Starting Over: Easter 2014

I do not consider myself a religious person.  I do not attend church regularly.  I do not pray or worship a god or deity in a traditional way.  However, I do love celebrating Easter.

I was raised in a traditional Italian home, where Easter was the holiest of days.  According to the Good Book, the miracle of Easter was that Jesus rose from the dead after his body was enclosed in a tomb for three days.  Whether or not this actually happened, the overall theme for the day is the concept of rebirth.

The idea of rebirth is evident in the world in several ways.  It is a significant part of many faiths in their belief system.  It is evident in nature through the life cycles of plants and crops.  Even more universally is the idea that it is never too late to "start over."

Having dealt with weight and body image issues throughout life, I understand the struggle that many people have when it comes to creating a truly healthy lifestyle.  In 2008 I underwent a major change that reformed my body.  With the help of WeightWatchers Online program I lost 52 pounds in 52 weeks.  I was able to keep everything off until recently.

In March of 2013 I got a new job with more responsibility than I had been used to managing.  In October that year I went through a major fiasco with an exchange student agency.  Between the months of January and April I directed an extremely stressful high school musical.  Struggling to balance everything and stay sane, I resorted back to some old "comfortable" habits which caused a roughly 15 pound weight gain.

Having seen family members and relatives experience health problems that could have been prevented by paying closer attention to health and nutrition, I am trying again to shed my old habits and develop healthy new ones.  The beginning is the hardest part.  Being more of a creative person, I never enjoyed pushing my body in athletics or strenuous fitness routines.  My Italian roots give me a deep appreciation for food and cooking.  Trying to compromise these two parts of my personality has been a challenge.

I started a new fitness regimen this past week which I have been successful at keeping consistent.  It is my hope that I can keep up the positive momentum and not lose the ball this time.  I feel that Easter is the perfect opportunity to share my goal to revive my sedentariness and become more active.  I've also been thinking a lot about starting to blog again.

As I said before, I am not a traditionally religious person.  My excitement for most holidays comes from the idea of gathering people together and cooking for them, and Easter is one of those days.  I get a thrill from preparing more elaborate meals.  I've been looking forward to making my first Crown Roast of Lamb for months.  It is small things like this that make the holidays special for me.

I'd like to make this more than a "food blog," as it was originally intended, since recipes are not the only thoughts that are for sharing.  Here's hoping for a healthy fresh start for my kitchen, for my healthy, and for my blog.

If you've made it this far, thanks for listening.  Take care.

Sriracha Stir Fry

Yikes.  I went all of February without a post.  I did make my Sunday Gravy two weeks ago.  Anyway, here was tonight's dinner.

About a week ago, my mom gave me a bunch of fresh mushrooms and red bell peppers, so I had to use them before it was too late.  Mushrooms and peppers are two ingredients that I like to use in stir fry, and I hadn't broken out the wok in a while, so I figured it was about time.  I love the taste of virtually any pepper, and mushrooms are great for holding flavors.  So here's what I did.  This should serve about 4 people.

Ingredients:
1 large sirloin steak (mine was about 1.2 pounds)
4 red bell peppers, thinly sliced
4 cups baby bella mushrooms, sliced
5 tbsp hoisin sauce, divided
2 tbsp brown sugar
3 tbsp sriracha sauce
Soy Sauce
Salt
Pepper
Canola Oil

Instructions:
1. Create a rub with salt, pepper, brown sugar, and 2 tablespoons of hoisin sauce.  Rub the steak and let marinate for about 20 minutes.
2. Heat some canola oil on in a pan or on a griddle over medium-low heat.
3. Sear the steak, 7 minutes per side.  Remove from heat and let it rest.
4. While the steak is resting, heat some more canola oil in a wok over medium heat.
5. Stir fry peppers and mushrooms until lightly browned.
6. Lower heat, sprinkle with soy sauce.
7. Slice the steak into thin strips.  Add to the veggies in the wok.
8. Add sriracha and remaining hoisin sauce.  Let sauce reduce and thicken.
9. Serve as is, or over rice or noodles.

When I was on Weight Watchers in 2007, I considered stir fry to be a secret weapon.  Fresh vegetables with lean proteins always tasted so rich with the easy Asian-style marinades, but really only cost a few points for a serving (that is, without the rice).  It's not easy to find a savory meal that is relatively guilt-free; but stir fry is something you can enjoy a lot of that keeps your stomach and the scale both happy.

Coming Soon: Chicken Tikka Masala

Apple Ginger Chili

I love making chili.  There are so many different flavors that you can blend with raw ingredients and seasonings.  The combinations are limitless.  Technically, as long as there is a pepper and a meat involved, you can call it a chili.  Because I am quite intrigued by the concept of food fusion, I decided to give it an Indianesque sweet twist.  Lo and behold: Apple Ginger Chili

By the way, it is really difficult to take decent pictures of food with a normal point-and-shoot camera.  I found out tonight that there is a "food" feature on it where you can alter the color filter.  It was interesting.  Anywho, here's what went down in the kitchen.  Warning: This recipe is not as simple as I normally like to go.  This recipe should serve about 4 people.

