Pages

Monday, February 07, 2011

Switch It Up



My anxiety disorder THRIVES on routine. Same thing day in and day out. In the same order. But I know that's unusual. Most people need a change. Routines get old, and it's easy to get bored. And when you're bored, the natural tendency is to quit doing whatever the thing is that is getting so old so fast. Things like healthy eating, working out, and doing things that are good for you.

Being healthy is not a sprint, it's a marathon. Which means you don't always see results as quickly as you would like. Which is disheartening. And makes it even easier to fall back into old patterns.

This week's topic for Eat.Live.Be. is tips to help get you out of a rut.



Honestly, I can't imagine that there will be much variety in the response. The best way to get out of a rut, is to change things up a bit. Shake it up and break it down. It's the reason why I choose different running routes, so I don't get sick of seeing the same thing mile after mile.

It's also why I'm a huge fan of meal planning, so you don't end up eating pasta with marinara every night.

And if you're trying to up your water? There's a ton of things you can do to add some flavor. For the longest time I always kept a pitcher of water in the fridge, and when it emptied, I'd fill it up with a different "flavor." Sliced cucumbers, lemons, limes, oranges, even pineapple. They don't add calories, but they do add a little something to keep it interesting.

Next week's topic is all tips from the experts. And frankly, I'm not sure how to handle this so I am MORE than open to suggestions.

And here are a list of the other bloggers participating:
Another way to switch things up is to make things that are typically heavy, a little lighter. I can pretend that I made these red velvet cupcakes to be more health conscious, but the real reason? I had no butter in the house. No really, none. I was surprised too. Who doesn't have butter? No butter means I had to improvise a new red velvet recipe, one without a heavy cream cheese frosting. (Did I mention I was out of cream cheese too?) BUT these cupcakes work perfectly with today's post because they are a complete switch up of your traditional red velvet cupcakes. I've never had cupcakes so airy. I especially loved using a royal frosting which gave them a real meringue-y spring. See? Switch Ups are SO 2011.


No-Butter Red Velvet Cupcakes
2 1/2 cups flour
1 1/2 cups sugar
2 Tbsp cocoa powder
1 tsp baking soda
1 tsp salt
1 1/4 cup Canola oil
1 cup buttermilk (the beauty of powdered buttermilk, even when you don't have butter in the house you still have buttermilk)
2 eggs
1 bottle red food coloring
1 tsp white vinegar
2 tsp vanilla

1. Preheat oven to 350. Mix flour, sugar, cocoa, baking soda, salt in a bowl. (If you're using powdered buttermilk like me, put that in this bowl too)
2. Whisk together oil, eggs, food coloring, vinegar, and vanilla in a separate bowl. (Again, if you're using the powdered buttermilk you can put the water portion in this bowl)
3. Add the liquid ingredients into the dry ingredients in several additions, mixing with an electric mixer until smooth and combined.
4. Fill muffin tins 2/3 full with the batter and bake 20-25 minutes. Cool before frosting with your favorite frosting.
Posted by at 5 comments:
Labels: , ,

Sunday, February 06, 2011

A slight detour



I spent much of the morning lying on the couch, watching Thatboy do errands. At some point I stretched myself out and told him I should probably start thinking about going on my run. He mentioned that he would probably go surfing while I ran, so I decided to take my run to the beach with him.

My typical beach run starts in the parking lot, where there is a protected trail that runs under the super busy roadway and up alongside the cliffs beside the beach. I like the trail because I get to run beside the ocean, but without worry about getting run over by cars, blind turns, or even bikers looking to share the narrow bike line.

So you can imagine my disappointment when I saw that my trail was all closed off with orange tape and chicken-wire. "Don't worry," Thatboy told me - "There's a detour on the other side of the parking lot." And sure, enough -there was.



And so I started running up that hill. But I didn't get very far. Because basically, this hill, takes you RIGHT up to that busy road I was telling you about. And then stops. Where you are greeted with another helpful sign.



I'm sorry, is this sign telling me to turn around and run back down the 20 steps to the beach? Because I'm certainly not supposed to go forward, where the sidewalk is closed and there are cars racing towards me at 65 mph.



So I must be supposed to walk around the protective barrier onto the sidewalk that ends 50 ft. from where I stand at the other parking lot. I mean, I guess I could continue past that on the road - where there isn't even a bike path.......



I decided to go with the "sidewalk closed ahead" option, figuring at least it might take me farther and I'd be running against traffic, which is the safe way to do it. And maybe I could get back down to my trail. Except as I reached the top of the hill, I looked down and realized something.



I know I have very few reasons to complain when I'm out running at the beach the first week of February, but seriously, SERIOUSLY this is NOT a detour. It made what should have been an enjoyable run into a nightmare of weaving through traffic and trying to climb over fences and construction trying to figure out how to get on a trail where I could actually run. Meh.

My second detour comes in the form of food. Because as I type this, I am full to bursting from our annual Super Bowl Pizza extravaganza. It goes a little something like: Hey, we should EACH get our own pizza. And breadsticks. And chicken wings. And of course there is beer and soda involved, and usually chips - though this year we slacked a bit. I know we're not the only ones who over indulge during the big game. Nachos, potato skins, chili, beer, beer, dips, chips, beer. For many of us who have sworn to eat better in 2011, Superbowl Sunday is just a blimp, a little detour before we return to our healthier eating habits. And after overindulging, I'm usually in the mood for something lighter for a good long time. Lighter like salads, bursting with fresh crispness. Lighter like soups lacking in meat. I'm a huge fan of lentil soup after a night of over-indulging. It makes me feel like I'm cleaning house. Lentils are high in both protein and fiber and while there are a million ways to prepare them, I am always partial to soup. Add some tofu in here for extra protein and heft, and I promise you won't even feel the need to overindulge.



