Stovetop Herb Popcorn 1/8/15

Stovetop Herb Popcorn
Makes about 8 cups of popcorn to invite your homies over and enjoy

For those who lived with me in college already know how big of a stovetop popcorn fiend I am. So when I saw this recipe I was extra jazzed. This shit is crazy good. Screw that microwave stuff and make your own because its cheaper and WAY healthier for you. Netflix your favorite show and dig in! This keeps for a couple of days in an airtight container fi you have the self control to not scarf the entire bowl down. No judgement if you do since this is a judgement free zone.

Ingredients:
HERB TOPPING
1 teaspoon dried basil
1 teaspoon dried thyme or dill (I used thyme)
1 teaspoon garlic powder
1/8 teaspoon salt (or more if ya want)

POPCORN
1 1/2 tablespoons high-heat oil like grape seed or refunded coconut (I used grape seed)
1/2 cup dried corn kernels (you can get this stuff for super cheap at the market. the yellow kernels are the best)
1 1/2 tablespoons olive oil
1/8 teaspoon salt (optional but you'll probably want it for extra flavor)

ONE: Make the herb topping and mix it together in a small bowl.

TWO: Popping corns time. In a large stockpot, heat the high-heat oil over medium heat. Add 3-4 kernels, put on the lid and shake it around every now and then. Once the first kernel pops your pan is ready. Wait until you hear the other kernels pop, then add the rest. It helps to use a glass lid so you can spy on them babies while they pop. Shake the pot around every couple of seconds, you don't have to go crazy just keep things moving around in there a bit. Soon it'll sound like the fourth of July on your stove while those fuckers start popping. It's awesome. They pop fast so don't go far. Once you hear more than a couple of seconds between pops, turn off the heat. Your popcorn is ready.

THREE: Pour the popcorn into a big bowl. Pour the olive oil al over that and stir it around to try and get a bunch covered. Sprinkle in that herb blend and toss it around. Use your hands if you need to and knead the popcorn. I did it and I'm not ashamed. Taste and add more salt if desired.

Song for the Recipe: Move by Mausi
Be pumped. You just made popcorn!

Until net time.

Meg.

Baked Zucchini Chips 1/8/15

Baked Zucchini Chips
makes enough for 4-6 (roughly 30 chips) depending on the size of the zucchini, so in this case yeah size does matter

I should've let these babies cook longer because mine turned out a little mushy. Not quite as crunchy as I hoped they'd be. Lesson learned. This journey is about new experiences and I learned to make sure the chips are crispy, not mushy. Don't make the same mistake I did. However, the flavor on these nugs is remarkable.

Ingredients:
Cooking spray
1 medium zucchini, about 4-5 inches long and 1.5 inches wide
1 tablespoon flour (any kind that you have)
1/4 tablespoon smoked paprika
1/4 tablespoon garlic powder
pinch of salt

ONE: Heat yo oven to 350F and lightly coat a baking sheet with cooking spray, non stick obviously.

TWO:  Cut the zucchini into coins a little thicker than a quarter, too thick they won't cook and too thin they will break a sweat and burn da fugg up. If your slices start releasing some liquid, dab them with a towel to dry them off. Mix together the flour, paprika, garlic powder, and salt in a medium bowl. Toss in the zucchini and mix them together until all the zucchini pieces are coated in flavor.

THREE: Lay the zucchini not eh baking sheet and coat the slices lightly with cooking spray. Bake for 30-40 minutes, flipping them every 10 minutes. Cook longer if you want them more crunchy vs. on the softer side. Keep an eye on them so they don't turn to a burnt crisp.

I added a before and after picture to be kind.

Mmmmmm time to snack like a damn goddess.

Song for the Recipe: Turn It Around by Lucius
This song has me summer dreamin and zucchini's are cheapest in the summer so boom!

Until next time.

Meg.

Vegetable Pad Thai with Chicken 1/7/15

ATTENTION: This recipe contains chicken

Vegetable Pad Thai with Chicken
Enough for 4 hungry humans

Let your taste buds do the talking. This dish is yummy. Stop ordering take out and stop having to put pants on to enjoy some pad thai. Win win for everyone. Make sure you have a big pan or a wok to cook this otherwise you'll have noodles and veggies overflowing onto yo stove.

Ingredients:

SAUCE
1/4 cup lime juice
1/4 cup soy sauce
3 tablespoons water (yes, tap water)
3 tablespoons brown sugar
3 tablespoons tomato paste (you can get a tiny ass can from target for like $0.37, pocket change baby)
3 tablespoons rice vinegar

NOODLES
14 ounce rice doodles
1 medium crown of broccoli (about 1 cup cut broccoli trees into bite sized pieces)
1/3 cup sliced yellow onion (don't let your eyes tear up like I did, learn from my mistakes)
4 cloves garlic, minced
1 cup sliced green onions
1/4 cup roughly chopped cilantro
2 teaspoons neutral-taxing oil (I used grape seed)
2 chicken breasts chopped into quarter sized pieces. Grill the chicken or cook it on the stove top, whichever you prefer my friends.