Ingredients:

6 boneless chicken tenders, chopped into small pieces 

(You can use breasts, but the tenders were 3 bucks cheaper, and I was feeling frugal today.)

1/2 cup apple cider vinegar

2 cloves of garlic, minced

2 inches ginger root, minced

1 white onion, chopped

1 large can crushed tomatoes

1 cup chicken broth

1 yellow bell pepper, chopped

1 gala apple, peeled and diced

Salt

Pepper

2 tbsp olive oil

2 tsp ground coriander (divided)

1 tsp cayenne pepper

1 tbsp ground cinnamon

1 tsp ground cumin

2 tsp brown sugar

2 tbsp honey

1/4 cup fresh mint, chopped

Instructions:

1. Cut chicken into small pieces. Mix apple cider vinegar with a pinch of salt and pepper, an 1 tsp ground coriander. Set chicken in marinade, let sit for 30 minutes.
2. Warm olive oil in a saucepan over medium low heat. Add garlic, ginger, and onion. Stir until onion is softened.
3. Add chicken. Cook until slightly browned.
4. Add cinnamon, remaining coriander, cumin, and cayenne. Stir and coat chicken.
5. Add crushed tomatoes and broth. Bring to a boil and set heat to low. Let simmer and thicken for 10 minutes. Stir often.
6. Add brown sugar, diced apple and yellow pepper. Stir, let simmer and thicken 5 minutes.
7. Remove from heat. Add honey and stir.  Stir in fresh mint right before serving.

You can serve with rice or egg noodles, but I eat most chilis and stews like this on their own.  And get this: each serving is roughly 2 WW points (sans the rice).  Guilt-free sweet chili.  I had it three hours ago and I am still craving more.  Thanks for reading!

Gravy vs. Sauce

One of the most important lessons you can learn from an Italian is the difference between gravy and sauce. The answer is quite simple.  A gravy has meat contents, while a sauce does not.

Exhibit A: Marinara Sauce

The sauce you see here is made with tomatoes, garlic, and basil leaves.  There is no meat content.  A sauce may accompany a meat dish (to make an entree such as meatballs marinara), but that does not make it a gravy!  

Other sauces: Alfredo Sauce, Duck Sauce, Hoisin Sauce, Soy Sauce, Hot Sauce

Exhibit B: Sunday Gravy

What you see here is a traditional Sunday gravy with meatballs.  Without the meatballs, it looks very similar to a marinara sauce.  However, most Italian gravies are made with the juices from cooked sausages.  After this, tomatoes, herbs, and spices are added to taste.  Now, you can make a Sunday gravy on a Tuesday.  It is called a Sunday Gravy because traditionally, Italian families would make their gravy for Sunday dinner, which was probably served at 3PM.  Everyone had their own recipe.  So, if you find "meat sauce" on a menu, feel free to correct the chef, for it's really a gravy.

Other Gravies: Bolognese Sauce (it's really a gravy), Turkey Gravy, Giblet Gravy, Egg Gravy (actually made with bacon)

Real Italians will not reveal the exact contents of their signature gravies.  Because I am a pure-bred, the contents of my gravy will not be posted on this blog.  I actually had an argument with my mother over this once...

Mom: How do you make your gravy?

Me: I can't tell you.

Mom: Why?

Me: Why do you need to know?  (My mother rarely cooks anything from scratch)

Mom: Dad wants me to make it.

Me: I will make it for you, but I cannot give you the exact recipe.  Sorry.

Mom: I don't understand what the big deal is.  Food is for enjoying.

Me: ...

Mom: Fine.

Just a Note:

Please don't bother asking me how I make my gravy.  If I did not tell my own mother, I will certainly not tell you.  I will make it for you, but I will not write it down for you.  That being said, I'm done for the day.  Thanks for reading.

Battle of the Lentils

Aarti!

One of my cooking idols is Aarti Sequeira.  I've always been curious about Indian food, and I thought it was awesome when she won The Next Food Network Star.  She now has a show called "Aarti Party" that focuses on Indian cooking.  She shows her viewers how to create authentic dishes from her past, and she gives great tips for adding Indian flair to traditional American cooking.  Aarti was actually my main inspiration for creating this blog.  If you know me well enough and are reading this, that probably came as no surprise to you.

Lentils

Another one of my current fascinations is the lentil.  I have always enjoyed a bowl of lentil soup, but up until recently I had no idea how awesome they truly were.  Lentils are a legume (part of the pea family), and there are many different kinds.  You will usually find them in their hard, raw form in the international aisle in the grocery store.  They have almost no fat content, and have a ton of fiber and protein, so you don't need to eat much of them to feel full.  Lentils are a staple in most kitchens in India because many Hindu and Buddhist families follow a vegetarian lifestyle.  Aarti is not personally a vegetarian, but she made her mum's lentils on her show one week.


