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I like the "How To" format that I write and get paid for occasionally, but I do feel kind of weird about subjective topics where there's actually more than one "right" way to do something. Sometimes, I probably leave good stuff out, and other times, it's my particular take on a subject. Take for instance my piece on "How to Practice Intuitive Eating." This takes pieces I've read by other authors and some ideas I've synthesized myself. There really isn't a "right" way to eat intuitively other than the main idea of listening to your own body wisdom. So, if you read any of my How To articles, keep in mind that I realize that unless it's a really specific concrete skill, it's just my particular take on how something is done.
Having said that:
How to Practice Intuitive Eating
Natural Ways to Exfoliate Skin
How to Use Networking in a Job Search
Having said that:
How to Practice Intuitive Eating
Natural Ways to Exfoliate Skin
How to Use Networking in a Job Search
What I've been cooking
Oct. 18th, 2008 01:18 pmLast night, I experimented with making veggie chili with fresh tomatoes instead of canned ones. I got 3 Romas from Coleman's Farm Market. I chopped them up fairly small, and then used the potato masher on the third to make it more like puree. I also added half a small can of tomato paste to thicken it up a bit. The last of our home-grown banana peppers went into the chili, too, along with pintos, black beans, some corn, frozen bell peppers, veggie broth, 4 cloves of garlic, vegetarian soy burger crumbles and spices. It turned out really well. I definitely would like to make this with fresh tomatoes instead of canned another time to see if that was the secret to it being exceptionally good this time. I made a huge batch, so we had some for dinner last night, and the rest is in the freezer.
Other things I've cooked or baked lately have included:
-Apple/raspberry crisp (really tart and good!)
-Pasta ala Bosca (whole wheat pasta with mushrooms, soy sausage, olive oil, red pepper flakes and a sprinkle of parmesan)
-Pita pizzas with basil and peppers I grew myself
-Baked potatoes with cheese & broccoli
-Homemade breakfast "skillets"
On this last item, the skillets: You can get them at diners around here. Usually it's either hashbrowns or American fries mixed with sauteed veggies, topped by two eggs and a sprinkle of cheese. You can add meat, and you can get the eggs fried or scrambled. I usually get mine scrambled. I decided I could make these cheaper and more healthily at home, so I've made it several times. I pan fry the potato chunks until they're crispy on the outside and soft on the inside, and mix in a variety of veggies, depending on what I've got on hand. I've used Michigan-grown bell pepper, tomatoes I grew myself, organic mushrooms, onions, banana peppers I grew myself, and dill from my yard in different combinations. Then, I make a really thin 2-egg plain omelet, lay it over the potatoes and veggies, and top the whole thing with shredded sharp cheddar cheese. SO good. I've been craving eggs & potatoes in various combinations big time for the last month or so- not sure what's up with that...
Other things I've cooked or baked lately have included:
-Apple/raspberry crisp (really tart and good!)
-Pasta ala Bosca (whole wheat pasta with mushrooms, soy sausage, olive oil, red pepper flakes and a sprinkle of parmesan)
-Pita pizzas with basil and peppers I grew myself
-Baked potatoes with cheese & broccoli
-Homemade breakfast "skillets"
On this last item, the skillets: You can get them at diners around here. Usually it's either hashbrowns or American fries mixed with sauteed veggies, topped by two eggs and a sprinkle of cheese. You can add meat, and you can get the eggs fried or scrambled. I usually get mine scrambled. I decided I could make these cheaper and more healthily at home, so I've made it several times. I pan fry the potato chunks until they're crispy on the outside and soft on the inside, and mix in a variety of veggies, depending on what I've got on hand. I've used Michigan-grown bell pepper, tomatoes I grew myself, organic mushrooms, onions, banana peppers I grew myself, and dill from my yard in different combinations. Then, I make a really thin 2-egg plain omelet, lay it over the potatoes and veggies, and top the whole thing with shredded sharp cheddar cheese. SO good. I've been craving eggs & potatoes in various combinations big time for the last month or so- not sure what's up with that...
Healthy/veggie recipes online
Jul. 20th, 2008 09:46 amMoosewood is a mostly vegetarian (there are some fish dishes) restaurant in NY, and they also have published a series of cookbooks focusing on wholesome ingredients, lots of fruits and veggies and whole grains. I have their "Moosewood Cooks at Home." I made the "Easy Artichoke Sauce" last night and served it over cheese ravioli last night and it was FABULOUS, definitely a keeper.
I found an archive of Moosewood recipes online that I thought some on my FL would appreciate. The artichoke recipe isn't on there, but I can post it if there's any interest. Lots of other good vegetarian/vegan/pescetarian recipes here.
I've actually been doing a lot of home-cooking lately. It heats up the kitchen, but this is also the time of year for great local produce. I've been having fun cooking and baking and assembling food with food I either grew myself (basil, peppers, dill) or that I bought locally from farm markets or U-pick places (peas, cukes, berries).
-Cheesecake brownies.
-Sweet & sour veggies (peapods that I picked myself locally, carrots and broccoli) over brown rice.
-Taco salad. These are surprisingly filling!
-Lots of fruit salads. Pit fruits are in season right now.
-Black cherry & apricot muffins. This was also from a Moosewood recipe. I think I'll use just a tad more sugar next time, and will bake them about 2 minutes less. They were good, but just a tad on the dry side, so I think I overbaked them a little bit.
-Homemade pizza with whole wheat crust and peppers I grew myself. This was a little disappointing because the crust stuck to the pan, but it tasted good.
-Tried my hand at homemade alfredo sauce recently, not something I've made more than once or twice. It turned out strangely thick and cheesy rather than thinner and more creamy, but it was still good. I served it over whole wheat rotini with sauteed mushrooms and sun-dried tomatoes and sprinkled chopped fresh basil (that I grew myself!) onto it. I served it with homebaked mini garlic loaves on the side. I had leftover whole wheat pizza crust, and I formed it into four mini-loaves of bread, brushed them with garlic butter and baked them for 12-13 minutes. They were really good to sop up the alfredo sauce.
-Caprese sandwiches made with the leftover garlic loaves. I had two of the garlic loaves which were made from the leftover pizza dough. I cut them in half, layered them with low-fat mozzarella cheese, thinly sliced tomatoes, romaine lettuce, fresh basil (that I grew myself) and drizzled with a bit of olive oil and a trickle of store-bought Greek dressing. I wrapped them up tightly in saran wrap and let them marinade overnight, and then had them for lunch the next day.
-Pita pizzas with banana peppers and basil that I grew myself as well as organic mushrooms from the store.
-Omelets with dill (from my yard), basil (that I'm growing in a pot in my screened porch) and a mix of sharp cheddar and smoked gouda. The smoky gouda is becoming a favorite cheese for inclusion in omelets.
