Sick Soup

The day's assignment: a simple loop run at training pace; longer but not exceptionally fast.

Along with the regular group I set out for the run.

After each step, I found myself sliding my tongue over my teeth.  After each mile, I noticed.   After each half way mark, I questioned myself: your breathing is good, your muscle's are fine, are you hungry?

As each stride became a fight, I struggle to form the logic behind the excuse: my face hurts.

It was my first sinus infection and to me it made no sense, but hundreds of tooth-achey steps later I've developed a punch packed all natural team:  ginger, turmeric, cinnamon, ACV, and (of course) netti pot.

Oh, and soup, lots and lots of soup.

Like this one that helped me survive my first cold of the season.  A turmeric and ginger boosted base that will help raise your immune system while fighting inflammation, the warming cayenne in the broth will help melt your nose off your face, and the silken tofu will help keep you full while giving you an energy boost - so you can lace up your shoes a little tighter and keep striding!

Silk Soup with Ginger and Turmeric

Ingredients

• 3 c veggie broth
• 2 T grated ginger
• 2 t turmeric
• 3 cl garlic, minced
• 1/2 t cayenne powder
• 1/4 c soy sauce
• 1/4 T rice vinegar
• 1 block silken tofu
• 2 servings rice noodles
• 2 c mushrooms, sliced
• 1 large carrot, grated
• 1/4 c parsley or cilantro
• 1/4 c scallions
• 1-2 limes, juiced and zested

Combine

1. Bring the broth, ginger, turmeric, garlic, cayenne, and soy sauce to a boil in a large pot over high heat.
2. Crumble the tofu into the pot and continue to boil for 15 minutes then reduce the heat to medium and simmer for another 15 minutes.
3. Add the mushrooms, carrot, and rice noodles and boil for another 5 minutes.
4. Stir in the parsley, scallions, and lime.
5. Serve and enjoy!

Peaceful

Between working fifty hour weeks, sneaking in the gym when I can, and taking classes at night I have to admit I've been referring to snacks as "dinner" a lot more often lately.

I call it survival mode but we all know it.

That period when so many things eat up the hours of your week that you're left debating whether your lukewarm green smoothie is truly a better decision than a granola bar would have been while dreaming of a super amazing, knock your socks off, don't have to do anything for the rest of the day because it was such an accomplishment good meal.

The weekend arrives and you can make whatever you want.

Technically.

The truth is you've just survived the week.

You've probably slept until noon and you're still a little tired.

And while lazily writing your grocery list over a cup of 2PM coffee you're really just wishing you could swing breakfast for dinner one. more. time.

 

Luckily you can toss this together instead and enjoy it while patting yourself on the back for a dinner well done.

It's simple.

Okay, I know I say that about every meal I make, but honestly the hardest part about this dish is waiting for the rice to cook.  Which is the exact reason we do things like super carefully wash and chop our kale, and juice our lemon, and rinse our chickpeas, and do all of the dishes, and drink a beer while we wait for it to be done.

But once that rice is done you will have one mean set of ingredients to toss together and enjoy in a rare moment of peace.

When you're done you'll only have spent the time it took rice to cook making a real dinner, saving time to be spent on another enjoyment - the weekend!

Peace Bowls

Ingredients

• 3 T olive oil
• 1/2 yellow onion, chopped
• 2 cl garlic, minced
• 1 c brown rice
• 1 t turmeric
• 1 pinch saffron, crushed
• 1/4 t coriander
• 1/2 - 1 t salt
• 2 c water
• Kale, washed, chopped
• 1 lemon, juiced
• Olive oil
• Chickpeas, rinsed
• Tahini

Combine

1. Heat the oil in a medium pot over medium heat until it shimmers, then toss in the onions.  Cook for 3 minutes, stirring here and there to break up the clumps and keep them from burning.  Add in the garlic and cook for another two minutes.
2. Add the rice, water, and spices and bring to a boil over high heat until the water is reduced and level with the rice.  Then turn the heat down to low, cover the pot, and steam for another 30 minutes until the rice is cooked through.
3. Meanwhile, wash and chop your kale and toss it with the lemon juice and a splash of olive oil.  Set this aside so the kale can soften while the rice cooks.
4. Add a spoonful of the rice and a spoonful of the kale to a plate with some chickpeas and drizzle with tahini.
5. Toss and enjoy!

Fused

From the other side of a move this dish is almost too good of a fit for the moment; a picture perfect feel if you will.

In retrospect, it never seemed as if all these weeks dominated by the first real, thus stereo-typically nightmarish, NYC move were leading to this equally stereotypical, but wonderful, post-move nesting moment.

