Spring Sugar Cookies

Well, spring was here in Louisville this wknd. Unfortunately - it went away. But, these cookies are so darn cute. No more rolling out sugar cookies. These are so much easier. I need to find them for every season. My mom and I found this pan at Joann's then I went back and bought it on her request. She is going to use them for a women's tea they are having at her church. I think they are adorable. And a friend of mine said they were yummy!

2 sticks unsalted butter, room temp

1 1/2 cup sugar

1 egg

1 1/2 tsp good vanilla

1/2 tsp almond extract

2 3/4 cups flour

1 tsp salt

Preheat oven to 350. Mix all. Press into greased pan 2/3 full. You don't need as much in each one as you think. Cook for 9-10 minutes. Let cool for 5 minutes, flip over, and knock on the bottom of the pan (no one will answer) and the cookies will come out. If they don't, just pry them out gently with your finger or the tine of a fork.

Frost with BC decorator icing. I so need to take a class on cookie decorating!

Sauteed Red Pepper Bok Choy

I am really loving cooking with new veggies and branching out. I haven't found many I don't like. So...I was housesitting this week and there was some bok choy in the fridge. I couldn't let it go bad - so I decided to eat it.

Sauteed Bok Choy

1 bunch bok choy (chinese cabbage) - chopped (green and white)
1 small onion
1/2 tsp garlic juice (or a clove of garlic minced)
1 tsp red pepper flakes
1 T soy sauce
olive oil

I chopped it all up, and the onion. Sauteed it over medium with some olive oil. Then I added the garlic (or juice), red pepper flakes, and soy sauce. Kept stirring till it was done.

So yummy! and healthy!

Taste of Chicaog: Sweet Mandy B's

While I was in Chicago's Lincoln Park last weekend, we stopped in here on Sunday morning. Supposedly, this shop has the "city's best" cupcakes.

Janel took a bite - really loved the frosting. I later took 2 bites. One for the frosting/cake together and one for the cake.

We got a chocolate one as you can see with pink buttercream. It wasn't heavily decorated, and that is good. The cake was moist and not too heavy - and left a good aftertaste in your mouth. The icing was pretty good as well.

As far as the best in chicago...well, it is the only one I have eaten from Chicago...but I don't know that it comes close to a fresh baked Publix cupake piled high with buttercream frosting.

The other good things about the place itself:

1. open on a Sunday morning if you wanted a place to sit for coffee and danish before church.

2. Cheap - the cupcake was 2$!

3. Very friendly people.

4. Samples: the chocolate chip cookie bite was ok (very rich) and the fruit bar (i think blackberry crumble bar of some sort, but don't quote me on it) was quite yummy.

Update as of 1/19/10:

The peanut butter and chocolate rice krispy treats are AMAZING! We went there on early Sunday afternoon and this place was packed. But, very quick and efficient and friendly service (just like last time). Janel and I devoured (on the L and walking downtown) this 4x4 inch perfect treat). No picture, but enjoy some of the bakery goods. Definitely would go back!

Lighter Baked Rice Pudding (2009.13)

Well, for being week 13 - this recipe wasn't much to talk (or write, or eat) about...
BHG's Family Favorites Made Lighter may be a great cookbook to some, but the recipe I chose to make out of it left me wanting to throw it in the garbage.
The only thing good about this recipe was the vanilla flavor.
The bad: eating rubbery egg whites.
Oh, and I liked it because I put cool whip on the top - only ate that, threw the rest away.

3 egg whites
1 egg
1 1/2 cup skim milk (I used 2% organic)
1/4 cup sugar
1 tsp vanilla (good vanilla)
2/3 cup cooked rice
2 T raisins
ground cinnamon on top

Mix together - add rice and raisins. Cook at 350 in a 1.5 qt casserole inside a water bath for 40-50 minutes, stirring once, or until set.
Glad I have better rice pudding recipes than this one.
180 calories

Menu Week: April 6

I am actually ahead of the game this week - getting my menu done early. So many things are coming through food blogs - but not really making any this week - because I'm going to be out of town for Easter weekend.
Monday - left over steak on a salad (making grilled angus steak for the final four on Saturday - so the leftovers will go on a salad with some yummy Farmer Boy dressing from Publix and avocado.
Tuesday - leftovers of Curry Vegetables and Couscous for lunch with Virginia, quick Kashi frozen meal (free coupon) for dinner before tea with Courtney
Wednesday - Stir fry snap peas with pork tenderloin for dinner. Making sunshine mini cupcakes from the W-S Cakes, Cupcakes, & Cheesecakes book for this week's recipe.
Thursday - pbj and any leftovers I have
Friday - heading to B'ham so I'll grab a Publix sub for dinner! YUM!
Saturday - hoping to find a farmer's market or a local breakfast place before I go hiking in Pelham, AL - then eating at Shaw's in Cullman for dinner with parents and extended family.
Sunday - EASTER! I have a free fazoli's coupon!

Closet's Vegetable Curry

One of the frequent food blogs I read is by a northern neighbor here. It is this post that prompted a very yummy and healthy dish!

Curry Vegetables:
olive oil
1 onion - chopped
2 T curry
2 garlic cloves - zested
1 inch ginger - zested
1 cup water (I added some more as I went)
1 can chickpeas - drained
1 can diced tomatoes (plain, with juice)
1 head cauliflower - in florets
1/2 lb fresh green beans, cut in 1-in pieces
1 cup couscous (I used whole wheat)
1 1/2 cup water (for couscous)

Saute onion and curry. Add garlic and ginger for about a minute. Add in rest through cauliflower - cook for about 15 minutes. Add in beans and cook till beans are tender. Cook couscous.
Serve the veggies over the couscous. Very healthy and yummy! Give it a try!

Saturday Night in Chicago - Salmon and Veggies

Well - even though we were heckled because we didn't go out in Chicago for dinner with the many great restaurants literally on every corner...we enjoyed a great meal in.
Whole Foods provided us some of it - if not all.

Wild Coho Salmon - 1/2 lb between the two of us, cooked for about 12 minutes (flipped once), skinned at the counter, just with evoo, s/p - wow - this was good.
Sauteed spinach and garlic.
Roasted asparagus, cherry tomatoes, and mushrooms - with evoo and TJ's balsamic vinegar
Our appetizer was unsalted blue corn tortilla chips with hummus and also some edamame (yum)!
For dessert - Edy's Grand Mint Chocolate Chip Ice Cream with TJ's dark cream mints (slightly larger and better than Junior Mints).

And we got to cook it together, eat it together, not pay a tip, and watch basketball!

Taste of Wheaton: Mai Tai's Cafe

I love Wheaton - I love its quaintness in downtown, and any restaurant or shopping you could want in a suburb of Chicago.
Janel and I were hungry by the time we ate lunch at Mai Tai's. Reasonably priced for lunch (16$ for both) - we each got soup, a potsticker, and a huge entree.
I got the chicken pad thai - so good. I got it medium and it was perfectly spiced. Probably the best pad thai since I last ate at Chai's in Durham. Janel got the Pad Kee Meo or something like that - more Asian (wide rice noodles and vegetables) than Thai, but ok.
The soup was vegetable and I loved the taste of cooked cabbage and carrots. It was warm too which was nice because it was so cold outside.
Our appetizer was the popcorn from the popcorn shop around the corner. It I were at Wheaton - these two places would definitely be a weekly thing for me!

Taste of Lincoln Park: John's Place

Sunday morning - in 5 inches of snow - Janel and I walked around the corner to John's Place. It seemed like a great neighborhood place where you go each wknd and see the same people order the same food.
I looked at the oatmeal (to be like Dad), but then I wanted something else. So, I ordered the pumpkin pie pancakes short stack (4.50) - 2 huge plate size pancakes with brown sugar maple pecan butter. I ate half. Had a slice of Janel's wheat bread. Ate a bite of her's. Mine was just ok - her's was worth every penny. She got an egg dish with corn tortillas, sausage, mexican cheese, peppers - so good. gotta learn how to make that!
Their omelettes were a bit high (in the 10-12$ range) but everything else on the breakfast menu was reasonably priced or cheap. And it was very quick service!

Menu Week - March 30 (updated twice)

Just got back from a wknd in Chicago - housesitting this week - so everything will be quick and easy. I was going to make a roasted turkey breast for my new recipe this week, but Walmart didn't have one - so I'll look through another book and find another one - making it on Saturday when I get back in town.
Monday: lunch with Rachel with chicken salad and mini wheat pitas (from Trader Joes) and veggies and honey wheat pretzel braids. Dinner is grilled balsamic portabellow, orange tomatoes and salad.
Tuesday: chicken salad and veggie. Dinner is curry chickpeas and cauliflower and whole wheat couscous. Recipe will come later after I make it.
Wednesday: soup and pretzels. dinner is jerk chicken, grilled corn, red onions, avocado on a salad.
Thursday: pbj and fruit (or I may grab some lunch out depending on how long I take at the doctor). Dinner - egg white omelette salad.
Friday: black bean burger on salad. Dinner at the Lincoln Day celebration at the Galt House (thanks Sarah)
Saturday: fun flower cookies and for dessert during the Final Four - light(er) baked rice pudding I found in Family Favorites Made Lighter by Better Homes and Gardens.
Sunday: Fazolis with Sarah!

Couscous and Spring Vegetables with Lemon Dressing (2009.12)

I actually really liked this recipe - but would change a few things for future makings. I think this would be great in the spring as a side dish (and even people at it as a dip tonight). Serve it with a salad or with any meat.
I got this cookbook my first year working at W-S for the holidays. I have never used it. Even though it is the Essentials of Healthful Cooking - there is no nutrition information. Oh, well.