-Fish sandwiches in the style of McDonald's, only better. We had guests coming, and based on our diet (pescetarian) and their food preferences (nothing too scary or unfamiliar), I got it in my head that I was going to make fish filet sandwiches, macaroni and cheese and green salad for dinner. I bought these organic fish filets from Whole Foods and J. picked out some fantastic soft puffy sesame buns, and we got tartar sauce. Cooked the filets in the toaster oven and served them on the buns with slices of cheddar cheese and tartar sauce on the side. The mac n cheese was from a box. Made green salad with cuke slices, shredded carrots and yet more cheese (sharp cheddar).
-My own sorta-kinda fattoush. I had stale restaurant pitas in the freezer, and I seasoned them and baked them into pita chips in the toaster oven. I added them to salad greens, added sliced cukes, and then dressed the salad with a weird dressing I made up. I was going to make it completely from scratch and then realized we were out of vinegar. So, instead, I took a tablespoon or two of store-bought Greek salad and added a bunch of dried mint and a couple teaspoons of lemon juice, and shook it together. It wasn't terribly authentic, but it had the right punch of mint and lemon that I like in a good fattoush, so it worked.
-Peanut-ginger pan-fried noodles with tempeh and veggies. This was partly from a package. J. bought a kit with noodles and spices and some canned Asian veggies (baby corn, bamboo shoots, etc.). I added tempeh that I marinated in a ginger-garlic-soy mix, as well as homegrown peppers and frozen organic broccoli to the mix. The sauce from the packet added some peanutty-chile goodness. I'd definitely try that again.
I found an archive of Moosewood recipes online that I thought some on my FL would appreciate. The artichoke recipe isn't on there, but I can post it if there's any interest. Lots of other good vegetarian/vegan/pescetarian recipes here.
I've actually been doing a lot of home-cooking lately. It heats up the kitchen, but this is also the time of year for great local produce. I've been having fun cooking and baking and assembling food with food I either grew myself (basil, peppers, dill) or that I bought locally from farm markets or U-pick places (peas, cukes, berries).
-Cheesecake brownies.
-Sweet & sour veggies (peapods that I picked myself locally, carrots and broccoli) over brown rice.
-Taco salad. These are surprisingly filling!
-Lots of fruit salads. Pit fruits are in season right now.
-Black cherry & apricot muffins. This was also from a Moosewood recipe. I think I'll use just a tad more sugar next time, and will bake them about 2 minutes less. They were good, but just a tad on the dry side, so I think I overbaked them a little bit.
-Homemade pizza with whole wheat crust and peppers I grew myself. This was a little disappointing because the crust stuck to the pan, but it tasted good.
-Tried my hand at homemade alfredo sauce recently, not something I've made more than once or twice. It turned out strangely thick and cheesy rather than thinner and more creamy, but it was still good. I served it over whole wheat rotini with sauteed mushrooms and sun-dried tomatoes and sprinkled chopped fresh basil (that I grew myself!) onto it. I served it with homebaked mini garlic loaves on the side. I had leftover whole wheat pizza crust, and I formed it into four mini-loaves of bread, brushed them with garlic butter and baked them for 12-13 minutes. They were really good to sop up the alfredo sauce.
-Caprese sandwiches made with the leftover garlic loaves. I had two of the garlic loaves which were made from the leftover pizza dough. I cut them in half, layered them with low-fat mozzarella cheese, thinly sliced tomatoes, romaine lettuce, fresh basil (that I grew myself) and drizzled with a bit of olive oil and a trickle of store-bought Greek dressing. I wrapped them up tightly in saran wrap and let them marinade overnight, and then had them for lunch the next day.
-Pita pizzas with banana peppers and basil that I grew myself as well as organic mushrooms from the store.
-Omelets with dill (from my yard), basil (that I'm growing in a pot in my screened porch) and a mix of sharp cheddar and smoked gouda. The smoky gouda is becoming a favorite cheese for inclusion in omelets.
-Fish sandwiches in the style of McDonald's, only better. We had guests coming, and based on our diet (pescetarian) and their food preferences (nothing too scary or unfamiliar), I got it in my head that I was going to make fish filet sandwiches, macaroni and cheese and green salad for dinner. I bought these organic fish filets from Whole Foods and J. picked out some fantastic soft puffy sesame buns, and we got tartar sauce. Cooked the filets in the toaster oven and served them on the buns with slices of cheddar cheese and tartar sauce on the side. The mac n cheese was from a box. Made green salad with cuke slices, shredded carrots and yet more cheese (sharp cheddar).
-My own sorta-kinda fattoush. I had stale restaurant pitas in the freezer, and I seasoned them and baked them into pita chips in the toaster oven. I added them to salad greens, added sliced cukes, and then dressed the salad with a weird dressing I made up. I was going to make it completely from scratch and then realized we were out of vinegar. So, instead, I took a tablespoon or two of store-bought Greek salad and added a bunch of dried mint and a couple teaspoons of lemon juice, and shook it together. It wasn't terribly authentic, but it had the right punch of mint and lemon that I like in a good fattoush, so it worked.
-Peanut-ginger pan-fried noodles with tempeh and veggies. This was partly from a package. J. bought a kit with noodles and spices and some canned Asian veggies (baby corn, bamboo shoots, etc.). I added tempeh that I marinated in a ginger-garlic-soy mix, as well as homegrown peppers and frozen organic broccoli to the mix. The sauce from the packet added some peanutty-chile goodness. I'd definitely try that again.
One-skillet recipe
Jul. 12th, 2008 10:56 amGreen beans are in season right now, and this recipe looks SO good. I loved fried potatoes and eggs, and I love green beans, but wouldn't have thought to combine them.
Raspberries!
Jul. 2nd, 2008 09:29 amI plucked raspberries off the small bush in my backyard and had about 1/3 cup of them with yogurt and honey for breakfast. Yum.
And my banana peppers are getting to be about 5-6 inches long. I think it's about time to harvest some of the longer ones and try them on pita pizzas!
And my banana peppers are getting to be about 5-6 inches long. I think it's about time to harvest some of the longer ones and try them on pita pizzas!
Like jewels, shining in the sun
Jun. 8th, 2008 11:26 amWent to the U-pick farm this morning before it got too sweltering. Not only were the berries ripe and in good condition, they were gorgeous, and the picking was easy. In a matter of 15 minutes, we picked about 5 pounds of strawberries.
It didn't seem like that much at the time, but when I got home and started to process them- holy heck! I have about 1 pound chopped up with other fruits in two large containers of fruit salad. About another half pound is washed, chopped, and in the freezer, to be pulled out for fruit smoothies (or daiquiris) later today.
The rest are unwashed, lying in containers in my fridge, waiting for me to figure out what to do with them. I'm not big on canning, preserves, and the like, so I need to make up my mind quickly about what to do with them! I may do some baking and/or pawn fresh strawberries off on co-workers.
If they're still good next weekend, I may go again, and I may do U-pick peas next weekend if they're ready as well.
Loving this abundance!
It didn't seem like that much at the time, but when I got home and started to process them- holy heck! I have about 1 pound chopped up with other fruits in two large containers of fruit salad. About another half pound is washed, chopped, and in the freezer, to be pulled out for fruit smoothies (or daiquiris) later today.
