Fantastically Fresh

Meals on the Fly — I made the yummiest summer dinner — pearl couscous, chopped roast white meat chicken seasoned with adobo spice, a bountiful handful of chopped fresh cilantro, and diced cold artichokes pieces (from a can). Fantastically fresh and delicious!

A Take on Tzatziki

I have a hard time with recipes. Generally, i take a quick look then make it up as I go — most likely it’s a matter of ingredients that I actually have in the house, and sheer laziness of measuring and checking the recipe. This one is a combination of the following:

  • About a cup of Greek Yogurt (plain, non-fat)

  • 1-2 Tbsp of Extra Virgin Olive Oil

  • Pinch Salt and Pepper

  • Garlic clove minced

  • Red onion minced (1-2 slices)

  • 2-3 squeezes of lemon juice

Mix it up — and ready to go. I may enough to last a few days and use it for burritos, chicken dishes… anything to add a nice cool bite and add some healthy flavor.

(I didn't take a picture, so I included my friend’s cat because she is adorable. Happy Cooking!)

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Lovin' This Couscous

Pearl Couscous
Chopped Ripe Avocado
Toasted Pine Nuts (in the skillet on high for minute — watch closely so they don’t burn!)
Sundried Tomatoes
Thinly Chopped White Onion
Chopped Turkey or White Meat Chicken Breast
Adobo Seasoning (or Extra Virgin Olive Oil and Splash of Lemon Juice)
Yum!

Return of the "Cook"!

Hello my blog friends, I have not stopped “cooking” but I did take a hiatus from blogging. I’ve missed sharing my latest triumphs along with my epic concoctions that have gone horribly awry (but I still eat or drink because I refused to throw away food… or money!)

So why not return on Thanksgiving — when the nation turns to food. Much gratitude this year for continuing this cooking adventure. Today I’m going to post one of my favorite breakfasts. Simple. Pretty. Healthy. And the place just makes me happy: hardboiled egg, bright green, nicely ripe avocado, fresh raspberries. A good amount of cayenne pepper over the egg — maybe a few drops of extra virgin olive oil and voila! Yum.

Coming soon… Bronx run for the best chicken cutlets in the town.

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Simple cooking

A go-to staple of yum. Chopped chicken breast, sautéed in extra virgin olive oil, with white onions, garlic, salt and pepper. I don't overcook the onions so they are still crunchy, then add spinach, sundries tomatoes. I save the best for last: a generous amount of capers to give each bite a bold taste.

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Pork-tastrophe

In a word. No. I do not know how to cook pork. Four tries. Four failures. It started after a multi-day search looking for a simple recipe to cook super-lean pork chops (2 on bone, 2 without) from my favorite (and only) Butcher... (stay tuned for road trip to my Bronx Butcher).

So i picked out a recipe, got all the ingredients, had the prep time and began. Half-way though, the recipe said to use a "rack" of some sorts for the oven. A "rack"??? why would I need a rack? Well, because I had googled the wrong recipe. This was for a pork tenderloin, not chop. Awesome. So, I tried to recover and quickly look for a recipe to cook on stove top. The key i kept seeing was the temperature... apparently 165 degrees??? Well, the one good note was that it gave me time to test out a new tool -- my handy thermometer that I got from my cooking school (a blog for another time) after I dropped out after one day. 

I cooked, I "seared"... well, maybe not. I watched videos to see if i was cooking it right... uh! And after cooking it longer than it should have been on the stove, the thermometer only reached 145 degrees! However, in my "professional" opinion, it was clearly overcooked. Dilemma... to eat and risk getting sick or waste the food and money. Well, the dodo ate it. I'm still hear to tell the tale! But wow, pork will not be on the menu (or the blog for some time). I do not accept defeat! ... (just a temporary surrender)

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