I was in a bind tonight. I've been trying to use up the rest of our elk meat, but I am a little elk'd out! :) I found a pound of shrimp in the deep freeze and thought I'd throw together a pasta. I knew I had some shallots - but alas they were no longer edible. So here is what I ended up using. It was surprisingly fantastic! :)
2 tbsp olive oil
1/2 large onion (chopped)
2 tbsp minced garlic
1/2 c. Chicken Stock (or white wine)
1 tbsp butter (no substitutes)
1lb Shrimp
2 Portobello Mushrooms
1 tsp red pepper flakes
Fresh ground salt and pepper to taste
1 package Spaghetti
Begin by boiling water for your noodles. You'll want those cooking while make your sauce.
In a large heavy bottomed sauce pan, saute onions until translucent and golden. Add garlic and cook for 1-2 minutes. Add butter and cook for another minute or two. Add mushrooms, red pepper and stock. Simmer for 5 minutes until mushrooms are tender. Add shrimp and cook until pink. Most of the stock/wine should be cooked off at this point.
Drain noodles and add olive oil (2 tbsp or so) and coat noodles. Add sauce and combine completely with noodles. Serve and enjoy!
Tuesday, December 14, 2010
Monday, November 22, 2010
GF Pumpkin Muffins
I was super excited that I was able to modify a recipe on the first try. They turned out quite well and make a good semi-healthy muffin. :)
4 c. Pamela's Pancake Mix
2/3 c. Gluten Free Oats (Red Mill)
1 tsp cinnamon
1 can Pumpkin Pie Mix
2 eggs
1 tsp vanilla
Mix dry ingredients together in separate bowl. In mixing bowl, combine wet ingredients and mix until completely combined 1-2 minutes. Slowly add flour and oat mixture to the pumpkin. Mix until completely combined. Spoon into greased or lined muffin pan. Bake at 375 for 20 min. Keep an eye on them - they may cook more quickly depending on the accuracy of your thermostat.
4 c. Pamela's Pancake Mix
2/3 c. Gluten Free Oats (Red Mill)
1 tsp cinnamon
1 can Pumpkin Pie Mix
2 eggs
1 tsp vanilla
Mix dry ingredients together in separate bowl. In mixing bowl, combine wet ingredients and mix until completely combined 1-2 minutes. Slowly add flour and oat mixture to the pumpkin. Mix until completely combined. Spoon into greased or lined muffin pan. Bake at 375 for 20 min. Keep an eye on them - they may cook more quickly depending on the accuracy of your thermostat.
Wednesday, November 17, 2010
Mashed Potatoes - Upon Request
5lb bag of Idaho Spuds
Whole milk
1/4 c. heavy cream (optional)
2 tbsp butter
1/2 tsp garlic powder
salt and pepper to taste
Peel potatoes and chop into large pieces - I typically slice them into 1 inch rounds. Boil in covered pot until they are soft (30min?).
Drain and return to the warm pot. Using hand held blender add 2 tbsp butter, salt, garlic powder and 1/4c. milk while beating on medium speed. Continue to add milk until a fluffy texture is achieved. I have been known to add a portion of heavy cream as well.
Again - don't substitute "healthy" ingredients. Mashed potatoes are not healthy, nor are they intended to be!
Whole milk
1/4 c. heavy cream (optional)
2 tbsp butter
1/2 tsp garlic powder
salt and pepper to taste
Peel potatoes and chop into large pieces - I typically slice them into 1 inch rounds. Boil in covered pot until they are soft (30min?).
Drain and return to the warm pot. Using hand held blender add 2 tbsp butter, salt, garlic powder and 1/4c. milk while beating on medium speed. Continue to add milk until a fluffy texture is achieved. I have been known to add a portion of heavy cream as well.
Again - don't substitute "healthy" ingredients. Mashed potatoes are not healthy, nor are they intended to be!
Slow Roasted Turkey and Traditional Stuffing
There is a lot of controversy about whether or not you should stuff your bird. If you know how to roast a bird, the stuffing should never cause any food-borne illnesses. The key is to ensure your bird is completely thawed, and that you cook it long enough at a low enough temperature to cook the stuffing and the bird completely. The flavors of stuffing cooked in the bird and of a stuffed bird cannot be replicated! You will not regret doing things the old fashioned way. But you must follow directions - do not use modern variations to try and accomplish old-world flavor!
A lot of our food traditions are regional. For instance, many southern families have never known the kind of stuffing that originated in the mid-west among Germanic and Scandinavian families. The recipe I use is a variation on my great-grandmother's recipe. The slow-cook method also comes from her.
One thing is for sure - you should never attempt to make this meal "healthy". Do not substitute margarine for butter. The goal here is "old world goodness". You would never try to make "chicken fry" healthy - same principle here! If you're going to aim toward calorie control - focus on portion size! :)
You will need a large roasting pan and a VERY large bowl for mixing. I often use one of the large disposable aluminum roasting pans for mixing my stuffing.
20-25lb Turkey (keep all the extras - liver, heart, gizzards, etc...)
3 bags of bread cubes*
1-2 large green pepper
1 pint mushrooms
1 large yellow onion
1 large stalk celery
1-2 eggs
1lb (unseasoned) ground pork sausage
1 can Campbell's Cream of Mushroom soup
1 stick melted butter
approx 1-2 Tbsp ground sage
approx 2-4 Tbsp Italian Seasoning
2 tsp salt
1 tsp ground pepper
Chop veggies into small pieces of equal size. You don't want them about the size of a cheerio or slightly larger. Smaller will turn the stuffing mushy, larger and you'll be able to taste the individual veggies - which is not good. Chop all of the "extras" that come in your turkey except for the neck. Add all ingredients, minus the neck and the turkey, to your mixing dish. Using your hands, thoroughly mix together until they are completely incorporated and all bread cubes are covered. You don't want little dry cubes getting left in the corners.
Make sure your sink is VERY clean. Stick your bird (make sure you give her a name and tell her what a wonderful bird she must have been) in the sink and wash with cool water. If there are still feathers remaining, remove them. Inspect for large portions of fat that need to be trimmed around the butt and the neck. DO NOT remove the extra skin at the top of the breast.
Pat your affectionately named turkey dry with paper towel and rest in your roasting pan. Carefully stuff the bird. Stuff from bottom to top, so the first stuff you put in should butt up at that extra skin. I make a big bulge at that end, filling the space that is created by the extra skin. Secure by tucking - you shouldn't need a toothpick or anything. Stuff as tightly and full as you can manage!
Rub entire bird with softened salted butter. Be generous - she's gonna need it! :)
Place remaining stuffing around bird or in a separate 9x13 baking dish. Cover and set in fridge.
Cover your bird completely with heavy duty aluminium foil - careful that the foil doesn't touch the bird. You'll have some skin removal if it sticks.
If you've never slow roasted before, I recommend inserting a thermometer. You will feel more sure that way! :)
You'll want to start baking around midnight, the night before. Set the oven temp at 200-225 (slow roasting remember). When you wake up in the morning, your home will have the faint aroma of "HOLIDAY". Increase temperature to 350 around 9 or 10am. Be sure you are basting the turkey every hour at this point. Remove drippings to separate dish as well. You will use these for gravy AND for basting the extra stuffing. Remove foil for the last hour of baking to allow skin to get crispy. Turkey should be done around 1-2pm. Watch her, she'll let you know when she is done. After you remove her from the oven, cover with foil and allow to rest for at least 30 min. SHE WILL NOT GET COLD - I promise!!
The rule in my house is, we eat when the Turkey is ready. So that is typically around 2:30 or 3pm.
Baste remaining stuffing (in baking dish) with juice from the turkey and bake at 350 for 45min to an hour.
Oh - and you can throw the neck away now...
*For a gluten free variation, bake Pamela's Wheat Free Bread (Pamela's Baking mix) and cut into cubes - dry in oven at 170-200 until crispy.
A lot of our food traditions are regional. For instance, many southern families have never known the kind of stuffing that originated in the mid-west among Germanic and Scandinavian families. The recipe I use is a variation on my great-grandmother's recipe. The slow-cook method also comes from her.
One thing is for sure - you should never attempt to make this meal "healthy". Do not substitute margarine for butter. The goal here is "old world goodness". You would never try to make "chicken fry" healthy - same principle here! If you're going to aim toward calorie control - focus on portion size! :)
You will need a large roasting pan and a VERY large bowl for mixing. I often use one of the large disposable aluminum roasting pans for mixing my stuffing.
20-25lb Turkey (keep all the extras - liver, heart, gizzards, etc...)
3 bags of bread cubes*
1-2 large green pepper
1 pint mushrooms
1 large yellow onion
1 large stalk celery
1-2 eggs
1lb (unseasoned) ground pork sausage
1 can Campbell's Cream of Mushroom soup
1 stick melted butter
approx 1-2 Tbsp ground sage
approx 2-4 Tbsp Italian Seasoning
2 tsp salt
1 tsp ground pepper
Chop veggies into small pieces of equal size. You don't want them about the size of a cheerio or slightly larger. Smaller will turn the stuffing mushy, larger and you'll be able to taste the individual veggies - which is not good. Chop all of the "extras" that come in your turkey except for the neck. Add all ingredients, minus the neck and the turkey, to your mixing dish. Using your hands, thoroughly mix together until they are completely incorporated and all bread cubes are covered. You don't want little dry cubes getting left in the corners.
Make sure your sink is VERY clean. Stick your bird (make sure you give her a name and tell her what a wonderful bird she must have been) in the sink and wash with cool water. If there are still feathers remaining, remove them. Inspect for large portions of fat that need to be trimmed around the butt and the neck. DO NOT remove the extra skin at the top of the breast.
Pat your affectionately named turkey dry with paper towel and rest in your roasting pan. Carefully stuff the bird. Stuff from bottom to top, so the first stuff you put in should butt up at that extra skin. I make a big bulge at that end, filling the space that is created by the extra skin. Secure by tucking - you shouldn't need a toothpick or anything. Stuff as tightly and full as you can manage!
Rub entire bird with softened salted butter. Be generous - she's gonna need it! :)
Place remaining stuffing around bird or in a separate 9x13 baking dish. Cover and set in fridge.
Cover your bird completely with heavy duty aluminium foil - careful that the foil doesn't touch the bird. You'll have some skin removal if it sticks.
If you've never slow roasted before, I recommend inserting a thermometer. You will feel more sure that way! :)
You'll want to start baking around midnight, the night before. Set the oven temp at 200-225 (slow roasting remember). When you wake up in the morning, your home will have the faint aroma of "HOLIDAY". Increase temperature to 350 around 9 or 10am. Be sure you are basting the turkey every hour at this point. Remove drippings to separate dish as well. You will use these for gravy AND for basting the extra stuffing. Remove foil for the last hour of baking to allow skin to get crispy. Turkey should be done around 1-2pm. Watch her, she'll let you know when she is done. After you remove her from the oven, cover with foil and allow to rest for at least 30 min. SHE WILL NOT GET COLD - I promise!!
The rule in my house is, we eat when the Turkey is ready. So that is typically around 2:30 or 3pm.
Baste remaining stuffing (in baking dish) with juice from the turkey and bake at 350 for 45min to an hour.
Oh - and you can throw the neck away now...
*For a gluten free variation, bake Pamela's Wheat Free Bread (Pamela's Baking mix) and cut into cubes - dry in oven at 170-200 until crispy.
Cranberry-Applesauce
It's that time of year when I get a little nutty about traditional foods. I'll be posting some of my staple Thanksgiving dishes.
Regarding your choice of apple, I prefer Galas for my pies and sauces. I realize this is a non-traditional choice and not what you would expect to hear. Most will tell you a mix of Granny Smith and Fuji are good for pies and something like a Braeburn for sauce. However, my position can be supported. I don't like to use a lot of sugar - namely because I like to taste the fruit. Hence, my choice of a sweeter apple means less sweetener. Also, because the Gala is softer, you will not need to "mush" the apples. I do like small apple chunks, so I don't run it through a sieve.
Yields approx 8 / 8oz jars
5lbs Apples
1-2lbs Cranberries
1 c. sugar
1 tbsp Cinnamon
Peel apples with vegetable peeler. Remove core (use whatever method you prefer), cut into 8ths and then slice sections into thirds or fourths. You should end up with small 1/2" to 1/4" triangular pieces of apple. Add apple pieces to pot and about 1/2" of water to cover the bottom of the pot cover with lid. Allow to cook slowly over medium to medium-high heat. It should bubble, but not boil - you're looking for a simmer.
Cook for approx 1 hour. Your apples should be pretty soft at this point and easily mashed with a fork.
Add cranberries, sugar and cinnamon. Bring back to simmer and allow to cook until cranberries "pop". You may actually hear this as they burst and release their juices and seeds! (I think this is the exciting part!!)
Simmer for about 20-25 min on med-low heat.
You can can or serve warm. We use this in lieu of plain cranberry-sauce. It is also a very nice accompaniment to pork dishes.
If you like a sweeter sauce add more sugar to taste while sauce is simmering. Be very careful when taste-testing the hot sauce. Hot boiling fruit holds its temperature quite well. Also, if you like a less "chunky" sauce, use a potato masher to mash to the desired consistency. I would highly recommend not making something that resembles store bought apple sauce. If you do that - don't tell anyone you got the recipe from me! :)
Regarding your choice of apple, I prefer Galas for my pies and sauces. I realize this is a non-traditional choice and not what you would expect to hear. Most will tell you a mix of Granny Smith and Fuji are good for pies and something like a Braeburn for sauce. However, my position can be supported. I don't like to use a lot of sugar - namely because I like to taste the fruit. Hence, my choice of a sweeter apple means less sweetener. Also, because the Gala is softer, you will not need to "mush" the apples. I do like small apple chunks, so I don't run it through a sieve.
