Category Archives: Lunch

Strawberry Chia Smoothie

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I’m currently basking in post-exam bliss. 2L is almost over (still wrapping up clinic things), and I am ridiculously excited to enjoy the warmer weather before starting work for the summer (for which I’m also excited. Yes, I am a dork). Now if only it would stop raining.

Berries made their market debut a bit earlier this year, and they are actually quite sweet! I bought some strawberries at Trader Joe’s the other day for some strawberry shortcakes (recipe coming shortly. Oh. Ha. Pun.) and decided to use the leftovers for a smoothie–my new go-to study snack when working at home. I  recently picked up a bag of chia seeds at TJ’s and threw some of them in as well. I became fascinated by chia seeds after learning they are rich in Omega-3s and fiber. Plus they are supposed to help with weight loss (always a good thing in my book) and, unlike flax seeds, you don’t have to worry about grinding them up or having them go rancid. They’ve got a pretty long shelf life and can be eaten straight out of the package. I wonder what other 90’s fads will turn out to have crazy good health benefits…

Happy eating!

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Veggie Burgers

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There’s nothing I hate more than a cold. This past week was pretty bad health-wise for those of us at the law school. It seemed like all of my friends were sick, and my friend Amanda and I got pretty bad colds.  All of my Vitamin C  consumption just couldn’t stave off the law school germs. It probably didn’t help that I’ve been staying up late doing work for the past week and a half, but what’s done is done. I’m just hoping that I’ve fulfilled my cold quota for the year and that the germs will now leave me alone. What can I say? I’m an optimist sometimes.

After a week of soup, soup, and more soup, I was really craving something hearty last night. I spotted this recipe for vegetarian burger a few days ago on Tastespotting and pinned it within seconds of reading the ingredient list. I love black beans. Black bean soup, black bean salad, black beans burritos. You name it, I will eat it. And I love veggie burgers. I’m always looking for more ways to get in my daily dose of protein, and this was just the ticket. It’s hearty and flavorful, and you can easily adapt it to what’s in your kitchen.

The original recipe calls for quinoa, but I am somehow completely out. So I substituted farro. While the grains normally take 35 to 45 minutes to cook, Trader Joe’s now makes a great ten-minute variety. I am actually obsessed. If you haven’t tried farro yet, you definitely should. It’s nutty and filling, and Oprah has classified it as a health food (so it must be true). All I know is that I feel great eating this whole-grain, and it doesn’t hurt that it tastes fantastic!

Happy eating!

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Wild Rice Kale Gratin

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Sorry for the posting delay. The end of last week was a bit busy. Here’s that promised side dish I’ve been raving about for the last week or so:

As mentioned, I made this for a dinner that I hosted for a few of my high school friends. I am a big fan of kale–especially in the winter. It’s so crunchy and good for you; I can almost feel my arteries clearing up while I eat it. And then I go do things like add it to a gratin and counteract all that artery-clearing with some cheese. But it’s the thought that counts, right?

This recipe comes from The Smitten Kitchen Cookbook, which I wrote about last week. It’s a great dish for a crowd; one recipe fed eight of us with plenty of leftover for my lunches (and dinner) over the weekend. Plus the bites of kale and caramelized onion just go so well with the nutty wild rice. Plus, who can resist a dish with a cheesy-panko topping?

So visualize healthy thoughts while you eat this. I’m sure that it counteracts the cheese? Conversely, maybe all the kale intake will inspire you to go to the gym. In any case, you only live once. Might as well eat happy. Continue reading


Winter Kale Salad

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Yesterday was uncharacteristically warm, topping off at over 60 degrees with tons of sunshine and practically no wind. Given that D.C. has been in the 20s and 30s since Inauguration weekend, this random burst of warmth was quite welcome. I wore a dress for the first time in ages and gave my wool coat a break as I opted for a vest.

Don’t get me wrong; I love cold weather. But cold winter days have a tendency to put me in a rut, both wardrobe-wise and foodwise. Not only do I pile on layer upon layer of sweaters and coats, but I also feel like I need hearty, filling food to cope with the season. The problem is that most comfort food consists of rich stews, roasted chickens, and lentil- or bean-filled chili or soup. Needless to say, one gets really sick of eating the “brown” food group most of the time, and yesterday’s weather was the perfect reason to break this habit.

