that girl allison

I'm Allison. I see a ton of theatre. I'm a huge fan of Green Day, Ted Leo & the Pharmacists, Weezer, Oasis, Adam Rapp, Emily Giffin, and Shakespeare. I run sometimes, and do yoga always. My life has changed a lot in the last year, so this is my account of it all.

Email me at:
thatgirlallison08 at gmail dot com

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Posts tagged "recipes"
My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray - one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe: ingredients: 6 tablespoons vegetable oil 3 eggs, beaten 2 cups diced roast chicken (preferably dark meat) 2 scallions, thinly sliced, white and green parts separated 1 1/4 ounces fresh ginger, peeled and cut into matchsticks 4 cups cold cooked long-grain rice 1/2 cup thawed frozen peas 2 tablespoons soy sauce, plus more for serving 4 teaspoons white vinegar 1/2 teaspoon toasted sesame oil directions: Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat. Add the remaining 1/4 cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes. Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.

My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray - one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe:

ingredients:

  • 6 tablespoons vegetable oil
  • 3 eggs, beaten
  • 2 cups diced roast chicken (preferably dark meat)
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 1/4 ounces fresh ginger, peeled and cut into matchsticks
  • 4 cups cold cooked long-grain rice
  • 1/2 cup thawed frozen peas
  • 2 tablespoons soy sauce, plus more for serving
  • 4 teaspoons white vinegar
  • 1/2 teaspoon toasted sesame oil

directions:

  • Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat.
  • Add the remaining 1/4 cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes.
  • Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.
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Super Easy Banana Cream Pie

I love going to Jordan’s blog to look for new, easy recipes to try.  Since I was homebound today and feeling indulgent, I decided to make her “5-Minute Chocolate-Banana Cream Pie.”  It really did take just five minutes to make, after which I let it sit in the fridge for about half an hour to “set.”

1. Slice up one and a half bananas and line the bottom of a pie crust.

2. Prepare the pudding with skim or whole milk and spread on top of the bananas.

3. Cover with Cool-Whip and then cover with chocolate chips or sprinkles, or whatever you like.  I used multi-colored candies for Gay Pride Weekend.  

4. Let set in the fridge for half an hour, then enjoy!  Yum.

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I pulled a recipe out of Cosmopolitan two years ago entitled “The Perfect Summer Pasta,” and I finally got around to making it last week.  I’ve been a huge fan of asparagus lately, and I always love lemon so this sounded perfect.  For some reason the recipe sounded a lot more complicated than it actually turned out to be, and it was delicious.  It is the perfect summer pasta and I definitely recommend trying it out this season. Ingredients:  2 lemons, quartered 12 oz. grape or cherry tomatoes 1 lbs asparagus, tough ends trimmed, cut into 1.5-to-2 inch lengths. 3 tbs extra virgin olive oil salt and pepper 1 lb corkscrew pasta 1 4-oz wedge of Parmesan cheese 1 c. torn fresh mint leaves Directions: Preheat oven to 450* Boil water and cook pasta according to package Place lemons, whole tomatoes, and asparagus in a large roasting pan.   Drizzle it with 2 tbs olive oil Sprinkle with salt and pasta, and toss by hand Cook until tomatoes are softened and asparagus is well cooked, about 15 minutes. Add pasta and 2 tbs of pasta water to the roasting pan, and add parmesan, mint, and last tbs of olive oil.  Season generously with salt and pepper, toss everything together.   Squeeze remaining lemon juice from the lemons on top.  Serve hot.

I pulled a recipe out of Cosmopolitan two years ago entitled “The Perfect Summer Pasta,” and I finally got around to making it last week.  I’ve been a huge fan of asparagus lately, and I always love lemon so this sounded perfect.  For some reason the recipe sounded a lot more complicated than it actually turned out to be, and it was delicious.  It is the perfect summer pasta and I definitely recommend trying it out this season.

Ingredients: 

  1. 2 lemons, quartered
  2. 12 oz. grape or cherry tomatoes
  3. 1 lbs asparagus, tough ends trimmed, cut into 1.5-to-2 inch lengths.
  4. 3 tbs extra virgin olive oil
  5. salt and pepper
  6. 1 lb corkscrew pasta
  7. 1 4-oz wedge of Parmesan cheese
  8. 1 c. torn fresh mint leaves

Directions:

  1. Preheat oven to 450*
  2. Boil water and cook pasta according to package
  3. Place lemons, whole tomatoes, and asparagus in a large roasting pan.  
  4. Drizzle it with 2 tbs olive oil
  5. Sprinkle with salt and pasta, and toss by hand
  6. Cook until tomatoes are softened and asparagus is well cooked, about 15 minutes.
  7. Add pasta and 2 tbs of pasta water to the roasting pan, and add parmesan, mint, and last tbs of olive oil.  Season generously with salt and pepper, toss everything together.  
  8. Squeeze remaining lemon juice from the lemons on top.  Serve hot.
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I went to a Memorial Day BBQ this weekend and the host was vegetarian and hostess was vegan, so I pulled out this recipe for “Baked Sesame Tofu” that my aunt gave me back in March.  Apparently she’d been to a friend’s house for a party where this dish was served and so many people asked for the recipe that she sent it in their holiday card the following year.  I decided it was the perfect dish to make for my friend’s party, and it was incredibly easy.  

