Happy Autumn! Let's make something Summery!
These shrimp tacos* are super simple, combining bright flavors with a kick of heat. I found the original recipe here on Design*Sponge, one of my favorite blogs, and simplified for the sake of time/impatience. For instance, I used store-bought corn tortillas, modified the blackened seasoning, and swapped grilled peaches for the spiced peach jam. If I may say so, it's still tasty as hell. Recipe after the jump...

*Yes, I eat sea creatures on occasion

Ingredients (serves 2):
1 lb cleaned shrimp
3 large, ripe peaches
1/2 large red onion, diced
1 lime
corn tortillas
Blackened seasoning*
whatever else you like in your taco (I bought some sweet corn and tomatillo salsa)

*Blackened Seasoning:
1 teaspoon sea salt
1 tablespoon granulated sugar
1/2 tablespoon granulated garlic
1/2 tablespoon onion powder
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
1/2 tablespoon hot paprika
1 teaspoons freshly ground black pepper

Directions:
1. Caramelize that onion

2. Slice that lime

3. Pat shrimp dry and put in zip-lock bag. Pour seasoning into bag and coat shrimp well.

4. Pam a medium-size skillet (yes, I made Pam a verb) over medium heat. Add shrimp to skillet, stirring constantly. When the shrimp turn pink and opaque, they are done. Remove from the heat as soon as the shrimp are done.

5.Peel and slice peaches in half. Place halves on grill or cast-iron skillet until grill marks appear.

6. Put everything out on the table. Microwave some of those tortillas for a minute or two. Oh, you fancy, huh?

While the UWS is for eating and sleeping, Varick Street is for working and food trucks. Tons of food trucks. This one happens to purvey gourmet ice cream sandwiches. Beautiful.

Coolhaus serves up wildly creative create-your-own cookie/ice cream flavor combos for $6 a pop. Yes, it’s a bit steep, but this thing is a freakin’ meal replacement. It’s also fantastically indulgent in both calorie count and imagination. You could pair 2 lemon rosemary cookies with a heaping scoop of earl grey ice cream. Or if you require meat at all times, try some brown butter candied bacon ice cream on a brioche cookie. Yes, you heard me. There’s a meat lover ice cream sandwich. Go ahead and eat the wrapper while you’re at it (seriously… it’s edible!).

After deep introspection and deliberation, I finally went for the balsamic fig & mascarpone ice cream sandwiched between two potato chip/Skor toffee bar cookies. It was ridiculous. The salty-sweet balsamic reduction was perfectly swirled into the ultra-rich mascarpone ice cream, dotted with chewy fig chunks. The cookie had a great crunch and stood up like a pro to the fast-melting ice cream in the city heat. 

Check out Coolhaus’s site for their full menu and next location to get in on this crazy deliciousness. 

1. The Taco Truck - Check site for locations
2. Malaysia Grill - 224 W. 104 St (btwn Bway & Amsterdam)
3. Caliu Tapas - 557 Hudson St (btwn W.11th & Perry St)
4. Sunrise Mart - 494 Broome St (Broome & West Bway)
5. Pasticceria Rocco - 243 Bleecker St (btwn Carmine St & Leroy St)

So, I graduated from college, found a job, bought new shoes, and am now considered, at least on my tax forms, “independent”.  Hooray! I am not, however, independent of delicious sandwiches. This soybean is still savvy and I’m not about to drop $20 on a cheese panini every lunch hour. I’ve seen it done. With that, it’s been (ironically) a grade school flashback as I reenter the habit of packing my lunch for work.

This sandwich was created after peering into my fridge only to find a granny smith apple and half an avocado. I realized I liked eating both these things. I also found Dijon mustard and clover honey. Mustard + honey = honey mustard. I liked this too. Reasoning: If I like all these things separately, I’ll probably like them all at once. I crammed my ingredients together between two slices of bread and stepped back to admire my creation. Alas: the green apple avocado sandwich was born.

It really is a fantastic sandwich, not only in taste but texture. The crisp, tart apple complements the buttery avocado, all with a little hot, sweet kick from the honey mustard. It's also good for you, and therefore a very responsible and adult-like thing to eat. High five.

You’ll need:

- ½ large ripe avocado, mushed up
- ½ green apple, thinly sliced
- honey mustard
- bread

Also, because I am now an inventor of sandwiches, here are some acceptable variations:

green apple + avocado + sharp cheddar + wasabi mustard

green apple + avocado + cucumber + radish + hummus

green apple + avocado + red pepper + chèvre

I wish I could say I’m the type who bounces out of bed at 5 AM every morning, giddily skips to the kitchen and prepares a three-course breakfast complete with proper tea, fresh-cut hydrangeas and The New York Times.

Try instead: limbs flying everywhere as I grab my bag, throw on heels, reach (sometimes unsuccessfully) for a Luna bar or green apple and sprint out the door. However…HOWEVER! This oatmeal is something worth waking up early for. I never in my wildest dreams thought I’d type that sentence.

