Steak Salad with Lemon-Parmesan Vinaigrette

Did you guys watch the Olympic closing ceremonies last night??  I was out for the first half and was really worried that I missed the Spice Girls reunion.  Luckily, it came on later when I was curled up on my couch with my jammies and ice cream.  Those women are total rock stars.  They were by far the best performance and the dance moves and singing were so spot-on that I felt like I was reliving my childhood.

Other favorites were the Monty Python bit, Russel Brand (I can't believe I just typed that), and the Top 40 part with DJ Fatboy Slim.  Some of the other numbers, though, I didn't really understand.  Like, why did the ceremonies end with that random band that nobody ever heard of?  Okay...maybe my family just never heard of them, but I still think it was a weird choice.

Seeing that this is a food blog, I do have a recipe for you.  I can't think of a decent transition, though, so....

**Insert Decent Transition Here**

I've been trying to eat healthier lunches since I've been home, because I don't want to go off to law school with an extra ten pounds.  That's reserved for all the stress eating after I start law school.  The problem with eating healthy at home, though, is that we usually have so many leftovers that it's silly to cook up something separate for lunch.  Therefore, I've been trying to utilize leftovers for healthy different lunches.  Some have been less than successful, but occasionally I hit the jackpot.

Steak Salad with Lemon-Parmesan Vinaigrette

Ingredients: 

1 steak filet, sliced

1 zucchini, chopped

olive oil

lemon juice

parmesan cheese

1/2 head romaine, chopped

Directions:

Heat a grill pan over medium heat.  Season the filet with salt and pepper on both sides.  Place on the grill pan and cook roughly 5 minutes per side for a medium-rare steak.  Set aside and let rest for 10-15 minutes.

In a saute pan, heat oil over medium heat.  Add the chopped zucchini and cook for 10-15 minutes, until tender.  Set aside. 

For the vinaigrette, whisk together the olive oil and lemon juice until emulsified.  Adjust the amount of each depending on how acidic you like your dressing.  More lemon if you enjoy acidity, less if you don't.  Mix in the parmesan.  Combine all of the ingredients and toss to mix.

Serves: 1

Turkey Burgers with Basil Mayonnaise

I'm not a big burger person.  I never order them at restaurants, and even when I was a kid I would order chicken strips over a burger any day.  I actually went through a huge chicken strip phase when I was a kid, where I refused to eat anything else if we went out.  We had a trip to Disney one summer and I proceeded to order chicken strips at every restaurant that we went to.  I believe this was the same trip where I was afraid of birds and would run for cover every time I saw one.  In case you didn't know, Florida has A LOT of birds.

Anyway, I was never a big burger person until I made these turkey burgers.  I literally ate them for every meal the week I made them, and it wasn't only because I made six and I was the only person in my apartment.  I actually looked forward to them.  I would count down the minutes until five o'clock, when I could make dinner without feeling like an old lady with dentures and hip issues.

I know I always say, 'You hhhaavvee to make *insert food here*!!!', but this time I'm serious.

You hhhaavvee to make these burgers!!!

They're moist and flavorful, and the basil mayonnaise is the perfect compliment.  And then you have the fontina cheese and some buns, and I'm just about ready to head down to the courthouse and marry the whole thing.  It's that good.

Turkey Burgers with Basil Mayonnaise

Ingredients:


For the burgers:
1 lb ground turkey
1 zucchini, grated
1/2 cup breadcrumbs
1 egg, lightly beaten
1 tbsp mixed dried herbs (basil-oregano-parsley)
salt/pepper


For the basil mayonnaise:
1/3 cup mayonnaise
2 tsp dried basil
1 tsp lemon zest
1 tbsp lemon juice


For assembly:
6 hamburger buns
4 oz fontina cheese, sliced
6 romaine leaves


Directions:


In a bowl, mix together the ground meat, bread crumbs, grated zucchini, herbs, salt and pepper.  Form into six equal patties and place on a prepared baking sheet.  Broil the burgers 8 minutes on each side.  Add the cheese and broil for 1 minute.


While the burgers cook, whisk together the mayonnaise, basil, lemon zest and juice.  