Couscous with Vegetables
1 1/2 cup boiling water
1 cup couscous (whole wheat too)
1/2 tsp kosher salt
3 T olive oil
juice of two lemons - I would add some zest too
1/4 tsp kosher salt
pepper
1 small garlic clove - zested
1/2 cup each diced English Cuk, red pepper, green onions, frozen (thawed) tiny green peas
1/4 cup chopped flat leaf parsley

Boil water, add couscous and salt, stir, put a lid on it, off burner - 20 minutes. Mix dressing (oil through garlic). Chop veggies and parsley. Fluff couscous with a fork and let cool. Stir all together, serve at room temp.

Help with Menu Planning

I live among some amazing women who are much better at grocery shopping on a budget for families, cooking, menu planning, etc. These folks help me all the time with several of these factors. But, I also get help from blog world. I love blogs!
Cheap Healthy Good has been a great resource over the past few months to me. I starred this particular post a few weeks ago and I am just now reading it. But, since I've made a list of how to be more disciplined with my time, money, etc - this will be the perfect help with menu planning!
Thanks - and I'd love to know your thoughts too! Any thing you would add? What has worked for you?

Taste of Louisville: Red Pepper (Brownsboro)

I had heard great things about Red Pepper on Brownsboro - so I went today with Sarah to try it. Honestly for the dish I got - I wanted a vegetarian dish - I wasn't that impressed. I got the mixed vegetables in the clear sauce, side of white steamed rice, egg roll, and egg drop soup.
Egg drop soup was good. But it had some peas and carrots in it. I can see the corn egg drop soup from Charlie's in CH, but I wasn't feeling the peas and carrots. It was good though - I ate less than half.
The rice had no flavor whatsoever.
The vegetables were almost the same way. I think I'll go for something else next time. Sarah had the mongolian beef and it was excellent.
The egg roll (ate half) was probably the best because of the outside - not necessarily the filling.
All for under 6$ - good price. My fortune cookie was excellent too - probably the best packaged cookie at a Chinese restaurant I've had.
I'll go back - but I'll try something else before I make my final decision.

Taste of Brentwood: Kalamatas

I was in Bretwood TN for the weekend at a conference. It went great! One of the fun things was going to dinner with the Joneses. They like going to fun and unique places as well - one of the reasons we get along.
We drove through a little shopping center. We found this and had to stop.
It was pretty good. Best thing was the hummus. It was cream and just garlicky enough to not be overwhelming.
I had the fattoush salad with grilled yellow fin tuna (fish of the day) that I had cooked to medium. It was good and healthy!
So, if you are in a new city - try some place new - don't settle for the same old chain places! And speaking of new - I ate a kalamata olive. Never had before. And honestly, it wasn't as bad as a black or green olive. It wasn't as salty and maybe a tad sweeter. Does anyone have a tapenade recipe using kalamata olives?

Menu Week - March 23

This is going to be another short week since I am heading to Chicago this weekend to hang out with a friend. Hopefully will get to eat some Chicago food. Can't wait!
Many things going on this week even though it will be short!
Monday - Lunch at Red Pepper with Sarah, dinner will be yogurt and granola with fruit I get while grocery shopping. I also need to make the black and white brownies for Pendergraph tomorrow night.
Tuesday - Chikfila for lunch while hearing Danny Wuerffel. Speaker will be better than the food. Dinner will be salad with some rotisserie chicken (love the stuff, especially when I need something quick)
Wednesday - Recipe of the week is out of William-Sonoma Healthful Cooking. It is a couscous veggie salad for our community group dinner.
Thursday - PJ&J for lunch with veggies. Egg white omelette salad.
Friday - Chikfila for breakfast (I have a free coupon - though my coupons are not as cool as Shana's). Lunch will be some leftovers of something - just so I don't have to cook. Then - heading to Chicago! :)

Ginger Sesame Chicken Salad (2009.11)

Recipe week #11 is out of my favorite cookbook - Fresh Every Day by Sara Foster. But, this was not my favorite recipe. I loved the salad - but who wouldn't. But, I tried to make the dressing for just one (because there is only me) and I got the ratios a bit wrong - some things in it were a little strong. If you were making the recipe as is - I'm sure it would be great.

Salad
rotisserie chicken
greens
red pepper
celery or bok choy
green onions
cilantro

all to taste and salad size pieces - whatever that means to you. I loved the pop of color with the red peppers!

Salad Dressing
zest and juice of one orange
2 T light soy sauce (I used reduced sodium)
2 T rice wine vinegar
1 T honey
2 T fresh grated ginger
2 scaliions, minced
2 minced garlic cloves
2 T toasted sesame oil
1/2 cup canola oil
2 T toasted sesame seeds

Mix all together - pour lightly over salad.

Menu Week - March 16

This is going to be a short week at home - rest of it spending it in TN! Looking forward to it. Also, I am loving cooking with fresh ingredients - I just gotta remember portions and keep exercising.
Monday - Lifeway is feeding me lunch for working on a Bible study. Dinner is the recipe for the week - Ginger Sesame Chicken Salad with Crunchy Vegetables - in Fresh Every Day by Sara Foster. Using a rotisserie chicken to make it quicker - looking forward to the dressing.
Tuesday - Leftover chili - leftover salad. Making box cupcakes for a birthday/St. Patty's Day party we are having for Foster residents.
Wednesday - egg whites and veggies on salad for dinner, leftover chili for lunch
Thursday - whatever is left in my fridge - probably fruit and a pbj for lunch, dinner on the road to Franklin
Friday - lunch and dinner in Brentwood. Breakfast at Lisa's.
Saturday - Moe's taco bar for lunch and a special bday dessert in Kville.
Sunday - lunch with Barak, Heather, and Judah after church in Knoxville.

Need Help in Baltimore...

I will be heading to Baltimore's Inner Harber for a Memorial Day Weekend Conference. any foodies out there that can recommend great and inexpensive places to eat (under 20$). Anything to do - local farmer's markets, etc? What would you recommend?

Taste of Home Spring Extravaganza

Thanks to a very gracious person, Sarah and I got to go downtown this evening to an event that was sold out. I am very thankful for the free magazine I'll get, the Biofreeze that was in my bag, and a chance to spend some time with Sarah tonight at Old Spaghetti Factory. And to learn more about how to navigate downtown Louisville (which always comes in handy).
We finally got to the right part of the convention center. We walked in - and probably could have walked right out. But, we wanted to give it a shot.
There were 600 chairs set up, half were full by 610 when we got there. There a couple food sample booths, a bite of sausage was free, but you had to pay for the smoothie sample. Tupperware was being given away, there was a wine tasting, giveaway for a stone massage, etc. 10 booths about in all.
We were done in 10 minutes. So we decided to say hi to some friends who were also enjoying the evening. Then we went to dinner and came back for the demos.
They were demo-ing some good food, but nothing to drive us to stay there.
I guess our expectations were so high for the evening, and I'm very grateful for the tickets - but am very glad I hadn't paid for it.
So - thank you for my free ticket, thank you Taste of Home for my free magazine, and Sarah and I got a run in before we went!

Taste of Louisville: The Old Spaghetti Factory

This was the highlight of the evening. Sarah and I were downtown Louisville for the Taste of Home night at the Convention Center. Well, we walked in and knew we needed to go get dinner. I'd never been there - so I was excited to go.
They are set up like old street cars inside (pictures will be coming soon). Elegant chandeliers, etc. Very nice.
Let's start with the best of the evening:
I got a big ole piece of their Lasagna Vegetariano. Artichokes and many other things in a red sauce that wasn't drowning the piece of lasagna - with sauteed shrooms on top. The best thing was the marinara sauce - best I've tasted at an Italian restaurant. The lasagna was pretty good too - better than I thought it be - not heavy on the cheese. I ate half of it - gave the rest to Sarah to take home.
The house salad was nothing to write home about and the bread was a white loaf, soft, good, served like Outback's but not near as good.
We had a nice waitress, though not very effecient. We waited 12 minutes to get our water order taken - and it wasn't full at 7pm. She got Sarah's salad order wrong - but then she got better after that.
So, I've been, do I need to go again, no probably not, but I wouldn't rule it out. The marinara and the ambience definitely make it.

Black and White Cake-Like Brownies (2009.10)

Black and white is usually used to define a high class or dressy party. I love wearing black (besides the slimming effect) and white I think of calm and summer...
Well, these brownies were amazing without the black and white effect, but even better with it. I'm so glad I took the time to melt the chocolate drizzle.
These are out of The Essential Chocolate Chip Cookbook. These are definitely going in the keeper file! The brownies are more cake like - but moist and fudgy - if that makes any sense. I had to adjust the recipe a little bit just bvecause I didn't have enough sour cream - but really yummy... And these got made unlike any other brownie recipe...a winner.

1 2/3 cup flour
1/3 cup unsweetened cocoa powder
2 cups packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, cut into chunks
1 egg
1 tsp vanilla extract
1/2 cup light sour cream
1/2 cup ff vanilla yogurt
2 cups semi sweet chocolate chips

1/3 cup each white chocolate, semi sweet - divided
1/2 tsp in each canola oil

Mix flour through salt in mixer. Add butter and mix till it resembles small peas (about 2 minutes). Add in the wet ingredients. Fold in the chips. Bake in 8 in square pan, lined with parchment paper, sprayed. 325 for about an hour till done (9 inch is about 45).
Let cool. Melt the chocolates. Add in the oil. Drizzle with fork white chocolate than semi-sweet. Let harden.
Cut and give away - unless you eat them all!

