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Sunday, July 5, 2009
Saturday, June 20, 2009
Dinner with mom
Dinner my mom made. Sauteed veggies, some beef roast baked with onions and garlic and a salad. Love the avocado! I tried to keep the feta chunky since that's how the Greeks eat it! :)
Pizza
The "Greenwich Vegetarian" pizza at Uncle Vito's Pizza place in Davis, CA. Not too shabby. The slivered almonds provide a great texture. However, I went again to this place last week and ordered the tomato pesto pizza. Very disappointed. They needed a stronger cheese, I could barely taste the Parmesan cheese or pesto. Kinda pricey, too...I doubt I'll be returning anytime soon :(
I eat a lot of Z-bars (the kid version of Cliff bars). They have a great texture and are relatively low in calories ~120 cals? Plus, buying them at Costco also saves some money. It's very helpful if I wake up late and have to get breakfast on the go. But last night, I became pretty inspired to try making my own after watching an Good Eats episode called "Power trips" on the Food Network.
Protein Bars
Recipe courtesy Alton Brown, 2005
- Prep Time:
- 25 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 35 min
- Level:
- Easy
- Serves:
- 24 (2-inch) squares
4 ounces soy protein powder, approximately 1 cup
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Brown Rice Crispy Bar
Recipe courtesy Alton Brown, 2005
- Prep Time:
- 15 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 9 min
- Level:
- Easy
- Serves:
- 24 (2-inch) squares
3 ounces puffed brown rice, approximately 6 cups
3 tablespoons flax seed oil, plus extra for the pan
1 tablespoon orange blossom honey
7 ounces mini marshmallows, approximately 4 cups
3 ounces toasted slivered almonds, approximately 3/4 cup
1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup
1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup
1-ounce dried blueberries, approximately 1/3 cup
Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F.
Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.
DO YOU GUYS HAVE ANY GO-TO / FAVORITE ENERGY BAR RECIPES??
Monday, January 5, 2009
Another cookie recipe
Chocolate Chip Cookie Recipe
(also from a fellow running buddy)
-1 stick of butter
-1 egg
-1 Tbs of vanilla (maybe more)
-1/2 c brown sugar
-1/2 c white sugar
-1/4 c soy egg nog
-1 1/4 c flour
-1 c oats
-1 teaspoon baking soda
-1 teaspoon salt
-1 bag of chocolate chips
She did not include any steps but I'm going to advice my usual.
1. Mix dry and wet separately
2. Combine & spoon onto baking pan
3. Bake for 10-12 min or till golden brown in an 350 degree oven
Sorry no pictures for this one, but trust me! This is a really great recipe!
(also from a fellow running buddy)
-1 stick of butter
-1 egg
-1 Tbs of vanilla (maybe more)
-1/2 c brown sugar
-1/2 c white sugar
-1/4 c soy egg nog
-1 1/4 c flour
-1 c oats
-1 teaspoon baking soda
-1 teaspoon salt
-1 bag of chocolate chips
She did not include any steps but I'm going to advice my usual.
1. Mix dry and wet separately
2. Combine & spoon onto baking pan
3. Bake for 10-12 min or till golden brown in an 350 degree oven
Sorry no pictures for this one, but trust me! This is a really great recipe!
Mangoes!
GUEST POST!
from my running club buddy, C.Rosario
Mango Pie recipe
This is going to make 2 big pies. You can also put it in a rectangular pan.
-2 packets unflavored gelatin
-1/4 cup warm water
-1/2 pint heavy cream
-1 cup sugar
-8 oz. cream cheese, softened
-1 large can mango pulp
-1 tsp. vanilla extract
-2 graham cracker crusts
Recipe can easily be cut in half. It should be made in advance.
1. Mix the gelatin in warm water and allow the gelatin to dissolve completely.
2. Mix the heavy cream and gelatin together with an electric mixer (it may be mixed by hand but will take longer).
3. Add cream cheese and sugar, and blend well.
4. Slowly add the mango pulp, little by little, mixing well after each portion is poured in.
5. Beat well until the whole can of mango pulp is incorporated.
6. Add the vanilla essence and blend until all ingredients are fully and evenly combined.
** Make sure there is an even color throughout the mixture.
7. Pour mixture into the graham cracker crust and refrigerate for 7 hours or until set completely.
Baked brie with chutney
This one is awesome!
