Okra with Tomatoes!

I feel like I fell off the side of the earth. This past month has been a whirlwind, but I made it through. Lots of big life changes all at once. Definitely overwhelming, but with the help of some pretty awesome people, I am working on enjoying it as it is thrown at me.

I now call Winston Salem "home" which is pretty weird. I have been orienting myself with a new town, many new faces, and new structure of life. Not going to lie, this thing called "med school" is a bit intimidating and my lifestyle will be drastically different come Monday when classes start full speed ahead. My goal is to do my best and not stress about the things I cannot control. (lofty huh?) To take it one day at a time as mama says!

Fears are a pretty interesting phenomenon and I have been thinking about them lots lately. I decided that I could live my life afraid of the unknown, or take a chance to try something new. It's a bit uncomfortable to be away from "home" at times. It's a bit overwhelming to know that I am going to be spending countless hours studying instead of socializing as much as I may want. It's a bit risky to put yourself out there, but, honestly, I feel like it is the only way I will learn and grow. 

Okra with Tomatoes

1 clove garlic

1 small onion

about 20 medium sized okra

1 ripe large tomato

olive oil
water

white wine 

fresh basil 

pepper

chop the garlic and onion and saute in pan with olive oil. once nice and brown, add tomatoes, okra and a bit of water to help them steam. cover with a lid for about 10 minutes, stirring every few minutes to make sure it does not burn. add in the chopped basil, pepper and (optional) white wine for some extra flavor. put the lid on for another 10 minutes until the okra is tender and soft. 

I served it over a bed of spinach!

The farm fresh okra was sitting in my new fridge for about a week before I built up enough courage to experiment with it. It was the first time I cooked okra and, to be honest, I was super impressed with how this dish turned out after chopping the slimy vegetable! I think it would be great served with whole wheat pasta and freshly grated Parmesan cheese!

I have been enjoying this past week getting to know my classmates and am looking forward to creating some fun times together as we learn what it takes to become physicians. I know I have lots of hard work ahead of me, but I hope that I can keep it in perspective and continue to live a some what "normal" life (aka still bake, workout and smile!) I know that I could not be doing this without the support of so many and it really means the world to have loving people in my life! Whether it's cooking okra for the first time or adventuring into the unknown to learn more about myself, overcoming fear is the first step!

Veggie Eggs!

My mom has always been wanting breakfast in bed. So this year I decided to do it. Only problem is, Mom lives a thousand miles away. I enjoyed my breakfast in bed and reflected on how lucky I am to have the best mama around! She has taught me so much and I cannot begin to thank her for everything she has done, and continues to do for me.

If I told my mom I ate eggs, she would probably say "What?" and think I was joking. I am not a big egg fan. I am a weird texture person and the rubbery, mushiness of eggs creeps me out. BUT...I am getting better at expanding my tastes as I experiment with my own cooking and trying new dishes. Eggs are a good source of protein and are packed with lots of vitamins and minerals so I have been trying to eat them a bit more. My secret: load them with other things that don't have a weird texture!!

We get a fresh veggie box each Tuesday through CSA (Community Supported Agriculture). It is awesome because we get tasty, fresh veggies each week and support local farmers. My favorite way to mask the egginess: pile on awesome greens from the farm!

Veggie Eggs

2 eggs 

milk

pepper

4 baby asparagus

1 cup fresh spinach leaves

1 green onion

5 cherry tomatoes 

olive oil

I whisked one entire egg plus the white of a second with a splash of milk and a bit of pepper. 

After rinsing the veggies, I chopped the baby asparagus, spinach, green onion and cherry tomatoes.

Heat a pan with a bit of olive oil, then add the egg mixture. Once it starts to thicken, add the veggies on top. I chop my eggs up in the pan after it solidifies a bit, but you can do an omelet as well. I cook it for about 3-4 minutes after adding the veggies, mostly paying attention to the spinach.

cooked eggs and veggies!!

Big bro is obsessed with Frank's hot sauce. He puts it on everything, including his eggs. I must say that I stole that little tip from him, but it adds a lil kick in the morn!!

delish!

My family is coming to visit next weekend for my sister's hooding and graduation ceremony, so I will save the Mother's Day celebrations for the following Sunday. Better late than never, right?

Happy Mother's Day Mom! I love you!

Sweet Potato and Black Bean Empanadas

Food overload? Yes. But it doesn't stop me from cooking and eating more!

I am not going to lie, with traveling, eating out and turkey day, I ate lots of meat! So I could use a break for a bit.

My goal for the week is to make and eat legit, tasty meals for din din each night instead of the usual, mindless, simple salad. So far, so good.

Last night was lentil burgers topped with tzatziki, tomato and spinach! I'll admit, I made a mess. My sister thoroughly enjoyed watching me shove my face while yogurt covered my hands. and face. I know so appetizing! But really, I was kinda surprised by how good they were.

Tonight we experimented with sweet potatoes and black beans. I suppose you could throw in the leftover turkey if you're struggling for what to do with the extra. Or maybe make them for next year's turkey day party!?

Sweet Potato and Black Bean Empanadas
from Cooking Light
Dough:
9 oz flour (about 2 cups)
1/4 cup water
1/3 cup oil
1 large egg
1 tablespoon white vinegar
Filling:
1 chile
1 teaspoon cumin seeds
1 cup sweet potato, mashed (I put mine in the microwave for a few minutes)
1 cup black beans, rinsed and drained
1/2 cup green onions, chopped
2 tablespoons cilantro, chopped
1 teaspoon chile powder
pinch of salt
egg white (optional)

mix together water, oil, egg and vinegar. gradually add mixture to flour. knead until smooth. shape the dough into a ball, cover with plastic wrap and chill in fridge.

preheat oven to 400.

cook cumin seeds in skillet until toasted. process in grinder until ground. combine cumin with chile, sweet potato, beans, onions, cilantro, chile powder and salt. mash in a large bowl until smooth.

 

divide dough into 10 portions and roll into small circles (about 5 inches).

spoon mixture into the center (about 3 tablespoons). fold the dough over and seal the edges together using a fork. *you can brush the extra egg on the edge to help create a seal*

place empanadas on a baking sheet. make three small slits in the top to let the steam escape. *you can brush the remaining egg on top to help them brown*

bake at 400 for 16-20 min until golden brown! enjoy!

I attempted empanadas with whole wheat dough, but would not recommend it. Next time I'll stick to traditional white flour or use less wheat flour for the dough. Also, I think I would add a bit more of a kick and remove/use less cumin. Not a fan of cumin. But I really enjoyed the black bean/sweet potato combo and had fun making something new for din din!

empanar: to wrap or coat in bread.