For assembly, spread the mayonnaise on the bottom half of the bun.  Add the burger, romaine leaf and the top of the burger bun.  


And enjoy!

Ham and Muenster Cheese Panini with Thyme

I watched Crazy Stupid Love for about the eighteenth time last night and my mouth went dry during this scene.

How can a man look so incredibly sexy eating a slice of pizza?  I don't know if it's the pizza or that suit, but I can say with absolute certainty that I would jump that man.  Correction:  I would eat that slice of pizza and then jump that man.

On a completely unrelated note, I made a sandwich.  This isn't just any sandwich, though.  Oh no, this is a sandwich so devastatingly delicious that I have made it no less than five times since these pictures were taken last week.  It's just the perfect combination of the sweet ham, salty cheese and tangy dijon mustard.  Add in the thyme and all of its grilled perfection, and I'm a goner.  This one's a keeper.  Much like Ryan Gosling in that suit.

See what I did there, yeah?  Brought it all full circle ;)    

Ham and Muenster Cheese Panini with Thyme

Ingredients:


1 loaf ciabatta bread
1 package Virginia honey ham
Muenster cheese, 4 oz (sliced)
1 tbsp dijon mustard
2 tsp dried thyme 
1 tsp butter


Directions:


Slice the ciabatta into four equal pieces.  Halve each of the four pieces and smear mustard on both halves.  Sprinkle on the thyme and then layer the ham and cheese.  Heat a griddle pan on medium heat and melt the butter.  Cook 4-5 minutes per side, until the cheese is melted.

Romaine with Apples, Walnuts and Craisins

I went to the doctor's earlier this week for some tests, and was put in one of those God-forsaken hospital gowns.  They're always made of cotton in the tv shows, which is totally misleading for those of us who haven't been to the doctor's office in ions.  Maybe my hospital is just cheap, but the gowns were made of this gauzy paper that ripped if you made the slightest movement.  I tried to tie mine closed at the front (as to not flash my doctor repeatedly) and then ended up ripping the gown right in the chest area.  I pulled the other side of the gown over to avoid any nip slips, which of course left me in danger of ripping the other side.

I've never been a large protestor.  I don't sign petitions or campaign on street corners beside the Greenpeace people that no one wants to talk to.  I think it's mostly because I haven't found my cause.  Until this week.  Cotton hospital gowns.  I'm for 'em.

Alright, now that I probably sent some of you running with my TMI ramblings, I'll get to the food-blog-part of this post.  I was in charge of dinner earlier this week and I knew that I wanted a salad alongside the meal.  Growing up, we were not a salad-eating-family.  We would have one about once in a blue moon, but it was not something common.  And when we did have it, you can bet it was iceberg lettuce with cheddar cheese shreds and Western dressing.

If you don't know what Western dressing is, then you clearly are missing out on one of the most delicious and nutritionally devoid dressings known to mankind.  It's similar to French dressing but with more sweetness.  It forever will be associated with summer, grilling and water balloon fights for me.

Since getting my own apartment, I have become a regular salad eater.  I make up my own dressings and   throw basically anything in my fridge into the mix.  Definitely not the salads of my childhood.  This one that I made for my family used up some apples and romaine we had chilling in the fridge.  We served it on the side, but it could be eaten on its own for a meal, too.  Just add a piece of bread and fruit, and you've got yourself a meal!

Romaine with Apples, Walnuts and Craisins

Ingredients:


For Salad:


1 head of romaine lettuce, chopped
1 apple, cored and chopped
1/3 cup craisins
1/4 cup chopped walnuts
1/3 cup goat cheese


For Dressing:


Dijon mustard
Balsamic Vinegar
Olive Oil


Directions:


For the dressing, mix together the mustard and balsamic vinegar.  While whisking with either a fork or small whisk, pour in the olive oil.  Mix until emulsified.  


For salad, mix together all of the ingredients.  Pour in the dressing and toss to coat.

Recipe Redux: Curried Chickpea Soup

I am re-posting this recipe in memory of my lost curry powder.

