Monthly Archives: January 2015

Diet Food. Savory Yogurt Lunches. Its what you eat when you want a box of delicious pasta.

Diet and exercise kids. Its so important. I’ve been attempting to come up with different foods to eat other than a tasty tasty plate of carbs. Which means plenty of meat, veggies, cheese, and nuts. I’ve been toying with making yogurt lunches this last weekend. They are easy enough to pack into a lunch and they only take about 5 to 10 minutes to make each, and best of all they are fairly filling. Those of you that think tzatziki is as versatile as ketchup should love this! I’ll be happy with these for about a week until I’m absolutely sick and tired of yogurt. For all of these, the base is 2 slices of onion, chopped, a clove of garlic, and 1/4 cup chopped cucumber. If you plan on having it every day you can just pre chop the onions, garlic, and cucumber, with salt and pepper. I’ve also tried adding quinoa and chia seeds to this. Its not bad. Adds a bit of a crunchy factor and makes it even more filling. But it does add on the carbs.

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The Ceviche

1/2 cup yogurt

1/4 cup salad shrimp

1/2 avocado chopped

1 small tomato diced

2 slices of onion chopped

1 small clove of garlic

1/4 cup pealed cucumber chopped

1 serrano pepper chopped and seeds removed (or left in if you like your mouth on fire)

The juice of 1/2 a lime



The Curried  Salad Shooter

1/2 cup yogurt

1/4 cup garbonzo beans

2 onion slices chopped

1 small clove of garlic minced

1/4 cup chopped cucumber

1/2 a diced red pepper

1 small chopped tomato

1/2 a tsp curry powder



The Flying Scotsman

1/2 cup plain yogurt

1 oz sliced scottish smoked salmon or lox

1/4 cup sliced spinach and arugula mix

2 slices chopped onion

1 small clove garlic

1/4 cup chopped cucumbers

1 tbs capers



 The Smokey Spaniard

1/2 cup yogurt

1/4 cup chopped chicken breast

1/4 cup chopped cucumber

2 slices of onion chopped

1 small clove of garlic minced

1 small tomato chopped

1/2 tsp smoked paprika

1 juice half a small lemon



The Caprese Loving Italian

1/2 cup yogurt

1/4 cup pancetta chunks

2 tbs basil

2 slices of onion chopped

1 small clove garlic minced

1 tbs pine nuts

2 tbs sun dried tomatoes

The Steak Chewing Cowboy (no cowboy will eat this, I’m aware.)

1/2 cup yogurt

1 small steak sliced

2 slices of onion chopped

1 small clove of garlic minced

1 small tomato chopped

1 /4 cup chopped cucumber

1 tsp flat leaf parsley

1/2 tsp horse radish



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French onion soup you would step over your own mother to eat

Today I’m reblogging this because I edited it to absolutely amazeballs. Sometimes you just have to revamp the oldies

Feasts of Strength

There comes a moment in every girls life where she has an excess of cave aged gruyere cheese, and is at a complete and total loss as to what to do with it. Don’t worry, I have a solution. It’s French onion soup. French onion with enough Swiss and gruyere to almost be a choking hazard.

What is cave aged you ask? It’s not actual cheese that is aged in a cave(it should though. I want a cave full of aged cheese), but cheese that is aged in specific cave like conditions. For example, humid, chilly , but not so chilly that it doesn’t age. It is then left there for over 3 months. What you get, is a cheese that is moist, but not gooey, flavorful, and smells like a hobos armpit. Don’t smell it. Just eat it. Some things you should just stick in your mouth and not…

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Tempura Mahi Mahi with a Rice tower

My name is Bri, and I sometimes when I make food I don’t follow directions when I should. This took a minute to get right. Its involved, and my kitchen looks like a tornado hit it after I’m done, but its so worth it that I’d do it again, and again. This recipe makes enough for 2.

Tempura is a frosty mistress. And by frosty, I mean you should make sure your batter is extra chilly. I did not the first time. So instead of  tempura I got a delightful battered fish that would have gone really well with some fries and a beer. After another attempt I hit the nail on the head. Its perfectly crispy, and the rice tower takes this recipe right over the edge into awesome territory.

For the Ponzu Sauce

1/2 soy sauce

1/4 cup mirin

juice of 1 orange

1 tsp brown sugar

1/2 tsp finely minced ginger

Mix this all together, and set it aside to marinate in its own flavors. You should pick up this mess. Its small, but it gets bigger if you don’t.

For the Rice Tower

2 cups rice

3 cups water

1/4 cup mirin

1/2 cup crushed wasabi nori

1 cup chopped cucumber, seeds removed

1/2 purple onion chopped

1 avocado chopped

2 tablespoons wasabi mayo

1 tsp sugar

sesame oil or regular oil

Chop up the avocado and set it aside. Put the onion and cucumber in a bowl with half the mirin, and the sugar and set that aside as well until things are cooked. You should pick up some more messes. Seriously.

