Living, Learning, Eating: Lunch

Showing posts with label Lunch. Show all posts

Showing posts with label Lunch. Show all posts

Jul 11, 2018

Recipe: Okonomiyaki (Japanese Pancakes)

Posted by Living, Learning, Eating at 7:00 AM

Okonomiyaki - fun word to say, isn't it? It's also a fun dish to make (and eat).

Okonomiyaki Recipe

The savory Japanese pancake is made with cabbage, tenkasu (crunchy tempura bits), and bacon, fried up in a skillet, and then topped with green onions, nori flakes, sesame seeds, and okonomi sauce (think Japanese version of ketchup. Enjoy!

Okonomiyaki

1 big pancake (serves 2)

* 2 cups green cabbage, chopped into very thin strips (the thinner, the better for getting the pancake to keep its form well)

* 0.667 c. water

* 0.333 tsp. dashi stock powder

* 0.5 c. all-purpose flour

* 1 egg
* 3 Tbsp. tenkasu (tempura bits)

* 0.333 c. chopped green onions

* 4 strips bacon, cut into ~2" pieces

* Okonomi sauce
* Sesame Seeds
* Flaked nori (I tore up a few regular nori sheets, but you can also buy aonori)

1. Whisk the dashi stock powder into the water in a large bowl until dissolved.

2. Add the flour, egg, and tenkasu. Whisk well, to form an even batter.

3. Add the cabbage and most of the chopped green onions (reserve a bit of the onions for topping).

Homemade okonomiyaki recipe

4. Heat some oil in a large skillet pan.

5. Once the oil is hot, spoon the cabbage batter into the pan and smooth into an even layer, about 0.5" thick throughout. Sprinkle the chopped bacon on top.

How to make okonomiyaki

6. Cook the pancake for 4 minutes, then flip. Cook for an additional 5 minutes with the bacon side down, or until the bacon is crispy.

7. Flip the pancake again, so now the bacon side is up, and cook for an additional 4 minutes.

8. Transfer the pancake to a plate. Drizzle the okonomi sauce over it and then sprinkle the remaining green onions, as well as the nori flakes and sesame seeds, over the pancake.

Okonomiyaki (Japanese Pancake) recipe

Looks delicious, doesn't it? Food with toppings is so much more fun - acai bowls, frozen yogurt, and now okonomiyaki!

Have you tried okonomiyaki? How about other savory pancakes?

Jul 2, 2018

Recipe: The Best Whole Roasted Cauliflower

Posted by Living, Learning, Eating at 8:00 AM

Cauliflower is one of those foods that can be anything from a duty food, the kind you have to force yourself to eat, to the most delicious thing on the table. This recipe is definitely the latter!

The Best Whole Roasted Cauliflower

My taste testers said it was the best cauliflower they've ever eaten in their lives and, all humility aside, I must agree. It's crispy on the outside, soft on the inside, and sooo flavorful throughout. Here's the recipe!

Jun 25, 2018

Recipe: African Peanut Stew with Quinoa

Posted by Living, Learning, Eating at 8:00 AM

Sometimes it's fun to take a little culinary adventure to some far-flung end of the globe. A flight to Africa easily takes a solid 24 hours, but this delicious stew takes less than 1 from start to finish - it's also a lot cheaper!

I'm not saying this stew is a good substitute for traveling to Africa and experiencing some of what is a very beautiful continent with very many very rich cultures in person, but that's not always an option. Experiencing a little of the food culture in the comfort of your own kitchen is a good way to dip your toes into a little cross-cultural exploration!

African Peanut Stew Recipe

Plus, it's delicious.

African Peanut Stew with Quinoa

Serves 6

Jun 18, 2018

Recipe: Thai Asparagus Soup

Posted by Living, Learning, Eating at 8:00 AM

While winter is when you crave stews and soups, a light green soup can also make a lovely dinner on a brisk summer night. Here's a flavorful thai asparagus soup that's delicious, healthy, and easy to whip up. It beats the canned stuff any day!

Easy Thai Asparagus Soup Recipe

Thai Asparagus Soup

Serves 6

* 1 large onion, chopped

* 3 Tbsp. canola oil

* 3 Tbsp. minced lemongrass

* 3 Tbsp. minced fresh ginger

* 3 pounds asparagus, trimmed (take about one inch off the bottom of the stalks)

* 0.5 tsp. black pepper

* salt, to taste

* 1.5 c. canned coconut milk

* 5 c. canned vegetable broth

* 0.5 tsp. fresh lemon juice

May 28, 2017

Recipe: Chinese-Style Chicken with Black Pepper Sauce

Posted by Living, Learning, Eating at 10:00 AM

I'm not even going to pretend that this is an authentic Chinese recipe. No, this is 100% Americanized Chinese-inspired food prepared by someone who has absolutely 0 qualification to make Chinese food.