Yields approx 8 / 8oz jars
5lbs Apples
1-2lbs Cranberries
1 c. sugar
1 tbsp Cinnamon
Peel apples with vegetable peeler. Remove core (use whatever method you prefer), cut into 8ths and then slice sections into thirds or fourths. You should end up with small 1/2" to 1/4" triangular pieces of apple. Add apple pieces to pot and about 1/2" of water to cover the bottom of the pot cover with lid. Allow to cook slowly over medium to medium-high heat. It should bubble, but not boil - you're looking for a simmer.
Cook for approx 1 hour. Your apples should be pretty soft at this point and easily mashed with a fork.
Add cranberries, sugar and cinnamon. Bring back to simmer and allow to cook until cranberries "pop". You may actually hear this as they burst and release their juices and seeds! (I think this is the exciting part!!)
Simmer for about 20-25 min on med-low heat.
You can can or serve warm. We use this in lieu of plain cranberry-sauce. It is also a very nice accompaniment to pork dishes.
If you like a sweeter sauce add more sugar to taste while sauce is simmering. Be very careful when taste-testing the hot sauce. Hot boiling fruit holds its temperature quite well. Also, if you like a less "chunky" sauce, use a potato masher to mash to the desired consistency. I would highly recommend not making something that resembles store bought apple sauce. If you do that - don't tell anyone you got the recipe from me! :)
Friday, October 8, 2010
Steffi's Wedding Marinara
1 20 oz can pureed tomatoes
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic
1 yellow onion
1-1 1/2 c. Chianti
1 c. thinly sliced porcini mushrooms
2 Tbsp freshly chopped basil
2 Tbsp freshly chopped flat leaf parsley
1/2 tsp red pepper flakes
Salt and pepper to taste
In large sauce pan heat olive oil over medium heat. Add finely chopped yellow onion and cook until translucent (3-5 min). Crush garlic cloves with the back of your chefs knife. Chop crushed garlic until finely chopped. Add to onions and cook for another min. Add butter, when butter is melted add mushrooms and cook until soft. Add wine and turn heat to high. Simmer on high until all the liquid is evaporated. Add pureed tomatoes, herbs, red pepper and salt and pepper. Bring to a simmer and cook for another 15 minutes.
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic
1 yellow onion
1-1 1/2 c. Chianti
1 c. thinly sliced porcini mushrooms
2 Tbsp freshly chopped basil
2 Tbsp freshly chopped flat leaf parsley
1/2 tsp red pepper flakes
Salt and pepper to taste
In large sauce pan heat olive oil over medium heat. Add finely chopped yellow onion and cook until translucent (3-5 min). Crush garlic cloves with the back of your chefs knife. Chop crushed garlic until finely chopped. Add to onions and cook for another min. Add butter, when butter is melted add mushrooms and cook until soft. Add wine and turn heat to high. Simmer on high until all the liquid is evaporated. Add pureed tomatoes, herbs, red pepper and salt and pepper. Bring to a simmer and cook for another 15 minutes.
Saturday, October 2, 2010
Sour Cream Garlic Mashed Potatoes
1/4 c. Whole Milk
2 Tbsp Sour Cream
2 Tbsp Butter
1/4 tsp Garlic Powder
2 Tsp Chives
salt and pepper to taste
Leaving skin on, boil potatoes until easily pierced with a fork. Use hand-held blender to "mash". Add butter and milk and continue to blend using hand-held blender. Once milk and butter are fully incorporated add sour cream, garlic powder and salt and pepper to taste. Blend. If potatoes are not creamy enough add milk.
Garnish with chives. The best way to chop chives is to use kitchen shears and cut them into small pieces (see photo).
Heirloom Tomato and Basil Pasta
1/2 c. Olive Oil
3-6 Garlic Cloves
1 Tbsp Red Pepper
1/4 c. Italian Flat-Leaf Parsley
1 Tbsp Fresh Chopped Basil
1 Tbsp Fresh Chopped Mint
1 Pint Mixed Heirloom Cherry Tomatoes
Cook pasta according to instructions. Typically, you will want a minimum of 4 quarts of water per pound of pasta. Boil pasta on high for 7-10 min until it is al dente. You do not need oil in the water, but you should add salt to the pasta while it cooks. Do not rinse the pasta once it is done, you need the starch on the pasta to help it stick to the sauce.
While pasta cooks, heat oil over medium flame. Add sliced or crushed garlic to hot oil. Cook garlic until it golden brown. Do not over cook or burn the garlic, else it will turn bitter and ruin your sauce. Once garlic is golden, remove from oil and set aside. I use a "dusting spoon" (see photo) to retrieve the garlic.
Add red-pepper flakes to oil and good for 1-2 minutes. replace garlic, add tomatoes and pasta to oil. Toss until full incorporated. Add herbs and parsley and toss.
Place in large serving bowl and serve!
Friday, October 1, 2010
Body For Life -12 weeks
So...I've reached a point of frustration. I started this "journey" in November to loose weight. I lost some - but coming up on the 11 month mark and I have not made the progress I wanted to. I have approx 15-20lbs to be at what doctors would call a healthy weight. At 5'10" I should be between 150-170. I've been 150 before, with no muscle and that was very thin for me. Don't get me wrong - I'd love to get down to 150. However, in the interest of being realistic and realizing that I am not 25, I am 30 (going on 31) and I will never again look like I am 25, I am aiming for 170. :)
Currently, I'm in a size 10/12. When I was this size before, I weighed 170ish. That tells me the last 11 months have succeeded in helping me build lots of muscle. And I can tell! My muscles are toned, I am very strong. I'm still doing weight training three days a week with my trainer and cardio another 2-3 days a week.
So, what's the problem. The only remaining thing I can identify is my diet. Given the blog (and its yummy recipes) and the fact that I simply love good rich food, we must settle on my diet. :) At my lowest weight, I was very particular about food (calories, carbs, and fat) and very disciplined. What is it that takes place in marriage that makes us eat? There is no way I could serve my former meals to my husband for dinner and expect him to like it. Tomato stuffed with dry tuna seasoned with lemon juice and salt and pepper. Mmmmmm... while it wasn't awful, it doesn't quite compare with chorizo stuffed pork tenderloin - does it?
In honor of my trip back to Austria, I am going to push myself a little harder. I'd like to fit in my skinny jeans for the trip! So that is the goal. :) I've done Body for Life or similar diets before and they work. It is clean simple food that is designed to get the sugars and fats out of your system. Here is what it looks like:
Breakfast:
1 boiled egg, 1 slice of flax seed GF toast (dry)
Snacks (2/day):
Non-fat unsweetened plain Greek yogurt and 1/2c. blueberries
Non-fat cottage cheese and 1c. celery/carrots
1 sliced apple and 2 tbsp peanut butter
Hummus and carrots/cucumber
1 serv. laughing cow cheese and celery
Lunch:
4 oz tuna (seasoned with lemon juice, dill and red onion), 1 whole tomato
4 oz low-fat deli meat, 1/2 avocado, sliced green pepper wrapped in lettuce
4 oz chicken breast, 2 corn tortillas, salsa
Dinner:
4 oz meat (no red)
1/2 c. veggies (cooked) 1 c. raw
1/2 c. starch (rice, potato, GF pasta, GF bread)
salad seasoned with oil and vinegar
So, if I can actually stick to this, I should be back in my Citizens of Humanity jeans by my 31st birthday! :)
Currently, I'm in a size 10/12. When I was this size before, I weighed 170ish. That tells me the last 11 months have succeeded in helping me build lots of muscle. And I can tell! My muscles are toned, I am very strong. I'm still doing weight training three days a week with my trainer and cardio another 2-3 days a week.
So, what's the problem. The only remaining thing I can identify is my diet. Given the blog (and its yummy recipes) and the fact that I simply love good rich food, we must settle on my diet. :) At my lowest weight, I was very particular about food (calories, carbs, and fat) and very disciplined. What is it that takes place in marriage that makes us eat? There is no way I could serve my former meals to my husband for dinner and expect him to like it. Tomato stuffed with dry tuna seasoned with lemon juice and salt and pepper. Mmmmmm... while it wasn't awful, it doesn't quite compare with chorizo stuffed pork tenderloin - does it?
In honor of my trip back to Austria, I am going to push myself a little harder. I'd like to fit in my skinny jeans for the trip! So that is the goal. :) I've done Body for Life or similar diets before and they work. It is clean simple food that is designed to get the sugars and fats out of your system. Here is what it looks like:
Breakfast:
1 boiled egg, 1 slice of flax seed GF toast (dry)
Snacks (2/day):
Non-fat unsweetened plain Greek yogurt and 1/2c. blueberries
Non-fat cottage cheese and 1c. celery/carrots
1 sliced apple and 2 tbsp peanut butter
Hummus and carrots/cucumber
1 serv. laughing cow cheese and celery
Lunch:
4 oz tuna (seasoned with lemon juice, dill and red onion), 1 whole tomato
4 oz low-fat deli meat, 1/2 avocado, sliced green pepper wrapped in lettuce
4 oz chicken breast, 2 corn tortillas, salsa
Dinner:
4 oz meat (no red)
1/2 c. veggies (cooked) 1 c. raw
1/2 c. starch (rice, potato, GF pasta, GF bread)
salad seasoned with oil and vinegar
So, if I can actually stick to this, I should be back in my Citizens of Humanity jeans by my 31st birthday! :)
Monday, August 9, 2010
Weekly Menu
Since Rhett and I were married the one area of our budget that we've fought tooth and nail to control is food - be it eating out or the grocery bill. Because we both work from home, we often eat out just to have a reason to get out of the house. However, we are bound and determined to practice more discipline in this area and thus I am attempting to "plan" meals. I am a planner in all things except for meals. The "Culinary Artist" within me despises being controlled by a "planned" meal. However, I am willing to give meal planning a try and am a actually excited about this week's dinners. So, here goes. I did my best to provide a rough grocery list for you if you are looking to replicate the meal plan.
Recipes will follow! :) Since I don't use recipes and experiment, I will post once I've recorded what I actually use. :)
Monday: Chicken Fajitas
Grocery List
Red, Yellow and Orange Bell Pepper
Jalapeno
Mushrooms
Yellow Onion
Chicken Tenders
Sour Cream
Avocado
Tomato
1 can Black Beans
Corn Tortillas
Fajita Seasoning (I use the organic blend from Whole Foods)
Tuesday: GF Spaghetti and Tomato Basil Ragu
Grocery List
1 box Quinoa Spaghetti Noodles
14 oz can diced/peeled stewed tomatoes
1 lb ground meat (I'll be using elk)
Fresh Basil (from the garden)
mushrooms (desire amt)
2 slices thick bacon
1 yellow onion
1 tsp dried marjoram
2 Tbsp Tomato Paste
1 Tbsp Corn Starch (for thickening - you can use flour)
Wednesday: Chili
Grocery List
14 oz Stewed Tomato
1 can black beans
1 can pinto beans
1 can kidney beans
1 lbs ground meat (optional)
1 medium yellow onion
2 Tbsp minced garlic
1 jalapeno
Thursday: Chicken with Lemon and Capers and wild rice
Grocery List
Chicken Breast (how ever many you need to serve)
2 Lemons
1 small jar capers
2-3 cloves garlic
2-3 slices prosciutto
1/4 c. chicken broth
1/4 c. white cooking wine
1/4 c. grated cheese (mozzarella) *optional
Wild Rice (enough to serve)
Friday: Chinese Stir Fry and Mai Fun Noodles
Grocery List:
Asparagus
Mushrooms
Bean Sprouts
Onion
Green Peppers
Snow Peas
Chicken Tenders
Stir Fry Seasoning
1 pkg Mai Fun Noodles
Recipes will follow! :) Since I don't use recipes and experiment, I will post once I've recorded what I actually use. :)
Monday: Chicken Fajitas
Grocery List
Red, Yellow and Orange Bell Pepper
Jalapeno
Mushrooms
Yellow Onion
Chicken Tenders
Sour Cream
Avocado
Tomato
1 can Black Beans
Corn Tortillas
Fajita Seasoning (I use the organic blend from Whole Foods)
Tuesday: GF Spaghetti and Tomato Basil Ragu
Grocery List
1 box Quinoa Spaghetti Noodles
14 oz can diced/peeled stewed tomatoes
1 lb ground meat (I'll be using elk)
Fresh Basil (from the garden)
mushrooms (desire amt)
2 slices thick bacon
1 yellow onion
1 tsp dried marjoram
2 Tbsp Tomato Paste
1 Tbsp Corn Starch (for thickening - you can use flour)
Wednesday: Chili
Grocery List
14 oz Stewed Tomato
1 can black beans
1 can pinto beans
1 can kidney beans
1 lbs ground meat (optional)
1 medium yellow onion
2 Tbsp minced garlic
1 jalapeno
Thursday: Chicken with Lemon and Capers and wild rice
Grocery List
Chicken Breast (how ever many you need to serve)
2 Lemons
1 small jar capers
2-3 cloves garlic
2-3 slices prosciutto
1/4 c. chicken broth
1/4 c. white cooking wine
1/4 c. grated cheese (mozzarella) *optional
Wild Rice (enough to serve)
Friday: Chinese Stir Fry and Mai Fun Noodles
Grocery List:
Asparagus
Mushrooms
Bean Sprouts
Onion
Green Peppers
Snow Peas
Chicken Tenders
Stir Fry Seasoning
1 pkg Mai Fun Noodles
Monday, July 12, 2010
Old Fashioned Chocolate Layer Cake
According to Rhett, this is the best chocolate cake he has ever had. Bake at your own risk!
1 c. cocoa powder
2 c. boiling water
1 c. butter (room temp)
2 1/2 c. sugar
4 eggs (room temp)
2 3/4 c. AP flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
Preheat oven to 350. Grease and flour three 9" round cake pans. (Note: Instead of flour, I use cocoa powder on the greased pans to increase the chocolate flavor) :)
In a medium bowl, stir boiling water into cocoa powder until smooth and set aside to cool. In a separate bowl, combine the flour, baking soda, baking powder, and set aside.
