Life, Liberty and the Pursuit of Foodiness

Archive for the tag “nutrition”

Bumble Bee SuperFresh™ Frozen Salmon with Garden Pesto Review

First of all, anyone who follows this blog regularly will realize that this is one of only about two seafood posts here. It’s no secret I’m not a big fish eater, so when Bumble Bee® offered to send me samples of their new Bumble Bee SuperFresh™ frozen seafood line, I was hesitant. But I took it on, because one, I love to try new things and I’m trying to branch out into the world of (so insanely good-for-you) fish, and two, because it was another review opportunity, and a chance to mix up my blog content.

Anyway, Bumble Bee® makes six different types of seafood recipes for their new line: Tilapia with Lemon, Pepper and Herbs; Tilapia with Garlic and Extra Virgin Olive Oil; Spicy Shrimp Romesco; Lemon Shrimp with Garlic and Herbs; Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil; and, the one I sampled, Salmon with Garden Pesto. I’m a sucker for pesto, this is not news, so I had to give this one a shot. I’ve never been a salmon fan, though, unless it’s smoked. (What? I’m a Jersey Jew, lox is in my blood.)

Bumblebee SuperFresh™ Salmon with Garden Pesto package

My favorite thing about this line is the ingredient list. Each product contains only a handful of ingredients and absolutely zero preservatives or sketchy chemicals. The ingredients read like recipes you’d make in your own kitchen, frozen into handy packets for your convenience. Thanks to that, the nutrition stats are pretty solid. The ingredient list on the Garden Pesto Salmon, for instance, is: Extra Virgin Olive Oil, basil, Parmesan cheese, almonds, parsley, fresh garlic, black pepper. Each filet (there are two per package) has 230 calories, 11g of fat, 40 mg of cholesterol, 170 mg of sodium and 26g of protein. It also has 0g of sugar, 0g of trans fat and is gluten-free. Convenient, quick and full of natural ingredients…can’t beat that, really.

Bumblebee SuperFresh™ Salmon with Garden Pesto - prepping

And these really take very little time to prepare. The salmon takes 20 minutes in a 400-degree oven. The shrimp only takes about 6 minutes on the stove. That’s about as quick and convenient as you can get. And the tilapia and salmon come with their own parchment packets, so there’s virtually no clean up. You just open the sealed packet with the filets, pop each one in its individual parchment, place on a baking sheet and bake. The shrimp has to cook in a pan on the stove, but you’re still only left with a pan and maybe a utensil or two to clean when all is said and done. They come with their own butter and seasoning medallions, so you just cook the shrimp in the pan, add the included seasoning and stir to coat.

Bumblebee SuperFresh™ Salmon with Garden Pesto - cooking

So, obviously, the big question now is, “How was it?” Well, to be perfectly honest…I still don’t like salmon. But that doesn’t mean this product was no good. The two filets cooked up perfectly in 20 minutes in the parchment and came out soft, flaky and steaming. The pesto seasoning was absolutely delicious (almost as good as my own, dare I say–and they even use parsley and almonds in their pesto like I do!). I only picked at it because clearly I’m not going to be embracing salmon anytime soon, but Kevin really enjoyed it and nearly finished his. He only stopped because he was full. I served it over red quinoa, but this would be wonderful with rice, greens or tossed into a salad. The texture, color and consistency of the fish seemed dead-on and it didn’t taste frozen or dried out, which is what I so often worry about with frozen entrees. This tasted like someone prepared it in their own kitchen, flash-froze it and shipped it to my door.

Bumblebee SuperFresh™ Salmon with Garden Pesto in parchmentBumblebee SuperFresh™ Salmon with Garden PestoI’ll admit, I’ve actually already worked through two of the Bumble Bee SuperFresh™samples I received–I also cooked up the Lemon Shrimp with Garlic and Herbs. While I’m not a big seafood eater, I am a shrimp fan, and these were oh-my-goodness delicious! I ate them on their own because I made them late on a weekend night and Kevin and I split them as more of a small meal/big snack than a full dinner, but these would be amazing tossed in some angel hair or linguini pasta. I’m actually going to be on the lookout for this one in stores so I can buy it again and try that–like a super-quick shrimp scampi. Seriously, though, between the two of us, the dozen or so shrimp were gone in under 10 minutes. I can’t wait to try the Spicy Shrimp Romesco!

