Food Adventures {Quinoa and Grilled Zucchini}

 {Don't forget the goat cheese!  It complements and balances out the avocado and cilantro dressing which would've been weird without}

Besides the Saturday afternoon flip cup tourney and Patron shots in honor of a good friend's birthday, this past weekend was pretty low-key.  My head hit my pillow pretty early both nights, partly due to said shots, and you know what they say about early to bed- early to rise!  With lots of energy and more time on my hands than usual as there was no recovery (mmm I love a top shelf tequila!), I decided to do some cooking!  I poured a large glass of refreshing Sauvignon Blanc, which was on sale from 17.99 to 9.99 (yes!!), quickly looked up a recipe I had bookmarked quite some time ago and immediately got to work.  Here's what you'll need:

QUINOA AND GRILLED ZUCCHINI 

Ingredients 

1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt

3 large eggs

1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt

2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish 

Instructions

Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (I used my handy-dandy bullet). Set aside.

Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.

While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.

Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish.

Enjoy!  Did you try anything new and tasty this past weekend?

{via 101 Cookbooks}

Food Adventures {A summer night and Tomato and Watermelon Salad}

Being outside when the seasons start to change has always been something that's just My Cup of Te.

Whether it is Winter thawing into spring or Summer fading into Fall, I can't fill my lungs with enough delicious FRESH air.

With tonight's lows dropping into the 60's (yippee!), I'm calling it a summer night that demands a cookout, refreshing WHITES,and the best of summer's in-season harvest.

I salivated over this recipe one morning last week and somehow managed with sleepy eyes to quickly JOT it down before rushing off to start my day.  Tonight... It will be on my plate! 

Tomato and Watermelon Salad
3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
Juice of 1 lime
2 shallots, thinly sliced
1 jalapeno, thinly sliced
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
1/2 cup goat cheese, crumbled
Kosher salt and freshly ground black pepper

Chop, toss, and enjoy! 

{Note: It's impossible for me not to make recipes more My Cup of Te so the recipe above is a combination Marcus Samuelsson and Epicurious}

Food Adventures: Girls Night with Real Food

Last night the girls and I got together with a unified mission to assemble a dinner consisting of REAL FOOD.  No, not the variety that tastes of cardboard.  And not the kind you buy at the toy store.  We're talking un-processed, straight up goodness.

In other words- Nothing out of a box, can, bag, bottle or package that had more than 5 ingredients. 

THE MENU

We caught up over bottles of chilled chardonnay and full-bodied cab.  Vented about life in the uncertain 20-somethings.  (Agreeing the carefree early 20's still win over the grown-up late 20's) And contrary to what you would've thought under the 5 ingredients restriction, feasted on a delicious, wholesome meal!

Just in case you're feeling fresh tonight, here are three recipes from our Real Food Feast: 

{ White Gazpacho.  Refreshing, light and the perfect summer soup}

 

{Organic Quinoa & Roasted Veggies.  I made some adjustments, but this recipe was my inspiration}

{"1" ingredient Banana Ice Cream. I couldn't find the original recipe so this one is mine!} 

Will you be eating real food tonight?

See here for the blog that inspired it all!

Food Adventures: Skinny Bitch and some Roasted Eggplant

3 weeks and counting and Skinny Bitch has still managed to scare the living, or rather dead, meat out of my house, out of my mind, out of my hand, and most importantly out of my mouth.  They call it "The Dead, Rotting Decomposing Flesh Diet" (vom.) because essentially that's what we're putting into our mouths- ANIMALS THAT HAVE BEEN DEAD FOR POSSIBLY WEEKS.
I know. I know. But take it from a girl who has always loved a good steak and southern pork BBQ.  Case in point, me, busted stuffing dead cow in my mouth at my brother's going away party last year.  Attractive, right?