The predicament you have with lentils is that by themselves, they taste very bland; as is the case with most pastas and rice.  The solution for the latter: salt the water you boil them in.  According to Aarti, if you salt your lentils before they are cooked, they take longer to soften and cook.  However, a friend of mine who I share recipes with was adamant about the fact that the salt factor should not make a difference in time, and that the lentils will taste much better.  I always look for an excuse to experiment in the kitchen, so I decided to find out for myself, hence the title of the entry.

I used Aarti's recipe for Red Lentil Soup, which is also called "Dal."  However, as I do not have access to an Indian grocery store, my lentils were plain.  I basically split a full recipe into two; so I made two half sized servings.  The first step to cooking lentils is always soaking them in water.  The lentils on the left are soaking in water that has been salted.

I cooked two sets of lentils totally separately with ginger, garlic, tomatoes, onions, and sarrano peppers.  The kitchen smelled great.  In this picture, again, the salted lentils are on the left.  The final results were identical in consistency from a visual standpoint.  I added the salt to the plain ones and gave them a stir, and I did notice that there was, indeed, a difference in flavor between the two batches; I preferred the pre-salted ones.  Sorry, Aarti!


Having not eaten lentils outside of an Italian-type soup before, I really enjoyed this dish.  What was probably the best part about them was the fact that a full cup of them is only 2 WW points.  Because the concept of cooking lentils is fairly similar to making pasta (I will discuss my feelings on pasta in a later post), this gives me some ideas for future recipes!  Thank you, lentils!

Final Product

Simple Spicy Soup

I had a craving this afternoon.  When I get cravings, they're usually for something salty or spicy.  As I have temporarily banned all chip-related products from my kitchen, I had to find a way to satisfy this craving without my old friend, the potato.

I've been learning about soups lately, and they're great on a cold winter day.  Soups are also a really good option if you're counting calories (well, the broth-based ones anyway).  So, I decided to whip something up with the rest of my chicken broth and see how it went.  I didn't feel like driving to the grocery store in this cold, so here's what went down...

Ingredients (a.k.a. What I Had in the Fridge):

Roughly 1 cup of chicken broth

Celery (1 stalk, diced)

Baby Carrots (About 10, sliced up)

Cherry Tomatoes (A handful, sliced)

Seasonings:

1 tsp salt

1 tsp pepper

1/2 tsp paprika

2 tsp onion powder

Directions (a.k.a. What I Did):

1. Pour the broth into a saucepan, warm over medium heat.

2. Throw in the vegetables and seasonings, stir.

3. Bring to a boil, then cover and let simmer for 10 minutes

The outcome was very fragrant and had a nice spicy bite to it.  If spicy isn't your thing, leave out the paprika.  Simple enough for me!

WW Points: 0!

Cilantro Lime Chicken

I suppose I should just jump in with a recipe!

Tonight's dinner: Cilantro Lime Chicken with Roasted Vegetables

(Sorry for the photo quality, was taken on my phone)

I wanted something pretty simple with some bite to it, that was fairly healthy.  A dose of the winter holidays always throws me back onto counting Weight Watchers points, so this is a diet-friendly dish that is both healthy and hearty.

Cilantro Lime Chicken

Ingredients:

4 boneless chicken breasts

2 limes

1 tsp salt

1 tsp pepper

1 handful chopped cilantro, a few sprigs set aside

2 tbsp olive oil

Directions:

1. Squeeze out the juice of both limes into a gallon-sized plastic bag.  Add the cilantro, salt and pepper.

2. Place the chicken breasts into the same bag and seal it tight.  Make sure each piece is coated with the mixture.  Let it sit and marinate for about one hour.

3. When ready to cook, poke a few holes in the chicken with a fork.

4. Heat the olive oil in a skillet or frying pan over medium heat.

5. Sear the chicken breasts until they are cooked through.

6. Garnish with a few sprigs of cilantro.

Roasted Vegetables

Ingredients:

1 bunch asparagus

2 green bell peppers

1 red bell pepper

1 white onion

1 pack cherry tomatoes

1 package sliced mushrooms

1/4 cup olive oil

1/3 cup balsamic vinegar

1/4 cup crumbled feta cheese

Salt and Pepper

Directions:

1. Pre-heat your oven to 400 degrees

2. Chop the vegetables however you like!

3. Put all vegetables into a roasting pan.  Pour on the olive oil.  Sprinkle with salt and pepper.

4. Toss the vegetables so that they are all coated with the oil mixture.

5. Place the roasting pan on the center rack of your oven.

6. After about 10 minutes, remove the roasting pan and toss the veggies.  Repeat 3 or 4 times.

7. Once the veggies are roasted to your liking, pour on the balsamic vinegar and a splash of olive oil.  Sprinkle the feta on top, and toss the veggies.

Serves 4

WW Points: 4 per serving

Until next time...