Morning after, Day ahead...: Cooking

Vegan Three Bean Chili

December 10, 2012

As promised, I made three bean chili last night with jalapeno&cheddar cornbread. Yum! The chili is vegan but the cornbread is not as I added 1 egg to the mix. For the meat in the chili, I used Tofurky Italian "sausage" which turned out great. I made this recipe for my boyfriend and it definitely got the stamp of approval.

Three Bean Chili topped with avocado and vegan sour cream

Ingredients (for 4 servings)

Chili:

1/2 green, yellow, red pepper- chopped
1 yellow onion, chopped
2 links of Tofurky "sausage" chopped
2 cans stewed tomatoes
1 can pinto, kidney, and black beans
1-2 cups vegetable stock (depending on the consistency you prefer)
1-2 packets of chili seasoning
Adobo, pepper, garlic powder, onion powder to taste
1/4 cup sugar (optional, used to break acidity of tomatoes)

Directions: Pour about 2-3 tbsp canola or olive oil in pot. Saute onions and sausage until slightly golden brown. Add peppers and saute together for about 5-7 minutes. Add 1 packet of chili seasoning and stir well. Add cans of beans and stewed tomatoes, stir until combined well. Depending on the consistency desired, add vegetable stock. Allow to come to soft boil for about 7-10 minutes. Taste. If you're looking for a stronger chili taste, add the 2nd pack of chili seasoning a little at a time. You can also use the extra seasonings listed above to add flavor as well.

If you find that the chili is too acidic secondary to the tomatoes, add a little sugar. Allow the chili to simmer for about 30 minutes to allow all the flavors to incorporate well.

When finished, top with fresh avocado, sour cream, or cheese and ENJOY!

Fresh, homemade chili...come and get it!

Chad's chili loaded with cheese and sour cream...he loved it ;)

Pear&Walnut Spinach Salad

December 9, 2012

While dining at Mana Food Bar in Chicago, a vegan/vegetarian restaurant, I ordered this pear and walnut salad which was to die for! So, I decided to make it at home and it was delicious. Quick and easy...packed with nutrients...what more could you ask for?

I used Bosc pears, candied walnuts, and raisins. I made a stone ground mustard & honey vinaigrette that added just the right amount of savory sweetness. Try it for lunch or a great starter for dinner.

Ingredients (for 2 salads):

1 bosc pear, chopped or sliced
1 bag spinach ( I used a kale, spinach, and chard mix from Whole Foods)
1/2 cup raisins
1/2 cup chopped candied walnuts (if hard to find, use regular walnuts or a sugar coated pecan/walnut salad topper mix)
2 tbsp stone ground mustard
1tbsp honey
extra virgin olive oil (EVOO)
optional: gorgonzola cheese crumbs (omit cheese if vegan)

For dressing: Mix stone ground mustard and honey. Add tsp of EVOO until consistency is to your liking. You want the dressing to be sweet but tangy with a thinner consistency. Feel free to add more honey or more mustard.

For salad: Pour bag of greens in bowl. Add chopped/sliced pear. Add raisins, walnuts and cheese (if vegetarian). Drizzle dressing last. Enjoy!

Feel free to add salt and pepper to taste, but I didn't see a need for it.

Stay tuned for italian "sausage" and three bean chili with cornbread for dinner....

Green Seed Vegan: New concept for Houston

November 18, 2012

While in Houston for residency interviews, I decided to google search vegetarian/vegan restaurants. And what do you know... I found "Green Seed Vegan," a successful food truck turned restaurant. Situated on the corner of a busy interaction, painted green with black windows it wasn't the most inviting but the parking lot was full so that was a sign. With an eclectic menu, it was hard for me to choose but I decided on a buckwheat veggie burger, kale salad, and root brownie.

The burger came with avocado, tomato, onion, lettuce, jalapeno, vegan cheese, with some special sauce. The kale salad had a peanut/tahini based dressing. Overall, the meal was great. However, I wish the burger had a tougher texture. It was a little too soft for me, but the flavor was spot on.