At medium speed of an electric mixer, cream the butter and sugar, scraping sides of the bowl as necessary. Let the mixer run for 4-5 minutes. Add eggs, one at a time, beating well after each addition - and scraping sides of the bowl.
With the mixer running at low speed, add the dry ingredients to the creamed mixture alternatively with the cocoa mixture, beginning and ending with the flour mixture. Stir in the vanilla - DO NOT OVER BEAT!
Pour equal amounts of batter into each pan. Bang pans on counter to release any air bubbles. Bake for 20-25 minutes or until cake tester comes out clean. Invert pans on cooling racks and allow to cool. Remove pans and ensure cakes are completely cool before frosting.
Chocolate Whipped Cream Filling
1 pint heavy whipping cream
2/3 c. cocoa powder
1/2 c. granulated sugar
In a medium sized bowl sift cocoa powder into whipped cream, gently whisking to dissolved powder. This can be tricky. You want to dissolve the powder without whipping the cream! :) Add sugar and beat on high until stiff peaks form.
This should serve and the filling between your layers
Rich Chocolate Frosting
6 oz of semi-sweet chocolate chips
1/2 c. half and half
3/4 c. butter
2 1/2 c. sifted confectioners sugar
Combine chocolate, half-and-half, and butter in heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until chocolate is completely melted. Remove from heat. Gradually add the confectioners' sugar using a whisk and stirring well. This is tricky and it is important to work somewhat quickly. You do not want your chocolate to cool before all the sugar is combine.
Set the saucepan in a large bowl filled with ice and beat at a low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. This takes about 4-6 min. If necessary, add a half-teaspoon of half-and-half or so to achieve perfect spreading consistency.
Fill your layers with chocolate whipped cream and frost cake. Serve! :)
1 c. cocoa powder
2 c. boiling water
1 c. butter (room temp)
2 1/2 c. sugar
4 eggs (room temp)
2 3/4 c. AP flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
Preheat oven to 350. Grease and flour three 9" round cake pans. (Note: Instead of flour, I use cocoa powder on the greased pans to increase the chocolate flavor) :)
In a medium bowl, stir boiling water into cocoa powder until smooth and set aside to cool. In a separate bowl, combine the flour, baking soda, baking powder, and set aside.
At medium speed of an electric mixer, cream the butter and sugar, scraping sides of the bowl as necessary. Let the mixer run for 4-5 minutes. Add eggs, one at a time, beating well after each addition - and scraping sides of the bowl.
With the mixer running at low speed, add the dry ingredients to the creamed mixture alternatively with the cocoa mixture, beginning and ending with the flour mixture. Stir in the vanilla - DO NOT OVER BEAT!
Pour equal amounts of batter into each pan. Bang pans on counter to release any air bubbles. Bake for 20-25 minutes or until cake tester comes out clean. Invert pans on cooling racks and allow to cool. Remove pans and ensure cakes are completely cool before frosting.
Chocolate Whipped Cream Filling
1 pint heavy whipping cream
2/3 c. cocoa powder
1/2 c. granulated sugar
In a medium sized bowl sift cocoa powder into whipped cream, gently whisking to dissolved powder. This can be tricky. You want to dissolve the powder without whipping the cream! :) Add sugar and beat on high until stiff peaks form.
This should serve and the filling between your layers
Rich Chocolate Frosting
6 oz of semi-sweet chocolate chips
1/2 c. half and half
3/4 c. butter
2 1/2 c. sifted confectioners sugar
Combine chocolate, half-and-half, and butter in heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until chocolate is completely melted. Remove from heat. Gradually add the confectioners' sugar using a whisk and stirring well. This is tricky and it is important to work somewhat quickly. You do not want your chocolate to cool before all the sugar is combine.
Set the saucepan in a large bowl filled with ice and beat at a low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. This takes about 4-6 min. If necessary, add a half-teaspoon of half-and-half or so to achieve perfect spreading consistency.
Fill your layers with chocolate whipped cream and frost cake. Serve! :)
Sunday, July 11, 2010
Salsa Fresca
2 avacados chopped
1 tbsp freshly chopped cilantro
1 small red onion - chopped
2 large tomatoes seeded and chopped
Juice of 2 limes
salt and pepper to taste
Toss together in bowl, salt and pepper to taste. Use as a garnish to Chorizo stuffed tenderloin or other meat. This is really good on fish tacos or halibut steaks. :)
1 tbsp freshly chopped cilantro
1 small red onion - chopped
2 large tomatoes seeded and chopped
Juice of 2 limes
salt and pepper to taste
Toss together in bowl, salt and pepper to taste. Use as a garnish to Chorizo stuffed tenderloin or other meat. This is really good on fish tacos or halibut steaks. :)
Mexican Roasted Potatoes
5-6 Potatoes (Peeled and Cubed)
1/2 c. melted butter
1/2 tsp cumin
1/2 tsp hot chili powder
1 tbsp minced garlic
Preheat oven to 425. Toss all ingredients in large brown until potatoes are completely coated. Transfer to ungreased cookie sheet. Spread so that potatoes are a single layer.
Bake for approx 20-25 minutes. Turn every 7-10 min - as you want the outside of the potatoes to be crusty and the inside soft.
1/2 c. melted butter
1/2 tsp cumin
1/2 tsp hot chili powder
1 tbsp minced garlic
Preheat oven to 425. Toss all ingredients in large brown until potatoes are completely coated. Transfer to ungreased cookie sheet. Spread so that potatoes are a single layer.
Bake for approx 20-25 minutes. Turn every 7-10 min - as you want the outside of the potatoes to be crusty and the inside soft.
Chorizo Stuffed Pork Tenderloin
1/2 lb hot chorizo
1 egg
3 tbsp GF bread crumbs
1 c. grated cheese (mozzarella or similar cheese)
1/2 c. chopped mushrooms
2 small onions
3 garlic cloves
1/4 c. tequila
Heat olive oil over medium heat in large heavy bottomed skillet. sauteed until golden brown. Degrease with tequila. Simmer for 2-3 min. Transfer to large crockpot.
Add 1 Tbsp EVOO to skillet and heat over med to medium high heat. Sear tenderloin on all sides until golden crust forms. Transfer to crock pot and add chicken stock. Cook on low for approx 3 hours. Use thermometer to test internal temperature of meat.
Serve with Mexican Roasted Potatoes.
1 egg
3 tbsp GF bread crumbs
1 c. grated cheese (mozzarella or similar cheese)
1/2 c. chopped mushrooms
2 small onions
3 garlic cloves
1/4 c. tequila
1 1/2 c. chicken stock
4-5 lb pork tenderloin
Slice tenderloin so that you can stuff and roll it. Mix together chorizo, egg, cheese, mushrooms, bread crumbs, and half the onions and garlic. Chorizo mixture should be "moldable" and not too mushy. Place in the center of your tenderloin, roll and tie with kitchen twine.
Heat olive oil over medium heat in large heavy bottomed skillet. sauteed until golden brown. Degrease with tequila. Simmer for 2-3 min. Transfer to large crockpot.
Add 1 Tbsp EVOO to skillet and heat over med to medium high heat. Sear tenderloin on all sides until golden crust forms. Transfer to crock pot and add chicken stock. Cook on low for approx 3 hours. Use thermometer to test internal temperature of meat.
Serve with Mexican Roasted Potatoes.
Wednesday, July 7, 2010
Seven Month Update
On December 11 of last year, I posted a blog that I was making some changes in my life that were to become permanent. You may have followed me through the very difficult first few months. I am finally starting to see some serious results that make me very pleased with my decision not to crash diet and not to burn out on exercise.
Here is the list of goals I set for this year:
•Increase fiber intake - Done
•Completely eliminate refined sugar - Almost there. I still need one teaspoon in my coffee each morning.
•Completely eliminate gluten - Done
•Completely eliminate non-organic dairy and red-meat - Have given up on the red-meat part. I just like it too much. But, we the only red meat I eat is elk my husband killed! :)
•Exercise a minimum of 3-5x a week on average - Done! VICTORY!!! I average about 5-6x a week.
•Completely eliminate carbonated beverages - Other than Champagne, done! :)
•Decrease caffeine intake - Done! I am down to 1 - 2c. of coffee a day. I was up to 10 when I started!
I have not lost a lot of pounds, but I am down a full pant size and back in some of "skinnier" pants. I know they tell you not to look at the scale, but I think it must be some kind of an indicator or we wouldn't have them, right?
I have decided to take the fitness aspect of my goals to a new level and increase my cardio workout. Right now I weight train 3x/week with my trainer. I have never been this toned in my life and agile too! I love it! :) I am increasing cardio from 2x/week to 5x/week.
For all those people that HATE going to the gym - I was one of you. However, once you are actually in good shape and can meet your exercise goals, it is a joy to go! I feel so great after 30 minutes of cardio. I also have noticed that the weight almost falls off my mid-section with the increased cardio.
My goal is to loose that final stubborn 15-20lbs by September 1, 2010. In order to motivate myself, I have a contest with my friend - whoever gets to her goal first wins! A little competition was all I needed to really get me motivated! :)
I can't believe it has been 7 months already. I have to remind myself that it took 3 years to gain the weight and get out of shape - I can't turn it around in 3 months! It is going to take time to make a lifestyle change that will be permanent.
I feel I am well on my way to permanence. ;-)
Here is the list of goals I set for this year:
•Increase fiber intake - Done
•Completely eliminate refined sugar - Almost there. I still need one teaspoon in my coffee each morning.
•Completely eliminate gluten - Done
•Completely eliminate non-organic dairy and red-meat - Have given up on the red-meat part. I just like it too much. But, we the only red meat I eat is elk my husband killed! :)
•Exercise a minimum of 3-5x a week on average - Done! VICTORY!!! I average about 5-6x a week.
•Completely eliminate carbonated beverages - Other than Champagne, done! :)
•Decrease caffeine intake - Done! I am down to 1 - 2c. of coffee a day. I was up to 10 when I started!
I have not lost a lot of pounds, but I am down a full pant size and back in some of "skinnier" pants. I know they tell you not to look at the scale, but I think it must be some kind of an indicator or we wouldn't have them, right?
I have decided to take the fitness aspect of my goals to a new level and increase my cardio workout. Right now I weight train 3x/week with my trainer. I have never been this toned in my life and agile too! I love it! :) I am increasing cardio from 2x/week to 5x/week.
For all those people that HATE going to the gym - I was one of you. However, once you are actually in good shape and can meet your exercise goals, it is a joy to go! I feel so great after 30 minutes of cardio. I also have noticed that the weight almost falls off my mid-section with the increased cardio.
My goal is to loose that final stubborn 15-20lbs by September 1, 2010. In order to motivate myself, I have a contest with my friend - whoever gets to her goal first wins! A little competition was all I needed to really get me motivated! :)
I can't believe it has been 7 months already. I have to remind myself that it took 3 years to gain the weight and get out of shape - I can't turn it around in 3 months! It is going to take time to make a lifestyle change that will be permanent.
I feel I am well on my way to permanence. ;-)
Monday, July 5, 2010
Pesto-GoatCheese-Sundried Tom Crostini
1 package Cream Cheese
8 oz pesto
8 oz sun dried tomatoes (in oil)
2 tbsp tomato paste
2 baguette loaves thinly sliced (1/4")
All ingredients should be at room temperature.
1. Mix together goat cheese and cream cheese in small bowl. Add salt and pepper to taste.
2. Drain and finely chop tomatoes. (A food processor makes this much less messy and quick!) Add tomato paste and 2 tbsp of goat cheese mixture and combine completely.
3. Your pesto should be thick. If it is too runny, add more Parmesan cheese so that it matches the consistency of the tomato mixture.
4. Spread thin layer of goat cheese on crostini, followed by a think layer of the pesto.
5. Pipe small flowerettes of the tomato onto the center of the crostini. Be careful with the tomato mixture not to add too much. It has a very powerful flavor and if used in excess can overpower the other flavors.
6. Enjoy! :)
Gluten Free Cake (Orange/Almond Cake)
4 c. ground almonds (skin on roasted)
3 large oranges
1 1/2 c. sugar
8 eggs
1 tsp Baking Powder
Pinch of Salt
1. Cook oranges (whole fruit) in large sauce pan for approx 1 hour - until fruit is very tender.
2. Remove from heat and allow to cool until they can be handled. Quarter and remove seeds. Puree in food processor.
3. In large mixing bowl, combine eggs, sugar, baking powder and salt until pale yellow. Approx 2 min.
4. Add almonds and orange puree. Combine completely and allow to sit for 20 min.
5. Line 9" square or round with wax paper or parchment and grease pan.
6. Bake at 350 F for 90 min. If you split batter between two pans, decrease cooking time by 30-40 min. Cakes do rise, so be sure to only fill pans 2/3 full.
Allow to cool completely in pan.
I used homemade chocolate whipped cream for the filling and frosting.
3 c. Heavy Whipping Cream
1 c. Confectioners sugar
1/2 c. Coco Powder.
Sift sugar and coco powder in large mixing bowl. Add 1 c. of the cream and stir by hand until incorporated. Add remaining cream and beat on high until stiff peaks form.
3 large oranges
1 1/2 c. sugar
8 eggs
1 tsp Baking Powder
Pinch of Salt
1. Cook oranges (whole fruit) in large sauce pan for approx 1 hour - until fruit is very tender.
2. Remove from heat and allow to cool until they can be handled. Quarter and remove seeds. Puree in food processor.
3. In large mixing bowl, combine eggs, sugar, baking powder and salt until pale yellow. Approx 2 min.
4. Add almonds and orange puree. Combine completely and allow to sit for 20 min.
5. Line 9" square or round with wax paper or parchment and grease pan.
6. Bake at 350 F for 90 min. If you split batter between two pans, decrease cooking time by 30-40 min. Cakes do rise, so be sure to only fill pans 2/3 full.
