Archive | July, 2013

Nommin’ Out: Tonic Restaurant in Foggy Bottom

21 Jul

Tonic Restaurant and Bar

There were many reasons to celebrate last Friday.  1) I, along with 17 other peers, graduated from a two-year federal career program. 2) My New Yorker bestie, and fellow coworker, was in town, and 3) TGIF.  Our program managers opted to have our lunch celebration at Tonic, a casual, reasonably-priced gem in Foggy Bottom.  Standing three stories tall, the restaurant was originally opened in 1891 as a pharmacy named Quigely’s. Tonic has preserved the building’s historic memory with the tagline “Cure what ails you”, which is a perfectly apt description of the rich menu and friendly service.

Upon arriving with a reservation for 23 people, we were promptly escorted to a section on the second floor featuring small tables and long wooden benches.  Each bench is given several cups of multi-colored crayons to help adorn the already-rainbowed exposed brick wall.  Our waitress was friendly and patient as we all perused a diverse menu.  I settled on the Old Bay Salmon Burger ($13), which came with either a mesclun salad or a healthy portion of tater tots.  My peers ordered other burgers and sandwiches, all of which were enormous and absolutely delicious.  This restaurant is a must for a casual lunch, and I hear they also have a nommable brunch menu!

Ramen Salad

21 Jul

ImageJust as with the Dill Salmon recipe, we can all thank my mother (Cynthia, aka Cynbad) for this genius recipe.  It’s a surprising, healthy twist on an infamous college staple- ramen noodles.  As you will see below, there are a myriad of rando ingredients to buy which definitely add up, especially if you possess none of these already.  HOWEVER, this recipe makes 10 cups and lasts for days, becoming increasingly more flavorful.  I once made this during finals week and basically nommed on it morning, noon and night for a solid 4 days.  It is also a very easy and delicious contribution for any sort of dinner party or casual gathering.  My mom, the consummate hostess, made it every time I wanted to have my gang of friends over; this occurred so often and with such warm reception that my best friend always asks if Ramen Salad is in the fridge before agreeing to make the 6 minute drive.  Basically, you can’t go wrong.


-1 1lb  bag of broccoli slaw

-2 packages of chicken-flavored ramen noodles (you will have to crush the dry noodles, which is semi labor-intensive)

-1 cup soy nuts

-1 bunch of scallions

-1 small red pepper, chopped

-1/2 cup cran raisins

Crush dry noodles into small-sized bits and mix all ingredients together in large bowl.

Dressing Ingredients:

-3/4 cup vegetable oil

-1/3 cup sugar or Splenda

-1/3 cup white rice vinegar

-2 package of ramen noodle flavoring

Combine ingredients in separate bowl and whisk together.  Pour dressing into large bowl with Ramen mix and stir until Ramen mix is coated.  Let sit for 1 hour before serving so the dressing gets all soaked up and enjoy!!

Serving size: 1 cup. Amount of servings: 10. Calories per serving: 265

Sweet Potato Extravaganza!

10 Jul

Photo (9)

So I work from home a lot.  Some days it is terribly lonely/boring, but one of the major upsides is I have the time, equipment, and ingredients to make some epic lunches.  Featured here is the miracle Sweet Potato, which according to this article have some amazing health properties.  I’m lazy and I love these, so I usually buy the microwavable ones you can find at Harris Teeter or Giant for a couple buckaroos (approx $2 each).  In 6-8 minutes, voila you have a piping hot fiber-filled veggie ready to go.  Today I used leftover cous cous from my previous post, threw in some feta, a rapidly ripening avocado ($1-2 each at Target, fa real), edamame hummus, and mustard.  Now, obviously, most of you are like, “um ew what”.  I have an eclectic taste in condiments and just love to get them all up in there.  I will however allow you to make whatever sweet potato extravaganza you so choose!

Chicken, Quinoa & Zucchini Bowl

8 Jul

Photo (7)

What is a better/easier way to dine in the sweet summertime than a massive bowl of grilled goodness??  The key ingredients: a healthy starch, protein, and veggies.  For this week’s Grill Bowl, I purchased one box of cous cous (comes in several flavors, like Rosemary & Olive Oil), two chicken breasts, one small yellow zucchini, and one small green zucchini.  All simple and very affordable.

Grill Instructions:

-Slice and dice the two zucchinis how you like.  Cut in long, thick strips if you are going to lay them directly on the grill.  Dice up in chunks if you  have a grill pan.  Thinly coat with olive oil, salt/pepper those bad boys, and grill for a 5 minutes or until soft.

-Choose your favorite grill rub (I use three different ones usually- hint: one is LOTS OF GARLIC POWDER).  Coat chicken with rub and toss on the grill (high heat).  Grill 3 minutes each side or until tender pink.

Assembling the Grill Bowl:

Cook cous cous as instructed on back of the box. Dice up grilled chicken and zucchini.  I threw in some Feta cheese I had in the fridge, some wasabi peas (a casual addiction of mine, buy them at Harris Teeter!), and tossed the mix with a light greek vinaigrette also hiding in the fridge door. Bon appetit!! Share the Grill Bowl with 1-2 other pals and enjoy the summertime goodness!


So close to wine

Discovering new Foodventures with each bite

A Stairway To Fashion

imagination is the key

Madison Sheffer

a creative communicator

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