recipesonstrathmore - Tumblr blog

recipesonstrathmore · 10 years

Text

Mango Tahini Smoothie

Today's readings: None! Working on memorizing my lines for Much Ado About Nothing instead.

On the menu for today: Heading over to Ecochella to see my friend's band, then heading to the gym for a quick spin on the bike. I've been nursing an IT band injury for the past month or so, and not being able to run is driving me CRAZY (not to mention making me worry about how well I'll fit into my Beatrice costume in a couple weeks...).

This is a recipe I just came up with on the fly. I just bought some tahini at Trader Joe's, and one of the stickers nearby said to try dipping it in pineapple. Well, I don't have any pineapple, but that tropical, Middle Eastern fusion thing gave me the idea to try a similar tactic with my post-work smoothie. I was very pleasantly surprised with the results...I think next time I'll try it with lime rather than lemon, to really play up the mango.

MANGO TAHINI SMOOTHIE

You will need:

1 cup frozen mango

1-2 tablespoons tahini sauce, depending on taste

Squeeze of lemon

Pinch of salt

1 cup almond/soy/hemp milk and/or coconut water

The method:

1. Blend it all together! Easy peasy.

I also have pre-made coconut milk ice cubes in my freezer, so I threw a couple of those in there as well. Bon appétit!

1 note · View note

recipesonstrathmore · 10 years

Text

Crispy Ginger-Peanut Panko Roasted Salmon with Roasted Beets and Brown Rice

Today’s readings: The House on Mango Street for my Chicano Lit class.

On the menu for today: Finished up my last long training run (14 miles to Venice and back!) before the Kaiser Half Marathon in SF next weekend. A bit slower pace than usual, but I was sore from my super intense leg day a day or two ago. Overall, feelin’ good!

I recently started working at a vegan restaurant near school, and the free food is a definite perk. However, after today’s monster run, I wanted some good old fashioned animal protein. I’ve had a fillet of salmon in my freezer for a while now, so I figured this was as good a time as any to whip it out. And I was craving Asian food, so I decided to throw together this little Japanese-inspired number, complete with improvised (gluten-free!) Panko.

This is one of my more complex recipes, BUT the salmon only takes 8-12 minutes to bake! You could easily whip this together in less than 20 minutes.

You will need:

FOR THE PEANUT-GINGER GLAZE

~1 tbsp Peanut butter

Juice from ¼ of a lemon

1-2 tsp maple syrup

½ tbsp soy sauce

¼ tsp sesame oil

½ tsp mustard

¼ tsp ground ginger

Dash of chili powder

1-3 cloves of crushed garlic, depending on taste

FOR THE “PANKO” CRUST

3-4 tablespoons of crispy rice cereal

3 tablespoons sesame seeds

½ tsp sesame oil

1 tsp olive oil

SIDES/OTHER INGREDIENTS:

Beets, quartered

Brown rice

Salt

Pepper

Olive oil

The method:

First, start your sides. Preheat the oven to 400 degrees. Toss quartered beets with olive oil, salt, and pepper, then wrap tightly in foil. Put in oven (these will take 30-60 minutes, depending on size and age of your beets).

Rinse rice, and cook according to your rice cooker’s instructions (I usually throw in a little olive oil, salt, and pepper…a little trick I learned from my mama :) )

For the glaze: mix together peanut butter, lemon juice, maple syrup, soy sauce, sesame oil, mustard, ginger, chili powder, and garlic. Stir thoroughly, and adjust to taste. Set aside to thicken.

For the “panko” topping: roast sesame seeds by pouring into a saucepan over medium-high heat, stirring constantly until browned and fragrant. This should take about 2-3 minutes…do not allow to burn! Pour roasted seeds into a small bowl.

Pour crispy rice cereal into a bag and crush. Pour crushed cereal into bowl with sesame seeds, then drizzle olive oil and sesame oil over the top. Mix thoroughly and set aside.

Place salmon on a lightly greased sheet of tinfoil and sprinkle with salt and pepper.

Spoon glaze on top of salmon, followed by the panko mixture. Smooth with the back of a spoon.

