Issa Explains It All

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2012-02-24T03:17:00.002-05:00

Check out www.issaexplainsitall.wordpress.com!

Issa Cooks: Sauteed Brussel Sprout Orzo

2012-02-08T23:32:00.001-05:00

Following my pasta + veggie + protein format, I combined a few of my favorite ingredients to make a new dish that's quickly become one of my favorites.

Ingredients:

6oz Orzo
1 lb Brussel Sprouts
1/2 C Marcona Almonds or Pine Nuts
4 Tbs Olive Oil
1 Tbs Butter
1 tsp Vegetable Bouillon (optional)
Salt & Pepper
Grated Parmesan Cheese

Bring 3 quarts of water to a boil.

Add 1 tablespoon of olive oil to a frying pan. Heat and add in orzo. Stir constantly for 2 minutes, or until the orzo has turned golden, and reserve the pasta in a bowl.

Julienne the brussel sprouts. I find it easiest to cut them in half, put the flat side down and then slice vertically.

Chop the almonds. If you don't want to use a knife, pulse them in a food processor for a few seconds until the pieces are similar size to the orzo. Add nuts to sliced brussel sprouts.

When the water boils, add the vegetable bouillon and the pasta. Cook according to directions on package.

Heat remaining 3 tbs of olive oil in the frying pan and add the brussel sprout mixture. Keep stove on high and stir about 7 minutes until the vegetables have turned a dark shade of green. Do not overcook or the veggies will be soggy and not crispy! Remove from heat. Add salt and pepper to taste.

Drain the orzo and reserve the pasta water. Stir the butter into the orzo until melted.

Add the orzo slowly to the brussel sprouts and mix throughly. Add olive oil and remaining pasta liquid to achieve a saucier consistency.

Sprinkle with parmesan (if desired) and enjoy!

Issa Cooks: Pasta with Kale and Roasted Tomatoes

2012-02-01T09:08:00.001-05:00

Quick, healthy, cheap, and delicious, you simply can't ask for more out of a dish! (Excuse the iPhone photos- this meal was so quick to make I didn't have time to grab my camera...)

Ingredients:

1lb of Pasta (I used Multigrain Fusilli)
2 large tomatoes
1 Bunch of Kale
1 Can Cannelloni Beans
Extra Virgin Olive Oil
Garlic (pre-chopped is perfect)
Red Chili Flakes
Salt
Black Pepper
Parmesan Cheese

Preheat oven to 400 degrees. Bring 6 quarts of water to a boil and add a pinch of salt for flavor.

Slice the tomatoes in thin rounds. Put a thin layer of olive oil on the baking sheet and lay tomatoes flat on top. Sprinkle salt and pepper on top to taste. Add 2 tablespoons of chopped garlic on top. Sprinkle olive oil on top and put the tray in the oven for 30 minutes.

When the water is boiling, add pasta and cook al dente from the directions on the package.

Rinse the kale and trim off the stems. Chop the leaves into one inch segments. Heat 3 tablespoons of olive oil in a frying pan. Add the kale and stir until all the leaves are covered in olive oil, add more EVOO if necessary. Sprinkle with a tablespoon of salt.

Drain and rinse the Cannelloni beans and add them to the kale once it has turned a deep green color. Add 2 tablespoon of olive oil. Stir in the beans and add a sprinkle of chili flakes, (more than a tablespoon will make the dish noticeably spicy). Cook for three more minutes and then remove from heat before kale can get soggy.

Drain the pasta. Add to kale and bean mixture. Add olive oil to taste.

Remove tomatoes from oven. Plate a single serving of pasta, layer a roasted tomato or two on top, and sprinkle with parmesan!

And that's it! My friends were impressed, I spent under $10 on groceries, and I was full and satisfied for the rest of the night.