Lentil Soup with Tofu
1 1/2 lbs tomatoes
1 cup celery, chopped
1 carrot, sliced
1 onion, chopped
1/2 green pepper, chopped
1 whole clove
1/2 lemon
7 oz tofu, drained, pressed, diced
1/2 lb lentils
1/4 cup fresh parsley, chopped
1 bay leaf
salt
pepper

1. Take 1 of the tomatoes, chop and set aside.
2. Cut the rest of the tomatoes and put them with 1/2 cup water in a soup pot.
3. Add the green pepper, clove, and half of the celery, carrot, and onion. Bring to a boil, reduce heat and simmer 15 minutes.
4. Strain, season with juice from 1/2 the lemon, and return to pot.
5. Add all the remaining ingredients (except tofu), along with 1 qt. of water to the pot. Return to a boil, reduce heat, and simmer 40 minutes, until lentils are tender.
Posted by at 6 comments:
Labels: , ,

Saturday, February 05, 2011

An Alternative to Cornbread




One of the reasons I love going to the Farmer's Market every week is because of the great local vendors. I love supporting them, and it's easy to do when they have such an amazing selection. In general, I get all my preserves from Jackie's Jams, but the past couple weeks another stand has drawn my attention. It's probably the hot pink banner that draws me in, but it could very well be the name that attracts me to Rockstar Preserves.

What I really liked about Rockstar Preserves is that they have more than just preserves (so I can stay loyal to Jackie's Jams too). They also have some really delicious sauces. As I was tasting the Ancho Chili Sauce, I was informed that this was a key ingredient in their amazing chili recipe. Well you don't have to say "chili" to me twice! I was given the recipe and sworn to secrecy. Although, if you haven't picked a good chili for the Superbowl, it seems that the secret recipe might also be available on their website.

My favorite chili side is cornbread, but I was also making turkey and hominy soup this weekend and had some hominy to use up. Tossing the hominy into a spoon bread makes for an excellent substitution to a buttery cornbread. Spoonbread is typically a bit lighter, so it won't steal the attention from your favorite dark and flavorful chili. I like to think of it as a cross between cornbread and Yorkshire pudding - light, airy, and deliciously corny! It has the same golden color as cornbread which is perfectly complementary to most soups, stews, and of course, chili!



Alsace's Spoon Bread (From the Fannie Farmer Cookbook)
2 eggs, beaten
1 cup milk
1/2 cup grits
1/2 cup canned hominy
1 tsp baking powder
3 Tbsp butter
1/2 tsp salt

1. Preheat oven to 375. Butter a baking dish.
2. Combine all ingredients and beat until well blended.
3. Pour into the baking dish and bake 50-60 minutes or until a straw inserted into the center comes out clean.
Posted by at 2 comments:
Labels: ,

Friday, February 04, 2011

The Things We Do For Love



Thatboy rarely makes meal requests. Usually when I make the meal plan for the week and ask if there's anything he wants on it, he replies with "whatever you make sounds good." Helpful.

So I really take it to heart when he makes a request. Last year I was making a special meal for Thatboy and asked him if there was anything he wanted. He was very specific:

Rack of Lamb
Polenta
Ratatouille

Apparently this was a "I feel homesick" meal, but I didn't know that at the time. It frequently is a holiday meal prepared by his parents (TFIL makes the lamb, TMIL does the polenta and ratatouille.) As is typical for me, I made everything completely different than his family does. And as per usual, he was bowled over. It's nice to be appreciated.

I used to be afraid to make rack of lamb, because of constant comparison to TFIL. Except, TFIL's kitchen skills are deteriorating with age, and I make a mean rack of lamb. Despite my trepidations, Thatboy has never once compared my rack of lamb to his father's. Then again, he could just be smart. I make mine with rosemary and garlic, because it couldn't be easier and I love rosemary with lamb. Served with some mushroom stuffing, this becomes a meal fit for royalty. Or my husband. Same difference.



Rack of Lamb
1 rack of lamb (2-3 ribs per person)
olive oil
1 sprig of rosemary, chopped
1 clove garlic, cut into slivers
2 Tbsp butter
2 Tbsp chopped onion
2 Tbsp chopped celery
2 cups of breadcrumbs.
1/4 cup chopped mushrooms

1. Preheat oven to 350. Place lamb in pan and rub with olive oil to coat.
2. Rub rosemary into the lamb. Make 4-5 slits in the rack and stick the slivers of garlic in the slits.
3. Melt butter in saucepan and cook onion and celery until tender. Toss with breadcrumbs and mushrooms.
4. Circle the rack of lamb and fill the middle of the circle with stuffing. Cook 1 hour 15 minutes, or until meat is desired doneness.