Bumblebee SuperFresh™ Lemon Shrimp With Garlic & HerbsOverall, I think Bumble Bee® has a really great product here. It’s a great way to introduce people like me, who don’t know much about preparing or serving seafood, to the world of seafood with completely seasoned and prepared recipes. It’s also great for anyone who needs convenience in their life (don’t we all) but who doesn’t want to sacrifice health or flavor. I’d gladly serve these to others in a heartbeat without feeling embarrassed about serving frozen food at a dinner party. I’m willing to bet that if I served these to someone and didn’t tell them they were pre-made and frozen, they’d never know.

Eating Bumblebee SuperFresh™ Salmon with Garden PestoMy first bite of salmon

The Bumble Bee SuperFresh™ web site has a “Where to Buy” link (http://bumblebeesuperfresh.com/buy) where you can enter your zip code and find out what stores in your area carry the Bumble Bee SuperFresh™ line. Bumble Bee SuperFresh™ is available throughout the northeast. In my area, all the local Wegmans, ShopRites and Stop n Shops carry them. They retail for between $8.99 and $9.99. Definitely not bad for a seafood dinner for two! I’d definitely buy these again, especially the shrimp, and I’d recommend them to my friends and family who are looking for a quick, non-hassle way to prepare fresh-tasting, flavorful, nutritious seafood dishes.

*Note: This is a sponsored review BumbleBee SuperFresh™ I was provided with samples of the product to try at home and was paid to blog about my experience. However, all opinions, photos and text are my own.

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Healthy, mayo-less chicken salad

So, remember that whirlwind month I mentioned jumping into the last time I stopped by? Well, it was even MORE of a whirlwind than I could have anticipated. Not only was I rehearsing nearly seven days a week for a production of Spamalot (which went great, by the way!), I was also apartment-hunting, which in and of itself could be a full-time job. The good news? Kevin and I found an apartment (part of a house, really) and we’ve been renting since the first of the month, and we’ve been officially(ish) moved in for a week! (I say “ish” because we’re still missing some basics like a microwave, dishes and a kitchen table. All in due time.)

We did manage to buy a beautiful set of nonstick, oven-safe Cuisinart pots and pans, though. I love them. (I may or may not have hugged the box in Bed, Bath and Beyond. Or not.) My grandmother also gifted me her old Cuisinart food processor. It’s older than I am but in nearly perfect condition, and that means that I FINALLY have a food processor! Homemade hummus, I’m looking at you! And my first kitchen purchase? A slow-cooker. Yup. Finally. Ah, all the glorious things I can make in there…

Yet somehow, amidst all the madness, I managed to finally perfect something I’ve been contemplating for ages–a delicious, but healthy, mayonnaise-free chicken salad.

chx salad 1

Wait…did you just say mayo-less chicken salad? Isn’t that an oxymoron? Well, no. And it’s just as delicious as the mayo-y kind!

My substitute? A combo of creamy, thick Greek yogurt and guacamole. Yup. I didn’t want to use all yogurt for fear of the chicken salad tasting too tangy and yogurt-y. I didn’t want to use all guac, either, for fear of it being too thin and the flavor too overpowering. But together, they create magic.

Now, I took a lot of shortcuts here, but you can obviously start from scratch. I used Wholly Guacamole’s Salsa Guac, but of course you can make your own guacamole to start. I also used a store-bought roasted chicken and frozen pre-grilled chicken strips, but of course you can use any fresh or leftover chicken you have on hand.

I chopped up apples and celery into my chicken salad and added a heaping handful of broccoli slaw, as well. But play with it! I used what I had on hand, but other great additions are: raisins, Craisins or any dried berry; chopped almonds, walnuts or pecans; chopped pickles; chopped cucumber, carrots, broccoli or any crunch veggie; avocado; grapes…really, the additions are endless–go to town!

Making the chicken salad is as simple as could be, and this is, quite literally, a totally guilt-free chicken salad. None of that gloppy mayo mess you’re used to.

Mix chopped chicken with one part Greek yogurt and one part guacamole, add whatever your heart desires, mix and serve alone, on lettuce, or on 100% whole-grain bread topped with mustard, lettuce, pickles, tomato, cheese…whatever you like. Enjoy! (And have seconds…harm here!)

