Filipino Fried Garlic Rice, Egg, and Corned Beef (Cornsilog)

I'm going to a Yankees Game today, and I'm already wearing a navy blue and white striped shirt. Secretly I've been wanting a Yankees hat for like, over a year. Does Texas hate me? I'm sorry!!!

If there is one state I don't want to mess with, it's of course Texas. I don't want her/him/it/them to be ashamed of me moving to the city and becoming a Yankee, but I've been to more Yankees games than I have Astros or Rangers COMBINED. I don't know, I won't buy a Yankees hat though. It would feel like pure betrayal wearing it.

What are you doing this weekend!?! Kyle is finally having his spring break this semester, so besides him still going to work all week, he is all mine in the evenings for an entire week!!! Muhahaha.

I have a bunch of places I want to check out on my growing list of Places To Go To While in NYC, and so maybe I'll drag Kyle to a few over the weekend. One is called Egloo or Eggloo I think, and it's basically this bubbly waffle thing and they wrap it in a cone and put ice cream in it. Another place I need to go to now or I'll die is called Burnside Biscuits in Astoria. Yes it sounds like exactly what it is, plus fried chicken! There's also this amazing kitchen store in Manhattan called Whisk, but seeing as I spent $75 on a cutting board last weekend (using gift card money!), I probably shouldn't buy anything for awhile. Hashtag priorities, right?

Eating rice for breakfast was pretty normal in my family's kitchen growing up. My favorite was (and still is) actually steamed rice with eggs and bacon, but my mom used to make fried rice too with Chinese sausage, Vienna sausage, Spam, or corned beef hash! We loved it. I don't speak Tagalog but from what I understand the Filipino dish of corned beef, fried rice (sinangang), and egg (itlog) is known as Cornsilog. I served it with sriracha and fresh fruit on the side, but I know fresh tomatoes are popular too!

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Filipino Fried Garlic Rice, Egg, and Corned Beef (Cornsilog)

Ingredients:

• 2 cups cooked rice (like Basmati rice), preferably rice that is one day old
• 3-4 cloves of garlic, minced
• 1/2 of a large onion, diced small
• 2 scallions, chopped
• 2 tbl. soy sauce
• salt and freshly ground pepper
• 2 tbl. cooking oil, using more if needed
• corned beef (canned or homemade), warmed up
• 2 fried eggs
• sriracha or red pepper flakes for serving (optional)

Directions: Heat oil in a large frying pan over medium high heat. Fry onion until almost clear, then add garlic. Let simmer for about a minute, being careful not to let it burn, then add rice, soy sauce, salt and pepper, scallions, and soy sauce. Cook for 3-4 minutes, or until rice is browned and crispy. 

Serve with fried eggs and corned beef hash!

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This recipe features rice from Royal Basmati Rice! Make sure to check out their site and recipes, I love both their jasmine and basmati rice!

Sweet Potato Tacos with Apple Radish Slaw

I have only experienced the feeling of utter distress and hopelessness and despair and soul-sucking anguish a few times in my life. And most of them have happened while on the subway. This morning for example, my work friend texted me just as I was leaving that there were delays on the 1, so I walked over to the A with high hopes of having a stress free ride along down to West 4th, laughing to myself along the way that I avoided a potential tragedy. lol.

It was a disaster!!!!!!!

Just picture this: A fully packed A train slowly inches toward the platform, where an aggressive mob of people is standing their ground ready to rush the loaded train, pushing you out of the way but you still fight back, and then all types of body parts and backpacks and things are pushing against you. And then, heavy hot breathing from the guy next to you. From 125th to 59th I had something like 7 arms surrounding my head to hold the pole in front of me.

