I loved working at W-S for the holidays. Couple of reasons: getting to know non-believers and building a relationship with them and the incredible discount (40%). That is how I stocked my kitchen! I also used the money one year to take a trip to Thailand with my church.
This cookbook has not been the best one though. I loaned this book to a friend last year and she didn't have much success with the pumpkin recipes. I tried it last night - again, not much success. It is the Pumpkin cookbook. At least I got it on sale!
8 oz canned pumpkin
1 stick unsalted butter, room temp
1/2 cup superfine sugar (put regular sugar - heaping 1/2 cup - in food processor and grind till fine)
1 egg
1 1/2 cup oats
1 cup self-rising flour
5 oz white chocolate (I upped it from 3.5) chips
Cream wet. Add in oats and flour. Fold in chocolate chips. Bake at 350 for 20 minutes on greased cookie sheet. Let cool.
I liked the combination of the white chocolate and pumpkin, but I just didn't like the final product. Oh, well.
Tuesday, October 20, 2009
Sunday, October 18, 2009
Butternut Squash Waffles (2009.40) - Updated
Wow - this year is going by quickly. I took the squash waffle recipe in Joy of Cooking and made them butternut squash recipes. These will be for breakfast. Should have put more cinnamon in them - or maybe a tad more sugar. I think they will be good with maple or honey on top or cool whip and craisins. We shall see. They will go in the freezer for a quick breakfast.
Update: I have had these the past two mornings (when my oatmeal ran out) - I have topped them with a little TJ Pumpkin Butter, cool whip (1st day), 365 Grade B Maple Syrup, and (today) some Nature's Path Pumpkin Flex Granola for some added crunch. So yummy
Update: I have had these the past two mornings (when my oatmeal ran out) - I have topped them with a little TJ Pumpkin Butter, cool whip (1st day), 365 Grade B Maple Syrup, and (today) some Nature's Path Pumpkin Flex Granola for some added crunch. So yummy
The batter is definitely more liquid than I thought but they turned out good - although could stand more flavor.
1/2 cup squash puree (butternut or sweet potato)
3 eggs
1 1/2 cup skim milk
2 T applesauce (instead of butter)
1 cup whole wheat flour (instead of regular)
1/2 tsp salt
2 tsp baking powder
2 T sugar
1/8 tsp cinnamon or nutmeg (more, or maybe a little of both)
Stir altogether. Cook according to waffle maker. I got 7 square.
1/2 cup squash puree (butternut or sweet potato)
3 eggs
1 1/2 cup skim milk
2 T applesauce (instead of butter)
1 cup whole wheat flour (instead of regular)
1/2 tsp salt
2 tsp baking powder
2 T sugar
1/8 tsp cinnamon or nutmeg (more, or maybe a little of both)
Stir altogether. Cook according to waffle maker. I got 7 square.
Menu Week: Oct 19
This week is definitely eating healthy, better, and less food than last week. While it was fun having my parents in town and eating out more often than usual - it doesn't do too good for the scale. Thankful this week gets back to normal!
Monday night I have a new friend over for soup, salad, and bread.
Monday night I have a new friend over for soup, salad, and bread.
Friday night I get to bake some chocolate-y for a friend's bday grill out.
For me the rest of the week: leftovers (3 soups, baked oatmeal, turkey enchiladas), salads, fruit. This week's recipe is coming from Joy of Cooking - Sweet Potato Waffles (I'll make them with some cooked butternut squash I have leftover).
The picture is of me putting together some Chicken Orzo soup. Didn't really measure anything - but its really yummy (using leftovers). And its good for cool nights or for lunch in a cold office!
Taste of Louisville: Irish Rover
I had heard much about this restaurant from friends and knew I needed to try it. My Dad likes Irish food and music so I wanted to take them there when they visited this week. It wasn't very loud on a rainy Wednesday night - we sat in the bar just because it was closest to the door.
I liked the decor and our waitress.
The bread was normal - nothing to waste calories on (but I did).
Dad got the Salmon Au Gratin - it was ok (yes, I had a bite). I got the Guiness Beef Stew - best and we all had some of that. Mom got the Lamb Cabbage Rolls (served with mashed taters). The mashed potatoes were definitely yummier than the rolls.
