Okay...so I think this is my newest addiction. You might be thinking, "bran muffins? really, Mindy??" But let me assure you that these are not only very tasty but they are very healthy! And another great thing about them is that when I eat two muffins, they keep me full for the whole morning (from 7am-12pm). Love it!!! Oh, and they freeze super well...I bag them up two muffins per bag and either throw a bag into the fridge the night before or even grab a bag out of the freezer before I leave for work.
So, let's review: tasty...healthy...keeps me full...and freezes well!!!! A winning combo.
So, without further ado, here's the recipe:
1.5 cups wheat bran (I use Kellogg's All Bran)
1 cup fat free vanilla yogurt (okay, so I buy those 6 oz yogurt containers and then add 1/4 cup milk)
1/3 cup applesauce
2 egg whites
4 packets of splenda
1.5 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup flour (I use oat flour but white or wheat would work fine too)
1 teaspoon each of baking powder and baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup cranberries (I use diced prunes because our office was sent 25 lbs by mistake...raisins, dried cherries, etc would work well too)
Preheat the oven to 375F/190C. Either use muffin liners or spray the pan well.
In a medium mixing bowl, combine the wheat bran, applesauce, yogurt/milk, egg whites, sugar/splenda, and vanilla extract. Mix well and let sit for 10 minutes.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Add to wet moisture and mix until mostly blended. Add in dried fruit and stir only until combined. Spoon into the muffin liners, approx 2/3 full. Should make 12 muffins.
Bake for 20 minutes or until the toothpick come out clean.
Yummy warm or cool. Throw into bags and freeze or eat and enjoy!
A good way to incorporate fiber into your diet...if you're thinking about that type of thing! :)
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, May 10
Sunday, December 5
A Quiche Recipe
I love quiche!
But most quiches have crusts, whole milk or heavy cream, butter, etc...all things which make the quiche yummy and delicious but also add calories and fat. In a desire to make a healthier quiche, I came up with the following recipe, which I'm sharing with you!
1 medium yellow or russet potato, peeled, and sliced as thinly as possible.
2 stalks of leeks, sliced thinly up to the green leafy part
1 cup of sliced button mushrooms
2 Laughing Cow cheese wedges (I used the French Onion flavor), diced
4 eggs, beaten
1/3 cup 1% milk* (although any will do, I think)
1/4 cup fat-free sour cream (again any will do)
1 tsp of salt
1 or 2 cloves of garlic, minced
1/2 tsp pepper
1/2 to 1 tsp of dill (or any other spice you fancy)
Preheat oven to 350 degree. Spray or butter a 9" pie pan. Layer the thinly sliced potatoes on the bottom. Add layers of sliced leeks, sliced mushrooms, and diced Laughing Cows (feel free to substitute whatever cheese you have on hand...I just wanted to make mine healthier).
In a separate bowl, whisk 4 eggs until well beaten. Add in sour cream and stir until well mixed. Add in milk and seasonings and mix well. Pour over the vegetable layers. Bake in oven for approximately 40 minutes.
*I'm guessing on a few of the measurements since I didn't measure when I made this. The milk, for example, it may be only 1/4-1/3 cup that I used. You don't want to add to much...
**I was very pleased at how this came out. Good taste, didn't seem to be lacking anything, and good texture. Hope you enjoy it too, if you make it. Let me know if there are any questions!
But most quiches have crusts, whole milk or heavy cream, butter, etc...all things which make the quiche yummy and delicious but also add calories and fat. In a desire to make a healthier quiche, I came up with the following recipe, which I'm sharing with you!
1 medium yellow or russet potato, peeled, and sliced as thinly as possible.
2 stalks of leeks, sliced thinly up to the green leafy part
1 cup of sliced button mushrooms
2 Laughing Cow cheese wedges (I used the French Onion flavor), diced
4 eggs, beaten
1/3 cup 1% milk* (although any will do, I think)
1/4 cup fat-free sour cream (again any will do)
1 tsp of salt
1 or 2 cloves of garlic, minced
1/2 tsp pepper
1/2 to 1 tsp of dill (or any other spice you fancy)
Preheat oven to 350 degree. Spray or butter a 9" pie pan. Layer the thinly sliced potatoes on the bottom. Add layers of sliced leeks, sliced mushrooms, and diced Laughing Cows (feel free to substitute whatever cheese you have on hand...I just wanted to make mine healthier).
In a separate bowl, whisk 4 eggs until well beaten. Add in sour cream and stir until well mixed. Add in milk and seasonings and mix well. Pour over the vegetable layers. Bake in oven for approximately 40 minutes.
*I'm guessing on a few of the measurements since I didn't measure when I made this. The milk, for example, it may be only 1/4-1/3 cup that I used. You don't want to add to much...
**I was very pleased at how this came out. Good taste, didn't seem to be lacking anything, and good texture. Hope you enjoy it too, if you make it. Let me know if there are any questions!
Tuesday, August 24
Biscotti
The crunch. The flavor. The soaked-in-coffee goodness.
I love biscotti!
I enjoy eating biscotti.
I enjoy making biscotti.
I enjoy trying new types of biscotti.
And I enjoy testing out the biscotti on others.
I've made an Almond Lemon Biscotti, Chocolate Cherry Biscotti, Vanilla Bean Biscotti, Double Chocolate Biscotti and last night I made a Mocha Almond Biscotti. My plan tonight is make a Coconut Rum Biscotti...just because it sounds interesting.
I try to do my cooking with a purpose...what I mean is that I know if I cook just for me, I will eat what I make, which isn't always a good thing. So I try to come up with people or reasons that I can give food away and then not only do I get to bless someone (hopefully) but then I can also get to have a little taste without feeling guilty.
