Review: Green Pig Bistro

Green Pig Bistro is located in Clarendon on N. Fillmore Street.  The restaurant opened a year ago and uses organic ingredients that are mostly locally grown and harvested. The menu changes depending on the time of year and harvesting schedule.  Green Pig is always packed and very large once you’re inside. The atmosphere is the best part of the experience. It is very urban chic and comfortable inside.  We decided to check out Green Pig on a Thursday evening, there was no wait for a party of two.

I am open to trying many things, and my personal philosophy is to try unique dishes I would not prepare myself when dining out. That being said, I had a hard time finding things on the menu I actually wanted to eat. The menu is divided into snacks, appetizers, sides, main dishes, and dessert.

We decided to get the corn bread to start paired with two glasses of red wine.  The restaurant has a fabulous wine list, and this would be a great location for an after work happy hour. I ordered the Lar de Paula Tempranillo from Spain and my dining partner Jenna ordered a glass of Paripaso Cabernet from California. The highlight of this trip was the wine and cornbread. The cornbread is prepared in a skillet and topped with sea salt and a small scoop of maple butter. It was absolutely delicious and no doubt a high carb/butter heart attack. If you’re looking for some comfort food, I highly suggest ordering the bread.  Many of the other options for  starter options were too interesting for us to try. The snacks and starters feature bone marrow, salt cod, liver, and sweetbreads.

For main entrees, Jenna ordered buffalo ribs and I ordered duck and pumpkin risotto off of the appetizer list.  The selections ranged from trout to rabbit cakes and buttered steaks. The buffalo sauce did not pair well with the pork ribs. The meat was thick and dry and the buffalo sauce seemed too light for the amount and type of meat. The risotto came in a heavy pumpkin sauce and was very rich. There was duck mixed in and it was topped with shaved parmesan and a poached egg.  The dish was soupy and so heavy that I could only eat a few bites.

My takeaway from Green Pig is that it is a cool location to enjoy a glass of wine and appetizer with a friend. The main dishes do not pair well together and are very heavy. I would suggest heading to Screw Top wine bar down the block instead.

I give Green Pig 2 out of 5 stars.

Visit the website at: http://greenpigbistro.com/

Black Bean Taco Salad

Let me start off by saying that Trader Joe’s is my favorite grocery store. Did anyone have any doubts about that? Probably not. However, the other day, I went hiking with Elise and I was close to a Wegman’s so I decided to give it a try. I’m not sure how large they normally are, but this Wegman’s was about four times the size of the Trader Joe’s I normally go to. As a result, I was literally there for 2 hours! There are so many isles, so many different flavors and variations of foods that I normally do not see, and therefore was slightly overwhelmed! One of the different things I bought that I do not normally see, were these Caribbean flavored black beans. Instead of just plain canned black beans, these had added spices! I’m a big bean fan as it is and could not pass these up. Of course, driving back home, I was already thinking of dishes I could make to incorporate these beans. Because at least two times a week I try to incorporate meatless days into my diet, I figured this could be one of those days.

This dish came together very easily because the beans did not need any additional preparation! See below for a tasty meatless meal.

Ingredients (makes about 2 meals):

1 can of Caribbean Black Beans (regular black beans would work fine!)

1/2 yellow onion

1 cup cooked brown rice

1 beefsteak tomato

1/2 avocado

1 tsp cumin

1 tsp sea salt

1 tsp garlic powder

1 tsp black pepper

1/2 tbsp coconut oil or olive oil

approximately 4 cups of mixed greens

Directions:

Cook the brown rice using the instructions on the back of the package. While the rice is simmering, under medium to high heat, saute the onion, 1 tbsp coconut oil, and the can of black beans, stirring occasionally. Once the rice is fully cooked and the onions are translucent, transfer the rice to the pan with the black beans and onion, and add all spices. Once fully mixed, plate the mixed greens (around 2 cups per plate) and pour the black bean and rice mixture over the greens. Slice the tomato and avocado and place on top. Top with taco strips and some fresh lime juice. Add a small amount of salad dressing or olive oil if desired and sprinkle some additional sea salt on top.

Light, simple, and delicious! 

