A BST (Bacon Spinach Tomato) sandwich is my variation of the traditional BLT. I came up with this idea while shopping for groceries at Trader Joe’s one day. I’ve always wanted to try the curry naan bread because it smelled so good in the bread section. Therefore, I couldn’t resist. I felt satisfied eating this sandwich either for lunch or dinner. The flavors and textures between the bacon and the curry naan bread were really delightful! I loved the additional freshness that the baby spinach and tomato slices gave to the dish. I’ve brought this sandwich to the office for lunch and was satisfied for the remainder of the day (unlike traditionally boring turkey or ham sandwiches).
2 slices to Trader Joe’s Curry Naan Bread
4 slices of bacon
3 thin slices of tomato
1 tsp mayo
1/2 tsp Sriracha sauce (optional)
Freshly ground black pepper
Cook bacon according to package directions. Sprinkle a small amount of black pepper onto cooked bacon as it drains excess grease onto papertowel. Mix mayo and sriracha sauce together in a small bowl and spread onto one curry naan bread. Place bacon pieces onto mayo spread and then layer on desired amount of spinach. Spread out 3 slices of tomatoes across the spinach. Close sandwich with other piece of curry naan bread.
My best friend was having brunch at her place in Brooklyn Saturday morning and I agreed to bring something healthy to balance out the meat and carbs (Ashley’s succulent baked chicken wings, Kristen’s “crack” mashed potatoes, and Cresha’s flaky, yet moist biscuits, nicely browned sausage links, and bad ass mimosas) we were about to inhale before hitting the Cherry Blossom Festival at the Brooklyn Botanical Garden.
I was at my favorite grocery destination in the Lower East Side (The Essex Street Market) the night before and discovered ricotta salata in the dairy case. In addition to this mysterious block of cheese, I also bought endive and bibb lettuce. I already had a bag of baby spinach in the fridge at home so I thought how refreshing it would be to create my own “mixed greens”. I also had an heirloom tomato and a bottle of ready-made dressing at home in order to create the perfect salad.
The Food Network peaked my interest after watching a couple of shows that incorporated ricotta salata, but I hesitated at first since there was a presumption of having a sharp cheese flavor. It turned out to be pleasantly mild however, with a feta-like texture.
Candied walnuts or pecans are a great addition to the recipe below. Any mild flavored ingredient such as beets would work great with a salad that contains ricotta salata. Anything pungent such as sliced red onions or green olives may overpower the subtleties of the dish.
1 head bibb lettuce
1/2 cup crumbled ricotta salata
1 medium ripe vine or heirloom tomato (4 wedges)
Handful baby spinach
1/2 head endive (sliced)
Freshly ground black pepper
Favorite dressing – mine happens to be Newman’s Own Olive Oil & Vinegar
Toss various salad greens with dressing and add tomato wedges and ricotta salata. Grind fresh black pepper to taste.
When it’s warm and sunny outside, all I want to do is go out and play the whole day. Which means I want to do as little cooking as possible. I also want to save money by eating at home. The solution? Asian lettuce wraps. They make a satisfying, yet light lunch/dinner. This inspiration came from several SF Bay Area restaurants serving this dish in various ways. I’m not a big fan of the Cheesecake Factory, but their version was probably the best one I’ve tried. My recipe does not contain a dipping sauce since I felt there were already a lot of flavors in the dish that the sauce would overpower. I’ve also added just a few of my favorite vegetables to this recipe. Feel free to substitute any other varieties of vegetables you would prefer. For instance, bean sprouts, red bell pepper, and mustard greens (instead of leaf lettuce) would be a nice variation of this recipe. The key is to just have fun with it by experimenting.
1 tbsp vegetable oil
3 large leaf lettuces
Handful of carrot sticks
1 medium zucchini (cut into same size sticks as carrots)
1/2 medium yellow onion (1/4 inch thick slices)
1 1/2 cups of sliced shitake mushrooms
2 tbsp Soy Sauce
1 1/2 tsp Hoisin Sauce
1/2 lean ground pork
Cook ground pork until dark brown over high heat. Add 1 tbsp soy sauce and cook for another minute. Place cooked ground pork to the side into a dish. Using same skillet (on high heat), add vegetable oil and sliced onion. Cook until it starts to turn brown. Add zucchini, mushrooms, and carrots until tender. Add remaining soy sauce at the last minute and cook only for another minute. Important to add soy sauce at the last minute. The sodium will draw out excess moisture from vegetables and would make the stir-fry watery. Add freshly ground black pepper.
How to assemble the wrap:
Smear 1/2 tsp of hoisin sauce onto one large lettuce leaf. Add 1 tsbp of ground pork. Then top off with one large spoonful of cooked vegetables. Roll lettuce leaf over to create a wrap. Repeat with remaining lettuce leaves.
Now that Spring has officially arrived, I’ve been wanting to cut down on some calories in order to get in shape for the summer. Not only do I want to slash the fat, but I want to really reduce my sugar intake. I don’t have much of a sweet tooth when it comes to candies and decadent desserts, but I love fruit. And certain fruits contain a lot of sugar, such as apples and mangos. Strawberries, blueberries, cranberries, and raspberries are lower in sugar, and packed with antioxidants compared to other fruits.
I love my warm, comforting breakfast sandwiches and Malt-O-Meals on mornings when its cold and snowy outside, but now that it’s getting warmer, I’m craving something more refreshing and light. This has to be one of my favorite quick recipes for Spring/Summer.
