As a blogger-wannabe, I just love, love, love discovering new talented, successful bloggers. I usually sniff out their books at the bookstore and then proceed to read their beautiful, regularly-updated blogs through all previous posts until I'm completely caught up. Former finds include Lisa Lillien (aka Hungry Girl http://www.hungry-girl.com/), Heidi Swanson (http://www.101cookbooks.com/), and Molly Wizenberg (http://www.orangette.blogspot.com/).
Well, recently I discovered Tina Haupert (http://www.carrotsncake.com/). Her first book - Carrots 'N' Cake - was recently published; it has some wonderful healthful recipes, stories, and advice for healthy eating and adopting a healthy lifestyle. I just love it! Check it out =)
I've already tried one recipe from the book/blog, and it was great! It's called the '3 minute cookie' and it works perfectly for those desperate times when you crave something warm, decadent, and sweet (but still guilt-free). Here's the link to the recipe:
http://carrotsncake.com/2010/01/the-3-minute-oatmeal-raisin-cookie.html
So. freakin. good.
Headed to Louisiana to visit family with David tomorrow. Of course, I'm packing Carrots 'N' Cake to read on the plane. Am I the only person that enjoys flipping through recipes on an airplane? ;-)
Friday, May 13, 2011
Sunday, May 8, 2011
Mini Marathon Results and Vegan Pineapple Coconut Cream Pie
So - yesterday - my friend Beth and I ran the Indianapolis Mini Marathon!
Our months of training finally brought us to our goal of running the 13.1 mile race in under 2 hours and 10 minutes. Our actual time was 2:06. We finished 10,281st out of 35,000 people. Not bad! I was really proud of myself, especially since I used to categorize myself as one of those people who only ran when chased. The experience was unreal: the spirited runners, the loud music, the cheerleaders on the sidelines, the course (which went around the Indianapolis Speedway!), and that amazing moment when we crossed the finish line. It was truly, truly an unforgettable experience. And I understand now why Beth said the races could be addicting...once you're done, you want more! I'm currently debating another half marathon in Chicago or possibly at Disney World! And I'm considering - - possibly - - training for a FULL 26.2 mile marathon. We'll see.
For now, I'm eating whatever the heck I want...in sort of a celebration I suppose. Today I made a vegan Pineapple Coconut Cream Pie. While non-dairy pies like this one - made with tofu - don't necessarily replicate the flavor of a real cream pie, they are so easy to put together and so much healthier that it's hard not to love them. Actually, this recipe (derived from one by Julie Hasson's great Vegan Diner cookbook) is the best tasting tofu-based pie I've ever made. I even asked David to try it and, while he doesn't like coconut, he agrees that you really can't tell you're eating tofu instead of eggs and cream. It's that good.
Pineapple Coconut Cream Pie
- 9 inch store-bought graham cracker crust pie shell (or you can make your own)
- 12.3 oz extra firm silken tofu, drained if packed in water
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup full-fat coconut milk
- 3/4 cup crushed pineapple in its juice
In a food processor, blend the tofu and coconut milk for a few minutes...until completely smooth. Add the sugar and cornstarch and blend again for a minute or so. Carefully transfer the mixture to a saucepan and bring to medium heat over the stove. Whisk consistently for a few minutes, until the mixture resembles a thick custard. Pour the mixture into the pie shell and refrigerate for a few hours or overnight (it will continue to solidify the longer it is refrigerated). serves 6-8
Our months of training finally brought us to our goal of running the 13.1 mile race in under 2 hours and 10 minutes. Our actual time was 2:06. We finished 10,281st out of 35,000 people. Not bad! I was really proud of myself, especially since I used to categorize myself as one of those people who only ran when chased. The experience was unreal: the spirited runners, the loud music, the cheerleaders on the sidelines, the course (which went around the Indianapolis Speedway!), and that amazing moment when we crossed the finish line. It was truly, truly an unforgettable experience. And I understand now why Beth said the races could be addicting...once you're done, you want more! I'm currently debating another half marathon in Chicago or possibly at Disney World! And I'm considering - - possibly - - training for a FULL 26.2 mile marathon. We'll see.
For now, I'm eating whatever the heck I want...in sort of a celebration I suppose. Today I made a vegan Pineapple Coconut Cream Pie. While non-dairy pies like this one - made with tofu - don't necessarily replicate the flavor of a real cream pie, they are so easy to put together and so much healthier that it's hard not to love them. Actually, this recipe (derived from one by Julie Hasson's great Vegan Diner cookbook) is the best tasting tofu-based pie I've ever made. I even asked David to try it and, while he doesn't like coconut, he agrees that you really can't tell you're eating tofu instead of eggs and cream. It's that good.
Pineapple Coconut Cream Pie
- 9 inch store-bought graham cracker crust pie shell (or you can make your own)
- 12.3 oz extra firm silken tofu, drained if packed in water
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup full-fat coconut milk
- 3/4 cup crushed pineapple in its juice
In a food processor, blend the tofu and coconut milk for a few minutes...until completely smooth. Add the sugar and cornstarch and blend again for a minute or so. Carefully transfer the mixture to a saucepan and bring to medium heat over the stove. Whisk consistently for a few minutes, until the mixture resembles a thick custard. Pour the mixture into the pie shell and refrigerate for a few hours or overnight (it will continue to solidify the longer it is refrigerated). serves 6-8
Wednesday, May 4, 2011
Vegan Slow-Cooker Bolognese
While I'm no longer vegan, I still enjoy vegan and vegetarian cuisine on a regular basis. Cutting down on meat and cheese is a great way to control one's intake of cholesterol and saturated fat. Vegan/vegetarian diets also tend to be higher in fiber, minerals, and vitamins than non-vegan diets. I've found that my body runs best on lean protein from animals (especially turkey, chicken, fish), but I can also acknowledge the benefits of a plant-based diet...so I try to eat it once a day or at least a few times a week.
This week I decided to "veganize" one of Lisa Lillien's slow-cooker recipes from her latest cookbook Hungry Girl: 300 Under 300. It is so easy to eat vegan/vegetarian nowadays because it seems that every grocery store (even Wal*Mart) has multiple meat/cheese substitutions available. I simply swapped out the ground turkey from the original recipe and - instead - used a mixture of soy meat crumbles and "mock" Italian sausages (made of soy). This recipe makes ALOT of sauce, so be prepared. I ate it with pasta, on bread (a la sloppy joes), and plain by itself. Enjoy!
Vegan Slow-Cooker Bolognese
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tablespoon garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- dash red pepper flakes
- 1 teaspoon sugar
- 14.5 oz diced tomatoes
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 14 oz soy meat crumbles
- 5 oz "mock" Italian sausages (or feel free to just use extra meat crumbles), chopped into half moons
In the bowl of the slow-cooker, combine the first nine ingredients and stir to fully mix. Add the remaining ingredients and stir again to evenly distribute the vegetables and break up the meat crumbles. Cook on high for 3-4 hours or low for 7-8 hours. Uncover and taste for additional salt, pepper, and sugar. (If the sauce tastes too bitter, add sugar. If the flavors aren't really popping, add salt). serves 4 with cooked pasta plus leftovers
This week I decided to "veganize" one of Lisa Lillien's slow-cooker recipes from her latest cookbook Hungry Girl: 300 Under 300. It is so easy to eat vegan/vegetarian nowadays because it seems that every grocery store (even Wal*Mart) has multiple meat/cheese substitutions available. I simply swapped out the ground turkey from the original recipe and - instead - used a mixture of soy meat crumbles and "mock" Italian sausages (made of soy). This recipe makes ALOT of sauce, so be prepared. I ate it with pasta, on bread (a la sloppy joes), and plain by itself. Enjoy!
Vegan Slow-Cooker Bolognese
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tablespoon garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- dash red pepper flakes
- 1 teaspoon sugar
- 14.5 oz diced tomatoes
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 14 oz soy meat crumbles
- 5 oz "mock" Italian sausages (or feel free to just use extra meat crumbles), chopped into half moons
In the bowl of the slow-cooker, combine the first nine ingredients and stir to fully mix. Add the remaining ingredients and stir again to evenly distribute the vegetables and break up the meat crumbles. Cook on high for 3-4 hours or low for 7-8 hours. Uncover and taste for additional salt, pepper, and sugar. (If the sauce tastes too bitter, add sugar. If the flavors aren't really popping, add salt). serves 4 with cooked pasta plus leftovers
Saturday, April 30, 2011
Cabbage Rolls and Chocolate Cheesecake
I am (almost) officially done in my duties as a dance faculty member at IU, I've finished my semester of teaching yoga for Recreational Sports, and have an entire month before I begin my new job with Career Services. The prospect of occupying myself for an entire month without a job (not counting my biweekly yoga classes at Panache Dance Studio) is terrifying! I'm not sure what I'll do with my time. I remember so looking forward to summer breaks as a child - but as an adult, it is absolutely unthinkable.
To occupy my time, I will (hopefully) be choreographing and preparing for the next Panache Dance showcase, running, reading, cooking, blogging (yay), and maybe checking out some volunteer work? I'm not sure where...but I thought it would be a nice way to spend my oodles of free time. If you have any suggestions, let me know.
Anyhoo, I've already started cooking more since my workload has fizzled and I've got two really great recipes for you tonight. Enjoy!
Cabbage Rolls
This recipe is modified from Devin Alexander's The Biggest Loser: Flavors of the World Cookbook. Cabbage rolls are featured in many different ethnic cuisines of Europe and Asia. The recipe may seem extremely involved, but it's quite simple (and tasty).
- 1 head cabbage
- 1 lb. extra lean ground turkey
- 2 cups tomato sauce
- 1 small onion, minced or finely chopped by hand or in a food processor
- 3/4 cup cooked short-grain brown rice
- 1/4 teaspoon black pepper
- 1/4 cup white vinegar
- 1/4 cup sugar
Preheat the oven to 350 degrees and lightly coat a 9x13 baking dish with cooking spray. Bring a large pot of water to a boil.
Add the cabbage to the boiling water, reduce the heat to low, and cover. Cook for 10 minutes. Using two large spoons or a set of tongs, carefully remove the cabbage from the water to a large bowl over the sink. Gently rinse the cabbage in cold water until cool enough to touch. Gently peel whole leaves from the head of cabbage without ripping them and stack them on a plate covered in paper towels. When you get to stiff leaves that don't peel easily, return the cabbage to the hot water for an additional 10 minutes of simmering. Repeat the process of rinsing and peeling the cabbage until you get 12 intact large leaves (this took me two rounds of steaming and peeling). Discard the remaining cabbage or save for another use.
In a large bowl, mix the cooked rice, turkey, onion, pepper, and 1 cup tomato sauce until completely combined. Place a small handful of the rice/turkey mixture in each of the cabbage leaves and fold like a burrito (tuck in the sides first and then roll down the top). Place the stuffed rolls seam side down in the baking dish.
Combine the remaining tomato sauce with the vinegar and sugar, mixing until the sugar dissolves. Evenly pour this mixture over the cabbage rolls. Cover the baking dish with aluminum foil and bake for an hour and a half, until the meat is cooked through and the leaves are translucent. makes 12 cabbage rolls, serving 3-4
Lowfat Chocolate Cheesecake
This scrumptious dish comes from Marlene Koch's wonderful and thorough "diet" cookbook Eat What You Love. Koch champions Splenda in her baking, so those who don't use it might want to steer clear of this recipe (or her book). I don't have an issue with Splenda, so I love her stuff!
- 1 store bought chocolate or graham-cracker crust
- 1/3 cup chocolate chips
- 12 oz nonfat or lowfat cream cheese, at room temperature
- 1/4 cup cocoa powder
- 1/2 cup Splenda
- 8 oz tub fat free whipped topping, thawed
- handful chocolate chips and chocolate syrup, for topping
Heat the chocolate chips in the microwave for one to one-and-a-half minutes, until completely melted.
