the brussel sprouts, peppers, zucchini, shallots, garlic, salt, pepper, cumin, nutmeg, oregano, salt and pepper in the mixing bowl. Add a bit more olive oil. Stir well to coat.

Flip the potatoes again and let them brown a bit on the other side. Add the veggie mixture to the pan and saute for several minutes, mixing everything together, including the potatoes. Feel free to add more spices as you are cooking.

Once your vegetables seem pretty well cooked (they are soft and browning a bit on the edges), make two little openings in the pan for where you will drop your eggs. Add a bit of butter to each opening. Crack the eggs and pour each into one of the openings. Let them fry for a few minutes, until the whites are white and pretty solid. I like my eggs kind of runny, so I like to leave the yolk runny. You can flip the eggs if you want to cook them through a little bit more. While the eggs are cooking, you may need to move the vegetables around a bit on the edges so they don’t burn to the pan.

Top with a bit of crushed red pepper and serve!

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PASTA WITH SPINACH, CHICKPEAS, SUN-DRIED TOMATOES AND FETA

pasta with spinach chickpeas feta and sun dried tomatoesGood morning, friends! As promised, here is the rest of my post from yesterday. I think the key to making this pasta delicious was cooking it in vegetable broth instead of water. It just gave it more flavor and kept it moist (I hate that word. I’m cringing.) until it was time to serve it. I made the pasta a little bit in advance of my guests’s arrival, put a lid on the pot, and kept giving it a good stir every now and then so it didn’t get dry or stick together in places.  Like I mentioned yesterday, when I ate the leftovers, I preferred them cold. I tried them both ways, but cold was definitely better for some reason. So you could serve this warm, at room temp, or a bit colder. The fresh basil was my favorite ingredient here. Yummmmm!

PASTA WITH SPINACH, CHICKPEAS, SUN-DRIED TOMATOES AND FETA

pasta with spinach chickpeas feta and sun dried tomatoes 2

Ingredients:

For the pasta:

  • 1 box of whole wheat angel hair or thin spaghetti
  • 4 cups of vegetable broth
  • 2 cups of water
  • 2 cloves of garlic, minced
  • 1 tbsp of olive oil
  • A bit of crushed red pepper
  • A bit of salt and pepper

For the vegetables:

  • a bit of olive oil
  • 7-8 ounces of fresh baby spinach, washed
  • 1 15-ounce can of chickpeas, drained and rinsed well
  • 1/2-3/4 cup of sun-dried tomatoes, chopped, plus some of the oil
  • 1/4 cup of fresh basil, chopped
  • 2 tbsp of fresh flat-leaf parsley, chopped
  • salt and pepper to taste
  • about 1 cup of feta cheese, crumbled

Directions:

In a large saucepan or heavy pot, heat up 1 tbsp of olive oil over medium high heat. Add the garlic and cook until fragrant. Add the vegetable broth, crushed red pepper, salt and pepper and bring to a boil. Once your broth is boiling, add the pasta. Cook for roughly 8-10 minutes, or until the pasta is tender, stirring occasionaly. I noticed that the broth was disappearing after a while, but my pasta wasn’t finished cooking. So I added 2 cups of water and continued to cook. When it was done, the pasta was al dente and most of the liquid was gone. To keep warm until ready to serve, cover with a lid and stir occasionally.

In a large skillet, heat a bit of olive oil and the oil from the sun-dried tomatoes. Add the spinach and sun-dried tomatoes and saute for a few minutes, until the spinach begins to wilt. You don’t want it to become too wilted though. Add the chick peas, a dash of salt and pepper and cook for a few minutes until the chickpeas and tomatoes are warm and the spinach is cooked down and wilted.

Combine spinach, chickpeas, tomatoes and pasta in a large bowl. Right before serving, add the basil, parsley, and feta. (and more salt and pepper if you want. I added a lot of fresh cracked black pepper.) Mix well and enjoy!

Recipe adapted from MY BRAIN!

