In the Know, Q&A Blog

Spring Recipe: One-Skillet Steak and Spring Veg with Spicy Mustard

The farmer’s markets are setting up their stalls; the new seasonal vegetable are arriving; and the temperature outside is finally warming up. Now it’s time to switch out those hearty, healthy winter meals to light and fresh spring delights. What’s for dinner? Something easy and fresh with seasonal veggies—one-skillet steak and spring vegetable covered with spicy mustard that serves 4. Ingredients: 1 pound boneless New York strip steak, patted dry Kosher salt, freshly ground pepper 5 garlic cloves, 1 grated, 4 thinly sliced ⅓ cup Dijon mustard 1 tablespoon sherry vinegar or red wine vinegar 1 teaspoon honey 1-2 pinches cayenne pepper ⅓ cup plus 3 tablespoons olive oil 1 bunch scallions, thinly sliced, divided 1 10-ounce bag frozen peas 1 bunch asparagus, trimmed, cut into 1-inch pieces Preparation: Season steak on both sides with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, ⅓ cup oil, and 1 tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper. Heat a dry medium skillet, preferably cast iron, over medium-high heat. Rub steak all over with 1 tbsp. oil and cook, turning every 2 minutes or so for 10 minutes until medium-rare for 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind. Heat remaining 2 tbsps. oil in same skillet over low heat and add sliced garlic and all but about 2 tbsps. scallions (save those for serving) and cook, stirring often, until translucent and softened for about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up...

3 Tips to keep up with fitness goals when traveling

It’s hard to find exercise time when scrambling to and from business meetings or hitting every major landmark in a city when traveling. You’re also constantly going out to eat, not paying attention to what you’re ordering and just living in the moment. Trying to stay focused on your 2017 fitness goals becomes an after-thought and sooner or later you’re right where you began on December 31, 2016. Here are three tips to stay on track with your 2017 exercise regimen while on the road: Calendar time to work out We’re so consumed by meetings, calendar invites, networking events, etc. that if we don’t designate 30 – 45 minutes in our calendars to work out, we’ll completely forget.  Set a calendar event either early in the morning or at the end of your day to exercise. Having a 15 minute reminder pop up on your phone will signal when your workout is about to begin. In-room workout gurus The internet is chock full of at-home workout videos. Just because you’re traveling and can’t find a local gym to utilize, doesn’t mean you can’t have a high intensity workout in your room. Search through hundreds of videos and vlogs to find the best virtual coach to guide you through your fitness challenges. If you need a recommendation, follow Troy Brooks on his Facebook or Instagram Booking your stay with a gym While there are many factors to consider when booking your hotel, try to find one with a gym. This way you don’t have an excuse not work out as there is already a fitness center right in your building. Packing...

Winter Recipe: Skillet Mix with Sweet Potatoes, Chorizo, Black Beans and more

Picture this: you’re cuddled up on the couch wearing your warm, fuzzy socks with a great flick on the TV. OR, you’re rushing home through a wintery-mix after a long work day, it’s practically bed time but you’re famished. What‘s for dinner? Something hearty, healthy yet easy to make; enter skillet mix with chorizo, black beans, kale and more! Here’s how you can warm you foodie soul without having to spend hours in the kitchen or compromising your diet: Ingredients 3.5 oz of chorizo 15 oz can of black beans (rinsed) 1 large sweet potato (1.5 in. cubes) 2-3 large leaves of kale (green or purple, can also substitute spinach) 2 tbsp Extra Virgin Olive Oil 1 small onion, chopped 2-3 cloves of garlic 1 tsp of cumin ½ tsp of cinnamon Small handful of queso fresco (or mozzarella) Pinch of salt and pepper Preparation Preheat the oven to 400 degrees. Place the cubed sweet potato on a flat cooking sheet. Drizzle with olive oil, salt and pepper. Bake for 30 minutes. Place 2 tbsp of EEOO in large skillet over medium-high heat. Remove casings from chorizo, place in pan and break up into small crumbles using the back of the spoon. Add onions and cook until tender (3-5 minutes). Add minced garlic and sauté for 1 minute. Remove the ribs from the kale and loosely chop. Add to skillet, then top with cinnamon. Cook down kale for a minute. Add the beans but before mixing them in, top with cumin. Finally, add the sweet potatoes (with a little bit of the leftover oil drippings if you’re using kale)....

