Running While Cooking

Pass the fork, please.

2011-09-29T14:22:00.000-07:00

This is my next little kitchen project. I haven't yet decided what silverware I'm getting to get and where I'll find it, but I'm in love with this simple and quirky wall piece. Definitely expect to see this design hanging on my kitchen wall in blue and yellow.

And expect to see a post about a fun and saucey event I attended last weekend.

Making your Kitchen work for you

2011-09-17T10:08:00.001-07:00

I thought it might be fun to do an occasional post on how I keep my kitchen organized. I'm not sure how big, or small it is, but I've definitely had to get creative with the space.
The space isn't THAT small, but I came from a mansion- cabinets as far as the eye can see, a granite island and so many appliances, pots, pans, dishes and baking trays that I felt like I was walking into Williams-Sonoma.
With some improvising, creativity and a knack for turning nothing into something, I've made my kitchen work for me. I forced myself into the mindset that I HAD to put things in places that made sense. I knew I wouldn't use them if they are too difficult to get or too much work to put away- I am just that lazy.
I'm sure this kitchen would be more than enough space for someone who only eats mac and cheese out of a box, but I had to find space for my Calphalon pots, crock pot, food processor and pretty new bowls from Anthropologie (!)
Over the next few weeks, I'll highlight a specific part of my kitchen. I'm quite proud of how it turned out- maybe it will give you some ideas on how to save space in your own kitchen.
As they say, "The kitchen is the heart of the home". Everyone gathers there, it's where our sense of taste, smell and sight come alive and let's be honest, there is never enough space for everything.

This is exactly what my kitchen looks like in the middle of a cooking adventure- a tornado scene, still waiting got FEMA to come in and survey the damage.
And yes, that is a basketball there in the middle.

That pretty blue thing in the middle of my kitchen is my pride and joy- my island from Ikea. My sister's bf painted it blue for me and I attached some yellow knobs to the side to hang things like kitchen towels. This piece is still morphing and I'll keep you updated on what I do to it. I'm hoping to add a piece of salvage granite to the top and screw in a wine rack under the top for things like paper towels, foil, etc.

The Kitchen Sink Cous Couse Salad

2011-09-15T12:56:00.000-07:00

Cooking for a man, aka someone who will eat anything, and cooking for only two people, allows me to be creative and practical. For example, in this cous cous salad, I threw in some extra red potatoes I had from this night. They were a great addition, but the star of this salad was definitely the halved grapes. I have friends, okay I have MADDIE, who hates fruit in her salads. Thankfully I don't cook for her because there is no way I would have left these little purple guys out of this side dish. I ate this three times- first for dinner with mushroom stuffed pitas,

then twice for lunch. On the times I had it for lunch, I used the pita to scoop up the pearled cous cous and all it's little sidekicks. And did I mention this pearled cous cous was an accident? I have never bought the pearled cous cous, always too scared of its texture and opting for it's smaller yet mighty brother. But, I'm glad the accident happened- the texture is great and it stood up nicely to all the other additions.

The Kitchen Sink Cous Cous Salad
As the name indicates, throw whatever you want in here, but this is a good starting point
1 box olive oil and garlic flavored pearled cous cous
1 lemon zested and juiced
1 clove garlic, minced
2 cups spinach
1/2 red onion, chopped
4 red potatoes, cubed and boiled
2 stalks celery, chopped- leafy tops included!
1 cup grapes, halved
1/3 cup chopped and toasted pecans

Cook cous cous according to package instructions. Remove from heat, add to a large bowl and throw in spinach- let them wilt. At this point, you can put the bowl in the fridge, or serve the salad hot- either way is fine.
Add garlic, onion, potatoes, celery, grapes and nuts. Toss. Add lemon zest and juice. Toss again.
Serve warm or cold.

Pita bread

2011-09-12T16:39:00.000-07:00

I've made pita bread before and for some reason I forget how truly spectacular homemade pita is AND how truly unspectacular store bought pita is.
Seriously, have you bought any lately?
It's atrocious.
It's like cardboard with a slit in the middle for paper shreds and loose staples, er I mean for veggies and chicken.
Homemade pita bread can't even compare to the store bought stuff. It takes a while- mostly inactive time, which means you can run errands, watch Legally Blonde and take a nap while it does its thing. And what a thing it is.
It's truly fabulous straight from the oven and with the garlic salt and oil I brush on the top. Oh yeah.

Find the recipe here and get my oil topping nirvana thing below.
Oh and one more thing, treat yeast like you would your 97 year old grandmother. It can be temperamental if you don't do exactly what it tells you. Buy a thermometer so you can monitor the temp of the liquid you use with it. Like the cane your grandma uses for walking, it makes all the difference.

Garlic salt and oil
with a mortar and pestle, mash one clove of garlic with 1 tsp salt. Add to a small bowl and whisk in about one T of olive oil. Add some dried rosemary. Brush mixture onto warm pita.

Weekend snaps

2011-09-10T19:30:00.000-07:00

No recipe today, just a quick moment to say hello.
HELLO.
I love the weekends. I love being busy, but not too busy. I love having to carve out time for cleaning and homework and work-outs, but not so much time that I can't sit on the couch, watch a Gilmore Girls, and like tonight, watch a little college football with the man (not my first, or second, or third choice, but still...)
Most of all, I love the freedom of the weekend. I don't have to be up by 6, or worry about make-up, outfits, meetings, emails (do they ever end?!), commuting, screaming babies, parking at school, or the annoying feeling that as soon as you get home, you have a million things to do before getting up and starting the whole, hectic cycle over again.
Instead, I get to do things like this.

And share effortless laughs provided to me by faces like this.

Those cups are filled with things called Razzles, btw. That's basically a Blizzard, but with frozen yogurt. Erin, stop drooling on your computer.

Happy weekend.

Oven roasted potatoes

2011-09-08T09:35:00.000-07:00

It's still summer weather in California. Fellow food bloggers began talking about fall weather and fall food a couple weeks ago, but I just can't get on bored with pumpkin spice lattes, butternut squash soup, and months of no garden fresh tomatoes. I may cry come October.
What I can get on board with is an easy cool weather side dish that tastes better than the main dish I serve with it. I made turkey meatloaf the other day- I think Barefoot Contessa has a great recipe- and served it up with some leftover biscuits from one of our favorite restaurants and these potatoes.

They don't look like much, but they stole the show.
You can use whatever potatoes you like, but I bought a mixed bag (red, yellow and purple!) from my local farmer's market. I think these would be really exceptional with some roasted asparagus and roasted chicken. I may not be totally ready for Fall, but I'm getting there.

Easy Roasted Potatoes
Serves 3-4
2 lbs. baby potatoes
2-3 T good olive oil
2 cloves garlic, chopped
3 teaspoons salt, divided
2 teaspoons pepper, divided
2 teaspoons dried rosemary, divided

Preheat oven to 400 degrees.
Cut up potatoes into chunks, leave skin on. The smaller the pieces, the faster they cook- shoot for bite size pieces. Lay them on a cookie sheet and toss with 2-3 T olive oil, garlic, 2 teaspoons salt, 1 teaspoon pepper and 1 teaspoon rosemary. Make sure the potatoes do not overlap and place in oven. Let them cook until golden brown and slightly crispy- this should take 20-30 minutes.
When done, add remaining salt, pepper and rosemary. Serve hot.

Tuesday Treat: Vegan Coconut Cupcakes

2011-09-06T20:40:00.000-07:00

After one week, I have officially decided/been deemed the treat bringer to my Wednesday counseling class. What a rough life I lead!
This week, it's my professor's birthday, and as the classic teacher's pet that I am, I decided to bake vegan cupcakes for my prof, as she follows a vegan diet.

I took a basic vanilla cupcake recipe and enhanced it, just a smidge. Please ignore how awesome their pics are compared to mine. I have photo envy. I'm working on it.

I start seeing clients tomorrow- eeek! I am slightly excited...and these will be perfect to enjoy after all the listening I will be doing tomorrow morning.

Cupcakes:
1 1/2 cup coconut milk (vanilla or sweetened preferred)- this is not coconut in a can. This is an alternative milk like soy- look for it next to that.
1 1/2 teaspoon apple cider vinegar
1 3/4 cups all-purpose flour
3 tablespoons cornstarch
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 vanilla bean, split lengthwise and scraped, optional
1/2 cup shredded coconut, more if desired

For the ganache:
1/3 cup coconut milk
1/3-1/2 cup semisweet chocolate chips
extra coconut for garnish

Bake the cupcakes:
Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.

Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. SOunds freaky, but it's AWESOME. Say it with me- milk + vinegar= AWESOME

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

Beat together the milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Add coconut and stir slightly.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.

In the meantime, prepare the ganache.

In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth. You might want to add up to 1/2 choc chips if the ganache seems thin, as mine did.

To assemble:
Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. Spoon the remainder of the ganache over cupcakes. Sprinkle with coconut. Let set in a cool room for an hour or so, or place in the fridge to set.

PS- this is a cute little pineapple cutting board that the Meachim family gave me as part of a housewarming present. How perf is that in my blue and yellow kitchen?!

Blogging and Blueberry Muffins

2011-08-30T22:06:00.000-07:00

WOW. What have I been doing?!
Not blogging, but you knew that.
I have been...
not cooking (until about 2 weeks ago)
moving
starting school
working
running
having fun
stressing
trying to ignore stress
watching Sex and the City. I'm addicted. Someone help me. Actually don't- I like it too well.

Tomorrow I go to school and begin one of the most humbling adventures I will ever embark on as a student and possibly, as a person. I get to begin counseling people. REAL people.
Run.
To celebrate getting the opportunity to listen to peoples problems, and tell them not to jump off the Empire State Building, I've made these muffins for fellow classmates.

A couple days ago I was in Raley's and found a really fancy chocolate bar on sale. The kind of chocolate bar that makes me think I am chicer than I am, aka, not the person wearing gym shorts, running shoes, a shirt adorned with yogurt, snot and ketchup, and the the painter of that shirt (a 2 yr old) in my shopping cart.
This chocolate bar was dark chocolate, infused with blueberries and lavender. I know, chic. Then, as if the fates knew what I was planning to do, I found a simply chic blueberry muffin recipe on one of my favorite blogs (In Praise of Leftovers). I modified the recipe slightly and added a bit of the chocolate bar to the muffins. Simply chic x2.

Now that I'm in my new kitchen, and cooking for 2 instead of 12, I hope to add some new life into my posts, and share what it's like to set up a kitchen when you have just 6 cabinets. Ah, the life.

Simply Chic Blueberry Chocolate Muffins (adapted from IP of L)

For batter:
4 Tb. unsalted butter
1/2 c. whole or low fat milk
1 egg
1 egg yolk
3/4 tsp. vanilla
1 1/2 c. flour
3/4 sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1 pint blueberries
1/2 bar Dagoba Blueberry Chocolate bar (break into small pieces by cutting with a large knife)

Preheat oven to 375 and butter a 12-cup muffin pan.

Melt butter in a microwavable bowl. In a measuring cup, whisk milk, egg, yolk, and vanilla until well combined. Add to melted butter.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in blueberries. Add chocolate. Divide batter among muffin cups and spread evenly.

Bake until golden and a wooden pick or skewer inserted into the center of a muffin comes out clean, 15-20 minutes. Cool in pan for at least 5 minutes (10 would be better), then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.

Healthy Lunch

2011-07-14T15:06:00.001-07:00

I'm trying to do TWO good things for myself: run and eat some healthy lunches, as to not discount all my good running.

It's actually been pretty easy- I haven't had any ice cream, fudge cake, french fry, pizza cravings. There is nothing worse than having to submit to those when you're working hard.

I try to pick one thing to eat for lunch all week long- it saves money and makes it easy on me to have something prepared at the beginning of the week.

This week I decided I needed more kale in my life. What is wrong with me?! I have a love hate, er, hate hate relationship with kale. Nevertheless, I've seen it all over the place lately and everyone is buzzing about how amazing a food it is. Great. I still don't love it, but when I ate it yesterday, the normally obnoxious chewy yet sharp like knife texture, was good enough that I ate it again today and probably again tomorrow (good idea since the weekends are always a hotbed of horrible food that screw up the weekdays of hard work), What kept the kale from making me want to be violently ill or abnormally dramatic? (too late on that last one)
chickpea salad.

This is technically a mock tuna salad, but I understand the frustration that comes when some long haired hippie vegan tells an omnivore that "the soy steak really does taste just like a ribeye!"
This may not taste just like tuna, but boy does it look like it! And the flavor is relatively similar. The texture is slightly different, but relatively the same (that wasn't ambiguous at all) and you don't wind up with fish smell leaking from your pores all day long. Give it a try. And if chickpea salad is already crazy enough for you by itself, skip the kale and put it on some worthy wheat bread.

Chickpea Sandwich Salad
Adapted from Happy Herbivore http://happyherbivore.com/recipe/mock-tuna-salad/
Ingredients
1 can chickpeas/garbanzo beans, drained
2 stalks celery, with the leafy tops, chopped
8-10 bread and butter pickles, chopped (you could use dill, but only if you are crazy)
1 T nutritional yeast (sounds crazy, but don't skip it. I find it on the baking aisle, but ask if you can't find it)
1 t onion powder
1 T low sodium soy sauce
1/2 t salt
1/4 t pepper
1 1/2 T light vegan mayo, or sour cream
1/2 T dijon mustard
a dash or so of hot sauce

In a bowl, mash up the chickpeas with a potato masher. Alternatively, mash them in a blender, but do not let them get pureed- this is not hummus! You want most to all of the beans to no longer be whole. Combine with all other ingredients. Keep in the fridge until it's gone (lasts a few days) Spread on bread, wrap in a tortilla, or serve it on a bed of lettuce.

Back in the Saddle again

2011-07-12T14:38:00.000-07:00

Hello there, my long lost cyber space friends. A funny thing happens when you go on vacation.
You never want to return to real life.
This is why the only things I did last week were
1. mourn over being back from UT
2. run 4 miles
3. not cook a darn thing
4. Repeat steps 1-3 as needed

I've woken from that dream land (leaving only step 2 in this week's repetoire) and celebrated coming back to cooking with these

I'm not sure if they are truly a flatbread- I made them on a FLAT. BREAD. But, that is what I called them. I loved them both and the hungry masses were ewually divided between which they preferred.
These are seriously easy and I served with a simple green salad, drizzled with homemade raspberry vinegratte.

Flatbread, two ways

Ingredients:
2 balls/batches pizza dough (I bought mine at Whole Foods- $1.29, baby!)
2 T olive oil
4 medium sweet or yellow onions
1 tsp dried thyme
1/4-/2 cup vegetable broth
1 LARGE or 2 medium heirloom tomatoes
1 package, or 1 cup pesto
salt and pepper

Preheat oven to 375.
On two baking sheets, roll out both pizza doughs into rectangles. Prick a bunch of times with a fork (this will keep the dough from creating unwanted bubbles)
You want the crusts to be basically done- slightly under golden brown, approx. 10-12 minutes

In the meantime...

Caramelized onion flatbread

Get the oil in a large skillet or pot, turn on medium high heat. Thinly slice the onions and place in hot oil. Add the thyme and a dash of salt and pepper. Let these cook a looong time. They need to get golden, aka caramelize. This takes awhile- probably 15-20 minutes, stir occasionally and be patient!

While the onions cook...
keep an eye on your crusts and prepare the Heirloom tomato and pesto flatbread

Thinly slice the tomatoes, pat dry with a towel and sprinkle with salt and pepper.
When the crust is cooked, spread the pesto all over the bread. Then, lay the tomatoes in one layer, on top of the pesto. Optional: sprinkle with a bit of parmasaen cheese

After the onions have caramelized, add some broth, 2 tablespoons at a time, until it is reduced and thickens the onions. When you've used up at least 1/4 cup of broth, and no more than 1/2 cup, place onions on the other bread. Optional: drizzle with balsamic vinegar.

Place both breads back in the oven for 4-5 minutes.

Megan Monday take 3: Easy Peasy Weeknight Dinner

2011-06-25T22:38:00.001-07:00

This post and is quick and simple.

Kind of like this meal.

What do you make when...
-It's 12.3 million degrees in your house and the outside feels like the middle of the sun's core?
-You're tired from dealing with screaming babies or snotty teenagers or rude co-workers or idiots who can't drive?
-Your hubby says "what's for dinner?" and you immediately want to answer with "Idk, what are you cooking?"

Chicken Caesar Salad, of course!

1. Grill up some chicken breasts (1-2) If you're organized, cook some of these up at the beginning of the week, and store them in the fridge- you'll have easy weeknight meals in a only a few minutes.
2. Throw some romaine lettuce in a bowl.
3. Make delicious croutons, or buy some bagged ones
4. Add sliced chicken and croutons to the lettuce
5. Throw 1/3 of dressing in thr bowl and mix well (add more if you don't liek to see your lettuce under all the tangy, delicious dressing)
6. If you're feeling Barefoot Contessa-ish, slice a lemon and grill the slices (2 minutes, each side)

7. Serve with hunks of bread dipped in olive oil and balsamic You might as well serve up a glass of white wine...why not?!

Megan Monday take 2: Side dish spotlight

2011-06-21T21:22:00.001-07:00

I swear this isn't Groundhog day...I'm just sticking to my promise- a Megan Monday post all this week.

This recipe is a great side dish. When you're bored of salad and need a vegetable to spice up your side dish repertoire, make these. You can make this in the oven, but it really is the best on a grill.

I know it seems like I use balsamic vinegar a lot. Okay, okay, I do. But it has a ton of flavor; tangy and slightly sweet, plus it is like negative 97 calories. who doesn't love that?

Grilled Asparagus with Balsamic Vinegar
1 bunch asparagus
Large bowl of ice water
2 T olive oil
1 1/2 T balsamic vinegar
salt and pepper

Bring a large pot of water to a boil. Throw a big handful of salt in the water (This gives your food flavor from the inside out). Trim the ends off the asparagus and throw the green buddies in the water. Let boil about 3 minutes.
While it cooks, get a LARGE bowl of ICE water ready. When the asparagus is done, take them out of the hot water and put them in the ice bath. This is called BLANCHING. It keeps the vitamins and colors in your asparagus (you can do this to other green veggies- liek kale or green beans)
Heat up your outdoor grill.
Dry off the asparagus.
Pour olive oil and balsamic vinegar over the asparagus and toss with hands.
Grill until the asparagus gets those dark brown grill/char marks- turning every few minutes. This process takes about 7-10 minutes.
Place on a platter and sprinkle with sea salt and pepper.

Megan Monday: Wedding week

2011-06-20T20:06:00.001-07:00

GUESS WHAT???!!!
Megan's wedding is a week from Friday. I cannot believe that this time next week, I will be only hours away from visiting Utah and my dear friend.

In honor of the wedding, I am going to try to post a Megan Monday...ALL WEEK. I cannot promise that I will do one every day, but I will have at least a few, in honor of her upcoming nuptials.

Let's start a countdown with a delightful appetizer, shall we?

This bruschetta recipe is a no fail appetizer for you and the hubby, or a large group of friends. In addition, Megan, keep your eyes peeled for this delicious recipe- it will pop up in some other way in the near future...ahhh, the mystery.

You can easily adapt this recipe for a small or large number of people. Slice the bread and store it until you're ready to use, and make up the tomato mix a day ahead of time, if you wish- easy peasy.
'
Tomato and Basil Bruschetta
1 loaf crusty bread
6-7 roma tomatoes
10-12 basil leaves
3 cloves garlic
3 T olive oil
1-2T balsamic vinegar
salt and pepper to taste

Preheat oven or grill to 450.
Slice baguette and then cut slices into halves. If you're lucky, you can find a skinny baguette at the store- if you do, use that!
Drizzle bread with olive oil and place in oven or on grill. Cook until golden brown. You want the slices slightly soft in the center. This takes about 5-6 minutes.

Chop tomatoes and throw in a bowl. Roll basil and slice gently. (This is called chiffonade. If you need a tutorial on this, check here.) Mix with tomatoes. Add olive oil, 2 cloves of garlic and salt and pepper to taste.

When bread is cooked and cool enough to touch, rub each bread slice with a garlic clove. This makes the bread exceptionally good!
Arrange bread on a plate and place bowl in the middle. Let guests spoon tomato mix on the bread and enjoy...

Growing up

2011-06-16T09:07:00.000-07:00

Sometimes I feel like I will never be a real grown-up. I live with my parents, I will be in school until I die, I still get overly excited about things like birthdays; I ride a bike about as well as a 10 yr old, and my tastebuds just aren't that fancy. I've moved beyond cut up hot dogs and mac and cheese (I don't think I ever liked that culinary masterpiece) but I will never be fancy enough to like goat cheese, brandy or foie gras.
But, I guess I am growing up a little...
Last week Erin and I went to a tapas place in Roseville, called Source. I know! Can you believe there is a tapas place in Roseville?! I was beyond excited- that little girl, it's time to open Christmas stockings, excited- see? not a grown-up.
I felt very fancy as I drank my wine, ate prosciutto wrapped figs and especially when I paid a pretty penny for the deliciously tiny morsels we ate while talking about not that grown-up stuff.
If you would like to see what else we ate, head over to Erin's blog for another fancy taste. Here is just some of what we had.

Wine with olives

Crab tater tots- I almost died. Crab in a tater tot? God bless these people.

Fish sliders with sweet potato fries and olive aioli. I love that aioli makes anything sound more adult-ish. And sweet potato fries, if these make me an adult, I am set.

While tapas was a spendy evening. sometimes there is nothing better than casual conversation, good food, and a beautiful view. Dining with girlfriends is so different than dining with family, co-workers or a significant other If you haven't done it in awhile, call up a bff and make a date. You'll feel fancy fun and fulfilled- even if you just go to taco bell.

I scream, You scream...