The rest are unwashed, lying in containers in my fridge, waiting for me to figure out what to do with them. I'm not big on canning, preserves, and the like, so I need to make up my mind quickly about what to do with them! I may do some baking and/or pawn fresh strawberries off on co-workers.
If they're still good next weekend, I may go again, and I may do U-pick peas next weekend if they're ready as well.
Loving this abundance!
Broccoli-cheese pie
May. 30th, 2008 07:05 amI promise I'll post some substantive thoughts NOT about food at some point. My part-time job and the freelancing are taking up a lot of my brain power these days.
Anyhow, I tried this recipe last night, and I thought it was fabulous. J. liked it, too. I subbed in some chives (of course) for some of the onion it called for, and I used fried bits of soy sausage instead of the bacon. Otherwise, I pretty much followed the recipe. I did use more breadcrumbs for the "crust" than they called for, about twice as much. It comes out of the oven really puffy and golden, and then deflates a bit. It's a bit like a quiche, except the cubes of bread give it more substance, and it's a bit lower-fat and less filled with cholesterol than a traditional quiche.
Anyhow, I tried this recipe last night, and I thought it was fabulous. J. liked it, too. I subbed in some chives (of course) for some of the onion it called for, and I used fried bits of soy sausage instead of the bacon. Otherwise, I pretty much followed the recipe. I did use more breadcrumbs for the "crust" than they called for, about twice as much. It comes out of the oven really puffy and golden, and then deflates a bit. It's a bit like a quiche, except the cubes of bread give it more substance, and it's a bit lower-fat and less filled with cholesterol than a traditional quiche.
Simple-but-good treat
May. 29th, 2008 09:26 amI'm not a huge applesauce fan. My Mom made it homemade, and hers was delicious. But storebought generally leaves me cold. J. got a huge container of it that needs eating up, though, so I've been trying to find ways I might enjoy it. So far, this is my favorite way to eat applesauce:
Combine 3/4 cup plain unsweetened low-fat yogurt with 1/2 cup applesauce in a bowl. Sprinkle liberally with cinnamon and nutmeg. Stir together. Snarf.
Yum!
Combine 3/4 cup plain unsweetened low-fat yogurt with 1/2 cup applesauce in a bowl. Sprinkle liberally with cinnamon and nutmeg. Stir together. Snarf.
Yum!
NOT a low-fat or low-sugar recipe
May. 25th, 2008 10:13 amI had a request for my brownie recipe, which I posted in the comments of an earlier entry, but I thought I'd move it up top-level in case others are interested.
The recipe I use is just from the back of a SACO brand cocoa cannister. It's fantastic if you use it exactly as written, but I will say that it's specifically for a more dense, fudgy brownie. If you like yours lighter and more cakelike, this is NOT the recipe for you. I think it's the butter that gives these the fabulous taste and rich texture. I do NOT recommend swapping out margarine for butter. You will really regret it if you don't at least try it once with real butter. (Note: the recipe calls for melting the butter. I think the texture is better if you merely soften the butter without completely melting it. I don't know why. It's something about cooking chemistry.)
We recently tried swapping in 3 TBSP of apple sauce for 2 TBSP of the butter, and that was a good compromise if you're looking for a lower-fat version. It moved the brownies a bit more toward the cakelike texture, but was still pretty dense and moist.
-1/2 c. (1 stick) butter
-1/2 c. premium cocoa powder (I recommend Hershey's special dark or a nice quality "dutch" cocoa)
-1 c. white sugar
-2 eggs
-1 tsp. vanilla
-1/2 c. all-purpose flour
-1/4 tsp. salt
-1/2 c. chopped nuts (optional)
Preheat oven to 350. Grease an 8x8 pan (we use an 11x7, and it works fine, too, though you'll want to keep cook times on the low end if you go for the bigger pan).
In a pan or in a microwave bowl, soften the butter until it's just starting to melt around the edges. Add cocoa and stir until well blended. Add sugar and mix well.
Next, add eggs, one at a time, and beat well. Stir in vanilla, flour, and salt. Do NOT overbeat. It's OK to be a little lumpy. If you're using the nuts, stir them in last.
Spread the batter in the pan and bake for 25-30 min. or until the brownies start to pull away from the edges a little bit. Let cool for 30 min. or so before attempting to cut them. Putting the pan on a wire rack lets air circulate underneath and shortens the cool time.
The recipe I use is just from the back of a SACO brand cocoa cannister. It's fantastic if you use it exactly as written, but I will say that it's specifically for a more dense, fudgy brownie. If you like yours lighter and more cakelike, this is NOT the recipe for you. I think it's the butter that gives these the fabulous taste and rich texture. I do NOT recommend swapping out margarine for butter. You will really regret it if you don't at least try it once with real butter. (Note: the recipe calls for melting the butter. I think the texture is better if you merely soften the butter without completely melting it. I don't know why. It's something about cooking chemistry.)
We recently tried swapping in 3 TBSP of apple sauce for 2 TBSP of the butter, and that was a good compromise if you're looking for a lower-fat version. It moved the brownies a bit more toward the cakelike texture, but was still pretty dense and moist.
-1/2 c. (1 stick) butter
-1/2 c. premium cocoa powder (I recommend Hershey's special dark or a nice quality "dutch" cocoa)
-1 c. white sugar
-2 eggs
-1 tsp. vanilla
-1/2 c. all-purpose flour
-1/4 tsp. salt
-1/2 c. chopped nuts (optional)
Preheat oven to 350. Grease an 8x8 pan (we use an 11x7, and it works fine, too, though you'll want to keep cook times on the low end if you go for the bigger pan).
In a pan or in a microwave bowl, soften the butter until it's just starting to melt around the edges. Add cocoa and stir until well blended. Add sugar and mix well.
Next, add eggs, one at a time, and beat well. Stir in vanilla, flour, and salt. Do NOT overbeat. It's OK to be a little lumpy. If you're using the nuts, stir them in last.
Spread the batter in the pan and bake for 25-30 min. or until the brownies start to pull away from the edges a little bit. Let cool for 30 min. or so before attempting to cut them. Putting the pan on a wire rack lets air circulate underneath and shortens the cool time.
Health goals... and parsnips!
May. 20th, 2008 04:09 pmSo, I've slowly been plugging away at my health & fitness goals. Today, I worked on both #2 and #4.
For #2, I took an AST class, which is different than the "Total Body" classes I've been taking semi-regularly. In the "Total Body" classes, you use exercise bands, your own body weight, and light hand weights, doing many reps with almost no break between sets, so it's mostly a weight-lifting class with the side-effect benefit of a cardio workout,since you never stop moving for the whole hour. The AST class, in contrast, is specifically half-and-half. It's 30 minutes of step aerobics followed by 30 minutes of weight training and stretching. It was taught by an instructor I think of in my head as "The Spastic Whippet" but she's actually pretty fun as an aerobics instructor. They have to be on the peppy side, really. None of the dance steps were too complicated, and I got a good heart rate going. The weight training portion I had mixed feelings about. I feel like my lower and mid back barely got worked, my biceps practically not at all, but I got a hell of a workout on abs, glutes, shoulders and triceps. So, it was good for the purposes of mixing things up and busting boredom, but not as good for a well-rounded weight workout. Still, I'm glad I gave it a try.