...but if you like Americanized Chinese food and you want a simple weeknight dinner recipe that's healthier than takeout, but still a crowd-pleaser, it's a hit!

Chinese Food Copycat Recipes

Just get some rice boiling before you start cooking the chicken and the whole meal will come together in less than thirty minutes! So that reading this recipe post doesn't take longer than actually making the recipe, I'm going to jump right in.

May 20, 2017

Recipe: Crispy Coconut Kale

Posted by Living, Learning, Eating at 1:21 PM

Kale can be very hit or miss and it's one of the most controversial vegetables out there. On the one hand, you have Those People who buy $7 bags of kale chips (with only two servings per bag) and wear Yale-inspired 'KALE' sweaters. On the other hand, you have the people who make taunting faces at bags of kale in the grocery store.

Yes, this is a thing that I have seen. Welcome to New York, city of characters.

Anyway, even for the most kale-adverse person out there, here's a surefire way to make the curly green enjoyable! It's crispy, it's spicy, it's flavorful, it's green and coconutty:

Quick and easy kale

It's hipster crack.

How to cook kale

Another photo, because yum.

It's also super easy to make! I served it with coconut jasmine rice, roasted salmon, and roasted okinawan sweet potatoes for my first hosted dinner in my new (awesome) Upper West Side apartment. I must get around to writing up those recipes, as well, because the meal was a hit, but this crispy coconut kale was so good that I simply must share it NOW. Without further ado, here's the recipe.

Feb 24, 2017

My Top 10 Favorite Places to Eat in NYC

Posted by Living, Learning, Eating at 10:30 AM

NYC has so much good food and that seems to count doubly for plantbased food. From acai bowls to raw vegan lasagna and sushi that's all vegan and fish-free (Beyond Sushi, you're on my to-eat list!), there's anything and everything you could possibly want to eat!

...and some that you'd rather not. When there's so much good food, it's a pity to waste up precious stomach space on mediocre meals. Especially if you're only in NYC briefly, you should just eat the good stuff.

So here's my list of my top ten vegetarian- and vegan-friendly food places in NYC! Some are totally plantbased and others offer options for omnivores, but also plenty of vegetarian options.

Jan 16, 2017

Recipe: Torsk

Posted by Living, Learning, Eating at 9:30 AM

Remember that time, a few days ago, when I shared a recipe for chipotle creamed corn with you and promised I'd share a recipe for the Torsk (Norwegian broiled cod) I photographed it with?

Healthy fish dinner

The day has come, my friends.

Read on for the recipe for torsk - it's fast, easy, and features relatively few, relatively simple ingredients!

Jan 14, 2017

Recipe: Chipotle Creamed Corn

Posted by Living, Learning, Eating at 9:30 AM

Corn is one of America's favorite vegetables!

...even if there's some argument around whether it should be counted as a vegetable or a grain. Still, most of us love it!

Creamed corn is a classic American comfort food side dish. I'm all for the classics, but mixing it up is fun.

How to eat healthy on a budget

Especially if you're pairing creamed corn with a milder main dish, like the Norwegian broiled cod pictured above (called Torsk, recipe coming soon), mixing it up with something a little spicier can be fun.

Ta-da! Chipotle creamed corn brings a spicy twist to traditional creamed corn. It's a great way to change things up and the recipe, below, is easy to follow and quick enough for a weeknight dinner!

Oct 19, 2016

Recipe: Eggplant Parmesan

Posted by Living, Learning, Eating at 9:30 AM

Do you know what's an easy, flavorful weeknight dinner that's a crowd-pleaser and a family-pleaser?

Eggplant parmesan with angel hair pasta!

Eggplant Parmesan Recipe

Some like a little extra spaghetti sauce with their pasta, so make a little extra and save it to serve on the side. Other than that, it's straightforward and simple and makes great leftovers! Read on for the recipe.

Oct 16, 2016

Review: Healthy Chef Creations Vegetarian Meal Delivery

Posted by Living, Learning, Eating at 10:30 AM

Healthy gourmet meals, made for you, and delivered fresh - never frozen - nationwide? To this busy girl, that sounded pretty great.

