An Update! And a Salad to Welcome Spring.

Hey Everyone.  It's Friday afternoon.  No one is going to read this right now, and I get that.  Truly.

But I've been neglecting my poor blog.  And my readers. I see my page view numbers going up and up and when was the last time I actually wrote a post?  Even something not all that meaningful?  Does that mean you're looking for something new?  I sure hope so - though I do have some great older recipes here.  I know you're looking for more.  I know I would be, at least.

Sometimes I really wonder if I'm cut out for this blogging thing.  Just when I'm ready to tear the whole thing down, suddenly someone, a friend, an Instagrammer, my parents (!), anyone, mentions to me that "Hey!  I haven't seen anything new on your blog in a while.  What gives?"  I don't even know.  Laziness, primarily; all the other events and goings-on in my life definitely take up my time, but I really need to make it a point to channel my energies into the things that matter to me.  And part of that is GVK.

I'm so grateful that you all keep coming back.  I mean that.

One of my new years' resolutions was to blog more.  I guess I have to update that to my 2Q 2013 resolution.  I really need to speak to you.  I miss my audience!

Anyway, I have some news.

E bought a gorgeous home, as I've mentioned before.  He's deconstructing and reconstructing the whole thing to bring it up to the 21st century; he's extremely handy and has done an amazing work with the full bathroom, many bedrooms, dining room, kitchen, and office.  Now, finally, FINALLY, his beautiful kitchen ...

is ..

Under construction.

So now, the current state of affairs at Girl Versus Kitchen has become ..

Girl Versus Construction Site.

Yes, I still have my own glorious (ha!) kitchen back at my little one-bedroom apartment, but dreaming of the brand-spankin-new kitchen that E's is going to be in a few short months weeks is just too much to resist!

But in the interim, this is E's kitchen:  A hot plate and a minifridge.  And they're in the dining room.

No microwave.  No sink.  No plates, flatware, glasses, or bowls.  Just Solo cups and paper plates.

But come the summertime?  it will no longer be me against my horrible kitchen.  It will be a symbiotic, passionate, loving partnership with a gorgeous, built-with-loving-hands, brand-spanking-new kitchen in which all things (granite counters, slate floors, cabinets, recessed lighting, stainless appliances .. swoon) will be fresh and gorgeous and begging for culinary creation.

Just you wait .. just you wait. 

Ha, like you haven't been waiting for months already.

In the meantime, hope your Easter was good!  This was the first Lenten season in which I successfully abstained from meat EVERY SINGLE FRIDAY.  For those that know me, that is a big friggin deal.

Salads like these helped a lot.

Spring Mix

Yellow and Red Grape Tomatoes

Kalamata Olives

Avocado

Dried Cranberries

Lemon Juice

Olive Oil

Salt and Pepper

The End.

Super easy, and hints of spring abound.

As for Easter, I went back to Hometown, NJ to visit my family - and my dad, whom as you know is where I got my love of cooking (sorry Mom), made me these killer pancakes. 

I don't often do the buttermilk-and-butter-and-actual-syrup thing, but when I do, it's SO worth it.

Looking forward to next week - stay tuned!

Oh, and follow me on Instagram - I post lots of fun stuff there too.

Well, Hello!

Hi, new visitors!  If you came here via Eat Yourself Skinny, welcome!  (and even if you didn't, welcome!)  I'm looking forward to posting more, and I'm looking forward to having you!

Helloooo!

I'm excited to finally be working in a new kitchen!  WITH GAS!  E moved into his beautiful house in the middle of January, and has done all the renovations himself.  Naturally, the one room that isn't finished yet is the kitchen.  So not only am I dealing with my own mess of a kitchen, I'm working with a construction site of a second kitchen.  It's going to be gorgeous when it's done, and I seriously cannot wait to share the story with you.

So what have I been up to?

Working out.  A LOT.  I'll probably do a fitness post (or two) at some point.

I went to Punxsutawney, PA for the Groundhog.  For the FOURTH time.

Good lord was the weather bad.  It's fun, but I think I'm done.  LOL.  It's just so far!

AND COLD! 12 DEGREES!  And we got lost.  Ugh.  Not fun.

I went to Sheetz.  If you haven't had the pleasure, it's like a Seven-11 on steroids deer antler spray.  This is an egg and cheese ON A PRETZEL.  OMG.

I have to say, Super Bowl Sunday was quite an adventure!

Here's some of the stuff I made:

Seven Layer Mediterranean Dip from Erin

Football Chocolate Strawberries



via



Pulled BBQ Chicken

And the world's best Turkey Nachos that you will ever taste.  Recipe coming this week!

How was your January?

On Purpose.

