I have never even tried making Thai food before last night I was intimidated by the level of complexity in the flavor of my favorite Thai dishes. I figured I'd need a bunch of hard to find ingredients and a lot of time. I was dead wrong. I found a Thai market close to my office that had everything I could ever need while cooking Thai food. Then, when researching Thai curry recipes, I discovered that cook time is quite minimal. All excellent things!
Fancypants' Thai Curry
1 can coconut milk
1 can water
3 tbsp. curry paste (I used a mix of Thai red curry paste and another one)
1 onion, chopped
1 nub ginger, peeled and chopped
1 nub ginger-like root (I can't remember the name offhand), peeled and chopped
3-4 large garlic cloves, chopped
1 red bell pepper
1 yam, peeled and cubed
1 Japanese eggplant, chopped
2-3 dried red chilies
dried black mushrooms
1 stalk lemongrass, chopped into quarters
2 tbsp peanut oil
2 tbsp fish sauce
1 tbsp peanut sauce
Thai Basil - a few sprigs, chopped
Lemon Basil, a few sprigs, chopped
Green onions, 3-4, chopped
dash white pepper
Heat oil in a large dutch oven. Add onions, garlic, ginger and other root to pan and saute 5 minutes. Add yam and curry pastes. Stir to combine. Add the other ingredients and stir. Cover and simmer about 15 minutes or until yam is cooked through. Serve over brown rice or jasmine rice.
Tuesday, April 13, 2010
Wednesday, April 7, 2010
Running on the Strand and The Veggie Grill
Last night, my friend Amy and I hit the Strand in Hermosa Beach for a short (2.75 mi) jog. It was a lovely evening. I had a decent run and even passed a fat dude! The only thing that made it better was the fact that I found out that there is a Veggie Grill in El Segundo, conveniently located on my route home. I love that place. If you've never been there before, its a vegetarian chain restaurant that has some amazing and healthy food. I usually go to the one on Sunset Blvd. in West Hollywood. Tonight I got the All Hail Kale salad. Yum. I would have taken a photo, but I ate it too quickly!
The Veggie Grill
The Veggie Grill
Monday, April 5, 2010
Roast Boneless Leg of Lamb
Since it was Easter Sunday (I'm not a believer that Christ is risen, but I do enjoy a good brunch), I decided to roast a leg of lamb for a potluck over at our friend's place. I did a take on the pesto I made earlier in the week. Things turned out quite tasty...
Roast Leg of Lamb
1 boneless leg of lamb (remove netting)
1 bunch mint
1/2-1 bunch Italian parsley
4 whole roasted garlic cloves (roast with salt, pepper and olive oil)
Good amount olive oil
Salt and pepper
In a food processor, combine mint, parsley and roasted garlic. Blend to combine. While blending, slowly drizzle in oil until you get a good consistency, like a paste, but a bit more liquid. Season with salt and pepper.
Place lamb in a shallow roasting pan (I used a large copper gratin pan). Cover lamb completely on both sides with marinade. Tie lamb with cooking string or similar item to allow lamb to retain its shape. If you have some extra garlic, cut a few slits into the roast and stuff with whole cloves. Refrigerate overnight.
Allow lamb to reach room temperature before roasting. Preheat oven to 450 degrees. Roast lamb for 10 minutes and then reduce temperature to 325 degrees. Cook about 18 minutes per pound, or until a meat thermometer reaches 150 degrees (for medium rare). Allow meat to rest for at least 30 minutes before carving. Serve with pan juices. You could also deglaze the roasting pan with wine and serve with that gravy.
Roast Leg of Lamb
1 boneless leg of lamb (remove netting)
1 bunch mint
1/2-1 bunch Italian parsley
4 whole roasted garlic cloves (roast with salt, pepper and olive oil)
Good amount olive oil
Salt and pepper
In a food processor, combine mint, parsley and roasted garlic. Blend to combine. While blending, slowly drizzle in oil until you get a good consistency, like a paste, but a bit more liquid. Season with salt and pepper.
Place lamb in a shallow roasting pan (I used a large copper gratin pan). Cover lamb completely on both sides with marinade. Tie lamb with cooking string or similar item to allow lamb to retain its shape. If you have some extra garlic, cut a few slits into the roast and stuff with whole cloves. Refrigerate overnight.
Allow lamb to reach room temperature before roasting. Preheat oven to 450 degrees. Roast lamb for 10 minutes and then reduce temperature to 325 degrees. Cook about 18 minutes per pound, or until a meat thermometer reaches 150 degrees (for medium rare). Allow meat to rest for at least 30 minutes before carving. Serve with pan juices. You could also deglaze the roasting pan with wine and serve with that gravy.
