Grilled Sirloin Steak with Pepper and Caper Salsa

Guys, something big happened this week.  SOMETHING BIG.  I, Liz-Tip-Top-Shape, made my first steak.  And I didn't ruin it or burn down my apartment.  I will accept applause at the end of the post.

Growing up, it was always a treat to have steak.  My dad would cook it up on the grill with a bunch of vegetables and his famous grilled tomatoes.  I never touched those tomatoes, but the rest of my family loves them.  I'd eat my half of a steak smothered in A1 sauce and salt.  To this day, I don't really know what's in A1 sauce.  The part of me that can no longer eat jello thanks to learning what's really in it thinks my ignorance is a good thing.

This recipe replaces the ubiquitous A1 sauce with a vinegary pepper and caper salsa.  It's a wonderful compliment to the meat, and I'd even go so far as to say you could eat it on its own.  I know I was picking at it while the steaks cooked.

If you like steaks, you must try this recipe.  If you like peppers, you must try this recipe.  If you like food in general, you must try this recipe.

Basically, try this recipe.

Grilled Sirloin Steak with Pepper and Caper Salsa

Ingredients:


4 sirloin steaks
1 jar roasted red peppers, drained
1 jar roasted yellow peppers, drained
3 tbsp olive oil
3 tbsp balsamic vinegar
3 tbsp fresh parsley
1/4 cup capers
salt/pepper


Directions:


Whisk together the olive oil, balsamic, capers and parsley.  Add the peppers and stir to combine.  Set aside.


Heat a grill pan on the stovetop.  Season the steaks on both sides with salt and pepper.  Grill the steaks 4-6 minutes on each side for medium rare.  Let cool for 5 minutes.  Thinly slice the steak and top with pepper.

Source:  Giada's Weeknight Meals

Pasta with Salmon and Broccoli

Oh boy, do I have a recipe for you all today.  Last week, I had my graduation party at Wildfire with my family.  Wildfire is the place for parties with my family.  We have pretty much every big party there, and people always leave happy.  It's a three course meal served family style.  The best part is that you get to take all the leftovers home with you.  Hello, best week of leftovers ever.

Admittedly, though, the leftovers get a bit old after the third or fourth day.  This last party, we ended up with four large pieces of cedar planked salmon that none of us wanted to eat.  Instead of wasting the salmon, I came up with a simple pasta recipe to use up the last of our leftovers.

The recipe includes how to make the cedar planked salmon, and then mostly unnecessary directions for the other ingredients.  Because clearly you all need to be told how to boil pasta.

I ate this hot and cold.  Both ways are pretty fantastic, but I would recommend the cold for the summer months.  Serve it with a side salad, fruit and you have a wonderful summer meal!

Pasta with Salmon and Broccoli

Ingredients:


Cedar Planked Salmon: 


4 salmon filets
4 cedar planks for grill
olive oil
1 tsp salmon rub per filet
1 tsp glaze per filet


For the salmon rub:


1 tbsp paprkia
1 tbsp chili powder
1 1/2 tsp kosher salt
1 1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp poultry seasoning
1/4 tsp black pepper
1/4 tsp white pepper
1/2 tsp oregano
1/8 tsp cayenne
1/2 tsp cumin


For salmon glaze:


6 oz dark brown sugar
4 oz unsalted butter
3 tbsp soy sauce
1/4 cup dijon mustard


For the pasta:


1/2 lb whole wheat rotini
1 cup roasted broccoli


Directions:


For the salmon glaze, combine the dark brown sugar and butter in a sauce pan and heat until caramelized.  Stir in the soy sauce and dijon mustard.  Set aside.


For the salmon, soak the cedar planks for 30 minutes.  Season the filets with the rub, using 1/2 tsp for each side.  Put 1 tsp of glaze on the top of the filets.  Place the soaked planks in a heated grill and close the lid.  Turn the planks every two minutes, heating both sides.  Add the salmon and cook for 10-12 minutes.