Rinse your rice until the water runs clear. Bring the rice to a boil for 1 minute, and drop the heat to a touch above the lowest setting, cover it and let that simmer for approximately 20 minutes (fluffing occasionally). Once the rice is cooked through, remove it from the heat, and spread it out over a plate to cool (I stuck mine in the fridge to make this go faster). Once it has cooled, mix in  half of the mirin and the wasabi nori. Maybe make a little station at this point with the rice, and  the mixed onions and cucumbers, and the avocado in separate little bowls, like a little assembly line. Is your dishwasher empty? You should have done that earlier.

For the Tempura Mahi Mahi

4 pieces of mahi mahi sliced into 1 inch strips

1 cold egg whisked

1 cup I cold water

1 cup flour

2 tbsp cornstarch

1 tsp baking soda

oil for frying

You can do this one of 2 ways. I filled a large bowl with water, and ice and placed a smaller bowl inside of it. I have also stuck the tempura in the freezer for 10 minutes. Either way you want the batter to be quite cold. If it isn’t cold, you might as well just break out the french fries of sadness right now. Mix the flour, cornstarch, and baking soda in a bowl. In a separate bowl, whisk the egg and water together, and slowly add in flour mixture. Just give it a brief mix, its ok if there are small lumps everywhere.

In a large frying pan add in the oil until its about 1/2 an inch thick and heat the oil to medium . I have no idea what temperature it was. I stopped using thermometers and deep friers when I decided I hated both of those things. The google says 320 to 330 degrees, 360 for fish.  Dust the mahi mahi in flour, and dunk the fish into the tempura batter until its well coated, and fry it on both sides for about 2 minutes each side.

Putting it all together

Oil a small bowl (mine has about a 2 cup volume). Place about half a cup of rice in the bottom and press it until its flat. Smear a tablespoon of the wasabi mayo over the top, spread the onions and cucumbers over the rice, and place a layer of avocado over the top of the onions and cucumbers, then place one more layer of rice over that, and flatten it again. Flip the bowl onto a large plate, and give it a few light slams to release it from the surface of the bowl. TADA! Rice tower!! Stack the Mahi Mahi around the rice tower and pour a small layer of the ponzu sauce around everything. Then stare at the horrible horrible mess you’ve made. If you do it in the order that I have written out on here, you have time between each segment to clean! My kitchen was an epic disaster.



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Asian chicken nuggets. They taste like the inside of a pot sticker. YUM

I love guilty pleasure foods. If you hand me a plate dinosaur shaped chicken nuggets and some ranch I will be your best friend for several hours.I really wanted these to be far more glamorous than they are. They aren’t quite meatballs, and they are a little more healthy than a chicken nugget, but they still look like something I enjoy eating while watching cartoons and drinking scotch (That is not a drink pairing FYI).  I tried breading and frying these bad boys and it was good, but not as good as making them into non breaded nuggets. Just beware this recipe makes about 40 of these. They were perfect to go into my lunch all week!

2 lb ground chicken or chicken tenderloins chopped into small pieces

1 white onion finely chopped

6 cloves of garlic finely chopped

a thumb sized nub of finely chopped ginger

1 egg

1/4 cup soy sauce

a splash of mirin

1/4 cup flour

salt and pepper

Sesame oil and vegetable oil for frying

Place all the ingredients in a bowl and mix them together. Once everything is well combined, use a small ice cream scoop, or a couple of teaspoons to scoop them into walnut sized  balls. Place them in a frying pan, and cook them on both sides for about 5 minutes each, or until they are cooked through.

For the sauce

1/4 cup soy sauce

1/4 cup water

2 tbs mirin

the juice of half a lemon or lime

2  tbs brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp cornstarch

2 tbs green onion

Mix the soy sauce, water, brown sugar, garlic and onion powder together. Pour the mixture into a small sauce pan, bring it to a simmer, and add in the green onion. Mix the cornstarch with  a bit of water until there are no lumps, and add it to the simmering water. Whisk it for a few minutes until it it thickens, and serve it with your nuggets.



Filed under Appetizers, poultry

Blue Cheese Steak, and a Very Complimentary Salad

Steak Sunday! So maytag blue cheese salad is amazeballs. Whats even more amazeballs is serving it up with a blue cheese steak! One thing  I learned a little too late in life, was that steaks, pies, cakes, pretty much everything, needs a second to sit, absorb its own juices, and think about where it went wrong in life to lead up to the point, that it got into this situation. I realize that 90 percent of this recipe is setting things aside and waiting for them to flavor themselves. It probably totals about 50 minutes of cooking and waiting for things to be more delicious. I’m sorry. Don’t wait if you want, but it won’t be as tasty, and I’ll think you’re a Neanderthal. (…Neanderthals are cool too.)


2 steaks, pick your poison

sea salt

lemon pepper

1/4 cup unsalted butter

2 tsp minced chives

1/2 tsp horse radish

2 tbs blue cheese crumbles

1 tbs lemon juice

1 onion, sliced

12 oz mushrooms

olive oil

Cover your steaks in olive oil, and salt them. Set them aside for 30 minutes. Take the butter, chives; horse radish, blue cheese, lemon juice, salt, and whisk them together. Set that aside. Saute the mushrooms and onions until lightly browned, place those in a bowl, and in the same pan, fry your steaks on both sides to your preferred doneness. Remove them from the heat, set a tablespoon of your flavored butter on them, and let them sit for 10 minutes.