My pantry is the definition of over-stuffed.  Every time I reach in to grab something I find some sort of spice plummeting toward my head.  The last casualty was my curry powder.  An entire glass bottle fell on my kitchen floor and shattered.

By the way, vacuuming is not the best way to clean up spilled curry powder.  It will only spread it all over the floor and make it even more difficult for you when you get on your hands and knees to wipe it up.  So, uh, don't do that.

This is one of my favorite recipes I've made with curry powder.  I know it's summer and all, but I still like a good soup now and then.  It's air conditioned indoors, after all!  So, make this in memory of my lost curry powder.  

Or because it's tasty.  Whatever.

Curried Chickpea Soup

Ingredients:

1 can chickpeas

4 cups chicken stock

1 cup spinach or kale, chopped

1 tsp curry powder

lemon

Directions:

Bring the stock to a boil.  Add the chickpeas and curry powder, and cook for 10-15 minutes.  Add the spinach or kale, and cook until wilted.  Stir in the lemon juice.

Spiced Chickpea Tacos

I never used to like Mexican food.  Growing up, I would always complain when my parents would take my brother and I to the local Mexican restaurant.  My problem is that I don't like most of the ingredients in Mexican food.  I don't like tomatoes or sour cream.  I used to not like avocados.  And we all know my stance on cilantro.

And then I met Chipotle.

I know Chipotle is bastardized Mexican food, but it was a wonderful way for an older me to be reintroduced to Mexican flavors.  I found that I didn't mind heat in my meals, guacamole is one of mankind's greatest inventions and cilantro still tastes like soapy dish water.  

Despite my newfound love of Mexican food, I don't make it very often at home.  I'm not confident with the spices and rarely have the proper ingredients on hand.  I picked up some tortillas from the grocery store this week, though, and used what I had to make some fun vegetarian tacos.

Spiced Chickpea Tacos

Ingredients:

1 can chickpeas, rinsed

2 tsp olive oil

1 tsp chili powder

1/4 tsp oregano

1/4 tsp cumin

1/2 tsp brown sugar

8 small corn tortillas

1/2 cup lettuce, chopped

1/2 avocado, sliced

1/3 cup shredded Mexican cheese

Directions:

Preheat oven to 350 degrees.

Rinse and drain the chickpeas.  In a bowl, mix the chickpeas with the oil and spices.  Spread on a baking dish and bake 10 minutes.  Toss the chickpeas, and bake for another 10 minutes.

Microwave the tortillas for 15-20 seconds.  Pile on the chickpeas, lettuce, avocado and cheese.  The tacos go well with cold beers and Grey's Anatomy marathons.

Do you guys like Mexican food?  If so, do you ever make it at home?

Chicken Salad...err...Salad

Remember that super easy chicken salad?  Well, I have an equally super easy way to use up the leftovers. You might be wondering what has me going all semi-homemade as of late.  What an I say, sometimes I like them easy.

All joking aside (seriously, though, when is the joking ever aside on this blog?) there is a beauty to having ready made food on hand for busy nights.  Or for the nights where I am just plain lazy and want to spend all night on the couch watching Grey's Anatomy.

I started re-watching the series, which always coincides with me trolling WebMD and thinking that my everyday maladies are life threatening illnesses.  There actually was a story line on one of the episodes where this guy with what appeared to be a simple runny nose ended up having fluid from his brain draining from his nose.  Every time I have the sniffles, I think of this.

Anyway, for the salad I mixed together the chicken salad and three bean salad with some chopped romaine.  The salad is filling and the mixture of the dressing from the bean salad and the chicken is pretty fantastic.  I ate this with a bun and large glass of lemon water.  The perfect summer meal.

Chicken Salad...err...Salad

Ingredients:


Romaine lettuce, chopped
Three bean salad
Chicken salad


Directions:


Combine all the ingredients.  Eat.  Eat.  And eat.

Ridiculously Easy Chicken Salad

So, this hasn't had a new post in a week.  I'd like to have some really cool explanation like I was absconding with the Avengers or aliens invaded, but the truth is that I'm back with my parents for a bit after graduation and I left my camera at my apartment.

Oh, and I also was in Virginia for half of last week.