Flake the salmon into cooked pasta.  Add roasted broccoli.  

Source:  Original Wildfire Recipe

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?

Parsley-Panko Crusted Tilapia

 My taste buds have changed a lot over the years.  I used to be all about chicken.  Prepare it any way and I would gobble it up in no time flat.  There's a story my family likes to tell about a trip to Disney World when I was around ten, and I ordered chicken fingers at every single place we went to including a Mexican restaurant.  Clearly, I had a very sophisticated palate.

Then I went through a beef phase.  Barbecue beef.  Mongolian beef.  Beef beef.  To hell with my cholesterol, it was delicious!  Plus, I was in high school and I couldn't pass up the delectable option of a taco salad at lunch.  I mean, I was only human.

                           

Now, I've turned onto fish.  Shrimp.  Salmon.  Tilapia.  Coming from being only an occasional sea food eater, I felt like this entire new world was opened up to me.  I also discovered that most of these fish are ready to eat in about 20 minutes.  Yes and yes.

Whole Food sells these frozen tilapia filets that are only about 3 dollars for two.  Every time I see them at Whole Foods, I get super excited at the low price, despite my buying them each time I'm there.  What can I say, I live for the small things in life.

My favorite way to prepare tilapia is lightly breaded and cooked in the oven until it is delightfully crispy, but still tender and most on the inside.  I make Jessica's macaroon crusted tilapia pretty often, but last week I wanted something more savory.  Armed with some panko breadcrumbs from my pantry, I whipped up this simple recipe.

Parlsey-Panko Crusted Tilapia

Ingredients:

2 tilapia filets (fresh or frozen and thawed)

1/2 cup breadcrumbs

1 egg beat

1/2 cup panko breadcrumbs

dried parsley

lemon juice

Directions:

Preheat oven to 400 degrees.  Place a cooling rack (like you would use for cookies) on a cookie sheet and set aside.

If defrosting the tilapia, place in a strainer and run cold water over the filets until thawed.  Pat the filets dry.  In a small bowl, beat the egg and set aside.  In another bowl, mix together the breadcrumbs and parsley.

Dip the tilapia in the egg, shaking off any excess, and then dredge in the breadcrumb mixture.  Place the filets on the cooling rack and slide the baking sheet in the oven.  Bake for 15-20 minutes.  Finish off with a squeeze of fresh lemon juice.

Spicy African Peanut Soup

Two months ago I started an internship with a local non-profit. To say that it was a change for me would be an understatement. Suddenly I was waking up at 7:30, neck-deep in Excel sheets, and constantly accidentally hanging up on people because of the office phone. A note on that last one, when people say that using an office phone is easy, they are lying. Seriously. With all those buttons and flashing lights. If you are even slightly technologically challenged watch out.

Another new thing to me was packing my own lunch. The last time I had a packed lunch was high school. And my mother may or may not have packed it for me. Now, though, I obviously can't ask my mom to do it for me. She would, of course, but the heckling I'd receive would far out-weight the extra ten minutes in the morning.

In an effort to have smooth mornings, I've taken to bringing soup to work. First, I used those powdered ones that grocery stores carry. But then I microwaved one and my coworker thought I was burning down the office. Yes, it did smell that bad. So, I threw away the powdered soup with enough sodium for five years, and instead made my own.

You may recognize this recipe. If not, you'll surely recognize the cookbook.

A little note on this cookbook. It is the most amazing thing that will ever pass through your hands. It is vegan without being preachy. The recipes don't include ingredients that cost you a kidney. And it is peppered with the most adorable pictures. Buy it. Now.

Spicy African Peanut Soup

Ingredients:

1 14 oz can chickpeas

1 sweet potato, peeled and cubed

1 can roasted tomatoes with juice

1 can lite coconut milk

4 cups vegetable stock

1 1/2 tsp curry powder

1/2-1 tsp garam masala

1 tsp cumin

1 tbsp minced ginger

2 tsp minced garlic

dash cinnamon

stevia to taste

2 tbsp peanut butter

1/2 cup red lentils

Directions:

Combine all ingredients in a slow cooker. Set it on high and cook for a half hour. Turn down to low and continue to cook for 3-4 hours.