I love cooking and baking and spending quality time with my kitchen, but sometimes life gets crazy and having a few days, or a week, where the food just magically shows up ready to eat can be a godsend. Enter Healthy Chef Creations!

Healthy Chef Creations' menu is spa-inspired and delivered weekly all across the US in individually packaged meals, snacks, and desserts that are fresh and never frozen.

Healthy Vegan Meal

As long as you transfer them to your fridge immediately, they'll last for a week. It's healthy, it's fresh, and the dishes are even tempting to non-healthnuts.

Going on a diet

They offer meal delivery programs and a la carte meals suitable for omnivores, vegetarians, vegans, and/or people on gluten-free diets. You can customize your meals accordingly! And it's always natural and organic.

Healthy Chef Creations: The Food

Oct 4, 2016

Review: Honey Ridge Farms Honey Cremes

Posted by Living, Learning, Eating at 10:30 AM

I love honey! It's probably my favorite sweetener and it's all natural to boot.

Did you know that honey has antibacterial properties? That's why it's great to have in hot tea (preferably hot peppermint tea) when you're sick. That, and it coats your throat and makes it feel better. I, fortunately, haven't gotten my first cold of the season yet *knock on wood* but my poor co-workers are dropping like flies. They need tea with honey!

I also love honey in my oatmeal, honey on my granola, honey drizzled over acai bowls, bananas and apples dipped in honey, and peanut butter honey sandwiches (also honey cookies).

When I eat honey on bread, my favorite way to eat it is crystallized! You can either put liquid honey in a jar, let it sit in direct sunlight for a week or two, and wait for it to harden into sweet and delicious crystals. Or you can get Honey Ridge Farms honey cremes!

Honey Ridge Farms Honey Cremes

Sep 18, 2016

Review: Hak's Paks

Posted by Living, Learning, Eating at 11:00 AM

When you're working full-time and juggling some pretty time-consuming side things, having time to cook healthy meals can be a challenge!

Luckily, Haks' One Pot Cooking Sauces make it easier to juggle busy weekday schedules with cooking healthy meals at home. Eating out every night isn't cost-effective at all!

I tried Hak's Paks in three flavors: Chipotle Bourbon, Caribbean Jerk, and Korean BBQ.

I like that the ingredients lists are pretty short and natural. No crazy chemicals or unnecessary artificial colors or flavors. All Hak's Paks are all-natural with no-GMOs, no preservatives, and no gluten.

Cooking Fast, Easy, and Healthy:

Hak's Paks make cooking really easy. Just boil a pound of veggies, meat, fish, tofu, etc. and pour the contents of the Hak's Pak evenly over the boiled base.

Cooking fast and healthy

Sep 2, 2016

Recipe: Shakshuka (Israelian Poached Eggs in Tomato Sauce with Chickpeas and Feta)

Posted by Living, Learning, Eating at 6:00 AM

September is National Breakfast Month!

This is clearly my month to shine, because I make breakfast for dinner far more often than is likely acceptable for a twenty-something-year-old. What can I say? Breakfast foods are the best foods and I'm okay with never being a proper grown up if that would mean I can only have breakfast once a day!

Shakshuka Recipe

This dish, an Israelian favorite for breakfast, lunch, or dinner, straddles the line between breakfast for dinner and a sensible grown up's meal. That's a compromise I can live with!

Even better: it's simple to make, full of healthy plantbased nutrition from chickpeas and tomatoes, a cheap meal that beats ramen by a mile (feta is the most expensive ingredient, but the core ingredients are canned chickpeas, canned tomatoes, and eggs), and you can eat out of a cast iron pan like a farmer!

I used Nellie's Free Range Eggs to make this a meal that's healthy, humane, and free of residual antibiotics or other icky things from the chicken's diet. I chose Nellie's Free Range Eggs because they're easy to find (I got mine from Whole Foods) and always free range, and free of hormones or antibiotics, and kosher certified. They're also great quality, delicious eggs!

Read on for the recipe. It's a 35 minute dinner!

Aug 13, 2016

Recipe: Saumon aux Lentilles

Posted by Living, Learning, Eating at 6:00 AM

After years of curiosity, work brought me to France for the first time last December! I had almost two weeks in Paris and loved the architecture, lifestyle, and cobbled streets. The French are really into the art of food and, while ratatouille was my favorite dish while there and Ratatouille is one of my favorite Disney movies, I decided to be inspired for today's recipe by the fish markets.