2011-06-08T07:34:00.000-07:00

you should scream, because June weather has finally arrived. No life long Cali girl anticipates or handles June rain without some sort of dramatic moments.
The first summer I stayed in Portland, my Pac Northwest friends constantly warned me, "June is weird here. It's not like Cali. Don't expect sun." I only half listened to what they said, assuming their rainy blood easily misunderstand the definition of summer.
WRONG.
June gloom got it's name in Portland. While July brings about lots of sunshine and even air conditioned worthy days, June does not, so for the past couple weeks, I've felt that I am living in Portland, sans the great coffee shops, 21st century hippies, NW 23rd street and Sauvie Island.
Alas, I am living in California again, which is reason to celebrate...
how about with some S'mores ice cream?
This is straight out of my new-ish Cuisine Art ice cream maker, so I won't post the recipe, but it was truly fab. I'm discovering just how worthy homemade ice cream is. I do not yet feel comfortable enough to experiment with my own recipes, but I will definitely beg, borrow and steal from others.

Any favorite ice creams? Requests for ones I should make and post here? Scream 'em out.

Hollandaise Sauce

2011-06-06T10:09:00.001-07:00

My Megan Monday posts went by the wayside the past couped of weeks. Maybe it was my lazy attitude at the end of the semester or maybe I was harboring some internal fear of making hollandaise sauce, something I've never done.
When I posted all the delicious food I ate in Portland, I asked Megan to pick one item from the pics she would like me to recreate. She chose eggs benedict. I was super excited, as I had never made it, and rarely find good enough reasons to make recipes that call for egg yolks and butter. But hey, when I see opportunity, I jump on it like the Barefoot Contessa jumps on gay guys. Okay, she doesn't really jump on them, but seriously, she is friends with every gay guy in the Hamptons. They flock to her.

Today is just hollandaise sauce. Since I've never made Eggs Benny, and neither has Megan, I wanted to take this step by step. Next week, I will make poached eggs, and probably put the whole thing together after that.
This post is 100% unhealthy, but when I assemble the E.B., I will have a couple ways to make the whole meal a little better, well at least that's the justification you can give yourself when you're chowing down.

Hollandaise sauce has very few ingredients. Make sure they are quality because you'll be able to taste everything.

2 egg YOLKS, 1/4 t of lemon juice (or apple cider vinegar if you're the idiot who forgot to buy a lemon), cayenne/tabasco/or red pepper flakeds, a pinch of salt, good unsalted butter

This is a half size recipe. It will probably feed 2-3 servings of Eggs Benny.

Why did I put YOLKS in caps? Well, when I started making this I threw in 2 eggs. I whisked the heck out of them and realized, um, I'm pretty sure I'm not supposed to use the whites. Be a better person than I am.

Step 1: In a metal bowl, crack egg YOLKS in the bowl. (Put the egg whites in the fridge and save them for breakfast!)
Pictured: my trusty whisk. I love him. We go way back. He will be your bff, so make sure to treat him well.
Also pictured: my thumb. Megs, that's the nail polish I plan to wear for your wed. Unless you tell me to get a life and pick something else.
Step 2: Add 1/4 t of lemon juice

Step 3: Whisk the CRAP out of this mixture. You want the eggs to get a bit paler, a little thicker and double in size. This took me a good 4-5 minutes. This is an excellent exercise to get you one toned arm for your wedding. I have no ideas for your left arm. Sorry.

Step 4: Place a medium size pot of about 2 inches of water on the stove. Keep on medium- you want it really hot, but not really boiling.

Step 5: Melt 5 tablespoons butter in the microwave.
Step 6: Die of a heart attack.

Step 7: Place your metal bowl over the pot- this is like a make shift double broiler. If you are super cool and fancy, you could also use a real double broiler.

Step 8: Whisk, whisk, whisk those eggs! You don't want those suckers to scramble.
Step 9: Drizzle in the melted butter- slowly. Also, you probably want to put the butter in a seperate bowl than you microwaved it in- my bowl was so hot, I almost burnt my digits. This also proved comical while trying to photograph the process.
Step 10: Whisk, whisk whisk, until thick and twice the size.

Step 11: Remove from heat and add salt and hot pepper. Taste and decide if you need more seasoning, or if you would like to eat the entire bowl and die a slow death.
Step 12: Store in fridge, or keep warm until ready to serve over Eggs Benedict.

Hollandaise sauce is versatile. You can make it in a blender, or serve it over asparagus

Panscake with Blueberry Compote

2011-06-04T14:26:00.000-07:00

So, you're probably thinking "panscake" is a silly typo. It is definitely not a typo. It is definitely silly.

In an episode of Gilmore Girls, Rory tells Lorelei that the plural of cul de sac is culs de sac. Lorelei cannot believe the English language would allow such a silly plural to exist. (Why not? The English language is insane, I say.) Nevertheless, she proceeds to drive Rory crazy, saying, if that's a plural than is the plural of menu actually mensu and the plural for pancake MUST be panscake. I tried to find the clip, but alas, youtube was less than helpful. Whenever I make pancakes, my sis and I always say, don't you mean we're having panscake?
We're crazy.

These panscake rocked. They are somewhat of an adaptation of the spectacular blog, Two Peas and Their Pod, but more than anything, I used that as a skeleton and created the actual "pancake being" out of my own knowledge, guessing, and ideas.

The blueberry compote, or sauce, if you want to call it, is also from that blog.

Fruit compotes can be tricky if you mess with the cornstartch- it can be clumpy and unappealing, creating white chunks is your beautiful, shiny sauce- no gracias.
The trick: whisk the cornstartch with your liquid, prior to placing it in the pot. In this case, I combined blueberries, honey, cornstarch, water and fresh squeezed orange. So, I put the water, orange juice and cornstartch in a bowl, and whisked it together, before I stuck it in the pot- no big deal.

On this RAINY, JUNE day (I'm still in shock) these were warm and comforting.

Fluffy Whole Wheat Panscake (adapted from Two Peas and Their Pod)
I highly recommend using half cake flour/half whole wheat flour- the cake flour just gives them an airiness, which combats the heavy, but healthful texture of the WW flour.

Makes 10-12

1 cup WW flour
1 cup Cake flour
1 heaping tablespoon of baking powder- trust me!
1/2 teaspoon baking soda
1 1/4 cup soy, non fat or low fat milk mixed with 1 tablespoon lemon juice or vinegar
2 tablespoons melted butter
1 teaspoon vanilla
1 teaspoon almond extract
zest of 1 orange (don't use it all!)
1/2 orange, squeezed
2 eggs

*Heat a non-stick skillet or a cast iron skillet. Grease with butter or oil*

Combine all dry ingredients, set aside

Combine all wet ingredients, except zest.

Add wet ingredients to dry. DO NOT overmix! Add almost all zest, but reserve about 1/4 of it for the compote.

When skillet is HOT, add slightly less than 1/4 cup of batter to pan. When bubbling, flip. Cook until golden brown. Unless you have a pan the size of Texas, just do these one at a time. Keep warm in a 250 degree oven.

While you're cooking your pancakes, make the compote:

Blueberry Compote (adapted from Two Peas and Their Pod)

3 cups fresh or frozen blueberries (I used fresh)
2 heaping spoonfuls of honey (I prefer orange blossom honey for this)
left over orange zest
juice of 1/2 orange
1/4 cup water
3 teaspoons cornstarch

Mix water, juice of orange, and cornstarch in a small bowl. In a medium sauce sauce pan, place all ingredients and turn the stove on high. Let boil, reduce to medium cook until thick. Keep on low. Serve warm over pancakes.

Hello, there.

2011-06-03T11:52:00.001-07:00

My poor sad blog, how I’ve neglected you so!
This week I started and finished To Kill a Mockingbird (my every summer read) and am well on my way to finishing The Help. I’m enjoying every word, which the voice in my head reads with a Southern accent (read it and you’ll understand why). Even though I always love reading, sometimes I book grabs me so tight that I have no motivation to do anything but settle on into its 522 pages and never put it down. That’s exactly what happened this week. No blogging, no reading blogs (I may need some psychological examination to explain that one), sporadically checking my emails, few conversations on chat, and ignoring facebook pretty much all together.
Only in the 21st century can one get the feeling of guilt when ignoring the hustle and bustle of the cyberworld. Nevertheless, I felt a bit of that emotion when I realized how absent I’ve been from the internet, but I’m overwhelmed by a sense of freedom at the same time.
Anyway, I’m back. I’ve got a couple of posts coming up- expect some ice cream, breakfast, salad dressing and bbq pizza, over the next few days, for now, I leave you with some food I had no hand in preparing, but plenty of in eating.
Last weekend, the boyf and I planned a hike in Folsom. I spend 40 hours a week in that town during the week, so it was fun to head out there NOT at 6:30 am and NOT to head to work. I love Folsom. When I make more than 3 pennies a day and my student loans don’t add up to the ransom for 12 people, I would consider living there.
The hike was gorgeous- a perfect 70 degree type day; no foreshadowing of the tornado weather we had this Wednesday!
We ran into lots of bicyclists, some runners, birds, too much trash, lots of overgrown foliage and a few menacing bees. Along the way, I was filled with the pure joy that comes from doing something good for yourself AND loving it at the same time. Going to the gym, yoga class, or even for a run, is not the same as simply walking through the terrain put here by God, the cosmos, evolution, or what have you. Not to mention, I loved the feeling of feeling no pain in my knee- walking on “regular earth” is so much better than the asphalt, concrete and cement I usually make my poor body suffer through.

Okay, I’m done being all emo and existentialist.
After the hike, we walked over to a little Mexican restaurant, Qbole. It’s a little fancier a Mexican place than we usually go too, which means absolutely nothing, considering we went to dinner at a place last night that cost us a whopping $6.50 total. I went to this place once before, when Megan came for a visit, and remembered really enjoying a cheeseless quesadilla (feel free to shoot me). Some big time soccer game was on the big screen this time around and it was fun to join in with the excitement. I continue to amaze myself with how easily I can get roped into things I care absolutely nothing about.
After one of the best baskets of chips and salsa I’ve ever had, burritos the size of Texas, were put in front of us.

Mine veggie, the bf’s chicken.

Now, here is the thing with a veggie burrito- some places serve the most pathetic ones I’ve ever seen. Throwing some shredded lettuce and pico de gallo in a tortilla does not a veggie burrito make, my foodie friends. Eating a no refried bean (because of the lard) and no rice (because of chicken stock) burrito, with only lettuce and tomato, was one of my biggest “hates” when I was vegan (My own fault, I’m aware). Although I’m not one anymore, I often get a veggie burrito and I was pleasantly surprised when this bad boy greeted me at the table. Along with sour cream and guacamole, it was filled with black beans, cilantro rice, carrots, zucchini, onions, mushrooms and peppers. Score.
The thing was covered in enchilada sauce, which I didn’t love, but it wasn’t bad either.
I ate the whole thing.
Only kidding.
I barely ate half, took the rest home, munched on it another day, and found it even better as left overs.

I would definitely go again, especially if the chips and salsa always taste that magical.
Yes, when chips and salsa are your weakness, you’re allowed to call them magical.

"Chorizo" and eggs

2011-05-21T13:54:00.000-07:00

Today is Relay for Life in Lincoln, so most of my Saturday and Sunday is spent at the high school track, walking or running in circles, waving to people, slathering on sunscreen like it's my job, listening to local bands, and watching my sister be team captain for the top fundraising team- whoop!
Between all of that, I come home to shower, relax, do laundry, and post one of my top 5 fav "weekend breakfasts". I put that in "" because you could definitely eat this for any breakfast, but like most people, I define weekend breakfasts as something more than cereal, toast, fruit, a bagel, or sadly enough, America's classic weekday breakfast: nothing.
Weekend breakfasts are some of my favorite meals- they are slow. I'm not in a rush to shove 150 calories of Kashi down my throat. I can spend an hour making blueberry pancakes, or whole wheat waffles, or in this case, soyrizo and eggs.
All Mexicans can kill me now for taking a classic like chorizo and eggs, and making it vegetarian.
I swear it's delish. Our adorable neighbor girl came over last weekend to spend the night, and we chose to make this the next morning. She loved it!
You really only need three things: eggs, soyrizo and corn tortillas. Those are all MUSTS. If you do flour tortillas, the world may end.
You can add: cheese, sour cream, hot sauce, guacamole, or salsa. But why would use mess with perfect simplicity? I love the idea of tasting the actual flavors of a dish, something we rarely do, as there is flavor on top of flavor in most meals.
If you make these (and you should) try one plain and another with an accouterment- see which you like best.

I know, who doesn't love sour cream and guac?

Soyrizo and Eggs
serves 6
1 package corn tortillas (at least 12)
10-12 eggs, depending on size
3 tablespoons water
1 package soyrizo (Trader Joe's makes a great one)
salt, pepper and dried oregano, to taste
optional- sour cream, salsa, avocado

In a large bowl, mix eggs and water. Place into a lightly greased, hot skillet, over medium heat. SLOWLY cook the eggs- they get a creamier texture this way. Stir occasionally, lifting from the pan. When the eggs are still runny, but starting to take shape, add a dash of salt, pepper, and oregano.
Next, remove soyrizo from package and put into eggs- breaking into small bits.

Cook until the eggs are firm, the mixture is hot, and the eggs and soyrizo are fully combined.

Get a paper towel wet, and wrap tortillas in it. Place in microwave for 30-60 seconds, until warm.
Place some of the egg mix into the tortilla and DEVOUR.
Delicious, but optional: serve with fresh pineapple

Also, you should be informed that these are sitting on a totally neato Hercules (Disney movie) plate, I got when I was like 10. I know, I'm cool.

Megan Monday: BBQ chicken salad

2011-05-16T19:58:00.000-07:00

The other day, Megan told me she made a recipe from my blog. She made crockpot chicken, but used pork instead.
Yay for cooking and making variations off of someone else's idea- she is a chef already.
As we talked about her success, I said how delicious the chicken or pork would be on a salad.
Although I did not follow my crock pot chicken recipe tonight, I did do some type of variation, which I threw on a salad.
At 10 am this morning, I threw a whole chicken and a bottle of BBQ sauce in the crock pot, and put it on low, until about 5 pm.
I know it seems tedious to use a whole chicken, and pick threw all the bones and skin, but I really feel like it gives you the most flavorful chicken.
Then, I put it on a bed of mixed greens with a sliced mango, avocado, tomato, and homemade onion strings.
Those are what I will proceed to share today.
Megan, these are not the healthiest part of a meal, BUT, when you're eating a salad, I feel like it gives you a little freedom to add some extra treats, without the guilt.
Honestly, you don't even need dressing for this salad, but you could top it with a drizzle of ranch, thousand island, or maybe a dollop of light sour cream.

Slice the ends off of a medium sized sweet onion (they are called Vidalia onions, over here in Cali).

Make a vertical slice down the length of the onion, not too deep, just enough to pierce the shell and top onion layer. Remove the shell and tough layer.

Then, cut the onion into thin round slices.
In a bowl, dump the onions in 1/2 cup of buttermilk, or low fat milk mixed with 1 tsp. vinegar or lemon juice (voila, homemade buttermilk!) After soaking for 5 minutes, throw the onions in a bowl of 1/2 cup whole wheat flour, 1 tsp salt, 1 tsp garlic powder and just for kicks, 1/2 tsp crushed red pepper flakes.
In a skillet, heat 1/4 cup high heat oil- I prefer safflower oil.
Toss in your onions, but if your pan is small, do this in a few batches- do NOT crowd your onions- they will not get crunchy if you do.

When brown and crispy, place them on a paper towel to soak up some oil. Put them on top of your salad and eat, people, eat!

We ate this with cornbread muffins I made a couple weeks ago, and froze. I love when I have something already prepared and found a way to save it, rather than dump in the trash, after realizing they aren't going to be eaten. Plus, after heating them in the oven a bit, they tasted as good as they did the first time around- with a drizzle of honey, of course.

*itchtastic Brownies

2011-05-09T18:00:00.000-07:00

Yesterday was infuriating. Do you ever have those days you think, "I'm pretty sure the cosmos decided that everything I need to go right today, will go positively wrong"?
I'm being dramatic, but yesterday was registration day for school and my internet was down and the system wouldn't let me register.
UGH.
I tried to be a grown-up which meant three things.
1. I didn't cry, scream or punch a wall
2. I went for a run (God bless the ability to run faster when you're frustrated)
3. I made brownies

Vegan brownies, to be exact. I copied these from my Skinny Bitch cookbook, which if you don't own it, get it. I will tell you now that it's 100% vegan, but don't run away. The recipes are manageable, indulgent and they will make you feel good abou tlowering your meat, fat and "bad food" intake- even if it's just for these brownies!
I will not post the recipe here, but I will say I modified them by omitting the molasses, adding semi sweet chocolate chips and topping the fidgey goodness with powdered sugar.
On a final brownie note, when I went to add the sugar, I was nearly out. I only had about 1/3 of what I needed. It seriously was one of those days. I was in no mood to go to the grocery store just for sugar, so I used some brown rice syrup, the chocolate chips and the powdered sugar to sweeten them up a bit. You could also omit some of the sugar by melting a sweetened chocolate bar, instead of the unsweetened one the recipe calls for.

Crazy Chocolate Covered Bananas

2011-05-09T12:25:00.001-07:00

Today is crazy.
This means I am probably crazy.
You know what's good to do when you're feeling crazy? Make sure you have snacks that keep you from doing things like, ordering a trenta or venti or whatever size it is, frap, from Starbucks, or going through the drive thru at Taco Bell and ordering a cheesy gordita crunch, or calling Little Ceaser's and ordering a $5 pizza and eating it all by yourself. These are not suggestions of what to do, people.

When we were in Disneyland this year, I enjoyed a couple chocolate covered frozen bananas. I've enjoyed those a lot over the years. When I was a kid, my mom used to take me to the library. I would be giddy with excitement- big surprise. But not just because of the books, but for the treat after- a chocolate covered frozen banana, from the local ice cream shop.
Well, sometimes I don't want a whole banana, or 100 cals worth of chocolate.
Therefore, I'm making chocolate covered frozen banana bites. The perfect little pick me up for that 4 pm lull when you're not ready for dinner, but need a little something.
Megan, these are probably the simplest thing I will ever post here.

This is a banana. Some people wash their bananas, (that was not meant to be dirty.) I do not. But I am a maverick. (Sarah Palin may disagree)

I peel them.

Slice them into chunks.

Melt about 1/4 cup semi sweet chocolate. You can do this in a double broiler or in the microwave (Put the chips in a glass measuring cup. Heat in 30 sec incrimnets, stopping to stir with a spoon, between each 1/2 minute).

Coat the banana slice.

Place on a cookie sheet, lined with foil, or in these cute little silicone muffin cups. Aren't they perfect?! Freeze. Eat. Say mmmm.

You can even give them fun little toppings; sprinkles, mini marshmallows, white chocolate chips, or these lovely pecans!

Happy Mother's Day Dessert

2011-05-08T20:41:00.000-07:00

Double blog post day!

We started the day with waffles and ended the day with this...

Angel food cake and meringue icing from a new fav blog, Skinny Taste. There are lots of light recipes and they all have calorie counts and Weight Watchers points.

I copied the recipe exactly, except I used a traditional bundt pan for this cake, rather than a cupcake tin. However, I would change one thing:
-When you whip the egg whites for the cake, add the vanilla and water AFTER you beat the egg whites and cream of tarter. I feel like they bogged down the fluffy whites a bit.

Love ya, Mom. Oh, and these photos are also courtesy of her.

Mother's Day morning

2011-05-08T20:22:00.000-07:00

Happy Mom's Day.
This is what I made for my mama.

Can you say, "YUM!"?
These were seriously good. I got them from a delightful blog, Noble Pig. They are from the blog's true Belgian Waffle recipe.

Running While Cooking's modifications:
-Instead of 1 cup butter (I nearly died when I saw that. I would have died if I had used that much butter.) use 1/2 cup butter and add 1/2 cup of milk, to the amount of milk already specified.
-Use non fat milk
-Top with strawberries (get the good local ones from a stand or farmer's market!), sliced almonds and homemade whipped cream

This recipe made about 14 waffles. I stuck the rest in ziploc baggies because they freeze really well...I love food that doesn't go to waste AND can be enjoyed another time.

Megan Tuesday? A workout.

2011-05-03T07:12:00.001-07:00

So, I was going to photograph some food last night, after class, but it was accidentally eaten, thus I could not photograph it and post it here.
Forever being a Girl Scout, I was prepared with a work out post, for Megan, despite it no longer being Monday.

I think I've actually mentioned this work out to Megan before, but I've really gotten into it, as of late.

http://www.self.com/fitness/workouts/2009/02/workout-on-a-staircase-slideshow?mbid=enws_mow0421#slide=4

When it's too cold or hot to run outside, or I just can't find the motivation to get some miles in before or after work, I find that this 25 minute stairs work out REALLY gets my heart pumping and body sweating. It's such a nice change of pace. It truly is something awesome when you can go on a run and feel like you're not really working your body, but it always comes with a feeling of guilt- why am I not pushing myself?

I promise this 25 minute cardio buster and strength trainer will give you that feeling. Lately, I've been doing it 2-3 days a week.

The only modification I make to the work out: at the end, I put on any song on my comp/ipod that will really get my adrenaline going, and a jog up and down the stairs (as a cool down) until the song is over.
Another way to make this work out more challenging- during the 2 minute cardio portions, carry your hand weights for some extra resistance.