This stuff tastes like straight up banana bread. Not to mention, it keeps you full all morning and is super good for you. The recipe was inspired by Hungry Girl’s “Growing Oatmeal”. Apparently when you cook 1 serving (1/2 cup) of oatmeal with twice the amount of liquid and for twice as long, you wind up with practically three times the amount of food without adding any calories. I sincerely hope I just blew your mind. Might as well make it taste like banana bread, too!... (recipe after jump)

"Banana Bread" Oatmeal
  Ingredients:
1 large banana, sliced (set a few slices aside for the end)

½ cup old fashioned rolled oats

½ tsp vanilla extract

½ tsp almond extract

¼ tsp cinnamon

¼ cup pecans

1 cup unsweetened vanilla almond milk

1 cup water

1 tsp Truvia (or whatever else you have)

and if you’re an 80 year old woman like me: 2 tsp benefiber


Directions:

1. Bring a small pot to medium heat. Add all ingredients, the rolled oats last to go in.

2. Stir frequently until the oats absorb most of the liquid, about 10 minutes

3. Top with remaining banana slices and enjoy!

A few stormy nights ago (there have been quite a few lately), Adam and I decided we would order in some pizza. Now as a couple living in New York City, we rarely associate “delivery” with “pizza”. Greek, Thai, Indian, Mexican, Japanese… if it’s within a ~20 block radius, it’s ours. So when I suggested the novel concept of actually having a large pizza in a box delivered directly to our apartment, we were excited.

We were especially psyched because we realized that one of our favorite pizza-by-the-slice shops, Two Boots, delivers to our ‘hood. Founded by two indie filmmakers who love Italian and Creole food, this shop combines the two flavors to make awesome pizzas. Oh and Louisiana is shaped like a boot, Italy is shaped like a boot. Two Boots. There ya go...

Two Boots, now something of a chain shop, makes crazy pies like “Bayou Beast” (yes, they have names), a crazy combo of bbq shrimp, crawfish, andouille, jalapenos and mozzarella. But they also dish out classic pies, which is precisely what we were craving that night. We decided on the “Grandma Bess”: plum tomatoes, mozzarella, Parmesan, olive oil and basil on a Sicilian crust.

I don’t think either of us realized how big the pie would actually be. It arrived piping hot and as big as our dining table. But it was absolutely fantastic. The ingredients were unbelievably fresh, and it definitely needed that thick Sicilian base to soak up all that garlicky tomatoey goodness. And we had leftovers. Lots and lots of leftovers. Success!

Bottom Line: If you're wandering around town and crave a slice, skip one of the thousands of "Original Ray's" and dip into Two Boots. With the fresh ingredients and great combinations you won't be disappointed.

I’m not a picky eater.

Yes, I do realize I'm vegetarian. And while the glaring fact is that I don’t eat meat, I pride myself in finding pretty creative ways to not eat like a rabbit. Poring over recipes, fusing unexpected flavors, sampling foreign cuisine: these are things that excite me. Open-mindedness has led me to fantastic discoveries, not only in the realm of food, but every aspect of life. That being said, I f*king hate Brussels sprouts.

Yes, it’s true. I recall the first time I sampled Brussels sprouts, as I’m sure many do. It’s one of those things a person tends to recall, like a failed test or painfully awkward encounter. It went like so: I was seven. It was blanched and topped with swiss cheese. It didn’t stay down very long.

Fast-forward fourteen years: A windy December night, I took refuge in the toasty, dim candlelight of Poco, a little Spanish Tapas bar in the East Village. Drinks in hand, my friends and I scanned the menu for comfort food, a thing with which the restaurant is familiar. Their lobster mac n’ cheese and mushroom truffle croquettes came highly recommended. However, comfort wasn’t served that night in the suspected incarnation of starch and gooey cheese, topped with more starch and a generous sprinkling of cheese. Incredibly, it arrived in a dish of warm caramelized Brussels sprouts tossed with chili, mint and lemon…

To be fair, I didn’t order it. It was my Aussie friend who views Brussels sprouts as something tasty. Can you imagine? She also thinks Vegemite is tasty, but I digress. I was skeptical. But as the browned little things arrived at our table, the scent intoxicated me (alongside my cocktail). Impulsively, I reached over and popped one in my mouth. It was divine. Each bite was crispy, sweet, nutty perfection. I couldn’t get enough. Was this the same vegetable I encountered fourteen years ago? It certainly seemed changed.

Since then, every one of my Poco sprout recreations has been a success. I suppose when something’s prepared correctly with fresh, simple ingredients, it doesn’t take much for it to taste great.

