I finally made it to a trendy spot right here in the Crescent Hill area of Louisville. With Rach here to visit, I thought it a perfect time to try out Blue Dog Bakery (no website). It is a bakery turned restaurant but mostly still a bakery.
I had the Bourbon Orange French Toast. 2 slices of I think brioche (but I could be wrong) bread that had the greatest flavor of orange in it. So soft, melt in your mouth texture. Amazing pairing - really didn't even need the syrup but I used some.
Rach got the scrambled eggs with goat cheese and green chili sauce. Saltiness from the goat cheese paired with the green chilis - light and fluffy eggs - served with 2 pieces of grain toast. She also said the decaf was very tasty.
Praice were reasonable (9-12) because the food was good.
The service...we got seated ok. We didn't go during the breakfast rush and I was glad. But, it took a while to get cream for the coffee and it took asking for a glass of water from 3 different people, 4 different times to get it (at the end of the meal).
To go, we got a nainamo bar to split (it was ok, would have been much better chilled or at least cool) and their granola - which was pretty good.
All in all - I will go back - but it won't be an every Saturday thing unless I just had more money and wasn't concerned about my waistline!
Monday, June 22, 2009
Triple Strawberry Cookies
This is definitely one of those recipes that I wish I came up with...but I didn't. Props go to the Oatmeal Cookie Guy who makes any and every kind of oatmeal - these are absolutely amazing. I only changed a few minor things - but this is HIS recipe. Go look at his blog if you want some more yummy goodness!
1 stick unsalted butter
1 cup light brown sugar
1/2 sliced fresh strawberries
3 T skim milk
1 T lemon juice
1 T sugar
1 tsp lemon zest
1 1/2 tsp vanilla
2 cups rolled oats
1 cup ground red-fat vanilla wafers
3/4 cup whole wheat flour
3/4 cup chopped dehydrated strawberries (near the bin aisle at Whole Foods)
1/2 cup sliced strawberries
1/2 cup white chocolate chips
1/2 tsp baking soda
1/4 tsp salt
Turbinado Sugar
Cream first two. Heat berries through zest till smooth, cool. Add in the vanilla. Add to creamed mixture. Add dry ingredients. Mixed just until combined. Roll each cookie in turbinado sugar. Lightly spray cookies sheets - 350- 11-12 minutes or until done.
These are amazing! Oh, wait - have I mentioned how amazing these are??? I had to get them out of my house! Everyone I have given them to has agreed. Well worth the dehydrated strawberries.
1 stick unsalted butter
1 cup light brown sugar
1/2 sliced fresh strawberries
3 T skim milk
1 T lemon juice
1 T sugar
1 tsp lemon zest
1 1/2 tsp vanilla
2 cups rolled oats
1 cup ground red-fat vanilla wafers
3/4 cup whole wheat flour
3/4 cup chopped dehydrated strawberries (near the bin aisle at Whole Foods)
1/2 cup sliced strawberries
1/2 cup white chocolate chips
1/2 tsp baking soda
1/4 tsp salt
Turbinado Sugar
Cream first two. Heat berries through zest till smooth, cool. Add in the vanilla. Add to creamed mixture. Add dry ingredients. Mixed just until combined. Roll each cookie in turbinado sugar. Lightly spray cookies sheets - 350- 11-12 minutes or until done.
These are amazing! Oh, wait - have I mentioned how amazing these are??? I had to get them out of my house! Everyone I have given them to has agreed. Well worth the dehydrated strawberries.
Cauliflowe Chick Pea Stew
This was easy and delicious - served over rice or plain like I am having it today. Veggies and protein.
2 T olive oil
2 white onions, chopped
5 tsp curry powder
1 head cauliflower, cut into small florets
2 cans chick peas, drained
2 can diced tomatoes with green chilis
1 14 oz can light unsweetened coconut milk
s/p to taste
cilantro if desired
Heat onions in oil for about 8 minutes. Add in curry powder. Then the rest - bring to a boil, cover and simmer for about 20 minutes or until desired doneness.
This recipe is from May's Bon Appetit magazine. Its a winner.
2 T olive oil
2 white onions, chopped
5 tsp curry powder
1 head cauliflower, cut into small florets
2 cans chick peas, drained
2 can diced tomatoes with green chilis
1 14 oz can light unsweetened coconut milk
s/p to taste
cilantro if desired
Heat onions in oil for about 8 minutes. Add in curry powder. Then the rest - bring to a boil, cover and simmer for about 20 minutes or until desired doneness.
This recipe is from May's Bon Appetit magazine. Its a winner.
Homemade Granola Bars
Rach was in town this weekend for the convention, so we did a lot of cooking (especially since it rained on Sunday and drowned our plans for hiking). This was the first time for either of us granola-makers to make granola bars. These were wonderful. A little crumbly if you don't let them completely cool before cutting them. Rach wrapped them individually in saran wrap so you can easily pick one up on the go.
3 cups rolled oats
1/2 cup currants
2/3 cup chopped walnuts
4 T sunflower seeds
2 T flax seeds
4 T shredded coconut
1 tsp cinnamon
pinch of salt
1/2 cup canola oil
1/3 cup honey
1/3 cup maple syrup
1 T molasses
2 t vanilla
1 tsp lemon zest
350 - line 9x13 with parchment paper (for easy removal and cleanup)
Combine dry. Heat wet ingredients until smooth - mix wet and dry together.
Pat into pan - bake for 25 minutes. Cool completely. Refrigerate after cooked.
3 cups rolled oats
1/2 cup currants
2/3 cup chopped walnuts
4 T sunflower seeds
2 T flax seeds
4 T shredded coconut
1 tsp cinnamon
pinch of salt
1/2 cup canola oil
1/3 cup honey
1/3 cup maple syrup
1 T molasses
2 t vanilla
1 tsp lemon zest
350 - line 9x13 with parchment paper (for easy removal and cleanup)
Combine dry. Heat wet ingredients until smooth - mix wet and dry together.
Pat into pan - bake for 25 minutes. Cool completely. Refrigerate after cooked.
Friday, June 19, 2009
Crispy White Chocolate Oatmeal Cookies
I got this idea from a friend of mine here in the ville - and thought sure - let me back some more oatmeal cookies. I baked a whole batch last night. TOnight was only half a batch and gave them away to be eaten by some guys who are helping a friend move tomorrow.
These cookies were good, but I think I like my cookies a little sweeter - these didn't have enough sweet to me. Oh, well. They were still good. Like the texture of them, although I didn't think they turned out as crispy as the recipe lead me to believe.
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 stick unsalted butter, softened
1 egg
1 tsp vanilla
1 cup sugar
1/4 cup brown sugar
2 1/2 cup rolled oats
6 oz white chocolate chips (or candy bars cut in pieces)
Mix dry, cream weat, add together just until combined. Fold in oats, fold in chocolate chips. Bake on lightly sprayed (or parchment paper) at 350 for 12-14 minutes depending on the size of your cookies.
I had really high hopes for these because of what I read on other blogs about them - but I don't think I'll be handing this one down to my children. They were good though - I don't think you can have any type of oatmeal cookie that is a complete flop. Last night's were better, though.
These cookies were good, but I think I like my cookies a little sweeter - these didn't have enough sweet to me. Oh, well. They were still good. Like the texture of them, although I didn't think they turned out as crispy as the recipe lead me to believe.
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 stick unsalted butter, softened
1 egg
1 tsp vanilla
1 cup sugar
1/4 cup brown sugar
2 1/2 cup rolled oats
6 oz white chocolate chips (or candy bars cut in pieces)
Mix dry, cream weat, add together just until combined. Fold in oats, fold in chocolate chips. Bake on lightly sprayed (or parchment paper) at 350 for 12-14 minutes depending on the size of your cookies.
I had really high hopes for these because of what I read on other blogs about them - but I don't think I'll be handing this one down to my children. They were good though - I don't think you can have any type of oatmeal cookie that is a complete flop. Last night's were better, though.
Menu Week: June 22
This wk is busy due to the annual denominational meeting of the Southern Baptist Convention. It is here in Louisville this year. Which means - some of my friends come to me. My world's collide! It is great fun to see people that I haven't seen in a while.
Monday: Cauliflower and chickpea curry
Tuesday: Dinner with friends at the Come Back Inn in West Louisville
Wednesday: Food provided by Southern as I'm a hostess for the 150th Anniversary Lunch
Thursday: Something really light - probably veggies and an egg white omelette
Friday: Oatmeal Bread I am baking at night - from this week's cookbook: BHG Biggest Book of Bread Machine Recipes. Try mine again. I didn't have too much success with my new machine this past week, the crust setting was too dark - so we shall see.
Saturday: Going to Hubers to pick berries, very excited about that.
Sunday: Veggies and salads.
Monday: Cauliflower and chickpea curry
Tuesday: Dinner with friends at the Come Back Inn in West Louisville
Wednesday: Food provided by Southern as I'm a hostess for the 150th Anniversary Lunch
Thursday: Something really light - probably veggies and an egg white omelette
Friday: Oatmeal Bread I am baking at night - from this week's cookbook: BHG Biggest Book of Bread Machine Recipes. Try mine again. I didn't have too much success with my new machine this past week, the crust setting was too dark - so we shall see.
Saturday: Going to Hubers to pick berries, very excited about that.
Sunday: Veggies and salads.
Gruyere Chive Popovers (2009.24)
I have never made popovers. This recipe in W-S Small Plates would be a good addition to my strawberry salad I made for a girls' dinner in. I love gruyere cheese - with its hard to say and odd spelling name. I love its saltiness and the creamy texture - it really just melts in your mouth. yum!
The batter for the popovers is liquidy - I almost didn't know if they were going to rise, but they did. I actually should have turned the temp down on them a bit because I was using a dark mini-muffin pan. But, the flavor was great, just a little brown. Next time I'll know.
I loved the chives and cheese together - what a wonderful combination!
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1 T snipped chives
1 1/4 cup milk
2 eggs
1 T melted butter
3 oz grated gruyere cheese
Spray mini muffin pan. Mix the dry, add the wet. Fill a well-greased pan almost full with batter. Put a small amt of cheese in the middle of each one. Bake at 450 for 10 minutes, then drop temp to 350 for 8 minutes. Mine were done in 8 minutes, more than done, but I think that was caused by my dark pan. Enjoy!
The batter for the popovers is liquidy - I almost didn't know if they were going to rise, but they did. I actually should have turned the temp down on them a bit because I was using a dark mini-muffin pan. But, the flavor was great, just a little brown. Next time I'll know.
I loved the chives and cheese together - what a wonderful combination!
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1 T snipped chives
1 1/4 cup milk
2 eggs
1 T melted butter
3 oz grated gruyere cheese
Spray mini muffin pan. Mix the dry, add the wet. Fill a well-greased pan almost full with batter. Put a small amt of cheese in the middle of each one. Bake at 450 for 10 minutes, then drop temp to 350 for 8 minutes. Mine were done in 8 minutes, more than done, but I think that was caused by my dark pan. Enjoy!
Avocado Palm Salad (2009.23)
W-S puts out some good cookbooks. More than just the recipes, some books give great details about the food, the products, the land, the specialties, etc. W-S Florence is no different. This could very well be a coffee table book due to the gorgeous pictures and many pages of history about the food and culture of Florence, Italy.
This salad allowed me to try something I have never had: hearts of palm. Slightly tangy, mozzerrella stick-looking like things, 15 calories and 2 grams of fiber per 1/3 of cup, great addition to a salad (less sodium than pickles and adds that same tang).
What is a heart of palm you may be wondering? I didn't know either. Behold - the power of the internet: First, Brazil was the main importer, but now Costa Rica reigns supreme in the exportation of hearts of palm. Here is what I found:
Heart of palm, also called palm heart, burglar's thigh, palmito, chonta or swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees (notably the coconut (Cocos nucifera), Palmito Juçara (Euterpe edulis), Açaí palm (Euterpe oleracea), sabal (Sabal spp.) and pejibaye (Bactris gasipaes) palms). It is costly because harvesting in the wild kills the tree. Heart of palm is often eaten in a salad, sometimes called "millionaire's salad".
Kroger or Walmart sells the can of tangy sticks for about 2$ a can - but they go a long way! I may even throw some in the panzanella I am making this wknd?
