I am so excited about this recipe! I was experimenting with the extra organic zucchini I had in my fridge, and decided to try and make zucchini ribbons. Not only is zucchini healthy for you (it is packed with vitamin C, an important antioxidant), but in ribbons it has a beautiful presentation and it tastes delicious! All you need is a vegetable peeler to make the ribbons. I sautéed the zucchini ribbons in olive oil and seasoned them with freshly minced garlic, pepper, and lemon juice. I think zucchini is going to be the new pasta, these totally reminded me of noodles! The texture came out “al dente” and I topped them with Parmesan cheese. I also love how quick this recipe is – I was finished in 15 minutes. This recipe can be served as a main dish or as a side.
It’s almost the weekend! What are your plans? I plan on studying, playing in the kitchen, running, and maybe going for a bike ride if it is sunny and not too cold. Most of all, I am looking forward to sleeping in and not having to go anywhere right when I wake up!
I’m off for a run before sundown (5 miles today, & I already feel sleepy right now :/). XoXo
I have been having many busy days lately, and the quickest lunch for me to make in the morning is a salad! It is easy if you make the dressing the night before (or already have some on hand) and in the morning you can just toss some romaine lettuce and vegetables in a to-go container in less than 5 minutes. This simple avocado salad is one of my favorite salads, especially with a lime dressing. It tastes so fresh! You can add other items to it, such as black beans and cilantro, and even turn it into a fiesta salad and top with sour cream and salsa – yum!
This week has been pretty uneventful. I am eagerly waiting for my rotations schedule (should be coming out Friday *fingers crossed*) so I will know what areas in the hospital I will be working in for the next year starting in a few months. The half-marathon is creeping up on me. Yesterday I ran 5 miles and it nearly killed me (after taking a 2 week vacation over the holidays from running – bad bad bad idea). Today I am going to the gym for another run. I wonder if I will be this good about working out when the race is over?
I am not a huge fan of football or anything, but it is exciting that the San Francisco 49ers are close to making it to the Super Bowl! The last time I watched a football game was in high school when I was a cheerleader…which was forever ago! I never do anything on Super Bowl Sunday except study. This year the Super Bowl lands on my half marathon, so I definitely won’t be watching. I feel like it gives people the chance to eat a bunch of unhealthy snacks all day without feeling guilty because that’s just what you do on Super Bowl Sunday. This is another reason why I avoid it >.< What does this have to do with cucumber rolls? Well, I thought they would be a great healthy appetizer to serve for Super Bowl Sunday if you are hosting/going to a party this year. After I thought about this, I pictured men who are used to eating chili, hot dogs, chips and nachos on Super Bowl Sunday being offered cucumber rolls and saying, “What is THAT?” but hey, you can try! I found them by searching around for at-home sushi rolls (I am dying to try these too!). They just sounded so fresh and delicious, I had to try to make them myself. I used feta cheese, yogurt, red bell pepper, red onion, lemon juice, dill and pepper to make the filling, but I can think of so many different possibilities for other fillings you can try. Next time I would add less red onion, because it can be pretty over-powering. If you have a mandoline slicer, slicing the cucumbers is very easy. I must admit, I haven’t tried peeling the cucumber with a vegetable peeler, but it might work. Let me know!
Do you ever feel like you have so much to do you are about to explode? Ever since I got back from Europe on Monday I have been feeling like there just isn’t enough time in the day to do what I need to get done…laundry, studying, cleaning, studying, projects, studying… I purposely scheduled the Salvation Army to come on Monday because I have been meaning to clean out my closet and donate old appliances for months, and if I don’t just schedule them it will probably never happen. Since it is a new year, I decided I want to un-clutter my apartment and finally get rid of things I never use/wear! It is always hard to go through my closet, but I just have to ask myself, “When are you ever going to wear that tiny dress from college again?” and usually “Probably never” is the answer and into the donate pile it goes!
Sunday was my birthday, and because I was traveling all day, it went by so fast. This year I didn’t feel very festive…As my friend Brittany said, I am now a quarter of a century old! I don’t really like the sound of that…ahhh! Since I didn’t get to make myself a birthday cake this year, I made this Black Forest cake (Schwarzwälder Kirschtorte in German), in a glass, because this is one of my favorite cakes and I didn’t want to make an entire cake for myself since nobody is around this week to help me eat it! Last year I made Nutella Whoopie Pies, so I wanted to continue the tradition. This is a great dessert recipe for one, or two. I always use Morello cherries from Trader Joes, they are so delicious! The kirschwasser is usually a must when preparing a Black Forest cake, but if you don’t have it you can leave it out and it will still taste delicious!
Recipe inspired by: “Die Schwarzwaldküche” – a wedding gift from a friend
I brought you back a special treat from Italy: Italian canederli (also known as Knödel in Germany). I am so excited to share this recipe with you, because this dumpling recipe is my new favorite! I can’t get enough of them. I first tried these delicious dumplings at a restaurant in South Tyrol, and later found out they are a specialty from northern Italy. You can usually only find them in restaurants in this area! They are sooo delicious, you must try them. You can serve them in soups (even just a vegetable broth!), but they are typically served with a little olive oil and sprinkled with Parmesan cheese and parsley or chives. These dumplings make a wonderful main course or side dish, and are a great way to use up a baguette that is going stale. I use a french baguette, but any white bread should do! Note: This recipe only serves 2, so double to serve 4!