For #4, I used snow pea pods in a recipe this past weekend. I have eaten them fairly often in Chinese take-out before, but I don't believe I've ever tried to prepare them at home, so I'm counting them toward this goal. Also, as of today, I have obtained a couple of small parsnips. I probably have eaten these before but it would have been a long time ago, and I have never tried to make them at home. I didn't know before I bought them, but generally the smaller ones are less woody, less bitter, and more sweet. Luckily, I did pick small ones. Most of the info I'm reading on these veggies say you can use them the way you'd use carrots or potatoes in a recipe. I'm getting lots of recommendations for oven roasting them or turning them into a puree/mash. Nutmeg seems to be the seasoning of choice. I've got a few recipes I'm considering, but I'm open to suggestions from anyone reading who has a favorite parsnip recipe.
Health and Fitness Goals for Spring/Summer 2008
All of these goals started April 15 and are to be completed by and/or terminate at the end of August.
1. Weight lift consistently 3 times a week from now (April 15) until the end of August, barring injury or illness (a bad cold, the flu, etc.). [Note: I will consider it a success if I take no more than 3 passes on a workout day by the end of August. So far, I've already taken 2 "buys" so I'm going to try to be a little more consistent for the next couple months.]
2. Try three new classes at the fitness center and/or a class I've already taken but with a different instructor. (in process: Took a "Total Body" class with a different instructor Sunday May 4. Took AST (aerobics and strength training) class Tuesday May 20.)
3. Sometime in August, re-take the fitness assessment at the fitness center. Attempt 17 or more "girly" pushups.
4. Try three new fruits or vegetables I haven't eaten before and/or have never tried to prepare at home (they don't have to be completely new- they can be just a different variety, for instance a different variety of apple that I've never tried before). (in process: Cooked snow pea pods Saturday May 17. Bought parsnips Tuesday May 20.)
5. Run a mile in under 13 minutes (ran a mile in 12:53 on May 12).
6. Bicycle an unfamiliar trail and take a ride of 15 or more miles.
7. Barring illness or injury, get in 3 hours and 15 minutes *minimum* of combined cardio and weight-lifting per week, and average at least 4 hours per week of cardio & weights (and yoga will qualify as well) between now and the end of August. (in process)
For #2, I took an AST class, which is different than the "Total Body" classes I've been taking semi-regularly. In the "Total Body" classes, you use exercise bands, your own body weight, and light hand weights, doing many reps with almost no break between sets, so it's mostly a weight-lifting class with the side-effect benefit of a cardio workout,since you never stop moving for the whole hour. The AST class, in contrast, is specifically half-and-half. It's 30 minutes of step aerobics followed by 30 minutes of weight training and stretching. It was taught by an instructor I think of in my head as "The Spastic Whippet" but she's actually pretty fun as an aerobics instructor. They have to be on the peppy side, really. None of the dance steps were too complicated, and I got a good heart rate going. The weight training portion I had mixed feelings about. I feel like my lower and mid back barely got worked, my biceps practically not at all, but I got a hell of a workout on abs, glutes, shoulders and triceps. So, it was good for the purposes of mixing things up and busting boredom, but not as good for a well-rounded weight workout. Still, I'm glad I gave it a try.
For #4, I used snow pea pods in a recipe this past weekend. I have eaten them fairly often in Chinese take-out before, but I don't believe I've ever tried to prepare them at home, so I'm counting them toward this goal. Also, as of today, I have obtained a couple of small parsnips. I probably have eaten these before but it would have been a long time ago, and I have never tried to make them at home. I didn't know before I bought them, but generally the smaller ones are less woody, less bitter, and more sweet. Luckily, I did pick small ones. Most of the info I'm reading on these veggies say you can use them the way you'd use carrots or potatoes in a recipe. I'm getting lots of recommendations for oven roasting them or turning them into a puree/mash. Nutmeg seems to be the seasoning of choice. I've got a few recipes I'm considering, but I'm open to suggestions from anyone reading who has a favorite parsnip recipe.
Health and Fitness Goals for Spring/Summer 2008
All of these goals started April 15 and are to be completed by and/or terminate at the end of August.
1. Weight lift consistently 3 times a week from now (April 15) until the end of August, barring injury or illness (a bad cold, the flu, etc.). [Note: I will consider it a success if I take no more than 3 passes on a workout day by the end of August. So far, I've already taken 2 "buys" so I'm going to try to be a little more consistent for the next couple months.]
2. Try three new classes at the fitness center and/or a class I've already taken but with a different instructor. (in process: Took a "Total Body" class with a different instructor Sunday May 4. Took AST (aerobics and strength training) class Tuesday May 20.)
3. Sometime in August, re-take the fitness assessment at the fitness center. Attempt 17 or more "girly" pushups.
4. Try three new fruits or vegetables I haven't eaten before and/or have never tried to prepare at home (they don't have to be completely new- they can be just a different variety, for instance a different variety of apple that I've never tried before). (in process: Cooked snow pea pods Saturday May 17. Bought parsnips Tuesday May 20.)
6. Bicycle an unfamiliar trail and take a ride of 15 or more miles.
7. Barring illness or injury, get in 3 hours and 15 minutes *minimum* of combined cardio and weight-lifting per week, and average at least 4 hours per week of cardio & weights (and yoga will qualify as well) between now and the end of August. (in process)
What I've been Cooking & Baking
May. 20th, 2008 12:38 pmI have chives growing in the flower bed on the side of the house, and I've been using them in a variety of foods lately and really enjoying it. I can't wait until my basil is big enough to use in pastas and on pizzas.
Some dishes I've used chives in recently:
-Baked potatoes with sour cream and chives, natch. So simple, and yet so good.
-Omelets with two cheeses, baby portabello mushrooms, and chives. This was fantastically good. Must make again. Had buttermilk biscuits (Pillsbury, not homemade) with the omelets.
-Pita pizzas with homemade pizza sauce, sliced mushrooms, 2 cheeses, bell peppers, and chopped chives.
Other non-chive dishes I've made recently:
-A couple variations on taco salad. The main ingredients are always mixed organic greens, shredded cheese (either cheddar or chihuahua cheese), broken up blue corn tortilla chips, some kind of bean and/or soy and veggie mix, salsa, and sour cream. I've experimented with using salsa ranch dressing (yum!) and making the "chili" with just beans and veggies, but I think the Boca burger crumbles really add something.
-Whole wheat rotini with soy sausage, baby portabello mushrooms, a pepper-tomato sauce, and fresh grated parmesan. Had this on a night when a friend came for dinner, and she made an outstanding loaf of garlic bread to go with it. Green salad, wine, and chocolate for dessert rounded things out.