Allow to cool completely in pan.
I used homemade chocolate whipped cream for the filling and frosting.
3 c. Heavy Whipping Cream
1 c. Confectioners sugar
1/2 c. Coco Powder.
Sift sugar and coco powder in large mixing bowl. Add 1 c. of the cream and stir by hand until incorporated. Add remaining cream and beat on high until stiff peaks form.
Friday, April 9, 2010
Salad d'Jour
I can't believe how easy this transition to organic/whole food has been for me. I feel fabulous and I am enjoying all the new flavors and the richness of my food. One would think that with reintroducing cream and cheese to my diet that I would have gained weight, but I have not. Wonderful - isn't it!!
I recently purchased and iPhone and found and app that allows me to track my food and calorie intake. It turns out, I was not eating enough! Who knew? I’d been hoping to lose the 10-15 pounds I’ve gained this year and my body has just been hanging on despite the healthy changes and increased time in the gym. PS – if you aren’t away – you cannot lose weight if you don’t eat enough!! This app is wonderful, because I can upload my recipes and it will populate the nutritional information.
So, now that I can track a little better and make sure I am taking in enough calories, I am anticipating the weight will fall off! HA! Let’s cross our fingers. Why is it so easy to put on and so hard to take off?
One of my lunches is so fabulous I have to share it with you. I like things that I can modify easily. This is basically a no lettuce salad that you can very easily take from Italian to Russian to Asian with a few different ingredients! The variations will all fall between 250-350 calories. The following makes one medium-large sized salad; a very filling and satisfying lunch. Add a few gluten free crackers or a slice of gluten free toast and you have achieved utter perfection. If you want a little extra (especially if you only eat three times a day) add a grilled chicken breast to the mix. When I used to work in an office, I would take a frozen chicken breast, salt and pepper and microwave for about 8 minutes and slice. Another great office friendly “meat source” are frozen turkey burgers!
The base of the salad is tomato and cucumber. I use two to three Roma tomatoes, quartered and chopped. This is one instance where I do not deseed my tomatoes. I peel, quarter, and chop about half of an English cucumber. You can see my post on cucumbers for a detailed explanation of why I prefer the English variety.
Once you have that done you can do the following:
Italian
Chopped basil (a few leaves, just for taste)
2-3 tbsp chopped or shredded Mozzarella (PLEASE do not buy pre-shredded. You will enjoy this so much more if you use real, fresh cheese! The taste is substantially different!)
1 tbsp balsamic vinegar
1 tbsp quality olive oil
Salt and pepper to taste
Greek
a few quartered marinated artichoke hearts
feta (approx 2 tbsp)
red onion (approx one ½” thick slice, chopped)
1 tbsp white wine vinegar
1 tbsp olive oil
Spanish
½ c. white beans (navy beans)
1-2 slices Prosciutto or ham
3-5 kalamatta olives
1 tbsp white wine vinegar
1 tbsp olive oil
Russian (Eastern European)
2 tbsp sour cream/crème fraiche
2 tsp dill
Red onion (approx one ½” thick slice, chopped)
1 tbsp white wine vinegar
salt and pepper to taste
Toss everything in a big bowl, toss and enjoy! :-)
I recently purchased and iPhone and found and app that allows me to track my food and calorie intake. It turns out, I was not eating enough! Who knew? I’d been hoping to lose the 10-15 pounds I’ve gained this year and my body has just been hanging on despite the healthy changes and increased time in the gym. PS – if you aren’t away – you cannot lose weight if you don’t eat enough!! This app is wonderful, because I can upload my recipes and it will populate the nutritional information.
So, now that I can track a little better and make sure I am taking in enough calories, I am anticipating the weight will fall off! HA! Let’s cross our fingers. Why is it so easy to put on and so hard to take off?
One of my lunches is so fabulous I have to share it with you. I like things that I can modify easily. This is basically a no lettuce salad that you can very easily take from Italian to Russian to Asian with a few different ingredients! The variations will all fall between 250-350 calories. The following makes one medium-large sized salad; a very filling and satisfying lunch. Add a few gluten free crackers or a slice of gluten free toast and you have achieved utter perfection. If you want a little extra (especially if you only eat three times a day) add a grilled chicken breast to the mix. When I used to work in an office, I would take a frozen chicken breast, salt and pepper and microwave for about 8 minutes and slice. Another great office friendly “meat source” are frozen turkey burgers!
The base of the salad is tomato and cucumber. I use two to three Roma tomatoes, quartered and chopped. This is one instance where I do not deseed my tomatoes. I peel, quarter, and chop about half of an English cucumber. You can see my post on cucumbers for a detailed explanation of why I prefer the English variety.
Once you have that done you can do the following:
Italian
Chopped basil (a few leaves, just for taste)
2-3 tbsp chopped or shredded Mozzarella (PLEASE do not buy pre-shredded. You will enjoy this so much more if you use real, fresh cheese! The taste is substantially different!)
1 tbsp balsamic vinegar
1 tbsp quality olive oil
Salt and pepper to taste
Greek
a few quartered marinated artichoke hearts
feta (approx 2 tbsp)
red onion (approx one ½” thick slice, chopped)
1 tbsp white wine vinegar
1 tbsp olive oil
Spanish
½ c. white beans (navy beans)
1-2 slices Prosciutto or ham
3-5 kalamatta olives
1 tbsp white wine vinegar
1 tbsp olive oil
Russian (Eastern European)
2 tbsp sour cream/crème fraiche
2 tsp dill
Red onion (approx one ½” thick slice, chopped)
1 tbsp white wine vinegar
salt and pepper to taste
Toss everything in a big bowl, toss and enjoy! :-)
Quinotto
I had a dinner party a few weeks back and discovered a new love. I have made 3 variations on my original recipe. It is called "Quinotto" and is basically a Peruvian risotto. (Side bar: When you say "Risotto" you must say it with a British accent (riz-ah-to). It is just more fun that way and you can pretend you are mixing it up with Gordon Ramsay or Jamie Oliver.)
Quinoa is an ancient grain harvested in South America. It is a staple of most South American diets. I was turned onto it when I discovered my issues with gluten. It is a naturally gluten free grain. It is chock full of protein and soluble fiber (36%). I find the taste and texture much more satisfying than other grains. In pasta form, you will find that you aren't left with that residual heaviness that you may experience with wheat pasta.
To follow are a few variations on Quinotto.
Spicy Mexican Quinotto
6 c. Sodium Free Stock (Veggie, Mushroom or Chicken)
2 c. Quinoa
2 tbps olive oil
1 lb chorizo (It is best to buy this at a Carnicerea, so that it is spicy)
4 cloves chopped garlic
2 large Portobello mushrooms (diced)
12 saffron threads
2 tbsp tequila (the alcohol will evaporate)
2 c frozen peas
2 c heavy cream (do not substitute - a risotto is not risotto w/out the cream)
Cilantro for garnish
Salt and pepper to taste
In heavy bottom 12" skillet, add olive oil and cook the chorizo. You don't want to break it down too much, keep someone large pieces. When chorizo is completely cooked through, add mushrooms, garlic and saffron. When mushrooms are beginning to soften (4 min) add tequila and loosen any brown bits that are stuck to the bottom of the pan.
Meanwhile, in a small sauce pan warm stock. Rinse quinoa thoroughly in mesh strainer under cold running water. This will keep the quinoa from having a bitter taste.
Add quinoa, peas, and 4 c. of warm stock to chorizo mixture. Bring to a boil and then reduce heat. Simmer until most of the liquid has been absorbed (12-15 minutes). Add remaining stock. Again, simmer until most of the liquid is absorbed (approx. 10 min). Stir in 2 c. cream and simmer until it is thickened and most of the liquid has been absorbed (approx. 10 min).
Salt and pepper to taste. Garnish with cilantro and serve! :)
Italian Mushroom Quinotto
1 1/2 c. quinoa
4 c. broth
3 tbsp olive oil
1 c. diced onion
4 cloves garlic (minced)
2 c. mixture of mushroom (shitake, chanterelles, Portobello, etc...)
1/2 c. fresh baby spinach
1/2 c. heavy cream
1/2 c. dry white wine
1/2 c. Parmesan
Italian Parsley for garnish
Rinse quinoa under cold water in mesh strainer and set aside. Heat oil in heavy bottomed skillet. Add onions and garlic until the onions begin to soften and then add mushrooms. Sauté for about 4-5 minutes. Meanwhile heat broth in separate sauce pan until it is warm (*opt. heat in class measuring dish in the microwave). Add rinsed quinoa to mushroom mixture. Turn heat to med-high and add wine mixing thoroughly to deglaze the pan. Add broth by the 1/2c. With each addition simmer until the liquid is completely absorbed. Add the cream and spinach. Again, stir frequently at a simmer until sauce is thickened and most of the cream is evaporated. Remove pan from heat, add the parmesan and completely incorporate.
Garnish with parsley and serve.
I’ve found that I can dice up whatever veggies I have and add to the mix. I’ve also used ground elk meat. I think it would be fun to do a butternut squash with some nutmeg, cinnamon and Cheyenne! The possibilities really are endless. This dish is substantial enough to be a meal by itself. You could serve with a salad to fill out the plate, if you have a husband like mine that needs more than one thing on his plate!
Enjoy!
Quinoa is an ancient grain harvested in South America. It is a staple of most South American diets. I was turned onto it when I discovered my issues with gluten. It is a naturally gluten free grain. It is chock full of protein and soluble fiber (36%). I find the taste and texture much more satisfying than other grains. In pasta form, you will find that you aren't left with that residual heaviness that you may experience with wheat pasta.
To follow are a few variations on Quinotto.
Spicy Mexican Quinotto
6 c. Sodium Free Stock (Veggie, Mushroom or Chicken)
2 c. Quinoa
2 tbps olive oil
1 lb chorizo (It is best to buy this at a Carnicerea, so that it is spicy)
4 cloves chopped garlic
2 large Portobello mushrooms (diced)
12 saffron threads
2 tbsp tequila (the alcohol will evaporate)
2 c frozen peas
2 c heavy cream (do not substitute - a risotto is not risotto w/out the cream)
Cilantro for garnish
Salt and pepper to taste
In heavy bottom 12" skillet, add olive oil and cook the chorizo. You don't want to break it down too much, keep someone large pieces. When chorizo is completely cooked through, add mushrooms, garlic and saffron. When mushrooms are beginning to soften (4 min) add tequila and loosen any brown bits that are stuck to the bottom of the pan.
Meanwhile, in a small sauce pan warm stock. Rinse quinoa thoroughly in mesh strainer under cold running water. This will keep the quinoa from having a bitter taste.
Add quinoa, peas, and 4 c. of warm stock to chorizo mixture. Bring to a boil and then reduce heat. Simmer until most of the liquid has been absorbed (12-15 minutes). Add remaining stock. Again, simmer until most of the liquid is absorbed (approx. 10 min). Stir in 2 c. cream and simmer until it is thickened and most of the liquid has been absorbed (approx. 10 min).
Salt and pepper to taste. Garnish with cilantro and serve! :)
Italian Mushroom Quinotto
1 1/2 c. quinoa
4 c. broth
3 tbsp olive oil
1 c. diced onion
4 cloves garlic (minced)
2 c. mixture of mushroom (shitake, chanterelles, Portobello, etc...)
1/2 c. fresh baby spinach
1/2 c. heavy cream
1/2 c. dry white wine
1/2 c. Parmesan
Italian Parsley for garnish
Rinse quinoa under cold water in mesh strainer and set aside. Heat oil in heavy bottomed skillet. Add onions and garlic until the onions begin to soften and then add mushrooms. Sauté for about 4-5 minutes. Meanwhile heat broth in separate sauce pan until it is warm (*opt. heat in class measuring dish in the microwave). Add rinsed quinoa to mushroom mixture. Turn heat to med-high and add wine mixing thoroughly to deglaze the pan. Add broth by the 1/2c. With each addition simmer until the liquid is completely absorbed. Add the cream and spinach. Again, stir frequently at a simmer until sauce is thickened and most of the cream is evaporated. Remove pan from heat, add the parmesan and completely incorporate.
Garnish with parsley and serve.
I’ve found that I can dice up whatever veggies I have and add to the mix. I’ve also used ground elk meat. I think it would be fun to do a butternut squash with some nutmeg, cinnamon and Cheyenne! The possibilities really are endless. This dish is substantial enough to be a meal by itself. You could serve with a salad to fill out the plate, if you have a husband like mine that needs more than one thing on his plate!
Enjoy!
Monday, March 22, 2010
Cream of Jalapeno Soup
This is Rhett's favorite soup, and has his seal of approval. I will caution it is a cream soup...so, if you are worried about calories, make the servings small! :)
1-2 tbsp butter
5 fresh jalapenos (seeded, stemmed and diced)
3/4 c. finely chopped onion
3 cloves garlic
1 avocado (peeled and diced)
2 cups tomato (seeded and diced)
8 c. heavy cream (You can substitute 2 c. cream with stock, though it will deteriorate the richness of the soup.)
1 bunch cilantro (optional)
Salt and pepper to taste
In large heavy saucepan, heat butter over medium heat. Add jalapenos, onion, and garlic, stirring often to prevent browning. Cook until softened. You do not want to brown them, as this is a white soup.
Remove pan from heat and stir in avocado, tomatoes and cream. Lower temperature and return pan to heat, watching closely and stirring often to avoid scorching or separating. Bring to a simmer and cook 35-40 minutes, until reduced by 1/3.
Season to taste with salt and pepper. Garnish with cilantro.
1-2 tbsp butter
5 fresh jalapenos (seeded, stemmed and diced)
3/4 c. finely chopped onion
3 cloves garlic
1 avocado (peeled and diced)
2 cups tomato (seeded and diced)
8 c. heavy cream (You can substitute 2 c. cream with stock, though it will deteriorate the richness of the soup.)