The Plight of an Injured Patella

2011-04-27T07:51:00.000-07:00

I suppose if I put "running" in the title of my blog, I should actually talk about running once in awhile.
After ending last year on a high of running 12 races, I was ready to shatter some more goals for this year.
In January, I started training for my second half marathon (same one as my first). I couldn't believe how easy it was for me to spend a Saturday morning running 8 miles. My lungs, heart and mind were telling me to push harder every week. Before I knew it, another part of my body was yelling "knock it off! Are you trying to kill me?!"
My left knee and I became fast enemies, as I noticed more pain every time I ran. Somehow, I would finish my long runs, despite my knee's begging and pleading. The rest of my body told me I had never been in better shape and that I owed it to myself to step up my game and finish what I started.
I tried to ignore my knee, but before too long, I walked my stubborn ass into Fleet Feet and tried to buy some type of brace to keep my knee from going crazy. I assumed my troubles were from runner's knee, as that's what every more experienced runner kept telling me, and it made the most sense. Unfortunately, that was definitely NOT the problem. I wore the brace on a 10 mile run and by mile 3, I had to walk- there was no way my knee was going to be silenced. It hurt so bad that I winced every time I walked up the stairs, and for hours after a run.
Being the cheap person I am, I went to Fleet Feet to get my money back for the brace, and a really knowledgeable worker listened to my plight as I told her where my knee hurt (on the back left part of my left knee) how often (every time I ran, climbed stairs, or jumped) and if I noticed any other pain (sometimes on the left side of my back and my left hip)
BINGO.
"That's an IT band problem", she told me. It was as if I just asked her something as simple as, "At what temperature should I bake cookies?"
She gave me an IT band brace and told me to ice my knee after EVERY run.
I tried to run with the brace, but my knee still wouldn't cooperate, so I decided to get smart and REST my knee. I stopped running for about a month (longest month ever, by the way) and came to the realization that I was in no shape to run my half marathon. I only shed a few tears over the lost goal and decided my overall running "career" was more important.
I'm so happy I did.
I started running again about a month ago (right before the half) but was only doing about 2 miles. I skipped the race, and slowly started building my miles. I'm still only up to about 4.5- it's amazing how quickly I lost my running stamina! But, as Maddie pointed out to me, it's also amazing how quickly you can gain it back!
The most important lessons I learned from my first ever running injury
-Listen to your body
-Do your research: as soon as I read about IT band injuries, I knew I was reading an article about my own problems
-ICE, stretch and REST
-Every workout matters. I've realized my biggest mistake was being lax on my weekday runs. On days I got too busy, I would skip them, or do some pathetic form of a run. By the time I would get to my weekend long runs, my body wasn't ready...slow and steady wins the race, or at least gets to compete in one.

Tomorrow I'm going to post a sweat producing workout I've been doing two days a week to vary my workouts and keep my legs strong!

Megan Monday: Dress up a salad

2011-04-25T16:38:00.000-07:00

I'm feeling restless today. Restless and procrastinate-y and energetic in all the wrong places.
I'm pretty sure this recipe will display all of that, as it's not really a full meal.
Please don't eat croutons as your bfast, lunch or dinner.
Sometimes salads are the only healthy and easy option at our fingertips. But, they can be BORING. I like to dress them up with chicken or fruit (sorry, Maddie), nuts, cool dressings or these- homemade parmesan crusted croutons.

I thought Megan would like them because they are easy, tasty and they can make you say ooooh, on a boring weeknight.

In wedding news, my shoes for Megan's wedding came today. Yay! I'm ready to dance the night away.

Onto other things:

Buy a loaf of delicious french, sourdough, ciabatta or pulgese bread.

Cut it in half. Save one half for dinner one night

Slice up the other half.

Cut into cubes...about the size of croutons: shocking!

In a large skillet, heat 2 tablespoons of good olive oil on medium high heat.

Add the cubes bread, making sure they don't really overlap.
Let brown for about 3-5 minutes, stirring occasionally- don't let them burn!
In the meantime, finely grate 2 tablespoons of parm cheese.

Add to the bread and let cook for another 3-5 minutes, until the bread is crunchy and brown. How will you know? taste it!

Turn off heat and sprinkle with salt and pepper. Add it to your salad when you're ready and if you're not, store them in a large plastic zipper bag.
Tah dah!

Happy belated Earth Day

2011-04-24T13:05:00.001-07:00

I love the Earth.

(hello, Australia)
I love cupcakes.

I love cupcakes that celebrate the Earth. The End.

Portland Food Recap

2011-04-18T17:32:00.000-07:00

I don't have a Megan recipe today, sorry. But I do have a little photographic look at my trip to Portland, a few weeks ago- I can't believe it's come and gone!
In any case, MEGAN- pick your fav, most mouth watering item on here, mention it in a comment and I will modify it for a near future Megan Monday post.

Counterclockwise from front: Veggie Scramble, Eggs Benedict, Grazing Goat Scramble (feta cheese, mushrooms, and some other yummy, Greek type stuff), Stepping Stone

Nutella and Strawberry crepe, Vivace. Maddie's crepe was the same, but with bananas. Jena's had powdered sugar. I think that was it.

Counterclockwise from front: Smores tart, Strawberry Champagne cake with cream cheese frosting, Lemon chiffon cake, Papa Haydn's

Banana Nut Bread french toast and regular french toast, Stepping Stone (yes, we went twice)

I swear we actually ate more than bfast and dessert, but none of that food could be photographed before we scarfed it down!

Pick your poison, Megan!

Tropical Muffcakes

2011-04-11T15:28:00.000-07:00

Megan requested some muffin and cupcake recipes, so over the next few weeks, I'll be making one or the other. Today, I decided to make my own combo of the two: muffcakes.

Muffin

Cupcake
=muffcake!
I suppose they could be cuppins, but I don't like those as well.
I realize that I tend to make recipes more complicated than they need to be. I like to get creative in the kitchen, which means changing an ingredient, making it vegetarian, omitting cheese, turning Greek into Mexican, or deciding to make a carnivorous meal completely vegan.
In general, I am not a fan of the Semi-Homemade motto. I know it stems from my love of cooking and my personal motto that any recipe can be made from scratch. and healthier than wherever it started. (I'm toying with the idea of making my own doughnuts.)
In any case, sometimes (too often) life gets busy. Who has time to make cupcakes from scratch when they make those not so horrible box mixes?
I usually spit on them, and haughtily talk about how unworthy they are, but always keep a couple in the cupbaord because you never know when a charity bake sale will beg you for 2 dozen cupcakes in 2 hours.
Megan, this is the EASIEST recipe ever. AND I still found a way to make it a bit healthier.
Let's go back to 1st grade (I think kids are actually learning this in pre-school now)
1+1=2
That's what you need to remember.
1 box of cake mix + any fruit
Let me explain.
For these tropical muffcakes, I took

1 box of carrot cake
and

1 can of pineapple, mixed them together, put them in muffin tins, and voila, muffins. DO NOT follow the back of the box instructions- use no eggs, water, oil or butter. Once I added the frosting they became cupcakes, but they really could be either, hence, muffcakes.
You can do this with any cake mix. Try chocolate cake with mashed banana, or yellow cake with canned pumpkin, or spice cake with applesauce.
Of course, I had to add a liiiittle more than just two ingredients, but you really could do just that.

Tropical Muffcakes:
1 box carrot cake
1 can crushed pineapple
1 mashed banana
6 oz. chopped pecans (if desired)

Optional frosting
4 oz. light cream cheese (softened)
2 tablespoons honey
1 tsp vanilla
cinnamon for dusting (optional)

Drain crushed pinepple, or if you're me, blend your chunked pinepple and then drain it.

In a bowl combine cake mix and pineapple. DO NOT add any eggs, oil, water, etc...can you believe it?!

You can now place the mixture in muffin tins, or keep going if you want to follow the full recipe.

Break up one banana and mash it with a fork.
Add it to the mix.

Add 6 oz. nuts and mix everything together.
Don't overmix...I mixed it up with the same fork I mashed the banana.

Preheat oven to 350 (or whatever the back of the box says to do) and either line the tins with muffin paper, spray the tins or brush them with melted butter. I prefer the second option because the papers can get kind of messy, but you can also use these rad lime green silicone muffin liners that your boyf's mom gives you.

Using a 1/4 cup measurement, fill it with batter and pour into each individual baking cup. You can also make mini versions.
I've calculated that the large muffcakes are about 125 cals and the mini ones are about 30 cals.
You can even freeze these!
Bake according to box instructions.
If you would like to make them cupcakes, mix all frosting ingredients together (except cinnamon) and spread some on cooled muffcakes. Top with a dusting of cinnamon.
I actually prefer them without frosting, but you can be the judge of that.

Goodbye, sunshine. Hello, rain.

2011-04-01T12:44:00.000-07:00

I must say that the recent shift in weather was welcomed with open arms. The people who complain that it's 80 degrees already need to remember what we dealt with just a week ago- winds so bad that I irrationally thought we could turn into a Japan 2.0 (I'm unrealistic, I know.)
The weather is short lived, but only for me. I'm about to head out to the only place in the whole wide world that could get me to leave this gorgeous sunburn inducing weather for 3 days of rain, clouds and wind...
PORTLAND.
Oh, you didn't know I was a fan of Portland? I mean, I never talk about it.

The bffs from college and I are headed for a little girls weekend (and I don't think it could have come at a better time- we are all in need of a vacay.) It's hard to describe just how much I love the city, and those girls. If you've ever had the pleasure and burden of feeling like you have two home cities, you will understand. I will always think of Portland as one of my homes.
I love the weather, the people, the food, the trees. I love that I went to college there. I love that I spent a year there as a "real" grown up- discovering restaurants, running routes, and what it feels like to be broke. I love that every time someone mentions Ptown, I burst into 5 yr old giddyness, eager to discuss the NW district, crazy bicyclists and my favorite grocery store in the entire world...I promise it's not that weird to have a favorite grocery store.
I love the earth friendly people, the COFFEE, the dessert (!), the chic and casual vibe of everyone, and the city's respect for nature, individuality and kck ass indie music.
More than anything, I love that Portland is the place I was blessed with some of the most genuine people I will ever know. That list of people is quite long, but the two silliest ones are joining me for an adventure in just a few hours.

The weekend will be filled with this

(sweats=love)

and this

quite a lot of this
Okay, so there is no picture here. Reason: I wanted to put this awesome pic of the three of us hugging goodbye when the fools graduated, BUT I don't have it AND I can't go on facebook, therefore, you'll have to pretend. And now you can continue laughing about the idea of me searching for a stupid picture and trying to search for a way to get on facebook.

and a non stop stream of this..

This being laughing, acting like idiots, and taking self portraits whenever and wherever.

Life can't get much better than that.

I return on Monday afternoon and will miss the typical Megan Monday post. Instead, I'll post a collage of the weekend: food, laughter and hopefully, a few shots I get on some solo runs.

Happy weekend.

Megan Monday: Holy Guacamole

2011-03-28T15:15:00.000-07:00

Hola, Megan.
Hola, Monday.

Per Megan's request, I'm making guacamole: her comfort food.

I will admit that there is little better than sitting down with a bag of chips and a bowl of salsa and/or guacamole, but it's so easy to get carried away. In general, there are about 12 chips in a serving. 12. Are you kidding me? I can go through 12 in about 2 minutes. Especially when I'm surrounded by some girl friends and a batch of margaritas (on the rocks, of course.)
Nevertheless, I still eat them, but I find it's easier to curb my chip desire when I have something else to dip. Let's be real, guacamole is not the kind of snack you can have on a spoon- you need something to go with it, and while guac is a relatively healthy snack, it's accesories are not.
When making guac at home, consider dipping it with cut veggies, i.e., peppers, carrots, tomatoes and broccoli, crackers, soy crisps (pcitured below: similar to rice cakes) and yes, tortilla chips. While those aren't the best option, there is nothing more classic than chips and guac.
When buying chips, look for once with low salt, made with whole grains, and cooked in oil such as sunflower, canola or safflower. Avoid anything with lard, non hydrogenated oil and weird ingredients like monopsychgiot (that's not a real word, but neither are half the words I see on labels.) You get the idea.
When serving your guac and dippers, count out a serving of chips for yourself and put your chips on a plate or something, so you avoid going overboard, drinking three margaritas and lose the ability to count how many chips you eat.

When going out or buying guac at the store, make sure it's not made with olive oil! Some places add olive oil to keep the stuff from turning brown. While we all appreciate that, it adds the most uneccesary amount of calories- read labels, ask questions and skip the oil!

Now, on to the recipe.
I did this recipe step by step, so Megan could know exaclty how it's done. I sometimes take for granted the little steps that are involved in cooking, and I tried to take it back to basics today.

This is what you need.

You'll also need salt, tabasco, garlic powder and red onion. I was out of red onion. I found a few slices, in the fridge, in some leftover salad, so you'll see it make an appearance later.

When picking out avocados, push your thumb gently into the skin. It should feel tender- your thumb shouldn't go all the way through, but there shoudl be some resistance. This is kind of a guessing game. Sometimes I fail miserably. If you need to ripen up avos faster, stick them in a brown paper bag with a banana overnight.

Cut the avocados in half.

Hold the avo in your hand and stick a knife blade in the middle of the pit. Make sure it's good and in there and then pull out the knife- this is the easiest, least messy way to remove the pit. Don't throw it away just yet!

Then make about 4-5 slices vertically, and do the same horixontally. You'll end up with little squares.

Take a tomato and cut a circle around the top- where the little stem connector is. Yes, stem connector. I don't know what th real word is, but I liek stem connector better.

Cut the tomato in half.

Then cut it in about 4 slices.

Then, cut it into cubes. You don't need the other half, stick it in the fridge for something else.

Next, cut your red onion. You'll be cooler than me and buy your own. You want in small pieces- you'll want about 1/4 cup.

And your lime.

I like to get all my cutting out of the way because I hate cutting.

When done, take a fork or a knife and scoop the flesh out of the skin and dump in a bowl.

With a fork, mash up the avocado. You don't want mush, but it should be fairly smooth.

The add the tomato and onion. DON'T add these before you mash uo the avos, or you'll end up making avocado tomato sauce, yuck.

Next. add 1/2 teaspoon garlic powder and 1 teaspoon salt. Mix in well. This is my cute little sea salt bowl I got for 99 cents. Isn't it just adorable?

Squeeze 1/2 lime into the mix and stir. Top it off with about 3 dashes of tabasco.

Now, this is important. TASTE IT. Some people like more lime, or salt or heat. Taste it and make the necessary changes- this is how you learn to cook- experiment.

If you're not eating the guac immediately, squeeze a little more lime over the top (this will keep it from browning) and stick one avocado pit in the middle (also helps with browning and I think it looks cool.) Finally, put plastic wrap over the bowl and push it down so it's touching the guac- you don't want a lot of air to seep in and brown your delicious efforts.

When you're ready, get your dippers and dig in!

These are scrumptous soy crisps- I swear they are good. I find them at Raley's- they should be in the cracker aisle.

If you need to double or triple this recipe, no big deal- just increase every ingredient as needed. We also served this guac on chili last night and it was a smash.

Butternut Squash Sauce

2011-03-25T07:21:00.000-07:00

A continuation from yesterday:
To make the delicious sauce that goes atop your enchiladas, start by roasting some butternut squash. Peel skin on the squash (don't get one too large because it will be a pain to handle) Then, using a large knife, cut off the bottom and top. Then, cut the squash in half, vertically. Cut each half vertically, and then do it again. You wanna cut it so you can turn it into cubes, like this:

Put in the oven at 400 until tender. This process takes about 45 minutes. You can spead the squash in a casserole dish, or a cookie sheet. Line with foil, either way.
Let cool- you can even do this days ahead of time!
When you're ready, toss the suckers in a blender with 2 cups chicken broth, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon oregano.
When the mixture is smooth and the consistency of spaghetti sauce (maybe a little thicker) pour it into a saucepan, on medium high. Let cook for 5-10 minutes, until hot; allow all the flavors to marry. If it's too thick, add more broth. Finally, at the end, add about 1/4 cup half and half. Yes, half and half. It's not healthy, but it adds a great depth of flavor. If you love fat, use real cream instead. If you think fat is the devil, use fat free half and half. Do not use non fat milk- it's pointless. And why would you wanna go and ruin all your efforts?!

Tomorrow, we'll put the whole meal together, and you can serve it for your next vegetarian friendly dinner.
P.S. You can use this sauce for more than enchiladas. Try it on penne, or even over chicken breasts.

A Lenten Friday Meal and Facebook update

2011-03-24T08:11:00.000-07:00

Another post already- can you believe it?!
This is what happens when you're on Spring Break and stuck in a house with a cute baby all day, unable to expel some energy at the park, and playing soccer in the front yard; you get cabin fever and do anything to fill time. This is especially true when you've discarded facebook as a vice.
Believe it or not, life without facebook isn't too shabby. I will admit there have been about three times I've wished I could go on, but other than that, I'm barely noticing its absence in my daily routine. In fact, I'm starting to wonder just how I wasted so much time on there, now that I'm off, and still barely able to get everything done throughout the day.

On to tastier things...

I made these enchiladas last Friday. For those of you who don't know (or like to pretend to forget) Lent=no meat on Fridays, except fish. Why fish does not count as meat is beyond me, but I don't make the rules, I just follow them (sometimes).
I was semi-tired of the traditional enchiladas I make all the time, so I decided to find the foodie in me and get a little creative: enter roasted red pepper enchiliadas with butternut squash sauce.
I'm going to post part of this recipe today, part of it tomorrow, and combine the whole thing on Saturday, because the recipe has quite a few steps.
Today we'll start with how to roast your own peppers.
Stop your whining- it's really simple. Whenever I make them I question why I ever waste my money buying the ones in the jar.

Buy 3 red peppers- doesn't really matter what they look like, but you want them RED. Red red. Not sorta red, not I think these are ripe red, real red.

Turn on the oven to 450.

Cut your peppers in half, making a cut from the top (where the green stem is) to the bottom (where the butt is).

Try to discard most of the seeds with a spoon, your knife, or even banging it against the cutting board to knock em out. Just don't get make a mess and leave them all over the kitchen floor like I do. Sorry, Cass.

Now, here's the tricky part, you ready? Lay the red peppers on a cookie sheet, or some foil, with the inside of the pepper facing down, and throw them in the oven. Gasp! So much work.

I have no time measurement for this cooking process, but you need to keep them in the oven until they start to turn black. Yes, you GET to burn your food.

Once they are black, remove them from the oven and place them in a large ziploc bag, seal it up, and when the bag gets all steamy, remove the peppers from their sauna and peel the skin. Think peeling Elmer's glue off your hand, like in elementary school. Don't act like you never did that.

I like to store these in the fridge until I'm ready to use them for my desired recipe.

Tomorrow: Butternut squash sauce.

Bday cake

2011-03-23T07:56:00.000-07:00

Today is the boyf's birthday. Last night we had a little celebration at my parents house, which was complete with cake (of course).
When I asked him what kind of cake he wanted he gave me a typical, don't go to any trouble, answer: yellow cake with chocolate frosting. Seriously?! My creative energy cannot be tamed with only yellow cake and chocolate frosting.
So, I made yellow cake with a banana cream filling and chocolate ganache on top. Ah, much better.
This cake came together really well. I baked two round cakes on Sunday night, using this recipe. *It's the Cooks Illustrated one* Although, I accidentally modified it slightly when I mixed the egg whites and yolks together, rather than beating the whites separately- oops.
I wrapped the cakes in two layers of plastic wrap and froze them.
On Monday afternoon, with my electric mixer, I whipped up one pint of heavy whipping cream with about 1/4 package of instant white chocolate pudding (I whipped it A LOT- so it was thicker than whipped cream, but not as thick as butter.) I also added 1 teaspoon of vanilla.
Then, I took a bread knife and shaved off the tops of the frozen cakes, to get them nice and flat.
I put the cake on a hat box lid, wrapped in plastic wrap, and placed one cake round on the box. Then I added one layer of banana slices to the cake. On top of banana laden bottom layer, I smoothed the whipped cream mixture, and topped that with cake layer two- think sandwich making.
For the delish ganache, I heated 1 pint heavy whipping cream to almost boiling. I removed it from the stove and added 5 oz semisweet chocolate and 5 oz bittersweet chocolate bits- yum! I whisked until smooth and let it refrigerate for an hour before I spread it all over the cake. Then I piped some buttercream for decoration and voila! The cake was ready a day ahead of time. It hung out in the fridge until last night when we...

fired it up.

Blew it out.

Sliced it up.

And ate it.

Besides Cass' graduation cake that my mom and I did together, this was my first attempt at a multi layer, fully decorated cake- I will def be doing this again.

Megan Monday: Cooking for the masses.

2011-03-21T19:21:00.001-07:00

Do you have a crockpot?
Yes, you.
All of you...not just Megan.
You don't?
GET ONE.
I am in love with my crockpot. On days I want dinner to come together without much else than open the bag, dump that sauce, stir this up, my crockpot is my Savior. I think there is a shimmering, heavenly light over it (that could be the light beaming from the ceiling, but my crockpot is holier than that.)

This bbq style chicken serves as a Megan Monday because it's easy, can be made for the masses- hungry husbands, visiting inlaws- and doesn't require busy teachers to do too much work.
I served these on buns (go for whole wheat, without high fructose corn syrup!) and if you're feeling like you've hit your carb limit, serve it on half a bun, like I did. I served this with a salad (mixed greens with pecans, sliced apple and red onion) and baked waffle fries. These would also be great with baked beans or mac/potato salad.

Easy Peasy BBQ like Chicken:
2-3 lbs chicken breasts
1 bottle of your fav bbq sauce (check for no HFCS!)
2 cups water

In the crockpot, add chicken. Cover with water, and entire bottle of bbq sauce ( you'll want to buy another bottle for later...) Turn crockpot to LOW for 10 hours. Go to bed, go to work, go on vacation (just don't make it a week long trip)
When chicken is done, place it in the fridge for later, or if you're ready, serve it now.
If the chicken breasts are still pretty whole (meaning they look like full chicken breasts), pull them apart with two forks- you want it shredded. The crockpot should do most of this shredding for you, but sometimes it doesn't... don't judge.
Serve immediately on buns. Feel free to top these with sliced onion (white or yellow), bread and butter pickles and a drizzle of BBQ sauce (see why you need more?). You can also eat this 100% plain Jane.

IF you put the chicken in the fridge, when you're ready, reheat on the stove or microwave until hot.

TIP: You can basically put any meat in your crockpot with any type of liquid. Get creative: Pork and BBQ sauce, chicken and teriyaki sauce: serve with rice, or even tri tip with hot sauce and salsa: to go in tortillas.
Remember- meat+sauce=dinner.
PLEASE cook all your meats in your crockpot on LOW. They will be much more tender than when cooked on HIGH.

Menu for the Green Holiday

2011-03-20T20:12:00.001-07:00

Do you ever have those moments when you think, What I'm doing right now is so trite in comparison to the BIG things going on the world?
My desire to cook this all green dinner

and slave over cupcakes

for St. Patty's day seems to fall into the trite category for me right now. The fact that I have an abundance of food, shelter, water, and so much else, makes everything else seem so insignificant. Nevertheless, I am a person created to stop and be grateful for all my blessings and then (here is the key part) not waste them by basking in pity or guilt. I cannot squander these gufts I have while others are left wondering where their families are. For the moment, I will put aside those overwhelming feelings I have for the people of Japan and focus on the trite, but tasty things I've been cooking.