-Brownies with mashed banana substituted for some of the butter. They did have a mild but distinct flavor of banana to them. Interesting experiment, though I think I like my full-fat brownies better.
-Apple and strawberry crisp. I may have actually posted about this before, but I must remember to make this combo again. The apples give it sweetness and texture and the strawberries add color and tartness. Winning combo.
-Stir fry of green beans, 3-color peppers, and walnuts. Cashews would have been better, but I didn't have any, and the walnuts were a fine substitute.
-My own schmancy version of an Egg McMuffin, made with a tiny one-egg omelet with mixed peppers in it, slapped onto a whole wheat English muffin with a bit of deli-sliced cheddar cheese.
-My own version of "Santa Fe Rice and Beans." You can get this as a packaged microwave meal, but they're skimpy on the veggies and they use white rice. I used quick-cook brown rice, black beans, LOADS of corn and peppers, a couple tablespoons of chunky salsa, and cooked them up together with more spices, including whole cumin seeds. I topped the mixture with a thin slice of cheddar and a couple of teaspoons of sour cream dotted over it. SO much better than the prepackaged version.
-Teriaki Salmon with veggies and seasoned rice. I got some packaged Gorton salmon fillets, thawed them half way, and marinated them, along with a bunch of veggies, in a ginger-sesame dressing. The veggies included fresh snow pea pods, fresh mushroom chunks, and fresh carrot slices as well as frozen broccoli and 3-color peppers. I grilled the fillets in my toaster oven until about half-done, then slapped them into the pan of veggies, doused the whole lot with lemon juice, and grilled the veggies and fish together for a while longer. I served it with some brown rice that I had seasoned with veggie broth and soy sauce. This is a keeper of a recipe. I especially enjoyed the pea pods. I think a sprinkle of toasted sesame seeds on it after taking it out of the oven would make it even snappier. I'll have to try that next time.
Some dishes I've used chives in recently:
-Baked potatoes with sour cream and chives, natch. So simple, and yet so good.
-Omelets with two cheeses, baby portabello mushrooms, and chives. This was fantastically good. Must make again. Had buttermilk biscuits (Pillsbury, not homemade) with the omelets.
-Pita pizzas with homemade pizza sauce, sliced mushrooms, 2 cheeses, bell peppers, and chopped chives.
Other non-chive dishes I've made recently:
-A couple variations on taco salad. The main ingredients are always mixed organic greens, shredded cheese (either cheddar or chihuahua cheese), broken up blue corn tortilla chips, some kind of bean and/or soy and veggie mix, salsa, and sour cream. I've experimented with using salsa ranch dressing (yum!) and making the "chili" with just beans and veggies, but I think the Boca burger crumbles really add something.
-Whole wheat rotini with soy sausage, baby portabello mushrooms, a pepper-tomato sauce, and fresh grated parmesan. Had this on a night when a friend came for dinner, and she made an outstanding loaf of garlic bread to go with it. Green salad, wine, and chocolate for dessert rounded things out.
-Brownies with mashed banana substituted for some of the butter. They did have a mild but distinct flavor of banana to them. Interesting experiment, though I think I like my full-fat brownies better.
-Apple and strawberry crisp. I may have actually posted about this before, but I must remember to make this combo again. The apples give it sweetness and texture and the strawberries add color and tartness. Winning combo.
-Stir fry of green beans, 3-color peppers, and walnuts. Cashews would have been better, but I didn't have any, and the walnuts were a fine substitute.
-My own schmancy version of an Egg McMuffin, made with a tiny one-egg omelet with mixed peppers in it, slapped onto a whole wheat English muffin with a bit of deli-sliced cheddar cheese.
-My own version of "Santa Fe Rice and Beans." You can get this as a packaged microwave meal, but they're skimpy on the veggies and they use white rice. I used quick-cook brown rice, black beans, LOADS of corn and peppers, a couple tablespoons of chunky salsa, and cooked them up together with more spices, including whole cumin seeds. I topped the mixture with a thin slice of cheddar and a couple of teaspoons of sour cream dotted over it. SO much better than the prepackaged version.
-Teriaki Salmon with veggies and seasoned rice. I got some packaged Gorton salmon fillets, thawed them half way, and marinated them, along with a bunch of veggies, in a ginger-sesame dressing. The veggies included fresh snow pea pods, fresh mushroom chunks, and fresh carrot slices as well as frozen broccoli and 3-color peppers. I grilled the fillets in my toaster oven until about half-done, then slapped them into the pan of veggies, doused the whole lot with lemon juice, and grilled the veggies and fish together for a while longer. I served it with some brown rice that I had seasoned with veggie broth and soy sauce. This is a keeper of a recipe. I especially enjoyed the pea pods. I think a sprinkle of toasted sesame seeds on it after taking it out of the oven would make it even snappier. I'll have to try that next time.
Let's blow this popcorn stand!
May. 19th, 2008 02:59 pmFor my last day of work, my favorite co-worker made an apple galette as a going away treat, and we're sharing it around with the team. It looked a lot like the one on this page, only shinier, because my co-worker made an apricot glaze to go on the apples. I've already had 3 small pieces and may not be able to resist a fourth...
I'll miss several of my co-workers, but luckily, I've got emails or phone numbers for several and plan to keep in touch.
I'll miss several of my co-workers, but luckily, I've got emails or phone numbers for several and plan to keep in touch.
Things I've been pondering
May. 2nd, 2008 09:55 am1. Because of our diet and weight loss culture, I think many people drastically UNDERestimate how many calories they need to maintain. There's this idea that the "right" amount of calories for a moderately active adult (not a teenager, and not a senior) woman is around 1,800 and that's not considered a diet. A weight-loss diet, most people think, is restricting to somewhere between 1,200 to 1,600 calories a day (only less if you're really on a drastic diet, and you probably can't get all your vitamins and minerals without supplements on that few calories). From the calculations I've been researching, I could, on my most sendentary days, probably eat 2,100 calories and maintain or even lose weight. On days when I hit the gym for my 55-60 minute workouts, I could probably eat between 2,500-2,800 calories and maintain my current weight. I generally eat less than 1,000 calories by noon, and that includes breakfast, lunch, and a mid-morning snack. No wonder I'm so hungry in the middle of the afternoon and often half-way through my post-job workout. I am thinking of trying to eat more hearty breakfasts and lunches and see how that goes.
2. I read that the working class reaction to food acquisition is to get the most calories you can for your money, while middle/upper class people have a different relationship to food acquisition. There may be a relation between this mentality and super-sizing of fast food, and the tendency of restaurants that cater to the working class to serve big portions, while ritzy restaurants serve smaller portions with better quality ingredients. I definitely think that my brain is wired for "get the most calories you can, and cheaply!" I find myself wanting to take advantage of any offer of free food in the office. Even if I don't eat it right then, I will often squirrel something away in my munchie drawer for later, just in case. That means I don't have to put money in the vending machine later if I'm hungry. Free food! Whee! I've gotten better at doing this only with foods that actually appeal to me. I'm less likely to eat food I don't actually care for just because it's there, unless I'm really famished.