The root brownie was WONDERFUL! I'm not sure what was in it, but it tasted just like a regular fudge brownie. So, I'll definitely try the restaurant again, if and when I make it back to Houston. Being a vegetarian who is transitioning to vegan has been fun. I've tried so many different things that I otherwise might not have tried. And not only is it fun but its so much healthier! So, if you're in the Houston area, I recommended Green Seed Vegan!

Moroccan Veggie Stew with Couscous

October 21, 2012

Warm and comforting with a hint of sweet and spicy. Spices are used extensively in moroccan cuisine, with the most common being cinnamon, turmeric, cumin, ginger, paprika, and saffron. For this dish, I used cinnamon, turmeric, cumin, paprika, and a touch of curry. If you're looking for a hearty but healthy meal that's easy for dinner and lunch the next day, you've found it in this dish... Enjoy!

Ingredients:

1 can chickpeas
1 can of stewed tomatoes
2-3 carrot stalks, chopped
1 zucchini, chopped
1 squash, chopped
1 large sweet potato, chopped in cubes
1 large potato, chopped in cubes
1 sweet onion, chopped in cubes
2-3 cups vegetable broth, depending on how thick you want stew
2 tsp of cinnamon, turmeric, cumin, curry, paprika
1/4 cup mint, chopped
1-2 cloves chopped garlic
salt and pepper to taste
1 box couscous

Instructions:

In large pot, heat extra virgin olive oil and add onions and chopped garlic and saute for 2 minutes. Then add tomatoes, chickpeas, stir, and allow to cook for 3 minutes. Add the rest of vegetables with veggie broth and seasonings. Allow to come to soft boil for 5 minutes before reducing heat. Keep on medium heat until potatoes are soft. Add more seasonings based on taste preference.

While stew continues to cook, prepare couscous according to box directions.

Once potatoes are soft and veggies are done, add the mint... Enjoy!

Pesto Veggie Frittata

Sept 17, 2012

Good for breakfast, lunch, or dinner. Quick and easy. Let's just get to the goods...

FYI: No need to put frittata in oven. You only need a large sauce pan and the stove :)

For the veggies: I chose red potatoes, spinach, onions, green/red peppers, tomatoes, and mushrooms. Chop all veggies into cubes and set aside.

For the egg mixture: You need 6 eggs and 3 egg whites, 2 tbsp of pesto, 2 tbsp flour, 1/4 cup parmesan cheese, salt/pepper to taste (add any additional seasoning you like). Whisk all ingredients together.

Saute veggies in olive oil. Be sure potatoes are soft. If you decide to use spinach, be sure to add it once veggies are done to allow it to wilt but not overcook before adding the egg mixture.

Add the egg mixture to the veggies, making sure the veggies are evenly distributed. Cover and cook for 10 minutes. Lift bottom and sides of frittata to allow uncooked egg mixture to reach pan. Allow egg to cook until set in the middle. When done, remove from pan, cut, and serve.

Serve alone or with spring mix salad. Yum! Definitely one of my favorites.

egg mixture added to veggies

Pesto Veggie Frittata

Michelle Obama's Spinach Pie

June 5, 2012

A couple of days ago, I was in the gym on the treadmill and flipping through People magazine when I came across a article featuring the First Lady, Michelle Obama. She is dedicated to health and wellness, particularly when it comes to eating fruits and veggies so the article featured a recipe that she loves, Spinach Pie. The picture looked so yummy! I jotted the recipe down and was determined to make it. I made it on Sunday night with the intention to eat a slice for breakfast during the week. The crust was a bit challenging, as I used a Pillsbury refrigerated crush rather than the frozen pie crust. The instructions called for heating the crust for 15 sec to bring it to room temperature, which I advise you not to do as it practically melted the center of the crust. So needless to say it was difficult to roll the dough out because it tore and was sticky. However, I made it work and the pie turned out GREAT! See the recipe below:

Ingredients:

1 9 inch unbaked pie crust (follow directions on package to prepare crust)

