Monday, March 29, 2010
Saturday, March 27, 2010
Could I believe that a broccoli soup could be scrumptious? Now I do; how about a puree of potato, onion, shallots, garlic, and the cruciferous vegetable, topped with some fresh croutons slicked with mustard and some white cheddar cheese? It's a recipe I bookmarked a long time ago from one of my favorite inspirations spots, 101 Cookbooks. I altered the recipe to suit what I had available, and it was entirely easy and scrumptious.
Boy do I love the immersion blender, pureed soups are always a breeze with it!
5 ounces of french bread, cubed
Tuesday, March 23, 2010
Kodiak Cakes boast excellent nutrition facts. One 1/3 cup serving (my portion today) of 130 calories has 7 grams of protein and a good amount of calcium and iron.
And a short list of familiar ingredients, the top two being 100% whole grain wheat and oat flours.
Today I broke my own rule and made myself a pancake breakfast. I mixed 1/3 cup of the mix with 1/3 cup water to make one giant pancake. The giant pancake was so much more fun than several small ones, and it was easy to flip. On the side I fried one egg white and topped the pancake with it along with some plain nonfat yogurt mixed with homemade strawberry freezer jam. Delish!
Monday, March 22, 2010
frozen juices- pineapple orange, orange, apple
3 heads of broccoli
a bundle of asparagus
head of green cabbage
2 cans wild salmon
1% milk for Ray
Kodiak Cakes pancake mix
block of sharp white cheddar
lowfat cottage cheese
2. Trader Joe's
fresh baby spinach
broccoli and carrot slaw
crumbled feta cheese
high protein firm tofu
veggie Smart Dogs
vanilla soy milk for me
3 bottles sparkling mineral water
3. Whole Foods
Thursday, March 18, 2010
As much as I love to cook, there are some days when dinnertime comes and I do not feel like it. I don't want to face chopping ingredients, handling slimy things like raw meat or stinky raw fish, and I especially don't want to be anywhere near the oven or stove. On those days I eat salad, or leftovers (I never mind using the microwave, it doesn't make me hot or need scrubbing after each use), or pb&j and a piece of fruit.
- lean ground beef
- taco seasoning
- shredded Mexican or cheddar cheese
- chopped lettuce
- taco shells
And finally, lots of cheese.
Taste test. . .
Perfect thumbs up!
Hurray for leftovers and more days off! With enough meat and 7 more taco shells, there's at least two more meals to be had.
[I'm posting from Los Gatos Roasting Company today. My house is overrun with a dozen guys watching March Madness over the next three days, so I'm giving Ray his space and staying in Los Gatos until Saturday afternoon. He's taking me to dinner when I get home and I get some good time with my brothers and family. That's a fair trade!]
Tuesday, March 16, 2010
Inside are 2 or 3 large pieces of salmon, sort of like sardines in a can (the body without head or tail). I should have taken a shot of the contents, sorry.
My recipe neglected to squeeze the moisture from the carrot and zucchini, and I think that's an important step to reduce liquid in the dish; you want a moist loaf but not so moist that slices don't keep their shape. My loaf was cooked through but I did have some issues with the slices staying intact. It tasted no less delicious, but presentation suffered.
Each of the four healthy portions of this salmon loaf boasts, for 300 calories:
- 27 grams of protein
- 7.5 grams of heart-healthy fats
- 379 mg calcium
- 3 mg iron
- 65 mcg folate, and
- 4 grams of fiber
Next to a beautiful salad with spinach, mixed greens, tomatoes, and olives, you've got quite a healthy dinner. We loved this meal, myself especially.
I have big plans for the remaining half of loaf: I might chop up a slice and add it to another salad, or place it between two slices of toasted bread for a special salmon sandwich. Or mix with some eggs to make an omelette or scramble.
Saturday, March 13, 2010
Spicy Meat Hand Pies
makes 3 triangle hand pies
1/2 Tbs olive oil
1 cup onion, chopped
1/2 cup carrots, diced
6 ounces lean ground beef
1/2 tsp cayenne pepper
1/4 tsp cinnamon
1/2 tsp cumin
juice from half a lime
salt to taste
4 Tbs melted butter
10 sheets (about 4 ounces) phyllo dough
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Heat a saucier pan over medium and add the olive oil, onion, and carrots and saute until the onion becomes translucent, about 5 minutes. Add the ground beef and brown until fully cooked (no pink spots). Drain off as much fat as you can, then add the cayenne pepper, cinnamon, cumin, lime juice, and salt to taste. Remove from the heat and allow to cool.
Meanwhile, melt the butter and ready a pastry brush. Take out your 10 sheets of phyllo dough and place them on a damp towel. Gently cut the sheets in half longways and cover with a second damp towel. Lightly flour your work surface.
Remove one half sheet of phyllo and place on the work surface. Recover the rest of the dough with the damp towel (every time so it doesn't dry out). Brush the half sheet with melted butter and top with a second sheet of phyllo. Brush again with butter, repeat one more time. After the third sheet is buttered, add one third of the meat filling to a corner of the dough. Fold the corner over, tucking the filling in carefully. Fold in thirds until the triangle hand pie is formed.
The best verbal description escapes me, so I hope a visual picks up where I fail.
Place the hand pie on the parchment. Repeat with the process with three more sheets of phyllo, buttering and adding the filling, folding and placing on the parchment.
Bake for 20-25 minutes until the phyllo is light brown and crispy.
As you know, 3+3+3= 9, not 10. So you're going to have an extra half sheet of phyllo left. You could toss it but that would be terrible! Do what I did: brush it with a little butta, and sprinkled with lots and lots of cinnamon sugar before cutting it into three pieces and rolling and crinkling each piece into a cinnamon 'straw'. Place on the baking sheet with your hand pies, and remove after 12-15 minutes.
Thursday, March 11, 2010
This is also a good time to introduce you to my favorite stovetop cooking vessel. I mention it often and realize many might know what I'm talking about when I refer to the saucier. It's this guy:
Vegetable Brown Rice Bowl
He has a wide bottom like a pan but he's also deep like a pot- the best of both worlds. I use him for everything. As with the best recipes, I made this up on the fly one night, and cannot think of a particularly clever name. So I give you . . .
1 Tbs olive oil
2 carrots, sliced
1 celery rib, peeled and sliced
1/2 large onion, diced
2 tsp fresh thyme
1 tsp dried rosemary
1 clove garlic, minced
1 cup brown rice, rinsed
6 cups low sodium chicken or vegetable broth
1 cup frozen peas
salt and pepper to taste
sriracha (or other hot sauce) and fried onion strings for garnish
Heat the olive oil over medium in a saucier pan or pot. Add the onion, celery, carrot, and herbs and saute 3-5 minutes until the vegetables begin to soften.
Add the garlic and saute another minute. Add the brown rice and toast for 5 more minutes.
Add 4 cups of the broth and bring to a simmer. Stir occasionally and simmer until the rice is cooked, adding the rest of the broth as the pan becomes dry.
Add the frozen peas and cook to warm them through. Season to taste with salt and pepper.
Spoon into bowls and add a few drops of sriracha to each bowl, per the taste of each person. Top with a spoonful of fried onion strings and serve.