Fast Fiesta

I would like to start off by saying that I am sorry my blog entries have been few and far between lately, I just have had so much going on it is hard to get myself together right now. I am planning on organizing things better from this point forward!

Sometimes I get myself into a rut on auto-pilot making the same types of things and going through the same sources to find recipes. Lately, all that has sounded appealing to me is beef, mostly steak. I think I am on red meat overload and so I spent some time the other day searching for some recipes for some different proteins that were fast and seemed appetizing. When you don't have a ton of time to make dinner, but you want it to be flavorful,

this is the recipe to make.

I found this treasure amongst some of my Bobby Flay recipes and was so excited to go home and make it. I love Bobby Flay; his personality, his restaurants, his recipes, even his wife who used to by on my favorite show Law and Order: SVU. The only caveat is that his sauces and preparations usually take hours...hours that I never have. That is the great thing about these Shredded Chicken and Tomatillo Tacos with Queso Fresco, they take hardly any time at all and taste like you have been cooking all day!

A few months ago I got a free subscription to Bon Appetit for being such a great customer at Sur la Table and finally I have started getting my issues. Of course, I didn't pick up my January issue till this week, but I did find some things I am excited to try. Unfortunately, some of the ingredients that star in the recipes are now out of season (like Pomegranates). With a few creative substitutions I made this great Rainbow Chopped Salad.

Rainbow Chopped Salad

Recipe Courtesy of Bon Appetit

Dressing

1/4 Cup Red Wine Vinegar

1 1/2 Tablespoons Finely Chopped Shallot

1/2 Tablespoon Honey

1/4 Cup Extra Virgin Olive Oil

Salad

6 Cups Chopped Romaine Hearts

4 cups Sliced Red Cabbage

1 Large Fuji Apple, diced

1 Asian Pear, diced

1 Mango, diced

3/4 cup Hazelnuts, chopped and toasted (I used Walnuts)

1/2 Cup Pomegranate Seeds (I used dried Cherries chopped)

1/2 crumbled Blue Cheese

Dressing and Salad Instructions:

Whisk vinegar, shallot and Honey in a small bowl to blend. Gradually whisk in oil. Season dressing with salt and ground pepper.

Combing Romaine and next 6 ingredients in a very large bowl; toss to blend. Add dressing and toss to coat. Divide salad amongst plates and sprinkle with Blue Cheese. Serve.

After toasting my tortillas, I served the tacos with some Fat Free Greek Yogurt instead of Sour Cream or cheese...they were delish! Enjoy this weeknight dish that is so fast and easy to make!

Restaurant Review: Phans 55

One of my clients recently mentioned that I should try Phans 55. She said that it is 5 times better than our favorite local Thai/Vietnamese restaurant Bamboo Bistro. Well...wow! That is a pretty TALL statement there lady, but I am up for anything once!

I have seen this place before, or I guess I should say the sign, but I never quite got it. There is the sign for the restaurant right underneath the sign for an apartment complex.

Is it inside there? Does it just share an entrance? Where is it?

Saturday night was the night, I couldn't wait any longer. We got in the car, went over there and sure enough, it is in a condo complex. I know it sounds so weird, but once you actually drive in there it isn't that odd. There was plenty of parking (always a plus) and the vibe inside was great. They have a combination of booths and tables with very cool chandeliers hanging from tall ceilings. As the reviews say online, it is a little more expensive than Bamboo Bistro, but before I wrote this I just looked at both menus, and we are talking about on average a $2 difference on each dish. The food is 5 times better. $2 is a small price to pay.

The food was fabulous. So fabulous I wanted to go back the next night. I know, I'm a pig, but it was that good. So good we didn't have leftovers. Okay, my husband is a pig too.

All I can say is that you have to go there. I wish I had pictures to show you the light, but alas I was too hungry to take pictures of the food before we ate it. Not to mention that I think Brian would have fought me off with his knife if I would have made him wait.

Usually I would never get dessert at a place like this, I am more into Carrot Cake or Creme Brulee over Fortune Cookies and Fried Bananas. That is until I saw this little lighted case with these French Pastries inside and I remembered this little Vietnamese Bakery my mom used to go to that used French techniques to make the most wonderful tiny delicacies.

Try the dessert too...you wont be sorry.

And Brian says I need to get new hobbies. I ask you, what is wrong with Food, Shopping and Literature? Nothing. Absolutely nothing.

Take a Trip to the Bookstore

I just finished this book last week and, as usual, James Patterson and Michael Ledwidge did not disappoint in their latest Michael Bennett adventure. I have been reading James Patterson novels for years, but only recently got into the Michael Bennett series and don't know how I missed them before. I can't say I like them more than his Alex Cross series, but they are defiantly tied. The only thing I am sad about now is that there isn't another new one at my fingertips. Supposedly there is a Michael Bennett TV series coming out based on the books, but for all I know that is just a rumor...this leads to the rest of this post...

If you have not already set your DVR to record the show Blue Bloods, go straight to your TV and do it now. It is a wonderful show based on a family of law enforcement and their lives. You have to watch it! It reminds me a lot of the feeling I get from reading the Michael Bennett books.

Lastly, if you don't read or have a DVR...I feel bad for you and I encourage you to change that! Take a trip to the bookstore, you never know what you may find!

Renovated Falafel

Do you ever have a craving for something, but either are too far away to get it or don't want to waste the calories?

For some reason, I was craving a falafel, but after feeling like a blob all week there was no way I was going to eat something fried. Not to mention, I don't even know where to get a falafel around here. What to do, what to do?

I decided to create my own Mediterranean Israeli Feast the low calorie way. And no, I have never made this before, actually any kind of Falafel before,

but I am enthusiastic about the way it turned out!

