Wednesday, March 1, 2017

The Only Reason Why I Eat Cinnamon Rolls

A sad excuse for icing
You guys, let's talk about cinnamon rolls. I'm not talking the homemade kind (lo siento), I'm talking the ones you get from a can (off-brand no less). What's with the "icing pack"? I vote it shouldn't be called a pack, more so a taste, smidgen, and even molecule. It barely is enough to cover a small fraction of the rolls! Now, I'm aware that I already lost this argument when I used the word 'can' or 'off-brand'. Those of you who whip up EVERYTHING from scratch 1. well done, that is incredibly admirable, 2. Are probably are saying "you got what you deserved", and "you're a chef, why wouldn't you just make them yourself?" Because I didn't. There are times when I say, forget it, and I purchase foods instead of cooking them. I'm not kidding when I say, I'll eat anything. That's for another post, we have more important things to discuss.
Homemade cream cheese frosting

Anyway, I popped open the lovely can and read the instructions.  Side note: does anyone else catch themselves waiting to read the instructions until after the can is already popped? I read to preheat the oven to 350 degrees, yada yada yada, and to spread the icing over the rolls once out of the oven. I took one look at the pack of icing and chucked it aside with disdain. I opened my fridge in a panic only to remove half a pack of cream cheese, then raided the pantry for vanilla extract and confectioners sugar. Normally, you're supposed to bring the cream cheese down to room-temp but I was desperate so I drenched a dense cloth with very warm water and wrapped it around the mixing bowl. Quickly following, I let the mixer beat the cream cheese until it was soft only to add about 3/4 a cup of confectioners sugar and soon-after 1/2 tsp vanilla extract. I turned the mixer off, delicately dipped my index finger in the icing, and voila; it was delicious. I slathered the rolls with the homemade cream cheese icing then tented them, allowing the steam to assist in melting the icing juuuust enough. Once I licked my finger after the final bite of icing cinnamon roll, I took one look at the sub-par unopened 'packet' of icing and thought to myself... "never again".



The proper way to ice cinnamon rolls

Tuesday, February 14, 2017

Reacquainted

Oh, hello. So nice to see you again. What's that, you don't remember me? Not surprising considering my last post was back in April of 2016. It was written thirteen days before Juliana came into this world, yet I feel like I just wrote it. Now she is 9.5 months old. I guess I finally understand why people say, "the days are long but the years are short".

Side note, I never reread my blog posts. I write them candidly, force myself to edit as much as I can before getting distracted, and send them off into the abyss of swiping thumbs and clicking mouses. Since it had been such a long time, I decided to read my last post for perspective. It was enlightening and accurate. While I can say I finally have a routine down with my baby, I'm trying to maintain the same for myself. While I'm first and foremost a mom, I am still an entrepreneur, wife, friend, and individual. That is where the blog comes in. For months it makes its way into my thoughts. Right as I think "I want to update my blog", poof it's gone.

Patience has been the ever-present lesson over the past year and I've learned it's 100% necessary when applying it to self-growth. While this post does not have a recipe, snippet of my daily food of choice, or restaurant review, it is symbolic of the growth you will start to see in the blog. After all, it has my name on it, I own it, and I will reclaim it. It will just take a vision and patience. Thank you for yours.

Until then, you can view snapshots of life and food on my Instagram page

Friday, April 15, 2016

We're Having a Baby, So We're Eating Ramen (the Good Kind)

Baby girl is due in just over two weeks, so you can imagine that mind is filled with countless thoughts; thoughts of excitement, anticipation, preparation, and the unknown.  Thankfully, thoughts of dread have not made an appearance and I pray that they don't.  Let me clarify something-- although I do not dread the difficult times, it doesn't mean I do not anticipate them.  I know there will be moments (most likely in the quiet of the night) when I'm trying to figure out how to make my baby girl stop crying for not only my sanity, but also the courtesy of our poor neighbors. If whatever comes to mind doesn't work, I most likely will begin to cry too; and it'll be a girls cry-fest. Now doesn't that sound lovely?

