Black Pepper Buttermilk Biscuits

I found this recipe a few months ago in a restaurant section of Bon Appetit. This week I was looking through my torn out recipes and wanted to make them.

These turned out great, and were very easy. I loved the pepper on them because it made them savory. I got more than 12, but then I forgot the shorten the time. I would probably cook them 1 minute less than I did - but these were so yummy.

4 cups all purpose flour (King Arthur's is amazing for breads)

4 tsps baking powder

1 tsp baking soda

1 tsp salt

1 1/2 sticks chilled, cubed unsalted butter

1 1/2 cup chilled lowfat buttermilk

1 egg white

black pepper

In food processor (or with 2 forks or pastry cutter), cut in butter into flour and powder, soda, and salt. You should get crumbles. Add in buttermilk. Mix. Dump out on lightly floured area. Knead for a little bit. Pat out till about 3/4 inch thick. Using biscuit cutter cut out biscuits. Rework dough to get more biscuits. I got 19. Put on lightly greased cookie sheet. Brush with egg white for shine. Sprinkle with black pepper. Bake at 450 for about 15 minutes.

And remember - these are very yummy!

Taco Soup

I know most people have a taco soup recipe. I usually am like my mother and make it differently each time. But, I thought I made a pretty good pot last night - so I thought I would share the recipe. It was perfect for a cool night with a movie and a friend. (and corn muffins - recipe coming)

1 lb ground turkey
1 red pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 pack low sodium taco seasoning mix
1 28 oz can diced tomatoes
1 regular can rotel
24 oz low sodium chicken broth
1 can no salt added black beans, rinsed and drained
1 can no salt added kidney beans, rinsed and drained
1 ear of corn, shucked

Cook turley and peppers and onions. Sprinkle with half of taco seasoning. Put all rest and cooked turkey and peppers in dutch oven with rest of seasoning. Bring to a boil. Let simmer for about 20 minutes. Serve topped with mexican cheese (and other things if you would like).

Corn muffins: 1 Jiffy Corn muffin mix. 1 8 oz can crushed pineapple with juice. Mix. Cook as directed. These are sweet and only 2 WW points! Much better than the 5 if you make them with egg and oil. These turn out more moist then the regular way.

Enjoy

Miss Whites Molasses Cookies

My friend Tasya passed a recipe down to me yesterday after I had a first not so batch of molasses cookies. I mean, don't get me wrong, they were ok. But these were what molasses cookies should be - yummy!
1 egg
1/2 cup oil
1/4 cup applesauce (instead of all oil)
1 cup brown sugar
1/4 cup molasses
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/8 tsp salt (lowered from 1/4)
2 1/4 cup flour
raw sugar for dusting

Mix all. 375. 7-9 minutes. Enjoy!

Tampa Bay Bucs Molasses Cookies (2009.37)

Tried a new recipe. I personally like Ginger Cookies better. I like these because of their softness and chew. Even though the cookies aren't the greatest in the world - I still like the Bucs. And I still like molasses. These were probably a little runny, maybe because of the applesauce.

1 egg

1 cup sugar

1/4 cup oil

1/2 cup applesauce (I changed from all oil)

1/4 cup molasses

2 cups flour

2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp salt

Mix all. 375 for 8 minutes on a lightly greased pan. I sprinkled the top with raw sugar. I loved the crunch that it added. I love raw sugar for topping cookies!

Simply Good by Mark Bittman

Another great article in this month's Runner's World. Mark Bittman is a great cook and a good runner - been doing both a long time, so I think he's pretty knowledgeable. He cooks sane, simple food - and runs a lot. More than I will ever run - guess I can have hopes right?
"To me, running and cooking are both uncomplicated pleasures that can be enjoyed with minimum equipment and time." One of the reasons I picked up running was because it was cheap and I could do it most anywhere. I didn't pick up cooking for the same reasons. I love to cook, but I wish I could cook cheaper! I love having random ingredients, and simple ingredients, fresh ones, aren't always really cheap. But, I also don't have tons of gadgets. I have my good pots and pans, a few good knives, and other simple things. Two things I love: microplane and my dutch oven. Fab!
"Plants, of course, means vegetables, fruits, whole grains, legumes, and nuts. What do these things have in common? One, they don't have ingredients, they are ingredients. Two, they might be shelled, or peeled, or trimmed, but they are essentially unprocessed." I love unprocessed foods. Give me fresh ingredients - none of this fake stuff. I'd rather have unsweetened tea (drinking Gold Peak Tea right now) then sweet tea made with sugar (too high in calories) or fake sugar (hint: fake). I do drink some diet stuff every now and then, but he does talk about moderation in this article as well.
"It was important I maintain my love affair with food. I believe no food is "evil" - its the proportions that are off. Don't fall into the trap of thinking about foods as good or bad - nothing is evil, or is going to hurt you in moderate proportions, similarly, no food is going to save you." I love this quote. I may write this on my fridge or something. Every year for my bday - I have Cheesecake Factory Dulce Le Leche cheesecake - I eat most or all of it. But, I don't have it every day. I love cheese - but if I do, I don't have it in 2 cups of homemade mac and cheese, I an ounce of it - or some shredded over a great salad. I love Oreos. If I could eat just one, I'd have them around the house - but I can't, so I don't bring them into my kitchen.
"Increasingly, studies show plant-based diets lead to weight loss or help prevent obesity." This is very true - but again, moderation is the key. Don't eat 1 cup of pistachios - eat 1/4 cup. Don't eat 2 cups of black bean soup - eat a cup. It is still all about serving sizes and moderation - even with dealing with healthy, nutritious food. I am still very much learning this myself.
"Studies show that diets rich in plant foods, moderate in fat and protein, and low in processed foods can help protect against diabetes." This is key! Obesity and bad eating habits are two key factors in adult diabetes. I have to give my Dad props in this area. Many years ago the doc told him to watch his sugar intake. He started. Now, he has kept off a bunch of weight for a few years now and has no medical problems, taking no medicine, is in great health! Go Dad!
"Unquestionable, eating sanely has rejuvenated my running, made me more youthful, and helped me feel, well, simply good." Eating good foods and treating your body well - exercising - makes you feel better! You perform better, you work better, you sleep better, you have fun better. Try it!
"Its impossible to eat well if you don't shop; its nearly impossible to eat well if you don't cook." I know many friends who dread going grocery shopping. I love it. I wish I had more money to do it with. I wish I could shop all the time at Whole Foods - but I can't (nor do I need to, Walmart is just as good). I miss Publix and guarantee I would grocery shop more if I lived near one. If any of you out there want grocery shopping how to have fun while doing it lessons, or need some new healthy recipes - ask me!

Check out cool stuff at Mark's website. Live healthy. You'll be glad you did!

Healthy Pumpkin Oatmeal Muffins - Updated

I found a new healthy blog tonight. This recipe came from here. I made a slight change. Posted here with my changes.

1 cup flour
1 cup oats
1/2 cup packed brown sugar
1 1/4 pumpkin PIE mix in a can
1 egg
1 T applesauce (instead of oil)
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/3 cup raisins
scant 1/4 cup diced walnuts

Mix all together. Fold in nuts and raisins. Bake at 375 for 17 minutes. In greased muffin tins. I got 10 muffins out of these. Don't overcook.
181 calories, 3 fat, 4.4 fiber
Update: I had one of these for lunch today. It was very moist, chewy, filling, and so yummy! I cut it in half and spread some Dark Chocolate Peanut Butter (PB and Co so yummy). Definitely make these for company coming or just for breakfast or for a healthy filling snack before a run or something.

Enjoy this fall treat!

Healthy Black Bean and Chicken Chilaquiles

This will definitely be one of my fave Cooking Light recipes ever. I really enjoyed it. I will be eating it for breakfast all week. Yum. I love Mexican food and this is a winner. Spicy - definitely may need to drink some milk with it.

1 large onion, thinly sliced
3 large garlic cloves, chopped
2 cups chopped chicken (I used the balsamic roasted chicken from an earlier post)
1 can black beans, drained and rinsed
1 cup chicken broth
1 7 oz can salsa de chili fresco (in the mexican aisle. I thought it was salsa till I found the named can)
15 6 inch corn tortillas (cut in strips)
1 cup 2% Mexican cheese

Spray skillet and brown the onions. Add garlic. Then chicken - cook for a minute. Take off heat and stir in black beans. Dump in another bowl. Put broth and salsa in pan and heat for 5 minutes, simmering.
11x7 pan - sprayed - layer tortilla strips then chicken mixture 2x. Then top with sauce. Then add cheese. Bake at 450 for 10 minutes until cheese is melted.