Israeli Salad

Ingredients:

3 Japanese Cucumbers, diced

4 Roma Tomatoes, Seeded and diced

5 Green Onions, chopped

1 Red Bell Pepper, seeded and diced

1/3 cup garlic, chopped

1 cup parsley, chopped

1/4 cup Olive Oil

1/2 Tablespoon Red Wine Vinegar

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Salt

1 Tablespoon Fresh Ground Black Pepper

Directions:

1. Toss the cucumbers, tomatoes, onions, bell pepper, garlic, and parsley in a bowl. Drizzle the olive oil and lemon juice over the the salad and toss. Season with salt and pepper and serve.

Some Persian Bread I toasted from my reserves (aka. The Freezer)

Renovated Falafel and Yogurt Dip

Ingredients:

Garbanzo Beans, 15 oz can well drained

1 Yellow Onion, finely chopped

1/4 cup Whole Wheat Flour

3 Tablespoons Fresh Parsley, chopped

1 Tablespoon chopped Garlic

1 Tablespoon Fresh Cilantro, chopped

1/2 Tablespoon Ground Cumin

3/4 teaspoon Salt

1/2 teaspoon Baking Powder

1/4 teaspoon Lemon Juice

1/8 teaspoon Paprika

Black Pepper, to taste

Non-Stick Spray

Directions:

Preheat Oven to 375 degrees.

Place all ingredients (except non-stick spray) into a food processor and pulse till still slightly chunky. Do not make it smooth.

Spray a cookie sheet with the non-stick spray. Use a spoon and your hands to make 18 small balls and place on cookie sheet. Each ball should be about the size of a golf ball. Spray the tops of the balls with the non-stick spray. Bake in the oven for 15 minutes.

Remove from oven and turn over. Reshape the balls gently if the bottoms have flattened. Bake for an additional 10-15 minutes till golden brown. Allow to cool 5 minutes.

Yogurt Dip

Ingredients:

Fat Free Greek Yogurt, 6 oz.

1 Persian Cucumber or 1/2 Regular Cucumber, peeled, deseeded and chopped

1 teaspoon dried dill

3/4 teaspoon crushed garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions:

Combine all ingredients in a food processor and pulse till blended and somewhat smooth. Place in refrigerator till ready to serve.

Nutrition:

1 serving (3 balls) and 3 Tablespoons Dip is 139 calories, 2 grams fat,

6 grams fiber, and 7.5 grams protein. Enjoy!

I served these with some Pita Bread, Hummus (just in case Brian needed more beans) and my Israeli Salad. Check these recipes out and let me know what you think!

Cooking for One, Part II

There are a lot of reasons that I love having my husband around, but I do have to say one of the positives to him not coming home for dinner is that I can eat whatever I want...even if that means Lucky Charms! I didn't get a chance to make myself breakfast this morning or eat a normal lunch, I just ended up eating junk and snacks all day. Horrible. I needed protein, and some Lucky Charms just for good measure...

I made myself a beautiful egg white omelet with diced grape tomatoes, fresh spinach, mushrooms and a sprinkling of reduced fat cheddar. I bought myself a piece of filet, I know how decadent, and seasoned it with some McCormicks Grill Mates. That stuff is great, but a little goes a very long way. There is nothing like breakfast for dinner!

The other great thing about this meal is that it is so easy to prepare one or 5, so you aren't stuck with a ton of extra food.

So if you find yourself cooking for one, consider having breakfast for dinner, you might surprise yourself with how delicious it can be!

A Taste of Home

I was running the other morning at Bootcamp and for some reason my mom's pasta fagioli popped into my head. I haven't had it in a really long time...like years, but for some reason I thought of it. Of course, then I had to locate her recipe and make it immediately!

I could not wait to run to the market and then run home to start making it. Just like any memory of childhood, experiencing it as an adult sometimes is totally different and familiar all at the same time. For me, I never realized how simple this soup is to make, but the flavors are still so developed. Warms my soul and reminds me of home, even though home is only 4 miles away. The weather has been so volatile lately, I feel like there are still several more rainy days lingering to enjoy a hearty soup like this!

Pasta Fagioli

1 cup chopped onion

2 Tablespoons Olive Oil

1 cup chopped celery

1/2 garlic clove minced

1 cup pasta sauce

1 quart water

1 cup small pasta shells

2 cups cannellini beans

1 teaspoon salt

1/2 teaspoon pepper

fresh chopped parsley

Parmesan Cheese

Saute onions, celery and garlic in olive oil for 10 minutes or until soft. Next, add pasta sauce and simmer for 10 minutes. Add water and bring to a boil. Boil 10 minutes, then add pasta and beans. Continue to boil for 10 minutes. Turn off heat, add salt, pepper and parsley. Serve with Parmesan Cheese on Top. Enjoy!

Asian Flavors

I love steak. I don't think I could ever be a vegetarian. I try to limit making any kind of beef to one night a week, and it is hard! So, if you are trying to do the same, have no fear with this Steak with Ginger-Hoisin Sauce...it was excellent!

I love when I can make something quick and easy that tastes like more effort than it actually was. I like to get a good "bang for my buck" with flavor! This meal had some Asian flavors, but they were light enough to really allow the ingredients to shine.

I also made a quick Asian Slaw to go with it. Kind of a hybrid side/salad...I am obsessed with "slaws" lately so you will be seeing a lot of them. I hate mayonnaise, but now that I have found some more interesting ways to make this kind of thing I really like it. I have also found that substituting things like fat free Greek Yogurt or Sour Cream instead of the Mayo makes a really nice slaw and I feel so much better about what I am putting into my body. It is a great way to use up random leftover vegetables in a great new way!