OR

Combine all ingredients into a dutch oven. Bring to a simmer and cook 25-30 minutes.

Source: Peas and Thank You: Simple Meatless Meals the Whole Family Will Love

Summer Pasta Salad

Warm weather is finally here and just like that, summer Liz emerges with all her new, summer behavior.

Iced coffee

A hair drier break-up

Sorry Conair, it's you not me.

Fruit OD

Cute sandals that give me blisters yet I still wear due to said cuteness

Sunglasses Tan Lines

Welcome back, Summer. It's been a while.

Summer Pasta Salad

1/2 cup whole wheat pastsa

1/4 cup roasted peppers

1/4 cup black olives

1/2 cup basil (loosely packed)

1/2 cup cannelini or garbanzo beans

1/4 cup frozen peas

1/4 cup frozen corn

1/4 cup goat cheese

Directions:

Boil pasta according to package instructions. Meanwhile, chop the peppers and basil. Once the pasta is cooked, remove with a slotted spoon and add the frozen peas and carrots and cook for 1-2 minutes. Combine all ingredients, finishing with the goat cheese. Toss together until the cheese has melted.

The great thing about this recipe is that you really can toss any vegetables with it or even change the cheese. I've made this a lot recently, subbing in whatever vegetables that I had one hand. Any way you make it, you have a quick and nutritious lunch or dinner!

Black Bean and Sweet Potato Stew

Sometimes I make ugly food.

Sometimes that ugly food ends up not being half bad.

This is one of those times. Yes, this stew looks pretty dark and drab. However, it actually tastes pretty remarkable and if you add some cheese, well, cheese makes everything better.

I made this a few weeks ago when Chicago seemed to be getting rained in every day. Warm and hearty, it is the perfect thing to squeeze in during these last few days of cold weather.

Black Bean and Sweet Potato Stew

Ingredients:

2 sweet potatoes

1 15 oz can black beans

1 onion, chopped

2-3 cups of water

Salt/Pepper

Directions:

Heat oil in a large soup pot over medium heat. Add the chopped onion and cook until softened, roughly 10 minutes. Add the sweet potatoes, black beans, and water. Bring to a boil. Cook until the sweet potatoes are cooked all the way through, roughly 10-15 minutes. Drain and serve with cheddar cheese.

Caramelized Leek and Goat Cheese Frittata

I don't eat a lot of animal products, but every once in a while I go a little crazy at Whole Foods and end up coming back with cartons of eggs, cheese, and cream. This usually accompanies a week of heavy baking or copious readings of Julia Child's Mastering The Art of French Cooking.

This week I found myself with a fridge stocked with food hailing from one of my Whole-Foods-shopping-blackouts. There also were some leeks that I had bought for a forgotten risotto recipe chilling in my vegetable crisper.

Thinking cap perched on my head, I got to cooking.

Caramelized Leek and Goat Cheese Frittata

4 trimmed leeks

1/2 cup goat cheese

6 eggs

2 tbsp butter

1 tbsp brown sugar

Directions:

Clean the leeks and slice in half. Chop the leeks and put to the side.

Heat a nonstick oven-safe skillet over medium-high heat. Melt the butter and add the brown sugar and leeks. Reduce heat and let the onions caramelize, roughly 2o minutes.

In a separate bowl, whisk the eggs, pepper, salt, and goat cheese.

You know you're a college student when you whisk eggs in red SOLO cups

Pour over the skillet and cover. Cook until the eggs are set but still slightly liquidy, roughly 15 minutes.

Put the skillet in the broiler (turned on, of course) and cook until the eggs are completely set, roughly 5-10 minutes. Remove from the oven and slice into four large portions.

