Quick & Easy - 5 Minute Hummus Dip

Hummus holds a very special place in my heart.  The first time I had hummus was with my  college suite-mate when we were hanging out in her room.  From the very first dip, I was hooked...to the point where I would finish a container of Trader Joe's roasted garlic hummus by myself in 1 sitting.  I would continue this pattern of eating my friend's hummus until a Trader Joe's opened near my parents' home & I was able to get my very own.  I don't eat so much hummus anymore, but whenever I do happen to get my hands on it, you can expect me to go a little bit out of control.

I was feeling particularly snack'y the other day but I didn't want to eat my pita chips by themselves so I rummaged around my cupboards in search for a condiment.  I found no such thing but I did find a can of garbanzo beans that has been in my possession for...let's just say much longer than it should.  Hopeful to rid my home of this can of beans & inspired by the pita chips, I went for the first thing that came to mind.  A quick minute on the internet & a recipe from the magnificent Alton Brown & I'm ready to go.

No tricky ingredients...
     3 cloves garlic, peeled
     1 can garbanzo bean (a.k.a. chickpeas)
     2 tablespoons smooth peanut butter
     0.5 lemon, zest & juice
     2 tablespoons extra virgin olive oil
     Salt & black pepper to taste

No complex steps...
Drain the garbanzo beans really well & set aside
In a food processor, pulse to chop the garlic gloves
Add in the garbanzo bean & continue to pulse until it starts to look like a paste
Add in the peanut butter, lemon zest/juice, olive oil, & process until smooth
Season with salt & pepper & blend for an extra minute

Makes approximately 2.5 cups

The end product looked like store-bought hummus except slightly more liquid.  The flavor was really nice, especially the little bit of spiciness from the raw garlic.  However, there was a "raw" flavor from the garbanzo beans that was pretty prominent.  Maybe that's the disadvantage of using canned beans.  Or maybe my can had just been around for a little too long.  Traditionally, hummus is made with tahini (sesame paste) but since I didn't have any, I used peanut butter as a substitute.  I couldn't really taste the peanut butter & it didn't do anything for the texture of the hummus.  Perhaps I can use sesame oil in place of half of the olive oil next time to get that sesame flavor.  After letting the dip sit in the fridge overnight, the consistency became much thicker but the weird bean flavor was still there.  For an even healthier snack, I eat the dip with radish instead of pita chips.  Now that I know hummus isn't that difficult to make, I am going to try & come up with a copy cat version of my favorite - Trader Joe's roasted garlic hummus!

Quick & Easy - Seared Tuna Salad with Tangy Sesame Dressing

It was a very important time in our household last week - Russell was going to be "cashing in" months of studying & preparation to take the MCAT.  That test is not only hard because of its content, but it's also hard because it takes hours; @ least they have removed the writing section.  So on the eve of the exam, he wanted a meal that would load him up with brain- & body-boosting nutrients so he could go into the test center in tip top form.  I wasn't sure what to make but Russell suggested tuna since it's full of Omega-3 fatty acid, it's tasty, & really quick to prepare.  With that as my guide, I decided to take the rest of the meal in an Asian direction; & instead of making our usual white rice to go with the fish, I went with a hearty, bright-tasting salad.

There are some kooky ingredients that might require a trip to the store...
     2 8-ounce sushi-grade tuna filets
     0.13 cup low sodium soy sauce
     1.5 teaspoons mirin
     1.5 teaspoons honey
     1.5 teaspoons sesame oil
     3 cups romaine lettuce, chopped
     1 cup cucumber, sliced into semi-circles
     1 avocado, sliced
     0.25 cup tangy sesame dressing*

Dinner will be ready in a flash...
     In a wide dish, mix together the soy sauce, mirin, honey, & sesame oil
     Generously coat each tuna filet in the marinade
     Heat a skillet until it is very hot & sear the filets for 30 seconds on each side
     Let the filets rest for 1 minute before cutting it into thin slices
     In a large mixing bowl, combine the romaine lettuce & cucumber & toss with the sesame dressing
     Place the sliced avocado on top of the salad once it has been plated & then place the tuna on top

Makes 2 servings

This meal was super light & it was filled with a whole bunch of good-for-you nutrients.  The salad by itself is fantastic & the zippy taste is great for waking up the palate, especially on those days when the weather is hot & you feel all "bleh."