1 bunch cilantro (optional)
Salt and pepper to taste
In large heavy saucepan, heat butter over medium heat. Add jalapenos, onion, and garlic, stirring often to prevent browning. Cook until softened. You do not want to brown them, as this is a white soup.
Remove pan from heat and stir in avocado, tomatoes and cream. Lower temperature and return pan to heat, watching closely and stirring often to avoid scorching or separating. Bring to a simmer and cook 35-40 minutes, until reduced by 1/3.
Season to taste with salt and pepper. Garnish with cilantro.
GF Hazelnut Pear Torte (Easy)
Adapted from recipe by Alison Anton
Canola/Vegetable Oil for brushing pan
4 tbsp unsalted butter
3/4 c. packed light brown sugar
1 1/12 bounds firm pears peeled, quartered and thinly sliced
3 c. toasted Hazelnuts (skins removed)
1 c. pure maple syrup
4 tsp vanilla extract
2 tbsp lemon zest
1/2 tsp salt
4 eggs
2 egg whites
1. Preheat oven to 375 F and brush the bottom and sides of 9" spring form pan.
2. In small saucepan, melt butter and add brown sugar. Cook for approx. 5 minutes stirring occasionally. You are looking for it to be bubbly and golden brown. This will be the top of your torte (the shiny part covering the fruit). Pour into pan and spread evenly with spatula. You need to work quickly as it will get quite sticky. Arrange pear slices in concentric circles on top of sugar mixture.
3. Grind hazelnuts in a food processor to a course meal. Add syrup, vanilla, lemon zest and salt; blend until incorporated. Add eggs individually, while running food processor. Blend thoroughly for 5-10 seconds. Do not over process.
4. In medium bowl, whip egg whites until they develop soft peaks (not a stiff meringue consistency). Pour Hazelnut batter from food processor into the bowl (off to the side) and gently fold into egg whites. Once completely incorporated pour batter over pears. Bake for 55-60 minutes. Cool completely in pan. To release run a sharp knife around edges. Flip torte over onto service dish. (The top becomes the bottom.)
This cake is excellent. As you can see, there is very little sugar. It is reminiscent of European cakes, in that it is dense and flavorful, but not like sucking on a sugar cube like many American cakes! :) I really enjoyed this. The Hazelnut batter cooks up like an actual cake batter. If I were to compare it to something familiar, I would say it is closest to an American Spice Cake. I also appreciated not having to mess with GF flours and Xantham Gum! :)
In the summer, substitute peaches or apricots for pears. Serve with homemade vanilla ice cream or freshly whipped cream (shlag obers).
Canola/Vegetable Oil for brushing pan
4 tbsp unsalted butter
3/4 c. packed light brown sugar
1 1/12 bounds firm pears peeled, quartered and thinly sliced
3 c. toasted Hazelnuts (skins removed)
1 c. pure maple syrup
4 tsp vanilla extract
2 tbsp lemon zest
1/2 tsp salt
4 eggs
2 egg whites
1. Preheat oven to 375 F and brush the bottom and sides of 9" spring form pan.
2. In small saucepan, melt butter and add brown sugar. Cook for approx. 5 minutes stirring occasionally. You are looking for it to be bubbly and golden brown. This will be the top of your torte (the shiny part covering the fruit). Pour into pan and spread evenly with spatula. You need to work quickly as it will get quite sticky. Arrange pear slices in concentric circles on top of sugar mixture.
3. Grind hazelnuts in a food processor to a course meal. Add syrup, vanilla, lemon zest and salt; blend until incorporated. Add eggs individually, while running food processor. Blend thoroughly for 5-10 seconds. Do not over process.
4. In medium bowl, whip egg whites until they develop soft peaks (not a stiff meringue consistency). Pour Hazelnut batter from food processor into the bowl (off to the side) and gently fold into egg whites. Once completely incorporated pour batter over pears. Bake for 55-60 minutes. Cool completely in pan. To release run a sharp knife around edges. Flip torte over onto service dish. (The top becomes the bottom.)
This cake is excellent. As you can see, there is very little sugar. It is reminiscent of European cakes, in that it is dense and flavorful, but not like sucking on a sugar cube like many American cakes! :) I really enjoyed this. The Hazelnut batter cooks up like an actual cake batter. If I were to compare it to something familiar, I would say it is closest to an American Spice Cake. I also appreciated not having to mess with GF flours and Xantham Gum! :)
In the summer, substitute peaches or apricots for pears. Serve with homemade vanilla ice cream or freshly whipped cream (shlag obers).
Monday, March 1, 2010
GF Gnocchi? Can it be?
As I was walking through Whole Foods this weekend, I noticed they had moved my Quinoa Spaghetti noodles to the regular pasta aisle. Creature of habit that I am, I was slightly annoyed. However, WF quickly made up for it, when I noticed the GF Gnocchi sitting in the refrigerated unit with other fresh pastas. Seriously? I have been craving Gnocchi for YEARS! Gnocchi would do me in for several days if I ate the non-GF version. I would be in so much pain it isn't even worth the cheat.
The brand at Whole Foods was Nuovo's. They came in two flavors - roasted sweet potato and original. I bought both, namely because I don't do anything half-way. These are SOOOOO not on my "healthy" kick diet. But a girl has to splurge now and then! :) So, I paired the original gnocchi with veal marinara and the sweet potato with the gorgonzola recipe I posted earlier. Let me just tell you - there have been a handful of times that I have personally been impressed with myself. This was one of them! :) My husband is always impressed, but I am convinced that is because he went from a diet of PB and J, Ritz crackers and bean dip to...well, real food that humans are meant to ingest!
I digress! At any rate - the meal of gnocchi fresh green beans and half a chicken breast was perfect. It was also VERY quick to prepare. I would say the chicken took the longest at around 10-12 minutes (b/c it was frozen and had to be thawed).
I could go on all night about the sauce, but I will spare you! :) Enjoy!
The brand at Whole Foods was Nuovo's. They came in two flavors - roasted sweet potato and original. I bought both, namely because I don't do anything half-way. These are SOOOOO not on my "healthy" kick diet. But a girl has to splurge now and then! :) So, I paired the original gnocchi with veal marinara and the sweet potato with the gorgonzola recipe I posted earlier. Let me just tell you - there have been a handful of times that I have personally been impressed with myself. This was one of them! :) My husband is always impressed, but I am convinced that is because he went from a diet of PB and J, Ritz crackers and bean dip to...well, real food that humans are meant to ingest!
I digress! At any rate - the meal of gnocchi fresh green beans and half a chicken breast was perfect. It was also VERY quick to prepare. I would say the chicken took the longest at around 10-12 minutes (b/c it was frozen and had to be thawed).
I could go on all night about the sauce, but I will spare you! :) Enjoy!
Gorgonzola Creme Sauce and GF Gnochi
Gorgonzola Cream Sauce
4 oz Crème Fraiche
1 c. 2 % Milk
1 Tbs Butter
2-3 Tbs Gorgonzola
¼ c. dry white wine
1 tsp corn starch
2 Tbsp warm water
In small sauce pan combine Crème Fraiche, milk, butter and cheese. Steadily increase heat to medium, stirring constantly to avoid separating. When all ingredients are melted and combined, add white wine. Dissolve corn starch in warm water and add to sauce for thickening. Simmer for 3-5 minutes until sauce is thickened. Serve on pasta or rice.
4 oz Crème Fraiche
1 c. 2 % Milk
1 Tbs Butter
2-3 Tbs Gorgonzola
¼ c. dry white wine
1 tsp corn starch
2 Tbsp warm water
In small sauce pan combine Crème Fraiche, milk, butter and cheese. Steadily increase heat to medium, stirring constantly to avoid separating. When all ingredients are melted and combined, add white wine. Dissolve corn starch in warm water and add to sauce for thickening. Simmer for 3-5 minutes until sauce is thickened. Serve on pasta or rice.
Turkey Vegetable Quinoa Soup
Turkey Vegetable Quinoa Soup
6 c. Water
4.c. Sodium Free Organic Chicken Broth
1 Bunch of Celery
5 large carrots
1 large yellow onion
2 turkey breasts/thighs
2 tbs Italian Seasoning
1 tsp Poultry Seasoning
1 c. Whole Quinoa
Roughly chop the vegetables. It doesn't really matter how "pretty" or even they are - you'll be tossing them in the food processor when they are done. In a skillet, lightly brown turkey. You are not cooking it, just caramelizing the fat on the outside to release some good flavor!
Combine all ingredients except for the Quinoa in a large crock-pot or slow cooker. Simmer for 4-6 hours until veggies are very soft and onions are translucent. Remove turkey pieces and shred/dice the meat. Set aside. Very carefully puree vegetables and broth in food processor until completely smooth. You'll want to do a couple cups at a time and take care not to burn yourself on the hot liquid. Replace puree/broth and meat into crock-pot. Add quinoa and cook on simmer for approx 1-2 hours. Salt and pepper to taste.
This makes A LOT of soup. I freeze mine in small containers for lunches and am able to get about 8-10 cups of soup.
Enjoy!
6 c. Water
4.c. Sodium Free Organic Chicken Broth
1 Bunch of Celery
5 large carrots
1 large yellow onion
2 turkey breasts/thighs
2 tbs Italian Seasoning
1 tsp Poultry Seasoning
1 c. Whole Quinoa
Roughly chop the vegetables. It doesn't really matter how "pretty" or even they are - you'll be tossing them in the food processor when they are done. In a skillet, lightly brown turkey. You are not cooking it, just caramelizing the fat on the outside to release some good flavor!
Combine all ingredients except for the Quinoa in a large crock-pot or slow cooker. Simmer for 4-6 hours until veggies are very soft and onions are translucent. Remove turkey pieces and shred/dice the meat. Set aside. Very carefully puree vegetables and broth in food processor until completely smooth. You'll want to do a couple cups at a time and take care not to burn yourself on the hot liquid. Replace puree/broth and meat into crock-pot. Add quinoa and cook on simmer for approx 1-2 hours. Salt and pepper to taste.
This makes A LOT of soup. I freeze mine in small containers for lunches and am able to get about 8-10 cups of soup.
Enjoy!
Thursday, February 25, 2010
Great Episode of Foodie...Fresh Green Veggies - The Heirloom Cook!
Watched this while grading today and really enjoyed it. I am inspired to start my own garden! :)
New Diet, New Trainer, New Motivation
In the words of Michael Buble "I'm feeling good"! ;-)
Almost two years ago (right after I got married), I signed up for a year's worth of personal training sessions (2x/wk) at my gym. The first trainer I assigned was a brut and like to pepper my training sessions with stories about the famous women he "knew". "Right, I'm sure Demi Moore couldn't keep her hands off of you dude!" Needless to day, I asked for a new trainer!
I enjoyed the next trainer and noticed a difference in my physique while working with him. However, he left the gym to start is his own business and I had yet another trainer. He was BORING! I'm sorry - I'm a woman, I work from home and the 1/2 hour I spend with you needs to be at least as interesting as Oprah, or I am going to jump on the treadmill and run nowhere while watching, "Keeping Up With the Kardashians." And, then I quit. I wasn't motivated to train with this guy and frankly - after Machu Picchu, I wasn't motivated to do much of anything!
About three weeks ago, I got yet another new trainer. In two years, I've only used two thirds of my sessions. I have enough left to go 3x/week for 4 months! :) Don't judge me! I LOVE this gal! I think part of what I love is that she is a woman - she can carry on a conversation. She can laugh (i.e., has a sense of humor). I've noticed her attention to how my body is built and what I can/cannot do is more thorough than any of the men I trained with. So, two weeks in and I feel great. I am already noticing a difference in my strength and a flatter tummy. My stomach is my trouble area. In all honesty, it is already flat - I just have a huge fear of the bulge - the muffin top, if you will!
I've also hit a few milestones-
*No gluten in 3 mos - This is the longest stretch since I met my husband
*No soda in over 2 weeks - This was hard. Especially b/c I work from home and often work late - I craved it. I have not even had it at a restaurant. It just goes to show how much of diet is habitual. At the movie theater, I almost broke my rule and ordered a diet coke. My friend reminded me - I wasn't even thinking. I was just ordering.
I find I have motivation to do things that I was not doing but wanted to do. I am cleaning more regularly and maintaining things to my level. (Note - this is not a normal level for most people). It feels good. There is nothing better to me than a clean house.
Also, and most notably, I am heading into a very exciting new chapter of my life. I am going back to school. For years, my closest friends have told me I should be a marriage and family counselor. I knew it was my "calling", but I've been fighting it. I said, "When I am done having kids and they are in school, I'll do it." Or, "I can be used without those letters behind my name." In honesty, I think fear was my greatest motivation. What if I fail? What if people think I'm making a dumb move? I've already spent an enormous amount on education (over double my annual salary)...Do I really want to invest more money into my education?!?!
Well, I heard that still, small, clear voice this week, "What are you waiting for? Just do it!" Okay, I get it!!! I have the greatest friends! When I told them, they unanimously said, "It's about time. Finally, you are accepting your calling." Why do we wait so long to fulfill our dreams/calling?
All in all, the year of 30 is treating me well. I am proud of myself for making the changes in diet, exercise and focus that I have made. I am excited about the fruit that will be borne out of the changes!
Almost two years ago (right after I got married), I signed up for a year's worth of personal training sessions (2x/wk) at my gym. The first trainer I assigned was a brut and like to pepper my training sessions with stories about the famous women he "knew". "Right, I'm sure Demi Moore couldn't keep her hands off of you dude!" Needless to day, I asked for a new trainer!