In a standing mixer (or in bowl using hand mixers), beat the cream cheese until creamy. Slowly pour in the melted chocolate and beat until mixed. Next, add the cocoa powder and Splenda and beat again until incorporated. Gently fold the whipped topping into the cream cheese mixture with a spoon and mix until thoroughly combined. Spoon the mixture into the crust, sprinkle with chocolate chips, and lightly drizzle with chocolate syrup. Let refrigerate for at least two hours before slicing and eating. serves 6-8
To occupy my time, I will (hopefully) be choreographing and preparing for the next Panache Dance showcase, running, reading, cooking, blogging (yay), and maybe checking out some volunteer work? I'm not sure where...but I thought it would be a nice way to spend my oodles of free time. If you have any suggestions, let me know.
Anyhoo, I've already started cooking more since my workload has fizzled and I've got two really great recipes for you tonight. Enjoy!
Cabbage Rolls
This recipe is modified from Devin Alexander's The Biggest Loser: Flavors of the World Cookbook. Cabbage rolls are featured in many different ethnic cuisines of Europe and Asia. The recipe may seem extremely involved, but it's quite simple (and tasty).
- 1 head cabbage
- 1 lb. extra lean ground turkey
- 2 cups tomato sauce
- 1 small onion, minced or finely chopped by hand or in a food processor
- 3/4 cup cooked short-grain brown rice
- 1/4 teaspoon black pepper
- 1/4 cup white vinegar
- 1/4 cup sugar
Preheat the oven to 350 degrees and lightly coat a 9x13 baking dish with cooking spray. Bring a large pot of water to a boil.
Add the cabbage to the boiling water, reduce the heat to low, and cover. Cook for 10 minutes. Using two large spoons or a set of tongs, carefully remove the cabbage from the water to a large bowl over the sink. Gently rinse the cabbage in cold water until cool enough to touch. Gently peel whole leaves from the head of cabbage without ripping them and stack them on a plate covered in paper towels. When you get to stiff leaves that don't peel easily, return the cabbage to the hot water for an additional 10 minutes of simmering. Repeat the process of rinsing and peeling the cabbage until you get 12 intact large leaves (this took me two rounds of steaming and peeling). Discard the remaining cabbage or save for another use.
In a large bowl, mix the cooked rice, turkey, onion, pepper, and 1 cup tomato sauce until completely combined. Place a small handful of the rice/turkey mixture in each of the cabbage leaves and fold like a burrito (tuck in the sides first and then roll down the top). Place the stuffed rolls seam side down in the baking dish.
Combine the remaining tomato sauce with the vinegar and sugar, mixing until the sugar dissolves. Evenly pour this mixture over the cabbage rolls. Cover the baking dish with aluminum foil and bake for an hour and a half, until the meat is cooked through and the leaves are translucent. makes 12 cabbage rolls, serving 3-4
Lowfat Chocolate Cheesecake
This scrumptious dish comes from Marlene Koch's wonderful and thorough "diet" cookbook Eat What You Love. Koch champions Splenda in her baking, so those who don't use it might want to steer clear of this recipe (or her book). I don't have an issue with Splenda, so I love her stuff!
- 1 store bought chocolate or graham-cracker crust
- 1/3 cup chocolate chips
- 12 oz nonfat or lowfat cream cheese, at room temperature
- 1/4 cup cocoa powder
- 1/2 cup Splenda
- 8 oz tub fat free whipped topping, thawed
- handful chocolate chips and chocolate syrup, for topping
Heat the chocolate chips in the microwave for one to one-and-a-half minutes, until completely melted.
In a standing mixer (or in bowl using hand mixers), beat the cream cheese until creamy. Slowly pour in the melted chocolate and beat until mixed. Next, add the cocoa powder and Splenda and beat again until incorporated. Gently fold the whipped topping into the cream cheese mixture with a spoon and mix until thoroughly combined. Spoon the mixture into the crust, sprinkle with chocolate chips, and lightly drizzle with chocolate syrup. Let refrigerate for at least two hours before slicing and eating. serves 6-8
Tuesday, April 19, 2011
Restaurant Review: The Owlery
Today, a friend and I experienced "The Owlery" - Bloomington's newest vegetarian/vegan restaurant on Rogers Street (near the intersection of Rogers and Third) for the first time. So how was it?
First of all, the small building has a cute "diner" feel - complete with white square tables and red and yellow plastic bottles full of ketchup and mustard. I really liked the atmosphere in the restaurant; there was some relaxed alt-music (think The Shins or something) and friendly staff.
The menu had some nice vegan/vegetarian selections, including some fun appetizers like fries with vegan gravy and cheese and coconut macadamia tofu. I decided on the vegan reuben with fries and my friend got a BALT (tofu bacon, avocado, lettuce, and tomato sandwich). Both were delicious. I was especially impressed with the reuben...getting authentic flavors out of vegan thousand island dressing and mock-meat can be challenging, but The Owlery nailed it. The fries were great too; just greasy enough and wonderfully textured.
The price was great as well. Our meals were each about $8.00 and, considering the serving size, it was a good deal.
Any downsides? Well, truthfully, the wait for food was longer than it should have been. Our food probably came thirty minutes after we ordered. But (to be fair) the restaurant was slammed with a gigantic party of teachers and young students around the same time we arrived. The waiter also gave me a free tea to make-up for our wait.
While I wouldn't recommend The Owlery for lunch if you're in a time crunch, it's a great spot for hipsters and vegetarian/vegans...and people like me who just like to eat. The prices are reasonable, the atmosphere is fun, and the food is well worth the trip. The staff is friendly as well. Try it out!
First of all, the small building has a cute "diner" feel - complete with white square tables and red and yellow plastic bottles full of ketchup and mustard. I really liked the atmosphere in the restaurant; there was some relaxed alt-music (think The Shins or something) and friendly staff.
The menu had some nice vegan/vegetarian selections, including some fun appetizers like fries with vegan gravy and cheese and coconut macadamia tofu. I decided on the vegan reuben with fries and my friend got a BALT (tofu bacon, avocado, lettuce, and tomato sandwich). Both were delicious. I was especially impressed with the reuben...getting authentic flavors out of vegan thousand island dressing and mock-meat can be challenging, but The Owlery nailed it. The fries were great too; just greasy enough and wonderfully textured.
The price was great as well. Our meals were each about $8.00 and, considering the serving size, it was a good deal.
Any downsides? Well, truthfully, the wait for food was longer than it should have been. Our food probably came thirty minutes after we ordered. But (to be fair) the restaurant was slammed with a gigantic party of teachers and young students around the same time we arrived. The waiter also gave me a free tea to make-up for our wait.
While I wouldn't recommend The Owlery for lunch if you're in a time crunch, it's a great spot for hipsters and vegetarian/vegans...and people like me who just like to eat. The prices are reasonable, the atmosphere is fun, and the food is well worth the trip. The staff is friendly as well. Try it out!
Monday, April 18, 2011
Easy Chicken Mole, Running Update, and New Clothes!
It's been awhile. I apologize. Just when I thought I was back to regular blogging, mountains of work threatened to overtake my life. Fortunately, I've survived the onslaught and I'm back with some fun news and a great, easy, delicious recipe.
First off, I must fill you in on my half-marathon quest! We have reached the 10 mile marker and have only THREE weeks left before the actual race! I am getting extremely excited. We've been training for about four months and our hard work is finally hurdling us to the finish line. Since we started, I've worn holes in my shoes (bought a brand new pair) and increased my short distance three mile run from 33 minutes to 23 minutes! The progress is so inspiring to me...especially considering a few months ago I was one of those people who hated to run and never imagined running a half marathon. Pretty cool, huh?
In other news, I went on a MAJOR shopping spree for my new job (set to start June 1st). I got some great deals at Express, Target, and Macy's...and I can't wait to show off my brightly colored polos and spiffy new leather shoes. I figured, "Why not?" A new path, a new start, a new wardrobe. My parents - very generously - sent me some money for the shopping spree and I am incredibly grateful.
For dinner, I made a really easy Chicken Mole from Allison Fishman's new book You Can Trust a Skinny Cook. Allison was one of the hosts of Lifetime's Cook Yourself Thin television program (one of my favorite shows...I don't know why they aren't making new episodes anymore). It was quick to throw together and tasted really great. Try it out!
Easy Chicken Mole
2 tablespoons olive oil
2 lb. boneless, skinless chicken thighs
Sea salt and black pepper
1.5 tablespoons spicy chile powder
1.5 tablespoons oregano
1.5 tablespoons unsweetened cocoa powder
16 oz. jar salsa (I used Newman's Own Garden Fresh)
1 cup water
12 oz. frozen mixed vegetables
1 lime, cut into wedges
Heat the oil in a large skillet over medium heat. Add the chicken thighs and sprinkle with some sea salt and black pepper. Cook for about two minutes, until lightly browned. Turn the chicken over and sprinkle the chile powder, oregano, and cocoa powder over the chicken. Mix everything in the skillet around so the chicken is coated with the spices and the oil. Cook for about 30 seconds, until fragrant. Add the salsa and water and bring to a simmer. Cover and cook for about 20 minutes, until the chicken is cooked through. Add the frozen vegetables and stir to combine. Re-cover and cook for an additional 5-10 minutes (until vegetables are thawed and tender). Ladle into four bowls and serve, squeezing a lime wedge over each bowl. 4 servings
First off, I must fill you in on my half-marathon quest! We have reached the 10 mile marker and have only THREE weeks left before the actual race! I am getting extremely excited. We've been training for about four months and our hard work is finally hurdling us to the finish line. Since we started, I've worn holes in my shoes (bought a brand new pair) and increased my short distance three mile run from 33 minutes to 23 minutes! The progress is so inspiring to me...especially considering a few months ago I was one of those people who hated to run and never imagined running a half marathon. Pretty cool, huh?
In other news, I went on a MAJOR shopping spree for my new job (set to start June 1st). I got some great deals at Express, Target, and Macy's...and I can't wait to show off my brightly colored polos and spiffy new leather shoes. I figured, "Why not?" A new path, a new start, a new wardrobe. My parents - very generously - sent me some money for the shopping spree and I am incredibly grateful.
For dinner, I made a really easy Chicken Mole from Allison Fishman's new book You Can Trust a Skinny Cook. Allison was one of the hosts of Lifetime's Cook Yourself Thin television program (one of my favorite shows...I don't know why they aren't making new episodes anymore). It was quick to throw together and tasted really great. Try it out!
Easy Chicken Mole
2 tablespoons olive oil
2 lb. boneless, skinless chicken thighs
Sea salt and black pepper
1.5 tablespoons spicy chile powder
1.5 tablespoons oregano
1.5 tablespoons unsweetened cocoa powder
16 oz. jar salsa (I used Newman's Own Garden Fresh)
1 cup water
12 oz. frozen mixed vegetables
1 lime, cut into wedges
Heat the oil in a large skillet over medium heat. Add the chicken thighs and sprinkle with some sea salt and black pepper. Cook for about two minutes, until lightly browned. Turn the chicken over and sprinkle the chile powder, oregano, and cocoa powder over the chicken. Mix everything in the skillet around so the chicken is coated with the spices and the oil. Cook for about 30 seconds, until fragrant. Add the salsa and water and bring to a simmer. Cover and cook for about 20 minutes, until the chicken is cooked through. Add the frozen vegetables and stir to combine. Re-cover and cook for an additional 5-10 minutes (until vegetables are thawed and tender). Ladle into four bowls and serve, squeezing a lime wedge over each bowl. 4 servings
Saturday, March 26, 2011
Transitions and Brownies (With a Mystery Ingredient)
Life is full of transitions - - the good, the bad, and the ugly. Do you remember your first day of kindergarten? How about college? First real job? First time you stood up for something you believed in? As I pass the middle years of my twenties, I notice that this decade features some of the hardest and strangest transitions of all. It feels like the first time that I've been required to make tough choices and come to tough decisions.
About six months ago, I made a decision that terrified me. I gave up a job that seemed to encompass my entire world. I felt like I was jumping off a cliff. But now, I know that I made the right choice; I am so much happier because of it...even though it was incredibly painful to do so.
Anyway, another such change is coming. A wonderful opportunity is on the horizon and I am jumping into it. Moving forward will be hard. I have to say goodbye to close friends and safe environments. I have to step out into unfamiliar waters and hope I float. I'm sure I will, but I'm still scared.
