Big City Life · Easy recipe · Life Balance · Tasty Sides · Tex-Mex Recipe · Travel

Arizona Adventures

Last week was my last spring break, probably for the rest of my life, and I went to Arizona to spend 6 amazing days with my boyfriend.  It’s been a long time since I’ve lived like the locals anywhere outside of New York City, and I had forgotten how easy life can actually be.  We have a lot of conveniences within a short walk here in NYC, but getting there is like playing a game of Frogger: dodging kids on scooters and oblivious adults walking with their noses buried in their phones.  Then, when you get to your destination, there’s almost always a crowd.  Don’t even get me started on the public transit.  Being bumped by, having close physical contact with, and inhaling the coughs and sneezes of everyone on a packed train is glorious.

In Arizona, we had so much space!  We had to drive everywhere, which is both good and bad.  Clearly, there’s the benefit of avoiding the aforementioned public transit scenario, but it is more expensive and less environmentally friendly.  And the stores and restaurants are big and not always crowded…it’s incredible.  The only complaint I have was the heat.  It hit 100 degrees at least three of the days I was there…in April.  Summers there must be miserable.

Anyway, we kicked off the trip with a visit to the zoo.  Yes, we are adults, but we still love the zoo.  We got there when they opened to avoid the crowds for the main attraction – the baby animal nursery.  They had baby jackals and hogs and lions!  Unfortunately, I didn’t get any pictures because I was too busy squealing and trying to figure out how to get through the glass that separated me from them, but trust me when I say they were all ADORABLE!

Next, we went flying!!!  My BF is out in Arizona training to be a commercial pilot.  He already has his private license, so he took me up for a nice tour of the Phoenix area.  This is the first time I’ve flown with him and, to be honest, I was a bit nervous.  Not because I don’t trust his abilities, but because those tiny planes scare the crap out of me.  I don’t know what I was worried about, though.  We had smooth skies and it was incredibly peaceful.  Such a great experience!

To end the trip, we drove up to Sedona for a fun little hike to a swimming hole called ‘The Crack’.  The day we went was much cooler than the rest of my visit, which was good for the hike but not so great for swimming in cold water.  It was nice and relaxing to sit on the rocks and enjoy the the cool air and sunlight, though.  We had the place to ourselves for a while and it was so tranquil.  We were surrounded by the mountains with gorgeous red rocks and we had the background noise of the stream running over the rocks below us.  If you’re ever in that area, I highly recommend it.

Throughout the trip, we ate really well and stayed active.  Another perk you wouldn’t find in NYC without paying an arm and a leg is a gym in his apartment complex.  Oh, and swimming pools with grills.  We made good use of all of it.  We grilled steaks and fish, we swam, we hit the gym every day.  We ate out a few times, too.  There’s a lot of Mexican food in Arizona, so we took advantage of that.  One thing that bothers me at Mexican restaurants is the rice.  They usually give you a side of Spanish rice and beans with your meal, and the rice is almost always really bland.  It’s usually an orange-yellow color, and they sometimes toss in some chopped vegetables – bell peppers or corn or carrots.  At most restaurants, though, I have to dump an entire bowl of salsa on the rice to give it some flavor.  It’s disappointing because I do love a good, tasty rice dish.  So, I made my own Spanish rice and it is so flavorful you won’t even think about adding salsa.  It makes a great side for tacos, enchiladas, fajitas…really anything.  It’s also pretty easy to make and a lot of the ingredients are things I usually keep on hand anyway, so sometimes I throw some beans in and eat over spinach for lunch or dinner in a pinch. This version has a bit of spice to it, so if you don’t like spicy foods, you can skip the cayenne pepper and/or jalapeno.  You can also use vegetable broth instead of chicken broth for a vegetarian option.  Enjoy!