She had one of her rolls for breakfast on Friday. Dad had some leftover beef stew on Thursday for lunch.
We also shared the Bread Pudding for dessert. I thought it was too clumpy and not enough taste for bread pudding. Oh well.
So, it won't be a favorite restaurant of mine, nor will I probably go again. The prices were very good and the decor and wait staff were all nice.
Cranberry Shortbread Bars
These are great! I love the Joy of Baking website - can't go wrong with things on there. I had to take a dessert for a potluck after church in Cincinnati. Last year I took an apple cake. I wanted to go with something more portable and still fall-y. These were just the thing. My Dad liked them too and took one for the road.
Last year a friend of mine gave me 2 bags of cranberries so I had these in my freezer. Perfect. Just thaw and bake.
Mom and I had fun with these. I made the filling, she creamed the shortbread.
8 oz fresh cranberries (thawed if frozen) - 2/3 of a bag really or 2 1/4 cups
2/3 cup sugar
3 T water
2 cups flour
2 T cornstarch
1/4 tsp salt
2 sticks unsalted butter, softened
1/3 cup light brown sugar
1 tsp vanilla.
Boil first three together till thick - about 5 minutes. Let cool.
Cream the rest.
Press 2/3 of the dough into a greased 9x9 pan. Pour filling on top leaving a little room around the edges. Crumble up the remaining dough on top. Bake at 375 for 30 minutes. Cool a bit. Cut into 16 squares. Let cool completely.
YUM! The tart and the creamy not-too-heavy shortbread are a perfect combination!
Pumpkin Spice Cake (2009.39)
My Mom was in town and she helped me make this week's recipe. It came out of an older cookbook that she had found at a yard sale or book sale or something. Its called The Spice Cookbook. What do I like about it is the old pencil drawings and much information about so many spices.
What I didn't like about it was this cake (not really). I made it for a cake walk. I used the Cinnamon Cream Cheese frosting from last month's red velvet cupcakes. This cake was a little dense and dry for my liking. I did however like the flavor of it - thought the spice level was good. The only thing we changed in this recipe was the mace for nutmeg (this was not worth buying a whole jar of mace).
Made 1 9x13 cake
2 cups sifted cake flour
1 1/2 cup light brown sugar
3/4 tsp salt
2 t baking powder
1/4 tsp soda
1/2 tsp cloves, cinnamon, nutmeg
1 tsp ginger
1/2 cup shortening
3/4 cup pumpkin
2 eggs
1/4 cup milk
Sift first ingredients together. Add in shortening and pumpkin. Add eggs and milk at end. Pour into greased cake pan(s). 375 for about 30 minutes or until done (depending on what pan you use).
What I didn't like about it was this cake (not really). I made it for a cake walk. I used the Cinnamon Cream Cheese frosting from last month's red velvet cupcakes. This cake was a little dense and dry for my liking. I did however like the flavor of it - thought the spice level was good. The only thing we changed in this recipe was the mace for nutmeg (this was not worth buying a whole jar of mace).
Made 1 9x13 cake
2 cups sifted cake flour
1 1/2 cup light brown sugar
3/4 tsp salt
2 t baking powder
1/4 tsp soda
1/2 tsp cloves, cinnamon, nutmeg
1 tsp ginger
1/2 cup shortening
3/4 cup pumpkin
2 eggs
1/4 cup milk
Sift first ingredients together. Add in shortening and pumpkin. Add eggs and milk at end. Pour into greased cake pan(s). 375 for about 30 minutes or until done (depending on what pan you use).
Friday, October 16, 2009
Kitchen's Cure
Wow - if you are anything like me, there is so much food in your kitchen, food you never use, old stuff, etc. Well, The Kitchn is sponsoring/hosting a 4 week Kitchen Cure. I'm definitely taking it. I'll be taking pictures of before and after. The first week starts today. An assisngment is given each Friday - and you have all week to complete it.
Mom and I have been doing a good job of cleaning out some by eating leftovers instead of eating out all the time while she has been here.