Cookie Dough Bites

Happy Memorial Day! I hope you have the chance to enjoy some sunshine with your family and friends. If you can’t tell, I have quite the sweet tooth. I’m always looking for safe ways to add something with chocolate into my daily life. This recipe can make energy bars if you place ingredients into an 8×8 inch pan. I like to eat them rolled into balls as a treat. You can also add in flax seed, chopped dried fruit, or chopped nuts for a different flavor. These are for the days when you crave a little something after dinner or you can eat them first thing in the morning with plain yogurt and berries. Most of the ingredients can be found in your pantry already.  Enjoy!

Recipe

2 tbsp chia seeds

1/4 cup honey, agave, or maple syrup

3/4 cup unsweetened shredded coconut

1 cup old fashion oats

1/2 cup mini chocolate chips

1/2 cup all natural peanut or almond butter

Mix together all dry ingredients. Mix in honey and room temperature peanut butter to make it easier to stir. Place dough in refrigerator for 1 hour. Roll into 15-20 1 inch balls. Keep in airtight container in refrigerator or freezer for two weeks.

Chicken Masala

I want to start by apologizing for the length of time between posts lately. Life has been busy, so we will do our best to keep up with the blog! Every Monday, I try a new recipe. On Mondays I am rejuvenated from the weekend and can also eat the leftovers for lunch throughout the week. I am a huge fan of Indian food. Many Indian foods are vegetarian and have tons of flavor without using cream. This dish can be prepared and served over rice, quinoa, or couscous. You can also eat it alone or scoop up the flavors with a piece of whole wheat naan.

Recipe

1 lb boneless chicken breasts

1 tbsp olive oil

1 large  yellow onion, chopped

2 large cloves of garlic, minced

1 tbsp tomato paste

1 can diced tomatoes, drained

1/2 tsp cumin

1/2 tsp cinnamon

1 can chickpeas, rinsed

1 cup low sodium chicken broth

salt, pepper, and fresh cilantro

Bake chicken breasts at 350 degrees for 20 minutes. In a small soup pot, cook onion for five minutes over medium high heat, stirring occasionally. Add garlic and tomato paste, stir and let cook for 1 minute. Onions should start to brown.

Add tomatoes, cumin, cinnamon and stir. let cook for two minutes.

Cut chicken into strips. Add to the pot along with the chickpeas, broth, salt and pepper.  Place a lid on the pot and turn heat down to medium low. Let simmer for 10 minutes. Garnish with cilantro and serve.

Sundried Tomato Gnocchi with Shrimp

I spent some time studying abroad during my time at Virgina Tech. I loved the culture of Italy and the amazing food. My favorite dish by far was gnocchi. Gnocchi is a thick soft dumpling commonly made with potato. I enjoy gnocchi with a lighter sauce because the dumplings themselves can be heavy. I purchased uncooked gnocchi at Wegmans and looked up recipes on how to serve the dish. I combined some recipes and came up with a dish. The dish includes many vegetables and lean protein in the form of shrimp. This is a great dish for date night. I suggest serving this with a crusty Italian bread and olive oil dipping sauce. I also suggest an arugula salad with tomatoes and a balsamic dressing to pair with the gnocchi. We also paired the meal with ‘The Slammer’ Sweet Shiraz, which I highly suggest next time you’re in the wine aisle.

Recipe

1 tbsp olive oil

3 cloves minced garlic

1 medium yellow onion, diced

1/2 jar sun-dried tomatoes in olive oil

1 cup cherry tomatoes, halved

1 cup spinach

1/2 Red bell pepper, diced

1 packaged uncooked gnocchi

12 large uncooked shrimp

basil leaves to garnish

Bring a large pot of water to a boil Add 1 tsp salt and gently place gnocchi into the water. Stir and let cook for 3-5 minutes. The gnocchi will rise to the top of the water and float when done. Do not over-cook or the dumplings will become doughy. Strain and let cool while preparing the sauce. Heat a large skillet to medium high and coat with olive oil. Add raw shrimp. Flip after 2 minutes. Cook another two minutes and bring heat down to medium. Flip shrimp one more time and remove from heat. In a different large skillet, bring burner to medium high and coat with cooking spray. Add diced onions and saute for 5 minutes until onions begin to brown. Add diced pepper, and sun-dried tomato with oil to the skillet. Stir and let cook for 5 minutes. Add gnocchi, basil, and spinach to the skillet. Stir continuously so the gnocchi can absorb the flavors and spinach begins to wilt. After 3-5 minutes add shrimp. Top with fresh basil and serve.

