Hello My Pot Heads!
Welcome back!
If you read the title and watched the video, you are likely looking for the juicy details about the "What I Eat in a Day" video: you are in the right place! Before we get started on ingredients, photos, and measurements, let me explain what prompted this video.
As you may know by now, I am an aspiring chef. I have made numerous meals from scratch and bought ingredients that cost more than my cell phone bill on more than one occasion. However, that isn't how I eat all the time. I would honestly burn out on my creativity and be broke!
Believe it or not, I eat very simple meals the majority of the time (Monday through Friday). As I mentioned before, I do work full time. Most of the food choices that I make are based heavily on convenience (not any different than someone who doesn't know how to cook or isn't a big fan of cooking). This video sprouted from my days off (the only time that I am able to eat decent meals that are planned out and well balanced). My off days are also one of the only times that I can eat 3 home-cooked meals in 1 day; that is VERY rare (especially during the week). I also wanted to showcase that you don't have to make everything from scratch or stand in the kitchen all day to eat delicious and well-balanced meals from home. A little prep work and knowing the flavors that you frequent or crave will carry you a LONG way.
The menu for my day off was super simple and happened to follow my filming schedule.
MENU
- Veggie Omelette, 3 pieces of center cut bacon and Strawberry Yogurt smoothie -
- Rao's Italian Wedding Soup with Caesar Salad -
- Korean Fried Chicken with Corn Cheese and Steamed Edamame -
Let's start with Breakfast!
The smoothie I drank in the video was from the Freeze Ahead Smoothie recipe. I thawed my mason jar while I made the Omelette and bacon. You can find a detailed blog post on how to make this and another really delicious one called Tropical Green. The video is also on YouTube if you are more visual.
See the omelette ingredients below:
The night before, I prepped the following chopped ingredients
64 grams cherry tomatoes (halved)
22 grams red onion (thinly sliced)
40 grams shitake mushrooms (diced)
25 grams baby spinach (roughly chopped)
I usually can make two omelettes with this amount of prepped veggies. I use 2 eggs for 1 omelette with a splash of water and a sprinkle of mozzarella cheese. You will also need a non stick skillet, a bowl for your cracked eggs, a spatula and butter.
Methodology for an omelette is quite simple but complex at the same time. If you guys want a detailed video, I can do that. Otherwise follow the steps below...
Fry 3 strips of center cut bacon in a non stick pan on low heat to your liking. Set aside and drain on a paper towel bed to remove excess grease.
In the same pan, with the bacon fat, turn your heat to medium. Add your prepped veggies and sauté until tender and slightly caramelized. Add salt and pepper to taste.
Once your veggies are done, remove half of them and set aside for the second omelette. The remaining veggies should still be cooking. Add a small knob of butter and beat your 2 large eggs until mixed well (1 tablespoon of butter will do just fine here).
Pour in your eggs right on top of your veggies. After you notice some coagulation (liquid eggs changing to solid eggs), gently push the cooked egg to the center of the pan and tilt the pan so the liquid egg can run onto your hot pan and cook through. Repeat until all the eggs are cooked and there is little to no liquid egg left.
Once everything is cooked and in one solid layer or disk, add your cheese (about 10 grams) and fold over with a spatula or chopsticks. Plate your finished omelette with your drained bacon and enjoy!
LUNCH!
Quick story time for the inspiration of this meal.
In college, I was introduced to Italian Wedding Soup when I was sick one semester. The dining hall on the Hill was right next to my dorm but I didn't quite feel like sitting down and eating a full meal that day; I was sick, cold, and STARVED after classes. I went to get some chicken noodle soup and they were completely out. Just when I thought I hit rock bottom that week, I saw the words "Italian Wedding Soup" scribbled in lunch lady handwriting. I decided to give it a try because it was piping hot and that was all that I was looking for. Long story short, I fell in love with our dining hall's Italian Wedding Soup very quickly. The juicy and hearty meatballs, tender kale and spinach, and warmth of the simple broth was all amazing. I usually cannot stand soups — I only eat them when I am sick and to add insult to injury, I really only ate from the salad bar the majority of my college career. So this was huge for me.
I haven't had it ever since I graduated and I was going to do a "Caity Tries" video for it but while I was shopping in Harris Teeter, I noticed that Rao's had a few jars. Rao's is a brand that I truly support and when I have the cash to splurge, I do! I always opt for their vodka sauce or the Arrabbiata for my baked ziti. I didn't know they had soups. So when I saw Italian Wedding Soup, I grabbed it. I was skeptical at first but just like the sauces, this soup was PACKED with flavor. I will probably be doing a product review video on my favorite shortcut staples, so look for that in the next coming weeks.
Italian Wedding Soup and Caesar Salad
Soup: Rao's Italian Wedding Soup (16 oz.)