-1 Pepperidge farm pastry dough (in frozen section)
-1 brie wedge (I used El Prisendente brie)
-chutney-pratically any chutneywill work, but I have had a mango chutney, cranberry chutney, and mince meat
-1 egg
1. Defrost dough overnight.
2. Preheat oven at 400.
3. Spread out dough. Cut a small strip for use later on.
4. Lay a tablespoon of chutney at the center of the dough.
5. Place the brie on top of the chutney (you may have to cut it in half.)
6. Fold dough over brie and pinch the dough to form a closed ball.
7. Place dough ball upside down (pinched side down) on a foil covered dish for baking.
8. Cut or shape the strip of dough that you put aside into design and place on top of the dough ball.
9. Mix egg and brush on the dough.
10. Bake for 20-30 minutes or until the dough looks golden brown.
**Serve with crackers, but people have eaten the brie with pastry dough alone.
from my running club buddy, C.Rosario
Mango Pie recipe
This is going to make 2 big pies. You can also put it in a rectangular pan.
-2 packets unflavored gelatin
-1/4 cup warm water
-1/2 pint heavy cream
-1 cup sugar
-8 oz. cream cheese, softened
-1 large can mango pulp
-1 tsp. vanilla extract
-2 graham cracker crusts
Recipe can easily be cut in half. It should be made in advance.
1. Mix the gelatin in warm water and allow the gelatin to dissolve completely.
2. Mix the heavy cream and gelatin together with an electric mixer (it may be mixed by hand but will take longer).
3. Add cream cheese and sugar, and blend well.
4. Slowly add the mango pulp, little by little, mixing well after each portion is poured in.
5. Beat well until the whole can of mango pulp is incorporated.
6. Add the vanilla essence and blend until all ingredients are fully and evenly combined.
** Make sure there is an even color throughout the mixture.
7. Pour mixture into the graham cracker crust and refrigerate for 7 hours or until set completely.
Baked brie with chutney
This one is awesome!
-1 Pepperidge farm pastry dough (in frozen section)
-1 brie wedge (I used El Prisendente brie)
-chutney-pratically any chutneywill work, but I have had a mango chutney, cranberry chutney, and mince meat
-1 egg
1. Defrost dough overnight.
2. Preheat oven at 400.
3. Spread out dough. Cut a small strip for use later on.
4. Lay a tablespoon of chutney at the center of the dough.
5. Place the brie on top of the chutney (you may have to cut it in half.)
6. Fold dough over brie and pinch the dough to form a closed ball.
7. Place dough ball upside down (pinched side down) on a foil covered dish for baking.
8. Cut or shape the strip of dough that you put aside into design and place on top of the dough ball.
9. Mix egg and brush on the dough.
10. Bake for 20-30 minutes or until the dough looks golden brown.
**Serve with crackers, but people have eaten the brie with pastry dough alone.
Thursday, December 18, 2008
Monday, November 10, 2008
Day 1 of not-eating-out challenge
My roommate and I treated, or shall I say indulged, ourselves in some retail therapy this weekend. It has really been a hectic last 2-3 weeks but we both pulled through and got our reports and midterms accomplished.
Anyways, I must admit, I have spent a substantial amount of money on clothes this past month...granted most of it went towards a very nice Banana Republic business suit (my first one, too! it's an invesment, I say)! Well we promised each other that we would not eat out this week to make up compensate for our shopping trip. I probably spend about $25-30 (?) / week for campus food. If I reduced my spending on this area... at least I would make up for the potential loss of money if I didn't restrict at all. Decent logic?
Today is Day 1. I left my wallet at home to really make sure that I had no capability of spending money even if I wanted to. However, I did prepare a bit of food on Sunday in anticipation of this week. So this morning I put some baked potato wedges and steamed kale and cauliflower into a tupperware. I microwaved it for lunch & added some ketchup. Mmmm potatoes and ketchup! So far so good...
On the other hand, I must confess that I have a substantial craving for something sweet after every meal. I'm not a big fan of chocolate or any other high-intensity sweet dessert but I do like a sweet taste rather than a salty one in my mouth at the end. Salty aftertastes make me want to eat more... I can stop myself pretty well after a little cookie or something. Anyway, I did not prepare for that one. I was left thinking about cookies all throughout my physiology discussion.
Fortunately, as I dropped by my friend's office (he's a web designer for the nutrition dept), he gave me a bag of microwave kettlecorn. Now I am sitting on campus finally satisfying my craving for sweets.