Salad:
1 avocado, sliced
1 can hearts of palm
lemon juice
chickpeas
tomatoes
red onions
spinach
I put some spinach down on the plate, then the avocado and hearts of palm according to the recipe. Then I added the rest because I wanted more of a salad. I also put an egg white omelette down as well for some added protein. I loved the egg white with the avocado - amazing goodness, creamy.
Anyway - this was a good bet for one person! But, I had to throw most of the avocado away since I didn't have any other use for it at the time and they go bad rather quickly.
This salad allowed me to try something I have never had: hearts of palm. Slightly tangy, mozzerrella stick-looking like things, 15 calories and 2 grams of fiber per 1/3 of cup, great addition to a salad (less sodium than pickles and adds that same tang).
What is a heart of palm you may be wondering? I didn't know either. Behold - the power of the internet: First, Brazil was the main importer, but now Costa Rica reigns supreme in the exportation of hearts of palm. Here is what I found:
Heart of palm, also called palm heart, burglar's thigh, palmito, chonta or swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees (notably the coconut (Cocos nucifera), Palmito Juçara (Euterpe edulis), Açaí palm (Euterpe oleracea), sabal (Sabal spp.) and pejibaye (Bactris gasipaes) palms). It is costly because harvesting in the wild kills the tree. Heart of palm is often eaten in a salad, sometimes called "millionaire's salad".
Kroger or Walmart sells the can of tangy sticks for about 2$ a can - but they go a long way! I may even throw some in the panzanella I am making this wknd?
Salad:
1 avocado, sliced
1 can hearts of palm
lemon juice
chickpeas
tomatoes
red onions
spinach
I put some spinach down on the plate, then the avocado and hearts of palm according to the recipe. Then I added the rest because I wanted more of a salad. I also put an egg white omelette down as well for some added protein. I loved the egg white with the avocado - amazing goodness, creamy.
Anyway - this was a good bet for one person! But, I had to throw most of the avocado away since I didn't have any other use for it at the time and they go bad rather quickly.
Tuesday, June 16, 2009
Reading and Journaling...
I know most of you will read the title and think this post belongs on the other blog - but no, it does belong on here.
I love to cook. Want to be a better cook. I don't really like cooking for one, but if I want to get married someday, I need to use this time of singleness in becoming a better cook and also serving others with my food.
So...I'm reading and journaling. Not like a food intake journal they tell you to keep in order to lose weight (1 banana, 7am, 100 cal), but one that talks about the taste of the banana, etc. I want to know and appreciate the food I put in my dutch oven and oven and eventually on my plate and in my tummy. I want to become a better food writer.
I am reading a book I've wanted to pick up for a while: Alone in the Kitchen with an Eggplant. And, no, I don't like eggplant - the one veggie I've tried that I just don't like (give me pink eye purple hulled peas any day and I'd be happy). But, this book has already made me laugh and I relate to much. It is a series of essays written by different people.
What a fun topic to write about!
I love to cook. Want to be a better cook. I don't really like cooking for one, but if I want to get married someday, I need to use this time of singleness in becoming a better cook and also serving others with my food.
So...I'm reading and journaling. Not like a food intake journal they tell you to keep in order to lose weight (1 banana, 7am, 100 cal), but one that talks about the taste of the banana, etc. I want to know and appreciate the food I put in my dutch oven and oven and eventually on my plate and in my tummy. I want to become a better food writer.
I am reading a book I've wanted to pick up for a while: Alone in the Kitchen with an Eggplant. And, no, I don't like eggplant - the one veggie I've tried that I just don't like (give me pink eye purple hulled peas any day and I'd be happy). But, this book has already made me laugh and I relate to much. It is a series of essays written by different people.
What a fun topic to write about!
Sunday, June 14, 2009
AB Chocolate Chip Cookies - Updated
Facebook may not have been that great for my waistline today. A friend said she was making homemade chocolate chip cookies - so I thought - I wonder if I:
1. Have a new chocolate chip cookie recipe to try?
2. Have all the ingredients on hand?
I had both. And whoever came up with the idea of warm chocolate chip cookies dunked in cold milk - had a great idea!
These turned out pretty good. These are from Alton Brown. They weren't my favorite chocolate chip cookies - but they were still edible and giveawayable. Anyone want any? They were fluffier than mine normally are - with a nice chew due to the brown sugar.
2 1/4 cup flour
1 tsp baking soda
3/4 tsp salt (AB said 1 tsp)
2 sticks unsalted butter, melted and cooled
1 tsp vanilla
2 egg yolks
3/4 cup EACH brown sugar, white sugar
3/4 cup semi sweet chocolate chips
1 cup dark chocolate chips (Alton said 2 cups of milk chocolate)
Stir dry ingredients. Cream the wet ingredients. Fold in chips, don't overmix. 375 for 12 minutes. Ungreased.
UPDATE: So, I stole a small one from the bag I have set aside for company for my snack today. I just ate it (yes, I know, its only 9:45am) - it was so yummy. I think even better than right out of the oven. The sugars were still chewy, it wasn't hard like most day old chocolate chip cookies are. This one had plenty of chocolate chips. Also, this one was one of the last ones baked, meaning the dough had had time to rest, so that might be a good trick too (as I've seen in some recipes). Very yummy!
1. Have a new chocolate chip cookie recipe to try?
2. Have all the ingredients on hand?
I had both. And whoever came up with the idea of warm chocolate chip cookies dunked in cold milk - had a great idea!
These turned out pretty good. These are from Alton Brown. They weren't my favorite chocolate chip cookies - but they were still edible and giveawayable. Anyone want any? They were fluffier than mine normally are - with a nice chew due to the brown sugar.
2 1/4 cup flour
1 tsp baking soda
3/4 tsp salt (AB said 1 tsp)
2 sticks unsalted butter, melted and cooled
1 tsp vanilla
2 egg yolks
3/4 cup EACH brown sugar, white sugar
3/4 cup semi sweet chocolate chips
1 cup dark chocolate chips (Alton said 2 cups of milk chocolate)
Stir dry ingredients. Cream the wet ingredients. Fold in chips, don't overmix. 375 for 12 minutes. Ungreased.
UPDATE: So, I stole a small one from the bag I have set aside for company for my snack today. I just ate it (yes, I know, its only 9:45am) - it was so yummy. I think even better than right out of the oven. The sugars were still chewy, it wasn't hard like most day old chocolate chip cookies are. This one had plenty of chocolate chips. Also, this one was one of the last ones baked, meaning the dough had had time to rest, so that might be a good trick too (as I've seen in some recipes). Very yummy!
Friday, June 12, 2009
Menu Week: June 15
Again - this post of next week's menu is coming early as I have a busy and mostly out of the house weekend coming up tomorrow.
Vegetarian week has gone well again. I've been housesitting and didn't have a surplus of veggies on hand, so a little harder. Definitely gotta keep stocked!
So, here it is:
Heading to a friend's house for Mexican and berries on Monday (my meat meal for the week).
Egg white omelettes and veggies and salads are my friends. Picking my strawberries at Huber's tomorrow.
A strawberry-mozzerrella will make an appearance this week - can't wait for that.
Friend is coming in town for the wknd: Blue Dog Bakery, Gelato Gilberto's, healthy snacks for hiking, Beargrass Farmer's Market, seafood and salad with this week's recipe (Gruyere-Chive Popovers), Quillo's for coffee and live jazz, Grape Leaf, and a yogurt bar complete with homemade granola, whole wheat bread, and strawberry sour cream brown sugar scones.
Again - fresh veggies this week from markets, baking, and exercising! Buy locally, hike locally! Good motto for the week!
Vegetarian week has gone well again. I've been housesitting and didn't have a surplus of veggies on hand, so a little harder. Definitely gotta keep stocked!
So, here it is:
Heading to a friend's house for Mexican and berries on Monday (my meat meal for the week).
Egg white omelettes and veggies and salads are my friends. Picking my strawberries at Huber's tomorrow.
A strawberry-mozzerrella will make an appearance this week - can't wait for that.
Friend is coming in town for the wknd: Blue Dog Bakery, Gelato Gilberto's, healthy snacks for hiking, Beargrass Farmer's Market, seafood and salad with this week's recipe (Gruyere-Chive Popovers), Quillo's for coffee and live jazz, Grape Leaf, and a yogurt bar complete with homemade granola, whole wheat bread, and strawberry sour cream brown sugar scones.
Again - fresh veggies this week from markets, baking, and exercising! Buy locally, hike locally! Good motto for the week!
Wednesday, June 10, 2009
Curried Zucchini (2009.22)
I love shopping the cheap bookshelves at Borders - especially the cookbook section. I found this Curry and Chillis book in Apex when I was there a few weeks ago. This recipe proved a good one.
2 large zucchini (or about a pound)
1 onion
1 can petite diced tomatoes
2 tsp cumin
1 tsp coriander
1 T garam masala
1/2 cup water
oil
Sautes sliced onions in oil for about 3 minutes over medium heat. Add spices. Then add in the rest. Simmer till zuks are done. Enjoy. I had it over a salad, but I know it would be much better over couscous or any other grain. I think I might add chickpeas next time I make this!
2 large zucchini (or about a pound)
1 onion
1 can petite diced tomatoes
2 tsp cumin
1 tsp coriander
1 T garam masala
1/2 cup water
oil
Sautes sliced onions in oil for about 3 minutes over medium heat. Add spices. Then add in the rest. Simmer till zuks are done. Enjoy. I had it over a salad, but I know it would be much better over couscous or any other grain. I think I might add chickpeas next time I make this!
Sunday, June 07, 2009
Summer Simple Lentil Salad
Josh Harris is definitely known for being a pastor and preacher of the Word and an author. WEll, there is a woman in his family known for her healthy cooking. I got this recipe from The Nourishing Gourmet. Great and simple recipe. I'll probably eat it on top of salads or with some pita chips.
2 cups uncooked green lentils, soaked and drained
2 bright colored peppers, chopped
1 cuk, (preferably seedless), quartered and sliced
basil leaves, chopped
1/2 cup each of apple cider vinegar and evoo
2 cloves garlic
1/2 tsp dry mustard
salt and pepper.
Cook lentils for about 25 minutes or until desired doneness. Rinse in cold water and drain. Add basil, peppers, and cuk. Mix the dressing. Pour over it. Let chill, preferred and eat.
2 cups uncooked green lentils, soaked and drained
2 bright colored peppers, chopped
1 cuk, (preferably seedless), quartered and sliced
basil leaves, chopped
1/2 cup each of apple cider vinegar and evoo
2 cloves garlic
1/2 tsp dry mustard
salt and pepper.
Cook lentils for about 25 minutes or until desired doneness. Rinse in cold water and drain. Add basil, peppers, and cuk. Mix the dressing. Pour over it. Let chill, preferred and eat.
Friday, June 05, 2009
Menu Week: June 8
Week two of vegie eating this summer. I'm also continuing my cookbook recipe a week. That has gone fairly well. If anything, I am trying new things. This week I will be having:
leftover lentil salad
leftover curried cucumber
egg white omelettes
pbjs
Arugula Salad with Pine Nuts, Avocado, and Heart of Palm (new recipe from William-Sonoma Florence)
Spicy Black Bean Taco Salad (http://www.5dollardinners.com/2009/06/spicy-black-bean-taco-salad-gluten-free.html)
I think my meat meal will be down in AL when visiting my Dad and his family. I'll get some more strawberries and the fruits/veggies for the following week at hubers when I go run a 10k up there next weekend. Looking forward to continuing!
leftover lentil salad
leftover curried cucumber
egg white omelettes
pbjs
Arugula Salad with Pine Nuts, Avocado, and Heart of Palm (new recipe from William-Sonoma Florence)
Spicy Black Bean Taco Salad (http://www.5dollardinners.com/2009/06/spicy-black-bean-taco-salad-gluten-free.html)
I think my meat meal will be down in AL when visiting my Dad and his family. I'll get some more strawberries and the fruits/veggies for the following week at hubers when I go run a 10k up there next weekend. Looking forward to continuing!
