A Fish Hook, An Open Eye

Peppered Beef Rolls with Balsamic Spring Salad.

2010-01-02T14:45:00.000-05:00

New Year's Eve dinner involved a very unsatisfying trip to ~~the white-trash seafood mecca~~ Red Lobster. The only satisfaction I take in the meal is that: a) I joined my daddy is celebrating his birthday at his choice of restaurant, and b) I adhered to my calorie goals.

New Year's Day included an unplanned visit to Uno Chicago Grill for deep dish pizza. Andrew and I have gone back and forth, attempting to find a satisfactory pizza middle-ground. While deep dish is amazingly delicious, it's not the middle ground. Post-meal--an unfinished one at that--I felt as if I had ingested an entire stick of butter. Ugh. Back to Sal's we go!

Though Andrew is in New York City with his best friend today, I opted to cook anyway. I'm still not through Everyday Food's "Grocery Bag" menu, so I used the leftover peppers from Tuesday's sausages to make peppered beef rolls.

Ingredients:

1 Cup of Leftover Sauteed Onions and Peppers
1/2 Pound of Thinly Sliced Top Round Beef
1 Ounce of Pepperjack Cheese
1 Tablespoon of Olive Oil
1 Clamshell of Organic Spring Mix
5 Tablespoons of Balsamic Vinegar
Salt and Pepper

Step-by-Step Directions:

Pat the slices of beef dry with a clean paper towel. Place each dried slice on a plate. Salt and pepper the beef to taste.
Place one-eighth an ounce of pepperjack cheese on top of each slice of beef.
Top the seasoned beef and pepperjack cheese with the onion and pepper mixture.
Roll each piece of beef carefully, using your fingers to keep the roll tight and the ingredients stable.
Secure each roll with a toothpick at the "seam."
Use a basting brush to oil a large pan with one tablespoon of olive oil.
Place each beef roll in the pan. Cook for eight minutes, rotating to evenly cook as needed.
Rinse the spring mix well. Pat dry with paper towels.
Place spring mix in a large bowl and toss with five tablespoons of balsamic vinegar.

This recipe truthfully only serves three, though it's intended--how, I don't know--to serve four. Each roll is roughly 105 calories; one serving of salad with vinegar weighs in at about 10 calories.

FEED ME.

2009-12-30T20:31:00.004-05:00

In addition to feeding my belly, I'm aiming to feed my starving brain.

Having previously consumed a book per week, it's embarassing to admit the turn my reading habits have taken. For the past two years, if I read just one book bi-monthly, it was a good couple of months. This, of course, exempts the heavy reading required to complete my master's degree. Pretentious to mention, right?

I don't want to morph back to the mechanical me when I return to work in four short days. My job, which shall remain ~~mostly~~ nameless, tends to eat away at every part of me. I've plans to buffer that transition.

I will cook.

I will read.

I will not make it my husband's fault that my life is sofuckingstressful.

So, you know, I ordered a few things.

(Not That You Asked): Rants, Exploits, and Obsessions, Steve Almond
I loved Almond's My Life in Heavy Metal. I read it in 2002 as part of the required reading for one of my creative writing undergraduate courses. I felt electric while and after reading it. It's trite, but it's the only way I can describe that churning of emotion when you know. I wanted--and will probably want again--Almond to be my well-seasoned, older male friend who told excellent stories and smoked too many cigarettes.

Things I've Learned From Women Who've Dumped Me, Ben Karlin
Part of Boldtype's "20 body part covered book covers," I ordered this one primarily because its contributors include Andy Richter, Stephen Colbert, and Nick Hornby. I mean, the first story begins, "When I was a child, sex was awesome. Of course, when I was a child, I didn't have to deal with it." I will bet against myself that I will read this one first though I've planned to start with The Motion of the Ocean.

The Motion of the Ocean, Janna Cawrse Esarey
Jen Lancaster included this title as part of her recommended beach reads. Though even her own Wikipedia article describes her work as "chick lit" and it's too cold for the beach, I'm risking it. Chick lit or not, her blog is funnny. Besides, I read the entire Twilight series. Four times. I can bear a beach read.

Cremeni Mushrooms, Polenta, and Asparagus.

2009-12-30T18:49:00.000-05:00

Because Andrew is on his way over to Ryan's house, I'm investing the time in getting this evening's meal post overrr with.

Following Martha's "Grocery Bag" menu from the January issue of Everyday Food magazine, I made creamy cremeni mushrooms over broiled polenta and asparagus. I wasn't impressed with the polenta and mushrooms, but Andrew said it tasted like "polenta-based stroganoff." From what I've tasted of my mother-in-law's version of beef stroganoff, he is wrong, wrong, and more wrong.

In all fairness, it's not that I needed or deserved any more fat or cream. I got my fill of the greasy deliciousness that is Cracker Barrel this morning after a successful car inspection. Nine-hundred-and-fifty-three calories later, thankyouverymuch.

