Yes, more of everything!

wn-everything-but-the-bagelListen, I’ll just come straight out with it.

I’m on a full blown kick— bit of a binge really—over Trader Joe’s Everything But the Bagel Sesame Seasoning Blend. Yes, I know. I just wrote about everything bagels and everything bagel inspired doughnuts but one post ago. TJ’s seasoning blend isn’t anything new, either. I also know that. Some of you have been worshiping at the altar of everything-but-the-bagel for a while now, but I’m new to the game and if there’s anyone out there who still hasn’t been converted, I’m here to spread the good word.

During a recent rare visit to Trader Joe’s, (because side note: I would, for the record, exclusively shop there if I could, but the closest one to me is 1. not that close to me at all, and 2. a complete and total fucking nightmare. So I love from afar.) I saw the famous seasoning blend and tossed it in my basket. Once home, I looked at it and thought, “Ok, now what? What do I put you on?”

The answer is… EVERY-SINGLE-DAMN-THING. All of ’em. You put this stuff on everything.

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Good on everything but this might be my fave.

I’ve sprinkled it on all sorts of things while I cook: quinoa, salmon, asparagus, shrimp tostadas, even chowder. The other night, I roasted a big fat sweet potato, then sprinkled it with my new favorite seasoning blend, and shazam!—delicious dinner! When a softball sized rice ball from the deli section of my local supermarket ended up being less the arancino I was hoping for and more just a fried ball of very bland rice, everything seasoning saved the day and made it actually tasty. Even my seasoning averse boyfriend admitted an avocado was actually better after I sprinkled a little bit of everything on it. (This is my favorite, by the way. Something about the mix of creamy, buttery avocado and all those savory, crunchy crispy little bits just makes all of my taste buds dance!)

After I posted something about it on Instagram, a friend messaged me to tell me she loved it on oatmeal! Repeat after me: everything is good on everything.

Remember this great song? I mean, she wasn’t wrong.

Everything

My boyfriend does this maddening thing whenever we go out for weekend bagels: he orders a PLAIN one with PLAIN cream cheese. Yes, that’s right. DOUBLE plain action.

I mean, really. The horrors!

I, on the other hand, always go for an everything bagel. The cream cheese changes (tofu if I’m trying to cut back on dairy, chives if I’m going all out, low fat if I’m feeling guilty about going all out too much) but the bagel is always the same: everything.

I want the salt flakes, the sesame seeds, the pepper, the poppy seeds, the onion, the garlic. I want everything! Which is why when I came across The Doughnut Project’s Everything Doughnut, a hybrid of sweet and savory breakfast favorites, well… I had to have it immediately.

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The Everything Doughnut

My boyfriend, who by the way, unlike me also hates sweet-savory combos, was horrified, so I went alone.

While reflecting on the ol’ theory that opposites attract, I tore into the Everything Doughnut, a big, plump, doughy affair that would’ve been great to share. Underneath its thick cream cheese glaze and photo ready coating of everything seasoningSea salt, pepper, garlic, sesame, even pumpkin seeds! was a pretty classic soft yeast doughnut, not too cakey, not too sweet. The cream cheese glaze was good, sweet and just a little tangy, like the frosting on a carrot cake, while the savory blend of seasoning made for a surprising mix of textures and flavors, the kind of thing that slows your chewing and makes you go, “Hmmm ok. This is…interesting.”

And really, I think that’s the best way to put it: The Everything Doughnut was interesting. Not bad, kind of fun and quirky, but maybe just a little too savory for something I have always associated with being sweet. I’d say it’s something to try once for the novelty but when it comes to “everything” breakfasts, I’ll reserve that for bagels.

I cooked and no one was harmed in the process

Anyone who doesn’t believe in the transformative power of the new year and the promise of better things to come, should’ve tasted my chicken on Tuesday night.

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Not a great pic, no, but only cause I was in a hurry to eat this beauty

You guys, it was good. Even I— ever the self-deprecating kitchen pessimist— am taking a moment here to toot my own horn, cause let me tell you, I not only made dinner from scratch but I made a damn tasty dinner at that.

The stakes were high. I was cooking for my roommate/best friend and the guy I’m steady wooing these days, neither of whom I wanted to send to the bathroom in the middle of the night with food poisoning or even a mild upset stomach. (Especially since we only have one small bathroom and an ancient, temperamental toilet.)