Chicken salad sandwich 3

Mayo-less Chicken Salad (serves 1-2)

1-2 tbsp plain Greek yogurt
1-2 tbsp prepared guacamole (Wholly Guacamole’s a great ready-made brand, or make your own)
1-2 c chopped chicken, skinless and boneless (leftover, freshly grilled, boiled, baked, roasted, etc.)
Optional add-ins: veggies, fruit, nuts, etc.
Salt, black pepper, dill to taste

1. Mix yogurt and guacamole together in a bowl to form a dressing. Add chicken and spices, stir to coat (there should be more dressing than necessary.) Taste, and add more herbs and spices if needed.

2. Add in any desired accompaniments (chopped nuts, veggies, apples, grapes, etc.) and stir to coat in the dressing and incorporate into the chicken. Taste and season again, if necessary.

3. Serve alone or atop a salad, or pile onto 100% whole-grain bread with mustard, lettuce, tomatoes, etc. (Or eat it plain!)

Chicken salad sandwich 2

31-recipe challenge Day 18: Soup Round-up

As I’ve mentioned before, I had my wisdom teeth out on Friday, and so, in anticipation of that, I spent a lot of last week prepping most of the soups on the recipe list. I could also rename this post, “Why an immersion blender is my best friend.”

First, I made this vegan herbed carrot soup from 10th Kitchen. This soup is fantastic. It’s light, it’s fresh and it’s so, so healthy. It’s helpful to have around when you can’t chew any real fruits or vegetables–it gets me my veggies! I’ve been eating the soup hot, but I’m sure it would be really refreshing cold, as well, like a carrot gazpacho.

Carrot soup

This soup is the first installment of “Why an immersion blender is my best friend.” I actually forgot I even had an immersion blender until I moved, and in the process of packing up the kitchen came across a really old one that I assumed was broken. But we plugged the thing in and, I’ll be damned, it worked! That was a great day. Now I’ve checked one thing off my ever-growing list of kitchen gadgets. Plus, it saves me the inevitable burns from pouring hot soup contents into a blender and back again.

I also cooked up a batch of ginger-chicken soup from Bon Appétit. The recipe called for six quarts of water to three pounds of chicken, which all the commenters said was WAY too much. I halved the recipe to begin with, so I was only using about a pound and a half of chicken (once I removed the breast that cooked in the initial stock to use in my chicken pot pie), so I cut the water down to eight cups to result in a richer tasting broth. I also then added in some extra chicken stock I had left in the fridge at the end.

Chicken soup

With the extra concentration of the chicken flavor, the ginger was kind of lost; I probably should have added more ginger to counterbalance the extra stock. Nonetheless, in the end it made a good chicken soup, even if it tasted standard and not ginger-y. But I made a pretty decent broth (round one.)

Round two of cooking chicken stock from scratch was the base for alanabread’s creamy leek and garlic soup. This soup. Oh, what can I say about this soup? This soup is so good that I was licking the spoon as it cooked. Like cake batter. It was, however, very, VERY thick when I only used half the chicken stock I made. (The recipe was supposed to yield double the stock needed for the soup.) I ended up adding all the stock to get the right soup-like consistency. After only half the stock, it was more like a thin mashed potato puree than a soup. (A delicious potato puree, though. I’m totally considering remaking this one, but doctored into mashed potatoes rather than soup. That would be one killer side dish.)

Leek and garlic soup

What makes this soup so OMG is the two bulbs of roasted garlic. Roasted garlic is sweet and aromatic, not spicy and pungent like in its raw form. And it smells amazing. I now highly recommend adding it to everything. Especially anything potato-based.

There’s just the tiniest amount of dairy in this soup, too; most of the creaminess comes from potato, with just 100 ml of light cream added at the end. And it’s heavenly. I think I found my new favorite soup. Also, see installment two of “Why an immersion blender is my best friend.”

With options like this, my post-surgery soft diet is way less boring than run-of-the-mill canned soups and applesauce (and much healthier.) It’s making the whole recovery process much smoother. (No pun intended!)