Pork Chops with Apple & Cider: Fall Recipe without pumpkin

Pumpkin spiced lattes, pies, stews—pumpkin everything! All are very delicious, but are there fall recipes that don’t include pumpkin? Yes! There are plenty. We sifted through hundreds of recipes in search of the perfect fall meal and found NY Times’ David Tanis’ Pork Chops with Apples and Cider. Here’s how you can get in the fall spirit without breaking the bank or buying a pumpkin: Ingredients For the Spiced Salt ¼ tsp black peppercorns 3 cloves 4 allspice berries 2 tbsp roughly chopped sage 1 and ½ tbsp. kosher salt For the Pork and Sauce 6 boneless pork chops, 4 oz each, about ½-inch thick 2 large apples 2 tbsp butter ½ cup hard cider, plus 2 tbsp 2 tsp Dijon mustard 1 ½ cups chicken broth 2 tsp potato starch dissolved in 2 tbsp cold water 3 tbsp crème fraiche 1 tbsp Calvados, apple brandy or Cognac 2 tbsp finely cut chives 2 tbsp chopped parsley Preparation Grind all of the spiced salt ingredients in a spice mill or mortar until it becomes a powder. Season both sides of the pork with all but ½ a teaspoon of the spiced salt. Set aside. Peel, quarter and core the apples then cut each into a total of 12 wedges. Heat a wide skilled to medium-high and melt 1 tablespoon of butter. Add the apple wedges and gently brown both sides, about 2 minutes each. Remove apples from the pan. Melt another tablespoon of butter in the same pan and add the pork chops. Cook 4 minutes on each side until slightly brown. Remove chops from the pan and turn...

How to Make Citrus-Glazed Grilled Chicken and Zucchini

Citrus-Glazed Grilled Chicken and Zucchini Recipe Summer is halfway over and if you’re like most, it’s time to restart the momentum for your diet with this delicious, easy to make, grilled chicken! The combination of citrus flavors, savory chicken and fresh vegetables will leave you feeling refreshed and satisfied. This Citrus-Glazed Grilled Chicken and Zucchini recipe from Delish.com is the perfect salad you can easily whip up in your kitchen without needing to raid the grocery store: Ingredients 4 chicken thighs and drumsticks 1 tbsp. extra-virgin olive oil Kosher salt Freshly ground black pepper 3 tbsp. orange marmalade 1 orange 1 lemon Sea salt 2 green zucchini, cut in half lengthwise and into ¼’’ slices 2 yellow zucchini, cut in half lengthwise and into ¼’’ slices 2 tbsp. chopped parsley Instructions Preheat the oven to 400 degrees F. Next, preheat a cast iron or regular pan over high heat. Prepare a rimmed sheet pan with parchment paper. Set aside. Rinse chicken and dry thoroughly. Drizzle with olive oil and season with salt and pepper. Sear chicken skin side down for 5 minutes. Meanwhile, in a small sauce pan over medium-high heat, combine orange marmalade, 1 teaspoon orange zest, 1 tablespoon freshly squeezed orange juice, 1 teaspoon lemon zest and 1 tablespoon freshly squeezed lemon juice. Bring to a boil and simmer for 5 minutes. Transfer chicken to sheet pan skin side up and brush citrus glaze all over. Roast for 20 minutes. For crispy skin, finish under the broiler for 1 to 2 minutes. Sprinkle sea salt. In a mixing bowl toss together zucchini with drizzle of olive oil...

Spring Salad: Blueberry Feta with Lemon Poppy Seed Dressing

How to Make Blueberry Feta Salad with Lemon Poppy Seed Dressing Spring is here and it’s time to ‘freshen up’ your diet with this delicious, easy to make, spring salad! The combination of blueberries and feta dressed in zesty, lemon flavors will leave you feeling refreshed and satisfied. This Blueberry Feta Salad with Lemon Poppy Seed Dressing recipe found on LemonTreeDwelling.com is a perfect salad you can easily whip up in your kitchen without needing to raid the grocery store. Freshen up and try this below recipe: Ingredients 6 cups of mixed greens 1 cup of blueberries 4 oz. of crumbled feta cheese ¼ cup almonds ½ large red onion cut into thin slivers For the Dressing 1/3 cup of good olive oil 1/3 cup golden (or regular) balsamic vinegar 1 Tbsp. of fresh lemon juice (1/2 lemon) 1 Tbsp. of honey 1 Tsp. poppy seeds 1/3 Tsp. of pepper Instructions Layer the salad ingredients starting with the mixed greens in a large bowl or platter. Prepare the dressing by combining all the dressing ingredients in a container with a lid and shake vigorously to combine. Toss the salad with dressing before serving. Cooking at Q&A Residential Hotel Tired of going out to eat while visiting or working in Downtown NYC? Don’t fret! Each apartment at Q&A Residential Hotel has a fully equipped kitchen allowing you to create your favorite meals within your own space. Happy...