What is the reason for the Mocha Almond and Coconut Rum? This is my pastor's last week at my church...I thought it would be nice to drop some off. There are only 7 people there so I'm going to provide enough for two each and then bring the rest to work.
So if you ever want some biscotti...let me know. I'm always looking for good excuses and you'd make a great one!
I love biscotti!
I enjoy eating biscotti.
I enjoy making biscotti.
I enjoy trying new types of biscotti.
And I enjoy testing out the biscotti on others.
I've made an Almond Lemon Biscotti, Chocolate Cherry Biscotti, Vanilla Bean Biscotti, Double Chocolate Biscotti and last night I made a Mocha Almond Biscotti. My plan tonight is make a Coconut Rum Biscotti...just because it sounds interesting.
I try to do my cooking with a purpose...what I mean is that I know if I cook just for me, I will eat what I make, which isn't always a good thing. So I try to come up with people or reasons that I can give food away and then not only do I get to bless someone (hopefully) but then I can also get to have a little taste without feeling guilty.
What is the reason for the Mocha Almond and Coconut Rum? This is my pastor's last week at my church...I thought it would be nice to drop some off. There are only 7 people there so I'm going to provide enough for two each and then bring the rest to work.
So if you ever want some biscotti...let me know. I'm always looking for good excuses and you'd make a great one!
Wednesday, July 28
A Cooking Frenzy
I have been in a experimental mood lately in the kitchen.
A good way to procrastinate from my thesis paper.
Here's two good things I've enjoyed lately:
A good way to procrastinate from my thesis paper.
Here's two good things I've enjoyed lately:
Asian Noodle Salad: Although I tweaked this recipe and mine had all green veggies. I also used Yakisoba noodles instead of linguine noodles. Very tasty although this makes a huge amount of salad once you throw everything in, especially when cooking for one person. Be ye warned!
Strawberry Fruit Roll Ups: This ended up being very easy! You do have to let them bake in a low-temperature oven for 8-10 hours but enjoyable!
Things I'll be making soon:
Marshmallows: I'm just going to make these because it sounds fun and interesting. I might add Maple flavor for kicks.
Dulce de Leche: Again, just sounds amusing! I might give it away as a gift...I might make this coffee treat...who knows!
Split Pea Soup: Doesn't this sound good? Granted if our 80 degree weather continues, I'll be putting this one off a bit. I might be tempted if it drops into the 70s.
Banana Split Ice Cream Cake: Today is my sister's birthday and tomorrow us siblings are having dinner together (guess who's cooking?). This gorgeous cake is the chosen birthday cake. Can't wait to make it. And eat it!
That's it! I know...I'm probably insane...no wonder my thesis paper is coming along slowly, right?
None of the pictures are mine...they all belong to the recipe creators. And I should mention that all the recipes are from Tasty Kitchen...clearly I spend too much time perusing that site! Now, back to homework...
Thursday, June 17
Potato & Ham Soup
I have been somewhat on a soup kick lately. Even if I'm not making soup, I'm looking at soup recipes. Soup, soup, soup, soup, soup...maybe it's because summer hasn't yet made it to Washington, but that's besides the point.
Last night was "sister dinner" day and I was in charge of planning and preparing the dinner. So I made Potato and Ham Soup with a side of cornbread...oh man, it still sounds so very good!
Let me briefly tell you about a little quirk of mine. Whenever I taste something that is super good (and typically its savory, not sweet, I find) I make these little involuntary sighs with each bite. It's pretty funny but I promise you that I do it without thinking. It's like I can't help myself.
Last night soup brought out the sighs again. It was that good!
If you like potato soup, try this one...it doesn't take long to throw together.
I should note that the only changes I made was to use bouillon cubes instead of granules....3 cubes for the recipe should do nicely. Plus I added dill and about a teaspoon of salt. Heavenly!
Last night was "sister dinner" day and I was in charge of planning and preparing the dinner. So I made Potato and Ham Soup with a side of cornbread...oh man, it still sounds so very good!
Let me briefly tell you about a little quirk of mine. Whenever I taste something that is super good (and typically its savory, not sweet, I find) I make these little involuntary sighs with each bite. It's pretty funny but I promise you that I do it without thinking. It's like I can't help myself.
Last night soup brought out the sighs again. It was that good!
If you like potato soup, try this one...it doesn't take long to throw together.
I should note that the only changes I made was to use bouillon cubes instead of granules....3 cubes for the recipe should do nicely. Plus I added dill and about a teaspoon of salt. Heavenly!
Monday, March 22
Weekend Flubs
The cooking gods were not with me this weekend.
I thought I'd try a two new dishes but an old one. Only one of the three came out decent.
1. Scallops and Pasta
I had never had scallops before but always thought they looked good. So I thought I'd try this little recipe. So what went wrong...
My cast iron skillet is a relatively new toy in my kitchen. I'm still very much playing with it and learning how to cook with it. This is the old recipe...I tried making it about two weeks ago and wasn't pleased with results so I thought I'd try again this weekend. So what went wrong...
I thought I could find the recipe online to link to this but could not...sorry. I'm sure I got it out out of a Martha Stewart magazine but couldn't find it on her website. Basically instead of noodles you use zucchini. This turned out really good. The recipe says I was supposed to let the tomato mixture reduce which I didn't do so the end product was a tad liquidy but the taste is yum! It will be my lunch and dinner.
All I know is that any cooking funk that I am in needs to be gone by Friday (along with the smokey, seafood smell). I'm having a tea party on Saturday and I have promised food with the tea.
I thought I'd try a two new dishes but an old one. Only one of the three came out decent.
