so close to the finish line…

i am putting “eat gelato” on my ical for tomorrow.
yes. i have to schedule gelato time.

total time spend studying today: 8+hrs. time spent reading food blogs? only 2hrs.
not bad of a ratio, if i do say so myself.

recipes on the back burner (pun somewhat intended) until finals are over:

• pistachio crusted pork chops with rosemary
• scallop piccata
• portobella pizza (giant mushroom instead of pizza dough? i love me some good carbs, but this just sounded interesting.)
• gorgonzolla + hazelnut salad (uh, as opposed to my usual goat cheese and toasted almonds? yea creativity escapes me sometimes.)

and many more…

and to think, i was gonna grab a granola bar and go this morning

but i always manage to find time for food.

anyway. found a bag of fresh mushrooms in my mom’s fridge this morning. took them home with me. threw it in a pan with other miscellaneous things i dug from the back of my fridge (i have a week to clean it out. and what better way to clean out a fridge than to eat?) and what did i end up with?

potato leek omelet:
egg beaters (lazy people eggs. these things just never expire!)
questionable red bell pepper from almost 2 weeks ago
possibly over priced sliced mushrooms from central market that i stole from mother
crumbled goat cheese
potatoes (i think steph left these in my fridge back in february)
leeks (also from at least a week ago…)
parsley and thyme
dash of garlic salt

and voila! best omelet i’ve ever made.

now let’s hope i don’t get sick from all the less than fresh ingredients..

and there is always time for dessert:

a little more ready to face a whole day in the library now. 😀

Strawberry Asparagus Salad

this has been my lunch the past couple of days. (:

some variation of:

spinach
strawberries
asparagus
goat cheese
raspberry vinaigrette
pine nuts and/or toasted almonds and/or walnuts

random

when i make my favorite at-home snack (instant oatmeal with blueberries, walnuts, honey, and almond milk) i like to hunt out and mash up every single blueberry with the back of my spoon until the oatmeal turns purple.

i will not eat it if there is one whole, un-smooshed, blueberry in the bowl.

in fact, i will spend more time doing this than eating the damn thing. (i use a lot of blueberries..)

that is all.

well thAT victory was short lived

just finished cleaning up the kitchen, taking pictures, and sampling my hard work.

😀

…

T.T

i made yummy food and i have no one to share it with ): this is the saddest feeling ever.

(god. i need more female friends. you can not very well invite boys over to taste your cooking.)

sigh.

Brazilian Salmon and Sweet Potato Stew

cooking has become a rather consuming hobby of mine (pun not intended.)

Fish and Marinade:
1/2 lb salmon fillet
14 oz. can of tomatoes
1/2 onion chopped
1 clove of garlic cut
1/2 jalapeno pepper
juice from 1 lime
1/2 tbs olive oil
1/2 tsp salt

Everything Else:
1 medium sweet potato
1/2 zucchini, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
some sort of soup stock (i used chicken)
3 oz coconut milk (half of the tiny cans they come in)
lots of chopped green onions
cilantro is optional. but i hate the stuff.

Directions:
1. put tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a blender. this is your marinade/soup base. chop up fish and marinate for 30min – 1 hr
2. cook sweet potatoes in large skillet for ~15 min until SOFT. add soup stock to prevent burning.
3. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding soup to the pan, if needed. (you dont want it soupy. just add enough to prevent burning.)
4. Add a little more (1/4 cup?) soup stock and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes. (still shouldn’t be soupy. enough to cover veggies half way, not all the way)
5. Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro.

comments:

• i ate it with my purple red bean whole grain rice. bread works too.
• friggin took me a little over an hour to make this. was not prepared for the time commitment
• i added a about 2/3 of the 6oz can of coconut milk. will stick with the recipe in the future
• dont add too much lime juice! tomatoes are already acid based. possibly use more sweet potato to balance acidity in the future (or add sugar?)
• i sprinkled on some garlic salt in the end. i use light salt. 1 tsp was not sufficient

that is all.

i now have to drag my food coma-ed ass to bikram.