So, the question remains: Do I still hate Brussels sprouts? Hell, yes. But oven roasted Brussels sprouts with sea salt, lemon and extra virgin olive oil? Well, now, that’s completely different…

Oven Roasted Brussels Sprouts
recipe from The Barefoot Contessa Cookbook

Ingredients:
1 1/2 lbs Brussels Sprouts
3 Tbsp extra virgin olive oil
1 tsp fresh lemon juice
3/4 tsp sea salt
pepper to taste

Directions:

1. Preheat oven to 400°F.

2. Cut off the ends of Brussels sprouts and pull off yellow outer leaves.

3. Mix sprouts in a bowl with the olive oil, salt, and pepper.

4. Transfer sprouts to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Serve hot. Enjoy.

I’ve been spending some serious face time at the new Trader Joe’s on 72nd. In short, this place is magic. Luna Bars for 99¢…boxes of veggie burgers for $2…madness, I tell you! So when I came across notoriously expensive frozen mango chunks for a mere $2, I had to grab a few bags.

This recipe was born from the notion that certain things just have to taste great together. Frozen mango blended with banana and cinnamon makes for a super creamy, exotic tasting treat. It also has a ton of vitamins to kick-start your day. In the words of Ina Garten, “How bad could that be?”...

Spiced Mango Smoothie
serving size: 1

15 chunks frozen mango
1 banana
3/4 cup almond milk
1/4 tsp ground cinnamon

Blend until creamy and enjoy. Happy Sunday!

Hello! Yes, I’ve been MIA for about three months, which is pretty much the death sentence for blog readership. However, I am back and ready for action, so no need to call the Blogosphere Social Services. They’re real. They’re out there. Moving on… within these past three months, I’ve surprised everyone (mostly myself) by sticking to my New Year’s Resolution of working out, eating healthfully, and developing the bulging muscles I’ve always desired. Okay, perhaps that last part isn’t true in any sense. I am puny. But what is true is that I purchased a Pilates mat last night and it is currently accompanying 40% of the surface area in my apartment… perhaps it’s a good thing I can’t avoid it.

So, for my first returning recipe, I have undertaken the ultimate challenge to turn a Giada dish healthy. That woman loves the cheese. She also must love the Pilates mat because I don’t know where she puts it all.

This is the ultimate comfort recipe, tweaked to pump up the nutrients and slash the fat and calorie count. This, of course, does not apply to me because I pretty much consumed the entire thing. It’s ridiculously tasty. The New Year’s resolution is a work in progress, my friends…

Healthier-Than-Giada Butternut Squash & Spinach Lasagna

INGREDIENTS
- 1 (1 ½ to 2 lb) butternut squash, peeled, seeded, & cut into 1-inch cubes (I’m apparently a diva because I like the pre-cubed, pre-packaged squash for $3.50)
- 2 cups baby spinach
- ½ cup water
- ¼ cup margarine (I like Earth Balance Buttery Spread)
- ¼ cup unbleached all-purpose flour
- 3 ½ cups unsweetened almond milk (it thickens up more nicely than other DF milks)
pinch nutmeg
- ¾ cup lightly packed fresh basil leaves
- 12 no-boil lasagna noodles
- 2 ½ cups skim mozzarella cheese
- 1/3 cup low fat grated Parmesan  (I’m cheap and get the shake-able cheese)

DIRECTIONS

1. Add cubed squash to a large skillet over medium-high heat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.

2. Cool slightly and then transfer the squash to a food processor. I like to keep the consistency a bit chunky; not completely pureed.

3. Melt the margarine in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the almond milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly.

4. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

5. Position the rack in the center of the oven and preheat to 375 degrees F.

6. Lightly spray a 13 by 9 by 2-inch glass or tin baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles lasagna on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Now add the baby spinach (it’ll steam in the oven, so no need to pre-sauteé. I made that mistake.) Sprinkle with 1/2 cup of skim mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

7. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

8. Garnish with a few basil leaves to show how fancy you are.

Enjoy!

Hey there! Hope everyone's New Years was a ton of fun. I headed up to Westchester to hang with a few college friends, eat some pizza and guzzle champagne. However, I must say that all this holiday drinking and snacking left me feeling like nothing short of a water buffalo... a big one. So after a few days of carb-coma recovery, I made a resolution to not only work out more dilligently, but to make it fun. I usually fare well with the elliptical and treadmill and I certainly dominate with free-weights. But I always find the same-old 30 minutes becomes so very boring, so very quickly. This week, I signed up for some classes with the seven-day free trial at the UWS JCC. So much fun! And after a full week of spin, pilates and core training, I'm starting to feel like my old, less buffalo-y self again. 

So, let's get to the food. To accompany my new workout routine, I needed a vitamin and protein-packed breakfast that would satisfy me throughout the morning. And oh, did I find it. Imagine scooping Ben & Jerry's Chunky Monkey Ice Cream into a blender with some peanut butter. Yes ma'am... 

Peanut Butter Banana "Milkshake"
Serving size: 1

1 frozen banana (stick it in the freezer for a half-hour)
1 fresh banana
1 tablespoon natural peanut butter (no "candy" peanut butter like Skippy!! Get the real stuff. I like Crazy Richard's.)
1 cup vitamin-enriched vanilla rice milk (I like Rice Dream)
dash of cinnamon

*If you're feeling brave, add 1 cup baby spinach or kale... I promise you won't taste it!*

Blend it up and enjoy! Be amazed how good it is for you!

What's your New Year's Resolution?