Healthy Salmon Recipe

My family loves salmon, as do many of my friends. Salmon is easily found in French cuisine! The French green lentil, with a crunchier texture than traditional brown lentils, pair well with the meatiness of the fish and the lemony mustard-herb butter ties it all together. The leeks are less common in traditional American fare and a nice change in this recipe!

Read on for the easy to follow recipe! It makes a great, heart-healthy lunch.

Aug 10, 2016

Recipe: Savory Zucchini Pancakes

Posted by Living, Learning, Eating at 6:00 AM

I'm visiting my family in Germany before I move into my new apartment and start my new job in Boston next week!

In addition to frolicking in the fields, polishing up my mini-golf skills, being amused by my suddenly sassy tween sister, and enjoying seeing my loved ones after a year apart (!), I'm working on a ghostwriting project. While everyone is at work and at school, I write. Since writing means no commute, I have more time than the others and, since I also love cooking, it only makes sense that I'm in charge of lunch this week!

So, what do you do when a friendly farmer neighbor gifts you a massive tree trunk of a zucchini?

Cooking with Zucchini

You make savory zucchini patties! What's a savory zucchini pancake? It's a cheesy, veggie-packed patty full of vitamins, minerals, and veggie goodness! It's somewhere between a latke and a potato pancake, but with zucchini instead of potatoes.

Zucchini Latkes

Read on for the easy and delicious recipe! It's a meat-free meal that my kid, adult, and grandmother taste testers all enjoyed.

Aug 4, 2016

Recipe: Jalapeno Cheddar Bread

Posted by Living, Learning, Eating at 6:00 AM

I love baking bread! While I'm a total wuss when it comes to spicy food, many of my friends love a little fire in their food. This bread is savory, just the right amount of cheesy, and has a jalapeno kick (but not so much that you cry when you eat it).

Easy Bread Recipe

This loaf is flavorful, moist with a good texture, and makes grilled cheese sandwiches, croutons, and savory sandwiches. It's also a nice gift loaf or nice to bring along to a picnic or potluck! Read on for the easy-to-follow recipe.

Jul 27, 2016

The Best Acai Bowls in Boston

Posted by Living, Learning, Eating at 6:00 AM

I love acai bowls! They're fruity, sweet, refreshing, creamy, and have some yummy crunch from the granola.

I love the combination of different textures and flavors from the blended fruits, chopped fruits, and granola. I love that they make a perfect breakfast, snack, or light lunch. I love that they're portable and delicious and satisfying without weighing me down or making me sleepy (the opposite of what a lunch should do, especially on a work day).

NYC is an acai bowl heaven, but I've been in Boston all summer and am making the move here (or, rather, Cambridge) full time in just a few short weeks. Luckily for me, moving to Boston might mean that I give up some of my NYC favorites (at least unless I move back some day) like Juice Generation, Magic Mix Juicery, and Juice Press. But I don't have to give up acai bowls!

There are several places in Boston where you can get an acai bowl. Here are my two favorites!

Apr 19, 2016

Recipe: Spooky Sweet Potato Burritos

Posted by Living, Learning, Eating at 6:00 AM

It's Halloween's half-birthday very soon, so here's an orange-and-black healthy vegetarian recipe to celebrate!

Burritos are a great meal. You can make them for dinner, they're pretty simple to make and can be packed with healthy ingredients (like the protein and fiber rich black beans and the vitamin rich sweet potatoes. While these are an unusual flavor combo for a burrito (some tasters loved them and some thought sweet potato is too sweet for a burrito, so know your audience) sweet potato lovers typically liked them. They also make easy bag lunches!

Make the burritos ahead of time, wrap them in aluminum foil, and store them in the fridge or freezer (depending on how long you want to keep them - they'll last weeks in the freezer, but just a few days in the fridge). When you're ready to eat them, just pop the aluminum foil-wrapped burrito in the oven to re-warm or remove the aluminum to microwave! Read on for the simple recipe.

Mar 5, 2016

Recipe: Avogolemono Soup

Posted by Living, Learning, Eating at 6:00 AM

Greek food is one of the most popular cuisines and for good reason. There are so many great flavors in Greek food!

I shared a spanakopita recipe a while ago (if you haven't tried it yet, do it!) and today we're continuing our Mediterranean culinary adventures with a delicious, simple to follow avogolemono soup recipe!

The tart flavor of lemon works wonderfully with the creamy (from eggs) soup base for a fun spin on chicken soup! It's warming, flavorful, features simple ingredients, and makes a great starter or side to a full Greek meal.

Alternately, you can add a little more chicken to the soup and pair it with warm, freshly-baked pita bread for a light meal. Read on for the recipe!

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