Spinach tortellini with sauteed spinach and asparagus. I tossed it all together with some grilled pesto chicken (yes, I bbq'd in the rain.)

Don't you just love my gold cuff bracelet?! Those are roasted garlic bits I'm adding to the dish...mmm.

Pot of Gold cupcakes- dye white cupcakes green, and fill the center with dulce de leche. Top with the best buttercream (2 sticks softened buttercream, whipped for 3-5 minutes. Add 1 teaspoon vanilla and 4 cups powdered sugar. Add milk, 1 tablespoon at a time, to get desired consistency.) See how to make the pot of gold, here and here.

I hope you had a lovely green holiday...stay dry.

These photos are all courtesy of my talented mama.

Shhhhh.

2011-03-18T07:58:00.000-07:00

I planned a "What I ate for St. Patrick's Day post", but we're going to do this instead and try for a little "green overload" post tomorrow.

Megan Monday: What's your comfort food?

2011-03-14T19:56:00.001-07:00

These are extremely un-photogenic. They apologize. They are, however, delicious. My mom’s enchiladas are my all time favorite comfort food (my mom better remember to make them for me, even when I’m 80 years old. Yes, she will still be alive then), but comfort foods can often be laden with butter, carbs and a whole mess of other tasty but unhappy things. Never underestimate your ability to lighten up a heavy favorite.
Your task for the week, Megan- leave a comment with your all time favorite comfort food, and I will make a lightened up version next week.

Serves 4-6
6 whole wheat tortillas
1 can enchilada sauce
1 bag raw spinach
2-3 cooked chicken breasts, diced
1/2 sliced onion
1 sliced green or red pepper
1 small can diced green chiles
1/2 cup low fat cheese, if desired

In a large casserole dish, spoon sauce to lightly cover bottom of dish. One at a time, add tortillas; drizzle with sauce. To tortillas, add a small handful of chicken, spinach, cheese and sliced onion and pepper. Roll tortillas, place in dish. Repeat with all tortillas. When dish is full, cover with remainder of sauce, top enchiladas with green chiles.
Bake for 15 minutes at 350.
Serve with low fat sour cream, salsa, sliced avocado, and black beans.

TIP: Replace white flour carbs with whole-wheat ones. Be mindful that they often have the same calorie count, but they are complex carbs; they keep you more full because of the higher fiber count.

40 days and 40 nights

2011-03-10T13:03:00.000-08:00

This is not a post about running or cooking. It's a little out of character, but during Lent I will share my experiences dealing with what I decided to give up, something I decided to take on and once a week, a no meat recipe for you Lenten participants, abstaining from meat on Fridays.

For any of you who "celebrate" Lent, you're in the beginning stages of dealing with whatever you gave up. Perhaps experiencing a headache from no morning coffee, maybe wanting to kill that annoying intern at your office because you decided you need to cleanse yourself of getting mad at the little things, so you're holding it all in. Or maybe you've taken on a new habit, like biting your nails, to ignore the withdrawals you face caused by no late night dessert.
If you're me, you're finding ways to fill your time without going on

I have a sweet job that allows me to work in a house all day. For someone who likes to be on the go, this can get boring, draining, monotenous, unmotivationg, and about 12 other "omg how do people sit around and do nothing all day?!" type reactions. But when your boss is a baby and that baby sleeps, you need to do thinsg to fill time. Often I fill it with reading, homework, emails. some hulu and lots of blog reading. (Check this Lenten post- it rocks my socks.) In any case, A LOT, too much, mountains-I could keep going- of that time is dedicated to facebook. Much of the time I believe I am using it for good instead of evil- dropping a little note to a dear friend far away, leaving sweet words on a pic of a family member, or sharing links, articles, news and laughs for the good of the order. There is an evil side though That which fills me with procrastination, pettiness and general brain cell killing moments. I decided to give up facebook as a little experiment. Could I really do it? yes, I really CAN. How much time do I actually waste on there? You don't wanna know. I can't tell you how many times, in the past 24 hours, I've been bored and immediately thought to jump on facebook.com. And for the sociologist in me- what is it like to live in facebook's world? WITHOUT facebook?! I'm excited to see what it's like to live in facebook's world and not have an invitiation to their daily party. I actually hope fb takes the time to change their site (as they do ever other week) so I can experience what it's like to be out of the loop.
It seems silly, but I've become cognizant of how many times facebook is dropped into regular conversation, and it makes me slightly sick. As humans, we are nosy. Some of us more than others (points finger to self). I actually enjoy that self character trait, but I also think it breeds gossip, anxiety, self loathing, preoccupation and some other not so hot stuff.
My intent for Lent (I have no facebook, I'm bored, let me rhyme) is too document how it is to be one of the few people who don't have fb. I'm also hoping I will go without it for so long that I will end up not "needing" it, in the way I did up until Tuesday night. (Sidenote, I was never ever one of those people who played farmville, mafia wars, that game with the colored balls- I don't even know what that's about, and all that other nonsense.)
There are so many worse things to give up. Immediately I'm thinking soy capps, shopping, blogs, oh, the list goes on. Everyone has been super supportive of the idea. (Even those who play practical jokes on me, which I will address next week in another facebook post.) Still, I never pretend this will be easy. I know I will miss seeing pictures of my friends' adventures, I'm bound to forget someone's bday, as it isn't conveniently displayed on the right hand side of whatever website I'm on, and I'm already letting out an "ugh" at the fact that I can't go on fb and display the link to this blog post.
Nevertheless, I'm looking forward to more time to write, post blogs, read blogs, read, do homework, avoid gossip and deliver baked goods to food shelters- be on the lookout for posts about that.
If you're participating in Lent, PLEASE leave a comment with what you gave up, how you're doing and any general thoughts about this season.

For the record, because I know you're wondering...I tried to rid myself of all possible temptation. I thought I would find it too easy to semi-accidentally happen upon the website in a moment of weakness, so I gave the boyf my account and told him to give it a new password. Now I'll look like a complete crack addict if I ever try to get the password.

Author note: If any of you get engaged, have a child, or solve world hunger before Easter, you better let me know via text, email or phone call, so I don't miss out (the real me lives on, even without a facebook page.)

Megan Monday: Flawless Chicken Salad

2011-03-07T11:30:00.001-08:00

I adore chicken salad. The best part is it truly can be a healthy option. On the other hand, it can probably be worse for you than a big mac, if you don't know what's in it.
Enter "Flawless Chicken Salad"
If not prepared well enough, chicken salad can be bland, too mayonnaise-y, too pickle-y or too "seriously, I paid 10 bucks for this sandwich?!"-y

I chose this recipe for MM (hey, that stands for Megan Monday and Megan's initials- at least for the next four months!) because it can be eaten for lunch, dinner, or a midnight snack. You can serve it on bread, in a tortilla, on an english muffin, maybe an onion bagel, on a bed of lettuce, with crackers, and even some celery stalks.
There are some days when stuffing chicken salad in celery doesn't do it for me- GIVE. ME. CAAAARBS. And then there are days when I've eaten my weight in Girl Scout cookies. There are also days I decide that I'm going to be good by working out and eating like a rabbit. On the cookie days and rabbit days, throwing something filling, like this salad, on some celery, or a bed of greens, is just the well balanced meal I need.
For Megan, this would be a perfect lunch, after your morning run, so you can stock up on that healthy protein.

Last night I made this for dinner and shoved in a whole wheat pita, along side tomato soup. For Megan purposes, I chose to display some of it on saltines. I can't count the number of times we would stand in our kitchen, at 4 in the afternoon, slabbing peanut butter and jelly over a handful of saltines- it really was a great snack. Just think of this as the grown up version of that treat.

On a little more personal note, the UPS man stopped by the house this morn to drop off a package from Jcrew. Yes, my friends, my dress for Megan's wedding is here. I hate ordering stuff online, never knowing if it will fit the way I imagine it in my head. Although, in my imagination, when I open up a package, the clothes seem to be meant for a Barbie, as I struggle to get it over my head, thus eliciting a rather dramatic scene with me sweating, crying, etc...luckily this is all in my head. In actuality, today was a success- the dress is beautiful and I'll make sure to eat lots of this health friendly chicken salad, to keep it that way.

TIP: When watching fat and calories, mayo can become the devil (especially when you order something prepared by someone else.) No one wants a dry sandwich, so opt for another spread: hummus, honey mustard, pesto, and tapenade all lend plenty of flavor without as much of the "yuck" that real mayo gives. When cooking at home, sub plain nonfat yogurt, or sour cream for mayo. Mix it with some lemon juice and garlic powder to give it lots of flavor. If you're really craving mayo, ask for it on the side when ordering out, or by low fat, olive oil or vegan versions to have at home.

Flawless Chicken Salad
serves 6 (feel free to half the recipe)

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2-3/4 cup sour low fat/non fat sour cream or plain yogurt
2 tablespoons dijon mustard
1 half lemon, juiced and zested
1/4 cup bread and butter pickles, chopped (or use sweet relish)
1/3 cup red grapes, halved
1 small granny smith apple: cored and diced finely
2 stalks celery, chopped
1/2 bundle of green onions, chopped
1/4 chopped almonds or pecans (optional)
1 clove garlic, minced
1 teaspoon onion powder
1 teaspoon parsley
2 teaspoons salt, divided
2 teaspoons black pepper, divided
1/2 teaspoon white pepper

Preheat oven to 325. Put chicken in a casserole dish and drizzle with olive oil and 1 teaspoon each of salt and black pepper. Cook for about 45 minutes, until chicken is cooked through (may take longer depending on how thick the chicken is). When done, take out of the oven and place a sheet of foil over the dish- let rest for 10 minutes.
While the chicken rests, mix all other ingredients together in a large bowl- place in fridge.

When chicken is done resting, chop into bite sized pieces. Let cool for a few minutes and mix into bowl of ingredients. You can let this refrigerate for a couple hours, or serve now, if needed. celery

Megan Monday: A versatile meal

2011-02-28T18:14:00.000-08:00

Here's another meatless post. I've made this for dinner a couple of times and it's delish. I adore this casserole because it's like a quiche, but not as much work. You could also serve it for bfast or brunch- you can even take it as leftovers to make a work day taste a little better.

I promise these hearty little guys will make you a fab meal.

I like to serve this with a fruit salad, since you already have plenty of veggies in the actual casserole.

This recipe qualifies as a Megan Monday post for these very important reasons:
1. I like the recipe.
2. I thought Megan would like it.
3. It's extremely low cal but actually tastes like real food.
4. It's easy to make- there isn't even any butter certain people can accidentally forget to put in ;)

Tip: If you wanna go meatless, but still get hearty protein, eat some eggs/egg whites. They are versatile and you can get away with eating them for bfast, lunch or dinner. In fact, check out this article. What's more, egg whites have like 20 calories each- hello there, friendly little egg white.

Zucchini Casserole
Adapted from Gina's Weight Watcher Recipes
3 cups grated zucchini
2 cups raw baby spinach
1 1/2 cup bisquick (heart smart)
1 small onion, grated
4 egg whites
1 tablespoon olive oil
1/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp parsley
1/2 tsp dill weed
THIS ONE IS A MUST: 1 tsp red pepper flakes
If you find the mixture to be a little dry, add a tablespoon or 2 of milk.

Preheat oven to 350°. Mix everything together in a bowl. Spray a pie dish or a 8x8 casserole with Pam and pour mixture.

Bake approximately an hour minutes, until golden brown. Put a toothpick in the center to test if it is done. If it comes out clean, it is ready.Divide into 9 equal parts.

Looks tasty, right?
Serve with tabasco sauce, ketchup and/or salsa.

Cassie Hepburn's Oscar Brownies

2011-02-27T19:02:00.000-08:00

Hello, my little red carpet lovers.

There is no one I know who loves Oscars night more than my fashionista sister, Cassie.

A few days ago, I browsed through one of my millions of food blogs and found a recipe for Katherine Hepburn brownies (!) Yes, these are Katherine's recipe from an interview she did many moons ago...how cool is that?

Weirdly enough, my other sister was named partly because of Katherine Hepburn (that is another story for another post). The original recipe calls for nuts, which Cassie despises more than a horribly dressed star on the red carpet.
To tempt her love of chocolate, I decide to make Katherine's brownies, with a couple of modifications.

Last year, for one of Cassie's senior portraits, my talented mother decided to photograph her Audrey Hepburn style, with a couple modern changes, of course.

Now, I realize Audrey and Katherine have nothing in common besides a last name, but when I modifed the brownies made by one Hepburn, I thought I could rename them to fit another Hepburn (at least someone who was a Hepburn for about 20 minutes)...I hope you're enjoying all the pizazz and regality Oscar night has to offer. And if you're my favorite Hepurn- Cassie Hepburn, I hope you're enjoying one of these.

Cassie Hepburn Brownies

1/2 cup unsalted butter, plus more for greasing
2 ounces seriously delish semi sweet chocolate (go with a bar chocolate)
1/3-1/2 cup granulated sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1/2 cup white chocolate chips
1/4 cup all-purpose flour
1/4 teaspoon table salt

In a 2-quart saucepan over low-heat, melt butter with unsweetened chocolate, stirring constantly with a wooden spoon. Remove the pan from the heat and stir in sugar. Stir in eggs and vanilla extract to make into a smooth batter. Poor into a bowl and let cool for 10 minutes. Add white chocolate chips, flour and salt; stir until incorporated.

Prepare a small loaf pan by greasing it with butter. Then line the pan with parchment paper and grease it as well. Pour the batter into the lined dish and spread evenly.

Bake in a 325 degree oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Since you have lined your pan with parchment you can immediately remove the brownies from the dish, leaving them to cool.

When cooled, cut into squares and serve.

Meatless Megan Monday

2011-02-21T16:01:00.000-08:00

Dear Megan,
School took over my life. I had no time to make delicious food, shoot some pics and post you a lovely story to the blog.

Instead, I will mention a new trend floating around the US. The idea of taking one day a week to go completely meatless-no bacon for breakfast, no turkey sandwich for lunch, and no steak for dinner.

The environmental, financial and health benefits of this are starting to make themselves known, and if you're up for the challenge, it's a fun way to easily cut calories, try new recipes and let your taste buds embark on a new adventure.

For today, I'm linking you to a meatless cooking light recipe. You can even sign up to get a recipe from them, every day.

Next week, I will have my head above water and more interesting things to post.

Love,
Al

TIP: When you go vegetarian for a meal, don't assume no meat=calorie free. Lots of vegetarian options are loaded with oil and cheese. Keep your eyes peeled.

Knowing What's on Your Plate

2011-02-17T09:07:00.000-08:00

I promised you some Valentine's Day post, but I took the picture on my dinosaur of a phone and I am killing myself trying to extract it and get it on here...I'm hoping to have it up soon.

In the meantime, I'm giving you one of my favorite lectures I've ever heard.
I know, nerd alert.
A few weeks ago, Oprah had Michael Pollan on her Vegan/eating better episode. Pollan is pretty much an expert in organic food and sustainability (a subject I care about deeply) I watched the episode intently because I already knew I loved him: I've read his books and heard an onlien lecture of his in an Ag class I once took for fun. (I know, me=nerd) A little note: He is NOT a vegan, and does not promote any specific diet...just better knowledge of what we eat and above all, balance.

The issue of where our food comes from and how it gets to be food, is ever growing in popularity. I'm pleased that more people are thinking about things like, what cows eat before they are slaughtered, how many pounds of pesticides are blanketing their fruits and veggies and just how big our carbon footprint is when we are willing to let our foods come from thousands of miles away.

If you have any interest in this at all, and even if you don't, check out the talk he did at Google (can you imagine your job bringing you cool speakers like this?!) You can listen to this while you're working out, messing around on the computer, or take a break and listen while you're eating your lunch.

As a last little excitement, Pollan is coming to my alma mater to speak. I am so jealous (when am I not?) that I can't be in Portland to enjoy this experience. But, praise to my little school for being the first to ban plastic non-reusable bottles on campus, and for getting this speaker to campus.

Megan Monday: A sweet treat

2011-02-14T15:29:00.001-08:00

Happy Valentine's Day/Singles Awareness Day/Skull and Crossbones Day/insert what you would like to call it, here.

I know Megan has a hot date tonight- with her grad school test studying that is (talk about love)...
Today's post is a little valentine-y, but not overly so.
It is more about remembering that you CAN have treats, even when you eat healthy.

If you have any interest in cooking, I recommend reading food blogs, articles, cookbooks and watching the food network. It will teach you lots of tricks and keep your creative juices flowing. It's how I was able to come up with this recipe on my own.

Enjoy.

P.S. I will have a not very healthy Valentine's recipe tomorrow...stay tuned.

TIP: When a recipe calls for butter or oil, replace all or part of it with a mashed banana. In addition, you can also cut the needed amount of sugar by about 1/4 of a cup- bananas lend a lot of sweetness to any recipe. But, be careful- they also lend a lot of flavor and you may not want all your recipes to scream, banana.

Lemon-Pomegranate Muffins

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
3/4 cup dried pomegranate seeds
1 teaspoon lemon zest
1 teaspoon vanilla
2 eggs
1/2 cup milk
1/2 cup applesauce, unsweetened

Icing
1/2 cup powdered sugar
2 lemons, squeezed
1/2 tablespoon of butter

Preheat oven to 350.

Combine all dry ingredients (except seeds and zest). In a separate bowl, whisk applesauce and sugar. Add eggs one at a time. Then add milk, vanilla and zest. Add dry ingredients. Then fold in seeds, do not over mix.

Spray muffin tins, fill about 3/4 full.

Bake for about 20-35 minutes.

Let cool. Mix all icing ingredients together. Add more lemon juice if it is too thick.

Drizzle over muffins, serve.

Valentine's Day

2011-02-08T08:24:00.000-08:00

Pomegranates are red
Oranges are...orange
That is a combo you can't hate
Write me a poem and I'll send you something I create

As always, I'll be making some treats for vday (I cannot pass up an excuse to bake). I'm making something a little out of the ordinary this year- no red velvet or chocolate dipped strawberries.
Leave a self created funny little vday poem in a comment, and I'll be happy to send you some sweet treats.

Note: You do not have to be a blogger member to leave comments. You can leave them through a google account, livejournal, etc. You can also leave them anonymous- without some sort of special cyber account. Just make sure to leave your name.

Chocolate Chip-Banana Pancakes

2011-02-07T08:08:00.000-08:00

Before I moved home and I was assigned the task to grocery shop and cooking for my fam, in lieu of rent, I grocery shopped, paid rent, and used my love for cooking on Megan. I will remind you that I had just graduated college, could not find a teaching job and was absolutely broke. The kind of broke I remember “grown-ups” talking about when I was a teen. The kind that made me think “that sucks, I’m never gonna be that poor when I graduate.” Oh, little Ali, if you only knew. How much easier my life would have been if I had not been on a mission to lose weight, eat healthy, and shop at New Seasons, in order to save the planet, while on a sub/part time nanny salary.
The two things I remember making because 1. they stifled my cooking cravings 2. were cheap 3. could be made in big batches, were soup and pancakes...chocolate chip pancakes.
Megan, in her senior year, would be up til ungodly hours writing lesson plans, doing homework, and mostly, talking with me about everything going on in her senior year- I had that identical experience one year before. I’m sure Megan would have had a lot more sleep if we hadn’t spent so much time talking. Procrastination was/is our bff. Nevertheless, on some of the late nights, I would get a hankering to cook, and would make Megan and I a batch of chocolate chip pancakes.
There is something so comforting about breakfast food at any time, especially midnight. I’d argue that I enjoy breakfast more when it’s served at the times you’re not supposed to enjoy it- I’m such a rebel.
Breakfast is one of those “I know I should” things that people rarely ever do. In reality, starting your day with bfast really is crucial when trying to lose weight. I know there are so many reasons not to do it- you’re not hungry when you wake up, you ran out of time, you’re trying to save the calories for sushi date night...I get it. I’m not advocating starting your Monday with chocolate chip pancakes, but how about keeping an orange in your desk? Cutting up fruit after you hit the store and dividing it into small tupperwares you can grab out the door? Maybe there is a fridge in the break room where you can store some lowfat yogurts. If you don’t eat bfast, try to eat it every day for a week and document how you feel throughout the day. You might not notice any differences, but you might be surprised about the extra weight you lose, or energy you gain.
And try these chocolate chip pancakes on a lazy Sunday morning. I find breakfast tricky on the weeknds, especially when people want to go out. Since I don’t eat eggs, potatoes, french toast and bacon on a regular basis, when I do have them as options, my mind goes haywire and I want everything. These are a great alternative to that crisis. You can also add blueberries instead of chocolate chips, but why would you do that? Serve them with egg whites, chicken sausage, or by themselves with a glass of milk.
You can choose to serve them without without syrup, but a little syrup is recommended (if you ask me). I’m gonna step on my soap box for just a second. I know you’ll be tempted to buy sugar free syrup, if you’re counting calories, and I’ll caution you. That stuff is loaded with a lot of chemicals and the first ingredient is usually high fructose corn syrup. We all know how I feel about that little friend, so I’ll avoid getting into it, but I’ll say this- have you ever been able to buy HFCS in the sugar aisle? There is a reason the answer is no. Just because something is low in calories doesn’t mean it’s good for you. That’s the disconnect in the American diet. Try to eat real foods, just less of them. That includes a drizzle of actual maple syrup and the small amount of melted butter that goes into these whole wheat pancakes that makes them wholeful, delicious and keeps you from feeling deprives.
These are for you, Megs. Wish I could be standing in our kitchen flipping some for ya while you work tirelessly on your thesis. Actually, forget that part about you having to work.

Tip: When going out for breakfast, make some small choices that make a big difference Rarely do you want to be the person eating oatmeal while everyone else is eating the french toast platter. Try these ideas- order egg beaters or egg whites, or try an omelet without cheese. Also, always ask for your foods to be cooked without oils. Most places are extremely happy to do this. Finally, learn to make some choices. When a place offers you toast and potatoes with your delicious egg white, turkey sausage veggie omelet, choose your favorite and ask them to sub fruit for the less preferred option.
Also, I add the mashed banana to the batter because bananas (and applesauce) are a great oil/butter substitute. Meaning, I was able to cut the needed butter way down because the banana provides the same desired texture an oil or butter would, plus it lends a lot of flavor. Try doing this in all of your baked goods.

