Everyone knows I only eat meat about once a week. I like meat, for me it’s just too expensive to buy a lot of. Most of the time, my once a week meat is eaten out, or delivered. Last week I got sushi and it was SO GOOD. This week, I had a chicken breast left over from the last time I made chicken, and decided to cook it with some veggies. It ended up being tacos because I just had my giant tortilla shells from the vegan burritos I made last week.
Protein is important for a lot of things, weight loss, muscle growth, ect. I hadn’t lost any weight in the past week and I think it was a mixture of not eating enough, and not getting enough protein. I ordered a thing of plant based protein that should be here today, but in the meantime I decided to eat the chicken. Human health is a tricky thing, it shouldn’t be, but it is. We need a good balance of a lot of things, or our bodies won’t work correctly. You can live very well on a plant based diet, but you just have to make sure that you’re getting everything that your body needs.
While I’m not a huge fan of using supplements in place of getting nutrients naturally, sometimes it’s ok. That’s why I’m going to try adding the plant based protein powder. If it doesn’t work, or if I have weird side effects, I’ll stop. When Rocky and I were together, he gave me some vitamin D tablets to help with the winter blues, but they didn’t help, so I stopped. I really do believe that the best way to get everything you need is from the food you eat. That’s why I like to eat all the veggies I do. I had a Dr once say that your body only uses what you need, then you pee the rest out. It makes sense, our bodies do know what they’re doing.
Now, back to the food. Once again this is a very simple recipe, and if you want to cut the carbs you can just eat it without the tortilla. The important part about cooking chicken is to make sure that you don’t overcook it so it gets dry. That means lower heat and patience.
Here’s what to get from the store:
Giant Chicken and Veggie Taco
1 chicken breast, cubed
4 cloves garlic, diced
1/2 zucchini, diced
5 spears asparagus, diced
1/4 cup chick peans
1/4 cup black beans
Salt, pepper, paprika
- In a saute pan, saute the chicken until almost cooked.
- Add the garlic, veggies, with seasonings until the asparagus is bright green.
- Add the beans and the lemon juice, just a splash.
- Serve in a tortilla with the spinach and cheeses, top with sriracha if you like.
Super simple. I honestly don’t even like writing recipes for something so simple, but I do understand that some people need more instruction with cooking because they’re new at that, and I’m totally fine with that.Read Full Post | Make a Comment ( None so far )
The more you eat them, the more you toot!
There are two things I eat pretty much every day; beans and spinach. And while they make me a little gassy (sorry coworkers, cast members and directing crew) I love them so much. My spinach salad is super easy to make and it has all the nutrients you could ever want from a plant based diet.
That being said, only eating that salad can get a little boring. Some time last week I had this idea for a burrito with beans and…? While at Aldi on Sunday, I grabbed some zucchni, and the vegan burrito was born, kind of. I can’t really call it a burrito because not only would it not close, it’s not spiced with Mexican spices. So it’s a mix between a burrito and a wrap.
I’m not actually going to write a recipe for this, because I feel it’s almost like writing a recipe for a sandwich. All I did was saute the veggies (zucchini, asparagus, and beans with some garlic) and put it in a tortilla with some seasoned brown rice (salt, pepper, and cilantro) and that BBQ sauce I made for that chicken last week. Super easy.
In my defense, I probably put too much filling in the burrito for it to close, but it was super delicious non the less.
We just ended week 4 of rehearsals for my show, previews start April 14, I’m stoked. I love this cast and the director and I get along really well. This is the first non burlesque show I’ve done in a while, and I”m glad I’m back. I’ve missed it so much.Read Full Post | Make a Comment ( 1 so far )
Guys, I’ve been a bad blogger. I made a dish probably about two weeks ago and haven’t posted about it yet. Shame on me.
As I’m sure you can tell, I’ve been on a vegan kick. While my diet is omnivore, I don’t generally buy meat and most of the time end up eating vegetarian and vegan foods. I know I’ve talked about this before and you’re probably getting a little tired of it.
