Saturday, November 26, 2011
- Jim Morrison
Sunday, October 9, 2011
Friday, October 7, 2011
Spaghetti Squash with Chili
Slightly adapted from Better Homes and Gardens
1 spaghetti squash
8 ounces lean ground turkey (93/7 % or 99/1%)
1/2 cup chopped onion
1 clove garlic, minced
14 ounce can Rotel (or equivalent), drained
15 ounce can corn, drained
8 ounce can tomato sauce
2 tablespoons tomato paste (if you don't have that's okay)
2 tsp chili powder
1/2 tsp dried oregano, crushed
If you have never cooke spaghetti squash before, it's really not bad I promise. You can either bake or microwave it. I choose to bake mine because it could bake as I was making the chili.
To bake: Preheat oven to 375 degrees. Cut the squash in half lengthwise and remove seeds and middle (as you would a pumpkin). Place the squash halves with the cut sides down and the rind side up on a baking sheet or in a baking dish. Cook for ~30-45 minutes. I set my timer for 30min and they were done. Just poke with a fork to check. Be careful when you turn them over because the trapped steam is what helps them cook. Use a fork to softly scrap out the flesh, which comes out in string like strands.
To microwave: cut and clean in the same manner. Place one half in a baking dish with ~1/4 cup water. Cover and microwave for ~8-10 minutes. Do the same for the second half.
For the chili: In a medium saucepan cook ground turkey, onion, and garlic until meat is fully cooked and onion is tender. Season with a little salt and pepper while cooking. Drain off any fat.
Stir in Rotel, corn, tomato sauce, tomato paste, chili powder, and oregeno. Simmer, unconvered, for 10 minutes or desired consistency.
Top spaghetti squash with chili. Yum! I liked it! And I love being able to use spaghetti squash more in the fall and skip the pasta!
Wednesday, October 5, 2011
Del Monte Fruit Naturals - Mixed Berries
I don't really like fruit cups, I'd much rather eat the real fruit. And I'm not a big juice fan, all the calories and sugar with decreased vitamins/minerals and fiber. But I had a BOGO free coupon for these fruit cups. They are found in the refrigerated fruit/juice section and are in 100% juice...hence "natural"
I thought the mixed berries looked awesome because it is rare to find blackberries and blueberries in a fruit cup. Plus these berries are more expensive and I can eat an entire package in one sitting! Please remember this review is my personal opinion, and I just feel like sharing from an RD and personal point of view.
What's in these natural berries? Blueberries, blackberries, reconstituted white grape juice, calcium lactate, natural flavor, ascorbic acid (to protect color), citric acid, potassium sorbate and sodium benzoate (to preserve quality). Why do my natural berries need natural flavors? Or natural things to preserve quality?
6 ounce cup, 100 calories. Did you know you can have about 1.3 cups of blueberries or 1.5 cups of blackberries for ~100 calories?
Now for taste...yuck! Do you see the color of my blackberry? The flavor of the berries was extra sweet and kinda fake flavored, which I'm not really a fan of.
I was gonna check the price on these to compare w/ the real fruit but forgot.
Bottom line I hated this and couldn't even finish either cup (I tried with both cups). Can't wait to buy me some fresh blueberries & blackberries!!
Monday, September 26, 2011
2 Tbsp o
1. In a large pot over medium heat, sauté the garlic, onion, carrot, & celery ingredients in the olive oil for 5 minutes.
2. Add the tomatoes and their juices, along with the beans, broth & rosemary. Salt and pepper a little. Simmer, covered until the beans break apart, about an hour. (I did a pretty hard simmer to help the beans break apart)
3. Add the kale and cook for 5 to 7 mins more. Stir in the bread crumbs and serve sprinkled with cheese.
Tuesday, September 13, 2011
Tuesday, July 19, 2011
Monday, July 18, 2011
Sunday, July 17, 2011
Wednesday, June 22, 2011
Monday, May 30, 2011
In a medium-sized pot, add the water, vegetable oil, vinegar and chiles de arbol. Bring to a boil and then turn the heat down to medium. Cook for 5 minutes, uncovered.
Add to the pot the cumin, oregano, black pepper and salt. Continue to cook on medium for 5 more minutes. Add the sliced carrots, onions, garlic and jalapeño, and cook for 10 minutes, or until the carrots are your desired texture. Taste and add more salt if you prefer.