31-recipe challenge Day 17: Red cabbage, onion and walnut tart

I want to preface this post by saying I mean absolutely no disrespect to Mimi from Manger, who’s cabbage, onion and walnut tart I cooked recently. And while it was undoubtedly one of the prettiest things I’ve ever cooked (it’s purple!), it was, well, unsatisfying. That being said, I don’t eat cooked cabbage, like, ever. I’m the person who orders pizza on St. Patrick’s Day. I don’t even like the way it smells. So I should have known that cooking a dish almost entirely composed of the stuff wouldn’t fare too well. Maybe it’s a French thing. I must just not be sophisticated enough to understand.

Cabbage, onion, walnut tart

Kevin ate a whole slice; I made it through a bite and called it a day–luckily we had already had a leftover pot pie. Possibly more balsamic would have made it better; Kevin suggested a balsamic reduction over the whole thing rather than just two tablespoons. I agree that that may have improved it and kind of covered up the cabbage taste.

All that being said, it’s not a bad recipe for cabbage-lovers. It’s just not a great recipe for non-cabbage fans. It’s one of the only two things I’ve made this month that I’ve ended up throwing out almost in its entirety. (See the pumpkin pie bread pudding) But while that was just poorly made (the squash didn’t cook enough, for one), this came out just fine (it was clearly cooked enough and correctly), I just wasn’t a fan. But Mimi’s recipe was good and very quick and easy, so it’s a great vegetarian weekday entrée or side dish.

Cabbage, onion, walnut tart slice

I served it with crème fraîche and parsley, like she suggested, which definitely complements it well. (What? Just cause I didn’t like it doesn’t mean I can’t tell what flavors do and don’t meld.)

*Side note: Mimi, if you’re reading, HOW did you get it to set up so well? As soon as I sliced this, the veggies fell out everywhere, but yours is so lovely and tidy. What’s your secret?

So, in short…fine recipe, not my taste, so didn’t care for it. But it sure looks nice! (Again, I’m a sucker for anything purple, especially food.)

31-recipe challenge Day 16: Miso-glazed cod

I know there have been a lot of things I’ve written about that I’m not a big fan of but ate anyway, but this was the biggest one. I’ve never, ever been a fish eater. I eat lox (Jewish girl at heart), shrimp and I’ve recently started branching out in my sushi selections. But, for the most part, growing up and into adulthood, I’ve never been a seafood person, and I’ve certainly never eaten a full filet of fish, let alone prepared it. Yet, for this recipe, I did both.

I was literally the dumbest fish buyer ever. I asked the seafood purveyors at ShopRite and Wegmans a million questions, then asked my mom even more about preparing and serving it and determining its freshness and if that “fishy” smell is okay. But now I’ve been de-virginized…in cooking fish.

Miso-marinated cod with rice and broccoletti

This recipe, from the ironically named No Recipes, was originally for miso-glazed black cod, which is apparently extremely hard to find on the east coast. I spent about two weeks asking around and trying to track some down, but when I discovered it could only be ordered in 15-pound cases, it was time for Plan B. After some inquiring, I ended up purchasing Alaskan cod instead, which is a good, mild starter fish. Black cod isn’t even technically cod–it’s sablefish. But, somehow Alaskan cod is readily available on the east coast, but west coast black cod isn’t. Not gonna question it.

The miso-mirin glaze was super quick and easy, and the fish cooked up in no time. The only time-consuming part of this recipe is marinating the cod for one to two days.

And the best part? I liked it! As did Kevin, who eats even less fish than I do. As a matter of fact, I ate most of mine, but left some of the less-marinated parts behind, but Kevin cleared his plate. I think I just added a fish dish to our repertoire. Look at us growing up!

I served it with some white rice and sautéed broccoletti. A quick, healthy satisfying dinner in under 15 minutes. Can’t be beat. And I ate and enjoyed fish! That’s growth, people.

Miso-marinated cod

31-recipe challenge Day 11: Cauliflower Curry

We’re getting international, folks! This challenge is filled with vegetarian recipes, and this is just another one. As a matter of fact, this is the recipe Kevin got excited about, which may mark the first time he’s ever gotten excited over anything strictly vegetarian, except pizza and Twisted Tree vegan ginger cookies.

This “exciting” recipe would be Cauliflower Curry from Cook Republic.