And yet, the universe came through.

Somehow from brokers equivalent the devil, to flower filled windows equivalent the garden hosting a dove's nest, we made it.

Maybe being filled with these homey feels laid way for these little nesting bowls to be, but moving or not, they are something you want on your dinner table (read: stack of cardboard boxes for those of you who are moving).

Nesting Bowls

Ingredients

For the meatballs:

• 1 lb ground chicken, turkey, or pork
• 3 cloves garlic, finely minced
• 1 T shallot, finely minced
• 2 t ginger, grated
• coriander
• cayenne
• clove
• cinnamon
• oil

For the nest:

• daikon
• rice vinegar
• vermicilli rice noodles
• lime, zested and juiced
• coconut oil
• salt
• mint leaves
• basil, chiffonade
• spinach
• cucumber, diced
• red pepper flakes, if desired

Combine

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. Peel the daikon then chop it into little sticks.  Stir together some rice vinegar and salt until the crystals are dissolved then submerge the daikon in the bowl, adding more vinegar if needed.  Set aside.
3. Mince the garlic, shallot, and ginger.  Sprinkle the ground meat with the seasonings and gently fold together until well incorporated but not over-mixed.  Roll the mixture into one to two inch sized balls, toss in a little coconut oil, and place on the sheet.  Bake for 15-20 minutes or until cooked, stopping to turn the pieces over and rotate the baking sheet halfway through.
4. Bring slightly salted water to a boil in a small pot.  Add the vermicelli noodles and cook for 2-3 minutes.  Dump into a strainer and rinse thoroughly with cold water.
5. Stir together the lime juice and zest, coconut oil, and salt in a large mixing bowl.  Toss the mint, basil, and large handfuls of spinach with the dressing until well coated.
6. Add servings of greens to bowls then add servings of noodles.  Top with daikon, extra vinegar, and cucumber.  Top with meatballs.
7. Sprinkle with extra herbs or red pepper flakes and enjoy!

Jerk

Sometimes life throws a curve ball your way, causing you to lose a few steps backwards, to lose endless hours of sleep, and to take too many deep breaths to count.

Sometimes life is a jerk.

Lately, this is what life feels like: a series of extreme days, nights, and weeks, most of which seem to be countered by some strange and equally extreme blessings, but nonetheless, riding out a chunk of life on a roller coaster will most definitely earn you some grey hairs.

Although I'm not usually one to count my blessings, nor to dwell on my spites with life, getting dragged through the muck lately has lent cause for reminiscing on equally stressful but blessed times, like these same weeks last year, when I picked up life as I knew it, pulled out half my hair, and stumbled my way to a little Caribbean neighborhood in New York that instantly became second home.

Maybe it's because atop the list of life's latest stresses is the fact that I'm once again leaving the nest, but this jerk salmon dream bowl seemed like the perfect fit for a time like this.

It's not because I grew up eating jerk anything, it's because this is a small ode to what made Brooklyn taste as familiar as home - a plate full of flavor, texture, and freshness.

So soak some jalapeno in pineapple juice to kill it's kick, use whatever sauce spice level you can tolerate, let the jerky moments go, and absorb a little taste of what I call home.

Jerk Salmon With Green Rice and Pineapple Pico

Ingredients

For the pico:

• 1/2 c pineapple, diced, with extra juice from cutting board
• 1/2 jalapeno, minced
• 1 T shallot, minced
• salt, just a pinch

For the salmon:

• Salmon (2-4 portions), skin on or off
• Jerk marinade
• 2 T coconut oil
• a pinch of salt

For the rice:

• 3-5 T coconut oil
• 3 small cloves garlic, minced
• 1 T shallot, minced
• 1 c short-medium grain rice
• 1/2-1 t salt
• 1-2 lemons or limes, 1 juiced, 1 sliced (optional)
• Warm water as needed
• 1 c basil, finely chopped
• 2 c parsley, finely chopped
• 2 c spinach, finely chopped
• 1/4 c coconut milk, shaken well

Combine

1. Line a baking sheet with parchment paper and set aside.
2. Combine the ingredients for the salsa in a small bowl and set aside for at least 20 minutes.
3. Stir the jerk, oil, and salt together in a separate bowl, then add the salmon to the dish and gently toss it so it is well covered in sauce, adding more if needed.  Let marinate while refrigerated for 30 minutes.
4. Heat the coconut oil in a large skillet over medium-low heat until just shimmering.
5. Add the garlic and shallot and saute for 1-2 minutes, stirring semi-often to avoid burning.
6. Add the rice and salt and saute for 3-4 minutes, stirring gently but well so the grains are well coated in oil.
7. Add the citrus juice, and citrus slices if using, cook until the juice is evaporated then turn the heat up to high and add 1 cup of water.
8. 
   