Cool and then refrigerate. Will keep for one month refrigerated.
Note: Chiles de arbol can be found at Mexican grocers and many regular supermarkets. And be aware that these carrots are very hot, so you might want to cut back on the chiles de arbol.
Cook pasta 1 minute less than directed on package; set aside.
Heat oil in a medium skillet over medium-high heat. Sprinkle shrimp with salt. Cook shrimp until pink, 5 to 6 minutes; transfer to a plate.
Reduce heat to medium; add olives, parsley and garlic. Cook until garlic becomes fragrant but does not brown, 1 to 2 minutes. Add spinach, tomatoes, broth, wine and lemon juice. Cover and cook until tomatoes soften, 2 to 3 minutes. Sprinkle with Parmesan.
Combine the raspberries, mustard, and lemon juice in a small food processor or blender. Process until smooth.Transfer to a shallow pan, cover, and set aside.
Place the chicken breasts between two sheets of wax paper and pound with a meat mallet to ½-inch thick. In another shallow pan, combine the bread crumbs, pistachios, parsley, pepper, and a pinch of salt. Dip each chicken breast in the sauce to coat both sides. Roll the chicken in the breadcrumb mixture to cover completely.
Heat the olive oil in a large skillet and saute the chicken breasts over medium heat until the chicken is cooked through and the crust is slightly browned, 5 minutes on each side.
Thursday, May 19, 2011
Sunday, May 8, 2011
4 chopped green onions (white part)
Prepare salad dressing: mix agave nectar/honey, rice wine vinegar, garlic, and dijon mustard. Whisk in oil and add salt and pepper to taste. Set dressing aside.
Saturday, May 7, 2011
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and ¼ tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.
Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.
Tuesday, April 19, 2011
"The weak can never forgive. Forgiveness is the attribute of the strong."
"Resentment is like a glass of poison that a man drinks; then he sits down and waits for his enemy to die."
"Many people are afraid to forgive because they feel they must remember the wrong or they will not learn from it. The opposite is true. Through forgiveness, the wrong is released from its emotional stranglehold on us so that we can learn from it. Through the power and intelligence of the heart, the release of forgiveness brings expanded intelligence to work with the situation more effectively."
- David McArthur
"One of the biggest misconceptions about forgiveness is that by forgiving someone we somehow make right what they did. We believe that if we forgive, then we condone their actions.
Nothing could be further from the truth."
- Mastin Kipp, The Daily Love
Friday, March 18, 2011
Thursday, March 10, 2011
Here is the recipe that inspired me, from Whole Foods (found here). Of course I couldn't follow it. I followed lots of it but I typically use recipes to guide me and do things I like or use ingredients I have. What I did & how I liked it will follow the recipe...
Lentil Walnut Burgers
Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens.
2 teaspoons extra virgin olive oil
1 small carrot, finely chopped
1/4 cup chopped celery
1/2 cup chopped button mushrooms
1/4 cup finely chopped walnuts
1 tablespoon finely chopped parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne (optional)
2 cups cooked brown rice, divided
1 1/2 cups cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
1 egg, lightly beaten 2 tablespoons high heat sunflower oil or expeller-pressed canola oil, divided
Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl. In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one. Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.
Per serving (about 5oz/156g-wt.): 240 calories (100 from fat), 11g total fat, 1.5g saturated fat, 35mg cholesterol, 220mg sodium, 27g total carbohydrate (6g dietary fiber, 2g sugar), 9g protein
-I also used diced onion, didn't have walnuts or parsley, and used some other seasonings. The ENTIRE flavor of this dish came from the veggies that go in the burgers so make sure your veggie mix is flavorful! I cooked mine longer than 5 min too so all the veggies were soft.
-I used ground flaxseed in place of egg (mix 2 1/2 tbsp with 3 tbsp water)
-Instead of pureeing, I did a good smash. So there were still some whole lentils too.
-At first the burgers were much too soft because the ingredients were still pretty warm, so I ended up coating the burgers in panko bread crumbs. I used less than 1 tbsp of oil but the breadcrumbs soaked it all up and the oil taste was too strong. The second time around was after the mix was refrigerated so they held together better. I still coated with breadcrumbs and only used enough oil so they wouldn't burn. Success! I liked them a lot the 2nd time around. I also think with a little less mash this would be good on its own, it wouldn't need to be in burger form.