Both of those in tandem are why all you voracious Tip Top Shape readers (the...let me count...three of you...or perhaps four) have been left high and dry this past week.  I'm back with a vengeance, though, and this site will return to its regularly scheduled programming.  

I actually missed blogging while I was in Virginia.  There's something nice about the routine of waking up, editing the post and immersing yourself in the genius of all those other blogs.  I even missed drafting the posts, something that I oftentimes find daunting when I'm planning what to post for the week.  My brother's girlfriend's sister (now isn't that a mouthful?) used to be a serious blogger, and my fingers itched after talking with her about blogging and food photography.

So, it's good to be back.

Today's recipe is so ridiculously easy that I almost didn't post it.  I'm not a big fan of semi-homemade meals, but sometimes any given night does not allow hours in front of the stove, or even twenty minutes.  This meal is for those evenings when you don't have time to cook but want to avoid the fast food trap or frozen meal quick sands.  It's nutritious, fresh and the leftovers can be used in a variety of ways.

Without further adieu, I bring you this ridiculously easy chicken salad.

Ridiculously Easy Chicken Salad

Ingredients:

Rotisserie Chicken, pre-cooked (2 cups)

1/2 cup mayonnaise

1-2 tbsp lemon juice

1 stalk celery, chopped

1/2 cup almonds slivers

1/4 tsp pepper

Directions:

Remove meat from the chicken and chop into bite-sized pieces.  Set aside with the almonds and celery. In a separate bowl, mix together the mayonnaise, lemon juice and pepper.  Add the chicken, celery and almonds.

Eat any way that you like.  My recommendations are: mixed with salad greens, on a bun or in a wrap.

Source: allrecipes.com

Curried Chickpea Soup

This soup is the absolute coziest.  What exactly does it mean for a soup to be cozy?  Well, let me pontificate for a moment.

A cozy soup is perfect for a rainy day.  It is eaten curled up on your couch with a napkin tucked into your side for unintentional dribbles.  It pairs well with romantic comedies and good books.  It makes you relaxed and deliciously comfortable with one spoonful.

Cozy soups.  They're a wonder.

I made this last week during the first rash of rainy days in Chicago.  I wanted to use up some of my dried beans, and this seemed like the perfect the way.  I also had some swiss chard that I had no idea what to do with.

I used dried chickpeas so it took a bit longer to come together.  If you used canned beans, though, this would come together fairly quickly.  Don't skip out on the curry powder and garam masala if you're unfamiliar with them.  It gives the soup a nice heat that isn't too overpowering.

Curried Chickpea Soup

1/2 pound chickpeas
2 chicken bouillon cubes
1 cup swiss chard, de-stemmed and shredded
1 tsp curry powder
1/2 tsp garam masala
1/4 tsp cumin


Directions:


Cover the dried beans with water and soak overnight.  Drain the beans and cover with clean water.  I used about 4-6 cups.  Add the bouillon cubes.  Bring the beans to a boil and cook until the beans are tender, but not mushy.  This takes about 1 hour.  


Next, add the spices and swiss chard.  Cook for 10-15 minutes.  The liquid reduces quite a bit, so I would recommend eating half of this as soup and the other half served over quinoa or rice.  It had it both ways and it was equally delicious.

Three Bean Salad

I've been sick the past two days with a stomach bug, and I have never been more grateful for leftovers.  Usually I end up sick when I have absolutely nothing in my refrigerator.  This time, I had all of my leftovers from my party.  In one word, my fridge is stocked.

I made this three bean salad for my end-of-the-semester party.  The theme was "American Picnic" - yes, I have themes for my parties, feel free to mock - so I made some mini burgers, chicken salad and this bean salad.  Sadly, it was demoted to a two bean salad for the party due to my broken can opener.  I did consider going at it with a knife for a moment, but decided I liked my fingers more than kidney beans.

I have been eating this salad for just about every meal possible.  It is the BEST mixed with some chicken salad, lettuce and love.  I thought it might be too adventuresome for my touchy stomach, but so far I've heard no complaints.