But - much more to go. Like, leaking jars of homemade strawberry jam - gotta clean out that fridge!
So - go join! Your kitchen and the health of you and your family will improve by the end of the 4 weeks!
Mom and I have been doing a good job of cleaning out some by eating leftovers instead of eating out all the time while she has been here.
But - much more to go. Like, leaking jars of homemade strawberry jam - gotta clean out that fridge!
So - go join! Your kitchen and the health of you and your family will improve by the end of the 4 weeks!
Cinnamon Butternut Squash Muffins
Do you want a slight change from pumpkin? Are you looking for new ways to use up that beautiful squash that you got from the market?
Erin at 5$ Dinners made these. I had a squash so I wanted to make them. I halved the recipe and lessened the sugar and changed the topping. These had a great yellow-ish color and weren't overly sweet. Nice and mild and fluffy.
Cinnamon Butternut Squash Muffins (10 regular size)
1/2 banana, mashed
1/2 cup cooked butternut squash, pureed (I cubed and peeled it, roasted it, and pureed it)
2 eggs
1/6 cup applesauce
2 T white sugar
3 Tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup whole wheat flour
1/2 cup white flour
Mix wet. Add dry. Bake at 350 for 15 minutes or until done (in greased muffin tins).
Let cool
Drizzle a bit of honey over top (not necessary, but needs a sweet touch to it!)
1 T honey
Erin at 5$ Dinners made these. I had a squash so I wanted to make them. I halved the recipe and lessened the sugar and changed the topping. These had a great yellow-ish color and weren't overly sweet. Nice and mild and fluffy.
Cinnamon Butternut Squash Muffins (10 regular size)
1/2 banana, mashed
1/2 cup cooked butternut squash, pureed (I cubed and peeled it, roasted it, and pureed it)
2 eggs
1/6 cup applesauce
2 T white sugar
3 Tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup whole wheat flour
1/2 cup white flour
Mix wet. Add dry. Bake at 350 for 15 minutes or until done (in greased muffin tins).
Let cool
Drizzle a bit of honey over top (not necessary, but needs a sweet touch to it!)
1 T honey
Wednesday, October 14, 2009
Mushroom Turkey Enchiladas
My friend Sarah made these for me many years ago while we were both in seminary (now, we both work for seminaries). They were scrumptious! I love Mexican food, so anytime I can make something "mexican-y" at home and have it taste good and be somewhat healthy, I do.
Well, I forgot the printed recipe at work and I had to do it quick, so didn't have time to walk back over and get the recipe. So, I just did it for memory and changed it up a bit!
8 whole wheat tortillas
1 lb ground turkey
1 lb fresh sliced mushrooms
1/2 large onion
1/3 cup chicken broth (or water)
evoo
1 12 oz jar salsa
2 cups 2% mexican cheese
8 oz light sour cream
1 can healthy choice cream of mushroom soup
1/3 cup water
pepper
Cook turkey and drain. Saute mushrooms and onion in broth and evoo. Add salsa. Add turkey back to pan. Warm through. Put about 1/3 cup filling in each tortilla. Roll. Lay flap side down in pan (I used 2 8x8 pans, but 1 9x13 will work too, slightly sprayed with Pam).
Mix sour cream, soup, water, and pepper. Pour over the top of tortillas. Top with cheese.
Bake at 350 for about 20-25 minutes till cheese is melted and rest is heated through.
These are yummy, creamy, healthy(sorta), and filling. Enjoy!
Well, I forgot the printed recipe at work and I had to do it quick, so didn't have time to walk back over and get the recipe. So, I just did it for memory and changed it up a bit!
8 whole wheat tortillas
1 lb ground turkey
1 lb fresh sliced mushrooms
1/2 large onion
1/3 cup chicken broth (or water)
evoo
1 12 oz jar salsa
2 cups 2% mexican cheese
8 oz light sour cream
1 can healthy choice cream of mushroom soup
1/3 cup water
pepper
Cook turkey and drain. Saute mushrooms and onion in broth and evoo. Add salsa. Add turkey back to pan. Warm through. Put about 1/3 cup filling in each tortilla. Roll. Lay flap side down in pan (I used 2 8x8 pans, but 1 9x13 will work too, slightly sprayed with Pam).
