When Stuffing...we have options

First things first, sorry for the poor picture quality. I'm in the process of buying a new camera.

On to the important news:

My very first stuffed pepper. It was GREAT! Instead of the traditional cholesterol-laden indregients that usually grace the innards of a stuffed pepper, I used the good stuff.

INGREDIENTS: Brown rice, black wild rice, chopped shrimp, chives, shredded carrot, 1/4 cup of italian bread crumbs, my favorite spices, and 1/2 tbsp of olive oil for good measure. And just a TINY SPRINKLE of romano cheese on the top. How could something so filling, feel so light? Ahhhh, i can't wait to experiment more with this concept...there is more than one way to stuff a pepper, and I'm determined to discover them all!

Roasted Goodness

This is what happens when you slow-roast oregeno encrusted chicken breast with lightly breaded artichoke hearts. My words are incapable of describing it's unparalleled excellence.

Warning: This is NOT Clean...

I used white flour cavatapi. Call me a hypocrite and then get over yourself. It happened, and I'm not sorry. I am satisfied!

This was especially tasty! I made my own olive oil and oregeno sauce (shown) to pour over the flavorful concoction. I sauteed leeks, fresh red bell pepper, then at the end added capers. All very independent flavors but they collaborated perfectly.

Since there was so damn much, I had to freeze the rest immediately (if I didn't, it would be devoured and I would have to be air-lifted from my apartment). I froze it in 5 separate containers (320 calories-worth each...like a non-toxic lean cuisine) so that I can grab it and take to work for lunch or eat one night when I have no time to cook.

Company for Vittles!

There are approximately 1 trillion reasons why I just adore my close friend, Michelle, but one in particular stands out: She'll eat anything. I find that incredibly dope and i LOVE cooking for someone so appreciative.

Friday night I had my very favorite company for dinner. Michelle and her 4.5 month old baby, Madeline (or as I call her, Big Sugar). I made salmon with giant marinated garlic pieces speared into it (makes the flavor KILLER)! I laid the salmon on top of my signature sauteed kale and THEN I tried something new.

The side dish you see is whole wheat couscous, black beans, chives, and MANGO! It was super tasty and I was relieved. It's one thing to experiment with sweet and savory when you're alone but with COMPANY!? Now that's risky business.

Pizza-Whore Strikes Again!

So here is, last Thursday's dinner (or was it Wednesday?...like you care). Anyway, I had NO groceries and NO money so what did I do? I made two fancy little flatbread pizzas! I say fancy because if they were at an expensive cafe, the patron would say, "oh how simple, yet obscure" or something equally pretentious. But in real life, I took two flatouts (pictured), spread 1/4 cup of homemade pizza sauce over them, rationed the tiny bit of grilled peppers/onions i had left, and then used 3 super thin slices of organic provolone placed strategically on the bald spots of my pizzas. Baked at 350 for two shakes of a lamb's tail and VOILA! Pizza flavor minus the morbid obesity :)

Southwest Obsessed

If you ask me my favorite kind of anything, there's a good chance I'll answer "Mexican" (this goes for food, men, Catholic ornamentation, travel spots etc.). There is nothing I love more than southwestern ingredients coexisting on a wheat tortilla. Black beans, tri-colored peppers, tomatillo, cilantro, corn, grilled steak, cheese....holy smokes, it's getting warm in here.
The flavor combination of these ingredients leaves a consistent yearning in the soul of my taste buds. I find any excuse to conjure up a meal using these staples, as they are ALWAYS present in my kitchen. And not to blow my own mariachi horn, but my Chicano boyfriend, Jesus (pronounced Hey-Zeus...which is why you'll see him referred to as Zeus), loves my "South of the Border" creations...which leads me to believe I'm doing something right :)
Anyhow, pictured here is my idea of the perfect quesadilla. I made a LOT and froze the rest to bring for lunches this week. Wanna see how easy they are to make?
-First I spray a small sauté pan with a cooking spray (no oil for this recipe, keeping it light).
-Then I place a VERY lightly buttered wheat tortilla butter-side-down on the skillet/pan.
-I shred cheese (your choice, just not processed crap) over the tortilla and while waiting for it to melt, I add to one side the concoction I've previously cooked/prepared. In this case, I used chicken breast, tri-colored peppers, Spanish onion, and black beans.
-Once added, I fold the empty side over the filling (creating a half circle) and flip to the other side for 1 minute or less. At this point, we just want the ingredients to get to know each other and allow the melting cheese to get all up in everyone's business. Make sense?

The kind I made for Zeus included shrimp, avocado, jalapeño, cilantro, cheese, and tomato. They were DE-LICIOUS! I can't wait to make them again!

Ode to the Current

If you're anything like me, you crave something sweet after your meal. I normally wait until the feeling subsides, but in extreme cases, I reach for a teaspoon of brown sugar or agave nectar. Yep, I like it raw.
OR, you could just combine the sweetness with your savory meal and everyone wins! Pictured here is a salad I threw together at the 11th hour when I realized I had no lunch to bring to work. Spring mix with garbanzo beans, onions, tomatoes, and....drum roll, please.....currants! Yay!
The first time I tasted a current, I immediately ran to the box to see how much sugar was added. They were WAY too sweet to be all natural. But lucky me, nothing was added and I was estatic! I had a brief affair with currents the past couple months but have yet to replenish my supply. I may wait a while to ensure that when we're together again, I'll be as grateful as I was the day we met.

The Yeast Has Risen!

I made BREAD! I am soooooo proud, I never thought I'd have the patience.
I'm in a big hurry because Wayne State is closing for snow emergency (hip-hip hooray!) so let me know if you want the recipe and I'll post it.

This is a whole wheat and ground flax seed loaf. Isn't it beautiful???
The other picture is the lovely egg-white breakfast sandwhich I made using the bread. For that I fry 2-3 egg whites (only cooking spray, no butter/oil), when they're fully cooked, I cut it straight down the middle to create two halves and I shred any white cheese onto the warm eggs. While I'm waiting for the cheese to melt,I toast two slices of bread. I arrange the sandwich in an "every other" order stacking one half of the eggs and cheese, then a slice or two of turkey or ham then the other half of the eggs, then another slice of chosen meat. MMMMMMM, MMMMMMM! There is some SERIOUS protein in this breakfast and keeps me full all morning. Plus, the flavor is outstanding.
Now you make it :)