I know quinoa has been somewhat of a divisive subject here on the ol’ Simmer, but that only makes me want to write about it more. So, here’s this! A recipe that my roommate Dayna actually whipped up and I have stolen from her, because it is sooooo good. Healthy, light, and packed with protein (edamame plus tofu plus yep, quinoa), this has become one of my favorite post-workout snacks and a lunch-on-the-go staple. It’s super easy to throw together and keeps well in the fridge for up to about a week.
So, there’s like some sort of sporting event coming up soon. I did some Googling and it turns out it is called the “Super Bowl.” Huh. Sounds like an excuse to make some fancy nachos to me.
I’m kidding. I know what the Super Bowl is. And I know that nachos must be present. Sometimes sandwiches are invited to the party, as well. These nachos are a reinterpretation of a banh mi, which is a Vietnamese sandwich of grilled meats and pickled vegetables. But, since I have no bread in the house besides 45-calorie sliced bread (Thanks a lot, Sarah Lee, nobody does it like you, you know) and my pantry looks like a mystery basket from Chopped, I decided to do this thing. I pickled vegetables. That’s a phrase I’ve never uttered. I also used my crockpot to make an Asian marinated pork loin. Surely these things belong on waffle fries, sprinkled with cheese.
Yes, it was meant to be.
Banh Mi Waffle Fry Nachos
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As this is my first post of 2013 I’ve brought all of you a special gift: 15 more pounds of me! This is in addition to the extra 6 pounds that I gained LAST year during the holidays. I don’t know what comes over me but during the last 6 weeks of the year I go on an eating, drinking and cooking bender that always results in a resolution of diet and exercise. Except that last year I never dropped the 6 new pounds which means that I am now 21 pounds heavier than I was in 2011.
But fear not ESers, this isn’t going to turn into a diet column anytime soon. I’m simply going to apply the M word to my daily intake and consume food in realistic proportions. From now on, whenever I make a pie I will divide it into equal pieces and down a SINGLE slice instead of just grabbing a fork and eating until the pan is empty. The same goes for pasta. A one-pound bag used to be my normal portion but from now on I will make sure that I get at least 4 servings out of each package. Preferably at 4 different meals!
I will even DRINK in moderation. I’ve cut my alcohol consumption down to 3 days a week instead of 3 times a day. No more shot-and-a-beer breakfasts during the week. From now on it’ll be…uh…whatever everyone else normally has for breakfast! I probably won’t even need the aspirins anymore. I could actually start taking real vitamins instead of telling everyone that my aspirins are vitamins.
OK, wait a minute here. Let’s start with baby steps. I’m going to need food that tastes good and fills me up so that I can stop eating like a termite with a tapeworm. Some healthy side dishes that will help me moderate my serving portions. Something fresh and clean like an oriental cucumber salad, but with more than just cucumbers. Something – like this:
Katt’s Cucumber, Onion and Bell Pepper Salad
Read More›We first discovered kumquats a few years ago, and were amazed that you could just pop the tiny, elliptical bright orange fruits into your mouth, rind and all. The unconventional citrus fruits have a tart pulp on the interior and sweet pith on the exterior. The contrasting flavors tantalize your taste buds in every bite. While often a rarity in grocery stores, we recommend you keep an eye out for them around the winter months and enjoy them whole, or as a standout in any tart, sweet syrup or puree.
For a quick and stunning hors d’oeuvre, we recommend thinly slicing the kumquats, and candying them over the stove with a touch of thyme. We then spoon the vibrant compote atop a block of baked feta cheese. The creamy, pungent, salty feta melts slightly in the oven and pairs perfectly with the super sweet kumquat topping. We spread the decorative melted cheese atop toasted sliced bread with a sprinkling of pleasantly spicy pink peppercorns.