Back in the Swing

The last couple of months have been a whirlwind of working my buns off, and when not working, partying my buns off. Let’s just say, being healthy and exercising have taken a back burner. My schedule these days rarely allows for my nightly spin class/yoga, so instead I signed up for a month of basic training (bootcamp) at 7am Monday-Friday. Today began week two. Although I still haven’t completely gotten back to my lovely routine of staying in and cooking healthy dinners, I have gotten a couple in here and there. Last night I made Fattoush, a Middle Eastern salad that I am obsessed with. I have written about it here before, but I have made some changes to my Fattoush. I now add artichoke hearts, leave out the pita, keep the kalamata olives, add sumac, subtract cilantro and parsley, keep the mint and feta, substitute English cucumbers and baby heirloom tomatoes, and keep the chopped hearts of romaine, lemon vinaigrette and wild Alaskan Salmon.

I have also been baking a bit. Last night I made some pretty tasty meringues with chocolate chips and walnuts. Back in high school when I played soccer, there was this girl on our team whose mom would make the most amazing meringues. I definitely haven’t perfected the recipe, and this one only yielded 10 cookies that were quite flat rather than airy and beautiful. I think my eggs weren’t quite room temperature and I didn’t add the sugar slowly enough. I wanted cookies and I wanted them fast! Unfortunately, meringues aren’t the best cookies to make when in a hurry. And my arm hurts from whisking madly for a good 15 minutes in order to make them even a little fluffy. Those stiff peaks were impossible!

Chocolate Walnut Meringues

4oz chopped up semi-sweet chocolate

3 oz chopped up walnuts

2 egg whites room temp

1/3 cup sugar

1/8 tsp cream of tartar

¼ tsp salt

1 tsp vanilla extract

Preheat the oven to 300. Cover a cookie sheet with parchment paper. Whip the egg whites until frothy. Add the salt, cream of tartar and vanilla. Beat until mixture starts to thicken. Slowly add sugar and keep beating so stiff peaks form. Gently fold in nuts and chocolate. Spoon mixture onto cookie sheet and cook for 25 minutes.

Enjoy!

Asparagus soup is my favorite thing

When I see beautiful bunches of asparagus in the grocery store I always end up snatching them up solely because I know that I can make 100 different things with them. Last year I was obsessed with shaved asparagus salad with pancetta and a poached egg. Now I can't stop making this soup. My roommate, Katie, said it's the best soup she's ever had. And it's ridiculously easy and insanely flavorful. I think I have made this soup at least five times in the last couple of months. Total crowd pleaser ;)

Cream of Asparagus Soup

2 or 3 bunches of asparagus

1 onion, chopped

1 tbsp dill, chopped (optional)

1 tbsp butter

1 tsp tarragon

3 tbsp flour

2 cups water

2 cups hot milk (I use non-fat)

white pepper, to taste

Break off and discard the tough asparagus bottoms and chop the rest into 1 inch pieces. Reserve the tips for garnish.

Melt the butter in a medium sized skillet. Add onion, asparagus stalks, and salt. Saute for about 10 minutes. When the onions are clear and soft, add the flour, stirring constantly. Cook another 8-10 minutes over the lowest possible heat, stirring frequently.

Add water, stirring constantly. Heat to a boil then turn down to simmer. Simultaneously heat up the milk in a separate saucepan, but don't bring to a boil. When milk is hot, add it to the soup, along with the tarragon and dill (if using). Turn off the heat and use an immersion blender to blend the soup.

Steam the asparagus tips until just tender. Add to the blended soup. Add white pepper and more salt to taste. Serve immediately.

Meat Soup

I was looking for something to do with all of this leftover corned beef and I think I found it. I figured split pea soup usually calls for ham, but corned beef is pretty similar cuz it’s salty and I think it tastes better than ham. I love big hunks of meat in my soup and haven’t had yellow split peas in a while so I came up this little number. And don't worry, there is still plenty left to make Reubens for days. And I'm not talking about Paul.

Yellow Split Pea Soup with Corned Beef and Carrots

1 cup yellow split peas, rinsed and discolored peas discarded

1 large carrot, peeled and cut into ½ inch thick half moons

1 clove garlic, chopped

1 medium yellow onion, chopped

1 cup cooked corned beef cut into bite-sized pieces

1 32 oz box free-range low sodium chicken stock

2 cups water

2 tsp cumin

A splash of olive oil

S+P to taste

Chop up the onions and garlic. Heat olive oil in large pot. Add onions, garlic, carrots and cumin and sauté until soft, about 5 minutes. Add split peas and corned beef and stir to combine. Let mingle for another couple of minutes then add the broth and water. Bring to a boil then cover and simmer over med/low heat for about an hour. Add S+P to taste. Enjoy!

Excessive Meat

Last year when I made corned beef and cabbage it was gone immediately and I had no leftovers with which to make hash, sandos, ect... So this year I thought that I'd better make extra, plus I guess I assumed that everyone would eat more than they actually did. Irish car bombs are pretty filling, after all. Plus, we started out with an assortment of cheeses and salami, including Sharp Irish Cheddar, Toma Trifulera (a soft, creamy cheese with a hint of truffles), and an awesome raw cow's milk cheese from Virginia called Appalachian that had a mild, buttery flavor with a hint of mushroom. So after a healthy amount of booze and cheese, I brought out about 10 lbs of corned beef, along with 3 loaves of Irish Soda Bread, and a massive amount of carrots, red potatoes, and cabbage. Even the dogs had their fill, and I am still left with a crap-load of food today. I made a really tasty hash for breakfast. I am planning on making something corned beef inspired for dinner too, like maybe split pea soup with corned beef instead of ham. We'll see. Any ideas?