Chocolate Chip Pancakes
Makes 10-14 pancakes

2 cups whole wheat flour
4 tso baking powder
2 tsp baking soda
1 cup nonfat/lowfat milk
1 tblspoon cider or regular vinegar
3 egg whites
1/2 tablespoon melted butter
1 whole banana, mashed
1 tsp vanilla
cooking spray
Semi-sweet chocolate chips, or blueberries

Set oven to 200.
Pour vinegar into milk- whisk and set aside.
Mix all dry ingredients together in a large bowl.
In a smaller bowl, mix eggs, butter, banana. Add milk mixture.
Pour wet ingredients slowly into dry and mix until nearly lumpless, but don't over mix.

Heat a skillet, hit with cooking spray.
Pour batter onto skillet using a 1/4 cup measuring cup
When batter starts to bubble, add several semi sweet chocolate chips, or blueberries.

Flip pancake. Remove when firm and golden.
Place in oven on a cookie sheet.
Repeat process until all pancakes are done. Keep warm in oven, remove when finished and top with maple syrup.

Thoughts of a fake runner

2011-02-05T17:08:00.000-08:00

There is a lot of debate amongst runners about running with music or without. Okay, maybe not a lot of debate. I highly doubt this dilemma gets as much attention as nuclear weapons, health care, or the world's most important question- which came first, the chicken or the egg?
Still, I've discussed the topic on several occasions, seen people blog, gripe, criticize and promote the idea many times.
When I first started diving into running, I was 100% in the music while running camp. I honestly don't think I could have even survived without music while I ran those gruesome 2 minutes. Yeah, I was really hardcore at first.
When I trained for my first race back in November 2009, I ran with music. Even when I ran that 10k, I ran with music, until I made a new friend at about mile 3. For me, there has always been something so magical about what a song can do for me emotionally. It seems to be able to transport me into another dimension- the one where happiness seems endless. Combine that with adrenaline one gets from running, and I had a winning combination- as long as I put the right songs on my ipod. It seriously almost feels like cheating when I run with music. That's how much better I feel, like I've taken a magic "I can run forever" pill.
Fast forward to the beginning of last year. I began to really get into running and I had friends that wanted to run with me. At first, this idea threw me- freaked me out, actually. Compare it how you would feel if a friend said, "Hey, I'd really love to run with you this weekend, completely naked." Yeah, that's how I felt about running, with anyone, clothed. Nevertheless, I have a terrible time of saying no to people, which means I will do just about anything if it means a lot to someone- that probably includes running naked.
As I began to run with people, only occasionally, I knew I could not be that rude person who ran with music, while my running partner chatted about the date she had last night, the meaning of life and asked me thought provoking questions such as, which came first, the chicken or the egg. Granted, running without music didn't mean I could actually talk- I had absolutely no lung capacity for that; it was more about the listening. So, those were the only times I dared to run without tunes, but I began not to mind. In fact, I have turned into the person who asks friends to go running- who am I?!
As the year went on, and I ran more, there were times I actually ran without music. By myself. Of course, this was usually because 1. my ipod needed to be charged 2. my ipod was at work 3. I temporarily lost my ipod 4. my ipod needed to be charged. Are we sensing a pattern here?
At this point in my "running career" I generally skip the music on a short 25-30 minute run (can we pause for a sec and remember how cool it is to get to the point where one can say 25 minutes is a short run? Thank you for your cooperation.)
I bet you've been waiting for me to say I am now in the no music while running camp.
Wrong.
I still enjoy my music. I always will. Especially when I've just downloaded new music. I get obsessed. I constantly want to listen to the song, let it give me that adrenaline boost, and play it over and over. I have an obsessive personality, don't worry, I'm quite aware of this cumbersome, sometimes annoying, persoanlity trait.
I say all this to make the point that it doesn't matter what camp you're in. Run with music, great. Run without music, great too. I do think there is something awesome about the mental challenge you face on a long run, sans music. I also think it forces you to listen to your body and pay attention to the way the run makes you feel. But, if music pumps you up and gives you the will power to get out and run, in the words of Nike, do it.
This morning, I had the best run I've had in awhile. It incorporated all the bits and pieces I require to make a run noteworthy:
-The sun was out
-A breeze was blowing
-There were friendly people to smile at along the way
-The run was over 5 miles, 7 to be exact
-I felt strong
-I was challenged
-My legs feel like a bowl of jello
I have plenty of short, decent runs. But, on a great run, I'm left with a feeling of peace, accomplishment and true physical ability, for hours after the run is over.
Also, I listened to music the WHOLE time. I just made a new running mix and it seriously kicked ass. Below you'll find a few of the VIP tracks that made the playlist.
Someone once told me that real runners don't run to music. Yes, they actually said that, to my face, while I talked about how I like to run with music.
At the time, I was a very new runner and worried slightly about how my earphones, and ipod attached to my arm, would make me look to the running community. Then, I thought about how much music and running, together, made me feel, and I said F-U. (Like that great song, which is currently on my playlist.)
If running with music makes me a fake runner, then okay. I love being a fake runner. I've never had goals to run the Boston marathon, to be the fastest woman in a 5k; I actually never thought I'd be a person who ran 12 races in a year, so I will take the title of fake runner as I lace up my shoes, plug in my headphones, and press play on my mp3 player.
Word of caution- if you do run with music, please be smart. Turn the music down so you can hear traffic, bicyclists screaming at you, etc. If you can handle it, try to run with only one earbud in. "Real" runners may already hate us for daring to run with music, so let's be a respectful bunch of fakes.

VIP (Very Important Playlist)
There are currently 31 songs on my running mix. Here are a few that really keep me going when I'm crossing the one hill in Lincoln, dying for some water, or cramping up on mile 8.
"Uncharted", Sara Bareilles (from her new cd, which you should all own!)
"Marry Me", Glee Cast (I love Glee music. That may make me a fake lover of music. I can live with that.)
"Love Like Woe", The Ready Set (seriously my fav song right now)
"Piece of Me", Britney Spears (I grew up in the 90's, what can I say?)
"Sparks Fly", Taylor Swift (from her new cd- buy it!)
"This", Darius Rucker (makes me emo. Not that it's saying much. A lot of things make me emo)

Zumba and Mexican Pizza

2011-02-02T07:32:00.000-08:00

Those two things in no way go together. In fact, they didn't even happen in the same night. But Zumba is fun and exciting, as are homemade mexican pizzas (I should know, I talked about them for a week before I made them- this is how exciting my life is). But we'll get to those in a bit.
Yesterday I got off work a little early- is there anything better than your boss telling you to go home early?!- and since I left my gym card at home and the staff over there is less than thrilled when you dare to forget it, I decided I would go home, run 2.5 miles to the fitness center in "downtown" Lincoln (yes, we have a downtown) and take a free Zumba class.
I'm going to digress for one minute and say that a few months ago I did a few "month trials" at a lot of different exercise places- yoga studios, fitness centers, etc. and apparently when you only sign up for a one month discounted offer and never come back, they want you as badly as 12 year olds want Justin Bieber. I have received so many "come back for 7 free classes because we miss you" offers that I have no excuse to not work out.
Anyway, I love this little fitness place, Guiding Fitness. It's small, homey, but they actually offer a unique array of classes and I love, love, love that it's in Lincoln.
I also love, love, love, Zumba. It's getting the chance to dance without some skanky girl spilling her margarita while some skeezy guy tries to dance with you amidst 200 sweaty drunk people. PLUS, you get to say you worked out. Needless to say my run was not so successful, as I lost my driver's license along the way, but there is something about music and dancing that makes me forget my stress.
I'd like to say now that I am TERRIBLE at Zumba. I need to see a move about 100 times before I get it and even then I in no way look like Shakira, shaking my thang. I imagine I look like my granny while she tries desperately to keep rhythm and dance to whatever crap my sisters and cousins make her listen to on the car radio. As much as I suck, I honestly don't care. Zumba is freeing and I didn't realize it until last night.
Running is my thing. This is not to say I'm good at it, but it's like flossing. Sometimes it's a pain and I have no desire to take the extra time to do it, but I know it's good for me and when I'm done, I'm so glad I did it. Running is my opportunity to confront something I never thought I could do, tackle it, and continue to challenge myself with it on a daily basis. It feeds my competitive streak, but also gives me a sense of peace I rarely get any other hour of the day.
Zumba is definitely not that. I have no desire to buy special Zumba shoes or join a Zumba only studio. It's fun, freeing and I somehow lose my competitive streak while I'm there (mostly). While trying to shake my booty last night, I marveled at how little I paid attention to the other women in the class- if they were shaking it more than me, how on beat they were, if they looked good enough to teach the class. Never in my life does the judge in me stop thinking. When I'm in the gym, I'm non-stop thinking about the size 2 on the treadmill and whether I can out run her, I'm counting calories, drops of sweat and the minutes until I'm done.
I challenge you to try something you're not good at and even more importantly, I challenge you to be OKAY with it. Give yourself the freedom to mess up, look like an idiot and smile. Because honestly, what's better than that?

Mexican Pizzas
I came up with this recipe one day while I was on a walk. I'm telling you exercise and cooking really do go hand in hand.
These are super versatile. Use any type of meat, or no meat at all, black, pinto or refried beans, pico de gallo, spicy salsa, whatever you're feeling. I suppose you could add cheese. They're a little throw back to the Taco Bell mexican pizza idea without having to go to Taco Bell.

Serves 6
4-8 small corn or flour tortillas
1 can beans (non lard refried, like Amy's brand, pinto or black beans)
1 cup salsa
1 package soyrizo (or another kind of meat)
sour cream
guacamole (mix 2 avocados with 1 squeezed lime, a dash of salt and hot sauce)
chopped lettuce, tomato and onion (optional)

Turn oven to 400. Place tortillas on a cookie sheet and place in oven. After 5 minutes, check and flip the tortillas. when brown on both sides, remove from oven.
While tortillas are baking, cook meat, beans, and any other toppings. Place all toppings on a counter, table, etc. "buffet style".
When tortillas are done, allow each person to create their own mexican pizza.
Recommended: spread beans on tortilla first, add toppings from there, ending with sour cream, guacamole and salsa.

Megan Monday: Granola Girls

2011-01-31T09:59:00.000-08:00

I love granola.
It is a well known fact that Megan likes it too. Well, it's well known if you had the pleasure to live with her. I'm pretty sure granola was a staple for Megan while we lived together, the others being Cracklin' Oat Bran cereal turkey sandwiches and saltines. And let me tell you, that Cracklin' Oat Bran is the best cereal ever. But I am not giving you a recipe for Cracklin' Oat Bran so let's move on.
The granola options in the grocery stores are out of control. People hear granola and think it's synonymous for healthy, so every food maker in the country got the idea to make 12 varieties of granola, leaving me all hot and bothered with the amount of options. I peruse the boxes for calorie, sugar and fiber counts, and lose my mind trying to keep track of which is the best choice (and on sale, too!)
Instead of having one more reason to lose my mind, I make my own.
The best thing about granola is it requires little planning on your part. There are a few ingredients you should always have in a well stocked pantry; they happen to be a lot of what you need for granola.
Try to keep some variety of nut, olive oil, honey, old fashioned oats and either a seed (like sunflower), or flax seed and/or wheat germ in your cabinet. Most of these items are relatively cheap and they can be used in a ton of recipes, like cookies, cakes, muffins, etc.
You can truly build any type of granola with those main ingredients. Currently, my imagination is being sucked dry by the immense amount of reading I have for the semester. I'm talking 250 pages in ONE week for ONE class. Occasionally, I need a break, and for me, building my own granola sparks my creativity more than making a collage, trying to pretend I can knit, and the list goes on.
I know Megan is super busy with running, teaching, grading, wedding planning, and trying to find time to sleep. I promise the granola only requires a little effort and you can store small baggies of it in your desk and eat it all week long.

TIP: For snacks like granola, it's easy to go overboard on portion size. Once your snack is ready, divide into serving sizes and pour into small baggies. Stick them away until ready to go. This saves you from grabbing a mystery amount while you're running out the door, late, hoping to get some grub for the long day ahead. It's times like these that we can easily get off track from our healthy eating goals. Plan ahead and you'll always have ways to stay on track. Plus, you can eat your portioned granola straight from the bag, on yogurt, poured over milk, with fruit, or even on top of a smoothie. Gotta love the versatility.

Preheat oven to 350.

MUST HAVES:
3 cups old fashioned oats
1/4 flaxseed and/or wheat germ
1/3 cup extra virgin olive oil
1/2 cup honey, or maple syrup/brown sugar
1/2 cup chopped nuts (I prefer pecans or sliced almonds, but pistachios, walnuts, etc. work well too)
1/4 teaspoon salt

YOUR CHOICE:
1/4 cup each of 3+ types of dried fruit (I scored and found dried pomegranate seeds at Trader Joes!) I also used chopped dried apricots and dried cranberries- try dried cherries and blueberries
1 cup coconut, if desired
1/2 cup dark chocolate chips
1 tsp. cinnamon

Mix all dry must haves in a bowl. Add olive oil. Then add sugar choice. If using honey, drizzle slowly to combine easier, or you'll have big clumps with sugar and lots of pieces without.
Place mixture on a cookie sheet with parchment paper (preferably one with an edge, so the granola doesn't slide around).
Put in oven for about 25 minutes. Halfway through, stir mixture to keep it from turning black. Remove mix when it's toasty golden brown.
Let cool, return to an airtight container and add all your choice items. Go with whatever you're craving- no rules here (there should be somewhere in life that you're not required to follow any rules.)

Butternut Squash- it really is worth it's own post

2011-01-25T19:57:00.000-08:00

This is a short and sweet...very sweet post.
Sweet because butternut squash is just that. If you haven't had it, you may not believe me, but truly it is. Winter can be a frustrating time in the produce department (and in the eating healthy department in general).
Butternut squash, its healthy qualities, sweet taste and vibrant color, will get you through.
Use it in
-soups
-salads
-biscuits
-risotto (it's truly fab here, If only my picky fam loved risotto as much as I, ugh.)
-stir fry
-by itself...it actually makes a great side dish. And since I started this week with some cheats, let me tell you another. Trader Joes, Whole Foods and Im sure some other places, actually sell the beautiful stuff pre cut. (Start sining Hallelujah). In general, I hate to do that because it's in a plastic bag and God (and anyone who has ever met me) knows how I feel about those, but here's the thing. Sometimes life gets busy..really busy. And during those times you have little time to cook a healthy dinner, let alone cut a freakin' giant butternut squash, which is seriously one of my least fav things to do in the kitchen. So, I give you permission to treat yourself to something healthy and waste that little plastic bag.

Roasted butternut squash
In general, you'll always want to start by doing this and then add it to whatever. Except your bowl of ice cream. Pllease don't do that.
Set oven to 350 degrees.
If you are June Cleaver, buy a butternut squash (don't worry too much about what shape and size to buy.) Cut off the top and bottom, peel the skin, spoon out the guts, cut into chunks and place on a cookie sheet.
If you are not June Cleaver and don't have time to make homemade doughnuts, lemonade, tuna casserole and roasted squash, buy the stuff in bags and throw it on a cookie sheet.
You DON'T need oil for this. If desired, sprinkle with salt, pepper and choice of herbs.

Megan Monday: Cheats

2011-01-24T14:10:00.000-08:00

One of my dearest friend's from college, Megan, has a lot of exciting stuff happening for her in 2011. The greatest of them is her wedding in July- I know in just a few short months I'll say I can't believe how quickly it arrived. As she begins to embark on a huge new step in her life, Megan is also taking on a lot of new challenges including becoming a runner and trying to be as healthy as possible.
Of course, I am happy to give Megan any knowledge I can about running and eating healthy. I am by no means a Jillian Michaels, but it's comforting to have a friend you can talk to, and her new goals inspire me as well.
So, from here on out (or until Megan says I don't need you anymore) I'll dedicate a post to Megan every Monday. In general, the posts will have a recipe and a tip to help her (and maybe you too?)
Also, please leave Megan comments to help inspire her- we all know how hard it is to commit to things, like train for a marathon, when daily life constantly gets in the way. With her permission, I'll post updates of all the rock star accomplishments Megs makes along the way.
This week's recipe, Sloppy Joes, is actually a cheat recipe for a couple of reasons.
First of all, I know how tough it is to cook healthy when you're one or two people- what the heck do you do with all the food? Isn't it just easier to go out? Without a doubt it is, but there are a couple of cheats that help simply the responsibility of putting good food in your body.
The cheats for the Sloppy Joe recipe:
1. Put in as many veggies as you do meat. You stretch the amount of calories you get and don't notice it because you're still getting everything you want.
2. Make a versatile recipe, like these sloppy joes, and find other ways to use it throughout the week. There is nothing fun about eating the same thing every day, 5 days in a row, for lunch AND dinner. For the sloppy joes, serve on buns the first day with fruit and salad and the next day, add some more tomato sauce and serve it over whole wheat pasta. On day three, serve it on a baked potato and if you STILL have leftovers, add a couple of cans of beans and make a hearty chili.

SLOPPY JOES serves 4-6
1 lb. ground turkey or chicken (you want about 7% fat)
1 small onion
1 yellow, orange or red pepper
1 package mushrooms, chopped
1.2 cup chopped celery and/or carrot
(the more veggies the better!)
1 T Worcesheter sauce (Amy's brand makes a GREAT vegan one that tastes better than the original)
1 T red wine vinegar
3 T tomato sauce
3 T tomato paste
1 t parsley
1 t black pepper

In a large skillet, cook meat until no pink is left- chop it up as you go to get to small pieces. Remove from skillet and place in bowl.
Next, cook chopped veggies in the small skillet you used for the meat- do not rinse skillet.

Once soft, replace meat and add vinegar and W. sauce. Let simmer on medium for 2 minutes.

Add sauce and paste and let cook on medium for 5-10 minutes.
Keep on low until ready to serve, or put in tupperware and save for later.
Once ready, serve on whole wheat buns with a salad, veggie sticks.

TIP: Determine how much weight you want to lose from the get go. On post its, write the weight you hope to get to and every pound in between, i.e. 170, 169, 168, 166, 165...Line the post its on a wall, mirror, planner, etc. Each time you lose a pound, remove a post it note, crumbe it up and throw it away- it serves as a great reminder of the progress you're making.

Fed Up With Lunch: A blog review (I think that's what I'm writing about, anyway)

2011-01-21T14:02:00.001-08:00

The small blessing that comes from procrastinating and having a job where your boss is a 1 year old who sleeps for hours on end, is your discovery of some awesome, thought provoking stuff on the internet.
In particular, this blog.
I stumbled open it via my homepage, cnn (yes, cnn as my homepage allows me to feel slightly smart and less ridiculous than having say, facebook or People as my homepage. Not that I read cnn nearly as much as those other two) Not the point.
The point is that as someone who worked in schools, I can appreciate the effort a lot of schools try to make and I can see the injustices begin served (literally) to children. I respect that feeding 1,200 youngsters is a huge responsibility; so is teaching them, and we’re pretty much failing at that too. Neither of these issues are everyone’s fault and no one’s fault all at the same time.
“Fed Up with Lunch”, provides a way to acknowledge what’s going on, through the words, and taste buds, of a teacher who chooses to eat the same cafeteria meals her students eat, every day for a year. If you have ever worked in schools, please imagine this for one minute. It ain't no Google employee lunch room, people (have you heard about what they offer?!).
There are several questions that instantly pop into my head while gawking at the “salisbury steak” and congealed cheese sandwich, such as, why is it okay for cheese pizza to be served so often? When will schools get some type of fresh salad/veggie/fruit bar instead of throwing soggy green beans at 6 year olds (actually, some already do)? and mostly I ask, isn’t there a less wasteful way to serve all this food? The amount of packaging they use is insane.
Things like this blog, and other healthy school lunch advocates, like Jamie Oliver, with the support of school districts, are starting to change the way kids eat, but it’s such a slow process. Part of the problem is adults don’t SEE what’s going on. Most teachers wouldn’t dare eat these lunches, unless they forget their legit brown bag lunch at home, and how often do parents eat lunch with their kids IN the cafeteria WITH cafeteria food?
It’s easy to say that students have the choice to bring their lunches to school, but be mindful that, in some districts, over half the kids are on free or reduced lunch, leaving them with no other options.
I struggle to believe that there is much better than a home cooked meal with fresh ingredients, and a little TLC from the person providing it. That being said, even if school lunches never make the zagat guide or mom’s cookbook, I’m not sure if there is much more important that providing kids with the necessary tools to have a successful education. One of those tools is a hearty and healthy lunch. Schools efforts to provide things like whole wheat beans, lean meats and veggies are commendable, yet they are being squelched by the mystery meat Mondays, buttered corn and red dyed fruit ice whatchamacallits that play first string in this battle of the school lunch break.
I have absolutely no clue what to do about any of this (besides the fanciful and slightly disillusioned scenarios I’m currently playing out in my head- kids are all eating veggie burgers and baked sweet potatoes in that, by the way- don’t worry, I am a realist, I’m not suggesting that this is what I’m really after for the schools of America), but I feel strongly about the food we put into our bodies, and the crisis most people don’t realize we’re in. How such an intelligent country allowed greed to welcome HFCS, trans fats and processed food products with such open arms is hardly a mystery ($$ talks), but I’d like to believe that deep down, we have a greater desire for what is good... even if sugar isn’t in the ingredient list.

Slow cookin' chicken

2011-01-19T15:39:00.001-08:00

This is chicken.

Not just chicken.
2 breasts of chicken and one pack of chicken thighs in a crock pot.
A crock pot with 2 oranges (squeezed and cut in half), 2 limes (squeezed and cut in half), a sliced onion, red pepper and green pepper.

And a handful of chopped cilantro, a package of taco seasoning and...
and...gosh, I hope that's all.
It's been so long since I made it, I can't remember.
And all that deliciousness turns into more than just raw meat and fruit when you put it on low for 10 hours or high for 4-6 (or whatever your crock pot tells you it wants to do.) Your crock pot is in charge and you should let it. How often does someone come along and say, "Hey, I know you're really busy and I'd like to lighten your load, let you put your feet up, make someone else do the work for a change." I know you know the answer to that.