2 tbsp olive oil or EVOO

6 cloves of garlic or pre-chopped garlic

1 onion

1 lb fresh spinach

2 large eggs

1 cup half and half

1 tsp grated lemon zest

1 tsp thyme

6 oz feta, crumbled

8 oz swiss cheese, grated

Salt/Pepper

Directions:

Preheat oven to 375F. Saute garlic and onions with olive oil/EVOO until onions are translucent. Saute spinach until wilted with garlic and onions and allow mixture to cool. Add feta and swiss to spinach mixture. Whisk eggs, half&half, lemon zest, thyme, salt/pepper. Pour mixture in bowl with spinach mixture and combine well. Pour mixture in pie crust. Add a little extra grated swiss on top.

Bake for 40 minutes. To prevent crust from burning, cover edges with foil.

Spinach pie prior to baking. I pinched that crust myself! I was so proud :)

Finished product.... yum!

Another picture of the finished product!

Sweet & Savory

April 22, 2012 ~ 5:22pm

Over the past few weeks, I've been busy with my surgery rotation. Yet, recently my boyfriend came to visit from Chicago so I made some goodies! By request I made twice baked potatoes, steak, and veggies for him (sub the steak for salmon for me as I don't eat red meat). I also made oreo stuffed brownies, a recipe I took from Pinterest. The twice baked potatoes and brownies a definitely not calorie friendly but worth every morsel of fat.

Twice Baked Potato

Its called "twice" baked because you first must bake the potatoes, carve the potato filling out, mix with desired ingredients, stuff them back into the potato shell, and then bake again. I know it sounds complicated but here we go...

Ingredients (to make 8):

4 idaho russet potatoes
2 bags of shredded cheddar cheese
1 small sour cream (add to taste)
1 small cream cheese (add to taste)
1 handful fresh parsley chopped
1/2 stick butter, melted
salt and pepper to taste

How to: Preheat oven to 400F. Clean potatoes well, stab with a knife about 2-3 times in different places and cover each with oil. Place on baking pan and bake for about an hour (or until you can poke with a fork and it goes through with ease).

When the potatoes are soft, remove from oven and allow to cool for 5 minutes (only so they aren't as hot when handling them). Cut the potatoes in half longitudinally or hotdog style. Take a spoon and scoop out the potato, making sure you leave the skin intact. Put the potato filling in a bowl.

Cutting the potatoes length wise to scoop out filling

Adding ingredients to potato: This part is a bit complicated to write because I'm not one to measure. Its really based on preference and taste. I would start with adding 2 handfuls of shredded cheese, 1-2 tbsp each of sour cream and cream cheese, butter, and the entire chopped handful of parsley. Salt and pepper to taste. Then take a potato masher and mash the potatoes until slightly creamy. Taste the filling and if you feel it needs more then add. I typically don't use cream cheese but I found it added a creaminess and tang that I really liked.

Once the filling is to your liking, place the filling into the potato skin. Top with a bit more salt, pepper and cheese. Place in the oven, and back for about 20-30 minutes or until the cheese is melted. Enjoy!

Potatoes filled with potato mixture... be sure to top with more cheese before baking

For the brownies....

Make the brownies as instructed, omitting the "add water" step if included. Instead add a cup of cookies and cream ice cream. Also add about 4 tbsp of hot fudge. Pour 1/2 of brownie mix into a greased baking pan. Then put oreos in a row and add the remaining brownie mix. Bake as directed on the brownie box. So good!

1/2 brownie mix on bottom with oreo layer

Finished product... who could resist!

Quick "Prep for the week" Meals

Mar 11, 2012~ 11:16am

The past few weeks have been CRAZY! I recently finished 4 weeks of clinical rotation electives in my desired field (obstetrics and gynecology) and am now completing my surgery rotation. So lets just say time is not on my side. So I've started to prepare meals on Sunday that will last for 3-4 days, decreasing my food prep time despite my love for cooking. By preparing meals ahead of time, I can pack my lunch quickly or pop my dinner in the microwave to get back to studying with little time lost. Most importantly, I'm trying to stay healthy so both meals I prepared are packed with nutrition and low-cal! Both recipes are from Weight Watchers (my little secret). I frequently use weight watchers recipes because they are actually REALLY GOOD despite being low-cal and lowfat.