It’s officially November and that means Thanksgiving, cold weather, and comfort food. Well… scratch the cold weather part. It’s 71 and sunny today. And I have to work. Of course. (I’d rather be reading by the lake). But, a few weeks ago we did have our normal dip and it did get down to the mid 40s/low 50s. I had been racking my brain on what to make for the week, and kept coming up empty. But then I remembered I had some rice noodles and a large box of coconut milk, and thought of a curry soup. (Yes, I know my last few posts were about curry, it’s good). I also had some asparagus and other veggies, and a soup was born.
I love soups, most of the time I prefer really creamy soups, but the right broth can make any soup delicious. On top of that, soups are actually very easy because making them involves flavor development, down time, and you can throw anything you have into the pot. They can be as healthy or unhealthy as you like, as carnivorous or vegan as you like.
This soup is very easy. Since there’s no meat, cooking time is cut down, but not too much because flavor development is important.
Most of the things I had laying around, but if you don’t, here’s what to get from the store:
Boxed coconut milk (32 oz)
Baby bella mushrooms
Mini sweet peppers
Cumin Spiced Coconut Curry Soup
5 cloves garlic, diced
5 baby bella mushrooms, sliced
Handful of asparagus diced
3 mini peppers, diced and deseeded
2 carrots, diced
1 tbsp. sesame seeds
32 oz coconut milk
1 serving rice noodles, soaked in hot water
2 tbsp. miso paste
Salt, pepper, turmeric , cumin, sriracha, lemon juice, fresh basil
- Sauté the garlic until fragrant. Add asparagus, carrots, mushrooms and peppers, cooking until asparagus is bright green Make sure to season with salt, pepper, turmeric and cumin at each addition.
- Add the sesame seeds to toast.
- Add the miso paste to coat, then the coconut milk.
- Bring to a simmer, add sriracha and lemon juice; taste to adjust seasoning.
- Lower the tempter and let cook for about 10-15 minutes. Taste one more time.
- In a large bowl, place the soaked rice noodles and top with the broth and fresh diced basil
The closer real winter gets the more I’m fearing it; this has been very mild fall and that means January and February are not going to be fun. Being a Midwestern girl I’m completely used to the cold weather, but my recent weight loss over the past 4-5 years has made me extra susceptible to cold. Even though my metabolism is higher, there is not as much padding as there used to be. Expect me to be making a lot more warming things over the next few months.Read Full Post | Make a Comment ( None so far )
When I was getting ready to go home after spending time with my parents on Easter, mom noticed she forgot to give my sister a spaghetti squash, so I took it home. Along with another bag of broccoli…I think there’s only 2 left in the freezer from last season. (I gave my dad purple broccoli seeds for Christmas, so I’m hoping for a rainbow.)
I’d seen recipes for the squash many times before, but I had never thought about eating it. Not sure why, just never appealed to me. Now, since I had a whole one, I decided to make something. I learned very quickly that either I need a new knife, or that squash is just REALLY hard to open. I ended up hacking off the top and sticking my knife in that part and hitting the squash against my cutting board until the knife went through.
This recipe is easy (besides getting the squash open) but the squash does take a long time to cook. It’s on the harder side of the squashes so baking time is almost an hour. Luckily though, after it’s cooked, everything goes by very quickly. This is a very healthy recipe and is also vegan, so eat away!
Here’s what to get from the store:
Orange Bell Pepper
Garlic Chili Sauce
Chili Spiced Spaghetti Squash with Veggies
1 Spaghetti Squash, halved and seeded
Salt, Pepper, Paprika, Tumeric, Garam Masala
5-6 stalks asparagus, diced
Few florets fresh broccoli, diced
1/4 orange bell pepper, cubed
2 cloves garlic, diced
1/4 cup diced red onion
Hand full of spinach
Garlic Chili Sauce
- Drizzle the squash with olive oil, salt and pepper. Bake in a 400 degree oven for about 45 minutes. About half way through, add paprika, tumeric and the garam masala. Once the squash is fork soft, pull from the oven and let cool.