Once you're done ogling at your superhero crock pot, drain most of the liquid

(save about 1/2 cup), and discard the fruit skins, bones, etc.

Shred the chicken with forks, or some nifty shredding tool, if they make one and you possess it.

Store the chicken and veggies with the leftover liquid until you're ready to put it on salad, burritos, tacos, a fork, chili, a spoon, chips for nachos, your hand, enchiladas...you get the idea.

I made this for an annual "Christmas dinner" we have with our dear fam friends every year. It served about 10-12 people for burritos.
Cut the recipe in half by using one orange, lime, half of the other veggies, half the seasoning packet and some combo of either just 4 chicken breasts, 1 breast with 1/2 pack of thighs, etc...you get the idea.

Fact or Fiction

2011-01-06T21:36:00.000-08:00

Here's a new game for ya.
I give you two statements and you guess which is true and which is false.

1. I absolutely hate running on the treadmill.

2. Kale is the most unenjoyable leafy green in the bunch.

Well, did you figure it out?
Those of you I complained to the other day will easily get this one (and there were a lot of you).

1. FALSE
2. TRUE

I know, crazy, huh?
I LIKE running on the treadmill.
I don't get that bored. I get some sort of sick satisfaction out of it. Who am I? I have no clue why. Running outside is a lot cooler. It wasn't until my drive home today that I really thought about it. My only semi intelligent hypothesis is that when I started to fall in love with working out I did it all in a gym- nothing happened outside and running only happened in 2 minute incriments. I feel safe and comfortable at a gym, and since treadmills live in gyms, so do I.

But, kale, seriously, people?! Oh my gosh, I just don't get it. I think I need to branch out and try cooking it some new ways because I seriously do not think it's worth all the vitamins it packs. I'm trying to take life seriously now that it's January (boy, do I hate January), so my lunches have been intensly healthy. Today was a delish spicy lentil wrap, which is beside the point, but it was good and I needed to share. Yesterday's lunch was the world's worst tasting pear and a salad of kale, walnuts, celery and dried cranberries. If I'm gonna eat something that good for me, I'd at least like to enjoy the lettuce, or in yesterday's case the rubbery bitter green nonsense I stuck with a fork and munched on.
Ok, I'm done complaining.
Feel free to throw recipes for kale at me. Oh, and on that note, if you're having trouble leaving comments, I'm sorry. I'm working on it and hopefully you will be able to leave your lovely, important, smart cyber thoughts soon.

A year of Running: 2010

2011-01-05T07:16:00.000-08:00

This is a long post. I'm okay with it, and I hope you are too. Wait until you've had a cup of coffee, or you've checked facebook 12 times in 5 minutes and the latest update on your newsfeed is still the same as the first time you checked it, or until your boss has left your office and you decide that the report he wants you to finish is not as fun as reading the blabber I've set forth for you.
I honestly have no idea how it's 2011. I'm thinking back to the beginning of 2010 and losing my mind trying to decide where the year went.
I suppose a lot of it was dedicated to running...something I'm sure I never thought I'd say.
Reading over blogs recently, a lot of people have taken a moment to reflect on their year's worth of ups and downs, recipes, photos, etc. One blog I'm slightly obsessed with, Cate's World Kitchen, beat me to the punch and wrote about her year in running.
Delayed, but nonetheless, here is mine.
As of today, it's been 4 years since I decided to lose 100 lbs., and change my life in more ways than I could have ever imagined. There is no need to get into all the specifics and ways that my life has evolved, but never did I imagine that the journey would lead me to running. Oh, not just running, but a love for running. Yep, I said it. I love running.
Not every day, not every mile, and definitely not when it's 35 degrees and dark outside, but I love it. And anyone who's experienced the unadulterated high that comes from lacing up your shoes, pushing yourself beyond your limits, and ending a few miles with less breath, weak muscles, and more will power than you expected, understands what I mean.
When I blindly ran my first race in November of 2009, I had absolutely no clue what I was getting myself into. The 10k on Thanksgiving, with 30,000 other people, was more miles than I'd ever ran. Then, when I completed that race, with an 11:39 mile pace, a free t-shirt, and my family and a friend at the finish line, I thought MAYBE this could be something I'd do again.
But, I have a tendency to make grand plans without realizing just how much work, effort, blood, sweat and tears will actually go into them. In particular, deciding to run a race a month for 2010. Technically, this is all N's fault, as she decided her 2010 goal was to run a half marathon a month; something I knew I had no business doing, but as with everything, I modified her plan and turned half marathons into any old race I could find.
Let's recap a few highlights, shall we?
I actually only ran 11 races (December's was canceled due to flooding), and the 11 races actually took place in 10 months (July got too crazy, so I stuck two in October).
The first race in January, a 5k, was by far one of the toughest races I ran all year. Batting some health problems, I just didn't feel like myself and my running suffered terribly. I spent Feb and March running a 4 miler

and 10k, mostly preparing for my big kahuna: a half marathon with N, in Portland.

Without a doubt, my favorite race of the year. Could it have been because I challened myself to run 13.1 miles? That I got to run and talk with a friend for 2 and a half hours? That running through the streets of my second home was even better than I imagined, or that I scarfed banana nut french toast from a favorite cafe afterward? Okay, okay, all of the above.
May, June, August were all 5ks and I must admit that after my half, my motivation to train depleted and I got stuck in a slump of churning out the same few miles every day. I think I tend to forget that running is a relationship- one that I must foster and one that will have its ups and downs. I'm still learning tobbe okay with the downs, but the more runners blogs and books I read, and runners I talk to, I slowly begin to tolerate, and hopefully one day, celebrate, those, how should I say it? Shitty Runs.
In October, I set myself up for a 5k and a 10k. Remember those downer runs I'm gonna work on liking? Let's just say they could have preapred me for that October 10k- I was NOT ready. And I kicked myself, er, TRIED to kick myself (I was too weak from those 6.2 miles) for not training better and allowing 6.2 miles to beat me up so badly. But there were Chipotle coupons at the finish line, so all is right with the world.
Plus, my 5k turned out better than I expected and I killed my times in that one. It sorta helps when you are competitive and run it with your bf and decide there is no way in hell you're going to let him get to the finish line without you.

Oh, and one more side note for a minute. Besides N, I need to give a shout out to Erin,

who became my running buddy along many of these races this year. If it wasn't for her (and N's) ability to keep me entertained with gossip, stories and puzzling life questions through these miles, I'm not sure I'd have come out the other side with as much love races as I seem to have acquired.
Somehow we're already in November and I came back with avengance. I had a PR in a Thanksgiving run (my 2009 10k time has been shattered by about a minute and a half per mile)...mostly due to the 16 year old kid I was trying to out run the last 1/2 mile (thank you for that, p.s.).
And that was it...flooding in December, so I slept in...it was pouring down rain, give a girl a break.

I made my plans to run 12 races well known to anyone who would listen, and even those who probably didn't care. I wanted to hold mself accountable for this grand idea I had. People I forgot I told are asking me, "So, are you running 12 races in 2011?"
And to that I say, "Without a doubt I am absolutely not."
Do you know how much money races cost?!
Yeah, this was a big news flash to me. Yes, I appreciate my drawer full of t-shirts (I think I broke the dresser trying to shove them all in) and the photos and race bibs I accumulated

and more than anything I'm happy for the satisfaction, friendships and experiences the races brought me, but my bank account is screaming at me to calm down, and I must obey.
But, don't think this means I'm not doing any races in 2011. I honestly don't think I could ever go back to never racing. It's just too much fun.
Here's what's ahead for 2011:
1 10k (probably my June 2010 run in Lincoln)
1 5k (my October Run for Breast Cancer- this will be an annual thing with the bamfs from 2!LL)

1 trail run (A run I've never tried...could 2011 be the year I become crazier than I already am and decide trail running is my thing?)
2 half marathons (Portland is a definitely and I'm shooting for Urban Cow half in October. Fleet Feet is gonna love me this year)
My other running related goal for 2011 is to blog more about the actual experience of running, whether that be poor training runs, a photo of a gorgeous sunrise, and some more book reviews, too.

As cheesy as it is to add an inspirational quote to a blog post that's already been all about goals, I'm doing it anyway. Becuase I can. Because there is no teacher to grade this and tell me that quotes are cliche and sentimetal (that word is code for sappy sweetness that makes you wanna barf.)
Every journey DOES begin with a single step. It's tough to look at the big picture, or the end result and comprehend just how you could possibly be expected to finish whatever goal you've set out for yourself. Whether it's to lose 20 lbs., run a marathon, save money for your wedding, write your thesis, get to work on time every day, goals are supposed to be challenging. And when you actually achieve them, you get filled with this awesome sense of pride and ability because YOU did it. And maybe along the way you'll modify your goal and decide that a new pair of Jessica Simpson boots are way more important than that extra $100 in the bank this month, but that's okay because the journey is not only about the destination (It's total crap to me to say it's not about the destination at all- be damn proud of where you get to, people). But it is also about every step you take along the way- even the ones filled with shin splints, legs that could qualify for the Jell-o wiggling contest and fallen off toenails (yeah, that happened to me this year).
Goals are for you. No one will arrest you, demote you to 3rd grade (but wouldn't that be fun?!) or send you to Mexico (actually, that could be fun too) if you fail. And when I set my New Year's goals, NOT resolutions, every year, I try to do it selfishly: 100% for myself. Along the way I realize I may be doing some of it for the greater good of mankind, or to help relationships, etc, and if my goals got you thinking about running a race a month this year, or training for your first half, then I've achieved even more than I'd hoped for. And more than anything, my goals come from the sources of inspiration around me. So yay me for having the most hilarious, active, smartest, enthusiastic, running crazed friends around...or races of 2011 could have turned out to be t.v watching marathons instead.

Christmas Chicken

2010-12-28T07:50:00.001-08:00

I actually didn't make this on Christmas, and no one will arrest you if you make it at a different time of the year, but I figure any recipe that's ingredients are mostly green and red, deserves a special name.

I was inspired to make stuffed chicken when my friend, Erin, told me about a recipe she made one night. I asked her for it and assumed I'd make the same exact one for a Christmas party I attended, but as I read the recipe, a few other ideas popped into my head and it morphed into something completely different.
Fast forward a few days later...
I needed a recipe for a cheese party (insert your cackles here.) So, what does one non-cheese eating girl and her non-cheese eating bf bring to a cheese filled Christmas party? Why chicken, of course. I've made this recipe one other time since and both times it was a huge success. For the party I actually baked feta on top of the chicken, 1. because I can tolerate feta 2. it looked pretty and 3. I felt I had to contribute some kind of cheese if I wanted to be allowed into the soiree. I also cut the chicken in half after I cooked it because there was so much food at the party. If you serve it as the star for dinner you don't need to halve them.
In any case, Christmas or not, try this dish if you're looking for something a little festive to do to your chicken...serve it with creamy mashed potatoes and your peeps will be kissing you under the mistletoe all night (even in July).

Serves 4-6
Ingredients:
4-6 boneless, skinless chicken breasts
1 bag fresh, raw spinach, o 2 small bunches
1 bottle julienne cut sun dried tomatoes, drained
8 oz pesto, store bought or fresh
2 cloves minced garlic
2 tablespoons olive oil
4-6 oz feta cheese, if desired.

Preheat oven to 325.
In a skillet, saute garlic and olive oil, add spinach in two batches, until it's soft and wilted, but not mushy. Do you really want mushy spinach? I didn't think so.
While spinach is wilting, make a slice through the middle of chicken breasts- like you're butterflying them. You want to stuff the chicken, so don't cut it all the way through, or you'll turn your 4-6 breasts into 8-12. However, if your slicing doesn't go according to plan, calm down, drink some wine, or leftover Christmas cookies, and get over it.
When spinach is cooked, turn off the stove and throw in the drained sun dried tomatoes to the spinach mixture. Divide the mixture into equal parts and shove in teh middle of your chicken. If you have some chicken causalities, just lay the mixture between each half of the chicken, like you would for a sandwich.
Place the chicken in a casserole dish, roasting pan, etc. Brush pesto on top of each breast- liberally. You want it well coated- not a spot of chicken should be seen.
Place in oven for 35 minutes.
If desired, add feta cheese after 35 minutes and throw the pan back in the oven until cheese is soft and slightly golden.
If you're an uncommon folk, I love you, and keep your chicken in the oven, without cheese for 45-50 minutes. I chose to cook the chicken at a low temperature because it was moist and tender. This means, depending on the thickness of your chicken, you may have to cook for upwards of an hour.
Finally,

A Book Review: The Non-Marathoners Guide for Women

2010-12-22T07:19:00.000-08:00

A healthy breakfast recipe is still coming your way. I got lazy and cold these past few mornings and decided to either have a pear (exciting, I'm aware) or oatmeal- neither are blog worthy.
Instead I bring you the first ever book review on this blog. I know these posts are all about running and cooking, but you should know that my other not so secret love is reading. If you know me at all, you're rolling your eyes and adding an emphatic, "duuuuh." You will rarely see me without a book- at work, the gym, on my nightstand, in my purse, my car...and I will read just about anything (Except for The Girl with the Dragon Tattoo, apparently- WHY can't I make it through?!). Lately, I've been so overwhelmed with school that this cranium of mine has little desire for any "heavy" reading...maybe I just answered my own question.
My dear friend, and running inspiration gave me this book a few weeks ago.

It was just what I needed: For one, I've been in sort of a running slump as of late (anyone else suffering from it's dark and cold and leave alone-itis?) and secondly, I haven't read a really great book recently (by recently I mean in the last month.)
This book really hit the spot. I can't even tell you how many times I literally laughed out loud.
Whether you're a hard core runner, a runner who aspires to be hard core, or somewhere in between, I swear this book can connect with everyone at some point or another If you decide to pick of this gem of sarcasm and wit, please remember it is just that- a book full of sarcasm. She will definitely provide you with a dose of motivation, inspiration and a little gushy, "you can do it, reach for the stars" Girl Scout type philosophy, but her true gift is inspiring you to run based on her own hate/hate relationship with running. You'll sit there thinking, "if a girl who never even ran to the bus stop can run a marathon, I can certainly get my lazy butt outside for a 2 mile run."
Whether you're running, reading, eating or doing something less happy today (like working)...find a moment in your day to thank your body for all it does for you- even on those days when it's raining so hard that you can't muster up enough gumption to put on your shorts and hit the pavement.

"Sin"amon Rolls

2010-12-16T08:31:00.000-08:00

I will warn you right now...these cinnamon rolls are not healthy. But, tomorrow I will have a breakfast recipe that is the epitome of healthy, and still tasty. But for now, I will tell you how unhealthy these are: I didn't even bother to use wheat flour because 1. I didn't think it would make a bit of difference and 2. I wanted these to be so perfect, I was scared the wheat flour might mess something up.
As of late, I've become obsessed with the pioneerwoman blog. I'm sure some of you already know what it is. I live under a rock and didn't know about it until a couple of months ago.
I modify a lot of her recipes and don't bother to make the rest (she cooks with a lot of cheese and beef), but I'm addicted to reading everything she writes. She's funny, quippy and her pictures are some that I will never ever be able to aspire too...sigh. (This is not me being pessimistic, but realistic, thank you.)
In any case, a couple of months ago I made her cinnamon rolls. Then I died and realized that life was complete. Then I made them a second time the other weekend and they turned out even better.
My recipe follows hers almost to a T, but I made a couple modifications, or decreases, actually. She would probably kill me if she heard this, but I decreased the amount of butter and sugar- just way too much for me. In this recipe I've also halved her original, which makes about 4 dozen cinny rolls. My halving makes about 2 dozen. It is wise to make the entire batch because you can freeze them and trust me, you'll want them later. But, sometimes, we don't want that temptation lying around, frozen or not. Plus, I advice you to go to her recipe anyway and see her cinnamon roll post. Then explore her whole site. Finally, feel free to never come back to this blog again because looking at her blog is like eating a homemade cinnamon roll and comparatively, mine will "taste" like that store bought kind. Again,not pessimism, just fact.
Let's get on with it, shall we?

Combine 2 cups whole mike (I'm still experimenting with using low fat.), 1/2 cup canola oil and 1/2 cup sugar. Scald the mixture (get it almost boiling, but not all the way- otherwise the milk will create this weird crusty film thing on the top. Why is milk so weird?!) Then, let the mixture sit on the stove until it's lukewarm. The type of pot you use will determine how long it takes to get to this point. The outside of the pot and the actual liquid should be warm, not hot to your touch.

When the mixture is warm, add 1 packet of active dry yeast.

Let this sit for a minute while you scoop 4 cups of all purpose flour and dump it into the pot.

Cover this concoction and let it sit for an hour while you play on facebook, pay your bills, or go for a run. (I encourage the last one- helps with the guilt you'll feel later.) And while we're on the topic of running, soon I'm going to post a book review on a book about running...you'll love it.
Where was I?
Oh yeah, 1 hour later...

Add 1/2 cup of flour, 1/2 teaspoon of baking soda, 3/4 teaspoon of baking powder and 1/2 teaspoon of salt. Stir it up!

Generously flour a board, lovely granite counter top, etc. Grab your rolling pin, and flour it. (Let's pause for a funny story: The second time I made these I did it at work. I had no granite island and no rolling pin- I thought everyone owned a rolling pin. I did this on an oversized cutting board and used a drinking glass to roll the dough. It was ridiculous. However, where there is a will, there is a way. Cinnamon rolls are worth this.)

Break the dough into two balls and roll one out into a long rectangle. This is sort of a rectangle. Yes, I did actually learn my shapes in kindergarten.

You want it pretty thin, but not so thin that the dough starts to become transparent.

Now for the delicious part #1...drizzle 1/2 stick melted butter and 1/3-1/2 cup sugar onto the rectangle. Next, sprinkle cinnamon all over the dough- you can use as much or as little as you want...don't get all freaked out because i didn't give you a measurement. Roll with the freedom, my little chefs.

Grabbing the long end furthest from you, roll the dough towards you, like a jelly roll. Make sure it's pretty tight. Next, cut the dough into 3/4 inch pieces.

Repeat the rolling, sprinkling, cutting with that second ball of dough.
Place the little cuties into a well greased circular, or square baking dish. Yoiu can use glass, metal, or disposable. I like to use the disposable ones (you can get them in the baking section of the store) for two reasons. First, they usually come with lids and second, they make them easy to freeze and give away.

Let them rest for 20-30 minutes (put a towel over them, if ya like.)

Then, bake these guys at 350 for about 18 minutes, depending on how many are in there and how large they are.

We're not done yet!
While they're baking, mix 1/2 bag of powdered sugar, 1 teaspoon of vanilla, 1/2 teaspoon almond extract, 2 tablespoons melted butter and 1/4 cup of milk. Make sure all those lumps are gone and when your rolls are cooled, drizzle on that frosting.

Note...you can freeze the rolls before you bake them, take them out when you decide you need a fix, and hen bake them and frosting them.
I know this seems like a lot of steps. Okay, it IS a lot of steps, but some of them are not time invasive, and hello, they're cinnamon rolls...totally worth it.

Mini Turkey Bacon-Sweet Potato Quiches

2010-12-08T10:29:00.000-08:00

I am alive, I swear. I also promise that I've been running and occasionally cooking something that doesn't consist of throwing something packaged in the oven and tossing together a bagged salad. We are in the final week of school, people, and sacrifices must be made. That includes me never having enough time to get creative with meals and even less time (or brain cells) to remember to photograph what I make and then actually write about it here. See, when the only thing your classes want you to do is write...for hours on end...about your feelings, other people's feelings and the lack of everyone's feelings...it's tough to muster up enough urge to go into the blogging world and, well, write .
But let's give it up because today is the LAST day of school (until January that is.) Let's celebrate that with the first of many posts headed your way.
Last weekend I co-chaired a cookie exchange- ever been to one?- for my volunteer club. This was a simple, no volunteering, "let's just have fun" event, but I had the pleasure of making a lot of the food for it.
I served two types of french toast casserole and mini turkey bacon sweet potato quiches.

Aren't they cute?
One of my major cooking problems is my issue with pie crust. I have the worst time getting it laid out and into the pie plate nicely and anyone who saw me try would take away my cooking badge and realize I am a huge fake. So, I thought, why can't I just make these quiches mini and make my life a little easier?
I can and I did.
DId I mention how cute these are? Or how cute any food is when you miniaturize it.
As if you would expect anything else from me, I did not put any cheese in these. I know, you're shocked. If you felt so inclined, I suppose you could put in some gruyere or maybe a smoked white cheddar. But, please, whatever you do, if you must add cheese, for heaven sake do not add cheddar. I think it would ruin the whole bacon sweet potato thing...these were a hit. 25 people said so.

Makes 24-28 average muffin sized quiches
Ingredients
The Pioneer Woman's pie crust
1 sweet potato (roasted in a 400 degree oven until tender)
1 pkg turkey bacon
1.2 onion, finely chopped
16 eggs
1/2 cup milk: you can use any kind, and/or a combo of half and half
1 tsp black pepper
1/2 tsp salt
1/2 tsp dill

Cook turkey bacon until slightly brown. Remove from pan and add diced onion. Cut turkey bacon and sweet potato into bite sized pieces.
Meanwhile, butter/spray your muffin tins. Take your chilled pie crust dough and form them into mini quiche cups, just like you would a large pie plate.
In a large bowl, mix up eggs, milk and seasonings. When cooled, add bacon, potato and onion to eggs. Mix well.
With a measuring cup, pour eggs into crusted muffin tins.
Bake at 375 until eggs are fully set and crust is golden, about 20 minutes.

Serve immediately with fruit salad and breakfast potatoes, if desired.

