Zucchini Fries

My second featured post on The Slender Student was posted last week!

These zucchini fries are a tasty and healthy alternative to fattening French fries. Whip these out for a quick appetizer or on burger night with friends—even the guys will enjoy them.

As Claire writes, this recipe will "have you questioning all of your foundational food beliefs–Are vegetables boring or awesome? Can I bread something other than chicken? I don’t have to fry my food to make it hot and crispy and sexy and delicious? Team Slender, blowin’ ya mind."

Thanks for featuring me, Slender Student! My role, as a member of Team Slender, keeps me in check so I'm not always going for the unhealthy option when ordering at restaurants or cooking in the kitchen...Still working on it, guys.

zucchini fries

featured on The Slender Student

Makes 4-6 servings

Per serving: 85 cal. | 3.5g fat (1g sat) | 9g carb | 5g protein

2 (12 oz.) zucchini, cut into 3-inch sticks
½ cup panko bread crumbs
¼ cup shredded Parmesan
1/8 teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon paprika
1 teaspoon kosher salt
2 teaspoon olive oil
2 egg whites

1. In a bowl, mix together panko bread crumbs, Parmesan, cumin, garlic powder, oregano, paprika and salt.

2. Add olive oil and mix with fingertips until well combined.

3. In a separate bowl, beat egg whites until frothy. Toss in zucchini sticks and coat with egg whites.

4. Transfer sticks to bread crumb mixture, press crumbs onto zucchini and place on a baking sheet.

5. Bake at 450 degrees until golden and just tender, about 12 min. Serve immediately as an appetizer with marinara dipping sauce or with an all-star burger!

adapted from ladies’ home journal magazine

Cochon (New Orleans)

With Superbowl Sunday this past weekend and Mardi Gras in full swing, I simply cannot get my mind off of New Orleans, Louisiana.  I miss the city, its unmatched spirit and delicious diversity of food.  I have not been back to New Orleans since early January, but I can still taste the savory flavors that Cochon offered us on New Years Day.

So now, in honor of this month's festivities in good ole Louisiana, here's a critique of the yummiest spot in town.

Cochon has been recognized as one of New Orlean's Top 10 restaurants for years now, so I had to give it a shot. I wasn’t disappointed.

Warning: If you are a vegetarian, do not go to this restaurant.  Cochon means pig; and boy, does this restaurant hold true to its name. But you’ll leave happy as a pig!

ambiance
Extremely laid back and rustic, the southern comfort was in the air. We were sandwiched between two other couples at a teeny-tiny wooden table—and while I was uncomfortable at first with how closely the tables were placed, I soon got over it. Because all I could focus on was the food.

photo credit

food
Our eyes were bigger than our stomachs, so please don’t judge! I had to order enough to sample for my wonderful readers, so let’s just use that as the reason why Alex and I ordered such a quantity for only two.

yummy yeast rolls to start. | photo credit

wood-fired oyster roast | photo credit

For starters, we chose the wood-fired oyster roast and smoked pork ribs with a watermelon pickle. I also had to get the pork & black eyed pea gumbo—why, might you ask? Well, it was New Years Day…so I had to eat black eyed peas for good luck!

smoked pork ribs with watermelon pickle | photo credit

I chose the oven-roasted gulf red fish “fisherman’s style” for my entree. The portion was outrageous, but the preparation had just the right amount of seasoning with pickled onion and lemon on the side. It was a simple and light entrée, which is what I needed after so many starters. 

red fish "fisherman's style" | photo credit

dumplings and mac.

Alex ordered the opposite: rabbit and dumplings. Served in a root vegetable and potato stew in a single-serve cast iron skillet, the dish was extremely rich. I couldn’t handle more than a bite, but Alex was satisfied. A side of baked mac and cheese casserole took us overboard, but we were happy. Very happy.

Needless to say, Cochon was a fantastic way to kick off 2013. I hope you try it on your next visit!