I don’t have a picture of the final product unfortunately - we cooked it on the grill last night and photographing the finished product was the last thing on my mind.  I didn’t taste it either but I received lots of compliments so I think it was a hit.  Here’s the recipe:  

  1. Slice tofu block into 1/2 inch slabs.
  2. For the marinade combine 1tbs olive oil, 1 tbs sesame oil, 2 tbs apple cider vinegar, one tbs soy sauce (or tamari), 1/2 tbs sweetner (honey, sugar, etc), and salt, pepper, and cayenne to taste.
  3. Marinate the tofu for at least 3 hours (I marinated overnight).
  4. Bake at 350* for 20 minutes on each side.
  5. Sprinkle each side with sesame seeds.

Happy Memorial Day!

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I went to visit one of my best friends and see her new apartment in Queens a couple of weeks ago and she cooked this dish for dinner.  It was really simple and easy.  I cooked it last week and it was yummy.

Ingredients:

  • Olive oil
  • 4 cloves of garlic chopped into small pieces
  • Jar of sundried tomatoes in oil (drain the oil before adding)
  • Bagged spinach (already washed and ready to eat)
  • Chicken broth
  • Any kind of pasta you want
  • Grated cheese

Directions:

  1. Boil water in a pot and cook pasta as usual.
    While the pasta is cooking:
  2. In a pan, add a little olive oil (just enough to coat the bottom of the pan) turn the heat to medium and wait for it to get hot then add the chopped garlic.
  3. Lower the heat a smidge and move the garlic around so it doesn’t burn.
  4. Add the drained sundried tomatoes and a big handful of spinach.
  5. Add about 1/2 cup of chicken broth to make more of a sauce.
  6. When the pasta is done, drain it and add it to the pan if there is
    room.  Add a few spoonfuls of the starchy pasta water to the pan with the sauce before you drain the pasta.
  7. Add grated cheese, salt, and pepper to taste.
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The first dish I tried making was from a recipe I found a few weeks ago in the New York Times.  I left out the onions, and it’s basically a simple baked pasta, but it was good!  As evident by the above photo, it was difficult to snap a picture that didn’t make the food look gross.   Ingredients: 1/4 cup extra virgin olive oil 3/4 cup diced onions 1 table spoon sliced garlic 1 28-ounce can of crushed tomatoes 2 teaspoons salt 1 teaspoon crushed red pepper 1 cup Sardinian sheep’s milk ricotta 1 cup torn basil leaves 1/2 cup grated Parmesan  cheese 1 box penne 2 tablespoons butter Recipe: Boil a pot of salted water. Heat oil in a medium sauce pan heat over medium heat, add onions and saute until translucent; add garlic, and saute for another minute.  Bring tomatoes and red minute.  Bring tomatoes and red pepper to a simmer for 20 minutes. Cook pasta in water for five minutes, then drain. Place pasta in the man with sauce.  Stair until coated well.  Sprinkle 1/4 cup of parmesan over pasta.  Turn heat off and add butter, basil, and ricotta.  Stir and pour in a 12”x9” baking dish.  Put remaining parmesan on top and bake in a 425* oven for 20-30 minutes until the top is crown and crispy. 

The first dish I tried making was from a recipe I found a few weeks ago in the New York Times.  I left out the onions, and it’s basically a simple baked pasta, but it was good!  As evident by the above photo, it was difficult to snap a picture that didn’t make the food look gross.  

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3/4 cup diced onions
  • 1 table spoon sliced garlic
  • 1 28-ounce can of crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper
  • 1 cup Sardinian sheep’s milk ricotta
  • 1 cup torn basil leaves
  • 1/2 cup grated Parmesan  cheese
  • 1 box penne
  • 2 tablespoons butter

Recipe:

  1. Boil a pot of salted water.
  2. Heat oil in a medium sauce pan heat over medium heat, add onions and saute until translucent; add garlic, and saute for another minute.  Bring tomatoes and red minute.  Bring tomatoes and red pepper to a simmer for 20 minutes.
  3. Cook pasta in water for five minutes, then drain.
  4. Place pasta in the man with sauce.  Stair until coated well.  Sprinkle 1/4 cup of parmesan over pasta.  Turn heat off and add butter, basil, and ricotta.  Stir and pour in a 12”x9” baking dish.  Put remaining parmesan on top and bake in a 425* oven for 20-30 minutes until the top is crown and crispy. 
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Mac’N’Cheese

My friends know that I can make one kick-ass dish of Macaroni and Cheese, also that it’s one of my favorite foods in general.  Everyone knows Whole Foods makes a decadent Mac’N’Cheese (I’d rate it a B or B+) but I decided to try a few others.