Whether I'm scared, excited, happy, or sad, I'm always in the mood for a good brownie. But since I'm trying to lose a little weight (from some post-performance relief overeating), I need a healthy brownie. Luckily I found one in Rocco DiSpirito's new book Now Eat This! Diet. The mystery ingredient - black beans - sounds disgusting in a brownie, but believe me, you can't even taste them. And they're good for you too. Try 'em out!
Fudgy Brownies
Be sure to blend the black beans very well. Also, start checking the brownies a few minutes before your timer goes off...you don't want to overcook them!
15 oz black beans, drained and well rinsed
1/2 cup cocoa powder
3/4 cup egg substitute
3 tablespoons whole wheat pastry flour
3/4 cup agave nectar
1 tablespoon butter, melted
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and spray an 8x8 inch pan with cooking spray. Combine the beans, cocoa powder, egg substitute, and flour in a food processor. Blend for a minute or two - - until completely smooth. Add the agave nectar, butter, and vanilla. Process again for a minute, until completely combined.
Pour the batter into the pan and bake for ten minutes. Rotate the pan 180 degrees and cook for another ten minutes. (At this point, the recipe calls for five to eight additional minutes of baking at 300 degrees - however - check your brownies because they may be done). You want to take them out when a toothpick inserted into the center of the pan draws out just a few crumbs.
Let the brownies cool to room temperature before refrigerating them for at least three hours. Makes 6 large or 12 small brownies.
About six months ago, I made a decision that terrified me. I gave up a job that seemed to encompass my entire world. I felt like I was jumping off a cliff. But now, I know that I made the right choice; I am so much happier because of it...even though it was incredibly painful to do so.
Anyway, another such change is coming. A wonderful opportunity is on the horizon and I am jumping into it. Moving forward will be hard. I have to say goodbye to close friends and safe environments. I have to step out into unfamiliar waters and hope I float. I'm sure I will, but I'm still scared.
Whether I'm scared, excited, happy, or sad, I'm always in the mood for a good brownie. But since I'm trying to lose a little weight (from some post-performance relief overeating), I need a healthy brownie. Luckily I found one in Rocco DiSpirito's new book Now Eat This! Diet. The mystery ingredient - black beans - sounds disgusting in a brownie, but believe me, you can't even taste them. And they're good for you too. Try 'em out!
Fudgy Brownies
Be sure to blend the black beans very well. Also, start checking the brownies a few minutes before your timer goes off...you don't want to overcook them!
15 oz black beans, drained and well rinsed
1/2 cup cocoa powder
3/4 cup egg substitute
3 tablespoons whole wheat pastry flour
3/4 cup agave nectar
1 tablespoon butter, melted
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and spray an 8x8 inch pan with cooking spray. Combine the beans, cocoa powder, egg substitute, and flour in a food processor. Blend for a minute or two - - until completely smooth. Add the agave nectar, butter, and vanilla. Process again for a minute, until completely combined.
Pour the batter into the pan and bake for ten minutes. Rotate the pan 180 degrees and cook for another ten minutes. (At this point, the recipe calls for five to eight additional minutes of baking at 300 degrees - however - check your brownies because they may be done). You want to take them out when a toothpick inserted into the center of the pan draws out just a few crumbs.
Let the brownies cool to room temperature before refrigerating them for at least three hours. Makes 6 large or 12 small brownies.
Sunday, March 20, 2011
I'm Back!
Sorry for the delay in posting! Riding the coattails of winter has been rough and - needless to say - I've been feeling lethargic. Lucky for me, I think the winter is finally coming to an end. I'm almost scared to say so; I would simply die if I were jinxing myself and winter continued on for another month...
Just yesterday I returned from a trip to Louisiana to visit my family. The weather was perfection, the food was just as good as I remembered, and my family was wonderful. I was sad to return to Indiana, but turns out the weather is pretty great in Indiana now too.
We've reached the treacherous eight mile point in our marathon training and I'm taking it one day at a time. Eight miles feels impossible (as did six and seven before it), but I just keep trucking along! It's actually turning out to be more psychologically challenging than physically...who'd have thought?! I've noticed a big difference in my body too: turns out running alot and doing less yoga can drastically reduce one's flexibility. It's obvious, but I never imagined how much a difference it would make! I'm okay with this shift. After all, life is all about different experiences!
Speaking of experiences...As much of my Catholic family gives up something for Lent, I have been inspired to give something up too. I'm not putting a 40 day cap on my restraints, however. I just want to see how long I can go. I've decided to give up the news and Facebook. I bet that sounds ridiculous. But I've recently noticed how much my mood and outlook can be affected by news and social media. So I'm giving it up! We'll see how long I last. I haven't read the news in about two weeks and I haven't logged into Facebook in two days. So far so good :)
And - of course - I do have a recipe for you! I've been on a curry kick for some reason lately, so that's what I've got. It comes from Devin Alexander's new cookbook, The Biggest Loser: Flavors of the World Cookbook. Enjoy!
Chicken and Green Bean Curry
I adapted this recipe quite a bit. It's still easy, however, and doesn't involve too many hard-to-find ingredients. It's also low-fat :)
Olive oil spray
1 lb. boneless, skinless chicken breast, cut into small pieces
Hot curry powder to taste
1 onion, chopped
2 tablespoons garlic, minced
15 oz. can diced tomatoes
3/4 cup light coconut milk
2 tablespoons red curry paste
1/2 tablespoon miso
1/2 tablespoons Asian chile garlic sauce
1 cup frozen green beans
Cooked brown rice, for serving
Mist a large skillet with olive oil spray and heat to medium-high heat. Add the chicken and sprinkle with curry powder, salt, and pepper to taste. Cook for five minutes, or until almost cooked. Remove the chicken from the skillet to a bowl.
Respray the skillet with the olive oil spray and reduce the heat to medium. Add the onion and soften for a few minutes. Add the garlic and cook until fragrant (about one minute). Toss the tomatoes, coconut milk, curry paste, miso, and chile garlic sauce into the skillet and whisk together until fully incorporated. Return the chicken to the skillet and cook, covered, over low heat for thirty minutes. Add the frozen green beans, recover, and cook for another five minutes...or until the green beans are thawed and cooked through. Scoop the rice into bowls and top with the curry. Serves 3-4
Just yesterday I returned from a trip to Louisiana to visit my family. The weather was perfection, the food was just as good as I remembered, and my family was wonderful. I was sad to return to Indiana, but turns out the weather is pretty great in Indiana now too.
We've reached the treacherous eight mile point in our marathon training and I'm taking it one day at a time. Eight miles feels impossible (as did six and seven before it), but I just keep trucking along! It's actually turning out to be more psychologically challenging than physically...who'd have thought?! I've noticed a big difference in my body too: turns out running alot and doing less yoga can drastically reduce one's flexibility. It's obvious, but I never imagined how much a difference it would make! I'm okay with this shift. After all, life is all about different experiences!
Speaking of experiences...As much of my Catholic family gives up something for Lent, I have been inspired to give something up too. I'm not putting a 40 day cap on my restraints, however. I just want to see how long I can go. I've decided to give up the news and Facebook. I bet that sounds ridiculous. But I've recently noticed how much my mood and outlook can be affected by news and social media. So I'm giving it up! We'll see how long I last. I haven't read the news in about two weeks and I haven't logged into Facebook in two days. So far so good :)
And - of course - I do have a recipe for you! I've been on a curry kick for some reason lately, so that's what I've got. It comes from Devin Alexander's new cookbook, The Biggest Loser: Flavors of the World Cookbook. Enjoy!
Chicken and Green Bean Curry
I adapted this recipe quite a bit. It's still easy, however, and doesn't involve too many hard-to-find ingredients. It's also low-fat :)
Olive oil spray
1 lb. boneless, skinless chicken breast, cut into small pieces
Hot curry powder to taste
1 onion, chopped
2 tablespoons garlic, minced
15 oz. can diced tomatoes
3/4 cup light coconut milk
2 tablespoons red curry paste
1/2 tablespoon miso
1/2 tablespoons Asian chile garlic sauce
1 cup frozen green beans
Cooked brown rice, for serving
Mist a large skillet with olive oil spray and heat to medium-high heat. Add the chicken and sprinkle with curry powder, salt, and pepper to taste. Cook for five minutes, or until almost cooked. Remove the chicken from the skillet to a bowl.
Respray the skillet with the olive oil spray and reduce the heat to medium. Add the onion and soften for a few minutes. Add the garlic and cook until fragrant (about one minute). Toss the tomatoes, coconut milk, curry paste, miso, and chile garlic sauce into the skillet and whisk together until fully incorporated. Return the chicken to the skillet and cook, covered, over low heat for thirty minutes. Add the frozen green beans, recover, and cook for another five minutes...or until the green beans are thawed and cooked through. Scoop the rice into bowls and top with the curry. Serves 3-4
Tuesday, February 22, 2011
Post-Vacation Exhaustion, a Running Epiphany, and a Recipe with Cheerios
Despite the fact that my recent vacation was spent actively skiing down mountains, I still felt sluggish getting back into my work/work-out routine this week. You'd think my physical endurance levels would be soaring, right? Sadly, this is not the case.
I've decided that all vacations - even a "sporty" vacation - are hard to bounce back from. The stresses of daily life (tax returns, bills, meetings, e-mails) bombard you the instant you step off (in my case) the mountain. I'm already on day five back in Indiana, but I can hardly muster the energy to eat (gasp) or type. However, this lack of energy has not deterred my exercise habit, nor my food addiction.
Speaking of exercise, I had a running epiphany today! My "max distance" has never risen above six miles. I've tried for months, but the number six has become a looming enemy (which I will confront soon in my half-marathon quest). My friend and running buddy, Beth, told me how difficult the long runs can get if you go too fast. When she's around I have no problem; she keeps a wonderfully comfortable pace. When I'm by myself (as in today), I tend to speed up to about eight minute miles. I don't do this consciously...in fact, I continuously tell myself to SLOW DOWN. But it isn't happening. I only ran three miles today, but I realized Beth was right: there is no way in heck I will be able to run 7+ miles at an eight minute mile pace. I'm going to force myself to slow down. And I'll let you know how that turns out.
And what's a blog post here without a recipe? The following can hardly even be considered a recipe. It involves four ingredients, a microwave, and a pan. I don't even use measurements when I make it. But it's SO good. To be honest, I ate the entire pan while watching Sex & the City. This recipe is best eaten while watching bad TV.
Peanut Butter Cheerio Bars
I adapted this recipe from PETA's Vegan College Cookbook. I don't think Cheerios are actually vegan; if you are vegan, use an alternative cereal. But - believe me - these bars are amazing with the Cinnamon Burst Cheerios. As I mentioned above, I don't actually measure these ingredients...just guesstimate.
- 1/4 cup peanut butter
- 1/4 cup agave nectar
- 1 cup chocolate chips
- 1 1/2 cups Cinnamon Burst Cheerios
Line an 8x8x8 inch pan with foil and mist with nonstick spray. In a microwave safe bowl, nuke the peanut butter and agave nectar together until you can stir the mixture smooth (about 30 seconds).
Dump the chocolate chips and Cheerios in a large bowl. Pour the agave/peanut butter mixture on top and stir to combine.
Scoop the mixture into the pan and smooth the top with a spatula or spoon. Refrigerate for about 30 minutes, until hard. should serve 4-6...or 1
I've decided that all vacations - even a "sporty" vacation - are hard to bounce back from. The stresses of daily life (tax returns, bills, meetings, e-mails) bombard you the instant you step off (in my case) the mountain. I'm already on day five back in Indiana, but I can hardly muster the energy to eat (gasp) or type. However, this lack of energy has not deterred my exercise habit, nor my food addiction.
Speaking of exercise, I had a running epiphany today! My "max distance" has never risen above six miles. I've tried for months, but the number six has become a looming enemy (which I will confront soon in my half-marathon quest). My friend and running buddy, Beth, told me how difficult the long runs can get if you go too fast. When she's around I have no problem; she keeps a wonderfully comfortable pace. When I'm by myself (as in today), I tend to speed up to about eight minute miles. I don't do this consciously...in fact, I continuously tell myself to SLOW DOWN. But it isn't happening. I only ran three miles today, but I realized Beth was right: there is no way in heck I will be able to run 7+ miles at an eight minute mile pace. I'm going to force myself to slow down. And I'll let you know how that turns out.