Mix sour cream, soup, water, and pepper. Pour over the top of tortillas. Top with cheese.
Bake at 350 for about 20-25 minutes till cheese is melted and rest is heated through.
These are yummy, creamy, healthy(sorta), and filling. Enjoy!
Tuesday, October 13, 2009
Fall Baked Oatmeal
My parents are coming in town later this week and my Dad especially loves oatmeal (so do I). I wanted to make a baked oatmeal so we could just have it ready to warm up in the mornings. I found a recipe that I changed some (to make lighter).
I tasted this once it came out of the oven - it was good. Very warm and filling. It will definitely taste better when I serve it with milk or fat free cool whip (that's how my Mom will eat it).
Here you go: (2 qt casserole or 9x9 square pan, greased)
2 3/4 cup rolled oats (not instant)
1/4 cup brown sugar
1/2 cup raisins
1/4 cup craisins
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt (maybe a little less)
1 1/4 cup canned pumpkin
3 cups water
2 eggs
2 tsp vanilla
1/2 cup chopped pecans
Mix the dry. Add the wet. Cook at 350 for 45 or so minutes. Till its not wiggly when you pull it out of the oven.
Serve warm with milk or cool whip...
Serves 8.
I tasted this once it came out of the oven - it was good. Very warm and filling. It will definitely taste better when I serve it with milk or fat free cool whip (that's how my Mom will eat it).
Here you go: (2 qt casserole or 9x9 square pan, greased)
2 3/4 cup rolled oats (not instant)
1/4 cup brown sugar
1/2 cup raisins
1/4 cup craisins
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt (maybe a little less)
1 1/4 cup canned pumpkin
3 cups water
2 eggs
2 tsp vanilla
1/2 cup chopped pecans
Mix the dry. Add the wet. Cook at 350 for 45 or so minutes. Till its not wiggly when you pull it out of the oven.
Serve warm with milk or cool whip...
Serves 8.
Sunday, October 11, 2009
Homemade Bagels
I saw these on a friend's blog - with her darling boys helping in the kitchen - and I thought - how fun, I want to try. And, my next door neighbor wanted to help today. So, we made bagels. 12 to be exact. 4 kinds: plain, poppy seed, cinnamon raisin (my fave), and cranberry vanilla.
These were easier than I thought, but time consuming. Definitely something I'll do again! Things are a good bit better when fresh and homemade. Thanks Joy!
1 1/2 cups warm water (112-115 degrees F)
2 tablespoons dry yeast
3 tablespoons sugar
1 tablespoon salt
4 1/4 cups bread flour
8 cups of water, for boiling
1 egg white, lightly beaten
mix ins: poppy seeds, cinnamon, raisins, etc.
Mix water, yeast, and sugar - let sit till foamy - 3 minutes. In large bowl, mix 2 cups of flour and salt - add in the yeast mixture. Knead on floured surface for about 5 minutes, gradually adding in other 2 1/4 cups flour. (I had to add about 1/4 cup more water to make the dough turn out smooth). Put in greased bowl and let rise, covered (30-60 minutes depending on house temperature). Punch down. Separate into 12 bagels (small) or 8 large. Add mix ins. Shape in bagels. Let rest about 10 minutes, covered.
Boil water and let the bagels boil for about 45 seconds each, flipping once. Drain on cooling rack.
Brush on egg white (so they glisten) - I then put the poppy seeds on top of those.
Let bake about 30 minutes or until lightly browned. Mine didn't take as long. So, turn them once during cooking and monitor them.
The cinnamon raisin ones were so good. I took a bit and told my friend - they taste like a bagel! Understatement of the day. Now, if I could only have the recipe for Panera's gingerbread bagel!
Thanks Joy!
Saturday, October 10, 2009
Larabar: Ginger Snap
One of the few protein/healthy/quick snack bars I like is Larabar. They have good flavor, and they don't taste like cardboard. I found a new flavor - YUM. Perfect for fall! Today on my picnic with Cynthia I had this yummy little sucker!