Three Bean Salad

Ingredients:


Chickpeas
Green beans
Kidney Beans
1/3 cup apple cider vinegar
1/3 cup sugar
1/4 cup olive oil
salt/pepper


Directions:


Choose your own ratio for the beans.  I personally like it chickpea heavy, but that's just me.  If you're using fresh beans, soak them overnight and boil for 45 minutes - 1 hour.  If your beans are canned, rinse and set aside.  Boil the green beans until crisp tender, 4-5 minutes.  Put in a strainer and douse with cold water immediately to set the bright green color. 


Mix together the apple cider vinegar and sugar, until the sugar is dissolved.  Slowly pour in the olive oil, whisking continuously until the dressing has emulsified.  Pour over the beans and let marinate for at least an hour.  Season with salt and pepper to taste.

Mimosa Soup

This weekend I went home for Easter and I ended up eating my weight in: reubens, sweet potato fries, parmesan pork tenderloin, prime rib roast, sauerkraut, ham and about a dozen pound-cake-eggs.

Yes, I did just tell you everything I ate this weekend.  Thankfully I'm sparing you a full play-by-play.  I'd need pictures for that.

I'm assuming most of you had a similarly indulgent weekend.  If not, well, then you're a better person than me.  I enjoyed all my favorite foods with reckless abandon, and while I regret nothing (except for maybe that 12th pound-cake-egg) I do want to eat a bit lighter now.  This soup is the perfect remedy for any indulgent weekend.  It's chock full of vegetables and requires very little actual work.  The soup has to cook for about an hour, but the work before is minimal.

Oh, and it tastes good.


Mimosa Soup

1/2 pound celeriac
1/2 pound carrots
1/2 pound turnips
2 leeks
1 head cabbage
1 head lettuce


Directions:


Roughly chop everything but the cabbage and lettuce and put in a large stockpot.  Cover with water and bring to a boil.  Cook for 40 minutes.  Add the cabbage and lettuce, cook for an additional 15 minutes.


Put the soup in either a blender or food processor.  Process until smooth, leaving some texture.  If in an apartment, wince at what your neighbors must be thinking as you sound like you're grinding body parts in your kitchen.

Ladle into bowls and serve.

Source:  French Women Don't Get Fat

Pho For You

This has been a pretty spectacular week.  I decided on law school.  I started the Couch to 5K program.  And I found out that I am receiving some sort of recognition from my school at our annual Honors Reception.  I have no idea what this "recognition" means but the reception involves food and an open bar.  Thank you, School of Communication, don't mind if I do.

Another part of my spectacular week was this equally spectacular soup.  It's no surprise that I'm a soup lover.  There's just something about it that I find so satisfying.  This one is particularly good with creamy coconut milk and pungent ginger.  Usually I freeze half the batch when I make soup but I don't see myself having any trouble finish off this soup.  I can't get enough of it!

Pho

1 package tofu noodles

4 cups veggie broth

1 cup carrot, sliced

1 cup spinach

1 tbsp minced ginger

1 tsp minced garlic

2 tbsp soy sauce

2 tbsp lime juice

1/4 cup coconut milk

salt/pepper

Directions:

Rinse tofu noodles and microwave for one minute.  Set aside.

Bring the veggie broth to a boil.  Add the carrots and simmer until tender, 5-8 minutes.  Add in the rest of the ingredients and cook for an additional 2-3 minutes.  Pour the soup over the noodles.  

Stuff yo' face.

Source:  Peas and Thank You

Spinach Frittata

I don't understand the weather in Chicago.  Two weeks ago the weather was in the 80s and I was prancing around in sundresses and flip flops.   Well, there was no actual prancing, but you catch my drift.

I drank iced coffee.  The air conditioner and I were best buds.  I even went to the beach and watched people do drunk yoga while getting an awkward tank-top tan.  Then last week temps were back in the 40s and it was freaking cold.  This week, we're back to the 60s.  

I have no explanation for this, other than the world is ending thanks to excessive driving and hairspray use.  Or, you know, global warming and all that.

If this does mean the world is ending, I feel it is my duty as a food blogger to provide you with one last frittata recipe.  Because when an apocalypse is on the horizon, it's clearly important to be well-fed.  