• Stir continuously as the water bubbles off, then add half a cup of water.  Continue this process for about 40 minutes.  Each time the water cooks off you'll notice that the water seems "thicker" as the starch from the rice meddles with it.  When the rice is ready it will be soft enough to eat but firm enough to not fall apart, and there should be enough "sauce" to hold the ingredients together.
• After you add two or three half-cups of water, preheat the oven to 350 degrees.  This usually takes 10 minutes, after which you should place the salmon on the sheet and bake for 20 minutes - this is roughly how long it will take the rice to finish cooking.
9. Add 2 tablespoons of water, the coconut milk, and the greens, stirring as the water cooks off.
10. Add a large scoop of rice to a bowl, top with a piece of salmon, and a spoonful of salsa.
11. Enjoy!

I know, We know

I know, I know; we know meat is not so great for you and we're all tired of hearing about it.

As part of that we, I'm tired of hearing about it too.  As an ex-veg-head I'm especially tired of it, of constantly re-discovering that fact and feeling a pang of guilt over my decision to cross back over to the omnivore life.  It's not that I regret the decision, re-discovering meat has opened so many doors in my kitchen and made a noticeably physical difference in how I recover from my workouts, it's just that, when it comes down to it meat is bad for you.

The worst part is, it's so delicious, it's such a common part of American life, it's literally everywhere: so you forget about this reality of it.

Then it happens, your Seamless-ed company lunches have all become meat, for once you're finding yourself craving a giant bowl of green because it's been that long since you've had just that, and you hear yourself asking out loud "is meat bad for you?" right before turning bright red because yes, of course it is.

I'll spare you the bowl of raw-kale detox because even your meat-overload recovery should be delicious.

Like this bowl filled with super deliciousness in the forms of steamed bok choy and edamame, pickled shallots, zested rice, baked pressed tofu, and of course some avocado, which comes in perfectly handy when you need an enjoyable distraction from meat!

BK Buri Bowls

Ingredients

For the tofu:

• 1/4 c rice vinegar or ACV
• 1/4 c low sodium soy sauce
• 1 clementine, juiced
• 1/4 t coriander
• 1/2 t cumin
• 1/2 t chili
• 1 T sesame oil
• 1 T chili oil or hot sauce of choice
• 4 cloves garlic, minced
• 1 shallot, chopped
• 1 block firm tofu, pressed and sliced into 4-6 pieces

For the bowls:

• 1 c short or medium grain rice
• 2 t lime zest
• 2 T coconut oil
• water as needed
• 1-2 shallots
• vinegar
• salt
• 1 c edamame
• 3 bunches of baby bok choy or 1 very large full bunch
• lime wedges
• avocado
• sesame seeds
• 1-2 sheets of nori, chopped

Combine
Prep the tofu:

1. Place the block of tofu between to dinner plates and place something heavy (like your largest cookbook) on top of it.  After 10-15 minutes water should be collecting on the bottom plate - dump this out.
2. Mix the marinade ingredients together in a large bowl.  Cut the tofu into 4-6 pieces, place in the bowl, cover completely with marinade, and let sit for 20 minutes.

Prep the other ingredients:

1. While you wait for the tofu to soak, wash the bok choy, zest the lime, chop your shallots, avocado, and nori.
2. In a small bowl, cover the shallots with vinegar and a pinch of salt and set aside.

Cook the tofu, rice, and veggies:

1. Stir the rice, lime zest, coconut oil, and 2 cups of water into a small pot over high heat and bring to a boil.  Once the rice boils, reduce the heat to low and cover it with a lid.
2. As the rice boils, pre-heat your oven to 400 degrees and line a baking sheet with parchment paper.  Place the marinated tofu on the baking sheet and put in the center of the hottest rack of your oven.  This will need about 20 minutes total, I usually flip the pieces over after 10 minutes.
3. While you wait cook the edamame and bok choy.  For the edamame you can do this in several ways: follow directions for microwaving the edamame, or bring water to a boil in a pot and add the edamame for 5 minutes, or add to the steamer with the bok choy.
4. For the bok choy: add 1 inch of water to a large pot, place a steamer over the water, add the bok choy, and cover the pot with a lid.  Bring the water a boil over medium heat for 2-5 minutes - you may need to rotate the bok choy with tongs half way through the cook time.

