A Peachy Beachy Weekend

As much as I love New York, an occasional weekend away from the city is necessary, especially in the summer. So this past weekend at my friend's beach house in Rhode Island was the perfect mini vacation. We could not have asked for better weather, having spent all day Saturday and Sunday lounging at the beach.

When we weren't soaking up the sun or swimming in the surprisingly clear Atlantic, we were eating (duh). And the food theme of the weekend was peaches. Peach scones, peaches on the beach, peaches in our sangria, peach pie. Even the name of the farm stand where we did some shopping was Peaches. Not that I'm complaining. There are few things better than sinking your teeth into a peach, juices running down your chin on a sunny summer afternoon.

Strawberry & Peach Sangria adapted from Bon Appetit 

Ingredients:
about 1 and a half bottles white wine
1 1/2 cups peach schnapps
1/4 cup sugar
2/3 cup seltzer water
1 large orange, peeled & segmented
3 peaches, sliced
1 1/2 cups strawberries, sliced
1 lemon, cut crosswise into slices

Add fruit to a large pitcher. Stir in wine, peach schnapps, seltzer water and sugar. Add sugar if needed. Chill and serve over ice.

Tomatoes stuffed with mozzarella & basil, served with basil vinaigrette. Recipe here

Grilled chicken with orange & honey glaze. Recipe adapted from Bon Appetit 

Is that not a summer feast, or what?

Generalgowslover: My Love of Chinese Food Through The Ages

I really love Chinese food. Like really. So much so that my AIM screen name in high school was generalgowslover (no, I'm not kidding; and yes, that's spelled incorrectly). My friends and I would walk downtown after school to the Three Gorges Restaurant to get platters of fried rice, lo mein, and general tso's chicken. A more than hefty afternoon snack, I often left feeling nauseous and sometimes doubting that the general tso's was actual chicken, but I always came back for more. The sweet and spicy sauce, the fried coating - it was a greasy teenager's dream.

Now five years later, with a metabolism half the speed and a palate somewhat more refined, my general tso's consumption has greatly decreased. In fact, up until this past New Year's Day I had never even eaten Chinese food in Chinatown! Hard to believe, but after living in Chinatown for a summer in college, I was pretty scarred by the constant fishy smell and little ladies yelling "handbag, handbag!" at your every step. If I wanted Chinese, I would order delivery (this is New York City after all!) to avoid my stinky, stressful memories of Chinatown. However, this New Year's Day my friend Hayley invited me and some other friends to venture into the forbidden land. Normally, I would have been turned off by this idea, but this seemed like the perfect situation for several reasons:

1. New Year's Day = hungover = in dire need of greasy, fatty, salty food
2. Chinatown is one of the few areas in NYC where you can hide your post-binge drinking shame under Uggs and sweatpants in public and not feel bad about it
3. A New Year means time for new experiences!
4. HUNGOVER!!!

As we walked to our destination, Shanghai Cafe on Mott Street, my memories of Chinatown quickly came back to me: shop owners yelling at each other, the smell of fish making my nose hairs curl. But I was so focused on getting to the restaurant and eating myself into a food coma, that these distractions didn't bother me. And the trek was totally worth it. The food was insanely cheap, and the portions quite generous. We were a group of eight people and only shared about ten sentences the whole meal, as we shoveled food into our mouths, determined to kiss 2011 and the residual hangover goodbye. 

Thanks to that meal, I made it out alive of my post-2011 haze; and while I can't say that I'll be venturing into Chinatown every time I have a craving, my initial fear of the area is now gone. So until my next adventure (or serious hangover), here's a more healthy version of one of the dishes we shared that fateful night: orange chicken. 

Orange Chicken with Broccolini (inspired by Epicurious)
makes 2-3 servings


Ingredients:
1/2 cup orange juice
2 tbsp soy sauce
2 tsp cornstarch
1 tsp finely grated orange zest
1 tbsp canola or vegetable oil
1 small yellow onion, thinly sliced
Pinch of crushed red pepper flakes
1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 bunch broccolini, ends trimmed
salt & pepper
cooked brown rice

1. Whisk orange juice, soy sauce and cornstarch together in a small bowl until cornstarch is dissolved. Stir in orange zest. Set aside.
2. Heat oil over high heat in a large skillet. Add onions and red pepper flakes. Saute about a minute, until onions are fragrant.
3. Season chicken with salt and pepper. Add chicken to the skillet, stirring occasionally, letting the chicken and onions brown slightly. About 7 minutes.
4. Add the juice mixture and broccolini to the pan. Stir to coat chicken and broccolini in the sauce. Cook until the broccolini is tender, but still crisp, and the sauce thickens, about 8 minutes. Serve warm (or cold!) over brown rice.

Thrifty Kitchen

My family likes to make fun of Ga-ga (our grandma, NOT to be confused with Lady Gaga!) for her inability to let anything go to waste. She freezes milk, which she later defrosts in the microwave. You'll find a half-eaten sandwich and half a glass of wine in the fridge, because you never know when that afternoon craving for a snack and some vino will strike! She even asks to take home the extra free bread at restaurants, which she'll then freeze and find some use for in the future.

As much as we like to kid about her Depression-era tendencies, I've actually come to appreciate her thrift in the kitchen now that I'm living on a Depression-era budget. While I'm not freezing my milk or asking for the scraps at restaurants (yet) I do try to be as resourceful as possible when it comes to cooking and food shopping. Now that the cost of food is coming out of my wallet and not from a dining hall or from home, it kills me to throw out spoiled veggies or leftovers knowing that it's my money going straight to the trash.