The first one I prepared for lunch. Caprese Rice Salad

This was so easy to make. I cut corners a bit by using Uncle Ben's 90 second Basmatic Rice instead of boiling my own rice.

Ingredients:

2 tbsp olive oil
1 tbsp balsamic vinegar
1/3 cup basil (fresh, chopped)
1 cup fresh cherry or grape tomatoes
6 oz whole or skim mozzarella cheese, fresh cut into chunks
salt, pepper to taste
1 small uncooked onion chopped
1 cup/packet jasmine or basmati rice

Ingredients for Caprese Rice Salad

How to: In one bowl combine the mozzarella, tomatoes, and basil. Add the olive oil and balsamic vinegar to the tomato and cheese mixture and allow to marinate for about 15 minutes. Saute the onions and combine with cooked rice. Add the tomato, mozzarella, and basil mixture to the rice. Mix and store. Salt and pepper to taste.

basil, mozarella, and tomato mixture

olive oil and balsamic vinegar added

Basmati rice with sauteed onions

The second dish I prepared was for dinner... Quinoa and shrimp salad

Quinoa is a grain like food rich in protein and becomes light and fluffy when cooked. I cheated with this and bought a prepackaged mix from the store and followed the directions on the package for cooking.

You can buy any kind you prefer. The recipe from Weight Watchers calls for plain quinoa. The store I went to didn't have plain in the prepackaged section, and I felt like mediterranean would add a nice flavor.

Ingredients:

1 cup/package uncooked quinoa
4 oz green sugar snapped beans (fresh or frozen) cut into 1 1/2 inch lengths
1 medium red pepper, chopped
12 oz uncooked shrimp, medium size ( cooked and peeled)
1 lemon
chicken broth
1 tbsp olive oil
salt and pepper to taste

How-to: Cook the quinoa according to packaged directions and set aside. Cut the vegetables and put off to the side. For the shrimp, season with what you prefer ( I used old bay and pepper). In a saute pan, add olive oil and sear the shrimp. Once shrimp are half cooked, add a little less than a cup of chicken broth to the pan. Allow the shrimp to cook in the broth till done, and SAVE THE BROTH.

In a bowl combine the veggies, shrimp, and quinoa. In a separate small bowl combine the juice of a whole lemon, 1 tbsp of olive oil and the broth that you cooked the shrimp in. Taste the sauce and season to your liking. You might have to add more lemon, salt or pepper. Once the sauce is to your liking, add to the bowl with the shrimp/quinoa mixture. ENJOY!

Any questions... toya.p23@gmail.com

Perfect Potluck Dish~ Turkey Meatball Subs

Feb. 10, 2012~ 8:51am

Rarely do I meet a person that dislikes meatball subs. Who could resist the gooey mozzarella cheese, soft but crusty sub roll, and most importantly the juicy and tender meatballs... my mouth is watering as we speak. While in Chicago for Christmas 2011, I made the subs for the first time and it was a true success so I decided to do it again back in Hershey. I made it for a small group of friends, but its definitely a good recipe for a potluck dinners. I used 99% fat free ground turkey breast but of course you can use any type of ground meat you prefer (93/7 ground turkey, ground beef, or even a mix of beef/veal/pork if you want to be fancy).

Ingredients:

1 lb ground turkey (or any ground meat you prefer)
italian bread crumbs (1-2 tsp) or crackers (6-7 crackers, crushed)
1 egg
1/2 sweet onion, chopped (optional)
1/2 to 1 tsp of minced garlic
2 jars of your favorite marinara/pasta sauce
6 slices of deli mozzarella or provolone
sub rolls
Seasoning: italian parsley, oregano, adobo seasoning, pepper, garlic powder (or any other seasoning you choose)

Add EVOO (extra virgin olive oil) or canola oil to a saute pan, add the chopped onions to the pan and saute until translucent. Put aside when finished

To prepare the meatballs: add the ground meat in a large mixing bowl. To the meat, add your egg, breadcrumbs/crushed crackers, sauteed onions, minced garlic, and seasoning. With your hands, mix the meat and added ingredients together. DO NOT over mix the meat. You want all ingredients to be incorporated nicely but overworking the meat can be disastrous. Once mixing is complete, grab a ice cream scooper or tablespoon to prepare the meatballs.

