Mad About Udon

I have not posted in the last week as it seems like I have been exclusively eating salad following a demotion from girlfriend to friend. Here are a few products of my salad fixation:

#1: Lentil Salad

Ingredients: shredded lettuce, grated carrot, cubed tomato, chopped green and white onion, chopped yellow pepper, green lentils, capers, sesame seeds, and a white wine vinaigrette. This salad was inspired by the (best Ethiopian restaurant in Ottawa) East African Restaurant’s awesome Azifa.

#2: Quinoa & Tofu Salad

Ingredients: shredded lettuce, quinoa, corn, baked tofu, grated carrot, finely sliced white onion, capers, sauerkraut and red wine vinaigrette.

#3: Cold Noodle & Spinach Salad

Ingredients: rainbow vegetable spiral noodles, baked tofu, grated parsnip, baby spinach, coarsely chopped onion, chopped yellow pepper, minced garlic and white wine vinaigrette.

#4: Fruit Salad

Ingredients: one orange, one banana, frozen raspberries, raisins and cinnamon. (Being allergic to most raw fruits makes spontaneous fruit salads quite the challenge.)

Thankfully my appetite has begun to return as I finally started running! I never really understood how great it was until I was capable of running for longer than 15 minutes. Interested in starting? Check this site and others out for more information and most importantly, just get out there and do it!

- Aly

This is a fairly high calorie and time consuming recipe of approximately 650 calories. It is amazing after a long skate on the canal, or following an astronomy midterm. Here is the recipe:

Baked fries
2 potatoes
1 t sunflower oil
1 t garlic powder
½ t ground black pepper
½ t cayenne powder

Preheat your oven to 450 F. Slice the potatoes in to strips and put them in a bag with the spices and oil. Shake the bag until the spices are evenly distributed and then place the potatoes on a lightly oiled baking sheet. Bake for 15 minutes, flip, and then bake for another 10 minutes.

Mushrooms, caramelized onion and gravy
¼ c red lentils
1 c water
¼ low sodium vegetable bouillon cube
1 t rosemary
1 t garlic powder
1 t coriander
1 t cumin
1 t curry powder
1 t onion salt
1 t olive oil
3 garlic cloves
1 medium sized white onion, coarsely chopped
½ c diced mushroom
2 T low-sodium soy sauce

Rinse the lentils in cold water, and add to 1 c of boiling water. Simmer lentils for 30 minutes with 2 cloves of garlic, bouillon cube and spices. Oil a large pan and begin caramelizing the onion. Add the mushrooms and remaining garlic clove. Once the lentils are cooked and mushy, add the lentils to the pan and stir together with the onion mixture and soy sauce on low heat until sufficiently mixed. Pour over fries and enjoy. I had sauerkraut with my fries too!

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