Material Girl

2012-01-28T03:00:00.001-05:00

When I envisioned my life at 21, I envisioned a classy cocktail in one hand and the hand of an amazingly gorgeous celebrity in the other. However, while I may spend time with one or both of those wonderful indulgences every so often, I find my hands more commonly occupied by a pair of knitting needles, sizes 0-9.

Three years ago I didn’t have a clue that knitting needles came in different sizes. And materials! And shapes! The knitting world remained a mystery I wasn’t even curious to begin unraveling. Pun intended.

My first week of college, I remember eating sushi and yogurt on the steps of the Met, comparing my favorite brands of jeans with my earliest New York friends—a scene out of Gossip Girl that we so easily made reality. I had no idea where my True Religion Boot Cut dark wash jeans had come from, nor did I even care to question it. Clothes came off a rack and that was that.

While I quickly busied myself by attending galleries, joining various community service clubs, and attempting to learn sign language (thank Marlee Matlin on The L Word for this one), my new best friend Deborah occupied a chunk of her time with needles and yarn. Not wanting to draw attention to herself, Deborah knit mostly in her room, hiding her presumed “dorky” hobby from the masses. It wasn’t until Deborah finished an elaborate lace blanket and was forced to lie it out in her common area to dry that I realized the true art of knitting. I admired and admired it, amazed that a person could make something so complex with only her hands! I began asking her questions about knitting, curious about the craft and amazed at her talents.

And one day, perhaps in an attempt to procrastinate from starting homework, I decided to ask Deborah to teach me to knit. She agreed! Before I could second-guess my latest ambition, I was stocking up on yarn and needles at our local craft store and learning rhymes to help me remember my knit stitches.

I found knitting incredibly satisfying, unlike studying, which required hours of labor for uncertain results, each row I knit signified an accomplishment, I was making something beautiful, creating something out of nothing, putting my efforts into something constructive! I could spend my time in front of the TV actually being productive, have conversations on the subway while whipping up a new hat for myself, or make unique gifts for those I loved that actually felt better to give than anything I could have bought at the store.

I joined Ravelry, AKA the Facebook of the knitting community, where I met more knitters like myself, learned more techniques, and was inspired by patterns for lifelike turkey hats and glamorous ball gowns completely made by hand. This whole world I never knew existed was suddenly wide open for me to explore. It was like discovering Platform 9 ¾ for the first time!

And while the craft was certainly satisfying, I found the community the most exciting part about being a knitter.

Knitters love knitters. Knitters love knitting. Knitters love knitting with knitters, talking about knitting with knitters, knitting for knitters, meeting new knitters etc etc. Knitters love sheep and fiber and lamb burgers and everything in between. Knitters are those quirky, eccentric people you honestly can’t resist.

And naturally, once you know about the clique, you want in. Both my New York friends and my Chicago friends wanted knitting lessons. They too wanted to be able to create gorgeous knitwear and impress their friends! Those friends taught other friends and I found myself sharing patterns with people I’d assume would more likely play tackle football than knit a scarf.

Knitting was one of the few aspects of my life that was completely non-competitive- everyone is so supportive and encouraging and always willing to offer advice and help on any challenges that may arise. I’ve found myself at home among strangers in various NYC knitting shops, bonded together through our stitches, promising to friend each other on Ravelry after we’ve shared a few minutes browsing yarn together or after hours of chatting and crafting..

While I’ve attempted to write this post numerous times throughout the past few years, it never seemed appropriate until I finished my very first project, which I cast on (knitting jargon for “began”) in Spring 2010. Though I’d never knit more than a few stitches, I ambitiously decided to make a blanket similar to the ones that had decorated my couches at home growing up. My mother had crocheted them throughout college and I aspired to do the same. How cool would it be to have something I made myself?

The blanket was frustrating. A huge project for a beginner. “Why don’t you start with a hat?” my friends suggested. “Then you can finish something and be proud, this will take you forever.”

