Friday, June 27, 2014

Surreal Broccoli Salad

The first thing that came to mind when I ate this dish: This is not broccoli.
And what I imagined... here, I'm sharing it with you:

…My altered version of Magritte's The Treachery of Images. I remember learning about this piece in my high school art class while learning about surrealism. The painting really was meant to initiate questioning of what seems real and what is real...but that's only what my 14 year old self understood so maybe there's more to it..
The Treachery of Images
I've actually been too busy interning/dancing/exploring to cook- but in luck that my mom made this for dinner!



ANYWAYS, it looks like broccoli, but tastes TOTALLY NOT LIKE BROCCOLI! It's a reminder that different combinations bring out different flavors that are worth trying. Combining the broccoli with pineapple and mushrooms transforms it! And tossing it all into a salad is perfect.




Makes a few portions 
Ingredients: 2 cups romaine lettuce, 2 heads chopped broccoli, 16 oz diced pineapple, 22 oz baby bella mushrooms, paprika, salt, tbsp olive oil, rosemary

1. Preheat oven to 390F

2. Add mushrooms and diced pineapple along with the juice of the pineapple to a large cooking tin

3. Add the salt, paprika, olive oil, and rosemary to the tin and mix

4. Put in the oven

5. After 15 minutes add in the broccoli

6. After another 15 minutes, (total of 30 so far) take the tray out of the oven and let cool

7. Add to a salad of romaine lettuce with some balsamic vinegar, or just eat it by itself!


Wednesday, June 18, 2014

Salat Michal

I'm having a great time interning in the city, and contrary to what people think, that being in the city everyday can drain you of energy, I feel that it actually fuels me! It's so exciting to find new adventures each day and to be surrounded with a bunch of people who are rushing to take on their next ventures. Not to mention, I always look forward to going to ballet class(es) after work on the upper east side, and the commute is always interesting. Running in a green flowy dress through the subway station is my favorite.....

Plus, on the way to class I found THE BEST gate to central park:


...then I got really excited about it and drew it.....and I hope to eventually live near it!

This is definitely going to be a really memorable summer, and even though I'm missing Israel (where I usually spend some of summer), there are ways for me to incorporate my Israeli habits into my American repertoire: like eating this salad at any time of the day (even breakfast, which is totally normal in Israel)!

Ingredients: 1 cup chopped romaine lettuce, diced bell pepper, juice of half a lemon, tbsp green olives, diced cucumber, hard boiled egg, tsp olive oil, dash of salt and pepper, tsp zaatar

1. Add 1 cup chopped romaine lettuce, diced bell pepper, tbsp green olives, diced cucumber, and hard boiled egg to a large salad bowl

2. Dress with juice of half a lemon, tsp olive oil, dash of salt and pepper, and a tsp zaatar

Saturday, June 7, 2014

Pelletier's Salad

One person who would definitely appreciate this salad is Pierre-Joseph Pelletier (back when he was alive, of course), the French chemist who isolated chlorophyll. Making a salad high in chlorophyll content is not usually the intention that people normally have when cooking….but recently I was inspired after a daring, bold city experience:



My friend Caraline and I went to take ballet classes and saw an interesting place called "Organic Avenue," so we went in. Tiny shot-sized bottles of different colored liquids (looked like one of my chemistry labs actually) lined the shelves of their fridge area. It took us a pretty long time to choose which to try. It was like when I was younger and my mom would allow my brother and I to each choose 4 pieces of candy from the candy store (one gummy bear equalled one piece, so the bag was maybe .00126% full when we went to weigh it…), and we were so indecisive. But this was a healthier candy store. We decided to be brave and take a shot of chlorophyll after class… Tasted very strange, but for all of the benefits (including a green mouth), it was worth it: blood cleanser and producer, maintains pH balance, protects against cancer, antioxidant rich, oxygenates cells, and so much more…

...so I made this chlorophyll-rich salad! (And red bell peppers used to be green, so that counts!)

