Em's Bytes

May 15, 2013

Mom’s Greek Salad

This past month has been one of the most tumultuous months of my life, from a terrifyingly close call at the Boston Marathon to my graduation from *gasp* college. The vast number of uncertainties and changes in my life is daunting. One thing that will always be a constant in my life is this Greek Salad with Hardboiled Eggs and Homemade Croutons.

Greek Salad with Hardboiled Eggs and Homemade Croutons

Salad

4 cups romaine or butter lettuce

1 bunch scallions, chopped

4 cherry tomatoes, chopped

3 button mushrooms, sliced

1/2 cup crumbled feta cheese

3 hardboiled eggs, sliced

Black pepper, to taste

Dressing

2 tbs fresh lemon juice

1.5 tbs neutral oil

Croutons

Stale bread, such as ciabatta or French baguette

Olive oil

Sea salt

Garlic powder

Preheat oven to 400 degrees. Slice and cut bread into cubes. Place in a large Ziploc bag and drizzle olive oil over the bread. Close bag and shake croutons. Place bread onto a baking sheet. Sprinkle with sea salt and garlic powder. Bake for 10 minutes, or until golden brown.

For Salad, place vegetables in large salad bowl. Spoon feta on top, and then add hardboiled eggs and croutons. Grind black pepper on top.

In a small dish or salad dressing container, mix lemon juice and oil. Pour over salad.

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May 2, 2013

Darwin’s Ltd., Harvard Square

Out and about on a gloriously sunny day, I stopped at Darwin’s Ltd., a cramped yet cozy space in Harvard Square. The lines were long, our stomachs were grumbling, and yet the wait was so worth it. Breakfast sandwiches are served until 3PM on weekends, and while they looked delicious, I opted for The Hubbard Park sandwich on 7-grain bread. Slices of avocado, carrot, tomato and sprouts contrasted the sweet apple and spice of honey mustard. Add cheddar cheese for even more taste bud wildness.

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April 26, 2013

Gennaro’s at 5 North Square

Insalata Verde

Linguine Scampi & Clams

Gennaro’s at 5 North Square

North End, Boston, MA

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April 19, 2013

Boston, My Love

As many readers know, I participated in the Boston Marathon this past Monday. I had an incredibly close call, crossing the finish line a mere minute before the explosions. I sit here, just miles from Boston, writing this from lockdown. Because of this, my blog is taking a brief hiatus until peace is restored. For now, you can check out my reflection on the marathon here.

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April 8, 2013

Yellow Cake Blondies

Who doesn’t like yellow cake from a box-mix? Sure, it’s filled with things I can’t pronounce and flavors not found in nature. But every once in a while, I yearn for that nostalgic taste. Of course, colored sprinkles are necessary. These Yellow Cake Blondies were a quick treat to bake, and perhaps more importantly, an easily transportable dessert. I used semisweet chocolate chips, instead of the heavily sweet white chocolate found in the original recipe, which you can find here.

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March 31, 2013

Vegan Spicy Black Bean Soup

Today is Easter and today I am not posting about cute bunny desserts or baskets stuffed with chocolate eggs. Instead, I offer you a lighter, yet still hearty, Vegan Spicy Black Bean Soup recipe–the perfect way to recharge after over-indulging.

Being a college student with an ill-equipped kitchen (I’m looking at you, mixing bowl that’s actually a Tupperware container), I took the liberty to make some shortcuts. For instance, the original recipe called for pureeing the soup, which I avoided by using one can of black beans and one can of vegetarian refried beans. To easily boost flavor, I used vegetable broth instead of water. Ultimately taste was not sacrificed and this soup now goes on my roster of favorite soups.

Vegan Spicy Black Bean Soup

Adapted from Eating Well

Makes approximately 5 cups

1 tbs olive oil

1 white onion, chopped

1 tbs Mexican chili powder

1 tsp ground cumin

1 15oz. can black beans, drained and rinsed

1 15oz. can vegetarian refried beans

3 cups vegetable broth

1/2 cup prepared salsa [I used Newman's Own, Medium heat]

1/4 tsp salt

1 tbs lime juice

Cilantro, chopped

Heat olive oil in large stockpot over medium heat. Add onions and stir for 2-3 minutes, just until softened. Stir in chili powder and cumin, mix for 1 more minute. Add vegetable broth, beans, salsa and salt. Bring to a boil, then let simmer for 10 minutes. Remove from heat and add lime juice. Serve with chopped cilantro as a garnish.

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March 24, 2013

Mini Glazed Lemon Muffins

As some readers may know, I am once again training for the Boston Marathon. Today was the daunting, surreal 20 mile training run. And I survived. I owe my success to this beautiful Cara Cara orange that I ate the other day. Just kidding– but it was a particularly good piece of fruit.