3. In Dale Carnegie's "How to Stop Worrying and Start Living," one technique he mentions is living in "day-tight compartments." Just focus on the day, and let tomorrow take care of itself. This, I think, is good advice. Of course, Buddhists, New Agers, and others who are interested in meditation and "mindfulness" will tell you the ideal is to focus on each second, not just each day, to "Be Here Now." That's good advice, but I think the best thing that works for me is somewhere in between. I need to focus on the next one to five minutes, usually, unless I have a really big block of time set up for something. In the morning, for instance, I sometimes feel overwhelmed by all the stuff I have to do to get ready for work, and I even think further ahead to all the things I have to do at work and then after work. If I can focus on, "OK, what's the immediate next step, or maybe two steps?" then I feel a lot less overwhelmed and anxious. First I need to finish dressing. Then I make my coffee. Then, I feed the cat. Then, I pack my lunch. Then, I eat breakfast. If I live in five-minute-tight compartments, that usually works best for me. I find that once I get into the 'flow' of a task, I can focus on it and not think ahead to worrying about all the things I need to do later that day.
What I've been Cooking and a Question
Apr. 28th, 2008 12:25 pmI made a variation on my potato and pea curry for Bollywood night on Saturday. It was the classic first Indian dish I ever tried making, probably about 10 years ago, and I continue to make it several times a year because it's so good and so flexible. J. relates that many years ago, he took leftovers of this to work with him, and an Indian co-worker asked him what he was having. When J. told him, the co-worker said, "Oh yeah. My Mom makes that." I cooked the hell out of the potatoes this time to make sure they still weren't crunchy, but added carrots this time, and they were almost a bit crunchy. Oh well- at least the flavor was good. So was everything donated by others, but the fish curry brought by a friend stole the limelight.
Other things I've cooked or baked lately have included:
-Scrambled eggs with sharp Australian cheddar.
-Oven fries (little round red potoatos!) and egg, bagel, cheese & soy sausage sandwiches.
-Little round red potatoes and green peas in cream sauce. This was an old nostalgia dish my Mom used to make. Hers was more of a pure white cream sauce while mine was kind of more like a cheese sauce, but still good. I'll have to ask Mom for her recipe and compare how they turn out.
-Tuna sandwiches with Australian cheddar melted on one slice, and slightly grilled onions. I'm not a huge fan of raw onions, partly I think because of texture issues (with the exception of red onions on a veggie sandwich or in salads), so slightly roasted/grilled in the toaster oven was perfect.
-Nostalgia tuna-pasta salad, one of those things you find on salad bars or at church potlucks a lot. My variation always includes pasta, tuna, salad dressing, green peas, chopped boiled eggs, salt and pepper. Some folks like celery or radishes and so on, and those are nice, too, but I went for the simple recipe this last time.
I actually have sort of been off my game as far as home cooking goes lately, and want to jump back into it.
Here's my question: Many recipes have a long/traditional method and a shorter/time-saver method to them. When do you think it's worth it to do the longer method, and when do you not mind cutting corners?
For me, personally, I find that I'm willing to do more home cooking if I cut some corners. The microwave is my friend, for instance, when it comes to getting potatoes done quickly. Oven-baking and frying from the raw state take some time, but the microwave can half that time. I also prefer canned beans to having to soak and boil dried beans, even thought dried beans are definitely more economical.
On the other hand, I like to make brownies from scratch. There are some good box mixes out there (Ghiardelli comes to mind), but they're really not THAT much quicker than the from-scratch method, and I just think brownies made with butter taste SO MUCH better.
Which dishes do you think taste better with the long method, and where are you willing to go the more convenient route?
Other things I've cooked or baked lately have included:
-Scrambled eggs with sharp Australian cheddar.
-Oven fries (little round red potoatos!) and egg, bagel, cheese & soy sausage sandwiches.
-Little round red potatoes and green peas in cream sauce. This was an old nostalgia dish my Mom used to make. Hers was more of a pure white cream sauce while mine was kind of more like a cheese sauce, but still good. I'll have to ask Mom for her recipe and compare how they turn out.
-Tuna sandwiches with Australian cheddar melted on one slice, and slightly grilled onions. I'm not a huge fan of raw onions, partly I think because of texture issues (with the exception of red onions on a veggie sandwich or in salads), so slightly roasted/grilled in the toaster oven was perfect.
-Nostalgia tuna-pasta salad, one of those things you find on salad bars or at church potlucks a lot. My variation always includes pasta, tuna, salad dressing, green peas, chopped boiled eggs, salt and pepper. Some folks like celery or radishes and so on, and those are nice, too, but I went for the simple recipe this last time.
I actually have sort of been off my game as far as home cooking goes lately, and want to jump back into it.
Here's my question: Many recipes have a long/traditional method and a shorter/time-saver method to them. When do you think it's worth it to do the longer method, and when do you not mind cutting corners?
For me, personally, I find that I'm willing to do more home cooking if I cut some corners. The microwave is my friend, for instance, when it comes to getting potatoes done quickly. Oven-baking and frying from the raw state take some time, but the microwave can half that time. I also prefer canned beans to having to soak and boil dried beans, even thought dried beans are definitely more economical.
On the other hand, I like to make brownies from scratch. There are some good box mixes out there (Ghiardelli comes to mind), but they're really not THAT much quicker than the from-scratch method, and I just think brownies made with butter taste SO MUCH better.
Which dishes do you think taste better with the long method, and where are you willing to go the more convenient route?
Green bean recipes, anyone?
Apr. 7th, 2008 12:00 pmThis weekend on a trip to Whole Foods, I was eying the snap peas, but I couldn't make myself pay the prices they were asking for them (they only had pricey organic ones). Instead, I picked up a rather large bag of green beans for $1.68. I figured even if I couldn't eat them all, it'd be a bargain. I think whatever isn't eaten up in week will be blanched and frozen for later use.
Today, as a side dish for my lunch, I steamed about a cup of beans and drizzled them with Newman's Reduced Fat Sesame and Ginger dressing. That was pretty good. I need to find some other recipes, though. I am considering possibly a traditional green bean casserole, but I could use other ideas.
How do you like to prepare your fresh green beans?
On a related note, we replaced our toaster oven this weekend. We LOVED our old one, but it died last fall, and we replaced it with a cheapie from Big Lots. I have never been thrilled with it. It's too small and a little hard to clean. So, we ponied up more money and got a turbo convection toaster oven that'll accommodate 6-8 large pieces of toast. It's big and deep enough that you could cook a pie or a smallish chicken in it. I think I'm in love.
We prepared pita pizzas and brownies in it the first day we bought it. One of the pizzas came out a little browner than I'd have liked, but the instructions DID warn us that the oven cooked fast, so I should have kept a closer eye on it. The brownies were fine, too, if just a little dried out around the edges. Again, I need to take the warning that it cooks quickly more seriously and subtract a few minutes from my usual bake times, I think.