And what's a blog post here without a recipe? The following can hardly even be considered a recipe. It involves four ingredients, a microwave, and a pan. I don't even use measurements when I make it. But it's SO good. To be honest, I ate the entire pan while watching Sex & the City. This recipe is best eaten while watching bad TV.
Peanut Butter Cheerio Bars
I adapted this recipe from PETA's Vegan College Cookbook. I don't think Cheerios are actually vegan; if you are vegan, use an alternative cereal. But - believe me - these bars are amazing with the Cinnamon Burst Cheerios. As I mentioned above, I don't actually measure these ingredients...just guesstimate.
- 1/4 cup peanut butter
- 1/4 cup agave nectar
- 1 cup chocolate chips
- 1 1/2 cups Cinnamon Burst Cheerios
Line an 8x8x8 inch pan with foil and mist with nonstick spray. In a microwave safe bowl, nuke the peanut butter and agave nectar together until you can stir the mixture smooth (about 30 seconds).
Dump the chocolate chips and Cheerios in a large bowl. Pour the agave/peanut butter mixture on top and stir to combine.
Scoop the mixture into the pan and smooth the top with a spatula or spoon. Refrigerate for about 30 minutes, until hard. should serve 4-6...or 1
Thursday, February 17, 2011
A Week of Skiing, Mancation, & Colorado Bulldogs
Do you ever feel like life is just an extended period of waiting between truly awesome bursts of fun and happiness? Well, I do...and I usually come to this realization after what I consider to be the very best in fun and happiness: vacation!
This past week, I've been skiing in Colorado with my dad and some of his friends. Initially, the trip was planned as a family vacation; things got complicated and it ended up being a "mancation." Man + vacation = mancation. In other words, it's a guy's only trip.
A few people were concerned about my trip. "You're leaving in the middle of the semester?" ... "What about your classes?" ... etc. etc. etc.
I've reached a point in my life where family and fun take precedence. Don't get me wrong: I am passionate about my work and my day-to-day life. But in twenty years, am I really going to regret taking that week off work? Or, in my summation, will I have a whole load of memories to cherish? (I don't think I need to give away the answer to these questions).
Anyhoo, we men skiied, laughed, ate, drank, watched Spike TV, and drove through a blizzard. All good things. And after a day of hilariously painful spills on the mountain, nothing tasted better than a Colorado Bulldog. A Colorado what??
The Colorado Bulldog is Colorado's own take on a White Russian. Traditionally, a White Russian is made with vodka, Kahlua, and half & half. The Colorado Bulldog changes it up by adding a splash of Pepsi to the top of the cocktail. While this may sound strange, it tastes wonderful; a bit like a melted Pepsi float with some booze. I highly recommend you try it - although I can't guarantee it will satisfy in the same way without a day on the slopes to precede it. Here's a general recipe:
- Take a small tumbler glass filled with ice and add 1 shot Kahlua and 1 shot vodka.
- Fill the tumbler almost full with half & half and stir.
- Add a splash on Pepsi on top and enjoy!
Easy, right? Serves one. (We each drank 2x a day...don't judge...it wasvacation mancation).
This past week, I've been skiing in Colorado with my dad and some of his friends. Initially, the trip was planned as a family vacation; things got complicated and it ended up being a "mancation." Man + vacation = mancation. In other words, it's a guy's only trip.
A few people were concerned about my trip. "You're leaving in the middle of the semester?" ... "What about your classes?" ... etc. etc. etc.
I've reached a point in my life where family and fun take precedence. Don't get me wrong: I am passionate about my work and my day-to-day life. But in twenty years, am I really going to regret taking that week off work? Or, in my summation, will I have a whole load of memories to cherish? (I don't think I need to give away the answer to these questions).
Anyhoo, we men skiied, laughed, ate, drank, watched Spike TV, and drove through a blizzard. All good things. And after a day of hilariously painful spills on the mountain, nothing tasted better than a Colorado Bulldog. A Colorado what??
The Colorado Bulldog is Colorado's own take on a White Russian. Traditionally, a White Russian is made with vodka, Kahlua, and half & half. The Colorado Bulldog changes it up by adding a splash of Pepsi to the top of the cocktail. While this may sound strange, it tastes wonderful; a bit like a melted Pepsi float with some booze. I highly recommend you try it - although I can't guarantee it will satisfy in the same way without a day on the slopes to precede it. Here's a general recipe:
- Take a small tumbler glass filled with ice and add 1 shot Kahlua and 1 shot vodka.
- Fill the tumbler almost full with half & half and stir.
- Add a splash on Pepsi on top and enjoy!
Easy, right? Serves one. (We each drank 2x a day...don't judge...it was
Tuesday, February 8, 2011
A Short Passage on Life (No recipes tonight - - get over it)
"In any area of our lives, things can go from great, to not so hot, to downright unspeakable, and do it so gradually that we keep downshifting our expectations to correspond with our current situation. We settle for less and less and tell ourselves "It's not so bad" until finally one day we wake up and we are, in fact, hairless and scabby, just hoping to get petted with a stick for a little while (you'll have to read the rest of the book to get that analogy). You can forget what it used to feel like to feel good about life; feeling rotten - or just a low-grade funk - seems normal and therefore acceptable. I just don't believe that God intended for any of his creations to be petted with sticks. If some area of your life sucks - do something else. Life is too short - and too long - to spend it being miserable. Life may indeed be short, but it is, for a fact, wide. It is high time we started settling for more."
I have no clue why this passage riveted me; I love my job, I love my friends, I love my partner, I love my family. But I was very touched and inspired by this little tidbit - - and wanted to pass it along. I highly recommend all of Jill's Sweet Potato Queen books. They are hilarious and sometimes inspiring (see above!).
I think that's all for tonight.
Except, I have one more thing to share:
If you live in Bloomington, stop into Soma coffeehouse for a "Swamp Thing." It's an americano (espresso + water...I get mine decaf), soy creamer, and green-tinted mint syrup. It's a strange hue of swamp color and tastes AMAZING. Seriously.
Have a great night. Stay warm (my weatherbug app. says it's 9 degrees outside. Yep. 9)
Saturday, February 5, 2011
A Healthier Lasagna & The Social Network
David and I just finished watching The Social Network. You know, the film about the creator of Facebook that's generating all kinds of film award buzz. It was - not surprisingly - a great movie! It proved interesting on a personal level for me because Facebook was launched in 2003 by a freshman college student; it was the same year I started college as well. Eight years down the road, I'm dreaming of $30,000 a year and the brain behind Facebook is a billionaire. Without saying I'm bitter, I will say that I sometimes question my past choices. Not that any choice would equate to my making billions of dollars - - but it still provides food for thought. While I was seeking a degree in Ballet Performance and English, someone my age was creating in revolutionary things on the internet. Hmmm. I'm quite happy all around, so don't get me wrong. It's just slightly funny.
Anyway, we dined on a grrrrrreat lasagna recipe this evening from Candice Kumai's new cookbook Pretty Delicious. Candice was a contestant on the first season of Top Chef, as well as a chef on the cute Cook Yourself Thin program on Lifetime Television. Her cookbook is very stylish and bright (already earning brownie points from me) and has some really cool recipes. I'm always weary of a lasagna that's too healthy; without the fattening cheese and meat, lasagna can be extremely lackluster. I've made a number of horrid versions utilizing tofu and vegetable slices in lieu of noodles. Yuck. Candice's version does involve tofu and vegetables, but it is also incredibly flavorful. The best praise I can give the recipe is this: David (whose palate prefers fast food and junk) went back for seconds. This is the FIRST time David took second servings of any recipe with tofu. It's amazing! Anyway, here's my variation on the recipe. And - by the way - her book is well work purchasing!
Squash and Mushroom Lasagna
Tofu Marinara:
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 7 oz firm refrigerated tofu, drained
- 28 oz pureed tomatoes
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
Lasagna:
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 8 oz sliced mushrooms
- onion powder
- 9 no-boil lasagna noodles
- 1 large yellow squash, halved lengthwise and cut into half moons
- 1 large zucchini, halved lengthwise and cut into half moons
- dried basil
- Parmesan Reggiano cheese
Preheat the oven to 350 degrees. To make the marinara: head the olive oil in a large saute pan over medium heat. Add the onions and cook for about five minutes, until soft. Add the garlic cloves and continue to cook for about 30 seconds. Crumble the tofu into the pan and add the tomatoes, oregano, salt, and sugar. Let simmer over low heat for 15 minutes. Add the balsamic vinegar. Taste the sauce for flavor and adjust salt vs. sugar until you get it just right.
Meanwhile, to make the lasagna: heat the olive oil in a medium saute pan over medium heat. Add the garlic and cook for about 30 seconds. Add the mushrooms and cook for 8-10 minutes, until the mushrooms are well seared and have released their liquid. Add onion powder and salt to taste. Take the mushrooms off the heat.
Spread 1/4 tofu marinara in the bottom of a 9x13 inch casserole dish. Lay three lasagna noodles on top. Sprinkle 1/2 the squash and zucchini over the noodles and sprinkle with salt and dried basil. Add 1/2 the mushrooms and 2 tablespoons of the cheese. Spread another 1/4 tofu marinara over the mushrooms and lay three more noodles over the marinara. Add the rest of the squash, zucchini, and mushrooms next and sprinkle with salt, dried basil, and 2 more tablespoons cheese. Spread another 1/4 tofu marinara over the vegetables and top with the remaining 3 lasagna noodles. Finally, add the remaining tofu marinara. Cover the casserole with tin foil and bake for 50 minutes. Remove the foil, add 1/2 cup more cheese over top of the lasagna, and bake for an additional 10 minutes. Let rest for 20 minutes and then enjoy! serves 6-8
Anyway, we dined on a grrrrrreat lasagna recipe this evening from Candice Kumai's new cookbook Pretty Delicious. Candice was a contestant on the first season of Top Chef, as well as a chef on the cute Cook Yourself Thin program on Lifetime Television. Her cookbook is very stylish and bright (already earning brownie points from me) and has some really cool recipes. I'm always weary of a lasagna that's too healthy; without the fattening cheese and meat, lasagna can be extremely lackluster. I've made a number of horrid versions utilizing tofu and vegetable slices in lieu of noodles. Yuck. Candice's version does involve tofu and vegetables, but it is also incredibly flavorful. The best praise I can give the recipe is this: David (whose palate prefers fast food and junk) went back for seconds. This is the FIRST time David took second servings of any recipe with tofu. It's amazing! Anyway, here's my variation on the recipe. And - by the way - her book is well work purchasing!
Squash and Mushroom Lasagna
Tofu Marinara:
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 7 oz firm refrigerated tofu, drained
- 28 oz pureed tomatoes
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar
Lasagna:
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 8 oz sliced mushrooms
- onion powder
- 9 no-boil lasagna noodles
- 1 large yellow squash, halved lengthwise and cut into half moons
- 1 large zucchini, halved lengthwise and cut into half moons
- dried basil
- Parmesan Reggiano cheese
Preheat the oven to 350 degrees. To make the marinara: head the olive oil in a large saute pan over medium heat. Add the onions and cook for about five minutes, until soft. Add the garlic cloves and continue to cook for about 30 seconds. Crumble the tofu into the pan and add the tomatoes, oregano, salt, and sugar. Let simmer over low heat for 15 minutes. Add the balsamic vinegar. Taste the sauce for flavor and adjust salt vs. sugar until you get it just right.
Meanwhile, to make the lasagna: heat the olive oil in a medium saute pan over medium heat. Add the garlic and cook for about 30 seconds. Add the mushrooms and cook for 8-10 minutes, until the mushrooms are well seared and have released their liquid. Add onion powder and salt to taste. Take the mushrooms off the heat.
