Weird stuff I eat when no one'e around

Today was HOT. Really hot. Really really hot. 103 hot. BLAH. I worked at home messing around with a paper for resubmission. I finally left the comfort of my air-conditioned house at 6:30 to go to the gym and I guess the word OPPRESSIVE was the only way to adequately describe the heat and humidity that accompanied my jaunt outside. It was like walking into a dragon's mouth.

WO today was back to square one on the Fitnessista's summer shape-up. I went through the 4 weeks, loved it, saw great results... and now I'm going for round 2. I move up north after week 3, so it will be a little disjointed this next time (well, I guess taking a week off to turn on my dissertation disjoints things quite a bit as well).

Well anyway - today was Monday, and workout one, and the gym, like the terrible outdoors, was also a million degrees. I was so hot afterwards I came home and laid on my floor. Yes I have air conditioning. Yes I was that warm and uncomfortable. Yes my dogs were confused.

When I finally felt as if I were back to my 98 degree homeostatic set point... I was craving fat. Not like burger and fries fat - I wanted goat cheese and avocado. Mmmm couldn't stop thinking about those two things as I "walked" the dogs (Bella pulls me, and I pull Dylan). So I made this weird food:




I drained a can of black beans and diced an avocado. I whisked together the juice of a lime, a minced clove of garlic, some cayenne pepper, a teaspoon of olive oil, and Na++ and pepper. I then proceeded to add the avocado and black beans to the little liquid concoction and had a pseudo salad. I was thinking of Kath's salads, where she generally throws leftovers on top of lettuce. That sounded like something I could manage, so I dumped the bean/avocado mixture onto arugula and magically had a real green salad. Magic!

On the side are what I like to call little polenta cupcakes. Three 1-inch polenta rounds topped with thin slices of goat cheese. Oh yeah. Nice healthy fats that I was craving. I'm stuffed. Yay cooking for one! Yay not having to wake up at any specific time! And yay True Blood back on the air. That is all.

Butternut Squash Enchiladas

I have made these before- but haven't gotten a photo of them yet! Oh it was worth it making these again! I had half of a butternut squash left over from the Mac and Cheeze earlier in the week. I was wondering what I could possibly use it for, when I remembered that this was one of the best recipes I have ever eaten in my life EVER... so why waste precious squash on some inadequate dish.

I looked up the recipe and had EVERY SINGLE ingredient - serendipity! So I roasted some squash and made these glorious, glorious enchiladas. Ah yes, can't you just taste the goodness?


Along with the enchiladas, I threw together some little taco salads (chopped spinach, cilantro, black beans, sweet corn, crumbled tortilla chips and avocado). Check it out.


The dressing was simple, I threw together some salsa, Vegenaise, chili powder, cayenne pepper and hot sauce)

The wine... of the wine. We rarely (and by rarely I mean NEVER) by reserve ANYTHING... but we tasted this Pinot Noir at our grocery store of all places, and knew that it was a worthy splurge. I'm going to keep enjoying it for the rest of the night.


All anyone needs, wine, hot sauce.. dressing (?) Okay I could live without dressing. And hot sauce.

Butternut Squash Enchiladas (adapted from Vegetarian Times)
1/2 large butternut Squash, cubed
1 tsp olive oil
3 oz. cream cheese
1 red onion, chopped
1 clove garlic, chopped
2 chiles in adobo, chopped
1 tsp chili powder
1/2 tsp nutmeg
1/2 cup chopped cilantro
Na++ and pepper
6 small flour tortillas
1 can enchilada sauce (hot works best!)
1/2 cup shredded cheese

Toss butternut squash cubes in olive oil, bake for 40 minutes at 450 - flipping once halfway (doing the squash this way gives it an awesome smokey flavor from the nicely browned edges). When done, mash in the cream cheese.

While the squash is baking - saute red onion and garlic about 7 minutes, until translucent. Add in spices and stir for a second or two. Add the mashed squash and cream cheese mixture. Oh yeah. Mmmm. Then add the chopped cilantro.

Assemble the enchiladas - I hope I don't have to explain this further. Pour on the sauce, sprinkle on the cheese - and bake for 30 minutes at 350.

Eat and be in awe of the glory of butternut squash enchiladas.

Drink wine. The end.

Butternut Squash Mac and Cheeze

When I arrived home from China Sunday night, I was obviously wide awake. It was 11:30 PM in North Carolina, but 10:30 am in China. When I arrived in Beijing, I was easily able to adopt the new schedule, and had no problems sleeping whatsoever. However, it was a different case back in the U.S. This first night I was up until 3 or 4 in the morning, thinking I could sleep until noon and head into work.

I was very ambitious Sunday night. I made my workout schedule for the week, and a schedule of healthy meals breakfast-dinner for all the days of the week. Well, little did I know the sleep deprivation ahead of me. I had no control over my body or my brain. I slept 4 hours a night, waking up at 3am. I would force myself to stay awake as late as possible, so that I may sleep in.. but alas... the latest I slept in was 5am. I went to the gym Monday morning at 5:30 and worked out, because what else do you do that early? The rest of the week I could barely move. My head felt such an intense pressure, it was if I were deep-sea diving. I couldn't function, let alone concentrate at work, work out and get home to make dinner. Instead I was a zombie all week.