This is typically a breakfast dish - but it is great at any meal.
6 servings
293 calories, 5 fat, 5 fiber.

BEST Roasted Chicken (Sara Foster)

Sara Foster is the WOMAN!!! I love this. It will be my go to roast chicken recipe. I may never buy a rotisserie chicken again. This is AMAZING! I really could eat the whole thing. It is juicy and full of flavor!
Make it tonight. Enjoy!

1 whole chicken - about 4 lbs.
6 sprigs marjoram
1 lemon
1/2 onion (depending on the size of your chicken, 1/2 large fit in mine, not the whole thing)
1/4 cup good balsamic vinegar (the flavor is going to concentrate)
1/2 cup apple juice (or dry white wine)
2 tsp olive oil
1 1/2 T italian seasoning

Remove innerds of chicken. Pat dry. Preheat oven to 400. 9x13 pan or roasting pan (w/rack). Stuff sprigs into chicken. With breast side up - squeeze lemon. Stuff lemon and onion into cavity. Mix vinegar and juice (or wine) and pour over top. Rub down with olive oil and italian seasoning. Flip over. Cook for 30 minutes with butt up. Basting some with juices. Flip over and cook for another 40 minutes or until done (depending on the size of your girlie bird).
EAT! This is amazing. I can now throw out every other roasted chicken recipe!

Menu Week: September 28

This is the last week of September and we are already getting into the 40s at night. I don't know if that is all together a great thing or not - we'll see what the winter holds! :) But, I do like crisp mornings!
This week:
Recipe of the week: African Sweet Potato Stew with Red Beans (Cooking Light Slow Cooker)
Leftovers: veggie barley, hamburger vegetable - both soups. Chicken salad. Salads. Going to Lotsa Pasta. Lunch with friends next Saturday. Housesitting so things will be easy.
Breakfast: black bean chiliquiles (from Cooking Light). Can't wait to try these - nice filling breakfasts this week that I can make this weekend and leftover them for a quick breakfast before I head off to work.
Yummy! Happy Cooking everyone!

"Food for Thought" - Southern Living January 2009

During my lunch break today, I went to an office down the hall and picked up the January 2009 copy of Southern Living. The last page in there had this article.
My brother has been inspiring me with his writings on Florida - so I thought I would tap into Southern Cuisine.
I grew up on smoked mullet, black eyed peas, cornbread, chicken and rice, mustard greens, fried chicken, buttermilk biscuits, corn beef hash and rice, liver and onions, sweet tea, banana pudding, hummingbird cake, strawberry pizzas, chicken casserole, goulash, fried catfish straight from the Suwannee River - all these things are still tasty to me! They remind me of home.
Southern cuisine does that. It reminds you of simpler times, home, front porches, the river (and by this I mean the Suwannee), summers on a farm playing with doodle bugs, swimming with cousins, playing softball in the field, "enter your favorite southern past time here". I love being from the South. It is the greatest thing!
So, here are some thoughts from the article by Marti Buckley Kilpatrick subtitled "One world traveler finds her Southern roots in a bowl of greens."
1. "If you want to get a Southerner impassioned, ask him or her about the correct way to cook collard greens." SO TRUE! Anyone can tell you their family recipe for many of the above dishes. And if you differ - you are wrong. Just true - same with gumbo, clam chowder Cincinnati chili, or any other "northern foods".
2. "If collards couldn't be incorporated into my global worldview, then did I really have hope as a Southerner?" I love to travel and have been all over the world. I love to try new cuisines and taste other cultures' food. But, if people ask me what I would live on the rest of my life - if I could only have one food - Southern. That's it. Well-cooked Southern. Now, it isn't healthy - but I could learn moderation and pick up the exercise!
3. I love her last paragraph - so here it is: "After a couple hours of simmering (collards), I settled onto the sofa with a bowl of slow-cooked collards. I realized that everything I love about the South was contained in this steaming mess o' greens - the simplicity, the straightforwardness of the flavor, the comfort and warmth that flooded my mouth and throat after every spoonful. I may go far and wife, fall in love with faraway cuisines, people, and places, but it's a relief to know that all it will take to remind me of my roots is a simple stewed vegetable." And that is why I still love to make Southern foods.
Thanks to my Papa, Granny, Mom, Dad, Alan, Martha, Aunt Gladys, Lindsay, and many others over the years who have taught me about southern cuisine. I live currently in Louisville, KY - it is NOT the SOUTH. That is why I have to get home every now and then to go back to my roots. I'll never forget. I pray one day that God allows me to live in the South again. But, if not, at least I know how to cook Southern.

What I Like Right Now

I haven't done one of these in a while, so here goes.
1. Tomatoes - end of summer crop. Tomatoes seemed to come late this year due to the weather, so I'm still enjoying yummy ones. Had a tomato sandwich last night.
2. Roasted Garlic Hummus - I made some last weekend and have been eating on it all week.
3. Ginger - I love the sweet yet with a kick of spice.
4. Granola and granola bars - something I eat almost every day of the week.
5. Great Value (Walmart) ice cream sandwiches - 110 calories - yummy!

Tomato Pie - Updated Again

I need to call this day Tweak Closet Cooking day. I used another one of his recipes (great cook in our northern neighbor). I tweaked this one to make it a little healthier. Fresh summer end tomatos from a friend came in handy and were so yummy and juicy!
His looked better, but mine was lower in fat and calories - and just as yummy!

Ok - and I am thinking about it more now. The pie crust is soggy - save your pie crust. Layer it all in a 8x8 pan sprayed. What would be good - get some day old italian bread - cube it up - make croutons. They harden and get nice and crunchy while the cheese melts. Still yummy!

Tomato Pie

1 frozen pie crust (or make your own)
4 tomatoes, thick sliced
2 green onions, chopped
1 tsp sugar
s/p to taste
3/4 cup light mayo
3/4 cup 2% sharp cheddar cheese
2 cooked pieces of bacon, chopped
pepper to top

Layer tomatoes with green onions and sugar - then s/p.
Mix rest and spread on top (that proved to be the most difficult). 400 - 25 minutes.
YUM!

Ok - I'm eating this the next day w/o the crust - just the innards. Its not that great warmed up. So, I still think this is a great dish if you are going to serve it right then. Don't bother saving the leftovers!

Pumpkin Oatmeal - Updated

I love Fall! Today is the first day of fall. I woke up thinking I needed to make pumpkin oatmeal - and remembered a blog I had read at Closet Cooking - one of my fave food blogs. I tweaked his a little - and it was so yummy!

1/2 cup oats
3/4 cup water
1 T canned pumpkin puree
3/4 T brown sugar
1/4 tsp chopped walnuts
dash of cinnamon and nutmeg
2 T milk
1 crumbled ginger cookie

Cook the first two for 1.40 seconds - then add the rest.
260 calories - 3 fat grams, 4.5 fiber - very healthy and filling for breakfast!

Updated - morning 2: I did things a little differently this morning: instead of walnuts I put 2 t of craisins and lowered the brown sugar to 1 1/2 tsp. It was very yummy - I think I may have this tomorrow morning too! - 190, 2.7, 4.8 - wow - those walnuts add a lot!

Menu Week: Sept 21

The year creeps by. Its almost the end of September! Wow! Fall isn't quite in full swing yet, but it is slowly getting here in Louisville.
Going to eat up a lot of leftovers this week and enjoy some time out. The wknd starts housesitting and brings on the UK/UF game on Saturday night.
Monday: Panera (going to try their new breakfast power sandwich, minus one of the slices of bread) and Quills (with soup for lunch in between
Soups for the week: hamburger, rice, veggie soup - white chicken chili - vegetable barley soup
I've got cut up chicken for chicken salad
Spinach for a salad.
Breakfasts will either be yogurt and melon or peaches with granola or Oh's and oats with milk.
If I find the Bucs cookbook - I'll make those molasses cookies
Making some pumpkin muffins (thanks to a package I received in the mail this week) for a prof that were due last week. Roasting some tomatoes to freeze so they won't go bad thanks to a friend bringing me a bag of them - and I'm sure some of them will make their way onto a tomato sandwich this week. I also have hummus to eat with celery and carrots - roasted garlic hummus - yum!
Anyway - there you go.

Lighter Fluffier Ginger Cookies (2009.36)

I have gotten to LOVE ginger cookies! I found a cookie in Cooking Light 2009 (September) that I really love. These make about 30 cookies - and they are light and fluffy and only 58 calories. You gotta love that.