Pieces of almond, spicy mix of ginger and cinnamon, perfect balance. 220 calories. Very transportable.
Larabar folks - do you need me to sample some more - or give some away. I'll be a spokesperson. My next new one to try that is sitting on my counter is the Coconut Cream Pie one. Can't wait!
Pumpkin Cream Cheese Snack Cake
Cookie Madness always is baking some good things. Not good for my hips though. These are actually both! I altered this a little and cut down the recipe. Here we go:
3 T applesauce
1/4 tsp salt
3/4 cup sugar
1 egg
1/2 cup pumpkin
1/6 cup water
7/8 cup flour
3/4 tsp cinnamon
1/2 tsp soda
1/4 tsp baking powder
1/4 tsp nutmeg
Mix all together. Greased 8x8 pan.
4 oz 1/3 less fat softened cream cheese
1/8 cup sugar
1/8 tsp vanilla
1/2 egg
Mix all this together. Swirl on top. Bake at 350 till done - about 25 minutes.
This is a great little snack cake. Not too sweet and definitely sweetened a little with the cream cheese. Tastes like spice cake. It would be great served cold.
Makes 16 bars.
About 100 calories each square.
Apple Cider Muffins
Hubers has amazing apple cider. I've never tasted better. I could drink it by the gallon, although that wouldn't really be good for me. I had a sample this morning and bought a 1/2 gallon for baking and drinking (mixed in with my chai tea). And I bought tons of Stayman Winesap apples. Perfect mix for apple cider muffins from Serious Eats. I did change these some and the baking time and finished product was a bit off, but still a good fall muffin - not too sweet.
1 cup sugar
1/2 cup dark brown sugar
1/2 cup light brown sugar
1/2 cup grapeseed oil
1/4 cup applesauce
3 eggs
1 cup flour
1 1/4 cup whole wheat flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 scant cup apple cider
3/4 cup light sour cream
1 tsp vanilla
2 apples, grated
Mix all through eggs. Add in dry. Add in cider and sour cream, mixing well after each addition. Add in vanilla. Fold in apples. Bake at 350 in greased muffins tins. These don't rise much so you can fill the muffin liner pretty near the top. Bake for about 30-32 minutes till done. I got 24 muffins out of these.
Not highly sweet, very simple, good for having company or as a side dish to breakfast.
Fall Granola
I love granola. This is my second favorite! :) It is very yummy and very fall-y. I got the original recipe from Peabody. I've made a few changes - it was great and healthy. Thanks!
3 cups oats (rolled, not instant)
1/2 cup raw sunflower seeds
1/2 cup raw pepitas (raw pumpkin seeds)
2 T flax seeds
1 1/2 tsp cinnamon
1/4 tsp kosher salt
2 T canola oil
1/4 cup honey
1/4 cup grade B medium maple syrup
1/3 cup dried apples
1/3 cup craisins
Mix all up to salt. Mix oil through syrup. Mix together - spread out on greased pan. Bake at 325 for about 20 minutes, stirring occasionally. Take out and put in apples and craisins. Cook for another 5 or so minutes, until lightly browned. Don't burn! :) And it burns easily!
Yummy!
3 cups oats (rolled, not instant)
1/2 cup raw sunflower seeds
1/2 cup raw pepitas (raw pumpkin seeds)
2 T flax seeds
1 1/2 tsp cinnamon
1/4 tsp kosher salt
2 T canola oil
1/4 cup honey
1/4 cup grade B medium maple syrup
1/3 cup dried apples
1/3 cup craisins
Mix all up to salt. Mix oil through syrup. Mix together - spread out on greased pan. Bake at 325 for about 20 minutes, stirring occasionally. Take out and put in apples and craisins. Cook for another 5 or so minutes, until lightly browned. Don't burn! :) And it burns easily!
Yummy!
Friday, October 09, 2009
Few of my Favorite Things: Peanut Butter to Cheese to anything inbetween.
Right now:
1. Ginger Cookies and Pumpkin Muffins - I like trying new recipes and seeing what I get, and sharing them with others. I love the spice and slight sweetness of them.
