One Challenge. One Winter.

I'm bacccckkkk! Its been awhile since I've posted anything but I wanted to try to start this back up again. A few updates... I changed jobs, I moved (bigger kitchen!), and I have really made the push for a healthier lifestyle. Never a believer in "NO CARBS" or any sort of diet with crazy restrictions, not to mention living with someone who is trying to gain weight, I am dedicated to cooking foods that are delicious AND healthy, not one or the other. To start, I have been taking recipes (mainly from Skinnytaste.com, Real Simple, Food Network and Eating Well) and modifying them where I see fit to make them even more delicious without comprising the benefits of eating lean, fresh, homemade meals. 

My goal, which I set November 1st, is to lose 7.5 lbs by March 1, 2014 - the idea being that while I could shed the weight in this time, keeping it off, especially during mac n' cheese season, was going to be the real challenge. So here I am, 12/16, down a whopping 2.5 lbs. With the holidays and my deadline approaching, its time to step it up...

Here is my first and delicious attempt at spaghetti squash lasagna boat, recipe modified from Skinnytaste.com

Finger-Licking-Good-Pastaless-Lasagna
Ingredients: 2 large spaghetti squash, 1 can of crushed tomatoes, 1 small red onion chopped, 3 cloves of garlic minced, 12 oz. package of Al Fresco Sweet Italian Chicken Sausage - cut into small pieces, 1 cup part-skim shredded mozzarella cheese, about 2 tbsp each of chopped basil and freshly grated parmesan, 1 tsp. of red pepper flakes, salt and pepper to taste.


(1) Preheat oven to 400ºF

(2) Cut spaghetti squash in half lengthwise and scoop out seeds and stringy membranes. Season lightly with salt and black pepper; bake about 1 hour, cut side down, until tender and golden

Spaghetti Squash - Roasted


(3) In a large deep pot, heat olive oil and add onions and garlic; sauté on medium for about 5 minutes, until soft. Add the sausage and cook until browned. Add the crushed tomatoes, red pepper flakes, and salt and pepper to taste. Simmer (covered) for about 30 minutes
(4) Remove spaghetti squash from oven and allow to cool (about 10-15 minutes)
(5) Remove the flesh of the spaghetti squash with a spoon or fork into a strainer lined with paper towel to absorb the excess water
(6)Toss the spaghetti squash with about 1/2 of the sauce/sausage mixture
(7)Scoop half of the squash back into the shells, distributed evenly, and then sprinkle on a light layer of mozzarella cheese
(8)Scoop remaining squash into the shells, top with remaining sauce, and then cover with a slightly more generous layer of mozzarella cheese and grated Parmesan
(9)Bake for 25 minutes at 400ºF - I used a broiler to get the cheese extra crispy

Spaghetti Squash Lasagna Boat

A Mexican Experiment.

Growing up with a Mexican babysitter meant lots of Mexican food... [insert Clueless reference here] but not the cheap and greasy kind, the fresh and delicious kind. When homemade, Mexican food is loaded with fresh vegetables, piled with protein and really easy to make!

Thanks to my friends at weightwatchers, I learned that wonton wrappers can be used for everything from dumplings to dessert. So I decided for my very first entirely recipe-free meal to take on a Mexican experiment.

Quesadillas-in-a-blanket.
Ingredients: Nasoya Wonton Wrappers, Red Bell Pepper, Corn, Pepperjack Cheese, Lime Juice, Red Onion,Cooking Spray, and Frank's Red Hot Sauce. Optional: Cilantro

Preheat the oven to 350 Degrees Farenheit.

(1) Chop the onion (about 1/4 onion to 24 dumplings) and the bell pepper (about 1 pepper to 24 dumplings)
(2) In a medium bowl combine onion, bell pepper, corn (about 1 cup to 24 dumplings), 3 tbsp. lime juice, and Frank's Red Hot Sauce (to taste)
(3) In a large skillet heat about 2 tbsp. of olive oil
(4) Once the oil is hot, add the onion, pepper, and corn mixture. Allow vegetables to cook over medium heat, for about 5-10 minutes (or until the peppers and onions soften).
(5) While the vegetables are cooking, line a baking sheet with aluminum foil (spray lightly with cooking spray)
(6) Place the wonton wrappers on the cooking sheet (start with about 10)
(7) Put a small slice of cheese (about 1 inch sq.) in the middle of each wonton
(8) When the onion, pepper and corn mixture is done, add about 1/2 cup of chopped cilantro to the skillet (optional)
(9) Using a tablespoon, spoon .5-1 tbsp of the mixture into the center of each wonton
(10) Fold the corners together to make a triangle shape
(11) Dip fingers in a bowl of water and seal the edges of the wonton
(12) For an extra blast of flavor, place another tiny slice of cheese atop the wonton
(13) Bake in the oven @ 350 Degrees Farenheit for about 15 minutes (until Golden Brown and Crispy)

A-Dub Does Asian.