Tuesday, June 02, 2009
Fresh Green Beans with Roasted Tomatos and Onions (2009.21)
Sara Foster has a winner again. This came out of The Foster's Market Cookbook. I made this recipe with all the ingredients she said, but different proportions because it was only me, and I still have leftovers which will be yummy. I ate mine piled on top of some salad - didn't need a salad dressing. It was good and filling.
1 lb of green beans, cut
1 pint of grape tomatoes
1 plum tomato, sliced
1/2 large vidalia onion, sliced
1 yellow tomato, quartered
1/2 cup pesto
parm cheese
s/p
olive oil
Put tomatoes and onion on a baking rack, season with s/p and drizzle with olive oil and roast at 400 for about 20-25 minutes. Boil beans for about 4 minutes and then take them out. Toss with the pesto, then add the roasted veggies. Grate some fresh parm cheese over the top.
1 lb of green beans, cut
1 pint of grape tomatoes
1 plum tomato, sliced
1/2 large vidalia onion, sliced
1 yellow tomato, quartered
1/2 cup pesto
parm cheese
s/p
olive oil
Put tomatoes and onion on a baking rack, season with s/p and drizzle with olive oil and roast at 400 for about 20-25 minutes. Boil beans for about 4 minutes and then take them out. Toss with the pesto, then add the roasted veggies. Grate some fresh parm cheese over the top.
Monday, June 01, 2009
Things I like this week
I love summer - fresh fruits and veggies! They are so yummy. Well, here is what is keeping me happy in the kitchen lately:
1. Fresh strawberries. Rayann and I went to Huber's in IN this past weekend. I got about 13 lbs of strawberries. They are very juicy and sweet. I do plan on making a berry pie and some scones when my friend comes to visit. The rest will just be eaten. And I've given some away to neighbors and friends. Kinda reminds me of Plant City strawberry season!
2. Sun-Ni Original Hummus. I usually like to make my own hummus. But, with having a busy weekend and starting housesitting today - just haven't had time. The best hummus store bought is Sun-Ni. I love Lotsa Pasta's and Grape Leaf's and definitely George's Garage in Durham.
3. Hint of Lime Tostitos. Man - they are so addicting. Salty and tangy. Great with corn and black bean salsa.
4. Fresh everything. Right now in my fridge I have green beans, tomatos, apples, cherries, zuks, cuks, corn on the cob. Yum! So healthy too.
5. Barbara's Organic Pomegranite Granola Cereal. Its what I've been eating for breakfast. Got it at Rainbow Blossom.
1. Fresh strawberries. Rayann and I went to Huber's in IN this past weekend. I got about 13 lbs of strawberries. They are very juicy and sweet. I do plan on making a berry pie and some scones when my friend comes to visit. The rest will just be eaten. And I've given some away to neighbors and friends. Kinda reminds me of Plant City strawberry season!
2. Sun-Ni Original Hummus. I usually like to make my own hummus. But, with having a busy weekend and starting housesitting today - just haven't had time. The best hummus store bought is Sun-Ni. I love Lotsa Pasta's and Grape Leaf's and definitely George's Garage in Durham.
3. Hint of Lime Tostitos. Man - they are so addicting. Salty and tangy. Great with corn and black bean salsa.
4. Fresh everything. Right now in my fridge I have green beans, tomatos, apples, cherries, zuks, cuks, corn on the cob. Yum! So healthy too.
5. Barbara's Organic Pomegranite Granola Cereal. Its what I've been eating for breakfast. Got it at Rainbow Blossom.
Friday, May 29, 2009
Menu Week: June 1
Since it is June 1 that means the start of my summer of mostly vegetarian eating. I will be allowing one meal of chicken, steak, or pork. I will try to work in one extra meal a week for seafood. The rest will be vegetarian. Mainly this is what I do anyway. I have a diet rich in egg whites, veggies, salads, nuts, whole grains, limited refined sugar, yogurt. So, this won't be much of a change, but we'll see if it makes that much of a difference.
I'm going strawberry picking - so I'll be having some good salads this week I do believe.
Monday - green beans with tomatoes and pesto (leftovers from last week), hard boiled egg whites, yogurt
Tuesday - curried zuks, strawberry spinach salad with an egg
Wednesday - tuna salad on whole grain, salad
Thursday - red lentil salad, yogurt
Friday - whole wheat pasta and vegetables (for race on Saturday)
Saturday - Papaleno's in Berea post-race Italian
Sunday - lunch out with a friend
I'm going strawberry picking - so I'll be having some good salads this week I do believe.
Monday - green beans with tomatoes and pesto (leftovers from last week), hard boiled egg whites, yogurt
Tuesday - curried zuks, strawberry spinach salad with an egg
Wednesday - tuna salad on whole grain, salad
Thursday - red lentil salad, yogurt
Friday - whole wheat pasta and vegetables (for race on Saturday)
Saturday - Papaleno's in Berea post-race Italian
Sunday - lunch out with a friend
Tuesday, May 26, 2009
Taste of Baltimore
I spent this weekend in Baltimore, MD - Inner Harbor to be exact. It was nice being able to walk to restaurants that were right on the water. The company was great for all these meals - definitely making it a reminder that meals are more than the food! Here are the places I went:
PotBelly's Sandwich Works: with Kelli and her family on Saturday for lunch. I had a great chicken salad salad. Huge croutons that were their bread just chunked up - nice diced. Good parmesan vinaigrette.
PF Changs - "we're going to feverishly devour this food so fast it will make the chef weep". This was a pretty direct quote. We got there about 730 and left about 930 - great food. Wonton soup with dumplings and shrimp, lettuce wraps, calamari (I loved them dipped in the salt), kung pao shrimp, mongolian beef, and Chang's chicken - topped off with some coconut ice cream. We did it all family style. Good stuff!
7-11 - I went here twice. Sometimes its the only place and cheapest place to go. Now, maybe not for every meal - but I was quite thankful for the 7-11 this trip!
J. Paul's American Grill - I got the crab cake salad. So moist - not much filler. Lump crab was throughout it. Their pretzels were great too - definitely hit the spot.
Viccaro's Italian Pastries - I heard these were great, so I got a few. Lemon Drop cookie (ok, took a bite), almond topped amoretti cookie (great, but still took a bite), chocolate topped cream puff (not great, have had better, mini bite), chocolate almond white dipped biscotti (didn't think this was all that great), mini canolli (ok, so what they were known for was pretty good - had 2 bites). It was good to get to taste these as I was sitting on the waterfront. Couldn't ask for more!
Hard Rock Cafe - first time I've eaten at one. Won't get again any time soon. The carrot cake was good (split that), I had the chicken salad which was good. But, it was expensive, horrible service (Chase was just having a bad day), took us forever. The music was loud too, but provided some impromptu conversation starters. But, the company was great!
Caribou - Some dude came and told me there was one not a few blocks away. Later (after I went and got an iced chai and dark chocolate graham), he came back with a 5$ gift card for me. I'll definitely be using this later! Some of life's little blessings. I love it!
So - Baltimore food was good. I walked everywhere and didn't eat a ton. Much better than I did in NC!
Friday, May 22, 2009
Menu Week: May 25
I'm doing this well ahead of time because I'll be gone to Baltimore having fun this weekend. Be sure to watch for the updates of where we eat at cool places while there!
Monday: Baltimore
Tuesday: a frozen kashi meal b/c I don't have really anything else in my fridge and pesto green beans with tomatoes for dinner at W-3 out of Foster's The Foster's Market Cookbook (I'm branching out from Fresh Every Day) - for the recipe of the week.
Wednesday: yogurt and granolas and a salad with egg whites for dinner because I still won't have had time to go grocery shopping
Thursday: pbj and a salad for dinner from Founders probably - and I'll get to go grocery shopping - how exciting is that!
Friday: making something for a bday dinner I'm going to on Saturday and a Lean Cuisine pizza b/c I'll be working in the housing office for the entire night - and some kettle corn.
Saturday - Hubers! Getting strawberries and whatever other veggies they may have! And a birthday dinner!
Sunday - last day of non-vegetarian for Sunday. Think I'll cook a pork chop with veggies. That sounds yummy!
Keep sending the vegetarian ideas!
Monday: Baltimore
Tuesday: a frozen kashi meal b/c I don't have really anything else in my fridge and pesto green beans with tomatoes for dinner at W-3 out of Foster's The Foster's Market Cookbook (I'm branching out from Fresh Every Day) - for the recipe of the week.
Wednesday: yogurt and granolas and a salad with egg whites for dinner because I still won't have had time to go grocery shopping
Thursday: pbj and a salad for dinner from Founders probably - and I'll get to go grocery shopping - how exciting is that!
Friday: making something for a bday dinner I'm going to on Saturday and a Lean Cuisine pizza b/c I'll be working in the housing office for the entire night - and some kettle corn.
Saturday - Hubers! Getting strawberries and whatever other veggies they may have! And a birthday dinner!
Sunday - last day of non-vegetarian for Sunday. Think I'll cook a pork chop with veggies. That sounds yummy!
Keep sending the vegetarian ideas!
Must Have Snack!
These are a few of my favorite things (are you singing the song yet?). I think chips are the perfect salty snack. I love their crunch (as long as they are not stale) and their taste (provided they aren't generic. Yes, I think most generic chips do not have as good a flavor as name brand. I'll pay a little more for good flavor. These are a few of my favorite. Why waste the calories and sodium on anything less?
1. (New Fave) - Flat Earth Tangy Tomato Ranch. Their flavor is much better than I thought it would be. I was pleasantly surprised. For 13 chips - 130 cal, 5 fat, 2 fiber, 200 mg sodium. 3 points - not bad.
2. (New Fave) - Brickman's Salt and Pepper Chips. Amazing. Crunchy and full of flavor - especially the bottom of the bag. About 200 cal, 11 fat, and 2 fiber for the bag. Not bad for amazing chips
3. Kettle Jalepeno Chips - another amazing chip! Love the spiciness of them
4. Baked Cheetos. I actually like these better than the regular because they are not as dense and greasy. 32 chips for 3 WW points. Can't beat that - and you get to lick your fingers!
5. Santitos White Corn Tortillo Chips - 2$ a bag at Wal-Mart. Gotta love great chips for cheap!
6. Tostitos Gold - these are perfect for thicker dips.
7. Stacy's Pita Chips - these are perfect with hummus (and especially hummus with salsa like I had at CG the other night).
8. Rold Gold Honey Wheat Braided Twists. 8 twists for 2 points - the sodium is a bit much, but still very good with a slight bit of sweetness.
And there you have it - life's perfect snack!
1. (New Fave) - Flat Earth Tangy Tomato Ranch. Their flavor is much better than I thought it would be. I was pleasantly surprised. For 13 chips - 130 cal, 5 fat, 2 fiber, 200 mg sodium. 3 points - not bad.
2. (New Fave) - Brickman's Salt and Pepper Chips. Amazing. Crunchy and full of flavor - especially the bottom of the bag. About 200 cal, 11 fat, and 2 fiber for the bag. Not bad for amazing chips
3. Kettle Jalepeno Chips - another amazing chip! Love the spiciness of them
4. Baked Cheetos. I actually like these better than the regular because they are not as dense and greasy. 32 chips for 3 WW points. Can't beat that - and you get to lick your fingers!
5. Santitos White Corn Tortillo Chips - 2$ a bag at Wal-Mart. Gotta love great chips for cheap!
6. Tostitos Gold - these are perfect for thicker dips.
7. Stacy's Pita Chips - these are perfect with hummus (and especially hummus with salsa like I had at CG the other night).
8. Rold Gold Honey Wheat Braided Twists. 8 twists for 2 points - the sodium is a bit much, but still very good with a slight bit of sweetness.
And there you have it - life's perfect snack!
Wednesday, May 20, 2009
Say's Yellow Cake with Warm Chocolate Glaze
This is from Fresh Every Day - Sara Foster - of Durham fame. I got to see her this weekend and told her how I loved her cookbook!
Anyway, if I had buttered the crease of the round pan this would have been great, but all of it didn't come out so I made a trifle out of it. Still, the yellow cake is a winner and how can you go wrong with chocolate sauce?