When I saw a simple enough yet delicious sounding recipe for a spicy roasted chicken and cauliflower mash on one of my go-to blogs last week, I knew what would be kicking off my commitment to cook a proper meal at least once a week in 2017.

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There is hope for me yet!

I sourced all my ingredients, updated our spice cabinet and put my thinking cap on. A couple of hours later, with only some barely noticeable hiccups along the way, I had made one damn good looking, Portuguese inspired, charred (on purpose!) roasted chicken surrounded by shiny, oven-roasted baby bell peppers, served alongside a bowl of steaming, creamy, garlic-and-butter-laden cauli mash.

The chicken was juicy and tender, the flavors of lime, garlic, cilantro and crushed red pepper making it spicy and colorful, and the cauliflower had the consistency and very similar and oh-so-comforting appearance and taste of mashed potatoes. Everything looked good, tasted great, and went down easy with nary a tablet of Pepto or Immodium in sight! (Though I had them on hand, cause you never know…)

 I told you 2017 was gonna be great!

Plated: my new best friend in the kitchen

Fact: I can eat like nobody’s business, but I can barely cook to save my life. No really, not kidding. If my life depended on my cooking, I’d probably die.

But there’s hope for me yet, thanks to a service one of my friends turned me on to called Plated. Every week they put up a collection of meals, you pick the ones you like, and they send you all of the ingredients needed to pull it off, along with nice, easy-to-follow illustrated cooking instructions. (I can’t stress enough what a huge difference illustrated instructions make for us cooking-challenged folks. Total game changer.)

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For someone who loves getting stuff in the mail, this was like Christmas!

For my first Plated meal, I chose a polenta pizza with ricotta cheese, mushrooms and Brussels sprouts. Plated sends you everything, in the exact quantities you need, so there’s no waste, and best of all there’s no waiting in line at the supermarket, which because I live in New York, the world’s worst city for supermarkets, also means no risk of violent outbursts or homicidal thoughts. (Mark my words, it’s only a matter of time before someone snaps at the Trader Joe’s in Union Square.)

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All the ingredients come individually wrapped and labeled, so you don’t confuse your Brussels sprouts with your thyme, for example.

The only ingredients I had to provide myself were pantry staples olive oil, salt and pepper. Plated sent everything else and with it, this nice big recipe card. Again, pictures make a serious difference.

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Maybe a picture book approach to recipes is what I’ve been needing all along.

So with my oh-so-helpful color pictures to guide me, I followed all of the steps. I cooked up some polenta, sauteed some Brussels sprouts and mushrooms with garlic, oil and thyme, then spread the polenta on to a baking sheet and loaded it up with a layer of ricotta cheese, the sauteed veggies and a sprinkling of parmesan.

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Building the base and toppings for my “pizza.”

Once everything was loaded up and ready to go, I popped my baking sheet into the oven and tried my hardest not to be whiny and impatient whilw it cooked.

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Assembled and ready to go, next and final step: the oven!

Once out of the oven, I let it cool for a bit (but really only because the instructions told me to. I’m usually all about digging in immediately and burning myself with molten hot food.) before cutting it into slices, drizzling with just a little bit more olive oil and a couple shakes of salt and pepper, and BAM! Delicious, healthy, home made dinner for two.

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Who knew a slice of home made polenta pizza could do so much for making me feel like a normal functioning adult?

In my opinion, Plated is a genius idea, for both those who actually know their way around a kitchen and those of us still struggling to to learn the ropes. I’m looking forward to lots more Plated boxes waiting for me on my doorstep.

Tasty and healthy and I made it myself!

Anyone who knows me also knows good and well that while I definitely love food (duh, this blog), I’m way more about eating it than I am about cooking it. (Growing up I always just assumed that by the time I was as old as I am now, I would be so filthy loaded that I would have a personal chef to cook all my meals and therefore, would never have to actually learn how to cook. Needless to say, things did not pan out the way I’d hoped as a child.)

However, every once in a while, the spirit moves me, and I decide to put what few kitchen skills I have to use. Tonight, for example, was one of those times.  Following a recipe from one of my favorite blogs, The Londoner (about a London girl who has my dream life), I made a guilt free egg fried “rice.”

And whaddaya know, it came out pretty damn good! Tasty and healthy? A double win! So here’s how things went down:

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Everybody’s here for the party.

First, I gathered my ingredient and styled them for your viewing pleasure: coconut oil, sesame oil, cauliflower, garlic, scallions, peppers, eggs, cilantro, peanuts and soy sauce (not pictured above.)