Bowl it:

1. Use tongs to transfer the bok choy to a bowl and sprinkle with lots of fresh lime juice.  Spoon rice onto and sprinkle with sesame seeds and nori.  Top with tofu, shallots, edamame, and avocado.
2. Enjoy!

Green Rice and Eggs

The memories we carry around with us over the years are a strange thing.  Why these certain instances, flavors, smells are the ones chosen to be a part of us, becoming some vivid but distorted badges of our sense of self is a puzzle.

Just like egg and pea fried rice.

I remember distinctly that this was a signature dish from my kindergarten cafeteria.  Why was this a signature dish? What did the other kids think of it?  How did I fall in love with it?

No idea.

But I do know for a fact that I was infatuated with the stuff to the point that I would beg my mom to re-create it at home.

Something about all the little pieces of oily rice, sweet peas, and sponge-y egg all jumbled together was infinitely appealing to my 5 year old self, and although I'm sure its not the worst thing a kid could've asked for dinner I've since learned it's not the healthiest choice.

Thus, in honor of the kindergarten me and spring green blooms, I offer a slightly cleaned up version.

The rice is short grain and cooked in a risotto-esque style to give it the same satisfying sauciness, tossed with leeks, kale, and (of course) peas to give it a healthy dose of veggies, then topped with sliced radish for a little crunch and a soft boiled egg for a little creaminess and protein.

Twenty years later and it still sings to my inner child - hope you enjoy!

Green Rice and Eggs

Ingredients

• 3 cloves garlic, minced
• 1/4 jalapeno, minced (optional)
• 1 1/3 c medium or short grain rice
• 2 t salt
• black pepper as desired
• 4+ c water or broth
• Coconut oil as needed
• 1/2 c frozen green peas, thawed
• 1 c leeks, thinly sliced
• 2 c kale, finely chopped
• 1-2 T grated Parmesan (optional)

Toppings:

• 1 soft boiled egg per serving
• Radish, thinly sliced

Combine:

For the toppings and veggies:

1. Prep all of your ingredients so they are ready to go when you are ready to be mixed in right when you need them.
2. Fill a small pot 3/4 of the way with water, add a tablespoon of salt, place on a burner to the side for now.  Also keep a small skillet handy.
3. When the rice is almost done (softening but still a little hard in the center) bring the water to a boil and heat 1 tablespoon of oil in the skillet over medium-low heat.
4. Soft cook the eggs you are using.  Meanwhile cook the leeks for 1-2 minutes, then add the peas and kale and cook until the greens are just wilted and brightened in color.

For the rice:

1. Heat 2-3 tablespoons of oil in a separate large skillet over medium heat, then add the garlic and jalapeno when shimmering or bubbling respectively.
2. Saute them for a minute while using a medium-large spatula to stir them often and making sure they don't burn or brown at all.
3. Add the rice, salt, and pepper to the pan and continue to saute for 2-3 minutes while continuing to stir often.  Again you don't want the rice to stick to the pan or burn at all, you just want to make sure it is coated well with the oil and give the seasonings a chance to soak into the rice.
4. Add in 1/2 a cup of water or broth and stir while letting it evaporate - this will happen pretty quickly.
5. Add in 1 full cup of liquid.  Use the spatula to gently fold the rice into itself, when most of the liquid has cooked off add another 1/2 cup.
6. Add another two 1/2 cups in this method then test the texture of the rice.  It should be softening but still be a little hard in the center - this means you will have about 1 or 2 more additions of liquid until it is ready.
7. Add another 1/2 cup of liquid to the rice and let it cook off.  Test it again to see if it is to your liking, if not continue adding liquid half a cup at a time until it is ready.
8. When the rice is soft but sturdy and all of the liquid is cooked off, fold in the veggies and cheese (if using).
9. Top with a soft or medium boiled egg and slices of radish.
10. Enjoy!

Grab a Bowl

For those of you who are still suffering from yesterday's horror story (don't worry, me too) here is a delicious meatless meal to help you recover!

Since re-introducing meat into my diet I've kept two meals a day plant-based.  If you are trying to do the same, balanced bowls like this will help you stay energized, full, and satisfied without the meat.  They are versatile and include a mixture of carbs, veggies, non-animal protein, and a little healthy fat - hence the name "balance bowl".


One of my favorite combos is baked tofu and cumin roasted carrots on top of a base of lime-rubbed kale and seasoned brown rice.  Sliced avocado provides a great source of fat and pomegranate seeds offer a sweet crunch for those of you who also cannot go a meal without fruit!