Hash House A Go Go (San Diego)

It's a given that girls weekends are the key to keeping sanity in the whirlwind of school work, internships and career-planning; and when Brenna suggested a weekend at her condo in Coronado, California...well, that sounded simply perfect.

While the weather did not cooperate, we managed to find the eatery gems in La Jolla, Coronado, Carlsbad, San Diego, Point Loma, and Del Mar without trouble. Hannah took the most beautiful photos, a few of which I'm sharing here!

Fresh acai bowls, sea salt chocolate chip cookies, coffee ice cream and Sprinkles cupcakes satisfied our sweet tooth in between meals. And when I say meals, I mean FEASTS.

there's nothing like a sprinkles cupcake. top left [red velvet] was my favorite!

I'll critique True Food Kitchen, our Friday night dinner, in my next post. For now, I'll give you a taste (HA, no pun intended) of my other meals in Cali.

a sneak peek of true foods kitchen

At Hash House Ago Go on Saturday morning, I couldn't keep my jaw closed. If you thought your meals were ever portioned too large, I dare you to come to this breakfast spot in Hillcrest. The plates are approximately 2 feet in diameter. Does that give you an idea?  I was in constant disbelief.

We ordered a few plates to pass around and share. Hot sticky granola with mango and berries was my favorite of the three. But we couldn't go wrong with the brown butter banana pancake; which, in case you were wondering, was the largest pancake I've ever seen. I also loved the smoked salmon scramble with spinach, tomatoes and melted Brie. Delish.

hot. sticky. granola.

I lucked out in the shopping category as well - California is surely blessed with beautiful boutiques and stores. I left with a flirty red dress from Theory (perfect for the upcoming Valentine's holiday, yes?), a Lauren Moshi blush sweater with a hand painted white flower and a mint Lululemon pullover jacket.

The sun finally peeked out for us over the Point Loma harbor during lunch yesterday.  After a simple crab sandwich (lump crab meat on sourdough, can't go wrong with that) we took a few photos to prove that we did, in fact, see some sunshine.

Now, I'm back in Austin and back to reality. But, indeed, I feel lucky. Lucky to have such incredible friends and spontaneous experiences that I will carry with me throughout the rest of my college journey and beyond.

California was surely a sweet touch to my spring semester. I'm looking forward to crossing off more items on my college bucket list: restaurants, trips, adventures, the works!

I would love to hear any ideas for your (and perhaps, mine) bucket lists this Spring! Share away.

Happy Monday!

Half-the-Guilt Truffled Mac and Cheese

Being from Memphis, I have a weak spot for Southern comfort cuisine.  There's just something about the rich taste and warm culture behind it.  Last weekend, I got my fix at Moonshine Patio in Austin, cornbread, mason jars and all.  But if you ever find yourself in need of a homemade Southern side that doesn't nix your 2013 health kick, try this recipe.  The light[er] dish allows the intense truffle flavor, creamy cheeses and earthy bay leaf to really come through.  Let me know what you think!

photo credit: cooking light magazine

half-the-guilt truffled mac and cheese

Serves 6 (1 cup serving)

418 cal | 13.2g | 18.9g protein | 55.2g carb

2 ¼ cups skim milk, divided
1 medium onion, chopped
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
¾ teaspoon kosher salt
¾ cup shredded fontina cheese
½ cup shredded Gruyere cheese
1 ½ teaspoons white truffle oil
2 ounces French bread baguette, torn
2 tablespoons grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tablespoon olive oil

1. Heat 1 ¾ cups milk, onion and bay leaf in saucepan until tiny bubbles form around edges. Do not boil. Cover and remove from heat. Let stand for 15 min.

2. Cook pasta according to package directions and drain.

3. Strain milk mixture through colander over a bowl. Discard solids. Return milk to saucepan over medium heat.

4. Whisk remaining ½ cup milk and four in small bowl until well blended. Gradually stir flour mixture into saucepan, whisking constantly. Bring mixture to a boil while stirring and cook 1 minute. Remove from heat and let cool for 5 minutes.