I was afraid the dish would be too dry. The oil from the sun-dried tomatoes coats the gnocchi perfectly and adds enough liquid to the dish. Gnocchi is typically served as a first course in Italy, but this dish is hearty enough to enjoy as the main event.

Grain-Free Chocolate Chip Cookies

You will not believe this recipe.  You will also never make regular chocolate chip cookies again.  These cookies are grain free and safe for anyone on a gluten-free diet! I love chocolate chip cookies. I think they are my ultimate comfort food and dessert of choice.  As I continue my search for modified healthy treats, these take the cake by far as best substitute.  The secret ingredient in these are chickpeas. They are chock full of protein between the peanut butter and main base. They also do not have a ton of sugar on simple carbohydrates. Prepare to be amazed.

Recipe:

1 can chickpeas

1/2 heaping cup natural creamy peanut butter

1/4 cup honey

1 tsp baking powder

1/2 tsp cinnamon

2 tsp vanilla extract

1/2 cup chocolate chips

Pre-heat oven to 350 degrees. Rinse and drain chickpeas. Puree in food processor until very smooth. Add all additional ingredients and puree for 30 seconds, or until mixed. The dough will be very thick. Move to large bowl and add in chocolate chips. Place cookies on greased baking sheet. press down slightly, as cookies will hold their shape throughout the cooking process. Bake for 12 minutes. Let cool and place in freezer for 30 minutes to allow cookies to harden. Store in airtight container and enjoy within 3-5 days.

Breaded Eggplant

Is it me or is eggplant sprouting up in every grocery store? I had never made eggplant before this recipe but something about seeing them everywhere spiked my interest. I have never been a huge fan of eggplant, that is until my mom made eggplant parmesan one night. The trick is, to skin the eggplant before cooking it! Pure genius. I’m not quite sure what I’d do with out her…not eating eggplant I guess!

The outside skin is very harsh on the digestive system which never appealed to my sensitive stomach. But now, I think it’s amazing! Peeled eggplant = happy stomach 🙂

I wouldn’t say this recipe is “healthy” but it is made with wholesome ingredients–just a little heavy on the olive oil. But hey, that never hurt anyone right?

Ingredients

1 medium sized eggplant

1 cup of bread crumbs (I used panko because that’s what I had on hand but I bet whole wheat would be awesome!)

2 eggs

approximately 1/2 cup olive oil

Directions:

Start by peeling your eggplant, then slice it into 1/4 inch slices.

For the breading, crack the two eggs into a bowl and mix well. Lay a handful of breadcrumbs on a plate.

Take an eggplant slice and dip it in the egg mixture. Once fully drenched, cover with bread crumbs

Pour about 3-4 tablespoons of olive oil onto the pan and turn on to medium heat

Cook each side of the eggplant slices for about 5 minutes until golden brown

Repeat as many times as it takes to cook all of the eggplant slices.

I ate my breaded eggplant with sauteed mushrooms and red quinoa. I had this over a big bed of greens. This goes wonderfully with a light balsamic dressing or Mariana sauce!

 

Bring it on Spring!

The weather is clearing, the birds are chirping, and Spring foods are coming back in season. DO you have frozen vegetables you’d like to get rid of before the Summer season? Read on, if so!

This is a beautiful time of year in Washington DC. The Cherry Blossom festival celebrates the blooming of the cherry blossom trees that surround the Tidal Basin near the Washington Monument and Thomas Jefferson memorial in DC. The trees were planted  in 1912 and were a gift of friendship to the United States from the people of Japan. The Japanese Embassy informed the Department of State that the City of Tokyo intended to donate to the United States two thousand cherry trees to be planted along the Potomac River. The trees are a symbol of human life and the transformation of the culture throughout the ages.

This recipe helps your clear out your fridge and move on to the fresh, crisp vegetables of Spring. So dig those frozen brussel sprouts out of the freezer and add this tangy dish to your dinner plate tonight.

Recipe

2 cups brussel sprouts

2 lbs or 1-2 butternut squash

1 pear

1 cup mushrooms

3 tbsp balsamic vinegar

1 tbsp olive oil

 1 tbsp Dijon Mustard

Goat cheese or feta (optional)

Pre-heat oven to 350 degrees. Slice mushrooms and cube butternut squash. Spray baking dish with non-stick cooking spray. Coat mushrooms, brussel sprouts, and butternut squash with olive oil. Roast for 40 minutes. Flip vegetables halfway through cooking cycle.  Whisk together mustard and balsamic vinegar. Slice pear. Add the pears to the dish and coat vegetables with balsamic mixture once out of the oven. Let cool and add cheese if desired.  Serve over quinoa or with a chicken breast.