Scoop a portion out of the mixture and roll in a ball using the palm of your hands. If you find that the meat is sticking to your palms, pour a little EVOO or oil you have on hand and rub it in your palms. When complete the meatballs should look similar to the picture below:

Cooking the meatballs: In a deep, wide sauce pan add oil. You want the oil to be completely covering the surface of the pan. Turn the heat to med-high to high, because you essentially want to sear the meatballs to lock in the moisture. Once the oil is hot (but not boiling...don't burn down the house), add the meatballs and sear on all sides if possible. A good trick... grab the pan by the handle and move the pan in a circular motion every once in while to allow the meatballs to turn on all sides and maintain the sphere shape. Once the meatballs are brown on all sides, turn down the heat to medium.

Adding the sauce: Once the heat is down to medium, add the 2 jars of marinara to the same pan with the meatballs. Season the sauce to your liking, either before adding it to the meatballs or after. I typically season my sauce after adding it to the meatballs and I tend to add more seasoning as it cooks. Allow the meatballs and sauce to simmer for at least 20 minutes to ensure that the meatballs are cooked through and the flavor of the sauce is just how you like it. A secret of mine...I tend to add a little sugar to my tomato sauce, as it tones down the acidity of the sauce and gives it a nice taste.

To prepare the sandwich: Preheat the oven or broiler (if you have one) to 425F. Take your rolls and brown them HALF WAY in the oven...only until slightly brown. You can also use a toaster oven if you have one. I like the roll to be toasted on the outside, but warm and soft on the inside. Remove the roll from the oven, and scoop in 3-4 meatballs and top with sauce. Place 1-2 slices of cheese on top and pop the sub back in the oven until the cheese is melted. DO NOT burn the roll...the cheese melts fast so don't think you have time to run to the bathroom :)

Once the cheese is melted, remove the sub and finish with some parsley. ENJOY!

note: this recipe was a bit complicated to write, so if you have any questions feel free to email me at toya.p23@gmail.com. Also the above recipe is a little to involved for a potluck. Unfortunately, you won't be able to toast the rolls. You can also sprinkle parmesan cheese on top or use shredded mozzarella instead of melting the cheese in the oven.

Momma's Mac & Cheese

Jan. 26, 2012~ 6:27pm

Last Friday, after finishing an interesting week in Child Psychiatry, I was craving some pure, fingerlickin' fat. No salad, no fish, no veggies... just a meal that would warm my soul and have my taste buds screaming for more. After talking to my friend, I decided to make some good ol' macaroni and cheese! Some eat mac&cheese as a meal, but I tend to eat it as a side dish so we baked a whole chicken and made broccoli to go with. I will say I'm pretty confident in my mac&cheese skills. All throughout college, whenever my friends and I planned a dinner/potluck I was always "assigned" mac&cheese, whether I liked it or not.

Mac&cheese hot out the oven

I learned how to make it from my Mom, as her recipe is the one I grew up on. Traditionally, you use elbow noodles, yet recently she started using penne noodles. I find that the penne noodles hold the cheese better so I use them now as well. But whether you use elbow noodles or penne, it still turns out good!

Recipe below:

Disclaimer... measurements do not exist with this recipe. Typically when my friends ask me how to make it, I literally have to talk them throughout over the phone OR I make it with them. So sorry in advance...

1 box elbow or penne noodles
5-6 large bags of shredded sharp cheddar ( you can also mix it up and add parmesan, italian blend or if you want to be fancy but a block of gruyere or fontina and shred it yourself)
1/2 gallon of milk
butter (1/4 stick)
flour
salt/pepper to taste
chopped parsley, oregano for garnish

Preheat oven to 400 degrees. Boil/cook the noodles. When done, pour into rectangular casserole dish. To make the cheese sauce...