Menu Week: March 8

This week is a lot of leftovers - primarily because I don't have a lot of money to spend and I have leftovers. So...here you go...
Monday - every lunch this week will be training. Shiraz for dinner and strawberry shortcake for dessert.
My leftovers are: veggie soup, chili, chicken salad, turkey soup - I'll switch these out throughout the week.
My recipe of the week for 2009 is out of The Essential Chocolate Chip Cookbook - for my friends Shana and Toby will get some for his bday.
I get to make some granola that i'm excited about.
Making a Kraft egg dish recipe for our Secretary breakfast on Friday morning - in honor of Bonnie who has a bday this month and usually brings the egg dish.
The two other baking things will be for community group (oatmeal, cherry, white chocolate chip cookies) and Bar night at Bloom - butterscotch blondies - both of these things I found online in my google reader.
Looking forward to leftovers and baking this week!

Taste of Fern Creek: Bootleg BBQ

Hole in the wall all the way.
A few months ago, a co-worker brought in Bootleg BBQ leftovers. I got to try their pulled pork. It was great. Smoked, no sauce on it at the time - and I really liked it - straight from the microwave.
Well, my parents love bbq. We love to try different places. So, while they were here, we decided to go to this place. We drove out and spent some time in Bardstown, then on our way back we stopped in Fern Creek to eat.
We got there before the lunch rush which was nice. We were the only ones in there. We got 2 rib tip plates (the special) and a pulled pork sandwich plate. My sides were the smoke house beans and cole slaw. The beans were great. Cole slaw not so much. Mom got the potato salad and green beans - both were really good. Dad got the same sides as me, and ate both. I still liked the pulled pork better - and would have liked it without the sauce. It was a little sweet for me and I like my bbq sauce more mild or hot than sweet.
But, we all ate it. And they served it all on baby shower plates. The lady told Mom that we just use what people give us!

Taste of Louisville: Wild Eggs

Man - what a great breakfast place.
My parents and I tried out Wild Eggs in St. Matthews this week while they were here. Got right in and our food was served very prompty and with friendly service. The weekends are a little harder to get a table right away - just get up early before work!
My Dad got his normal oatmeal - served with side dishes of whipped butter, blueberries, walnuts, brown sugar, syrup. He said the coffee was great for a restaurant (amazingly, not Starbucks).
Mom and I shared our meals.
I got the ACE of a BLT - Avocado, bacon, cheddar, lettuce, tomato, fried egg on grilled sourdough - amazing sandwich. It all stayed together. Two things: the bacon was thick cut so it was a little chewy. And the avocado I wish was in slices rather than a mixture. But, still - the egg was a little runny and the grilled sourdough was perfect! This was served with home fries which was great - I just didn't eat them all - its all about choices!
Mom got the Crispy hippie Crunch. A delicious perfect belgian waffle, topped with their homemade granola, fruit compote and whipped cream. It was delicious!
So - maybe a little overprices for breakfast - but delicious! :)
I actually think I liked Mom's better and Mom liked mine better.

Just OK Turkey Vatapa - 2009.9

I can cook Brazilian! ha!
Well, for the recipe of the week this week - Cooking Light 2003 - mom and I cooked a Brazilian dish to use up some roasted turkey breast (that was really dry when I bought it, but didn't want to waste it). I don't think its the best soup I've ever had - not even in the "I want to make this again" basket - but it is edible and I will eat it so it doesn't go to waste. And it is healthy for you - so that is probably the best thing about it.

Turkey Vatapa
1 tsp olive oil (or peanut)
1 small onion, chopped
3 garlic cloves
1 inch peeled grated fresh ginger
1 jalapeno, diced and seeded
1 cup water
1 28 oz can diced tomatoes
1/4 cup dry roasted peanuts, ground
3 cups turkey, chopped or shredded cooked
1 can coconut milk (I used a whole can, you were only supposed to use 1/2 cup - so that could be something - always read the recipe)
parsley and cilantro, chopped to taste
1 lime - juice

Heat onions, garlic,. Add ginger and pepper - add water and toms. Add everything else - let simmer. End with fresh herbs, lime juice, and s/p to taste. It gets better with time - but again, just ok, not even in the good category.
Can't wait to see what I'll make next week!

Dorie Greenspan Double Decker Brownies

Ok - so Dorie called them Chipster Topped Brownies - but I like my name better. Actually, I could just call them deep dark fudgy brownies topped with chocolate chip cookies. So good. I've gotten nothing but good reviews from them - so here you go.

Brownie Layer
6 oz dark chocolate
3 oz unsweetened chocolate
2 sticks unsalted butter, cubed
1 2/3 cup sugar
4 large eggs
1/2 tsp salt
1/2 tsp vanilla
1 cup flour
1 cup chopped walnuts

Melt chocolate and butter over medium heat till just melted. Cream sugar and butter in mixer - add in vanilla and salt. Put mixer on low and add in cooled chocolate mixture. Fold in flour then walnuts.
Grease and line and grease wax paper in a 9x13 pan. Pour into prepared pan. Set aside.

Cookie Layer
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter, unsalted butter softened
3/4 cup packed brown sugar
2/3 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
6 oz dark chocolate chips

Stir together dry. Cream together butter, sugars, and eggs, then vanilla. Add dry, fold in chips. Spread cookies over brownies.
Bake at 350 for about an hour until done. Let cool. Lift out with wax paper. Cut into bars.
Deep dark brownies. I love the density and fudginess of them. The chocolate chip cookies are crispy on the top then you bite into a piece of fudge. Dorie Greenspan (in Baking From My Home To Yours) really comes through. This is my first, but definitely not last, recipe from this book.

Peanut Butter Granola

I love trying new kinds of granola - both homemade and store bought. I picked up two great ones from Whole Foods this week while my mother was here. Dad liked both of them too.
WE also made one from a recipe I've been holding on to for many months now. The original recipe was from Canadian Living, but who knows how far it has come from there.

Peanut Butter Granola

1/2 cup apple juice (I used simply apple)
1/3 cup natural pb (I used Skippy Natural Creamy)
1/4 cup honey (I used Kentucky Straight Honey - wildflower)
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
4 cups rolled oats
1/3 cup sliced almonds
1/2 cup craisins
1/3 cup chopped dates

Melt through salt over low heat till pb is melted and all is combined. Fold into oats and almonds. Bake at 350 on a lightly "pam"ed large baking sheet with sides (or 2 smaller ones). Bake for 15 minutes, stirring twice. Add fruit, cook for another 15 or so, stirring till desired doneness.

I've heard its not as sweet as some and chewy - so that is a good thing. And it does taste like peanut butter, even though there isn't much in it!

Taste of Louisville: Bazos

There is a little place here in St. Matthews I've been wanting to try - Bazos. My Mom will try anything - so we went yesterday on the recommendation from Timothy and Rayann.
It would be good because I walked in and they were playing the Gator/Vol bball game - even though the Gators lost - still...
It was completely empty on a Sunday at 430 - don't know if that's a good sign...and the service was still about 10 minutes - so...
They have a frequent diner card, so anything where I can eventually get something free is good.
Prices weren't bad either - entrees ranging from $2.50-7.00.
So, we got the Baja Fish tacos - which everyone raves about them here in the Ville. I took one bite of the lightly breaded, wrapped in two tortillas, lime, tilapia - and knew I didn't need to eat anymore. There was no taste and it was slightly rubbery.
So, we also got the Shrimp burrito - sauteed small shrimp, black beans, rice, sour cream, cheese, thin tortilla - well worth the $6.50. It was really tasty. I had some of their generic, nothing special chips and made my half of the burrito "naked" and scooped it up with the chips.
So, I would rank it a A- for price, C+ atmosphere (it was clean and easy to get to), F for the fish tacos, and an A for the shrimp burrito.
Will I go back - sure. Will it become a regular - probably not, but there is more to try on the menu too.

Menu Week: March 2

This week my parents are here and there is a race this weekend. Can't wait! Here goes!

Monday: breakfast I'll make some baked oatmeal for my Mom to eat when she wakes up. She likes it! Lunch is Lotsa Pasta in honor of her birthday. Dinner is White Plains Chili and for Dad's bday in May - low-fat banana pudding. Good stuff!
Tuesday: Dad and I are going to Calistoga's for breakfast (steel cut oats). Lunch is a bbq place near Bardstown. Dinner will be chicken salad on greens - or leftover chili - or we'll go out somewhere.
Wednesday: Wild Eggs for breakfast, chicken salad on wheat for lunch, dinner will be egg white on greens (get things back to normal)
Thursday: Turkey something (out of the 2003 Cooking Light Book - it will be the recipe of the week. Hopefully good, I've got some turkey to use up!
Friday: Picking up some Fazolis on my way to friends' so I can eat some cards to get me ready for the Anthem 5k on Saturday.
Saturday: After the 5k, Sarah, Chuck and I will grab breakfast. Lunch is with Sarah and Chris - so looking forward to that. Dinner will be something light I hope!
Bring on spring peas, asparagus, almost farmers market, my fave stand reopens - can't wait for Spring to get here! :)

Taste of Louisville: Los Aztecas

I just enjoyed one of the best things I've ever had at a Mexican restaurant!
Los Aztecas is where Brandi I went today. It is a local chain, with this being their newest addition, right down off of Frankfort in the Clifton area.
I had the mushroom quesadilla which had mushrooms, green peppers, onions and cheese - yummy! Kinda a grilled cheese sandwich. I shared some of it with Brandi.
And their hot salsa was good - added the kick for the lunch!
Not the cheapest mexican food - but it was good. Reminded me of the spinach quesadillas at Las Mas in Wake Forest. It was my normal. This one wasn't as greasy or as fattening as that one was.

Taste of E-town: El Rodeo

This is where I did a DNOW session - El Rodeo in E-town. Probably not the best place to do it, but a change of scenery.
I got one of the platters. Way too much food and ended up leaving most of the rice, and the tortillas from my chicken enchilada and hard taco.
The best thing on the platter was the dismantled chili relleno. So good. Chili on the bottom, then hamburger, topped with melted cheese. Simply great! :)
The chips were good and served hot. Definitely thought their hot salsa left something to be desired, but the regular was ok.
There you go - good reason to go to E-town!

