All posts filed under: entrees

Collard Green Wraps

This actually started off with the working title “WHY ISN’T EVERYBODY DOING THIS?!?” upon discussing their newly discovered utility and merits with my BFF and fellow lover of all things foodie.  Until two weeks ago, I never considered collard greens so much a “vegetable” as I did a good canvas for covering in butter and bacon (not that there’s anything wrong with that). When a newly popped up restaurant near work somehow lured me away from the daily debate of Boloco, Chipotle or oatmeal at my desk, I was pleased to hear about this new use for the leafy green.  For just $2 you could upgrade to a green wrap! Sure, I’m already buying lunch, what’s another $2? (Besides my afternoon coffee.)  To the joy of my taste buds and disappointment of my wallet, it was fantastic.  It had enough strength to stand up to a healthy portion of rice, veggies and tofu, all while offering the satisfaction of eating what felt like a burrito. I know it sounds silly, but I hadn’t had a …

Lemon Basil Shrimp Scampi

Whole foods has this great concept of “flash sales” where things are a reasonable price for like, 5 minutes.  I walked in on Friday afternoon to one of these sales at the seafood counter – 10-15ct shrimp for $14.99 (stellar by Whole Foods and Boston standards).  I picked some up without purpose and figured they’d find a use within the next couple days.  I mean, how could I say no? Look at these beauties!   I thought about cooking them Friday, but we’re in the midst of a painfully miserable humid-soaked heat wave.  It was decided cooking was out of the question Friday night and we had fro-yo for dinner.  Sorry I’m not sorry. Tonight proved finally comfortable enough to cook these beasts of the sea.  I don’t think the weather is all that much better, but I pushed myself out on a 6 mile run (more on that later) and pasta seemed like the right answer.  When you add a pasta craving to the fact that I have giant shrimp in the fridge and …

Gluten Free Pepperoni Pizza

It’s 4:08am in a New York City diner. Tick Tock Diner, if you were wondering. Only I could manage to turn a 4 hour train ride within the same time zone into a ‘red eye’. I’m meeting my wonderful little (and by little, I mean grown man that towers over me) cousin in a couple hours to enjoy an east coast weekend tour of NYC and Boston. What comes to mind when you think of New York? For me, it’s the food. (It’s always about food). Right now I’m lamenting the fact that I can’t go get a couple large pepperoni slices from some guy named Vinny that will tell me how gorgeous I look in my scrubby clothes and glasses at 4:08am. Side Note: This place is playing Billy Joel right now. If you haven’t hung out in a New York City diner, it is exactly what you picture. Stereotypes exist for a reason. I love it. As I was saying… Pizza. I made some last week and I think I finally came up with …

Quinoa Mushroom “Risotto”

Quinoa is weird. I found a few salads to make with it last summer that I enjoyed, but only because they were loaded with salami and cheese and olive oil (and they really were delicious). Since then I’ve had half a bag of quinoa in my cupboard that even made the cut in a move across town yet has remained untouched. I used it in place of arriboro rice for an attempt at a healthier version of “risotto” and now I’ve made variations of it twice since. Start with onion and garlic (a universal rule in my kitchen). The onion I used was small – about 1/2 cup when diced up – and 2 cloves of garlic that equated to about a tablespoon if you’re using jarred garlic. Please don’t use jarred garlic. Chop and dice to your liking and toss them in a pan with 2 tablespoons of olive oil and spice it up. I used salt, pepper, cayenne, celery seed and cumin. The combination was quite good. I wish I could tell you …

Mac & Cheese

It’s the ultimate comfort food isn’t it? Whenever the conversation of gluten free comes up with people, one of the first responses is “Oh, I don’t know how you do it. How do you live without pasta?!?” Ummm, I don’t? Really, there’s very little I live without. Of all things where there are appropriate ‘substitutes’, I’m not comfortable with that ‘sub’ word for gluten free pasta.  Substitute suggests it’s not as good as the ‘normal’ version.  There really is no difference.  Really. I swear. Pasta is a mild flavor with a familiar and well known texture.  They have perfected that texture in a cost effective (relative to other gluten free foods at least) and made it widely available.  I think I’ve tried about 10 different types and they’re all so good!  Brown Rice, Corn, Quinoa, Buckwheat… so many awesome grains out there that I never even considered.  Try some! And start with some Mac & Cheese. You know you want some. Focus. Mac & Cheese.  It requires two things: pasta + cheese sauce.  You can …