In a large pot, add 1/4 stick of butter and allow to melt. Immediately after the butter melts, add about a tablespoon of flour to make a roux. A roux is the base of many sauces, making the sauce thick and smooth. The roux should be smooth but paste-like. If it is not, add a bit more butter or flour. But make sure the roux does not turn BROWN...if it does... you burned it and you must start over.

Now the rest of the instructions are a bit tricky.... once the roux is complete, add about a cup or so of milk and stir. Once the milk is warm, add a handful of cheese. Continue to add milk then cheese...milk then cheese... and be sure to stir as you do this to incorporate the cheese and milk together. Be sure to not add to much milk or cheese at one time. You want to see the cheese melting and the sauce should be smooth.

You know the sauce is the right consistency when you can lift the spoon from the sauce and the cheese is stringy and covers the back of the spoon. Once the pot is about 1/2 way full with sauce and it is the right consistency, pour the sauce over the noodles but be sure to add some salt and pepper to the sauce before pouring. Mix the sauce and noodles, making sure that the noodles are completely covered with sauce. Add salt, pepper, and oregano to the top and bake for about 20 minutes or until it is slightly brown on the top. DO NOT over-bake the macaroni and cheese.... if you do, the cheese will be dried. Everything is already cooked. You just need to bake it so that everything is nice and set.

Enjoy... any questions, email me at toya.p23@gmail.com

Breakfast for Champions~ Bacon, Egg, Spinach, & Cheese Panini

Jan. 14, 2012~ 2:34pm

On the weekend I usually go for pancakes or a southern breakfast consisting of cheese grits, turkey bacon, eggs, and a biscuit. But this Saturday, I decided to do something a bit different. My roommate recently bought a George Foreman grill so I decided to make a breakfast panini. I made 2 for my roommate and I, and we literally could not sit down once we took the first bite. We stood up in the kitchen until the last bite. They were beyond good! We both had a good workout this morning, so I called them the "Breakfast of Champions" Panini... recipe below!

Turkey bacon, egg, spinach, and cheese Panini

Ingredients for 2:

4 slices of fresh bakery bread (above pumpernickel sourdough mix that was on sale)
8 slices of Turkey bacon (or pork bacon if you prefer)
4 slices of cheddar cheese
pack of fresh spinach
4 eggs
1/4 stick butter, melted
Salt/pepper to taste

ingredients for panini

Preheat George Foreman grill or panini press to high. In a frying pan, prepare the bacon. Put to the side once cooked. For the eggs, make them sunny side up (I make them over hard because I don't like any runny yolk). Add salt and pepper to the egg after cracking them in the frying pan. Put to the side when done. Melt 1/4 stick of butter (to be brushed on the bread).

how to stack the panini
bread, cheese, bacon, spinach, egg, cheese, bread

To prepare the panini, take 4 slices of bread and brush one side with butter. Then to stack the sandwich place a slice of cheese, 4 pieces of bacon, a handful of spinach, 2 eggs, a slice of cheese, and the other slice of bread. Spray the george foreman or panini press with cooking spray. Brush some butter on the top piece of bread and place on grill. Close the lid and let heat for about 10 minutes (time may vary depending on individual heat settings). The cheese should be melted, spinach welted, and bread golden brown. Enjoy!

Best Banana Bread Ever

Jan. 9, 2012~ 9:03pm

Anytime I have over ripened bananas on the counter I make banana bread. I like to add chocolate chips and walnuts for added flavor and texture. The recipe is simple. Enjoy!

Chocolate chip and walnut banana bread

Dry ingredients:

2 cups flour
1 tsp baking soda
1 cup sugar
1/2 tsp salt

Wet ingredients

3-4 over ripe bananas, mashed
1 egg
1 stick melted butter ( I know... I didn't say it was the healthiest banana bread)

Preheat oven to 350 degrees. Add all the dry ingredients in a mixing bowl. Add a handful of chocolate chips and 1/2 a small pack of chopped walnuts to the dry ingredients. It's important that the choc chips and walnuts are coated with the flour so they don't sink to the bottom of the bread when baking.