 The primary thing I've struggled with on maintaining GVK hasn't been lack of inspiration.  Anyone will tell you that 2012, and years prior, have been filled with good eats both in and out of my kitchen.  I've always loved food, as have those closest to me.  Joyous times celebrated with those whom I love, solemn times mourning what was lost and what could have been, hopeful times anticipating what the future would hold - these times all experienced in solitude or community, while enjoying the comfort of a meal, a drink, even something ordinary as a bottle of water on a long car-ride home.

Something as unadorned as a piece of buttered toast.

I came home from work today, impatient and ravenous for warmth, and grateful for the simple white loaf I bought on the last day of 2012.  Over the years, one of the most basic of foods - the crunchy give of the hot bread, the oozing, salted coziness of the melted butter - has been a staple.  How can something so plain be so good?

The primary thing I've struggled with hasn't been desire.  I've wanted to write, truly I have.  Years of creative writing classes have blessed me, or at least once blessed me, with the gift of the written word. I've loved reading and continue to do so, though the time I should dedicate to it escapes before my eyes close each night.  Reading is the best way to fuel writing - drawing inspiration from those around me. 

The primary thing hasn't been boredom.  My days and nights are full.  If anything, it's been due to the busy-ness that I haven't taken the time to sit down and just write.  Though that isn't entirely true either, as many a weeknight finds me parked on the couch watching TV.  What excuse do I have?  None.  I've found time for most anything else in my life which I find meaningful. Why not this?

The primary thing has been purpose.

What do I want to write here?  Why is GVK here?  Why should I be one little fish in a big ol' cliche of an internet ocean, brimming with food bloggers - ALL bloggers - alike?  What purpose do I have?

I don't have recipes every day.  I don't cook every day.  I want a space that I can call my own without being forced - or rather, feeling forced - to blog only my recipes.  There's so much more to talk about - I just want an outlet.

How can something so plain be so good?  Something so plain as a blog.  One of countless others.

Only time will tell.  My aspiration by the end of the year is to find this blog's purpose.  To see where it goes, what I learn, what readers and writers will teach me.  I look forward to find comfort here - and I hope it's well received.

Happy New Year ... Again!

Hi all!  Happy 2013!  Everyone's favorite prodigal blogger is back.

Ringing in 2013!

I know, you've heard it before: THIS is the year I'm going to get this little corner of the internet together. 

Truth be told (yes, I know - you've heard it before) I've missed this thing.  I read lots of blogs - food, family, lifestyle - and within me has been this yearning to creatively write again.  Not just to share my love of food, but to have an outlet - a place that I can call my own and yet share with all of you, so many friends and family members that have been begging politely asking me to keep it up.

So I figured, on this quiet New Years' Day, while I relax with E and the furbabes, why not put my crazy undergraduate skills to work (I was a Computer Science major with a Electrical Engineering minor - I know, I don't know how I did it either) and brighten up this blog a bit.  Three hours later, here's my revamp!  I designed the entire template myself, and in my mind's eye, plenty of work still needs to be done.  But, please, let me know what you think!

I'm happy to be back and to get GVK up and running again.  Won't you stay too?  

This week I'll post my take on Mac and Cheese - with some hidden vegetables you won't even taste.  Promise.

See you soon!

Chicken Lettuce Wraps

Tonight was one of those nights where E and I could not decide on what to make for dinner. Takeout or cook?  Chicken or fish?  Burgers or Thai?  Any suggestions we made to each other garnered a shrug, a "whatever", an "I could do that .. I guess." 

 As the night got later and later, we realized it'd make more sense just to order in, so I called up the local specialty burger place down the street.  They didn't answer, so I drove over, getting pretty darn excited for the Athens Veggie with feta and tzatziki sure to head my way.

I got there.

And they were closed.

Lights out, empty parking lot.  On a random Tuesday.

My dreams were crushed.  Luckily, my favorite store in the whole world the local grocery store is conveniently across the street.  I didn't have time to make (good) burgers, given the late hour in the night (and the hungry boyfriend back home), so I had to improvise.  And quickly.

While we sometimes do the frozen-meal thing, I didn't really feel like doing that tonight.  I needed something more personal; I've been slacking in the home-cooked meals lately and - while we did just decide to order takeout - I thought we needed something a little better than overprocessed premade food in a bag.

I did a quick lap around Shoprite, sped home, and whipped up these Chicken Lettuce Wraps faster than it usually takes me to make most dinners for the two of us.  Seriously, this took 15 minutes between walking in the door and plating.  This makes a fantastic weeknight meal, and I will warn you: while these don't taste like the famed P.F. Chang lettuce wraps, these have more varied flavor and texture.  (I have made P.F. Chang-style wraps in the past and will be happy to share that recipe too!)