Five Napkin Burger: I’d read in an online review saying that their mac’n’cheese was to die for.  I’d opted my first time at 5NB for the Blackened Shrimp Salad (also to die for) but when there once for dinner, I pushed aside my love for my salad, and ordered the mac’n’cheese.  When it first arrived it looked like a small portion, but the narrow bowl is deep and the food is filling.  It was incredibly creamy and the noodles were soft, but it could’ve used a bit more crunch at the top.  I’d give it a B+.

Vynyl:  While meeting for an early dinner with a new friend, he recommended that I order it as a side with another appetizer and I did just that.  I ordered a side of mac’n’cheese with a bowl of butternut squash soup (another dish I love).   This was another creamy dish that though small in size was more than enough for one person.  It had a bit more crunch at the top, but still could’ve used more.  With a dousing of pepper, this mac’n’cheese was almost perfect.  I’d give it an A-.

Despite reading a heinous review, I’m still tempted to try the mac’n’cheese at Film Center Cafe and I need to head down to S’Mac Bar sometime in the near future.  Where else is there to-die-for mac’n’cheese in the city?  

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When I was in Maine a few weekends ago, my aunt made Butternut Squash Soup and I kinda-sorta helped.  I was “inspired” and hungry last night, so I tried making it with her recipe and it came out really well - probably spicier than it should be, but I like a lot of pepper.  Here’s the recipe: 1 or 1 1/2 cups diced onion or white part of leeks (leeks are milder, so I’d use the larger amount with them) 1/2 c. diced celery 2 T. butter (you can substitute olive oil) 1 clove garlic, minced 1 t. curry powder 2 c. chicken or vegetable stock 1 1/2 to 2 pounds butternut squash, peeled and cubed into 1 inch pieces 1 bay leaf 1 small stick cinnamon 3/4 t. saltdash cayenne pepper optional: 3/4 c. cream or half and half (you can substitute apple cider or stock for this) Saute the onion or leek and celery in butter until softened. Add garlic and curry powder, and saute another minute. Add stock, squash, bay leaf, cinnamon, salt and cayenne.  Bring to a boil, cover and cook until the squash is tender, about 25-30 minutes. Remove the bay leaf and cinnamon stick. Puree the mixture in a blender or food processor, adding enough cream to thin to desired consistency.   Can be eaten warm or cold.

When I was in Maine a few weekends ago, my aunt made Butternut Squash Soup and I kinda-sorta helped.  I was “inspired” and hungry last night, so I tried making it with her recipe and it came out really well - probably spicier than it should be, but I like a lot of pepper.  Here’s the recipe:

  • 1 or 1 1/2 cups diced onion or white part of leeks (leeks are milder, so I’d use the larger amount with them)
  • 1/2 c. diced celery
  • 2 T. butter (you can substitute olive oil) 1 clove garlic, minced
  • 1 t. curry powder
  • 2 c. chicken or vegetable stock
  • 1 1/2 to 2 pounds butternut squash, peeled and cubed into 1 inch pieces
  • 1 bay leaf
  • 1 small stick cinnamon
  • 3/4 t. saltdash cayenne pepper
  • optional: 3/4 c. cream or half and half (you can substitute apple cider or stock for this)

Saute the onion or leek and celery in butter until softened. Add garlic and curry powder, and saute another minute. Add stock, squash, bay leaf, cinnamon, salt and cayenne.  Bring to a boil, cover and cook until the squash is tender, about 25-30 minutes. Remove the bay leaf and cinnamon stick.

Puree the mixture in a blender or food processor, adding enough cream to thin to desired consistency.  

Can be eaten warm or cold.

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20 Easy Pasta Recipes →

I just Googled “easy pasta recipes” and found this site.  I love pasta (unforunately?) so this is awesome!

Link

I’ve been cooking a bit more than usual lately.  I like knowing what I’m putting in my mouth.  I made banana bread, too, using this recipe tonight because I had a few bananas laying around.   The pasta recipe came from this site.   The Mac’N’Cheese recipe isn’t online - though I’m sure you could find one online - because I got it from a former co-worker/roommate last year (It’s one of my favorite things to make and it’s super easy).  The Balsamic Zucchini recipe was something I got in Whole Foods one day - I couldn’t find it on their website though.

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