2. Peanut Butter and Co's Dark Chocolate Dreams. I find it at Wal-Mart and Whole Foods. $3.69 a jar here, well worth it, lower in fat and calories than regular peanut butter. Amazing stuff. Dipped by the spoonful in my mouth or on a sandwich with homemade orange marmalade or on a ginger cookie.
3. Skippy's Natural Creamy peanut butter. The only reason I have other stuff in my pantry is for baking. I only take my homemade pbjs with this now! Funny how I've gotten pickier as I've gotten older.
4. Thanks to a friend, a new cheese: Seaside Cheddar - amazing. Like a creamy parmesan, not quite as salty. I will be heading to Whole Foods to get some.
5. Soups. It is that time of year - cold nights (and the heat not turned on yet) makes me want to hold a warm bowl of steaming goodness in my hands).
1. Ginger Cookies and Pumpkin Muffins - I like trying new recipes and seeing what I get, and sharing them with others. I love the spice and slight sweetness of them.
2. Peanut Butter and Co's Dark Chocolate Dreams. I find it at Wal-Mart and Whole Foods. $3.69 a jar here, well worth it, lower in fat and calories than regular peanut butter. Amazing stuff. Dipped by the spoonful in my mouth or on a sandwich with homemade orange marmalade or on a ginger cookie.
3. Skippy's Natural Creamy peanut butter. The only reason I have other stuff in my pantry is for baking. I only take my homemade pbjs with this now! Funny how I've gotten pickier as I've gotten older.
4. Thanks to a friend, a new cheese: Seaside Cheddar - amazing. Like a creamy parmesan, not quite as salty. I will be heading to Whole Foods to get some.
5. Soups. It is that time of year - cold nights (and the heat not turned on yet) makes me want to hold a warm bowl of steaming goodness in my hands).
Menu Week: October 12 (and wknd)
Wow - busy week, with parents in town this week, it will be fun cooking and going out.
Monday: leftovers (I have taco soup, African Sweet Potato Soup)
Tuesday: Turkey Enchiladas (thanks Sarah), mexican salad (thanks Brownie), and homemade Applesauce (for friends who just had a new baby)
Wednesday: Lunch with parents (leftovers) and dinner is at Irish Rover
Thursay: Baked Pumpkin Oatmeal from a new blog (probably with some changes), tomato greens soup and pineapple corn muffins for lunch, and dinner at the Brown Hotel for a conference for work with my mother.
Friday: Lunch at Lotsa Pasta (my mom's fave restaurant in Louisville), and Grape Leaf for dinner.
Saturday: Lunch at Asahi, Dinner at Montgomery Inn's Boathouse in Cinci.
We will also be making: homemade bagels for the first time, a pumpkin spice cake with cinnamon cream cheese frosting, cranberry bars from Joy of Baking for lunch on Sunday afternoon at the church, and probably many other things since my Mom and I like to cook!
This wknd I am going apple picking. So, I'll be making lots of yummy things: fall granola, applesauce, quick apple bread, pumpkin oatmeal muffins. Oh, how I love fall!
Monday: leftovers (I have taco soup, African Sweet Potato Soup)
Tuesday: Turkey Enchiladas (thanks Sarah), mexican salad (thanks Brownie), and homemade Applesauce (for friends who just had a new baby)
Wednesday: Lunch with parents (leftovers) and dinner is at Irish Rover
Thursay: Baked Pumpkin Oatmeal from a new blog (probably with some changes), tomato greens soup and pineapple corn muffins for lunch, and dinner at the Brown Hotel for a conference for work with my mother.
Friday: Lunch at Lotsa Pasta (my mom's fave restaurant in Louisville), and Grape Leaf for dinner.
Saturday: Lunch at Asahi, Dinner at Montgomery Inn's Boathouse in Cinci.
We will also be making: homemade bagels for the first time, a pumpkin spice cake with cinnamon cream cheese frosting, cranberry bars from Joy of Baking for lunch on Sunday afternoon at the church, and probably many other things since my Mom and I like to cook!
This wknd I am going apple picking. So, I'll be making lots of yummy things: fall granola, applesauce, quick apple bread, pumpkin oatmeal muffins. Oh, how I love fall!