I love a good polenta. Grits, polenta - I've never met a corn grain I didn't like. TMIL apparently prepares it with water and no other seasoning. Sounds yummy, right? I like mine in a super Italian style, covered in a thick ragu. And by ragu I mean a meat sauce, not the brand of pasta sauce. And just like everything else, cheese is sure to make it even more delicious. This is my favorite way to eat polenta and can very well be a meal in itself.




Cheesy Polenta with Meat Sauce
1 onion, chopped
1 clove garlic, minced
2 Tbsp olive oil
4 Tbsp tomato paste
1 1/4 cups chopped tomatoes
1/2 carrot, grated
pepper
1/2 cup basil, chopped
3 Tbsp butter
salt
1 cup coarse cornmeal
1 Italian sausage, sliced
1/4 cup sliced mushrooms
1/4 lb cheddar cheese, cubed

1. Heat 1 Tbsp oil in large saucepan and cook 1/2 of the chopped onion and the garlic for 2 minutes.
2. Stir in the tomato paste, tomatoes, carrot, pepper, and half of the basil. Simmer for 30 minutes, adding water to get desired consistency. Stir in 2 Tbsp butter.
3. Boil 3.5 cups of water and add 1/2 Tbsp salt. Slowly stir in the cornmeal in a thin steady stream. Cook for 20 minutes.
4. Spread polenta into a baking dish and keep warm.
5. Heat 1 Tbsp olive oil in a saucepan and cook remaining onions until soft. Add sausage and cook another couple of minutes.
6. Add mushrooms and cook another couple minutes. Add sauce, remaining basil and simmer for 30 minutes, adding water to reach desired consistency.
7. Add last Tbsp of olive oil to sauce.
8. Preheat oven to 350. Dot polenta with cubes of cheese and bake until cheese is melted. Spoon sauce overtop.

My mom used to make ratatouille...I think. Honestly I can't remember, but it sounds like something she would do. I've never been a huge fan which is why I don't remember. And I've never made it before, so I had nothing to base it on. I turned to the pro - Julia Child. This was a little labor intensive, but Thatboy said it was excellent. It was a little oily, and made a ton, so I would probably use as little oil as possible if I made it again.


Ratatouille(From Mastering the Art of French Cooking by Julia Child)
½ lb eggplant
½ lb zucchini
1 tsp salt
4 Tbsp olive oil, more if needed
½ lb thinly sliced yellow onions
2 sliced green bell peppers
2-3 Tbsp olive oil
2 cloves mashed garlic
1 lb firm, ripe, red tomatoes, peeled, seeded and sliced
3 Tbsp minced parsley
Salt and pepper to taste

1. Peel the eggplant and cut into slices 3/8 inch thick, about 3 inches long, and 1 inch wide.
2. Cut the zucchini like the eggplant. Place both in a bowl and toss with the salt. Let stand for 30 minutes.
3. Drain your eggplant and zucchini slices.
4. Heat the olive oil in a pan and sautée the eggplant and zucchini until browned on both sides. Remove from the pan and set aside.
5. Cook the onions and the peppers in olive oil for about 10 minutes, or until tender. Stir in the garlic.
6. Layer the sliced tomatoes over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes.
7. Uncover, baste with the juices, raise heat and boil for several minutes, until juice has almost evaporated.
8. Place a third of the tomato mixture in the bottom of a heavy pot and sprinkle 1 Tbsp parsley over.
9. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley.
10. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
11. Cover the pot and simmer over low heat for 10 minutes.
12. Uncover, tip pot and baste with the juices. Cook 15 minutes more, basting several times.
Posted by at 4 comments:

Thursday, February 03, 2011

Baby, Baby, Baby



Last year was a little slow on the baby front. I mean sure, I had a couple here and there, but spread through the year - not like in years past. 2008, 2009, there were babies babies everywhere. It seemed like every time I turned around, another friend was pregnant. But in 2010, it seems like most people took a break from making dem babes.

It looks like 2011 we're up and breeding again! I don't want to give out too much information, because after all, it's not my news to share, but starting in July I'm going to be inundated with wiggly little fingers and toes. And (I'm not fabulous at pregnancy math) but I think the year is not over yet! Some of my friends are expecting their first, some their second, and some have come a really long road to get to where they are. I'm so happy for all my expectant mamas!!!!!!

Now I know Thatmom is getting sick of shrimp recipes, so I promise something COMPLETELY DIFFERENT tomorrow night. But tonight? Well, my friend Branny was asking about sunchokes the other day. I LOVE sunchokes (Jerusalem artichokes) and was surprised that a lot of people had never had them anymore. And if you haven't gotten it by now, I love artichokes and shrimp together. So think of this as a sunchoke/Jerusalem artichoke recipe with a side of shrimp.

If you love artichoke hearts, than there is just no reason why you shouldn't like sunchokes. They're called Jerusalem artichokes for a reason people! It's because they taste just like artichoke hearts! But without the extra work or time. Think of them as "baby chokes" (see how I tied in my baby theme there? I'm just such a genius.)



Jerusalem Artichokes
1 lb Jerusalem artichokes/sunchokes
2 Tbsp finely chopped parsley
3 Tbsp butter
salt and pepper

1. Wash and peel the chokes. Drop them in cold water with just a squeeze of lemon juice. Boil about 15 minutes.
2. Remove from heat, drain (like pasta). Slice in half and toss with parsley and butter. Season with salt and pepper to taste.