Add the wet ingredients to the dry one at a time. Mix the batter after adding each wet ingredient. Add the butter last! Once all ingredients are mixed evenly, pour the batter into a greased loaf pan. Bake for about 44 minutes to an hour. The baking time varies sometimes, so keep an eye on the bread.

Chicken and Spinach Enchiladas

Jan. 8, 2012~ 11:30pm

Recently, I was watching the Today Show (its a morning ritual) and the cooking segment featured Spinach Enchiladas from Casa Vega, a mexican restaurant in Los Angeles. The recipe looked so delicious so I had to try it. I added chicken to the recipe for protein and made a few adjustments to the homemade sauce included in the enchilada. I made the dish on Saturday and had a few friends try the finished product. Sure enough it was a hit! These rich, savory enchiladas are packed with nutrients and taste even better the next day.

chicken and spinach enchilada

The ingredients include:

Enchilada filling

1 pack chicken breast
16 oz fresh spinach
Corn tortillas
shredded cheese ( 3 cheese blend, Monterey jack, or cheddar)
Spices: adobo, garlic powder, paprika, pepper (whatever you prefer)

Enchilada sauce

8-9 tomatillos
1 bunch cilantro
1 onion
1 avocado
2 cans chicken broth
1 tbsp garlic powder
sour cream
spices (whatever you prefer)

tomatillos with waxy shell

For the filling, boil the chicken breast for about 20-25 minutes until cooked. Shred the chicken breast with a fork, season to taste, add a handful of cheese, and put aside. In a separate pan, saute the spinach with a little olive oil. Add a little cheese after the spinach is cooked. Put spinach to the side.

For the sauce, you must peel the waxy shell off the tomatillos and wash throughly. In a pot, add the chicken broth, peeled tomatillos, 1/2- 3/4 of a bunch of cleaned cilantro, 1/2 peeled onion, and garlic powder. Bring all ingredients to a boil and let boil for about 8-10 minutes. Once the tomatillos are soft and onions translucent, remove from heat and let cool for 5 minutes. Blend the contents in a blender until smooth. I cut the tomatillos into quarters before blending to make it easier. Once blended smooth, add 1/2 avocado, and 2 spoonfuls of sour cream. Season the sauce to your liking.

tomatillo without shell

Once the sauce is complete, pour a bit of the sauce in the spinach and a little into the chicken to add moisture. Also, in a casserole dish, pour some of the sauce on the bottom of the dish (just enough to cover the bottom).Take the corn tortillas out of the package, place on a plate with paper towels and heat in microwave for about a 1 minute or until soft. Its important to heat the tortillas to make it easier to roll the enchilida. Once tortillas are warm, take 1 tortilla, place some spinach in the middle of the tortilla and then place a little of the chicken mixture on top. Roll the tortilla and place in the casserole dish with the seam down.

When finished rolling, pour more sauce on top of the enchiladas. Top with cheese and bake in a 375 or 400 degree oven for about 20 minutes or until the cheese is melted and sauce is bubbling on the sides. Enjoy with a dollop of sour cream, extra enchilada sauce, and salsa if you like. Any questions, email toya.p23@gmail.com

ingredients for sauce, must boil in chicken broth before blend

Filling in enchilada

enchilada sauce poured on rolled enchilada before adding the cheese

Chicken Sausage and Kale Soup
Jan. 4, 2012~ 7:17pm

When its 27 degrees outside, there's nothing like a warm, healthy soup after a good workout. I found inspiration for this soup in the most recent O magazine. With a few changes, I made a delicious soup that was quick, easy, healthy, and most importantly filling! Oftentimes, I find that people are discouraged from eating healthy because they have a perception that healthy means "boring" and "I'm gonna want a pizza after that meal." Yet, this soup is just the opposite. The ingredients included:

