Sunday, April 24, 2016

Open Faced Pitas

Brain cells studying for finals need fuel and quality nutrients, but if time is tight, human nature will settle for less!  

Tell me about it--I have been hibernating while studying for my own boards in medicine--ugh!! Let me say, it is extremely hard to stay on course with eating and staying healthy, i.e. going to the gym and getting sleep, especially if you are working and/or going to regular classes simultaneously!

Prep some condiments going into finals week, like Greek Tzatziki or Hummus; or, spend a few bucks to buy one or two storebought versions of your favorite spreads for crunch time! And don't forget to stock the fridge with fresh fruits and veggies--the variety makes your options endless!

In a pinch you can load a toasted pita like a pizza; and, begin layering flavors according to your taste--be creative! These can be "cold" or you can broil cheese over a layer of veggies or meat; or, make it sweet! 

Check two options below:
1. Cool Mediterranean /Greek
2. Cheeseburger Heaven 

But, see what you got:
--Nutella, Bananas with Peanut Butter Drizzle
--Vanilla Yoghurt, Strawberries with a Touch of Honey and toasted nuts
--Cinnamon Sugar (broiled) with loads of fruit and a dollop of yoghurt
--if you have roasted chicken leftover, say no more

Open Face Pitas

Toaster Oven or Regular Oven with Broiler

Really...the world is your oyster here, but I laid out a few:

--quality pita rounds (I like Kronos)
--quality hummus--garlic, roasted red pepper, original
--thinly sliced red onions
--thinly sliced cucumbers
--good feta
--cherry tomatoes--red, yellow

Greek Tzatziki
--follow link to recipe

Lemon-Tahini Spread
1/3 cup tahini
2/3 cup greek yoghurt
1-2 Tbls lemon juice
1-2 Tbls water
Salt to taste
--Adjust liquids to consistency you prefer, i.e. runnier or more like a spread.

1. Wash your hands.
2. Prep your ingredients.
3. Toast your pitas or heat your pitas on the grill or skillet.

4. Begin layering with one of the spreads, i.e. tzatziki or hummus
5. Start adding cucumbers, red onions, feta, tomatoes and spices.

6. Drizzle with olive oil or tahini dressing.

7. If making the Cheeseburger option, I think you know what to do:
--favorite ketchup, mustard, and mayo
--pickles, onions if you got 'em
--ground hamburger
--cheddar or American cheese

8. Broil any of the combinations that require a quick melt!

Yahoo!! Hooyah!
Stomach satisfied. Brain functioning again on all cylinders!

Good luck folks with finals!!

Sunday, April 3, 2016


What the heck? Never heard of 'kedgeree', but I am always a sucker for trying something new! This meal is apparently quite popular in the United Kingdom, even for breakfast; and, basically, boils down to combing rice, veggies, fish, and eggs--almost like a fried rice meal!

This is a great option for leftover rice and other partially used vegetables waiting to mold in your fridge! I would note that several separate simple steps go into the culmination of this dish, but it is well worth the effort--you can save some time if you have extra skillets--but if not, one will do. 

 Time for a challenge, folks!!

And, if I failed to mention this before, Blue Apron is to thank for this great new recipe perfect for college cooking! The name 'Kedgeree' may be weird, but this makes easily 4 servings to share with friends--share a meal, feed a friend, no college kid hungry!

(Adapted from Blue Apron recipe)

Cod Kedgeree

Large non-stick skillet
Small saucepan, for rice unless you have some left over

2 Cod fillets, salt and peppered on both sides
2 eggs, lightly beaten
1 cup cooked basmati or white rice
1 yellow onion, halved and thinly sliced 
1 lime, zested and then quartered
1/4 cup flour
1/4 medium cabbage, thinly shredded 
1" ginger, minced
Olive oil
Vegetable oil

Spices (depends on your flavor preference):
1/2-1 tsp ground ginger
1/2-1 tsp ground garlic
1/2-1 tsp ground coriander and/or cumin
Salt & Pepper

1. Wash your hands.
2. Cook rice, shred cabbage, slice onions, mince ginger, and zest lime.
3. Prepare the crispy onions:

  • Toss thinly sliced onions in 1/4 cup flour
  • Add 1/4" layer of vegetable oil to another skillet
  • In small batches, fry the onions until golden brown, remove to paper towels and salt.
  • Set aside until ready to serve.

4. In a large skillet over MED-HIGH heat, sear cod fillets on both sides in olive oil x 2-3 min until cooked. Set aside to cool before shredding.

5. Add 2 tsp olive oil and cook the shredded cabbage until lightly wilted. Salt & Pepper. Set aside.

6. Add ginger to skillet until fragrant.
7. Add slightly beaten eggs to the ginger and stir frequently.

8. Add cooked rice, shredded cod, wilted cabbage, zest, and spices. 

9. When ready to serve top a bowl of rice with the crispy onions.

Dig in!