It did take me forever. Almost 20 months, to be exact. The blanket has travelled to numerous cities, warmed my legs while being knit during numerous sporting events, enjoyed many an episode of 30 Rock, and now, after thousands upon thousands of knits and purls, I have finally completed my project!

Perhaps the longest I’ve ever worked on anything (this blog not included), I impressed myself and denied the doubters any pride, creating a warm, comfy, and of course beautiful blanket that brings a smile to my face every time I use the very item I made!

And of course, while creating my blanket, I took weeks or months off to create a slew of other fantastic projects—scarves, hats, ties, cowls, mittens, bags—and I’m still going!

Now that I’ve done the impossible, the knitting world is my oyster—anything is possible! I’ve ditched Frat Party Thursdays for Knit Night in a coffee shop, some of my clothing budget is now redirected towards alpaca and wool, and I’m constantly collecting new patterns to create more and more of my own unique wardrobe. I have two pieces on knitting pending review at The New Yorker (keep your fingers crossed!) In short, I cannot imagine the past few years of my life without knitting. It’s become so ingrained in me, something that makes me happy everyday, and something I look forward to make others happy with as well!

My illustrious blanket!

Song of the Day: "Hazy" - Rosi Golan

2012-01-27T02:20:00.000-05:00

Issa Cooks: Stuffed Shells!

2011-12-29T19:22:00.001-05:00

As much as I love cooking, during the school year, it's often hard to find the time to make something new and delicious every night. Hence, Kraft Mac and Cheese becomes my nightly staple. As much as I love the psychedelic pseudo-cheese covered noodles, I found another recipe that takes slightly longer to make, but also has protein, veggies, and almost tastes better left over!

Stuffed Shells Ingredients:

1 Box Jumbo Shells (16oz)

4 Tablespoons Olive Oil

Chopped Garlic

1 Can of (Organic) Whole Peeled Tomatoes

12oz Ricotta Cheese

1 Package Frozen Spinach

1 Package Baby Bella Mushrooms

Italian Seasonings

Salt & Pepper

Pre-heat the oven to 425 degrees. Heat six quarts of water to a boil in a large pasta pot. Add salt to taste.

To make sauce:

Heat olive oil in a frying pan on medium flame and add a few teaspoons of garlic (to taste). Stir until garlic is golden brown. Lower the flame and add in the entire can of tomatoes- beware of splattering! Stir until garlic has mixed in with tomatoes and add Italian Seasonings to taste. Feel free to throw in fresh basil, if available. Simmer for ten minutes, stirring occasionally.

Once the tomato mixture has come to a slow boil, transfer the contents of the pan to a food processor, or a blender, which works equally as well. Pulse on high until the sauce is completely smooth.

Transfer the sauce back to the pan and simmer on low heat. Add salt and pepper to taste.

Add jumbo shells to the boiling water. Add a few shakes of salt to bring out the flavor of the pasta. Cook according to the al dente directions on the box. The noodles need to be firm!

Defrost the spinach in the microwave. Chop the mushrooms to desired size. Mix vegetables with ricotta cheese in a large bowl and add a few shakes of italian seasoning for flavor.

Drain and rinse the noodles in cold water until they're cool enough to touch. Return to the pot. Pour the pan of sauce into the bottom of a large glass baking pan. You're ready to stuff! (Which is not an activity conducive to taking pictures or texting...) Layer two noodles together and stuff with a heaping teaspoon of cheese mixture. Set into the baking pan. Fill baking pan with rows of noodles.

When the pan is full, sprinkle mozzarella cheese on top of shells and bake for 15 minutes. Broil for 5 more minutes for a crispy topping, and dinner/lunch for the next week is ready!