African Sweet Potato Soup with Azuki Beans (2009.38b)
This soup is just ok. I have only really gotten one good recipe out of this cookbook. It was one of the cookbooks of the week - Cooking Light Slow Cooker. I wanted to try this recipe because my brother and sister in law are serving in Ghana, Africa right now - and it is sweet potato season - so I try to do new things with them.
I'll eat it up, wouldn't share it with anyone, may even stick it in my blender and puree it to have a smooth soup. But, this is what I learn when going through cookbooks - not every recipe is a winner.
Layer everything in a slow cooker as listed:
1 onion, chopped
2 large sweet potatoes, peeled and cubed
1 1/2 cup cooked small red beans (I used Azuki beans, which I found in the Whole Food bulk aisle, they tasted like black eyed peas when cooked, looking forward to my leftovers)
1 1/2 cup chicken broth
1/2 cup water
1 red pepper, seeded and chopped
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 can diced tomatoes (I used italian diced tomatoes because its I had, couldn't taste a difference)
1 small can diced chilis
Cook on low for 8 hours. When done, take out a cup of the liquid and mix with:
3 T creamy peanut butter
Toss back in. Stir. Eat. Garnish with chopped peanuts and limes if you want.
It will be good on a cold fall evening, though - anything warm and out of a bowl.
About 200 calories per cup without peanuts on top.
I'll eat it up, wouldn't share it with anyone, may even stick it in my blender and puree it to have a smooth soup. But, this is what I learn when going through cookbooks - not every recipe is a winner.
Layer everything in a slow cooker as listed:
1 onion, chopped
2 large sweet potatoes, peeled and cubed
1 1/2 cup cooked small red beans (I used Azuki beans, which I found in the Whole Food bulk aisle, they tasted like black eyed peas when cooked, looking forward to my leftovers)
1 1/2 cup chicken broth
1/2 cup water
1 red pepper, seeded and chopped
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 can diced tomatoes (I used italian diced tomatoes because its I had, couldn't taste a difference)
1 small can diced chilis
Cook on low for 8 hours. When done, take out a cup of the liquid and mix with:
3 T creamy peanut butter
Toss back in. Stir. Eat. Garnish with chopped peanuts and limes if you want.
It will be good on a cold fall evening, though - anything warm and out of a bowl.
About 200 calories per cup without peanuts on top.
Thursday, October 08, 2009
Whole Wheat Pumpkin Currant Muffins (2009.38)
This week's recipe is brought to you by 500 Fabulous Cakes and More. I am trying new pumpkin recipes. This definitely won't go on top of the list, but they were good - and I made them healthy.
2/3 cup applesauce (instead of butter)
3/4 cup dark brown sugar
1/3 cup molasses
1 egg
1 cup pumpkin
1 cup flour
3/4 cup whole wheat flour (instead of all regular)
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/3 cup currants
Mix all - I actually just used a spoon and a bowl. Fold in currants. 400, greased muffin tins - cook for about 15-17 minutes till they spring back when poked. Makes 12.
150 calories, .6 fat, 1.5 fiber - not bad at all.
2/3 cup applesauce (instead of butter)
3/4 cup dark brown sugar
1/3 cup molasses
1 egg
1 cup pumpkin
1 cup flour
3/4 cup whole wheat flour (instead of all regular)
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/3 cup currants
Mix all - I actually just used a spoon and a bowl. Fold in currants. 400, greased muffin tins - cook for about 15-17 minutes till they spring back when poked. Makes 12.
150 calories, .6 fat, 1.5 fiber - not bad at all.
Wednesday, October 07, 2009
Weekend Fall Baking/Cooking Adventures
I am excited about this weekend. This is the start of much fall baking over the next week. Here is the line up for the Friday-Friday:
Pumpkin Oatmeal Muffins
Whole Wheat Cinnamon Raisin Bagels (thanks Joy)
Fall Granola
Applesauce (first of many batches)
Dried Apples
Pumpkin Muffins
Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
Ginger Cookies
Apple Butter
Pumpkin Bread
Cinnamon Raisin Bread (thanks Mollie)
And then cooking:
Egg White omelettes
Turkey Enchiladas
Mexican Salad
African Sweet Potato Red Bean Soup
Tomato Soup with Greens
Pumpkin Baked Oatmeal
How fun is this! :) One of the perks to living in the north. One, I said. Pictures will be coming!
