There's so much to catch up on, I'm just going to stick with cooking and a few other tidbits here and there. Last night we went to Ravagh, a Persian place for dinner and it was AMAZING. I had a walnut pomegranate chicken stew with a sweet and sour cherry rice that was fantastic. I will definitely be making a similar rice dish soon.

We also converted the Mango Chicken Salad into Island Rice with Chicken and I realized what this was missing: ginger!! Will fix soon. But now, lets talk about today!

Today I had a nice oatmeal breakfast and ran a good 5.2 miles before lunch. Boyfriend and I went grocery shopping in preparation or hosting Passover Seder for his parents and my dad, who is coming to the dinner stag. My mom will be jealous that he met Boyfriends parents but she hasn't yet!

Anyway, the menu for 6 people is as follows:
Kale Chips and Cheese for a cocktail-hour style snack
Matzoh Ball Soup
Gefilte fish, Russian smoked fish, some sort of matzoh ball cake as appetizers
A beef round eye roast (courtesy of Boyfriend) with roasted potatoes, asparagus and a green salad for a main course
Matzoh banana/chocolate/walnut bites and macaroons with fruit as dessert.

As a bonus, a friend of mine from England has come to stay with me for the night so I am putting out kale chips for her too. Ok, let's talk Kale Chips!

Here's the bunch of Kale (about $2). This will eventually make a single bowl of chips. Big sad face there, but they are so good! And I can only imagine that the caloric value is pretty pretty good.

Here's what you do:

1. Tear the kale off of the stem/vine part in larger-than-bite-sized pieces.
2. Place in metal pans (it doesn't have to be a single layer) and allow to dry.
**Alternately, stick in the oven on the keep warm setting for 20 minutes**

3. Spray (or drizzle) with a ***LITTLE*** olive oil, sea salt, lemon pepper seasoning

4. Bake at 375 degrees for 20 minutes, occasionally tossing.

5. Be patient it WILL crisp and REALLY shrink.

6. Optional: before the last 5 minutes in the oven, sprinkle on some parmesan cheese. This makes a big difference!!

Then Boyfriend and I decided to take a walk in the park to see Spring in action. We saw a lot of weddings in action instead! But also pretty flowers. =)

NYC in springtime is a freakshow of weather, with one day being cold rainy and miserable and the next being beautiful, sunny and heavenly.


Rebecca from England arrived a bit late and wanted to relax a bit so I made her some Pumpkin Cake with coffee and we noshed on the kale chips too. While she rested, I began to make matzoh ball soup.

I used a package mix but added a few enhancements.
From the left: bay leaf, italian seasoning, the soup/matzoh ball mix, olive oil and in the center a carrot, a leftover 2/3 white onion and 2 eggs.

The matzoh balls call for vegetable oil but I went with olive oil (I'm sure it'll have a better taste!) and I threw in a tbsp or so of Italian Seasoning into the mix.

For the soup, I threw in the package mix like the box said but also chopped up this giant carrot (into thirds) and threw in the onion. We have 6 people coming over, so I made 12 matzoh balls in place of the reccomended 9 (why 9?!?). The end result: stay tuned!



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    I'm a recent graduate from medical school and a pathology resident living in New York City. Like most girls living in the city, I've found that a lot of my social life revolves around the regular consumption of high-calorie food and alcoholic beverages. I've decided to start a blog about how I am trying to beat the bulge by eating and cooking defensively between social engagements and how even a busy girl can fit exercise into a busy life.

    All recipes are on Petitchef


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