All that paired with the countless messes, hair-tugs, and dirty diapers, I'd say I have the best time of my life to look forward to! Wouldn't you? All joking and sarcasm aside, I truly am excited for this next chapter in life. It's a challenge and a feeling that I can honestly say I've never felt before. It'll be such an adjustment adapting to life with a baby, but how awesome will it be to go through a daily routine WITH MY BABY?! Thankfully, I've been surrounded by people who for the most part send positive and loving vibes my way, and I'm grateful for that.

All that said, I won't be able to spend my days JUST staring at my child. I'll eventually have to create a routine that will allow me to go about my life, and that includes cooking! I've been making meals and freezing them, but I also know that I'll be in the mood for something quick and easy that I might not have prepared ahead of time.  A couple weeks ago I made a new favorite for Brian and I-- Ramen Bowls. They're actually well-balanced, packed with veggies and protein, and still offer a fun twist to your meals. The recipe is ridiculously simple and you'll be amazed that you can have such a beautiful meal with such little effort.

Ingredients

2 packs of ramen or ichiban noodles (I was going to go authentic with the ichiban but it was incredible similar ingredients-wise to Maruchan Top Ramen, so I went for the cheaper pack
2 baby bok choy, washed and halved lengthwise
1 can baby corn (you'll most likely find this in the international section)
1/2 cup purple cabbage, washed and shredded
1 medium carrot, peeled into slivers
1/2 lb chicken breast
Pinch of salt and pepper to taste
Dash of garlic powder
Optional light dusting of buttermilk ranch seasoning for chicken
1 tbsp. Extra virgin olive oil
Optional poached or lightly boiled egg
1 scallion, sliced thin

Instructions

Follow instructions on the back of the ramen pack. Make sure you account for the number of packs you make. In the meantime, season chicken then in a small sauce pan over medium heat, drizzle olive oil, let pan get hot enough, and sear chicken until it is golden brown on each side (about 5 minutes). Once each side has some color, add a couple tablespoons of water, lower the heat to medium-low and cover the pan so that the steam cooks through the middle of the chicken. I tented the pan with aluminum foil. Once chicken is complete, in the same pan, sear the bok choy over medium-low heat starting with flat-side down. 

Once chicken and ramen are complete, grab a large soup bowl and go to town with the ingredients. Start by placing ramen and broth into the bowl. Top it in sections with each ingredient to give it a colorful and artistic look. If you're adding an egg, do so in the center of the bowl. Top with scallions, find some chopsticks and a deep spoon, and enjoy!



Monday, April 4, 2016

A Tale of Two Refrigerators

In the weeks leading up to the birth of our first baby (girl), I've been in an unforgiving state of sap. Everything makes me tear-up--mostly things that are just cute, happy, or inspiring. This morning, this did it for me.

Along with feeling like I'm walking on fluff, I've been in the ever-common NESTING state: an overwhelming desire to get your home ready for the baby, i.e. The urge to clean and organize.  I've made and completed to-do lists that normally take the back burner: consolidate gift bags/decorations, clean out and sell kitchen kit for business (I'm not selling the business, just some gadgets that I have not needed to use in years), and clean out and label my ever-growing spice drawer (for real, this needs to happen). If you know me personally, you know that I have good ideas and intentions, but getting the PUSH to take action can take a bit of time. That being said, once challenged or assisted with that push, I'm usually on a roll. The point of me telling you this is to stress that to-do lists are usually a joke for me, but lately I live by them--and I love it. Please tell me this won't leave me the way I wish pregnancy brain would. 

With all this nesting, you'd think that my fridge and pantry would be on-par, right? Wrong. In fact, both are disgraceful. I have one bursting at the seams with much needed organization, and another that is more sparse than a grocery store before the arrival of a blizzard. Unfortunately, the fridge is the latter. See proof in picture below.

Now, in all fairness, today is the day I'm going to put an end to it. But I figured I'd let you in on the secret that not all chefs ALWAYS have their fridge full of delectable, ready-to-eat items. Sometimes life gets in the way for no reason other than the fact that I VERY RARELY just don't feel like going to the store. It's so bad that I didn't have to worry about leaving the fridge open to take the picture! That being said, I feel an unnecessary need to mention that somehow, I still managed to make my husband a hot (well-balanced) breakfast along with lunch for today. 👍 On the plus side, this gives me absolutely NO excuse to not give this fridge a good scrub-down. You'll notice in the picture that I followed through with that scrub-down!