I am not a huge fan of mayo but I do love me some Japanese mayonnaise.  Before you say they are the same thing, let me assure you that they are not!  Japanese mayonnaise is more yellow in color & it tastes a lot richer than regular mayo.  Plus, it comes in this squeeze bottle with a baby printed on it & it has a star-shaped opening for decorative dispensing!  If you are really against using mayo or if you just don't have any on hand, try substituting it with dijon mustard & halve the amount of rice vinegar.  I am also contemplating making the dressing using a bit of avocado next time, but that would require the usage of my mini blender.

I didn't slice my tuna into thin pieces because it was getting torn apart by the knife & that would not make an appetizing photo.  I know that to get a tender piece of steak, I am supposed to cut "across the grain", but what about slicing tuna?  I tried to go along with the segmentation on the filet but that also did not go well...Russell's plate looked like it had been "inspected" by Sheldon before dinner was ready.

* To make the tangy sesame dressing, vigorously whisk together 2 tablespoons toasted white sesame seeds, 1 tablespoons Japanese mayonnaise, 1 tablespoons rice vinegar, 0.5 tablespoons soy sauce, 0.5 teaspoon sugar, 0.25 teaspoon mirin, 0.25 teaspoon sesame oil, & a pinch of salt.

Quick & Easy - Faux Garlic Mash

We have been using our menu planner  for a couple of months now & usually I'm pretty good about sticking to it & having all the ingredients ready ahead of time.  But for the last week or so I have been kind of off my game in the meal planning department.  Actually, I was so bad I read the wrong line of the calendar & made salmon (on the menu the week before) instead of tuna casserole.

Anyway, I was making lamb for dinner a few nights ago & as I was putting the baggie of lamb + marinade into the fridge I noticed that I didn't have any starch or vegetables to go with the meat.  All I had in the crisper drawer were a couple of really old lemons, a few really old limes, & half a head of leftover cauliflower.  I didn't want to go out to get new produce since it was closing in on 5pm but we had cauliflower not too longer ago & Russell isn't exactly a fan of it.  Alas, I must work with what I had...but there has to be some way to jazz it up.

I had been reading a lot about new ways to use cauliflower so I thought I would give it a try.  A quick few minutes on Google & I was ready & armed with a highly rated recipe from Food Network.

The ingredients list seems much shorter than for real mashed potatoes...
     0.5 head cauliflower, cut into medium-sized chunks
     0.1 cup grated pecorino romano cheese
     2 cloves garlic, peeled
     1 tablespoon unsalted butter
     Salt & pepper

And the directions seem that way too...
     Boil the cauliflower chunks until they are soft (~6 minutes)
     Drain the cauliflower & pat the chunks dry while still hot
     In the food processor, combine cauliflower, cheese, garlic, & butter; blend until almost smooth
     Season with salt & black pepper to taste

Makes 2 cups

I had Russell taste the mash for seasoning & he could not tell it was not potato.  In the middle of dinner, I finally let him know he was not eating mashed potato.  He proceeded to guess a variety of vegetables but he could not believe it was cauliflower, even when I told him that's what it was.  The original recipe called for cream cheese which I didn't have so I used butter instead.  It did the job but I think the cream cheese would have made the mash a little bit thicker in texture & resemble slightly more like potatoes.  I did some rough calculations & this recipe comes out to approximately 112 Calories per serving while good 'ol homemade garlic mashed potatoes made with light cream is about 300 Calories per serving.  I am not saying I am going to completely give up my mashed potatoes but on days when I would like to indulge but really shouldn't, this comes in as a great option.

