April 18, 2013
Here I go again – trying to eat better. I go in waves with food. I’ll eat really well for a week or two but then as soon as I get something not-so-good for me, all I crave is bad food. I guess that’s why they say “You are what you eat”? After all, when I’m eating lots of fruits and veggies, I tend to eat better. But then as soon as I get a french fry or donut, forget it. I’m a lost cause. Well, I’m doing better this week, mostly because I spent a wonderful few days last week with my sister, niece and baby nephew in Texas, and ate pretty bad. We’re talking peanut-butter Snickers minis, leftover Easter candy and bags and bags of Chex Mix. So I made a conscious effort to start eating better on Monday. So far so good but it’s only been a few days. Anyway, this Asparagus with Lemon and Pecorino is a great way to jazz up boring asparagus while also getting a daily dose of veggies.
After boiling the asparagus until bright green and crisp-tender, it’s moved to a pan, sauteed in garlic and topped with lemon rind and pecorino Romano cheese. The lemon rind provides a fresh brightness while the pecorino adds a slightly sharp tang and melts perfectly. Since asparagus is one of Spring’s favorite gifts, go out and get some on sale and make this to eat with your favorite meal.
Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.
Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute.
Sprinkle evenly with lemon rind, pepper, and salt; toss to coat.
Sprinkle asparagus with pecorino Romano cheese.
Overall Rating: Love It
Source: Cooking Light Magazine
January 18, 2013
It’s January so that typically means that we have all made some resolutions which as this point we are still sticking to or already caved on already days ago. I made a deal with myself (again) to eat more fruits and vegetables which really shouldn’t be as hard as it has been. I bought a box of clementines and ate about 4 before I saw one get slightly molding so I threw the rest away. Last night I ate leftover blackened chicken and boxed macaroni and cheese with nary a veggie in sight while a bag of unopened broccoli I bought last weekend still sights comfortably tucked away in my refridgerator’s produce drawer. This is the problem with resolutions: the intent is good but the reality is a struggle. At least once this week though I did make one simple vegetable side dish: Garlicky Asparagus.
Crisp asparagus is steamed until perfectly bright green before being simply sauteed with sliced garlic and olive oil. Seasoned with nothing else but salt and pepper, this flavorful side dish is perfect as a side to chicken, steak or added into a little pasta or on top of a healthy salad. Asparagus doesn’t just have to be eaten in the spring so if you see it on sale this winter, grab some. If you are like me, sometimes you need something green other than broccoli.
Steam asparagus 4 minutes or until crisp-tender.
While asparagus steams, heat oil in a large skillet over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring frequently.
Add asparagus, salt, and pepper; toss to combine.
November 26, 2012
I hope everyone had a fantastic Thanksgiving weekend and didn’t eat too much or spend too much money shopping all of the sales that have been advertised for days and days. Once again, as Thanksgiving came to a close and I was left eating mounds of leftovers until yesterday, I kept wondering why in the world I only eat these delicious foods once every November? Is it because only eating them once makes them more special? Or is it laziness? These foods really aren’t hard to make so I’m really not sure the answer. This week I have a few foods I made over Thanksgiving that I think deserve a fair shot at being put on the dinner table throughout the year, starting with Cheddar and Chive Smashed Potatoes.
Red potatoes are cooked until perfectly soft and coated in a warm milk, butter and garlic bath before being hand mashed until creamy and still slightly lumpy. Cheddar cheese, chives and sour cream are added to make these potatoes even more decadent, fluffy and flavorful. The worse part about making mashed potatoes to me is the pealing but this recipe keeps the skin on so that painful process is eliminated (although you do still have to scrub them). This recipe made a TON of potatoes which I barely made a dent into and still sadly have in my fridge. These would make for great base for potato pancakes or just as a side to a good ol’ chicken dinner. Winner winner.
Add potatoes to a large pot and cover with water by 1 inch. Cover pot and heat to boiling on high. Add 2 teaspoons salt. Reduce heat to medium; cook potatoes, partially covered, 30 minutes or until tender.
In a small saucepan, melt butter and add garlic; cook 1 minute or until golden, stirring. Stir in milk and heat for 1 minute. Remove from heat; set aside.
Drain potatoes well and return to pot. Add milk mixture, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. With potato masher, mash until smooth.
Stir in cheese, sour cream, and chives.
- Reduced-fat cheddar cheese
- Light sour cream
- Fat-free milk
Overall Rating: Love It
Source: Good Housekeeping Magazine