As a little kid, I loved to cook with my brother. We would pretend to be on our his cooking show, I was the assistant, and whip up all sorts of stuff. We'll never know if any of it was actually good because our parents would always smile and say "delicious, guys, thanks!" One of our most famous dishes was chicken stir-fry. However, when an 8 year-old is measuring out the oil needed, you can imagine the proportions are mildly off. I have modified this dish to be quick, healthy, and delicious. Enjoy!

Wok-it-out Chicken Stir-fry
Ingredients: Boneless Skinless Chicken Breast (cubed), Pineapple, Onions, Carrots, Snow Peas, Water Chestnuts, Baby Corn, Broccoli, Soy Sauce (Kikoman, recommended), Teryaki Sauce(Kikoman, recommended) , and Sweet Chili Sauce (A Taste of Thai, recommended), Sesame Oil

Note: I usually serve this with rice which takes about 30-45 minutes to make so if trying this recipe out consider making the rice first and then beginning the cooking process

(1) Chop all vegetables to desired size, keeping in mind that onions shrink dramatically while cooking
(2) In a large wok/skillet, heat about 1 tbsp of sesame oil (careful, oil gets hot quickly)
(3) Add 1 cup chopped onion (I use red onion) and cubed chicken to the pan - about 1-2 breasts per serving
(4) Let the chicken and onions cook in the pan for about 5 minutes, stirring occasionally and gently as not to flip the chicken over
(5) Add 3 tbsp of Teryaki Sauce to the wok/skillet and 1 tbsp of soy sauce
(6) After the cubes are about 2/3 cooked through (should be pink on top and white about 2/3 of the way up), flip the cubes and continue cooking for about 3-5 minutes
(7) Add the rest of the vegetables to the pan. I typically load up on water chestnuts, pineapple, baby corn and broccoli but any combination works as long as the wok is not overloaded.
(8) Add Teryaki Sauce to taste (less is more) 
(9) Remove from heat and add 2-3 tbsp of sweet chili sauce for sweetness
(10) Serve over rice or with noodles (Udon recommended)


** For an extra fresh flavor, I usually add a handful chopped cilantro after removing the stir-fry from heat (or the cilantro gets wilted)

Valentine's day - Man Vs. Food

I must admit Valentine's Day is my least favorite day of the year because no matter where you are, you cannot escape it. However, there are 2 good things about Valentine's day: (1) it gives you an excuse to eat endless chocolate; and (2) watching movies based on Nicholas Sparks novels with Kleenex (and again, chocolate) is perfectly acceptable. Last year Valentine's Day did not go as planned... who would think to get advanced tickets to My Bloody Valentine in 3-D in advance on a Saturday night in NYC? Pretty much everyone but us. Luckily, we get a second chance to celebrate so this year, I am putting on my best girlfriend hat, my chef hat. My boyfriend is easy to feed. Pretty much, if it doesn't run away fast enough, and doesn't have mayonnaise on it, odds are he'll finish the plate. But for V-Day, you gotta make it special...

St.Valentine's Courage
3 oz. brut Champagne
1 oz. Orange Juice
Garnish with a Strawberry Slice, Split over the rim

Fancy French Toast
Ingredients: Brioche, Cold Cereal of your choice (I used Health Valley Amaranth Cereal), Eggs, Vanilla Extract, and Milk (I used Skim), Butter

(1) Slice the Brioche loaf into the appropriate number of pieces (I recommend 2 pieces per serving)
(2) In a large bowl, mix eggs, milk, and vanilla extract. (For 2 slices, Use 1-2 eggs, 1/2 cup of skim milk, and a tsp of vanilla extract)
(3) Place the slices of bread in the egg mixture and let soak (about 3 minutes on each side)
(4) Heat a tsp of butter in the bottom of a medium size skillet
(5) Place the egg-soaked-bread in the pan
(6) Crush the cereal into small flakes
(7) Sprinkle the upward facing side of the bread with the cereal topping(in the skillet)

Recipe Review: This recipe was a basic-intermediate level recipe with an advanced flavor! The vanilla added a special something that kept you wanting more.... but once I ate 3 pieces, I wished it hadn't!