Butternut Squash soup

2010-11-05T09:08:00.000-07:00

There are certain things I will never ever be able to get my sister to eat. Butternut squash (in any form) is on that epic list. Even doused in ranch I think she’d turn me down. On nights like this where I say, “I don’t care that she has a pallete of an 8 year old” I direct her to the frozen mac and cheese and I serve butternut squash soup to everyone else. I hadn’t made it until last year and I cannot imagine life without it. I am blessed with a Vitamix which makes this recipe easier than heating up mac and cheese. I’ve modified the recipe from my Vitamix recipe book and the flavor is great. I’ve tried a few other canned and boxed soups and I have yet to find one that doesn’t make this recipe worth my time.
The secret and the key: a roasted apple. Just do it. Then make some apple cinnamon bread, slab it with honey and soy butter and remind yourself why you’ve progressed from the taste buds of an 8 year old...not that we all don’t need the occasional mac and cheese (a vegan, cheeseless one will be here soon- go ahead and get all 90‘s on me and say I’m trippin’).
1 apple (honeycrisp, fuji, gala preferred)
1 medium to large butternut squash
1 large carrot
1 medium yellow or sweet onion
1 clove garlic
2 tablespoons olive oil
Salt and pepper
1 box broth- veggie or chicken

Preheat oven to 425.
Cut squash into large chunks. Cut carrot, apple and onion in half. Leave garlic whole. Place in a large rectangular baking dish.
Sprinkle with olive oil and salt and pepper.
Roast until squash is tender.

Place all roasted ingredients in Vitamix or food processor. Add broth. Set on high and blend until smooth.

My comfort cookie

2010-10-29T20:56:00.000-07:00

Ahhhh...pumpkin cookies. Feel free to text me right now and tell me how much you love me so I’ll feel compelled to send you some. Not that there are any left- I need to make another batch. That’s how it goes around here every October/November...I’m constantly baking single batches of pumpkin cookies because i never ever want them to go to waste, In reality, I could probably quadruple the batch and they would still disappear.
These cookies are definitely one of my top 5 “things i grew up with that remind me of everything good about being a kid.” My mom used to make the with raisins, which to me, are a sin in cookies. Many years ago we jumped on the trendy bandwagon and stopped using raisins and used dried cranberries. And hello, there is no other way to do it. Plus with the orange zest you’re gonna put in the cookies and the squeezed orange you’re going to put in the icing (yes, icing)- there will be no topping that combo.
I advise you to make these cake like cookies for any type of function you’re bound to attend. They come together quickly and I think I’ve only met one person in my whole life who hasn’t liked them. I don’t think I'm friends with them anymore.

Classic Chicken Noodle Soup

2010-10-29T20:46:00.000-07:00

I have about five recipes begging me to post them. And every day I told myself I would do it, but then I'd leave my camera at home...every single day. See, when you leave the house at 6:15 am and it's still dark outside, you forget things; your camera, lunch, running shoes for the gym, half your brain, etc. The camera happened to be on that list all week.
My apologies.
Let the string of Fall recipes begin now...

I don’t know if you’re aware, but October is finally October around here. The bbq is currently collecting dust and my sister is cursing me for going into a baking frenzy; supplying her with a bounty of cookie stones and casserole dishes to clean. (At least she gets to eat pumpkin cookies when she’s done- those will be up here tomorrow!)

I started the week deciding that rain and cold weather put me in such a nesting mood that I should make all the dinners for the week. I am sure glad I did because meetings, studying and, eh hem, the World Series (Go Giants) are keeping me busy.
Monday night brought us this classic Chicken Noodle Soup and dumplings. I will tell you the dumplings are straight from a box of Heart Healthy Bisquik. Yes, you heard me. I have a tendency to get all June Cleaver and decide that I should make things from scratch when in reality, it is the biggest pain in my butt and I could be doing a million other things. Then I cut corners in other places when in reality they would only take me an extra few seconds. Would you like an example? On a normal day I would roast my own chicken for this soup to create homemade broth, plus i would hunt for a recipe for homemade dumplings. On the other hand, I would say, “screw peeling these carrots, I’m going to leave them looking ugly and throw them in.” Insanity. A pre roasted chicken was $1 less than an uncooked one. Now I know I wasted plastic on that pre roasted chicken and I am all about making stuff from scratch because it’s calming and lovely and better for Mother Earth, but sometimes we have to cut a few corners to make our lives run a little smoother. I’m patting myself on the back for recognizing this and buying a free range organic pre roasted chicken. I peeled those carrots, which took about 12 seconds and the soup turned out great. I modified this from a Tyler Florence recipe I’ve been using since I first started making chicken soup when I lived in Portland with my lovely friend Megan and we would eat soup for days because 1. it wasn’t fast food and 2. it was cheap.
Some notes:
Feel free to use whatever broth you have lying around- I highly recommend buying that stuff whenever it’s on sale.
Also, I really, really, really like the fresh thyme, but you could use dried. I used chopped dried bay leaf, but you could use whole ones.
Finally, this original recipe did not call for garlic, but seriously why isn’t garlic in every recipe? Except maybe apple pie...stick some in the soup.

Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 teaspoon dried, chopped bay leaf
2 boxes of pre made chicken stock
8 ounces dried wide egg noodles
1 roasted or boiled chicken- shredded and cut into bite sized pieces
Kosher salt and freshly ground black pepper

Directions
Place a soup pot over medium heat and coat with the oil. Add the carrot first and let sit for a couple of minutes. Then add the onion, garlic, celery, thyme and bay leaf. Cook and stir for about 6-8 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. You can leave this on low for about an hour to really let it set. This soup freezes well.For dumplings, follow the recipe on the side of the Heart Healthy Bisquick box, or be awesome and find your own recipe.
Serves about 6-8

Fake Fall is here to stay.

2010-10-10T17:17:00.000-07:00

One of these days the weather around here will actually match the season it's supposed to be in.
Until then...
You can make, or just look at, this chicken pasta Caesar salad that I really think is one of my favorite meals. It satisfies those who wouldn't qualify a salad as a meal (with the meat and pasta additions) but is still light enough to serve on a 90 degree October day. (Unbelievable)

Cook between 1/2-3/4 a box of swirly corkscrew pasta (whole wheat preferred). Make sure to throw a dash of oil and salt into the hot water so that the pasta doesn't stick together and has flavor. When cooked, throw it into a LARGE bowl (large enough for the whole salad) and put it in the fridge to cool.

Now you're going to want to get two free range organic chicken breasts out of the fridge (yes I am using passive aggressive blogging to get you to buy REAL chicken- not the kind they fill with hormones) and tenderize/pound it. Sprinkle it with a little oil, salt, pepper and dried basil (just use your eye here, people) and throw it onto your hot barbie.

Hello there, pretty little chicken. (It takes about 15 minutes total to get to this point.)

While that chicken sits on a plate underneath some foil for 10 minutes, chop up two bunches of romaine lettuce (or cut open a bag) and toss it with your beautiful cherry tomatoes that are still growing like it's August. You can just toss in a pack of cherry tomatoes, or two regular tomatoes if you don't have any tommys basking in your garden.

Now, cut (into cubes) up 1/2 loaf of good sourdough/french/some other kind of delicious bread. Ya know how when you cook with wine they say to never use one you wouldn't drink? Same is true for these fab croutons you're gonna make- use a bread you would eat. with lasagna, baked chicken, olive oil and balsamic...mmmm. Anyway, cut those chicken breasts while you're at it and at the lettuce, tims and chicken to that big bowl of pasta.

In a large skillet, heated on medium high, drop in 1-2 tablespoons butter or olive oil (some people like there croutons a little crunchier, so use more "fat") When the "fat" completely melts, toss the cubed bread into the pan- they should not overlap: give that bread some space to breathe, and heat and get all pretty and delicious.

Leave these alone- don't touch them and let them get golden- this takes several minutes.

Now for the final touches: put everything into that giant bowl and add one jar of julienned sun dried tomatoes, drained. Toss this all around and add Caesar dressing. You want to start with 1/4 cup and add more depending on if you liek to slightly taste your dressing or if you are the kind who likes to taste the dressing and say "hmmm, is that lettuce in here somewhere?"

And there you have it, a Summer Dinner, fit for Fake Fall.

Run: October 2010 #1

2010-10-04T21:05:00.000-07:00

What's with the #1 in the title?
And you're now thinking, "um I didn't even realize there was a #1 in the title. I never read your titles...or your posts. I just look for pictures of food."
It's okay, I'm not judging.
However, the #1 is there for a reasons. I'm running 3 races this month. Yes, 3. don't even ask me how much money this month is costing me.
If you'll recall, I lived up the slacker status in July and didn't do a run, so one of those runs will make up for that and the third run this month is for no particular reason. Well sorta. It's a mud run. How could I even begin to pass up that?!

In any case, this past weekend I ran the Urban Cow- what a fun race! The beauty of it is the fact that there are a 5k, 1/2 marathon relay and 1/2 marathon. My faithful local running buddy, Erin, and her mom, along with one of Erin's friends, and I split ourselves into two relay teams. If you're trying to do the math, that's 6.55 miles per person.
I realize I've run a lot more than that at one time- 6.55 miles more, but I was SCARED for this race. Really scared. On Saturday night I acted like a 5 year old, whining and complaining about getting up early and running that far. What a pansy!
Nevertheless, running is not like riding a bike and you do, or at least I, totally lose my running momentum if I don't stay with it. My runs have been hit or miss this summer and never more than 4ish miles- pathetic for someone who ran a 1/2 marathon this year. I won't give you the list of excuses, but I'm trying to promise myself I will never ever go that long without running 6 miles. I'm not gonna lie, mile 5 kinda killed me and I could not get my mind over my negative thought hump. I was doing so well; loving life, thinking of all the fab things I was doing for my bod and how lucky I was and then I just lost all that positivity in a sea of negative thought trash. Lesson learned.
All in all, gorgeous morning, great course, cool shirts, ridiculous cowbell souvenis and a burrito coupon from Chipotle- not too shabby of a race.

Hello, Fall

2010-09-24T07:39:00.000-07:00

Welcome to Fall.
Yes I am excited, despite the fact that it will be 90 something degrees this weekend- so not Fall.
I am ready for sweaters, hot coffee, boots; oh how I missed my boots, CROCKPOT!, butternut squash soup, an excuse to bake because pumpkin is in season, changing trees, heated mattress pads...I could go on.
Please remind me of this list when I have to replace my windshield wipers and my backpack is drenched on the way to class and I'm tired of eating soup for dinner and I've gained 5 lbs. because I can't run in 30 degree weather, get sad about it and shove 1200 pumpkin muffins into my face all day long.
But that is later.
For now I am sharing my first fall baking experience.
Yesterday I made chocolate chip banana bread with a special ingredient (I'll share in a couple of days) and Pumpkin scones. Yeah you read that correctly and they are as good as they sound.
I got the recipe from my favorite recipe blog, http://inpraiseofleftovers.com/2009/05/22/2-batches-of-pumpkin-scones-in-one-morning/ but I used whole wheat flour instead of all purpose, and low fat buttermilk.

I also turned them into complete magic with a topping. I debated drizzling a powdered sugar/squeezed orange icing on them, but opted for this instead:cinnamon sugar glaze.
Soften 1 tablespoon of butter and mix with 1 tablespoon table sugar and 2 teaspoons cinnamon. (You can play with the ratios, depending on what you like.) Mix with a fork and spread over each scone with a knife. When you're ready to eat, put the scone in the microwave for a bit- 15 seconds-ish, so the scone will get warm and soft and the butter-sugar combo can melt a little. Helloooo, Fall.

Eggplant Hummus

2010-09-22T07:09:00.000-07:00

Apparently all I eat is hummus, which is not true (I have a pasta salad recipe on Friday to disprove that), but here I go with a hummus recipe, nonetheless.

My neighbor gave me some homegrown eggplants and green peppers; the latter were used for chicken fajitas on Monday- yum! I reserved one eggplant (Chinese variety, I think?) for a grilled eggplant sandwich and used the other for this hummus.
The one down fall: I made this at work, with a blender from 1999, and it just doesn't work like my fancy schmancy vitamix. I honestly will never make this hummus in a blender again because the eggplant is just a little too tough to pulse it's way through that blender blade. And really, how can you top that smoothness the glorious vitamix gives you?

Nevertheless, follow my same ingredients from the zucchini hummus, just use an eggplant instead, and this time I added a little red pepper flake, which really hit the spot.

Slice that lovely eggplant and prick every slice with a fork.

Then, add it to a baking dish and drizzle it with some EVOO. (Roast the eggplant at 400 degrees until it is brown an)d slightly soft.

Then, use these lovely ingredients to make the hummus.

Run: September 2010

2010-09-14T17:41:00.000-07:00

I did not do a run in July (gasp!) Life got busy and I have no other excuse. I forgot to take pictures of my race in August, but I swear I did one.
Then came September and I actually did a race AND took a picture to prove it. Well, technically this is just a pic of Erin and me before our race, but we really did run.

The race benefited the Me: One foundation, which provides camps for families afflicted by cancer. The best part is that the race was 2 blocks from Erin's house- that never happens!

It was a 5k, with a really profound and motivational speech before the race. As we ran in the hot Sunday morning weather, with more hills than I expected, I tried to think of how lucky I am to have a body that lets me run, day after day anytime I want. And what's more, one that lets me take a break and eat bad food, drink wine, go to bed late, wake up early, sit in comfy chairs with bad posture and watch tv like it's good for me...be thankful for what your body does for you.

Me: 1
Cancer: 1 (that's the little slogan)

Grilled zucchini hummus

2010-09-14T17:27:00.000-07:00

This is zucchini.

And it's grilled.

Please say hello.
It is from a beautiful garden, sliced, tossed with olive oil, salt and pepper and cooked on the grill until soft and tattooed with those lovely grill marks.

This is zucchini hummus.
It deserves a bigger hello than that plain zucchini.

How do you make it?
Drain 1 can chickpeas (garbanzo beans)- does anyone know why they have two names? And toss them in a blender/food processor/vitamix. Add a good squeeze of fresh lemon, one clove garlic, salt, pepper and about 3 small grilled zucchini, or one monster one. If it's a really large zucchini, eat some of it while you're making the hummus- there is little better than grilled summer veggies enjoyed right off the cutting board.
If you have tahini, add about a tablespoon, but I didn't have any and it turned out just fine. Grind everything together and add a stream of olive oil until it reaches the consistency, and flavor, you like. This is an art, not a science. Taste and decide when it's ready.

Then, throw it on veggies.
/a>

And place it on a plate with a grilled portobello mushroom topped with basil yogurt sauce. (More on that later in the week.)

Easy Caprese

2010-09-02T11:34:00.000-07:00

I can't believe I went this long without a post...again. But school just started and the last couple of weeks have been a lot of "I already posed that on my blog" and "this isn't real cooking" meals, so anyway, those are my excuses.
This is a traditional caprese salad.
Yes, that is cheese. Real cheese. And when I say real, I mean real. Not that crap mozzerella they give you in plastic and try to pass off as real, despite how salty and firm it is. REAL mozzerella is sometimes packed in water or at the very least its packaging isn't as airtight- you can feel it is a little slippery and it is pretty soft.
I don't eat a lot cheese when I have this, but I usually fancy a little slice becuase it is pretty darn good. I reccommend using tomatoes and basil fresh from your garden, but we all can't be lucky enough to live with our parents and have a mom who will plant us an endless supply of those things, but at least get them from a Farmers Market. This salad is so simple that you really do need quality ingredients.

Caprese Salad
serves 4

3 roma or regular tomatoes
12 basil leaves
1/2 ball of mozzarella cheese
3 tablespoons EXTRA VIRGIN olive oil
1/4 cup balsamic vinegar
salt and pepper to taste

Heat a medium skillet. Place vinegar in and stand back- the smell is strong. Let heat until it bubbles and turns into a syrup- you'll know what I mean. You can skip this step, but it really makes this salad special.

While the vinegar cooks, slice the tomatoes and cheese (you want the cheese pretty thin).
Roll the basil leaves like a cigar (like I know how to do that?! That's just what everyone always says) and chiffonade. Here's a demonstration: http://veganyumyum.com/2007/01/how-to-chiffonade-basil/

Place tomatoes on a serving platter and top with thin slices of cheese.
Sprinkle basil on top.
Drizzle EVOO and balsamic syrup.
Throw on a dask of salt and pepper.

Voila.

Bello Burgers

2010-08-18T11:20:00.000-07:00

Sorry, sorry, sorry! I am a terrible blogger. I promise I will have a couple new recipes this week.

Here is a portobello veggie burger I tried two, three (?) weeks ago.

It's from self.com. I gotta say, those magazines have a lot of recipes in their monthly editions and online. I highly suggest browsing them if you need a quick and simple meal, or even some ideas to stimulate your creative brain so you can create your own recipes.

See this link for the recipe. I used olive oil instead of canola and omitted the paprika because, well, I didn't have any. I served these on whole wheat buns (duh).

Wedding Weekend

2010-08-03T09:38:00.001-07:00

I thought I would share a few food highlights from my trip to Boise. This past weekend marked the celebration of Maddie and Caloub's wedding...I cannot believe the special day is over and that one of my best friend's is married!

Without a doubt, we had no trouble finding delicious food to munch on this weekend...here's a smattering for you.

The beautiful rehearsal dinner set up.

The kabobs for the rehurs din

Purple potato salad and pasta with chickpea salad

Tiramisu, Lemoncillo and Chocolate Mousse

California Eggs Benedict and

Orange Caramel French Toast from La Vie en Rose (love this place)

Smoked Chicken Sandwich from a new fav, Focaccia

Roasted Red Potatoes

2010-07-29T07:59:00.000-07:00

I have a confession.
When I'm cooking I'm already "writing" what I want to say about the lovely food I'm throwing together. I stand there, over the stove, or bbq. Perhaps chopping at the island, taking a peek at something in the oven and constructing just what I want to say about it when it goes into cyberspace- it is a strange little life I lead in this head of mine.
In any case, last night I made roasted potatoes. I ate them with salad tossed in a sun-dried tomato pesto Caesar dressing. (More on that deliciousness later). Anyway, these potatoes were perfect little bites of carb, tart and salt. I found them a nice alternative to french fries- what I usually serve with burgers (that's what the rest of the fam ate).
I drizzled them with olive oil, sea salt and black pepper, and threw them in the oven until they were a deep golden.
Then...please prepare yourself for the best part.
That sun-dried tomato pesto I used in dressing?
I put it on the potatoes.
Oh yeah.
Just a 1/4 of a cup of the pesto married itself nicely with the potatoes and created one of the best side dishes I've ever made.
I know it's summer and you may fret turning on your oven, so feel free to save these for the fall, turn on the AC, or throw them on the bbq.

Roasted Potatoes with Pesto
Serves 6-8 as a side
7-8 red potatoes (depending on the size)
2 tablespoons olive oil
Sprinkling of salt and pepper

Preheat oven to 425.
Cut red potatoes in chunks: slice in half long way, slice each half in quarters.
Place in a large baking dish; giving each potato enough room
Drizzle with olive oil and salt and pepper- toss with a spoon.
Cook for about 30 minutes- until the potatoes are soft and golden.
Let cool for 5 minutes. toss with pesto. (Recipe to come tomorrow)

Oh and I should note that this picture was taken by Cassie. She got a new camera and have I mentioned that she got the photographer gene? I missed that one somehow and gave it all to her- I am recruiting her to be my food blog photog. Like the name?

CUPCAKES.

2010-07-20T14:26:00.000-07:00

WARNING: Viewing not permitted without a napkin for drool induced mishaps.

Orange and white chocolate, funfetti, crushed raspberry and banana chocolate chunk

Meal on the go

2010-07-14T14:36:00.000-07:00

I originally discovered this recipe on one of my favorite healthy food blogs. I made it on a whim and I fell in love. I now keep at least four bananas in the freezer at all times, so I can make this when I've had an awesome run, don't know what to eat or really want a treat. I modified the orginal recipe slightly based on criteria I require a smoothie to have for my own personal satisfaction. The amazing part of this smoothie is that you don't need ice. Frizen bananas keep the smoothie cold and add so much flavor. Once you discover how much you love this, play around with the ingredients.

Honestly, there is little need for me to post the recipe because the HH version is so good, but when one of my faithful readers wrote on her blog that she succumbed to a milshake craving recently, I thought, "I have to post this milkshake alternative for health nut Aggie!" Ags, this one's for you and if that little GB insists on a real milkshake, just give it to him anyway- he's the boss. In fact, call me up and I'll meet you at Shari's for a real milkshake.

Chocolate Peanut Butter Banana Smoothie

Serves 1..for bfast, lunch, dinner or a delish snack!

Ingredients:

2 whole frozen bananas (I leave the peels on in the feezer and then nuke them for a bit to peel the skins off)
1/2 tbsp peanut butter (or more if you're not calorie counting)
1 1/2 tbsp unsweetened cocoa
1/2 cup fat free or non-dairy milk...it's truly excellent with vanilla soymilk

Instructions:
Combine all ingredients in a blender and blend until smooth.

Yes, that is a Starbucks cup. Don't judge. I needed a throw away cup for dinner tonight.

SF

2010-07-09T13:50:00.000-07:00

I couple weekends ago I took Cassie to the Backstreet Boys concert for her bday/graduation present. She heard they were coming to town and told me "we HAD to go!!" "This might be our last chance." (They are getting old, ya know.)

Since they were playing at The Warfield in SF, we got to hang out with Nicole.

For dinner we went to this place in the Marina area called Asqew. Basically you pick a type of meat and it comes on a skewer with a bunch of different flavors, veggies, etc. Plus it comes with a delicious side.

I had Ahi Tuna...mmmmm.

And polenta. Can I get a what, what?

The highlights...
Seeing BSB rock like it was 1998 and I was 13 years old.

Watching my sister sing, dance and take pics like she wasn't 5 when BSB was cool.

Hanging with Nicole- always a plus.

Eating frozen yogurt on a sunny Monday.

Getting my car towed. Er, scratch that last one.

Pizza on the Grill

2010-07-01T17:00:00.000-07:00

Last Wednesday night my cousin came into town. He is visiting for two weeks, as has become tradition every summer. So what do you feed a 14 year old boy? Whatever it is, you should probably have a lot of it. I went with BBQ pizza for his first night in.
Here are the stars of the night..
Pepporoni Pizza (yes, it had regular pepporoni and regular cheese)
Ranch BBQ Chicken Pizza
Tri Mushroom Pesto Pizza

Sadly, I do not have a pic of the mushroom pizza- despite how delish it was. I had never made that one before and I should have sauteed the mushrooms slightly to let them cook a bit before putting them on the pizza. I found that they took longer than the crust, making the crust a little dark. Still edible, but I would like to perfect the recipe before I hand it off to you.
I will give you the simple Ranch BBQ Chicken one though...I will say, there is no cheese on it. You surprised? You shouldn't be.