6 T softened unsalted butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/4 tsp soda
1/4 tsp salt
1/2 cup buttermilk
1/2 bag semi sweet chocolate chips
2 T unsalted butter
1/3 cup sugar
1/4 cup milk
Cream butter, sugar, add eggs one at a time, then vanilla. alternate dry ingredients with buttermilk. 350 - 25 minutes, round cake pan - well greased.
While that is cooking, melt down chocolate, sugar, and milk over low heat. Add butter when it is completely melted and off the burner.
Poke holes in the top of the done cake and pour 1/2 the glaze over the top. Then let cool 5-10 minutes, dump it out, and serve with the rest of the sauce.
Sara Foster has another winner!
Anyway, if I had buttered the crease of the round pan this would have been great, but all of it didn't come out so I made a trifle out of it. Still, the yellow cake is a winner and how can you go wrong with chocolate sauce?
6 T softened unsalted butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/4 tsp soda
1/4 tsp salt
1/2 cup buttermilk
1/2 bag semi sweet chocolate chips
2 T unsalted butter
1/3 cup sugar
1/4 cup milk
Cream butter, sugar, add eggs one at a time, then vanilla. alternate dry ingredients with buttermilk. 350 - 25 minutes, round cake pan - well greased.
While that is cooking, melt down chocolate, sugar, and milk over low heat. Add butter when it is completely melted and off the burner.
Poke holes in the top of the done cake and pour 1/2 the glaze over the top. Then let cool 5-10 minutes, dump it out, and serve with the rest of the sauce.
Sara Foster has another winner!
Asparagus and Mushroom Citrus Salad with Peppers (2009.20)
This was the recipe of the week - and finally we have a winner (first time in a few weeks). This was my first recipe out of a new Vegetarian cook book. Excellent, colorful, healthy, little sweet, little spicy, all the good things in life. Ok - maybe not all - but this was great! And the cookbook has great pictures and was only 2.99 at Borders!
1 bunch asparagus, ends off, cut on a diagonal
1 T stone ground mustard
2 garlic cloves, crushed (I just crushed these with a knife and then took them out with the mushrooms)1 orange (zest and juice)
1 lemon (zest and juice)
1 lime (zest and juice)
pepper
1 carton mushrooms, sliced
1/4 (or less) honey
1 red pepper
salad greens
Cook asparagus for 1 minute and then set aside to cool
In a large saucepan, mix the rest (to honey) and bring to a boil. Add in mushrooms and stir for 2 minutes. Take mushrooms out and return sauce to boil for 3-5 minutes until thickened. Mix the red pepper, mushrooms, and asparagus over the salad greends and dress the salad.
Really good. If you like it less sweet - lessen the honey.
Tuesday, May 19, 2009
Vegetarian?
Ok - I want to try something.
I do not want to be a vegetarian because of animal rights or the fact that I think of screaming cows when they are being slaughtered.
I don't want to become a vegetarian because its the cool thing to do.
I want to try being a 90/10 vegetarian this summer (giving it three months) to see if it really does help my body, make me feel better, help my budget, give me more energy, etc.
So, does anyone know of good articles, books to get from the library, recipes, guidelines, etc? I want to allow one day a week to eat meat: pork, chicken, or steak) - but the rest is vegetables and vegetarian stuff!
I don't like tofu or eggplant. Most everything else I can do.
Thoughts?
I do not want to be a vegetarian because of animal rights or the fact that I think of screaming cows when they are being slaughtered.
I don't want to become a vegetarian because its the cool thing to do.
I want to try being a 90/10 vegetarian this summer (giving it three months) to see if it really does help my body, make me feel better, help my budget, give me more energy, etc.
So, does anyone know of good articles, books to get from the library, recipes, guidelines, etc? I want to allow one day a week to eat meat: pork, chicken, or steak) - but the rest is vegetables and vegetarian stuff!
I don't like tofu or eggplant. Most everything else I can do.
Thoughts?
Weekend of Eats in RDU
I love the Triangle. It has many great places to eat - many of which I have already blogged. But, here is a joing post for the rest...
Friday: The Flying Biscuit for breakfast. Cafe Carolina for lunch. Dinner was Moe's at Crabtree Valley Mall, Vanilla Creme at Bux, and a bojangles boberry biscuit at 1030 after the Re:Think Conference.
Saturday: The Well Coffee House (bacon and cheddar panini, and apple slices), the NC Farmer's Market, The Olde English Tea Room (chicken and rice soup, market spice tea, 1/2 chicken salad, and mom and I split the carrot cake), dinner at Weathervane.
Sunday: granola bar and fruit, Carabba's in Apex (chicken marsala with spinach), dark chocolate graham and iced chai at Caribou, dinner was cuban toasties, salad, chips and salsa, and angel food cake with chocolate marshmallow ice cream, fresh picked strawberries from Creedmoor, and cool whip.
Monday: Foster's fruit salad and banana, Chai's Chicken Pad Thai, MadHatter's ginger spice cookie and hot chocolate.
No wonder I gained 2 pounds this wknd. Now, to eat healthy and right and exercise before heading to Baltimore on Friday!
Friday: The Flying Biscuit for breakfast. Cafe Carolina for lunch. Dinner was Moe's at Crabtree Valley Mall, Vanilla Creme at Bux, and a bojangles boberry biscuit at 1030 after the Re:Think Conference.
Saturday: The Well Coffee House (bacon and cheddar panini, and apple slices), the NC Farmer's Market, The Olde English Tea Room (chicken and rice soup, market spice tea, 1/2 chicken salad, and mom and I split the carrot cake), dinner at Weathervane.
Sunday: granola bar and fruit, Carabba's in Apex (chicken marsala with spinach), dark chocolate graham and iced chai at Caribou, dinner was cuban toasties, salad, chips and salsa, and angel food cake with chocolate marshmallow ice cream, fresh picked strawberries from Creedmoor, and cool whip.
Monday: Foster's fruit salad and banana, Chai's Chicken Pad Thai, MadHatter's ginger spice cookie and hot chocolate.
No wonder I gained 2 pounds this wknd. Now, to eat healthy and right and exercise before heading to Baltimore on Friday!
Taste of Raleigh: Cafe Carolina & Bakery
Since Dad and I had the breakfast meeting, Mom and I went to lunch together during my break of a conference. We went to one of my favorite chains (again, a small one, but fab).
Cafe Carolina. There is one in Cameron Village. I remember Jen Treece and I hanging out there once. Maggie and I usually pull up the Chapel Hill one.
They are a great bakery cafe, so of course you must get dessert!
Mom chose the chicken artichoke spinach panini and I chose the chicken salad wrap and we split them. They each came with a bag of Rold Gold pretzels. Then for dessert she chose the inside out pb cub (amazing thing) and I got the carolina blue vanilla cupcake. So, we split those. I took the wrap off of my chicken salad and just ate the filling. I only ate one bite of the cupcake (it was dry). But, still - Mom and I probably had 1200 calories just in lunch. It was very good though!
The Inside Out PB cup - chunky pb brownie in a muffin tin, drilled hole in the middle with chocolate ganache in it. So good! Good choice mom!
Taste of Raleigh: The Flying Biscuit
My friend and former hairstylist, Casey, recommended a great place for breakfast in Cameron Village...The Flying Biscuit. Now, usually I don't like chains, but this one is unique enough and a small enough chain - I loved it. It is in Cameron Village off Oberlin/Peace/Clark in downtown Raleigh.
Their biscuits are huge - so Dad and I split one and took one back to the hotel for Mom. They came with this cran apple butter - so good.
I had the Hollywood omelette - egg whites, basic, spinach, mushrooms, goat cheese, parm cheese, and cheddar cheese. So delicious. My side was a bowl of fruit - so glad it wasn't all melon. Good mix. I also had the ice chai tea - so good, even better than my drink I got at Caribou on Sunday.
Dad got the Piedmont omelette. His looked great. And the grits. They were the best restaurant grits I have ever had! Dad also got a coffee and raved about it - he loves his coffee!
The service was great, quick service too, loved the decor.
Menu Week (Short): May 18
Well, I had a fabulous wknd in NC - many restaurant food blogs to come with pictures! This coming wknd I am heading to Baltimore to enjoy a conference for work, great preaching, and good friends and food. So, this week will short and lite (because of all the eating previous wknd). Only gained 2.5 pounds - but now have to take it off! Must do better in Baltimore!
Monday: Foster's fruit salad (and meeting again Sara Foster) and a bite of her lemon raspberry muffin. I bought two scones to bring back to KY with me for a friend. Lunch was Chai's chicken pad thai - amazing! Then I went to MadHatter's for a ginger cookie and hot chocolate. For dinner in the ATL, I had apple and new Sun Chips (Peppercorn Ranch).
Tuesday: Leftover frozen (thawed) raisin bran muffin, yogurt, fruit jello.
Wednesday: Say's Yellow Cake because I didn't get to make it last week. This is for our fun night at CG. Asparagus and Mushroom salad from a new vegetarian cookbook I got (Step by Step Delicious Vegetarian Food).
Thursday: more of Tuesday with some of Wednesday salad thrown in there.
Friday: meatballs from last week and don't know what I'll have in Baltimore on Friday night.
Monday: Foster's fruit salad (and meeting again Sara Foster) and a bite of her lemon raspberry muffin. I bought two scones to bring back to KY with me for a friend. Lunch was Chai's chicken pad thai - amazing! Then I went to MadHatter's for a ginger cookie and hot chocolate. For dinner in the ATL, I had apple and new Sun Chips (Peppercorn Ranch).
Tuesday: Leftover frozen (thawed) raisin bran muffin, yogurt, fruit jello.
Wednesday: Say's Yellow Cake because I didn't get to make it last week. This is for our fun night at CG. Asparagus and Mushroom salad from a new vegetarian cookbook I got (Step by Step Delicious Vegetarian Food).
Thursday: more of Tuesday with some of Wednesday salad thrown in there.
Friday: meatballs from last week and don't know what I'll have in Baltimore on Friday night.
Saturday, May 16, 2009
Taste of Chapel Hill: Weathervane
(This post will contain pictures on Tuesday).
My Mom loves Southern Season. It is a great store for all things kitchen and gifts in Chapel Hill. Since we were planning on hitting there while we were all in town this wknd, we planned on dinner at their restaurant, The Weathervane.
According to our waiter, Michael G., you never know what you are going to get. Not only do they use local and fresh ingredients - there is a variety of cooking: French, Italian, Southern, etc.
We had some drinks and appetizers to start us off. The appetizer was spicy and sweet Thompson Farm Prawns. I thought they were great and sweeter more than spicy. The microgreens and fantastic polenta cake completed the dish. The bread was fantastic and served with a great evoo, fresh and fruity tasting, found at Southern Season: M. Barbera Figli from the country of Sicily.
Mom and I got a small plate and a dish to share. We had the beet carpaccio with asparagus, chevre cheese, and red onions. Beautiful presentation, goat cheese was wonderfully creamy and offset the crunchy asparagus tips.
We split the roasted chicken with asparagus and fingerling potatoes. The fingerling potatoes were actually the best thing on the plate - just needed a little salt. Chicken came already split for us and was a perfect size.
Dad had one of the dishes of the day: grilled (but he had it blackened) mahi mahi with a tomato remoullaide. He got a huge portion and said it was wonderfully cooked. It must have been - he didn't want to share.
My only complaint about the meal was the dessert. We all shared the brown sugar cake with lemon curd and blackberries. The curd and berries were wonderful! The cake was slightly frozen and still cold. Didn't have much flavor and seemed to be overwhelmed by the lemon curd. "Want to scrape off the rest of that curd" was said as our plate was cleared.
All in all - a delightful, quiet, fun experience at The Weathervane.
Thanks to Michael G and the guy at the bar making the brandy alexander for my mom!
My Mom loves Southern Season. It is a great store for all things kitchen and gifts in Chapel Hill. Since we were planning on hitting there while we were all in town this wknd, we planned on dinner at their restaurant, The Weathervane.
According to our waiter, Michael G., you never know what you are going to get. Not only do they use local and fresh ingredients - there is a variety of cooking: French, Italian, Southern, etc.
We had some drinks and appetizers to start us off. The appetizer was spicy and sweet Thompson Farm Prawns. I thought they were great and sweeter more than spicy. The microgreens and fantastic polenta cake completed the dish. The bread was fantastic and served with a great evoo, fresh and fruity tasting, found at Southern Season: M. Barbera Figli from the country of Sicily.