I will probably make some PB oatmeal cookies tonight to help me get through the week.
I'll update again tomorrow!
Anyways, I must admit, I have spent a substantial amount of money on clothes this past month...granted most of it went towards a very nice Banana Republic business suit (my first one, too! it's an invesment, I say)! Well we promised each other that we would not eat out this week to make up compensate for our shopping trip. I probably spend about $25-30 (?) / week for campus food. If I reduced my spending on this area... at least I would make up for the potential loss of money if I didn't restrict at all. Decent logic?
Today is Day 1. I left my wallet at home to really make sure that I had no capability of spending money even if I wanted to. However, I did prepare a bit of food on Sunday in anticipation of this week. So this morning I put some baked potato wedges and steamed kale and cauliflower into a tupperware. I microwaved it for lunch & added some ketchup. Mmmm potatoes and ketchup! So far so good...
On the other hand, I must confess that I have a substantial craving for something sweet after every meal. I'm not a big fan of chocolate or any other high-intensity sweet dessert but I do like a sweet taste rather than a salty one in my mouth at the end. Salty aftertastes make me want to eat more... I can stop myself pretty well after a little cookie or something. Anyway, I did not prepare for that one. I was left thinking about cookies all throughout my physiology discussion.
Fortunately, as I dropped by my friend's office (he's a web designer for the nutrition dept), he gave me a bag of microwave kettlecorn. Now I am sitting on campus finally satisfying my craving for sweets.
I will probably make some PB oatmeal cookies tonight to help me get through the week.
I'll update again tomorrow!
Tuesday, October 28, 2008
Hey guys,
Sorry for the lack of posts these last couple days/week. I've been very busy with papers and midterms at school. I will try to provide at least a photo update soon! Oh by the way... I am very excited for Halloween! I will post pictures of my costume even though it's not food related =P I spent a decent amount of energy trying to come up with something creative. Keep that edge-of-your-seat anticipation!
Oh and here is a great website for ingredient substitutions.
http://www.joyofbaking.com/IngredientSubstitution.html
Enjoy!-VT
Sorry for the lack of posts these last couple days/week. I've been very busy with papers and midterms at school. I will try to provide at least a photo update soon! Oh by the way... I am very excited for Halloween! I will post pictures of my costume even though it's not food related =P I spent a decent amount of energy trying to come up with something creative. Keep that edge-of-your-seat anticipation!
Oh and here is a great website for ingredient substitutions.
http://www.joyofbaking.com/IngredientSubstitution.html
Enjoy!-VT
Tuesday, October 21, 2008
GUEST POST! Alyssum's Strawberry Cookies
Hey everyone!
Our first guest post! This is Alyssum, a high school friend of mine back from my hometown, Millbrae (South Bay, Bay Area!)
ALYSSUM'S STRAWBERRY COOKIES
Our first guest post! This is Alyssum, a high school friend of mine back from my hometown, Millbrae (South Bay, Bay Area!)
ALYSSUM'S STRAWBERRY COOKIES
-1 strawberry cake mix (I think betty crocker is the only one that makes this)
-1/3 cup applesauce
-2 eggs
-1/3 cup chopped pecans
-1/3 cup dried cranberries
1. MIX all ingredients together. Cookie dough will be very sticky.
2. DROP spoonfuls onto greased cookie sheets.
3. BAKE at 350* for 11-13 minutes or until slightly golden brown on top.
**It is important to cook these long enough or they will not come off the cookie sheet easily.
2. DROP spoonfuls onto greased cookie sheets.
3. BAKE at 350* for 11-13 minutes or until slightly golden brown on top.
**It is important to cook these long enough or they will not come off the cookie sheet easily.
**I also like to drizzle chocolate on top, but this is only if desired.
Wow, looks like I need to get my hands on some cake mix and try it this weekend. Ok...time to stop drooling on my keyboard and get some lunch!
Let me know what you guys think!
Wow, looks like I need to get my hands on some cake mix and try it this weekend. Ok...time to stop drooling on my keyboard and get some lunch!Let me know what you guys think!
Saturday, October 18, 2008
Lazy afternoon dinner
As I was trying to figure out creative ways to make an easy and relatively quick meal with my last few pieces of produce, I was fighting a losing battle with the laziness that many of my Saturday afternoons entail. I was this close *pinches fingers till they're only a centimeter apart* to making a plain cheese and tomatoe sandwich for dinner when my roommate (studying at the kitchen table) casually suggested, "Why don't we make food and share it." Wow...genius! haha.