Spread 1/4 tofu marinara in the bottom of a 9x13 inch casserole dish. Lay three lasagna noodles on top. Sprinkle 1/2 the squash and zucchini over the noodles and sprinkle with salt and dried basil. Add 1/2 the mushrooms and 2 tablespoons of the cheese. Spread another 1/4 tofu marinara over the mushrooms and lay three more noodles over the marinara. Add the rest of the squash, zucchini, and mushrooms next and sprinkle with salt, dried basil, and 2 more tablespoons cheese. Spread another 1/4 tofu marinara over the vegetables and top with the remaining 3 lasagna noodles. Finally, add the remaining tofu marinara. Cover the casserole with tin foil and bake for 50 minutes. Remove the foil, add 1/2 cup more cheese over top of the lasagna, and bake for an additional 10 minutes. Let rest for 20 minutes and then enjoy! serves 6-8
Thursday, February 3, 2011
Zumba, Chicken Soup, & A Milkshake
Having survived "snowpacolypse 2011," I was so happy to escape the confines of my house today. I taught my two yoga classes, went shopping, and ran three miles with Beth and her friend Chris for our marathon training.
I also - drumroll please - signed up for a Zumba Basic 1 certification! It's happening in town and it's incredibly affordable. The idea of teaching Zumba (or some kind of dance cardio) seems like a wonderful mix of my classical dance experience and my yoga trainings. If you haven't taken Zumba - or any other cardio dance class - you simply must do it. You'll be having so much fun, you won't even realize how hard you're exercising! So stay tuned...I may be teaching Zumba sometime soon ;)
I have two new recipes for you today: one is a delicious chicken soup to warm your soul on a cold night; the other is completely satisfying, sweet milkshake that I made up on the fly. Try them out!
Lemon Chicken Soup with Orzo
This recipe comes from Ellie Krieger's award-winning book The Food You Crave. It involves tempering eggs (which I am really bad at)...if you have a similar problem, just fish out any strands of scrambled egg and proceed...I did and the recipe still turned out well.
- 8 oz boneless chicken breast, chopped into pieces
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 2 teaspoons dried Herb de Provence seasoning
- 6 cups chicken broth
- 1 cup orzo
- 2 large eggs
- juice of 1 lemon
Heat some olive oil spray in a large soup pot over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through. Remove the chicken from the pot and set aside.
Respray the pot with more olive oil spray and add the onion, celery, carrot, and Herb de Provence. Cook the vegetables, stirring occasionally, until tender (about 10 minutes). Add 5 cups of the broth and bring to a boil. Add the orzo, stir, and simmer for about 8 minutes, until the pasta is cooked al dente. Reduce the heat to low and make sure the soup is not boiling (super important).
Meanwhile, heat the remaining broth in a small saucepan until hot (again, do not let it boil). Whisk the eggs together in a small bowl and add the lemon juice. Gradually add the hot broth to the egg mixture while stirring to temper the eggs (the goal is to heat them slowly so they don't scramble). Then, slowly add the tempered egg mixture to the rest of the soup. Stir continuously until the soup thickens (no boiling!). Add the cooked chicken back to the pot. Season with salt and pepper and serve. serves 4
Chocolaty, Fruity Milkshake
This is quick to make and - if using low-fat ice cream and almond milk - quite a healthy treat.
- 1/2 cup ice cream (I use Edy's Fat Free Vanilla Frozen Yogurt)
- 1/2 cup frozen mixed berries
- 2 tablespoons fat free hot cocoa mix (or one single-serving pouch)
- 1 cup milk (I use unsweetened almond milk)
Blend everything together over high speed in a blender. If too thick, add additional milk until you get the consistency that you like. serves 1
I also - drumroll please - signed up for a Zumba Basic 1 certification! It's happening in town and it's incredibly affordable. The idea of teaching Zumba (or some kind of dance cardio) seems like a wonderful mix of my classical dance experience and my yoga trainings. If you haven't taken Zumba - or any other cardio dance class - you simply must do it. You'll be having so much fun, you won't even realize how hard you're exercising! So stay tuned...I may be teaching Zumba sometime soon ;)
I have two new recipes for you today: one is a delicious chicken soup to warm your soul on a cold night; the other is completely satisfying, sweet milkshake that I made up on the fly. Try them out!
Lemon Chicken Soup with Orzo
This recipe comes from Ellie Krieger's award-winning book The Food You Crave. It involves tempering eggs (which I am really bad at)...if you have a similar problem, just fish out any strands of scrambled egg and proceed...I did and the recipe still turned out well.
- 8 oz boneless chicken breast, chopped into pieces
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 2 teaspoons dried Herb de Provence seasoning
- 6 cups chicken broth
- 1 cup orzo
- 2 large eggs
- juice of 1 lemon
Heat some olive oil spray in a large soup pot over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through. Remove the chicken from the pot and set aside.
Respray the pot with more olive oil spray and add the onion, celery, carrot, and Herb de Provence. Cook the vegetables, stirring occasionally, until tender (about 10 minutes). Add 5 cups of the broth and bring to a boil. Add the orzo, stir, and simmer for about 8 minutes, until the pasta is cooked al dente. Reduce the heat to low and make sure the soup is not boiling (super important).
Meanwhile, heat the remaining broth in a small saucepan until hot (again, do not let it boil). Whisk the eggs together in a small bowl and add the lemon juice. Gradually add the hot broth to the egg mixture while stirring to temper the eggs (the goal is to heat them slowly so they don't scramble). Then, slowly add the tempered egg mixture to the rest of the soup. Stir continuously until the soup thickens (no boiling!). Add the cooked chicken back to the pot. Season with salt and pepper and serve. serves 4
Chocolaty, Fruity Milkshake
This is quick to make and - if using low-fat ice cream and almond milk - quite a healthy treat.
- 1/2 cup ice cream (I use Edy's Fat Free Vanilla Frozen Yogurt)
- 1/2 cup frozen mixed berries
- 2 tablespoons fat free hot cocoa mix (or one single-serving pouch)
- 1 cup milk (I use unsweetened almond milk)
Blend everything together over high speed in a blender. If too thick, add additional milk until you get the consistency that you like. serves 1
Tuesday, February 1, 2011
Winter, Yoga, Brownies
Although David disagrees, I say this is the worst winter ever in Indiana. I apparently make this proclamation every year - - but every year I believe it! The snow and gloominess is enchanting for about a week...then (like right now), I'm over it!
With the weekend behind us and work cancelled today (at the university and pharmaceutical company...first. time. ever.), David and I are looking at oodles more free time together. I'm popping in a yoga video to calm myself down. Let's be honest: I love hanging out with David, but too many hours of hanging out - especially when we can't leave the house due to an extreme ice situation - can make me stir crazy...or (in David's words) just plain crazy. So yoga is going to be my precaution against WWIII at the Zuschlag/Dunn residence. I think I'll pop in my standby yoga video instructor, Suzanne Deason. I love her!
I have a wonderful recipe for you today as well.
I had some friends over this past weekend and cooked some yummy lasagna. The standout recipe, however, happens to be my friend Emma's amazing brownies. I demanded the recipe immediately after my first bite. They are scrumptious. You can imagine my utter exhilaration when she brought MORE brownies to my house the next day (I guess she realized how much I liked them?). Anyway, give this recipe a try. I'm tucking it away in my "all-time favorites" folder.
Emma's Fudgy Brownies
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup chopped nuts (optional)
1. In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool.
2. Meanwhile, grease an 8x8x2-inch or 9x9x2-inch baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just until combined. Stir in the vanilla.
3. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir until just combined. If desired, stir in nuts. Spread the batter into the prepared pan.
4. Bake in a 350-degree oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan (I actually baked for 25 minutes in an 8-inch pan, so you might want to consider reducing the baking time, but it could just be my oven). Cool on a wire rack.
With the weekend behind us and work cancelled today (at the university and pharmaceutical company...first. time. ever.), David and I are looking at oodles more free time together. I'm popping in a yoga video to calm myself down. Let's be honest: I love hanging out with David, but too many hours of hanging out - especially when we can't leave the house due to an extreme ice situation - can make me stir crazy...or (in David's words) just plain crazy. So yoga is going to be my precaution against WWIII at the Zuschlag/Dunn residence. I think I'll pop in my standby yoga video instructor, Suzanne Deason. I love her!
I have a wonderful recipe for you today as well.
I had some friends over this past weekend and cooked some yummy lasagna. The standout recipe, however, happens to be my friend Emma's amazing brownies. I demanded the recipe immediately after my first bite. They are scrumptious. You can imagine my utter exhilaration when she brought MORE brownies to my house the next day (I guess she realized how much I liked them?). Anyway, give this recipe a try. I'm tucking it away in my "all-time favorites" folder.
Emma's Fudgy Brownies
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup chopped nuts (optional)
1. In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool.
2. Meanwhile, grease an 8x8x2-inch or 9x9x2-inch baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just until combined. Stir in the vanilla.
3. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir until just combined. If desired, stir in nuts. Spread the batter into the prepared pan.
4. Bake in a 350-degree oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan (I actually baked for 25 minutes in an 8-inch pan, so you might want to consider reducing the baking time, but it could just be my oven). Cool on a wire rack.
Thursday, January 27, 2011
Exercising & FEASTing Around Town =)
I am so excited to report that I have jumped - quite gracefully - back into my exercise routine. Two weeks after my dance performance, I've finally recovered...now my weeks are spent balancing between hip-hop and bollywood dancefit classes (www.panachedance.com), yoga (www.knowyogaknowpeace.org and http://www.iurecsports.org/yoga_pilates_schedule_and_fees), and running with Beth (training for our half marathon)! It's great :)
I don't have any exciting recipes or cooking stories to report today, but I do have some wonderful dining out recommendations. I've been eating out wayyyyyy more often than usual; I simply can't turn down an invitation for lunch or a mid afternoon dessert with friends.
Here's where I've been (and what I like to order):
Esan Thai
I dedicated an entire post to this place, so no need to repeat myself - - but go there. It's fantastic!
Feast
While this place is know for its tamales, I LOVE their baked goods. Colleen and I split a lemon tartlet and a pear & apple crumble. Both delicious.
Aver's Pizza
This isn't gourmet food by any means, but sometimes greasy, melty, gooey pizza hits the spot. Aver's is definitely my favorite. David and I usually split a pepperoni pizza and hot, doughy breadsticks.
Bloomington Bagel Company
My friend Erin is one of the big managers at BBC, so I often get to visit her and eat at the same time! Today I got an eleven grain everyseed bagel with berry schmear and sliced banana...sounds weird - - but awesome.
While we're on the subject of lists, I thought I would include some of my favorite songs for working out. Nothing compares to the jolt of energy you can get from good music. Try some of these tunes out:
1. Genade by Bruno Mars
2. Rolling in the Deep by Adele
3. We R Who We R by Ke$ha (don't judge me!)
4. Shake Me Down by Cage the Elephant
5. Hey Baby by Pitbull
6. Safety Dance by The Glee Cast (original by Men in Hats)
7. Young Blood by The Naked and Famous
8. Mirrors by Natalia Kills
9. More by Usher
Keep in mind, these aren't necessarily representative of my overall musical tastes; these are just good "pump you up" exercise songs ;) Enjoy!!
I don't have any exciting recipes or cooking stories to report today, but I do have some wonderful dining out recommendations. I've been eating out wayyyyyy more often than usual; I simply can't turn down an invitation for lunch or a mid afternoon dessert with friends.
Here's where I've been (and what I like to order):
Esan Thai
I dedicated an entire post to this place, so no need to repeat myself - - but go there. It's fantastic!
Feast
While this place is know for its tamales, I LOVE their baked goods. Colleen and I split a lemon tartlet and a pear & apple crumble. Both delicious.
Aver's Pizza
This isn't gourmet food by any means, but sometimes greasy, melty, gooey pizza hits the spot. Aver's is definitely my favorite. David and I usually split a pepperoni pizza and hot, doughy breadsticks.
Bloomington Bagel Company
My friend Erin is one of the big managers at BBC, so I often get to visit her and eat at the same time! Today I got an eleven grain everyseed bagel with berry schmear and sliced banana...sounds weird - - but awesome.