Sauteed Shrimp (For that leftover parsley)
1 lb shrimp
2 Tbsp butter
1 tsp parsley, minced

1. Shell shrimp, leaving tail on. Melt the butter in a skillet and add the shrimp.
2. Cook over high heat, turning shrimp until they turn pink (about 5 minutes)
3. Remove from heat and sprinkle with parsley.
Posted by at 3 comments:
Labels: , ,

Wednesday, February 02, 2011

Artik Menta Shocolad Banana



I'm going to assume that most of you never went to Jewish Summer Camp.

Which means I'm going to assume that most of you have no idea what the title of the post refers to.

And the three of you who get it are rolling around your room right now all "woooaahhh shocolad banana"ing just as fast as you can.


A little intro for the unfamiliar. The song consists of 4 verses:

Artik Menta Shocolad Banana
Artik Menta Shocolad Limon
Woooaaahh Shocolad Banana
Woooaaah Shocolad Limon

The goal of the song is to repeat it over and over again, getting faster each time. (Because every good camp song involves repetition). Eventually you can't make out any of the words because they're just a buzz of syllables. Inevitably there are crazy hip and arm movements that get thrown in, for good times. It's a sure fire kid pleaser.

I always liked it because although I have NO idea what the words actually mean, to me they always represented food. I mean, Banana and Limon are a given. Shocolad is clearly "chocolate" and Menta could only be "Mint." But where does that leave poor Artik? In my little head (and Thatboy is always pointing out how little my head is) Artik is Artik-choke. One of my all time favorite green vegetables.

We love artichokes so much, that when we got married, Thatboy and I registered for a pressure cooker - JUST for cooking artichokes. Artichokes may be a little time consuming, but they couldn't be easier to make. I think many people are intimidated by those sharp leaves, but they hide such goodness inside! And the hearts themselves don't require any work to get to the meat. A little tip I just learned recently - don't trim the stems!!!! Cook them with the 'chokes and then detach. They taste JUST like artichoke hearts and can be used in much the same fashion.

Thatboy likes them dipped in mayonnaise. I can't think of anything more disgusting. I'm a melted butter girl myself. But I don't think it's a secret that butter is one of my favorite guilty pleasures.


Artichokes
1. I told you not to trim the stems off, but you will want to cut off the leaves on the stem.
2. Remove the thick bottom leaves from the artichoke.
3. Slice off the top inch of the artichoke.
4. Use scissors to trim the pointy owie part off the rest of the leaves.
5. If you don't have a pressure cooker, boil the artichokes in a large pot for 40 minutes, or until the leaves come off easily. Drain upside down.
Posted by at 13 comments:
Labels:

Tuesday, February 01, 2011

Celebrate Good Times



The past week and a half has been hard core "trial time" at my firm. I feel really thankful that I'm at a place where we're encouraged to head down to the court and watch a master in action. Because the trial attorney? Man he is GOOD. He is so good in fact, that we won our case today! The jury deliberated for an hour and came back with a unanimous vote in our favor. Which is very rare.

I remember the first time the trial attorney started focusing on this case and had me break it down for him. He asked for my opinion on the case and I told him I thought we had a solid case, but it was going to be a hard sell to the jury. We all thought it was going to be a much closer case than it was.

After the verdict came down, we closed up the office and headed out to celebrate with the client. Which is the best part about having a small office and winning a trial. So it was a late night at the bar. I was planning on just doing a quick blog write-up with another quick shrimp dish, but check it out - it's already become a full fledged story with picture. You lucky people you!!!!

For those of you who are bored by boiling shrimp in plain old water, this is a very easy twist. Basically you cook the shrimp in a shrimp broth. You can also save the broth and turn it into a sauce or a "fish stock."


Shrimp in Court Bouillon (From the Fannie Farmer Cookbook)
4 Tbsp butter
1/3 cup chopped carrot
1/3 cup chopped onion
1/3 cup chopped celery
4 sprigs parsley
pepper
2 cloves
1/2 bay leaf
2 Tbsp vinegar
1 Tbsp salt
2 lbs raw unshelled shrimp

1. Melt the butter in a saucepan and cook carrots, celery, and onion for 3 minutes.
2. Add parsley, pepper, cloves, bay leaf, vinegar, salt, and 2 quarts of water. Bring to a boil.
3. Add the shrimp and cook for about 4 minutes. Drain, cool, and shell.
Posted by at 2 comments:
Labels:

Monday, January 31, 2011

You Are What You Drink



This week for Eat.Live.Be. we are discussing our favorite healthy change. And while other bloggers are talking about all the ways they've changed their eating habits, if you look back to my goals, you'll notice that a majority of them focus on my liquid intake. There's a pretty good reason for this.


Back when I was a much younger Thatgirl, our house never had the typical "kids drinks" floating about. Thatmom was pretty focused on 100% juices, so there was no kool-aid, no hi-c, not even a capri sun to be found. But what we did have, was diet soda. (Well diet caffeine-free soda, but my lack of caffeine is a story for a whole 'nother day.) And so that's what Thatbrother and I drink. Juice, milk, water, and for dinner/after dinner there was soda. No big deal, right?


Then I got a little older and became a woman (if you know what I mean.) And my world turned upside down. Not just because of the curves popping out everywhere, but because every month, without fail, I was missing school, spending a majority of the day hugging the toilet, and the rest of the day cursing my luck for being a girl. That's right. I had cramps so bad they caused me to spend an entire day vomiting. Every month.