Spinach Frittata

Ingredients:

6 eggs

2 tbsp milk 

1/4 cup, plus 2 tbsp parmesan, grated

1 cup spinach (or a handful)

Directions:

In a bowl, mix together the egg, cheese, and milk.  Add the spinach.  Pour into an oven-safe skillet on medium heat and cook until the top is barely runny, 10-12 minutes.  Place in the broiler and cook for 3-4 minutes, until the top browns.

Serve with vegetables or a salad.  

Ham and Cheese Sandwich

Most Wednesdays I have a class that goes from 7-9:30 at night.  I'm usually the person who doesn't mind school.  I'm all for the learning.  I even occasionally enjoy it.  This class, though, is absolutely, stabbing- pain-in-the-back-of-your-eye painful.  In my personal version of hell I would be taking this class over and over.  And there would be no good coffee.  Only decaf.

Thankfully, my teacher doesn't mind us bringing our laptops.  This means that for two and a half hours I check the same three websites repeatedly while pretending to understand what's happening at the front of the classroom.  Let me tell you, I am an expert nodder.  I'm of the firm belief that a well placed nod can convince just about anyone that you are actually paying attention.  

Like right now, if you were to virtually nod, I would be convinced that you aren't skipping all of this and going straight to the food photos.

You fooled me!

Anyhoo, during class I was reading my usual three websites and came across an article about January Jones having her placenta ground into pills that she took after she gave birth.  Apparently they aid in weight loss and high energy levels.  That's cool and all but when this baby maker starts making babies, I will not be ingesting my placenta in any form. 

Now that I have thoroughly grossed you out with talk of eating one's placenta, I bring you my lunch of the week!  Because what else, besides food photos, would you really want to see after hearing about placenta eating?

I promise to no longer write the word placenta.

Except for that last time.

It's been weeks since I bought lunch meat (because I am a cheap-o) but it was on sale at Potash and I am a sucker for a good sale.  I picked up a package of ham and have been eating ham and cheese sandwiches like there's going to be a ham-pocalypse or something.  I forgot how fantastic these are.  Super simple.  Super delicious.  

So, go eat some ham.  Or a placenta.

(Sorry, couldn't help myself.)

Asparagus and Sun-dried Tomato Frittata

When I grow up I want to be Diane Lockhart.

Any The Good Wife fans reading this?  If not, let me give you a simple introduction to Christine Baranski's illustrious lawyer Diane Lockhart.

She's a BAMF.

The woman knows how to accessorize.

I am now looking forward to law school purely so I can become a Diane Lockhart prototype with the perfect swooping hair and powersuits.  Future planned.  Bam.

On a completely unrelated note, I made a frittata this week that was so good that I literally ate it for every meal one day.  I am going to go all hyperbolic here and say that it is the best frittata that I have made.

Yes, I do realize that I say this about every frittata that I make.

But this time I rrreeaallllyy mean it.

Asparagus and Sun-dried Tomato Frittata 

Ingredients:

1/2 bunch asparagus

1 link sun-dried tomato sausage (cooked)

6 eggs

2 tbsp milk

1/4 cup, plus 2 tbsp parmesan cheese

Directions:

In a mixing bowl combine the eggs, milk and 1/4 cup cheese.

Chop the asparagus and saute in olive oil for 5-8 minutes, until tender.  Remove from pan and add the sausage, sauteing until seared.  Add the asparagus and egg mixture.  Cook until the bottom is cooked but the top is still slightly runny, 10-15 minutes.  Sprinkle remaining 2 tbsp of cheese and put in the broiler for 5 minutes, or until the top is browned.

Serve with a side salad.

And eat.

The end.

Crazy Good Quinoa

I read an article in the Chicago Tribune yesterday that said eating red meat significantly increases your risk of premature death.  I guess Luke Danes was right.

The article talks about a Harvard Medical School study that  showed eating red meat or processed meat (like cold cuts and hotdogs) contributing to early deaths.   Personally,  I take a lot of these new health studies with a hefty grain of salt.  I'm a proponent of having everything in moderation.  Except hotdogs because they are gross.