The co-authors, who also go on about being vegan, aren't near as crazy as you may think.  Facts are facts, and sadly enough, animals don't go from frolicking carefree on vast green meadows to neatly packaged at your local grocery store.  There's an in-between that has caused this meatless trauma and if you don't want to know what that in-between is, stop reading here. 
"I've seen live animals shackled, hoisted, stuck, and skinned.  I've seen hogs that are supposed to be lying down on the bleeding conveyor get up after they've been stuck.  I've seen them in the scalding tubs (meant to burn their skin off) trying to swim."
 "I've drug cows till their bones start breaking, while they were still alive.  Bringing them around the corner and they get stuck up in the doorway, just pull them till their hide be ripped, till the blood just drip on the steel and concrete.  Breaking their legs...And the cow be crying with its tongue stuck out.  They pull him till his neck just pop."
"If you get a hog in a chute that's had the shit prodded out of him and has a heart attack or refuses to move, you take a meat hook and hook it into his bunghole.  You're dragging these hogs alive, and a lot of times the meat hook rips out of the bunghole.  I've seen hams-thighs-completely ripped open."
Who's ready for some Eggplant?! 

So, not the best segue into my latest food adventure, but you are what you eat, and I'd rather be an organic eggplant or a cute as a button cherry tomato than a rotting, dead animal.  Especially a dead animal that used to be a poor little baby that was separated from its family then beaten, tortured, and ultimately slaughtered.  With that said...
Garlic and Herb Roasted Eggplant with Cherry Tomatoes!

{Image: My Own, Recipe via}

Ingredients:

• 1 large eggplant (or 2-3 small ones), cut into 1-inch pieces
• 1 pint grape tomatoes, cut in half
• 8-10 cloves garlic, peeled and left whole
• 2 tablespoons fresh chopped parsley
• 2 tablespoons fresh chopped dill
• About 2 tablespoons extra-virgin olive oil
• About 2 tablespoons balsamic vinegar

Preparation:

Preheat the oven to 350° F.
In a large bowl, toss the eggplant with enough of the olive oil to thoroughly coat. Place the eggplant onto a baking sheet and put into the preheated oven.
In the same bowl, toss the whole garlic cloves with a few drops of oil. After the eggplant has been roasting for about 20 minutes, add the garlic cloves into the mix. Continue to roast until both are tender, about 20 minutes.
When the eggplant is tender, give it a stir and add in the tomatoes. Continue to roast for about 10 more minutes, or until the eggplant begins to caramelize and the tomatoes soften. Remove the vegetables from the oven and set aside to cool.
When they are cool enough to handle, remove the garlic cloves and chop into small pieces (the texture will be almost puree-like).
Place the roasted garlic, eggplant and tomatoes and any juices that came out while roasting into a bowl (if you use the same bowl you used for prepping the vegetables, you get the benefit of the remaining olive oil and have fewer dishes to do).
Add the parsley, dill and just enough vinegar to coat. Mix and serve while still warm. Enjoy!

Food Adventures: Summer Eats (no, I'm not a hippie, I just want to rock my bikini)

ALOE VERA JUICE

2-4 oz. daily is said to aid in digestion, improve circulation, detoxify the body, and clean from the inside! You can find it at Trader's for $7.99/gallon, but beware- it's for your health, not for taste!!
{image via}

MANGO AND BANANA SUNRISE SMOOTHIE

Light, sweet, and a perfect way to start a summer day.  Aside from fruit, I add ice, organic soy milk, and flax seeds.  Looking for ways to to mix it up?  See here for unique smoothie adds like rosewater, avocado, and even grated ginger!
{via USAgoodfood}

TOMATO AND AVOCADO SALAD

I can't get enough of tomatoes in the summer time!  I've been throwing together a simple salad of chopped tomatoes and avocado slices and drizzling them with olive oil for quick, light meals.  While the two combined are delicious, I was even more delighted when I found out here that together, they're just as nutritious too! 
{via Adrienneats}

QUINOA

I've heard many good things about this little grain-like seed so I finally threw a box of it into my Trader Joe's bag.  Quinoa is a complete protein and a good source of the following: magnesium, fiber, manganese, and copper.  Hopefully it's tasty too!  See here for unique quinoa recipe ideas and see if you can guess the chosen recipe for my first quinoa dish!
{via 101cookbooks)

BANANA BITES

I attended my best friend's birthday get together last weekend, and although I was short on time, I decided to make the banana bites recently featured on Cup of Jo.  Dark chocolate and fruit is good for you , right?  They were snatched up in a flash and judging by the multiple recipe requests, not just because they were the only sweets on the table!  I used crushed peanuts and toasted coconut.  
{via Cup of Jo}

In the summertime, looking good in your bikini is essential, but starvation is not.  Do you have beach and pool friendly recipe suggestions?  Please share!  I need all the help I can get.