Corned Beef Hash

yields breakfast for two

4 red potato halves

1/2 cup cooked carrots

2 slabs cooked corned beef, chopped

1 tsp olive oil

In a bowl, mash up the potatoes, carrots well. Mix in the corned beef. On a cutting board, flatten half the mixture into a patty about 1/2 inch thick and about 6 inches in diameter. Heat the olive oil in a small saute pan over medium heat. Using a spatula, carefully transfer the patty into the pan and cover. Cook over medium for about 7 minutes per side, or until brown and crispy. Do the same with the remaining mixture. Serve alone or with poached eggs. Enjoy!

Irish Soda Bread

This was the first thing I made for myself when I moved into the dorms in college. I was probably trying to win friends, and if I remember correctly, it worked! My mom has made this recipe every St. Patty's Day since I can remember. She did not however make Corned Beef and Cabbage because my grandpa used to make it all the time and she hated it. I don't understand how anyone could hate corned beef; it's so salty and fatty. I'm not huge on cabbage anymore since I started this blood type diet, but for one night I'm going to go crazy. I bought three huge slabs of corned beef, two heads of cabbage, a huge bag of both red potatoes and carrots. This is going to be good. Bring on the Jaime!

Irish Soda Bread

yields one big loaf

3 cups flour

2/3 c sugar

3 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tbsp melted shortening (I used butter)

1 3/4 cup buttermilk (I used lowfat)

2 eggs beaten

1 cup currants (or raisins)

Preheat the oven to 350 F. Sift the first five ingredients together in a large mixing bowl. Beat eggs in a small bowl. Add melted shortening or butter to eggs and mix. Add in buttermilk to egg mixture and mix thoroughly. Attach paddle attachment to mixer. Slowly add egg mixture to the dry ingredients while mixer is on low. Add currants and mix until everything is evenly combined. Pour mixture into greased loaf pan. Bake at 350 F for about an hour or until a toothpick comes out clean. Enjoy!

GTS: Gym, Tan, Soup

Ok, so I don’t tan, but I do make soup. However, not all soups are created equally. I tend to avoid tossing starches into the mix because it can become too heavy and by the next day your leftovers have turned into a thick stew or a pasta dish. But my friend Rose has been talking about this hearty, couscous-laden soup she made the other day that she claimed was still healthy. And so tonight, after an especially grueling day at work (and after plying her with some tasty Moscow Mules from Tipsy Pig), I convinced her to give me the recipe. Turns out she was right, it’s extremely satisfying, and if you use whole wheat couscous, you get a complete, healthy meal in one steaming bowl.

Rose’s Bomb Ass Soup

1 yellow onion, chopped

2 leeks, green parts discarded, white parts chopped (be sure to clean thoroughly)

2 cloves garlic, chopped

Olive oil

1box of chicken broth (or veggie if you want this to be vegan)

1 can cannellini beans, drained and rinsed.

1 bay leaf

2 tsp cumin

1 cup packed spinach

½ cup whole wheat couscous

¼ cup homemade hummus (optional)

S+P

In a large pot, heat about 2 tsp olive oil and sauté the onion, leeks and garlic until softened, about five minutes. Add the cannellini beans, bay leaf, cumin, and broth and bring to a boil. Add the couscous and spinach and turn down heat to low. After five minutes, turn off the heat, add S+P to taste and stir in the hummus. Turn on the latest episode of The Jersey Shore, plop down on the couch and enjoy!

Homemade Hummus

1 can garbanzo beans

Juice of one lemon

1 tsp tahini

¼ cup extra virgin olive oil

S+P

Put everything into a food processor and pulse until desired consistency. Add more olive oil and S+P to taste.

Soup's On!

I love this time of year when I don’t have to feel weird about eating soup all the time. I’m constantly cold in our drafty old house, and even when I’m bundled up in my new, hideous, fleece socks from dad and sexy UC Davis sweatsuit, all I can think about is warm, hearty soup. Last week, for example, I made asparagus soup one night, went out for ramen at Suzu in Japantown the next night (get the spicy miso ramen), and when I was sick again on Sunday I decided to brave the rain for Little Chihuahua’s Chicken Tortilla Soup. And so this morning, another rainy one, I perused the aisles of the new Whole Foods that just opened up on Haight, and decided on a beautiful head of cauliflower which turned into quite a lovely and velvety soup today. Even though I am usually the one who will throw an entire stick of butter into a soup, I am trying to do things a little healthier these days, and so I am cutting back and only using olive oil to sauté the onions and shallot and garlic in. Trust me, it’s still really tasty. But feel free to use as much butter as your heart desires.

Silky Cauliflower Soup

1 stick of butter (or 3 tbsp olive oil)

1 onion, chopped

1 shallot, chopped

2 cloves garlic, sliced

4 sprigs thyme

1 bay leaf

1 head cauliflower, cut into medium-sized florets

Water

Salt

1 lemon, cut into fourths

In a soup pot melt the butter or heat up the olive oil. Add the onion, shallot, and garlic. Cook over medium heat for about 5 minutes, or until softened. Add the cauliflower, thyme and bay leaf and cook, stirring occasionally for about 5 more minutes. Add enough water to cover the vegetables and season with salt and pepper. Simmer over moderately low heat until the cauliflower is softened, about 25 minutes. Discard the thyme sprigs and bay leaf.

Use an immersion blender to puree the soup until very smooth. Squeeze a fourth of a lemon into each bowl . Enjoy!