Here are the salad ingredients:
95 grams organic romaine lettuce
25 grams cheese (I used a Parmesan, Romano and Asiago blend)
25 grams Asiago Crisps or Croutons
105 grams cherry tomatoes (seasoned with flaky salt & fresh ground white pepper)
41 grams bacon (or 4 slices)
Juice 1/2 of a lemon
Any dressing you like but I LOVE Brianna's Asiago Caesar dressing.
Let's start with the prep work.
In a small non-stick skillet, fry 4 strips of bacon until crispy (I folded mine in half but you don't have to). Once fried, drain on a paper towel bed to remove excess grease.
In a small sauce pan or pot, pour the 16oz of Italian Wedding Soup and heat on medium low until slightly simmering. Add a pinch of sea salt and fresh cracked white pepper. Once it has heated all the way through, keep on low until salad is finished.
Wash your lettuce and tomatoes. Chop your lettuce however you would like. I like my lettuce chopped in large squares because it holds the dressing better in my opinion.
After your lettuce is chopped, add the cheese, Asiago crisps.
Wait to add the tomatoes until its been 10 minutes since you've seasoned them. This releases water from the tomatoes and instead of dumping that water or straining it, I like how it flavors the salad. If you don't like tomatoes, you can leave. LOL Just kidding... maybe.
Once your soup is ready, ladle 8 oz. of the soup into your tiny yellow pot. Garnish with crispy bacon pieces and 3 cheese blend. (However, before doing so, I tried the soup and its phenomenal on its own - whatever you wish.)
Toss your salad in your dressing and plate it up beside your soup! Dig in!
The link to the cocotte is built into the photo, click it if you'd like to own some inexpensive Le Creuset. This cocotte holds a little over 8 oz. of soup, so it was perfect.
Can we take a moment to appreciate this bite? I tore it up.
Last but not least... DINNER TIME!
For dinner, I was so excited. I was filming a "Caity Tries" Installment. This particular video was me attempting Korean Fried Chicken. I used Joshua Weissman's recipe linked here. So I will skip the methodology for now since he has a video and recipe to show you exactly how to do it. BUT as I mentioned before, I eat what I film. So I had to try and turn this into dinner.
I decided to go ahead and make some side dishes to go with after I was done filming. Let us take a moment to appreciate the spread.
Ingredients:
Birdseye Steam Bag of Edamame in the pods.
Sesame Oil and Seeds
Birdseye Steam Bag of Corn. (128 grams)
TRUFF Spicy Black Truffle Mayo (65 grams)
Salt and Sugar to taste
Green Onion to taste
Minced Garlic to taste
Mozzarella Cheese (4 oz.)
Chili Crisps to taste
Methodology for this one is SUPER simple.
In a bowl mix your steamed corn, sugar, salt, garlic, green onion, and chili crisps. Mix well until everything is combined. Pour mixture into a baking dish, I used this.
Top your corn mixture with mozzarella cheese. I didn't view a recipe or look up how this was supposed to be done, so I placed the cheese on top. You can mix the cheese in or put it on top.
Bake on 400 or broil until cheese is bubbly and melted. Garnish with additional chili crisps and green onion.
While your corn cheese is melting, steam a bag of Edamame. Once it's finished, toss in sesame seeds and sesame oil with a pinch of sea salt. Eat as is, they're amazing. .
Please make note of what I am about to share with you:
The amount of everything I used started measured but after a taste test and adjustments, I decided to add chili crisps, garlic, green onions and salt. Mayo, corn, sugar, salt and cheese is all that is required to achieve this dish traditionally. However, just do whatever makes you happy and taste the best. Nobody will take you to jail - I promise.
Final Message
Home cooking can be just as rewarding as going to eat in a restaurant. Everything that I made here was prepped, chopped, marinated or seasoned the day/night before. All I did was wake up, go about my day and throw things in a bowl or on the stove when I got hungry. Being able to have the privilege to create this type of food for my roommates, loved ones and coworkers took years of practice. They always offer honest feedback and assistance when I need it. Don't get frustrated if you don't get everything perfect. Food is more than just about taste, it is community and time well spent with the ones you love.
On your next day off, I encourage you to think twice about ordering out and see what you have around the house. Invite your spouse, family, friends or coworkers to enjoy a meal. Whether or not its fully scratch made or semi-homemade, eating together is priceless.
This has been What I Eat in a Day| Day Off Edition … If you would like to see What I Eat in a Day| During the Work Week, please leave a comment on the YouTube video or in the comments on the blog. I want to be as transparent as possible and let you all know that the difference between a day off and a day working is drastic but nonetheless, I will share it if it is requested.
Thank you again for reading yet another BYP Post.. I will see you next time :) - Caity (I love signing off like I don't write the whole post lol)
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