Food Adventures: What Uppp Anthony Bourdain

So, I love food.  All kinds of food.  You will be hard pressed to name something I will not put in my mouth.  Well, at least once anyways.  Besides the obvious joy I get out of cooking and eating, I cannot get enough of the travel channel's No Reservations with Anthony Bourdain.  I love that he loves a good hard cocktail at any time of the day.  I love his sarcastic sense of humor.  And I love his job- will travel for food?  Sign me up.  With that said, it was only natural of me to drag my family to at least one Bourdain approved spot during our travels abroad.

Enter, Noryangjin Fish Market.  Seoul, South Korea.

"Sea squirts."  Have you ever heard of such?

Not sure, but I would definitely eat this.   Would you?

Live octopus anyone?  It was on my checklist, but we didn't have time.  I swear. 

You think I lie.  But this is exactly what your dirty little mind thinks it is- Sea Penis! HA!

In this instance, I do lie.  This is one thing I will not put in my mouth.  Not even once.  

Stingrays $20 each

 Of course there was plenty of normal seafood to be found such as shrimp, crabs, and lobster, etc., but what fun would that have been to share?  If I managed to gross you out, at the very least you learned something new today because I'm pretty sure you have never heard of our little friend, sea penis.

More on my travels to come...
Cheers loves!

Food Adventures: Seoul

One of the best ways to experience a new culture is to eat it!! Seoul cuisine is full of fresh veggies, seaweed, spicy chilis, and the traditional drink (if you dare to drink out of a shot glass as regularly as you do a water glass) soju.  Here are a few pics of my Korean food adventures...

 Rice ball with seaweed seasoning

My brother teaches English in Korea.  I haven't seen him in almost a year so I demanded I be taken on the "Lawrence" tour or basically a day in his life as an American teacher living abroad!  Gimbab Sarang, basically sushi but with cooked fish and various veggies, is something he has for lunch several times a week because for one dollar it's quite filling and not too bad!

My favorite!  Pork with spicy kimchi and fresh veggies on a grill plate.  I was sweating bullets after this one, but I couldn't stop!

Another one of my brother's favorite dishes- omelet stuffed with fried rice served with fried pork and kimchi

 Korean bbq!  Also a fave, as you can see we had it several times, but what wasn't?  The headmaster of my brother's school took all of us out to lunch as a welcome gesture!  Korean bbq is served with all kinds of tapas like dishes that include kimchi (of course), pickled radish, bean sprouts, different varieties of lettuce, and dipping sauces. MMM

I fully embraced this tradition ;)

And soju!  Soju is a traditional Korean spirit that is typically served at most meals.  Personally I think it tastes like vodka, but I may be biased to my poison of choice, and it's drank all throughout dinner just as water or any other beverage.  One thing to remember: Do not pour your own shot (apparently, it's bad luck) and never shall a shot glass go empty (also bad luck).  Crazy, right? But. Oh. So. FUN! 

More to come on my international adventures!! 

Cheers!

Food Adventures: Lemon Mint Cake and a quick DIY!

Having spent the whole day with the mom, I thought I'd share a recipe I braved just for her!

So there's not many people for which I would brave baking, so I decided since my mother makes that list, Mother's Day was the chosen day. She love loves lemon desserts, and I love Giada so Lemon Mint Cake it was. 2 hours and a disaster of a kitchen later...

Lemon Mint Cake, fresh pink peonies from the Farmer's Market and a homemade card just for Mother dearest...

...drizzle with lemon zest syrup, bust out the Kate Spade china (yes, the china mother strongly insisted (aka forced) me to get), and enjoy.

*The cake was fresh and not too sweet, and although I followed the recipe to a T, it was also a little dry. I'm not sure what I did wrong, but I guess opening a bakery is not in my future*

I had one left over peony bloom after I got carried away and did this,

but no vase. Not a pretty one at least. SO...