As you will see in the photos below, if you have someone to cook with and motivate you, good food is bound to be made... if not, you've had great company!
L.A. and I quickly consolidated our last groceries and whipped up something quite tasty!
Photo1: We took out the nice TV dinner stand/table to our patio & enjoyed the beautiful fall weather
Photo2: Tabbouleh salad...from a box! We just added some green onions, tomatoes, and lemon juice
Photo3: Baked tilapia (was frozen), mixed vegetables (added yellow squash, veggies were frozen) and vegetable soup (with leftover orzo)
Photo4: Cranberry juice in wine glasses. Adds a nice touch, don't ya think?
As you will see in the photos below, if you have someone to cook with and motivate you, good food is bound to be made... if not, you've had great company!
L.A. and I quickly consolidated our last groceries and whipped up something quite tasty!
Photo1: We took out the nice TV dinner stand/table to our patio & enjoyed the beautiful fall weatherPhoto2: Tabbouleh salad...from a box! We just added some green onions, tomatoes, and lemon juice
Photo3: Baked tilapia (was frozen), mixed vegetables (added yellow squash, veggies were frozen) and vegetable soup (with leftover orzo)
Photo4: Cranberry juice in wine glasses. Adds a nice touch, don't ya think?
Sunday, October 12, 2008
Peanut butter oatmeal cookie
Cookies, anyone?
This is one of my favorite oatmeal cookie recipes and trust me, I've been seeking that perfect oatmeal cookie for awhile now. I have some other ones that include bananas as egg replacements; I will post them in the future.
This is fastfoodie's monster cookie recipe. I really like this one because 1) it's easy to make, 2) the ingredients are common cupboard items and 3) they taste great and stay pretty moist for at least a week!
-1/4 cup butter (or applesauce)
-3/4 cup white sugar
-3/4 cup brown sugar
-2 eggs
-1 tsp vanilla extract
-1 1/4 tsp baking soda
-1 cup peanut butter
-3 cups of oats
-6 oz. chocolate chips (optional)
1. BEAT the 1st 4 ingredients till creamy
2. MIX in the vanilla and baking soda
3. STIR in the peanut butter, oats & chocolate chips
4. BAKE at 350 for 10
TIP OF THE DAY: For healthier versions, you can swap out butter for the equivalent amount in applesauce. You can also swap a banana for one egg. I like to keep a good couple bananas in my freezer because I don't always have fresh eggs on hand.
Some of you may opt to complement the PB with chocolate chips. However, I am not a huge fan of chocolate so I left them out in mine. I've never tried them with raisins but I'm not sure how PB & raisins would taste together in a cookie. If it's your thing, go for it and let me know how it tastes!
This is one of my favorite oatmeal cookie recipes and trust me, I've been seeking that perfect oatmeal cookie for awhile now. I have some other ones that include bananas as egg replacements; I will post them in the future.
This is fastfoodie's monster cookie recipe. I really like this one because 1) it's easy to make, 2) the ingredients are common cupboard items and 3) they taste great and stay pretty moist for at least a week!
-1/4 cup butter (or applesauce)
-3/4 cup white sugar
-3/4 cup brown sugar
-2 eggs
-1 tsp vanilla extract
-1 1/4 tsp baking soda
-1 cup peanut butter
-3 cups of oats
-6 oz. chocolate chips (optional)
1. BEAT the 1st 4 ingredients till creamy
2. MIX in the vanilla and baking soda
3. STIR in the peanut butter, oats & chocolate chips
4. BAKE at 350 for 10
TIP OF THE DAY: For healthier versions, you can swap out butter for the equivalent amount in applesauce. You can also swap a banana for one egg. I like to keep a good couple bananas in my freezer because I don't always have fresh eggs on hand.
Some of you may opt to complement the PB with chocolate chips. However, I am not a huge fan of chocolate so I left them out in mine. I've never tried them with raisins but I'm not sure how PB & raisins would taste together in a cookie. If it's your thing, go for it and let me know how it tastes!
Enjoy!
Run for your lives
This weekend was pretty low-key.
SATURDAY: I completed my usual morning run with GVH and did some grocery shopping at our local Farmer's market. At night, my roommate and I headed over to the downtown Starbucks to study. I ordered the green tea latte and worked on some readings and my nutrition essay.
