Grilled Salmon Burger Glazed with Stir Fry Sauce. “Asian Salad” (English Cucumber, Tomato, Snap Peas, Cilantro in a vinaigrette of Sesame Oil, Lime Juice and Rice Vinegar), Corn on the Cob. Sheldrake Point 2007 Riesling.

My course of action: I RAN FOR MY LIFE. HID IN MY ROOM. CRIED. AND PHONED HOME.

After my dad had calmed my nerves, I cautiously tip-toed out of my room. I grabbed my computer and my book. Made loud noises near my kitchen to see if the mouse would respond. And checked my oatmeal container for damage. (How brave of me.) I then proceeded to lock myself in my room and shove a towel in the large gap between my door frame and floor. I was glad that I had a full belly because for the first time in my life I was afraid to go into the kitchen. For dinner I tried something new: A Grilled Salmon Burger. My grocery store makes these in their seafood department and I have been dying to try them. They are a great source of protein and omega-3s, and for a little over $2 a burger I thought that it was a wonderful purchase.

The verdict: Holy fennel seeds and garlic powder! This salmon burger has TONS of flavor. I grilled it according to the directions and brushed on a coat purchased stir-fry sauce (garlic, ginger, soy sauce, sesame oil, hoisin) when it was nearly finished. I rather have a nice Coho or Sockeye fillet, however; this burger wasn’t half bad and is EXTREMELY affordable. I will probably buy this again. Salmon burgers make single-gal cooking easy, healthy, delicious and affordable .

I’m off to devise an exit strategy. MUST PROCEED WITH CAUTION!

Big Baby,

Nora

This is the true story of a foodie. Cooking for one. In a nest.

I sound rather dramatic, don’t I? I decided to start a “chronicle” (if you will), of my culinary endeavors. An inside look at the joys of cooking for one in a dysfunctional kitchen. Tonight we shall make Cold Peanut Noodle Salad.

My number one rule: Cooking for one should never be boring, or with out wine. So pour yourself a glass of Riesling (into the only non-broken, free glass you own). It will be perfect with the heat and cilantro in this dish!Step 1: Line up your key players on the windowsill because it is the only unoccupied surface in your apartment and has a breathtaking view of a parking lot. Take a moment to realize that despite your living conditions, this will be a fantastic meal because it includes sesame oil, ginger, sriracha AND peanut butter.Step 2: Remove 1 serving of soba noodles from the package and cook according to directions. In the mean time prepare your sauce and sip some wine.

1.5 TBS Creamy Peanut Butter, 1 TBS Low-Sodium Soy Sauce, 1/2 TBS Rice Vinegar, 1 tsp Minced Ginger, 1/2-1 tsp (or less…I like it hot) Sriracha Hot Sauce, The Juice of 1/2 a lime. WISK! WISK!- Work it!!

Step 3: When the noodles are done cooking, immediately drain and rinse with cold water. Add 1/2-1 tsp sesame oil to the noodles and toss to coat.Step 4: Add red bell pepper, slices of English cucumber and snap peas to the noodles. Toss again.Step 5: Add noodle/veggie mix to the peanut sauce. MIX. MIX. Sip Wine. MIX!Step 6: Time to plate! Place a bed of mixed lettuce on your plate. Add noodle and veggie mixture on top. Garnish with cilantro, peanuts and a slice of lime. (Yes, the garnish is necessary. Ginger and lime with out cilantro is like jelly without peanut butter. It’s still good but has untapped potential.)Step 7: Find chopsticks to use instead of a fork. Remember, cooking for one should be FUN and what’s more fun than eating with chopsticks?…and pour yourself a splash more wine. You deserve it for a meal well done.

Step 8: My “post meal” step–do the dishes so you wake up to a clean kitchen in the morning. This would also be an appropriate time to grab a fudgesicle from the freezer ice-box because a meal is never complete with out dessert….and you are dying from the heat in your non-air-conditioned, top floor apartment.

Big Kitchen Dreams,

Nora

]]> http://www.livelifeeatright.com/2010/08/10/the-nest-presents-cold-peanut-noodle-salad/feed/ 9 http://www.livelifeeatright.com/2010/07/29/fun-cooking-for-one/ http://www.livelifeeatright.com/2010/07/29/fun-cooking-for-one/#comments Fri, 30 Jul 2010 00:16:34 +0000 Nora http://www.livelifeeatright.com/?p=2981 I have way too much fun cooking for one.

Coconut Curry Shrimp. Cilantro-Ginger Brown Basmati/Wild Rice. Sesame Snap Peas. Hermann J. Wiemer 2008 Dry Gewurztraminer.

At the end of the day I want three things: sweat pants, a glass of wine and a good meal. Typically I am cooking for one. All the more reason to be fancy and treat myself to some good cookin’!

So what is the key to cooking for one? I have three tips:

1) Use fresh ingredients. Fresh ingredients and flavors make meals exciting! A healthy and fresh meal is the best gift you can give to yourself. It’s worth the splurge!

2) Be fearless. Try new dishes! If you find a lasagna recipe meant for 6 servings, MAKE IT! Life is too short to pass up on your cravings.

3) Have fun. Cooking is a release. An opportunity to relax and be creative. Even if you set the fire alarm off and create a disastrous dish no one has to know . Live and learn.

