Another Try

I don’t consider myself a picky eater, but there are certain foods I will not eat.

Celery. Cilantro. Peas.
Yuck. Yuck. Yuck.

And for the longest time, avocados were the list. Why? I’m really not sure. I just… didn’t like them!

Call it a maturing palate, reevaluation of life, whatever, but in this past year, I seem to have forgotten my dislike of avocados. I ordered a salad with avocado. Not bad. I ate poke with avocado. Pretty good. Now I’m adding avocados to breakfast, lunch, and dinner! Love!

Unlike celery and cilantro, avocados don’t have a strong flavor; they won’t overpower a dish, ever. The creamy texture provides a richness that is a perfect substitute for butter and mayo. I guess you can say the same for peas, but I’m not ready for that yet. Baby steps…

2014-07-12 12.27.34 1My usual Saturday mornings… avocado toast, Stumptown cold coffee brew, and reading

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Back in the Kitchen

Since I’m not driving to LA every weekend, I have time to cook. Like real food, guys!

I’m still cooking for the week, but it’s so much easier now cooking for one instead of two. And THANK GOD for the dishwasher! The one downside is my tiny kitchen, but hey, I’m used to having no counter space.

Here are some meals I’ve made in the past few weeks:

2014-06-24_05-05-04Chicken Marsala

2014-06-24_05-15-01Enchilada Chicken Stew

2014-06-24_05-21-34Country Style Pork Ribs

And here’s me trying to get fancy…

2014-06-24_05-28-12Roasted Pork Tenderloin, Polenta, Nectarines, Collard Greens, Balsamic Reduction

This dish was inspired by a friend from college who is actually a chef, unlike myself. She posted a picture and I thought it would be easy to recreate… well, easier than anything else she has posted. I’m sure mine didn’t taste nearly as good as hers, but good job, good effort right???

Tupperware Tuesday: Stir-Fried Lemongrass Chicken

Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.


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Adapted from Cooking Light, January 2013.

I substituted chicken breast for chicken thighs since I’m really not a big fan of dark meat. I don’t mind it so much if it was fried, but then again, practically anything is good fried! This was the first recipe I made with lemongrass that didn’t involve broth. I was kind of clueless about what to do with the lemongrass, but that’s what YouTube is for! amiright???

Unless you want a big block of rice noodles in your tupperware, I would recommend vermicelli noodles. However, if you’re making this recipe for dinner then I would serve with thicker noodles.

Tupperware Tuesday: Spicy Thai Basil Chicken

Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.


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Adapted from Cooking Light, January 2013.

I found this recipe in the January 2013 issue and I’ve already made it a several times! A couple times as lettuce wraps (using Boston Bibb) and a couple times, as pictured above, mixed with quinoa. Both lettuce and quinoa provide a nice contrast in texture and a balance to the flavorful ground chicken and bell peppers. And while lettuce is great when I want to go low carb, I seriously love me some quinoa. I really don’t understand why Henry doesn’t like it. Quinoa is the best thing ever! I think I appreciate it more because it’s not as heavy as say, brown rice, and more importantly, doesn’t give me heartburn.

Tupperware Tuesday: Maple & Soy-Glazed Steak

Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.


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Adapted from Cooking Light, March 2010.

I made the steak pretty much as directed except I used tri-tip, which was on sale at Fresh & Easy, and significantly increased the amount of Sriracha. I also made extra marinade to toss with whole wheat thin spaghetti. Since I had left over baby spinach, I sandwiched leaves between the steak and spaghetti, drizzling extra sauce over to finish. The heat from the microwave wilted the spinach just enough to take away the raw taste.

I loved the sauce. I definitely saved this recipe just for the sauce.

I make: Mapo Tofu

When I found this recipe in Cooking Light Magazine, I welcomed the change since the only other Asian recipe we make involving ground pork is our Ground Pork with Green Beans. Is it weird that we don’t make a lot of Asian food?? Anyway, this recipe is traditionally made with soft tofu, but my preference is medium-firm because it holds up nicely while cooking and is soft enough when eaten. Also, though I love eating spicy foods, my stomach can’t handle that much heat anymore so the recipe, as is, might be too tame for some people (you can tell by the picture below since the sauce isn’t BRIGHT RED).

Adapted from Cooking Light Magazine (April 2010)

(yields ~6 servings)
Ingredients:

Meat
1 lb ground pork
1/2 tsp sugar
1 tsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried sweet basil
1 tsp less-sodium soy sauce

1 tbsp canola oil
1 tbsp minced garlic
1/2 tbsp minced ginger
1 (14 oz) package medium firm tofu, drained

Sauce
2 tbsp Sriracha (increase as desired)
1 1/2 tbsp mirin
1 tbsp black bean garlic sauce
2 tsp sugar
2 cups fat-free, less-sodium chicken broth
2 tbsp cornstarch
1 tbsp less-sodium soy sauce
2 tsp chili oil (increase as desired)

White rice
Scallions for garnish

Directions:
1. Place tofu on paper towel; cover with paper towel. Top with heavy skillet and let stand 30 minutes. (One reason why medium firm tofu works better vs. soft tofu, plus I just prefer firmer tofu anyway). Cut tofu in 1 inch cubes.
2. Season meat: Combine all ingredients under “Meat” section. Let rest for 10 minutes.
3. Sauce: Combine Sriracha through sugar in one bowl. Combine chicken broth through chili oil in another bowl; whisk until smooth.
4. Heat canola oil in a large skillet (or wok) over medium heat.
5. Add garlic and ginger; stir-fry for about 2 minutes.
6. Add pork; stir-fry for 5 minutes or until almost cooked through.
7. Add Sriracha mixture; combine thoroughly and cook for 1 minute.
8. Add broth mixture; bring to a boil and cook until sauce thickens.
9. Stir in tofu.
10. Serve over white rice and garnish with green onions.

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No beauty shot this time – just straight out of the wok, but you get the point 🙂

Note: I changed the ratio of tofu to ground pork because Henry specifically requested less tofu.

Bon appetit!

I make: Roasted Chicken Breast

This recipe is one of my favorites and one that I make most often. It’s quick, easy and the chicken breasts always come out so flavorful and juicy. I’ve also used the marinade on chicken thighs and they’ve turned out just as delicious.

Adapted from The Fine Cooking, The Best of Chicken

(yields ~ 4/5 servings, 1 chicken breast each)
Ingredients:
1 pack of bone-in, skin-on split chicken breasts (the ones I buy come in 5)
6 tbsp dijon mustard (I like to substitute 1 or 2 tbsp of honey truffle mustard if I have it available)
6 tbsp olive oil (I use Stonehouse Roasted Garlic Olive Oil)
3 tbsp balsamic vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
(Additional kosher salt/pepper before baking)

Directions:
1. Whisk together mustard, olive oil, balsamic vinegar until smooth. Marinade chicken breasts for at least 6 hours – for me, it’s usually about 8.
2. Preheat oven to 400°.
3. Bake chicken in the middle rack for 20 minutes. Baste chicken with its own juices.
4. Continue to bake for 10 minutes. Baste again.
5. Continue to bake for 10 minutes. Baste again.
6. Continue to bake for 10 minutes.

THAT’S IT!

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Bon appetit!