There’s something about Summertime and freshly squeezed lemons that just weerrrkkk. I made this Gluten-Free Icebox Lemon Tart for dinner with my friends tonight. Of course, they didn’t say no to my self-invite. How could you? This buttery, nutty crust and smooth, tangy lemon filling makes for a special after (or before) dinner treat.
What you need:
1/2 cup butter, room temperature
1/2 cup sugar
2 egg yolks
2/3 cup gluten-free oat flour + 1/3 cup fine ground millet flour + 1/3 cup almond flour mixed with a fork
1/3 cup Trader Joe’s lemon curd
8 ounces lactose-free cream cheese, softened for 15 minutes at room temp.
1/8 cup fresh lemon juice
1/2 cup frozen blueberries
Fresh mint (optional)
Preheat oven to 350 degrees F. Lightly oil and flour 10-inch tart pan. Using a mixer, cream together butter and sugar. Add egg yolks, mix to blend.
In 1/3 increments, mix in dry ingredients (mixture will become thick and sticky).
Here’s when things get a little messy.
Lightly grease hands with butter, and press mixture into the bottom of the tart pan, carefully working halfway up sides of tart to make a “bed” for the filling.
Bake tart for 30 minutes until golden brown. Remove the tart and allow to cool. In a small bowl, cream together cream cheese and lemon curd then, slowly mix in lemon juice.
When the tart is cooled, spread cream cheese mixture on top of tart allowing a little edge of crust to remain uncovered. Garnish with blueberries and mint. Store in freezer. Take out of freezer half an hour before serving.
As most of you all know, higher education is not cheap. Even with assistance through fellowships, scholarships, assistantships, and even loans, expenses still occur here and there. When most of our time is in the classroom, it can impact the ability to save or earn money.
While I’m no expert, I have a few tips on what I have done to save a dime or two during graduate school.
tip number one)
Review your menu.
I know what you’re thinking, “Yeah, really?! Thanks a lot. [insert eye roll]”
While I love to eat out I have realized that a lot of my budget outside of education is spent on food. With food delivery apps making food available within a matter of minutes, consider the cost of convenience compared to cooking at home. Even simple meal prep delivery services can add up if you don’t eat the food before it goes bad.
By now, you should know, my favorite store is Aldi. I also have a Neighborhood Walmart within walking distance. Once a month, I make my “major” shopping trip to Aldi and stock up on produce, dried and canned goods, and snacks. And once a week or as needed, I can walk to the Neighborhood Walmart to get a few items here and there when they run out.
During the week, stress and a shortage of time may interfere with cooking meals. I try to cook a few meals ahead of time. That ranges from actually preparing an entree or two for the week or even just cutting up all my vegetables for ease of adding them to a salad or meal. Another big money saver for me is not purchasing meat. I am not a vegetarian. I like to eat what tastes good. Meat is an expensive protein source compared to other great foods such as vegetables, beans, and legumes. I am cooking-for-one on most days, so I can’t justify spending the money on meat, especially when it’s not the first food I reach for to satisfy my hunger.
(I save the meat purchasing for when hubby is in town.
Oh, by the way, I got married! I’ll blog about that later.
Tip number two)
Find a JOB
Okay, this tip is less about saving and more about acquiring money.
Find a full-time or part-time job in your field of interest, or just find something. There are so many contract jobs that can fit around your schedule. I know company’s like Lyft, let you rent a car if you don’t have one, to drive for them.
If your schedule allows it. Work from home! I have been very fortunate to start teaching online with VIPKID. My mornings start early around 5 or 6 a.m. I’m able to choose my schedule that works around my class schedule which has been really nice. I try to only teach on days I don’t have class. The income helps to cover some expenses such as food and rent and incidentals (and the wedding we planned in 45 days). But, it’s best to find something flexible around any exams, research assignments, study groups, or school engagements.
tip number three)
Cut cable and internet cost wherever you can. I think many of us have cut these cords a while ago. While I do have Wi-Fi at home, I don’t feel the need to have a top of the line package because I also live two blocks from campus. I’m essentially a stone’s throw away from free Wi-Fi.
