Thanks to everyone for their congratulations on my last post! I’m thrilled to be a registered dietitian and I can’t wait to get started in the field. BUT, first things first – finish that Master’s degree, Jessie!
Now, a subject dear to my heart: you! I’ve had many occasions to be inspired by the culinary talents of my fellow bloggers. One of my favorite posts on THIH is a post I wrote a year ago detailing a few of my favorite blogger recipes from Lazaro Cooks and Snacking Squirrel. I’ve made a few more blogger recipes since then, like Denise‘s Apple, Bacon, and Onion Galette and Joanne‘s Nigerian Baked Beans.
Now, I present to you some of the blog recipes I’ve made in recent months:
Beginning with: Steamed Eggs with Silken Tofu and Conpoy (dried scallops) from luvtoeat, as thoroughly enjoyed in my last post:
Next: Chicken Gyros with Tzatziki Sauce from PreventionRD, served with mouth-waterin’ grilled flatbread (why have I never thought of grilling flatbread before??).
The star of this dish is the marinated chicken – tender and flavorful, my dear reader. I’m already dreaming of more grilled flatbread topped with this chicken.
Next: remember my attempt at preparing Faith‘s Rogan Josh way back when? With the recent hot weather, I decided to try a Cherry Cordial from Faith’s blog, An Edible Mosiac:
I didn’t strain the cordial before gulping it down slowly sipping it like a lady because … okay, I was lazy, I admit it! Geez.
I also used the syrup from Faith’s recipe to make raspberry cordial à la Anne of Green Gables (without Anne’s disastrous results!). The cordials were light and not too sweet. Mixed with a little water or seltzer, these cordials will definitely be a summertime regular.
Next up: Pear & Gouda Grilled Cheese from The Ardent Epicure:
We had four kinds of Gouda in our fridge, so naturally I had to use them all. The Goudas ranged from a young Gouda on the lower right, counterclockwise to a crumbly, aged Gouda on the lower left (you never realize how weird the word “Gouda” looks until you use it three times in one sentence):
At first, I though I had messed up the cherry glaze. I mean, look at this!
However, upon tasting the dark, rich syrup, my first thought was, “WOW!” Even Peter, who detests cherries, loved this glaze.
Crisp sweet pear, tart cherry, and creamy Gouda. What a combo.
Finally: Chocolate Pecan Cookies from anecdotes and apple cores.
Obviously, I went a little crazy with chocolate chips in the front cookie.
Sorry, Tollhouse … you ain’t got nothin’ on this cookie! This cookie is hands-down the BEST chocolate chip cookie I’ve ever tasted. I don’t even know how to describe how they’re different – denser and gooey-er, if that makes sense? In any case, I was inhaling these as soon as I pulled them out of the oven. I made these as a fun treat for Peter while he’s studying for the bar, and now he thinks I’m the best wife ever!
(By the way, if you haven’t yet checked out Monet‘s blog, I urge you to do so: she writes some of the most beautiful posts I’ve ever read.)
Blogger recipes in the queue:
Cashew Nut Cookies from I Just Love My Apron
Hot Crossed Buns from A Canadian Foodie
Peach Cookie Pineapple No-Bake Cake from Foodessa (hmm, I can see a definitely dessert trend here … okay, okay, here are some non-dessert items I can’t WAIT to try:)
Yew char kway (a.k.a. you tiao) from Bread Expectations
Tumeric-Infused Quinoa Salad from Teczcape
Have a great week, everyone!
Q: Do you ever try blog recipes? What YOUR favorite blog recipe? I’m looking for even more to try!
That’s right, folks!
Just call me: Jessie, RD.
When I mentioned in this post that I would be taking the registered dietitian exam later this summer, I didn’t realize how SOON I would be taking it. The graduates of my dietetics program and I were told that we wouldn’t be eligible to take the RD exam until the end of July. Thus, it was a surprise to me when I found out on July 2 that I could take the exam at any point thereafter.
So, there I was, staring at my phone and wondering when I should sign up for the exam. Have I ever told you guys that I’m impulsive at times? I called the scheduling center and exclaimed, “I’d like to take the exam! ASAP!” I think I startled the poor woman at the other end, because it look her a moment to respond. “What’s your name, and which exam would you like to take?”
Rule #1: When you’re on the phone asking for something, at least have the courtesy to identify yourself before making demands.
Within a few minutes, I had scheduled to take the RD exam on Wednesday, June 13th at 9 am. It wasn’t until I hung up that I realized just how much studying I would need to do in ten days.
Rule #2: Being impulsive is good for deciding to study abroad in China at the age of 25, or making cartoons out of veggies. Perhaps not good for scheduling exams that condense three years of schoolwork into ten days of studying. Particularly when you’re working on your Master’s degree research at the same time.
During the next ten days, I did a lot of this:
And this:
Yep, they be flashcards.
Plus about a thousand practice questions as part of a study guide (recent RDs and soon-to-be-RDs will know EXACTLY what I’m talking about).
A fabulous aspect of the RD exam is that you find out right away whether or not you passed. On Wednesday, July 13th at 10:42 am, I sat in my car just outside the test center and sent Peter the following text:
Just call me Jessie, RD.
And, now, here we are :)
I didn’t cook a lot while studying for the RD exam, but I did pull out a few easy recipes to … ahem … DE-STRESS. One of these recipes was by the lovely LeQuan: Steamed Eggs with Silken Tofu and Conpoy.
Rule #3: When your mind is full of facts about carbohydrate metabolism and about what to do if the person you’re counseling is disgruntled, use simple cooking to fill you up without stressing you out more.
I’ve had LeQuan‘s recipe bookmarked for a while, as I’m always looking for recipes with conpoy (a.k.a. dried scallops). … WHY do we have dried scallops just lying around our house?? Do you really need to ask? One word: PETER. He uses them to make the gosh-darned spiciest XO sauce I’ve eaten in my life. So painfully spicy, yet … so good.
Anyhoo, here are a few pictures from preparing this delicious dish:
Soaking conpoy.
I didn’t add the silken tofu, because we didn’t have any. Yes, we have dried scallops hanging around, but no tofu. Go figure.
Hmm, that's a heckuva lot of scallops. And, no, I didn't measure.
Finished!
LeQuan, this dish was perfect! Easy, delicious, full of protein, and delicious with rice and veggies. For more info on why eggs are such a great source of protein, check out this post. For those who make this dish: the dried scallops are KEY! Combined with the fish sauce, the dried scallops and soaking water give this dish its complex flavor. Thanks for the recipe, LeQuan!
As for the future: I’m so thrilled to officially be a part of the dietetics profession. When I began my RD journey three years ago, I had no idea what I wanted to be at the end. Now, I have a better idea about what I enjoy in dietetics, and I will continue to learn as I work on my Master’s degree in nutrition next year.
Take care, everyone!
Jessie, RD :D
Q: What do you cook when you get busy? Or do you prefer takeout or frozen items? I’ve done that before – hello, Amy’s frozen burritos!