I dare any of you to watch Food Network's "How It's Made" hotdog episode and look at them the same way.  Impossible.

Anyhoo, today I bring you a meatless recipe.  I'd like to say that this is in keeping with the theme of the article above, but it's really more due to my being too cheap to buy meat on a regular basis.  It's so much cheaper to just live off of quinoa and beans.  Seriously.

I have a habit of roasting up a bunch of vegetables at the beginning of the week and tossing them together with quinoa or rice throughout the week.  It's quick, nutritious and generally tasty.  This recipe features some roasted chickpeas which really elevated this dish's appeal to me.  I will definitely be making this again soon and hope you all give it a try, as well!

Crazy Good Quinoa

Ingredients:

Quinoa

Roasted Chickpeas

Roasted peppers and mushrooms

Marinara sauce

Directions:

Cook quinoa according to package instructions.

Chop peppers and slice mushrooms.  Arrange in a single layer on a baking dish and drizzle with oil.  Season with basil and parsley and stir to combine.  Roast in a 400 degree oven for 20-25 minutes.

In a bowl, mix together the chickpeas and oil, salt and pepper.  Spread on a baking dish.  In a 325 degree oven, bake for 20-25 minutes, tossing occasionally.

Combine all ingredients.

Soba Noodles with Tofu and Kale

I hope you all enjoyed the bar edition of Pet Peeve Wednesday, yesterday.  I had a little too much fun writing that, but people just get themselves into some major shenanigans when they go out.  And if I can't make fun of them, then what is life really for?

Anyway, moving on.  About five minutes after I posted yesterday, I found the most delightful photo gallery at HelloGiggles that featured various celebrities partaking in some pretty sweet photo bombs.  Just to give you a little taste of what's beyond that link, behold Tina Fey: Photo Bombing Boss.

Seriously funny stuff, guys.  Check it out.

Now, moving on to the real point of this post, I feel sort of weird following up cakes and truffles with such a healthy recipe.  I mean, this has kale in it.  I love kale, but I always feel like some virtuous bunny when I eat it.  

Healthy specs be damned, though, because this recipe is freaking awesome.  It is so good that I ate the entire thing for dinner.  Then made it again an hour later to bring to work the next day.

And we all know how much I hate washing more dishes.

Make this now.  Not tomorrow.  Not next week.  Now.

Err..you could probably wait until lunch.

Soba Noodles with Tofu and Kale

 Ingredients:


Soba Noodles
Kale
Tofu, bite sized pieces
Ginger-Sesame Dressing


Directions:


Start off by preparing your tofu.  Broil it in the oven for 10 minutes, flip the tofu.  Broil for an additional five minutes and then remove from the oven.


For the kale, heat one tbsp of oil in a saute pan.  Add the kale and cook until it turns bright green, one minute.  Add 1/2 cup of water and let the kale simmer.  Cook until the water has been absorbed, roughly 10-15 minutes.


Meanwhile, prepare the soba noodles.  Bring water to a boil and add the soba noodles.  Cook for 5 minutes, then remove.  


Combine all ingredients and add the sauce.  Give everything a little stir, and prepare for your tastebuds to sing.

Winter Minestrone

Happy Thursday, everyone!

Let's get straight to the recipe today, folks. You may, or may not, know this but I am a big soup eater. It's the perfect compliment to just about any meal. It's usually low in calories. And in the case of this soup, I can mindlessly make it while the Superbowl is on.

This minestrone is pretty adaptable, so feel free to throw in any other add-ins that you see fit. Beans would be a great addition. I would have put some in, but I was completely out! The horror!

It's very likely that I posted something like this before, but every separate winter needs its own separate minestrone. Amen to that!

This makes roughly four servings and freezes like a dream. Try this out; you'll never regret a good soup!

Winter Minestrone

2 cups veggie stock

1 can crushed tomatoes

1 cup carrots, roughly chopped

1/2 onion, chopped

1/2 cup frozen corn

1 cup frozen green beans

2 tsp garlic

dried basil

dried parsley

1/2 cup dried pasta

Directions:

Heat 2 tbsp olive oil in a dutch oven. Saute the onion and garlic until the onion becomes translucent, roughly ten minutes. Add the carrots, saute another 5-8 minutes. Give the basil and parsley a liberal shake over the vegetables and stir. Pour in the stock and crushed tomatoes; bring to a boil. Reduce to a simmer.