For the salad

2 hearts of romaine

1/4 cup almond slivers

1/4 cup blue cheese

2 hard boiled eggs, sliced

blue cheese dressing


Top your lettuce with the eggs, blue cheese, almonds, and pepper. Spread a little blue cheese dressing over the top, and TADA! Salad! But you didn’t need me to tell you that right?

Serve those steaks atop your mushrooms and onions and have a very enjoyable steak Sunday!


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Crispy Roast Potatoes with Pimenton and eggs. A Little Food Porn for Your Sunday Morning

I’m still pretty obsessed with pimenton sauce, and I fully admit that this mornings breakfast was a little involved, but it was so worth it. The potatoes came out extra crispy, and the pimenton made my day. Goodbye drawer full of carbs, Hello delightful morning breakfast!

Roasted Potatoes

4 medium potatoes cubed

1 tbs vinegar



bacon grease or butter

Preheat the oven to 450, and parboil your potatoes for about 10 minutes. While I did that, I popped on a couple slices of bacon to get my hot little hands on the grease (keeping it on hand in a gross little jar gives me the heebs). Drain the potatoes from the water, and add a little salt pepper, and the bacon grease. Mix that around until the edges of the potatoes begin to bruise, and put them on a baking sheet. Pop them in the oven for 15 minutes, give them a stir, and put them on a low broil for another 15 minutes, checking them ever so often to make sure they don’t burn.

For the Pimenton Sauce

1/2 an onion

2 cloves of garlic

1 tbs butter

3/4 cup water

1 bay leaf

2 tbs smoked paprika

the juice of 1/2 a lemon


Saute the onion and garlic, in butter, in a small pot until blanched. Add in water, lemon juice and a bay leaf. Let that simmer for a few minutes, and put in the paprika. Stir until well combined, remove the bay leaf, and puree.

Make your eggs in your favorite fashion, put them on top of your crispy potatoes, drizzle a healthy smattering of the pimenton on your potatoes and enjoy.



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Ringing in the New Year with Healthy Steak Salad. Sort of. Shut up, Its Scrumptious!


Don’t worry, this health kick won’t last a week. I just figure, everyone is making new years resolutions, lose weight, get in shape, eat better… This tasty salad is in the very least a low carb treat! I’m not doing that Paleo crap though. Cave men died in their 30’s. As for me I’m not making any New Years resolutions. I’ll just continue to try to better myself as every human should. Best of luck to everyone in 2015.


2 New York Steaks (I’m a purist for this, Salt, pepper, olive oil)

Cover the steaks in a bit of olive oil. Salt and pepper both sides, let it sit for 30 minutes, and pan fry or grill on both sides until its cooked to your favorite doneness. Let it sit for 10 minutes after cooking, and slice into strips.


For the Dressing

1 cup sour cream

1 tbs horse radish+ to your taste.

Juice of a wedge of lemon

2 cloves finely chopped garlic

1/4 cup finely chopped chives

1/2 tsp salt


Mix all of this together, and set it aside for 30 minutes to let the flavors meld together.

Salad fixings



1/4 cup finely sliced onion

1 cup cherry tomatoes

4 finely sliced radishes

1/2 a sliced and pealed cucumber

1/4 cup of pine nuts

A smattering of Gruyere cheese


Set this up however you want. Salads are very personal. Like mac and cheese or spaghetti or underwear brands. I pop everything on top of the spinach and arugula. Don’t worry, it will mix itself.



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Guinness Beef Stew. Guinness is Good for You!

We went on hike around tiger mountain in the blistering fricking cold the other day.  ‘Tis the season for the light to pass perfectly through the trees, and for the cold to make its own beauty.



I had been home a few hours and my ass still hadn’t warmed up. What better way to toast up my insides than a Guinness beef stew. When I was a kid, the very mention of anything about Guinness would cue up my grandmother to say the Guinness rhyme.  guinnes

Wouldn’t you know that Guinness is not only good for you, but its also good in stew. Its rich flavor deeply compliments the salty beef broth perfectly and makes pairing a drink with your stew super easy.


2 lbs Beef cut into 2″ chunks

2 large onions sliced

6 cups beef broth

1 can Guinness

6 cloves of garlic chopped

1 lb fingerling potatoes

4 celery stocks

12 oz mushrooms

1/2 cup barley

1 whole nutmeg seed

3 black cardamom pods crushed

3 bay leaves

2 sprigs of rosemary

2 sprigs of thyme

2 sprigs of oregano

Salt and pepper

In a large pot caramelize your onions, and brown the beef.  Add in the broth and beer. Place nutmeg, cardamom, bay leaves, rosemary, thyme, and oregano in a cheese cloth or large tea strainer, and add it to the soup. Throw in the celery, mushrooms, potatoes, and barely. Let all of that simmer for approximately 2 hours, or until you can separate the beef  easily with a fork. For extra cool points plop some Swiss and or Gruyere cheese in there for that amazing gooey cheese factor.



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