I’m going to periodically add some recipes to the blog that meet my “pizza rule” i.e. if it takes longer to cook than it does to order a pizza it’s not going to work… http://wellnessrounds.org/cooking-for-yourself-in-medical-school-and-residency/

WHOLE WHEAT SHELLS WITH ASPARAGUS, PEAS, FETA AND MINT

This is a great vegetarian dish and would make enough for a lot of call nights!.  The recipe calls for garlic oil (which I’ve never heard of).  I’d skip it or, if you really want to add a little garlic taste, mash up a couple of cloves in some olive oil (like 2 tblsp) before you start and let it sit while everything else is cooking.  You can drizzle the olive oil over the pasta at the end.

http://www.vegetariantimes.com/recipes/10964?utm_source=Vegetarian&utm_medium=newsletter&utm_campaign=vege174

GRILLED FISH WITH FRESH PEA SAUCE AND PEA AND TOMATO RELISH

Here’s the original url for this recipe which is delicious (but a little fussy and violates the pizza rule)

http://www.foodista.com/recipe/4V8PPYZF/grilled-fish-with-fresh-pea-sauce-and-pea-and-tomato-relish

Here’s the resident friendly version:

GRILLED FISH WITH FRESH PEA SAUCE AND PEA AND TOMATO RELISH  (PIZZA RULE VERSION)

2 servings

• 2 filets of the freshest white fish in the store (Tilapia, snapper, etc)
• 2 tablespoons olive oil  (cut to 1 tablespoon or use Pam to save calories)
• 1 package frozen peas
• 1 cup chicken stock  (buy the 4 packs of one cup each)
• 1 shallot (if you can’t find one, use part of the red onion)
• 2 cloves of garlic (don’t cheat on fresh garlic)
• Salt and pepper

• 2  Italian Roma tomatoes
• ½  minced red onions
• 1/4 cup chopped black olives  (buy in bulk at Whole Foods – use Nicoise or herbed olives of Provence – can buy small jar, too)
• 2 tablespoons chiffonade of basil  (chiffonade = finely sliced.  Don’t cheat on the fresh basil, either)
• 3 tablespoons extra-virgin olive oil  (cut to one table spoon if you are watching calories)
• 2 Yukon gold potatoes cut into 6ths or 8ths

Start with the base of the sauce

• Saute the shallot (or onion) in the olive oil
• Add the garlic until you smell it (more and it will burn = bitter)
• Pour in the chicken stock
• Bring to a boil
• Add the potatoes – drop the heat to a simmer and cook until just fork tender (~8-10 min)
• Pour in the frozen peas – cook for 3 minutes
• Take the potatoes out and save

Take out a third of the peas with a slotted spoon and put in a bowl to use later

• Put everything else (minus the peas and potatoes you took out) into a blender until smooth.  (If you don’t own a blender, this is a critical tool for residents so go out and get one!  Smoothies are a key food item for medical students and residents and blenders are cheap!)

Make the relish

• Cut up the tomatoes, olives, basil, red onion
• Add to the peas you saved from above
• Add the olive oil

“Grill” the fish

• Use a grill pan or non-stick sauté pan (another important piece of resident equipment)
• Put olive oil in the pan (Pam if you are watching calories)
• Cook 3-4 minutes per side

Assemble the dish

• Pour the sauce into a bowl
• Put the fish on top
• Arrange the pieces of potato around the edges
• Put the relish on the fish

A variation (if you like Mexican flavors)

• Use tomatoes, corn, cilantro, jalepeno and onion for the relish
• Use frozen corn instead of peas

MLB’S EASY MEXICAN SOUP

8 servings

• 1 tsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 4 carrots, diced
• 4 stalks celery, diced
• 8 cups (two containers) chicken broth
• 1 roasted chicken (bought already cooked), skin removed and meat broken up into small pieces
• 10 oz frozen corn
• 1 can pinto beans
• chopped cilantro
• 2 avocados
• pico de gallo (buy at the store)*

Saute vegetables in olive oil until they are soft

Add chicken broth, bring to a boil

Lower heat to simmer and cook 10-15 min (until vegetables are mostly cooked)

Add chicken, corn and pinto beans

Cook another 5 minutes on simmer

Garnish bowls with chopped avocado (1/4^th per serving), cilantro and pico de gallo

Optional:  Add cooked rice and/or shredded cheese

* to make pico de gallo (if you can’t find it ready made)  combine 3 diced tomatoes, 1 diced onion, chopped cilantro, one diced (fine) jalapeno, salt and lime juice.  This is a great dip for chips or to put on grilled fish or chicken, too.