Cauliflower curry 1

I should tell you that, for whatever reason, I was totally frazzled Wednesday evening when I was cooking this. It’s super easy, but my head was just not in the game. I got caught up on the phone with my mom, and before I know it, the water’s boiling, so I dump in the cauliflower before realizing I’ve yet to chop the potato. Then I think I let them cook too long, because the finished product was a bit softer and mushier than the original recipe photos. That being said, it still worked. It was more like a traditional curry.

I also completely disregarded measuring the cauliflower and just dumped it all in in haste, so I’m pretty sure I had more than two cups, so I had to keep adjusting the spices accordingly.  In the end, I still think it came out a tad bland. (UPDATE: eating it as leftovers for lunch a couple days later, I’ve changed my mind. I think the spices just needed some more time to meld and develop.)

Then there were the peas. I just kept dumping more in cause I like peas. I see nothing wrong with that.

From there, things got better. I let it simmer. Even the most absent-minded girl can do that. My curry came out wetter and yellower than the original recipe, but that, again, could be due to my ratios being off. Still, I wanted more of a sauce-like curry, so I added in about a 1/4 to a 1/2 cup of light cream at the end, as per her suggestion. In the end, I liked the texture, even if it was a bit soft. (It actually kind of reminded me of curried chicken salad in spice and texture, which I like.)

Cauliflower curry 2

We toasted up some whole wheat pita in place of flatbread and dug in! Kevin’s never had curry before, but he enjoyed this one. And I’ve been enjoying the leftovers. She recommends adding them to naan or pizza, but I’ve just been eating them with a fork. Works for me.

 

31-Recipe Challenge Day 8: Banana Bread Oatmeal and Snow

As I mentioned yesterday, it snowed here over the weekend. I woke up Saturday to a blanket of white…that was plowed right up and over my car. The upside of moving from a house to an apartment is the lack of a driveway and walkway to shovel. The downside is I now park on the street and the snowplows plow our cars right in. So I did still have to spend Saturday morning clearing off and shoveling out some cars. And it was crazy windy, so I ended up looking more like I had jumped in the snow than shoveled it. (Have I mentioned I’m not a big fan of snow?)

But the upside to shoveling snow is getting to come inside after and warm up with some hot oatmeal and cocoa. So I made myself a hearty post-snow breakfast of banana bread oatmeal, courtesy of My Fat Heart.

Banana bread oatmeal and cocoa

I’ll be up front: I’m weird about banana. I like them, I eat them, I excitedly pair them with peanut butter. But banana bread? Banana chips? Most other banana-flavored or banana-inclusive things? No thanks. I’m picky about where my bananas can make an appearance. (Get your minds out of the gutter! No? Just me? Dammit.) So naturally, I was little worried to try out an oatmeal recipe that calls for mashed banana out of fear that I would not be in a banana mood when I decided to make this recipe. (I was. It’s all good.)

Actually, I like the idea of adding mashed banana to oatmeal to add sweetness and moisture. But for me, this oatmeal wasn’t a hit. It seized up before I got to eat it, making it unappealingly chewy, thick and sticky. In hindsight, I probably could have remedied this by just adding some more hot milk to it and stirring it in. Oh well. (Also, I used dairy skim milk, not almond milk like the original recipe states. I wonder now if the almond milk’s thickness would have helped the texture.)

(To be fair, though, the oatmeal may very well have started to solidify as I took shot after shot trying to get a decent, shadow-free photo. Eating this immediately after cooking, sans photo shoot, would probably have resulted in a much better oatmeal experience.)

One other thing–this had way too much cinnamon for me. Next time, I’d probably skip it in the topping and just sprinkle with brown sugar. (I also only had dark brown sugar on hand, not light, which has a more intense flavor and may have highlighted the cinnamon spice even more.)

Bottom line? I’ll try it again, no photo shoot, no extra cinnamon, maybe extra milk. And for the love of God, NOT with McCann’s steel cut oats. I tried it that way the first time in place of rolled oats (because I love my Irish oatmeal), but the ratios were not right and it cooked right onto the bottom of the pot. That was a fun cleanup.)

Therefore, if you do try this recipe (and please do! Just don’t take a thousand photos in front of a cold window first), FOLLOW IT! She knows what she’s talking about. Don’t be me.

Banana bread oatmeal and mocha on windowsill

And then snuggle up with a steamy bowl of oats and a big ol’ mug of cocoa, coffee, tea or some combination thereof. Happy snow day!