- While the squash is cooling, saute the onions until fragrant. Add the garlic and bell pepper and cook till soft.Make sure to season with salt, pepper and tumeric. Add the asparagus and broccoli and saute until bright green. Add some garlic chili sauce and let simmer. (Be careful not to add too much, this sauce is spicy!)
- The squash should be cool enough to touch, run a fork through the squash to get the cooked meat from the shell. Add that to the veggies,along with the spinach and stir. Let the spinach wilt. Taste to adjust seasonings, then serve topped with black beans.
Today I start my training at Pizzeria Uno in the city. This is the first job that I’ve been hired as a bartender from the start. I still have to prove myself to everyone else, but I know I can. This is the first step to moving and I’m very excited. I will be sad to leave the wing place; I only have 3 shifts left there, but it is time to move on. The friends I made there will always still be there.Read Full Post | Make a Comment ( None so far )
You guys thought I forgot about you, did you? Last week I was on vacation and I came straight home to an 8 shift week. (I was originally scheduled 5..). Vacation was great…but…I gained a few pounds. We ate out more than I thought we were going to and I noticed it.
I came back and decided I had to fix that. This past week I upped my veggie intake and added a spinach and banana smoothie to my breakfast. The few extra pounds are gone, and my energy is back. (By the end of vacation I was a little run down. I only had time to go through my yoga practice once and it was obvious)
All week I was thinking about doing something for St. Paddy’s day, but I didn’t really want to do anything traditional. I’ve never really been super into white potatoes, but I’ve always loved sweet potatoes. They have a lot more flavor, and you can do quite a bit to them. Because of this, I decided to do a twice baked stuffed sweet potato.
Sweet potatoes are great because they have the extra beta carotene that white potatoes don’t have. Yes, they do have the extra sugar, but adding the right spices makes a really cool sweet and spicy flavor.
This recipe is pretty easy, but it does take a lot of time. Since there is a ton of down time, I went through my yoga practice while the potato was in the oven the first time, and let it cool while the quinoa was cooking. This recipe isn’t vegan, but to make it vegan, all you have to do is not put the cheddar on top.
Here’s what to get from the store:
Aged Irish Cheddar (Optional)
Twice Baked Sweet Potato
1 large sweet potato
3 pieces asparagus, diced
3 broccoli florets, diced
1 tbsp chopped red onion
2 cloves garlic, diced
1/4 cup quinoa
Salt, pepper, Tumeric, Cayenne
Block of Irish Cheddar (Optional)
- Cut your sweet potato in half length wise. Bake in a 400 degree oven for 50-60 minutes, or until cooked through. About 30 minutes in, sprinkle with salt and pepper.Set aside and let cool.
- While the potato is cooling, cook the quinoa until fluffy, about 20 minutes.
- Once the potato is cool, scoop out the middle, making sure not to break the skin.
- In a saute pan, saute the onion until fragrant. Add the asparagus, broccoli, garlic and spices and cook until bright green. Add the quinoa and sweet potato and mix. Taste to adjust seasoning.
- Put the mixture back into the shells and top with the shredded cheese, if you like. Bake for another 15 minutes in a 350 degree oven.
I’ve started working pretty hard to get ready for my move in July. I’m excited to finally be back in Illinois. While Indiana has been nice, I know the city is where I belong.Read Full Post | Make a Comment ( None so far )
This time of year I see a TON of advertisements for weight loss support groups, apps, diet plans, ect. A lot of them suggest counting either points or calories or whatever. From personal experience, that doesn’t really work that well. When I was using a calorie counter, I’d see that I had worked off X amount of calories in my workout, then would eat as much as I burned. Not really a good plan.
The plan should be to teach you how to make better choices and how to balance what you do eat. I’ve actually gotten to the point where I crave healthy stuff instead of the unhealthy stuff. Yesterday I bought gelato, cause my hormones were asking for it, but I didn’t open it. This didn’t come overnight though, it took a long time.