SpanishRice1

Simple Spanish Rice
Servings: 8
Serving Nutrition: 111 calories, 2.8 g protein, 0.9 g fat, 23.2 g carbohydrate
Ingredients
1/2 medium yellow onion, diced
1 Tbsp olive oil
1 cup long grain brown rice
1 cup chicken broth
1-1/4 cup water
1 (15 oz) can diced tomatoes
1 medium bell pepper (any color), diced
1 medium jalapeno pepper, minced
4 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp dried oregano
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1/4 cup roughly chopped cilantro for garnish (optional)

Directions
1. In large saucepan, add olive oil and onion and cook until onions are translucent.
2. Add rice, chicken broth, and 1 cup of water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
3. Stir in tomatoes, bell pepper, jalapeno, garlic, spices, and 1/4 cup water. Cover and simmer another 25 minutes or until liquid is absorbed.
4. Add salt and pepper to taste.
5. Serve with chopped fresh cilantro.

SpanishRice2

Easy recipe · Life Balance · Tasty Sides · Vegetarian · Veggies!

If at first you don’t succeed…

I just heard a quote that really resonated with me – “Failure is not the opposite of success; it’s a part of success.” ~ Arianna Huffington. Full disclosure, I actually heard it on the new Queer Eye season on Netflix, then had to look it up to find out who originally said it. Yes, I love the Fab 5. Judge me all you want; I don’t care.

Anyway, if I had heard this quote a long time ago, it might have saved me a lot of heartache. Nobody likes to fail, especially when it seems like everyone around you is doing so well. I personally have had my share of situations where I felt like a failure. For example, when I moved to New York after business school without a job. Admittedly, I had a bit of an ego thanks to my newly acquired MBA, and I felt certain that I would be able to find something relatively quickly. Well, that was in the summer of 2007, right as the sub-prime mortgage situation was beginning to unravel. I was looking for work in commercial real estate. You get where I’m going with this, right? The economy and the highly competitive job market in New York gave me a big heaping dose of reality. It took many months of networking like crazy, sending an uncountable number of resumes, and what seemed like endless interviews to finally land something. I ended up staying with that company up until the time I decided to go back to school for nutrition – over 7 years – so it all worked out and I was successful in landing a job in my career of choice (at the time) in one of the greatest cities in the world. It just took perseverance, hard work, and the extreme bullheadedness I was blessed with. This same mentality has helped me through many a difficult situation in my life, so I take it with me into every new challenge I face. [I should note that I had a pretty awesome support system, too. Without these people, I might not have made it.]

What does this all have to do with my current career path and/or food? Well, my latest challenge involves a dumpling. Specifically, one of the chicken & dumplings variety. One of my favorite meals my Grammy made when I was growing up in Texas was chicken & dumplings. Her dumplings were so light and fluffy and floated effortlessly over the stew beneath them. It was like they were made of air. Despite multiple attempts and even enlisting the guidance of my sister, who once got a tutorial from Grammy on how to make this coveted dish, my dumplings seem destined to sink and become a dense, doughy blob every single time. I am bound and determined to make the perfect chicken & dumplings, though, and when I do I promise to share them with you. We might have to eat chicken & dumplings every night for the next few weeks to get this right…it’s a tough job but somebody has to do it.

You know what I never fail at? Roasting vegetables. Fall is officially the season for roasting vegetables, and I kicked it off with some Brussels sprouts we had hanging out in the fridge. This recipe is sweet and tangy with a little spice from the mustard. It’s a great alternative to loading your sprouts with bacon.

BrusselsSprouts2

Honey Dijon Roasted Brussels Sprouts
Servings: 4 (side servings)
Serving Nutrition: 114 calories, 4 g protein, 0.4 g fat, 277 mg sodium, 4.7 g fiber, 26.8 g carbohydrates
Ingredients
1 lb Brussels sprouts
1/2 medium red onion, sliced ¼ inch thick
2 Tbsp whole grain Dijon mustard
3 Tbsp honey
3 Tbsp apple cider vinegar
Salt & Pepper

Directions
1. Pre-heat oven to 400°F.
2. Trim then cut each sprout in half.
3. Combine all ingredients in bowl, making sure mustard seeds are evenly dispersed.
4. Spread sprouts cut side down on baking sheet sprayed with cooking spray (I lined mine with foil for easy clean-up).
5. Sprinkle with salt & pepper.
6. Roast in oven for 15 minutes, then remove from oven and stir.
7. Return to oven for about 5-10 more minutes, or until desired level of browning and cripiness is achieved.

BrusselsSprouts

Batch Recipes · Easy recipe · Life Balance · Mid-Life Career Change · Pasta · Tasty Sides · Vegetarian · Veggies!