Curried Tofu with Squash and Broccolini

There's something about broccolini that I really like. I think it has something to do with its shape. It boasts all the broccoli flavor in a long, slender form. It's like broccoli's cooler, older Italian sister.

Plus it's fun to say.

Broccolini.

Broc-o-leen-eee

I may have repeated the word obnoxiously while cooking last night. I also may have forgotten to chop the broccolini up beforehand and hastily did so on my counter, getting curry simmer sauce everywhere. Cooking with me is always an adventure. Ask those (un)fortunate enough to end up in the kitchen with me.

Anyhoo, this recipe is lots of fun. The curry sauce is delicious and adds the perfect level of heat. The tofu ends up perfectly cooked. Despite all the broccolini talk, it really isn't the main ingredient in this. Still, it plays its supporting role with the squash wonderfully.

Curried Tofu with Squash and Broccolini

Ingredients:

2 tbsp olive oil

1/2 pound broccolini (1 bunch)

1 large onion

1 winter squash, peeled and chopped into cubes

1 package of tofu

1 cup curry simmer sauce

1 cup non-dairy milk

1/2 cup water

Directions:

In a large pot, heat the oil and then add the onion and squash. Cook until the vegetables are tender, about 10 minutes.

In a separate bowl, mix together the curry simmer sauce, milk, and water. Add the tofu to the onion and squash mixture and then pour the sauce over it. Cover and let simmer under the vegetables are cooked, about 7 minutes.

Add the broccolini and simmer uncovered for 5 minutes. Serve over brown rice.

*Adapted from Health Magazine

Quick-and-Dirty Pasta Ponza

I learned in my advertising class that a message has to be repeated at least three times before a person will actually retain it. Armed with the new information, I'm going to try something. Alright, bloggies let's see if this works.

You must make this pasta dish.

You must make this pasta dish.

You MUST make this pasta dish!!

Any ideas what you should do now?

If you thought "hmm, perhaps I should make that wonderful, non-specific pasta dish", then you thought correct!

This is one of my favorite pasta dishes for a busy night. It's finished in about 15 minutes. It's loaded with carbs and cheese. It's quick and dirty. What's not to love?

Quick-and-Dirty Pasta Ponza

Ingredients:

1 lb rigatoni

1 tbsp olive oil

1/2 cup Italian breadcrumbs

1 cup marinara sauce

1/4 cup grated parmesan cheese

Directions:

Bring salted water to a boil and add the pasta. Cook according to the package's directions, usually 10-11 minutes until the pasta is finished. In a skillet, heat the olive oil. Add the breadcrumbs and cook until browned. Make sure to watch this step so that the breadcrumbs do not burn.

In a saucepan, heat up the marinara sauce.

Drain the pasta and add the heated marinara sauce and browned breadcrumbs. Toss to combine and add parmesan.

Lentils with White Wine and Tomatoes

Quizno's has taken over my life.

For one of my classes I am creating an entire advertising campaign for the company. This involves endless market research, target audience examination, and more Quizno's sandwiches than I can even count.

I swear by the end of this I'll have tried every item on the menu. Not sure how I feel about that. Either way, I have gained a new appreciation for home-cooked meals. Especially ones that only require one pot.

This dish is just about everything you want in a home-cooked meal. It's homey. It's warm and fragrant. The only thing I regret about making it is that I am now entirely out of wine. This must be remedied.

Lentils with White Wine and Tomatoes

Ingredients:

2 tbsp olive oil

1 carrot, roughly chopped

1 zucchini, chopped

1/2 onion, roughly chopped

2 1/2 cups brown lentils

6 cups water

1 can of diced tomatoes

1 cup dry white wine

Freshly ground pepper

Directions:

In a large soup pot or dutch oven, heat the olive oil and saute the onion and carrots until softened.

Add the lentils and coat with the oil. Add the water, tomatoes, wine, pepper, and zucchini and bring to a boil.