Easy Creamy Banana Pudding (2009.8)

Anastasia comes through again with the recipes. I made this tonight for a friend's birthday - his wife told me he really liked banana pudding - also one of my Dad's favorite desserts. I personally like the cold kind, non-baked. But, I know some people like the other baked meringue kind.

1 large vanilla pudding, instand, not sugar free
3 cups cold milk
1 can sweetened condensed milk
1 carton cool whip
1 box Nilla wafers
4 bananas

This is easy and creamy and cold and good. Mix the first 4. Layer with the bananas and nilla wafers. I started with wafers, bananas, cream, repeat, end with decoration of wafers on top.

Oatmeal Banana Chocolate Chip Muffins

These were pretty good - or as my friend said - "these are addicting"! I made these for a secretary breakfast we had at the school on Friday. Sara Foster came up with another winner, although I didn't toast the oats/

1 1/2 cup rolled oats ( I used them plain, not toasted)
2 1/2 cup flour
1 T powder
1/2 tsp salt
3/4 cup sugar
1 1/2 stick unsalted butter, melted
3 eggs
2 ripe bananas, mashed
3/4 cup buttermilk
1/4 cup canola oil
1 cup semi-sweet chocolate chips

375 - sprayed muffin tin and top. Combine dry ingredients. Mix wet ingredients. Combine. Add in oats and fold together just till mixed. Fold in chips.
Bake for 25-30 minutes (I think mine was about 355 for 26 minutes in a dark muffin tin).
I enjoyed these warm, but they were good at room temperature too! The semi-sweet chips are perfect for these - glad I stuck with them even though I usually like dark!

Rachael Ray's Winter Vegetable Stew (2009.7)

Rachael Ray is ok - definitely not my favorite. This soup is an example of that. I got this cookbook from my mentor, Phyllis. It is Rachael Ray 30 Minute Meals 2. This is the winter vegetable stew (p. 112). Its ok - especially since it is going to be a cool week and I am really wanting vegetables. I added the broth, white blush wine, and some cut up roasted turkey breast. Everything else is almost the same...

Olive oil
3 garlic cloves, smashed and peeled
1 onion, chopped
1 zucchini, chopped and quartered
16 oz mushrooms
1 14 oz can fire roasted tomatoes (she had 2 cans of regular tomatoes)
1 cup homemade chicken broth
1/2 cup white wine
1 can chickpeas, rinsed and drained
1 1/2 tsp cumin
1 tsp rosemary
1 cup chopped roasted turkey breast

Saute, heat vegetables through with broth and wine, add turkey and seasonings, simmer for about 15 minutes. Enjoy.

Menu week: February 23

This week will be leftovers and roasted chicken and turkey on salads. I ate a lot this weekend so I have to get back on track with eating right. Glad I don't have junk food in the house!
Monday: New Mexican place with Brandi - Los Aztecas - down Frankfort. I just had Mexican in E-town this weekend, but its a good cheap lunch. And Shiraz for dinner - I think I'll do a veggie kabob.
Tuesday: White Chicken Chili. Salad with egg white and chicken for dinner
Wednesday: Soup that I made on Sunday and salad for dinner. Maybe I'll get around to making those red velvet cake truffles this week for CG.
Thursday: Soup and then salad for dinner
Friday: Havana Rumba for lunch with the staff and salad with egg white and chicken for dinner.
Saturday: Leaving for AL to visit with family.
Sunday: AL
The recipe this week will be a banana pudding I am making for a friend's birthday. It is coming out of the Anastasia Baptist Church cookbook. From my home church in St. Augustine, FL. Looking forward to it - it should be pretty good! :)

Silky Pumpkin Pie with Ginger Cookie Topping

A friend had a birthday today and I celebrated it by making a pumpkin pie. I used a Foster's one found on her cafe www (www.fostersmarket.com) and added a ginger cookie crust to the top (just crumbled 1 one of her ginger cookies in a food processor). I like the change in texture.
Since I gave this pie away I do not know how the finished product tasted, but having a taste of the bowl was great - in Sara Foster fashion!

Foster Pumpkin Pie with Ginger Cookie Crumble Top

3 eggs
1/3 cup sugar
14 oz can sweetened condensed milk
15 oz can pumpkin
3 T unsalted butter, melted and cooled
1 T flour
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp salt
1 unbaked piecrust

325. Combine through milk, add butter. Add all dry and spices. Pour in unbaked crust and put on cookie sheet in oven. Cook 45-50 minutes. Till it is firm to the touch and doesn't wiggle in the middle.
Enjoy!

Easy Warm Fruit Compote with Ginger Cookies

This was easy and good with a couple small adaptations from Rachael Ray's original recipe. I put it with Breyer's Slow Churned Vanilla Ice Cream and some of the Foster's Chewy Ginger Cookies I made this weekend. Made for a nice, light dessert.

1 15 oz can pitted sweet cherries, drained
zest and juice of one naval orange
palmful of dried cranberries
2 T amaretto
Ice cream
Ginger cookies

Put first 4 ingredients on stove and let simmer till the cranberries are plump. Ice cream, fruit, ginger cookie on side. I liked this.

Jalapeno Corn Muffins

You may get tired of all these Foster's recipes - but not if they are good, right? Come May I'll take some pictures of my favorite cafe and post them. I made these last night. The only thing I would do is cook them a little longer and maybe make more so they are smaller. These make huge muffins. I would try to make 18 instead of just 12 and have them normal size. But, they were full of flavor thanks to the scallions and jalapeno and cheesy goodness with the grated extra sharp cheddar! I paired with white chicken chili and my friends Mexican rice salad. Yummy!

1 1/2 cup yellow cornmeal
1 1/2 cup flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 2/3 cup buttermilk
2 eggs
1 stick unsalted butter, melted
1/4 cup light sour cream
1/2 cup canned corn
1 cup grated sharp cheddar
1 jalapeno, seeded and diced
3 scallions, chopped

Mix dry. Stir wet, combine. Fold in corn, cheddar, scallions, and jalapeno. Grease muffins tins and top. Fill till full. Bake at 375 for 26-27 minutes. (that is accounting for wanting to bake them a little more, I originally only baked for 25).
Enjoy warm with butter.

Chewy Ginger Cookies

Ginger cookies. Don't usually like them. They don't have a lot of flavor and they are usually too hard. I now have a recipe I love. And yes, it is from Foster's Market Cookbook. They are supposed to be crispy, but mine are a little chewy - how I like them. I'm going to use these in two ways: with a cherry compote and ice cream tonight for dessert and then crushed for a crust of a key lime pie on Wednesday.

1 stick unsalted butter
1 1/4 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp salt

Cream, then dry. Bake at 350 for 15-18 minutes on slightly greased cookie sheets. I got 18 cookies. These are yummy. And they have multiple uses!

Chewy Coconut Macaroons

I have a friend who is a big Ina fan. Ina Garten - the Barefoot Contessa. I'm rarely home to watch her show on the food network - but do love the recipes that I have made by her. This one is no different.
I wanted an easy no-fail macaroon cookie for a friend who asked me to make them for her. i had never made them before so didn't know what to expect. Behold, some good, chewy, full of flavor coconut macaroons. Way to go Ina!

1 14 oz bag sweetened flake coconut
1 14 oz can sweetened condensed milk
1 tsp vanilla
2 egg whites
1/4 tsp kosher salt

Mix first 3. Beat egg whites and salt to medium peak. Fold in. Bake at 325, on parchment paper for about 25 minutes, give or take depending how big you make them.
Enjoy.

Menu Week: February 15

This is a busy week of baking and then heading to Indianapolis for my first 5k - and its going to be cold! :)
Sunday - white chicken chili, jalapeno corn muffins (Fosters), cherry orange compote with ice cream and crispy gingersnaps (RR, Fosters)
Monday - Winter Vegetable Stew (plus chicken). This is my recipe of 2009 for the week. It is out of a RR cookbook that Phyllis gave me while I was in ATL over Memorial Day.
Tuesday - Silky Pumpkin Pie for a birthday present (Fosters)
Wednesday - Key Lime Pie with Walnut-Gingersnap crust (Fosters) for a going away lunch at work and Red Velvet Truffles for small group (because there was a slight change to small group last week)
Thursday - Leftovers of Winter Veggie Stew
Friday - Oatmeal Banana Chocolate Chip muffins for our breakfast at work. My goal is Fazolis
Saturday - Bagel with pb on my way to Indy for the Polar Bear 5k and then lunch at a fun place in Indianapolis - any suggestions?
Looking forward to bakin

Amber Peavyhouse: Cheesy Sausage Penne

This is amazing. I tried just some of it that stuck to the aluminum foil last night and could have eaten the whole dish. I've gotten to know Amber here in Louisville, but we drive the same car and are both from the Central Florida area and both love to cook. We have to be friends right. This is also why I like hanging out with people who are good cooks - you get great recipes, you get challenged to make new things, and they also enjoy food. She is a great cook for her family and others in our community and in their neighborhood.
Amber and her husband, Matt, volunteer at our church and are both from the Tampa area - so we know many people in common. They have three cute kiddos. I've enjoyed hanging out with them.
So, make this, share it, eat it, enjoy it!

From Amber:

Sometime in the last few years I stumbled upon this recipe in a cooking magazine (can’t remember which one now) and I had to give it a try. This hearty meal is delicious! The first time I tried it I thought: this seems so obvious…who wouldn’t like a traditional pasta dish with the added twist of a cream cheese/sour cream sauce? Another plus is that it’s pretty simple and makes plenty. I often pair this with a salad and loaf of bread when taking a meal to a new mom. It stretches a long way and refrigerates well. Also, for a healthier alternative I have substituted the pasta with whole grain and the cheeses and sour cream with lighter varieties and it still tastes awesome. Hope you enjoy!