I enjoyed the next trainer and noticed a difference in my physique while working with him. However, he left the gym to start is his own business and I had yet another trainer. He was BORING! I'm sorry - I'm a woman, I work from home and the 1/2 hour I spend with you needs to be at least as interesting as Oprah, or I am going to jump on the treadmill and run nowhere while watching, "Keeping Up With the Kardashians." And, then I quit. I wasn't motivated to train with this guy and frankly - after Machu Picchu, I wasn't motivated to do much of anything!
About three weeks ago, I got yet another new trainer. In two years, I've only used two thirds of my sessions. I have enough left to go 3x/week for 4 months! :) Don't judge me! I LOVE this gal! I think part of what I love is that she is a woman - she can carry on a conversation. She can laugh (i.e., has a sense of humor). I've noticed her attention to how my body is built and what I can/cannot do is more thorough than any of the men I trained with. So, two weeks in and I feel great. I am already noticing a difference in my strength and a flatter tummy. My stomach is my trouble area. In all honesty, it is already flat - I just have a huge fear of the bulge - the muffin top, if you will!
I've also hit a few milestones-
*No gluten in 3 mos - This is the longest stretch since I met my husband
*No soda in over 2 weeks - This was hard. Especially b/c I work from home and often work late - I craved it. I have not even had it at a restaurant. It just goes to show how much of diet is habitual. At the movie theater, I almost broke my rule and ordered a diet coke. My friend reminded me - I wasn't even thinking. I was just ordering.
I find I have motivation to do things that I was not doing but wanted to do. I am cleaning more regularly and maintaining things to my level. (Note - this is not a normal level for most people). It feels good. There is nothing better to me than a clean house.
Also, and most notably, I am heading into a very exciting new chapter of my life. I am going back to school. For years, my closest friends have told me I should be a marriage and family counselor. I knew it was my "calling", but I've been fighting it. I said, "When I am done having kids and they are in school, I'll do it." Or, "I can be used without those letters behind my name." In honesty, I think fear was my greatest motivation. What if I fail? What if people think I'm making a dumb move? I've already spent an enormous amount on education (over double my annual salary)...Do I really want to invest more money into my education?!?!
Well, I heard that still, small, clear voice this week, "What are you waiting for? Just do it!" Okay, I get it!!! I have the greatest friends! When I told them, they unanimously said, "It's about time. Finally, you are accepting your calling." Why do we wait so long to fulfill our dreams/calling?
All in all, the year of 30 is treating me well. I am proud of myself for making the changes in diet, exercise and focus that I have made. I am excited about the fruit that will be borne out of the changes!
Wednesday, February 17, 2010
Chili - on a Dull Day
Most of the time, I feel I hold myself together pretty well. I am organized and an excellent multi-tasker. Even though I tend to procrastinate as long as possible, I complete all tasks by their due date. I am fast paced and it typically takes me a fraction of the time to complete tasks as it does most people. Nearly every job I've had, the supervisors have been astounded that I run out of work. Please do not mistake this for being detail oriented though. Were you to peruse my report cards from Kindergarten forward, without exception, you would see the comment - "Stephanie is a bright student, but often rushes through her work resulting in small errors." Whatever - it got done and I got an A! That's all that matters, right?
These last two weeks I have felt like I just can't get my hands on any of the balls that I have juggling at a given time. The effect is that I live in denial about said balls and operate in a fog meandering through my days. Nothing is complete, nothing is done well, I am constantly playing catch up and can't remember what I haven't done.
Is it bad that when I am this behind, the only think I can really focus on is alphabetizing my bookshelves and possibly redecorating my office? I should be happy that the one thing still in order is my kitchen. Last week, to avoid my normal duties, I cleaned out all the drawers in my house and put new shelf liner in all of them. I love the shelf-liner. It is white with large blue and brown polka dots - very trendy! Shelf paper should be trendy!
One question though - why is it that my husband can't put anything back in it's original place. Every morning, I put his shaving cream, razor, deodorant, and hair brush in the drawer. By the time he is done getting ready, everything from the drawer is back on the counter. I give up. I know it's unintentional, it just seems nonsensical. And have you ever noticed that other people's mess is much more frustrating than your own?
Ahhh...C'est la Vie.
At any rate, I should get to the purpose of today's rant - a recipe. One of Michael Pollan's "Food Rules" is to eat as little four legged meat as possible, but when it is done it is better to eat wild meat. Rhett killed an elk this winter, which we butchered and have in our freezer. I've had a lot of success cooking with the Elk and I really do prefer the taste to beef.
I also never realized how much meat I eat...That is a lie - I realized it, and I enjoyed it. I am a meat eater. Not eating meat never made much sense to me. However, meat three meals a day is beginning to wear on me. So, last week, I ate meat free lunches nearly every day and two meat free dinners. I really enjoyed it. Not cooking with meat forces you to be creative and more thoughtful about flavor.
Today for dinner: Elk Chili
1lb Elk (Free Range Beef)
1 c. dry black beans
1 c. dry pinto beans
1 c. dry navy beans
2 cans stewed diced tomatoes*
1 yellow onion diced
1 green pepper diced
1 red pepper diced
1 can diced green chilies*
1-2c. water
Seasoning
2 tbsp chili powder
1 tbsp cumin
Cayenne pepper to taste
2 cloves garlic crushed
salt and pepper
Day 1 - soak beans at a ratio of 1c. beans to 3 c. water over night. Remove any floaters. The following day, cook in slow cooker approx 4-7 hours. Drain water.
In lightly oiled skillet, saute onions and garlic until transparent, add peppers, chillies and seasoning and cook an addition 3-5 minutes. Remove and add to beans with tomatoes.
Lightly brown cubed meat.
Combine all ingredients in a crock pot. The amount of water depends on how thick you like your chili. Cook on low for at least 5 hours. The longer the better. I put mine on around 8am and serve for dinner around 7:30-8pm. Garnish with cilantro, green onions and sour cream.
*Note: You can stew and can your own veggies. I have several cans (b/c I buy in bulk) that I need to use up. It is my plan this Spring to can a bunch of my own fruits and veggies to avoid sodium and chemicals! :)
Guten Appetit!
These last two weeks I have felt like I just can't get my hands on any of the balls that I have juggling at a given time. The effect is that I live in denial about said balls and operate in a fog meandering through my days. Nothing is complete, nothing is done well, I am constantly playing catch up and can't remember what I haven't done.
Is it bad that when I am this behind, the only think I can really focus on is alphabetizing my bookshelves and possibly redecorating my office? I should be happy that the one thing still in order is my kitchen. Last week, to avoid my normal duties, I cleaned out all the drawers in my house and put new shelf liner in all of them. I love the shelf-liner. It is white with large blue and brown polka dots - very trendy! Shelf paper should be trendy!
One question though - why is it that my husband can't put anything back in it's original place. Every morning, I put his shaving cream, razor, deodorant, and hair brush in the drawer. By the time he is done getting ready, everything from the drawer is back on the counter. I give up. I know it's unintentional, it just seems nonsensical. And have you ever noticed that other people's mess is much more frustrating than your own?
Ahhh...C'est la Vie.
At any rate, I should get to the purpose of today's rant - a recipe. One of Michael Pollan's "Food Rules" is to eat as little four legged meat as possible, but when it is done it is better to eat wild meat. Rhett killed an elk this winter, which we butchered and have in our freezer. I've had a lot of success cooking with the Elk and I really do prefer the taste to beef.
I also never realized how much meat I eat...That is a lie - I realized it, and I enjoyed it. I am a meat eater. Not eating meat never made much sense to me. However, meat three meals a day is beginning to wear on me. So, last week, I ate meat free lunches nearly every day and two meat free dinners. I really enjoyed it. Not cooking with meat forces you to be creative and more thoughtful about flavor.
Today for dinner: Elk Chili
1lb Elk (Free Range Beef)
1 c. dry black beans
1 c. dry pinto beans
1 c. dry navy beans
2 cans stewed diced tomatoes*
1 yellow onion diced
1 green pepper diced
1 red pepper diced
1 can diced green chilies*
1-2c. water
Seasoning
2 tbsp chili powder
1 tbsp cumin
Cayenne pepper to taste
2 cloves garlic crushed
salt and pepper
Day 1 - soak beans at a ratio of 1c. beans to 3 c. water over night. Remove any floaters. The following day, cook in slow cooker approx 4-7 hours. Drain water.
In lightly oiled skillet, saute onions and garlic until transparent, add peppers, chillies and seasoning and cook an addition 3-5 minutes. Remove and add to beans with tomatoes.
Lightly brown cubed meat.
Combine all ingredients in a crock pot. The amount of water depends on how thick you like your chili. Cook on low for at least 5 hours. The longer the better. I put mine on around 8am and serve for dinner around 7:30-8pm. Garnish with cilantro, green onions and sour cream.
*Note: You can stew and can your own veggies. I have several cans (b/c I buy in bulk) that I need to use up. It is my plan this Spring to can a bunch of my own fruits and veggies to avoid sodium and chemicals! :)
Guten Appetit!
Sunday, February 7, 2010
Rich Food - Organic Food - Whole Food
September 2009 my husband and I went up to the Northwest for about 10 tens on the Olympic Peninsula. I was raised in Seattle, and the Peninsula has always been on of my favorite get-away spots. We went from Sequim to Forks to Victoria. We hiked, biked and kayaked our way through some pretty great eats. We stayed at a tiny little motel (no tv, no phone -just beds and baths). The diner at the motel Granny's Cafe served the best blackberry cobbler I have ever had in my entire life. The best culinary experience we had on the trip was in Sequim at Alderwood Bistro (www.alderwoodbistro.com). As we ate in the garden, the head chef kept coming out and snipping herbs, or picking blueberries. Finally, I asked him, "Are you cooking with these ingredients?"
If you are ever in Sequim take a few hours, order an appetizer, a bottle of wine and an entree - you will not regret it.
I thought about the Alderwood as I baked my quiche this weekend. Something about fresh organic ingredients, rich flavorful food makes me feel like I am in a garden cafe. In my imagination, my garden cafe is in the south of France during mid-summer sipping on a dry red wine. Ahhh....okay, so my quiche!
I made two quiche this weekend and I was pretty impressed with the results. I used all organic, all gluten free ingredients. I won't say they were at all low-fat, but I am starting to care more about healthy than "low-fat". Thank you Michael Pollan for giving me permission to cook with cream!
Here are the recipes.
Quiche Lorraine (adapted from recipe by Emeril):
1 GF Pie Crust*
Filling:
3 eggs
6 oz bacon or sliced ham
1 1/4 c. heavy cream (organic unsweetened)
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly ground nutmeg
1 1/2c. Gruyere Cheese (grated)
2 medium onions thinly sliced
2 TBSP Butter
Preheat Oven 375
In medium skillet, cook bacon or ham according to normal cooking specifications. Remove meat and set aside on paper towel to absorb the fat. In same pan, heat butter over medium heat. Add thinly sliced onions. The thinner the better. If you have a sharp mandolin, this may be the best method for slicing, especially if you are not extremely comfortable with large knives. Add onions to butter and saute for approximately 5-7 min. The goal is to completely caramelize the onions. They should be caramel in color soft. Meanwhile, in food processor/blender combine cream, eggs, and seasoning (salt, pepper and nutmeg). Process until ingredients are completely combined.
In prepared pie crust create three layers - ham, onions and finish with cheese. Pour egg mixture over the top.
Bake at 375 fro 35-45 min. Filling should be firm, crust and cheese should be golden brown.
Spinach- Bacon Swiss Quiche
Preheat 375
1 GF pie crust*
1 lb organic uncured bacon
2 c. fresh chopped baby spinach
1 1/2 c. heavy cream
6 eggs
1 1/2 c. grated Swiss cheese (The sharper the better as far as I am concerned.)
1/4 tsp salt
1/4 tsp pepper
Cook bacon and crumble or chop. In food processor/blender combine eggs, salt, pepper and cream until completely incorporated. Layer spinach, bacon, and cheese (ending with cheese) in pie crust. Pour egg-cream mixture over layers. Bake 45-50 min at 375.
*GF Pie crust can be made from scratch, however I prefer Gluten Free Pantry's crust. Whole Foods brand has a premade frozen crust that is a good substitute if you are short on time. I would give them a B+. Just a note, GF Pantry' crust has had rave reviews every time I've made it. It is better than any flour crust I have ever had - buttery, flaky and cooks up wonderfully! A++ for Gluten Free Pantry! :)
Chicken in Cream Sauce with Polenta and Peas
Last night's dinner was an off the cuff concoction that turned out quite well. Typically, when I cook, I know kind of what I want to make - but then I get started and often end up in a different direction.
2 c. Bob's Red Mill Polenta Mix
6 c. Water
1-2 lbs free range chicken
3 chopped garlic cloves
2 tsp Herbs de Provence
1/4 c. Creme Fraiche
1/2 c. Dry Chardonnay
1 tsp. Corn Starch
1 c. Peas
2 tbsp butter
1/2 tsp salt
In large sauce pan, heat water to a rolling boil. Slowly add polenta mix. Return to boil and reduce heat. It will take approx 25-30 min for the polenta to reach the thick heavy consistency necessary. Stir frequently. Spoon polenta into greased bowl. Let cool completely. Slide into 1 gallon zip lock bag and roll into a "log". Refrig overnight. Slice into 1/2" slices and heat in lightly oiled pan over med heat until heated through.
Chicken and Sauce: Rub chicken with herbs, salt, pepper and garlic. Heat 1 tbsp oil in large skillet. Brown chicken and reduce heat. Cook chicken through and remove from pan. In same skillet, using the juices from the chicken, add Chardonnay and creme fraiche. Heat to a simmer and fully incorporate. Reduce by one-third. Make cornstarch slurry by dissolving 1-2tsp cornstarch in ice water. Whisk until completely smooth. Add to boiling liquid, replace chicken to pan and simmer on low-heat for 5-7 min.
Note - if your chicken did not produce enough juice - you may need to add some broth (veg or chicken).
