Remember that good news I mentioned the other day? Or maybe you wondered why I suddenly moved into Manhattan this weekend? I started my new job today. I’m a kind of marketing analyst for a small startup. So far – awesome.
This morning I woke up jittery so I went out for a jog. I did about 1.75 miles (?). When I got back I picked up my breakfast from Metro Cafe – a 12 ounce oatmeal made with skim milk + cinnamon, banana, and blueberries.
I finished it, but it wasn’t very good. I’m not getting it again. What the what Metro Cafe? I’ll stick with your bagels. Tomorrow’s breakfast is going to be instant grits from a hotel we stayed at on the road trip. Hehehe.
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Yesterday (Friday) was a hectic day! Bobby and I drove into the city to drop off a bunch of stuff at our apartment (we’re moving in this weekend), got a parking ticket ($95 – wtf), picked up Bobby’s new suits (they’re beautiful – Michael Kors), ate out twice, I got a mani cure, and we both got ready for my friend’s wedding today (Saturday).
We did the lunch special at Edo Sushi. I got chicken and broccoli again ($5.75; steamed) and Bobby got Salmon Don ($12). These are Droid pictures. The special comes with soup (miso for me)…
And then you get your entree. Mine came with rice on the side but I saved it to make fried rice later.
Edo’s is my favorite Pennington restaurant.
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Bobby’s cousins are so sweet. I’m going to miss them a lot. On our last night in California (Monday, November 9th) we went out together to Blue Mango (our favorite restaurant) in Santa Clara. Blue Mango is a Thai restaurant and they have a separate vegetarian menu (I haven’t used it in a while). We shared a bunch of dishes…
Appetizer: Heavenly Stuffed Wings – de-boned chicken wings stuffed with ground chicken, silver noodle, cilantro, water chestnut and black mushroom. They came with this great sweet dipping sauce. This was kind of scary at first (fried! processed! breaded!) but the deliciousness made up for it.
For dinner we shared 4 dishes. The Blue Mango Fried Rice – a big house special: chicken fried rice topped with sweet garlic pork.
The Green Curry – eggplant, bamboo, and bell pepper are soaked in coconut milk, with a hint of basil (cannot be mild).
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Yesterday Bobby and I went to Whole Foods to pick up a few things for our road trip and a few things to eat until we leave. We’re out of grits and oat bran, which is a little tragic. We decided to try a new cereal that both of us would like. We settled on Bob’s Red Mill Mighty Tasty Hot Cereal. This makes a delicious breakfast.
The nutritional info (in 1/4 cup serving): 150 calories, 1.5 grams of fat, 31 grams carbohydrates, 4 grams fiber, 4 grams protein. The cereal is wheat-free, gluten-free, and dairy-free. Ingredients: whole grain brown rice, corn, white sorghum, buckwheat.
Neither of us have food allergies, but we love trying specialty foods. We’re both a little lactose intolerant, but we kind of ignore it. I love trying all kinds of foods though, and gluten free products are usually mighty tasty. This cereal is made of brown rice, corn, sorghum (?), and buckwheat.
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This recipe is so simple. It’s based off of a recipe from Meg Wolff (remember my macrobiotic experiment?). Here are my thoughts on macrobiotics (I love it):
- 1 can chickpeas, drained (~2 cups)
- 1 small/medium onion, roughly chopped
- 2-3 teaspoons sesame oil
- 1-2 tablespoons grated ginger
- salt, to taste
- <1/4 cup water
- Heat the oil in a wok/pan over high heat. Add the ginger and chopped onion; saute for 2-3 minutes (it should start to smell really good).
- Add the chickpeas and saute for another 3-4 minutes.
- Add a few tablespoons of water to the pan and stir everything around. As the water evaporates, mash a few of the chickpeas so that some are mushed and some are still whole. Add salt, to taste.
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Katie is calling October hug-a-carb month, so here is my contribution. I couldn’t seem to keep my eyes open when the flash went off (I looked like this for about 3 pictures)…
So I forced them open! Bobby calls this “constipated Maggie”.
He’s no better. He can’t get his head out of the rice!
Ahh, there he is.
So my favorite carbs are clearly squash (pumpkin in particular, and kabocha more specifically) and rice cooker oatmeal. Bobby’s favorite carb is rice.
What’s your favorite carb?
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At my blogger meetup on Sunday I had one of the best bowls of oatmeal ever. I knew I had to figure out how to make such a voluminous, creamy, textured bowl of oats. Well, I did it yesterday. This method rocks. I’m thinking it would probably work in a crockpot as well – have you ever tried that?
Anyway, this is my method for rice cooker oats. They come out so creamy and delicious. They were actually better than the oats I had on Sunday.
Rice Cooker Oatmeal
Ingredients (serves 1-2)
- 1 cup oats
- 2 and 1/3 cups water
- 2 dashes of salt
- 1 teaspoon cinnamon (optional)
- 1 teaspoon vanilla (optional)
- 1 teaspoon stevia (optional)
- toppings: chopped dates, granola, crushed raw cashews
- Dump the water, salt, cinnamon, vanilla, and stevia in the rice cooker. Press “cook”.
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I actually made this dish last week, but hadn’t gotten around to posting it until now. Clare sent me a fresh delicata squash from her garden (!) for my birthday and this is how I used it up. I made rice for Bobby and I roasted a delicata with some olive oil, dill, and cinnamon for me. Then I poured in the curry. I also added parmesan… because who doesn’t love parm?
As usual, feel free to switch up the veggies. I think the cauliflower is pretty essential for all curries, but do what you like. This recipe is particularly simple because you can get curry paste at any local Asian market. This was my first time using it. Depending on what protein you use, this can be vegetarian or vegan.
I’m submitting this to the Blogger Secret Ingredient contest, hosted this week by Coco! She picked cauliflower.
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I made this for dinner on Thursday night. We had it topped with Herdez salsa and I also put parmesan cheese on mine. Bobby had his with seasoned rice (keep reading for instructions) and I had mine with buttered kabocha.
Pepper-Lime Red Snapper
Ingredients (serves 2)
- 2 red snapper fillets
- juice from 1/2 lime
- 1/2 teaspoon freshly grated pepper
- pinch of sea salt
- 3-4 cloves of garlic, grated
- topping: salsa, parmesan
- Combine the fillets, lime juice, pepper, salt, and grated garlic in a bowl. Mix around so the fish is well coated. Let it sit 5-10 minutes in the refrigerator so the flavors really sink in.
- Heat a pan on high heat. Spray with cooking oil or PAM. Cook the fish for 3-4 minutes on the first side, covered. Flip them over and cook them another 3-4 minutes uncovered.
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I continued the froyo-for-breakfast theme yesterday with a tart cup from Quickly:
Bobby and I also split these sweet potato fries and he got a crispy chicken rice bowl.
As of the last few days, I’m really happy with what I’m eating. Yes, there are times that I eat too much fruit… many many times – but I’m a work in progress (aren’t we all?). One of the ways I’ve been enjoying (copious amounts of) fruit is with a fun kick.
This is a fresh farmer’s market nectarine, sea salt & pepper, and dill! Now mix it up and multiply by 5 or so, and you have my nightly dessert.
I’ve also been taking a (temporary) step back from yoga. I think I want to try something new – possibly Tai chi? I don’t know where to start, so any suggestions would be welcomed. In Chinese, Tai chi chuan means supreme ultimate fist. YEAH.
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