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Note to self: invest in a food processor. Grating sucks.

The magic trick to making this dish healthy is that instead of rice, you use cauliflower. Now, on The Londoner she just popped all of her cauliflower into a food processor to break down into crumbly bits, but I don’t have one of those so I took a cheese grater to my cauliflower and grated it all down to teeny tiny bits manually. This, first of all, takes way longer, and second, is a hell of an arm workout. You laugh, but I’m sore.

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Fizzing, foaming and smelling my kitchen with tasty smells.

In a pan (which should’ve been a wok, but again, didn’t have one of those), I poured the coconut and sesame oils along with some garlic. Everything kinda fizzed up into a beigey foam and the smell filled my kitchen (whole apartment really) with awesomeness. At this point, The Londoner added shrimp, but I wasn’t feeling them so I proceeded without.

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Adding a little color and flavor with some soy sauce.

Once that got going, I dumped all of the grated cauliflower inside, stirred it around, then added the chopped scallions and fresh peppers. A little pour of soy sauce (low sodium of course, cause why not cut calories when it tastes the same?)  turned everything a nice golden brown.

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Fact: adding an egg to anything will always increase the deliciousness factor.

Then, I made a little hole in the middle of the cauliflower mix and cracked an egg right into it, letting it simmer and cook up for a bit, before scrambling it all in with everything else. I did that again with a second egg, let everything cook and get nice and toasty, and then finally turned off the stove.

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Behold! Egg fried rice with not a single grain of rice in sight!

I sprinkled some crushed peanuts on top, garnished with fresh cilantro and added a couple squirts of Sriracha sauce, and BAM! A delicious meal I hoovered down with not the tiniest bit of guilt. Now, that’s the kinda cooking I can get into!

Fat kid reverie

If I could travel anywhere right now it would be to Thailand. It’s my dream destination these days, and part of it’s because I imagine gorging off delicious, cheap eats from street vendors and small, gritty food stalls. It would be hot, my hair frizzy and unruly, my skin shiny and sticky, but man, would that food be good.

Recently I was at Pok Pok Phat Thai,  Andy Ricker’s pad thai centric spin off of his more popular Pok Pok in Brooklyn, when I saw something on the menu that confirmed exactly what I imagine about my dream Thai vacation: Hoi thawt, a Thai specialty sold by street vendors at night markets. SOLD.

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In my wanderlust fueled reveries, I visit Thailand and eat stuff like this. And it’s damn near magical.

Served on a green banana leaf, hoi thawt’s an eggy creation made of crispy, thin egg crepe filled with plump little fresh mussels,  chives, garlic and bean sprouts, served with a side of fiery, tangy Shark sriracha sauce.  It filled my whole mouth with bright, colorful flavors and my head with even more delicious, exotic wanderlust fat kid daydreams.

My Thai vacation dreams are alive and well and until I make them happen, thankfully at least some street eats are just a couple trains away.

Mission (Chinese Food) Accomplished

Man oh man do I love the satisfaction that comes with crossing off things on my to-do lists. Even better still when that satisfying feeling of completion comes along with the happy, stuffed high of a great, big delicious meal.

Such was the case earlier this week when a friend and I finally, after talking about it over and over and meaning to go for the past year or so, went to Mission Chinese Food, the tiny, much-raved about Americanized Chinese food joint made famous in San Fran and now also located in the Lower East Side.

Dinner service starts at 5:30pm and hungry folks line up outside before the door’s even unlocked and neon sign turned on just to claim one of the few spots in the no-reservations restaurant. Right there in that line, was us, ready to scarf down our hipster Chinese grub version of an early bird special. Even though I hate early dinners, especially when the sun’s still out, I’d gladly do it again because the food totally, if you ask me, lived up to the hype.

Chili margarita

Chili margarita

To celebrate our success at A.) getting our acts together and finally making it to the restaurant and B.) actually getting seated right away, we ordered ourselves some drinks. The chili margaritas, with their orangey pink color, citrusy bite and toasted chili kick were the perfect way to start things off.

Mapo ramen

Mapo ramen

Food at Mission Chinese comes out as the kitchen finishes it and for us, first out was the mapo ramen, a generous bowl of fatty pork broth, seaweed, coddledegg, mapo tofu and ramen noodles. Like many of the dishes here, this one wasn’t shy about being packed with bright bold flavors and a fiery kick that had me breaking out in full on nose sweats. (You know, when the bridge of your nose beads up with spicy food induced sweat. Not exactly my best look.)

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