FoodFash

Adventure Begins in the Kitchen

Chop Therapy

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I want what you’re having.  Not the entire thing, just a bite.  If tonight didn’t happen, I would continue to think you’re dish earned extra tasty points for one reason only – it wasn’t prepared by me.  And I’m not saying that I won’t continue to ask for bites, I will, but at least after tonight I’ll understand why.

My impatience is not subtle and probably borders on extreme for prior roomies.  I alone can be too many cooks for one kitchen.  And to this “rule”, I can only think of one exception – everything salads with Lex.  Everything salads are never the same and always have too many ingredients to repeat in the same order twice.  And apparently one life changing light bulb moment is the limit for tonight, because I can’t for the life of me provide a logical explanation for why, in all of my 26 years, there is one scenario in which I prefer to share a kitchen.

Tonight I prepared an everything salad for the first time sans Lex.  It wasn’t the same.  I chopped finely, patiently, and with purpose.  And it was as I prepared my plate for its photo opp that my “Aha!” moment occurred – I want your dish because you took your time!

Finely chop the following until you “Aha!”, mix in a bowl, and set aside.
–  1/2 green pepper
–  1/2 red onion
–  1/2 cucumber
–  one can of hearts of palm
–  1/2 can of artichoke hearts
–  1/4 cup of green olives
–  1/2 – 1 cup of steamed asparagus
–  1/2 can of garbanzo beans
–  1 lb cubed chicken breast
–  gorgonzola cheese crumbles
–  balsamic vinaigrette

Place baby greens and baby spinach leaves on a large plate.  Spoon chopped veggie mix over greens.  Keeping the veggies separate will prevent soggy lettuce and ensure even distribution of goods.  Top greens with chicken, cheese crumbles, and dressing.  Enjoy!

Souped Up Satisfaction

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When someone tells you that a grilled cheese sandwich and tomato soup is a staple in their diet, you may rush to assume that someone is a third grader.  And although I may resemble a third grader in stature, I’d like to think my palette is a bit more developed.  I’ll justify my progression by admitting that my nine year old self would have tantrum-ed at the sight of a green food on my sandwich.

My staple dish hit the spot tonight, it was indescribably perfect for my Monday meal finale.

–  Organic Creamy Tomato Soup
–  Sprouted Sourdough Toast
–  Veggie American Cheese Slices
–  Sliced Avocado, sprinkled with salt

Mangia, Mangia!

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I crave red sauce.  Strange craving for a girl that grew up strategically dipping chips into salsa so as not to get a tomato chunk.  And I still won’t consume unmarinated/raw tomatoes.  In fact, I specifically exclude them whenever ordering a restaurant meal.  But there’s something about red sauce these days that makes my mouth water.

I say these days as if I don’t remember the exact moment I became a fan.  But I do.  In 2007, I ordered calamari from a quaint Italian restaurant in Ybor City, Laughing Cat.  From the moment I dipped the first tube, I was hooked.  I thought perhaps I was solely addicted to their red sauce.  Not the case.  I wanted any red sauce, every day, all the time.  Obsessive?  Most definitely.  But that’s kind of how I roll.

If you’re interested in my super simple, veggie packed sauce…

– 1 tablespoon of olive oil
– 2 cloves of garlic, crushed
– 1 yellow onion, chopped
– 8 oz baby bella mushrooms, sliced
– 1 can of organic diced tomatoes, drained
– 1 can of organic tomato sauce
– 6 oz of fresh baby spinach
– salt and pepper to taste

Slightly brown the garlic in the olive oil.  Add the onions and mushrooms and cook until they are tender.  Add the cans of tomatoes and bring to a simmer.  Then gradually fold in the spinach leaves until they are wilted (it’ll seem like way too much spinach, but it’s not).  Sprinkle with salt and pepper to taste and serve atop your preferred gluten free carb.

If a dish free of meat freaks you out, try adding ground turkey.  Usually, if I add the turkey, I ditch the noodle.

Feel Good Tuna

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One of my best pals was in town for a weekend of wedding madness and graced me with her presence today before heading back to capital country.  We managed to cram all of our favorite activities in a seven hour span as we are the most efficient of friends.  Brunch, mimosas, outdoor shopping, online shopping, grocery shopping, green smoothies, and feel good tuna are all deserving of big, fancy check marks on yet another productive Sunday to-do list.
Between her wedding festivities and my, well, Friday festivities, we were both in dire need of some super charged food.  My tuna salad recipe is a sure shot to fixing your bad behavior blues from the inside out.
–  1 lb fresh tuna, cooked and chopped
–  2 celery stalks, chopped
–  1/2 red onion, chopped
–  1/2 bag of broccoli slaw
–  1 tablespoon of capers
–  light mayo or vegenaise, just enough to moisten
–  salt and pepper to taste
–  baby spinach leaves
–  sprouted wheat bread, toasted
Mix the tuna, celery, onion, slaw, and capers with the mayo until it’s a second past dry.  Spread on sprouted wheat toast, top with baby spinach, and enjoy!