Mom and I got a small plate and a dish to share. We had the beet carpaccio with asparagus, chevre cheese, and red onions. Beautiful presentation, goat cheese was wonderfully creamy and offset the crunchy asparagus tips.
We split the roasted chicken with asparagus and fingerling potatoes. The fingerling potatoes were actually the best thing on the plate - just needed a little salt. Chicken came already split for us and was a perfect size.
Dad had one of the dishes of the day: grilled (but he had it blackened) mahi mahi with a tomato remoullaide. He got a huge portion and said it was wonderfully cooked. It must have been - he didn't want to share.
My only complaint about the meal was the dessert. We all shared the brown sugar cake with lemon curd and blackberries. The curd and berries were wonderful! The cake was slightly frozen and still cold. Didn't have much flavor and seemed to be overwhelmed by the lemon curd. "Want to scrape off the rest of that curd" was said as our plate was cleared.
All in all - a delightful, quiet, fun experience at The Weathervane.
Thanks to Michael G and the guy at the bar making the brandy alexander for my mom!
Thursday, May 14, 2009
Marinated Chick-Pea Salad (2009.19)
I got a new vegetable cookbook this past weekend at a consignment shop here in the Crescent Hill community of Louisville. James Peterson's Vegetables. The first recipe I made from it this week - while easy and full of flavor - just didn't do anything for me. The dish may be good over a salad or actually ground up (like a hummus), but oh, well. I'm sure some more in there I found will be great!
1 can chickpeas, drained and rinsed
1 small onion, chopped fine
2 garlic cloves, minced or zested
1 T lemon juice
2 T balsamic vinegar
s/p
1/4 cup olive oil
parlsey to top and serve
Mix all and marinate over night.
Again - like I said, while easy and flavorful - just didn't do anything for me.
1 can chickpeas, drained and rinsed
1 small onion, chopped fine
2 garlic cloves, minced or zested
1 T lemon juice
2 T balsamic vinegar
s/p
1/4 cup olive oil
parlsey to top and serve
Mix all and marinate over night.
Again - like I said, while easy and flavorful - just didn't do anything for me.
Sunday, May 10, 2009
Turkey and Sausage Mother's Day Meatloaf Muffins
I asked my mom a week ago what her favorite healthier meal was. And she said her sister's meatloaf with okra and tomatoes. So, that is what I made today for her, on mother's day. My Aunt Sandy lives in CA and we see her every now and then. Probably 5 times in my life - but, hey she's cool!
2 lbs ground turkey breast
1 lb spicy pork ground sausage
1/2 c chopped green pepper
1/2 c chopped onion
1 cup bread crumbs (I used most of 3 pieces of whole wheat bread)
2/3 cup ketchup (how do you spell this word?)
2 T worcestershire sauce
2 eggs
1 T A-1 steak sauce
1 t dry mustard
1/2 tsp ground sage
s/p to taste
Mix the first, add in the second group. Bake in 24 muffin pans - 400 for 20 minutes. Take out and put on paper towels to let drain a little. Enjoy!
If you use the two types of meat I did, these are 3 points each. The sausage makes these different than your normal meatloaf. I liked it.
2 lbs ground turkey breast
1 lb spicy pork ground sausage
1/2 c chopped green pepper
1/2 c chopped onion
1 cup bread crumbs (I used most of 3 pieces of whole wheat bread)
2/3 cup ketchup (how do you spell this word?)
2 T worcestershire sauce
2 eggs
1 T A-1 steak sauce
1 t dry mustard
1/2 tsp ground sage
s/p to taste
Mix the first, add in the second group. Bake in 24 muffin pans - 400 for 20 minutes. Take out and put on paper towels to let drain a little. Enjoy!
If you use the two types of meat I did, these are 3 points each. The sausage makes these different than your normal meatloaf. I liked it.
Menu Week - May 11
This week will be short because I'll spend the wknd in Raleigh! :) Can't wait!
Monday: leftover meatloaf (from Mom's on Sunday) and greens and chicken for dinner
Tuesday: chickpea salad for lunch (recipe of the week from my new Vegetables - James Peterson - cookbook I got yesterday for 5$!) and chicken salad on greens for dinner
Wednesday - meatloaf and mix greens for dinner. Say's Yellow Cake with Warm Chocolate Glaze for CG (out of Fresh Every Day by Sarah Foster)
Thursday - chicken salad for lunch and travel for dinner.
Friday-Monday (great meals in Carolina): Flying Biscuit, Cafe Carolina, WFCCo, Old English Tea Room, Weathervane, Caribou, Foster's Market Durham, Chai's Noodle Bistro.
Oh, can't wait!
Monday: leftover meatloaf (from Mom's on Sunday) and greens and chicken for dinner
Tuesday: chickpea salad for lunch (recipe of the week from my new Vegetables - James Peterson - cookbook I got yesterday for 5$!) and chicken salad on greens for dinner
Wednesday - meatloaf and mix greens for dinner. Say's Yellow Cake with Warm Chocolate Glaze for CG (out of Fresh Every Day by Sarah Foster)
Thursday - chicken salad for lunch and travel for dinner.
Friday-Monday (great meals in Carolina): Flying Biscuit, Cafe Carolina, WFCCo, Old English Tea Room, Weathervane, Caribou, Foster's Market Durham, Chai's Noodle Bistro.
Oh, can't wait!
Things I like right now...
Things I love right now. I may actually start doing this regularly - just to show you some things I'm enjoying! Especially as the farmers markets get going!
1. Vanilla Yogurt. I love it - fat free, calcium, multiple uses! This morning I had it for breakfast with fruit and walnuts. Cheap too!
2. Skippy All-Natural Creamy PB. This is usually my breakfast of champions.
3. Bananas. I always have loved bananas - and they are great after a race. And I've learned that I love organic ones so much more - but the price. We shall see!
4. 2 point granola bars. Especially Quaker Chocolate Chip and Peanut Butter Chocolate Chip and Kashi Dark Chocolate Coconut. Good, transportable, healthier snack, stuff! I have a few recipes for granola bars - I need to try to make them myself!
5. Greens - I love mixed greens, just plain spinach, baby greens. Whatever - usually dinner of choice if I am eating by myself
6. Salsa. Medium. Think what would make a good salad dressing for #5! And its fat free!
1. Vanilla Yogurt. I love it - fat free, calcium, multiple uses! This morning I had it for breakfast with fruit and walnuts. Cheap too!
2. Skippy All-Natural Creamy PB. This is usually my breakfast of champions.
3. Bananas. I always have loved bananas - and they are great after a race. And I've learned that I love organic ones so much more - but the price. We shall see!
4. 2 point granola bars. Especially Quaker Chocolate Chip and Peanut Butter Chocolate Chip and Kashi Dark Chocolate Coconut. Good, transportable, healthier snack, stuff! I have a few recipes for granola bars - I need to try to make them myself!
5. Greens - I love mixed greens, just plain spinach, baby greens. Whatever - usually dinner of choice if I am eating by myself
6. Salsa. Medium. Think what would make a good salad dressing for #5! And its fat free!
Thursday, May 07, 2009
Hershey's Cinnamon Applesauce Cake
I got a new cookbook yesterday - and I couldn't wait to test it out. So, I made this cake for one of my friends to give to someone! :) It is Hershey's 3-in-1 cookbook. This is a sweet cinnamon cake. I left out the pecans - you never know with people and nuts!
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla
3/4 cup applesauce
1 tsp baking soda
1/2 tsp salt
2 1/2 cup ap flour
1 2/3 cup cinnamon chips
1 cup chopped pecans if you want
Cream sugar and butter, add eggs and vanilla. Then applesauce. Slowly add in the ingredients. Fold in the chips and nuts (if you are using nuts).
I am currently baking mine in a fluted tube pan, at 350, for 45-50 minutes or until done (greased and floured of course). Then invert it to cool. When ready to serve - sprinkle with powdered sugar or glaze (10x sugar mixed with milk or water).
Yum! I love cinnamon!
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla
3/4 cup applesauce
1 tsp baking soda
1/2 tsp salt
2 1/2 cup ap flour
1 2/3 cup cinnamon chips
1 cup chopped pecans if you want
Cream sugar and butter, add eggs and vanilla. Then applesauce. Slowly add in the ingredients. Fold in the chips and nuts (if you are using nuts).
I am currently baking mine in a fluted tube pan, at 350, for 45-50 minutes or until done (greased and floured of course). Then invert it to cool. When ready to serve - sprinkle with powdered sugar or glaze (10x sugar mixed with milk or water).
Yum! I love cinnamon!
Wednesday, May 06, 2009
Strawberry Cobbler
I found this recipe about a year ago on one of the blogs I read - but didn't have any more strawberries. Well, I now have some and used some this morning to make this crisp - cobbler - whatever you want to call it for a work lunch today.
3 cups sliced strawberries
1/2 scant sugar
1 1/2 T flour
1 cup flour
1 cup oats
1 cup brown sugar
1/2 cup chopped walnuts
1 stick unsalted cold butter, chopped
Mix the top 3 together and place in a greased 8 in square pan. Top with the crumble mixture. Bake for 45 minutes at 350. Enjoy with ice cream or cool whip.
3 cups sliced strawberries
1/2 scant sugar
1 1/2 T flour
1 cup flour
1 cup oats
1 cup brown sugar
1/2 cup chopped walnuts
1 stick unsalted cold butter, chopped
Mix the top 3 together and place in a greased 8 in square pan. Top with the crumble mixture. Bake for 45 minutes at 350. Enjoy with ice cream or cool whip.
Tuesday, May 05, 2009
Oatmeal Carmelitas (2009.18)
Ok - this is out of a really old cookbook (1967 - Pillsbury Bake Off) - but oh so good! how can you go wrong with oatmeal, brown sugar, chocolate, and caramel? Huh? Well, I haven't actually tasted it because it has to chill before I cut it - but you can't go wrong with these things...
1 cup flour
1 cup oats
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 1/2 sticks unsalted butter, melted
1 cup semi sweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 T flour
Mix crust - half goes in bottom of 11x7 pan. Bake for 10 minutes at 350. Top with chocolate then pecans. Then mix the topping and flour together - spread over the pecans and chocolate. Top with the other half crumbles of the crust.
Bake for another 17-20 minutes. Take out and chill for 1-2 hours, cut into bars. Serve room temperature.
They smell real yummy!
1 cup flour
1 cup oats
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 1/2 sticks unsalted butter, melted
1 cup semi sweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 T flour
Mix crust - half goes in bottom of 11x7 pan. Bake for 10 minutes at 350. Top with chocolate then pecans. Then mix the topping and flour together - spread over the pecans and chocolate. Top with the other half crumbles of the crust.
Bake for another 17-20 minutes. Take out and chill for 1-2 hours, cut into bars. Serve room temperature.
They smell real yummy!
Monday, May 04, 2009
Menu Week: May 4
This menu is a little later because I've been housesitting, have had no time to go grocery shopping, and need to get with the program this week!
Monday - eating lunch out today while out getting some body assessments done. Dinner will be an egg white omelette and a healthy choice ice cream bar!
Tuesday - Cinco de Mayo. But since I have something to do early in the night - my celebrating will come just by salsa on protein - I know, really specific. I do need to do some baking tonight out of the cookbook of the week - Pillsbury's Bake Off Cookbook from 1967. I am making Oatmeal Carmelitas. Brown sugar and oatmeal - can you really go wrong? These are for community group on Wednesday.
Wednesday - We are having a secretary lunch and I'm making a strawberry cobbler. Egg white omelette for dinner after a bigger lunch.
Thursday - chicken salad for lunch, yogurt, fruit and granola for dinner.
Friday - chicken salad on bread for lunch and mac and cheese and peas for dinner - carb load.
Saturday - bagel and pb before my 5k. And I get to take dinner to friends on Saturday following her minor surgery. I'll have to find out what she wants today.
Sunday - Mother's Day - muffin meat loaf and okra and tomatoes - one of my mom's favorite meals since I can't see her till the next week.
Monday - eating lunch out today while out getting some body assessments done. Dinner will be an egg white omelette and a healthy choice ice cream bar!