5. Gradually add fontina and Gruyere cheeses, stirring until cheese melt. Stir in pasta and truffle oil. Transfer mixture into a 2-quart baking dish.

6. Preheat broiler.

7. Combine bread, Parmesan and garlic in a food processor until course crumbs form. Drizzle with olive oil and pulse. Sprinkle breadcrumb mixture over pasta. Broil dish for 2 minutes or until golden brown. Bon appétit!

adapted from cooking light magazine 

I served mine with rosemary lamb chops and apricot-glazed asparagus spears.  What will you serve your mac and cheese with?

Veggie Quinoa Fried "Rice"

Who doesn't love a cup of fried rice from your favorite hibachi restaurant?  This healthy version (I even think The Slender Student would approve!) incorporates delicious ingredients from my 2013 healthy foodie grocery list.  It's easy to make and satisfying...and it won't leave you feeling guilty at the dinner table.  My family enjoyed this meal the other evening with Asian-inspired, sesame seed-encrusted grouper.  I'll post that recipe soon, too!

veggie quinoa fried "rice"

Adapted from one of my favorite blogs, Love & Lemons

Serves 3-4

3 cups cooked quinoa
1 tablespoon canola oil
6 garlic cloves
4 green onions, thinly sliced
4 oz. shiitake mushrooms, stemmed and sliced
1 cup frozen edamame
1 cup baby bok choy
1 cup snow peas, cut into 1-inch pieces
2 large eggs, beaten
1 tablespoon low-sodium soy sauc
Sesame seeds
Salt
Sesame oil

1. In lightly-salted, boiling water, blanch the bok choy until tender; drain and cut into 1-inch pieces. Set aside.

2. Heat oil in large nonstick frying pan over medium-high heat and swirl to coat pan. Add garlic and green onions and cook until aromatic, about 30 seconds. Add mushrooms and snow peas until golden, about 5 minutes.

3. Add quinoa, edamame and bok choy. Cook until quinoa is golden brown, about 3 minutes.

4. Make a well in the center of the mixture, exposing bottom of the pan. Put the beaten eggs and soy in the middle and stir until just cooked through. Break up the egg mixture and stir into the veggie quinoa mixture. Stir fry until the edges are golden, about 3 minutes. Taste and add more soy sauce or a drizzle of sesame oil accordingly. Serve immediately!

*Keep in mind that you can add or subtract any vegetables you choose! That's the beauty of a mixed vegetable recipe.

Redfarm (NYC)

Anyone enjoy ordering General Tso's Chicken on any Chinese restaurant menu?   Well, the guy who invented that dish owns this restaurant, RedFarm.  Maybe it's just me, but I think that's a pretty big deal.

My family therefore knew that we could trust anything on the menu, so we went all out.  From spicy crispy beef to four different types of dim sum, I was continuously impressed with RedFarm's creative preparation and presentation of organic ingredients.  They truly take innovative Chinese cuisine with "greenmarket sensibility" to a whole new level.

ambiance
As my father wisely put it, you "feel like you've won the lottery" when your name is called for a table inside the 42-seater restaurant.  Basically, we had to call at 11 a.m. to put our name down for an 8 p.m. reservation on Christmas Day.  And the five of us still didn't sit 'til 9 - and when I say "sit," I mean squeeze in a four-person booth in the corner.

But please, do not let the wait turn you away from the West Village gem.  Clearly, the demand means something.  You will never experience such impeccable Asian fusion cuisine in your lifetime.  I promise.

food
While I could go on forever about every dish, I'll let you enjoy our meal through photography.  After all, a picture is worth a thousand words.

steamed lobster dumplings with a mushroom ragu

chicken dumplings with basil, cashews, sweet & spicy sauce

diced lamb with chinese broccoli & white asparagus | asparagus, corn, brussel sprouts

shrimp noodle special

mushroom & vegetable spring rolls

katz's pastrami egg roll with dijon mustard dipping sauce