Cheesy Sausage Penne
1 lb. bulk Italian sausage
1 clove garlic, minced
1 jar (26 oz) spaghetti sauce
16 oz penne
8 oz. cream cheese, softened
8 oz. sour cream
4 green onions
2 cups shredded cheddar

Cook meat and garlic over medium heat and drain. Stir in spaghetti sauce and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Cook pasta and drain. In small bowl combine cream cheese, sour cream and green onion. In a greased, shallow 3qt. Baking dish, layer half the pasta and sausage mixture. Dollop with half of the cheese mixture. Sprinkle with half of the cheddar cheese and repeat layers. Bake at 375° for 30-35 minutes or until bubbly.

Foster's Chunky Chewy Oatmeal Cookies

One of the recipes I made this weekend were these great cookies from Foster's Market Cookbook. I still liked them days after I baked them. Had a great chew. People enjoyed them. The only thing I would say would maybe lessen the nutmeg and add more cinnamon, but they were good the way they were too. Tons of raisins in them!

2 sticks unsalted butter, softened
1 1/4 cup packed light brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
4 cups rolled oats
1 tsp soda
1 1/2 tsp cinnamon (I add the 1/2 from the original recipe)
1/4 tsp nutmeg (this I lowered from 1/2)
1/2 tsp salt
2 cups raisins (I used dark because of the color contrast)

Cream, add flour and dry, fold in oats, fold in raisins. Bake on lightly greased, 12-14 minutes, 350 degrees.
Makes 2 dozen big cookies

Herbed Polenta with Portabellos (2009.6)

Mixed reviews. That is how I would define this recipe.
The herbed polenta I used (the only kind I could find in Kroger, roasted garlic and herb) I didn't care for at all. It may have been better with homemade polenta, grits, angel hair (which I what I'll do with the leftovers), but the store bought refrigerated section polenta didn't cut it.
The mushroom mixture - ok, who doesn't like sauteed shrooms. Definitely one of my favorite savory foods.

Here you go, this was out of the Weight Watchers 15 Minutes Meals (p 71)

1 16 oz tube of herbed refrigerated polenta (found in produce section usually)
1 container sliced portabellos
1 onion, sliced
3 T parm cheese, grated
s/p/rosemary
1/2 c white wine (they said red)
1/3 cup water
1 T balsamic
olive oil, 2 T unsalted butter

Saute slices of polenta till done (about 4 minutes on each side). They out on paper towel to drain. Add the shrooms, onions, seasonings, and liquid. Saute till done.
I'll use the rest of the shroom mixture sometime this weekend for a quick dinner at home - maybe Saturday night. It was yummy. I like the mix of the olive oil and butter to saute them in, then the white wine and balsamic. Rosemary rounds out the flavor.

Taste of a Chain Restaurant: PF Changs

I think I've been to PF Changs about 3 times in life. I know, for how good it is you would think I would go more. But, I haven't. Its too expensive. Usually I am in a place where there is a good cheap Asian fare place, but here in Louisville, there is no Charlie's or Chen's.
Tracy and I went last night. She had never had the PF Chang's experience.
We got the spring rolls as an appetizer - they were yummy.
I got the ginger chicken with broccoli, brown rice. I added heat to it - about a 5 - and it was warm, but not so warm that I couldn't taste the food. It was really good. The sauce was great and the meal cooked just right.
The side dish I ordered was the sauteed spinach in something...but it was way too salty so I didn't care for that.
Tracy got the szechuan (sp?) beef with vegetables - and it was mild, so no heat at all. It was ok. The beef was jerky style and I didn't care for that.
Tracy got the garlicky green beans and they were great.
We both definitely downed the water. And we had a great waitress, Jill, who kept us stocked with water! :)
So, is PF Chang's good - yes. Is it always worth the price - no. i like my 5$ lunch special good Chinese places! But, its good for an occassional night out.

Thai Lentil Soup

All the tastes of Thailand are in this soup - and it is very healthy. Two great combinations! You can either blend it all up (immersion or blender) or use a potato masher like I did.
My Mom gave me this recipe last week. My Dad, who doesn't like ginger or curry, said this was a keeper. I made it tonight - loved it. So, it is a yummy soup for sure!

Creamy Red Lentil and Squash Soup
2 T olive oil
2 small onion, chopped
2 T minced fresh ginger
2 cloves garlice, crushed
Over medium heat, saute the onion, ginger and garlic until very soft and translucent, being careful not to burn the garlic.
ADD:
2 cups dry red lentils, rinsed and drained
2 small to medium peeled, seeded, and cubed butternut squash
5 cups water
1 can (14oz) coconut milk (I used lite)
2 T curry powder
1/4 tsp cayenne pepper
1/2 t nutmeg
2 tsp salt (definitely needed some more at the end, so you may want to up it or let each soup-eater taste themselves for the salt)

Bring to a boil, then reduce heat and simmer for 45 minutes.
Note: Only red lentils will give the correct texture in this recpe. They will disintegrate during cooking. As a bonus they digest much easier than other lentil varieties.
Mom's note: After they were done, I put the soup by cupfuls while still hot into my blender and pureed it and then put it back in the pot until we ate it. I think it would be nice with a dollop of creme fresh or sour cream in the middle of the bowl. Enjoy- oh, I found the red lentils at WHOLE FOODS!
I just waited for all to get done, then took a potato masher to it. It is good!

Foster's Chocolate Chip Cookies

Again - a recipe from Foster's Market Cookbook. There should be one or two more this weekend as I'm baking 3 different cookie recipes for a gathering at the apt tomorrow night.
These cookies make a lot, have a great chew (thanks to the brown sugar exceeding the white sugar in the recipe), and have three different chocolate chips (something I like to do). They have a little crisp on the outside and chewy/soft on the inside - something a perfect chocolate chip cookie should have.

Foster's Chocolate Chip Cookies

2 sticks unsalted butter
1 cup sugar
1 1/4 cup brown sugar
3 eggs
2 tsp vanilla (I forgot this till just now and they taste pretty good to me, but definitely will add)
3 eggs
3 cups flour
1 tsp soda
1/4 t salt
1 cup each ss chocolate chunks, dark chocolate, white chocolate

Cream, eggs, dry, fold in chocolate. 350, greased, 15-18 minutes (don't overcook - I cooked mine for about 16 minutes, using an ice cream scoop to size the cookies).

Foster's Chocoholic Cookies

New cookbook - gotta love it. Foster's Market Cookbook is the first one put out by Sara Foster, owner of Foster's in Durham and Chapel Hill. I can't say I've had these cookies in the cafe, but I made them tonight. If you love chocolate - there is no doubt that you will love these. Definitely use high quality chocolate as it is the main star of these cookies. They make big cookies too, but not a lot. I only changed one thing - I don't like coffee, so I left out the espresso granules. They are just fine - believe me. Thank you Sara Foster!

Chocolate Whopper Cookies
6 oz good quality semi-sweet chocolate chunks
2 oz unsweetened chocolate (I used ghiradelli - my fave), chopped
6 T unsalted butter
2 eggs
2 t good quality vanilla
3/4 cup sugar
1/3 cup flour
1 t baking powder
1/2 tsp salt
1 3/4 cup chopped walnuts (or pecans, unsalted peanuts)
1 cup semi sweet chocolate chips

Melt the first two chocolates and butter together just until chocolate is melted, do not over cook. I had to finish melting/stirring in the butter off the stove - and it melted fine.
Mix two eggs and vanilla. Add the cooled chocolate mixture. Add dry ingredients. Fold in nuts and chocolate.
Heaping T full (1/4 cup) onto 2 greased cooking sheets. Bake at 325 for 10-12 minutes or until not jiggly. Don't overbake or they will be dry. They are gooey when warm and are delicious!
Give these away quick! And they looked just like the pictures in the cookbook!

Chicken and Rice Casserole - Family Favorite

I love family favorite recipes. I would say - that during my middle school and high school - we had this at least 2-3 times on Sundays per month. This casserole was definitely easy and great for after church because we could set the oven timer and have it hot when we got home. It is a recipe in the first Plant City Primitive Baptist Cookbook, my copy is all stained and everything - actually it is Mom's copy.
I made it this evening to take to a family, who just lost their mom. I'll head it over there tomorrow after church.

Chicken and Rice Casserole

1 1/2 cup cooked rice (I used regular rice)
3 hard boiled eggs, chopped
4 stalks celery, halved, sliced
2 cups diced chicken
1 can healthy request cream of chicken soup
1/2 cup light mayo
1/2 medium onion
pinch of sea salt
pepper to taste
fried onion rings

Mix all together. Let sit overnight covered. Bake at 325 for 30 minutes, uncover, bake 15 more minutes with fried onions on top. Enjoy!