In other news: I am obsessed with sesame seed oil and ginger. I thought of a million new things I HAVE to make while eating dinner tonight. I also had a brief moment when I contemplated making coconut-curry encrusted French toast. The coating on my shrimp was composed of coconut, panko, egg and curry. The “crust” reminded me of French toast. Maybe for dinner one night…I’m seriously debating the French toast idea, it was really good.

I’m off to search for a dessert to eat while watching Glee.

Planning New Meals,

Nora

Do you make fancy meals if it’s just for you?

After my snack I whipped together a Spicy Peanut Tempeh “Wrap”. I’m not really sure what to call this because I used a whole wheat and flax tortilla but I can never close my wraps, so I pressed it in the panini maker instead. In this bad boy is: shredded carrots, clover sprouts snap peas, tempeh, spicy peanut sauce (1 TBS peanut butter mixed with 1tsp reduced sodium soy sauce, lime juice and a pinch of red chili flakes), 1/4 an avocado, 1/8 sliced red pepper, and 1/8 sliced mango. I had this with a side of roasted Kabocha squash. See I can make simple dinners!! I should have doubled the sauce, it was SO good. Afer dinner I had a Reeses Peanut Butter Cup, because I just needed more of a peanut butter fix. I think tomorrow’s breakfast will be staring some nut butter .

On another note, I thanked the customer service contact at Breville about the juicer and he wrote a small essay for me to add to my blog about juicing. I love the taste of fresh juice, but other than that, I am not educated on the health benefits and proper juicing technique to obtain the optimum nutrition.  I found this information very interesting and helpful. When I had juice after yoga class, I felt a sense of “rejuvenation”; a much better feeling than just rehydrating with water. He Wrote:

Why Juice?

● Most of us lead fast-paced lives, but juicing can pack in the recommended five to nine servings of fruit and vegetables each day. Once you start experiencing the benefits of fresh juice, juicing will become a habit.

● freshly made juice is a potent source of nutrients and certain combinations have specific health benefits. If you drink juices on a regular basis, you’ll enjoy clearer skin, better energy levels and balanced overall health

● Juices are a great alternative to dairy, either due to allergies or to intolerance. And can be a great way to supplement your breakfast of curb an afternoon sweet tooth craving, because it’s quick to make and consume.

● Juice provides your body with an abundance of water, along with easily absorbed (and that’s the key) protein, carbohydrates, essential fatty acids, vitamins, minerals, enzymes and nutrients.

● Fresh juice is much healthier than canned, bottled, frozen or packaged juice as it contains far more nutrients and other ‘living foods’.

● drinking at least one glass of fresh, organic juice each day, you can reverse whatever toxic burden your body is struggling with.

Quick absorption = Instant Energy

● Juicing makes it easier to obtain far greater concentrations of nutrients than fruits and vegetables than if they were in their solid state. No other health product or even healthy foods, can match how quickly and easily fresh fruit and vegetable juices are digested and absorbed by the body. Fresh-squeezed juices are absorbed almost immediately once they are consumed, whereas solid foods take much longer to digested

● During the juicing process, the cell wall of fruits and vegetables is cut open, releasing an abundance of nutrients, such as amino acids, vitamins, minerals, enzymes, and chlorophyll, all of which are quickly absorbed by the body once consumed. Its is precisely because fresh juices contain such an abundance of nutrients that juicing can create such an energizing effect in the body.

Go for organic

● By using organic produce, you will spare yourself from the many harmful chemicals that non-organic food crops typically contain, due to commercial farming methods that rely on the use of artificial fertilizers, pesticides, and other man-made chemical products.

● Peel all produce that is not organic, even though the largest concentration of nutrients is in and next to the skin. The peels and skins of sprayed fruits and vegetables contain the largest concentration of pesticides.

Tips in preparation

● Cut away all moldy, bruised or damaged areas as they are lacking in any nutritional benefit. Avoid using overripe produce as it can result in too much pulp, and they contain less nutrient content than properly ripened produce

● Use leaves and stems, as they are packed with rich nutrients, but remove pits from stone fruits as they will damage the juicer.

● Always peel oranges tangerines and grapefruits before juicing because the skins of these items contain bitter-tasting oils that can cause digestive problems. Lemons and limes can be juiced, if organic and will get an extra kick. However, when you are preparing citrus fruit for juicing, leave as much of the white pithy part on the citrus fruit as possible, since it contains the most vitamin C and bioflavonoids.

How long does fresh juice last?

● The sooner you drink your juice after you make it, the more nutrients you will get.

● It is best to consume the drink within 20 minutes after they are prepared and only make as much as you intend to drink at one time. The maximum shelf life in the refrigerator for fresh-squeezed juice is 48 hours. Beyond that time, virtually none of the nutritional benefits of juice remain, beyond calories and some mineral content.

● Light heat, and air will destroy nutrients quickly. The longer it sits out, the more nutrients that are lost. If juice browns, it has oxidized and has lost a nutritional value. Lemon juice will help slow the oxidation process.

Since I’ve been juicing I have done some research and read several informative books to have some knowledge of facts regarding juicing. Hopefully this information will help your blog site. Last I just want to mention that with you will find a lot of recipes in the instruction book for the juicer and may suggest to you that it is best to go slow and to experiment with various juice combinations in order to note how you feel after drinking them. As you discover the juice combinations that work best for you, you can then start to make them a part of your daily health regime.

To a Juicy Summer,

Nora

What is your favorite kitchen appliance?