Easy is the Name of the Game

I’m not gonna lie, I have it pretty good here in my little world. I’m not saying it’s perfect by any means, and I can get a little overwhelmed at times, but thus far my BF and I have been able to help each other out when one of us has too much on our plate. That’s all about to change. Next week, my BF starts training for his new career and he is going to be gone most of the time. It’s all very exciting for him, but we are going to have to prepare big time. And by prepare, I am of course talking about the only thing that matters, which is food. Right now, on the days I don’t get home from class until almost 10 pm, he cooks dinner. Those days are over for a while. He is also going to need to take lunch every day. Basically, we’re going to have to do a lot of planning and batch cooking and we will need to expand our repertoire of super simple and quick dishes. Being the food nerd that I am, I’m getting really excited about it.

This past weekend, we went up to Connecticut to spend some time with his family, and his mom took us to LaRocca’s Country Market, which is like my kind of heaven. LaRocca’s is a gourmet market where you can get fresh produce, groceries, prepared foods, or made-to-order sandwiches. Their deli counter has a ton of salads that look amazing. I wanted to try everything, but I settled for just using some of it for inspiration.

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One of the salads that looked particularly yummy was an orzo salad with artichokes, tomatoes, dill, feta cheese, and olives. I didn’t get a chance to taste it at LaRocca’s, so I have no idea how my version compares to theirs, but it sounded so good I had to give it a shot. I used basil instead of dill, and I have to say that it was so incredibly easy to make and we could not stop eating it. We had it as a side, but you could easily make it a main dish by adding some protein. In fact, for lunch today I ate leftovers with some spinach and chickpeas, plus a little extra lemon juice and cracked pepper to flavor the chickpeas. It was delicious.

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Easy Orzo Salad
Servings: 10 (side servings)
Serving Nutrition: 264 calories, 8.6 g protein, 9.6 g fat, 262 mg sodium, 37 g carbohydrates, 2.3 g fiber
Ingredients
1 (16 oz.) box orzo, cooked al dente
1 (6 oz.) jar marinated artichoke hearts, drained
2 medium tomatoes, diced (or 1 can diced tomatoes, drained)
1/2 cup sliced black olives
1 cup fresh basil, roughly chopped or torn
1 cup crumbled feta cheese
Juice of 1 lemon
1/4 cup olive oil
Plenty of fresh cracked pepper

Directions
1. Combine all ingredients in bowl and mix well.
2. Taste & add pepper or lemon juice as needed.

OrzoSalad3
Orzo salad + spinach + chickpeas + lemon juice/cracked pepper = perfect lunch!
Big City Life · Easy recipe · Summer · Tasty Sides · Tex-Mex Recipe · Vegetarian · Veggies!

Happy Labor Day Weekend!

Welcome to today’s edition of “Only in New York”. Ok, so it’s not a series yet, I just made it up, but I think it should be a regular thing because I see crazy crap around here all the time. We’re going to kick this series off with the Justice Truck, a mobile legal consultation truck. My first reaction was, “WTF??? This looks like a ploy to lure unsuspecting people in and kidnap them.” Perhaps I’ve watched a few too many true crime dramas. After a little thought, though, it actually makes sense in cities where people can’t always get to the attorney’s office. Either way, the graphics on the truck are pretty ridiculous, so I had to share. I’m having visions of Jim Adler, “The Texas Hammer” driving this truck. If you’re not from Texas, I encourage you to watch one of his commercials on YouTube. I laugh every time I see one.

Justice Truck
Forget about food trucks, lawyer trucks are the wave of the mobile business future.

In other news, this holiday weekend marks the end of summer for many of us. Never fear, though, the official end of summer isn’t until September 22, so we still have a little time to take advantage of those delicious summer fruits and vegetables…hopefully while enjoying more moderate temperatures outside. I mentioned this mango & corn salsa in my last post and you must make it. It’s actually my BF’s recipe, but I’m stealing it from him. Don’t judge. It is sweet and tangy and spicy all at once, and it’s so beautifully colorful that you can’t help but smile (or at least I can’t), so you will be grateful for my act of theft.