Menu Week: February 9

This week is really busy, but most of it includes cooking - so it should be fun!
Monday - I am the RA where I live, so we are having our spring get-together. I'm using 2 cider mixes to make some Apple Cider. I just got the Foster's Market Cookbook in the mail so I am making three cookie recipes from the book: Chunky Peanut Butter, Chocolate Chip, and Oatmeal Raisin. Looking forward to seeing how the cookies turn out and getting the leftovers out of my house. My meals today will be lentil butternut squash soup and an egg white omelet with sauteed spinach and other vegetables.
Tuesday - Chicken salad for lunch and then heading to a friends' for dinner.
Wednesday - For the 2009 recipe of the week I picked out the 15 Minute Weight Watchers Cookbook. I am making a vegetarian meal of Herbed Polenta with Portabellos. For Community Group, in honor of Valentine's Day this weekend, I am making Red Velvet Cake Truffles.
Thursday - Lentil Soup and Chicken salad - I'm working in the housing office till late anyway and then will get some cardio in at night.
Friday - Lentil soup (I love leftovers) and then we are having our women's event. I am supposed to bring a sandwich - so I am making homemade pimiento cheese with some bread from Panera or Plehns.
So, for me it is a healthy eating week - I just gotta get the goodies outta my house! :)

Roasted and Broiled Veggies on Greens (2009.5)

I love salads! There isn't a lot of food I don't like - but this salad had one of those things, and I thought I would give it another shot - eggplant. This time in a way I hadn't had it before - broiled. Nope, still didn't do anything for me.
But, the salad, recipe of the week out of Salad, cookbook of the week, was a winner. I bought mozzerrella balls to go in this salad, but accidently left them in the grocery bag over night - not a good thing. Since I had some shredded romano cheese - I used that. The Mozz balls would have been better, because the cold creaminess of the cheese would have been a great contrast to the vegetables. Yet, this was still good.
The winner of the salad - the roasted garlic on the roasted sweet potatoes. Roasted garlic is sweet and amazing! Roasted sweet potatoes - almost a comfort food - pop in your mouth goodness. Warm for a really cold night! I could have eaten the whole pan, but didn't. Still have two servings left.

Roasted Garlic, Sweet Potato, Roasted Red Pepper and Eggplant Salad
2 large cloves, zested (with a zester grater)
2 sweet potatoes, sliced and cubed
pepper
olive oil
2 large red pepper
1 eggplant
romano shredded cheese (or better yet, mozzerrella)
Greens
balsamic and olive oil as the dressing

375 toss garlic and potatoes in oil and roast for 30 minutes. Toss halfway. Turn broiler on and place sliced eggplant and sliced and seeded peppers on sheet pan for 10 minutes. Put on greens (I used my favorite, organic baby spinach leaves). Dress with balsamic and olive oil, salt and pepper. Enjoy!

Menu Week: February 2

Well - this week I'm not going to tell you when I'm going to cook things because this week none of those dates may actually happen. But, I will tell you what I am going to cook. Can't wait...
White Chicken Chili
Shrimp Deviled Eggs
Chicken Salad
Caprese Chicken Ravioli
Whole Grain Bread
Roasted Vegetable and Mozzerrella Salad
3 Lean Cuisines - I'm housesitting this week so I need things that are quick and easy
Chocolate Peanut Butter Brownies for CG this week - in honor of Tony's bday (because we didn't have CG this week due to the ice storm.
So - I'll be looking forward to cooking, and sharing food with people, and enjoying housesitting, and enjoying the Getty's this week! :)

Basic Pizza Dough

Pizza is really good - its the all-american food - is it not? You can get it however you want it - usually whenever you want it. The only thing I don't like about getting pizza in a restaurant - it is usually very greasy.
Fast food pizza - Papa Johns takes the cake with their sliced roma tomatoes!
Restaurant pizza - CPK - any of their pizzas are great - I love the mushroom one.
Far away pizza places - John's in NYC - they have an old train station as their pizza place. how cool is that - and the pizza is amazing.
Homemade. Best homemade pizza I've had is at the Beeler's house in Orange City. E makes the best pizza dough. Now, she grinds her own wheat, but I didn't have time to do that (nor do I have the equipment).
Yesterday, snow day #3, I got in the mood for pizza and only had one pack of yeast left. Well, it went ok - probably could have risen a bit more, but it was good. Tasted great! Thx E!

1 c bread flour
2 c flour
1 tsp salt
1 T sugar
1 pkg rapid rise yeast
1 cup warm water
yellow cornmeal

Mix water and yeast - let foam for 5 minutes. Mix dry in mixer. Mix in yeast and water and let go for about 5 minutes till elastic and smooth. Oil bowl and oil outside of dough. Let sit in a warm place covered till doubled - about 45 minutes - punch down. Let rise again.
Bake at 450 topped with your favorite topping! Enjoy. And you don't have to pay a delivery fee!

Rachael Ray's Chick Pea Salad

I am not a huge fan of Rachael Ray. But, some of her recipes are good. I find most of her recipes basically the same with just one or two slight differences, and some of her "sayings" I find annoying. But, some people love her. I was watching her show the other day and saw this recipe - sounded healthy and fresh, so I thought I would give it a shot! I've changed it a little bit after reading the reviews, but basically have kept it the same.

Chick Pea Salad (I'll be eating this tonight with baby spinach)

2 cans chickpeas, rinsed and drained
1/2 large red onion, chopped
1/2 large red pepper, seeded and chopped
2 celery stalks, chopped
1 tsp rosemary
large pinch of red pepper flakers
1/2 tsp garlic powder
1 T red wine vinegar
1 T balsamic
3 T evoo
s/p

Mix all together. Watch the salt at the end so it doesn't get too salty. Let chill. This would be good with fish, chicken, pork, or on top of greens for a vegetarian dinner. Chick peas have proteins - and you are getting so many vegetables! Tangy enough, but not as tangy as a three bean salad like my mom loves. I think she would like this!

Vanilla Walnut Granola

I've become a huge fan of granola. But, I think it is so expensive to make - and you can't control what you put in it. If you make it yourself you can determine your likes and dislikes and how much of something you want - and it is cheaper. Which is very good at this point in our country's ecomony.
I found this recipe at a new blog I'm checking out: Cookie Baker Lynn. But, since it is a snow day and I didn't have some things but wanted to make it - I've made a few changes. I'm sure her's is great as is, but mine is tasty as well. And I like it because it makes a smaller batch.

Vanilla Walnut Granola

2 1/2 cups rolled oats
1/3 cup flax seeds (I knew these would come in handy again)
1 tsp cinnamon
1/2 cup chopped walnuts (because I didn't have any almonds)
1/2 cup shaved coconut (because I like coconut in my granola)
1 1/2 T sugar (I didn't have any vanilla sugar)
2 T canola oil
2 T natural honey
2 T maple syrup
1 1/2 T pure vanilla extract
1 cup dried fruit.

Mix dry. Stir together wet and pour over. Spread out on lightly sprayed rimmed cookie sheet. Bake at 300 for 30-35 minutes, stirring after every ten minutes. Add in the dried fruit. Let cool and harden then store in air tight container.
I like granola as a snack at work, on yogurt, over fruit and cool whip for a nice crunch. It is healthy too - flax seeds make it extra heart healthy (along with the walnuts and canola oil).
Now that it is done: here are reviews. Definitely watch how long you cook it. I would cook it even less time. And you definitely want to add fruit - otherwise there isn't a whole lot too it! :) I like different chunks of stuff in my granola. Play with it - make it yours.

Favorite Cookbooks

People have started to ask me what my favorite cookbooks are. Well, I have 62 and counting (adding one this week - more on that later). Also, my mom has tons at home - maybe double what I have - so I have a lot to choose from.
These are it right now - and have been for a while. Their menus are fresh, simple ingredients (not cheap and boring however), simple dishes, favorite flavors, seasonal ingredients, and from the beginning of the meal to the end of it.
Favorite cookbook hands down:
Sara Foster's Fresh Every Day. This cookbook has great pictures, simple recipes, seasonal ingredients (and ways to mix up same recipes with seasonal ingredients. I have definitely cooked many things out of there. Some of my fave would be: chicken cacciatore (saw Sara herself demonstrate this at the W-S store I worked at in Durham where her cafes are), Foster's homemade granola, pumpkin white chocolate chip cookies. Some recipes that I have yet to try but need a reason to (any takers?): roasted mushrooms, green peas, and tomatoes (since I've started roasting everything else), roasted corn salsa (will wait for summer when I get corn at Hubers), roasted red bell pepper salsa, black-eyed pea salad with roasted b-nut squash and goat cheese. How yummy do all those things sound - and healthy!
New addition mentioned earlier: I just ordered The Foster's Market Cookbook which came out in 2002 with over 200 recipes they use at the market in Durham/Chapel Hill. I am anticipating great things from it. I also am anticipating going there in May when I am in the area. I loved going there when I lived there - it was just down the street. And, I liked the one in Durham better than the one in Chapel Hill.
Second favorite cookbook: Tyler's Ultimate (Tyler Florence from Food Network). I started watching Tyler back in the day he was doing Food911 and How to Boil Water. I love watching his Ultimate show. He has so much fun and also takes everything up a notch - and makes a whole meal.
Today was a snow day so I took some time to look through this one again. Here is what I have made: Hunter's Minestrone (the only one I've made so far, but that doesn't stop it from being in the top two). I also judge a cookbook on how many dog-ears one has when I have first looked through it. This one has TONS - definitely 2/3 of the book has been marked - to cook. So, again - do I have any takers for a dinner sometime? Here are some on the immediate cook time frame: roasted cauliflower soup, white bean and roasted shrimp salad with cherry tomato vinaigrette, baked rigatoni with eggplant and pork sausage (and I'm not a huge eggplant fan), tagliatelle with mushrooms, cipolline onions and bacon. Those all sound amazing and "comfort food".
So - what are your favorite cookbooks? I'm always looking for new ones. Any suggestions - and why?

Pineapple Raisin Bran Muffins (2009.4)

I knew I would have some recipes like this. Where they are ok - but nothing spectacular. Ones I normally wouldn't put on the food blog, but this is part of my new year's resolution. So, whether they are spectacular or not - they go on the blog.
This is from the Plant City Primitive Baptist Cookbook (the church I grew up in) #2: Seasoned with Love. I definitely think the best recipes (for the most part) got in the first one. These muffins were submitted by Flo Ziglar. I remember some things about Flo: she was tall and lean with short peppery hair. She was really nice and always came to Ladies Circle.
These weren't bad, but they weren't great either. I guess they were fine as far as bran muffins go. They weren't as dark as normal bran muffins. The pineapple and raisins definitely helped these muffins make it into the ok category. i will put these in my freezer - they aren't "throw in the garbage" worthy.