Definitely give these a shot, especially if you're short on time.  If you are allergic to peanuts, simply omit the peanut sauce and add slightly more teriyaki!

Chicken Lettuce Wraps

• 1 Rotisserie chicken, cut up and loosely shredded
• 1 cup sliced mushrooms
• 1/2 cup water chestnuts, diced
• 1/4 cup low-sodium soy sauce
• 1/2 cup peanut sauce
• 1/2 cup teriyaki sauce
• 2 cloves garlic, minced
• Shredded carrots
• Diced green onions
• Diced cucumber
• Chinese noodles, if desired
• 8 big leaves of Romaine lettuce, rinsed and dried

Over medium heat, combine the three sauces, mushrooms, water chestnuts, and garlic in a covered pan for 6-8 minutes, or until mushrooms are cooked through.  Then add chicken and cook til heated through, about five more minutes.

Spoon into lettuce leaves, and add carrots, green onions, cucumber, and Chinese noodles for crunch.  Enjoy!

Cheers, C

Baked (aka Healthy!) Eggplant Rollotini with Spinach and Prosciutto

I'm currently in the market for blog designers.  Contact me if interested!

This post is inspired by the lovely M, who is my boyfriend's sister and an utterly amazing cook!  E's entire family is very much into cooking and I feel right at home with them.  M made Eggplant Rollotini a few weeks ago and I found the recipe she used; I added spinach and Prosciutto into the mix to give a little more punch.  Extras freeze well, and I find that, like lasagna or chili, the flavors of the Rollotini meld into one another well over a day or two, so you may want to prepare this a day in advance and then heat in the oven (the last step) the day you're serving.  Either way, this recipe is well-received, and much more flavorful *and healthier* than traditionally served in restaurants!

Baked Eggplant Rollotini

• Two medium size Eggplant
• Coarse Ground Salt (I use sea salt)
• 1 and 1/4 cup Seasoned Breadcrumbs (I use whole wheat) - or Plain Breadcrumbs, add 1 tsp each basil, oregano, garlic powder, and pepper
• 1/2 cup grated Parmesan/Romano cheese
• 1 Egg + 2 Eggwhites
• cooking spray
• Cookie Sheet lined with Foil
• 1 and 1/2 cup Ricotta Cheese (I use regular, I find it tastes better, but of course you can use reduced fat)
• 1/2 package Frozen Chopped Spinach
• 1/4 lb Prosciutto, sliced very thin (Optional)
• Tomato Sauce
• Shredded Mozz Cheese

 Cut the tops of your eggplant, and peel.  Then cut eggplant lengthwise into 1/4 inch-thick vertical pieces with a sharp knife.

Heavily salt both sides of the pieces of eggplant, and put in a baking dish.  Let sit on the counter for 20-30 minutes to let the eggplant "sweat" out the bitterness.  If you don't do this step, the eggplant will taste bitter. You'll see the eggplant literally release water and sweat!

You may remember this picture from my blog posting, Baked Eggplant Parm :)

 At this point, while your eggplant is sweating, preheat your oven to 400*. 

After this step, rinse the eggplant pieces under cool water and dry thoroughly with papertowels.  

Spray your foil-lined cookie sheet heavily with cooking spray.

Mix your egg/eggwhites in one bowl, and mix your breadcrumbs and parmesan/romano cheese together in another bowl.

Dredge your eggplant slices in the egg, then the breading.  Then place each carefully down on the foiled-and-oiled cookie sheet.

Place in your oven and bake for about 7 minutes, then flip over and bake for another 5-7 minutes or until the eggplant begins to brown.  Then remove and set aside.

Turn oven down to 350*.

Thaw the frozen spinach according to package directions.  Mix ricotta and thawed spinach in a bowl, according to taste.  I tend to use a lot of spinach, you may want to use less.

Prepare a baking dish by layering about 1/2 cup tomato sauce on the bottom.

Spoon about a tablespoon of the ricotta/spinach mixture onto one side of an eggplant slice.  Layer one piece of Prosciutto on top, if desired.  Roll eggplant up around the ricotta/spinach/Prosciutto, and lay seam-side-down onto the baking dish.  Repeat for all eggplant slices.

Cover with remaining tomato sauce, and shredded mozz cheese.

Put into oven for about 12-15 minutes, until heated through and cheese is melty and toasty.  You may want to set on Broil for a minute as well.

Enjoy!

Cheers, C

Guest Posting over at Mommy Musings!

Hi Everyone!! Head on over to my friend Amanda's blog, Mommy Musings, where I wrote a guest post on a really easy one-pan dinner that I actually made for E and his family on Monday night - Pasta Primavera with Chicken!  It was a hit, and I'm sure you'll love it.  I'm sure you'll love Mommy Mandy's blog as well!

Cheers,

C