1. Scallops and Pasta
I had never had scallops before but always thought they looked good. So I thought I'd try this little recipe. So what went wrong...
- Whoever designed my little 500 sq ft apartment put the smoke detector right next to the stove...what were they thinking???
- This recipe calls you to sear the scallops in a hot skillet. Maybe I had the skillet to hot but it started smoking and quickly filled up my little apartment with smoke which promptly set off the smoke detector TWICE.
- So while I'm fanning the detector yelling at it to "shut up," running to open the windows and sliding door, and plugging in my fan for a little air, my scallops were sizzling away...I think there were a bit overcooked.
- Plus, the recipe calls for White Wine, Beer, or Vegetable Stock. I had Salted Vodka (a work sample) and Beef Broth in my apartment...sure that would work, right?
- Salted Vodka and Beef Broth did not make the best combo.
- Overall, the dish was a dud, my apartment still smells of smoke and seafood (yum), and I threw most of it out. Live and learn.
My cast iron skillet is a relatively new toy in my kitchen. I'm still very much playing with it and learning how to cook with it. This is the old recipe...I tried making it about two weeks ago and wasn't pleased with results so I thought I'd try again this weekend. So what went wrong...
- I'm thinking mistake #1 was the fact that I decided to make the corn bread after my Scallops and Pasta dud...both of which used the cast-iron skillet. Any suggestions on how to clean a cast-iron skillet appropriately? You're not supposed to use soap but just use hot water and towel dry the skillet in between uses. However my corn bread came out with an awful metallic, seafoody taste. Blech!
I thought I could find the recipe online to link to this but could not...sorry. I'm sure I got it out out of a Martha Stewart magazine but couldn't find it on her website. Basically instead of noodles you use zucchini. This turned out really good. The recipe says I was supposed to let the tomato mixture reduce which I didn't do so the end product was a tad liquidy but the taste is yum! It will be my lunch and dinner.
All I know is that any cooking funk that I am in needs to be gone by Friday (along with the smokey, seafood smell). I'm having a tea party on Saturday and I have promised food with the tea.
Friday, March 5
Going Ons in my Kitchen
I have been a cooking maniac these past two weeks. Some stuff are honestly not worth mentioning...experiments that turned out okay but not great.
But here is a sample of my recent menu:
Monday: I made curry chicken. Yum! I used the packet below, so I didn't do anything from scratch really. But if you love curry and can find this, buy it! So good and so easy. It comes in three heat levels...I usually get Medium Hot which isn't bad at all.
Thursday: I made Chicken Spinach Enchiladas with a Salsa Verde sauce. I made the Salsa Verde on Saturday and was looking for a way to use it. It turned out pretty tasty.
Tomorrow: I'm going to make a Pot Roast and at some point this weekend, White Chocolate Lemon Scones (see below--only I'm leaving out the blueberries this time and will use Lemon Juice and Lemon Peel instead).
White Chocolate Blueberry Scones
3/4 cup (175 mL) sour cream
1 egg
2 3/4 cups (675 mL) flour
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter or margarine
1 cup (250 mL) blueberries, fresh or frozen
1/2 cup (125 mL) sugar
white chocolate, coarsely chopped (no idea how much)
1 Tbsp (15 mL) butter, melted
1/4 cup (60 mL) powdered sugar
Preheat oven to 375F (190C). Beat sour cream and egg in small bowl and set aside. In large bowl, measure flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles small peas. Mix in blueberries, sugar, and white chocolate. Add sour cream mixture and stir until soft dough forms. Using your hands, form dough into a large ball and place on floured surface. Pat out to 1" (2.5 cm) thickness. Cut in 4" (10 cm) rounds. Place on ungreased cookie sheet and bake scones for 15-20 minutes. The dough will be soft. It will seem to need more flour. And you will have to use a lot of flour to help roll out dough and cut into rounds.While still warm, brush with butter and sprinkle with powdered sugar. Makes 8 large scones or 10-12 smaller ones. Enjoy!
But here is a sample of my recent menu:
Monday: I made curry chicken. Yum! I used the packet below, so I didn't do anything from scratch really. But if you love curry and can find this, buy it! So good and so easy. It comes in three heat levels...I usually get Medium Hot which isn't bad at all.
Thursday: I made Chicken Spinach Enchiladas with a Salsa Verde sauce. I made the Salsa Verde on Saturday and was looking for a way to use it. It turned out pretty tasty.
Tomorrow: I'm going to make a Pot Roast and at some point this weekend, White Chocolate Lemon Scones (see below--only I'm leaving out the blueberries this time and will use Lemon Juice and Lemon Peel instead).
White Chocolate Blueberry Scones
3/4 cup (175 mL) sour cream
1 egg
2 3/4 cups (675 mL) flour
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter or margarine
1 cup (250 mL) blueberries, fresh or frozen
1/2 cup (125 mL) sugar
white chocolate, coarsely chopped (no idea how much)
1 Tbsp (15 mL) butter, melted
1/4 cup (60 mL) powdered sugar
Preheat oven to 375F (190C). Beat sour cream and egg in small bowl and set aside. In large bowl, measure flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles small peas. Mix in blueberries, sugar, and white chocolate. Add sour cream mixture and stir until soft dough forms. Using your hands, form dough into a large ball and place on floured surface. Pat out to 1" (2.5 cm) thickness. Cut in 4" (10 cm) rounds. Place on ungreased cookie sheet and bake scones for 15-20 minutes. The dough will be soft. It will seem to need more flour. And you will have to use a lot of flour to help roll out dough and cut into rounds.While still warm, brush with butter and sprinkle with powdered sugar. Makes 8 large scones or 10-12 smaller ones. Enjoy!