I tried to stick to winter-friendly ingredients–things that you can find in plentitude during the cold season. The crunchy kale pairs well with the bold flavor of blood oranges and the sometimes sharp bites of fennel. Plus, combining blood orange juice with sherry vinaigrette produces a dressing with the perfect amount of tang. And–personal health plug–this salad is packed with vitamins and antioxidants. Total win.

So here’s to incorporating color into your winter menu. Happy eating.

** Side note: I’ll post the promised Smitten Kitchen side dish on Friday. I just thought the weather called for a salad post!

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Buttermilk Chicken Biscuits

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It was FREEZING yesterday.

For those of you living outside of the U.S./not obsessed with American politics, yesterday was kind of a big day. First of all, it was Martin Luther King Jr. Day, which is always a wonderful reminder of how far our country has come and the incredible efforts of people like Dr. King to get us where we are today. On top of that, it was the Inauguration–a.k.a. the one day every four years that D.C. shuts down and really celebrates. There are serious benefits to living in this city.

First of all, the Obamas are awesome. Second of all, Michelle's bangs looked fantastic.

First of all, the Obamas are awesome. Second of all, Michelle’s bangs looked fantastic.

Also, I love Joe. And Jill's boots blew my mind. Total props to her for wearing and walking in those.

Also, I love Joe. And Jill’s boots blew my mind. Total props to her for wearing and walking in those.

I was lucky enough to get tickets to the Inaugural Parade from a good friend of mine, so my friends Travis, Christina, Andrew, and I made the quick walk to the White House from the law school around 7.30am in the hopes of getting good seats. Which we did. We also proceeded to freeze for the next 8 hours until the parade finally got underway. What we discovered was that (a) the presence of direct sunlight can instantly improve one’s body temperature, (b) we all need to invest in thicker socks, and (c) the chicken and waffles truck may be the greatest invention known to man. That truck was actually a lifesaver, and it just goes to show how fried chicken can really hit the spot sometimes.

We were super cold. This, however, was before I lost sensation in my toes.

A rare moment of sunshine! This, however, was before Travis and I lost sensation in our toes and wandered off to find the waffle truck.

This past weekend, I made a mini appetizer involving fried chicken for a dinner that I attended. It was a “mini foods” themed potluck, with everyone contributing their favorite bite size foods. There were taquitos, taco-filled pastries, pigs in a blanket, bacon-wrapped poppers, toasty sandwiches, lil smokies, and my little biscuits. While these may seem highly involved, they were actually very easy to make. The marinade is simple and keeps the chicken incredibly tender. Using buttermilk as your base, add your preferred herb (I like thyme) and some spices (in my case, cayenne and garlic). I bet this would taste delicious with a cajun-inspired blend or even with some Mexican seasoning thrown in!

Happy eating!

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Budget Meal: Tortellini Soup

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Confession: I really really really wanted carbonara last night. I knew that I had cream in the fridge, a bit of a pecorino, eggs, and a couple slices of bacon in the freezer, so I trekked home with high hopes of a totally unhealthy meal. Well, folks, I apparently had other uses for that bacon because it was MIA. Honestly, I don’t have a clue what I did with it. I’m sure it got used in some pasta or as the base for a hearty tomato sauce, but the bacon mystery totally foiled my artery-clogging plans for dinner.

Well, I couldn’t really justify spending more money on ingredients from Whole Foods when I have a well-stocked pantry (and I may have already changed into pajama pants by this point…). Since it’s been pretty chilly this week, I settled on this low calorie soup. Because I used tortellini, it was quite filling and wound up being the perfect solution to my Italian comfort food craving.

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A quick note on ingredients: the above are my favorite type of sun dried tomatoes. They’re not packed in anything, so you just get some concentrated tomato flavor; plus, they rehydrate beautifully. I get them at the Korean grocery store by my mom’s. I’m sure you can make them yourself, but these cost me just under $2 and they last forever if you keep them in the fridge. I highly suggest scouring your local ethnic grocery stores for some.

And, with that, happy eating!

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Cheesy Garlic Bread

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All right folks, I’m going to let you in on a secret. This is probably the one recipe that I make which always gets compliments, and I’ve long suspected that it’s the primary reason I get invited back to dinner parties. I have never made this bread and not witnessed it be entirely devoured before the meal is halfway over. Seriously, it is that good.