And after a couple years of this, we sought expert advice. Thatmom took me to see my very first gynecologist. Who told me I was perfectly normal, I just produced too many pain receptors. Fun times, huh? She also told me that often times the cramping could be controlled by diet, and cutting out artificial sweeteners usually led to a less painful period.


And that was the day I cut soda out of my diet. It was really difficult at first. You get cravings for the stuff. But after a few months, I didn't even like the taste anymore. And sure enough, the cramps got better. I actually could attend a full month of school! This was around the same time I started drinking water as my primary drink of choice.

The combination of less artificial sweeteners and more water didn't just affect my monthly visitor, it also helped clear my skin and believe it or not, it helped me retain less water. It kept me fuller between meals. It made it clear to me that sometimes what's healthy isn't just what we eat, but also what we drink.

Now I have a soda every now and again, but not with any sort of regularity - and I tend to go with the regular kind instead of diet. But I haven't given up the water thing. And cutting back on alcohol I'm hoping will have the same effect as cutting out soda. After all, your body is mostly water, so it makes sense to keep it flowing!

Next week's topic is all about tips on what to do when you get in a healthy goal rut.

And here are a list of the other bloggers participating:

And when you're not drinking water, it's fabulous for cooking. In general I reserve my boiling water for eggs, pasta, and of course, shellfish!



Boiled shrimp just couldn't be easier. OR healthier! No butter, no oil, and shrimp are naturally low in fat. All you need to do is bring some salted water to a boil and add the shrimp. You only need to cook the shrimp for about 4 minutes - don't overcook them or they'll be as rubbery as one of Thatdog's toys. I boil mine shell on - because it helps them retain a lot of flavor. Just wait for them to cool a bit before taking the shells off.


Because this is such a healthy and light dinner, I feel justified in pairing them with some sauteed artichoke hearts. Sure sauteeing is the exact opposite of healthy boiled shrimp, but it's a trade off!


Sauteed Artichoke Hearts
1 pkg frozen artichoke hearts, thawed
3 Tbsp butter
salt
1 Tbsp parsley, minced

1. Cook the artichoke hearts in 1/4 cup water, covered for 5 minutes.
2. Melt the butter in a skillet and add the drained artichoke hearts. Stir so they are coated with butter.
3. Sprinkle with salt and parsley.
Posted by at 5 comments:
Labels: , , ,

Sunday, January 30, 2011

Beach Day

Thatboy hasn't been surfing since he hurt his ankle, but he's been anxious to get back in the water. When his surfing buddy got stuck up in LA, he asked if maybe Thatdog and I would like to join him at the beach. Thatdog and I had recently returned from our morning run and it was beautiful out, so we agreed.




When we join Thatboy on the beach, I spend most of the time reading. Thatdog spends the entire time keeping an eye out for Thatboy. Because the ocean is dangerous, and you never know what could happen. I can tell when Thatboy gets out of the water, because Thatdog perks up and his tail starts going crazy.





Once Thatboy got out of the water and changed out of his seal suit, we noticed the skies getting ominously dark. We packed up and headed to the car JUST as the skies opened and the rain started pouring.

We headed to check out a new burger place, Smashburger. There are fried pickles on the menu - we will return. There is also a lime milkshake on the menu. LIME MILKSHAKE? Why hasn't someone thought of this before?

We ate our burgers in the car in the rain. Thatdog found his own little spot to curl up in. He found a box of clothing that is earmarked for donation and curled up right inside. He didn't exactly fit, but well, you take a look:



Keeping with our seaside theme, dinner is a gift from the sea, shrimp! A shrimp wiggle to be exact. Don't worry if you've never heard of a shrimp wiggle. I hadn't. A google search turned up the fact that any hot dish served on "crackers." I still don't know why that makes it a wiggle, but if any of you know, I'm all ears.

Shrimp wiggle is a creamy shrimp dish and I love the addition of the peas. Who am I kidding, I love veggies in pretty much anything.



Shrimp Wiggle (from the Fannie Farmer Cookbook)
2 Tbsp butter
2 Tbsp flour
1/2 cup milk
1/2 cup light cream
1 cup cooked shrimp
1/2 cup cooked peas
salt

1. Melt the butter in a saucepan and stir in the flour. Stir constantly over low heat until smooth and blended.
2. Slowly add the milk and cream, and cook over medium-low heat for 5 minutes, until smooth and thickened.
3. Add the shrimp, peas, and salt, and cook only long enough to heat through.
Posted by at 6 comments:
Labels: , ,

Saturday, January 29, 2011

Just a Small Town Girl



I live in California now, but what you may not know about me is that I didn't grow up here. I know. It's shocking. A Californian who wasn't born and raised in California. From the age of 7 to the age of 15 I lived in a very very very very small town in Pennsylvania. How small was this town? Well, we had to drive 45 minutes to the nearest GAP. And if you grew up in the late 80s, early 90s, you'll understand the importance of this mile marker.

This was a town where great grandparents lived down the street from grandparents lived down the street from parents. In other words, it was a town of strong loyalties. And one of those loyalties was to our football team, The Steelers (or as we call them, The Stillers. Don't believe me? Ask someone from Pittsburgh the name of their team.)