Tuesday, November 17
Morning, Day, and Night
Morning: I always think it's funny when I stop somewhere on the way to work and someone asks me "So how's your day going?" I usually want to retort, "I've only been up an hour...ask me later on" but usually reply back with a smile, "so far, so good."
Day: Did I moan some time in the last two weeks about how slow work had been? It was the only slow area of my life but it was driving me crazy. Seriously, how do you spend 40 hours a week when you have no work to do? Anyhow, I found something I could do which made me really happy. This upcoming Sunday and the following Sunday, I'm teaching Sunday School, on Judges and Ruth. Since the rest of my life (outside of work) has been busy, let's make the most of my work time by working on my lessons. Purpose at work...hurrah!
This was a good idea until last Friday, which is when actual job responsibilities came back into my life. Now I have a large stack of things to do and my Sunday School lessons are resting. Oh dear! Not all of my responsibilities are urgent so I'll actually probably make some of it wait and finish up my lessons...after all, I really don't have time to work on them outside of work.
Night: Yesterday, I had a hankering for a BLT. So I ran to the store on my way home and picked up the necessary ingredients and had the most delicious sandwich ever. I decided to change up this sandwich a bit by adding avocados. Yum!
Day: Did I moan some time in the last two weeks about how slow work had been? It was the only slow area of my life but it was driving me crazy. Seriously, how do you spend 40 hours a week when you have no work to do? Anyhow, I found something I could do which made me really happy. This upcoming Sunday and the following Sunday, I'm teaching Sunday School, on Judges and Ruth. Since the rest of my life (outside of work) has been busy, let's make the most of my work time by working on my lessons. Purpose at work...hurrah!
This was a good idea until last Friday, which is when actual job responsibilities came back into my life. Now I have a large stack of things to do and my Sunday School lessons are resting. Oh dear! Not all of my responsibilities are urgent so I'll actually probably make some of it wait and finish up my lessons...after all, I really don't have time to work on them outside of work.
Night: Yesterday, I had a hankering for a BLT. So I ran to the store on my way home and picked up the necessary ingredients and had the most delicious sandwich ever. I decided to change up this sandwich a bit by adding avocados. Yum!
Tuesday, November 10
Weekend Adventures in the Kitchen
Last Wednesday, I shared about some recipes I was thinking of trying. I'm sure you've been dying to know what it is I've done....oh....you haven't? Well, bear with me anyways.
Playing in the kitchen is a great way to procrastinate, I mean, try new things! I had a frozen whole chicken that I wanted to play with. So I thawed it out, dressed it up and played "Scrabble" with him. Since I won, I got to eat him. I didn't feel like a roast chicken, although I'm sure that would have been lovely. So I made Chicken A La King. It was pretty darn tasty. I added dill, cumin, and more salt to the recipe. I also thickened my up considerably because I didn't want Chicken a la soup. Served on rice and enjoyed with an episode of Monk.
Last Wednesday, I was also debating on what to do with my remaining Chex cereal. I decided to try the Caramel Corn (only with cereal and not popcorn). My reasoning was that if it flops, I would have no problem throwing it away and saving myself from unnecessary sugar. It didn't flop. Overall, I'd have to say that using popcorn is better...the texture is more suitable. But I have discovered that when you mix caramel with chex, you get Frosted Flakes...seriously, it tastes just like it, even though I don't think Frosted Flakes is supposed to be caramelly.
I know Monday is not part of the weekend but I'm throwing it in anyways for the sake of this entry. Last night I whipped up a batch of Pumpkin Chocolate Chip Cookies. If you click on the link, you will see that they are technically called Old-Fashioned Soft Pumpkin Cookies. Yep, they are soft. I've decided that although soft cookies are yum, it is also nice if there a bit of crispness to the outside. Anyhow, if I were remaking this recipe, I think I'd want to add in some Pumpkin Pie Spice or more pumpkin or substitute Pumpkin Pie Filling for the puree. Basically the cookies are good (worth making) but could use a little more umph!
That's my kitchen update for the week but I could use another cup of coffee!
Playing in the kitchen is a great way to procrastinate, I mean, try new things! I had a frozen whole chicken that I wanted to play with. So I thawed it out, dressed it up and played "Scrabble" with him. Since I won, I got to eat him. I didn't feel like a roast chicken, although I'm sure that would have been lovely. So I made Chicken A La King. It was pretty darn tasty. I added dill, cumin, and more salt to the recipe. I also thickened my up considerably because I didn't want Chicken a la soup. Served on rice and enjoyed with an episode of Monk.
Last Wednesday, I was also debating on what to do with my remaining Chex cereal. I decided to try the Caramel Corn (only with cereal and not popcorn). My reasoning was that if it flops, I would have no problem throwing it away and saving myself from unnecessary sugar. It didn't flop. Overall, I'd have to say that using popcorn is better...the texture is more suitable. But I have discovered that when you mix caramel with chex, you get Frosted Flakes...seriously, it tastes just like it, even though I don't think Frosted Flakes is supposed to be caramelly.
I know Monday is not part of the weekend but I'm throwing it in anyways for the sake of this entry. Last night I whipped up a batch of Pumpkin Chocolate Chip Cookies. If you click on the link, you will see that they are technically called Old-Fashioned Soft Pumpkin Cookies. Yep, they are soft. I've decided that although soft cookies are yum, it is also nice if there a bit of crispness to the outside. Anyhow, if I were remaking this recipe, I think I'd want to add in some Pumpkin Pie Spice or more pumpkin or substitute Pumpkin Pie Filling for the puree. Basically the cookies are good (worth making) but could use a little more umph!