Today, as a side dish for my lunch, I steamed about a cup of beans and drizzled them with Newman's Reduced Fat Sesame and Ginger dressing. That was pretty good. I need to find some other recipes, though. I am considering possibly a traditional green bean casserole, but I could use other ideas.
How do you like to prepare your fresh green beans?
On a related note, we replaced our toaster oven this weekend. We LOVED our old one, but it died last fall, and we replaced it with a cheapie from Big Lots. I have never been thrilled with it. It's too small and a little hard to clean. So, we ponied up more money and got a turbo convection toaster oven that'll accommodate 6-8 large pieces of toast. It's big and deep enough that you could cook a pie or a smallish chicken in it. I think I'm in love.
We prepared pita pizzas and brownies in it the first day we bought it. One of the pizzas came out a little browner than I'd have liked, but the instructions DID warn us that the oven cooked fast, so I should have kept a closer eye on it. The brownies were fine, too, if just a little dried out around the edges. Again, I need to take the warning that it cooks quickly more seriously and subtract a few minutes from my usual bake times, I think.
I hope people find the fact that I am pretty immodest about my own cooking to be endearing rather than a character flaw. I can admit when I screwed something up and it didn't come out as well as it could have (like my recent attempt at apple crisp that turned out too dry). However, when it's good, I sometimes rave about my own homemade food. I roll my eyes in pleasure when I eat my own cooking and it turns out well. I can't help being pleased with myself. Forgive me.
Anyhow, for lunch today, I had a bowl of my leftover lentil stew and a sandwich of hummus, cheddar cheese, assorted salad greens, and oven-roasted red & yellow peppers on my home-baked half-whole-wheat bread, toasted. It was so tasty to me, and it was especially satisfying knowing that I had made a large portion of my lunch food myself from scratch. The only thing that could have made it more satisfying was knowing that I'd grown some of the ingredients myself as well.
I have plans for some container gardening this summer, though, so that further satisfaction is just a few months away...
Anyhow, for lunch today, I had a bowl of my leftover lentil stew and a sandwich of hummus, cheddar cheese, assorted salad greens, and oven-roasted red & yellow peppers on my home-baked half-whole-wheat bread, toasted. It was so tasty to me, and it was especially satisfying knowing that I had made a large portion of my lunch food myself from scratch. The only thing that could have made it more satisfying was knowing that I'd grown some of the ingredients myself as well.
I have plans for some container gardening this summer, though, so that further satisfaction is just a few months away...
What I've been Cooking
Mar. 31st, 2008 03:05 pmWe actually ate out or ordered in a little more than usual the last week, but I still did a fair amount of cooking and baking.
I also thawed out the homemade egg-muffin sandwiches I made a while back and tried those out on a couple of occasions. On the whole, they are a B+. The egg and soy sausage and muffin reheated just fine. The ONLY thing I didn't like was that by the time the egg and sausage were thoroughly warmed through, the cheese was SUPER melty, just all over the plate. I think this was mainly because I used processed cheese slices. If I try this again, I plan to use thicker slices of "real" cheese and see if that solves the issue. I think just egg/sasuage would be good without the cheese, too. J. liked them as well, so I think it's a keeper of an idea.
Other things I've cooked or baked lately have included:
-Homemade half whole wheat bread. I pulled the dough out of the breadmaker to put into a bread pan (so you can bake the loaf without the hole that the breadmaker leaves in the middle), and it was really wet and sticky. Usually, in that instance, I just add a tablespoon or so of flour at a time until it's a little less sticky. However, I had used-- literally-- every tablespoon of white and wheat flour I had in the house. I'd just barely had enough to make a loaf. So, I baked it anyway and hoped for the best. It turned out quite good. Really nice toasted with butter.
-Curried lentil stew. I've made this before on the stove, but it was so nice to put it in the slowcooker and then walk away and do other chores. It turned out fabulous! I don't normally put tomato in my lentil stews, but I did try a can of diced tomatoes this time. It made the broth quite acidic, so I mellowed it out by adding a little honey and sweet spices (ginger and cinnamon). It was so good. And we have a ton of leftovers. Besides lentils and tomatoes, it also had vegetable stock, 2 cloves of garlic, whole cumin seeds, curry powder, other assorted spices, about a quarter of a huge Vidalia onion minced, about 3/4 a cup three-color-peppers, chopped, and 2 big carrots, chopped. Yummers!
-Whole wheat pasta with sauce & homemade garlic bread. Store-bought frozen mozerella cheese sticks with dipping sauce as an after-dinner snack, too.
-Lots of fruit salads. Between fruit we bought and stuff that has been left at our house, we've been up to our eyeballs in fruit, but I'm not complaining!
-Apple oatmeal crisp. I made this to use up some of the apples we had left at our house after a party. The crisp turned out a little too dry. The recipe calls for canned apple pie filling, and I used fresh apples, so I knew I needed to add extra liquid, and I did, in the form of lemon juice, grape juice, and honey. But, it still wasn't enough. It had good flavor, but because it was so dry, it would have been better served warm with vanilla ice cream. I didn't have ice cream, but luckily, I did have full-fat plain Danon yogurt, and three or four tablespoons of that went terrifically with the leftovers from the crisp.
Asparagus - Part 2
Mar. 23rd, 2008 10:38 amI haven't cooked much with asparagus- it's one of those things I like but J. doesn't, so I rarely buy it. I've been having fun researching recipes to use it in, though. The simple butter/balsamic vinegar dressing I made for it yesterday was really good.
This morning, I used about half that much asparagus in an "herbed asparagus torta." I don't know why my "Almost Vegetarian" cookbook calls it a torta- that term always brings to mind the Mexican sandwich. And the recipe seems a lot like what I usually think of as a "frittata." Anyway, it looked a lot like this even though the other ingredients were a bit different (the one in the picture is asparagus/crab/mozarella and mine was cheddar/asparagus/mushroom).
I didn't do it exactly the way the recipe in the cookbook called for (when do I EVER follow a recipe exactly?), but I used some of the suggested herbs (including sage I grew and dried myself) and halved the recipe. Half of it was mushroom-only for J. and I had the other half with asparagus. The full recipe called for baking for 35 min. at 450, but with the recipe halved, it only took about 12 minutes. I think the pan I used was too big, too, so it was a little more shallow, but I thought it tasted wonderful.
I'll have to try that again- it was really tasty with a strong cup of coffee and a buttered bagel on the side.
This morning, I used about half that much asparagus in an "herbed asparagus torta." I don't know why my "Almost Vegetarian" cookbook calls it a torta- that term always brings to mind the Mexican sandwich. And the recipe seems a lot like what I usually think of as a "frittata." Anyway, it looked a lot like this even though the other ingredients were a bit different (the one in the picture is asparagus/crab/mozarella and mine was cheddar/asparagus/mushroom).
