{Apparently I needed a summer break to spend some time on the deck, Diet Squirt (my fave), a magazine and the sun.}Wednesday, August 12, 2009
Summer Break
{Apparently I needed a summer break to spend some time on the deck, Diet Squirt (my fave), a magazine and the sun.}
Monday, August 10, 2009
Plum & Blueberry Cobbler
Last week we were invited to our friend's house for a mid-week dinner party. Weekends get so hard to plan around, especially during the summer, but weekdays... I just never think to capitalize on them. I offered to bring a fruit cobbler for dessert and they accepted. I already had plums and blueberries on hand and was hoping I could find some a recipe that combined the two.
In the general scheme of things, this was a relatively light dessert; no butter, less than 1 c. sugar and fresh fruit. I, of course, partnered it with vanilla ice cream which took away some of the "lightness" of the dessert, but it was "light" vanilla ice cream so that helped.
Plum-Blueberry Cobbler
(Source: Prevention Magazine)
8 plums, quartered [I used 5 plums, sliced thinly ~12 slices/fruit]
1 pint fresh or frozen blueberries [I used fresh]
1/2 c. sugar [I used 1/3 c.]
4 t. sugar
2 T. unbleached or all-purpose flour
3/4 t. baking powder
1/8 t. salt [I probably used closer to 1/4 t. salt]
1/2 c. buttermilk
1 egg white, lightly beaten [I used a whole egg]
1 1/2 T. vegetable oil [I used 2 T. apple sauce and 1 t. vegetable oil]
Dash of cinnamon
Preheat the oven to 375°F. Coat an 8" x 8" baking dish with nonstick spray.
In a large bowl, combine the plums, blueberries, 1/3 cup of the sugar, and 2 tablespoons of the flour. Pour into the prepared baking dish, sprinkle fruit with cinnamon.
In a medium bowl, combine 3 teaspoons of the remaining sugar, the baking powder, salt, and the remaining 1 cup flour.
In a small bowl, combine the buttermilk, egg white, and oil. Pour into the medium bowl with the flour mixture. Stir until a thick batter forms. Drop the batter in tablespoonfuls on top of the fruit. Sprinkle with the remaining 1 teaspoon sugar.
Bake for 35 to 40 minutes, or until golden and bubbly. Remove to a rack to cool. Serve warm or at room temperature.
Nutrition facts (recipe w/o my alterations): 203.5 calories, 3.3g fat, 0.3g saturated fat, 0.6 mg cholesterol, 75.3 mg sodium, 41.7 g carbohydrates, 25.6 g total sugars, 2.3 g dietary fiber, 3.5 g protein
In the general scheme of things, this was a relatively light dessert; no butter, less than 1 c. sugar and fresh fruit. I, of course, partnered it with vanilla ice cream which took away some of the "lightness" of the dessert, but it was "light" vanilla ice cream so that helped.
Plum-Blueberry Cobbler
(Source: Prevention Magazine)
8 plums, quartered [I used 5 plums, sliced thinly ~12 slices/fruit]
1 pint fresh or frozen blueberries [I used fresh]
1/2 c. sugar [I used 1/3 c.]
4 t. sugar
2 T. unbleached or all-purpose flour
3/4 t. baking powder
1/8 t. salt [I probably used closer to 1/4 t. salt]
1/2 c. buttermilk
1 egg white, lightly beaten [I used a whole egg]
1 1/2 T. vegetable oil [I used 2 T. apple sauce and 1 t. vegetable oil]
Dash of cinnamon
Preheat the oven to 375°F. Coat an 8" x 8" baking dish with nonstick spray.
In a large bowl, combine the plums, blueberries, 1/3 cup of the sugar, and 2 tablespoons of the flour. Pour into the prepared baking dish, sprinkle fruit with cinnamon.In a medium bowl, combine 3 teaspoons of the remaining sugar, the baking powder, salt, and the remaining 1 cup flour.In a small bowl, combine the buttermilk, egg white, and oil. Pour into the medium bowl with the flour mixture. Stir until a thick batter forms. Drop the batter in tablespoonfuls on top of the fruit. Sprinkle with the remaining 1 teaspoon sugar.