Eggs a la J.
Ingredients: Egg whites, Milk, American Cheese, Salt and Pepper

(1) In a bowl, separate 3 egg whites from the yolks (discard yolks)
(2) Add a splash of milk if you like your eggs fluffy
(3) Whisk until slightly froth
(4) In a small skillet, spray some cooking spray (I used PAM original) and heat over medium heat
(5) Once the pan is heated (I test the heat of the pan using a dash of water), pour in the egg mixture.
(6) As my brother's wife Julie taught me, the secret to delicious eggs is constant movement in the pan. Using a fork, continuously scramble the egg whites in the pan until they start to really cook up
(7) Arrange the eggs in a patty like position on the pan
(8) Tear a slice of American Cheese into pieces
(9) Disburse the cheese over the egg patty so that most of it is covered
(10) Allow cheese to melt over the egg patty
(11) Flip the egg patty and cook for 1-2 minutes so the cheese gets extra crispy - Salt and Pepper to taste!
(12) Serve as a side, on toast of your choice, or make it diner-style and serve with Hash Browns and toast

Recipe Review: This recipe is a really simple, really cheap, healthy version of the egg n' cheese you may order at the bagel place. Save yourself the calories and the trip to the local bagel store and whip up this egg patty. The crispier the cheese, the better it tastes!

Gimme Some Suga (Turkey) Bacon

Ingredients: 1 package of bacon (I substituted for Turkey Bacon) and light brown sugar
** Say Beer Can with a British accent. Then then, think of what word would have the same pronunciation by a Jamaican person (answer at the end)

(1) Preheat the over to 350 degrees F.
(2) Place the strips of (turkey) bacon on a slotted broiler pan (and a baking sheet underneath!!)
(3) Rub the (turkey) bacon with light brown sugar
(4) Cook in the oven at 350 Degrees F. for about 25 minutes until the (turkey) bacon starts to crisp
(5) For extra crispy (turkey) bacon, pan fry for an additional 3-5 minutes
(6) Serve hot!

Recipe Review: Who wouldn't love it! Salt, Sugar, and Fat (right, mom?) Think cinnamon sugar pretzel in bacon form!
A-Dubs little kitchen tip #1: Clean as you go! It really makes life so much easier

Hash-my-heart-out-Browns
Ingredients: Russet Potatoes, Yellow Onion, Olive Oil, Salt and Pepper

(1)Grate the potatoes (about 3/4 potato per serving)
(2)Chop the onion (about 1/4 onion per serving)
(3)Heat 3 tbsp of olive oil in a large skillet
(4) Strain out the extra liquid from the potatoes
(5) Add the chopped onion to the olive oil
(6) Once the onion starts to brown, add the grated potatoes
(7) Spread the potato-onion mixture to make a thin layer on the bottom of the skillet
(8) Let cook over medium heat, stirring occasionally, until the mixture starts to shrink down (about 7-10 minute)
(9) Flip the mixture and allow to brown on the second side
(10) Salt and Pepper to taste
(11) Serve hot and golden brown!

Recipe Review: you really would think these were from the diner across the street. Straining the liquid from the potato helps the crisp-factor so don't forget this very important step!

Chocolaterries
Ingredients: Guittard Milk Chocolate Chips, 1 tsp of butter, 1/4 cup of water, and 10 strawberries

(1) In a small saucepan, heat 1 tsp of butter
(2) Add 1/3 bag of chocolate chips
(3) Once semi-melted, add a 1/4 cup of water
(4) Stir until melted and smooth
(5) Using a toothpick or a fork, dip each strawberry in the chocolate mixture
(6) Place the coated strawberries on a sheet of wax paper and place in the freezer
(7) Let the berries cool to room temperature and there you have it.. home made chocolate covered strawberries!
Recipe Review: A perfectly refreshing light dessert.. cleans the palette and ends the meal on a sweet note!

J-man's overall review, "If you said its from a restaurant, I'd believe you!" All in all, the brunch was a huge success..(pictures to be added as soon as I find my camera chord)

Peace love and Chocolate,

A-dub

P.S. ** Beer Can  in a British accent = Bacon in a Jamaican Accent** - riddle care of Elizabeth Freilich

A very cozy dinner party.

Growing up in the burbs of Boston I always had so much room. A backyard, a bedroom with a door, and a full size kitchen which served my brother (Brian) and I quite well. Often on parent-teacher conference days, snow days, or anytime we conveniently both were too sick to go to school, you could usually find 2 little monsters making nothing more than an absolute mess for our mother (Gail) to clean after a long days work. Or when my lifelong friend (Emily) would come over, we often confused Brownie batter for face paint, another messy pastime of my childhood.