Put in oven when beets have about 5-10 minutes left (test beets by poking with a fork—they should be tender). Cook salmon for 8-12 minutes, depending on the thickness of your fillet. Panko should be golden brown and crispy, and salmon should be tender and moist.

Your rice should now be done. Serve with salmon and beets (I topped the beets with a little bit of salt and pepper).

Bon Appetit and happy Saturday!

0 notes

recipesonstrathmore · 10 years

Text

Four Ingredient No-Bake Crunchy Corn Flake Bars!

Today’s readings: Again, more papers to work on. Currently working on an analysis of Lily Allen’s new “Hard Out Here” song/video, in which I analyze it as part of the “Blurred Lines” media event through the lens of an 18th century manual on female behavior. Whew. Yeah. My brain hurts, too.

On the menu for today: Paper writing, obvs. I’ve got my radio show at 5, and hopefully I’ll squeeze a workout in somewhere.

I don’t know about you, but every now and then I get a HUGE sugar craving. Anyone who knows me knows that my sweet tooth knows no bounds. I can’t keep candy in the house, because once I start, my self-control goes completely out the window. But every now and then—for instance, right now, when school has me utterly stressed—I definitely need a sweet little pick-me-up. This recipe is fast, easy, and will give you that sugar bounce you need without being TOO awful for you.

You will need:

1 ½ to 2 tablespoons of peanut butter (I only had crunchy on hand, creamy would probably be best) (Add a tiny pinch of salt if your PB is unsalted)

Corn flakes

An equal amount of honey

¼ tsp vanilla (optional)

The method:

Heat up peanut butter and honey in a small saucepan over low heat, stirring constantly.

Once PB mixture is hot, remove from heat. Stir in vanilla, then add corn flakes and stir until they are thoroughly coated with the syrup.

Pour into a small, lightly greased bowl or Tupperware and press down on mixture with the back of a spoon.

Put in fridge and let chill for at least an hour (or, if you’re like me and are very impatient, stick it in the freezer for half an hour).

Enjoy!

Enjoy the rest of this lovely Sunday afternoon, everyone!

2 notes · View notes

recipesonstrathmore · 10 years

Text

Uova in Purgatorio (Eggs in purgatory)

Tonight’s readings: Shakespeare's Hamlet, but that’s being put on the backburner in favor of the THREE (!) papers I have due next week. HELP ME.

On the menu for today: Just writing left for the rest of the evening. But this morning I ran the Hollywood sign trails today with running club. Beautiful, but crazy tough…first three and a half miles are pretty much straight uphill. But we had a celebrity sighting! Simon Helberg (Howard on The Big Bang Theory and Moist in Dr. Horrible’s Singalong Blog) was at the playground at the bottom of the trail, playing with his daughter and wife.

Mmmm, just look at that bubbling goodness.....

After that monster run, my body was dying for some protein. I don’t really do meat that often here at school. One, it’s expensive. Two, it’s more time consuming to cook. Three, the meat industry can be kind of evil. Four, cutting back on eating it, especially red meat, tends to be better for you. So I’ve been relying on beans, quinoa, nuts, peanut butter, and, especially, eggs to get my protein fix. I’d heard about this recipe in Italy, but this was my first time actually trying it out! 10/10, will make again.

Eggs on the regs, yo.

You will need:

A quarter of an onion, chopped

salt

1-2 cloves of garlic, crushed

splash of balsamic vinegar

about a quarter cup of tomatoes, finely chopped and packed

¼ to ½ a cup of tomato/pasta sauce (I happened to have vodka sauce on hand and it turned out DELICIOUSLY)

2 eggs

The method:

Heat up some olive oil in a small to medium sized pan. Add onions, sprinkle a pinch of salt on top, and allow to cook for several minutes without stirring. Flip over and let cook until both sides are brown.

Add garlic and allow to cook for several minutes more.

Add tomatoes, stir until thoroughly mixed, and allow to cook until bubbling.

Turn up heat to high and quickly deglaze pan with balsamic vinegar.

Reduce heat to medium and add tomato sauce. Heat until bubbling, then make two wells in the tomato mixture. Crack eggs into wells and cook until whites are solid but yolks are still runny.*

That’s it! Serve immediately. The eggs can continue to cook when removed from heat, and you want to get that nice runny yolk action. Enjoy!