That's my kitchen update for the week but I could use another cup of coffee!
Wednesday, November 4
Christmas, cooking, class
Have I told you about my neighbor? Ahh yes...right here. Well, last night he serenaded me again. His choice of song? The First Noel...I think someone is ready for Christmas! It made me chuckle.
I can definitely tell it is fall/winter season, mainly because I'm in the cooking mood again. Munchies, comfort foods, sweets, etc! Of course, it could also be because I'm in school again. When I'm taking classes, cooking/baking becomes a therapeutic and creative outlet for me. It gives me a break from readin', writin' and arithmetic (except for arithmetic, which isn't a part of my degree) and allows me a few moments of joy. I have pumpkin puree sitting in my freezer and I'm contemplating making Pumpkin Pudding and/or Pumpkin Chocolate Chip Cookies. Plus, I was in the mood for Chex Mix when I last went grocery shopping, which I've already made, and now have extra Chex to use up...do I try to make Caramel Popcorn only with Chex instead of popcorn or Muddy Buddies? But really...do I need all or any of that food hanging around my home? NO (shaking head vigorously)!!! So I need to time my food-making with activities which allow me to share the calories. Right now, my calendar is pretty light, not that I'm complaining. (Although I suppose I could just share without activities...I do have plans to interact with people...I'm not a hermit.) We'll see...
Week 3 of my class...I'm not sure I've adjusted to the school schedule yet, mainly because my first two weeks were quite busy. I need to get into a rhythm which is conducive to the class assignments and stink-load of reading I have to do each week. Not there yet. I have an assignment that is due every Wednesday by 10pm...I'm not ready to do it today because I haven't even done half of my reading yet. Oy vey! It will get done...it always does.
I can definitely tell it is fall/winter season, mainly because I'm in the cooking mood again. Munchies, comfort foods, sweets, etc! Of course, it could also be because I'm in school again. When I'm taking classes, cooking/baking becomes a therapeutic and creative outlet for me. It gives me a break from readin', writin' and arithmetic (except for arithmetic, which isn't a part of my degree) and allows me a few moments of joy. I have pumpkin puree sitting in my freezer and I'm contemplating making Pumpkin Pudding and/or Pumpkin Chocolate Chip Cookies. Plus, I was in the mood for Chex Mix when I last went grocery shopping, which I've already made, and now have extra Chex to use up...do I try to make Caramel Popcorn only with Chex instead of popcorn or Muddy Buddies? But really...do I need all or any of that food hanging around my home? NO (shaking head vigorously)!!! So I need to time my food-making with activities which allow me to share the calories. Right now, my calendar is pretty light, not that I'm complaining. (Although I suppose I could just share without activities...I do have plans to interact with people...I'm not a hermit.) We'll see...
Week 3 of my class...I'm not sure I've adjusted to the school schedule yet, mainly because my first two weeks were quite busy. I need to get into a rhythm which is conducive to the class assignments and stink-load of reading I have to do each week. Not there yet. I have an assignment that is due every Wednesday by 10pm...I'm not ready to do it today because I haven't even done half of my reading yet. Oy vey! It will get done...it always does.
Monday, October 5
Pumpkin Soup
I lived in Germany from 2004- 2006. Tucked away in a tiny insignificant village is a farm that is also a restaurant, called Straussi Funfschilling. During the fall and spring you can have such delicious dishes using the ingredients that they grew on their farm.
One lovely fall day, I went with some friends to Funfschilling for my first visit. One of the girls I was with went on and on about how great the Pumpkin Soup was. Soup sounded good and I guess I was feeling a bit adventurous because I ordered the soup even though my love for squash was a bit limited at the time. The soup arrived with a beautiful goldenrod hue, served in an individual tureen, with a wallop of cream in the middle. They served the soup with some rosemary garlic bread. 4 stars on presentation. As for the taste, Oh.My.Goodness...it was the best soup I tasted in a long while. I could have ate and ate and ate and ate....
Since then and since returning home, I have thought and dreamed and longed for Funfschilling's Pumpkin Soup. Last fall, I decided to try making my own. I made two batches, both of which weren't bad but weren't great. I had a bowl of both and dumped the rest. This fall, I resolved to find the perfect pumpkin soup recipe and began scouring online, finding three that sounded like potential. I decided to make one this past Saturday: http://allrecipes.com/Recipe/Pumpkin-Soup/Detail.aspx. This is a basic recipe. I followed the recipe, more or less. I substituted curry for the thyme and parsley and added a dash of cinnamon.
My verdict: This recipe is good. Very good. I found myself closing my eyes with each bite, savoring the yummy goodness. It's not very pumpkin-y, thanks to the chicken broth and onion. It is more savory...more like I remember Funfschilling's being. I added a spoonful of sour cream instead of the heavy cream...that was good but I think using heavy cream or half/half might add to the soup in a different way.
I'm still planning on trying recipe 2 and 3 but this one will be enjoyed! Overall, I give it 4 out of 5 stars! Guten appetit!
One lovely fall day, I went with some friends to Funfschilling for my first visit. One of the girls I was with went on and on about how great the Pumpkin Soup was. Soup sounded good and I guess I was feeling a bit adventurous because I ordered the soup even though my love for squash was a bit limited at the time. The soup arrived with a beautiful goldenrod hue, served in an individual tureen, with a wallop of cream in the middle. They served the soup with some rosemary garlic bread. 4 stars on presentation. As for the taste, Oh.My.Goodness...it was the best soup I tasted in a long while. I could have ate and ate and ate and ate....