BBQing pizza is an art and takes several attempts to get right. Here are my tips:

1. Have all of your ingredients ready to go before you put the dough on the grill- I always place them in bowls on a plate, etc and take them out to the grill. You have to work fast once the dough is ready.
2. Have a big pair of BBQ tongs to help you flip the pizza. Your fingers will get hot; there is no way around this.
3. Place cornmeal on the dough while you knead it because it will keep it from sticking to the grill.
4. Keep your grill on medium heat- not high!

Ranch BBQ Chicken Pizza
Pizza dough
1/4 cup and 2 tablespoons olive oil, divided
2 cloves garlic, crushed
salt
pepper
corn meal
1/4-1/3 cup light ranch dressing- your choice
1 large or 2 medium chicken breasts- see how to prepare below
1/4 large red onion, chopped
4 oz deli ham, chopped

Directions:
First, prepare chicken. Place breast(s) in a large plastic bag, or between two sheets of plastic wrap. Bang with tenderizer or`rolling pin until thin- about 1/2 inch or so. THIS STEP IS KEY. IT cooks the chicken faster and makes it a lot juicier. In abowl, blend 1/4 cup olive oil, garlic and salt and pepper. Place chicken in bowl and bathe it in the mix for a minute. Place chicken on a hot grill until fully cooked with grill marks- this probably takes about 5-6 minutes on each side.
Take off the grill and let it REST while you prepare the pizza.
Sprinkle some corn meal on a smooth surface and knead the pizza dough. Brush with the 2 tablespoons olive oil- on both sides.
Chop chicken, onions and ham and take them outside- ready to place on the dough when it's time!
Place dough on grill and let the bottom cook, but still stay pale in color. It should be cooked enough that you can flip it with the help of some tongs. Flip dough and spread the ranch dressing, like pizza sauce, over the entire dough. Top the dressing with ham, onions and chicken. Close grill, check often and make sure to pop any large bubbles. Leave on gril until the dough is not gooey all the way through.

French Poodles.

2010-07-01T09:24:00.000-07:00

French Poodles?

No.

French Poodles.

Oh! Wait...what?

So here's the story. When I lived in Portland there was this amazing breakfats place nearish to where I lived in North Portland. (That's No Po to everyone in the know.) Actually, there is really no bad breakfast place in Portland, but this place, Beaterville, is defintely in my top 5. It's totally ridiculous with it's old, crappy car motif: beaters, get it? And a lot of the items on their menu reflect the motif- think omlettes with names like Pacer and coffee drinks with names like Asphault. One year my friend Claire and I went every Tuesday (I think?) to do homework and more importantly, eat. Ah, the things you let yourself get away with in college. Mind you, I don't know how much homework actually got done. On the weeks I felt productive, Claire did not and vice versa. I also remember an internal struggle to be good and get toast with a bowl of fruit, which totally never happened.

I've had everything from their breakfast sandwiches, to the scramblers (served with the best potatoes- my oh my) and this thing called a French Poodle. A French Poodle is french toast made with a crossaint- I am so not kidding about this. It's served with butter and syrup and powdered sugar. Of course you die because 1. it's amazing and 2. it's a crossaint dipped in milk and egg (no wonder the Europeans hate us). I have not had this in about five years and I never ever buy crossaints. But, when it's Dad's day and you have guests, you get to be adventurous and naughty and make your own French Poodles.

All you need to do is cut the crossaints along the middle (hot dog style) amd use a standard french toast recipe to create the poodle. I had all kinds of fixings for them- fruit, homemade whipped cream, syrup and even lemon curd. You'll notice in the picture that these look like plain ole crossaints, but I swear they're not. I forgot to take a picture of them all dressed up because, well, I was just too excited to eat them.

Creme Brulee

2010-06-30T08:15:00.000-07:00

Until Father's Day, I had not made creme brulee in at least a year in a half. That's a long time considering everyone loves it and I used to make it most times we had guests for dinner. The idea of turning creme brulee vegan was always too daunting, so I never tried.
So when my grandparents were in town for Fathers Day, it seemed like the perfect opportunity to bust out the ramekins and torch.
Not much else to say in this post as 1. you just have to follow the recipe, be patient and then die and go to heaven. 2. I am re-reading Harry Potter this summer and I spend all my free time doing that, so I'd like to stop typing and get back to that, thank you very much. (I'm on the 3rd one- I can't help myself.)
I did modify this from an Alton Brown recipe- I tried to go easy on the heavy cream thing and I think the modification turned out splendid. Also, if you don't have real vanilla beans because they are disgustingly expensive and you aren't blessed with a bunch of cheap ones from Mexico, just use vanilla extract.

The creme brulee team.

Creme Brulee: adapted from Alton Brown

ngredients
1 quart fat free half and half
1 vanilla bean, split and scraped
1 cup sugar, divided
6 large egg yolks

Directions
Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use (like sticking it in a bowl of white sugar and making vanilla sugar- seriously good).

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.

Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour some water into the pan to come halfway up the sides of the ramekins.

Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Look at that delicious sugar top...mmm.

Run: June 2010

2010-06-22T13:09:00.000-07:00

This month's race was more special than previous ones. It was just a 5K, but it was in Lincoln (oh how amazing that was!) and it was for an incredible organization, "Ride to Walk" and one special little girl, Ally.
My mom photographed Ally and her family at the end of last year. Ally was only 5, born with cerebral palsy and had loving parents and an adorable little sister. Check them out here. A few weeks after my mom did the photos, Ally passed away.
When I heard her parents were creating a run in honor of Ally, to benefit "Ride to Walk", I knew exactly what my June run would be.
Ride to Walk is a therapeutic horseback riding program for children with special needs.

Check out their website to lend them a little support.

They are located off of 193 in Lincoln. I have been to the property many times before- to volunteer for the organization, help my mom take engagement photos, and even as a high school student building homes for the wood duck population.

The beautiful property

It was wonderful for me to be on the property on Saturday; reminded of all the reasons I love Lincoln as I ran through the hilly, dusty, rocky, grassy terrain intermingled with cement and road. (Yes I encountered all of those)
Now for the nuts and bolts of how I did:

the weather was great, maybe a little too windy, but I will take that over "I wanna die" heat. I started off really strong and maybe a little too fast, but I was pumped: I was so happy to be running this race, I was stoked to be in Lincoln and I had a killer song on my ipod. The course looped around the same path twice and I was regretting my speed a little bit the second time around. The tough part came as we made our way back to the entrance to the property. People cheered and I thought, "oh this must be the last 0.1 mile or so" Of course, I booked it, only to realize I had about 0.5 mile to go. I kept pushing thinking, "where is the end?" but I didn't want to stop because I knew I was almost there.
I was surprised when I saw my time- about 3 minuted longer than I assumed, but I got over it. It wasn't until I got home that night and saw an e-mail explaining that the course was about 0.3 miles longer than a 5K. It was nice to know I hadn't lost my mind and that I know my body and how fast it's going.

Our cool timing tracker...never seen one of these.

I posted more pics than i usually do because this race's cause was closer to my heart than most. Enjoy them, The race was so organized and the race packets were awesome: a cool shirt, lots of treats and all assembled in a Ziploc bag with our race numbers and safety pins. So mark your calendars for June 18th, 2010 for the 2nd annual Race for Ally. This time they're adding a 10K!

And what is this blog without a little food? They had these amazing scones after the race, so I posed with it and my medal; like the total dork that I am.

Ode to the Green Olive

2010-06-17T15:17:00.000-07:00

A couple weeks ago I posted that antipasto tray I threw together. I may or may not have mentioed that I used to dislike the little green oilve. Do not fret, friends. I love him now. So much so that I need to decide how to marinate and stuff himself so I am not wasting my money on the Whole Foods olive bar when I could be spending it on books, races, and my trip to Europe next summer.
The green olive and I are in the honeymoon stage, so I have written a little poem about him.

Eh hem...

Ode to the Green Olive

In my younger years,
your taste made me curl my face in disgust
In martinis they would give me fears-
your salty skin and bittnerness I did not trust

So sorry, little green one
I have matured, and so have my tastebuds.
To your black bff I still say "yuck!"
But with you I am simply awestruck

Fish burger (sort of).

2010-06-11T11:07:00.000-07:00

You're looking at this picture thinking, "what the heck is that and thank you for not making me eat it."
I promise that these reminants of dinner last night were delicious.
I'm showing you, what ladies and gentlemen? A fish burger. Bunless, you see, because this is today's lunch and I try not to have a lot of bready type carbs at lunch; especially when I know I am eating crepes for dinner. (Insert jealousy here)
I've been dying to adapt and make a fish burger recipe I've had on hand for months and last night I did. I used cod, but I think you could sub almost any fish for it. The problem, as you've probably noticed, is that it fell apart on the grill. I'm talking a giant mess: I could have lifted up the grill grate and fed myself with all the bits below.
I need to work on this recipe- I don't know if it needs more olive oil, maybe some flour, less ingredients? Maybe it can't be done on a grill, or I need to start it in a pan. I will revisit this recipe and report back, but I suggest trying your hand at this recipe. Despite the crumbly mess we piled on the bun with tomato, avocado, lettuce and sour cream dill lime sauce (recipe to come later), everyone said the flavor was great.
I will admit there is one ingredient I added, you may or may not find: A mango tequila sauce/marinade type thing I buy at Nugget and Whole Foods. The burger will taste great without it, but I thought this divine sauce (the only way to describe it) would make a great addition.

Fish burger: adapted from foodnetwork Marlin burger

Makes 5-6 burgers (as long as it doesn't all fall through the grill)

1.5 pounds ounces fresh marlin
1 lime, zested and juiced
1 tablespoon Dijon mustard
2 teaspoons hot pepper sauce (recommended: Tabasco)
1/4 cup chopped fresh dill
1 half large yellow onion, diced
1 tablespoon chopped garlic
1/3 cup low fat sour cream
1/3 cup olive oil, plus more for topping uncooked burgers
Pinch salt and pepper
2 tablespoons Earth and Vine (I think) mango tequila sauce or mango salsa or forget this ingredient all together

4 hamburger buns, toasted
Lettuce, tomato, avocado and sour cream lime dill sauce, for serving

Directions
Put the fish in a vitamix or food processor and grind. Transfer the fish into a large mixing bowl. Add the remaining ingredients and then mix everything with a spoon.
Drizzle a little olive oil on each side of the patties.
Place patties on a hot grill, close the grill and let cook for 6-7 minutes, flip (if you dare!) until fish is white and flakey.

Carrot Zucchini Muffins

2010-06-09T11:58:00.000-07:00

We're still not done with the food I made over graduation weekend, which is fitting because I don't think I'm done being tired either. It's been a long time since I've struggled with my alarm yelling at me at 6 am, but coming off the heels of the trip to Boise and then gearing up for the grad week, I find myself startled every morning, wishing I had a bat or club to use on the alarm clock I've had since 4th grade.
If only I still had one of these muffis to greet me...
These are adapted from this blog. I must say, it is my favorite food blog at the moment. The recipes are always wonderful- healthy or not- and the author always seems to say the right thing at the right time. (She's a mom and they seem to have a knack for that.)
You might know I have a thing against sticking veggies in baked goods and then covering them up with a bunch of unhealthy ingredients. Can you say oxymoron? (Not that I didn't just make a batch of unhealthy cupcakes for the party last weekend.) Look at this link for the full recipe, but use my adaptations and I promise you they will still come out moist, sweet and delicious and I won't tell if you slab on a little melted butter.

Adaptations to In Praise of Leftovers "Sunday School Muffins"
1. sub white flour for whole wheat flour (at least do half and half)
2. I didn't have oat bran, so I used wheat bran- use what you can find
3. Reduce white sugar to 2/3 cup natural sugar
4. sub 1 cup applesauce for oil, or 3/4 cup sauce and 1/4 cup canola oil
5. 2 eggbeaters, 1 egg- or use all eggs; no big deal.

Antipasto Platter

2010-06-07T11:42:00.000-07:00

When all of our graduation guests arrived on Wednesday, I figured I'd need a little something to keep them happy and their bellies full until the spaghetti (nothing more than a large pot to feed the masses) was ready. Ok, maybe they didn't really need anything, so much as I love having guests because it is an excuse for me to make food I don't usually make.
Since we were eating Italian food, I went for an antipasto platter sans the meat- I don't know if that really makes it an antipasto platter, but give me a break. I went to the olive bar at Whole Foods, got extraordinarily giddy over olives and onions and set them on a platter with some veggies and homemade roasted garlic hummus.

Here are the baby mozzarella, roasted garlic pickles, onions and olives (some stuffed with garlic- yum!)

Serve that hummus with fresh cut veggies- especially for those who want to opt for a lower calorie pre-meal snack.

I cheated slightly; buying the roasted garlic from WF, but you can certainly roast your own or just use raw garlic. I do not have an exact recipe for the hummus, but as long as you use all these ingredients and start with a small amount of each and taste until you reach your palette's desired satisfaction, you'll be fine.

Roasted Garlic Hummus
Makes about 1.5 cups
1 can garbanzo beans- drained
2 tablespoons sesame tahini (look for this next to the all natural peanut butter)
6-8 cloves roasted garlic (use less if it's raw garlic)
1/2 squeezed lemon
1/4-1/2 cup extra virgin olive oil (this is the ingredient you're really going to have to experiment with quantity wise)
salt and pepper to taste

Dump all ingredients through lemon into your Vitamix, food processor, blender, etc. Pulse until it because chunky- not completely smooth. Then, with the machine running, drizzle a steady stream of olive oil- start with about 1/4 cup. You'll need as much olive oil as it takes to give the mix that creamy, smooth texture. Add the salt and pepper, run for a few seconds and then taste to make sure it has your desired flavor and texture.

Nota bena: You do not have to add garlic to this. Make red pepper, sun dried tomato, olive, or anything else you desire. I would still add a couple cloves of raw garlic to any hummus you make.

No named dinner

2010-06-04T08:35:00.000-07:00

I have no idea what to call this meal, so I am not calling it anything besides, "Everyone else was having sausages and grilled veggies on buns, but Ali ate too much bread today so she was passing on the bun."
My "too much bread" came from a delicious muffin I had at lunch and I try to eat meat only once a day and had chicken in a salad, so my dinner was going to have to be quite different than the rest of the fam's.
I grilled some veggies- a summer staple: onions, peppers and portobello mushrooms and mixed it with some tofu, served with some roasted red potatoes.
Tofu was on sale this week and here's the thing about tofu: it's cheap and accommodating. I fried this tofu- gasp! But only because 1. it tastes good and 2. I have yet to research an excellent baked tofu recipe (help me out of you have one).
As this dinner has no name, I am unsure if it has a recipe either, but I'll tell you how to cook tofu and potatoes in case your cooking repertoire does not extend past mac n' cheese and PBJ sandwiches.

Roasted red potatoes:
Serves 5-6
Buy 6 red potatoes.
Preheat oven to 400.
Cut in half long way, then half again, then those quarters into chunks.
Place in a baking dish, big enough that the potatoes don't overlap. Drizzle with about a tablespoon or two, or more if you like!, of olive oil and a generous portion of rosemary, salt and pepper.
Leave in over for about 30-40 minutes- until golden brown.
Serve with ketchup, ranch and/or hot sauce.

Crispy tofu:
Serves 3-4
In a LARGE skillet, heat 2-3 tablespoons of olive oil. Let it get REALLY hot, but don't burn it.
While heating, get a package of extra firm tofu and cut into cubes. Pat them dry- no excess H20, people. Place tofu in the hot skillet, leaving room for them to breathe- if your skillet is not big enough, do this in two batches.
Leave the pan on medium high and leave the darn things alone!! Let them cook on one side for about 6 minutes and then flip it when they are golden. Repeat the process. Do this to every side and place the golden pieces on a paper towel. Sprinkle with a little salt and pepper.

Comments

2010-06-03T09:09:00.000-07:00

For some reason people were having a terrible time posting comments to the blog.
The word verification thing-a-mijig was cut off and playing difficult.
Well, friends- that is an issue no longer. Post away, and if you try a recipe, please comment on how it went- I love to know there are other people out there cooking too.

BOISE.

2010-06-02T10:37:00.000-07:00

I had to cut the salad series short because, well, I went to Boise last weekend for a best friend's bridal shower/bachelorette party extravaganza and let's just say there was not a lot of salad to be had.
There were many salads at her shower on Friday night, but I was not gonna pull out my camera and say, "Hey, hostess I don't know, can I be a weirdo and take a pic of your salads?" They were quite delicious and I am forever grateful for them because besides the bruschetta I made for the bach party, and the veggies in the Chinese food Sunday night, I think that was the extent of my greens.
In any case, it was a truly fabulous weekend and so fun to be with "my girls" and to become friends with some new ones too.
Monday, Jena had already returned home and Maddie and I had a day to play in Boise. She took me to a quaint little place for breakfast- Le Cafe De Paris. Promise me you'll say it in a sweet French accent, okay?
We split a nutella crossiant, which we downed too quickly for me to photograph, and I had this cute little frittata (can eggs be cute?) You can choose between a list of cheeses, meats and veggies to go inside it. I had some bacon- I could not resist, no cheese- shocker, and peppers and onions (yay for veggies). It was served with pico de gallo and some of the best potatoes (I'm not just saying that because I was in Spud City) I've ever had. They were probably from California... only kidding.
This is one of those places that will make you long to go to France and I am honestly still surprised at how adorable and cute and chic and trendy Boise is, every time I go- how judgmental of me, but it's true!

My sister graduates high school this week and family starts arriving...today. For me this means the craziness is about to begin, but for you, this means lots of posts are coming.

Salad Series Day 3: Chicken Apple Salad

2010-05-28T08:38:00.000-07:00

This is yesterday's lunch, but I had no time to post it until now. I wish I could say I made this salad, but I did not.
I had the lovely chance to spend my afternoon with my mom, two sisters, and a dear family friend who was in town. We went to Mimi's Cafe, which is a staple in my family. The menu is extensive (meaning even Cassie finds things she likes) and the food and service are always good. As some of you may know, I cannot stand chain restaurants. What a really mean is I am a snob and like to frequent places that are their own- no one else can claim they are the same. Mimi's is definitely a chain, which should tell you how great it is if I am singing its praises.
Yesterday we were all surprised to see they added to their already lengthy menu. There must have been 12 salads- hallelujah! I went for the honey dijon chicken salad with apples, tomatoes, some other bits of deliciousness I can't remember, and brie croutons. I was skeptical of these because of my cheese dislike, but brie is a cheese I still appreciate, so I went for it. The two large croutons were more like fried cheese sticks and for me they were a ""take em or leave em" kinda thing, but you cheese fans should be salivating right now.
Oh, and the salad was served with balsamic vinaigrette on the side.

Salad Series Day 2: Cous Cous and Grilled Artichoke Hearts

2010-05-26T15:14:00.000-07:00

This is an "everything sounds good and I should use it up and not be wasteful" kinda salad.
I did not grill these artichokes myself and have no idea how to do it, sorry.
I suppose I would boil them first, to get them soft, and then grill them with olive oil, vinegar, salt and pepper, yes? I am unsure because I bought them at Nugget and they only have them in summer and they are so freakin' good, I could not resist.
I also had cous cous left over from dinner last week and I thought some pecans would add a nice crunch (I toasted them in a skillet first). Finally, I added a sprinkle of blueberries for a little rendevouz with antioxidants. Throw all of that on a bed of spinach and call it lunch.

Salad Series Day 1: Unwrapped Chicken lettuce wrap salad

2010-05-25T15:57:00.001-07:00

That's quite a name, but this is quite a salad.
Last night I made chicken lettuce wraps, but have no pictures or posts on that front. Here is the recipe, which I modified very little. The only additions/changes were: NO water chestnuts (I hate those things and have vivid unpleasant memories of eating them in stir fry as a child, bleh.) I added chopped cashews to the chicken mixture and topped the whole thing with bean sprouts.
I had lots of left over chicken mixture, so today I topped a bed of lettuce with the chicken and bean sprouts and served it with a side of edamame.

The Salad Series

2010-05-24T20:50:00.000-07:00

FYI- I eat a salad for lunch almost every day. Boring? No way.
Sometimes I get tired of it, but salads are versatile. But, a word of caution: salads are like frozen yogurt (another love of mine). You CAN go overboard on the toppings and wind up with a giant mess that leaves you too full and saying, ""omg, what was i thinking with this concoction?!"
In any case, this week I'll be doing a salad series- showing you the salads I eat every day for lunch. Where's Monday you ask?
Being that school is OUT and I don't work on Mondays, my lunch was enjoyed (and scarfed down) between pilates class, grocery shopping and a hair cut- no time to photograph it. Therefore, the series will start tomorrow, but I thought I'd give you the (lettuce?) heads up tonight.

Not dry turkey burgers

2010-05-20T13:08:00.000-07:00

I've always liked turkey burgers, but there are two problems always complained about- they're too dry and they stick to the grill. After some online research by my mom a few weeks ago, I think I've solved both of those problems (enter the savior; olive oil) Adding this to the meat, and also bushing a little on the formed patties, helps the dryness and sticking problems. I've also experimented with some add-ins that really make these delicious. I serve them with a grilled veggie salad and those funny looking things are buns, believe it or not- they are called the one bun. I find that buns are such an excess of bread- these are the right portion.

Perfect Turkey Burger
Makes 4 burgers
1 lb. ground turkey breast
1/4 yellow or sweet onion
1/2 green apple
1 clove garlic
2 tablespoons light soy sauce
2 tablespoons olive oil
dash of: salt, pepper, basil and parsley

Chop onion, apple and garlic in a food processor, vitamix, etc. In a bowl, combine meat with chopped ingredients. Then add olive oil and soy sauce followed by spices. Mix with hands or spoon. If the meat seems dry, add more olive oil. Then form the meat into patties- you be the judge of proportions. Lay on a plate and brush with a touch of olive oil. Refrigerate until ready to bar b que.
Heat grill to about 450 degrees. Lay burgers on grill and close grill lid. Of course, I did not pay attention to how long I cooked these, but let them go at least 4-5 minutes on one side and flip. You should know when they're done- they'll be whiteish tan in color, with nice grill lines. If needed, cut one in half to check for doneness.