Monday, March 23, 2009
Sunday, March 22, 2009
It looks so French to me, that I put on my best French music and totally geeked out while I ate at my breakfast bar. Kind of wanted to put on a beret, too, but that might have been after I drank that huge glass of white wine.
No recipe here, just grilled asparagus and ciabatta with a poached egg and grated parmesan cheese. Couldn't be simpler. By the way, I found a website that explained the best way to poach an egg and it worked.
Perfect Poached Eggs
Slightly boil 1 1/2 inches of water
Crack an egg into a measuring cup and submerge the cup a little ways and tip the egg into the water slowly
Put on a lid and turn off the heat
Set timer for 3 minutes
Remove egg with slotted spoon and shake off excess water
PS: Other than a really juicy pear and a glass of champagne that I had at 4:30 this afternoon, I have posted a picture of every single morsel I've eaten today (so far). I might still be tempted to have a square of that ridiculously yummy Dolfin chocolate. Today was a good one on the "lean" part of this blog's mission. Let's keep it going during the week!!!!
PPS: Thanks to Mireille Giuliano for writng French Women Don't Get Fat (which I read last week) and to Cassandra's vacation pictures for inspiring me to drink champagne in the middle of the day. It's fabulous.
Here's another one that's super simple and really yummy. The vinaigrette is to die for.
Greens and Beans Salad
Greens (I used romaine and leftover sauteed kale)
Beans (I used Great Northern, but canellini or butter beans work just as well)
Salt and Pepper
Shaved parmesan cheese
Lemon Dijon Vinaigrette
1/2 shallot (or 1 whole small one)
Juice of 1/2 lemon
salt and pepper
1 tsp dijon mustard
Whisk in olive oil until it makes a creamy dressing.
PS - stay tuned for tonight when the plan is for even more healthy green veggies.
But even this can get to be too much of the same old thing when you eat it every day for months. I read about Mark Bittman's love of steel-cut oats and wanted to try them. (sidenote: Mark Bittman writes a column and a blog for the NY Times and he has some really awesome books on the market. I think he's a genius). And, oatmeal is incredibly good for you! Oatmeal has always just seemed too labor-intensive for me, plus I thought you had to add tons of brown sugar to even make it palatable. Luckily, I've found this to not be true! And cooked steel-cut oats keep for quite awhile in the fridge, which I LOVE so that it's ready to go each morning for breakfast.
The absolute best part is how easy they are to make. Melt 1 tablespoon of butter in a large pot, add 1 cup steel-cut oats and toast them in the butter for about a minute. Add 4 cups of water and a pinch of salt and bring to a boil (I had a vanilla bean that I split open and added to the pot, the smell was divine). After mixture starts boiling, put a lid on it and turn off the heat. Leave the pot covered overnight and the water will soak into the oats and be ready to eat in the morning after re-heating.
I still needed a tiny bit of sweetness and a little calcium so I added a half of a banana, some dried cranberries, and vanilla soymilk.
(Note the clever use of foreshadowing...I'll be in New York in 5 days - WOOT!)
And I still have a big bowl of leftover oats in the fridge that I can use for other mornings. Or, to get crazy, maybe I'll try Mark Bittman's savory oatmeal recipe with soysauce and scallions. There are lots of options with oatmeal. This is something I'll definitely be adding into my breakfast rotation.
Wednesday, March 18, 2009
Monday, March 16, 2009
Saturday, March 14, 2009
1 can chickpeas (garbanzo beans), drained
red onion, finely minced
1 clove garlic, finely minced
juice of 1 lemon
salt and pepper
dash of hot sauce
Serve over field greens and top with crumbled feta cheese.
Best enjoyed before or after a brisk walk around your nearest lake in the sunshine.
Wednesday, March 11, 2009
Monday, March 2, 2009
Sunday, March 1, 2009
Spicy Asian Dressing
3 Tbsp rice wine vinegar
2 Tbsp chili oil
Juice of 1 lime
1 Tbsp mayo
1 Tbsp soy sauce
Mix thoroughly (it takes awhile for the mayo to incorporate). I like to shake it in a mason jar.
I serve it on field greens with tuna, edamame beans, and avocado. Would be prettier with something like a red bell pepper in this photo.
Have also done this with tuna cakes (made similar to salmon cakes) and would be spectacular with seared ahi tuna.