I also decided to invest in a TV antenna instead of Netflix or Hulu. I only HAVE one show…”This Is Us” and that is pretty much the only time I turn on my television. It made more sense to me to spend roughly $17 on a TV antenna instead of paying for a plan ranging from $8 to $16 a month to watch one show a week.
tip number four)
Walk. Walk. Walk. Many grad students commute but if you live within walking distance, consider saving a few bucks and walk or ride your bike to class. My school also has a program where you can borrow a bike for a semester. I am rarely, if ever, late to class because I don’t have to worry about finding a parking spot which I hear is a pain in the butt on my campus.
tip number five)
Shop discount, resale or used. I have purchased most of my textbooks, clothing, and even apartment decor secondhand. Amazon Warehouse is a pretty good option, although sometimes it is a miss. Retail therapy is not a great coping mechanism to have in graduate school (or life in general).
Poshmark (earn $5 by signing up using my code KRYSTALWRIGHT25), ThredUp, Goodwill or even a local thrift store in your area is a good place to look for affordable brand name clothes for pennies on the dollar. I’ve found brands such as Anthropologie, Express, Banana Republic, and even designer brands for fractions of the retail price. Important to keep this in mind as you are preparing your research presentations and even a job interview.
Simple office and household goods can be purchased at a discount on Amazon Warehouse. I purchased two-reams of printer paper for under $3 per ream on Amazon Warehouse, discounted only because the packaging was ripped.
I won’t make any more promises about pumpkin recipes.
I feel as if cast iron skillets are quintessential for Fall baking. They remind me of the warmth of fireplaces and the heartiness of stews and soups cooked during this time of year.
I still wonder what America would look like if Starbucks made debuted a sweet potato latte instead of a pumpkin one. Anybody else? Maybe not. Is it only weird to me that we drink pumpkins?
Well, pumpkin is no stranger to my family’s Thanksgiving smorgasbord. From pies to custards, whether baked, boiled, or roasted, it makes an appearance in some form or fashion between October and December.
I recently shared a picture on IG but didn’t share the recipe. Rookie mistake, sorry fam. Without further delay,
Skillet Chocolate Chip Pumpkin Bread
What you need:
2 cups all-purpose flour
2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
1 cup dairy-free butter, room temperature (not melted)
3/4 cup raw brown sugar
1 chia “egg” (1 tablespoon chia seeds and 1 ½ tablespoon water, let sit for 5 minutes)
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
1 ½ cups of dark chocolate chips, chunks, or chopped
What to do:
Preheat your oven to 350 degrees F.
In a large bowl, gently whisk the flour, pumpkin spice, baking soda, and salt.
Using an electric mixer, combine the butter and sugar. Mix on medium-high until ingredients creamed together.
Add chia egg, vanilla and pumpkin to wet mixture until combined.
Add dry ingredients into the wet ingredients until combined. Do not over mix.
Stir in 1 cup of chocolate chips.
Pour mixture into cast iron skillet leaving at least 1/4” inch at the top of the pan for rising. (If the skillet is well-seasoned, you will not need to grease it).
Smooth out mixture and sprinkle on the remaining 1/2 cup chocolate chips.
Bake for 35-40 minutes. Remove from the oven and leave in skillet to cool.
Entering this season of Thanksgiving, I realize how thankful I am for much in my life. This year has taken me to so many new places and has exposed me to so many new experiences; I will forever be grateful.
I was reading an article today (read: not my revolution) which made me realize how thankful I am for food.
Now, hear me out.
In my world, I am able to go to the store and buy food I need to make it day-to-day. Sometimes, I even buy food I want and food I don’t need. I buy food to try, just for the sake of trying it. On most days, I have extra food in my shelves. Even on my most intentional days, I still waste more food than I should.
I can easily take hundreds of pictures of my food before I consume it, share it with friends, or freeze it for later.
In my world, food is first: a source of recreation, and second: a source of sustenance.
I think it’s easy to incorrectly filter my reality for everyone’s reality. I hope that these lessons will continue to push me to be thankful and giving in everything I do.
If you are going into the field of nutrition, I implore you to stay woke (I’ve been gone since 2016, hope I used that right) on nutrition topics, movements, and the know. I think it’s important to read about many nutrition topics, (even when you don’t agree with them). I try to stay abreast on new diets, MLM brands, supplements, cleanses, etc., in order to find evidence-based approaches to support or deny methods. Quickly, one can observe the demographics of these product consumers and easily see the divide between food as recreation and food as sustenance, which I mention above.
To be fair, having margin to buy food for food photography puts me in the same boat. This article convicted me on so many levels. I could seriously go on and on.