6 T unsalted butter
1/4 cup sugar
3 T milk
3 T molasses
1 1/2 cup flour
dash salt
1 1/2 tsp cinnamon
3/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
3/4 tsp baking soda
Raw sugar

Cream butter and sugar. Add milk and molasses. Mix dry and combine with the creamed. Spray cookie sheets with pam and scoop out small cookies. Top with a sprinkle of raw sugar (adds for crunch). 350 for 11 minutes.
Great flavor, a tad of spice, fluffy - not hard like some ginger cookies. Winner!

Silicon Muffin Liners - New Favorite!

I have to admit I am pretty skeptical about new cooking/baking gadgets. I mean - they have done it fine for so many years w/o it - why do they think we need it now?

I got some silicone muffine liners from my secret sister last year. Haven't used them. Until today. They are amazing. I have 18 of them - 3 packs. They are in pastel colors - today's color of choice being Tarheel Blue! I sprayed them lightly. They keep my pan clean, they help muffins cook evenly - and the muffins come right out of the liners. Amazing thing! Why buy so many cupcake/muffin liners anymore?

These should be relatively cheap - I highly recommend them to you! Pictures coming.

Cinnamon Cream Cheese Frosting and Red Velvet Cupcakes

The reason I put the frosting first is because I thought the frosting to be amazing. And I'm not particularly fond of red velvet cake, so I never think that is tasty.
I made some cupcakes for a new baby and his family this week. The frosting - goodness, I could have eaten all of it! It will go on some fall cakes (perfect for a pumpkin cake, maple apple cake, etc).

Red Velvet Cupcakes (makes 12)

4 T unsalted butter, softened
3/4 cup sugar
1 egg
2 1/2 T cocoa powder
1 oz red food coloring (about 3 T)
1/2 tsp vanilla
1/2 cup buttermilk
1 c plus 2 T flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp white vinegar

325 degrees. Cream first three. Mix a paste with the cocoa, red food coloring and vanilla, mix with creamables. Add buttermilk. Add dry and alternate. End with the splash of vinegar. Mix well. Put in 12 cupcake liners and cook for about 22 minutes. (I sprayed the liners)

2 1/2 cup 10x sugar
3 T unsalted butter, softened
4 oz 1/3 less fat cream cheese
1/4 tsp cinnamon

Cream cheese and butter - mix. Add in sugar. Put in cinnamon at end - mix well. Frost. Don't eat all the frosting before it gets on the cupcakes! :)

Spinach Casserole

Don't read the title of this and toss it out. There are tons of yummy things in this bake and it is very yummy! I'm going to eat my first serving of it for breakfast in the morning. It just seemed like breakfast when I tasted it!

1 bag fresh spinach (cooked down in 1 T of water)
1 cup cooked brown rice
1 cup 2% sharp cheddar grated cheese
1/4 cup skim milk
1 egg
2 egg whites
2 T sweet onion, chopped
couple splashed Worcestershire sauce
pepper to taste

Mix it all together. Cook in greased 8x8 pan at 325 for about 40 minutes. This makes 4 servings - 220 calories, 3 fat, 3 fiber in each serving. And with all the fiber of the spinach and brown rice - with the protein of the eggs and cheese - this should be filling!
I got this recipe from Cheap Healthy Good - changed just a bit of the seasoning. Loving things from this healthy eats blog!

Taste of Asheville: Tupelo Honey Cafe

Rachael Ray can pick a winner. This restaurant appeared on her 40$ day/Asheville. I met up with some friends from Southeastern to enjoy dinner at this place.

Downtown Asheville is CRAZY at night - all little places, packed into the mountains, parking in parking garages. Beautiful night though, so we enjoyed walking around after dinner as well.

My friends got there a little b4 5 and sat in the park next to the restaurant as we waited for it to reopen for dinner at 530. The line was really long by the time they opened at 540 and we got in during the first seating. Quaint place, great service, fast service, local foods, reasonable prices. Tupelo honey comes from a tree in North Florida, so I felt a little at home!

Here is what I thought of the food:

I ordered the fried green tomatoes on a bed of goat cheese grits. The shreds of basil were awesome on this dish. The tomatoes were just ok. The grits were great - wish I could have eaten the whole thing! The pickled okra (first time for me) was great as well.

I got the southern salad with blackened free range organic local chicken. The chicken was really moist and I loved the basil vinaigrette.

The best thing: the blueberry preserves made at a local farm for the biscuits that they served. Oh my goodness - so good. Definitely could have stuffed myself on those - but practiced self-control. They were very yummy.

So, if you are looking for a good restaurant, local place, fresh food at reasonable prices, Tupelo Honey is for you!

Taste of Black Mountain, NC: Dripolator

Knowing that healthy or unique was not on the Ridgecrest, NC menu for breakfast on Saturday - I drove 2 miles to Black Mountain and found this little coffee place.
Very local, great guys who worked in there, very "organic" and earth friendly (as is Black Mountain and Asheville). I got their African Nectar Mighty Leaf tea (iced) - it was awesome. And a biscotti - which had chocolate in it and was very crisp, which I like.
Great little place, wish I lived there - it would become a regular!

Menu Week: Sept 14

I know this is early, but I'll be gone all wknd, so I've already figured out my menu for next week. I love planning - can you tell?
Two outs: La Vida Java (or other coffee place) and lunch with a friend on Friday - don't know where we are going yet
Food for new parents: Elizabeth's meatballs (look under meat or main dish) subs, spinach salad, and Joy the Baker's Red Velvet Cupcakes
For me: CHG's Spinach Rice Casserole, fruits and veggies, veggie barley soup from this week, cereal and oats, melon and yogurt and granola (yum)
Food for Bday present: Pumpkin Muffins (look under muffins for recipe)
Appetizer for party on Friday night - Roasted Garlic hummus and pita chips
Cookbook recipe of the week: (in honor of the start of the NFL) - Tampa Bay Bucs Cookbook, Center's Molasses Cookies - very fall-ish too and I have everything already in the cupboard! Now I gotta figure out where I'm going to take them!

Vegetable Barley Medley (2009.35)

This soup smelled good, tasted good (a little mushy), and was warm and filling. It is more of a stew than a soup because it wasn't very liquidy. But, the BHG Biggest Book of Slow Cooker Recipes comes through again. May not make into a rotation, but good enough to eat.

1 15 oz can black beans, rinsed and drained
1 14 oz can chicken broth - low sodium
1 12 oz pkg shoepeg frozen corn
1 large onion, chopped
1/2 cup regular barley (I think I used quick cooking, so that may be the reason it was mushy)
1 medium green pepper, chopped
1 carrot, chopped
1 1/2 T italian seasoning
s/p to taste (or wait till you eat it)
2 medium squash, halved, sliced
1 T lemon juice
1 cup diced cooked chicken (I added this because I had some leftover and wanted to make a more hearty meal).

Add all to crockpot, high for 3.5 hours. Eat.

Menu Week: September 7

Today is Labor Day and this week will be short both by work days and travel for work (and pleasure). The mornings are cooler, but we are still in the 80s for temps. I am glad I'll be in the mtns this wknd to enjoy some great crisp fall mornings. Anyway, I digress. Here is what is on the menu this week:

Vegetable Barley soup is the recipe for the week - I threw in some cooked chicken as well - all in the crockpot
Chicken Salad - left it simple this time with mayo, dijon mustard, and grapes
Hummus and Special K crackers
Red Robin (haven't been there in so long). I think I'm doing a kids burger and side salad
Dinner out on Bardstown Road with some girls from my church on Wednesday
PBJ on the road to NC
Friday I'll hit up the NC Asheville Farmers Market for breakfast and then grab lunch somewhere on the way back.
Dinner, breakfast, and lunch on Saturday are at Ridgecrest, Lifeway's camp in NC (outside of Black Mtn).
Dinner on Saturday is with friends at Tupelo Honey Cafe, in Asheville, which was on Rachael Ray's 40$ a day.
Sunday is travel and then finish up a post-hike meal at Sonny's - YUMMY BBQ!
Looking forward to it this week. Days I eat out I have to eat really light for other meals - so lots of egg white omelettes so I don't ruin the scale this week! :)

Whole Wheat Tortellini Soup with Summer Vegetables

My brother and sister in law gave me a subscription to Eating Well for this past Christmas. I have enjoyed the articles about healthy eating and vegetables and natural foods. It has been a good subscription. I found this recipe (and made a few changes) and it has been delicious this week for lunches.

1 T olive oil
1 large white onion, chopped
2 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1 14 oz can fire roasted diced tomatoes
1 14 oz can regular diced tomatoes
2 cups chicken broth (preferably homemade)
1 1/2 cup hot water
1 T italian seasoning
pepper to taste
1 9 oz pkg refrigerated whole wheat cheese tortellini
2 medium zucchini, cut in half moons

Sauted onions, add garlic and red pepper. Add tomatoes, and broth, water, and italian seasonings. Let come to a boil. Add in tortellini for 6-7 minutes, then add in zuks, bring to a boil for 3 more minutes.
Serve.