7x7 Big Eats 2013 - Old Jerusalem Restaurant

Location: 2976 Mission Street, San Francisco, California 94110
Date: Saturday, March 23rd
Food: Stuffed falafel
Price: $1.25 each
Comments: I haven't had many falafels in my lifetime but these were really, really delicious.  The crust is crispy but not oily & the inside wasn't too dense or mushy.  There were whole pine nuts mixed together with the chick peas to add crunch  & the chopped onion on the bottom added moisture.  It's slightly larger than a regular falafel but not as large as I'd expected for a falafel that is supposedly "stuffed".

7x7 Big Eats 2013 - Nopalito

Location: 1224 9th Avenue, San Francisco, California 94122
Date: Saturday, March 2nd
Food: Caldo Tlalpeño
Price: $10.00
Comments:  I am not sure what I want to say about this soup.  I thought the chicken broth was flavorful but it was too spicy because I left the chipotle pepper in the bowl for too long.  There was plenty of vegetables in the soup but somehow it wasn't satisfying...I think I needed some shredded chicken or some other form of protein in there to make me feel like I had a complete entrée.  The warmed avocado was interesting texturally since the very first sensation is slightly mushy but then it becomes more firm afterwards.  My favorite part of the entire bowl was the cauliflower - the florets were not too cooked & the spice from the broth took away some of the grassy taste cauliflower can have.

From the Oven - Vegetables Pizza with Homemade Pesto

We try to do @ least 1 vegetarian dinner per week but it almost always ends up being some kind of pasta.  To change it up a little bit, I went with a pizza for this week's meatless night.  But I make pizza quite a bit & I don't want to use the same old toppings...what now?  Just as I was scratching my head over this question, a voice spoke to me & said "What about zucchini & tomato?  And some onion?"  No, I wasn't going crazy & hearing things in my head; it was Russell talking.  Zucchini & tomato, huh?  Sounds Mediterranean.  How about a homemade pesto instead of a tomato sauce? Maybe use feta instead of mozzarella?  Oh wait...Russell doesn't eat feta, blurgh!

Never have I done so much for a pizza...
   For the pesto:
     2 cups basil leaves, packed
     3 cloves garlic
     0.25 cup pine nuts
     0.5 cup extra virgin olive oil
     0.5 cup pecorino romano, grated
     Salt & pepper to taste
   For the pizza:
     1 package prepared pizza dough
     2 roma tomatoes, sliced
     1 medium zucchini, sliced
     1 yellow onion, thinly sliced
     0.75 cup shredded mozzarella
      0.25 cup pecorino romano, grated

But @ least it wasn't too complicated...
     In a food processor, chop up the basil leaves
     Add in the garlic, pine nuts, & half the olive oil; blend until it turns into a paste
     Add in the rest of the oil, season with salt & pepper, & blend until smooth
     Mix in the cheese & set aside
     Sauté the onion over medium-low heat until soft; then sauté the zucchini slices until they are soft
     Roll out the pizza dough & spread the pesto evenly on top, keeping away form the edges
     Sprinkle mozzarella over the pesto & lay down the tomato & zucchini slices
     Spread the caramelized onion on top & grate pecorino romano all over
     Bake at 450F for 10 minutes

Makes 1 cup of pesto & 1 10-inch pizza

I stretched the dough out too thin in the middle so it kind of made a mess.  I can never get this part right because when the middle is the right thickness, the edges are too thick.  And when the edges are the right thickness, the middle has hole.  Ugh!  I also used way too much olive oil for my pesto (0.67 cup - what the recipe called for) & completely forgot to mix it with the pecorino cheese.  As a result, the pizza got a bit soggy & the excess oil spilled out of my cookie sheet & dripped down to the bottom of my oven.  Smoke alert!  Alas, the flavors of the pesto was fresh & had a good kick from the garlic.  The pizza was delicious & the sweetness of the onion & zucchini held up nicely against the tartness of the tomato & the sharpness of the pecorino.  I know I talked about not wanting a pizza stone in my previous post(s) but I think I need one if my crusts are always turning out undercooked & not crisp.  Is there any way I can get around this giant slab of stone situation??