I still remember my fourth grade teacher chasing one of my class mates around the room with a chair or a ruler because he was a Browns fan. Yeah, we were crazy loyal. And after all, the town I lived in was built on the coal mines which supplied the coal which was actually used to MAKE the Pittsburgh steel.

Now that I'm in San Diego, my loyalties have switched. The Chargers are an easy team to love, but they're also a team that can break your heart. Year after year after year. Even though they're not "my team" anymore, there was a feeling of pride that surged through me last weekend when it became clear that The Steelers were going to the Superbowl. Instead of two random teams, to whom I owe no loyalty, I can cheer loud and proud next Sunday.
GO STILLERS!!!

I'm so very excited for this year's Superbowl, and for more than just the amazing junk food that is sure to be consumed in households across the country. Although, how amazing is that junk food? Buffalo wings, potato skins, and of course, what would Superbowl Sunday be without nachos? These are pure California babies. Topped with fresh carnitas. In San Diego (and much of Southern California) you can pick up delicious carnitas from your closest carneseria. For those of you a bit further from Mexico, try your local market, or even better - make it yourself. We get it so easily here that it's a dish I've never attempted, but carnitas is so delicious if we were ever to move, it would be the first thing on my 'learn to make" list.


Carnitas Nachos
1 lb carnitas, cooked
1 bag tortilla chips
2 cups shredded cheddar cheese
2 cups refried beans
1 jalapeno, chopped
sour cream
1 diced tomato
Tabasco sauce

1. Preheat oven to 350. Spread chips on a baking sheet and top with carnitas. Heat for 10 minutes.
2. Combine the beans and jalapeno and spread overtop the chips and carnitas. Sprinkle cheese on top and place back in oven for 5 minutes, or until cheese is melted.
3. Top with sour cream, tomatoes, and a couple dashes of Tabasco.
Posted by at 7 comments:
Labels:

Friday, January 28, 2011

Everyone Needs a Night Off



This was a pretty busy week for me. I was in and out of court for most of the week. By this afternoon I was just worn out. I texted Thatboy "I'm really tired tonight. Maybe you could help out with dinner? We're having stuffed cornish hens. Can you just cook the wild rice, stuff it in the birds, and throw them in the oven?"

My ever helpful husband quickly replied, "That sounds hard." I wasn't expecting much.

On the way home, the freeway came to a dead stop five cars in front of me, the entire road closed and blocked off by police cars (isn't that always the case?) I called Thatboy to tell him I was going to be late. "That's fine" he told me. "Dinner should be just about ready when you get home."

My interest was piqued. Wild rice does not cook quickly, and then he'd still need to cook the birds. I expressed my skepticism. "Maybe we're not having cornish hens tonight." And sure enough, when I got home, there was a pot on the stove, boiling.

Before I had even texted him, Thatboy had spent his lunch break running all over Little Italy picking up dinner - fresh made gnocchi, fresh marinara sauce, salad, and even a canoli for dessert. He'd apparently been planning this since last week, goaded on by his coworkers (he is the only man in his department). The timing couldn't be better. This is exactly what I needed tonight.

I know we can't all have Thatboys at home anticipating our every need, picking up our favorite foods, making life easier. So I'm here to help you out by giving you another easy recipe you can throw together on a Friday night when you don't feel like slaving over cornish hens. Stirfries are my go-to easy meal of choice. Prepping your veggies ahead of time makes this even easier - and you're far more apt to use veggies when they're all cut up and ready anyway.



Friday Night Pork Stirfry
6 oz extra firm tofu
1/4 cup terriyaki sauce
1/2 tsp crushed ginger
4 oz pork tenderloin
1 Tbsp canola oil
1/4 onion, chopped
1 cup broccoli
1/2 red bell pepper, chopped
1/2 cup pineapple tidbits

1. Wrap tofu in paper towels and place between two heavy plates/books/bricks/small children for 1/2 an hour.
2. Mix the terriyaki sauce and crushed ginger
3. Cut the tofu into cubes and marinade in half of the terriyaki mixture.
4. Cut the pork into bite sized strips.
5. Heat 1/2 Tbsp canola oil in skillet. Add pork and cook through. Remove pork from pan.
6. Add remaining oil to skillet and cook onion, broccoli, and pepper until tender crisp.
7. Return pork and tofu to the pan. Add remaining terriyaki mixture and heat through. Stir in pineapple tidbits.
Posted by at 4 comments:
Labels:

Thursday, January 27, 2011

Say Hello To My Little Friends



See those things? Those are my shiny almost-new Vibrams! Thatboy really sucked it up with Channukah this year, but threw in some amazing redemption at Christmas! I really wanted a pair, but pretty much thought they were going to be one of those unnecessary expenditures.

Why did I want a pair of Vibrams? Mostly because of my injuries over the past year. First the knee, then the SI joint. I had read that because Vibrams didn't have the typical support system of regular running shoes, they forced your form to change, and to use different muscles. I thought they might help me hurt myself less.

The thing with Vibrams is, from everything I've read, you really need to break them in slowly - because they change your form, and work those different muscles. So I obviously couldn't break them in when I was training for the half.

