Today was my first day of grad school, and already I. Am. Exhausted. I found the classes interesting and the professors engaging, but it still took 3 cups of coffee, 1 spearmint yerba mate, my daily dose of Ritalin (thank you ADD), and a fair amount of head shaking/arm pinching to keep myself awake through several 2+ hr lectures. I am just so NOT a morning person.
At least on Tuesdays I get to end the afternoon with my beautiful box of organic vegetables =) delivered right to my doorstep courtesy of Boston Organics. This significantly brightens the prospects for my evening. Prior to spending the last 4 months in Africa (where I had little to no control over what I ate), I had read Michael Pollan's In Defense of Food. Say whatever you want about his message, I think it's brilliant.
Eat food. Not too much. Mostly plants.
So that's what I intend to do--along with trying to stay organic (within a student budget), NOT becoming a vegetarian by any means, and cooking for one in my little South End kitchen. Yay for no roommates!
My camera is currently MIA; in my hurry to dodge the potential doom of Hurricane Irene, it remained in my friend's New York apartment under a pile of other things I forgot to pack. Hopefully it will make its triumphant return to Boston soon so I can visually document my food porn, but until then, I will simply share with you the recipes I recently made that are simple, cheap, and wonderfully delicious.
Enjoy, friends!
2 tbsp olive oil
1/2 tsp red pepper flakes
2 tbsp soy sauce
2 cloves chopped garlic
1/3 cup fresh basil leaves
1 bunch kale, ribs discarded, leaves cut into wide strips
1 13.5-ounce can coconut milk
1/2 teaspoon kosher salt
1/2 teaspoon ground cayenne, or more to taste
1/4 teaspon mild paprika
1 tablespoon freshly squeezed lemon juice
Combine all ingredients except kale in a small saucepan. Heat until slightly warm and combined. Combine in a bowl with kale leaves, cover, and refrigerate for at least 4 hours. Remove, then grill on a very, very hot pre-heated grill pan until softened and sizzling.
At least on Tuesdays I get to end the afternoon with my beautiful box of organic vegetables =) delivered right to my doorstep courtesy of Boston Organics. This significantly brightens the prospects for my evening. Prior to spending the last 4 months in Africa (where I had little to no control over what I ate), I had read Michael Pollan's In Defense of Food. Say whatever you want about his message, I think it's brilliant.
Eat food. Not too much. Mostly plants.
So that's what I intend to do--along with trying to stay organic (within a student budget), NOT becoming a vegetarian by any means, and cooking for one in my little South End kitchen. Yay for no roommates!
My camera is currently MIA; in my hurry to dodge the potential doom of Hurricane Irene, it remained in my friend's New York apartment under a pile of other things I forgot to pack. Hopefully it will make its triumphant return to Boston soon so I can visually document my food porn, but until then, I will simply share with you the recipes I recently made that are simple, cheap, and wonderfully delicious.
Enjoy, friends!
Thai Basil Eggplant
2 Asian Eggplants2 tbsp olive oil
1/2 tsp red pepper flakes
2 tbsp soy sauce
2 cloves chopped garlic
1/3 cup fresh basil leaves
Sautee the garlic in olive oil for about 2 minutes. Add eggplant, soy sauce and red pepper flakes and allow to cook for 3 to 5 more minutes.
Add the basil, stirring well, and cook for another minute, or until eggplant is done.
Grilled Coconut Kale
(I don't have a grill, so I "grilled" under my broiler on low instead. I think it probably burnt a little more than it would have otherwise, but it was still delicious. Just pay attention so you don't set the oven on fire! That's a PSA for all my fellow ADD sufferers out there.)1 bunch kale, ribs discarded, leaves cut into wide strips
1 13.5-ounce can coconut milk
1/2 teaspoon kosher salt
1/2 teaspoon ground cayenne, or more to taste
1/4 teaspon mild paprika
1 tablespoon freshly squeezed lemon juice
Combine all ingredients except kale in a small saucepan. Heat until slightly warm and combined. Combine in a bowl with kale leaves, cover, and refrigerate for at least 4 hours. Remove, then grill on a very, very hot pre-heated grill pan until softened and sizzling.