While this time of year makes many of us more cognizant to give back and be thankful, I challenge each of you to make it a daily habit.
Since I am getting more clicks on my camera, I’ve been wanting to update my recipe pictures from years gone by. Part of the reason I stopped posting recipes is because my pictures just couldn’t hang with the many food bloggers out there, and learning photography was a daunting for me.
Well, here I am.
Mango Shrimp Tacos
1 tablespoon olive oil
15-20 medium shrimp, thawed, peeled, tails removed
1 small red onion, diced
1/2 teaspoon ground ginger
1 large jalapeno pepper, diced
1/4 teaspoon salt
4 romaine lettuce leaves, rinsed and dried
1 large ripe mango, peeled and diced in 1/4″ chunks (I ate most of my mango before it made it to a taco, whoops)
1/2 cup lightly packed fresh cilantro leaves, chopped and de-stemmed
1/4 cup Greek yogurt
2 tablespoons lime juice (fresh is best)
1/4 teaspoon salt
Stir together Greek yogurt, lime juice and salt. Set aside.
Add olive oil to a 10-inch non-stick skillet. On medium heat, saute shrimp, onion, ginger, jalapeno and salt until shrimp is cooked. This should not take long, about 6-7 minutes. Remove and set aside.
Place about 6-8 chunks of mango evenly over each lettuce leaf, then top with 1/4 of the shrimp mixture. If you’re one of the lucky ones to which cilantro doesn’t taste like soap, sprinkle on top.
Some of us may never have the opportunity to travel abroad to enjoy international cuisines. Fortunately, in a world of increasing globalization, food is no longer isolated to its place of origin and can spread across all borders.
Super Cao Nguyen is located in the heart of the Asian District of Oklahoma City. It is the largest international grocer in Oklahoma City and was opened by Vietnamese refugees, Tri and Kim Luong. While the shelves here are filled with many Vietnamese kitchen staples, foods from all over the world can be found here.
After living and traveling overseas, I am not a stranger to the sights and sounds of international markets. While I currently don’t have a car, I enjoyed venturing away from my typical grocery store routine to check out more varied and seemingly fresher food options.
Super Cao Nguyen opens at 9am on weekdays. At opening time, employees are seen going through their normal routines of spray washing, stocking shelves, and prepping ready-to-go meals for the day. As you walk through the doors, you are greeted with the aromatic scents of incenses and a bright display of floral arrangments and traditional festive decor.
I love signs like this that straight up, tell it like it is. The meat department cuts fresh fish and meat daily. Fresh salmon steaks on this particular day were $6.99 per pound.
In Mandarin, this dish is called zongzi. Zongzi is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. They are cooked by steaming or boiling. Throughout Asia, there are different variations of this dish.
I am pretty adventurous when it comes to trying different foods, although I like to try international foods with someone with ties to a particular region (so I know if the food is actually good).
I was on the hunt for two items, but only I found one. The first was purple sweet potatoes, which I could not find this time. The second was the matcha green tea Kit-Kat bars. Which I gladly purchased a bag of, because no shopping trip is complete without sweets.
While I am thankful to be back in the US where I can witness each season change, I am not quite ready to give up my summer favorites such as fresh berries and the most quintessential treat of the summer…ice cream.
I’m finally catching on to this new wave of nice cream. (I think I will be saying this for awhile to all the trends I missed out on from 2016 until now). By the way, I am not bringing bell-bottoms back. Props to those of you who are. I can’t. I just can’t.
Anyhow, nice cream is a great rendition on ice cream, if you couldn’t guess that much. While, I have nothing against ice cream, I don’t have a car, and ice cream doesn’t travel well from my local store to my house by foot.
Nice cream is simple and you will be amazed by 1) how easy it is to make, 2) the taste 3) and the texture.
Want to make your own pumpkin spice nice cream?
2 bananas*, peeled, chopped and frozen
1/2 – 3/4 c of canned pumpkin (not pumpkin pie filling)
2 teaspoons of pumpkin spice (I made my own)
1/2 c of milk (you can use plant-based or dairy)
1 oz of cold brew coffee (because cold brew is the most millennial thing to do)
Add all ingredients to your blender or food processor, and scrape down the sides when needed. You should end up with a beautiful, soft serve consistency.
*You want ripe bananas, but not “banana bread” ripe. Use bananas that have some brown spots, but are still firm.
Note: Peel your bananas before freezing.
I think next time I will add my cold brew affogato-style.