Thursday, April 24, 2014

Asian Quinoa Bowl with Sweet Potato and Avocado

I can't believe I'm saying this, but I actually like sweet potatoes now! I tried some sweet potato fries at The Fireplace in Brookline, MA when I was there for my future sister-in-law's bridal shower, and they definitely made me a fan. Now I am trying to come up with different ways to enjoy them since they are good for you and so easy to make.

Asian Quinoa Bowl with Sweet Potato and Avocado
Photo Credit (I was too hungry to take a picture)

Ingredients for the Bowl (Serves 4):
2 Ripe Avocados (not over ripe, you don't want them too mushy)
4 Small/Medium Sweet Potatoes
1 Cup of Cooked Quinoa, cooked (directions here, minus the freezing part)
4-6 Scallion Stalks, depending on how much you like

Ingredients for the Asian Dressing:
1/2 Cup of Low Sodium Soy Sauce
2 Tbl Agave Nectar (or 2 Tbl brown sugar)
1/2 Tbl Lemon Juice
1 1/2 tsp Yellow Mustard
11/2 Tbl Garlic Powder (or 2 tsp Garlic Powder and 2 Minced Cloves of Garlic)
2 tsp Powdered Ginger
1 Tbl Olive Oil

Directions for the Bowl:
Poke the sweet potatoes with a fork a few times all over. Place them on a sheet pan/roasting pan and drizzle with olive oil, salt, and pepper. Roast them at 425º for 45 minutes to an hour, until you can easily slide a fork all the way through. Mix all of the dressing ingredients together right after the potatoes go in so they can marry in the fridge. 

When the potatoes come out, open them up so the steam releases and they cool down so you can handle them. Heat your sauce in a large skillet over medium heat. Add the quinoa, potato, and some fresh black pepper. Mash it together until combined well. Turn heat down to low and let sit for 2 minutes. 

While it sits, dice your scallions. Cut the avocados lengthwise and remove the pits. Using a knife, make a checker patter inside of the avocado by lightly slicing (as to not break the skin) a few times vertically and a few times horizontally. Using a spoon, remove the avocado from its shell and it should be in nice pre-cut pieces.

Place the quinoa, potato, and dressing mixture into a large serving dish. Add the sliced avocado and scallions and mix well, careful not to mash the avocado. You can also add sriracha, which I obviously did.

Enjoy :)

Nutrition Facts (per serving)
Calories: 430
Total Fat: 19.2g
Sat. Fat: 2.7g
Cholesterol: 0mg
Sodium: 1,285mg
Carbohydrates: 61.1g
Fiber: 13.2g
Sugar: 17g
Protein: 8.6g

Monday, April 7, 2014

Best Steak and Cheese Ever

I try to eat red meat once a week since people say it is good for you. I missed two weeks of red meat and I was craving a delicious, juicy, melt in your mouth steak and cheese. Instead of playing the guessing game with the delivery places around me or driving somewhere to get one, I made my own! Results: Never getting takeout steak and cheese again.

Steak and Cheese with Onions and Roasted Garlic Mayo
It was so hard to not dig in, hence the terrible picture

Ingredients (serves 2):

For the steak and cheese:
1lb of shaved steak, or ribeye cut super thin
2 Tbl oil
1 white onion, chopped into thin strips
Either 1 Knorr Homestyle Sock in beef flavor, or 1/2 a can of french onion soup
1 Cup cheese (I did 1 slice of american, as well as shredded sharp cheddar and mozzarella)
2 torpedo/sub rolls

For the roasted garlic mayo:
1/4 cup light mayo
2 cloves of garlic
1 tsp garlic powder

Directions for the mayo:
Take 2 cloves of garlic and keep the paper shell on. Cut off the tip of the smaller part. Place in a 450º oven inside of a tinfoil ball with a little bit of oil for 30 minutes. When the garlic comes out, dice/mash it finely and combine with powder and mayo.

Directions for steak:
Turn on your broiler. Heat 2 Tbl oil in a large skillet on medium high. Add the steak and onions, as well as some cracked black pepper. Cook until the steak is cooked through and the juices have reduced (about 10-15 minutes). Add the stock/soup and cook for another 10-15 minutes until you have really melty, tender meat. 

Spread mayo on either side of the sub rolls. Add half the meat and onions to each sub. Lay on as much cheese as your heart desires and make sure to cover allllll that steak. Place in the broiler until the cheese is melted and the roll starts to get golden brown, about 5 minutes.

Enjoy :)

Again, not doing nutrition facts because this is a freebie. 

Huevos Rancheros Breakfast Sandwich

I'm really picky about breakfast when it comes to dining out. I only go to places that have huevos rancheros since my pallet likes to be awakened by strong flavors in the morning. I got a hankering for my favorite breakfast the other morning and decided to make a sandwich out of it since I had no tortillas.

Huevos Rancheros Breakfast Sandwich
I'm getting better, right?

Ingredients (for 1):
1 English muffin (I use Thomas's 100 calorie)
1 Tbl butter, separated
1/2 of a ripe avocado
1/2 cup black beans
1 egg
1/4 cup of cheese (I used sharp cheddar)
1 Tbl salsa or diced tomatoes
Hot sauce (optional)

First comes the beans. Heat 1/2 of the butter in a skillet and add the beans. Cook on medium high for a few minutes until the shell part starts to fall away from the bean. Blend with an immersion blender/food processor/regular blender until it becomes more of a paste. Add a dash of cumin as well as some salt and pepper to the beans. 

Toast your English muffin. While it is toasting, smash your avocado with a fork and add your salsa/tomatoes, hot sauce, and a bit of salt and pepper. 

Heat the remaining butter in a skillet on medium high and add your egg. I prefer over easy, so I cook it until the edges are no longer translucent (about 30 seconds) and then flip it with my super skills (no spatula). Melt the cheese on your egg and remove from heat after it is melted. 

For assembly: Spread the bean mixture on the bottom of the muffin. Place the egg on top of the beans. Spread the avocado mixture on the top of the muffin. Assemble sandwich and put pressure on it for a lava flow of delicious yellow yolk.


No nutrition facts because 1. I'm scared to know and 2. who cares, it' weekend brunch!