Before: So, so sad. 
Cleaned fridge: I feel better now

After: What you see there is 3 meals and healthy snacks for the week. Everything is compartmentalized!

The purpose of this particular post is to act as a fresh start; a clean-slate if you will. One of the tasks on my to-do list is to take charge of my blog and not let so much time pass me by before I write another post-- I know, I know you've heard that before. The reason this is all resonating with me is because I'm understanding that when this little baby arrives, I'm going to have to hold on to what gives me joy and makes me ME for dear life. My life will be forever changed by my baby, but I don't want to let go of who I am.

A while back, my sweet husband posted a picture of a ramen bowl I made for dinner and many people ended up asking for a recipe. I STILL HAVEN'T POSTED IT! Don't ask me why. I've continuously used the lame excuse that I need to make it again during the day so I can take a picture with better lighting, yet never got around to it. The point is, I've added that to my to-do list and WILL post it this week. So please stay tuned.

Until then, thank you for listening to my sappy and vulnerable self be real about my kitchen and life thoughts. It's much appreciated.

Christina

Friday, November 6, 2015

Pasta Please. Zucchini Will Do.

Like any pregnant woman, most women in general, and even some a couple of you men out there, I've experienced my fair share of cravings. I have yet to experience one of those odd combinations that you hear about-- ice cream + pickles, pop tarts + mayonnaise (yes, apparently that's a thing), etc. However, I have been craving two things (not necessarily at the same time), butter and carbs. "What kind of carbs", you ask? Any really, but mainly potatoes.

Now don't get me wrong, I'm not stashed away in a corner gnawing on a loaf of French baguette with a stick of butter in my spare time. I too, have to practice self-control. Because after all, that pish-posh of eating for two is exactly that. Bummer, right? Apparently, women who are pregnant and at a healthy weight only need to add 300 calories to their diet (give or take).  So, for all you women who were looking forward to that day where you don't need to worry about what you stuff into your face when you get pregnant (myself included) I have four words for you: We've been lied to. You actually have to eat the best that you ever have/possibly will. But all is well on the home-front. I no longer fret. It really isn't as difficult as I'm making it sound. If you like produce as much as I do, it's actually quite easy.  You just have to be creative with what you THINK you want, and what your body ACTUALLY wants. Disclaimer: everyone has their slip-ups. "Everything in moderation," I say! See below for proof.

Tonight, I'm planning on making Julia Child's Boeuf Bourguignon-- A dish I equate with gloomy weatherTRIPLE  double the amount) dish-- Zucchini Pasta with Seared Tomatoes.  The recipe took about 5 minutes and just about the same amount of time to eat. If you have any questions, don't hesitate to contact me.


and a warm house. I'm also planning on making mashed potatoes to go alongside the delicious and time-consuming stew. That being said, I decided to eat healthy for lunch. I made a DELICIOUS (so much that I wish I made

Zucchini Pasta with Seared Tomatoes (Serves 1. Double or triple the recipe if need be)

Ingredients
  • 2 zucchinis, washed well
  • 1 ripe tomato on the vine, sliced in thirds
  • 1 clove garlic, minced
  • 1/2 tbs butter
  • 1/2 tbs extra virgin olive oil
  • 1 tbs freshly grated parmesan cheese
  • Pinch of salt, add more if need be
  • Pepper to taste
Instructions

Peel the zucchini with a vegetable peeler until the tiniest bit is left. Go ahead and slice the remaining bits to waste not. In a large nonstick pan, heat butter and olive oil at medium-low heat until melted. Be careful not to overheat or else the butter will burn.  Add garlic, then add zucchini. Toss lightly for about 1-2 minutes. Add salt and pepper, toss a couple times more, and add to the serving plate. Immediately add the tomato slices to the pan. Keep the tomatoes sliding on the pan and cook for about a minute on each side until they're golden brown on each side. Place on the zucchini pasta, add parmesan cheese, and enjoy!