Since then and since returning home, I have thought and dreamed and longed for Funfschilling's Pumpkin Soup. Last fall, I decided to try making my own. I made two batches, both of which weren't bad but weren't great. I had a bowl of both and dumped the rest. This fall, I resolved to find the perfect pumpkin soup recipe and began scouring online, finding three that sounded like potential. I decided to make one this past Saturday: http://allrecipes.com/Recipe/Pumpkin-Soup/Detail.aspx. This is a basic recipe. I followed the recipe, more or less. I substituted curry for the thyme and parsley and added a dash of cinnamon.
My verdict: This recipe is good. Very good. I found myself closing my eyes with each bite, savoring the yummy goodness. It's not very pumpkin-y, thanks to the chicken broth and onion. It is more savory...more like I remember Funfschilling's being. I added a spoonful of sour cream instead of the heavy cream...that was good but I think using heavy cream or half/half might add to the soup in a different way.
I'm still planning on trying recipe 2 and 3 but this one will be enjoyed! Overall, I give it 4 out of 5 stars! Guten appetit!
Thursday, September 3
Mexican Meatloaf
You want to know how my culinary mind works? I think of a "normal" recipe and try to think of ways to change it so that you have something different, new, and creative. Hence my mexican-inspired meatloaf.
2/3 cup oatmeal
1/2 cup milk
1 cup sliced mushrooms
1 clove minced garlic
1/2 cup green peppers
1 lb of ground beef, turkey or pork
1 packet of taco seasoning
1/2 tsp cumin
1/2 cup diced tomatoes
1 whole egg
1 egg white
1/2 chopped spinach
In a large bowl, mix the oatmeal and milk and let sit for 5 minutes.
In a frying pan, melt a couple Tbsp of butter, saute mushrooms. When partially brown, add in garlic and green pepper and saute for an additional couple minutes. Set aside to cool.
In the bowl, mix remaining ingredients, add sauteed mushrooms and green peppers and mix well. Put it a greased loaf pan. Cook for about 45 minutes in a 350F oven, until the center is 160F or no longer pink. Cool for 10 minutes and enjoy!
What should I try next? A Thai meatloaf? An Italian meatloaf? Too many possibilities!
2/3 cup oatmeal
1/2 cup milk
1 cup sliced mushrooms
1 clove minced garlic
1/2 cup green peppers
1 lb of ground beef, turkey or pork
1 packet of taco seasoning
1/2 tsp cumin
1/2 cup diced tomatoes
1 whole egg
1 egg white
1/2 chopped spinach
In a large bowl, mix the oatmeal and milk and let sit for 5 minutes.
In a frying pan, melt a couple Tbsp of butter, saute mushrooms. When partially brown, add in garlic and green pepper and saute for an additional couple minutes. Set aside to cool.
In the bowl, mix remaining ingredients, add sauteed mushrooms and green peppers and mix well. Put it a greased loaf pan. Cook for about 45 minutes in a 350F oven, until the center is 160F or no longer pink. Cool for 10 minutes and enjoy!
What should I try next? A Thai meatloaf? An Italian meatloaf? Too many possibilities!
Tuesday, June 30
One Way to Procrastinate...
...is to make a peach cobbler!
I didn't much feel like doing homework last night so I whipped up a peach cobbler.
[insert photo]
Peach Cobbler
--Preheat oven to 400F.
--Wash, peel and cut about 5 cups of peaches. Put in a saucepan with 1/4 cup water, 2 Tablespoons flour OR 1 Tablespoon cornstarch, 1/2 teaspoon cinnamon and 1/2 to 2/3 cups sugar. Mix over medium heat until the mixture is thickening and blubbly! Resist eating the yummy goodness!
--Mix 1 cup flour, 1.5 teaspoons baking powder, 2 Tablespoons sugar and 1/4 tsp cinnamon. Cut in 1/4 cup butter. Add 1 egg and 1/4 cup milk. Mix until blended.
--Pour peach goodness into a 2 Quart baking dish. Scoop about 6 biscuits from mixture and assemble on top. Bake for 20-25 minutes in 400 degree oven until biscuits are golden brown.
--Enjoy! Best when warm and with vanilla ice cream!
Feel free to substitute or add to this recipe. In fact, I did 3/4 cup of flour and 1/4 cup of oatmeal. Other yummy additions would coconut, blackberries, maple extract, etc...
I didn't much feel like doing homework last night so I whipped up a peach cobbler.
Peach Cobbler
--Preheat oven to 400F.
--Wash, peel and cut about 5 cups of peaches. Put in a saucepan with 1/4 cup water, 2 Tablespoons flour OR 1 Tablespoon cornstarch, 1/2 teaspoon cinnamon and 1/2 to 2/3 cups sugar. Mix over medium heat until the mixture is thickening and blubbly! Resist eating the yummy goodness!
--Mix 1 cup flour, 1.5 teaspoons baking powder, 2 Tablespoons sugar and 1/4 tsp cinnamon. Cut in 1/4 cup butter. Add 1 egg and 1/4 cup milk. Mix until blended.
--Pour peach goodness into a 2 Quart baking dish. Scoop about 6 biscuits from mixture and assemble on top. Bake for 20-25 minutes in 400 degree oven until biscuits are golden brown.
--Enjoy! Best when warm and with vanilla ice cream!
Feel free to substitute or add to this recipe. In fact, I did 3/4 cup of flour and 1/4 cup of oatmeal. Other yummy additions would coconut, blackberries, maple extract, etc...
Sunday, April 19
Orange Marmalade
Yesterday I tried my hand at orange marmalade. Orange marmalade was always one of those scary jams as a kid...pieces of peel floating in the jar...will it be sour?...who in their right mind would want to eat orange peels? But then, one day I tried it and I liked it! Now, I wouldn't consider it my favorite but I can and do enjoy it occasionally, especially when I'm in the mood for crumpets (aka English muffin) and find myself muttering in an "English" accent.