Ingredients:

16 Ounces of Cremini Mushrooms
1 Roll of Prepared Polenta
1 Bundle of Fresh Asparagus
2 Tablespoons of Heavy Cream
3/4 Cup of Chicken Broth
3 Tablespoons of Vegetable Oil
Salt & Pepper

Step-by-Step Directions:

Slice the mushrooms into one quarter-inch thick pieces. Place the pieces into a colander. Thoroughly rinse the mushrooms. Allow to dry on a clean towel.
Heat one tablespoon of vegetable oil in a large pan. Add the mushrooms. Saute for five minutes.
Add three-fourths cup of chicken broth to the mushrooms. Simmer over medium heat for another five minutes.
Wash the asparagus and prepare for broiling by snapping the asparagus at its natural breaking point. Reserve the "bush" ends; discard the woody stalk ends.
Place prepared asparagus into a bowl and drizzle one tablespoon of vegetable oil over the asparagus. Toss the mixture to evenly cover the vegetables.
Place seasoned asparagus on one-half of a baking sheet.
Add two tablespoons of heavy cream to the simmering mushrooms. Stir. Remove from heat.
Slice the prepared polenta into twelve equal pieces. Gently brush each side with the final tablespoon of vegetable oil.
Place the oiled polenta onto the remaining half of the baking sheet. Salt and pepper the asparagus and polenta to taste. Broil for six minutes.

I served the mushrooms over the polenta. I honestly can't recall how it was "supposed" to be served as I didn't keep the picture that accompanied the recipe.

The recipe serves four. Each serving is a light 298 calories, which makes it awesome to serve on a day when you plan to have a meal out. Even with my feast-made-for-two this morning, I'm within my calorie goal for today.

Please believe me when I say that my Blackberry's camera phone only makes everything look inedible. Usually, it's good.

Hot, Peppered Italian Sausages with Broccoli.

2009-12-30T16:14:00.004-05:00

Last night was quick and easy, which I can appreciate even on a day when I did, well, nothing.

Brace yourself for the demanding instructions that follow.

And by that I mean dinner's ready in less than thirty minutes. Alas, it's not a Rachael recipe; we're still with Martha.

Ingredients:

4 Hot Italian Turkey Sausagues
3 Peppers (One Each--Green, Red, and Yellow)
1 Large Onion
1/2 Cup of Chicken Broth
4 Hoagie Rolls
1 Bunch of Fresh Broccoli
Vegetable Dip of Choice

Step-by-Step Instructions:

Wash the peppers thoroughly. Using a clean cutting board, slice the peppers into long, thin pieces, or approximately no more than one-fourth inch by three inches.
Slice the onion in the same manner.
Add one tablespoon of olive oil to a large pan. Allow to warm through.
Add the onions and peppers to the pan. Saute for about eight minutes, stirring occasionally.
Salt and pepper the onion mix. Add one-half cup of chicken broth to the onion mix. Cover and cook for two to three more minutes. Reduce heat to low to keep warm.
In a separate pan, add one-half cup of water. Allow to boil.
Add the four turkey sausage links to the boiling water. Cover and allow to cook for five minutes.
Rotate sausages, scraping the brown bits from the bottom of the pan. Re-cover and allow to cook for another eight minutes. Reduce heat to low to keep warm.
Slice the hoagie rolls down the center. Broil them in the oven for three to five minutes or until desired crispiness is reached.
Wash broccoli thoroughly. Dry on a clean towel. Slice broccoli florets into bite-size pieces.

The recipe serves four. Each serving is an estimated 514 calories, including one tablespoon of ranch dressing.

The next time I make this meal, however, I won't be eating the 280-calorie hoagie roll. There has to be a better alternative, a happy medium between a hot-dog bun and a hoagie roll.

Martha was wrong on this one.

Pork, Polenta, and Greens.

2009-12-29T12:07:00.004-05:00

Though partly inspired by Julie & Julia and Martha Stewart to do this, whatever it is, I'm mostly inspired by a set of personal desires that aren't best shared here or now.

That said, I bring you "Pork Tenderloin with Swiss Chard and Polenta", borrowed from Martha Stewart's Everyday Food magazine. I've adapted the instructions and ingredients per my own tastes and lessons learned.

Ingredients:

1 Prepared Roll of Polenta
2 Cups of Low-Sodium Chicken Broth
Salt & Pepper
3/4 Pound of Thin-Sliced Boneless Pork Loin Chops
2 Tablespoons of Olive Oil
1 Large Onion
1 Bunch of Swiss Chard
2 Teaspoons of Red Wine Vinegar

Step-by-Step Instructions:

Place the swiss chard in a colander, using your fingers to thoroughly wash each leaf.
Place the rinsed swiss chard on a clean towel to dry.
Slice the large onion into thin strips, best accomplished by slicing the onion in half and then creating thin strips from those halves.
Rinse the pork loin chops in cold water, laying each chop on a plate post-rinsing.
Season the pork loin chops with salt and pepper.
Heat one tablespoon of olive oil in a large skillet.
Once hot, place the seasoned pork loin chops in the pan. Brown the pork loin chops, about 4 minutes for each side. Place the cooked chops on a clean plate and cover with tin foil.
Add the sliced onions to the still warm pan. Use the second tablespoon of oil if needed.
As the onions are browning, gently pull the green leafs from the stems of the swiss chard. Chop the leaves into rough, bite-sized pieces.
Add one half-cup of chicken broth to the onions. Allow to warm through.
Add half of the swiss chard to the onions and broth. Stir until reduced, approximately one minute. Add another one half-cup of chicken broth and the remainder of the greens. Stir until reduced and allow to simmer.
In a small pan, add one cup of chicken broth. Bring to a rolling boil. Reduce heat to medium.
Add the prepared polenta to the broth. Use a small masher to thoroughly mix the broth and polenta. Continue to alternate between mashing and sitrring until the polenta has the texture of oatmeal.

The recipe serves four. Each serving runs a reasonable 358 calories.

The truth.

2009-06-19T20:29:00.003-04:00

Most truths are so naked that people feel sorry for them and cover them up at least a little bit.

[Edward R. Murrow]