Per 2 cup serving: 264, 9 fat, 8 fiber. I usually eat 1 1/2 cups, so it is still a hearty meal.

Taste of Louisville: Kashmir

Bardstown Road in Louisville is known for its eclectic cuisine. This restaurant is no exception. It was a grand day weather wise so Jenny and I sat outside to enjoy lunch in the sun and cool breeze.
Kashmir is a locally owned Indian restaurant that has a relatively inexpensive lunch buffet. It was 7$ for each. They had a great tossed salad, some chopped fruit, breads (Naan and others), and then I tried a bit of each, or most:
Tandoori chicken
Curry Chicken
Curried potatoes and veggies
Laid off the rice because it was rice.
Had a T of their rice pudding for dessert - yummy - could have eaten much of that!

Everything I ate was good with differing levels of heat. So, if you like buffets, salad, and Indian food - there you go. Don't look anywhere further.

Hershey's Toffee Snickerdoodles (2009.34a) - Updated

Believe me, I was a little skeptical on these based on the raw dough. But, bake them - they are some of the best cookies. I love snickerdoodles - ever since Erin and I made them back in the Durham apt. They are so good and just sugary. These are even better. When the toffee pieces melt - they taste like brown sugar (which we all know I love).
So, try these! These came out of Hershey's Decadent Delights (Thanks Joneses)

1 stick unsalted butter, softened
1/2 cup shortening (regular crisco)
1 cup sugar
2 eggs
2 3/4 cup flour
2 tsp (scant) cream of tartar
1 tsp baking soda
1/4 tsp salt
1 bag Heath bits (toffee pieces)

1/4 cup sugar
1 tsp cinnamon

Cream butter, shortening. Add sugar. Add eggs one at a time. Blend dry ingredients and add to the creamed mixture. Fold in toffee pieces. Scoop and roll in mixture of sugar and cinnamon. Bake on ungreased cookie sheet for 9 1/2 minutes. Cool on rack!

AMAZING warm. Taking them tomorrow to a member meeting at Sojourn!

Dorie Greenspan's Peanut Butter Cookies (2009.34b)

This week I have made two new recipes - to try to keep getting through all my cookbooks at least once in 2009. Dorie Greenspan is all things baking right now. So - her baking cookbook has some fabulous desserts in it.
Friends of mine recently had a baby so I made them Peanut Butter cookies. Took one of the variations and made one small change - they turned out great! Crispy on the outside and perfectly chewy on the inside. Chunks of peanuts and chocolate inside made them extra special.

2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
pinch of nutmeg
2 sticks unsalted butter
1 cup creamy peanut butter
1 cup packed light brown sugar
3/4 cup sugar
2 large eggs
1 cup chopped salted peanuts
1/2 cup chopped milk chocolate
Raw sugar

Stir dry ingredients. Cream butter and peanut butter. Add sugar. Then eggs one at a time. Combine with dry ingredients. Fold in peanuts and chocolate.
Bake on lightly greased cookie sheets, roll cookies in raw sugar, press down with fingers or fork.
Bake for 12 minutes, cool on rack.

Menu Week: August 31

Wow - the summer is gone. In a way I'm sad because I love summer fruits and my freezer is only so big. But, i am very glad because this week I break in apples, soups, etc to my menu planning! Fall definitely has the best food of any season!
Things I'm making this week:
Fried Okra
Okra and Tomatoes
Roasted Okra
Apple and Bacon Pancakes
Ravioli and Vegetable Soup
Boiled chicken
Roasted garlic hummus
Whole Wheat Pitas
Toffee Studded Snickerdoodle (recipe of the week for Sojourn's member meeting on Wednesday)

Things I'm finishing up this week:
Black beans and rice
Fricase Chicken
Mexibean bake
Summer Vegetable Crockpot soup

Going to Wild Eggs on Monday. Will have to figure out something fun to eat while I listen to the first Gator game of the season on Saturday.
Busy week.

Raisin Nut Scones (2009.34)

We are slowly getting through the year. Pretty soon I'm going to have to start doubling up on cookbooks for the week of new recipes because i'll run out of year before I run out of cookbooks.
This cookbook, the Pleasures of Tea, I received as a gift from a co-worker of mine (who also liked tea) when I left Duke back in Feb 2007. Frankie was fun to work with, even though quiet. We had some good chats in the office in Erwin Plaza. Thanks Frankie. I will enjoy continuing to read this cookbook and learn more about tea and scones - and trying new recipes later!

Raisin and Nut Scones
2 cups flour
1/4 c sugar
4 t baking powder
5 T unsalted cold chopped butter
1/4 cup skim milk
2 eggs
1/2 cup chopped nuts (I used walnuts)
1/4 cup dark raisins (I soaked mine for 20 minutes in apple juice)

Mix dry, cut in butter to form coarse meal looking mixture. Make a well in the middle. Add in milk and eggs (after mixing those together). Fold in nuts and raisins (drain off liquid if you soak them before you add them in). Stir together.
Place on greased cookie sheet (drop by spoonfuls like I do, use a scone pan, or cut out like biscuits). Let dough set for 20 minutes. Preheat oven to 400 and cook for 15 minutes.
Cool on rack

I liked these. They weren't overly sweet, but I liked both texture and taste. They are 150 cal, 7 fat, 1 fiber. Not bad for you. I like soaking raisins so they don't leave your finished product dry (because raisins can suck the moisture out of your baking project). And the tie in with apples was a good one - I didn't have grape juice which would have been better.

Summer Vegetable Crockpot Soup

It is no secret that i love soup! But, summer isn't the most popular time for soups because most people don't want to eat something hot when its above 90 outside. Well, this crockpot soup is a good bridge recipe. What do I mean? It is using summer vegetables and it is a soup - so it is a good bridge from Summer to Fall. In the Fall I probably eat soup once a day (or chicken salad). So, I thought I'd start off the last full week of August by making a soup - and Kroger had homegrown local zuks and squashes on sale.

Summer Vegetable Soup
4 zuks - sliced
2 squash - sliced
1 yellow onion - sliced
16-24 oz petite diced tomatoes (depending on how soupy you like your soup
1/3 cup dry white beans
1 cup water
1 cup spaghetti sauce (I used homemade roasted red pepper and tomato sauce)
32 oz chicken or veggie broth (i used chicken)
1 T italian seasoning (I used a tuscany blend I had)
1/2 cup small pasta (last 20 minutes of cooking, stir in)

Cook on low about 9.5 hours. Enjoy with some bread and a salad.

Menu Week: August 24

This week is not a pay day so it won't have a lot of interesting things in it. Some of the things were from the family reunion this wknd - very grateful, even if I did gain over the wknd! That coconut cake was well worth it (and some hummingbird cake - both shared with my mom) and a bite of my Dad's key lime cake which was so pretty and moist! I come from two sides of families that can cook!
So, here's what is on tap for this week:
Okra and tomatoes, mexibean bake, salad with egg white omelettes, leftover Havana Rumba (fricase chicken and black beans and rice), Publix breakfast bread for breakfast some mornings, or Honey bunches of Oats (4 boxes this wknd from Publix sales). yummy stuff.
Recipe of the week will be Raisin and Nut Scones from The Treasure of Tea which was a going away present from a co-worker at Duke back in 2007.
Had Wild Eggs this morning, will finish up my week by breakfast out this wknd then dinner with the Weldys on Saturday (always yummy food).

Oats Week Challenge

Well, yesterday I finished up a week of eating oats for the Nourishing Gourmet's challenge. She posted it to save money, and eat healthy. Good option for both!
Here is how I served up my oats each morning for breakfast: (basic was 1/2 cup rolled oats with 3/4 cup of water cooked for 1.40 min in the microwave, except for the one eaten at a restaurant)
Monday - fresh (frozen) Huber's blueberries I picked in July, splash of milk, 10 mini meringues from Trader Joes.
Tuesday - 1/2 pear, chopped walnuts, milk, meringues
Wednesday - 2 T Rachel's blueberry pomegranite yogurt, blueberries, meringues
Thursday - blueberries, dried strawberries, meringues, milk
Friday - 1/2 c diced mangos, meringues, cinnamon, milk
Saturday - Cracker Barrel - fried apples.
Sunday - my fave of the whole week - sliced banana, 1 T homemade strawberry jam, splash of milk - so yummy!
So, yes it was cheap. Definitely better on a cool morning. Healthy.