While we're on the subject of lists, I thought I would include some of my favorite songs for working out. Nothing compares to the jolt of energy you can get from good music. Try some of these tunes out:
1. Genade by Bruno Mars
2. Rolling in the Deep by Adele
3. We R Who We R by Ke$ha (don't judge me!)
4. Shake Me Down by Cage the Elephant
5. Hey Baby by Pitbull
6. Safety Dance by The Glee Cast (original by Men in Hats)
7. Young Blood by The Naked and Famous
8. Mirrors by Natalia Kills
9. More by Usher
Keep in mind, these aren't necessarily representative of my overall musical tastes; these are just good "pump you up" exercise songs ;) Enjoy!!
Saturday, January 22, 2011
I-talian Skillet Chicken
Yep, you read that correctly. I said I-talian. Emphasis on the I....you know, the way country folk say it...as in, "Let's go to that I-talian restaurant Olive Garden." This pronunciation is perfect for the recipe because it - honestly - has nothing in common with actual Italian cuisine. I basically took America's favorite pizza toppings and combined them in a skillet with some chicken and cheese. The idea initially came from Hungry Girl creator Lisa Lillian. Whereas she used the chicken breast as a faux-crust in an actual pizza-type dish, I just combined all the flavors and added cheese on top. Simple. And simply great. But please, for all intents and purposes, refer to this as I-talian skillet chicken. 'Cause that's what it is :)
I-talian Skillet Chicken
- 1 lb. chicken breasts, seasoned with salt and pepper
- 1 onion, cut into long, thin slices
- 1 green pepper, cut into long, thin slices
- 2 tablespoons garlic, chopped
- 1/2 jarred roasted red pepper, chopped
- 3 tablespoons capers
- 4 oz. mushrooms, chopped
- 14 oz. can diced tomatoes (get the kind already seasoned with garlic and basil)
- large handful turkey pepperoni, chopped
- large handful mozzarella cheese
- grated Parmesan cheese
- garlic powder
Heat some olive oil spray in a large skillet over medium high heat. Add the chicken and cook for a few minutes on each side, until golden brown (it doesn't need to be cooked through at this point...we only want it seared). Remove the chicken to a plate.
Add the onion and pepper to the skillet and cook over medium heat for about fifteen minutes, until extremely soft and brown. I frequently add water to the skillet to keep the onions from sticking to the pan or scorching. Add the mushrooms, garlic, capers, turkey pepperoni, and roasted red peppers and continue to cook for about five minutes, until the mushrooms are golden and cooked through.
Gently nestle the chicken breasts into the vegetable mixture and top with the can of tomatoes. Spread the tomatoes so they evenly cover the chicken and the skillet. Cover and simmer for another ten minutes, until the chicken is cooked through (to check, cut into one of the larger breasts and make sure the flesh is no longer pink).
Sprinkle the mozzarella, Parmesan, and garlic powder evenly over the breasts and cover once again. Cook for another three to four minutes, until the cheese is melted. Use a large spoon or ladle to transfer the chicken, vegetables, and melted cheese to plates. serves 3-4
I-talian Skillet Chicken
- 1 lb. chicken breasts, seasoned with salt and pepper
- 1 onion, cut into long, thin slices
- 1 green pepper, cut into long, thin slices
- 2 tablespoons garlic, chopped
- 1/2 jarred roasted red pepper, chopped
- 3 tablespoons capers
- 4 oz. mushrooms, chopped
- 14 oz. can diced tomatoes (get the kind already seasoned with garlic and basil)
- large handful turkey pepperoni, chopped
- large handful mozzarella cheese
- grated Parmesan cheese
- garlic powder
Heat some olive oil spray in a large skillet over medium high heat. Add the chicken and cook for a few minutes on each side, until golden brown (it doesn't need to be cooked through at this point...we only want it seared). Remove the chicken to a plate.
Add the onion and pepper to the skillet and cook over medium heat for about fifteen minutes, until extremely soft and brown. I frequently add water to the skillet to keep the onions from sticking to the pan or scorching. Add the mushrooms, garlic, capers, turkey pepperoni, and roasted red peppers and continue to cook for about five minutes, until the mushrooms are golden and cooked through.
Gently nestle the chicken breasts into the vegetable mixture and top with the can of tomatoes. Spread the tomatoes so they evenly cover the chicken and the skillet. Cover and simmer for another ten minutes, until the chicken is cooked through (to check, cut into one of the larger breasts and make sure the flesh is no longer pink).
Sprinkle the mozzarella, Parmesan, and garlic powder evenly over the breasts and cover once again. Cook for another three to four minutes, until the cheese is melted. Use a large spoon or ladle to transfer the chicken, vegetables, and melted cheese to plates. serves 3-4
Friday, January 21, 2011
Esan Thai, Maya Angelou, & Thoughts on Regret
With temperatures dropping to well below nine degrees, my stomach has become an unstoppable, unfillable, pit. Lucky for me, my friend Colleen invited me out to dinner (score) at Esan Thai (double score). If I had to pick one favorite restaurant in Bloomington, it would have to be Esan Thai. The curries are phenomenal, the portions are far too large (this is a good thing), and the service is lightening fast. Although I always attempt to order something different, I usually go with my standard: the Kang Dang - a red curry chock-full of thai eggplant, green beans, chicken, onions, lime leaves, and who-knows-what-else-deliciousness. I can seriously eat my own weight in the stuff. I love Esan Thai because, at any time and anywhere, I can close my eyes and imagine the distinctive taste of their curry. It's been (thus far) impossible for me to recreate at home and I have yet to find another Thai restaurant that even comes close to as good. Seriously...if it were socially acceptable, I would swim in the stuff.
Moving on - - I started reading Maya Angelou's I Know Why the Caged Bird Sings. I bought it on a whim recently and was in the mood to read something under the guise of "literature" (not that the Sweet Potato Queens aren't literary...haha) and realized I had never read this classic in my academic career. So far, so good. David can't understand why I'm reading it (he strongly dislikes Angelou's writing style), but I love her artistic descriptions and thoughtful pastiches of the Black American experience. I also picked up her memoir/cookbook hybrid (of course) called Hallelujah! The Welcome Table. I am rather excited to try out some of her simple, although sophisticated, southern cuisine.
And lastly this evening - - do you ever wrestle with regret? For whatever reason, I sometimes end up replaying pivotal moments in my past and wondering about my choices. Although I am quite happy in my current life, I get incredibly sad reliving my younger years. I can't decide if this is a byproduct of aging, or if perhaps I have some deep-seeded regret in my life. Either way, it can be such a drag. And with the weather so crappy, I feel an unstoppable, gravitational heaviness to my life. Can't summer come back already? Or at least the sun? Or maybe we could just have a little less snow? Anyway, things are fine. I have David, my friends, my students, and - duh - my cats to keep me afloat. Even in my own silly unhappiness, I know that I'm lucky.
Moving on - - I started reading Maya Angelou's I Know Why the Caged Bird Sings. I bought it on a whim recently and was in the mood to read something under the guise of "literature" (not that the Sweet Potato Queens aren't literary...haha) and realized I had never read this classic in my academic career. So far, so good. David can't understand why I'm reading it (he strongly dislikes Angelou's writing style), but I love her artistic descriptions and thoughtful pastiches of the Black American experience. I also picked up her memoir/cookbook hybrid (of course) called Hallelujah! The Welcome Table. I am rather excited to try out some of her simple, although sophisticated, southern cuisine.
And lastly this evening - - do you ever wrestle with regret? For whatever reason, I sometimes end up replaying pivotal moments in my past and wondering about my choices. Although I am quite happy in my current life, I get incredibly sad reliving my younger years. I can't decide if this is a byproduct of aging, or if perhaps I have some deep-seeded regret in my life. Either way, it can be such a drag. And with the weather so crappy, I feel an unstoppable, gravitational heaviness to my life. Can't summer come back already? Or at least the sun? Or maybe we could just have a little less snow? Anyway, things are fine. I have David, my friends, my students, and - duh - my cats to keep me afloat. Even in my own silly unhappiness, I know that I'm lucky.
Tuesday, January 18, 2011
I Love My Friends, I'm Eating Mayonnaise, and I Made Up a Recipe
Tonight my friends and I joined together at Malibu Grill in Bloomington for some raunchy fun. I say "raunchy" because we mostly talked about farting, vaginas, and other juvenile topics of conversation. It was so much fun! I haven't laughed so hard and so frequently in quite a while. I know I've mentioned this before, but I really cannot think of anything that compares to the magic of friends laughing and reminiscing. For a short length of time, all my worries and hang-ups fall by the wayside; it feels that nothing matters besides the hilarious stories and distasteful jokes.
And also - I am proud to report - I now eat mayonnaise! It might be my fascination with the Sweet Potato Queens and Paula Deen...or maybe my taste buds are just changing...but I cannot get enough of Malibu Grill's spicy mayonnaise. It's served with sweet potato fries and I'm pretty sure it's made with some kind of spicy Asian-style mustard power. It's amazing. I literally shoved it onto my friend Kristin's plate and ordered her to try it.
While it doesn't contain mayonnaise, my new chicken recipe is delicious too. At lunchtime today, as per usual, I just threw together all the things I found in my fridge and made something up...but this something was extra delicious. Try it out!
Ro*tel Chicken
This dish is kind of spicy because of the Ro*tel tomatoes and cajun seasoning. I'm sure it would still taste good if you used a can of regular tomatoes and Italian seasoning instead. Feel free to serve this with cooked pasta or rice instead of barley, if you so choose.
- 1/3 cup instant barley
- 1/4 package asian-style frozen vegetables (a combo of chopped onions, mushrooms, green peppers, and green beans)
- 1 chicken breast, diced
- Tony Chachere's Cajun Seasoning
- 1 can Ro*tel tomatoes (diced tomatoes mixed with green chiles)
- 1/4 cup marinara sauce
Bring the barley and 2/3 cup water to a boil in a small pot. Cover and simmer for 10 minutes, until water is absorbed and barley is cooked through.
Meanwhile, lightly mist a large saute pan with olive oil spray. Add the frozen vegetables and saute for about five minutes over medium high heat, until thawed and slightly soft. Add the chicken to the pan and season all over with the Tony Chachere's. Continue to cook for about five minutes, until the chicken gets nicely seared on the outside. Add the Ro*tels and marinara and bring to a simmer. Continue to simmer until the liquid of the tomatoes and sauce has almost evaporated and the mixture is slightly thick. Scoop the cooked barley into a bowl and smother with the chicken mixture. serves one
And also - I am proud to report - I now eat mayonnaise! It might be my fascination with the Sweet Potato Queens and Paula Deen...or maybe my taste buds are just changing...but I cannot get enough of Malibu Grill's spicy mayonnaise. It's served with sweet potato fries and I'm pretty sure it's made with some kind of spicy Asian-style mustard power. It's amazing. I literally shoved it onto my friend Kristin's plate and ordered her to try it.
While it doesn't contain mayonnaise, my new chicken recipe is delicious too. At lunchtime today, as per usual, I just threw together all the things I found in my fridge and made something up...but this something was extra delicious. Try it out!
Ro*tel Chicken
This dish is kind of spicy because of the Ro*tel tomatoes and cajun seasoning. I'm sure it would still taste good if you used a can of regular tomatoes and Italian seasoning instead. Feel free to serve this with cooked pasta or rice instead of barley, if you so choose.
- 1/3 cup instant barley
- 1/4 package asian-style frozen vegetables (a combo of chopped onions, mushrooms, green peppers, and green beans)
- 1 chicken breast, diced
- Tony Chachere's Cajun Seasoning
- 1 can Ro*tel tomatoes (diced tomatoes mixed with green chiles)
- 1/4 cup marinara sauce
Bring the barley and 2/3 cup water to a boil in a small pot. Cover and simmer for 10 minutes, until water is absorbed and barley is cooked through.