(google-d photo)
TIP OF THE DAY: If you plan to enjoy your entire drink at the Starbucks, try requesting it in a mug! They will take 10 cents off your order! I paid for a grande (medium) sized drink but barista ended up making it a venti since the mug was so large (or maybe they just forgot). Score! double savings! Hmm... I wonder if they do this at all other cafes. I discovered this discount when I looked back at my receipt the next day. Regardless, I really enjoy my winter drinks in a nice heavy mug, somehow it becomes more savory (in my head, of course). It's not a huge saving but hey knowledge is power =P
SUNDAY: I volunteered with the UCD pre-pharmacy club at the Run for your Lives 5K/10K race. We and several members from a pre-medicine club coordinated a booth to provide free blood pressure checks, heart rate readings and BMI computations for the runners.
I love and hate races. I only hate being there when I can not run myself. However, seeing other runners just makes me so happy. I think, "Wow, you're running! I run, too! You enjoy it? Me, too!" I could go on and on about running but I'll save that for another entry. Anyways, this was a local race so a lot of members from my running club were participating. The club members often wear a bright yellow GVH singlets; this makes it super easy for us to identify and cheer loudly for one another at races.
Luckily, I had some free time and got to visit the other booths at the race's "health expo."
Here is a photo of my free goodies!
While my weekend was very relaxing, it is still the calm before the storm. I have two midterms this week (Food Science & Nutrition) and a short oral report (Current topics in Nutrition). Wish me luck!
I like to keep my entries short (and sweet) so I'll post again in a little while.
SATURDAY: I completed my usual morning run with GVH and did some grocery shopping at our local Farmer's market. At night, my roommate and I headed over to the downtown Starbucks to study. I ordered the green tea latte and worked on some readings and my nutrition essay.
(google-d photo)
SUNDAY: I volunteered with the UCD pre-pharmacy club at the Run for your Lives 5K/10K race. We and several members from a pre-medicine club coordinated a booth to provide free blood pressure checks, heart rate readings and BMI computations for the runners.
I love and hate races. I only hate being there when I can not run myself. However, seeing other runners just makes me so happy. I think, "Wow, you're running! I run, too! You enjoy it? Me, too!" I could go on and on about running but I'll save that for another entry. Anyways, this was a local race so a lot of members from my running club were participating. The club members often wear a bright yellow GVH singlets; this makes it super easy for us to identify and cheer loudly for one another at races.
Luckily, I had some free time and got to visit the other booths at the race's "health expo."
Here is a photo of my free goodies!I like to keep my entries short (and sweet) so I'll post again in a little while.
Wednesday, October 1, 2008
Real tomatoes
While I did not take any photos of today's meals, I figured I should still blog a bit...and add random information about myself etc...
Well, I live in a small college town called Davis. UC Davis is a great university and I have had an amazing time here so far. One of my favorite things to do is visit the local Farmer's market.
It's right next to campus and the downtown; it's open twice a week, Wednesday afternoons and Saturday mornings.
http://www.davisfarmersmarket.org/
I do most of my shopping there because...1) the food tastes better, 2) I just have to bike across campus (why not save some gas money?), and 3) I really enjoy the general vibe and feel of the place.
The farmers and sellers are also very friendly and they often let you slide a bit when you don't have the exact change for groceries ;) But don't worry! I remember this; I show them some customer loyalty the next weekend.
Here is a quick "dish" I made myself after purchasing some tomatoes at the Farmer's market last weekend. I'm not sure if you can actually call it a real dish because there wasn't any tremendous effort or planning put into it. There are very few ingredients...but I guess I'll call it a salad then.
WAY-TOO EASY FARMER'S MARKET TOMATO "SALAD" (1 serving)
-1 heirloom tomato
-small handful of cherry tomatoes
-1/2 cp (aka small chunk) sharp cheese or mozzarella (your preference for the type of cheese and amount)
-2-3 basil leaves
-olive oil
-balsamic vinegar
-sliced almonds (optional)
-pepper (optional)
1. Slice the heirloom tomatoe into wedges
2. Cut the cherry tomatoes in half
3. Crumble on some cheese (slice if it's mozzarella)
4. Drizzle on olive oil and vinegar
5. Shred basil (make sure to bruise the leaves to get an awesome aroma and taste!)
*Optional: I diced up 5-6 almonds to add a little texture
This was a very delicious snack that Saturday afternoon, so try it out! Farmer's market tomatoes are very different from those chain-grocery store ones. They're 10x sweeter and more tender. The stores often sell mealy, bland, and tasteless tomatoes. Heirlooms have a lot more meaty flesh instead of those typical watery/seedy store ones. You should try a fresh one...you will be WOW-ed by the difference.