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This recipe calls for roasted corn. Grilled corn has the same sweet flavor. You can just throw a few ears on the grill until you get a nice char then cut the kernels from the cob. Or, if you’re like me and don’t have a grill readily available or simply want a quicker option, Trader Joe’s has an amazing frozen sweet roasted corn that I use for pretty much everything involving corn around here. You can adjust the spice level of this dish by using more or less jalapeno, or leaving the seeds in the jalapeno will kick up the spice a bit as well. Fun fact – technically it’s not the seeds that hold most of the spice, it’s the white ribs that connect the seeds to the outer part of the pepper, but if you don’t remove the seeds you don’t remove the ribs either and you get the added fiber from the seeds. Yay fiber!!

MangoCornSalsa1

Mango & Corn Salsa
Servings: 12
Serving Nutrition: 100 calories, 2.8 g protein, 1 g fat, 196 mg sodium, 3.6 g fiber, 22 g carbohydrates
Ingredients
2 mangoes, cored and cubed
2 bell peppers (any color…I do 2 different colors for variety), diced
1/2 large red onion, diced
5 cups roasted corn kernels
1 medium jalapeno, seeds and ribs removed, minced
1/2 cup cilantro, roughly chopped
Zest of 2 limes
Juice of 2 limes
1/4 cup balsamic vinegar
Salt & Pepper to taste

Directions
1. Combine all ingredients in bowl and mix well.
2. Taste & add salt/pepper as needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Big City Life · Cheese, cheese, and more cheese · Chicken Recipe · Easy recipe · Mid-Life Career Change · Snacks · Summer · Tasty Sides

Sunset Picnic, Take 2

Last weekend, my cousin and her boyfriend came down from Vermont to visit. This cousin and I grew up thousands of miles apart so we didn’t really know each other well as kids, but as adults we connected and realized we have a lot in common and we became great friends. I don’t get to see her nearly enough, so I was ecstatic to see her and finally meet the man in her life. We had an awesome weekend – we went to a concert in Queens, checked out the World Trade Center memorial, walked across the Brooklyn Bridge, imbibed at a couple of breweries, and just enjoyed catching up. On Saturday, after walking around all day, we had the grand plan of making some salads and a meat & cheese plate to take down to the waterfront and have ourselves a nice little relaxing sunset picnic. We went all out. We made this potato salad, a simple green salad with strawberries and balsamic, and a curried chicken salad. After getting everything ready and packed up, we went outside to find that it was raining…pretty hard. I don’t know how we failed to notice that before leaving the apartment. I guess we were just having too much fun catching up. We are a bunch of talkers, after all. Anyway, we hiked back upstairs, put pillows on the floor, and had our picnic around the coffee table. (We ate everything too quickly to get pics…sorry!) My BF and I had really talked up the sunset views on our waterfront, so I’m sad that our guests didn’t have the beautiful backdrop of Lower Manhattan and the Statue of Liberty while they ate, but we had a blast chatting and playing ’80s and ’90s trivia. I kicked all of their butts. No regrets.

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Yep, this is basically our backyard. We’re pretty lucky. Lady Liberty is covered up by the ship on the left, but she’s over there.

Today, I start classes for the Fall semester, so last night I wanted to do something fun with my BF before the craziness begins. We decided to try the whole waterfront picnic again, and this time the weather gods cooperated. We took some meat, cheese, crackers, and grapes and made another green salad, a yummy mango & corn salsa (recipe coming in the next post), and more curried chicken salad. The chicken salad was at the request of my BF, and he proceeded to eat it straight out of the bowl. I guess he liked it. When I originally made it for the first picnic, I just kind of threw together things that I thought would taste good and didn’t really have high expectations, but it was really tasty so I will share it with you. Enjoy!

 

CurriedChickenSalad_edited

Curried Chicken Salad
Servings: 4
Serving Nutrition: 97 calories, 12.6g protein, 3.9g fat, 1.4 g fiber, 2.7g carbohydrates
Ingredients
1 cup finely chopped cooked skinless chicken breast
¼ cup plain nonfat Greek yogurt
2 celery stalks, diced
¼ cup shredded carrots
½ avocado, diced
2 tsp curry powder
1 handful roughly chopped cilantro
Salt & Pepper to taste

Directions
1. Combine all ingredients in bowl and mix until curry powder is fully integrated.
2. Taste & add more curry powder or salt/pepper if needed.
3. Eat with crackers, over greens, in a wrap, or straight from the bowl.