BRUSSEL SPROUT CROSTINI

brussel sprout crostini filter 1
I have a case of the Mondays. Which probably is not the best time to write a blog post. So, please forgive me if this post is rather boring. I promise you that the recipes I am about to share are anything but.

Last week I had my friends Jen and Jenn over for dinner. We were supposed to be a group of 7 girls, but as dinner parties and get togethers often go, you end up with less people and more food than you originally planned for. But don’t worry; the three of us pigged out as if there were 7 people there.

I made brussel sprout crostini and a whole wheat pasta with spinach, chickpeas, sun-dried tomatoes, feta, fresh basil and parsley. If you are going to make the brussel sprout crostini, I recommend waiting to make it until right before your guests are arriving. I made mine too early and it was kind of cold. Still good, but cold. And I completely forgot to add the garlic, which I had roasted the night before. Again, still good. But the garlic probs would have been better. I had a ton of leftover pasta which I ate cold (and preferred it cold) for lunch for the next few days. It was quite yummy! I am going to post about that separately though because I am out of time and I completely made up that recipe so I need a few to remember what I did. In the meantime…

BRUSSEL SPROUT CROSTINI

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Ingredients:

  • 1 or 1/2 of a whole wheat baguette
  • a bit of olive oil
  • 3 heads of garlic, roasted and mashed (see instructions below)
  • 1 1/2 cups of brussel sprouts, shaved thin on a mandolin
  • salt and pepper to taste
  • a generous sprinkle of nutmeg
  • Parmesan cheese (about 1/2 cup)

Directions:

To roast the garlic, preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Pour about a teaspoon of olive oil on top of the garlic cloves and let soak for 10 minutes. Cover with foil and roast in a baking dish for 45 minutes, or until golden brown. Let cool, then squeeze from the bottom of the garlic head to remove carmelized cloves. Mash with a fork.

Pre-heat oven to 325. Slice your baguette into thin pieces. Spread evenly on a baking sheet and drizzle with olive oil. Bake for 8-10 minutes, rotating the pan half way through.

Heat some olive oil in a medium size skillet over medium high heat. I used coconut oil here because it’s my new cooking oil of choice, but olive oil will work fine. Add the brussel sprouts, salt, pepper and nutmeg and saute for about 10 minutes, until your sprouts are wilted and a little golden. Add shaved parmesan cheese.

When the bread is done toasting, spread with a bit of mashed, roasted garlic (which I forgot to do). Top with brussel sprouts, another slice of parm cheese and freshly ground black pepper. Serve immediately.

Recipe adapted from: howsweeteats.com

EGG SALAD

photo 2Egg salad is one of those foods that I’m embarrassed to admit that I like. I don’t know why. Do a lot of people think egg salad is gross? I don’t even know. Maybe it’s because I thought it was gross for most of my life. Maybe because it smells.

Well, today I’m speaking up and admitting that I like egg salad. I used to only like it from the Wine Merchant, a deli where my sister used to work. And when she stopped working there, I kinda forgot about egg salad. And then I went vegan for a few years so clearly it was out. And then last night, I was literally standing in the grocery store at a total loss on what to make for dinner when I got home. I wanted something quick and easy. So naturally I opened my food pin board and thanks to an inspiring pin on Pinterest, I decided to make egg salad for dinner. And boy was it delicious! I wasn’t planning to blog about it (you know cuz I was embarrassed) but it was so good that welp, here I am!

I used Greek yogurt and Veganaise instead of mayo. And the fresh dill really added a pop of flavor that was TDF. (I have to tell you that I accidentally just wrote DTF here and giggled when I realized what I had done. My dill was not DTF, for the record. Or maybe it was. Wouldn’t you like to know.) Anyway, you should try it. You know, if you’re down with egg salad and all.