*Note: if the eggs are taking too long to cook, you can cover with a lid to speed up the process. But lift the lid and check the eggs regularly; they can go from undercooked to overcooked quite quickly!

Have a beautiful rest of your weekend!

1 note · View note

recipesonstrathmore · 10 years

Text

Kalesadillas! (Yes. Yes I did.)

Tonight’s readings: Henry Fielding’s Shamela (a satirical response to Samuel Richard’s mind-numbingly dull Pamela, which I read last week….oy), and finishing up Truman Capote’s In Cold Blood.

On the menu for this week: Reading, reading, reading! Trying to stay on top of the massive amount of work coming up in the next two weeks. As long as I can survive until Thanksgiving, I’ll be ok!

Oh, kale. You are so wonderful and delicious and chock-full of healthful vitamins and minerals. I will sneak you into a recipe that is traditionally not-so-healthy. Oh yes I will.

You will need:

Olive oil

Salt

About a quarter of an onion, chopped

1 clove garlic, finely minced

2-3 handfuls of fresh kale leaves, roughly chopped

Pinch of cayenne pepper

1 tortilla (gluten-free lady that I am, I used a rice flour tortilla, but use any sort you like!)

Cheese

The method:

Heat up a tablespoon of olive oil in a large pan over medium-high heat. Add onion, sprinkle lightly with salt, and allow to brown, several minutes on either side.

Add garlic and allow to cook for another minute or so.

Add kale and sauté until just wilted. Stir, sprinkle with cayenne pepper if desired, and reduce heat.

Warm another pan over medium heat. Spray lightly with oil and add tortilla. Heat briefly, then flip over. Add cheese (I used soy cheese for the first time! It was better than I expected) and allow it to melt.

Look at how melty it's starting to get. Wasn't expecting that from non-dairy cheese. SCIENCE

Transfer kale mixture to the tortilla, on top of the cheese. Fold tortilla in half, flip, and allow to cook for another minute or so before removing from heat. Serve hot!

A peek inside...mmmm....

And there you go! This was the Whole Foodsiest dinner I think I have ever made…kale, gluten free tortilla, vegan cheese. Gwyneth Paltrow would be proud.

Have a wonderful evening, everyone!

2 notes · View notes

recipesonstrathmore · 10 years

Text

Peruvian Tacu Tacu

Tonight’s readings: Nada! I’m all caught up. Midterms are taken, reading is done. Time to enjoy Halloween!

On the menu for tonight: Showering (still all grimy from run club…), packing for this weekend’s Yosemite trip, and getting into my ballerina outfit. Terrifying costume, I know…I shall strike fear into the hearts of college students everywhere. Muahaha.

Peruvian heaven...

Tacu Tacu is a dish that I hadn’t heard of until going to Peru last September. Peruvian cuisine is mind-blowingly delicious. Seriously, I didn’t have a bad meal the entire trip. I’m planning on trying to make ceviche as soon as I can get my hands on some super-fresh white fish.

Tacu Tacu is essentially a thick, football-shaped sort-of pancake made from a base of bean paste and rice. Sounds very plain, but this makes for a meal that is both filling and unexpectedly delicious. Eating things like this every day are one of the many, many reasons my heart yearns for Peru on a daily basis.

Optional: delicious with a fried egg on top!

You will need:

About ¼ of a large onion, minced

1-1 ½ tsp garlic, minced

About half a can of beans (I used pinto, but I’m sure chickpeas and lentils would work too)

¾ cup of pre-cooked rice

A couple tablespoons of vegetable or olive oil

salt to taste

Aji di Amarillo (I couldn’t find this, but a lot of the other recipes online call for it)

Such an excellent use of leftover rice.

The method:

Dump beans into a bowl and mash into a paste with a masher or fork.

Add rice and mix thoroughly.

Heat up a tablespoon or so of oil in a fairly large nonstick pan. Add minced onions and allow to caramelize for several minutes on each size, until they are browned and flavorful.

Add garlic and salt, stir mixture, and allow to cook for several minutes more.

Add garlic and onion mixture to the bean and rice paste. Stir until dough is completely mixed.