Anyhow, for some reason, I got a hankering for making some (I'm really wanting to become more prolific in canning/preserves). So I found myself a recipe and gave it a go! From start to finish, the entire project took about three hours however after the main part is over, the rest is pretty easy and gave me time to get some other stuff done. Like most recipes, I usually follow the recipe the first time and then tweak it the next time. This is no exception.
First of all, the marmalade turned out yummy and is a beautiful presentation of color and rinds but here is what I'd change.
--It should be noted that I used naval oranges, not seville as the recipe requests...turned out good.
--When slicing the peels, the recipe calls for julienned slices. Do that but then turn the peels and cut them either in halves or thirds. Otherwise you have long orange peels when spreading the goodness on your toast, english muffin or bisquits.
--The recipe calls for 4 cups of peel...a bit much perhaps. I think 3 cups would be sufficient!
--In the final stage, when the pan is on the oven for the last time, the recipe does not tell you to "stir regularly." Do it! Do-it! Stir that marmalade regularly. I only stirred it occasionally and ended burning some orange peels...thankfully, the taste was not jeopardized, only the presentation.
--I used a candy themometer and took the pan off when I believed it to be at 220F. My marmalade, although yummy, is a bit thick...partly because of the huge amount of peel versus jelly but I'm also wondering if I left it on a bit too long. Maybe take it off around 215-220...but I'm no expert.
Now since the presentation of my marmalade has been compromised a bit, maybe I'll try my hand next at an Orange Marmalade Cake! Doesn't that sound jolly good?
Anyhow, for some reason, I got a hankering for making some (I'm really wanting to become more prolific in canning/preserves). So I found myself a recipe and gave it a go! From start to finish, the entire project took about three hours however after the main part is over, the rest is pretty easy and gave me time to get some other stuff done. Like most recipes, I usually follow the recipe the first time and then tweak it the next time. This is no exception.
First of all, the marmalade turned out yummy and is a beautiful presentation of color and rinds but here is what I'd change.
--It should be noted that I used naval oranges, not seville as the recipe requests...turned out good.
--When slicing the peels, the recipe calls for julienned slices. Do that but then turn the peels and cut them either in halves or thirds. Otherwise you have long orange peels when spreading the goodness on your toast, english muffin or bisquits.
--The recipe calls for 4 cups of peel...a bit much perhaps. I think 3 cups would be sufficient!
--In the final stage, when the pan is on the oven for the last time, the recipe does not tell you to "stir regularly." Do it! Do-it! Stir that marmalade regularly. I only stirred it occasionally and ended burning some orange peels...thankfully, the taste was not jeopardized, only the presentation.
--I used a candy themometer and took the pan off when I believed it to be at 220F. My marmalade, although yummy, is a bit thick...partly because of the huge amount of peel versus jelly but I'm also wondering if I left it on a bit too long. Maybe take it off around 215-220...but I'm no expert.
Now since the presentation of my marmalade has been compromised a bit, maybe I'll try my hand next at an Orange Marmalade Cake! Doesn't that sound jolly good?
Friday, March 20
Cinnamon Rolls
I love cinnamon rolls. Every once in a while I get a hankering for a nice warm soft cinnamon. As a single person, making cinnamon rolls is not condusive to eatting healthy because there is nobody to share them with (unless I make them for a specific reason). Then consequently, I'd end up eatting them all, which is never good.
I came across the following recipe which only makes 8, doesn't require yeast and are very easy to make. I made them this past Tuesday and they turned out beautiful and delicious. After making them, I modified the recipe below a bit based on what I'd do if/when I make them again.
Cinnamon rolls
6 Tbsp unsalted butter, melted
1/3 cup packed brown sugar
3 Tbsp sugar
2 tsp cinnamon
1/8 tsp ground cloves
2 ½ cups all purpose flour
½ tsp salt
1 ¼ tsp baking powder
½ tsp baking soda
1 ¼ cup buttermilk
Glaze:
2 Tbsp cream cheese, softened
2 Tbsp buttermilk (milk will work just fine)
1 cup powdered sugar
**The directions are a bit long so the website this recipe came from is attached. You'll find that I tried to cut in half the inside brown-sugar goodness. I found it to be too much as the attached recipe calls for and think half would be just fine!
If you'd enjoy an easy, fast and good cinnamon roll recipe, then this is for you! Enjoy!
I came across the following recipe which only makes 8, doesn't require yeast and are very easy to make. I made them this past Tuesday and they turned out beautiful and delicious. After making them, I modified the recipe below a bit based on what I'd do if/when I make them again.
Cinnamon rolls
6 Tbsp unsalted butter, melted
1/3 cup packed brown sugar
3 Tbsp sugar
2 tsp cinnamon
1/8 tsp ground cloves
2 ½ cups all purpose flour
½ tsp salt
1 ¼ tsp baking powder
½ tsp baking soda
1 ¼ cup buttermilk
Glaze:
2 Tbsp cream cheese, softened
2 Tbsp buttermilk (milk will work just fine)
1 cup powdered sugar
**The directions are a bit long so the website this recipe came from is attached. You'll find that I tried to cut in half the inside brown-sugar goodness. I found it to be too much as the attached recipe calls for and think half would be just fine!
If you'd enjoy an easy, fast and good cinnamon roll recipe, then this is for you! Enjoy!
Friday, December 5
It gets worse before it gets better!
So on my school break "wish list" I mentioned the state of desperation that my apartment is in or maybe it's the state of desperation that I am in about my apartment...