So when I prepared a batch of pumpkin seed-cilantro pesto earlier this week, I had to put my thrifting skills to work and find ways to get the most out of my pesto without it going to waste by the weekend. The recipe is from the latest issue of Bon Appetit in which it is served atop pan-seared salmon. After three nights in a row of salmon with pumpkin seed-cilantro pesto it was time to switch it up. But what to do with the extra pesto? Well, I happened to have a few brussels sprouts in the fridge, some chicken in the freezer, and pasta in the pantry. So rather than use the pesto as a condiment, why not use it as a sauce for a pasta dish?

My pasta creation turned out to be a great success. The pesto nicely accompanied the nutty whole wheat pasta and hearty brussels sprouts. You'd never know that this dinner was pulled together with the scraps from my fridge and pantry. Being thrifty in the kitchen can push you to get more creative; and you'll be pleasantly surprised by the results (as will your wallet). I think this is a meal Ga-ga would be proud of :)

Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto, adapted from Bon Appetit
makes 3 servings plus extra pesto for the following recipe
Ingredients:
2 1/2 tsp plus 1/4 cup extra virgin olive oil, divided
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup cilantro leaves and stems
1 garlic clove, coarsely chopped
1 tbs fresh lime juice (about 2 limes)
1/4 cup water
Kosher salt and black pepper
3 salmon filets

1. Heat 1 1/2 tsp oil in nonstick skillet over medium-high heat. Add the pumpkin seeds and saute until they begin to brown and pop (about 2 minutes). Transfer seeds to paper towels to drain and let cool. Reserve oil in the skillet.
2. Pulse the pumpkin seeds, cilantro and garlic in a food processor until coarsely chopped. With the machine still running, gradually add the lime juice, 1/4 cup oil and water. Season with salt and pepper to taste.
3. Add remaining teaspoon of oil of the skillet over medium heat. Season salmon filets with salt and pepper. Add salmon to the skillet and cook until just opaque in the center, about 3-4 minutes each side. Serve salmon with pesto.

Pasta with Brussels Sprouts, Chicken & Pesto
serves 1
Ingredients:
1 cup brussels sprouts, quartered
Olive oil
Kosher salt & pepper
1 boneless, skinless chicken breast, cut into small pieces
1/2 cup dried whole wheat penne (or whatever pasta desired)
1/2 cup reserved pasta water (if needed)
Leftover pesto from above
Freshly grated Parmesan cheese, for garnish

1. Preheat oven to 425 degrees. Place brussels sprouts on baking sheet. Toss with a glug of olive oil, and a sprinkle of salt and pepper. Roast until the sprouts are tender and begin to brown, about 20 minutes.
2. Meanwhile, bring a small pot of water to a boil. Season the boiling water with salt and add the pasta. Cook until al dente, about 8-9 minutes.
3. Heat about a teaspoon of olive oil in another skillet over medium heat. Add the chicken and season with salt and pepper. Toss until all sides begin to brown.
4. Remove the skillet from the heat. Add the cooked brussels sprouts and pasta to the pan. Toss with the remaining pesto. Thin out the sauce with some reserved pasta water if needed. Top with freshly grated Parmesan cheese and serve hot.

Detox Dinner: Grilled Chicken, Asparagus & Portobello Mushroom

After a long weekend in Las Vegas filled with food court breakfasts, all-you-can-eat buffets and "frozen yard" Mai Tais, I was in major need of some fresh, light food and a heavy dose of exercise. Don't get me wrong, the frozen drinks were much needed in the 105 degree sun and we did eat some delicious food (i.e. Border Grill where I enjoyed amazing fish tacos). But after three days of indulgence, I was more than ready for a healthy detox.

Not a crazy-starve-yourself detox, but rather eating whole foods with simple and healthy ingredients. After a quick trip to Trader Joe's to restock my fridge, I decided to make this super easy dinner with just three main ingredients: portobello mushrooms, asparagus and chicken breast tenders. The marinade is so refreshing and flavorful that you don't need to add extra fat or carbs to beef up the meal. Plus, the meatiness of the mushrooms adds a deceiving richness to the dish. The recipe below makes two servings--perfect leftovers for lunch or dinner to continue the "detox" throughout the week.

So while Las Vegas was definitely a welcome escape from reality, it was about time to swap my dancin' shoes for sneakers, and endless buffet brunch for good ol' Kashi cereal. But healthy, delicious meals--like this one-can make the transition back to the real world just a little more tasteful.

Grilled Portobello, Asparagus & Chicken
Makes 2 servings


Ingredients:
4 chicken breast tenderloins
12-14 asparagus spears
2-3 portobello mushrooms
1 tbsp olive oil (to drizzle the chicken)
3 tbsp freshly grated Parmesan cheese

For the marinade:
2 garlic cloves, minced
1 tsp Dijon mustard
1 tsp honey
2-3 tbsp lemon juice, or juice of one lemon
1/4 cup extra virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp freshly ground black pepper

1. Whisk all ingredients for the marinade in a small bowl.
2. Add the mushrooms and asparagus to a bowl or ziploc bag. Pour most of the marinade over the vegetables and let sit in the refrigerator for 20-30 minutes before cooking. Reserve the rest of the marinade for later.
3. Spray a grill pan with cooking spray and heat over medium heat. (If you don't have a grill pan, just saute in a regular pan).
4. Season both sides of the chicken with salt & pepper, and drizzle with a little olive oil. Place the chicken tenders on the grill, and allow to cook about 3-4 minutes each side. The chicken should have a nice golden crust. Once the chicken is cooked through, remove and set aside.
5. Add the mushrooms and asparagus to the grill pan. Cook until tender, flipping the mushrooms and asparagus after about 3-4 minutes.
6. Plate the chicken, mushrooms and asparagus, pouring the leftover marinade on top. Top with freshly grated Parmesan cheese for an extra salty punch.