How to Make Cauliflower Soup

How to Make Cauliflower Soup Dubbed as the new kale, cauliflower has recently taken center stage within the past year – and for a good reason. Cauliflower is versatile enough to be used anywhere, and cauliflower soup is so tasty during the colder months. This cauliflower soup recipe from FoodNetwork.com is a perfect soup you can easily whip up in your kitchen. Hop on the cauliflower trend and try this below recipe: Ingredients: 1 stick butter ½ onion, finely diced 1 celery stalk, finely diced 1 cauliflower head, cored and roughly chopped 2 tablespoons finely minced fresh parsley 8 cups low-sodium chicken broth or stock 6 tablespoons all-purpose flour 2 cups whole milk 1 cup half-and-half 1 to 2 tablespoons salt Ground black pepper 1 heaping cup sour cream Instructions: Melt 1/2 stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes. Add the parsley, and then add the chicken broth and simmer for 10 minutes. Meantime, make a simple white sauce: Melt the remaining 1/2 stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and...

Baked Acorn Squash Recipe for Thanksgiving

Although it’s hard to believe that Thanksgiving is next week, nothing says the holidays like last minute prepping – which is why we’re recommending this recipe from BlueApron.com. Celebrate the fall with a dish rooted in chestnuts, a Thanksgiving staple. This recipe for baked acorn squash with roasted chestnuts is a perfect side dish to try for Thanksgiving. Happy Holidays! Ingredients: ½ Pound Rye Bread 2 Cloves Garlic 1 Acorn Squash 1 Fuji Apple 1 Leek 1 Stalk Celery 1 Bunch Parsley 1 Bunch Thyme 2 Tablespoons Butter 1/3 Cup Roasted, Peeled Chestnuts 3 Tablespoons Vegetable Demi-Glace Instructions: Prepare the Ingredients: Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut the chestnuts into thirds. Halve the acorn squash; scoop out the seeds. Trim the rounded sides of the squash halves so they sit flat on a sheet pan. Small dice the celery. Trim off and discard the roots and upper, dark-green leaves of the leek; halve the leek lengthwise. Thoroughly rinse the leek layers under cold water; small dice the leek. Pick the thyme and parsley leaves off the stems. Discard the stems; roughly chop the herbs, keeping them separate. Cube the bread. Peel, core and medium dice the apple. Roast the Squash: Place the squash halves on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast the squash halves, skin-side down, 22 to 24 minutes, or until the flesh is tender when pierced with a knife. Remove from the oven and set aside. Toast the Bread: While the squash halves roast, place the bread cubes...

How to Amplify Your Exercise at LA PALESTRA

One of the (many) perks of staying at Q&A Residential Hotel is having access to LA PALESTRA, an on-site health and wellness facility at 70 Pine. It’s complimentary for all Q&A residents—perfect for maintaining your regimen during travel. The fitness center features a yoga and Pilates studio, strength and cardio equipment, daily classes, private massage and treatment rooms, and an endless amount of endorphins. Hectic schedules can make exercise a low priority for many, especially business travelers. We sat down with Pat Manocchia, the Founder & CEO of LA PALESTRA, to give us the scoop on the gym, staying active in NYC, and how Q&A residents can get the most out of their experience at LA PALESTRA. Tell us a little about LA PALESTRA. “After working with my own clients, I saw a need for both a place and a service platform that bridged a gap between medicine and fitness – a place that had education and community at its core where people could learn about the exercise they were doing and how to both take care of themselves and perform optimally. Ultimately, I wanted to make their life better.” So what makes LA PALESTRA different from any other gym guests can go to in the city? “Three things: One, a 360 degree health and fitness evaluation. Two, LA PALESTRA [only allows] a limited amount of members that provides both privacy and an un-crowded, user-friendly space. Lastly, programming expertise – we work with professional athletes, cancer patients, pregnant women and marathoners.” That’s amazing! If I’m crunched for time but I want to get a quick workout in, what do...