I do not like bacon, but I will eat prosciutto for days. Maybe it’s the Italian in me. I stay away from processed meats most of the time because they usually contain ingredients that aren’t meat or spices, and they’re pretty high in salt. But sometimes, I’ll think up a recipe that includes prosciutto, but isn’t entirely made of salt and fat.
These prosciutto wrapped asparagus spears are the perfect balance of vegetable and indulgence. They work as a side dish, or as an addition to breakfast. (I’m all about spicing up my favorite meal of the day.) Since processed meats are so, well, processed, I stick to brands that I trust. When I can’t get Applegate (organic, grass-fed, cage-free, you name it), I opt for Boar’s Head just because I know it’s a good quality meat compared to other brands.
Broiled Prosciutto Wrapped Asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Serving size: 4-5 spears
5 oz prosciutto di parma
1 tbsp olive oil
1. Set the oven or toaster oven to broil.
2. Cut the bottom 1/3 off the asparagus. This part is tough and won’t cook well.
3. Cut the prosciutto slices in half.
4. Wrap half the spears in prosciutto, and leave the other half plain.
5. On a baking sheet or a grilling tray, line up the asparagus and drizzle with olive oil. Sprinkle with pepper.
6. Pop in the broiler for ten minutes.
I picked up a pound of teeny tiny potatoes (yes, that’s what they’re called) from Trader Joe’s last week to eat with breakfast. I’m not a big fan of hash browns, so I roasted them, and they’re so good.
Teeny Tiny Roasted Potatoes
Prep Time: 5 min
Cook Time: 18 min
Total time: 23 min
Serving size: Do not skimp on the teeny tiny potato goodness.
1 lb. teeny tiny potatoes (also called fingerling potatoes)
1 tbsp olive oil
1/2 tsp dried parsley
3 cloves garlic
- Preheat the oven to 500° F.
- Wash the potatoes, and scrub them if they look dirty.
- Crush the garlic.
- In a large bowl, mix together the olive oil, garlic, and parsley.
- Pour the potatoes into the bowl and mix thoroughly.
- Spread the potatoes onto a baking sheet (lined with a silicone baking mat or parchment paper), and sprinkle with salt and pepper.
- Roast for 18 min, or until tender.
As we head full-force into October, i’m forced to change into long sleeves and ditch the flip flops for good. I’m working on my layering game and thinking up a few soup recipes. Here’s a few things that kept me sane this week while I coped with 60 degree temps.
- Seeing the cast list. I made the show at school and i’m so happy to be back in a production. Total, there’s eleven of us and we have a month and a half to pull this off. The directors have told us they’re going to create a study guide on the history of Ireland for us and help us with dialect and brogues. I don’t know if anyone else is excited about a study guide for a play, but i’m just so in awe of how official and cool and “next level” this show already is.
- Keeping some of summer alive while I throw on a sweater.
- Going to Improv Club. Most people in the cast are also in this club. I have yet to participate while I get a feel for the people and the atmosphere, but everyone is super funny and creative. The other day we played a game called “Emotional Rollercoaster” where the audience dictates the emotions of two people playing out a scenario. I wish i’d played, but watching was just as fun.
- Coming across this birthday card.
- My first club meeting. My cooking club started up this week and we made smoothies with hemp seeds, protein powder, and chia seeds. Apparently, the mass email I sent out didn’t deliver and we only had three people. This week i’m going to send out an email to individuals and hopefully the smell of pizza will draw others in too.
- Reuniting with a friend. It’s only been a month since I last saw Hannah, but i’ve missed her nonetheless. We went out to lunch, then to three different shopping malls for absolutely no reason. At night we went rock climbing and I put two walls (that probably aren’t even hard) on my list to accomplish. And no, we don’t quite know what these are supposed to be either.
- Harvesting the cutest carrots and beets from our garden!
I usually don’t make fake baked goods. I like to roast veggies and try out new chicken seasonings (I have yet to find the right one). I guess the meals i’ve been making lately are so ordinary that they don’t really need a blog post.
Anyway, I usually don’t even attempt paleo baked goods because I hate the texture and taste of coconut flour and almond flour is usually dry. However, I’m finding that when you make the majority of the ingredients something that isn’t a flour, the result is much better. And putting it into a waffle maker equals a way cooler dish. Who doesn’t like waffles? They’re a lot lighter than waffles made with flour and taste great hot and cold.
This recipe belongs to Ambitious Kitchen but I made two modifications. Instead of 1/4 tsp of almond extract, I used 1 tsp of vanilla extract, and instead of 2/3 c of blueberries, I used 1 c. Here is my recipe.
Paleo Almond Butter Blueberry Waffles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Makes 2 Belgian waffles. 1 serving is 1/2 waffle.
2/3 cup natural creamy almond butter
1/2 banana, mashed
1/4 teaspoon almond extract
1/2 tablespoon coconut oil, melted and cooled
1/3 cup unsweetened almond milk
1 tablespoon coconut flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt (only if your almond butter isn’t salted)
2/3 cup fresh or frozen blueberries
- Preheat the waffle iron and spray with nonstick cooking spray (such as coconut oil spray). In a large bowl, combine and whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well combined.
- Stir in coconut flour, baking soda, cinnamon and salt; mix until well combined. Gently fold in blueberries.
- Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside. If your waffle iron flips, don’t forget to flip halfway through. This will keep the batter from sticking to one side. Repeat with remaining batter.
I did a lot of things this week that made me pretty happy. Like going to bed early and then sleeping in. Here’s seven moments from this past week:
- Getting a haircut. My hair has gotten way too long and the ends split easily. I chopped off about four inches, got some layers, and “texturized” the ends. It feels so much lighter and healthier.
- Returning to voice lessons. After three months of a break, I finally called my voice teacher. I love working on songs and technique with her every week and now that i’m not singing every day at school, I need a way to practice.
- Auditioning for the drama. I’m not at, like, The Boston Conservatory. But it is a show and I have caught wind that the shows at RCC are pretty good. I auditioned for The Shadow of a Gunman and the cast list comes out tomorrow. Hopefully i’ll get in and can get back into the swing of doing what I love.
- Studying the cell. This is about as nerdy as I can get, but during my lab this week, we studied our cheek cells and some elodea cells. I’ve done this lab before, but it felt good to work the microscope again and test my knowledge (like what a cell wall looks like… not too hard). We also compared indicators for lipids and DNA and what happens when you dissolve either. Biology is my favorite science for a reason.
- Buying new sneakers. They’re New Balance. I am a 45 year old woman that needs ankle support.
- Getting belay certified and going rock climbing. My sister and I have gone rock climbing a few times at our old camp and once with my cousin and his fiancée. Friday night, we got belay certified so now we both know how to work the ropes and don’t need them with us to climb (but sometimes we need their chalk).
- Seeing The Martian. I am game for a sci-fi movie any time, any day. My dad read the book and absolutely loved it. On Saturday, he, my mom, and I ventured out into the raw, windy wilderness to see this movie and it was so good. I was curled into my seat because I thought he was going to die about forty-two times (Spoiler alert: Mars is a little difficult to inhabit). Afterwards, we got takeout from one of our favorite restaurants and watched Doctor Who together.