Every time I see my parents now, my mom asks if I want some more frozen broccoli and tomatoes. I’m pretty convinced that they could have supplied a grocery store with tomatoes and broccoli this past season…
I only took broccoli this time, and decided I wanted to try out one of those “pizza” crusts with it. It was very easy to make, but I didn’t grease the pan, so it didn’t want to come off the foil (my fault). Other than that, it was pretty good. Broccoli doesn’t have to strong of a flavor so topping it was pretty easy.
If you’re looking to cut carbs, this would be a good way to do it with adding some extra vitamins into your dish.
Here’s what to get from the store:
Broccoli “Pizza” Crust
1 cup broccoli
3 cloves garlic
1 shallot, chopped
Asparagus, chopped and blanched
1 Yellow Squash, diced and sauteed
3 Button Mushrooms, sliced
- Pulse the broccoli in a food processor until it is chopped as much as possible. Add one of the cloves of garlic and process some more.
- Put the broccoli in some paper towels to squeeze out as much of the water as possible.
- In a bowl, mix the broccoli with one egg, and some Parmesan cheese. Season with salt and pepper.
- Spread onto a greased cookie sheet to resemble a pizza crust.
- Cook in a 400 degree oven for about 15 minutes, or when the edges start to brown.
- While the crust is in the oven, saute the shallots and garlic until fragrant. Add just enough Balsamic vinegar to cover the onions, and let reduce.
- When the crust comes out of the oven, add your toppings, finishing with the reduction and some more cheese. Put back into the oven to melt the cheese. Cut into pizza slices and enjoy!
I’ve upped the intensity of my yoga practice recently. I can actually get into a triangle head stand and I’m trying to not use the wall. The result are some very sore shoulders, but it’s a great feeling. I’m trying to flatten my stomach out just a little more before Shawn and I go to L.A in March, and I think I can do it.
I’m coming up on my year mark of my yoga practice, and I’m proud of myself. It was an amazing decision to start and I am much healthier because of it. Whatever you decide to do should make you feel just as great as my yoga makes me feel. Don’t give up.
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Sorry, couldn’t figure out a good pun for that one.
Shawn and I went ice skating last night, Valpo put in a rink and I really wanted to check it out. She had been skating about 3 times before, this was my only second time. But, I didn’t fall, so it’s all good. I didn’t even hold on to the wall…that many times haha.
I had been wanting to make a chili pot pie for a while. I thought a warm chili with a corn bread crust would be the ultimate comfort food. I also wanted to do a vegetarian version because meat is just expensive. This meal (Ok, more like the next 5 meals..there’s a lot guys), plus a week of groceries was just over $50.
I wanted something that would be filling, warming, and healthy. Hard order to fill, maybe. I decided to use sweet potatoes, Brussels sprouts, asparagus and a bunch of beans. Those are pretty much all my favorite vegetables that I cook.
This recipe is so very easy and can be made in a crock pot, prepped the night before.
Here’s what to get from the store:
2 Sweet Potatoes
1 Bundle Asparagus
10-15 Brussles Sprouts
30 oz tomato sauce
1 Cup Water
1 Can each, pinto, chick peans, and black beans
Salt, pepper, curry powder, paprika, cayenne, turmeric
- Dice the vegetables and layer in your crock pot. Char the jalapeno on your burner before dicing. Cover with the tomato sauce and water, then add the spices and stir.
- Cook on high for 3 hours, or low for about 5. Taste to adjust seasoning. Near the end, add the beans.
Drop Cornbread Biscuit Crust
(Based off Martha Stewart)
1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
1 cup coconut milk
1 cup shredded cheese
Preheat oven to 375 degrees.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Transfer to a food processor, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.
- Add the cheese and pulse some more.
Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not over mix.
Drop Biscuit Dough
- Pour the chili into small bread pans or ramekins. Place the biscuit dough on top in little mounds. The dough will spread out as it cooks.
- Place the ramekins on a cookie sheet and bake at 375 for about 15 minutes, or until the biscuit dough is starting to brown.