Use the sauce from your chicken to drizzle over the polenta! Serve with fresh peas.
Enjoy!!
If you are ever in Sequim take a few hours, order an appetizer, a bottle of wine and an entree - you will not regret it.
I thought about the Alderwood as I baked my quiche this weekend. Something about fresh organic ingredients, rich flavorful food makes me feel like I am in a garden cafe. In my imagination, my garden cafe is in the south of France during mid-summer sipping on a dry red wine. Ahhh....okay, so my quiche!
I made two quiche this weekend and I was pretty impressed with the results. I used all organic, all gluten free ingredients. I won't say they were at all low-fat, but I am starting to care more about healthy than "low-fat". Thank you Michael Pollan for giving me permission to cook with cream!
I also made an impromptu chicken and sauce with polenta! :)
Here are the recipes.
Quiche Lorraine (adapted from recipe by Emeril):
1 GF Pie Crust*
Filling:
3 eggs
6 oz bacon or sliced ham
1 1/4 c. heavy cream (organic unsweetened)
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly ground nutmeg
1 1/2c. Gruyere Cheese (grated)
2 medium onions thinly sliced
2 TBSP Butter
Preheat Oven 375
In medium skillet, cook bacon or ham according to normal cooking specifications. Remove meat and set aside on paper towel to absorb the fat. In same pan, heat butter over medium heat. Add thinly sliced onions. The thinner the better. If you have a sharp mandolin, this may be the best method for slicing, especially if you are not extremely comfortable with large knives. Add onions to butter and saute for approximately 5-7 min. The goal is to completely caramelize the onions. They should be caramel in color soft. Meanwhile, in food processor/blender combine cream, eggs, and seasoning (salt, pepper and nutmeg). Process until ingredients are completely combined.
In prepared pie crust create three layers - ham, onions and finish with cheese. Pour egg mixture over the top.
Bake at 375 fro 35-45 min. Filling should be firm, crust and cheese should be golden brown.
Spinach- Bacon Swiss Quiche
Preheat 375
1 GF pie crust*
1 lb organic uncured bacon
2 c. fresh chopped baby spinach
1 1/2 c. heavy cream
6 eggs
1 1/2 c. grated Swiss cheese (The sharper the better as far as I am concerned.)
1/4 tsp salt
1/4 tsp pepper
Cook bacon and crumble or chop. In food processor/blender combine eggs, salt, pepper and cream until completely incorporated. Layer spinach, bacon, and cheese (ending with cheese) in pie crust. Pour egg-cream mixture over layers. Bake 45-50 min at 375.
*GF Pie crust can be made from scratch, however I prefer Gluten Free Pantry's crust. Whole Foods brand has a premade frozen crust that is a good substitute if you are short on time. I would give them a B+. Just a note, GF Pantry' crust has had rave reviews every time I've made it. It is better than any flour crust I have ever had - buttery, flaky and cooks up wonderfully! A++ for Gluten Free Pantry! :)
Chicken in Cream Sauce with Polenta and Peas
Last night's dinner was an off the cuff concoction that turned out quite well. Typically, when I cook, I know kind of what I want to make - but then I get started and often end up in a different direction.
2 c. Bob's Red Mill Polenta Mix
6 c. Water
1-2 lbs free range chicken
3 chopped garlic cloves
2 tsp Herbs de Provence
1/4 c. Creme Fraiche
1/2 c. Dry Chardonnay
1 tsp. Corn Starch
1 c. Peas
2 tbsp butter
1/2 tsp salt
In large sauce pan, heat water to a rolling boil. Slowly add polenta mix. Return to boil and reduce heat. It will take approx 25-30 min for the polenta to reach the thick heavy consistency necessary. Stir frequently. Spoon polenta into greased bowl. Let cool completely. Slide into 1 gallon zip lock bag and roll into a "log". Refrig overnight. Slice into 1/2" slices and heat in lightly oiled pan over med heat until heated through.
Chicken and Sauce: Rub chicken with herbs, salt, pepper and garlic. Heat 1 tbsp oil in large skillet. Brown chicken and reduce heat. Cook chicken through and remove from pan. In same skillet, using the juices from the chicken, add Chardonnay and creme fraiche. Heat to a simmer and fully incorporate. Reduce by one-third. Make cornstarch slurry by dissolving 1-2tsp cornstarch in ice water. Whisk until completely smooth. Add to boiling liquid, replace chicken to pan and simmer on low-heat for 5-7 min.
Note - if your chicken did not produce enough juice - you may need to add some broth (veg or chicken).
Use the sauce from your chicken to drizzle over the polenta! Serve with fresh peas.
Enjoy!!
Wednesday, January 27, 2010
Food Rules
I am on my soapbox again! I just got done watching Michael Pollan (Omnivore's Dilemma, In Defense of Food and Food Rules) on Oprah and there is no one home to talk to about it! So, I am going to talk to you.
I find the philosophy of food and whole food so intriguing. When did we starting eating chemicals and sugar and calling it nutrition? When did we start sprinkling butter flavored "salt" on our food to avoid butter?
Pollan talks about how food was raised and sold in our great-grandmother's generation versus how it is done today. You can't argue with the facts. I guess you could argue that we are healthier, but I beg to differ! We have to take pills and supplements to get the same nutrition we obtained through food 70 years ago. I won't go into a lot of detail, but here are some of the facts that I think are interesting.
1. What we spend on food versus what we spend on healthcare (per household) has flip flopped over the last 50 years. We now spend 9% on food and 17% on healthcare. I'd rather spend more on food personally.
2. Because we grow chickens at such a fast rate (1/3 the time it should take), the chickens in the farms cannot even hold themselves up. Their bones have not developed enough to carry the weight. EWE!!! (PS - I'm not buying bulk boneless chicken from Costco after seeing that. Gross!)
3. You can buy almost 400% the amount of calories if you buy chemically processed foods (junk food) rather than produce or "whole food". Example: If you take a dollar into the supermarket, you can buy approx 125o calories on the junk food aisle, while you can only buy 250 in the produce section. Again - EWE!!!
I can't help but think...When farmers were allowed to raise actual food instead of being subsidized to raise corn and wheat, people ate more balanced healthy meals. They did not struggle with their weight and they were not plagued by heart disease and diabetes. Convenience comes at a high price if you ask me.
I think our problem as a culture is two fold. First, we have become entirely too consumer oriented. We want to rush through shopping and prepping meals so that we have more time to watch tv, play video games and consume more stuff. Wouldn't it be better (emotionally, physically and spiritually) if we took some extra time to shop for REAL food? If we allowed our children to take part in the preparation (peel potatoes, wash veggies, stir the pot, clean the dishes, etc...) and had time at the dinner table eat REAL food, wouldn't we all be better off? Parents who don't let their children help are only handicapping their children. I remember vividly standing on a stool helping my mom cook almost every meal. Guess what - that is how kids LEARN to cook! Does it take more time and energy? Yes, but that is called "parenting".
Secondly, we are so obsessed with our physique and appearance we have become an ugly ugly people. There are few normal looking people. Women are either extremely thin or at least 30 pounds overweight. When was the last time you saw a woman that had breasts and hips (that weren't purchased) that looked healthy? Not under fed or over exercised or altered by surgery? It is rare!
I always used to think it was strange that "elderly" people commented on my body/beauty more than people my own age. I can remember in high school and my young twenties feeling very strange in my own skin - because I wasn't fat, I wasn't thin...I had boobs and hips. I more than once commented that I was born in the wrong decade. I think the older people saw a "frame" that was ideal in their time that is "rare" in our time. It's called - a girl who eats! :)
If you watch old movies like I do, all you have to do is see Elizabeth Taylor or Marylin Monroe or Jane Russell in a bathing suit to see how obsessed we have become. I have never seen bones sticking out of one of those ladies. You can see their collar bone or ribs protruding from their flesh. What can you see? Real breasts, hips and what I affectionately call the "pooch". You know that part of your tummy where your uterus is that you can't ever seem to get flat (unless you starve yourself)? Yea - anatomically, you should have a pooch (if you are a girl). Where else are your reproductive organs supposed to go???
These women probably had regular periods. And while many starlets were addicted to sleeping pills in 1955- they weren't dying in their showers from NOT EATING! So then, why is it that compared to women in 1960, the average 30 year old weighs 30lbs more today? I think it is WHAT we are eating! Diet food does not make you thin, nor does it make you healthy.
Here is my personal testimonial about food in other cultures. When I was 2o I moved to Vienna. I can tell you one of my first experiences with the market was that it was small - perhaps 5-7 aisles that were half the length of the average Safeway aisle. Most people still shop at open markets. Food had rich aroma. The smell I can still so clearly smell is apricots in the summer. When I came home a year later, I remember so distinctly thinking our food had no taste. Everything tasted like dirt. The produce section doesn't have an aroma of fresh fruits and veggies. Do you even know what mushrooms, onions, cabbage, and apples are supposed to smell like? What is the difference? There are strict regulations on food production in Europe. From sesame seeds all the way to cattle, things must be grown in a healthful, sustainable and clean manner. I can honestly say, I miss the markets, I miss the taste of food, I miss the smell of food! I ate FULL fat cream, whole milk, real butter, meat, veggies, sugar and anything I wanted. I dropped 20 pounds without even trying. I did not restrict my diet. I did not change my habits. I just ate well and enjoyed every moment!
Pollan made a good point. We vote with our forks about food in this country. Every time you eat - you vote. If at least one meal a day, you decide that you will not include processed food and will eat whole food, you can help change the way we eat. Wouldn't it be great if we could feed our children more cheaply in the produce section than at McDonald's? Wouldn't it be great if we spent 9% of our income on healthcare instead of 17%? Wouldn't it be great if government subsidized small, organic, family owned and locally operated farms and ranchers rather than HUGE corporations (or China) to produce our food?
So, here are some "whole food" meal ideas. They will take more time and probably cost more. Just add one per week to your menu and as you do, you will find that you learn how to do things more cheaply.
1. Homemade pasta (ravioli are easy or German Spaetzle) with fresh mushroom cream sauce (cream, onions, garlic, white wine* and mushrooms) - Serve with backed butternut squash and a green salad.
2. Spaghetti squash with grass fed ground beef (or bison), homemade spaghetti sauce. I love fresh green beans with spaghetti and homemade french bread with olive oil and balsamic dipping sauce.
3. Lentil Soup (see blog for recipe), free range Cornish game hens stuffed with rosemary and lavender. Served with salad and brussel sprouts.
4. Homemade chili (pinto beans, black beans, navy beans) (spices: Ceyenne, chili powder, cumin, red pepper flakes, salt and pepper). Add free range meat*. Homemade Mexican Cornbread (green chills and jalepenos added.
Good luck! :) My wish is that everyone find his passion for food and cooking again!
I find the philosophy of food and whole food so intriguing. When did we starting eating chemicals and sugar and calling it nutrition? When did we start sprinkling butter flavored "salt" on our food to avoid butter?
Pollan talks about how food was raised and sold in our great-grandmother's generation versus how it is done today. You can't argue with the facts. I guess you could argue that we are healthier, but I beg to differ! We have to take pills and supplements to get the same nutrition we obtained through food 70 years ago. I won't go into a lot of detail, but here are some of the facts that I think are interesting.
1. What we spend on food versus what we spend on healthcare (per household) has flip flopped over the last 50 years. We now spend 9% on food and 17% on healthcare. I'd rather spend more on food personally.
2. Because we grow chickens at such a fast rate (1/3 the time it should take), the chickens in the farms cannot even hold themselves up. Their bones have not developed enough to carry the weight. EWE!!! (PS - I'm not buying bulk boneless chicken from Costco after seeing that. Gross!)
3. You can buy almost 400% the amount of calories if you buy chemically processed foods (junk food) rather than produce or "whole food". Example: If you take a dollar into the supermarket, you can buy approx 125o calories on the junk food aisle, while you can only buy 250 in the produce section. Again - EWE!!!
I can't help but think...When farmers were allowed to raise actual food instead of being subsidized to raise corn and wheat, people ate more balanced healthy meals. They did not struggle with their weight and they were not plagued by heart disease and diabetes. Convenience comes at a high price if you ask me.
I think our problem as a culture is two fold. First, we have become entirely too consumer oriented. We want to rush through shopping and prepping meals so that we have more time to watch tv, play video games and consume more stuff. Wouldn't it be better (emotionally, physically and spiritually) if we took some extra time to shop for REAL food? If we allowed our children to take part in the preparation (peel potatoes, wash veggies, stir the pot, clean the dishes, etc...) and had time at the dinner table eat REAL food, wouldn't we all be better off? Parents who don't let their children help are only handicapping their children. I remember vividly standing on a stool helping my mom cook almost every meal. Guess what - that is how kids LEARN to cook! Does it take more time and energy? Yes, but that is called "parenting".
Secondly, we are so obsessed with our physique and appearance we have become an ugly ugly people. There are few normal looking people. Women are either extremely thin or at least 30 pounds overweight. When was the last time you saw a woman that had breasts and hips (that weren't purchased) that looked healthy? Not under fed or over exercised or altered by surgery? It is rare!
I always used to think it was strange that "elderly" people commented on my body/beauty more than people my own age. I can remember in high school and my young twenties feeling very strange in my own skin - because I wasn't fat, I wasn't thin...I had boobs and hips. I more than once commented that I was born in the wrong decade. I think the older people saw a "frame" that was ideal in their time that is "rare" in our time. It's called - a girl who eats! :)
If you watch old movies like I do, all you have to do is see Elizabeth Taylor or Marylin Monroe or Jane Russell in a bathing suit to see how obsessed we have become. I have never seen bones sticking out of one of those ladies. You can see their collar bone or ribs protruding from their flesh. What can you see? Real breasts, hips and what I affectionately call the "pooch". You know that part of your tummy where your uterus is that you can't ever seem to get flat (unless you starve yourself)? Yea - anatomically, you should have a pooch (if you are a girl). Where else are your reproductive organs supposed to go???