Martha Stewart's Turtle Brownies (2009.33)

Martha Stewart brought you this week's recipe. I made her Turtle Brownies out of the Cookies book that bears her name. The brownie part was good and easy and dense (with not much flour) but the caramel making part was not as easy as she said it was (took much longer and it still wasn't medium amber), so I gave up because I had other things to do. So, I still did the sauce and added the pecans, then let them set up, and turned the whole thing into a trifle - which was very yummy!

1/2 stick unsalted butter
3 oz unsweetened chocolate
1/c cup flour
1/4 tsp baking powder
1/2 tsp coarse salt
1 cup sugar
2 large eggs
1/4 cup milk
1 tsp vanilla

1 cup sugar
1/2 cup water
1/3 cup milk (or heavy cream)
1 tsp vanilla
1/2 tsp coarse salt
1 cup chopped pecans

Melt butter and chocolate. Cream eggs and sugar about 4 minutes. Add chocolate mixture, add vanilla and milk. Add in dry ingredients. Bake in a parchment sprayed lined 8x8 pan at 325 for 27 minutes (25-30 depending on oven).

Bring sugar and water to a boil, swirl around for 5-7 minutes (or 25) till medium amber. Take off stove and immediately add the rest of the ingredients.

Pour over cool brownies and let chil for 30 min to an hour till set. Cut and serve.

I made a trifle using light cool whip and chocolate pudding. Very rich and chocolaty - yum!

Menu Week: August 17

This is a leftover/quick week. Looking forward to it. One thing that will be different is I am doing an Oats challenge by the Nourishing Gourmet - eating oats everyday for a week. So, check back next week for all the exciting ways I'm eating oatmeal for breakfast.

Monday: oats, cafeteria at work, leftover steak from Ruby Tuesdays with homegrown tomato and house roll from Fosters
Tuesday: spinach lasagna from Trader Joes and veggies, oats, and steak sandwich on roll like Monday.
Wednesday: Cookies from Martha Stewart for recipe of week. Oats, spinach lasagna, and egg white omelette for dinner.
Thursday: oats, pbj for lunch, veggies for dinner with some chicken.
Friday: oats, lunch with friends from Durham, pbj for dinner on road to AL.
Saturday: oats, home cooking from my aunt
Sunday: oats, mexibean bake and hummingbird cupcakes with orange marmalade frosting for family reunion.

Melting Moments (2009.32)

These cookies definitely sound better than they taste. Don't get me wrong, they aren't bad. I just think of cookies as being sweet in some way. These are more of a shortbread cookie, with a slight sweetness and bit of crunch in their coating. Would I make them again, probably not. Am I going to share them, yeah - just to have something in the office. Would I use them at a cookie swap and mark it as my favorite cookie - nope. But, that's what this year is getting me - new recipes, some I will keep some I won't. This is from a tall cookbook called Cookies.

About 30 cookies (using small cookie scoop)

3 T butter, softened
5 T shortening
1/2 egg
1/2 cup sugar
1/4 tsp vanilla extract
1 1/4 cup self-rising flour
rolled oats (to roll cookies in, about 1/3 cup)
5 candied cherries (the kind you use at Christmas time), chopped in quarters

Cream butter, shortening, and sugar. Add egg and vanilla. Combine with flour. Roll in oats. Top with candied cherry piece.
Sprayed pan, 350, 15 minutes or less depending on size of cookies. Don't overbake.

Menu Week: August 10

This will be a light week because of spending money - I have none to spend.
Monday - lunch at school - new people running the cafeteria. We can eat for 3$.
Tuesday - black bean cakes and some whole wheat pasta
Wednesday - chikfila sandwich and some yogurt
Thursday - egg white omelettes, veggies,
Friday - chikfila sandwich (this is all we seem to serve at SBTS for busy weeks)
Recipe of the week is Melting Moments - a soft oat-y cookie that I have all the ingredients to make. I'll make them for the new school's placement exams.
This coming wknd I'll be in Cinci for a race and a Red's game. Will be going to 5 Guys (pre-race) and Trader Joes on Sunday night. Looking forward to time away!

Bakery Style Blueberry Muffins (2009.31)

It seems like all I blog about these days are blueberries. Well, not much longer. Pretty soon all I'll be plugging about is fall squashes and apples. So, enjoy them while they are here.
I finally used my cookbook 5 a Day Fruit and Vegetable Cookbook. I do like all the information they give about the fruits and veggies, but many of the recipes aren't really "healthy". These muffins aren't as bad as some other recipes in the book. These have 230 calories, 9 fat, and 1 fiber. The taste and look was very "bakery" looking. Light colored muffins because I didn't add any whole wheat flour. I told my Mom they tasted like sugar cookie muffins with blueberries. yum!

2 1/2 cups flour
1 T baking powder
6 T sugar
1 cup milk
3 eggs
1 stick unsalted butter, melted
1 t vanilla extract
2 cups blueberries, fresh or frozen (don't thaw the frozen)
2 T raw sugar

Mix the dry, fold in the wet. Fold in the blueberries. Don't overmix, batter will be lumpy. Fill greased muffins tins. Bake at 400 for 22-25 minutes. Don't overbake these.

Foster's Corn Pudding

I just ran out of time yesterday and didn't have time to make the roasted red pepper sauce to go with this, but it was still good. Mine may have been a little dry, but it tasted good. I cooked mine for 55 minutes and probably could have done with about 53 or so... It looks pretty (thanks Laura for the pix).

3 ears of corn, shucked

2 green onions, chopped

1 small red pepper, chopped and seeded

1 jalapeno, seeded and chopped

1 T yellow cornmeal

2 T sugar

1/2 tsp italian seasoning

2 tsp salt

1 tsp black pepper

1 cup milk

5 eggs

6 oz shredded 2% SHARP cheddar cheese

350. 9x13 sprayed pan. Mix the milk, eggs, and cheese together. Add to everything else. Bake for 55 minutes or until lightly browned and springs back.

Let rest for about 10 minutes and then cut into squares or however you want to serve it.

Thanks for another good recipe Sarah.

Taste of Cleveland and Chattanooga: Rembrandts, Jenkins, and Perkits

I had a great mini-vacation last weekend. I went to a growing-favorite place of mine, E. TN. I hit Murfreesboro for hangout time with my friend. Friday, I started out the rainy day real early in Chattanooga at Rembrandts - a little artsy coffee shop. All of their food looked amazing! I got a meringue twist with dark chocolate.

Then I made my way to Cleveland, TN to hang out with another friend from high school. She took me to this really old local deli and restaurant. Great decor, cheap food, "where everybody knows your name". What more could you want - and it was really tasty. We got the frickled pickles to start - yummy tang of the vinegar-y pickles fried, dipped in ranch dressing. Then I got the blackened catfish sandwich with broccoli. Yum! Great fish, moist, and the blackened seasoning was just enough!

Then we went to Perkits - a local place like TCBY. It was packed out for a Friday night. We took ours to go as we walked the Greenway. I got the ff vanilla softserve with fresh blackberries. Yum!

I love local food when going to cities.

Foster's Pulled NC Turkey BBQ

I loved this recipe - much more so than I thought I would. The turkey was very moist - and the spice level on the meat itself was perfect (the sauce though is a tad warm, so be prepared). This has lots of ingredients - but I had most of it on hand (another good reason for a well-stocked cupboard). Yummy. this isn't the best picture of it, but it was very good - with some KFC copycat coleslaw, free Panera bread (maybe not what I would have chosen, but free, so that is all that matters), and some Foster's Corn Pudding. Perfect meal for our non-progressive progressive dinner - summer style.

5 lb turkey breast
2 cups apple cider vinegar
1 cup apple juice
1/2 cup worcestershire sauce
1/2 cup light brown sugar
1 T red pepper flakes
1 T ground black pepper

Sauce:
28 oz can crushed tomatoes
1 cup light brown sugar
1 cup apple cider vinegar
3/4 cup worcestershire sauce
1/4 cup coffee
juice of 1 orange
2 T fresh peeled and zested ginger
juice of 2 lemons
1 T dry mustard
1 T black pepper
1 T red pepper flakes

Turn oven on to 300. Put turkey in 9x13 pan. Pour juice over. Cover. Bake for 3-3 1/2 hours until done, basting with marinade about every 30 minutes.
Discard marinade. Pull apart with fork. Mix in 2 cups sauce. Serve with rest of sauce.

Sauce: Mix all together in a big pot. Let boil, turn down to simmer for about 45 minutes until reduced some.
Sauce will stay good in fridge for about a week. SO YUMMY! Since when have I gone for vinegar bbq? :)

Overnight Oatmeal Muffins (2009.30)

This was definitely not a winner. They weren't moist, not much flavor. So, won't be making these again - out of the Cooking Light 2003 Cookbook. Even though they only had 2 points.