Unfortunately, this post is kind of late... heirlooms are falling out of season. Apples will soon be the new tomato. At least they're both a red fruit.
Well, I will leave you now with a picture of the worst tomato-mozzarella (aka Insalada Caprese) salads I've ever had.
This is twiffler-entangled's WTF face. Two slices of tomato and 2 slices of mozzarella for $14?! I think I can now see your WTF face through the computer screen.
TIP OF THE DAY: Don't eat by the Boardwalk in South Beach, Miami. They give you rip-off crap like this! Don't be swayed by the cute hostess either...like I was ;)
Caprese salads are my favorite thing to order in Italian restaurants. I judge restaurants a lot by this salad and the quality of their bread. hehe...
What's your standard "they-better-not-screw-this-up" dish at a restaurant??
Well, I live in a small college town called Davis. UC Davis is a great university and I have had an amazing time here so far. One of my favorite things to do is visit the local Farmer's market.
It's right next to campus and the downtown; it's open twice a week, Wednesday afternoons and Saturday mornings.http://www.davisfarmersmarket.org/
I do most of my shopping there because...1) the food tastes better, 2) I just have to bike across campus (why not save some gas money?), and 3) I really enjoy the general vibe and feel of the place.
The farmers and sellers are also very friendly and they often let you slide a bit when you don't have the exact change for groceries ;) But don't worry! I remember this; I show them some customer loyalty the next weekend.
Here is a quick "dish" I made myself after purchasing some tomatoes at the Farmer's market last weekend. I'm not sure if you can actually call it a real dish because there wasn't any tremendous effort or planning put into it. There are very few ingredients...but I guess I'll call it a salad then.
WAY-TOO EASY FARMER'S MARKET TOMATO "SALAD" (1 serving)
-1 heirloom tomato
-small handful of cherry tomatoes
-1/2 cp (aka small chunk) sharp cheese or mozzarella (your preference for the type of cheese and amount)
-2-3 basil leaves
-olive oil
-balsamic vinegar
-sliced almonds (optional)
-pepper (optional)
1. Slice the heirloom tomatoe into wedges
2. Cut the cherry tomatoes in half
3. Crumble on some cheese (slice if it's mozzarella)
4. Drizzle on olive oil and vinegar
5. Shred basil (make sure to bruise the leaves to get an awesome aroma and taste!)
*Optional: I diced up 5-6 almonds to add a little texture
This was a very delicious snack that Saturday afternoon, so try it out! Farmer's market tomatoes are very different from those chain-grocery store ones. They're 10x sweeter and more tender. The stores often sell mealy, bland, and tasteless tomatoes. Heirlooms have a lot more meaty flesh instead of those typical watery/seedy store ones. You should try a fresh one...you will be WOW-ed by the difference.
Unfortunately, this post is kind of late... heirlooms are falling out of season. Apples will soon be the new tomato. At least they're both a red fruit.
Well, I will leave you now with a picture of the worst tomato-mozzarella (aka Insalada Caprese) salads I've ever had.
This is twiffler-entangled's WTF face. Two slices of tomato and 2 slices of mozzarella for $14?! I think I can now see your WTF face through the computer screen.TIP OF THE DAY: Don't eat by the Boardwalk in South Beach, Miami. They give you rip-off crap like this! Don't be swayed by the cute hostess either...like I was ;)
Caprese salads are my favorite thing to order in Italian restaurants. I judge restaurants a lot by this salad and the quality of their bread. hehe...
What's your standard "they-better-not-screw-this-up" dish at a restaurant??
Tuesday, September 30, 2008
Pancake with Peaches and Honey
As a college student, waking up early is pretty tough. For most, the usual routine would be to roll out of bed (it would be a fast roll if you abused the snooze alarm), use the toilet, wash the face, put on clothes, and then scramble to class.
This is a big no-no! I have done this in the past and it always ends terribly. All throughout lecture, you just kept thinking about the next break and what snacks are available at the campus bakery/cafe/store. Zero concentration on the courses paid with expensive tuition!