I hired 2 new stage managers at Gorilla Tango and I’m pretty proud of myself. This isn’t the hardest production stage manager position, but I actually enjoy the added responsibilities. I feel so lucky that I found what I was meant to do with my life. I know so many people who may never find that, even though I really do hope everyone gets to feel the rush and joy of doing something they truly love.
I got a new tattoo the other day, and while he was working on it, we talked about a bunch of things (I’m friends with my tattoo artist, but even if you’re not, it makes the time go by faster to talk to your artist). One of the things he said as that he needed another creative outlet, since his job is centered around drawing and painting. I said that’s why I cook, and he said one of the deepest things I think I have ever heard. “Art doesn’t have to go on a wall”. And he’s right; art is more than just painting, it’s molding, cooking, singing, acting, designing. Art is everywhere, even if you don’t think it’s involved. That’s why you need the arts in school, people.
Ok, time to get off my soap box (I really should use the thing more anyway).
You ever wake up and think “What am I going to do with the extra butternut squash I bought?” Anyone? No? Just me? That’s fine. I got the idea during the day to make a butternut squash chia pudding, but that would only take up half off the squash. What to do with the other? In the middle of driving around (had to recharge my car battery) I came up with a butternut squash risotto, cause, why not? Add some asparagus and you’ve got heaven.
The chia pudding is easy, super easy. The risotto is also easy, just takes patience. It’s one of those stick-to-your-ribs meals, considering the weather dropped 40 degrees in 12 hours…(stupid Midwest falls)
Here’s what to get from the store:
Butternut Squash and Asparagus Risotto
1/2 butternut squash, cubed
1 shallot, diced
4 cloves garlic, smashed
1 cup arborio rice
1/3 cup dry white wine
2 cups vegetable broth
1 bunch asparagus, chopped
Salt, pepper, cayenne, cinnamon, ginger, garlic powder
- Coat the squash in olive oil, salt, pepper, cayenne, cinnamon, ginger and garlic powder. Roast in a 400 degree oven until fork tender.
- Blanche the asparagus in boiling water until bright green; drain and put aside.
- Saute the shallots in a large pot with olive oil until fragrant. Add the garlic and saute a little more.
- Add the rice and wine, and stir. Add half the broth and cover. Let simmer until the broth is cooked out.
- Slowly add the rest of the broth in small batches, stirring each time until the broth is absorbed. This should take about 20 minutes; the rice will look creamy.
- Remove from heat and add the asparagus, squash and cheese. Stir to incorporate. Serve topped with fresh spinach and more feta cheese.
Butternut squash Chia Pudding
1/2 butternut squash
3 cups almond milk
3/4 cup chia seeds
Cinnamon, salt, pepper, cayenne pepper
- Cover the squash in cinnamon, salt, pepper and cayenne. Roast in a 400 degree oven until fork tender.
- Scrape the squash from the skin and put in your blender. Add the almond milk and blend until smooth. If you want, you can add honey to sweeten, but the squash is pretty sweet.
- Place in jars, and add the chia seeds. Shake to mix. Let sit overnight.
Yoga is one of those practices that you can be perfect one day, then fall out of a pose you’ve never fallen out of the next. But, if you keep with it, stretch a little deeper, add one more sequence, you’ll be surprised at what your body can do. After practicing for 9 months, my muscles have become longer, leaner, and more stretchy. People tell me all the time it looks like I’ve lost a bunch of weight, but in reality, I’ve been the same weight for a few months now; I’ve just become more lean. I’ve also become stronger; the things I can do amaze me. I pushed myself further than I normally do yesterday, and while my legs were shaking by the end, I felt so powerful at the end. Granted, today was one of those days where I fell out of most of my poses. Still felt amazing though.
Bottom line, find whatever exercise makes you feel like that. It could be anything, from walking, to weight lifting, to Zumba; as long as it makes you feel strong and powerful.Read Full Post | Make a Comment ( None so far )
Being a single, almost 30 woman with a weird work schedule; getting time off for friends is hard, but getting time for myself is even harder. A lot of people think that being alone means that one is lonely, but that’s not really the case. Being alone with yourself can be great, as long as you’re enjoying yourself as a person.