Form dough into two football-shaped pancakes.

Heat another tablespoon or so of oil in the pan. Carefully slide the patties into the oil. Cook for several minutes on each side, allowing a golden crust to form.

That’s it! When I tried this in Peru it came served with potatoes, a fried egg, and a cutlet of alpaca meat. I stuck with just the egg…just stack it right on top of the Tacu Tacu and enjoy!

Happy Halloween, everyone! Have a lovely night and BE SAFE!

Picture taken with inferior iPhone camera, because I'm always too hungry to bust out the good camera until too late! Luckily, I made an extra Tacu Tacu for lunch tomorrow that was more than happy to pose for my more ambitious photographic endeavors.

2 notes · View notes

recipesonstrathmore · 10 years

Text

Super Speedy Monday Night Dinner: Asian Black Beans with Avocado and Quinoa

Tonight’s readings: The Adventures of Eovaai by Eliza Haywood, and Little Scarlet by William Mosely.

On the menu for tonight: Reading and writing and planning my paper/project due later this week! Oh, and basking in the glow of having completed 13.1 miles at the Nike Women’s Half Marathon yesterday (with a PR!) :)

This is a great dish when you don’t have a ton of time to prepare a meal, but don’t want to resort to a frozen dinner or a bowl of ramen. It’s still fresh and healthy—a twist on the traditional beans-and-rice staple meal—but with an Asian kick. (No pics tonight—too much studying to do!)

What you’ll need:

Black beans

Half a small avocado, cut into chunks

~1 tbs green onion, chopped

Teaspoon of soy sauce

Teaspoon of sesame oil

The method:

Mix everything in a bowl (told you it was quick and easy).

Serve over quinoa (protein!) or rice, if you prefer.

Happy nommings, good luck with your Monday evening!

1 note · View note

recipesonstrathmore · 11 years

Text

Quick and Easy Fried Rice

Today’s readings: The Maltese Falcon, by Dashiell Hammett. (SO awesome. Man oh man, do I loooove my detective fiction class!)

On the menu for today: Homework and packing for this weekend. Headed back to the Bay tomorrow to check out the Stanford v. UCLA game, see my mama, and run the Nike Women’s Half Marathon on Sunday. San Francisco, I am coming for you.

You will need:

Cooked rice (this is a stellar way to use up leftover rice!)

Chopped veggies (carrots, peas, broccoli, edamame…whatever you’ve got handy!)

onion, chopped

1 egg, lightly beaten

salt and white pepper

soy sauce

ground ginger (fresh is great, but powdered is fine)

a couple of green onions, chopped

peanut or canola oil

sesame oil

The method:

Heat up some canola or peanut oil in a wok or skillet on high heat. Throw the onion in there and let it cook for a couple minutes until browned.

Add carrots, peas, and other veggies. Cook for another minute or so, stirring occasionally.

Add rice.

Add ginger, salt, pepper (I just kind of estimated amounts for these according to my taste preferences), and green onions, and stir until mixed.

Add egg, let cook for a couple seconds. Then stir until all of the egg has solidified.

Finish by drizzling with sesame oil and stirring.

To make this ever more substantial, throw a some cooked shrimp, chicken, bacon, tofu, or whatever protein you like into the mix.

Bon appetit!

1 note · View note

recipesonstrathmore · 11 years

Text

Sunday Run Day! Starring Savory Oatmeal

This morning’s readings: Well, I’m supposed to be working on Shakespeare’s Merchant of Venice, but instead I am reading about the impending debt crisis if the government shutdown doesn’t end soon (plus, my Yosemite trip will be cancelled if it doesn’t. Come on, Congress, get it together).

On the menu for today: Running (10 12 miler! Last long run before the Nike Women’s Half Marathon in SF next weekend), studying, going to my radio show (tune in to UCLAradio.com from 5-6pm tonight for the first installation of Folk Yes!), and hunting for a Peruvian cena (dinner) with Nicole.

I’m big on oatmeal lately. Lots of fiber, tasty, easy to make, and super healthy. I decided to mix it up this morning and do savory oats, not only to try something new, but as way to add some protein to keep myself fueled up on this monster run I’m about to do.