As you’ve probably noticed, I have a thing for Italian food. Having studied in Florence, my appreciation for Italian cuisine grew exponentially, and I love the use of fresh, seasonal ingredients and simple take on food. Italians don’t make garlic bread like Americans do. For them, it’s a simple piece of toast, rubbed with a piece of raw garlic that accompanies soups. It’s fresh. It’s healthy. And it really showcases the garlic.

But, sometimes. . .well, sometimes you need some good ol’ cheesy “American-style” garlic bread. And that is where this recipe comes in. It’s from America’s Test Kitchen. I haven’t a clue if the recipe is still available online somewhere, but I have made this so many times that I no longer look it up–and I’m fairly certain the measurements are quite different at this point. It’s cheesy. It’s buttery. It’s so bad for you that it’s good. It’s basically the polar opposite of actual Italian garlic bread.

But you know what? Sometimes. . . sometimes I’m ok with that.

I hope this scores you many dinner party invites and provides you endless happiness as you lament the fact that Ben Affleck didn’t receive an Oscar nod for directing Argo (I’m bitter). Happy eating.

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Tortellini Pesto Salad

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Remember that time I had a food blog that got put on the back burner first during exams and then while I let my mother feed me over break? Yeah, I do. Sorry ’bout that. Blogger fail. BUT one of resolutions this year is to be better about blogging. That and keeping my “to do” lists organized in a Moleskine journal. Oh, and to pack my lunch more often. Don’t worry, I have already put all of these on a “to do” list.

Anyway, let’s work on two of those, shall we? Today, I bring you a tortellini salad that takes about as long to make as it does to boil some pasta. It features some colorful vegetables–which I think is what most people are hoping to add to their diet around this time of year. The best part, however, is that this salad incorporates my favorite condiment at the moment: red pesto. Made from sun-dried tomatoes, cashews, and some quality olive oil, I first fell in love with it while studying abroad and rediscovered it after picking up a jar from Eataly this past summer. My friend Amanda was kind enough to replenish my stock and to grab a jar of my favorite brand on her last trip to NYC (I have the greatest friends ever). I have yet to make my own, but something tells me that attempt is right down the road.

Happy Eating!

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Parippu (a.k.a. Kerala Lentils)

A few Saturdays ago, I visited one of my favorite Ethiopian restaurants in D.C., Etete, with my friends West & Amanda (of apple and pumpkin picking fame). I love trying different ethnic cuisines, and Ethiopian food is definitely near the top of my list. We settled on the vegetarian combination (without fish), some Kitfo (a spicy beef curry), and Yebeg Alicha (a milder lamb stew). Everything was delicious. While I love the meat curries, I’ve mentioned before on the blog that I’m not much of a meat eater. As a result, it was only natural that my favorite part of the meal wound up being the variety of lentils in the veggie combo.

This, of course, made me crave some of my mom’s parippu. If you’ve ever eaten Indian food, this is probably better known to you as Daal. Just think of this as the Kerala version of the dish. I wound up calling my mother so many times last night that she thought I’d been in some sort of accident when she saw all the missed calls. Nope, just needed the recipe.

While I was pleased with the results, this would have benefit from some cilantro and curry leaves. I, of course, had neither because I ran out of the former and pretty much never have the latter. What can I say? I’m a bad Indian. Cilantro or not, this dish is delicious, healthy, and easy to make. And, now that Trader Joe’s sells red lentils, you really have no excuse not to make this. Happy eating!

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Individual Turkey Pot Pies

So Turkey Day is officially over. Thanksgiving at my mom’s house is filled with tons of turkey, plenty of sides, and a whole bunch of family. This year, Liz and I took over the cooking in an attempt to give our mom a break (naturally, this resulted in her spending the day cleaning. We fail). I wound up on turkey duty, recreating the Lemony Brined Turkey that has become a staple at the annual law school Friendsgiving, and the two of us split the sides.

Needless to say, like most people, we always wind up with too much leftover turkey. So what’s a girl, who doesn’t really like turkey, to do? After Friendsgiving this year, I decided to give my leftover turkey some new life in the form of mini pot pies that I froze to make a quick meal during the impending exam season.

The recipe for the filling is inspired by the one used by my friend Sarah. If you have time, you should definitely make your own crust. If not, however, the pre-made refrigerated variety works just fine. Hope you all had a great holiday. Happy eating!

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