You always hear about adding color to you diet and how colorful food are always much better for you than bland, beige foods.
I don’t think all beige is bad and sometimes it just happens.
This past week it just happened that one of my meals lacked color. I could’ve added some bright greens with zucchini and broccoli, but those were being saved for another meal, so beige it was!
Potato pancakes (aka flat hash browns) and Quinoa
No onions, that’s gross.
Cornstarch, Paprika, Red Pepper Flakes, Bread Crumbs.
Mix it up and fry. I used peanut oil (it just smells awesome!)
I got the recipe backbone from the Veganomicon, but when it wasn’t quite sticking together well enough, I threw an egg in there (note: I didn’t have matzo meal, so it might work better for you if you have some).
Still really good though, especially with a bit of locally made BBQ sauce ♥
I didn’t have too much time to get a lot of articles for today. I did read a lot of them, but many are just repetitive of the same information.
The Eating Rules Philosophy Summed up in Two Venn Diagrams
This pretty much sums up the best & simplest good eating philosophy ever.
Need Inspiration? Watch this Trailer – Fat, Sick & Nearly Dead
I’ll probably have to watch this when it makes its way to Netflix. I love documentaries and personal stories (the accent helps too!). I don’t know what I think about the 60 day juice diet that the narrator takes on, whether it is the healthiest way to go or not, but I don’t doubt the ability to get all your calories, but I think I would miss chewing.
Is ‘Eat Real Food’ Unthinkable?
This was my favorite article this week. I just started following Mark Bittman on Twitter this past week and have not regretted it. There are three different happenings that he talks about that have occured recently.
New USDA food guidelines: I don’t really care so much about these. I know that they play a bigger role in school nutrition, but the public doesn’t pay attention to these. Michael Pollan’s “Eat food. Not too much. Mostly plants.” would’ve summed up what actually needed to be said. (I got to see him speak a year ago! Still pumped about that!)
Vegan Oprah: First, Oprah would do anything for more publicity (really, you’re taking your whole audience to Australia?). Second, as a person that flirts with vegetarianism and veganism on about a 90% basis, I
hate strongly dislike the use of faux meats as substitutes. Yes, I eat tofu, but that’s the only ingredient – soy beans.
Wal-mart & the White House: do I need to say anything? Maybe. This is making me almost not like you, Michelle Obama! The idea of walking into a Wal-mart makes me uneasy and dirty feeling. I don’t want the know the lengths that they will go to in order to make ‘healthy’ food less expensive.
The end! It’s Friday! This weekend I am tasked with creating a menu of breakfasts, lunches, and dinners for Thursday through Saturday night. It will have to have a veg option for me and also all has to be gluten-free for Megan. I’ll post my menu up here once I finish it 🙂
After my epic fail of a dinner on Sunday night (vegetable soup), I was ready to redeem myself with Monday’s dinner.
This is a really simple recipe with a great end product. It’s vegetarian, since we added some cheese, but can easily be modified to be vegan (no cheese) or even sounds good to me as neither with a little spicy sausage crumbles or bacon.
Penne with Greens
about 2 servings
4 ounces dried penne pasta
2 tablespoons olive oil
Greens of your choosing – I used two bunches of kale and three baby bok choy.
Optional seasonings: red pepper flakes, garlic… whatever you’d like. Personally, red pepper flakes are not optional.
Optional topping: freshly grated parmesan
1.) Cook pasta. While waiting for water to boil, wash/chop greens and let dry a bit.
2.) Don’t start to cook the greens until you have put the penne in the boiling water.
3.) If using fresh garlic, saute garlic in one tablespoon of olive oil until fragrant and then add in your greens.
4.) Stir fry greens in the olive oil and add a little bit of water. Once cooked to just before your liking, add in the other tablespoon of olive oil, red pepper flakes, and other dry seasonings. Stir fry until done.
5.) Serve over pasta with grated cheese, if desired.
I had been meaning to get more involved, but have only been able to make it out to one other meet-up so far, that one being back in October at the Grange.
SFHV has a lot of events coming up! I’ve got to add a couple to my calendar. I plan to make sure that I attend more events, volunteer, and hopefully make some more friends in town. (I’m currently almost friendless 😦 ).
Changing the Way We Eat: TEDx Manhattan Viewing Party on February 12: I’d really like to go to this, but I’m not sure if I can make it. We’re going to a concert in Royal Oak that night with some friends, and they’ll probably be with us all day.
I’ll definitely be going to the Michigan Good Food Film Festival (February 28th) though. I heard about this last year and I’ve been looking forward to it since then.
Silvio’s was one of the places here that I’d never been to before. I didn’t know until the other day that they had more than pizza, which makes me really happy, since I’m not a huge pizza fan in the first place.
Whole Wheat Pasta with Marinara Sauce
I think I misspoke when I ordered a half order, since I definitely was given a full one! I had every intention of only finishing half and saving the rest, but once I tasted it, that idea was thrown out the window.
Overall, it was a great dinner and very good conversation. I think Tim has even made a new friend to have okonomiyaki with!
We’ll be stopping by at Silvio’s again in the future for sure. Hopefully some of the vegan pizza or lasagna is in store 🙂
This past Friday night Tim and I went out for dinner at BeWon Korean Restaurant in Ann Arbor. It is really close to where we live but we’d never been there to dine-in before. I’d actually only had it once as carry out a year or so ago.
It was pretty busy on Friday night, which I thought was great. We only had to wait a minute for a table. I don’t know about you, but I hate going to restaurants and then seeing almost no one there. It makes me very unsure about what I am about to eat.
You won’t be able to find the full menu online (and I tried) so make sure to actually go to the restaurant if you don’t see what you want on the truncated online menus.
