All posts tagged: recipes

Sesame Chicken and Jasmine Rice

It’s been a while, folks.  After viewing this picture on my Instagram, a lot of you have been requesting the recipe.  I promised it would be up “shortly”, but, unfortunately, I can’t control that #LawyerLife. However, after all the take out, missed groceries, and forlorn glances out of the floor-to-ceiling windows to my gilded cage–err, office–it’s high time for a home cooked meal. And thank goodness, too, because this one is pretty easy to make and comes in at around 680 calories per plate. So let’s get down to the nitty gritty shall we? Because let’s face it–I still have contracts I need to draft. :-/ What You’ll Need 10 ounces chopped chicken breast ½ cup jasmine rice 2  tsp minced garlic 2 scallions ½ pound bok choy 3 tablespoons cornstarch 3 tablespoons soy glaze 2 tablespoons rice vinegar 2 tablespoons sesame oil 1 teaspoon black and white sesame seeds ¼ teaspoon crushed red pepper flakes In a small pot, bring to boil the rice, a pinch of salt and 1 cup of water. Once boiling, cover and reduce the heat to low. Cook 12 to …

The Best Lean Butternut Squash Soup Recipe

I know I’ve been harping about the weather in Virginia in the last couple of posts, but it really is bipolar. Just when you think it has decided that it will stay spring, a cold blast blows through.

On the upside, it allowed me to fit in one more of my favorite winter/comfort foods–butternut squash soup.

A Patriotic Menu

Happy Independence Day Everyone! We have a few people over for some Fourth of July festivities.  At brunch, after I revealed what I planned to make all weekend, my friends suggested that I should share.  So, without further adieu, I am presenting the Fourth of July Eatery Series! Here’s what’s on the menu for my household this weekend–some healthy, some not, but always patriotic! Let freedom (and your bellies) reign! ;-). Check back often as each meal is prepared this weekend (I’ll be updating all weekend).  Then click on the link for the recipes to each meal. Breakfasts/Brunches: Liberty French Toast Main Dishes: Spicy Turkey Burgers Star-spangled Pasta Salad Sides (to serve with either lunch or dinner): Grilled Corn on the Cob Red, White and Blueberry Fruit Salad Rosemary Chicken Skewers Tasty Sirloin Skewers Desserts: Homemade Patriotic Pop Tarts Representing the Land of the Free, and the Home of the Brave! Peace, Love and Live Life Full, P.A.

Simple Summer Strawberry Salad

If you follow me on instagram, you already know that I love a good, simple (but yummy!) salad and a good way to use strawberries.  Summer is the perfect time to combine the two for a tasty, healthy meal.  Pair with a poppy seed dressing and you have a ridiculously easy, delightful meal/side in seconds.  This is literally the simplest salad to make! For the salad: 15 oz of raw spinach, washed 450 g (approx 2 cups) sliced strawberries Toss the spinach and strawberries together in a large salad bowl.  If you’re making this as a side to a meal, this amount serves approximately 8 at around 81 calories per serving.  If you’d rather consume as your main dish, then it serves only 4 at approximately 162 calories per serving. Note: a little trick for achieving relatively uniform strawberry slices is to slice the strawberries with an egg slicer.  Just cut the ends off first and go slowly. For the dressing: 1/4 cup olive oil 1/4 cup white cooking wine 1/4 cup white wine vinegar …

Goat Cheese Pear Salad with Homemade Mustard Vinaigrette Dressing

One of my favorite salads to make is this particularly yummy goat cheese pear salad. Paired with a homemade mustard vinaigrette dressing, you’ll keep coming back for more!  It’s actually a variation of a recipe a friend sent me.  But since I always alter recipes I’m given, here’s how I prepare this relatively low calorie dish (makes roughly 6 servings at 335 calories per serving, including the dressing): Salad Ingredients: 1/2 cup of chopped pecans 1/4 cup Dark brown sugar 1 5 oz package Earthbound Farm Organic Blend (can use any leafy green you like: spinach, arugula, etc.) 1 medium Hass avocado (seeded and chopped) 4 oz goat cheese (I use Ile de France Petite Buche Fine herbs) 3 Anjou Pears (peeled and chopped) 1/2 cup sliced green onions In a large bowl, combine all the above ingredients, except the pecans and sugar.  If you would like to prepare the salad for “presentation,” start with your leafy greens.  Top with the chopped pears in the middle of the greens and sprinkle the goat cheese, avocado and …

How to Caramelize Nuts in the Microwave

Ever wonder if you could caramelize nuts in the microwave? Well, I didn’t. But since my water heater flooded and ruined the kitchen floors (where my electric stove happens to be plugged in), I haven’t been able to use my stove for the past week. Apparently, water and electricity don’t mix (shocker!). I cook quite a bit and was bummed that I wouldn’t be able to use my stove, so I figured–easy fix–I’ll just make salad! Hahahaha. Of course, most of the salads I make are quite “fancy.” Like this spinach, pear, goat cheese with caramelized pecans salad I like to make (recipe here). But I forgot that in order to caramelize the pecans, I would need my stove. Dang it! Refusing to be defeated (and taking the hard road because of course I couldn’t just leave the nuts out…duh!), I thought to myself “I wonder if I can do this with a microwave.” It turns out you can. The microwave and I had a little bit of a stare down contest before I got up …