You will need:

½ cup quick-cooking oatmeal

salt and pepper

garlic powder

green onions

1 egg

The method:

Mix oatmeal, water, and salt, and cook according to directions on the package.

While the oatmeal is cooking, chop up a green onion or two.

Crack an egg into a pan and cook it up. I like mine over easy (breaking the soft yolk and having all that golden yumminess spill out over the top of this dish is divine), but scrambled, poached, or sunny-side up would be good too.

When oatmeal is finished cooking, stir in the onions, along with salt, pepper, and garlic powder to taste. You could also add some parmesan cheese if you’ve got any.

Set the egg on top and dust with a little more salt and pepper, if you like.

Enjoy this delicious and healthy breakfast!

Look at that beauteousness. LOOK AT IT

Breaking that yolk....it's like eating gold for breakfast. Liquid happiness.

2 notes · View notes

recipesonstrathmore · 11 years

Text

October Pumpkin Spice Oatmeal—Lecture-Free Fridays

This morning’s readings: The Murder of Roger Ackroyd by Agatha Christie.

On the menu today: No class on Fridays! That means more reading, signing my apartment lease, baking cupcakes for Corey’s birthday, and going to running club.

It’s that time of year when pumpkin abounds. I impulse-bought a few cans at Trader Joe’s the other day…this is my first recipe that uses them!

Ah, pumpkin. You almost make me forget that I live in Los Angeles, where “fall” is a mindset rather than an actual season.

You will need:

½ cup of uncooked oatmeal

1 cup of water

1-2 tablespoons of pumpkin puree

walnut pieces

flax seeds

raisins

maple syrup

almond milk

cinnamon, nutmeg, and salt to taste

The method:

Mix oatmeal, water, pumpkin, salt, and cinnamon in a microwave-safe bowl

Cook on high for 1 ½ to 2 minutes

Taste, and mix in walnuts and flax seeds (mmm..omega threes), raisins, and more spices according to your preference

Pour a couple tablespoons of almond milk into the pumpin puree can and swirl it around (just to make you don’t miss out on a single bit of that pumpkin-y goodness). Pour over oatmeal.

Drizzle with maple syrup. I beg of you, please use real maple syrup! None of this high fructose corn syrup nonsense. Get the real deal. Your quality of life will improve substantially.

Mmmm…October-y deliciousness.

This would probably be great (not to mention even heartier and more filling) with a scoop of greek yogurt served on top.

Happy Friday, everyone!

2 notes · View notes

recipesonstrathmore · 11 years

Text

Apricot Chicken Tagine, College Style.

Today's readings: Sherlock Holmes, followed by Agatha Christie and then a review of Shakespeare's A Midsummer Night's Dream.

Tonight's meal: an improvised version of Moroccan tagine chicken with lemon, chickpeas, and honey. Bam.

You will need:

Chicken (I used frozen chicken breast pieces from Trader Joe’s)

Half a can of chickpeas, drained

about 1/2 cup dried turkish apricots, halved

half an onion

several cloves of garlic

½ cup chopped cherry tomatoes

olive oil

1-2 tbsp honey

cinnamon

ground ginger

half a small lemon- juice and zest

water or chicken stock

salt and pepper to taste

The method:

Slice up onion. Heat up some olive oil in a large pan or wok and cook the onion for a minute or so. Avoid stirring too much; you want the sugars to carmelize.

Add chopped garlic. Stir briefly, then cook for another minute or two.

Add chicken, searing on each side until bronzed. Do not cook all the way through.

Add tomatoes, chickpeas, cinnamon, ginger, salt and pepper, apricots, lemon juice/zest, honey and half a cup of water (or stock), plus any other spices you are feelin’. Reduce heat, cover, and let simmer.

After about 10 minutes, check for taste. Add spices as you see fit.

Simmer on low until chicken is very tender and is easily broken up, approximately 30 minutes.

That’s pretty much it! I served this over a bed of lemon rice with a side of garlic roasted eggplant.***

***super easy. Take eggplant. Poke a couple holes in that sucker. Wrap it up in some foil with a couple of peeled cloves of garlic and a drizzle of olive oil. Bake for 30-45 minutes at 400 degrees. Boom.

3 notes · View notes