Pumpkin Oatmeal Muffins
Whole Wheat Cinnamon Raisin Bagels (thanks Joy)
Fall Granola
Applesauce (first of many batches)
Dried Apples
Pumpkin Muffins
Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
Ginger Cookies
Apple Butter
Pumpkin Bread
Cinnamon Raisin Bread (thanks Mollie)
And then cooking:
Egg White omelettes
Turkey Enchiladas
Mexican Salad
African Sweet Potato Red Bean Soup
Tomato Soup with Greens
Pumpkin Baked Oatmeal
How fun is this! :) One of the perks to living in the north. One, I said. Pictures will be coming!
Sunday, October 04, 2009
Menu Week: Oct 5
This will be a rather normal week - with good things on the menu this week!
Taco Soup - corn muffins
Chicken Salad
PBJs
Balsamic Roasted Chicken on mixed greens
Creamy Mac and Cheese - Cooking Light Recipe
Somewhere for lunch with Brandi on Friday
Recipe of the week will be a pumpkin muffin.
Hummus, carrots, crackers
Black Bean Chilaquiles
Corn tostada with egg - from Foster's Market.
Going apple picking on Saturday - so I'll definitely be making something apple-y for dinner on Saturday night while I watch the LSU/UF game. We'll see.
Happy eating everyone!
Taco Soup - corn muffins
Chicken Salad
PBJs
Balsamic Roasted Chicken on mixed greens
Creamy Mac and Cheese - Cooking Light Recipe
Somewhere for lunch with Brandi on Friday
Recipe of the week will be a pumpkin muffin.
Hummus, carrots, crackers
Black Bean Chilaquiles
Corn tostada with egg - from Foster's Market.
Going apple picking on Saturday - so I'll definitely be making something apple-y for dinner on Saturday night while I watch the LSU/UF game. We'll see.
Happy eating everyone!
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 pepperIn 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
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
Thursday, October 01, 2009
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!
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!
Wednesday, September 30, 2009
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!
Monday, September 28, 2009
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!
"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!
Saturday, September 26, 2009
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!
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.
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!
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!
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!
Friday, September 25, 2009
"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.
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.
Thursday, September 24, 2009
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!
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!
Tuesday, September 22, 2009
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!
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!
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!
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!
Sunday, September 20, 2009
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.
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.
Saturday, September 19, 2009
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!
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.
Friday, September 18, 2009
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! :)
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! :)
Monday, September 14, 2009
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!
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!
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!
Thursday, September 10, 2009
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!
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.
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.
Monday, September 07, 2009
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! :)
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! :)
Saturday, September 05, 2009
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.
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.
Friday, September 04, 2009
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.
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.
Tuesday, September 01, 2009
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!
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!
Sunday, August 30, 2009
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.
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.
Friday, August 28, 2009
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.
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.
Wednesday, August 26, 2009
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.
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.
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.
Monday, August 24, 2009
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).
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.
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.
Wednesday, August 19, 2009
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!
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!
Monday, August 17, 2009
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.
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.
Tuesday, August 11, 2009
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.
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.
Monday, August 10, 2009
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$.
Tuesday - black bean cakes and some whole wheat pasta
Wednesday - chikfila sandwich and some yogurt
Thursday - egg white omelettes, veggies,
Friday - chikfila sandwich (this is all we seem to serve at SBTS for busy weeks)
Recipe of the week is Melting Moments - a soft oat-y cookie that I have all the ingredients to make. I'll make them for the new school's placement exams.
This coming wknd I'll be in Cinci for a race and a Red's game. Will be going to 5 Guys (pre-race) and Trader Joes on Sunday night. Looking forward to time away!
Monday - lunch at school - new people running the cafeteria. We can eat for 3$.
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!
Thursday, August 06, 2009
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.
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.
Wednesday, August 05, 2009
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? :)
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!
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!
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