Simmer on low heat with the top ajar for roughly an hour, or until the liquid is absorbed.

Finish with another grind of pepper.

Serve with meat dish or on its own with a big green salad.

Couscous Stuffed Peppers

Like most good recipes, this one happened by mistake. I had planned on making Mama Pea's quinoa stuffed peppers. I had everything in the apartment already and after my night class, I hunkered down and set to making the peppers.

I think it was that night class that made me grab the couscous instead of the quinoa. Two and half hours of straight lecture will do that to you. General sleep deprivation will have you not realize you chose the wrong filling until several days after the leftovers are gone.

It's a wonder I'm not failing my classes.

Unlike some cooking mistakes (confusing baking powder for baking soda-BAD) this turned out really, really good. The dish was in no way compromised, and the filling ended up tasting like healthy spaghettios.

Let me say it again: healthy spaghettios.

So, they are basically spaghettio stuffed peppers. Oh my word.

Couscous Stuffed Peppers

Ingredients:

1/2 cup couscous

1/2 cup tomato sauce

2 bell peppers

parmesan cheese

Directions:

Preheat oven to 350 degrees.

Cook the couscous according to the package's directions. I had the quick-cooking variety and I recommend that for a busier night. In a medium sized pot, combine the cooked couscous and tomato sauce.

Now, on to the peppers. Cut the top off of the pepper and deseed. Don't worry if you don't get every seed out. Fill each pepper with the couscous mixture and put on a baking sheet. Cover with tinfoil and bake for one hour.

Don't fret if you have a baking casualty. It happens.

Remove the tinfoil and broil until the cheese and pepper begin to brown.

Farro Stir-fry with Snow Peas and Carrots

When it comes to weeknight dinners, I have a pretty standard philosophy. I like 'em fast and easy.

That's what she said.

Ha, corny joke. Anyhoo, terrible jokes aside, I really do like a recipe that comes together in 30 minutes or less. Basically because most of my classes go until seven, so when I get back I'm not too keen on an hour prep. And I have a short attention span.

Farro is one of those foods that I pretty much always have lurking in my refrigerator. Like brown rice, I can make a whole bunch at the start of the week and then use it in a variety of ways later on. Ultimate time saver, and it tastes pretty good. Below is one of the recipes I turn to often when I'm crunched for time but still want a good, wholesome dinner.

Farro Stir-fry with Snow Peas and Carrots

Ingredients:

3/4 cup farro (or brown rice)

1 cup snow peas

1 cup chopped carrots

tamari/soy sauce

Directions:

Combine the farro and two cups of water in a saucepan and bring to a boil. Cook for roughly twenty minutes, until all the water is absorbed. The farro should be tender, but firm to the bite. Remove to a serving bowl.

In a separate saucepan, boil the carrots until tender. Remove carrots and boil the snow peas. Add the cooked vegetables to the farro. Pour soy sauce on top and mix.

What is your go-to weeknight meal?

Risotto Al Salto

Living alone, whenever I cook I am constantly plagued by leftovers. Yes, I generally enjoy what I make but even the greatest dish can become boring the third or fourth day you eat it. That's why I always get excited when I find recipes that suggest how to use leftovers.

I made this risotto al salto recipe last week and I think I like it even better than the original risotto. Go make risotto and then try out this recipe. You won't be disappointed.

Risotto Al Salto

2 cups risotto

1 tbsp butter

1/4 cup parmesan cheese

Directions:

In a bowl, mix together the risotto and the cheese. In a skillet, melt the butter and then add the risotto, pressing it into a disc. Cover and cook for five minutes. Remove cover and cook for another minute to two minutes, until the bottom is browned. Serve wedged with a salad or soup.

Also...if you love shoes, stop by shannalikebanana's blog for a chance to win a pair!!

Sweet Potato Lentil Stew

Want to know the scariest six letter word for a college student?

Finals.

Six innocent, innocuous letters prove positively terrifying when linked together. I am breaking out into hives just thinking about it.

