I was recently at dinner with some girlfriends, and one of them was teasing me about my impossible appetite. I wasn’t offended at all. In fact, it’s a badge I wear with pride. To quote my friend, I will absolutely “eat you under the table.” Food truck festivals, family-style Italian, dim sum Sundays — I do it all.
Food can be one of life’s greatest pleasures, especially when shared with good company. Many diet gurus and experts will tell you that when you go out with friends, you should choose light options. “Get a salad with dressing on the side,” they’ll say, “or a nice piece of grilled fish.” That may work for some people, but from my perspective… that kind of sucks.
Why drag yourself to a restaurant to order a $14 salad that you could probably make better (and healthier!) at home, while your friends and family relish more delectable fare? Spare yourself the torture; treat yourself! But do so with a few key things in mind. Read more… →
Where has the time gone? Somehow, it’s already September. And already two weeks since my last post! Disaster.
The good news is that September is a month for fresh starts. I’m not in school anymore, but I still feel shiny and new by the time September rolls around. I think it’s the combination of changing seasons and deeply-discounted office supplies that does it for me. September just feels like a time to set goals and get focused.
I signed up for a 5K to kickoff my seasonal renewal. Even though five kilometers is a pretty short distance, I decided to train hard for the race anyway and shoot for a really solid time. Naturally, two days into my regimen, I managed to do something that made my knee very unhappy with me. I had to skip the treadmill for a few days.
…I think you know what I did with all that extra free time.
I had some cooked chickpeas hanging out in the fridge, so I decided to toss them into the oven to make a protein-packed, healthy snack. I seasoned the chickpeas with an Asian-inspired mix of agave nectar, soy sauce, sesame oil, sriracha, and tons of garlic powder. These chickpeas are everything I love in an afternoon pick-me-up: savory and salty and sweet, all at the same time.
These roasted chickpeas are way addictive. Proceed with caution. Read more… →
The title kind of says it all.
I discovered the wonders of sriracha mayo five days ago. I have had it every single day since. Right now, sriracha mayo is the most important food group in my world — a category unto itself.
I have spread it onto breakfast sandwiches and steamed corn. I’ve swirled chunks of carrot and celery in its creamy, spicy, roostery depths. And potatoes! Ohhhh the potatoes. I’m convinced that potatoes were created purely as a conduit for sriracha mayo. Soft, mealy potatoes (sweet or white, pick your pleasure), sprinkled with salt and pepper and dunked in sriracha mayo? Heaven.
The stuff is criminally simple to make too. “Recipe” after the jump! Read more… →
I first had lotus root at a great little Korean restaurant in town. I had no idea what it was. My first thought? “…This may or may not be a cross section of ET’s pancreas.” Once I got over the initial shock, I began to appreciate the beauty of the plate. I took my first bite and was instantly hooked: the lotus root was delicious. It was tender and slightly sticky, simmered in soy sauce and something sweet. I’m still working out how to replicate that dish. During the course of my many (many, many) experimentations, I’ve found that lotus root makes a fantastic baked chip.
Lotus root is starchy — not unlike a potato, actually. After a quick, tenderizing boil in water and vinegar, I give the lotus root the same treatment I would give oven-cooked spuds. I grab a few of my favorite spices, season the lotus root liberally, and toss them in a hot oven. This simple process yields a lovely, flavorful snack. The baked lotus root chips are crisp at the edges and tender in the middle, a little chewy throughout. I like to eat them with a little bit of spicy-sweet gochujang on the side.
I usually use my favorite seasoning trio of chili, garlic, and onion powders, but you can change the flavors in a million different ways. The lotus root works beautifully with just about anything. Try it with garam masala for an Indian flair; for a Latin touch, try adobo or a mix of cumin, garlic, and parsley. If you like spicy North African flavors, harissa is a great choice.
Detailed instructions after the jump!
Read more… →
My mom only recently showed me how to make pancit. I always thought it was a slightly mysterious, mystical dish for some reason. Turns out pancit is actually quite simple to make — the one trick is making sure not to overcook the delicate rice stick noodles. Fortunately, you don’t have to worry about that today.
Why? Because my version dispenses with the rice stick noodles altogether, calling for tofu shirataki noodles instead. That means this pancit (already a virtuous dish) is unbelievably low in calories and carbohydrates. A huge serving comes in under 200 calories!
Pancit is a little prep-intensive. It takes a few minutes to get all the vegetables chopped and ready. However, once the cutting is done and the actual cooking begins, pancit comes together quickly and easily. Its flavors are simple and comforting: garlic and onion, soy sauce, and bright lemon.
Pancit is perfect for potlucks or parties — it’s easy to make in bulk and adapt to all kinds of tastes. I used chicken here, but you can make yours with shrimp, pork, or just vegetables if you like. You can also use the traditional rice stick noodles instead of the shirataki if you prefer. Just look for the alternate instructions at the bottom of the recipe.
Keep reading to learn how to put this pancit together!
Read more… →