Thursday, April 1, 2010
Paul McCartney and Joan's on Third
Last night my husband and I went to the Hollywood Bowl to see Paul McCartney. All I can say was that it was truly one of the best shows I've ever seen. It's refreshing to know that when you shell out $80+ for a ticket, you will actually get your money's worth once in a while. Sir Paul rocked the house for over 2 hours straight without taking a break. Then he came back for multiple encores. Epic.
Since we were going to the show, we couldn't cook at home (if I had been well-prepared, I could have made pasta salad out of the pesto we had left over from last night...). Instead, we picked up some delicious food at Joan's on Third. Joan's is one of my favorite places to eat and get food to-go. They have a wide variety of delicious prepared salads and lots of delicious cheeses. They also make a mean sandwich and have some really good desserts. But I must say that breakfast at Joan's is my absolute favorite. They make the best omelet in the city in my humble opinion. I prefer the herb omelet. So fresh tasting. All omelets come with a side of creme fraiche, which allows you to skip the cheese.
Last night we picked up a Cobb salad (for me) and roast beef sandwich (for him), a side of grilled veggies (to share), roasted beet salad (for lunch today), and a chocolate peanut butter cupcake (for him). And with the KCRW Fringe Benefits discount, our meal was actually pretty reasonably priced. Huzzah!
Joan's On Third
8350 W. Third Street
Los Angeles, CA 90048
323.655.2285
Since we were going to the show, we couldn't cook at home (if I had been well-prepared, I could have made pasta salad out of the pesto we had left over from last night...). Instead, we picked up some delicious food at Joan's on Third. Joan's is one of my favorite places to eat and get food to-go. They have a wide variety of delicious prepared salads and lots of delicious cheeses. They also make a mean sandwich and have some really good desserts. But I must say that breakfast at Joan's is my absolute favorite. They make the best omelet in the city in my humble opinion. I prefer the herb omelet. So fresh tasting. All omelets come with a side of creme fraiche, which allows you to skip the cheese.
Last night we picked up a Cobb salad (for me) and roast beef sandwich (for him), a side of grilled veggies (to share), roasted beet salad (for lunch today), and a chocolate peanut butter cupcake (for him). And with the KCRW Fringe Benefits discount, our meal was actually pretty reasonably priced. Huzzah!
Joan's On Third
8350 W. Third Street
Los Angeles, CA 90048
323.655.2285
Wednesday, March 31, 2010
Cauliflower, Pesto, and Eggs
Sounds weird, but it was tasty.
Cauliflower Puree
1 head cauliflower
1 tbsp Smart Balance
salt and pepper to taste
1 cup water
Fill pot with 1 cup of water. Affix with steamer basket. Bring to a boil. Peel leaves off of cauliflower. Cut out core. Break apart cauliflower florets and place in steamer basket. Cover and cook about 10-12 minutes until cauliflower is tender, but still retains some bite. Retail liquid. Put cauliflower in a large bowl, add smart balance, salt, pepper, and a bit of the water. Puree with an immersion blender. If you want the consistency to be more liquid, add more water and puree.
Fancypants' Mixed Pesto
1 bunch Italian parsley
1 package spearmint
1 large box Italian basil
Hemp seeds
Pine nuts (pinolas)
1-2 tsp Lemon Zest
3 garlic cloves
Red pepper flakes
Salt and black pepper
2 cups olive oil
1/2 cup Parmesan, pecorino Romano, or other hard Italian cheese, shredded.
Place garlic cloves and lemon zest in food processor bowl. Blend. Measure out hemp seeds and pine nuts according to your taste. Toast seeds and nuts in a skillet until golden brown. Add to bowl. Blend again. Wash parsley, spearmint and basil. Remove stems and place in food processor bowl. Add cheese. Blend. Slowly drizzle olive oil into mixture until it reaches a consistency you like. Taste and add salt, black pepper, and red pepper to taste.
Fry 2 eggs, over-easy, for each serving. Place cauliflower puree in the center of a plate. Put eggs on top, then top with pesto. Serve.
You can do virtually any protein in place of the eggs: chicken, pork, beef, tofu. Experiment and have fun.
Use the leftover pesto as a topping for pasta, a spread for sandwiches, etc...
Cauliflower Puree
1 head cauliflower
1 tbsp Smart Balance
salt and pepper to taste
1 cup water
Fill pot with 1 cup of water. Affix with steamer basket. Bring to a boil. Peel leaves off of cauliflower. Cut out core. Break apart cauliflower florets and place in steamer basket. Cover and cook about 10-12 minutes until cauliflower is tender, but still retains some bite. Retail liquid. Put cauliflower in a large bowl, add smart balance, salt, pepper, and a bit of the water. Puree with an immersion blender. If you want the consistency to be more liquid, add more water and puree.
