Semi-DreMade

Here's another plug for Fresh & Easy.  The store packages fresh vegetables in plastic bags that can be steamed in the microwave in 3 minutes.  Tonight I picked up bags of summer squash and haricots verts (French string beans).  I cooked them according to the package instructions, but wanted to turn up the volume on flavor.  So, I quickly sauteed the cooked vegetables in some olive oil, roasted minced garlic, salt, and pepper.  The resulting squash and green beans were flavorful, tender, and healthy.  They pair well with any entree, and can be prepared in under 15 minutes.

Voila:

Refreshing Summer Iced Tea

I'm a sucker for those 99¢ extra tall cans of Arizona iced tea. I mean, come on, the cans are extra tall, so that must mean they're a great buy. Since I normally purchase the cans chilled at the gas station and there aren't any gas stations near me, I decided to make my own batch of iced tea with lemon:


It was as simple as brewing the tea, adding thin slices of lemon, and mixing in some sugar. I chilled my concoction overnight (yes, those are spaghetti jars) and it was ready to drink the next day. Nothing like settling down with a refreshing glass of iced tea and Dick Conviser's Mini Review.

A Grilling Perspective

Despite the increased risk of Above the Slaw having more contributors than followers, I'm joining the party from Thousand Oaks, California to share my escapist cooking as well.  Unlike hungry4esq and VegetableMedley, I do most of my cooking outside on my trusty, well-worn 4 burner grill.  I admit it could use a little T.L.C., but I kind of like the grimy, greasy reminder of tasty meals past.  

Tonight Mom brought home fresh salmon from Fresh & Easy (an excellent West Coast supermarket chain that will soon be in a location near you).  We had no teriyaki sauce on hand, so I started digging through the fridge looking for something to flavor the fish.  When I saw the dijon mustard, I remembered an episode of Barefoot Contessa (the best cooking show ever) in which Ina Garten made Asian Grilled Salmon.  The marinade is simple: olive oil, dijon mustard, and soy sauce are whisked together.  That's it.  Let it sit on the salmon for ten minutes, and then it's grilling time!  Five minutes per side on a really hot grill gives the fish great grill marks and keeps it moist and tender.  Pour a little extra, unsued marinade over the warm fish, let it stand for five minutes and you're ready to eat.  I served the salmon with fried rice and a quick salad tossed in balsamic vinaigrette.  Man, so good!

Unfortunately, I wasn't inspired to take a picture of the meal until I finished inhaling it.  But, here's a picture that resembles the fish I made.  I ganked it from a foodie blog that followed Barefoot's recipe but didn't give her credit for it.

  

That's it for now.  Time to put down my grilling tongs and pick up my Crim Pro outline.

Turning up the Volume: Asian-style "Protein" Noodle Soup

VegetableMedley, who graced us with yesterday's post, has been influencing my eating habits--I've been trying to eliminate some of the meat in my diet. So, when I was feeling a little under the weather today, I instinctively wanted chicken noodle soup. Since I didn't have a can, I improvised, creating what I'll call Asian-style "protein" noodle soup:

First off, that irritating spec on the tofu is broccoli. The rest of the soup contains chicken broth (so not quite 100% veggie), clear Asian noodles, tofu, and egg whites (which this site claims is the "purest form of protein known to man in the entire world." so there.). The egg white idea came from Chinese egg drop soup. A few drops of soy sauce and I'm feeling better already...

Joining the Fun

Cooking has always been a favorite hobby of mine, and in stressful times (such as bar study time, I think) I can still justify taking the time out to cook because a girl's got to eat - and I would rather do it in a healthy manner.

I spent way too much money at the grocery store and the local bulk store the other day - but it was an investment in things to use in the future: saffron strands, kosher salt, dried porcini mushrooms. The porcini, in addition to some fresh mushrooms, went into a mushroom risotto the other evening (picture not available, as I had not yet discovered this blog). I had never cooked with them before, but they were fascinating. The recipe told me to soak them in hot water, and when I had they rehydrated, regaining their old size and giving off a hearty, kind of meaty aroma. I'm a fan.
Another goal on the eating healthy/saving money front is to pack my lunch if I have to be at school for a while. Today I had chickpea salad. It includes: one can of chickpeas (drained and rinsed), two roma tomatoes, and one cucumber in a dressing of balsamic vinegar and raspberry vinegrette. Yum.

I've also discovered hard-boiled eggs as a snack. If you eat a veggie-to-mostly-veggie diet, protein can be hard to come by, but eggs are a good source.

Weekend Prep Work

I'm hoping to use the weekends to grocery shop and make big batches of food that I can freeze or reheat to get by during the week. I began yesterday by making pancetta tortellini with brussels sprouts:


Relax. There's no way I made the pancetta tortellini myself--this recipe is actually a variation on a brussels sprout-gnocchi-pancetta combo, but I couldn't find gnocchi in the store. Bertolli's saved the day.

I also stocked up on cereal and soy milk for breakfast and strawberries happened to be on sale, so:


Should've taken the spoon out of the bowl first. Whoops.

Today, I prepared a California salad with fresh cut corn, tomatoes, and avocado as an appetizer:


Since I was going to wash the cutting board, knife, etc. anyway, I chopped up enough of everything for two "to go" packages. A squeeze of fresh lemon juice keeps all the avocado from turning brown.

Finally, I used a good friend's special spaghetti sauce pan to make meat sauce:


She suggested putting twice as much garlic and onions as I normally do and it was delicious! The salad made me pretty full, so I ended up plating a small blob of spaghetti for myself (do I get to say "plating" on a regular basis now? or is that too amateur food blogger of me?):


Yum. That's all for now--these meals should last me a few days. If you have any suggestions for quick and easy meals, please let me know!

Welcome!

I wish the California Bar were an eating contest--a huge dark chocolate bar instead of a 3-day test. If I could be digesting food instead of digesting property law, I'd be a happy camper. This blog is for anyone who wants to join me during the next 8 weeks as I prepare for the California Bar Exam. . . with food.

I've heard horror stories about people who hole up in their homes for 2 months and study 16 hours a day, emerging pale and thin, but apparently ready to pass the bar. I've decided to try a different approach. Since we all have to eat, I'm going to use my "free" time to prepare and document the meals I make over the next 2 months. I'm no gourmet chef, but I am curious to see how long I can eat healthy and organize my time during this stressful period.

Thanks for reading and welcome to above the slaw!