Meanwhile, lightly mist a large saute pan with olive oil spray. Add the frozen vegetables and saute for about five minutes over medium high heat, until thawed and slightly soft. Add the chicken to the pan and season all over with the Tony Chachere's. Continue to cook for about five minutes, until the chicken gets nicely seared on the outside. Add the Ro*tels and marinara and bring to a simmer. Continue to simmer until the liquid of the tomatoes and sauce has almost evaporated and the mixture is slightly thick. Scoop the cooked barley into a bowl and smother with the chicken mixture. serves one
Monday, January 17, 2011
The Sweet Potato Queen, Half Marathon Training, and a Chicken Risotto
Breaking news: I may have found my all-time favorite genre of book in Jill Conner Browne's hysterical, southern-fried memoir/cookbook The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner). It's part nonfiction (think Kathy Griffin-type comedy), part cookbook (think Paula Deen), and completely addictive. Lucky for me, Browne has like nine other volumes of Sweet Potato Queen books. Woo-hoo. Most of the stories are fun and lighthearted; most of the recipes involve two sticks of butter and pounds upon pounds of bacon (like I said - Paula Deen). What's not to love? Here's one of Jill's classic "financial tips":
Okay, granted, there's a lot to be said for rich old guys with bad hearts and no relatives, but you can't always get what you want. This cannot be news to you. So look on the bright side. The young guy will be able to work much harder for many more years in order to support you, and he's likely to healthy enough to take care of you in the years prior to the nursing home. And think of the money you'll save on Viagra: By the time he needs it, you'll be dead.
Okay, so it's not the classiest reading on the market, but it sure is keeping me entertained.
In other news, my dear friend Beth and I have commenced our 2011 half marathon training! Yesterday was our first run: a modest three miles in the bitter cold. We'll be running three times a week, increasing our distance, until the Indianapolis Half Marathon in May. I am so excited! Beth was showing me her collection of metals from years past and I couldn't help but picture myself rushing over that finish line and getting my own. I'll keep you posted on our progress!
I've been cooking up a storm since my awful week of cold cereal and (dare I tell you) microwaveable Healthy Choice dinners *gasp* I was a good little roommate today and even made a big lunch so David could take some leftovers to work for dinner. I rewarded my own thoughtfulness with a batch of cream cheese brownies too. Here's that chicken recipe (you can find the brownie recipe here):
Chicken Risotto
This recipe comes from Jessica Seinfeld's Double Delicious, a great cookbook that utilizes vegetable purees to sneak nutrients into the meals of picky children (and, let's face it, adults). While I wouldn't call myself "picky," I always think extra veggies are a good thing. This recipe is super creamy and comforting...and you'd never know it contained a cup of pureed cauliflower if you hadn't made it. Although this isn't a traditional risotto - no arborio rice and 40 minutes of stirring here - it has a similar texture and taste...made in about half the time.
- 1 cup cauliflower puree (see note below)
- 1 cup orzo
- 1 onion, diced
- 2 garlic cloves, minced
- 1 lb. chicken breast, seasoned with paprika, salt, & pepper
- 1/2 cup chicken broth
- 1/4 cup fat free cream cheese
- 1/4 cup freshly grated Parmesan cheese
- freshly squeezed lemon juice
Bring a large pot of salted water to a boil; add the orzo and cook until almost done (it will continue to cook in the sauce). Drain and reserve the orzo.
Meanwhile, lightly mist a large nonstick pan with olive oil spray and bring to medium heat. Add the seasoned chicken and cook until no longer pink inside. Transfer the chicken to a cutting board and dice into small pieces. Add the chopped onion to the nonstick pan with a spritz of water. Just before the onion is translucent and cooked through, add the garlic and stir for a few minutes until you can smell the garlic cooking.
Add the cauliflower puree, orzo, chicken broth, diced chicken, cream cheese, and Parmesan cheese to the pan and stir everything together. Once the cream cheese is completely melted into the sauce and the orzo is fully cooked, add a squirt of lemon juice to the pan and season to taste with salt and pepper. serves 4
**Note: To make the cauliflower puree, steam about two cups of cauliflower until tender (or buy the kind you just microwave in the packaging). Once it is tender, transfer to a food processor and pulse until completely smooth. If you need to, add a bit of water to the puree to help get a smooth consistency. Use leftover puree to make mashed "potatoes" with salt and butter or simply dump into your next pot of soup for an additional nutrition boost. **
Okay, granted, there's a lot to be said for rich old guys with bad hearts and no relatives, but you can't always get what you want. This cannot be news to you. So look on the bright side. The young guy will be able to work much harder for many more years in order to support you, and he's likely to healthy enough to take care of you in the years prior to the nursing home. And think of the money you'll save on Viagra: By the time he needs it, you'll be dead.
Okay, so it's not the classiest reading on the market, but it sure is keeping me entertained.
In other news, my dear friend Beth and I have commenced our 2011 half marathon training! Yesterday was our first run: a modest three miles in the bitter cold. We'll be running three times a week, increasing our distance, until the Indianapolis Half Marathon in May. I am so excited! Beth was showing me her collection of metals from years past and I couldn't help but picture myself rushing over that finish line and getting my own. I'll keep you posted on our progress!
I've been cooking up a storm since my awful week of cold cereal and (dare I tell you) microwaveable Healthy Choice dinners *gasp* I was a good little roommate today and even made a big lunch so David could take some leftovers to work for dinner. I rewarded my own thoughtfulness with a batch of cream cheese brownies too. Here's that chicken recipe (you can find the brownie recipe here):
Chicken Risotto
This recipe comes from Jessica Seinfeld's Double Delicious, a great cookbook that utilizes vegetable purees to sneak nutrients into the meals of picky children (and, let's face it, adults). While I wouldn't call myself "picky," I always think extra veggies are a good thing. This recipe is super creamy and comforting...and you'd never know it contained a cup of pureed cauliflower if you hadn't made it. Although this isn't a traditional risotto - no arborio rice and 40 minutes of stirring here - it has a similar texture and taste...made in about half the time.
- 1 cup cauliflower puree (see note below)
- 1 cup orzo
- 1 onion, diced
- 2 garlic cloves, minced
- 1 lb. chicken breast, seasoned with paprika, salt, & pepper
- 1/2 cup chicken broth
- 1/4 cup fat free cream cheese
- 1/4 cup freshly grated Parmesan cheese
- freshly squeezed lemon juice
Bring a large pot of salted water to a boil; add the orzo and cook until almost done (it will continue to cook in the sauce). Drain and reserve the orzo.
Meanwhile, lightly mist a large nonstick pan with olive oil spray and bring to medium heat. Add the seasoned chicken and cook until no longer pink inside. Transfer the chicken to a cutting board and dice into small pieces. Add the chopped onion to the nonstick pan with a spritz of water. Just before the onion is translucent and cooked through, add the garlic and stir for a few minutes until you can smell the garlic cooking.
Add the cauliflower puree, orzo, chicken broth, diced chicken, cream cheese, and Parmesan cheese to the pan and stir everything together. Once the cream cheese is completely melted into the sauce and the orzo is fully cooked, add a squirt of lemon juice to the pan and season to taste with salt and pepper. serves 4
**Note: To make the cauliflower puree, steam about two cups of cauliflower until tender (or buy the kind you just microwave in the packaging). Once it is tender, transfer to a food processor and pulse until completely smooth. If you need to, add a bit of water to the puree to help get a smooth consistency. Use leftover puree to make mashed "potatoes" with salt and butter or simply dump into your next pot of soup for an additional nutrition boost. **
Tuesday, January 11, 2011
A Matter of Perspective
If you pay any attention to this blog, you probably know that the eat portion of eat. move. change. tends to occupy the most space. What can I say about food and eating? I'm a big fan. And I usually bring positive associations to my opinions of everything food-related.
But - in a strange change of pace - I am discovering a cynical, apologetically crass, and altogether loathsome perspective of food from (surprise surprise) chef Anthony Bourdain. While part of me wants to hurl his nonfiction book Kitchen Confidential into the trash, part of me is fascinated by the so-called "underbelly" of the food business. Bourdain's self-aware, haughty prose details anal sex in front of dumpsters, drug deals at bar tops, and disgusting "knife play" in the kitchens of famous, expensive restaurants. I can't say that I enjoy reading this stuff...but - as I mentioned earlier - it is a completely different perspective of food for me.
While reading the book, I can't help but compare Bourdain's world of food with the worlds of other food writers. My favorite books in this genre include A Homemade Life by blogger Molly Wizenberg and Cooking For Mr. Latte by New York Times columnist Amanda Hesser. In these books - and many others - food is associated with love, family, and positivity...and I'm a sucker for anything positive - - especially food-related. Perhaps this is why I was so disappointed and shocked by Bourdain's perspective; it goes against everything I believe about food. But does that make it wrong? Of course not! Just because it is truthful, however, doesn't mean I have to like it.
Anyway, this food analogy has been following me around everywhere; I've made similar comparisons (on a shallow level) between Glee covers of famous songs and the original versions and (on a much deeper level) between opposing religions. *Whoa* Justin's getting deep. But, no, really...It's true.
We live in such a big world, made bigger by the ever-expanding internet at our fingertips. It's so easy for us to find like-minded people who share our beliefs. But maybe it's good to give those beliefs a little shake sometimes. One single perspective is flat; multiple perspectives can make anything three-dimensional. So, go ahead and read Kitchen Confidential if you're so inclined. Or, if you already love Anthony Bourdain, read something by Amanda Hesser (this is, of course, assuming you like to read food lit like me). If you aren't interested in food writing, find another topic and subscribe to a perspective opposed to your own. Just to see. It really makes you examine your own beliefs and, in my example with the food, serves to reinforce my own viewpoint. To me, food is - and will always be - a comfort: something positive and glorious in my life. No one, Anthony Bourdain included, is going to change that. And I never would have found this resolve without reading his dirty book. Hmmm.
But - in a strange change of pace - I am discovering a cynical, apologetically crass, and altogether loathsome perspective of food from (surprise surprise) chef Anthony Bourdain. While part of me wants to hurl his nonfiction book Kitchen Confidential into the trash, part of me is fascinated by the so-called "underbelly" of the food business. Bourdain's self-aware, haughty prose details anal sex in front of dumpsters, drug deals at bar tops, and disgusting "knife play" in the kitchens of famous, expensive restaurants. I can't say that I enjoy reading this stuff...but - as I mentioned earlier - it is a completely different perspective of food for me.
While reading the book, I can't help but compare Bourdain's world of food with the worlds of other food writers. My favorite books in this genre include A Homemade Life by blogger Molly Wizenberg and Cooking For Mr. Latte by New York Times columnist Amanda Hesser. In these books - and many others - food is associated with love, family, and positivity...and I'm a sucker for anything positive - - especially food-related. Perhaps this is why I was so disappointed and shocked by Bourdain's perspective; it goes against everything I believe about food. But does that make it wrong? Of course not! Just because it is truthful, however, doesn't mean I have to like it.
Anyway, this food analogy has been following me around everywhere; I've made similar comparisons (on a shallow level) between Glee covers of famous songs and the original versions and (on a much deeper level) between opposing religions. *Whoa* Justin's getting deep. But, no, really...It's true.
We live in such a big world, made bigger by the ever-expanding internet at our fingertips. It's so easy for us to find like-minded people who share our beliefs. But maybe it's good to give those beliefs a little shake sometimes. One single perspective is flat; multiple perspectives can make anything three-dimensional. So, go ahead and read Kitchen Confidential if you're so inclined. Or, if you already love Anthony Bourdain, read something by Amanda Hesser (this is, of course, assuming you like to read food lit like me). If you aren't interested in food writing, find another topic and subscribe to a perspective opposed to your own. Just to see. It really makes you examine your own beliefs and, in my example with the food, serves to reinforce my own viewpoint. To me, food is - and will always be - a comfort: something positive and glorious in my life. No one, Anthony Bourdain included, is going to change that. And I never would have found this resolve without reading his dirty book. Hmmm.
Sunday, January 9, 2011
A Few More Days!
I've been feeling guilty lately. I usually pride myself on how regularly I maintain and post on this blog. However - with a show looming (this Friday and Saturday at the Neil Marshall Theater!) - I just haven't had the time. The days usually go something like this: breakfast, rehearsal, lunch, rehearsal, costume fitting, dinner, and sleep. There's been little in the way of exercise (aside from, of course, dancing all day) and meals have come *gasp* in the form of Chocolate Cheerios and Wendy's baked potatoes. The house is a mess. My knee is killing me. Oh yeah...and university classes start this week! AHHHH.