...I tore off a piece from the paper that the flower stand used to wrap up my blooms and wrapped up the only hideous (well, actually just Christmas themed) vase that was left.

Fresh flowers, homemade cake, and a happy momma- it was a pretty good day.
Cheers loves,
Roxy

Food Adventures: Shrimp and Fish Tacos

Shouldn't every night be Mexican night? Well last night it certainly was, and believe it or not (since I'm trying not to jiggle in my bikini) it was just as delicious sans queso. I turned on some jazz, slid open the balcony door because I love listening to rainstorms, poured a generous glass of red, lit a few candles, and got to it..

1. Prepare fresh salsa- chop up tomatoes, onions, garlic, a jalapeno pepper, fresh cilantro, and let sit in lots of lime juice
2. Season tilapia and shrimp with s&p and pan-fry (grease is not a fave of mine so I used non-stick spray and just a bit of olive oil)
3. While fish and shrimp are cooking, prepare fillings, shred red and green lettuce and slice avocados
4. And since everything can't be homemade when you're trying to whip up a quick dinner, I popped in Green Giant's Valley Fresh steamer, southwestern style corn, for a side.
5. Stuff your tortilla with all the above- I did!

Quick, fresh, and muy bueno.

Not too keen on corn? I made Bobby Flay's black beans and rice with cilantro pesto a couple of weeks ago to go with Tyler Florence's pork adobo roast, and it's a tasty side for tacos too!

It's Thursday- Make your own Martini!

I know it's a little early to be talkin' cocktails, but let's be serious, is it really ever too early?

Especially when the martini bar looks like this?

1. Depending on your boss, the side of the bed on which you woke, the subway, traffic jams, and sometimes people in general, add appropriate amount of vodka
2. Also depending on the aforementioned, add anywhere from a generous pour to a splash of vermouth, soda water, or "dirty water"
3. Garnish with cucumbers, olives, or lemons
4. Bottoms up and repeat.

A martini à la My Cup of Te?
Extra dirty. Extra olives. Extra strong.
And you loves?

Cheers to Thirsty Thursday.

Rustic Italian Martini Bar via
Love this blog- The best dinner parties and to die for recipes.

Food Adventures: Homemade Black Bean Burgers

Veggie burgers have a bad rap, I know, but bikini season is upon us, and do you want to look like a beached whale?
I didn't think so, check it out.

I have to admit, I was a little intimidated and thought this was going to be much harder than it actually was. Thanks to my trusty bullet, dinner was ready in a flash, and good thing because we were sunburnt (okay, not really. I'm Asian. I don't really burn. I tan, don't hate me) and exhausted from a long weekend at the beach.

1. Throw onions, garlic, green peppers, black beans in the bullet and just like the infomercial- pulse once, twice, three times and voila!
2. Beat egg (I recommend two) with cumin, chili powder, red pepper flakes and mix into black bean mixture
3. Mix in bread crumbs (double the amount the recipe says if you don't want to end up with mush)
4. Form patties and either grill or bake

Substitute regular crinkle fries with sweet potato crinkle fries, a white starch bun with whole wheat, top with fresh tomatoes and lettuce, and you can give yourself a pat on the back for takin' care of your body and keepin' those muffin tops under control. And while you're at it, don't forget to wash down with a glass (or 3) of delicious red wine- they say it's good for your heart, but who needs an excuse for vino anyways?

For the exact recipe- see here.

Food Adventures: Peach and Strawberry Crumble

The fresh filling!

Ready to go into the oven for 45 minutes!

and voila, bon appetit!

Imagine a long work day...

...full of only salads and coffee.

Wouldn't you crave some comfort food too?

My sis and I did!! SO with a quickness we hopped in the car and dashed to the grocery store for all the makings of Giada's Peach and Strawberry Crumble!

Think peaches, strawberries, oats, almonds, brown sugar, and cinnamon...

It was quick (quicker than a traditional cobbler and just as yummy), easy, and oh so scrumptious...especially with a scoop of vanilla bean ice cream ;)

What did your last craving yield? Was it as yummy as my crumble?

