that girl allison

I'm Allison. I see a ton of theatre. I'm a fan of Green Day, Ted Leo & the Pharmacists, Weezer, Oasis, Adam Rapp, Emily Giffin, and Shakespeare. I run sometimes, and do yoga always.

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thatgirlallison08 at gmail dot com

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Posts tagged "recipes"

Quiet Saturday Night At Home: Since I was out with friends last night, my night tonight is made up of Netflix and this pasta. I made this via a recipe on Ramshackle Glam. It’s pasta + asparagus + lemon juice/zest + olive oil + goat cheese + pepper.

Recipe here. 

I’m looking high-protein recipe ideas because apparently I don’t get enough protein and that’s why I’m always effing hungry. I don’t feel like Googling, so if you would be so kind… leave me some links! :)

I haven’t had an entire week off since about July 2012 (before I started my full-time internship in early August 2012). I’m a bit of a control freak and a worrier so I never like to take time off and detatch from work. I had used about five of my twenty vacation days so far when I realized it was late September and I could only carry over 5 of those remaining days, I decided to take this week off and do nothing.

Well, I took this week off, but I didn’t do nothing, technically. I slept in most days to 8am (a good two hours later than I usually sleep!), which was nice. I kept track of my work email on my phone and as far as I could tell, no shit was hitting the fan at all. Which was nice. Very nice.

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My new obsession.

I started adding chia seeds to my smoothie about six months ago. I’d learned somewhat vaguely about the health benefits and thought why not. I’ve learned a bunch more since, and on Wednesday night at Gabrielle Bernstein’s lecture, The Chia Company was a sponsor and they were handing out chia seed pudding cups left and right. It was delicious, and the only ingredients were blueberries (or whatever flavoring), coconut milk, and chia seeds. I looked up a recipe to be safe, and I made the above. It’s SO good.

Ingredients:

  • Half cup to 3/4’s cup of blueberries
  • 2 cups of coconut milk (or almond milk, or whatever)
  • teaspoon of liquid stevia
  • teaspoon of vanilla
  • 3/4 cup of chia seeds

Directions:

  1. Blend most of the blueberries with the milk in a blender.
  2. Add the vanilla and stevia; blend again
  3. Pour the chia seeds in a medium bowl and pour the milk/blueberry mixture in and mix.
  4. Let it sit for an hour, then top with the remaining blueberries.

It definitely LOOKS weird. But it tastes awesome!

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:

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

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.

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.

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!

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.

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.