Weekend Dinner - Spinach & Mushroom Lasagna Roll-ups

A few months ago, I made lasagna with a homemade turkey meat sauce.  As a result of that recipe, I have had a box of semi-used lasagna noodles in my cupboard ever since.  To use up this box of noodles somehow, I started browsing the internet for recipes.  Turns out, there is this thing out there called lasagna roll-up which is like a regular lasagna but comes in self-contain packages.  Great, that's a good idea; but what fillings am I going to use?  The meat sauce last time was good but I do not want to make it again; I just scrubbed down my stove to return it to its original glory!  Besides, we've had so much meat this past week with Christmas.  So after some more browsing, I found a recipe that seems both tasty & easy to do.

To make 8 lasagna roll ups...
     2.5 cups mushrooms, diced small
     4 cloves garlic, minced
     6 ounces baby spinach, chopped
     8 lasagna noodles
     10 ounces whole milk ricotta
     1 egg
     0.2 cups grated Parmesan
     2 cups pre-made tomato pasta sauce
     1.5 cups low-moisture mozzarella cheese, grated
     Salt & pepper to taste

This shouldn't take too long...
     Cook the lasagna noodles 1 minute less than the package instructions
     While the noodles are cooking, sauté vegetables until the water is released; season with salt/pepper
     In a bowl, combine together egg, ricotta, & parmesan cheese
     Lay cooked noodles on a flat surface & spread on a thin coat of the cheese mixture
     Top off each noodle with a layer of the vegetables & roll them up carefully
     Arrange the lasagna rolls in a single layer in a shallow baking dish
     Cover the lasagna rolls with a coating of tomato sauce & sprinkle with mozzarella cheese
     Bake at 350F for 25 minutes

The end product was pretty good & it took a lot less time in the oven than a traditional lasagna.  It was was also definitely much easier serving out the individual roll-ups than trying to cut out rectangular pieces.  I used the Trader Joe's tomato basil marinara sauce & it was too sweet for my liking.  Are all pre-made tomato sauces so sweet?  I bought a block of mozzarella & tried to grate it with my Microplane but I guess it was too soft a cheese to grate.  It worked, but it took a lot longer & a lot more work to get just enough cheese to cover the top.  From now on, I am either going to use a box grater or buy shredded mozzarella & call it a day.

From the Oven - Garlic Portobello Pizza

Ever since we discovered pre-made pizza doughs from Trader Joe's, we have had pizza night almost once a week.  Tonight, we wanted something vegetarian but were worried about not feeling fulfilled.  So the creative half piped up & said "what about portobello?"  Hmm...interesting.  To keep things even more interesting, I set out to execute this pizza without any guidance what-so-ever.  The end result was not great, but it's passable enough that I don't feel embarrassed sharing an original recipe.

Ingredient list...
     1 package of pre-made pizza dough (or use your favorite recipe)
     0.25 cup  pizza sauce
     1 cup low-moisture mozzarella cheese, sliced thinly
     6 cloves garlic, sliced
     2 large portobello caps, cut into strips
     0.5 cup olive oil
     Salt & black pepper to taste

The SOP (standard operating procedures)...
     In a large bowl, coat portobello strips in olive oil, salt & pepper
     Over high heat, sauté the portobello strips until soft; set aside to let cool
     Over low heat, sauté garlic slices in some olive oil until they are soft; let cool
     Roll out the pizza dough & spread out a thin layer of pizza sauce
     Line the entire pizza with mozzarella slices & sprinkle on the garlic slices
     Arrange the portobello strips so they are away from the edges
     Bake at 450F for 8 minutes

The portobello mushroom is so meaty I thought I was having either chicken or (very tender) steak on the pizza.  I also sautéed some shallots with the garlic but that did not taste good.  Other than portobello, other types of mushrooms can also be used but the key is to cook them first to remove all of that moisture; or else, the pizza will end up soggy & gross.  I am considering getting a pizza stone because no matter what I do, I just can't get the pizza crust to turn out golden brown & crispy like it should be.  But is it worth the investment?  Is it worth the weight?