1 cup regular oats
2 cups buttermilk
1 2/3 cup whole wheat flour
3/4 cup packed dark brown sugar
2 T canola oil
1 t baking powder AND baking soda AND salt
2 eggs, beaten
2/3 cup currants (its what I had)

Soak oats in buttermilk overnight, covered. 350 oven. Dry, then wet, then fold in currants. Bake in sprayed muffin tin for 15 minutes.
I cut the recipe in half and only made 12. I'm glad I didn't waste more ingredients than that!

True Florida Grits

True story about true grits - and sausage. Who says you have to eat Cheerios to live a long life?
http://www.tampabay.com/video/?bcpid=28597115001&bctid=29775739001

Fun video!

Menu Week: August 3

So, since I'm going out of town this wknd and have a little bit of time today - I thought I would go ahead and post my menu for next week. It will again be a short week since I'll be heading to the Good state for a wedding for the weekend. Can't wait. But, also am looking forward to a Summer Progressive Dinner this week with friends.

Monday: egg white omelettes on salad
Tuesday: yogurt - big dinner. Bonnie has the first course. For the main course I'm doing Foster's Roast Turkey Pulled BBQ sandwiches, corn pudding with roasted tomato sauce, my Mom's cole slaw, and tomato slices. Laura has the dessert.
Wednesday - recipe of the week: Blueberry Muffins from 5-a-Day Fruit and Vegetable Cookbook. We'll see how it turns out. This has descriptions of ALL sorts of fruits and veggies. It'll be good to see if the recipes are great.
Thursday. Some turkey bbq for the road so I don't have to spend money on food - and fruits and veggies for snacking. Durham is a long haul from here in one day.
Friday: Breakfast with Clarissa, tea with Kelly at Madhatters, lunch at Las Mas with the Finns, Ashfords, and Rach. Dinner at Black Lake Resort for the rehearsal of Erin and Jason's wedding.
Saturday: WEDDING!
Sunday: Caribou with Bonnie, brunch at Foster's with Meredith, then starting the long haul back from Durham to the ville.

Campfire Smore Brownies - Updated

These cake like, campfire-reminding brownies are very easy. I baked these for a CG pool party we are having tonight. i loved how the marshmallows behaved on top and I really liked the graham crackers in the batter. What I didn't like was the cake-like brownie - I have gotten more to like dense fudge type brownies in my old age.

But, they are good. I got these from blog-world, Joy the Baker.

S’mores Brownies

1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup graham cracker, roughly crushed with your hands
12 big marshmallows

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a small sauce pan over med-low heat until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

I baked mine for 35 minutes and they were great.

I definitely like these better the day after. Still cake-like, but moist.

Dried Fruit Spice Scone (2009.29)

Betty Crocker comes through. Little story on this cookbook (BC New Cookbook). When I was about to leave for seminary, Christmas 1999, my mentors (who I was living with at the time) gave me this cookbook for Christmas that year. They signed the front of it. This is the inscription:
"What a wonderful homemaker you will be. I can't wait to see this cookbook in 10 years or so...Wishing you all of God's best for you. He does have a wonderful plan and we rejoice as we watch it unfold in your life." I am still cooking out of this cookbook (I find it very basic, you can learn how to cook almost everything in this cookbook, and it has all the nutritional info with each recipe - and great pictures).
Robshaws - thank you. Thank you for teaching me about hospitality and cooking in college, and for still loving me and pouring into my life today - almost 10 years later.

Dried Fruit Spice Scones (p 48)

5 T unsalted, chilled butter (I used a little less than what they called for)
1/2 scant cup whole wheat flour
3/4 cup all purpose flour (I mixed my flours as normal)
1/2 cup rolled oats
3 T sugar (just enough to make them mildly sweet)
2 1/2 tsp baking powder
3/4 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp salt
1 large egg
1/2 cup diced mixed dried fruit (or raisins, currents, craisins, anything you like, or seasonal)
1/4 cup milk

Mix dry - cut in butter. Egg egg just to bind, fold in dried fruit. Add milk to bind together. Bake at 400 for 10-12 minutes, dropped in spoonfulls on ungreased cooking sheet.
These actually were pretty good. Basic scone, easily adapted to anything, healthy (115 cal, 5 fat, 1 fiber). Makes 15 scones. I think I will freeze most of these so I can pull them out for breakfast during the week. Yum!

Menu Week: July 27

I'm going to call this week cleaning out stuff that's in my fridge week. Although I'll still be making some new things, I have a very short grocery list. Why? I keep a well-stocked kitchen and I'm going out of town on Thursday. Can't wait to hang out with high school friends, go hiking, go to a cool coffee place in Chattanooga, and a great church on Sunday. Who knows what this wknd will hold? This is what the week holds in food though:

Roasted chili-lime chicken
Cinnamon Raisin English Muffins
Egg white omelettes on greens
black beans
Overnight Oatmeal muffins (recipe for this week out of the Cooking Light 2003 cookbook)
Dried Fruit scones (last week's recipe)
Fruit salad for a secretary breakfast this week in honor of Aarica's bday
S'mores Brownies for my old small group's summer fest and for me to take to my friend's house on Thursday - because she loves brownies.

I only have 8 things on my grocery list. Wow! Which is good! Let's see if I can stick with the list!

Plantinga on Gluttony

Talking about gluttony on a food blog? I'm funny - right?!

"Self-indulgence is the enemy of gratitude, and self-discipline usually its friend and generator. That is why gluttony is a deadly sin. The early desert fathers believed that a person's appetites are linked: full stomachs and jaded palates take the edge from our hunger and thirst for righteousness. They spoil the appetite for God."

As found in Dr. Donald Whitney's book Spiritual Disciplines for the Christian Life (p 151)
As originally quoted in The Reformed Journal - November 1988

These are a Few of My Favorite Things

Are you singing along yet?
Well, I sat down at my dining room table the other day and made a list of my favorite things. These are things that I could eat anytime, because I know they will be fantastic and enjoyable and I don't have to worry about them. Not all of them are healthy - so, that is why I choose not to eat them all the time. Some are places, some are friends and family recipes. Enjoy. What are your favorite things?

Mine:
egg white omelettes
pbj - Skiipy Natural and homemade berry jam
boiled chicken
oatmeal chocolate chip cookies (or any oatmeal cookie for that matter)
oh's cereal by the handful - no milk necessary
mac and cheese
fresh fruit and veggies

Dad: creole black eyed peas, chicken and yellow rice
Mom: any casserole she makes, orange slice squares
Alan: anything on the grill - he makes an incredible steak
Ty: she's a whiz at pies - especially southern favorites
Granny: chicken and rice, ghoulash (elbow mac, hamburger, tomato sauce, and onions)
Papa: smoked mullet, hash and french fries (homemade)

Fosters in Durham: black bean breakfast burrito or any of their scones
MadHatters in Durham: ginger cookies
Chais in Durham: thai yellow curry with chicken and edemame
Outback: special cooked medium, salad, veggies, and their delicious bread.
Cheesecake Factory: Dulce le Leche cheesecake
Havana Rumba in Louisville: Vaca Frita and sweet potato fries with plantains
Barnacle Bills Beachside - St. Augustine: Datil shrimp, applesauce, fries, and hushpuppies
Sonny's BBQ: pulled pork sandwich, fries, unsweet tea
Phyllis and Billy: Sweet tea and anything off the grill
Lindsay Weldy: sour cream biscuits and sweet and spicy cashew chicken
Shiraz in Louisville: falafel (especially in 2.99 Tuesday)
Jones: lime antipasto platter
Wild Eggs: Everything Muffins
Panera: Gingerbread bagel
Red Robin: Royal Red Robin Burger (most fattening thing on this whole menu hands down), with fries, tower o rings, and a speckled lemonade

Chili Lime Roasted Chicken

Ok - yeah for meat. I wanted to cook my favorite way to eat chicken to begin my rest of my summer o meat eating! So, I took out the whole chicken in my freezer and decided to roast it. Oh yum! I couldn't wait. Now, what flavor do I give it?

Then, I wanted to try something new - oh my goodness - no recipe...ack! It was so juice and flavorful and yummy. I ate some of it as I was pulling it off the bone.

Preheat oven to 400.

1 whole chicken

2 tsp chili powder

2 limes - zest - and use the juice of one lime.

Stir together the seasonings. Rub all over the chicken. Yes - get your hands dirty!

Stuff the cavity with the limes, 1/2 large white onion, and some cilantro.

Put it in there, turn the oven down to 375. Cook for about 40 minutes, turn to 350. Cook till juices run clear - about 90 minutes.

Enjoy!