TOPPINGS
2 cups thinly sliced cabbage (I used red)
1/3 cup carrot cut into matchsticks
1 cup bean sprouts (these are so bomb to me for some reason)
Chopped peanuts (I actually used whole peanuts to make it easy)

ONE: Mix together the sauce in a medium glass

TWO: Cook your noodles according to the package. Rinse with cold water. Chop up broccoli into pieces no bigger than a quarter and get all of the other veggies and herbs on lock. Get ready to stir-fry.

THREE: Now everything is lined up, head the oil over medium in a big skillet or wok. Once hot, add the onion and fry them babies until the ends are charred, about 2 minutes. Add the broccoli and keep that shit up for another 2 minutes until the broccoli is limp. Now add the garlic and fry it for about 30 seconds. Gently add the noodles and 1/3 cup of the sauce. Toss it all around to make sure everything is covered. Keep stirring and fold in the chicken (you can use tofu if you want). Cook for another minute to make sure the sauce is nice and absorbed. Keep adding tablespoons of the sauce until it is exactly who you want it. Turn off the heat and fold in the green onions and cilantro.

FOUR: Serve this mound of deliciousness right away topped with the cabbage, peanuts, carrots, and bean sprouts. Dig in and grub out.

So much goodness in one bowl, am I right!?

In honor of the Coachella 2015 lineup being released yesterday.....
Song for the Recipe: Breezeblocks by Alt-J
Because why the heck not and I'm not left handed.

Until next time.

Meg.

Green Smoothies 1/6/15

Green Smoothies, no grass involved
Makes 1

So I woke my ass up and went for a run over by back bay this morning. Pre run I had some of my leftover oatmeal from Sunday, just a little bit to get some protein in my body before I started moving. Excellent idea since I normally don't eat before running in the morning but I had leftovers so might as well finish them off. Once I got back I made my first 'Green Smoothie' and man I will never go buy that Naked/Odwalla/Jamba Juice smoothie shit ever again. This is cheaper, faster, and no long ass lies to wait in, momma like. Green Smoothies are also a VERY good source of fiber. Just want to be sure everyone's digestive system is on track, yaddamean.

Ingredients:

2 cups of greens spinach or kale (I used spinach, which a bundle of this stuff is like $1.29 at Sprouts and is enough to make like 4-5 smoothies. Oh yeah.)
1 cup chucks of creamy fruit (frozen bananas or mangoes or an avocado. I used mangoes but I want to try the avocado next time because that sounds bomb)
 3/4 cup of your favorite sweet frozen fruits (like cherries, berries, apples, pears, whatevs ya want. I used 1/4 cup blueberries and 1/2 cup strawberries)
1 1/2 cups liquid. Anything you want. I used 1 cup almond milk and 1/2 cup orange juice because that's what I had, but be creative, that's the whole point.

Throw all that in yo blender and drink up sons!

Don't let the color fool you, that ish was fantastic! I slurped it down real quick.

Song for the Recipe: Bang Pop by Free Energy
Just listen and enjoy. Then make a smoothie or something.

Until next time.

Meg.

Vietnamese Rice Noodle Salad with Toasted Sesame Dressing 1/5/15

Wassuppp homies.

Vietnamese Rice Noodle Salad with Toasted Sesame Dressing (say that 5 times slow)
Makes 4 main dishes or 6 sides for the kiddos

This was bomb. I not only made homemade dressing for the first time but I also had rice noodles! The fresh mint not only makes your kitchen smell like Colgate's new toothpaste but it leaves your pearly whites looking extra fresh. Super straight forward to make and is a very light but filling meal. My friend Nina came over and indulged with me hence two bowls in the photo below.

Ingredients:

1 package maifun or thin rice noodles (I used maifun)
1/2 head of lettuce, chopped (red leaf, butter, whatevs just something leafy my dudes)
2 medium carrots, cut into matchsticks
1 cucumber, peeled and cut into matchsticks
1 cup thinly sliced fresh mint
1 cup thinly slice fresh basil
1 cup chopped cilantro
1 cup sliced green onions
1/2 cup salted, roasted peanuts

DRESSING:
Toasted Sesame Dressing
1/2 cup rice vinegar
1 tablespoon citrus juice (orange, lime or lemon. I used lemon due to the lemon tree right outside my house, holla)
1/2 teaspoon soy sauce
2 tablespoons toasted sesame oil
3 tablespoons olive oil

Pour all ingredients into a jar and shake it like a salt shaker. I put it in the fridge and let it cool until the noodles and salad was down but you are free to keep it room temp if you want, do it I dare you.

ONE: Cook the noodles according to the package. When done, drain and run them under cold water until they are cool. Set aside.

TWO: While all this is happening get all your veggies and herbs ready.

THREE: To serve, pile a large mound of noodles in the center of each plate/bowl. Arrange the lettuce, veggies, and herbs around the mound while leaving a good amount of the noodles exposed. Pour that dressing over them noodles and lightly around the veggies and herbs. Sprinkle however many peanuts you want over that delicious slut. Serve with lime wedges if you desire.