For most, living in NYC means small apartments and even smaller kitchens, at least it does for me. Nonetheless, I was determined to have a dinner party, a very cozy dinner party. 7 people, 600 sq ft, and 1 chef. I am not the type to use the word "cant" in a sentence and I was not about to start. Seven people means seven stomachs to fill, and trust me my friends are not the type to order a Garden Salad with light dressing on the side.

So here we go: Dinner party for 7 in an 7x7 kitchen...

Photo courtesy of Ronna Boyer Photography

Garlic Bread
Ingredients: Baguette of your choice (I use the French Baguette from FreshDirect), 1 container of margarine or soft butter (Plugra European Salted Butter is delicious), Garlic Salt,Grated Parmesan Cheese, Chopped Parsley.

Preheat the Oven to 400 degrees F.

(1) Mix the butter in a bowl until soft
(2) Add Garlic Salt to taste (about 1/4 cup);Grated Parmesan Cheese (about 1/3 cup); and Chopped Parsley (1/4 cup)
(3) Stir until the mixture has a creamy consistency
(4) Slice the Baguette in half place open-face on a cookie sheet (use tin foil for easy clean-up)
(5) Spread the Garlic Parmesan Butter (And refrigerate any leftovers) on the Baguette
(6) Cook in the oven until Golden Brown (usually about 20-25 min)
(7) Let cool for 5 minutes
(8) Slice and Serve (Salt and Pepper to taste)

 *Time saving tip: Make the Garlic Parmesan Butter in advance*

Recipe review: Let's just say there wasn't any left by the time the meal was served... guessing people liked this one. Also, warm fresh bread was a nice meal starter as it broke up the courses similarly to restaurant food service.

Chicken Cutlets:
Ingredients: Chicken Breast (about 1.5 per guest), Eggs, All purpose White Flour, Breadcrumbs (Progresso Italian Style Breadcrumbs recommended), Vegetable Oil

(1)Slice the chicken breasts thinly (You can use a meat pounder to get them extra thin)
(2) Heat about 1 tbsp of vegetable oil in a large skillet
(3)Assembly Line Breading: Dredge the chicken cutlets in the flour, dip in egg, and coat with breadcrumbs
(4) Pan-fry the chicken cutlets (about 2 at a time) until golden brown (about 5 minutes each side) As always with chicken: Slice a chicken cutlet in half to verify it is cooked all the way through! *Serving raw food = embarrassing
(5) Place on a cookie sheet (lined with aluminum foil) and reheat in the oven (350 Degrees for about 5 minutes before serving)

Recipe Review: See RAR's comment below!

Lemon Asparagus:
Ingredients: 1 bunch of asparagus, Lemon Juice, Red Pepper Flakes, Garlic, Olive Oil, Salt and Pepper

(1) Wash the asparagus thoroughly and slice in half (Presentation key: cut asparagus at a slant rather than straight across)
(2) In a mixing bowl, add 1/2-2/3 of a cup of lemon juice, 1 tsp. of crushed red pepper flakes, and a pinch of salt and pepper (Add a dash of Frank's Red Hot Sauce for an extra kick)
(3) Refrigerate until about 30 minutes before serving
(4) Heat about 1 tsp. of olive oil in a large skillet
(5) Add the asparagus and lemon mixture
(6) Sauté until the asparagus softens
(7) Serve as a side dish or let cool and serve as antipasto

Recipe Review: Guests commented that the lemon combined with the red pepper added a spicy citrus taste which paired well with the bitterness of the asparagus.

Rigatoni Alla Vodka (Semi-Homemade)
This is the easy part~ homemade sauce recipe coming soon... for now, I'm sticking with Rao.

Ingredients: Barilla Rigatoni, Rao's Homemade Vodka Sauce (Also try Mario Batali or Lucini Brand Sauce), lots of Parmesan cheese!

(1) Boil water in a large pot
(2) Add pasta and cook for about 7-10 minutes, until "Al-Dente"
(3) Strain out liquid
(4) Return the pasta to the large pot and add the sauce to taste
(5) Over low heat, stir until the sauce heats
(6) Add Parmesan cheese to taste

 Recipe Review: This rigatoni was absolutely delicious. The key to this dish - making the ratio of sauce to noodle just enough to coat the pasta but not to drown it.

Photo courtesy of Ronna Boyer Photography

I left beverages and dessert up to my guests...3 bottle of wine, 2 ridiculous dessert loaves (Grace's Marketplace, Upper East Side), 2 batches of cupcakes, and 3 hours later, I kindly rolled my friends to the elevator and bid them adieu.

So there you have it, entry #1....

Peace Love and Frying Pans,

A-Dub.

P.S. A special shout-out to ms.Berger for helping me set-up my blog, title and tag line included. Always the clever one ;)