Johnsonville Chicken Sausage
1-2 bunches of Kale
3-4 sprigs of fresh Thyme
1 sweet yellow onion, chopped
1 green pepper, chopped
celery
chicken broth or chicken bouillon cubes/powder
Spices (Adobo, crushed red pepper, pepper, garlic powder... whatever you prefer)

Chicken Sausage and Kale Soup

just in case you were wonder what the package looks like

I used Johnsonville Chicken Sausage (Chipotle Monterey Jack), rather than andouille sausage as the O magazine recommended. Andouille sausage is typically a smoked pork sausage with a spicy, cajun flavor. I prefer to not eat pork so I figured the chicken sausage would do. Kale is similar to collard greens.

I chopped the sausage in smaller pieces and sauteed it in extra virgin olive oil in the pot for about 5-7 minutes. I then added the chopped green pepper, celery, and onion to saute with the chicken sausage. I allowed that to saute for an additional 5-7 minutes. Then added 2 cans of chicken broth but I didn't feel I had enough liquid with two cans, so I took 1 chicken bouillon packet and mixed it in 16 oz of hot water to add to the pot. Added the 3-4 sprigs of fresh thyme and brought the soup to a low boil. Allowed it to boil for about 10 minutes, brought the temp down to medium and allowed the soup to simmer for about 15 more minutes. After that, it was time to eat.

I ate the soup with 1 piece of whole wheat bread with butter, a sprinkle of garlic powder, and a sprinkle of salt creating a low-cal/low fat garlic bread :)

The soup tastes MUCH better than it looks! I promise. Any questions, email me at toya.p23@gmail.com

I admit it...I live to eat!
Jan. 2, 2012~ 10:00pm

During my recent visit to Chicago, I dined at some of the best restaurants I've ever been too. And surprisingly, they were all budget friendly which was definitely a plus. Chicago is known for its "chicago-style deep dish," gourmet popcorn (Garrett Popcorn), and the "Chicago dog." So, prior to the trip I did a quick google search for restaurants known for specific Chicago favorites. Also, while touring the city I came across a few tasty places. I didn't take pictures at all the restaurants, but when I remembered to bring my camera I was sure to take a snapshot of the goodness!

Giordano's Pizza is by far the best for chicago-style deep dish, which is a pizza layered backward compared to traditional pizza. The pizza toppings are on the bottom, topped with layers of cheese, and the sauce covers the cheese giving the illusion of a tomato sauce pizza. However, when the pizza comes to the table (45 minutes later may I add because each pizza is baked fresh to order) and the server cuts the first slice...its over! For a table of 2, we waited an hour and 30 minutes to be seated and were instructed to place our pizza order 45 minutes into our wait time. We then waited an additional 30 minutes after being seated before our pizza came. But IT WAS WORTH THE WAIT!

For the famous "chicago dog," we went to Franks N Dawgs, a restaurant featured on FoodNetwork, Travel Channel, and the Cooking Channel. We went on a rainy day so it wasn't as crowded. The Chicago dog differs from the traditional hotdog, in that its a hotdog with fixings that you would typically put on a hamburger... lettuce, tomato, pickle, onions... you name it, you can put it on the hotdog. This particular restaurant had beef, chicken, pork, veal, and even tofu hotdogs (what?). We also sampled the cheese fries and a brussel sprout salad which sounds unappetizing but was delish!

Roaring Buffalo Chicken Dog
Truffle chicken sausage, celery root slaw, blue cheese, hot sauce

Krazy Kimchi Dog
Spicy beef sausage, braised short rib, turnips, kimchi, wild rice, basil

Franks N Dawgs storefront

Cheese fries and brussel sprout salad

We also tried restaurants with Thai, Jamaican, Nepalese, and Indian cuisine. And I can't forget about the best cupcakes I have ever had in my life from Sprinkles, the original cupcake bakery, as well as my favorite sundae from Ghirardelli. Enjoy the pics below and if you are ever traveling to Chicago, I'll be happy to recommend some great places to eat.