Fancypants' Mixed Pesto
1 bunch Italian parsley
1 package spearmint
1 large box Italian basil
Hemp seeds
Pine nuts (pinolas)
1-2 tsp Lemon Zest
3 garlic cloves
Red pepper flakes
Salt and black pepper
2 cups olive oil
1/2 cup Parmesan, pecorino Romano, or other hard Italian cheese, shredded.
Place garlic cloves and lemon zest in food processor bowl. Blend. Measure out hemp seeds and pine nuts according to your taste. Toast seeds and nuts in a skillet until golden brown. Add to bowl. Blend again. Wash parsley, spearmint and basil. Remove stems and place in food processor bowl. Add cheese. Blend. Slowly drizzle olive oil into mixture until it reaches a consistency you like. Taste and add salt, black pepper, and red pepper to taste.
Fry 2 eggs, over-easy, for each serving. Place cauliflower puree in the center of a plate. Put eggs on top, then top with pesto. Serve.
You can do virtually any protein in place of the eggs: chicken, pork, beef, tofu. Experiment and have fun.
Use the leftover pesto as a topping for pasta, a spread for sandwiches, etc...
Tuesday, March 30, 2010
Pork Chops with Collard Greens
I have been trying to eliminate as many "bad carbs" from my diet as I can. See, I tend to gain weight in my belly and I know that there is a link between simple sugars and belly weight gain. So, I have vowed to drastically reduce my consumption of those things. Last night, I made a virtually carb-free and pretty tasty dish involving collard greens and pork chops.
Sauteed Collard Greens with Pork Chops
(Serves 3 with some extra greens)
2 large bunches Collard Greens
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp olive oil, separated
2 tbsp butter
1-2 tbsp Sherry vinegar, or any vinegar you like. Should be robust in flavor.
3 center-cut, bone-in pork chops
Salt and Pepper
Creole Seasoning
Wash and dry the collard greens. Cut out the stems and chop into 1-2 inch pieces. Roll the collard green leaves and slice to make strips.
Heat a large, deep skillet or pot on medium heat. Add 1 tbsp olive oil and all of the butter in the pan. When the foam subsides, add the garlic and onions and salt and pepper to taste. Give a stir, and then cook, covered, for at least 10 minutes, stirring occasionally. Add the chopped stems and cook for another 10 minutes, until tender. Add the collard greens in bunches, adding more as the previous greens wilt, and stir throughout. Add a bit more salt and pepper if desired, along with the vinegar, cover and cook for at least 15 minutes, stirring occasionally.
While the greens are cooking, season the pork chops with creole seasoning and pepper on both sides. Add the remaining olive oil to a large, non-stick skillet and heat to medium-high. When the skillet is hot, add the pork chops (you may have to cook them in batches if your skillet is too small). Cook for about 2 minutes on each side to get a nice sear. Lower the hear to medium and cook for another 3-5 minutes on each side until the chops are cooked through.
Serve pork chops on top of a bed of collard greens.
Sauteed Collard Greens with Pork Chops
(Serves 3 with some extra greens)
2 large bunches Collard Greens
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp olive oil, separated
2 tbsp butter
1-2 tbsp Sherry vinegar, or any vinegar you like. Should be robust in flavor.
3 center-cut, bone-in pork chops
Salt and Pepper
Creole Seasoning
Wash and dry the collard greens. Cut out the stems and chop into 1-2 inch pieces. Roll the collard green leaves and slice to make strips.
Heat a large, deep skillet or pot on medium heat. Add 1 tbsp olive oil and all of the butter in the pan. When the foam subsides, add the garlic and onions and salt and pepper to taste. Give a stir, and then cook, covered, for at least 10 minutes, stirring occasionally. Add the chopped stems and cook for another 10 minutes, until tender. Add the collard greens in bunches, adding more as the previous greens wilt, and stir throughout. Add a bit more salt and pepper if desired, along with the vinegar, cover and cook for at least 15 minutes, stirring occasionally.
While the greens are cooking, season the pork chops with creole seasoning and pepper on both sides. Add the remaining olive oil to a large, non-stick skillet and heat to medium-high. When the skillet is hot, add the pork chops (you may have to cook them in batches if your skillet is too small). Cook for about 2 minutes on each side to get a nice sear. Lower the hear to medium and cook for another 3-5 minutes on each side until the chops are cooked through.
Serve pork chops on top of a bed of collard greens.
Welcome!
I'm starting this blog to help me commit to several lifestyle changes I really, really, really want to make. I hope to share with you food finds, recipes, restaurant reviews, exercise tips, and more. Maybe it will get boring and I'll abandon the plan, but maybe not...
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