In general, I am not a nervous tester. I do my preparation, I know the material, and there is little to worry about. Finals are different, though. I think it has to do with the finality of it all. It's the last grade. Last chance.

Anyway, in an attempt to not entirely freak out over it all, I am going to share a recipe with you. It is delicious. It is quick. And it is warm and filling. Not going to lie-I ate this for three meals one day. It's that good.

Sweet Potato Lentil Stew

Ingredients:

2-3 medium sweet potatoes

1 cup lentils

7 cups stock

1 tsp cumin

1 tsp cinnamon

1 tsp coriander

Directions:

Peel the sweet potatoes and cube into uniform sized pieces. Put the potatoes and lentils into a large soup bowl and cover with the stock. Cover the pot and bring to a boil. Add the spices and let simmer for 40 minutes until the potatoes are tender.

Serve on its own or over some brown rice or spinach.

Meatless Meat-Sauce Pasta

Last night, I had dinner with Paul Newman.

And he made me do all the cooking.

Anyhoo, it was one of those nights where I didn't feel like cooking but there was nothing that I could just zap in the microwave. I considered a salad but the bag of lettuce I bought a week back had started procreating. So, I went for the next best thing. Pasta.

The recipe below is for one serving but you could easily double or triple it.

Meatless Meat-Sauce Pasta

Ingredients:

1/3 cup pasta

1/2 cup marinara sauce

1/4 cup protein crumbles

Directions:

Cook the pasta according to the package instructions. Meanwhile, combine the marinara sauce and protein crumbles in a microwave safe bowl and microwave for one minute. Take out and stir.

Once the pasta is cooked, add to the bowl and toss to coat.

For the spinach on the side: heat 1 tablespoon of olive oil in a saute pan and add spinach. Cook until wilted.

Chicken Florentine

Chicago is supposed to be hit with a storm being heralded as the worse in 70 years. Right now, though, all I am seeing are blue skies. Some clouds. I think they are cumulous. I could be wrong. (Probably am).

I'm not too worried about the whole storm thing, though.

You see, I've got some chicken. Some wine. And a whole season of Glee waiting for me to sing along with it. So, epic storm, bring it on. I'm ready for you.

Chicken Florentine

Ingredients:

4 chicken breast halves

salt/pepper

flour (for dredging)

2 tbsp chopped shallots

2 cloves minced garlic

1 1/2 cup dry white wine

1/2 cup heavy cream

6 tbsp butter

2 10 oz boxes of frozen spinach (defrosted and drained)

Directions:

Season the chicken with salt and pepper on both sides. Next, put flour into a shallow bowl and dredge the chicken in it. Make sure to get an even coating, shaking off the excess.

In a large saute pan, melt 2 tbsp of butter and add the chicken. Cook for five minutes on each side until the chicken is browned and cooked through. Remove the chicken from the pan and add another 2 tbsp of butter and the shallots and garlic. Cook until the shallots are translucent-about one minute.

Add the white wine and bring to a boil, cooking until the liquid is reduced by half-about three minutes. Next, add the cream and cook until the liquid reduces again by half-about three minutes. Season with salt and pepper to taste. Add the cooked chicken breasts and coat in the sauce.

Meanwhile, melt the remaining butter in a separate saute pan and add the spinach, cooking until it is heated. Season with salt and pepper.

Place the spinach on a serving platter and lay the chicken on top. Mangia!

Curry Along

As you probably know, I bought some curry powder and now have been dreaming up all sorts of different ways to use it. I threw it in with some tempeh. I've been dreaming about shannalikebanana's idea to toss it with some pumpkin. But with a whole block of tofu and spinach in my fridge, I decided to attempt to recreate one of my favorite Indian dishes.

I used tofu instead of cheese in this version, purely because it was what I had on hand, but the texture paired really well with the spinach. Added bonus of not using cheese? It makes this vegan!