Yes, I got a cutesy little pouring device for the dressing. Don't act like you're not impressed.

Song for the Recipe: I Wanna Be Sedated by The Ramones
I was rocking out to this beat on my way home from the market after work so I thought it was appropriate.

Until next time.

Meg.

Vegetable-Noodle Soup with Ginger Miso Broth

Vegetable-Noodle Soup with Ginger Miso Broth
Makes 2 huge ass bowls or 4 sides

Put your ramen away and try something adults should be eating. This soup is deeeeeeelish. I'm shocked my picky ass was able to enjoy it. Scope the ingredients below and next time you're thinking 'man I really want some soup right now', make this guy and you'll impress all your comrades. Reminder, if you add Sriracha as one of your favorite condiments to the top of the soup, don't be an idiot like me and add too much. My nose AND eyes were running the entire meal but I couldn't stop eating because it was too damn good.

Ingredients:

BROTH *first featured photo
4 inches fresh ginger
2 big cloves garlic
1 carrot
6 cups vegetable broth or water (splurge for the broth)
10 sprigs cilantro (stems and all homies just drop them in)

NOODLES AND VEGGIES
8 ounces soba, udon, or rice noodles (don't be a noob like me and take 20 minutes to find them at the store)
1/4 teaspoon soy sauce or tamari
1 1/4 cup broccoli cut into bite-size pieces
1 1/2 teaspoons red miso paste (go to your local ASIAN market and pick it up. took me 4 different locations until I sacked up and went to the asian market)
1 carrot, cut into think matchsticks
1 cup snow peas sit into matchsticks
1/3 cup thinly sliced green onions

Your favorite condiments***
- for this I used a squeeze of lime juice, a splash of olive oil, and a splooge of Sriracha but you can add whatever tickles your fancy.

ONE: To make the broth, peel the ginger by scraping the skin off with a spoon. This process takes much longer than you think it will so plan accordingly or have better ginger scraping skills than me. Cut the ginger into 1/4-inch-think slices. Thickly slice the garlic too and chop the carrot into big chunks. Grab a medium pot and turn heat to medium. Once the pot is hot, add the ginger and carrot chunks and let them heat up. It's cool if they stick to the pan just stir them round with a spoon and you're golden. Stir for about 2 minutes. Then add the garlic and do the same. Pour in the broth and water, add the cilantro, and let that veggie hot tub simmer for 15 minutes.

TWO: While broth is a brewing, cook the noodles according to the package.

THREE: When the broth has simmered for 15 minutes, pull out all the ginger, carrot, and cilantro with a slotted spoon. Add the soy sauce and broccoli and simmer for a minute or two until broccoli has lost its raw edge, then turn off heat. Scoop up 1/2 cup of the broth and dissolve the miso paste in it, string until the chunks are gone. Pour that back in the pot and give it all a taste. Bomb huh?

FOUR: To assemble the soup properly, grab a handful of the noodles and place them at the bottom of the bowl. Add a handful of the carrots, snow peas, and green onions. Ladle the hot broth and broccoli bits over and let it sit for a minute as the carrots and snow peas soften. Top with some more green onions and some of your favy fave condiments.

ENJOY YOU FILTHY ANIMALS!

Song for the recipe: Sandstorm by Dared
This is how my nose felt after I ate too much Sriracha.

Until next time.

Meg.

Quinoa Oatmeal 1/4/15

Quinoa Oatmeal
Makes enough for 4

One down and a butt load more to go! I started with a breakfast dish because I wake up in the mornings and am hungry so I make breakfast. Believe it: Breakfast is the most important meal of the day. The awesome thing about this meal is that it keeps you nice and full hours after consumption so no need for snacks between meals. The quinoa gives it protein because why not have some extra protein in the morning and start your day off on the right foot, or left if that's your thing. Serve the oatmeal with nuts, maple syrup, brown sugar, fresh fruit or whatever other toppings you'd like to add. I did brown sugar, honey, and blackberries (the blacker the berry the sweeter the juice). Super easy and makes plenty of leftovers so when I want to snooze my alarm tomorrow morning I'm already set on bfast.

Ingredients:

4 cups water
1/2 cup quinoa
1 teaspoon olive or coconut olive (I used coconut because I'm super fancy)
1 cup steel cut-oats
Pinch of salt
1/2 cup almond milk

ONE: Heat up the water in a medium sized pan until it is near boiling. Put the quinoa in a strainer and rinse it so it doesn't take bitter.

TWO: In a saucepan, heat the oil over medium heat. Add the oats and stir them around until they smell kinda toasty, takes about 2 minutes. Add the quinoa and hot water and bring all to a boil. This won't take long since the water is already hot as tits.

THREE: Once it is boiling, turn down the heat on the pot and let simmer uncovered. Takes about 25-30 minutes to finish so busy yourself with something because you know what's worse than watching grass grow? Watching oatmeal cook. It should be down now. You want it to be a little chewy, not hard. Add the almond milk and turn off the heat.

Song for the recipe: The Chain by Fleetwood Mac
It was the first song that came on when I shuffled my Spotify Playlist, sue me.

Until next time.

Meg.