During the half marathon, my left IT Band started bothering me. I know some people stop and stretch out soreness, but I'm a talker. So I just gave my IT Band a stern lecture about how it had many more miles to go and it should stop being such a girl. It worked. Except later that night, my right IT Band started pulling the whole "BUT WHAT ABOUT ME?" routine. And this was long after the race had finished, so it really had nothing to complain about. But it was tight and painful and made walking very painful. So I was a little hesitant about trying out the Vibrams.

But I forged ahead, I mean, I was only going for .5 miles. And you know what? NO PAIN! No IT band pain! And no other pain either. Which was surprising for me. I ran 6 miles over the weekend in my regular sneakers, and voila - that same niggling IT band. Back in the vibrams this week? No pain again. So far, so good.

My only concern - and maybe if you've run in Vibrams you can give me some words of advice - is that I don't really feel like I need to break this suckers in. I've run .5 miles, 1 mile, 1.5 miles, and even 2 miles this morning and I'm noticing no soreness, no difference between running in them and in my regular shoes. Am I doing something wrong?


Okay, that was a lot longer post on Vibrams than I was expecting. And if you're still here and reading you DESERVE this treat. Just in time for the Superbowl! Because tater skins make an excellent Superbowl snacker. I roasted my first goose, and stuffed it with potato stuffing. Which uses a lot of the inside of potatoes and not so much of the outside. But you can easily turn those leftover "scraps" into something delicious by topping them with cheese, bacon and sour cream (and really, isn't anything better topped with cheese, bacon, and sour cream?)

Double Cheese Potato Skins
6 russet potatoes
olive oil
2 Tbsp melted butter
2 tsp garlic salt
3 Tbsp grated parmesan cheese
1 1/2 cups shredded cheddar
4 strips cooked bacon, crumbled
sour cream

1. Preheat oven to 425. Was the potatoes and rub with olive oil. Place on rack in oven (with some aluminum foil on the rack underneath) and bake for 45 minutes. Cool until cool enough to handle.
2. Cut in half and scoop out almost all the insides (use this to make your own potato stuffing). Brush outside and inside of skins with melted butter.
3. Sprinkle potato skins with garlic salt and bake 8 minutes.
4. Fill the skins with the 2 cheeses and bacon and bake an additional 5 minutes.
5. Top with sour cream.


Posted by at 3 comments:
Labels: ,

Wednesday, January 26, 2011

A Very Late Thank You



Outside of the family, I don't really do a lot of holiday gift exchanging. The one exception, is that The Actress and I always send each other gifts. I don't know which one of us started this, but it was probably her. When Thatboy and I had our pinning back in college (yep, we were that couple) she called her mom to find out what the appropriate gift would be, and sat across the street in her car watching the whole thing.


Anyway, I was delighted to receive this year's gift from The Actress - a great set of Christmas cookie cutters. We received the gift just before heading up to the inlaws, and I told Thatboy I couldn't wait to get back home so I could send them a home-made thank you: cookies made with their cutters.

Except life gets a little whirl-windy between December and February, doesn't it? We jumped right back into the swing of things, and this Sunday was the very first day I was actually home and able to be in my kitchen for longer than the time it takes to cook dinner. Better late than never, right?

I had made gingerbread cookies (spiked with whiskey) for my coworkers for Christmas this year and they got RAVE reviews. Thatboy got these virgin cookies for his office and I had several requests for the recipe. I thought I would send them along to The Actress, using the least Christmas-y of the cutters. Besides, it must be snowing somewhere right?


Gingerbread Cookies
3 1/4 cups flour
1 tsp ground ginger
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 cup butter
3/4 cup brown sugar
1/2 cup molasses
1 egg
1 tsp vanilla extract (sub in whiskey here if you feel a little risky)

1. Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
2. Beat butter, brown sugar, and molasses until light and fluffy.
3. Beat in egg and vanilla.
4. Gradually stir in the flour. When thoroughly combined, refrigerate 2 hours.
5. Preheat oven to 350. Roll out dough and cut with cookie cutters. Place on lined cookie sheets. Bake 10-12 minutes.
Posted by at 3 comments:
Labels:

Tuesday, January 25, 2011

Two-fer Tuesday



I’m a sucker for 2 for 1 deals. I mean, who DOESN’T need 2 toothpastes? Or 2 margaritas? Or 2 right shoes? (I think the margaritas are probably my biggest 2 for 1 weaknesses, there are so many nights I can’t remember that I blame on them).

So you can imagine my joy when I realized that my entry for “best thing I’ve ever eaten recently” was a soup and therefore could also be submitted to Branny’s Souper Bowl. This may not be very exciting to you, dear readers, but in Thathouse there was a-whooping and a-hollering. (We don’t get out very much in Thathouse. There was also a celebration the first “day-without-a-pantry-moth-sighting.” )


When I first read about Bellini’s challenge to try and recreate the “best thing you’ve ever eaten recently” I was kind of stump. Truthfully, there are very few things that really stand out as the best thing I’ve ever eaten (although thinking about it, I probably could have easily submitted some of the popcorn we’ve been ordering out at restaurants. POPCORN at RESTAURANTS. ARE YOU READING THIS? It must be the most brilliant idea since the flying machine.). And then we went to Arizona. And while everything we ate at NOCA was delectable, one thing clearly stood out – the parsnip soup.