Bake for 35 to 40 minutes, or until golden and bubbly. Remove to a rack to cool. Serve warm or at room temperature.Nutrition facts (recipe w/o my alterations): 203.5 calories, 3.3g fat, 0.3g saturated fat, 0.6 mg cholesterol, 75.3 mg sodium, 41.7 g carbohydrates, 25.6 g total sugars, 2.3 g dietary fiber, 3.5 g protein {Here's what the dish looked like after the party. Yeah, they must have hated it.} :)
Thursday, August 6, 2009
Pesto-Chango
My mom offered us some basil last weekend to make homemade pesto. It's been well over 5 years since I've had enough basil at my disposal to make my own pesto, so I jumped at the chance. She filled an entire plastic grocery bag full of basil leaves and I was on my way.
I removed the leaves and washed the basil as soon as I got home. I took out the food processor and olive oil, started researching recipes and then called it a night.
The following morning my Mom stopped by; I told her I was going to start making the pesto and she wanted to help. I had wanted a defined recipe in order to find the 'perfect pesto' recipe. SUPER long story short, my mom is well-versed in making pesto. She is a pro. As a result, she doesn't use a recipe she just goes with the flow. Using the ingredient list below, she made pesto.
Basil Pesto
(Source: my mom)
Fresh basil
Garlic
Parmesan
Olive oil
Pine nuts
salt + pepper
I removed the leaves and washed the basil as soon as I got home. I took out the food processor and olive oil, started researching recipes and then called it a night.The following morning my Mom stopped by; I told her I was going to start making the pesto and she wanted to help. I had wanted a defined recipe in order to find the 'perfect pesto' recipe. SUPER long story short, my mom is well-versed in making pesto. She is a pro. As a result, she doesn't use a recipe she just goes with the flow. Using the ingredient list below, she made pesto.
Basil Pesto
(Source: my mom)
Fresh basil
Garlic
Parmesan
Olive oil
Pine nuts
salt + pepper
She stuffed the food processor with basil, tossed in the garlic, added a little olive oil and let the processor run until the volume of the basil went down. She then added more basil, Parmesan chunks [she usually uses grated, but I didn't have that], salt + pepper and more olive oil and ran the processor some more.
{This will be a nice treat in the winter when basil season is long gone.}
I poured the pesto into five small plastic containers, labeled them and put three of the containers in the freezer. The other two I gave away: one to my mom and one to my brother. I haven't used any of mine yet and my mom and brother haven't mentioned anything about using theirs. I did take a small taste when I was done and it was good.
Wednesday, August 5, 2009
Banana Soft Serve, in the raw
Have you ever tried or considered eating a "Raw Food" diet?
A raw food diet is based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans, nuts, dried fruit, and seaweed. Heating food above 116*F is believed to destroy the enzymes that can assist in the digestion and absorption of food. Cooking is also thought to diminish the nutritional value and "life force" of food. Typically, at least 75% of the diet must be living or raw. {Source}
To be honest, I have not. However I might consider it if everything "raw" is this good!!
Banana Soft Serve
(Source: I've seen this multiple places, but most cite Gena)
Ingredient
1 frozen banana
Blend banana in food processor or blender until smooth.
Top as desired (I, of course, topped mine with Trader Joe's natural peanut butter)
Seriously this is delicious. It's not quite ice cream, but if you like bananas it's real tasty. Plus it is a cool and refreshing summer treat. {This is what I referenced making in my no-craft-for-July post; I've made it twice now. Yum!}
A raw food diet is based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans, nuts, dried fruit, and seaweed. Heating food above 116*F is believed to destroy the enzymes that can assist in the digestion and absorption of food. Cooking is also thought to diminish the nutritional value and "life force" of food. Typically, at least 75% of the diet must be living or raw. {Source}
To be honest, I have not. However I might consider it if everything "raw" is this good!!
Banana Soft Serve
(Source: I've seen this multiple places, but most cite Gena)
Ingredient
1 frozen banana
Blend banana in food processor or blender until smooth.