Pineapple Raisin Bran Muffins
1 1/4 cup all bran cereal
1 cup milk
1 egg
1/2 cup butter, melted
1 1/2 cup flour
1/3 cup sugar
1/2 tsp salt
3 t baking powder
2/3 cup raisins
8 oz crushed pineapple with juice (don't drain).

Let bran and milk sit for about 5 minutes - soaking together. Mix dry ingredients together. Egg butter and egg to cereal. Mix with dry. Fold in pineapple and raisins. Spoon into greased muffins tins. 400 for 16-19 minutes.
Let's hope next week's recipe turns out better than this one.

Snow Day Whole Grain Bread

I love snow days. We of course never got them in FL (and hurricane days during the school year were few and far between). I don't like to get out and play in it because I don't like being cold and wet - unless I'm skiing. But, I do like the random day in the middle of the week where I am earning money but staying at home! :)
Today, I have invited 2 friends over (one whose husband is on a mission trip, and the other just because i haven't seen her in forever) for lunch of homemade chicken noodle vegetable soup and whole grain bread. This is the reward for having a well-stocked pantry - fresh homemade bread that is going to smell amazing in 2 hours!

Whole Grain Bread (2 lb loaf in bread machine)

1 1/2 cup skim milk
2 T butter
2 T molasses (or honey)
2 1/3 cup bread flour
1 1/2 cup whole wheat flour
1 cup kashi grain flake cereal (I found this on sale for 2.50 at Walmart the other day)
1 t salt
1 1/2 tsp yeast
1/3 cup chopped pecans (or sunflower seeds)

Layer all in in that order. Turn machine on. I used the basic med crust cycle just because I didn't have time for the whole wheat cycle. Enjoy with anything on top - this is a great basic bread. But today I am dragging out some new homemade (by family and friends): pear preserves, strawberry preserves, and apple butter - and honey and butter.

Taste of Chinese Louisville: Great Wall

I love hole in the wall Asain places. My two favorite are Chen's in Franklinton, NC (just north of Wake Forest, a 10 minute drive from the seminary) and a fmr place called Charlie's in Chapel Hill down the store front from the gym I worked out. Both places were friendly, cheap, a lot of food, and both had amazing General Tso's chicken and Charlie's had phenomenal Corn Egg Drop soup.
There is a little grocery front place on Brownsboro in the Clifton area called Great Wall. That is where Brandi and I ate lunch today - well, actually we brought it back to the office. I think the place only has 4 tables so I assume most of their business is pick up/delivery.
I had the chicken and mixed vegetables. They gave me a ton of chicken - but actually I just ate all the veggies (and maybe a piece or two of the chicken before I decided I really just wanted the veggies). I ate about 1/2 cup of the plain rice (why don't more Chinese places serve brown rice?). I took one bite of the tasteless egg roll and decided that definitely wasn't worth it. So, I opted for one of Brandi's Crab Ragoons - those were SO good! :) Put a tad of duck sauce on the top and it was yummy.
So...good, not outstanding, but cheap (4.65 for an entree, rice, egg roll or soda). Not bed. And you could definitely get 2-3 meals out of it. so, really - 2.50 for lunch if you split it with someone is darn cheap! And I like darn cheap!
Now to drink a ton of water today to flush out all the sodium from my system!

Menu Week: January 26

I've been doing a lot of thinking (not much research) about the foods that go in my body, what I cook with, what I have in my refrigerator. But, not to go crazy and out there, but to eat balanced, healthy, etc. So, hopefully this week will reflect some of those thoughts:
Monday - Chinese (I'm doing chicken with mixed veggies) with Brandi from Great Wall on Brownsboro. Haven't figured out dinner yet - either leftover chinese or some roasted veggies (whatever I feel like after training and pilates while watching the Bachelor).
Tuesday - over the weekend I made some mini tortellini chicken vegetable soup so that is what leftovers this week will be. Grilled fish (either salmon or tilapia - whatever I'm in the mood for), sauteed spinach (inspired by the Gossetts).
Wednesday - soup and then roasted veggies and a salad for dinner. Making some chocolate and peanut butter desserts for CG in honor of Tony's bday.
Thursday - soup and Rachel Ray's chick pea salad for dinner with a grilled pork chop
Friday - soup (see a theme for leftover lunches) and egg white omelette and yogurt and fruit for dinner.
Saturday - Calistoga Cafe for breakfast (I think I'll get steel cut oatmeal and fruit) and then something fun for dinner - don't know what it will be yet. For my cookbook recipe this week I am making a muffin recipe out of the 2nd Plant City Primitive Baptist Cookbook - it is a pineapple bran muffin. I like to make muffins and take them to people, but then freeze some so I can sometimes mix up my normal breakfast.
And if you are wondering where the grains and fats are coming from - because I think we all need those in our diets. My normal breakfast is whole grain wheat and all natural peanut butter and fruit. I love all natural peanut butter.

Taste of Louisville: Calistoga Cafe

Louisville has a new chain restaurant. Calistoga Cafe opened recently on Dutchmans in the heart of St. Matthews. Nearby restaurants are Moe's, Wild Eggs, Panera, Red Lobster, Texas, Ernesto's, Bazo's, Skyline Chili, Denny's - just to name a few. Definitely a popular location for food.
I was enticed by the menu and photo of atmosphere of this place, so I thought I would try it out today. Here is what I thought:
Great:
the staff - at least the ones I had. One of the bussers who worked the area near me had to deal with 4 uppity women who wanted things their way and weren't too grateful for her assistance. I was glad to get an opportunity to be gracious with my words to her.
fountain drinks - I love fountain drinks! :)
the coupon - with my meal today I got a coupon (good for 30 days) for a BOGO Free breakfast. Hopefully I will get to use this next Saturday.
Taste of half wrap: I got the veggie hummus wrap - I liked the marinade they put on it and the taste (although slight) of the hummus.
Not so great:
the price - you choose two and a fountain drink and small tip (10%) was 11.40. Too much for lunch.
I got the French Onion soup (least amount of calories I would think) - it was only warm and they seemed to have slapped some croutons then a slice of mozz cheese on top. At least it wasn't too salty. I just ate the broth and onions. The sandwich was piled in too much (wrap) so it started to fall apart. It was soggy from the vinaigrette they had put on it. The feta wasn't small cubes - but large blocks (3/4 in cubes) - that's too big for a sandwich.
Too loud: My Dad would definitely have not liked this place. I was trying to do some Bible reading and menu planning. I went after 1pm hoping to miss some of the crowd. But even by the time I left at 240 it was still so loud in there. Don't know if it is the acoustics or just the number of people, but I really think Panera is quieter.

So, will I go back? I'll give it one more shot - with the coupon and breakfast. But, I don't think I'll be making this place a regular! :(

Morning Glory Muffins (2009.3)

New cookbook this fall - Whole Grain Baking by King Arthur Flour. This is week 3 of baking out of cookbooks - so far so good! :) This is the premier cookbook by anyone who likes to bake with whole grains. If its a grain - it is probably in here.
I have made similar muffins to these, but these used whole wheat flour. They turned out darker than the others I have made - but have so much goodness in them. I liked them warm out of the oven. We'll see how others like them today.
I kept the recipe mostly the same, but used both sugars, used wheat germ instead of sunflower seeds (the option) and used blood orange juice for the oj.
So, the question - are these healthy? Well, the question would have to be answered in how you define healthy? They have a ton of fruit and fiber in them. But - they also have 350 calories, 20 whole grains, 18 fat, 7 protein, 19 sugars, 26 complex carbs. So - while not WW point friendly, they are a good filling source of fruits and complex carbs!

Morning Glory Muffins (make 12-18 muffins) -

2 cups whole wheat flour
1/2 cup each light and dark brown sugar
2 tsp soda
2 tsp cinnamon
1/2 tsp EACH salt and ginger
5 large carrots, peeled and grated
1 large granny smith apple, peeled and grated
1/2 cup coconut
1/2 cup chopped walnuts
1/3 cup wheat germ
3 eggs
2/3 cup canola oil
1/4 cup fresh oj (I used blood orange juice because I had those lying around)
2 tsp vanilla
1/2 cup raisins (soaked in hot water, drained)

Preheat oven to 375. Mix dry ingredients together, add fruit. Mix wet ingredients, fold into dry. Fold in raisins.
Line muffin pan, lightly spray, pour till the tins are full. Bake for 24 minutes. Let cool for 5 minutes. Serve

Roasting Vegetables

If you are sick of the same vegetables - try roasting them. I have done this 2 times this week (or last) and have loved the results. Roasting usually sweetens the taste of what you roast - so easy too!

Roasted Broccoli with Red Peppers

1 bunch broccoli (3 heads)
1/2 large red pepper
olive oil
s/p

Cut heads in florets. Chop peppers into strips, then halve. Place out on a baking sheet and drizzle with evoo. S/p. Then bake at 450 for about 18 minutes. You want the broccoli to be slightly browned.

Roasted Green Beans and Mushroom with Balsamic

1 lb fresh green beans, cleaned (left long)
1 8 oz pkg sliced mushrooms
1 1/2 T evoo
1 T balsamic vinegar
s/p
Parmesan cheese

Trim green beans, but I left mine long. Toss with mushrooms. Put in a big gallon baggie. Mix evoo and balsamic, toss together - squish over veggies. Place out on pan. 450 for 25-30 minutes or until most of the moisture is gone from the mushrooms - not burnt though. Remove from oven, s/p, and sprinkle parm cheese on top. Yumm-y!

Roasted Root Vegetables

3 small sweet potatoes
3 parsnips
4 carrots

Peel, cube or slice about the same size. evoo, s/p, pan 450 till done (by tasting, some pieces may be done before others). I did this because I wanted to use up some veggies instead of throwing them in the garbage.