EGG SALAD

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Ingredients:

  • 3-4 large hard boiled eggs
  • 1 tbsp of plain, fat free Greek yogurt
  • 1 tbsp of Veganaise
  • a healthy serving of fresh dill, chopped (it’s gotta be fresh)
  • salt and pepper to taste

Directions:

First hard boil your eggs. My favorite way to hard boil eggs is to completely submerge the eggs in cool water in a pot. Bring the water to a rolling boil. Remove from heat. Cover and let sit in the warm water for 12 minutes. Put in a colander under cool water to stop the cooking. Once cool enough to touch, you can go ahead and peel your eggs.

Cut up your eggs into small pieces. Combine all ingredients in a bowl and mix well. Add more or less Greek yogurt depending on how you like the consistency of your egg salad. Serve on a delicious bun with lettuce or on crackers or however you like your eggs.

p.s. Shout out to my friend Cookie: Girl, how you like yo eggs??

Note: These measurements are for 1-2 servings of egg salad.

RAMEN UPGRADE

Ramen UpgradeSo, it’s that time of year. And no, I’m not talking about the holidays. I’m talking about the time of year when evvvverrryone and their mother is sick. You know what I mean. The lines at the pharmacy are suddenly longer than the lines at FAO Schwartz. Friends are canceling plans with you because they are “sick.” Your head hurts so badly you want to cry. People in your office are following you around with a can of Lysol. You’re meeting with your boss and have such a violent coughing fit that your eyes tear up and she hands you a cough drop and begs you to asks you if you need to leave to get a drink. Your desperate late night texts turn from pathetic attempts at flirting into requests for someone to please please puhlease bring you NyQuil. I mean, this is what happens to everyone. Right?

Needless to say, I’ve been feeling under the weather this week. So I haven’t had much of an appetite. And there’s really only so much Lipton’s Soup Secrets (extra noodle) that one person can eat. Last night, I had a fleeting thought that I was feeling better and wanted to eat something solid. But right now my cupboard looks like I’m on a serious pantry diet. For those of you who don’t know, the pantry diet is when you are either so broke or so fat that you refuse to go grocery shopping and limit yourself to only eating what’s left in your pantry. I don’t think this really works if you are trying to lose weight because normally all I have in my pantry is carbs. Unless of course your pantry is empty and you eat nothing. Then I’m sure you’re guaranteed to drop a few pounds. All while saving a few pennies.

Annnyway, in my moment of hunger, I remembered a simple and delicious Ramen upgrade that a friend and I made when we were “rained in” during Hurricane Sandy. All it requires is soy sauce, Siracha (or something similar), peanut butter, and wait for it… Ramen noodles. Shocking ingredient, I know. Fortunately, I had all of those things in my pantry last night. Plus some frozen shrimp, celery, and carrots. When my friend and I made this, we included green onions and cilantro, and he added chicken to his. So clearly, you can experiment with your add-ons as long as you have the 4 main ingredients mentioned above.

RAMEN UPGRADE

ramen upgrade 2

Ingredients:

  • 1 package of Ramen noodles (I used shrimp flavor)
  • 1 tablespoon of soy sauce
  • 1.5-2 tablespoons of peanut butter (chunky or smooth)
  • 1 teaspoon of Siracha (or however much you want)
  • optional ingredients:
  • 1 small carrot, shaved thin
  • 1 celery stalk, cut in thin slices
  • dash of ginger and garlic
  • 5 frozen shrimp tails, cooked according to package directions

Directions:

Cook Ramen according to package instructions. However, add the seasoning packet at the same time that you add the noodles (rather than waiting until after they are done boiling for 3 minutes).

At the last 30 seconds of cooking, add carrots and celery.

Once the noodles are done, drain most of the liquid. It’s better to leave a little more liquid than you think you will need. You can always dump a bit more out if it’s too watery.

Add peanut butter, Siracha, soy sauce, and ginger and garlic (if using) and mix well, until the peanut butter is completely melted and you have a nice creamy coating of sauce on your noodles.

Add the cooked shrimp tails and enjoy!