My Therapist Cooks

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healthy cooking

Asian Salad

by 12 Comments

I've noticed since moving back to America (I lived in Japan for 4 years and think I"m Japanese about 97% of the time), I noticed that Asian Salad, Sesame Chicken Salad, or some variation of the former appear on a wide variety of restaurant menus from Wendy's to upscale fusion restaurants.

Some of them are great, some of them are gross.

I made this salad last night using a dressing that I believe has the good qualities of a generic soy-based dressing without any of the bad (read: chemicals, sugar, anti-caking agents, animal parts) ingredients from restaurant versions of this salad.  This is a veggie-only presentation, but throw some grilled chicken on this bad boy and call it a meal!

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Vegetables are Best When They Involve Cheese

by 6 Comments

I've been on a vegetarian meal-kick lately, in part because our farmer's market is so stinking cute and MEAT IS EXPENSIVE.  Srsly.  Also, I've been feeling kinda mushy and lumpy and apparently red meat can have a hand in that.

Not fried food.

Not boxed wine.

And definitely not cheese.

Listen, I don't judge you, ok?

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More Tailgating Food!

by 15 Comments

Blackened Chicken

You might remember from last week's post that, until last Saturday, I'd never been tailgating.  I had, however, heard of the culinary lengths that people go to each week in preparation for a home game.  The stories were all true!

I actually made this chicken last week when my friends Adam and Cara came over for dinner, but it would be PERFECT at a tailgate or cookout - two things that are happening a lot this weekend with the fabulous weather we've been having!

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An Easy Weeknight Dinner

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Generally mid-week I start to plan for all the crap I'm going to cook and eat on the weekend, then I feel guilty and cook something healthy.  This is a great light sauce that can be used on anything, but I particularly love the mild flavors with fish.  If you don't like fish you're silly and missing out, but you could easily make this with any other protein of your choosing (not beef, that'd be too heavy) or just serve it directly over rice or noodles.  But try it with fish sometime!  You'll love it.

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Recipe - Rosemary Saffron Israeli Couscous

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Couscous? More like Jewcous. I love couscous in a big way.  If you're not familiar with it, regular couscous is a tiny pasta about the same size as grains of cornmeal or grits.  Israeli couscous, which I used in this dish, has larger grains but the same texture - kind of a cross between rice and pasta.  You cook the couscous like rice, at a low boil until the water has been absorbed.  It's easy to make and is fantastic every time!

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