Today was my day off and I’ve been wanting to go to the beach for a while and I finally got a chance today. The weather was perfect for just sitting on the beach with a book, so that’s what I did. I was probably out there for 3 hours, just reading, watching and venturing into the lake when a bee decided I was it’s best friend. (I don’t mind spiders, but if it flies and possibly stings, I will run). It was really relaxing looking out at the lake, or back at the trees. Even driving through the woods to get to the beach was relaxing. Even though I love the city, I have always felt the most relaxed in the middle of trees.
After a relaxing day, I was STARVING. I’ve been thinking about making sweet potato gnocchi for the past week, and since it takes a little longer than other recipes, today was the perfect day. I had never made this before, and I was really surprised how easy it really was. Gnocchi is a potato based pasta, so it’s much more filling than the normal flour based pasta.
Here’s what to get from the store:
4 cheese Italian Blend Cheese
Sweet Potato Gnocchi
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
- Preheat the oven to 425 degrees F. Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly.
- Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl.
- Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
Brown Butter Sage Sauce
8 sage leaves
1/2 lemon, juiced
1 Shallot, chopped
2 cloves garlic, chopped
1/4 cup grated Parmigiano-Reggiano
Asparagus, chopped and cooked
- While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (“noisette”) appears in the thinnest liquid of the butter. Add sage leaves, garlic and shallots and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese and asparagus, toss to coat and serve immediately.
4 cheese Italian Blend (I used Belgiouso)
- Spray a cookie sheet with cooking spray and pre heat your oven to 325 degrees.
- Mound the cheese into a small pile on the sheet and put in the oven. Bake until the outsides are golden brown and the middle is bubbly. Add to the top of the pasta as a garnish.
Tomorrow, after a year and a half, I’ll be getting my Saturn, Ringo, back. I was about to give up on it being fixed, but dad didn’t and I’m grateful. I made him something for Father’s day, but I’m going to wait on that recipe until he gets them tomorrow.
I’ve gotten obsessed, I’m surprised I haven’t heard about it yet; but in all seriousness, asparagus is awesome. BuzzFeed puts up a lot of crazy stuff, but someone posted an article from them filled with different asparagus recipes and I HAD to try at least one. The one that interested me the most was puff pastry and prosciutto wrapped asparagus. I decided to forgo the prosciutto (for price, I only paid $25 for groceries this week!) and do a garlic aioli to dip it in, and then decided I had to to a baslmic reduction for it to, cause, why not?
Technically, this is an appetizer recipe. Which means you eat a few and then you eat a meal…this is my meal (don’t judge me!)
Here’s what to get from the store:
Prosciutto (if you want)
Puffy Pastry Wrapped Asparagus
(From Girl in the Red Kitchen)
1 small bunch asparagus, tough ends removed
3oz prosciutto di parma (optional)
1 sheet puff pastry, thawed
1 egg + 1 teaspoon water for egg wash
Salt and pepper
- Heat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using a pairing knife, cut your prosciutto in half lengthwise.
- Wrap the pieces of prosciutto around the asparagus.
- Place the thawed, but cold puff pastry on a light floured surface. If there are cracks in the pastry roll it out, so it is one cohesive piece.
- Cut the pastry in ½ inch strips and then those strips in half. Only cut for the amount of asparagus you need. 3oz of prosciutto produced 14 pieces for me.
- Stretch out the pastry slightly and wrap it in the opposite direction of the prosciutto on the asparagus. Pinch the ends together.
- Place the wrapped asparagus on the prepared baking sheet and brush with the egg wash, season with salt and pepper.
- Bake for 20 minutes or until golden brown and slightly puffed. Serve with garlic aioli (recipe below)
(From Emeril Lagasse)
3 garlic cloves, chopped
*1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil
- Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
If you’ve known me for a while, you know I love coffee. Randomly a few weeks a go, I started drinking a lot less, for no reason. And, weirdly enough, I didn’t detox like I was expecting. No headaches or anything, it’s really random. I feel great though, I’ve been drinking tons of water and it’s great.
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