Food Adventures: Spring veggies à la Barefoot Contessa

Green Green Spring Vegetables

We switch up our closets to welcome Spring so why not apply a little of that variety to our refrigerators and meals?! Buying veggies in season not only guarantees the best bang for your buck, but it also brings with it the best flavors.

As I was brainstorming recipes for Supper Club, I was very aware of the upcoming dates on which clothes are optional, as in bikini season, Hello! Also, I wanted something basic- yet not a salad, healthy- yet not reminiscent of cardboard, and simple to make- yet not requiring a can opener!

Ina Garten's "Green Green Spring Vegetables" recipe was just the right complement for the season, the roasted peppercorn pork tenderloin, and all my aforementioned, very important requirements.

Here's what you'll need:
1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter (Spread over 6 servings, no big!)
1 tablespoon good olive oil (I prepared an infused version in advance with garlic and several Italian herbs!)
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper

And this is how to do it:
Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus in 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.

When ready to serve, heat the butter and oil in a very large sauté pan or large pot. Sauté the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with ½ teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot. Makes 4 to 6 servings.

This was my first foray into blanching, and I will do it again and often! It was simple enough in that I was able to catch up with my guests (and sip on wine of course!) sans screwing up the dish AND the veggies were cooked, but had that perfect crunch, color, and just enough flavor!

Food Adventures: Roasted Red Pepper and Parm Pitas and Grilled Peaches

My plate before I cleaned it!!

So last night per usual, I had a fabulous dinner with my girls- Mediterranean themed! Kristin hosted this time, and since it was a ridiculous 76 degrees yesterday, we decided on a grill out! I packed up my little H. Chapelier, yes camo and pink, and we all toted our goodies to the fountain/pond area in her complex!

DRINKS
Once the grill was fired up, we took a moment to catch up over delicious sparkling pinot grigio with hints of apple and pear! K and I, since we're sisters, just happened to buy the same brand so we had plenty to go around!
**Check out my cool new ice bucket/wine cooler from Meg 'n' Mike!!! :) Presents for no apparent reason make me feel special!!! OH, and yes, we snuck some ice cream in for dessert!

APPS
Meg found an app. recipe, Roasted Red Pepper and Parm pitas, that she wasn't sure she'd have time to make after work so I volunteered to buy the ingredients and help her out! Super easy and super tasty!! Saute the peppers with garlic, brush the pitas with olive oil, paprika, oregano, s & p. Broil. Add the sauteed peppers and tons of parm half way through and voila!!! mmm

MAIN
While we lingered over our pitas, Leah manned the grill with her delicious chicken and shrimp kabobs! The chicken was marinated in yogurt and exotic tasting spices like cumin and turmeric plus staples like poultry season and s&p.

SIDE
Kristin whipped up the most perfect side for our shiskers! Cucumber, tomato, red onions, feta, and yummy olives from the Harris Teeter's olive bar- like I said the most perfect complement!
DESSERT
I was originally going to make Giada's strawberry and peach crumble, but seeing as we wanted to go light, I went straight for grilled peaches! I don't believe in restricting yourself all too much, let's be serious I'm guilty of being overly self indulgent at times ;), so I added a small dollop of the most intoxicating vanilla bean ice cream by Starbucks! To top it all off I toasted some almonds on the grill! Scrumptious and not too guilt inducing!

Dessert breakdown!
1. Toss 4 halved peaches in brown sugar and pure vanilla extract.

2. Grill for 3 minutes on the skin side and 1 to 2 minutes on raw side or until desired grill marks are reached! The grill really brings out the natural sweetness that is also enriched by the vanilla and brown sugar mmm :)

3. The recipe called for toasted almonds, but since we were outside I threw my chopped almonds on the grill instead of running up three flights of stairs to the oven! You may call it lazy, but I call it resourceful!! I felt so Bobby Flay, and they turned out perfectly!

Dinner was a ridiculously delectable success, and we had the best time working together and catching up!! Before heading home happy and satisfied, Kristin surprised us with Easter goodies! Who couldn't use a chocolate rabbit? Too sweet- literally!
Hope your girlfriends are as fabulous as mine! ;)
Til next time darlings!!
p.s. No photo creds! HA! I finally took my own!