Tuesday - Cinco de Mayo. But since I have something to do early in the night - my celebrating will come just by salsa on protein - I know, really specific. I do need to do some baking tonight out of the cookbook of the week - Pillsbury's Bake Off Cookbook from 1967. I am making Oatmeal Carmelitas. Brown sugar and oatmeal - can you really go wrong? These are for community group on Wednesday.
Wednesday - We are having a secretary lunch and I'm making a strawberry cobbler. Egg white omelette for dinner after a bigger lunch.
Thursday - chicken salad for lunch, yogurt, fruit and granola for dinner.
Friday - chicken salad on bread for lunch and mac and cheese and peas for dinner - carb load.
Saturday - bagel and pb before my 5k. And I get to take dinner to friends on Saturday following her minor surgery. I'll have to find out what she wants today.
Sunday - Mother's Day - muffin meat loaf and okra and tomatoes - one of my mom's favorite meals since I can't see her till the next week.
Friday, May 01, 2009
Health Benefits of Foods
I find as I eat different things, some things are better for me than others. No surprise there. But, I also like knowing that what I put in my body is doing something good for it! Fuel to live - not living to eat!
So....right now on my desk is part of my lunch. Yogurt (free Trix yogurt, but fat free and only 90 calories), 1/8 cup walnuts (yum!), and blackberries and strawberries. I first love the texture changes in my little bowl.
Here is why these things are good for you:
Yogurt: Good bacteria in your system means good digestive tract - we all need to stay regular and healthy in that department. Calcium and vitamins that come from animal protein. Calcium and its absorption helps with reducing the chance for osteoperosis. There are studies that show yogurt helps control blood pressure. You do need to watch the fat and sugars of most yogurts (including the one I am eating, but it was free). I really like vanilla yogurt - and then I add the fruit, granola, or nuts. Find more info here.
Walnuts: They have a high dosage of healthy omega 3 fatty acids - the good fat that helps reduce cholesterol (I'm getting mine tested on Monday for the first time). Walnuts are also high in protein and fiber - both which help you feel fuller - longer (thus you eat less). Just make sure you don't eat a ton at a time! More info here.
Blackberries: I get to pick these this summer. Huber's has golf ball sized fruits. They taste amazing. But, these I got on sale at Kroger. I'll just have to wait till July. But, they are good for me (except the seeds getting stuck in my teeth)! Never knew blackberries contain the plant form of estrogen - called phytoestrogen - and can help reduce certain female cancers. These berries are also high in fiber and are antioxidants (good when the swine flu is going around). These are healthy little critters - I may have to pick more in July! Find more info here.
Strawberries: I hale from the winter strawberry capitol of the world: Plant City, FL! I love strawberry season (end of February through March). They are amazing. These things are really good for you too! One cup of strawberries only has 43 calories and has almost 15 grams of fiber and tons of Vitamin C. These yummy red berries are good for the heart and are loaded with antioxidants. And they help your eyes - helping preven macular degeneration (which runs in my family). I must eat strawberries! You can find more info on Plant City's favorite fruit here.
I hope you can see, that even with a small thing as yogurt with fruit and nuts - I am doing my body good. It tastes yummy too! And it is much better for me than other things I love: Macaroni and cheese, barbeque chicken pizza, sweet potato fries from Havana Rumba, Cold Stone Creamery, any pasta from Macaroni Grill, Moe's quesadillas. God made these thing: walnuts, blackberries, and strawberries - he gave them to us for our good.
I guarantee it we looked at a more healthy intake of these good for us foods (in moderation) - we would be a healthier nation and our cost of healthcare would go down!
Enjoy whatever you are eating today. May it be fueling your body for service!
So....right now on my desk is part of my lunch. Yogurt (free Trix yogurt, but fat free and only 90 calories), 1/8 cup walnuts (yum!), and blackberries and strawberries. I first love the texture changes in my little bowl.
Here is why these things are good for you:
Yogurt: Good bacteria in your system means good digestive tract - we all need to stay regular and healthy in that department. Calcium and vitamins that come from animal protein. Calcium and its absorption helps with reducing the chance for osteoperosis. There are studies that show yogurt helps control blood pressure. You do need to watch the fat and sugars of most yogurts (including the one I am eating, but it was free). I really like vanilla yogurt - and then I add the fruit, granola, or nuts. Find more info here.
Walnuts: They have a high dosage of healthy omega 3 fatty acids - the good fat that helps reduce cholesterol (I'm getting mine tested on Monday for the first time). Walnuts are also high in protein and fiber - both which help you feel fuller - longer (thus you eat less). Just make sure you don't eat a ton at a time! More info here.
Blackberries: I get to pick these this summer. Huber's has golf ball sized fruits. They taste amazing. But, these I got on sale at Kroger. I'll just have to wait till July. But, they are good for me (except the seeds getting stuck in my teeth)! Never knew blackberries contain the plant form of estrogen - called phytoestrogen - and can help reduce certain female cancers. These berries are also high in fiber and are antioxidants (good when the swine flu is going around). These are healthy little critters - I may have to pick more in July! Find more info here.
Strawberries: I hale from the winter strawberry capitol of the world: Plant City, FL! I love strawberry season (end of February through March). They are amazing. These things are really good for you too! One cup of strawberries only has 43 calories and has almost 15 grams of fiber and tons of Vitamin C. These yummy red berries are good for the heart and are loaded with antioxidants. And they help your eyes - helping preven macular degeneration (which runs in my family). I must eat strawberries! You can find more info on Plant City's favorite fruit here.
I hope you can see, that even with a small thing as yogurt with fruit and nuts - I am doing my body good. It tastes yummy too! And it is much better for me than other things I love: Macaroni and cheese, barbeque chicken pizza, sweet potato fries from Havana Rumba, Cold Stone Creamery, any pasta from Macaroni Grill, Moe's quesadillas. God made these thing: walnuts, blackberries, and strawberries - he gave them to us for our good.
I guarantee it we looked at a more healthy intake of these good for us foods (in moderation) - we would be a healthier nation and our cost of healthcare would go down!
Enjoy whatever you are eating today. May it be fueling your body for service!
Monday, April 27, 2009
Little things I like right now...
These are just a few of the things that I love right now:
1. Whole Wheat Couscous - it cooks quick and goes with everything - like leftover black beans from Havana Rumba - for a quick and healthy, filling lunch.
2. Cool Whip Free - I could eat the whole container in one sitting. That wouldn't be really good - but I could.
3. Asparagus - usually roasted with lemon zest, olive oil, salt and pepper
4. Shiraz's Falafel - especially on Tuesdays when they are only 2.99.
5. Mustard. I love it on anything - like this afternoon it is my dip for carrots. I use it as a salad dressing, on an egg white omelet sandwich - there is no end to its many, low-calorie uses.
6. Roasted green beans and mushrooms. With balsamic. I love these! So healthy and delicious!
7. Florida cherry tomatoes that I can pick up at Garden Gate Fruit Market down the road (ok, 7 miles). These I keep in a bowl on my counter so when I need a healthy snack, I grab those instead of other things.
There you go - my likes of the month!
1. Whole Wheat Couscous - it cooks quick and goes with everything - like leftover black beans from Havana Rumba - for a quick and healthy, filling lunch.
2. Cool Whip Free - I could eat the whole container in one sitting. That wouldn't be really good - but I could.
3. Asparagus - usually roasted with lemon zest, olive oil, salt and pepper
4. Shiraz's Falafel - especially on Tuesdays when they are only 2.99.
5. Mustard. I love it on anything - like this afternoon it is my dip for carrots. I use it as a salad dressing, on an egg white omelet sandwich - there is no end to its many, low-calorie uses.
6. Roasted green beans and mushrooms. With balsamic. I love these! So healthy and delicious!
7. Florida cherry tomatoes that I can pick up at Garden Gate Fruit Market down the road (ok, 7 miles). These I keep in a bowl on my counter so when I need a healthy snack, I grab those instead of other things.
There you go - my likes of the month!
BGC's Strawberry Margarite Cake (2009.17)
Love this recipe - and so easy! :)
Butterfly Garden Cafe here in Louisville off of Bardstown was introduced to me by Lauren. love it. Need to go again sometime soon! The only thing bad about it is the parking - but anywhere on Bardstown - I think the same thing. But, I just noticed they opened a second location off Shelbyville - more parking! :)
So, my friend Brandi just had a baby and I am taking them dinner. This was on my spring recipes to try - so here we go!
1 pkg white cake mix
3 egg whites
1/2 cup water
1/3 cup canola oil
3/4 cup strawberry margarita mix
Mix - bake in greased 9x13 pan at 350 for 25 minutes. Let cool.
1 tub cool whip light
3 limes - juice and zest
Stir all together and frost cake. Put in fridge. Let sit out during dinner or it is not ice cold when you eat it!
I love the bite of the lime in the frosting! So easy!
Butterfly Garden Cafe here in Louisville off of Bardstown was introduced to me by Lauren. love it. Need to go again sometime soon! The only thing bad about it is the parking - but anywhere on Bardstown - I think the same thing. But, I just noticed they opened a second location off Shelbyville - more parking! :)
So, my friend Brandi just had a baby and I am taking them dinner. This was on my spring recipes to try - so here we go!
1 pkg white cake mix
3 egg whites
1/2 cup water
1/3 cup canola oil
3/4 cup strawberry margarita mix
Mix - bake in greased 9x13 pan at 350 for 25 minutes. Let cool.
1 tub cool whip light
3 limes - juice and zest
Stir all together and frost cake. Put in fridge. Let sit out during dinner or it is not ice cold when you eat it!
I love the bite of the lime in the frosting! So easy!
Saturday, April 25, 2009
Menu Week - April 27
This week will have some fun stuff in it - but mostly housesitting toward the end - so mostly will be the same and light dinners.
Monday - leftover Havana Rumba black beans and whole wheat couscous. Recipe of the week Strawberry Margharita cake from Butterfly Garden Cafe and Oma's Meatballs and Roasted Green Beans for dinner with new mama Brandi and her hubby Jason and new baby Isaiah.
Tuesday - finish my leftover curry chicken and carrots. dinner will be some vaca frita from Havana Rumbas.
Wednesday - chicken salad on whole wheat english muffin, dinner will be egg white omelet on salad.
Thursday - kashi frozen dinner, yogurt for dinner with granola and fruit
Friday - chicken salad and baked chips, egg white omelette for dinner on salad.
Saturday - going to a shower for brunch, dinner will be something out that I can bring back to the house - probably a frozen pizza or something and watch a movie...great Saturday night.
Monday - leftover Havana Rumba black beans and whole wheat couscous. Recipe of the week Strawberry Margharita cake from Butterfly Garden Cafe and Oma's Meatballs and Roasted Green Beans for dinner with new mama Brandi and her hubby Jason and new baby Isaiah.
Tuesday - finish my leftover curry chicken and carrots. dinner will be some vaca frita from Havana Rumbas.
Wednesday - chicken salad on whole wheat english muffin, dinner will be egg white omelet on salad.
Thursday - kashi frozen dinner, yogurt for dinner with granola and fruit
Friday - chicken salad and baked chips, egg white omelette for dinner on salad.
Saturday - going to a shower for brunch, dinner will be something out that I can bring back to the house - probably a frozen pizza or something and watch a movie...great Saturday night.
Tuesday, April 21, 2009
Iced Cinnamon Roll Cookies*** Updated
Food blogs sometimes steer me wrong - but not with this recipe. Oh my goodness, I love these cookies. They are great warm (just like the real thing). But, with icing on it tomorrow - these will be amazing! :) I love the dough and they made about 25 cookies - so not a huge batch! These are going to CG and the mancube for their work on a project for my office.
Just Baking (blog) gave me a winner tonight (slight modifications)
1 stick unsalted butter, softened
1/3 cup EACH sugar and light brown sugar
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1 egg
1 cup flour
1/2 cup bread flour (or you can use all regular flour, but bread flour gives something a good airy chew)
2 1/2 T milk
1 cup cinnamon chips (King Arthur baking or Hersheys if you can find them)
1/2 cup chopped walnuts or pecans
1/2 cup raisins (cooked in boiling water for 10 minutes
Cream everything together up to the egg. Then mix the egg, then flours, then milk to make the dough a great consistency. Fold in the additives. Bake at 375 on a greased baking sheet for 11 minutes.