Add in the frozen vegetables and dried pasta. Simmer until the pasta is tender, 10-15 minutes. Now, eat, eat, and eat some more!

Are you guys soup lovers? What are your favorite ones? Link 'em up in the comment section!!

Coconut Brown Rice with Brussels Sprouts

I have a slight problem.

Lately, I have been putting coconut in everything. Oatmeal? Sure, why not! Yogurt? Can only make it better! Minestrone?

Okay, I didn't put it in my minestrone, but I think you catch my drift. I'm going through a phase. A very coconut-ey phase.

I found a can of lite coconut milk in the back of my cabinet last week and used it for a pretty amazing pumpkin-coconut-smoothie. It didn't use all of the coconut milk, though, and I wanted to use the leftovers for something other than additional smoothies or overnight oats. I wanted to stretch my savory-food-muscles but realized that my ideas for coconut milk recipes were pretty limited. Luckily, I have these fantastic things called food blogs.

Have you heard of them?

I found a recipe for coconut brown rice on SkinnyTaste and it was like coconut-flavored-fate. The coconut milk lends a wonderful creaminess to the rice and it pairs beautifully with the brussels sprouts. Feel free to give the brussels sprouts a little saute, if you're so inclined. I considered doing it myself but decided I preferred minimal effort. Serve this alongside a big salad for a tasty meal!

Coconut Brown Rice with Brussels Sprouts

1 cup brown rice

1 cup water

1 cup lite coconut milk

2 cups brussels sprouts

1 tbsp shredded coconut

1 tbsp slivered almonds

Directions:

Combine the brown rice, water and coconut milk in a medium sauce pan. Bring to a boil and then simmer until the liquid is absorbed, about 40 minutes.

Meanwhile, prepare your brussels sprouts. Cut off the tough stem and peel off the outer leaves. Bring water to a boil in a separate sauce pan and cook the brussels sprouts until a knife slides in and out easily, about 8-10 minutes. Remove and slice in half.

Combine the brown rice and brussels sprouts in a bowl. Set aside.

Heat a saute pan over medium heat and add the coconut and slivered almonds. Toast the coconut and almonds until they are lightly browned. Sprinkle over the brown rice and brussels sprouts. And eat!

Turkey Chili

There is this little Italian deli down the street from my office and they have the most delicious paninis known to mankind. My favorite is a pancetta and fontina panini with pesto pressed between ciabatta. I could probably eat this sandwich every day for every. single. meal. It's that tasty. But...it also is about seven dollars and a bagillion (yes that is a scientific measurement) calories.

In an effort not to empty my wallet or cancel out all the lovely workouts I've been doing, I have been making full use of my kitchen. No simple ham and cheese sandwiches for this workin' girl! I know I'll be tempted to go across the street if I don't bring lunches that I genuinely look forward to eating so I make sure that I bring nothing short of delicious!

This chili is adapted from Jenna's recipe. It takes a bit of time to make but most of it is hands off which makes multitasking an attainable dream. The recipe is rather large so get those plastic containers ready--lots of frozen leftovers are an equally attainable dream!

Turkey Chili

Ingredients:

1 1b ground turkey

1 red pepper, diced

1 onion, chopped

1 tbsp garlic

1 can diced tomatoes

1 cup red wine

1 tbsp cumin

2 tbsp brown sugar

1 tbsp chili powder

1 tsp oregano

salt/pepper

Directions:

Heat olive oil in a large soup pot. Add the onion and pepper, saute until softened. Add the garlic and cook until fragrant.

Next, add the ground turkey and cook until the meat is browned. Add in all of the spices, stirring to coat the meat.

Pour in the diced tomatoes and red wine and simmer covered for an hour, stirring occasionally. Uncover and simmer for an additional 30 minutes.

Serve over brown rice or noodles with lots of cheddar cheese!