Big City Life · Life Balance · Tasty Sides · Vegetarian · Veggies!

Variety is the Spice of Life

If you think nutritionists/dietitians only eat kale, salmon, quinoa, and organic artisanal almond butter, you would be wrong. First of all, nobody eats healthy all day every day. We all need to splurge once in a while, and every good health enthusiast does too, we just try not to overindulge most of the time. Secondly, eating the same things over and over again is not really healthy either. You need a lot of variety in your diet to get all of the vital nutrients. Did you know that the color of your food contains nutrients? The pigments found in food are made up of important chemicals and antioxidants that your body needs, so you really should be eating a rainbow of foods. Eating a mix of red, yellow, purple, orange, and white fruits and vegetables is just as important as eating lots of green.

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The red onion looks almost neon in this lighting. Sadly, I am not glow-in-the-dark purple today.

Beyond just a lack of nutrients, anyone who eats the same three or four things every day, no matter how clean or healthy those things are, is destined to go on an out-of-control binge at some point. Especially if they prepare the food without butter, oil, or salt like some athletes preparing for competitions do. Boredom + no flavor = no joy. And depriving yourself of joy eventually leads to a complete breakdown of self control…if it doesn’t, you are a saint. Food should taste good! I mean, God wouldn’t have given us taste buds if he/she didn’t want us to enjoy our food, am I right? That said, when trying to eat healthy, cutting back on things like butter, oil, and salt can be challenging because these things contribute so much flavor. Never fear, though! There are other great ways to add flavor to your food without adding calories. Here are some of my favorites.

  • Onions and garlic – I put these pungent vegetables from the allium family in almost everything. They have a lot of flavor and they’re packed with nutrients…and as a bonus they make your home smell like heaven when they’re cooking.
  • Citrus – squeeze a little lemon or lime juice over almost anything and you get instant flavor. You can also roast chicken, fish, or veggies with sliced lemon or orange on top to infuse them with citrusy goodness.
  • Herbs & spices – you may have to experiment a little with different herbs and spices because they all have a distinct flavor. Just be careful with spice mixes like adobo or chili powder as they can sometimes have a lot of salt. Something I’ve recently discovered is that a little cinnamon added to a spicy dish like spicy shrimp tacos adds a really unique flavor that I can’t resist. I always thought of cinnamon as a spice just for sweets…who knew it was so diverse?
  • Vinegar – my pantry currently holds at least 5 different types of vinegar. Like spices, each one has a unique flavor, but they all add a tangy pop of flavor to your food.

I still use butter, oil, and salt too, but I don’t have to use nearly as much when getting such great flavor from these things.

A standard go-to meal when we’re busy or we don’t really want to cook is a quick stir fry or fried rice. Below is a fried rice I made last night that is loaded with colorful veggies and has a ton of flavor without a lot of oil and much less sodium than you find in most other fried rice recipes. We ate it as a meal, but it would make a great side dish as well. I used whatever veggies I had in my fridge, but you can switch them out for other fresh or frozen veggies based on your preference or what you have at home. Frozen peas and carrots or a frozen stir fry veggie mix are always great time savers that we tend to keep in our freezer at all times.

VegFriedRice
I had some leftover sprouts, so I threw them on top as garnish. Pretty, but completely unnecessary. The fried rice is great without them.

Easy Veggie Fried Rice
Servings: 4
Serving Nutrition: 296 calories, 9.1 g protein, 10.9 g fat, 40.7 g carbohydrates, 573 mg sodium, 4.4 g fiber
Ingredients
1 Tbsp vegetable oil
1/2 medium red onion, diced
3 sprigs green onion, sliced, white and green parts separated
3 cloves garlic, minced
2 cups sugar snap peas
1 red bell pepper, diced
2 eggs, beaten
1/2 tsp crushed red pepper flakes (adjust for your desired spice level)
1 tsp ground ginger
3 cups cooked chilled brown rice
1/4 cup low sodium soy sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar

Directions
1. In large skillet, heat vegetable oil over medium heat. Once hot, add red onions and white parts of green onion and saute until translucent.
2. Add garlic and cook for about a minute.
3. Add sugar snap peas and cook about 2 minutes, stirring often, then add bell pepper and cook for 2 more minutes.
4. Push veggies to one side of skillet and pour beaten eggs into other half. Let sit until edges of eggs are cooked, then with spatula or spoon push edges of eggs so that any uncooked egg liquid on top runs off onto skillet. Let cook until eggs are cooked through (it will look like a small omelet), then remove eggs from skillet and chop into small pieces.
5. When peppers and sugar snap peas begin to soften, add chopped eggs, rice, soy sauce, sesame oil, rice vinegar, red pepper flakes, and ginger to skillet and stir to mix well.
6. Add green parts of green onion, stir into mixture, remove from heat, and serve.

Bonus points if you can eat it with chopsticks. I have yet to master eating rice with chopsticks…I end up with more of it on the floor than in my mouth. Any pointers you can give me are welcome!

Chicken Recipe · International Cooking · Summer · Tasty Sides · Veggies!

It’s Like a Heat Wave!!

Anyone else have a constant jukebox running in their head? No? Just me? Alrighty then! For some reason, the song in the title of this post popped into my head today. Oh, I know why…it’s freaking hot outside! We are definitely in the midst of a heat wave here in New York and it is not so fun. Rather than going on another rant about how much I hate the heat, though, I’m going to tell you how I’m making this bearable. First of all, I’m trying to acclimate by going for a run three days a week. It’s way too hot to run for a really long time, but 30 minutes here and 45 minutes there has made me a little less of a sweaty mess when not running and it’s making my waistline a little less doughy. Win, win! I have also been known to take a cold pack from the freezer and put it behind my knees or neck. It works. Most importantly, we’re not cooking around here. Actually, I should say that we are doing the absolute minimal amount of cooking possible and under absolutely no circumstances are we turning the oven on. That would be grounds for getting banished from the apartment indefinitely.

In our quest to eat well without use of the oven and minimal use of the stove, we have had to get creative. We’ve come up with some really great meals that I think are worth sharing. I have big plans to go for a run then sprawl out in front of the fan for the rest of the day, though, so I’ll keep this post short and sweet and get right to the food.

Back when I was living and working in Dallas, my friend, Jessica, introduced me to a delicious Vietnamese spot and we would grab lunch there at least once a month. My favorite thing on the menu was a rice noodle salad that I only knew as bun…I couldn’t remember the rest of the name. Clearly my Vietnamese language skills are lacking. Anyway, I had a craving the other day so I went on a hunt for the noodles I remember so fondly and came across a recipe for bun with lemongrass chicken (bun ga nuong) from Nagi at RecipeTinEats (find it here). As with all recipes, I made some modifications. I don’t follow directions well. Anyway, here is the recipe as I made it. You can swap out the vegetables with whatever you like. Some recipes call for bean sprouts, some call for shredded lettuce, some don’t use mint. This really is adaptable and so incredibly refreshing for a hot summer dinner. Or, you can toss everything together for a nice side salad…it’s just so diverse!

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Vietnamese Noodle Salad with Lemongrass Chicken (Bun Ga Nuong)
Servings: 4
Ingredients
Chicken
1 – 1.5 lbs boneless chicken breasts
2 cloves garlic, minced
2 Tbsp lime juice
2 Tbsp Asian fish sauce
1 Tbsp soy sauce
2 Tbsp honey
1 Tbsp vegetable oil
1 stalk lemongrass, outer layer peeled so you only use white part, bruised by pounding with side of knife, & cut into big pieces

Sauce (Nuoc Cham)
1 cup hot water
½ cup white sugar
½ cup lime juice
2 Tbsp rice vinegar
1/3 cup Asian fish sauce
2 medium garlic cloves, minced
1 Thai chili or serrano chili, finely minced (I had serranos on hand and they worked well)

Noodles
1 7-8 oz package rice vermicelli noodles
1 ½ cups shredded carrots
1 cup fresh cilantro, roughly chopped
1 handful fresh mint, roughly chopped
1 small or ½ large cucumber, thinly sliced
1 medium red bell pepper, thinly sliced or julienned
5-6 green onions, sliced