Ice with a mixture of 10x sugar and milk - serve!
***** Update: I actually like these w/o the icing better. But, to each her (or his) own! :) Warm them up though for about 5-10 seconds in the microwave or eat them right out of the oven!
Just Baking (blog) gave me a winner tonight (slight modifications)
1 stick unsalted butter, softened
1/3 cup EACH sugar and light brown sugar
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1 egg
1 cup flour
1/2 cup bread flour (or you can use all regular flour, but bread flour gives something a good airy chew)
2 1/2 T milk
1 cup cinnamon chips (King Arthur baking or Hersheys if you can find them)
1/2 cup chopped walnuts or pecans
1/2 cup raisins (cooked in boiling water for 10 minutes
Cream everything together up to the egg. Then mix the egg, then flours, then milk to make the dough a great consistency. Fold in the additives. Bake at 375 on a greased baking sheet for 11 minutes.
Ice with a mixture of 10x sugar and milk - serve!
***** Update: I actually like these w/o the icing better. But, to each her (or his) own! :) Warm them up though for about 5-10 seconds in the microwave or eat them right out of the oven!
Monday, April 20, 2009
Curry Chicken (2009.16)
I love chicken - and its healthy - so I usually try it many different ways so I don't get tired of it.
Well, Saturday, Rayann and I had Simply Thai - red curry with chicken - good stuff though a bit hot at a 3 for my liking.
So, I made some curry. Not the best, not even in the top 10, needed some other stuff - don't know what - coconut milk, thai basil, something, garlic, but it is healthy...
1 large apple, chopped (I used an American Cameo because they were on sale at Kroger)
1/4 cup chopped green onions
1 T curry powder (I used Jamaican curry, and there is not any heat in it, note for next time)
1 T water
1 cup skim milk
2 T chopped fresh parsley (from my newly planted herb window box)
1/2 can cream of mushroom soup (do not dilute it)
2 cups chopped cooked chicken
1/2 ff plain yogurt
Cook first 4 covered over medium heat till onions are tender. Add milk-chicken - stirring well and cook for 10 minutes. Take off heat and add in the yogurt.
I used the healthier mushroom soup, but then used 1% milk, so the count should be about the same:
118 cal, 1 fiber, 3 fat, 13 protein, 209 sodium, 28 cholesterol - in 1/2 cup. Serve over sticky rice or a whole grain.
Well, Saturday, Rayann and I had Simply Thai - red curry with chicken - good stuff though a bit hot at a 3 for my liking.
So, I made some curry. Not the best, not even in the top 10, needed some other stuff - don't know what - coconut milk, thai basil, something, garlic, but it is healthy...
1 large apple, chopped (I used an American Cameo because they were on sale at Kroger)
1/4 cup chopped green onions
1 T curry powder (I used Jamaican curry, and there is not any heat in it, note for next time)
1 T water
1 cup skim milk
2 T chopped fresh parsley (from my newly planted herb window box)
1/2 can cream of mushroom soup (do not dilute it)
2 cups chopped cooked chicken
1/2 ff plain yogurt
Cook first 4 covered over medium heat till onions are tender. Add milk-chicken - stirring well and cook for 10 minutes. Take off heat and add in the yogurt.
I used the healthier mushroom soup, but then used 1% milk, so the count should be about the same:
118 cal, 1 fiber, 3 fat, 13 protein, 209 sodium, 28 cholesterol - in 1/2 cup. Serve over sticky rice or a whole grain.
Menu Week: April 20
This week's menu is a day late because my computer decided to quit working (again) and I can't get it fixed till tonight. Really - I just want a new one - and this one is new - just a lemon I guess!
Anyway, I digress. Here you go:
Monday: leftover mustard chicken on salad with FL cherry tomatoes, grapes, pear, hummus from Shiraz and carrots. Dinner will be an egg white omelette and vegetables - probably some low-fat ice cream and baked cheetos.
Tuesday: yogurt, fruit and granola for lunch and fazolis for dinner with friends.
Wednesday: Making cinnamon roll cookies for small group and the Man-cube. Lunch is chicken curry (recipe of the week from a diabetic cookbook), dinner is salmon on a salad.
Thursday: yogurt, granola, fruit for lunch and pbj (travels well) while I get my bib for the Mini-Derby on Saturday!
Friday: Chickfila sandwich (chicken only), fruit. Dinner is whole wheat pasta with roasted broccoli and walnuts. Birthday cake at Laura's (happy birthday Laura) and going to bed early!
Saturday: pbj pre-race. Havana Rumba with Tracy after race.
Anyway, I digress. Here you go:
Monday: leftover mustard chicken on salad with FL cherry tomatoes, grapes, pear, hummus from Shiraz and carrots. Dinner will be an egg white omelette and vegetables - probably some low-fat ice cream and baked cheetos.
Tuesday: yogurt, fruit and granola for lunch and fazolis for dinner with friends.
Wednesday: Making cinnamon roll cookies for small group and the Man-cube. Lunch is chicken curry (recipe of the week from a diabetic cookbook), dinner is salmon on a salad.
Thursday: yogurt, granola, fruit for lunch and pbj (travels well) while I get my bib for the Mini-Derby on Saturday!
Friday: Chickfila sandwich (chicken only), fruit. Dinner is whole wheat pasta with roasted broccoli and walnuts. Birthday cake at Laura's (happy birthday Laura) and going to bed early!
Saturday: pbj pre-race. Havana Rumba with Tracy after race.
Friday, April 17, 2009
Food Quiz!
#1. How far would you be willing to travel to satisfy a food craving?
Depends on what it is. Sonny's BBQ is 1.40 from me. Chai's Noodle Bistro in Durham is 8 hours from me.
#2. Have you ever eaten rabbit? What did you think?
NO. But I'm up for anything!
#3. Have you ever made your own bread? How?
I have a CuisinArt Convection Bread Machine, made tons of quick bread, and just made my first batch of whole wheat dinner rolls. And pizza dough of course. Pasta next?
4. Where do you usually spend Easter and what do you usually eat?
Don't really have a normal place. This year I spent the actual Sunday driving. But, the night before I was in Holly Springs, AL at Waterbrook Family Dining - with family - eating Southern food.
Depends on what it is. Sonny's BBQ is 1.40 from me. Chai's Noodle Bistro in Durham is 8 hours from me.
#2. Have you ever eaten rabbit? What did you think?
NO. But I'm up for anything!
#3. Have you ever made your own bread? How?
I have a CuisinArt Convection Bread Machine, made tons of quick bread, and just made my first batch of whole wheat dinner rolls. And pizza dough of course. Pasta next?
4. Where do you usually spend Easter and what do you usually eat?
Don't really have a normal place. This year I spent the actual Sunday driving. But, the night before I was in Holly Springs, AL at Waterbrook Family Dining - with family - eating Southern food.
Wednesday, April 15, 2009
Lighter Hash Brown Casserole
Hash brown casserole isn't the healthiest option on the block for morning, noon, or night. But, I found this recipe and had the potatoes in my fridge - so thought I would pull it out. I only needed to buy 2 things for this recipe - and that is always a good thing in this economy. It was for a secretary b-day breakfast. It was a winner.
3/4 pkg bacon - cooked and crumbled
1 medium onion - chopped
2 garlic cloves - zested
1 32 oz bag homestyle potatoes
1 pkg (2 cups) 2% sharp cheddar
3/4 bunch green onions - chopped
1/2 cup light sour cream
salt/pepper to taste
1 can red-fat, lower sodium cream of mushroom soup
Cook and crumble bacon - set aside. Saute onions and garlic in bacon fat (I used olive oil instead). Add the potatoes, cover, and cook for 15 minutes, stirring occassionally. Mix with 1/4 of the cheese and everything else. Pour into a 11x7 pan (greased) and top with remaining cheese. Cover and refridgerate overnight.
Preheat oven to 350. Let pan sit out while oven is heating. Bake covered for 30 minutes, remove foil, cook for another 20-30 minutes till lightly browned and cheese is melted and bubbly.
Enjoy - with any meal. You really can't go wrong!
3/4 pkg bacon - cooked and crumbled
1 medium onion - chopped
2 garlic cloves - zested
1 32 oz bag homestyle potatoes
1 pkg (2 cups) 2% sharp cheddar
3/4 bunch green onions - chopped
1/2 cup light sour cream
salt/pepper to taste
1 can red-fat, lower sodium cream of mushroom soup
Cook and crumble bacon - set aside. Saute onions and garlic in bacon fat (I used olive oil instead). Add the potatoes, cover, and cook for 15 minutes, stirring occassionally. Mix with 1/4 of the cheese and everything else. Pour into a 11x7 pan (greased) and top with remaining cheese. Cover and refridgerate overnight.
Preheat oven to 350. Let pan sit out while oven is heating. Bake covered for 30 minutes, remove foil, cook for another 20-30 minutes till lightly browned and cheese is melted and bubbly.
Enjoy - with any meal. You really can't go wrong!
Monday, April 13, 2009
Whole Wheat Dinner Rolls
First time! They turned out! Yeast dinner rolls! So excited!
The last food blog that entered my google reader today before leaving work was from My Wooden Spoon. When I started out the day I wasn't intending on making bread. But...it felt like a good day to do it.
I've never had success with rolls - but yeah - I did. And i just made a couple of adjustments from talking with a professor bread king at work and it worked great. And I made them a little healthier! Tomorrow I'll have one with some cherry butter and an egg white - gave the rest away. Saved 2 for Mom when I see her in May.
2 1/4 tsp active dry yeast (or 1 packet)
1/4 cup very warm water
1/4 cup honey
1/4 cup unsalted butter
1 cup scalding hot skim milk
1 egg
1 tsp kosher salt
2 cups whole wheat flour
2 cups all-purpose flour
Add yeast and water - stir till yeast is dissolved. Heat milk. Melt in butter, honey, and salt till butter is completely melted. Pour into yeast and water. Add egg. Fold in flour. Knead for about 5 minutes. Put in well-oiled bowl. Let rise until doubled (covered near a warm place). Punch down, knead for about 5 minutes. Pull and roll into 18-24 rolls. Put in a greased 9x13 pan. Cover and let rise again. Bake at 375 for 18-20 minutes. When done, pour butter on top (about 2 tbsp melted butter). Serve warm!
The last food blog that entered my google reader today before leaving work was from My Wooden Spoon. When I started out the day I wasn't intending on making bread. But...it felt like a good day to do it.
I've never had success with rolls - but yeah - I did. And i just made a couple of adjustments from talking with a professor bread king at work and it worked great. And I made them a little healthier! Tomorrow I'll have one with some cherry butter and an egg white - gave the rest away. Saved 2 for Mom when I see her in May.
2 1/4 tsp active dry yeast (or 1 packet)
1/4 cup very warm water
1/4 cup honey
1/4 cup unsalted butter
1 cup scalding hot skim milk
1 egg
1 tsp kosher salt
2 cups whole wheat flour
2 cups all-purpose flour
Add yeast and water - stir till yeast is dissolved. Heat milk. Melt in butter, honey, and salt till butter is completely melted. Pour into yeast and water. Add egg. Fold in flour. Knead for about 5 minutes. Put in well-oiled bowl. Let rise until doubled (covered near a warm place). Punch down, knead for about 5 minutes. Pull and roll into 18-24 rolls. Put in a greased 9x13 pan. Cover and let rise again. Bake at 375 for 18-20 minutes. When done, pour butter on top (about 2 tbsp melted butter). Serve warm!
Mustard-Crusted Chicken Thighs (2009.15)
I will readily admit I am not the best meat-cooker. I reserve that in our family for Alan. He makes a mean steak.
But, I wanted to try this recipe for this week. Chicken thighs and mustard - it can't be bad. Weight Watchers Take 5 was simple and easy ang great.
1 1/4 lb skinless boneless chicken thighs (pounded thin)
3 T stone ground mustard
1 1/5 T packed brown sugar
juice of half large lemon
fresh ground pepper
2 slices of bread - pulsed to crumbs
Dip chicken in mustard mixture to coat. Then in bread crumbs. Put on greased broiler pan. Cook under the broiler (about 8 inches from it). Cook about 8 minutes on each side till done.