Quick and Easy - Tomato & Asparagus Linguine

We have been trying really hard to have a meatless dinner @ least once a week but I am not creative enough to always come up with something that is vegetarian, inexpensive, healthy, delicious, AND quick.  Thank goodness the Other Half is developing this amazing palate so he can tell me what flavors to put together to make a good dish without a recipe.

This original recipe includes...
     1/2 package linguine
     12 stalks asparagus
     2 small tomatoes
     4 cloves garlic, finely chopped
     1 shallot, finely chopped
     1/3 cup olive oil
     1/4 teaspoon red pepper flakes (optional)
     Salt & black pepper to taste

Start with a pot of water...
     Cook the linguine according to the instructions; about 9 minutes
     In a pan, sweat the shallot, garlic, & pepper flakes in the olive oil over low heat
     After removing the tough parts, cut the asparagus on the bias
     Throw the asparagus into the pan & sauté for 3 minutes
     Quarter & seed the tomatoes & cut them into large dices
     Season the asparagus according to taste & toss in tomatoes near the end
     Drain the pasta and return it to the pot
     Pour the veggies into the pasta & toss to combine
     Serve with a little bit of grated parmesan if desired

Et voilà!  The entire dish from prep to plate took just around 30 minutes.  I learned that it would be better to use a pasta - like a penne or a rigatoni - that is similar in shape to the accompaniment so everything can be scooped up together.  The red pepper flakes was a last minute addition but I really liked that it gave a little bit of heat without the actual spiciness.  My end result was a little tight - not enough sauce - so next time I'll keep a bit of pasta water around to loosen things up as needed.

Quick & Easy - Parmesan Roasted Asparagus

The boyfriend was going to be late coming home so I was tasked with making dinner.  For me, I can make a quick dinner by grilling a chicken breast & pair it with a nice green salad.  But since I was cooking for another person, I should at least try to make something a little bit more put together.

Having had mostly land animals the week before & 2 nights of eating out, I really wanted something that was on the lighter side but would still be fulfilling - what with him eating as much as a family of 4. I had planned on making salmon & pasta already, but I didn't figure what vegetables to cook until right as I got home.

I got this recipe from PickyCook but I think the original one came from Ina Garten.  Anyway, this is super easy & takes only about 20 minutes.

All it takes is 6 ingredients (or 5 depending)...

     1 package of asparagus, about 15-20 stalks

     1/4 cup grapeseed oil or olive oil

     1/4 cup grated parmesan cheese

     Salt & black pepper

     Paprika (optional)

In a oven safe dish...

     Evenly lay out trimmed asparagus* in 1 layer

     Drizzle with oil & season fairly aggressively with the salt & black pepper

     If you want, sprinkle in a small amount of paprika

     Toss everything together to ensure even coating & lay out the asparagus again

     Roast in a 400F oven for 15 minutes

     Remove the dish from the oven, sprinkle parmesan all over & watch it melt

The asparagus is tender & the tips are a little bit crispy.  Even though there is quite a bit of oil, it does not feel heavy whatsoever.  The paprika gives a little bit of heat at the end of each bite without making anything spicy so it just adds another layer of flavor.  This was super easy to make & I can easily see it paired with steak, chicken, or even a nice rack of lamb.

Quick & Easy - Lemon'y Light Pasta with Summer Squash

I am a huge meat eater; there is not a type of meat that I've had that I don't like or wouldn't eat again.  But eating meat 7 days a week isn't exactly the healthiest - or most interesting - thing to do.  So to break up the meat consumption, I have started to look for vegetarian recipes that are quick, healthy, & full of flavor.

We knew we wanted vegetarian & we wanted pasta; so that's what I Googled.  The first result is from Delish which showed 20 vegetarian pasta recipes.  I chose the Penne Tricolore since I had most of the ingredients already & it looked like something that I could make in 1 pot.

My adaption of the original recipe had...

