What I’m eating this week 7/27/14

I’M STILL HERE!!

For the past few weeks I haven’t done as much blogging as I’d like. The truth is I’ve just been exhausted because my marathon training has been ramping up. I’ve needed to spend more time stretching, recovering, and just sleeping. I feel like now that I’ve got a few weeks with LOOONNGG runs in that I’m starting to acclimate to the increasing mileage. So excuses aside here’s what I’m planning on making this week…

  •  Edamame quinoa salad w/ raspberry vinaigrette-this looks super easy and has lots of protein in it which I’m needing more of lately
  • Chopped edamame caprese salad-I figured this would be another way to utilize the edamame I’ve got, plus I have leftover cherry tomatoes from making a scallion and tomato quiche this weekend. 
  • Bourbon cherry smash-I wish this was a meal by itself (well it could be), but I actually made a variation of this after my PR setting 5K this weekend! Instead of bourbon I used some of GrandTen Distilling’s Fire Puncher Black Vodka. I’m not much for vodka, however this isn’t a sickly sweet flavored spirit and the spicy aftertaste is delicious. It reminds me of some aji chocolat my girlfriend brought me back from Ecuador last year. Anyways it went perfectly with the cocktail I highly recommend it.

I’m also making a surprise meal this Saturday for Kate’s return from Tanzania!! I just didn’t wanna post it here in case she see’s this first. (see you Saturday)

 

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What I’m eating this week 7/7/14

Last summer when I was living in Boston we had no access to a grill at our apartment. So this summer since I do have grill access I am trying to take advantage of grilling as much as possible! The beginning of next this week looks to have good weather so I’m doing two more meals on the grill, and then an easy salad.

 

Grilled Stuffed Peppers

The stuffing for this recipe is actually just the Red Lentil Dahl that I’ve made before. So first I’m going to make up the Dahl and set aside. Then I’m going to brush four bell peppers with a little olive oil and grill each side until they get a nice char. Once they’ve cooled a bit I’m going to stuff them with the Dahl and place back on the grill just for a few minutes until everything melds together nicely.

I also had left over Dahl from the stuffing and decided to use it as dip for some tortilla chips left over from 4th of July…Oh my goodness was it good! I’m thinking of making  a layered dip now with the Dahl some yogurt and maybe a little cheese melted on top, to be continued….

 

Grilled Mushroom Caps with Tomato and Cheese

This meal is super easy (they usually get easier as the week goes on). I was inspired by this recipe; however I am going to do a whole tomato slice because I think it’ll stay together better, and I want to cook it directly on the grill surface. For this one I’m just going to take some portabella mushroom caps which I’ve brushed with a bit of olive oil and grill them until almost done directly on the grill. I’m then going to take a large tomato slice that I’ve dipped in olive oil, black pepper, crushed garlic, and red pepper flakes and put that on top of the mushroom cap. It all gets topped with a little mozzarella cheese and goes back on to the grill until cooked through and the cheese is melted.

 

Simple Kale Spinach Salad

By the end of the week I tend to get lazy so I’m planning on having a salad with lots of spinach and kale, chopped carrots, chopped tomato, and a little homemade lemon olive oil dressing.

 

All of these are pretty simple and should yield leftovers so I’ll get a couple meals out of each option.

 

Watermelon Feta Salad with Basil and Balsamic Vinegar

Yesterday I spent the day at the beach playing wiffle ball, throwing the football, and jumping into the freezing North Atlantic water. I had bought some watermelon to bring with me and had a bunch left over so I started looking for food pics on Instagram for inspiration. Sometimes I just like to look at food pics and form my own dish from there. It’s a great place for easy inspiration and I don’t feel pressure to follow any recipe so it’s more fun for me. Here’s the dish I made for lunch today.

Ingredients:

  • Cup of chopped watermelonProcessed with VSCOcam
  • A few ounces of crumbled feta cheese
  • 1 teaspoon of balsamic vinegar
  • A few leaves of fresh basil

Method (super easy):

  • Throw the watermelon in a bowl
  • Sprinkle feta crumbles around the melon
  • Chiffonade the basil, and distribute on top
  • Drizzle the balsamic vinegar across the salad

I wasn’t sure if I would like the combination of flavors but somehow it works perfectly! It was so refreshing and I had two servings after coming in from washing the car this afternoon. I have a feeling I’ll be making this many times this summer.

 

What I’m cooking this week 6/15/14

I know, I skipped last weeks recipe list. This is because I didn’t go grocery shopping and was set on saving money by using up whatever I could find in the kitchen. I ended up eating leftover tortillas as quesadillas, Amy’s Organic Soup with leftover baguette, a few PB+J sandwiches, and cereal to name a few meals.

This week while I was driving home from Vermont I got some inspiration from a radio show on VPR called “The Splendid Table”. They were talking about pickling and that’s where I got the inspiration for the first dish. Along with some bbq tofu I had at my friend Meredith’s this weekend I came up with this first dish.

BBQ baked tofu with quick pickled veggies

-I also have left over farro so I plan on making a simple salad with…

  • 2 cups cooked farro
  • 1 chopped cucumber
  • 1 chopped tomato
  • 1/2 cup green beans
  • dressing of olive oil/lemon juice/crushed black pepper

Red quinoa and black bean burgers…With three days of 80º weather and sun I am itching to grill something

 

Mediterranean Farro Salad

This is a great salad and can be eaten warm after the Farro has just been cooked or cold. It’s a pretty simple salad that is great when the tomatoes and cucumbers are in season. Farro is an awesome grain full of vitamins B & E, Magnesium, and packs about 8 grams of fiber per cup.  It’s also a great source of complex carbs.
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Ingredients:

  • 1 cup uncooked farro
  • 5 or so olives of your choice
  • 1 cucumber
  • 1/2 pint of cherry tomatoes
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • Black pepper to taste
  • Feta Cheese Crumbles

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Method:

  1.  Rinse the farro, then add it to 3 cups of water.  Bring to a boil, then turn down to simmer for about 30 minutes or until cooked al dente
  2. While the farro cooks cut the tomatoes in half, dice the cucumber, and pit and chop the olives
  3. When the farro is cooked add everything to a large bowl, pour in the olive oil and balsamic vinegar and mix it up.  Add black pepper and feta to taste.