Boston

Needless to say, this week has been indescribable. But the strength and support this city has shown, goes beyond anything one could even fathom. This is the city I love. #BostonStrong

  

DIY: Growing Green Onions

In my off-time, I peruse Pinterest quite avidly. I came across this pin last week and knew I had to try it out! Not only is it a great way to save money, but I've been wanting to start growing my own herbs and vegetables for a while. The great thing is, even though it is still gloomy and not so sunny in Boston, the green onions continue to grow.

All you have to do is save the bottom bulb portion of the green onions, place them in a jar, and fill the jar with water. And presto! They start growing! I've been changing the water every 2-3 days, and the onions have been growing wonderfully. See below!

Day 2

Day 5

Day 9

 

 

If you look at the shortest green onions, I added them to the bunch this morning! See how quickly they grow?

Honey Soy Sauce Chicken Drumsticks

Today was gorgeous! It was so nice I even got to wear a dress after coming home from work! Major :) But on my way home, I was feeling lethargic, yet again, and I couldn't decide what to do for dinner (aka whether to buy or to cook). I could eat leftover salad (seen here and here), or I could eat something yummy but relatively healthy that would satisfy what I was looking to eat. This is where these drumsticks come into play.

Drumsticks are a very easy way to get juicy and tender meat on the table. You can eat them as is and serve them with a side dish, or cut them up and toss them into a salad. Generally speaking, I usually marinate my chicken with olive oil, fresh rosemary, fresh garlic, lemon juice, salt, and pepper. But I'm always open to trying something new; I liked this recipe because of its flavors with a somewhat Asian flair by using soy sauce and garlic, mixed with the sweetness of honey.

Recipe (makes 2-3 servings):
6 chicken drumsticks
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon garlic, minced (about 1-2 cloves, depending on size)
1/2 tablespoon fresh ginger, minced
1/2 tablespoon sesame seeds, optional

Directions:
1. Combine the soy sauce, honey, garlic, and ginger in a Ziploc bag. Place the chicken into the bag, and seal the bag, removing as much excess air as possible. Refrigerate to marinate for at least one hour.

2. Preheat oven to 425 degrees.

3. Lay chicken on a parchment-lined (or aluminum foil lined) baking sheet. Bake for 25-35 minutes, or until chicken is cooked thoroughly to 160 degrees. Every 10 minutes that the chicken is baking, take the pan out from the oven and brush more of the sauce on each drumstick, and then place back into the oven.

4. For the final 3-5 minutes that the chicken is baking, change your oven setting so that you broil the drumsticks, leaving the skin crispy. Top with sesame seeds and serve.

Asian Slaw Salad with Ginger-Peanut Dressing

I'm feeling very lethargic today, and it's most likely because I've worked 32 hours in the past two days. I know I'm going to need more energy this week for work, because it's going to be even busier than the last. I saw this recipe on Pinterest and I knew I had to make it because a) it has peanut butter, b) it helps me eat more veggies, and c) it makes so many servings that I can bring it to work for lunch. :)

Recipe (makes 6 servings):
Dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1 tablespoon fresh ginger, minced
1 large clove garlic, minced

Slaw:
2 cups green cabbage, roughly chopped
2 cups purple cabbage, roughly chopped
2 cups carrots, shredded
1 red bell pepper, sliced thinly into bite-sized pieces
1 cup edamame, shelled and cooked
2 scallions, finely sliced
1/2 cup salted peanuts, chopped or use whole
1/2 cup fresh cilantro, chopped

 

Directions:

1. To make dressing: combine all of the ingredients in a medium bowl. Stir until peanut butter dissolves. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Taste and adjust seasoning if necessary.