Menu Week: July 20

This will be a great week of eating - why? Because I have roasted chicken in the mix and the end of vegetarian only eating...So EXCITED and some fresh fruit from Hubers!
So, this is what is on the menu this week:
Chili-Lime Roasted chicken (turned out great and moist for my own recipe) - recipe coming tonight.
Leftovers of Mexibean Bake - finish that up -its been really yummy
Cinnamon Raisin English Muffins
Tomato sandwiches (got some from hubers)
Whole Wheat Fruit Scones - Betty Crocker's New Cookbook - recipe of the week
Black beans with mango and sour cream (deconstructed salsa)
And of course my standbys: yogurt, fruit, egg white omelettes, and pbjs!

Cinnamon Raisin English Muffins

I love English Muffins. They are chewy and round and toasted with jam. Better than just plain toast with jam. I like the chew. But, as baking bites said (where I got this recipe) - they don't make tons of flavors. Well, this simple flavor - cinnamon raisin - such a perfect combination - is great for brunch. These were so easy and turned out great. I may never buy Thomas' again!

Cinnamon Raisin English Muffins

1/3 cup warm water

1 T sugar

2 1/2 tsp yeast

1 cup lowfat or skim slightly warm milk (skim is best due to the forming of the crumb)

3/4 tsp salt

1 1/2 tsp cinnamon

2 cups flour

1/3 cup raisins

Mix the first 3 - let sit for 10 minutes. Warm milk. Add in the rest and stir with a wooden spoon. Fold in raisins. Cover with seran wrap and let sit for 45 minutes.

Cook on medium non-stick griddle - for about 3 minutes on each side. 1/4 cup is a good size. Flip till you get the right color brown. I let it cook on one side, then flipped and flattened it with the back of a spatula. Let it cook some more. Till desired doneness. The inside is supposed to be a little chewy - that way it is perfect when you toast it. Let rest on a cooling rack for 15 minutes. Cut open with a fork. Enjoy. I enjoyed mine with some butter and homemade whole berry blueberry jam.

The End of Summer Vegetarianism

Ok, I tried it for 6-7 weeks. And that will be about it. What am I talking about - the summer of vegetarianism.
They say it takes a few weeks for things to change your system - different foods, medicines, etc. Well, the month of June was pretty good, but the last 3 weeks I have been extremely tired. The only thing I can chalk this up to is the lack of protein in my diet. The only real protein I am getting is legumes (pinto/black), cheese, egg whites, pb, and the one meal a week of meat.
But, at the same time I am exercising, kettlebellings, practicing yoga. Protein builds muscle. So, I'm trying to push my muscles without having anything to grow them in my tummy.
So, this is the last week of vegetarianism for me. I still won't eat a ton of meat - but I will eat more.
Sorry - not to make it the whole summer, but I need to listen to my body - not my blog.

Mexibean Bake (2009.28)

I love mexican food. I love healthy food. I love cheap food. I love spicy food. I love comfort food. This is all the above. While it isn't the best thing I've ever made - it fits into all the above categories.
This is out of the Betty Crocker's Healthy and Heary Cookbook. Tons of recipes, pictures, huge book. So far so good!

2 cups cooked brown rice
1/2 cup picante sauce
1 egg
1/2 cup shredded 2% colby jack cheese
2 cups cooked pinto beans
1 cup picante sauce
1/2 cup shreeded 2% colby jack cheese.

Mix rice, sauce, egg, and cheese. Put in a 8x8 greased pan. Pour beans and picante sauce over top. Cover with cheese. If you don't use a medium or hot picante sauce, you may want to add cumin and chili powder to your beans. I may add some onion and cilantro next time as well - to kick up the flavor. Bake at 350 uncovered for 30 minutes or until cheese is bubbly. I am warming up some now for my lunch! Makes 6 servings. That is more than lunch for a week, a dollar a lunch or less. Wow!

Multi-Grain Waffles

Healthy waffles, do they exist? This recipe from Eating Well is healthy, full of whole grains, crunchy, a tad bit sweet. Great from freezer to toaster on busy mornings.

2 cups buttermilk (I just sed a scant 2 cups milk and 2 T white vinegar)
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

Soak oats in buttermilk for 15 minutes. Add in the rest of wet ingredients in there. Combine dry. Combine wet and dry. Heat waffle iron according to your iron. Spray or butter iron. For me, I put in 1/3 cup of batter and cook until no more steam comes out of the iron.
Good with fresh fruit, vanilla yogurt. I need to keep eating them without plain sugar maple syrup - I need to start putting a different topping on the waffles.
These are supposed to make 16 waffles, I got 8 - (again, different waffle makers). So, they are 180 calories, 4 fat, 3 fiber. Per waffle, or if you get 16 then 2 waffles is a serving.

Berry Blueberry Muffins

Sara Foster - queen of muffins - thank you for your cookbooks! I can bake them at home.
These are light and fluffy (more than I thought they would be). And so full of berries! 2 1/2 cups for 12 large muffins - and they are throughout it! Yummy with fresh Huber's berries!

2 cups all purpose flour
1 cup whole wheat flour (Sara just uses 3 cups flour)
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 stick unsalted butter, melted
3 eggs
3/4 cup milk
juice and zest of one lemon
1 cup blueberries
1 1/2 cup blueberries

Mix dry. Mix wet. Chop 1 cup of blueberries in food processor. Fold in with the wet ingredients. Add together just until mixed. Don't overmix. Then fold in whole blueberries.
375. Spray muffin liners and the top of the muffin pan. Fill the liners. Bake for 25-30 minutes, I did for 27 and they were perfect!
These were moist, had bits of blueberries in every bite, whole blueberries throughout.
285 calories, 9 fat, 1.5 fiber - there are definitely ways you could lower this, but then I think you do without some of the taste and texture.

Menu Week: July 13

This week has not too much exciting in it eating wise - cooking a lot at home, still trying to spend less money on eating.
Founders Cafe on Monday
Blueberry Muffins by Sara Foster
Multi-grain waffles from Eating Well
2009 recipes of the week from Betty Crockers' Best of Healthy and Hearty Cooking. A dijon broccoli pasta and a pinto bean bake. What I like about this book is the nutrition information and variety of recipes in here. We'll see how they turn out!
Kizuto cookie from Slugger Field on Friday night to watch the Durham Bulls
Hubers for peaches, berries, tomatoes on Saturday and then making quacamole for an appetizer for dinner with friends.

Lemon Meringue Pie

I definitely come from a house of cooks. Even though Ty was brought into our home much later (7 years ago on Sunday - happy anniversary), she adds so much! I am proud and thankful and grateful to our God that she is my sister (in-law). She is beautiful, loves people, loves her profession, loves her husband, and loves her God. Right now, she and my brother are in Accra, Ghana serving there as missionaries.

My brother posted this picture. She is a great cook - I can't get meringue to do that! The only thing she said was Alan may have wanted the meringue a little sweeter. I don't know if meringue is supposed to be really sweet? Who knows?

Here is her recipe and the gorgeous, magazine worthy picture (well, photoshop out the stove). Thanks T!

Lemon Meringue Pie
Have Ready:
1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.

Cook the mixture on top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly add the egg yolks to the hot mixture on the stove. Stir in grated lemon rind, butter, salt, and lemon juice, continuing to cook on the double boiler.

Stir constantly, continuing to cook until the egg yolks become smooth and thick like pudding. If they are not thickening enough using the double boiler, you can cook it on the stove. It will bubble and thicken.

Pour the filling into the baked pie shell. Chill in refrigerator. Cover with meringue (see below) while still warm, but not hot.

Meringue:
4 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
1 pinch cream of tartar

Stir together sugar, salt, lemon juice, and egg whites in a heatproof bowl set over a pan of slowly simmering water. Cook, whisking constantly, until sugar has dissolved. Transfer to the bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Add cream of tartar, and beat on high speed until medium glossy peaks form, about 5-10 minutes.

Spread meringue on top of lemon filling.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Can garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.

Strawberry Brown Sugar Scones

Well, since I am now a contributor over at Just Baking - I thought I would just send you a link to go look there for these yummy scones! I made this when my friend Rach was in town for the convention. Even though I forgot the salt, they were yummy with her homemade freezer jam (strawberry) on them. But, remember the salt.
http://justbaking.net/2009/07/03/strawberry-brown-sugar-scones/

Summer Soup (2009.27)

This is this week's recipe of the week is from Vegetarian Express (thanks Lani). I changed this somewhat, definitely should have used veggie broth instead of water because it didn't have a lot of flavor. But, it will be a nice light soup all week for dinner.