Restaurant Review: Miss Shirley’s

Miss Shirley’s is the perfect place to enjoy a fresh breakfast or lunch dish in Baltimore.  Miss Shirley’s has three locations across the state of Maryland in Roland Park, Annapolis, and the Inner Harbor. Miss Shirley’s is featured nationwide on The Food Network, through Baltimore Magazine, and through countless newspaper and magazine articles. Click to read more: http://www.missshirleys.com/scrapbook.php.  The restaurant mainly features southern comfort food, but we managed to find some healthy options on the menu.

Be sure to arrange a reservation or call ahead for seating as all restaurants typically have a 45 minute to an hour wait even for a table of two.  There is not a lot of room inside, so we waited outside for the table.

To start, the Bloody Mary’s and Mimosas are always a good bet. They also have wonderful coffee, which is highly underrated in my opinion. We pondered over the Berry Waffle sampler, Crab Cake Eggs Benedict, and Sweet Potato fries as brunch options.  We settled on the Garden Omelette, Crab Cake and Eggs Benedict, and the Veggie Egg Tower.

The Garden Omelette is made with fluffy egg whites, mushrooms, broccoli, spinach tomatoes, and peppers. The vegetables are cooked into the eggs and not place in the middle.  I opted for no mozzarella and seasoned the omelette with old bay and hot sauce instead. As a side, the omelette come with a homemade biscuit and I opted for the mixed greens with a lemon poppy-seed vinaigrette. The omelette was the perfect size and the vegetables cooked into the eggs nicely. The biscuit was also flakey and not too buttery.  The salad was the perfect side, and the greens were dressed nicely in the dressing.

We also dined on the Veggie Egg Tower. The dish consists of stacked poached eggs over red and yellow tomatoes, Bermuda onion, fresh mozzarella & basil leaves with herb hollandaise sauce and avocado slices. Make sure you ask for the sauce on the side and use sparingly to cut calories. This dish was light, so you may want to order a side. The vegetables were fresh and blended nicely together. The basil and mozerella were also a very nice touch. The Eggs Benedict consists of poached eggs and mini jumbo lump crab cakes on top of fried green tomatoes with corn and tomato relish, all dusted with Old Bay.  We also asked for the Old Bay hollandaise sauce on the side. The dish is not too heavy or rich and is delicious. The tomatoes are pan seared and perfectly crisp and the poached eggs add a nice amount of flavor to the dish. Miss Shirley’s is a great place to grab brunch with friends and enjoy views of the water if you’re in Baltimore.

I give Miss Shirley’s 4 starts out of 5.

Website: http://www.missshirleys.com/

Vegetable Fried Quinoa

My new obsession recently has been red quinoa. I’m not sure why, but I like it so much more than regular quinoa. I know it’s all mental but just humor me. I think it has better flavor! I’ve been eating quinoa instead of brown rice because of the added protein and it doesn’t take as long to cook. 10-15 minutes simmering, and you’re good to go!

When I was younger, I used to love fried rice. I haven’t eaten it in a while because it now hurts my stomach, but the other night I was craving the scrambled eggs and fresh, crunchy veggies. I just so happened to have a red pepper and snap peas, so I knew it was meant to be. Oh how correct I was. This turned out amazing! This recipe is very simple and will not take a long time to make. Perfect for a quick, meatless meal! This would also go great with grilled chicken or shrimp!

Ingredients:

2/3 cup of red or regular quinoa

1 + 1/3 cup of chicken broth or water

1 red pepper

1/2 red onion

1 cup snap peas

2 tbsp soy sauce

1 tbsp coconut oil

Directions:

Start by bringing the quinoa and chicken broth to a boil. Once it boils, cover the pot and simmer for 10-15 minutes until fluffy with a fork.

While the quinoa is simmering, take 1 tbsp of coconut oil and melt it in a pan. Once melted, add the sliced onion, pepper, and snap peas.

Toss in the coconut oil under medium heat until the quinoa is fully cooked. Transfer the quinoa into the pan with the vegetables and add 2 tbsp of soy sauce.

Easy and tasty! Give it a try!