Directions
1. Combine chicken and marinade ingredients and place in refrigerator for at least 1 hour.
2. For sauce, whisk hot water and sugar together until sugar is dissolved. Once sugar is dissolved, add all other sauce ingredients and mix well. Set aside.
3. For noodles, boil enough water to cover the noodles. Once the water is boiling, remove from heat and place noodles in water to soak until al dente (3-7 minutes). When noodles are al dente, immediately drain and rinse with cold water to stop cooking and prevent sticking.
4. In large skillet, cook chicken over medium heat until cooked through and golden brown, about 3-4 minutes on each side. Shake off any lemongrass bits and slice chicken.
5. In large bowl, toss noodles, cilantro, carrots, and about half of sauce until thoroughly combined.
6. To serve, portion noodles into bowls and top with vegetables and chicken. Garnish with lime wedges and side of additional sauce.

Enjoy, and stay cool!!!

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So many veggies you can’t even see the noodles!

 

BBQ Recipes · Big City Life · Summer · Tasty Sides

Summer BBQ-ing

To me, nothing says summer like putting some burgers and hot dogs on the grill and having a few beers or rose wine. I grew up in the suburbs of Dallas, which is very landlocked, so rather than spending the summer at the beach, the good old fashioned BBQ is just what we did.  Now that I live in New York, it’s a little more challenging to throw a BBQ. We live in tiny apartments that rarely have access to outdoor space, with the exception of our small fire escapes. While people have been known to try and grill on fire escapes, it is dangerous and illegal. I recently moved to an area with public grills nearby. They are first-come, first-served, so we have to get there early to stake out a spot with a grill and then be willing to throw elbows to defend our spot, but I’m excited just to have the opportunity to do a little BBQ-ing this summer.

For the 4th of July, we made our way down to the grills early only to find that the city was not allowing their use on that day. I completely understand why they wouldn’t want that liability…the grills are located along the East River where the Macy’s fireworks were taking place, so a big crowd was a sure thing. We were a bit bummed, though. Luckily, all we needed to grill were the turkey burgers, so we just ran up and cooked them on my stove and brought them back down where everyone was already snacking on guacamole and sides.

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I’m going to be honest, the stars of any BBQ for me are the sides, but they can be pretty unhealthy. My personal favorite is potato salad, complete with loads of mayo. For our 4th of July gathering, we were planning to be out in the heat all day, so I tried my hand at a mayo-free version and I can honestly say that I might just like it better. It was delicious, healthier, and you don’t have to worry about it spoiling after sitting out for a couple of hours.

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I also make turkey burgers that are tasty and juicy. My major complaint with lean turkey burgers is that they tend to be dry…not the case with these babies. As noted above, they can easily be cooked in a skillet on the stovetop if you don’t have access to a grill, too.  Recipes for both are below. Enjoy!

Turkey Burgers

1 lb ground lean turkey

1 garlic clove, minced

1/2 medium yellow onion, minced

1/2 jalapeño, minced (optional)

A few dashes of Worcestershire sauce

1 tsp salt

1 tsp pepper

Combine everything in a bowl until well mixed. I find it’s easiest just to use your hands. Form patties and cook on stove or grill until cooked all the way through. On average, 5 minutes per side on the stove over medium heat or on the grill is good, but it depends on the thickness of your patties, so just make sure there’s no pink in the middle. If you have a thermometer, the center of the patty should be 165*.

Potato Salad

2 lbs potatoes, cut into 1-inch cubes

3 slices lean center cut bacon

1/2 medium yellow onion, diced

1 tbsp whole grain mustard

1/4 cup olive oil

1 cup apple cider vinegar

1 tbsp honey

Salt & pepper to taste

Boil potatoes until fork-tender but not mushy. Drain water from potatoes in a strainer then rinse with cold water to stop cooking. Cook bacon until desired level of crispness, then place on paper towel. Sauté onion in same pan until translucent. Chop bacon into small pieces and combine with potatoes and onion in large bowl. In separate bowl, combine mustard, olive oil, vinegar, and honey and whisk together. Pour mustard mixture over potatoes and mix well.  Add salt and pepper to taste. Serve or chill in fridge.