Anyways, I decided to get started yesterday. Before work, I went through my bookshelf and took out a number of books I didn't want or knew I wouldn't read. (I have a number of school books that I don't want either but common sense told me I should probably hang onto them until I'm done with school.) Then, last night I pulled out a 55-gallon tote full of junk and who knows what and started sorting that. I made a pile to recycle, a pile to keep, and a pile to get rid off. My goal is to fill that tote back up with stuff to give away.
My apartment is messy! It was messy before I started and now that I have unloaded a 55-gallon tote, it's even more messy. But I fully anticipated that my apartment would get worse before it gets better. Maybe I should take photos to track my progress. At any rate, now is not the time for me to have guests OR maybe having guests would make me clean faster...
I think next I'll tackle my clothes which I anticipate will be an easy and quick job. Then comes the 2nd 55-gallon tote...which is loaded with a bunch of stuff from Germany. Not sure how much I can get rid of. That tote will be a slow job probably due to walks down memory lane.
Why am I doing all this (beside just cleaning up)? I still have stuff sitting at my parents house...I have so much stuff! My parents are retired and plan to eventually move so it would be great if I could minimize my belongings and free up their house of my stuff in the process. If you don't hear from me a few days, it may be that I got buried alive under all my stuff...sigh...
Switching topics...last night I made Chicken Pot Pie for dinner...a great way to use up turkey leftovers, if there is still some hanging around. I always tweak this recipe by adding potatos and a bit more salt because of the pototoes but the recipe is pretty good! Also tonight I'm going to start making the Nanaimo Bars that I mentioned below.
Anyways, I decided to get started yesterday. Before work, I went through my bookshelf and took out a number of books I didn't want or knew I wouldn't read. (I have a number of school books that I don't want either but common sense told me I should probably hang onto them until I'm done with school.) Then, last night I pulled out a 55-gallon tote full of junk and who knows what and started sorting that. I made a pile to recycle, a pile to keep, and a pile to get rid off. My goal is to fill that tote back up with stuff to give away.
My apartment is messy! It was messy before I started and now that I have unloaded a 55-gallon tote, it's even more messy. But I fully anticipated that my apartment would get worse before it gets better. Maybe I should take photos to track my progress. At any rate, now is not the time for me to have guests OR maybe having guests would make me clean faster...
I think next I'll tackle my clothes which I anticipate will be an easy and quick job. Then comes the 2nd 55-gallon tote...which is loaded with a bunch of stuff from Germany. Not sure how much I can get rid of. That tote will be a slow job probably due to walks down memory lane.
Why am I doing all this (beside just cleaning up)? I still have stuff sitting at my parents house...I have so much stuff! My parents are retired and plan to eventually move so it would be great if I could minimize my belongings and free up their house of my stuff in the process. If you don't hear from me a few days, it may be that I got buried alive under all my stuff...sigh...
Switching topics...last night I made Chicken Pot Pie for dinner...a great way to use up turkey leftovers, if there is still some hanging around. I always tweak this recipe by adding potatos and a bit more salt because of the pototoes but the recipe is pretty good! Also tonight I'm going to start making the Nanaimo Bars that I mentioned below.
Saturday, November 22
Food On My Mind
I like to cook and bake. In fact, I find that as a full-time worker and part-time student, along with my other obligations, cooking/baking tends to be a bit of stress relief for me. Typically its an hour or two of my Saturday that I get to do something that I enjoy...a break from my homework. So I find, in my desire to be done with my current class, that I am thinking a lot about what I should make next.
Here's where things stand thus far:
Last Monday (I took the day off work), I made Peanut Butter and Jelly Cookie Sandwiches...2 PB cookies with a PB/cream cheese/brown sugar spread and Strawberry Jam on the inside. I made this for my Bible Study group.
Today, I just threw Banana Bread into the oven, which I'll take to a party tomorrow evening.
Also today, I'm making Snickerdoodles for the youth group that I help with...to celebrate the youth pastor's birthday.
Probably on December 5th or 6th, I'll be making Nanaimo Bars for a Christmas party at my parent's house. It will be the first time I've tried making Nanaimo Bars...the recipe I'm going to use seems pretty easy...can't wait!
Just to show that I am more than just a sugar-person, I'm also planning on trying out the Fresh Corn with Wild Rice recipe that I found on The Pioneer Woman, a favorite blog of mine.
Enjoy...I know I will!
Here's where things stand thus far:
Last Monday (I took the day off work), I made Peanut Butter and Jelly Cookie Sandwiches...2 PB cookies with a PB/cream cheese/brown sugar spread and Strawberry Jam on the inside. I made this for my Bible Study group.
Today, I just threw Banana Bread into the oven, which I'll take to a party tomorrow evening.
Also today, I'm making Snickerdoodles for the youth group that I help with...to celebrate the youth pastor's birthday.
Probably on December 5th or 6th, I'll be making Nanaimo Bars for a Christmas party at my parent's house. It will be the first time I've tried making Nanaimo Bars...the recipe I'm going to use seems pretty easy...can't wait!
Just to show that I am more than just a sugar-person, I'm also planning on trying out the Fresh Corn with Wild Rice recipe that I found on The Pioneer Woman, a favorite blog of mine.
Enjoy...I know I will!
Wednesday, October 29
I Found It!
Pumpkin Scones
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).
Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.
**I added about 1/4 cup of Maple syrup for extra flavor and about a 1/2 more flour to stiffen the dough up a bit!
**Thanks to http://coffeeworks.blogs.com!
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).
Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.
**I added about 1/4 cup of Maple syrup for extra flavor and about a 1/2 more flour to stiffen the dough up a bit!
**Thanks to http://coffeeworks.blogs.com!
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