I didn't do it exactly the way the recipe in the cookbook called for (when do I EVER follow a recipe exactly?), but I used some of the suggested herbs (including sage I grew and dried myself) and halved the recipe. Half of it was mushroom-only for J. and I had the other half with asparagus. The full recipe called for baking for 35 min. at 450, but with the recipe halved, it only took about 12 minutes. I think the pan I used was too big, too, so it was a little more shallow, but I thought it tasted wonderful.
I'll have to try that again- it was really tasty with a strong cup of coffee and a buttered bagel on the side.
What I've been Cooking
Mar. 22nd, 2008 01:23 pmI had this for lunch.
I bought some asparagus Friday and was looking for a simple recipe to jazz it up a bit. I found, in my Moosewood Cookbook, a recipe that called for steaming asparagus stalks, then drizzling them with a mix of equal parts melted butter and balsamic vinegar, and finally sprinkling roasted pine nuts over them. I just happened to have a few pine nuts left from having made pesto a while ago, so I had all the ingredients. I served it along with a salad of mix of greens dressed with reduced-fat cottage cheese and a little drizzle of honey mustard dressing, and tossed some of the pine nuts onto the salad, too. There was also fruit salad and sparkling water on the side. The fruit salad was left over from the day before, so the pears were turning just a little brown around the edges, but it was still quite good. The fruit salad ingredients included Bartlett pear, red grapes, kiwi slices, and sections of tangerine. So good!
J. doesn't care for asparagus, so that was ALL MINE. I've got about an equal amount of asparagus left, and I need to find another recipe for that since I used up all my pine nuts.
Other things I've cooked or baked lately include:
-Potato and black bean enchiladas. These turned out really well. J. generally likes my enchiladas, but he really raved about these. They had an interesting texture in addition to all the flavors. I have started to use cans of diced tomatoes (sometimes pre-seasoned) as the base for my enchilada sauce. It is, in no way, authentic. I can and have made enchiladas more the traditional way (in a pepper- or mole-based sauce, with no cheese and just a squiggle of cream on top) but we like the 'merican version with tomato and cheese a whole lot. The filling was a mix of organic refried black beans and Mexican-spiced mashed potatoes stuffed into whole wheat tortillas. I left the potatoes a bit lumpy, and that gave the finished product a really nice texture.
-Another day, I took some leftover crockpot chili out of the freezer, thawed that, and served it with grilled cheese sandwiches.
-Friday morning, I made soy sausage and pepper omelets with this really good sharp Wisconsin cheddar that J. bought at Whole Foods. There's a white Australian cheddar we get there that I adore, so I wasn't sure the Wisconsin measured up, but the more I've sampled it, the more I like it. I served the omelets with a side of potato chunks that I seasoned and baked in the toaster oven.
-One day last week for lunch, I made a winner of a side salad that included mixed greens, slices of pear, and slivers of that sharp Wisconsin cheddar, along with some reduced-fat fruity viniagrette.
-For breakfast today, I had lavender oatmeal. It's not really a recipe nor cooking per se, but I get a kick out of preparing my oatmeal this way. I thaw out some frozen blackberries, dump a packet of instant oatmeal over it, and then pour half a cup of hot-but-not-quite-boiled milk over it. When you mix it together, the berries give it a lovely light purple color. And, it's delicious.
-Yesterday, I did a food experiment by making and freezing my own breakfast sandwiches. Morningstar Farms used to make these frozen English muffin, egg, cheese, and soy sausage breakfast sandwiches that I adore, but I haven't been able to find them in any store for over a year. So, I bought the ingredients, and made four of them myself, wrapped them up in saran wrap, and stored them in the freezer. I'll take one out and try it for breakfast some time next week and see how it survives the freezing and microwaving process. I have high hopes for this. If it turns out well, I will do big batches of these and freeze them again. It's nice to have "convenience food" that you've prepared yourself, so you know exactly what ingredients have gone into it and don't have to worry about strange chemicals and preservatives.
I bought some asparagus Friday and was looking for a simple recipe to jazz it up a bit. I found, in my Moosewood Cookbook, a recipe that called for steaming asparagus stalks, then drizzling them with a mix of equal parts melted butter and balsamic vinegar, and finally sprinkling roasted pine nuts over them. I just happened to have a few pine nuts left from having made pesto a while ago, so I had all the ingredients. I served it along with a salad of mix of greens dressed with reduced-fat cottage cheese and a little drizzle of honey mustard dressing, and tossed some of the pine nuts onto the salad, too. There was also fruit salad and sparkling water on the side. The fruit salad was left over from the day before, so the pears were turning just a little brown around the edges, but it was still quite good. The fruit salad ingredients included Bartlett pear, red grapes, kiwi slices, and sections of tangerine. So good!
J. doesn't care for asparagus, so that was ALL MINE. I've got about an equal amount of asparagus left, and I need to find another recipe for that since I used up all my pine nuts.
Other things I've cooked or baked lately include:
-Potato and black bean enchiladas. These turned out really well. J. generally likes my enchiladas, but he really raved about these. They had an interesting texture in addition to all the flavors. I have started to use cans of diced tomatoes (sometimes pre-seasoned) as the base for my enchilada sauce. It is, in no way, authentic. I can and have made enchiladas more the traditional way (in a pepper- or mole-based sauce, with no cheese and just a squiggle of cream on top) but we like the 'merican version with tomato and cheese a whole lot. The filling was a mix of organic refried black beans and Mexican-spiced mashed potatoes stuffed into whole wheat tortillas. I left the potatoes a bit lumpy, and that gave the finished product a really nice texture.
-Another day, I took some leftover crockpot chili out of the freezer, thawed that, and served it with grilled cheese sandwiches.
-Friday morning, I made soy sausage and pepper omelets with this really good sharp Wisconsin cheddar that J. bought at Whole Foods. There's a white Australian cheddar we get there that I adore, so I wasn't sure the Wisconsin measured up, but the more I've sampled it, the more I like it. I served the omelets with a side of potato chunks that I seasoned and baked in the toaster oven.
-One day last week for lunch, I made a winner of a side salad that included mixed greens, slices of pear, and slivers of that sharp Wisconsin cheddar, along with some reduced-fat fruity viniagrette.
-For breakfast today, I had lavender oatmeal. It's not really a recipe nor cooking per se, but I get a kick out of preparing my oatmeal this way. I thaw out some frozen blackberries, dump a packet of instant oatmeal over it, and then pour half a cup of hot-but-not-quite-boiled milk over it. When you mix it together, the berries give it a lovely light purple color. And, it's delicious.
-Yesterday, I did a food experiment by making and freezing my own breakfast sandwiches. Morningstar Farms used to make these frozen English muffin, egg, cheese, and soy sausage breakfast sandwiches that I adore, but I haven't been able to find them in any store for over a year. So, I bought the ingredients, and made four of them myself, wrapped them up in saran wrap, and stored them in the freezer. I'll take one out and try it for breakfast some time next week and see how it survives the freezing and microwaving process. I have high hopes for this. If it turns out well, I will do big batches of these and freeze them again. It's nice to have "convenience food" that you've prepared yourself, so you know exactly what ingredients have gone into it and don't have to worry about strange chemicals and preservatives.