Olive oil
1/2 gigantic onion, chopped
2 cloves garlic, zested or chopped
1 red pepper, seeded and chopped
2 large tomatoes, seeded and chopped
2 large zucchini, halved and sliced
3 ears of corn, shucked (or frozen and put in there right out of freezer) - I roasted fresh corn then froze it and used that.
3 cups of water
s/p
1 tsp cumin
1 tsp lowry's season salt (I added)
1 cup milk (it called for this, but I didn't add it, just couldn't bring myself to do it).

Saute onions, garlic, and red pepper. Add in everything else and bring to a simmer. Let cook till desired doneness (about 15-20 minutes). Enjoy.
I really needed some salt in this soup! That is why I added the Lowry's season salt.
Very summery - just needs some salt.

Menu Week: July 6

Wow- we are in the thick of summer. We enjoyed some much needed cooler weather this past wknd in time for the 4th - and I thoroughly enjoyed my steak, black bean burritos, and homemade smore this wknd too!
Here ya go for this week: (again, not specific days, just what I am eating)
Recipe of the Week: Zucchini and Corn Soup (Vegetarian Express)
Black Bean Burritos (leftovers and yummy)
Fruit and yogurt
PB&Js (my staple)
Egg White omelettes on spinach
Saturday I am hanging out with the Joneses: we are making homemade whole wheat pitas, I'm teaching RJ how to make my roasted red pepper hummus, and we are making shrimp pad thai. Then heading to Gelato Gilberto's for a July afternoon treat!
No eating out this week - trying to save some money.

Food Review: Fage Yogurt

So, many blogs and magazines lately have been talking about yogurt. What kinds, flavors, how much sugar, protein, carbs, etc.
Fage 0% is a greek yogurt that many have said is outstanding! They even told people how to eat it for its best: with honey and fruit.
So, I bought some (hey, its only 2 points), stirred it up (very creamy, looks more like sour cream than yogurt), added some Kentucky honey and fresh blueberries. Took one bite. Didn't like it at all. It wasn't sweet - and this is what they said - but I guess i like my yogurt a little sweeter.
But, I didn't want to waste my blueberries so I took them out, rinsed them off, and put them in a bowl of multi-grain cheerios instead! And a peach sliced in there - it was yummy.
So, if I need Greek yogurt - I'll know which brand to get, but if I just want to eat some yogurt with fruit and granola - I'll stick with Yoplait!

4th Food

Well, last wknd when I posted my weekly menu I had no clue what I wanted to eat this wknd. I'll be staying at a friend's house while they are out of town.
So, here you go:
Friday morning: Breakfast somewhere in the ville.
Friday lunch: yogurt and blueberries with granola (from Blue Dog)
Friday dinner: Spinach Cream Cheese mini calzones and a salad, Popcorn for dessert (is that a dessert?)
Saturday breakfast: fruit and yogurt
Saturday lunch: mix of black beans and pinto beans with some cheese and sour cream, salad.
Saturday dinner: meat that is in my freezer (don't know if it will be steak or pork yet), roasted corn on the cob, tomato slices, and a homemade indoor S'more for dessert - now that's more of a dessert!
Sunday breakfast: fruit and yogurt
Sunday lunch: more black and pinto beans.
Sunday dinner: egg white omelette.
And there you have it. Cheap (which is good right now) and portable!

Fresh Blackberry Cornmeal Muffins

I had my doubts with these. Not because of whose recipe I used (Sara Foster's out of Fresh Every Day) but because I had made berry cornmeal muffins before I didn't like them at all. I found they were dry with not much flavor.

These don't remind me of those other ones at all. Those others are forgetful compared to these. They are 300 calories and 15 fat a piece, but they are huge muffins - you could probably get 18 regular size muffins. I got 12 and they billowed over the tops (make sure you spray the top of the muffin pan and spray the inside of the paper liners). You don't want any of these muffins to get stuck to the pan!

1 1/2 cup flour

1 1/2 cup yellow cornmeal

3/4 cup sugar (just enough to give it a hint of sweetness when paired with the blackberries)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

3/4 cup buttermilk

3/4 cup canola oil

1 tsp vanilla

1 1/2 cup fresh blackberries (I picked them from Hubers on Saturday. I also put some extra, one on top in the center of each muffin - then baked them).

Mix dry ingredients. Add in wet - combine just until you don't see any more dry flour. Don't overmix. Fold in the blackberries.

Bake at 375 - for about 25 minutes. Don't overbake these. They should spring up and the knife should be clean when it comes out of the muffin.

Eat warm right away if you can. Yummy! Thank you again Sara Foster!

Peanut Butter Blondies

My boss's bday is tomorrow. Last year I made him peanut butter cookies because one of his daughters said that he loved them. This year, I found this recipe for peanut butter blondies in a Hershey's cookbook I have.

I appreciate many things about my boss. One of the best things about him (besides his love for the Gators) is his integrity and love for his family. I love my job.

3/4 cup creamy peanut butter (I'm so used to natural peanut butter that I found I didn't care for regular pb anymore, but in baking it is crucial because of the amount of oil and salt that is in processed peanut butter)

1/2 stick unsalted butter, softened

1/2 cup packed light brown sugar

1/4 cup sugar

1 egg

2 T milk

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/8 tsp salt

1 1/3 cup reeses peanut butter chips

Mix peanut butter, butter, and sugars. Add in other wet ingredients. Mix in dry. Spread out of batter in a greased 8x8 pan. Pour in the chips on top. Then drop the rest of the batter by spoonfulls on top. Bake at 350 for about 28 minutes or until browned on top.

I loved these because they had a layer of yummy gooey peanut butter goodness in the middle. Very good - especially if you like peanut butter.

Happy Birthday Boss Man!

Blueberry Coffecake Scones (2009.26)

One of the sad moments in working for a seminary is that people often leave, for good reasons. We huddle together and say goodbye to them as officemates in Baptist style - with food. One of my friends and fellow Sojourn-ites and baking blog buddies is leaving us for a great job opportunity. Even though work prevented me from attending our breakfast, I did provide some scones. People said they were pretty good and I was brought back an empty plate.
This recipe was found in a little paperback book I found at a local used bookstore. The book is Simple Scones and the recipes is Blueberry Coffeecake Scones. I got to use the fresh picked blueberries that I picked this past weekend at Hubers. LOVE fresh picked blueberries!

1 cup bread flour
1 cup whole wheat flour
1/4 cup regular flour (I mix the types of flour to get fluffier baking accomplished)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, chilled, cubed
2 large eggs
1/3 cup milk (I upped this amount to this, because I thought it was too dry at first)
1 tsp vanilla
1/2 lemon - zested
1 1/2 cup blueberries

Topping
3/4 cup flour
1/4 cup packed light brown sugar
1/8 tsp cinnamon
1/2 stick butter, chilled, cubed

375, lightly spray baking sheet
Sift together flour, sugar, baking powder, and salt. Cut in the butter with a knife or fork till it resembles peas. Whisk together the wet ingredients. Add together. Fold in the berries.
Drop them on the pan - I got 8. Mix topping, cutting in butter like you did for the scones. Pile on top. Bake for 25-35 minutes, watching so they don't burn. Enjoy!

Taste of Louisville: El Mundo

Today I went to a new place here just a few miles from the seminary. I love close lunch places. And I love friends to go with. My friend Jenny and I went today and sat outside in their backyard next to the RR tracks (only one train came by and it was a quick one). The backyard was much quieter and the weather is outstanding today, so it was perfect! No one bothered us at all - such a calming lunch!
I got the Pan Fried Fish Tacos. Atlantic Cod that had been pan fried very lightly wrapped in warm flour tortillas with all sorts of veggies: salad greens, squash, zuks, sweet potatoes, regular potatoes, cilantro. I thought these fish tacos were much better than the other ones I've had at Bazos. My only complaint with them was the tortillas had no flavor and the filling kept falling out, so I just left them on my plate. They had a small ctr of a mayo salsa dip for it - that was excellent but only used a little. Their side of beans was a mixture of black and pinto - amazing. And their rice was a tad on the spicy side and good - but I'm not a huge fan of rice and totally not worth the calories.
Jenny got the chips and avocado for us to share. That has got to be the best quacamole I've ever had. Amazing, fresh, cool all served with warm bagged corn chips (you know the round ones you usually get with nachos at a ball park). This was the first time I haven't complained about boring chips - all because the quac was so yummy.
I love the comfy decor. Not too big, local place, friendly staff, unmatched forks, water out of a cooler, you dip your own ice from an ice chest, straws from a spinny dispenser.
Only thing I didn't like about sitting outside was that I didn't get my water refilled because I didn't want to walk back in. And the last thing - the price was a bit high, but with good food - 9$ for lunch was ok.
El Mundo - I will be coming to you again!