Knowing that a) I had lemons in my kitchen and b) I would want to scarf down carbohydrates after the long run, I made these Mini Glazed Lemon Muffins.

Aren’t they just the cutest things? Bite-sized joy.

Although the batter was a bit thick, more like a dough, I was pleased that they turned out almost scone-like. Finished off with a tangy lemon glaze, these would be perfect for an Easter brunch. Or, after a long run…

Mini Glazed Lemon Muffins

Adapted from Betty Crocker

Makes 24 mini-muffins

For muffins:

3/4 cup milk

1/3 cup vegetable oil

1/2 cup sugar

Zest from one lemon

2 eggs

2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 tsp pumpkin pie spice [or 1/2 tsp cinnamon, 1/4 tsp allspice]

For glaze:

2 cups confectioner’s sugar

Lemon juice from 1 lemon (3-4 tbs)

Milk [optional]

Preheat oven to 400 degrees. Grease mini-muffin tin with butter.

In a large bowl, beat milk, oil, sugar, lemon, and eggs. Stir in remaining ingredients. Do not over-mix. Bake for 8-10 minutes, until a toothpick comes out clean.

While baking, make the glaze by combining the sugar and juice in a bowl. Gradually add milk to thin the glaze, if needed. Let muffins cool, then drizzle glaze over muffins.

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March 19, 2013

Nicaragua

I spent last week in beautiful Nicaragua.

I witnessed mind-blowing sunsets every night,

ate my weight in rice, beans and the occasional scrambled eggs,

felt like an ant on the widest beach I have ever seen,

ate fresh fish tacos,

took a catamaran trip to an untouched beach, returning to town just as the sun was setting,

rode a horse through the mountains, ending the trek with a refreshing bottle of Coca-Cola at the ranch,

saw rugged coastline upon rugged coastline,

lived the hard life,

and of course, ate some more tacos.

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March 4, 2013

White Chocolate Cherry Oatmeal Cookies

These remind me of the oatmeal raisin cookies I used to eat in my elementary school’s cafeteria. Except that these White Chocolate Cherry Oatmeal Cookies are so much better. There is still the spice and chew that was so familiar in the grade school version, but now there’s a hint of maple, tang from the dried cherries, and a healthy amount of sweet white chocolate. A childhood favorite, totally revamped.

White Chocolate Cherry Oatmeal Cookies

Adapted from Joy the Baker

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup unsalted butter, at room temperature

1 cup light brown sugar

1/3 cup granulated sugar

2 eggs

2 tsp vanilla extract

1/2 cup maple syrup

1 3/4 cups old-fashioned oatmeal, uncooked

3/4 cup dried cherries

1 cup white chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a medium bowl, mix flour, baking soda, salt, and cinnamon.

In a separate, larger bowl, cream butter and sugars until fluffy. Add eggs one at a time. Then add vanilla and maple syrup. Beat until combined.

Slowly add flour mixture to butter mixture, beating until just mixed. Fold in oatmeal, cherries, and white chocolate.

Scoop tablespoonfuls of dough onto lined sheets, leaving two inches between cookies. Bake for 10 to 12 minutes, or until the edges look golden. Remove from oven and let cool for five minutes before transferring to cookie rack.

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February 26, 2013

Healthy Green Peanut Butter Smoothie

I am a smoothie fiend. I have an arsenal of frozen bananas and yogurt in my kitchen at all times. I particularly like smoothies that kill two birds with one stone. Like this Green Peanut Butter Smoothie which boasts two heaping cups of spinach. Huzzah for vegetable consumption.

Along with the spinach, the protein from almond milk, plain Greek Yogurt, and peanut butter will keep you full for hours. This is a perfect breakfast smoothie or post-workout snack. You can change it up, as I normally do, replacing unsweetened almond milk with skim milk, or Greek yogurt with regular yogurt.

As far as the peanut butter goes, I’m all for it, except that I have no self control. PB2 is a great, lower calorie and lower fat alternative to regular peanut butter. A jar full of the dehydrated peanut butter is pricey, yet it works incredibly well in smoothies. I am in no way endorsed by PB2, and I will be the first to admit that I do not like it plain, however it gives this smoothie the familiar taste of peanut butter without weighing it down.

Green Peanut Butter Smoothie

Makes one tall glass

1 frozen banana

2 cups baby spinach

6 oz. yogurt [plain or vanilla]

1/2 cup milk or almond milk

1-2 tbs. peanut butter or PB2

Blend all ingredients together, adding ice if needed.

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