As I thought about that soup, dreamed about that soup, salivated over that soup, I realized I had a similar feeling about the garlic soup we had in Mendocino for our anniversary. And then I caught myself extolling the virtues of the Nordstrom Café Tomato Basil Soup to Thatmom. Seriously, what is it about soup that can bring on such an extreme feeling? Is it the warmth and comfort, like a favorite blanket? The silky texture that slides down your throat? Maybe the ease at which a good soup can come together. Whatever it is, I realize there is something about soup that draws you in, in a way no other food can.

I searched for the actual NOCA recipe and couldn’t find it, so I satisfied myself by using a recipe from Tom Valenti’s Soups, Stews and One Pot Meals. The verdict? It was a tad bit salty. BUT otherwise it was perfect and delicious and perfectly captured everything about that NOCA soup I loved so much. It was creamy and rich, without an ounce of cream or milk. In fact, the most unhealthy part of the soup comes from the roasting oil alone. And the roasted parsnips added an unparalleled flavor, like any good roasted root vegetable. I see this soup being made again and again and again (just with less salt).


Roasted Parsnip Soup (From Soup, Stews, and One Pot Meals)

  • 2 pounds parsnips, trimmed, peeled, and cut into 2-inch pieces
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 2/3 teaspoons fresh-ground pepper
  • 1 medium onion, peeled and cut into small pieces
  • 1 stalk celery, cut into small pieces
  • 1 bay leaf
  • 1 1/2 quarts reduced-sodium vegetable broth
  1. Heat the oven to 350 degrees. Toss the parsnips, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together and place in a single layer in a baking pan. Roast the parsnips, shaking the pan occasionally to turn them, until tender and easily pierced with a fork -- about 60 minutes. Trim away any burned areas.
  2. Heat the remaining olive oil in a large pot over medium-high heat until hot. Add the onion, celery, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until translucent and softened -- about 5 minutes. Stir in the parsnips, bay leaf, and broth, and increase the heat to medium high, and bring to a boil. Reduce the heat to medium low, partially cover the pot and simmer until the parsnips fall apart easily -- about 30 minutes. Remove the bay leaf.
  3. Puree the mixture in a blender, in 2-cup batches, until smooth. Return the soup to the pot over low heat and stir occasionally until warmed through.

And because my first soup attempt failed, I am just pleased as punch to be able to enter this in Branny’s Souper Bowl. And since Branny wants us to dedicate our posts to more than just soup (although really my love for soup is quite obvious), I dedicate this post to our favorite mascot - Thatdog!

Thatdog says "Wait till you try this soup."

Posted by at 5 comments:
Labels: , ,

Monday, January 24, 2011

I am My Own Worst Enemy



This week's theme for Eat.Live.Be. For a Better 2011 asks us to discuss our biggest challenge.



I could tell you my biggest challenge is time. There are never enough hours in the day.



I feel like I start the morning at a mad dash and don't stop running around until about 10 minutes before it's bedtime. And then I fall into bed, anxious about having to start it all over again the next day. I could say my biggest challenge is lack of time. But that isn't it.

I could tell you my biggest challenge is my warm, comfy bed.



I'm worn out from the day before and there's nothing that sounds better than a couple extra minutes of sleep. I've already told you one of my primary motivators to run is that I have to get out of bed to walk Thatdog anyway. I could say that my cozy bed is the biggest challenge I face. But it isn't.

My biggest challenge is my own laziness. Because even with the time constraints, I could always get up early on days I don't run to head to the gym for strength training. And I already do this on days I run, so my bed can't be that enticing.

I have to force myself to get up from my desk each day to fill my water glass because otherwise I'm too lazy to move. In fact, that's the main reason I don't snack or eat dessert - I'm too lazy to get up and head into the kitchen. I have to carry water with me on the weekend because I'm too lazy to go seek it out if it's not on my body.

So how do I handle these challenges? Well, I'm a big fan of accepting your weaknesses. I can't stop being lazy, but I can work with my own laziness. I already told you that I've taken to carrying water with me on the weekends to ensure that I can keep up with my "drink more water on the weekends" goal. And as for the laziness with heading to the gym, well my solution is to go after work. Even if it means eating dinner a little later. Even if it means staying up past my bedtime to get everything done - it's a good thing I didn't make a resolution to get 8 hours of sleep a night!!

Next week's topic is What's Your Favorite Healthy Change - How has a healthy change you've made been helping you?

And here are a list of the other bloggers participating:

I thought this would be a good time to share my ultimate lazy girl dinner. You may have heard of the world famous, often duplicated "salsa chicken." It's got to be one of the easiest dinners to make since you really just combine salsa and chicken. Well, if you want to get even lazier, you make "salsa wings." Why are they lazier than salsa chicken? Salsa chicken requires a fork and a knife, while salsa wings? Just your grubby little fingers. Although, maybe they are labor intensive since you'll have to wash your hands before AND after eating them.



Salsa Wings
12 chicken full chicken wings
1/4 cup honey
1/2 tsp ground ginger

1. Preheat oven to 500. Cut off chicken wing tips and cut wings in half at the joint. You should now have a wing and mini-drumstick for each wing.
2. Combine salsa, honey, and ginger in bowl. Reserve half of this mixture.
3. Toss chicken with the remaining salsa mixture. Bake 35 minutes, turning once halfway.
4. Toss chicken with the reserved half of the salsa mixture.
Posted by at 3 comments:
Labels: ,
Subscribe to: Posts (Atom)