Lemon Roasted Asparagus

Spring is one of the most magical times of the year. I love the warmer temperatures, longer days, cherry blossoms and blooming flowers. I don’t love the dent in my wallet because of copious Allegra purchases, that being said. 😏

I also love spring produce! Asparagus is one of my favorite vegetables, and while I cringe at off-season prices – I’ve bought it for $5.99 / lb. before, sad but true – I revel at being able to buy it for only $1.69 / lb. now. YEAH! It’s so easy to sauté on the stove quickly to toss with some pasta or serve as a side dish – I love to have it with some 7-minute eggs and red cabbage sauerkraut for breakfasts – but I also love to roast a bunch at once for an easy meal prep option. A solid full bunch gives me about 2 – 3 days of a vegetable side for my lunches during the work week.

I’ve got a quick and easy way to roast up some asparagus, tried and true. No frills, just a good recipe. Very…Pinterest-friendly. Haaaa.

Lemon Roasted Asparagus

Lemon Roasted Asparagus

Ingredients:

  • 1 large bunch asparagus, cleaned and woody ends removed
  • 1/4 cup extra-virgin olive oil or neutral-flavored oil of choice
  • 1 lemon
    • 2 teaspoons lemon zest
    • 4 – 6 slices of lemon
  • Salt, to taste

Directions:

1.) Preheat oven to 425 °F .

2.) Arrange asparagus on lightly-greased rimmed cooking sheet.

3.) In a small bowl, combine olive oil and lemon zest. Drizzle evenly over asparagus; lightly roll and toss with hands to ensure even coating.

4.) Top asparagus with lemon slices, sprinkle with salt, and place in oven for 20 – 25 minutes; be sure to check after about 15 minutes of cooking, depending on how the temperature may distribute in your oven and the thickness of the asparagus. Remove when roasted to liking!

Advertisements

Winter 2019 – Yoga By Candace Recipe Wrap-Up!

It’s been a minute, I know! (I’m a broken record…) My recipe development has diverged to other outlets, but I’m still gettin’ my cook on! Besides that, I’m still settling into a new office in Midtown East that I moved to in November, settling into life on the Upper West Side (again!), and fawning over the ability to be able to walk to a Trader Joe’s location that isn’t a mob scene that makes me want to curl up into a fetal position and cry. HA! (93rd &Columbus, thank goodness for this TJ’s! Now if only they carried Cauliflower Gnocchi on the reg…)

So! With that being said, I thought I’d do a round-up of some of the Yoga By Candace recipes I’ve developed over the past few months. I’ve created a lot of deliciousness – and have enjoying utilizing chicken, as you might notice – but these recipes are all excellent, especially if you’re in a meal preppin’ mood. Nothing like saving some proteins and vegetables, or some hearty soup, ready to go at a moment’s notice!


Yogurt-Marinated Sheet Pan Chicken with Chickpeas, Fennel, & Onions

Pear, Persimmon, & Pepita Baked Oatmeal

Happiest February to you all! Be sure to keep following my most up – to – date foodie adventures at my Instagram account @seeksatiation!

Peeeeeace. ✌️✌️✌️✌️

Pasta con Ceci

This is a recipe that I’ll definitely be adding to my arsenal of quick dinners recipes AND meal prep recipes. Why?

– This took me 20 minutes, start to finish.

– This will satisfy your pasta cravings while sneaking some bean proteins in.

– It’s wicked cheap!

– Goya beans flow like wine in NYC, so it’ll be easy to find a can of chickpeas. Ha!

There isn’t much else to say; I feel that I could pad this post if I wanted to. I just whipped it up, photographed it, ate it, packed a bunch in Gladware to bring to work for the week, and DONE.

Backtracking: After I photographed it, I sat on my kitchen counter and ate a small bowl of it while my neighbors watched me from their kitchen window.

I can only imagine what they think of me when I’m standing on my wicker stool, towering 4 feet above my butcher block, head down, massive DSLR in hand. I’d like to think that they’re jealous they don’t get to eat the awesome food I’m creating!

Yeah…yeah…that’s it…

Pasta con Ceci
(Based on the Food 52 recipe for Pasta con Ceci)
(Serves 4)

Ingredients:

-3 cups boiling water
-4 tablespoons extra-virgin olive oil
-3 cloves garlic, peeled and smashed
-3 tablespoons tomato paste (I use Muir Glen organic tomato paste)
-1 teaspoon salt
-1 15-ounce can chickpeas, drained and rinsed
-1 & 1/2 cups uncooked wagon wheel pasta

Before We Get Started…

– If you don’t have wagon wheel pasta, ditalini or another small shape works well! If you live near a Whole Foods location that has the bulk bins with dinosaur-shaped pasta, DO IT. Life’s too short not to!

– The consistency of the tomato paste adds to this dish, so please do not substitute tomato sauce in its place.

Directions:

1.) In a large saucepan, heat water and bring to a slow boil.

2.) While the water is coming to a boil, heat olive oil on low heat in a heavy-bottomed pot. Add garlic and cook and stir until soft; you can allow the garlic to slightly brown, but do not let it burn!

3.) Add tomato paste and stir for 30 seconds. Add salt, chickpeas, dried pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot. Keep heat at medium-low and simmer until the pasta is cooked and the liquid has reduced, roughly 15 minutes.

4.) To serve, ladle into bowls and drizzle with extra olive oil, if desired. If meal-prepping or if there are leftovers, this will last in the fridge up to four days.

Green Pepper & Garlic Quesadillas

Sometimes, the most simple recipe is the best one.