     3/4 box penne pasta

     1 large zucchini

     1 yellow squash

     1 white squash

     1/4 cup basil, chopped

     1/4 cup parmesan, grated

     1/4 cup extra virgin olive oil

     Zest of 1 lemon

     Juice of 1 lemon

     3/4 teaspoon salt

     1/4 teaspoon black pepper

It was kind of an orchestrated process...
     In a large pot, start heating up 4 quarts of water
     While the water is heating up, peel the zucchini & squash & cut them into matchsticks
     Once the water boils, salt it aggressively & add in the pasta; cook for 9 minutes
     In a big bowl, combine basil, EVOO, lemon zest/juice, salt, & pepper
     When the 9 minutes are up, add squash with pasta & cook for 2 more minutes
     Drain the pasta & squash into a colander, making sure all the excess water is out
     Put the pasta into the bowl of sauce & toss until it's all evenly coated
     When serving, grate some extra parmesan cheese on top.

At first, the individual flavors of the oil, basil, & lemon juice really stood out & even fought against each other.  But after letting it sit together for a minute & the heat from the pasta integrated everything together.  The end product was light, fresh, & perfect for summer (or if you're having a "fat day").  I didn't mind having the seeds of the squash but if you do, you can cut the squash half, seed it, & cut it into thin semi-circles instead of matchsticks.  The pasta also works just as well without the squash as a side dish to go with fish.

Weekend Dinner - Super Healthy Veggie Chili

Being on a meatless diet means I eat twice as much as I usually do; but at least it's vegetables that I am putting into my system.  Still...I don't like looking @ a great big bowl of food & the feeling of eating that much quantity'wise.  So I came up with the idea to make something hearty so I can feel full without eating like a beach whale.

I found this recipe on Healthy Endeavors & I made some adjustments according to my taste.  Even though the overall cook time was a bit long, the prep was pretty painless & it was mostly just watching over the pot to make sure bad things weren't happening.

The list of ingredients is not too long...
     2 zucchini.  Something non'traditional to make the chili more filling.
     2 red bell peppers.  You can use any color but I like red.
     1 medium yellow onion.  I think 1/2 is enough because the whole one was a bit much.
     2 Beefsteak tomatoes.  Get a few more if you're going to use a Roma.
     1 lemon for its juice.
     1 teaspoon of garlic paste.  No real garlic because they will just sprout in my fridge.
     1 can of diced tomatoes.
     1 can of kidney beans.
     1 can of garbanzo beans.
     1 can of corn kernel.
     1 package of Chili mix.  I got lazy & didn't buying all of the individual spices.
     1 teaspoon of chipotle powder.
     1 tablespoon of Sriracha.  To give this chili a real kick.

And the steps are quite simple...
     Dice the zucchini, bell peppers, onion, & tomatoes.  I cut them kinda big so they wouldn't get cooked down to little itty bitty bits of nothing.
     Heat up some oil in a large pot over medium heat.  Add in the garlic paste & after the garlic starts to smell a little, add in the onion, the zucchini, & the bell peppers.  Sautee them for about 7 minutes until the onion turns translucent.
     Reduce the heat to low & add in the tomatoes & the can of diced tomatoes - along with the juice & half a can's worth of water.  Stir everything around & then toss in the package of chili mix.  Stir again to make sure that it's all dissolved into the liquid.
     Cook this over medium-low heat for 30 minutes.
     During this time, drain & rinse your beans & corn kernels.
     Once the time is up, add in the beans, the corn, & juice of the entire lemon.  Season with the chipotle powder, the Sriracha, & some salt/pepper.
     Mix everything together & let this cook over medium-low heat for 15 more minutes.

And you're done!  You can eat this alone or you can have it with a bit of rice.  You can even scoop it up with some bread.  A spicy, delicious, & super filling way of eating healthy yet creative.

Lent - Week 1 Update

It's been a week since Ash Wednesday & I've got to say I'm pretty proud of my progress!

