Cuisine Related Books I'm Set on Reading

http://newyork.grubstreet.com/2009/06/has_new_york_said_au_revoir_to.html

Shrimp, Spanish Tapas Style

Israeli Couscous with Roasted Eggplant & Cinnamon-Cumin Dressing

Vegan Banana Ice Cream

I haven't posted much in the past few months, not only because I was too busy to blog, but also because I was often too pressed for time to prepare interesting dishes! I will more than make up for it now that the semester is over.

Now for a few catch-up posts on dishes and food-related stuff since the last update.

Let's begin with bananas. Bananas are delicious, no? Well, in an effort to preserve quickly-browning bananas, I often slice them up and pack 'em into a plastic container, which I put in the freezer. People often freeze fruit to use for smoothies, but I'm not really into those. I find that, while delicious, smoothies like most liquid calories don't really keep me satiated. However, when frozen, these banana "chips" make for delectable nibbles. There is something about freezing this fruit that makes its sweetness extra-concentrated. 

Knowing how delicious frozen bananas are, I had always wanted to give vegan banana ice cream a go. Finally, about a week ago, I tried it, and it did not disappoint. Recipe after the jump!

Food as of Late

It has been quite a while since my last post.  I have been so busy with grad school (student teaching, a full load of classes) that I haven't had much free time to indulge in blogging. So, I'm breaking the no-post spell with a few food photos that I've recently taken. It's Saturday night, and I'm making brussels sprouts (trying a new recipe!) among other dishes, so a cooking post is soon to follow.

The birthday treats I bought for my mother on her special day: blue velvet cupcake, black-and-white cupcake, red velvet cake pop

lettuce wrap burger from Bare Burger, NYC. contents include organic beef, lettuce, tomato,  red onion,  jalapeno relish, horseradish mayo, and chipotle ketchup. (I honestly couldn't distinguish the different condiments [which is too bad, considering my affinity for sauces] and ended up adding a decent amount of extra ketchup, the beef was really good, though)

Two Trader Joe's Products: A New Fave & One Soon-to-try Item

Recently, during a shopping excursion at Trader Joe's, I picked up two products: one was new for me in that I had never tried it, while the other product is actually new to the store.

The former is TJ's Almond Butter with Flaxseeds.  I have previously extolled the wonders of this butter's peanut butter counterpart, and the almond version might be just as delicious.  Only problem is that I go through the jar way too fast! 

Since it is salted, and I eat a ton of this stuff (healthy fat, low carb, yo), I decided during a following trip to TJ's to opt for the non-salted creamy version instead. If I'm gonna be a pig, I might as well go with the healthier option. Plus, the creamy non-salted version actually has 1g more of protein per serving than the salted flaxseed one! 

The totally new product is the organic spicy hot cocoa.  I love the packaging, all Mayan themed.  So far, I have not actually made a cup of cocoa using it, but I did try a bit of the powder, and it was delicious -- chocolaty with just the right amount of spice, including cayenne pepper.  I am looking forward to trying and savoring a toasty serving of this, even though the weather has been warm lately.  

Two Breakfast (or lunch, or dinner...) Options

Spinach & Mushroom Omelette

"Italian" Tofu Scramble

Lately, I have been so busy with student teaching and a full load of graduate classes that it has been difficult to keep up with this blog.  Fortunately, even with a packed schedule, it's easy to make time for whipping up these two dishes, which are both nutritious and very satisfying. Recipes after the jump!