I finally felt all right on Saturday morning, after a nice dinner with my husband and half of a bottle of wine. I was able to sleep ten whole hours!

Well, now it's a new week, and last week's recipes have become this week's recipes. I started this dish Sunday I think, which seemed a little cold-weather appropriate juxtaposed with our glorious 80 degree weather here. I've always wanted to try a vegan macaroni and cheeze recipe, but never did anything about it. When I saw THIS recipe I knew it was time to give vegan mac and cheeze a try once and for all. And let me tell you what --- I'm glad I did! The dish turned out great! Even my husband loved it, and even took most of it to work for lunch the next day (hence my tiny portion in the photo) he's helping me diet I think.


Check out the original recipe HERE on Oh She Glows. I made the straight outta the pot version. My husband won't wait on baking things. He often makes me abort dinners because he has gotten so hungry he needs to go out to eat right then (which basically takes the same amount of time as just waiting for me to finish).

Brie, apple and arugula quesadillas

My friend Sara recently started a food blog - she has an awesome camera and everything always looks amazing. I pretty much bought everything to make a few of the recipes she posted recently. Last night we had to make a grocery store run after work, and neither one of use could wait very long for dinner. Team impatience with the start time of girlie vampire TV night - I decided to make these brie, apple and arugula quesadillas from my friend's blog, cooking for dan.

I won't repost the recipe, and my crappy photo doesn't do this simple dish justice - so just visit her site! It came together in minutes flat- and I was out the door in no time.

Portobello stacks with Chevre and Tomato

My Aunt has a handy rule for cooking and entertaining. She suggests learning to make 5 menus really, really well. That way - you know if you need to quickly impress someone you know the end product will turn out great. And, if you constantly entertain the same people, you can rotate to the next menu and it seems like you are just full of recipes that turn out perfectly each time.

Her go-to Vegetarian entertaining menu consists of these stacks... portobello mushrooms marinated overnight in teriyaki marinade (I used Carribean Jerk tonight and it was amazing), covered in thick slices of chevre cheese and tomato.

General directions:
Marinate mushrooms overnight
Place on tin foil and cover with remaining marinade
Grill in tin foil about 20 minutes
Add slice of cheese and top with tomato (and breadcrumbs if you have them)
Close grill lid and let cheese melt
Assemble on plates filled with 1/2 arugala and 1/2 couscous



Drizzle home-made balsamic over arugala and top with mushroom stack


Drizzle more balsamic on the plate - top with roasted asparagus (tossed with EVOO and balsamic, roasted at 400 until you can smell the balsamic)




Balsamic (I didn't measure):
2 pressed garlic cloves, balsamic vinegar, olive oil, mustard, seasoned salt, basil leaves, squirt agave. This was probably the best dressing I've made so far.



And there you are... a great looking plate for the neighbors or whoever - in no time at all.



The wine tonight - Antanjo Rioja Tempranillo. The nose? Definitely some dark cherry and even black licorice. The mouth feel is considerably smooth and very mouthwatering. There is a hint of spice and almost chocolate amongst the berry flavor. It was only $7.99 at World Market- and well worth it. Absolutely delicious.

Grilled Cheese and Tomato Soup

Tonight's dinner is not vegan nor is it particularly healthy (well, maybe the soup was). A little while back my sister-in law posted a recipe on her blog for roasted tomato soup. Apparently it was a meal that my brother had made one evening. It's funny that him and I enjoy cooking, since my mother hates it so much. But regardless- we both cook and I am now borrowing a recipe.

I woke up feeling like death today - the weather has changed here FINALLY, which I love! However, every year when the temperature drops drastically I get sick. It's a trade-off. Today seemed like the perfect day to make grilled cheese and tomato soup.

Roasted Tomato soup (Dr. B-S's changes in Italics)
4 large Tomatoes, cut into wedges
1 Red Bell Pepper, cut into 1 inch pieces
2 large Garlic Cloves, chopped finely
3 tsp Olive Oil
1 quart Vegetable Stock
Handful of Fresh Basil
2 Tbsp cream cheese
Pinch curry powder Herbs de Provence

Roast veggies 45 minutes on 425. Add stock and cream cheeseto pan, use immersion blender to blend and make into soup. Add spices and you're done. Yum.

Now, when it comes to grilled cheese- I like to embellish. I love brie, caramelized onions and granny smith apples. However, I did not have any of those things on hand - as I don't really keep much dairy in the house. Husband Dave did have some sliced cheddar, so I used that. I like fruit, so I used some jam. Jam is by far my favorite thing in my fridge, and I have many, many varieties to suit my every fancy. The jam of the day? Candy apple. Oh yeah.

Grilled cheese:
4 slices sourdough bread
2 tsp candy-apple jam
2 slices cheddar
2 Tbsp goat cheese
1 Tbsp smart balance

Melt smart balance on griddle. Assemble the sandwiches, bread + jam + slice cheddar + goat cheese + bread. I served it with some of my Uncle's pickles. I still feel like poop, but at least I am full.