Saag Paneer

Spinach

Extra-firm Tofu

Olive Oil

Curry Powder

Salt

Start by preheating the oven at 400 degrees. Wrap the tofu in a paper towel (I used coffee filters due to my lack of papertowels-bad choice, lol) and press between two plates. Put something heavy on the top plate and let the tofu sit for 5-10 minutes. Next, unwrap the tofu and chop it into small squares. Spread on a baking sheet sprayed with cooking spray and sprinkle on salt. Bake for 25 minutes, turning it over halfway through.

For the spinach, heat up about 1 tbsp of olive oil on the stovetop and then add the spinach and roughly 1 tsp of curry powder. Depending on how hot you like your food you can add more or less of the curry powder. Cook down the spinach and then add the tofu and mix together.

Curried Tempeh Salad

Hello!

The weather has been crazy in Chicago lately. One day it is freezing cold. The next suddenly 70 degrees. Usually I wouldn't really mind except for the fact that I have consistently been choosing the wrong type of coat each day. Weather, make up yo' mind!

Clearly, I want it to be cold because all of my food choices are leaning toward the warm and cozy types. I've been slurping on soup and making pumpkin oats like they're going out of style. Last night's dinner was no different.

I bought a block of tempeh from Trader Joes a while back (hopefully not too long of a while back) and gaining inspiration from Une Vie Saine's Mexi-tempeh dish I knew exactly what I wanted to do with it. I didn't have any of the Mexican ingredients that was used in Gabrielle's recipe but I did have an unopened jar of curry powder. And some random carrots.

Hence, a recipe was born!

Curried Tempeh Salad

Ingredients:

1/2 block multigrain tempeh

1/2 tsp curry powder

baby carrots

spinach

Directions:

Bring a pot of water to boil and add the carrots. Boil until crisp-tender, 4-5 minutes.

Meanwhile, crumble the tempeh into a microwave safe bowl and add the curry powder. Mix with a fork until well-combined and then microwave for one minute.

Plate the spinach and add the heated tempeh and carrots.

Pasta Ponza

Yesterday I was intent on making myself a real dinner. I have been a bit lax with my cooking lately, living on cafeteria sandwiches and frozen veggie burgers. It's not that I haven't had time because I have. It is just so much easier to have someone else make you a panini. Or to throw a frozen burger into the microwave and press go. Presto! Dinner in seconds.

All of you were the ones to finally get me into the kitchen. I thought, I want to post but I'm not going to write about veggie burgers and frozen vegetables. So, I sat in our library and instead of doing my readings for my class I leafed through Giada at Home and chose my dinner.

I did all of this at 9 in the morning, too.

I found a nice quick pasta dish that only required me buying one ingredient. It also used copious amounts of cheese and breadcrumbs which pretty much sold me on the dish. It is a very easy recipe and will be one that I will be making again and again. Seriously, easy AND cheesy?! How can you not make this dish?

Pasta Ponza

Ingredients:

Unsalted butter for greasing

2 cups red cherry tomatoes halved

2 cups yellow cherry tomatoes halved

1/4 cup capers

1 tbsp olive oil plus more for drizzling

1/2 tsp of salt

1/4 tsp of blackpepper

1/2 cup Italian style dried breadcrumbs

1 pound ziti

1 1/4 cup Pecorino Romano grated

1/4 cup fresh flat-leaf pasta

Directions:

Preheat oven to 375 degrees. Butter an 8 x 8 glass baking dish and add the tomatoes, capers, olive oil, salt and pepper. Mix to combine and then sprinkle on the bread crumbs. Drizzle with olive oil and bake for 30-35 minutes, or until the breadcrumbs turn golden brown.

Meanwhile, boil the ziti according to the package's instructions, roughly 8-10 minutes.

Drain pasta and save 1 cup of cooking water. Add the pasta to the tomato-bread crumb mixture and toss to coat the pasta. Add pasta water where necessary and all of the cheese.

Mangia!