 

31-recipe challenge Day 5: Butternut Panzanella Salad

Can you tell I had to use up my butternut squash? I got the last of the good pieces in just in time to make this yummy, filling salad from A Communal Table. It still wasn’t quite as good as the kale and butternut salad from Day 4, but it was a solid contender, and a good light meal to eat while catching up on two hours of Smash. Also quite a good lunch the next day (just make sure you don’t dress it ahead of time if you’re planning on leftovers.)

Butternut panzanella salad 1

I made only three adjustments/modifications to this recipe: 1) I halved it since I was the only one eating it. 2) I left out the mushrooms because I really can’t stand them. And 3) I chopped the shallots for the dressing instead of sliced them because my slices didn’t look good.

Aside from prepping the bread and roasting the squash, this is a pretty quick, simple salad to make. And those croutons are the bomb. Plus, they make your house smell like yummy, toasting bread and who doesn’t like that?

This salad automatically wins in my book if just for one simple thing: marcona almonds. What is a marcona almond, you ask? Well, it’s a Spanish almond that is skinless, smooth and buttery, almost like a cross between an almond and a macadamia nut and it. is. heavenly. Wegmans only had one marcona offering: a small(ish) can of salted almonds. It was pretty expensive for what I got, but it was so worth it–these bad boys are so good! If you ever get your hands on marcona almonds, try them! (Trader Joe’s carries rosemary marcona almonds, which are amazing! But I couldn’t get out there.)

Butternut panzanella salad 2

This salad ends the reign of the butternut squash recipes. I burned through them. Don’t think there isn’t a sweet potato or two waiting in the wings still, though.

 

31-Recipe Challenge: Day 4–Butternut Squash and Kale Salad

I kept it simple on Monday. Coming off my marathon-cooking weekend and a late night thanks to the Super Bowl, I hadn’t done any extra shopping and was feeling pretty low-key. Luckily, I had planned ahead on my last shopping trip and picked up extra kale, butternut squash and almonds for the week ahead. All I needed was some cheese and I had everything on hand to recreate Northern Spy’s Kale Salad (recipe courtesy of Food52).

Kale and squash salad 1

I sent my wonderful and adoring boyfriend out for some cheese to complete this meal, and although he could not find the Cabot Clothbound cheddar that Kristen of Food52 so vehemently praised, he did come back with some Kerry Gold two-year aged Irish “distinctively sharp” cheddar. And I wasn’t complaining. That’s some knock-your-socks-off good cheese. If it’s possible for a cheddar to taste like a Parmesan, this does. Kevin, you hit this one out of the park. Good work.

This recipe calls for oven-roasted butternut squash, and, unlike Sunday’s undercooked squash disaster, this time it roasted up nice and sweet and soft. Mix into chopped kale and almonds, add the cheddar and shaved pecorino, dress with lemon, olive oil, salt and pepper and dig in. It’s crunchy-chewy, salty-sweet, oily-acidic. It’s perfect. This was one of the best kale salads I’ve ever had, and I’ve had some good kale salads. I get why Northern Spy keeps it on their menu. Serve with anything, or on its own. We ate it with leftovers from the weekend.

And although the squash takes about 30-40 minutes to roast, this is otherwise a super-speedy lunch or dinner, and simple. Chopping and roasting the squash is the brunt of the prep work.

This one’s a clear winner in my book, and a nice break after a day of heavy eats. Also goes to show sometimes simple is best. Thank goodness I needed to leave to walk the dog, or poor Kevin may not have gotten any of this salad. I couldn’t stop eating it. I wasn’t even hungry anymore and I still found myself digging in.

Seriously, I’m still thinking about this salad. And drooling. Over SALAD. Yeah, that happened.

Kale and squash salad 2

31-Recipe Challenge: Day 2 — Veggie Style!

Something pretty amazing happened on Saturday, aka Day 2 of my 31-recipe challenge: I got the carnivore (well, omnivore) to go herbivore and LIKE IT!

That’s right, I got my meat-loving man to eat a vegetarian meal and admit that not only did he like it, but he would eat it again! *cue happy dance #2 for the weekend*

Only two days into this thing, and I’m already seeing some pretty amazing things happen.