These women probably had regular periods. And while many starlets were addicted to sleeping pills in 1955- they weren't dying in their showers from NOT EATING! So then, why is it that compared to women in 1960, the average 30 year old weighs 30lbs more today? I think it is WHAT we are eating! Diet food does not make you thin, nor does it make you healthy.
Here is my personal testimonial about food in other cultures. When I was 2o I moved to Vienna. I can tell you one of my first experiences with the market was that it was small - perhaps 5-7 aisles that were half the length of the average Safeway aisle. Most people still shop at open markets. Food had rich aroma. The smell I can still so clearly smell is apricots in the summer. When I came home a year later, I remember so distinctly thinking our food had no taste. Everything tasted like dirt. The produce section doesn't have an aroma of fresh fruits and veggies. Do you even know what mushrooms, onions, cabbage, and apples are supposed to smell like? What is the difference? There are strict regulations on food production in Europe. From sesame seeds all the way to cattle, things must be grown in a healthful, sustainable and clean manner. I can honestly say, I miss the markets, I miss the taste of food, I miss the smell of food! I ate FULL fat cream, whole milk, real butter, meat, veggies, sugar and anything I wanted. I dropped 20 pounds without even trying. I did not restrict my diet. I did not change my habits. I just ate well and enjoyed every moment!
Pollan made a good point. We vote with our forks about food in this country. Every time you eat - you vote. If at least one meal a day, you decide that you will not include processed food and will eat whole food, you can help change the way we eat. Wouldn't it be great if we could feed our children more cheaply in the produce section than at McDonald's? Wouldn't it be great if we spent 9% of our income on healthcare instead of 17%? Wouldn't it be great if government subsidized small, organic, family owned and locally operated farms and ranchers rather than HUGE corporations (or China) to produce our food?
So, here are some "whole food" meal ideas. They will take more time and probably cost more. Just add one per week to your menu and as you do, you will find that you learn how to do things more cheaply.
1. Homemade pasta (ravioli are easy or German Spaetzle) with fresh mushroom cream sauce (cream, onions, garlic, white wine* and mushrooms) - Serve with backed butternut squash and a green salad.
2. Spaghetti squash with grass fed ground beef (or bison), homemade spaghetti sauce. I love fresh green beans with spaghetti and homemade french bread with olive oil and balsamic dipping sauce.
3. Lentil Soup (see blog for recipe), free range Cornish game hens stuffed with rosemary and lavender. Served with salad and brussel sprouts.
4. Homemade chili (pinto beans, black beans, navy beans) (spices: Ceyenne, chili powder, cumin, red pepper flakes, salt and pepper). Add free range meat*. Homemade Mexican Cornbread (green chills and jalepenos added.
Good luck! :) My wish is that everyone find his passion for food and cooking again!
Monday, January 25, 2010
Week 5 - Feeling Groovy
Well, practice does make perfect and 30 days of doing something does make a habit! :) Not that you needed my testimonial to approve what researchers have known for years.
Last week, I though about reincorporating starches (potatoes, and GF products) into my diet. After two days, I could feel my cravings increase and had an insatiable appetite. I decided I would just permanently remove those things to avoid the cravings.
Here are the things that I feel I have successfully either incorporated or removed from my diet/lifestyle:
Supplements:
Last week, I though about reincorporating starches (potatoes, and GF products) into my diet. After two days, I could feel my cravings increase and had an insatiable appetite. I decided I would just permanently remove those things to avoid the cravings.
Here are the things that I feel I have successfully either incorporated or removed from my diet/lifestyle:
Supplements:
- Raw Greens (a shake a day keeps the colon cancer away)
- Flax Seed
- Daily Multi-Vitamin
- Fish Oil
Removals:
- Gluten
- Starch (potatoes, sweet potatoes, chips, bread, crackers, corn, etc...)
- High Fructose Corn Syrup
- Beef
- Drastically reduced caffeine intake (from 1 pot to 1 cup of coffee per day)
- Any prepackaged or pre-prepped foods (except for salad dressing)
So, now what? Well, I've lost close to 10 pounds in 5 weeks. Researchers do say that 2lbs/week is an appropriate amount if your goal is long term weight loss. At this rate, I should be back to my "goal weight" in 15 more weeks. HA! I hate long term goals! If I didn't feel the difference, I would have given up by now. I feel great!!
This week, I have scheduled 5 days at the gym. I've been pretty lazy about this so far. First I was very sick and then, let's be honest - I didn't want to. It will be a challenge to get there that many days, but I am bound and determined to make it happen!!
Here is what a typical day's diet looks like for me.
Breakfast
- 1 slice flax seed bread
- 2 hard boiled eggs
- 1 c. coffee with non-fat organic creamer (20 calories)
Mid-Morning Snack
- 1 c. non-fat vanilla yogurt
- 1/2 c. frozen organic blueberries (Costco)
- 2 Tbsp. Flax Seed
Lunch
- 2 slices of Turkey Breast
- 1 wedge of laughing cow reduced fat cheese
- 2 stalks of celery (I put the cheese in the celery)
- 1 apple
Mid-Afternoon Snack
- Spoonful of Almond Butter
Dinner
- Meat (Typically, fish or chicken)
- Two different veggies
- Salad w/balsamic vinaigrette
- For my husband, I add pasta or french bread...some form of carb to help him get full.
Dessert
- Sugar-free jello/pudding
Tuesday, January 12, 2010
Breadless Meatballs
Came up with this one tonight - off the cuff! :)
1lb Ground chicken/turkey
1 Egg
1 tbsp Herbs de Provence
1 c. Grated reduced fat mozzarella
2 tbsp finely diced onion
4 Garlic cloves
2 tbsp Olive Oil
Start by warming 1 tbsp oil over medium heat. Add onion and garlic and cook in oil until onions are translucent. Stir often to avoid over cooking. Also, keep heat on medium - cooking garlic on high heat can cause it to turn bitter.
Once onion/garlic mixture is done, mix all ingredients together in a medium-sized bowl (it works best to use your hands). Add remaining tbsp of oil to your pan and spoon golf-ball sized balls into pan. Cook until firm, but not hard. Mushy balls are not cooked through! :)
These are good in soup, with spaghetti, on a salad, or even a meatball sandwich! :)
Enjoy! :)
1lb Ground chicken/turkey
1 Egg
1 tbsp Herbs de Provence
1 c. Grated reduced fat mozzarella
2 tbsp finely diced onion
4 Garlic cloves
2 tbsp Olive Oil
Start by warming 1 tbsp oil over medium heat. Add onion and garlic and cook in oil until onions are translucent. Stir often to avoid over cooking. Also, keep heat on medium - cooking garlic on high heat can cause it to turn bitter.
Once onion/garlic mixture is done, mix all ingredients together in a medium-sized bowl (it works best to use your hands). Add remaining tbsp of oil to your pan and spoon golf-ball sized balls into pan. Cook until firm, but not hard. Mushy balls are not cooked through! :)
These are good in soup, with spaghetti, on a salad, or even a meatball sandwich! :)
Enjoy! :)
Monday, January 11, 2010
Week 2 - Ready to Rip Someone's Head Off!
So, I had an "Aha Moment" as Oprah calls it. I always refer back to my single days as my "skinny" days. Let's face it, we were all thinner when we were single, right? HA! I realized the reason I was skinny is not because I was single, but I was single because I skinny. Yes, folks, I am going to admit it here and now. I am a raging bitch when I don't eat. I don't know what it is - the German heritage, the blonde hair, the love affair I have with butter and pork - but, regardless of the reason the bottom line is - I MUST EAT. I am pretty confident that had I been eating more (when I was single), I would have been more welcoming and friendly towards others and perhaps had a more long-term relationships. I have Rhett to thank for my new physique and disposition - all because he introduced me to DESSERT! :) Not that I regret at all how things turned out. Just an observation.
This is week two of the "cleanse from all things impure and yummy". I've been pretty good. I picked a french-fry up off of Rhett's plate yesterday and ate it, only to realize - I CAN'T EAT FRENCH FRIES!!! Damn it!! The ranch I dipped it in - also not allowed.
I am finding the hardest part is not being able to have a cocktail before my meal or a glass of wine with dinner. I don't consider myself a heavy drinker - probably only 3-4 times a week. Nonetheless, if I am going to take the time to go to a restaurant for dinner - I want a drink. Can't we all agree that time with friends is only made more special with a yummy cocktail? So, I cheated. I had three cocktails last week. LOL! I don't know why, but that made me giggle! :) I will tell you, they were well worth the cheat. (Thank you Luke for the World's Best Margarita! I have dreamt about it two nights in a row!!) This whole revelation regarding my relationship with "the drink" has me happy I am addressing this now - rather than when I am pregnant (no I am not trying - just thinking ahead) and it would be a bad thing to cheat. Although, having said that - I'm not doing a very good job of addressing it. Perhaps I should aim to cut back rather than eliminate. 2 drinks? Yes, that sounds good. Only 2 drinks per week. Noted! :)
Other than that and the fact that I almost killed my husband twice because I forgot to eat my afternoon snack, things are going fairly well. I am really looking forward to adding fruit back into the mix. I am craving an apple like you would not believe. The other craving that has not subsided is ice cream. I might add that if you are thinking about following in my steps, you may want to plan so you aren't starting on the same day your period starts!
The meals have been good and have been approved by the hubby. I will post some recipes when I have more patience and am not so irritable (i.e., when I can have an apple).
Wish me luck and pray for Rhett. He's amazingly patient with me! :-)
This is week two of the "cleanse from all things impure and yummy". I've been pretty good. I picked a french-fry up off of Rhett's plate yesterday and ate it, only to realize - I CAN'T EAT FRENCH FRIES!!! Damn it!! The ranch I dipped it in - also not allowed.
I am finding the hardest part is not being able to have a cocktail before my meal or a glass of wine with dinner. I don't consider myself a heavy drinker - probably only 3-4 times a week. Nonetheless, if I am going to take the time to go to a restaurant for dinner - I want a drink. Can't we all agree that time with friends is only made more special with a yummy cocktail? So, I cheated. I had three cocktails last week. LOL! I don't know why, but that made me giggle! :) I will tell you, they were well worth the cheat. (Thank you Luke for the World's Best Margarita! I have dreamt about it two nights in a row!!) This whole revelation regarding my relationship with "the drink" has me happy I am addressing this now - rather than when I am pregnant (no I am not trying - just thinking ahead) and it would be a bad thing to cheat. Although, having said that - I'm not doing a very good job of addressing it. Perhaps I should aim to cut back rather than eliminate. 2 drinks? Yes, that sounds good. Only 2 drinks per week. Noted! :)
Other than that and the fact that I almost killed my husband twice because I forgot to eat my afternoon snack, things are going fairly well. I am really looking forward to adding fruit back into the mix. I am craving an apple like you would not believe. The other craving that has not subsided is ice cream. I might add that if you are thinking about following in my steps, you may want to plan so you aren't starting on the same day your period starts!
The meals have been good and have been approved by the hubby. I will post some recipes when I have more patience and am not so irritable (i.e., when I can have an apple).
Wish me luck and pray for Rhett. He's amazingly patient with me! :-)
Tuesday, January 5, 2010
Week 3
Yesterday began the most difficult part of this process - FOOD!
I am cutting out the following completely (some for only a two week cleansing period):
I am cutting out the following completely (some for only a two week cleansing period):
- Refined white sugar
- High Fructose Corn Syrup
- Starch (potatoes, sweet potatoes, butternut squash, GF breads/bread mixes, cereals, etc...)
- Corn (breads, corn/rice cakes, grits, etc...)
- Fruit (I will add this back in) - The only exception is tomatoes
- Soda
- Caffeine (1 cup of Joe per day)
- Red meat
- Pork (Again, I will add this back in)
Needless to say, this would be difficult enough if I hadn't already had a cold. The first day SUCKED! Things I can eat are vegetables, fish, water, peanut/almond butter, and cheese (THANK GOD!).
What is the point? It really isn't a weight loss goal - it is about cleansing my system. Sugars increase your insulin levels and make you more hungry and increase your cravings. If I can get rid of them for a few weeks, I will not have the same cravings (supposedly)! :) I would be lying if I said there wasn't a part of me hoping that weight loss will accompany the healthier lifestyle. I do! But, I also don't want that to be my focus.
One note about dietary substitutions. Things like "fat free buttered flavored..." or " Sugar free sweetener". I have one word - YUCK! Those things aren't food. If your great-grandmother would not have recognized it, you probably shouldn't put it in your body. If you can't pronounce it, you probably shouldn't eat it! I probably have a more European approach toward fat and sweets. I realized something when I lived in Austria. You can't find "no fat milk". The idea is an anathema to them. They put heavy cream in their coffee (not non-dairy no fat creamer). They eat freshly baked goodies topped with cream. The difference is the amount. They don't add 4 cups of sugar to their freshly whipped heavy cream. They don't drink a gallon of sweetened/creamed coffee a day. The truth be told, most people are a healthy weight. You don't see the huge chasm between the ultra thin and the obese. Most people fit into one of those categories in the US. There are very few average/healthy looking people. This is the whole premise of the "French Woman's Diet" and "Why French Woman Are Skinny". They eat well. They eat whole fat, drink wine and enjoy their meals. However, they exercise and they don't eat three helpings worth of food at each sitting! So - throw away your chemicals and reduce your intake of real FOOD! :)
Stepping off of the soapbox for today and returning to my original purpose. In two weeks, I will add fruit and pork back into my diet. I can't wait - I miss my blueberries in my yogurt! I am still going strong with my greens, which must be mixed with water instead of juice.
Christmas weight came off in 6 days, once I was back home, moving and not tempted by all of the Christmas GOODIES! :)
Still hoping that 30 will be the year I am stronger, healthier and more satisfied with my physique!
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