Ingredients: 1 diced bell pepper, 1/2 cup dark red kidney beans, 1 cup romaine lettuce or mixed greens, 1 cup spinach, handful basil, juice of 1 lime, tsp sesame seeds

1. Add cup of lettuce and spinach to large salad bowl and top with diced bell pepper, kidney beans, and basil

2. Add tsp sesame seeds and lime juice to dress it



Monday, May 26, 2014

Lemon Mint Quinoa

Since today is a holiday, I finally have a moment to blog! It's been a busy and exciting week for me, and it will continue to be busy and exciting for me for the rest of summer. Evenings still include ballet, and on Monday I started my summer internship at an engineering firm in NYC. I'm learning a lot and adventure around the area during my lunch break. While I walk, I eat my lunch, and had a thought-provoking encounter. I was making my way through Bryant Park eating this from a little container when the leader of some yoga or tai-chi group approached me and told me to sit down and eat and that walking with food was bad. After doing my research, I've found that especially in places including Japan, Brazil, Quebec, Italy, it is bad etiquette to eat while walking, or even in a place not designated for consuming food. Japan seems to be the most displeased by this, so if you are headed there, take note! Anyways, since I'm in New York, I think I will continue exploring/walking/eating simultaneously...



For 1 serving:
Ingredients: 1/4 cup dry quinoa, 1/2 cup water, dash of marjoram, small handful fresh mint leaves, 1/4 lemon, dash of salt and pepper, 1/2 diced bell pepper

1. Rinse quinoa with water and then put in saucepan with 1/2 cup water

2. add the herbs (marjoram, mint leaves, salt, pepper) and diced bell pepper to the saucepan

3. Cook on medium to high heat until the quinoa absorbs all of the water (should take 15 minutes)

Thursday, May 15, 2014

Treats from Drury Lane

The spirit of the muffin man is unmistakeable in our house these days… a large batch of healthy breakfast muffins for my dad are baked in our kitchen on a weekly basis, and here I am trying to make my own version. I guess this could count as a summer-version of a chemistry lab. It's tough to figure out how to get a muffin-like consistency without common ingredients, and these didn't come out the way I expected them to. Still, they're unique. They have a gooey center and a chewy outside, plus they're blue on the inside. I named them: Gooey Center Blueberry Banana Muffins.




Makes 10 small-medium muffins:
Ingredients: 2 ripe bananas, 1 cup oats, tbsp cinnamon, 2 eggs, 1 cup blueberries, 1 tbsp olive oil, tbsp flax seeds, 1/6 tsp baking soda, [tbsp sugar if you must….]

1. Preheat oven to 375F

2. Add 1/2 cup boiling water to 1 cup oats and stir in a large mixing bowl

3. Mash bananas and beat eggs in separate bowls

4. Add the mashed banana and beat eggs to the mixing bowl and stir it all

5. Add in tbsp cinnamon, 1 tbsp olive oil, 1/6 tsp baking soda [and a little sugar if you can't live without it] and mix!

6. Pour into muffin tins and sprinkle cinnamon on top

7. Bake in oven for about an hour- check after 30 minutes and periodically keep checking until the top is crisp, and the inside is gooey but cooked.

Hawaiian Grill Salad

Between my "summer" beginning, my brother traveling to Hawaii, Mother's Day weekend, and nice weather, the idea to grill some seafood, and pineapple came to mind. However, I'm not great at barbecuing- my experience goes up to cooking bananas and marshmallows at campfires (and there is a possibility that some may have caught on fire)… So, since I can't barbecue and my dad is a master, he grilled skewers with shrimp, pineapple, and red bell pepper. I merely set out a bowl of lettuce and threw in what he grilled!

For a large salad (but alter depending on how much you want)
Ingredients: 3 cups romaine lettuce, about 10 shrimps, 3/4 cup pineapple chunks, 1 bell pepper cut to chunks, 1 tsp balsamic vinegar

1. Arrange the chunks of pineapple, shrimp, and bell pepper on skewers

2. Grill on barbecue until the shrimp is ready (a few minutes on each side)

3. Take chunks off the skewer and add to salad bowl with 2 cups lettuce

Friday, May 9, 2014

Not Tomato Sauce

One thing that I never realized how much I would miss with this diet is tomato sauce! So versatile and yummy, it is great on pasta, homemade pizza, over cooked veggies, and in special dishes.

I used some fresh purple basil from our garden!
I challenged myself to reproduce the flavor of tomato sauce with what I can eat, and to my surprise it worked out well! Check out my "Not Pizza" recipe which uses this "Not Tomato Sauce!"





To make 1.5 cups:
Ingredients: 2 cups chopped bell pepper, 1 diced lemon, 1/4 cup balsamic vinegar, tsp olive oil, herbs/seasoning (pinch of each and fresh if you have): oregano, paprika, red pepper flakes, basil, tarragon, thyme, marjoram, basil, salt, peppercorn, 1/2 cup water

1. Add all ingredients into blender and blend!

2. Pour into saucepan and cook on low to medium heat for 30-60 minutes depending on the consistency desired

3. Store in the fridge