October 06, 2015

The Restaurant Style Ginger Dressing Everyone Loves

October 06, 2015/ Annie

I love going out to get sushi, but my favorite part is that lick-the-plate-good carrot ginger dressing most Japanese restaurants serve on their house salads. Back at the beginning of the summer my roommates and I went out for sushi and we got to talking how much we loved the dressing. At this point I knew I had recreate it. Last Friday we went out for sushi again. Not my best example of manners, but I couldn't stop dipping my chopsticks in the little dish of dressing. I even saved a little to dip my sushi in.

I'd done some research on recipes a while ago and tt was time to finally whip up my own. Lot's of fresh ginger and some carrots processed together with asian oils and seasonings and you get carrot ginger dressing just like your favorite Japanese restaurant! I added some ground ginger as well to give it a little more ginger kick. I could eat this by the spoonful. I sort of did while I was making it...

Japanese Style Ginger Dressing adapted from Pure Wow
yields 1 cup

Ingredients:
1 1/2 cup chopped carrots
1 Tbsp. grated fresh ginger
1 Tbsp. chopped shallot
1 tsp. ground ginger
1/3 cup olive oil
1/4 cup rice vinegar
1-2 Tbsp. soy sauce or tamari
pinch of sugar
pinch of salt

Directions:
In a food processor, process the carrots, fresh ginger and shallot until finely grated. Add in the ground ginger, oil, rice vinegar, 1 Tbsp. soy sauce, sugar and salt. Process all ingredients until everything is incorporated. Then taste test, the best part! I needed a little more soy sauce, but it's up to your taste buds. Add more if needed and combine until it tastes perfect. Transfer to a jar and store in the fridge. Dressing will stay fresh for one week.

Perfect dressed up over some fresh greens, edamame, tomatoes, red onion and a sprinkle of sesame seeds. Restaurant style at home yo!

Annie

October 05, 2015

Bites of My Life

October 05, 2015/ Annie

Jeans have replaced shorts, booties have replaced sandals, and oatmeal has replaced yogurt. Not to leave out the copious amounts of coffee and tea to keep me warm and the need to always bring a jacket. Cooler temps are here and I hope to stay. You can never be too sure though with our crazy Oklahoma weather.

Just a few days of work for me this week because Friday I am Dallas bound for the annual Red River Shootout. A reunion with friends, an OU domination over Texas (fingers crossed) and I finally get to see blogger bestie Molly again. Let's hurry up week!

-A more fall approach to my acai bowl with coconut, seeds and granola.
-Monday lunch date with mom.
-I love having the day off and getting to use that time to put a little more thought into dinner. Yogurt marinated chicken with roasted tomatoes over tumeric rice will hopefully get a recipe post soon.
-Step by step pumpkin oatmeal on snapchat! Follow me to see what I make next (annietucker93).
-Shrimp and broccoli stir fry is hopefully getting a recipe post soon too! This curbs any Chinese take out craving.
-Put a spin on my Fig and Almond Butter Smoothie by adding in and topping with blueberries. I've been adding blueberries to everything these days.
-My work schedule gives me a little more time in the morning on some days. I love getting to start my day with a cup of coffee walking through surrounding neighborhoods, scoping out future dream houses and getting some fresh air.
-Oatmeal has officially replaced smoothies and yogurt.
-Played tourist in my own town Sunday.
-Whole Foods and their samples get me every time, but all pumpkin themed samples?? Pumpkin smoked salmon, pumpkin spinach salad, pumpkin spiced naan etc.
-All creds go to roomie Lindz for this one, but our family dinner appetizer was a hit! Spicy guacamole, blue cheese and roasted chili cashews.
-Dad texted us last week and said "I need to smoke something." Food that is. Smoked chicken, amazing ribs, cheese grits, and coleslaw left me in yet another Tucker food coma.