Sweet potato taco 1

I’m sure you’re wondering what the magic recipe was that turned this T-Rex into a Brontosaurus. Well, it was two! It was these Asian-fusion sweet potato tacos from Love and Lemons and this winter kale salad from A Tasty Love Story.

The sweet potato tacos with avocado involved several steps, but none were terribly complicated. If anything, I became more a victim of my apartment-sized kitchen’s lack of prep space more than anything else. Basically: make glaze, chop veggies, glaze veggies, roast veggies, prep toppings, eat. Said toppings include goodies like sliced avocado, cilantro, sprouts, toasted pepitas and scallions.

However, this dish almost wasn’t quite the same due to my own trepidations. As I stood in Wegmans on Friday staring at the refrigerator shelf that housed those few sad containers of miso paste, I, well, freaked out. Thirteen ounces?? Seven dollars?? I only need two tablespoons! What am I going to do with 13 ounces? Seven dollars is WAY too much for something I’m only going to use a tiny bit of! Once! Alas, then Kevin said (via text) those magical three words that somehow made such a seemingly outlandish purchase alright: “We’ll make soup.” Ah, ok, we’ll make soup. Yes, we’ll make soup.

And so there you have it. I bought miso paste, a very key ingredient for what ended up being a fairly brilliant miso-maple glaze, and sometime in the near-ish future (i.e., after February), I will make miso soup. A lot of miso soup. And probably more sweet potatoes.

Sweet potato taco 2

Oh! P.S. sidenote…fresh toasted pepitas (pumpkin seeds) smell pretty darn good. But not as good as toasted balsamic-honey almonds. (I’ll get to that in a moment, stick around.) Also, can we take a moment to appreciate and applaud my lovely hand model? (The aforementioned T-Rex.)

Extra sidenote…the recipe includes a fresh, bright, somehow summery coconut-cilantro sauce to top the tacos (yum!) You can optionally add Sriracha and sugar to this sauce; I added neither. It didn’t need it. (And as I admitted on Day 1, I’m kind of a wimp when it comes to bringing the heat.) But really, if you know me at all or have read my blog even a little, you probably know by now that anything that combines avocado, lime and cilantro is A-OK in my book.

But that was not all! Oh no! There was that beautiful winter salad of pomegranate, kale and apple to attend to.

Somehow, despite the fact that the five pomegranates left in the produce section seemed truly sad, and I settled for the least bad of them, I ended up with some really lovely, delicious pomegranate jewels. Seriously, I should’ve taken a picture of them, because they looked semi-precious.

This salad is fun and fast, and plays with flavors in an interesting way. It also calls for shredded kale, rather than big leaves, so I stuffed torn leaves into my Magic Bullet (in small batches), and whizzed it with the chopping blade for a hot second. It was like kale confetti. (I don’t want that coming out of my pinata, though.)

The most involved part of the salad were the aforementioned balsamic-glazed almonds. Basically, toast raw almonds, add balsamic vinegar and honey, and stir to coat over the stovetop. Then they harden up and get deliciously glossy and sticky. And I have leftovers sitting in a bag at home. I call it the base to the world’s best trail mix. (Oh yes, they are that good. Seriously, go home and make these! They take, like, five minutes and it’s like a way more sophisticated version of those yummy-smelling glazed nuts stands at the mall.)

Pomegranate, apple, kale salad

Toss kale, pomegranate arils, thinly sliced apples and glazed almonds with a quick homemade vinaigrette and enjoy! Just don’t make too much dressing and then hand it off to someone else and let them finish the salad. They won’t realize you’ve made more dressing than necessary and they WILL just dump it all on. Then it will taste like balsamic with a little salad. Not that that happened, of course. (Totally happened.)

Still, it was clear these flavors were meant to be. And boy was it pretty! It was like a winter season fashion show–jewel tones everywhere!

And after sitting down with a heaping sweet potato taco and a big, colorful bowl of kale salad, Kevin declared the meal a winner and even admitted he’d eat it for a meal again (without meat.) Of course, even after three tacos and the majority of the salad, he still finished off a bag of popcorn at the movies that night, so *maybe* I should take that with a grain of salt. Nonetheless, I declare it a victory.

Of course, my cooking for the weekend was hardly done. After all, Kevin hosted a Super Bowl party on Sunday, and yours truly was, effectively, the caterer. Cue the marathon cooking day that was my Sunday (more to come…)

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