Amazing Asparagus

01/19/2013

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Hey guys!  I'm back after a little hiatus... crazy holidays, lots of stuff going on at work and was sick all week!  I just had to tell you about this asparagus.  My Aunt Beth made it for Christmas Dinner and it was the biggest hit at the table.  I immediately harassed her via text for the recipe and she sent it to me right away (she's a sweetheart!)... This is a pretty healthy side-dish as long as you don't use too much sugar.   As you all know from my previous post, I've been really trying to watch what I eat, without depriving myself.  This is the perfect dish for that.  I felt like I was eating the most amazing thing ever and it was not going to destroy my healthy eating.  Truth be told, I ate more of this than anything on my plate.  I accompanied it with some veal cutlets and it was lovely.  We had it with beef tenderloin on Christmas, which was a far superior pairing than my veal cutlets but for real, I'm not made of money. Anyway, make this immediately and then thank me later ;)

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Chilled Quinoa Salad

10/04/2011

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I don't know about you guys, but my schedule has been CRAZY hectic lately.  Between working for the judge, volunteering at Legal Aid and working at Williams-Sonoma, my week is pretty much jam-packed.  I am always looking for good meals to make that take as little time as possible.  This turned out to be a great alternative to packing a sandwich for lunch.  I made this the night before, refrigerated it overnight, and just packed the olive oil in a separate tiny container.  Then, the next day for lunch, I just mixed in the olive oil and voila! Easy peasy lunch! 

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Panko-Baked White Eggplant with Tomato & Goat Cheese Salsa

09/21/2011

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Wow, sorry guys.  11 days since my last post?? Oops!  Sorry about that!  Between working as a clerk and starting my new part-time job at Williams-Sonoma (yay!) I've been struggling to be creative with my meals lately... not because I don't want to be creative, but really because I don't have time (and because I have to make all of Matt's meals a day ahead of time due to his busy schedule as well!)  Now I know your world doesn't stop spinning just because I don't update my blog, but it is kind of rude to leave you guys hanging so I'll give you a new recipe to try out.  

Now as I have previously mentioned, I get my produce delivered from a company called Go Local Produce that brings me local, fresh produce from the Farmer's Market.  They constantly give me eggplant, which I will admit I am terrible at eating and it usually goes bad.  So I asked my friend Arpita, who also gets these deliveries what she suggested.  She directed me to her Pinterest account (which if you haven't discovered already, go find it so you can start getting addicted now).  On one of her boards she had a recipe for eggplant, baked with panko and served with tomato sauce and goat cheese.  My recipe isn't terribly different, but I made a few tweaks here and there and I turned out with a recipe that I really enjoyed and definitely plan on making again.

Panko-Baked White Eggplant with Tomato & Goat Cheese Salsa (Adapted from Eat Drink Better)
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Goat Cheese, Fig Jam, and Caramelized Onion Pizza

09/10/2011

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I made this pizza like 3 months ago and have just now posted about it.  Jeez what is wrong with me?  I should have told you all about this earlier.  When I made this, I had just returned from my grandmother's funeral and I was in the midst of studying for the Bar Exam so I didn't post it as soon as I should have and then all these other exciting recipes distracted me.  Truth be told, I thought the pizza was a bit rich and I wasn't sure if I would love it enough to share.  I think (as you will see from the verdict) that this would be better served as an appetizer for a group of people and not as a main course for one person.  It was delicious and flavorful.  I knew I wanted to combine goat cheese and figs and added the onions as a little bit of an extra oomph.  I went off of the recipe from Smitten Kitchen for Ricotta and Onion Pizza to make the recipe and then added my own flare.  It doesn't look all that pretty but don't judge a book by it's cover (or in this case, a pizza by it's dark caramelized onions!)... I hope you like it!
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Watermelon Greek Salad with a Twist

07/07/2011

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I know, I know.  The poll on my Facebook page indicates that my next post should be a pasta dish.  And yes, I know that making a Greek Salad with watermelon already *is* twisting it, but I couldn't resist (nor could I think of a better title).  However, I have a fridge full of watermelon cubes, it's summer, I love cheese, and I think we should all celebrate the fact that I have miraculously kept my fresh herbs alive (for the most part) throughout the entire time I've been studying for the Bar Exam.  I'll pause for a small applause.... nothing? Okay let's move on...
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Panko-Fried Heirloom Tomatoes con Caprese and a Boiled "Poached" Egg

06/06/2011

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So I've been trying to figure out what my next post would be because, as I mentioned before, my GoogleDocs is starting to pile up with things I've been making lately, with the lack of time I have to post on here.  There is this 30 day challenge thing that is going around on twitter that a lot of food bloggers are participating in but which I didn't find out about until it had already started and let's face it, I already have a lot on my plate with this little thing called the Bar Exam.  
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Beth's Baked Brie

04/26/2011

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Every Christmas and Thanksgiving, my Aunt Beth would make this Baked Brie and everyone would hover around it until it was all gone.  Then it kind of disappeared for awhile until this Christmas... when it made an amazing comeback.  So when the time came for me to bring something to our girls poker night, I knew exactly what I wanted to bring.  My Aunt Beth always makes this with a round block of brie in a pie dish, unfortunately, Harris Teeter only had triangle pieces so I had to be creative.  I used 3 triangle blocks and it turned out to be just as delicious as a round block!  So without further ado...
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The Elements: 
Three triangles of brie
Approximately 1/4 cup of light brown sugar 
Handful of slivered almonds
Procedure:
Preheat the oven to 375 degrees
Place brie in pie dish
Sprinkle brown sugar over brie, basically covering completely
Distribute slivered almonds on top for decoration (they look pretty when baked and add a little extra flavor)
Cook for approximately 20-25 minutes until the cheese bubbles and the center looks soft

The Verdict:  Absolutely delicious!  Everyone loved it at girls' poker night and so I made it again for Super Bowl Sunday.  This is great with whole wheat Wheat Thins or with slices of Granny Smith Apples.  This is a perfect go-to dish for entertaining or if you need to bring something along with you when going to a party.  

This is my first post, which I am mainly using to test out the blogging features, the categories feature on the right hand side and making sure the site works properly.  However, please feel free to play jury and comment on this entry, or try it yourself and see how you like it!  
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