Top as desired (I, of course, topped mine with Trader Joe's natural peanut butter)
{frozen banana, quartered}
{Banana + Food Processor + 2 minutes = banana chunks}
{Banana + Food Processor + 5 minutes = smooth banana soft serve}
{Soft serve in a dish}
{Soft serve in a dish, topped with a heaping spoonful of peanut butter}
Seriously this is delicious. It's not quite ice cream, but if you like bananas it's real tasty. Plus it is a cool and refreshing summer treat. {This is what I referenced making in my no-craft-for-July post; I've made it twice now. Yum!}
Tuesday, August 4, 2009
Eggplant Chips
Last week at our Farmer's Market I bought some eggplants. I want to make grilled eggplant Parmesan. Well -- I haven't done that yet, so I found another use for one of the three I bought: eggplant chips.
I found a recipe on a blog I've been following for a while now, Beantown Baker. Unfortunately my version was not very tasty, but that had to do with the very stale bread crumbs I used, not the recipe. I will likely make these again, but make a few more changes {still no dressing, omit bread crumbs, just top with salt, pepper and garlic}.
Here's the recipe (with my modifications) -
Eggplant Chips
(Source: Beantown Baker)
Ingredients
1 regular sized eggplant (2 medium zucchini or 2 baby eggplants)
1 Tbsp Kraft Free Italian Salad Dressing {omitted, I didn't have any on hand}
1/8 cup seasoned bread crumbs {I used super STALE, plain bread crumbs and added garlic powder, Greek seasoning, salt and pepper}
1/2 Tbsp grated Parmesan cheese {omitted, I didn't have any grated Parmesan on hand}
Preheat oven to 400 degrees. Slice eggplant (zucchini) into 1/4" slices.Toss in bowl with Italian dressing. Mix breadcrumbs and cheese in a bowl and dredge coated zucchini slices through bread crumb mixture. Spray a baking sheet with non-stick cooking spray {I just lined the sheet with parchment paper} and lay eggplant (zucchini) flat. Bake for 20 minutes, flipping chips once halfway through. After 20 minutes, remove baking sheet from oven and turn broiler on high. Broil on each side for 2-3 minutes. {Okay - that last part? The part about broiling. Well, I honestly didn't read that part before now. Instead, I baked my chips for ~30 minutes until browned} Serve with a side of marinara sauce for dipping.
Yields 2 servings.
I found a recipe on a blog I've been following for a while now, Beantown Baker. Unfortunately my version was not very tasty, but that had to do with the very stale bread crumbs I used, not the recipe. I will likely make these again, but make a few more changes {still no dressing, omit bread crumbs, just top with salt, pepper and garlic}.
Here's the recipe (with my modifications) -
Eggplant Chips
(Source: Beantown Baker)
Ingredients
1 regular sized eggplant (2 medium zucchini or 2 baby eggplants)
1 Tbsp Kraft Free Italian Salad Dressing {omitted, I didn't have any on hand}
1/8 cup seasoned bread crumbs {I used super STALE, plain bread crumbs and added garlic powder, Greek seasoning, salt and pepper}
1/2 Tbsp grated Parmesan cheese {omitted, I didn't have any grated Parmesan on hand}
Preheat oven to 400 degrees. Slice eggplant (zucchini) into 1/4" slices.
Yields 2 servings.
{finished product}
Sunday, August 2, 2009
Hungry + Angry = Hangry
While running errands with Rich today, I casually mentioned that I was getting hungry. We were on stop 2 of 7. We started talking about just picking up something fast for dinner (instead of making the slow-cooked ribs we had previously planned). No dinner decisions were made.
I had to have mentioned my hunger at stops 3-4. At least I'm pretty sure I did. Stop 5 included an incredibly long waiting period. I'm talking somewhere around 30+ minutes of standing around waiting for an available person to answer a question that honestly took no less than 30 seconds.
I was still hungry, but now I'm moving beyond hunger into another phase: anger. Stop 6 - we walk in and I start checking the register area for food. Rich weighs the pros and cons our prospective purchase. I again express how hungry I am. I mention the word "hangry" to Rich. He's not familiar with the expression, but one look at my face and he instantly knows.