The bonus is that this meal is hearty enough to withstand a few days in the fridge so you can enjoy it right away or pack it for lunches like I did.

Marinated Tofu Balance Bowls

Ingredients

For the tofu:

• 1 package of extra firm tofu, pressed and sliced
• 1/4 c soy sauce

For the rice:

• 1 c rice
• 2 T oil
• 2 inches ginger, minced
• 3 cloves garlic, minced
• 1 t salt
• 2 t basil
• Enough water to cover the rice by an inch

For the carrots:

• 4 medium carrots, peeled and coined
• 1 T oil
• 1/4 t cumin
• 1 t curry
• 1/4 t cinnamon
• 1/4 t salt
• 1/4 t red pepper

For the salad:

• 6 lg leaves kale, chopped
• 1 lime, juiced
• 1 avocado, chopped
• Seeds from half pomegranate

Combine

1. Place your block of tofu between two dinner plates and top with something moderately heavy, like your largest cookbook for about 20 minutes.  This will squeeze excess water out so the tofu will bake with a nicer texture.
2. Bring the ingredients for the rice to a boil over high heat for 10 minutes, then reduce to a low simmer and cover for 20-30 minutes or until cooked through.
3. Meanwhile, preheat your oven to 350 degrees and line two baking sheets with parchment paper.
4. Peel and slice the carrots then toss with the oil and spices, scatter on a sheet and bake for about 30 minutes.
5. Once the tofu is pressed, cut the tofu into 6-8 slices, place in a large mixing bowl and soak in soy sauce for a few minutes.  Spread out the slices on the second baking sheet and bake for 20 minutes, flipping half way through, until edges have browned.
6. Toss the kale with the excess soy sauce and the lime juice.
7. Top a serving of the kale with pomegranate seeds, carrots, rice, and tofu and enjoy!

Ratatouille

 

Ratatouille is not a dish I grew up eating but at some point I got my heart set on trying this delicious, fresh flavor combination.

Next thing I knew I had spent a few hours comparing endless recipes and finally came up with a basic mix that sounded standard and simple.

Although ratatouille is a very traditional dish, I've experimented with flavors over the years and like mine the best when it includes savory flavors of bay, thyme, and marjoram, in addition to some capers and a splash of white wine.  For this meal I ate it with a quick "risotto" but it is also delicious with a herb-roasted chicken!

Ratatouille with Creamy Rice

Ingredients

For the Ratatouille

• 1 small eggplant
• butter as needed
• 1 sweet onion
• 4 cloves of garlic
• 3 small zucchini
• 1 red pepper
• 3 bay leaves
• 2 t thyme
• 1 t marjoram
• 2 t red pepper flakes
• 2 t salt
• 1 t black pepper
• 1 28-oz can of diced tomatoes, with juice
• 1 T capers
• a splash of white white

For the rice

• 1 c brown rice + 2 c water + 1 T butter + pinch of salt
• 1 large handful of spinach, chopped
• 2 T goat cheese + 1 t horseradish
• salt and pepper to taste

Combine

For the Ratatouille

1. Dice your eggplant, sprinkle generously with salt, and set aside in a large container for 20-30 minutes.
2. While you wait chop up the red pepper, onion, zucchini, and garlic.
3. Juices will have released from the eggplant - drain them off, rinse the salt off the eggplant, then pat dry.
4. In a large pot, heat a few tablespoons of butter over medium heat.  Drop the onion in and saute for 5 minutes until they are starting to turn translucent and yellow.
5. Add the garlic and saute for another 2 minutes.
6. Add the eggplant and saute for 5-7 minutes, until the pieces start turning from white to a golden yellow.
7. Add the red pepper, zucchini, bay leaves, thyme, marjoram, red pepper, salt, black pepper, and white wine if including or more butter if not.  Cook for another 5 minutes until the zucchini and pepper are softened.
8. Add the tomatoes and capers and simmer over low heat for 20 minutes.
9. Add salt and pepper to taste then enjoy over the rice!

For the Rice

1. Rinse the rice then add to 2 cups of boiling water with a pinch of salt and tablespoon of butter.
2. Boil the rice over high heat until the water starts to become level with the rice, then reduce the heat to medium low and continue to simmer, stirring occasionally.
3. Add more water as needed and continue to stir gently.
4. When the water is reduced almost all the way stir in the spinach, horseradish goat cheese, and salt and pepper to taste until spinach is wilted.
5. Remove from heat and enjoy!