We shared a plate of fried dumplings (mandu in Korean?) with an awesome dipping sauce. I am a sucker for homemade dipping sauces, like this or like plum sauce.
I had the Jap Chae as my entree, minus scallions and onions. It was very good and I was glad it was not overly drenched in the sauce. The veggies (cabbage, carrots, and mushrooms) were done just right to my liking, which is a hard thing to do.
Tim ordered some of bi bim bap with beef, and a giant (and perfectly circular!) fried egg that he gifted to me. It also came with a bowl of miso soup, which was a nice little surprise.
And now, for the obvious ban chan appetizer shots:
We got a seaweed salad, grated cucumber, kimchi, egg cakes with zucchini and carrot, sweetened potatoes, and a spicy salad of zucchini and carrot. I always feel so bad that I don’t eat most of this! I’ll eat the egg cakes and potatoes. Kimchi was super spicy (read: I’m a wimp) and I ate about half my rice bowl to douse out the mouth fire, haha.
I was having a HUGE craving for Korean food after watching a certain episode of Bizarre Foods, so I was really happy to have this little restaurant near by. I’ll definitely stop by again when the craving comes back 🙂
BeWon Korean Restaurant
3574 Plymouth Road (Plaza w/ Busch’s Grocery)
Ann Arbor, MI
Phone: (734) 332-1004
Pros: Large menu, with many dishes having vegetarian options. Waiter asked if we had any questions about the dishes 🙂 Pricing is not bad, about $10-$15 for dinners and you get the ban chan appetizers. Great amount of food for the price.
Cons: Took a little while to get our drinks and menu. However, the place was full and our poor waiter had all of the 15 or so tables to himself. No big deal, you can easily tell the difference between someone being swamped and someone ignoring you.
Tonight we (read: Tim) finally put the new battery into the Satillac (my sweet portmanteau of Saturn and Cadillac). however, I had some delusions of grandeur about what changing the battery would actually accomplish. Let me preface this with saying that I work in the automotive industry and at least my company does not manufacture car batteries. Below is proof of my knowledge of cars and how they happen to work.
Me: So, does this mean my car will heat up faster?
Tim: No, that’s not what the battery does.
Me: Oh, well does it mean that I won’t have to put it in neutral before it goes into drive or reverse?
Tim: Also not what the battery does.
Me: Does it at least mean I won’t have to be five feet away for the key fob to work?
Anyways, today was a bit less productive than I had planned.
-go to the gym CHECK!
-finish laundry, fold & put away clothes IN PROGRESS
-clean up apartment JUST THE KITCHEN
-eat lunch at home CHECK!
-make a haircut appointment HALF CHECK
Apparently the Aveda teaching school has classes all day on Monday and only appointments from 5-9pm and I was not up for an 8:30pm haircut. I got one scheduled for tomorrow after work. I will not complain about $16 haircuts at all.
I’ve had to get back into the cooking feel of things since real life is starting again. Holiday shutdown is a totally different world. How often does one get eleven days of vacation?
Sunday night dinner was curry quinoa and roasted cauliflower. A pretty normal staple here in this house.
Today I was much too lazy to really cook for lunch. My normal lunches are work are leftovers and since most of last night’s dinner was eaten, I had to improvise.
Tonight were two recipes from the Veganomicon— BBQ Tofu and Stir-fried Greens. I had made BBQ Tofu many times before I got the book, but the recipe from the book always comes out better than my attempts. I also used up two potatoes that had been hanging around for a while to make some potato wedges. This is work lunch for tomorrow as well.
On a different note, as with most people my age, I have a lot of friends that I am not in contact with as much as I would like. I do always have my phone on me, which gives me access to my email, Facebook, and Twitter, but it is nice to receive letters and packages, especially when you are not expecting them.
Woke up this morning and had a text from my co-worker saying that we had a work from home day today because of the snow we got all day yesterday and through the night. This is great for me, since I have a desktop at work, which means just don’t do anything. Snow days for adults? Well, our headquarters is outside of Atlanta and they have a policy that if the surrounding schools call off school, that we are also closed. Probably because they never get snow in Georgia so it’s a pretty big deal. Being the same company, this also applies to our office in Ann Arbor 🙂
Lunch today was leftovers from last night’s excursion to Ollie’s in Dearborn.
Rice pilaf, pita bread, shish kafta, & shish kafta. Also some zucchini & mushrooms I fried up real quick with Kenzoil olive oil.
I like having a snow day like this, unexpected, so I can get some extra things done. Another load of laundry, cleaned bathtub, washing shower curtains, put clothes away… now to go write out some more Christmas cards! (I hate doing that.)
Taking some time to catch up on meals over the last couple of days.
Breakfast at Northside Grill
Lunch Scavenged from Meijer
-whole wheat roll
-roasted red pepper hummus
-fruit juice smoothie… thing
Saturday afternoon through Sunday morning I was up in East Lansing for Phi Sigma Pi Induction ceremony and party. My family went out to Bravo! in Eastwood Towne Center for dinner. My dinner was good but the vegetarian selection was surprisingly not so good for a restaurant like that… not even a “normal” spaghetti dish. I think some of the only non-meat dishes were eggplant based. Sorry, I don’t like eggplant in my Italian food. I ended up having the Pasta Bravo without chicken.
Sunday was the night for the roaster chicken I got from my mom… however I was not completely sure if it was going to be thawed out since I called on my way home from East Lansing to ask Tim to start thawing it. In the end it was nicely thawed and ready to go at 5pm. We had a late lunch at Panera so a late dinner was in the works too.
The leftovers from the chicken made a GREAT lunch today. It’s also going to get made into chicken noodle soup and then chicken stock as well. Gotta use up as much of it as I can 🙂