Annie

September 28, 2015

Bites of My Life

September 28, 2015/ Annie

So I'm seeing a lot of granola topped breakfasts, multiple sunset lake pictures, a few too many fair food indulgences, two different pumpkin concoctions and I even left out my second picture of an ice cream cone to help myself feel a little better and deny how much ice cream I ate last week. Tuesday was National Ice Cream Cone day so yolo. Whatever, my blog isn't called Take A Bite for nothing.

Have you ever done highs and lows or peaks and pits of your day? My friends and I used to go around the table and say our high of the day and our low of the day. It was always nice to reflect back and see what got you down, but what good thing brought you back up. Looking back on this week I think about the little things that knocked me down, but then I get to see all the great things that built me up. It makes those pit instances insignificant compared to the peaks of the week!

-First pumpkin smoothie of the season! Pumpkin puree, frozen banana, almond butter, almond milk and cinnamon, cloves, ginger and nutmeg.
-A grab and go breakfast and a guest post from sis.
-I'm always eager to try the limited edition Chobani. This cinnamon pear is one of the better flavors they have concocted.
-A trip to the state fair called for a three course meal. First course were spiraled fried potato chips.
-After searching high and low for it, we struck gold with this brisket and mashed potato sundae.
-We were convinced we were too full but ended up in line to get an oreo ice cream cone, chocolate covered strawberries and a massive ice cream sandwich. I wish I could say we rode some rides to burn off all the cals, be we came for the food and the food only.
-Started Friday with a slow morning cooking this pumpkin oatmeal c/o Purely Elizabeth.
-My old navy s'well has taken quite the beating, but I'm obsessed with it's replacement.
-Acai bowl on the back porch was soon ruined with a swarm of flies. Ready for the summer bugs to go into hiding!
-Headed out of town for one last lake weekend. Arrived and quickly jumped on the boat to squeeze a sunset cruise in before the day ended.
-Quiet, calm and chilly morning enjoyed outside.
-And one more sunset lake picture because you really can't beat those Oklahoma skies.

Annie

September 24, 2015

Guest Post: Almond Butter Balls

September 24, 2015/ Annie

Hi all, Annie’s sister, Kathleen here! I am excited to be back guest blogging today on Take A Bite, especially because I get to blog about one of my favorite food groups—snacks!

I am not sure what doctors recommend as the daily serving of snacks (well, yes I do, but I ignore that) but I get a healthy four servings of snacks a day. Like yesterday, for example, I had granola at 9:45 A.M., pretzels at 1:00 P.M., pumpkin spice popcorn at 1:15 P.M., and wasabi peas at 4:00 P.M.

I never met a snack I didn’t like and I could medal in the Grazing Olympics. A handful here, a handful there, cheese, graham crackers, chips and dip, raisins, apples and almond butter… the list goes on and on of all my favorites.

Speaking of almond butter—it is one of my favorite snacks and also one of the main ingredients in one of my new favorite snacks. I made these snack balls about two weeks ago and have made them twice since. They are the perfect two-bite snack that will tide you over for hours. Plus, they only have five ingredients (most of which you will already have in your pantry!

Almond Butter Oatmeal Balls adapted from Purely Elizabeth
yields about 8 balls

Ingredients:
½ cup almond butter (or peanut butter)
3 Tbsps. maple syrup
1 tsp. coconut oil
A pinch of salt
1 cup oats

Directions:
Prepare a sheet pan or large plate by placing parchment paper to cover the surface.

Heat a small saucepan over medium heat and combine the first four ingredients, stirring until fully combined. Take the mixture off of the heat and stir in the oats, mixing until fully combined. (A thick mixture should form that should not be wet but easy to work with using your hands.)

Using a small cookie scoop or your hands, form balls (or scoops) with about two tablespoons of mixture, forming compact balls of dough. Place each ball on the sheet pan or plate, continuing to forms the balls until all the mixture has been used. Place the sheet pan or plate in the freezer to chill and set for at least an hour. After an hour you can store the balls in a sealed container until you eat them all!