Song of the Day: "Domino" - Jessie J

2011-11-15T17:59:00.000-05:00

Song of the Day: "Daydreamer" - Adele

2011-11-14T17:58:00.000-05:00

Song of the Day: "Uncharted" -Sara Bareilles

2011-11-13T21:34:00.001-05:00

Song of the Day: "Stereo Love" -Edward Maya

2011-11-12T15:08:00.001-05:00

Song of the Day: "Sugar Cane" - Missy Higgins

2011-11-11T15:06:00.000-05:00

Song of the Day: "Cannonball" -Damien Rice

2011-11-10T13:46:00.002-05:00

Song of the Day: "Dog Days are Over" - Florence & The Machine

2011-11-09T14:01:00.000-05:00

Song of the Day: "Happy" - Brandi Carlile

2011-11-08T19:44:00.000-05:00

Things to Brag About: Bagels

2011-11-07T17:11:00.001-05:00

As a Jewish New Yorker, I've had my fair share of bagels: toasted, rainbow, lox and shmear: you name it, I've devoured it. Whether consumed before an avid study session or after a late night out in the city, it's pretty hard to beat a New York bagel.

Enter Bagelsmith: The tastiest, happiest Bagel shop in town (if you count Williamsburg, Brooklyn as town, which I do). Originally discovered as a place to satisfy my late night munchies with a few equally hungry friends, this bagel shop right off of the L train at Lorimer lives me thrilled each and every visit.

As this isn't an Inside New York review, I'll keep this post quick and simple: Bagelsmith is the best! It's open 24 hours, the staff always willing to entertain your jokes, no matter what hour of the night or what state of conciousness you may be in, and you're sure to meet equally enthused Williamsburg bar hoppers while waiting for your delicious sandwich. The dance music in the restaurant and it's proximity to Metropolitan isn't bad either...

Hence, the reason for this post. I brought a new crew to Bagelsmith last night, and was thrilled that they copied my perfect sandwich, which I'll share here with reasons of generosity and wanting to improve the world:

Sesame bagel toasted with an egg, swiss cheese, tomato, avocado, and sprouts. $4.00 (plus or minus some change) Yeah, it's kind of amazing.

Enjoying the epic Bagelsmith sandwich at 2:30am.

Song of the Day: "Arms" - Cristina Perri

2011-11-07T13:30:00.000-05:00

Issa Cooks: Issa Spaghetti

2011-11-06T19:30:00.003-05:00

Farfalle a la Issa!

My love for pasta goes completely unmatched. And while I love any and every type of pasta, nothing beats a warm bowl of Issa Spaghetti on a crisp autumn day. The recipe is based off of a cooking class I took with Art Smith years ago, but I have yet to use measuring equipment and professional culinary proportions... It's quick, easy, and overwhelmingly delicious. Don't expect accurate proportions, it's more of a touchy-feely- taste-as-you-go recipe:

Ingredients:

Spaghetti (but any pasta shape works)

Extra Virgin Olive Oil

1 Can Crushed Tomatoes

Garlic (fresh or pre-chopped)

Olives (Black or Kalamata)

Capers

Red Pepper Flakes

Basil

Salt and Pepper

Italian Seasoning

Bring 4 quarts of water to a boil. Add a few pinches of salt to the water to bring out the flavor of the pasta. Heat a few tablespoons of olive oil in a skillet. When you can feel the heat with your hands a few inches above the pan, add garlic (to taste). Once the garlic turns a golden brown, pour the entire can of crushed tomatoes in and stir. Add salt, pepper, red pepper flakes, and seasonings. If using fresh basil, tear it in rather than cut it, to prevent the oxidation of the leaves and keep them tasting fresh! I sadly killed my basil plant, so dried basil was the next best choice. Reduce heat to low in order to avoid splattering.

Drain and rinse the olives. I prefer chopping them to spread the flavor out in the sauce. Also, to prevent me from eating the entire can before cooking... Add olives and a few spoonfuls of capers. Stir all ingredients together. (Now's a great time to sample a spoonful of sauce and decide if you want to add more red pepper or garlic-- the longer it cooks with the seasonings, the better it tastes!