Well the other morning, I decided to break away from the typical no-breakfast college routine. So here's a breakfast I made myself the other day; it took about 10 min.
It is actually a recipe I found on www.katheats.com
OATMEAL PANCAKE (1 serving)
-1/3 cp rolled oats
-1/3 cp egg whites (It took me 2 eggs)
-1 tbsp vanilla extract
-1/2 tsp baking powder
1. Mix
2. Spray pan with cooking spray
3. Cook each side for about 1-2 min.
Viola! Here you go! As for toppings, I decided on my nearly over-ripe peach. A over-ripened peach tastes actually great this way; it's nice and soft with extra sweet juices. Well I sliced that up and drizzled some honey on top and added a dash of cinnamon.
As you can see in this photo, I was trying hard to get you guys a photo of my breakfast with some great lighting. Looks pretty darn radiant, huh? Especially on top of the TV!
Lucky my drink didn't spill! This was a Vanilla Chai tea with soy milk.
Here's an interesting tip, to get the nice cafe foamy look, I just shook the soymilk in its box! If it's nice and frothy in there, it'll pour right onto the drink
In terms of satiety, I definitely think 2 pancakes would have been better for me. I ended up eating some leftover baked potato wedges with ketchup after this.
Next time I make this pancake again, I will...
1) Make at least 2!
2) See how it turns out with yolk included and
3) Try mixing blueberries into the batter. Yum...(while blueberries are still in season!)
This is a big no-no! I have done this in the past and it always ends terribly. All throughout lecture, you just kept thinking about the next break and what snacks are available at the campus bakery/cafe/store. Zero concentration on the courses paid with expensive tuition!
Well the other morning, I decided to break away from the typical no-breakfast college routine. So here's a breakfast I made myself the other day; it took about 10 min.
It is actually a recipe I found on www.katheats.com
OATMEAL PANCAKE (1 serving)
-1/3 cp rolled oats
-1/3 cp egg whites (It took me 2 eggs)
-1 tbsp vanilla extract
-1/2 tsp baking powder
1. Mix
2. Spray pan with cooking spray
3. Cook each side for about 1-2 min.
Viola! Here you go! As for toppings, I decided on my nearly over-ripe peach. A over-ripened peach tastes actually great this way; it's nice and soft with extra sweet juices. Well I sliced that up and drizzled some honey on top and added a dash of cinnamon.
As you can see in this photo, I was trying hard to get you guys a photo of my breakfast with some great lighting. Looks pretty darn radiant, huh? Especially on top of the TV!Lucky my drink didn't spill! This was a Vanilla Chai tea with soy milk.
Here's an interesting tip, to get the nice cafe foamy look, I just shook the soymilk in its box! If it's nice and frothy in there, it'll pour right onto the drink
In terms of satiety, I definitely think 2 pancakes would have been better for me. I ended up eating some leftover baked potato wedges with ketchup after this.
Next time I make this pancake again, I will...
1) Make at least 2!
2) See how it turns out with yolk included and
3) Try mixing blueberries into the batter. Yum...(while blueberries are still in season!)
Thursday, September 25, 2008
Introduction
Hi everyone!
This is my first cooking blog. I am a student at the University of California Davis, majoring in Exercise Biology / Kinesiology. I love to run, play tennis, cook, and... I also have a small obsession with fashion blogs =)
The main purpose of this website if for me to journal my cooking adventures, distasters, experiments, and what have you. I hope to write a cookbook within the next two or three years, so I will probably write a lot about what I am learning along the way. I will also share with you some of the things I've learn in my food science, nutrition, exercise biology courses. Most (if not all) of my recipes will be fairly college-student / budget-friendly.
Guest posts may be featured!
Well, stay tuned and I hope to make my next post very soon!
This is my first cooking blog. I am a student at the University of California Davis, majoring in Exercise Biology / Kinesiology. I love to run, play tennis, cook, and... I also have a small obsession with fashion blogs =)
The main purpose of this website if for me to journal my cooking adventures, distasters, experiments, and what have you. I hope to write a cookbook within the next two or three years, so I will probably write a lot about what I am learning along the way. I will also share with you some of the things I've learn in my food science, nutrition, exercise biology courses. Most (if not all) of my recipes will be fairly college-student / budget-friendly.
Guest posts may be featured!
Well, stay tuned and I hope to make my next post very soon!
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