The first few days were really tough, especially since I was away @ a work conference where my eating schedule was wacky & the choices for food were sometimes limited.  But since coming home, I've been really good about sticky to my plan.  Of course, it doesn't hurt that my mother cooked me a bunch of food so I can just reheat them mindlessly.  I must confess, however, that I did break lent.  I did it by accident!  It was mid-afternoon & all I had was half a bag of pretzel snacks so when I saw popsicles...I got a little too enthusiastic.  But I had just one Push-up; just one.

The lack of meat consumption is treating me well except I have to eat a larger amount to feel not hungry; but at least I am eating vegetables or egg whites.  The lack of sugar - on the other hand - has been harder to adjust to.  I think my body is starting to get used to it by now but I still rely on sugar'free chocolate mousse & natural apple sauce to satisfy those cravings.  To be honest it was a little shocking to realize how dependent my body was on sugar for it to have such a large withdrawal effect.  I was one grumpy, crabby b***h last week.  On the good side - I lost 2 pounds already!

I am running low my prepared vegetarian meals so I have to think of something to make over the weekend to eat next week.  Vegetarian chili perhaps?

Lent - The 6-Week Challenge

It's decided.  I am going to observe Lent this year!

While I am not exactly Catholic, I have actually tried to observe this practice for several years now.  Unfortunately, I have never been successful - not even a little bit.  Having turned 25, however, I really want to be better about following through with things & I would really like for this to be my start off point.

One of the best ways to hold anyone accountable for anything is to broadcast it to as many people as possible because once it's out there, the pressure to follow through & not fail skyrockets.  So even though it is obnoxious, I am going to let the world - or however many people who happen to come across this - know about my goal & have them be my accountability "partners".  Another way that I'm going to hold myself accountable for sticking with Lent this year is by updating on my progress.  I don't think I'll be doing this every single day but I'll definitely be writing down short little blurbs here and there so that not only can I encourage myself to stick to the plan, but also allow myself an outlet to reflect on this experience.

For the next 6 weeks, there will be no meat & no obvious sugar (fructose & carbohydrates are OK) in my diet.  I apologize in advance to anyone who has to deal with me on a daily basis during this period because I can already see myself as being incredibly blah, irritable, crabby, & bitchy (if it gets bad enough).  But here's to following through & for starting off on a new "adventure".

Weekend Dinner - Squash Beans & Kale "Minestrone"

My partner's mother got me a butternut squash a couple of weeks ago & I finally have time to cook it.  Coincidentally I had read about a recipe in Self magazine that I wanted to try out that uses butternut squash.  Perfect!  I ended up deviating quite a bit from the original recipe because I didn't have all the ingredients.  But the end product was still delicious.

Here are the ingredients I used...
     1 quart of chicken broth
     2 cups of water
     1 can of diced tomatoes with the juice (I was feeling lazy)
     1 can of cannellini beans (the original recipe calls for kidney beans)
     5 cups of butternut squash, cubed
     7 oz of kale, chopped (I used a 10oz bag of chopped kale from Trader Joe's for $1.99)
     Salt & black pepper to taste (I also added some chipotle powder for kick)

And this is how it went...
     In a small pot, boil some water & blanch the cannellini beans for a couple of minutes.  I did this to get rid of the gooey gunk that canned beans usually sit in.
     In a large soup pot, bring to a boil the chicken broth, water, & tomato.
     While waiting for the soup base to boil & for the beans to blanch, peel & cube up the butternut squash.  This was 1 of the hardest things I have had to do in cooking.  I did find out though, that my ceramic knife is far superior to my metal one.  I used the entire squash which came out to about 5 cups even though the recipe asks for only 3.

     Once the soup base is boiling, add in all of the butternut squash cube.  Season with a little bit of soil & let it all boil for 15 minutes.
     After the 15 minutes, add in the kale (making sure to submerge it into the soup) & the beans.  Once the soup comes back up to a boil, season with black pepper & a tiny bit of chipotle powder.

There you go!  A delicious, healthy, warming meal...all in 1 bowl.  Oh, & did I mention it's anti-cancer too??