Menu Week: Jan 19

I am housesitting this week, so I have purposefully not added much to my fridge because I want things to be easy, portable, quick, and healthy. I have all of that in my fridge now. Only have to get some fruit and items to make breakfast for our Crossing Essentials class on Saturday.
Monday - chicken salad wrap (leftover chicken from soup), vegetable tagine
Tuesday - chicken salad over greens, spinach lasagna
Wednesday - chicken, mushroom, and rice soup, vegetable tagine
Thursday - spinach lasagna, minestrone soup
Friday - chikfila for Orientation lunch, yogurt, egg white omelettes
Saturday - Brunch for CE: banana muffins, morning glory muffins (out of King Arthur Flour Whole Wheat Baking cookbook, my recipe for week 3), cream cheese danish, egg cuties. Then I'm heading to Fazolis to use my bday dessert coupon before the month runs out.
Sunday - minestrone soup, cereal (random bowls are good for you)

Winter Progressive Dinner Part 2

Tuesday night was our WPD.2. This time it was enjoyed with the Dawkinses and Myerses. I'm am sending you here to look at pictures and get Laura's take on the evening. The salad was good and easy - I like that. Laura's chili was warm and yummy with all the fixings - so good on a cold evening. Bonnie's cheesecake was great with a sour cream top layer - yummy! And I love cheesecake.
The salad I made was romaine, mandarin oranges, avocado, and smokehouse almonds. The dressing was oj, orange zest, red wine vinegar, s/p, and olive oil.
Here are some random things from the evening:
1. All the meals had a creamy layer to them: avocado on the salad, sour cream for the chili, cheesecake for dessert.
2. David taught us about beating the potato to make the skin open up easier to eat.
3. I just sat my little potato down in the big bowl of chili - makes the skin better (since there is vitamins in the skin of the potato).
4. I learn table decor from Laura every time I go over there.
5. We prayed for the guys' trip coming up and the people in Central Asia. That was a great way to end the evening.

I love these couples. They are a great example for me of cooking and marriage and friendship and selfLESSness and having a mission-heart. I am very thankful God put them in my life here at Southern. Bonnie, Laura, and I all work here in the admin offices, and Justin and David work here at the seminary as well. They go to church together at Immanuel - a great church dtown Ville. Bonnie and I take pilates most days together. I see Justin when I head to the student store and mail room.

Pear and Apple Crumble Pie (2009.2)

I don't know what it is about warm brown sugar - it can make probably even spam taste yummy. This is week two of the new year and that means week 2 of new recipes. I was a little skeptical about this one because I've had mixed results (ok, but not great) from the recipes I've made out of Get Togethers from Gooseberry Patch. But, when the crumble topping goes on - and its warm right out of the oven - every forkfull is yummy. This is fall and winter combined. It is for Community Group. I like it.

Pear and Apple Crumble Pie
1 deep dish frozen pie crust (set out when starting filling)
4 cups sliced apples (I used 2 cameo, 2 granny smith)
4 cups sliced pears (I used 4 bartlett I think)
1/2 cup white sugar
juice of one medium lemon
1 tsp cinnamon
1/8 tsp nutmeg
3 T flour

Combine all and put into pie shell. Preheat oven to 400 and bake on cookie sheet for 35 minutes.

3/4 cup flour
1/2 packed brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 T unsalted chilled butter, diced

Put all in food processor and pulse till it resembles course crumbs. Take out and chill. Put on top of pie. Take oven down to 375 for another 30 minutes.

Serve warm with ice cream or cool whip.

Spinach Lasagna

I love this recipe. Almost like my baked ziti - this is a go to recipe, make ahead, that I know will turn out great and is somewhat healthy (only 4 WW points for 1/12th of the pan).
As I told my friend Kevin and Jamie Bowers tonight - Martha Shinn gave me this recipe. My junior year of college at Flagler in St. Augustine, Martha (the Youth Ministries director, boss, and friend) had all the single girls over for a V-day dinner. So sweet. This is the main dish she made. I've been making it since. I love it. And it is so easy and you have to make it ahead - so you aren't scrambling around right before you have dinner guests.

Spinach Lasagna

32 oz spaghetti sauce
1 cup water

2 egg whites
1 pkg frozen spinach, thawed and squeeze all the water out
1/3 cup romano grated cheese
16 oz low fat small curd cottage cheese
pepper

10 oz lasagna noodles

1 1/2 pkg of mozz cheese or mixed italian grated cheese

Mix sauce and water. Mix filling. Layer sauce, noodles, filling, sauce, noodles filling, sauce noodles, sauce. Cover and chill over night.
Preheat oven to 375. Top with cheese. Cover and bake for an hour. Serve and enjoy!

Menu Week: January 12

This week has a lot of cooking and fun stuff. Makes me happy!
Monday - Dinner with K and J Bowers. Making Spinach Lasagna, salad with a poppyseed dressing from BGC, roasted broccoli with red peppers. They are bringing the dessert.
Tuesday - Winter Progressive Dinner Part 2. I am making a grapefruit avocado salad with tex mex dressing and pomegranite seeds. Laura has chili and Bonnie will make a yummy dessert.
Wednesday - Leftovers and then baking for CG: My cookbook this week (2009.2) is Get Togethers with Gooseberry Patch. There is one for an apple-pear crumble pie. Don't know how it can go wrong - we shall see. If not, there is always a boxed brownie mix! :)
Thursday - No cooking today - all leftovers. Need the break.
Friday - I am making an easy dessert to share for Bloom - Crossing's Women's event.
Saturday - I'm thinking leftovers sound pretty good today
Sunday - more leftovers and getting ready for the housesitting week next week.

Crockpot Minestone

I love the crockpot. They are very helpful. I love healthy crockpot recipes. This is one of them. I made this as one of the two soups for a girls movie party I had over here yesterday. It was pretty good - full of many vegetables and completely vegetarian.

Crockpot Minstrone (Cooking Light Slow Cooker, slightly varied...)

1 box and 1 can vegetable broth (or chicken if you don't need it vegetarian)
2 cans diced tomatos with juice
1 can great northern beans, drained and rinsed
1 box frozen spinach, thawed
2 medium onions, chopped
2 large carrots, peeled and sliced
1 zucchini, quartered, sliced
2 swigs of evoo
oregano, garlic, celery seed, rosemary, pepper
1 cup water

Cook on low for about 5 hours. Put in 1/2 cup dry pasta with 30 minutes left. I actually had 2 cups of cooked spirals left from some mac and cheese and just threw that in, and turned it off. Top with some grated parm cheese - yummy. It makes a ton, so I have healthy leftovers!

Food and the Body

I'm a very visual eater. Not only does food need to taste good - it also needs to look good. My friend, Allison, posted this today to her blog. Thought you might want to see the precision of my Creator.

Thanks Allison!

Taste of Birthday Louisville - Cafe Lou Lou

For my actual birthday day lunch - Lilly and I went to Cafe Lou Lou after church. This is definitely one of the "Louisville" places as you can see by the Mardi Gras sign (and its not even February yet!). I was grateful for the new food and company on my bday!

We had a Greek salad - the sun-dried tomato vinaigrette definitely made the salad. So good, just tangy enough!

We split a veggie calzone for our main course. The dough was a bit soggy but the filling was great: fresh tomatoes, spinach, green peppers, and cheese, and other veggies too - my brain isn't remembering the others though.

The dessert "took the cake" - no pun intended. It was one of their specials for the day - and we got the last piece. It was realy popular. It was a Bananas Foster Bread Pudding with Rum Sauce. Wow! Is all I can say! It wasn't too sweet, it was amazing. I wish I could make bread puddings like that.

Thank you Lilly for a great lunch and splitting dessert! :)

Vegetable Tagine - 2009.1

This is my start of the new year resolution. Cooking a new recipe out of each of my cookbooks this year.
Got a healthy start out of the Great Cooking Every Day by Weight Watchers. I've never cooked a tagine before (and don't have the "right" pot, but a dutch oven works very well).
Tagine - a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked. The traditional tajine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. (According to Wikipedia, a "trusted" source - ha)
Anyway - this used some leftover chickpeas, other things I had - but I used parsnips and other root veggies in here.
It was good - and supposed to be a huge serving, but I'll probably eat 1 1/2 cups each time. It is great on this cold night!

olive oil
1 big onion, chopped
3 cloves garlic, finely diced or grated
1/4 tsp cinnamon
1 1/2 tsp cumin
ground pepper
1 cup water
1 can diced tomatoes with juice
1 can chickpeas, drained and rinsed
1 butternut squash, cubed and peeled
1 large sweet potato, peeled and cubed
3 carrots, sliced
3 parsnips, sliced

Cook onion, add garlic, then seasonings and water. Add the rest - I just diced them right into the pot as it was going. Cover and let simmer for about 50 minutes. Very easy, healthy, and great flavor. A little sweet from the cinnamon, and savory from the cumin! Better than I thought it was going to be!

Menu Week: Jan 5

Well, the fun begins of trying new recipes and one from every cookbook. The cookbooks I am cooking from this week are Great Cooking Every Day (WW) and Taste of Home Baking.
Monday - Moes with a free bday coupon with Brandi, leftovers of the soup I made on New Years.
Tuesday - Vegetable and Chickpea Tagine (WW), soup for lunch
Wednesday - Meal for friends who had a baby right before Christmas (Mac and cheese, mixed veggies, and snickerdoodles). Also, a spiced pear cake with walnut praline glaze for small group.
Thursday - Leftovers - tagine and soup
Friday - leftovers - see Thursday
Saturday - Chicken Mushroom Wild Rice soup and a winter minestrone (haven't finalized that recipe yet) for the watching of Pride and Prejudice with some friends.
Sunday - I'm thinking leftovers!