Nectarine Basil Salsa

As I'm typing this, over half of the salsa is gone. Whoops? I like salsa. But salsa can get boring pretty quickly. Most salsa's involve tomatoes, so most are red in color. Did you know that you should technically remove the seeds inside of a tomato before cooking with it because the seeds cause some people to get sick? Interesting....but what I mean by most salsa's involve tomatoes is that even though you may have a black bean salsa or corn salsa, it still a tomato based salsa with added black beans or corn. Boring! This recipe excited me because a) it's a fruit based salsa, and b) no tomatoes are involved! Yummmmm

Recipe (makes 2-4 servings):
1 nectarine, diced
1 1/2 tablespoons red onion, diced
1 1/2 teaspoons jalapeno, minced
1/2 teaspoon lime juice
1/2 teaspoon honey
4 fresh basil leaves
1 teaspoon sugar, optional

Directions:
1. Dice the nectarine. Add sugar is the nectarine is not juicy, and let sit for a few minutes.

2. Add red onion and jalapeno to the nectarine. Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want the salsa to be flavored.

3. Just before serving, cut basil into ribbons and sprinkle over the top. Serve with your favorite tortilla chips.

 

Bacon and Brussel Sprout Salad

I love brussel sprouts. And when I say love, I mean I've only ever had them roasted. But still, I love them. Isn't that enough? I saw this recipe and I was stoked because it's a brussel sprout salad. But, when I actually started making the salad, I realized it was raw brussel sprouts. And that's when I got wary. I got nervous because the cabbage family is known for having having distinct flavors when the vegetable is raw (For example, broccoli. Know what I mean?)  But lo and behold, raw brussel sprouts are not to be wary of. The dressing makes it quite delicious. And who can forget the bacon? Anything made with bacon is infinitely better!

Recipe (makes ~10 servings):
1 lemon
1 orange
1 shallot, minced
1/2 cup olive oil
6 slices cooked bacon, crumbled or chopped
4 dozen brussel sprouts
1 cup Pecorino-Romano cheese, grated
1 cup almonds

Directions:
1. Cook and crumble the bacon.

2. Squeeze the juice of the lemon and orange into a small bowl with the shallots. Pour olive oil into the bowl, in a steady stream, whisking to form an emulsion (it should appear creamy). Season to taste with salt and pepper. Refrigerate until ready to use.

3. Use a mandolin to shave the brussel sprouts into thin slices so it resembles a slaw mixture (do not include stems).

4. Place almonds in a food processor and pulse until chopped coarsely. Add 3/4 cup almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing, and sprinkle with remaining almonds, cheese, and bacon over the top.

Roasted Salmon with Avocado and Grapefruit Salsa

Happy Monday!

Today is the start of a long work week for me. I'm working a mix of super early mornings, and super late nights, so I have to figure out what to cook for the few lunches and dinners that I'll be at home for. (That's actually how its going to be for the next few weeks)

The hardest about about working in the food industry is that you're always surrounded by food. I'm sure you're looking at me like "blah blah blah, life is so hard." But really, hear me out. Yes, the food is different every night, but what's being served may be something that you don't like to eat, something that doesn't fit your health regimen, or it's just hors d'eurvres (not even a real meal!)

So here is to putting time and effort into being healthy. Cheers!!


Recipe (makes 2 servings):
1/4 pound salmon fillets
1 large grapefruit
1 avocado, pitted, peeled, and cubed
1/2 jalapeno, seeded and minced
3 tablespoons red onion
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
ancho chile powder*
olive oil
coarse kosher salt and freshly ground pepper

*I used Cayenne pepper since I wasn't able to find ancho chile powder, and it still turned out yummy!

Recipe from Williams-Sonoma Weeknight Fresh & Fast Cookbook

Directions: 
1. Preheat oven to 375 degrees

2. Place fillets on a baking pan, skin side down. Brush both sides with olive oil, then sprinkle  the fillet with salt, pepper, and ancho chile powder. Place in oven and roast until almost opaque in the center, about 18 minutes.

3. Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1/2 in pieces; return to the bowl.

4. Gently mix in the avocado, jalapeno, onion, cilantro, and lime juice. Season the salsa to taste with salt and pepper.

5. Cut the fish in half and divide among 2 warmed plates. Spoon the salsa over the top and serve right away.