1 cup non-fat plain yogurt (opt out of vanilla flavor due to high sugar content)
2 tsp honey
1/2 cup granola of your choice
1 1/2 cup strawberries (sliced)
In a large cup or glass, layer all ingredients in any order as you please, but only use half measurements for each layer. It’s that easy! Enjoy!
Everyone knows that the key to man’s heart is through his stomach. So I decided to make my friend, Tom one of my all time favorite comfort foods: a special Singapore noodle dish for his 30th birthday. It was raining out and didn’t have many ingredients in the pantry and fridge to work with except for a bag of frozen shrimp, a can of bamboo shoots, a bag of frozen peas, and a carton of eggs. The best part about making stir fry noodles is that there is so much room to improvise. I had originally planned on making this dish with shrimp, shredded celery and carrots with mushrooms, but time was limited. I had to make do. It turned out to be a hit amongst friends and family (although my noodles should have been a little more al dente).
1 pack of rice vermecilli noodles (thickness is personal preference)
3 tbsp Singapore Curry Powder (or regular curry powder will suffice as substitution)
2 large eggs beaten
1 cup of frozen green peas
1 can of bamboo shoots (drained)
1/2 lb halved shrimp (40+/- count)
1/2 yellow onion (thinly sliced)
3 tbsp vegetable oil
5 tbsp fish sauce
Bring water to a boil and once noodles are al dente, rinse thoroughly in cold water to prevent from sticking. Pour 1 tbsp of oil in large non-stick skillet. Add eggs once pan is hot. Scramble until well done (not runny). Then set aside into a bowl once cooked all the way through. Using the same pan, add another tbsp of oil and sliced onion. Cook over high heat until well browned. Then add shrimp, frozen peas, and bamboo shoots. Stir for a couple of minutes on high heat or until the shrimp are cooked all the way through. Then add noodles, remaining tbsp of oil, scrambled egg, fish sauce, and Singapore curry powder. Use tongs to toss/stir noodles efficiently. Cook over high heat for 5 minutes. Serve warm and garnish with basil.
Just like everyone, I’m always looking for new and inspiring ways to jazz up my lunch for the work week. There are so many salads and sandwiches one can eat until you are blue in the face. There are two things I look forward to in an overall satifying lunch: flavor and texture. I wanted something fresh and crispy, yet full of life that encapsulates aromatic flavors seeped into every bite. I wanted to make something different…something McDonald’s, the cafeteria, nor the deli can offer. Then, all of a sudden, I was sparked with the idea of making an Asian themed salad! I started to jot down the key components for what would be an ideal Asian pasta salad. It turned out to be incredibly easy and the best part? It does not need re-heating.
This recipe, would in turn, make a great dish for a picnic outing with friends or perhaps a day at the beach.
2 tbsp sesame oil
1/3 cup low sodium soy sauce
1 tsp crushed red pepper flakes
1 tsp sugar
1/4 cup rice vinegar
1 tsp garlic powder
1 tsp grated ginger
1 tbsp hoisin sauce
1/2 box any veriety of spaghetti pasta
1/4 lb snow peas
1 cup shredded carrots
Bring pasta to a boil with salted water. In the meantime, cut snow peas length wise into strips and shred carrots. Set aside in a bowl. Whisk all dressing ingredients together. Once the pasta is al dente, drain with cold running water. This helps the noodles to cool down quickly and not stick to one another after drained. After the dressing has been well incorporated, add to pasta along with carrots, and snow peas into a large mixing bowl. Toss together by using tongs. Ready to eat immediately and best at room temperature.
Can be topped with crushed toasted peanuts or sesame seeds. Also, great when coupled with grilled chicken or salmon.
Other veggie substitutes can be: asparagus spears, sugar snap peas, red bell pepper, sprouts, or shredded napa cabbage. Chopped cilantro or basil would be a great garnishment as well.
One of the best things about New York City is the variety of food you can get at any given time within walking distance. With so many people always on-the-go, the food culture here is largely dependent upon convenient store/delis. It’s a place where one can buy magazines, beer/alcohol, and a sandwich all in one location. I’m not sure how we would survive without such places. We may not have a 7-Eleven or Target close by, but we do have the best breakfast sandwiches known to man. The most basic is the “egg and cheese on a roll”. This is not just any roll though. The bread is light/airy, yet chewy at the same time. Some believe it may be the New York water that the bakers use in the dough that makes it so distinctive.
I love a little bacon added because of the textural difference and balance of flavor it gives to the already soft and moist egg and cheese on a roll. And since I’ve been trying to budget just like everyone else during this time in the economy, I decided to make my own. This is a rather self-explanatory recipe that anyone can make. I was also thinking how chopped chives would be great to scramble the eggs with (or any fresh herbs for that matter).
1 Roll (cut in half)
1 slice of American cheese
1 slice of tomato
1/2 tsp Italian Seasoning (can substitute w/ chives or any fresh herb)
2 slices of bacon
1 tbsp of butter
Slice roll in half. Whisk egg , italian seasoning (or fresh herb), and s/p together before cooking. Melt butter in skillet over medium heat and scramble egg misture until well done, yet still soft (do not overcook). Layer on scrambled eggs, then slice of cheese, and then tomato slice on top of cheese. Use same skillet to cook bacon until well done. Place bacon onto a plate with paper towel to drain excess grease. After a minute, layer bacon on top of tomato. Then bring sandwich together. Place a dollop of ketchup on side of plate for dipping sandwich (optional).