I headed up to Connecticut one weekend to visit my parents. I was beat because MetroNorth was doing some MTA-esque track work. I had to take the train from Grand Central to a bus at Golden’s Bridge, then I had to take said bus to Southeast where I had to transfer back to a train to go to Wassaic. That’s tantamount to when the 1 Train has a middle stretch of it shut down during the weekend and I have to take the 1 from Dyckman to 168th, then take a shuttle bus to 137th where I can catch the 1 again.

Yes, I realize the preceding paragraph likely went over the head of a non-New Yorker, and may have empathetically enraged a fellow New Yorker. HA!

But let’s get back to food, shall we?

Arriving at my parents’ house, the cupboards where a bit bare, but the fridge yielded a few goods I knew I could throw together. Tortillas? Cabot Monterey Jack cheese? Green pepper? Garlic? Butter?

A small comforting meal at its finest.

My parents are really easy to please, food-wise, as well. They have expansive palettes but also love the simple things. If anything, they just want me to cook for them. Right, Mom?

Green Pepper & Garlic Quesadillas
(Serves 4)

Ingredients:

– 1 tablespoon olive oil
– 1 green bell pepper, seeded and diced
– 1 cloves garlic, minced
– 4 tortillas, flour or corn (for this recipe, I do prefer flour!)
– 8 ounces Monterey Jack cheese, shredded (I use Cabot!)
– 1 tablespoon coconut oil

Before We Get Started…

– As much as I LOVE frying up a quesadillas in butter, when making quesadillas en masse, the butter is going to brown and burn too quickly. I suggest using coconut oil to fry them up, as its smoke point is very high. But if you do not have coconut oil, another cooking oil of your choice (or butter!) is fine! Just keep an eye on your heat!

Directions:

1.) In a saute pan over medium heat, add olive oil. Once it begins to shimmer, add green pepper and cook for 2 – 3 minutes or until slightly softened; it’s good to leave them a little bit crunchy! Add garlic to green pepper and cook for 30 seconds more. Remove green pepper mix from heat.

2.) Toss together green pepper mix and shredded cheese in a small bowl. Lay out tortillas on a clean flat surface. Divide pepper & cheese mix into four even portions and place onto half of each tortilla; fold tortillas over.

3.) In a large frying pan or a flat griddle, add coconut oil over medium-low heat; allow oil to melt. If using a frying pan, cook quesadillas one at a time; if using a griddle, cook quesadillas two at a time so you can keep a good eye on their cooking. Cook for approximately two minutes on each side or until each side is a golden brown color and the pepper & cheese mixture has melted.

4.) Serve immediately!

Coconut Ramen with Lemongrass Sriracha

You’d think, at the age of 33, you – and by “you” I clearly mean “ME” – would not be buying 39 cent packages of Top Ramen from the grocery store. I’m well past my undergrad years of college, slurping those noodles in their MSG chemical-laden bath we called broth.  Man…Chicken Top Ramen was the best! Hell, I’d still eat it if I wanted to and be damn happy about it!

That being said, I usually buy those 39 cent packages now merely for the cheap noodles; I throw away the broth packet and let that hardened block of wavy noodles act as a blank canvas for my culinary art.

I’ve posted a ramen recipe on the blog before – a classic delicious recipe brought down by my rush to shoot photos when I didn’t have enough daylight, leaving me to say, “I’ll reshoot this again…someday…” – but, with age and wisdom has come better time management and less rushing to beat the sunlight for good food photography, even on autumn weekend afternoons when you’re screwed if you shoot past 4 p.m. Ha!

I decided to spice things up – pun absolutely and unapologetically intended – and play with some different flavors. Not unlike the quick coconut curry recipe I’ve made many times in the past when I’ve needed a quick dinner, I let the noods soak up the rich coconut flavor of the broth while letting Fix Lemongrass Sriracha add some punch and brightness. A classic soft-boiled egg adds some extra meat to the dish, so to speak, but feel free to omit if you eat plant-based! The generous amounts red peppers, green onions, and cilantro in this soup will leave you feeling just as satisfied.

NOTE: The fine folks at Fix Hot Sauce generously gifted me this bottle of Lemongrass Sriracha. Thank you! Please check out their website to learn more about their hot sauce selection, and look for it at a store near you!

Coconut Ramen with Lemongrass Sriracha
(Serves 2)

Ingredients:

– 1 package ramen noodles, broth packet omitted
– 1 can (13.5 oz.) coconut milk; use lite or full-fat, but I prefer full-fat
– 1 & 1/2 cups water
– 1 teaspoon garlic powder
– 1 teaspoon soy sauce
– 1 teaspoon Fix Lemongrass Sriracha (see Before We Get Started…)
– 1/2 red bell pepper, diced
– 3 stalks green onion, rinsed and diced, whites omitted
– 1 soft-boiled egg (optional)
– 1 bunch cilantro, cleaned (optional, for garnish)
– Lime wedges (optional, for garnish)

Before We Get Started…

– Please use hot sauce of choice if you can’t find this specific sauce, or omit if you are adverse to hot sauces.

Directions:

1.) In a large saucepan, cook ramen noodles according to directions on package, omitting broth packet. Drain and set aside.

2.) In another saucepan, combine coconut milk, water, garlic powder, soy sauce, and sriracha and let it come to a slow boil over medium heat. Add red bell pepper and approximately 3/4 of the green onions; turn heat down to a simmer and continue to cook for approximately five minutes. Add noodles.

3.) If making a soft-boiled egg – do this concurrently with Step #2 – bring two cups of water to a boil in a small saucepan. Add egg and cook for 7 minutes.

4.) Place soup in bowls. Add 1/4 remaining green onions. Add cilantro and lime wedges for optional garnish. If using egg, peel, gently cut in half, and place in bowls. Drizzle with more sriracha, to taste.