When the water is rapidly boiling, add your pasta. Reduce the heat to medium and cook the pasta for the time alloted on the box. Make sure to follow the "al dente" instructions- it's better that way! When you can bite into the pasta, yet still feel a slight crisp to the center, your pasta is perfectly al dente! Drain and rinse. Return pasta to the pot and drizzle with olive oil to prevent the noodles from sticking to each other; stir and cover until the sauce is ready...

Your sauce is ready! At this point, the tomatoes should have absorbed the flavors of the spices and the sauce will have a slight spiciness to it!

Serve pasta with sauce on top and sprinkle with parmesan cheese.

That's it- cheap, quick, and delicious!

Bon Apetito!

Song of the Day: "Whatever You Like" - Anya Marina (Cover)

2011-11-06T18:55:00.001-05:00

Song of the Day: "I Would do Anything for You" - Foster the People

2011-11-05T21:52:00.000-04:00

Song of the Season: "Mistletoe" - Justin Bieber

2011-11-05T17:26:00.000-04:00

Song of the Day: "Leave the Light On" - Priscilla Ahn

2011-11-04T21:35:00.000-04:00

Song of the Day: "Keep Breathing" - Ingrid Michaelson

2011-11-03T17:20:00.000-04:00

Song of the Day: "I'm Scared" - Duffy

2011-11-02T12:20:00.000-04:00

Song of the Day: "November" - Azure Ray

2011-11-01T13:10:00.006-04:00

Issa Cooks: Fried Rice

2011-08-04T01:33:00.000-04:00

I may live with a chef, but that certainly doesn't make me one. I'm not a bad cook, per se, in fact, I'm actually really good at everything, as you must already know. When it comes to cooking, I find myself impatient- why waste time standing in the kitchen when I can have delicious food delivered directly to my door any hour of the day? I prefer to be out and about at fabulous events like dessert tastings and movie premieres and gallery openings and avoid all the messiness of making my own meals. I'm highly guilty of burning a grilled cheese left on the skillet while I apply mascara in my bedroom, boiling macaroni to a mush while I straighten and style my hair, charring popcorn in the microwave as I quickly read through the newest New Yorker on the couch.

This being said, I've also made delicious foods that would make Padma Lakshimi's mouth water, but I've learned that the most important ingredient in a recipe is patience. And somehow, last night, I was feeling inspired to hang up mid-phone-call to Panda Restaurant and attempt to make my very own fried rice. Some people may see cooking as a science, but I see it as more of an art, below is my very non-specific, do what you like if it makes you happy recipe.

Tip: Don't drop your iPhone in the frying pan. It may be made in China, but it certainly doesn't belong in Chinese food...

Ingredients:

Rice (I didn't measure, but maybe 2 cups)
1 Jalapeño Pepper

1 Can of Baby Corn

Handful of Edamame (no shells)

Broccoli

Mushrooms (I used baby bellas)

Green Beans

3 Eggs

Salt & Pepper

Soy Sauce

Sesame Oil

Vegetable Oil

Chop any vegetables that aren't already chopped. I may have cheated on this one and just laid them out on a cutting board for a pretty picture...

Start off by cooking the rice.

Crack the eggs in a bowl, sprinkle salt and pepper on top, and scramble them.

Heat sesame oil in a large frying pan.

When the oil is hot, sauté your vegetables. Once they're just about cooked, sprinkle with soy sauce, remove from pan and put in a bowl.

When the rice is done cooking, fluff it with a fork so that it doesn't clump together. You'll thank me later.

After cooking all of your vegetables, scramble the egg over low heat. Make sure to do this last to it soaks up all the yummy leftover vegetable juices!

Break the cooked egg into pieces and add it to the vegetables in the bowl. Heat more oil in the pan and cover it with a thin layer of rice. Wait until it sizzles and then stir.

Add soy sauce to rice and remove from pan once it's fried to your preference...

Mix veggie and egg combo with the rice and fry it all together. Delicious!

Voila! Fried rice!