Sigh. But I survived! As I always do. And then got bagels from Bagels on the Square for our work meeting, and they were freshly warm right out of the oven, so they didn't need to be toasted, and I slathered it with cream cheese and it was amazing and Fifth Harmony Worth It. I'm thinking these crazy commutes have to burn some calories, right? : D

In other news, today is primary voting in New York! I'm registered to vote here in NYC, and it feels oddly strange to not be voting in my home state of Texas. I am planning on going tonight after my rowing class in Chelsea. Have you voted yet? : )

These tacos are among four or five different taco recipes in the new Love & Lemons Cookbook. I discovered their blog about a year or two ago and just love the bright photography and easy, vegetable-based recipes. For these sweet potato tacos, I added a fried egg because I just think most things taste better with fried eggs, especially tacos. I used large flour tortillas (they were almost burrito size) and charred them on our burner. It was delicious and took hardly no time at all!

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Sweet Potato Tacos with Apple Radish Slaw 

slightly adapted from the Love & Lemons Cookbook

Ingredients:

• 2 medium sweet potatoes, cubed
• 2 tsp. olive oil
• 1/2 tsp. chili powder
• 1/4 tsp. paprika
• 6-8 small tortillas (or 3-4 large ones, as pictured), warmed
• 1 avocado, sliced
• lime wedges for serving
• salt and pepper to salt
• 1 fried egg per taco (optional)

Apple Radish Slaw:

• 1 Gala apple, diced small
• 8-10 small radishes, diced small
• 4 scallions, chopped small
• juice of 1 lime
• 1/2 tsp. olive oil
• 1/2 cup chopped cilantro
• salt and pepper

Directions: To make the apple radish slaw, combine all ingredients in a bowl, and chill in the refrigerator for 30 minutes. Season with salt and pepper as desired.

Preheat oven to 400 degrees. Prepare a baking sheet with either parchment paper or some olive oil. In a medium sized bowl, combine sweet potatoes with olive oil, chili powder, paprika, and a few pinches of salt and pepper. Toss to coat, and lay out on baking sheet. Roast until the edges are golden brown, about 20-25 minutes.

Fill each tortilla with a large spoonful of sweet potatoes, some sliced avocado, the apple radish slaw and top with a fried egg. Garnish with a squeeze of lime juice.

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Garlic, Rosemary, and Lemon Roasted Cauliflower

Exciting things happened this week on the block where I work:

1) The Le Pain Quotidien finally opened that has been under construction for weeks. It is now literally right under my work building, and fortunately/unfortunately fresh French croissants and jam are only steps away from the front doors!

2) I became a gold member on the Starbucks app!! I don't even go there that often (I like to make coffee at home remember?), but this week I guess they launched a new rewards program and it bumped me up to gold status which just makes me feel fancy. The one by my work has now upped their game with the new competition that just arrived. They had my drink ready so fast!

3) Spring is popping up everywhere, from the cherry blossoms to the magnolia trees to the tulips lined up outside the bodegas. We got a lot of rain at the beginning of this week and now the aftermath is simply lovely.

Anyway Happy Friday! I thought I'd do something a little different and show you guys some links I have been loving all week. There's just so many great things on the Internet, and I just have to share:

This bubble tea oatmeal by Two Red Bowls has me so intrigued!

These pretty artichokes by With Food and Love.

This overweight puppy.

These grapefruit chocolate tarts by my name is yeh just look so darn pretty.

Hahaha. This is why being the oldest sometimes has its benefits.

Not sure how I feel about Beyonce's new workout line. (??)

The Love and Lemons cookbook came out recently and I am just in love with nearly every recipe!

40% off Anthropologie sale and Madewell has 30% off. Now you have weekend plans!

Actually wait, Unbreakable Kimmy Schmidt season 2 comes out today! Here's your new weekend plans!

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Garlic, Rosemary and Lemon Roasted Cauliflower

Ingredients:

• 1 large head of cauliflower, rinsed and sliced into small florets
• 3 tbl. olive oil
• Juice of half a lemon
• 2 cloves garlic, sliced thin
• 2 sprigs fresh rosemary, sliced
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper

Directions:
Preheat oven to 425. In a large bowl add sliced cauliflower. Add olive oil, lemon juice, rosemary, and salt and pepper. Using hands, mix to combine until evenly coated. Spread out on baking sheet.

Bake for 40 minutes, flipping halfway through. In the last 10 minutes of baking add sliced garlic to pan. Let cool and serve either warm or at room temperature!

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