Rich decides to purchase the product, goes to the register and is told, "We will need to check inventory for this item to ensure it is in stock. Unfortunately our computer system is very slow." I back up, survey the food options at the register, grab a Hershey bar w/ Almonds, throw it at the lady ringing us up and say, "He doesn't know it yet, but he needs this." She smiles and then... moves it to the side, to be rung up when they find out if the item we want to buy is in stock. She rings up other waiting customers.
H-A-N-G-R-Y!
After 10 minutes (or hours, who knows at this point), another employee approaches the register. He manually went and checked the inventory (because the computers are so slow). The item is in stock. I grab the candy bar and put it back -- I tell myself I can wait 5 more minutes. The lady rings us up. Asks about the bar. I inform her the bar was needed that very moment. She tells me I could have eaten it and asks if everything is okay. (Poor lady probably thinks I am a diabetic and am experiencing a low like Julie Roberts in Steel Magnolias). I snap back that I am fine.
We take our purchases, load up the car and leave. Rich makes a fast food decision: McDonald's. He drives directly there. Our regularly scheduled stop 7 is abandoned; we can do that another day.
He gets to Mickey D's, places our orders: meal for him, ice cream cone for me and pays. The lady gives us the bag of food and his drink and starts to say goodbye. I (not kidding) reach across his lap, arms extended and yell, "ICE CREAM COOOONNEE!!" She turns around, grabs the cone and gives it to Rich who in turn passes it to me. I take a lick and the hanger was instantly diffused.
{one lick and peace was once again restored}
I had to have mentioned my hunger at stops 3-4. At least I'm pretty sure I did. Stop 5 included an incredibly long waiting period. I'm talking somewhere around 30+ minutes of standing around waiting for an available person to answer a question that honestly took no less than 30 seconds.
I was still hungry, but now I'm moving beyond hunger into another phase: anger. Stop 6 - we walk in and I start checking the register area for food. Rich weighs the pros and cons our prospective purchase. I again express how hungry I am. I mention the word "hangry" to Rich. He's not familiar with the expression, but one look at my face and he instantly knows.
Rich decides to purchase the product, goes to the register and is told, "We will need to check inventory for this item to ensure it is in stock. Unfortunately our computer system is very slow." I back up, survey the food options at the register, grab a Hershey bar w/ Almonds, throw it at the lady ringing us up and say, "He doesn't know it yet, but he needs this." She smiles and then... moves it to the side, to be rung up when they find out if the item we want to buy is in stock. She rings up other waiting customers.
H-A-N-G-R-Y!
After 10 minutes (or hours, who knows at this point), another employee approaches the register. He manually went and checked the inventory (because the computers are so slow). The item is in stock. I grab the candy bar and put it back -- I tell myself I can wait 5 more minutes. The lady rings us up. Asks about the bar. I inform her the bar was needed that very moment. She tells me I could have eaten it and asks if everything is okay. (Poor lady probably thinks I am a diabetic and am experiencing a low like Julie Roberts in Steel Magnolias). I snap back that I am fine.
We take our purchases, load up the car and leave. Rich makes a fast food decision: McDonald's. He drives directly there. Our regularly scheduled stop 7 is abandoned; we can do that another day.
He gets to Mickey D's, places our orders: meal for him, ice cream cone for me and pays. The lady gives us the bag of food and his drink and starts to say goodbye. I (not kidding) reach across his lap, arms extended and yell, "ICE CREAM COOOONNEE!!" She turns around, grabs the cone and gives it to Rich who in turn passes it to me. I take a lick and the hanger was instantly diffused.
{I quickly took a picture; I've already licked the side facing the road}
{one lick and peace was once again restored}
Saturday, August 1, 2009
Meet Rich, the crafter
Since I was a craft-slacker in July {I still haven't done anything to change that status...}, Rich has stepped in to fulfill the crafter role in this household.
Based on the picture, I'm sure you will agree that his craft likely has a more "manly" edge than mine usually do.
Do you like the artwork in the background? They are seriously the only things we have hung so far at our house. Can you guess what room these are in???
Based on the picture, I'm sure you will agree that his craft likely has a more "manly" edge than mine usually do.
{I'm not sure if his "craft" is a secret, so I purposely excluded any photos of the project}
Do you like the artwork in the background? They are seriously the only things we have hung so far at our house. Can you guess what room these are in???
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