This is great for leftovers as well. I'll have it on a salad tomorrow.
But, I wanted to try this recipe for this week. Chicken thighs and mustard - it can't be bad. Weight Watchers Take 5 was simple and easy ang great.
1 1/4 lb skinless boneless chicken thighs (pounded thin)
3 T stone ground mustard
1 1/5 T packed brown sugar
juice of half large lemon
fresh ground pepper
2 slices of bread - pulsed to crumbs
Dip chicken in mustard mixture to coat. Then in bread crumbs. Put on greased broiler pan. Cook under the broiler (about 8 inches from it). Cook about 8 minutes on each side till done.
This is great for leftovers as well. I'll have it on a salad tomorrow.
Semi-Homemade Cinnamon-Raisin Rolls
I love easy cinnamon rolls. Ok - I love cinnamon rolls that take a lot of time too, but I really like easy ones because - they are easy!
So, I always try out new recipes. This one is easy and quick and yummy. Only thing wrong - they are little so you feel you can eat more of them!
1 pkg reduced-fat crescent rolls
4 T unsalted butter, softened
4 t sugar
2 t cinnamon
3 T raisins
powdered sugar
milk
Roll out rolls. Separate into 4 rectangles and crease together the perferation. Spread butter on them. Sprinkle with the cinnamon and sugar mixture - then the raisins. Rolls tightly. Cut into 4. Place cut side down in a 9 in square ungreased pan. Bake at 375 for 18 minutes. Ice with mixture of milk and 10x sugar.
Serve warm! :)
So, I always try out new recipes. This one is easy and quick and yummy. Only thing wrong - they are little so you feel you can eat more of them!
1 pkg reduced-fat crescent rolls
4 T unsalted butter, softened
4 t sugar
2 t cinnamon
3 T raisins
powdered sugar
milk
Roll out rolls. Separate into 4 rectangles and crease together the perferation. Spread butter on them. Sprinkle with the cinnamon and sugar mixture - then the raisins. Rolls tightly. Cut into 4. Place cut side down in a 9 in square ungreased pan. Bake at 375 for 18 minutes. Ice with mixture of milk and 10x sugar.
Serve warm! :)
Sunday, April 12, 2009
Menu Week - April 13
New week - have to eat healthier this week than I did this past weekend!
Monday - breakfast with Virginia - egg cuties, cinnamon rolls, and fruit. Dinner is the menu recipe of the week - Mustard Thighs with roasted carrots
Tuesday - lunch with Becca - probably rotisserrie chicken on a sandwich and veggies, fruit. Frozen dinner for pm eats.
Wednesday - Veggie soup for lunch. Egg whites on salad for dinner. Using some leftover brownies in the freezer to make a chocolate trifle for CG.
Thursday - Breakfast at Calistogas (oatmeal) with Jaye. Yogurt and fruit/granola for lunch. Salad with chicken for dinner. Making fettuccini broccoli alfredo for a bday dinner party on Friday. This recipe is one I got from a college roommate. Usually has crab, but this time - going with broccoli.
Friday - light lunch, probably soup and pbj. Dinner is wonderful stuff at the Jones' for Hannah's bday: ribs, crab stuffed muffins, my pasta dish, etc and a pb/chocolate cake for dessert. Yum!
Saturday - hanging with Rayann - getting some fresh fruit. Dinner at the P-houses.
Monday - breakfast with Virginia - egg cuties, cinnamon rolls, and fruit. Dinner is the menu recipe of the week - Mustard Thighs with roasted carrots
Tuesday - lunch with Becca - probably rotisserrie chicken on a sandwich and veggies, fruit. Frozen dinner for pm eats.
Wednesday - Veggie soup for lunch. Egg whites on salad for dinner. Using some leftover brownies in the freezer to make a chocolate trifle for CG.
Thursday - Breakfast at Calistogas (oatmeal) with Jaye. Yogurt and fruit/granola for lunch. Salad with chicken for dinner. Making fettuccini broccoli alfredo for a bday dinner party on Friday. This recipe is one I got from a college roommate. Usually has crab, but this time - going with broccoli.
Friday - light lunch, probably soup and pbj. Dinner is wonderful stuff at the Jones' for Hannah's bday: ribs, crab stuffed muffins, my pasta dish, etc and a pb/chocolate cake for dessert. Yum!
Saturday - hanging with Rayann - getting some fresh fruit. Dinner at the P-houses.
Taste of Holly Pond: Waterbrook Family Restaurant
I've spent Easter wknd in Alabama. Saturday night my parents, extended family, and I went to Waterbrook Family Restaurant in Holly Pond (near Cullman/Arab). It was a family owned restaurant that my cousin used to work at. It was a catfish place then.
Mom and I scoped out the buffet of home cooking. Hmmmmm.
Pork chops were really good.
I was just wanting some liver and onions - fried liver bites were a good second.
Cabbage was good.
Chicken and dumplings were runny.
Baked beans were too sweet (I think).
Corn on the cob was good - but you can't mess that up.
Salad bar was iceberg so I didn't get any.
Fried green tomatoes weren't coated well and not salty and soggy.
Unsweet tea was good.
Service was great.
Best thing: fresh out of the oven coconut cake. I think our table polished off almost an entire cake. It was a great way to finish the evening.
Holly Pond doesn't have a lot of options. So one can't be too picky. And it was free food for me!
Mom and I scoped out the buffet of home cooking. Hmmmmm.
Pork chops were really good.
I was just wanting some liver and onions - fried liver bites were a good second.
Cabbage was good.
Chicken and dumplings were runny.
Baked beans were too sweet (I think).
Corn on the cob was good - but you can't mess that up.
Salad bar was iceberg so I didn't get any.
Fried green tomatoes weren't coated well and not salty and soggy.
Unsweet tea was good.
Service was great.
Best thing: fresh out of the oven coconut cake. I think our table polished off almost an entire cake. It was a great way to finish the evening.
Holly Pond doesn't have a lot of options. So one can't be too picky. And it was free food for me!
Wednesday, April 08, 2009
Sunshine Mini Cupcakes (2009.14)
This week's recipe turned out much better than last week's. I have spent 4 out of the last 5 years working at Williams-Sonoma during the holidays. While I was there I spent a lot of my income on stocking my kitchen. One of those things was this cookbook: William-Sonoma Cakes, Cupcakes, and Cheesecakes.
These were light and fluffy and moist from the zest. We'll see how they are once they've sat till tonight when I frost them for Community Group.
UPDATE: So, I think I mixed these a bit much because they had little holes in the inside (that's what happens when I overmix). And they were pretty dried out by this evening - so i didn't bother with frosting them. I like things that can stay good and moist even if I don't serve them immediately from the oven!
Sunshine Cupakes (mini)
1 1/2 cup flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/2 stick unsalted butter
2/3 cup skim milk
1 1/2 tsp each grated lemon and orange zest
1 large egg
1 egg yolk
Mix dry and sugar. Melt butter, milk and zest. Mix together. Add eggs. Spoon into mini muffins tins that have been lined with wrappers. I used spring wrappers because its spring! Bake at 350 for 12 minutes.
Frosting (Glaze)
1 stick unsalted butter
1 T lemon or orange juice
1 cup 10x sugar
1 tsp zest (of whichever juice you use)
Melt butter with juice. Add the sugar and zest to cooled butter mixture. Glaze immediately!
These were light and fluffy and moist from the zest. We'll see how they are once they've sat till tonight when I frost them for Community Group.
UPDATE: So, I think I mixed these a bit much because they had little holes in the inside (that's what happens when I overmix). And they were pretty dried out by this evening - so i didn't bother with frosting them. I like things that can stay good and moist even if I don't serve them immediately from the oven!
Sunshine Cupakes (mini)
1 1/2 cup flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/2 stick unsalted butter
2/3 cup skim milk
1 1/2 tsp each grated lemon and orange zest
1 large egg
1 egg yolk
Mix dry and sugar. Melt butter, milk and zest. Mix together. Add eggs. Spoon into mini muffins tins that have been lined with wrappers. I used spring wrappers because its spring! Bake at 350 for 12 minutes.
Frosting (Glaze)
1 stick unsalted butter
1 T lemon or orange juice
1 cup 10x sugar
1 tsp zest (of whichever juice you use)
Melt butter with juice. Add the sugar and zest to cooled butter mixture. Glaze immediately!
Monday, April 06, 2009
5$ Dinner Giveaway Winner - ME!
I love winning! Who doesn't?
Well, Erin at 5$ dinner picked me - or some random number picked me and two others to win a great Fiber One gift basket (journal, pedometer, water bottle, coupons for free FO yogurt, and a food scale).
And - she cooks great cheap food. Especially for all of you on a tight family budget who still wants to feed their families yummy things.
Like the link you will find today - chicken mexican salad. My friend Lisa made me this when I went to visit her in TN a few months back (or something like it). Her's had ranch dressing in it but Erin's looks pretty good!
So - enter blog giveaways - you never know when you will be a winner!
Well, Erin at 5$ dinner picked me - or some random number picked me and two others to win a great Fiber One gift basket (journal, pedometer, water bottle, coupons for free FO yogurt, and a food scale).
And - she cooks great cheap food. Especially for all of you on a tight family budget who still wants to feed their families yummy things.
Like the link you will find today - chicken mexican salad. My friend Lisa made me this when I went to visit her in TN a few months back (or something like it). Her's had ranch dressing in it but Erin's looks pretty good!
So - enter blog giveaways - you never know when you will be a winner!
Orange Ricotta Cupcakes
Ricotta cheese usually goes in lasagna or other Italian foods - not cupcakes. I was a bit skeptical - but I had some in my fridge, so I went for it. Good choice! These were light, fluffy, and citrusy - even if its really cold outside! :) I check food blogs - and got this one from www.sweetnicks.com - good yummy stuff!
These are mainly for the 5th and Broadway team here at Southern because they are a great group and get things done when I need them - and for two birthdays in that office. And Jenny will get one because she thought they sounded good on the blog - and she's pregnant. I don't think cupcakes hurt pregnant women too much. And Courtney is coming over for tea tomorrow night - and I think these will be perfect.
1 vanilla cake mix
1 cup oj (I used Tropicana some pulp)
2/3 cup ricotta cheese (lower fat)
1/3 cup orange marmalade
1/3 cup canola oil
4 large eggs
1 1/2 tsp orange zest (again, my zester comes in handy!)
Mix all together
Preheat oven to 350 - line with cupcake liners. Fill 2/3 full - I got 23. Cook for 18-22 minutes till done.
Frosting:
1 stick unsalted butter, softened
1 T orange marmalade
1 1/2 tsp orange zest
2 1/2-2 3/4 cup 10x sugar
2-3 T oj
Mix and frost cooled cupcakes
These are mainly for the 5th and Broadway team here at Southern because they are a great group and get things done when I need them - and for two birthdays in that office. And Jenny will get one because she thought they sounded good on the blog - and she's pregnant. I don't think cupcakes hurt pregnant women too much. And Courtney is coming over for tea tomorrow night - and I think these will be perfect.
1 vanilla cake mix
1 cup oj (I used Tropicana some pulp)
2/3 cup ricotta cheese (lower fat)
1/3 cup orange marmalade
1/3 cup canola oil
4 large eggs
1 1/2 tsp orange zest (again, my zester comes in handy!)
Mix all together
Preheat oven to 350 - line with cupcake liners. Fill 2/3 full - I got 23. Cook for 18-22 minutes till done.
Frosting:
1 stick unsalted butter, softened
1 T orange marmalade
1 1/2 tsp orange zest
2 1/2-2 3/4 cup 10x sugar
2-3 T oj
Mix and frost cooled cupcakes
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!
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
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
Friday, April 03, 2009
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!
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!
Thursday, April 02, 2009
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!
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!
Monday, March 30, 2009
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!
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!
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!
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!
Sunday, March 29, 2009
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!
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!
Wednesday, March 25, 2009
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.
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?
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?
Monday, March 23, 2009
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.
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?
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! :)
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! :)
Monday, March 16, 2009
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.
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.
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