I am such a creature of habit and sacrificing my favorite "little" things -- exercise, cooking, blogging -- really puts my life in a tizzy. I find myself consumed with irritability and frustration.
If anything, these insanely, ridiculously busy weeks make me realize how important my favorite "little" things are. They actually aren't "little" at all. I truly believe that I maintain sanity because of my exercise regime and my passion for cooking. They keep me from boiling over in anger and - honestly - make me happy! I guess you don't always realize how important something is until you can't have it. Lucky for me, I'll have my routine back soon enough!
Until then, I hope you can come to my show! You can buy tickets at the Neil Marshall Theater on campus, or even through ticketmaster. It's the IU Contemporary Dance Program's annual faculty concert and it should be great. Cook, work out, blog, and enjoy life for me until I get back to it!
I am such a creature of habit and sacrificing my favorite "little" things -- exercise, cooking, blogging -- really puts my life in a tizzy. I find myself consumed with irritability and frustration.
If anything, these insanely, ridiculously busy weeks make me realize how important my favorite "little" things are. They actually aren't "little" at all. I truly believe that I maintain sanity because of my exercise regime and my passion for cooking. They keep me from boiling over in anger and - honestly - make me happy! I guess you don't always realize how important something is until you can't have it. Lucky for me, I'll have my routine back soon enough!
Until then, I hope you can come to my show! You can buy tickets at the Neil Marshall Theater on campus, or even through ticketmaster. It's the IU Contemporary Dance Program's annual faculty concert and it should be great. Cook, work out, blog, and enjoy life for me until I get back to it!
Monday, January 3, 2011
It's a man's man's man's man's world
"You cannot teach a man anything; you can only help him discover it in himself." - Galileo
So, as you may have gathered from this blog, I have mostly female idols: Rachael Ray, Martha Stewart, etc. But lately, I've been investing in my masculine side: David and I have decided to keep up with Men's Health magazine workout regimes and I also bought The New! Abs Diet Cookbook by David Zinczenko. He is the editor in chief of Men's Health, author of The Abs Diet, and creator of the Eat This, Not That! series of books. He is, in a word: awesome...and perhaps my first cooking/health MALE idol. Hooray for that!
The magazine has a new circuit workout every month in the form of a nifty fold-out inlet. This month, David and I are doing circuits of four-armed planks, push-ups, squats with weights, dumbbell step-ups, and weight lifting. *Applause* I know, I know. So masculine, right? I'm interested to see how this kind of workout affects my body - in contrast to my usual routine of running, yoga, and dancing. I'll let you know how it goes.
Tonight, I made a variation of a jambalaya from The New! Abs Diet Cookbook. It was hearty and filling - - exactly what you'd think of when you think of "man food." Although my Louisiana family would probably laugh at the use of store-bought jambalaya rice mix, it worked well in this recipe. According to the stats, the recipe produces six servings and I am happy to report that the serving size is nice and big - just like "man food" should be. But don't worry...I'm not turning into a chauvinistic man-pig...I still worship Rachael Ray and I don't know what I'd do without my Glee DVDs.
Jambalaya
Zinczenko's original recipe is thrown together in a slow cooker for six hours. I translated the recipe to the stove top and, even though it was more labor intensive, it only took about 40 minutes from start to finish.
- 1/2 lb. smoked chicken or turkey sausage
- 16 oz. frozen mix of red, yellow, and green peppers with onions
- 2 stalks celery, diced
- 1 jalapeno pepper, seeded and chopped
- 1 lb. chicken tenderloin, diced
- 14 oz. can diced tomatoes
- 2 cups water
- 8 oz. jambalaya rice mix (I use Zatarain's)
- 1 lb. frozen shrimp
Spray a large pot with nonstick spray and bring to medium high heat.
Slice the sausage lengthwise into two long pieces and then roughly chop. Add to the pot and saute until heated through and slightly browned. Add the frozen peppers and onions, celery, and jalapeno. Cook, stirring every now and again, until thawed and slightly softened (about 6-10 minutes). Add the chicken pieces and cook, tossing everything around, until the chicken is no longer pink. Add the tomatoes, water, and rice mix. Bring the mixture to a boil, reduce to a simmer, and cook for 35 minutes. Add the shrimp and continue to cook for 5 minutes, until the shrimp are cooked through. serves 6 (big portions!)
So, as you may have gathered from this blog, I have mostly female idols: Rachael Ray, Martha Stewart, etc. But lately, I've been investing in my masculine side: David and I have decided to keep up with Men's Health magazine workout regimes and I also bought The New! Abs Diet Cookbook by David Zinczenko. He is the editor in chief of Men's Health, author of The Abs Diet, and creator of the Eat This, Not That! series of books. He is, in a word: awesome...and perhaps my first cooking/health MALE idol. Hooray for that!
The magazine has a new circuit workout every month in the form of a nifty fold-out inlet. This month, David and I are doing circuits of four-armed planks, push-ups, squats with weights, dumbbell step-ups, and weight lifting. *Applause* I know, I know. So masculine, right? I'm interested to see how this kind of workout affects my body - in contrast to my usual routine of running, yoga, and dancing. I'll let you know how it goes.
Tonight, I made a variation of a jambalaya from The New! Abs Diet Cookbook. It was hearty and filling - - exactly what you'd think of when you think of "man food." Although my Louisiana family would probably laugh at the use of store-bought jambalaya rice mix, it worked well in this recipe. According to the stats, the recipe produces six servings and I am happy to report that the serving size is nice and big - just like "man food" should be. But don't worry...I'm not turning into a chauvinistic man-pig...I still worship Rachael Ray and I don't know what I'd do without my Glee DVDs.
Jambalaya
Zinczenko's original recipe is thrown together in a slow cooker for six hours. I translated the recipe to the stove top and, even though it was more labor intensive, it only took about 40 minutes from start to finish.
- 1/2 lb. smoked chicken or turkey sausage
- 16 oz. frozen mix of red, yellow, and green peppers with onions
- 2 stalks celery, diced
- 1 jalapeno pepper, seeded and chopped
- 1 lb. chicken tenderloin, diced
- 14 oz. can diced tomatoes
- 2 cups water
- 8 oz. jambalaya rice mix (I use Zatarain's)
- 1 lb. frozen shrimp
Spray a large pot with nonstick spray and bring to medium high heat.
Slice the sausage lengthwise into two long pieces and then roughly chop. Add to the pot and saute until heated through and slightly browned. Add the frozen peppers and onions, celery, and jalapeno. Cook, stirring every now and again, until thawed and slightly softened (about 6-10 minutes). Add the chicken pieces and cook, tossing everything around, until the chicken is no longer pink. Add the tomatoes, water, and rice mix. Bring the mixture to a boil, reduce to a simmer, and cook for 35 minutes. Add the shrimp and continue to cook for 5 minutes, until the shrimp are cooked through. serves 6 (big portions!)
Sunday, January 2, 2011
Happy New Year! (recipes and my new teaching schedule are here too)
"A day without sunshine is like, you know, night." - Steve Martin
I find it incredibly encouraging that - two days into the new year - the sun hasn't stopped shining yet. Heck, I haven't even been wearing a winter coat outside.
Likewise, things are going great on a personal level: I have new teaching gigs starting (my spring schedule below), I have a piece of choreography being performed in our big faculty dance concert at the university, and David and I are having a great end to vacation. It's amazing how much better people get along when the stresses of the workplace are eliminated. Sadly, David's back to work tomorrow and I'm back to work on Wednesday. But I guess vacations can't last forever...
In other news, I have a book recommendation for you today! On the surface, 400 Calorie Fix by Liz Vaccariello might seem like some kind of fad diet book. But it's really great! With the simple premise that calories in minus calories out equals weight gain or loss, Liz offers many recipes and solutions for the real world. She breaks down what you can - reasonably - eat at fast food restaurants, ball parks, casual restaurants, and even what to buy in grocery stores. It's incredibly practical too; Liz shows you what 2 oz of pasta looks like (a single serving size) and opposed to 4 or 6 oz. The book is a bit of a mash-up of a healthy cookbook and one of David Zinczenko's Eat This Not That books. I'm sure you understand how many cookbooks I own and, I must say, this one kept my attention way longer than most. There's a lot of quality information here (and recipes)!
And here's the latest news in regards to my eating habits (do you really even care?): I dropped the vegan/vegetarian title. I'm not going to turn into some Outback Steakhouse regular that shuns vegetables for extra macaroni & cheese and beef tips. However, I recognized that I was not eating well as a veg-head. There were carbohydrate binges, sugar binges, and other messy, unnecessary food dramas. If eating a piece of chicken the size of a stack of cards is worse than consuming an entire back of jalapeno pretzels, then perhaps I don't want to be right? I think vegetarianism is a great - and probably - healthier way of life...IF you can handle it. I couldn't stop thinking about how much better my eating habits were pre-veg. Aside from the question of meat vs. no meat, I was eating way less processed foods and junk when I included some animal protein and low fat dairy in my diet. So, for me, this is probably the way to go. *Sigh*
Anyway, I have two recipes for you today: an amazing "special" coffee from my friend Margaret Lion and a comforting lentil stew from yours truly. Enjoy!
Margaret's "Special" Coffee
My friend Margaret made this coffee during a fun afternoon movie marathon at her house. She uses really high quality coffee beans and Nesquick in her version; I use Dunkin' Donuts coffee and Nestle Fat Free Hot Chocolate Mix. Use whatever you have...it's delicious!
- 5-6 cups brewed coffee
- 1/2 cup Nestle Fat Free Hot Chocolate Mix
- 6 teaspoons Sugar Free Non-dairy Creamer (I use French Vanilla flavor)
Once the coffee is brewed, stir the hot chocolate mix and creamer directly into the coffee pot. Mix thoroughly and serve.
Lentil Stew
David is on a health kick and wanted me to make dinner with kale. I remembered a wonderful recipe from Katie Lee's cookbook The Comfort Table and decided to modify it. The original recipe called for bacon and sausage and - while I am eating meat once again - I didn't want all that grease and fat. Instead, I used a package of soy crumbles to serve as the "meat" and some seasonings, like Worcestershire sauce and Liquid Smoke, to add a deep, smokehouse flavor.
- 1 onion, chopped
- 2 large or 3 small carrots, chopped
- 2 stalks celery, chopped
- 1 package soy crumbles
- garlic powder
- red pepper flakes
- liquid smoke
- Worcestershire sauce
- hot sauce
- 1 bunch kale
- 6 cups chicken stock (or vegetable stock)
- 1 cup lentils
Spray a large pot with cooking spray and bring to medium high heat. Add the onion, carrots, and celery and cook for a few minutes...until the onion is translucent and the veggies soften. Add the soy crumbles and stir in the seasonings to taste: I went heavy on the garlic powder and red pepper flakes, gave just a few drops of liquid smoke, about a tablespoon of Worcestershire sauce, and quite a bit of hot sauce (I like spice). Do whatever works for you. While the crumbles saute and thaw, rip the kale leaves from their stem (discard the stems) and finely chop the leaves. Add them to the pot and stir everything together. Finally, add the lentils and stock. Stir everything again (make sure nothing sticks to the bottom of the pot), cover, and simmer over low heat for an hour - stirring occasionally. serves 4
- - - - - - - - - -
And, last but not least, here is my spring teaching schedule. I am very excited to be teaching in some new environments! Hope to see you in class :)
Tuesday
Power Yoga
RecSports, Indiana University
HPER 171A
5:30-6:45
Wednesday
Yoga Dancefit
Panache Dance Studio
6:30-7:30
Thursday
Power Yoga
RecSports, Indiana University
SRSC Building, Room MS3
9:00-10:00
Hot Flow
Know Yoga Know Peace
7:00-8:15
Saturday
Yoga Dancefit
Panache Dance Studio
10:00-11:00
If you have any questions about classes, feel free to e-mail me at: eatmovechange@gmail.com.
I find it incredibly encouraging that - two days into the new year - the sun hasn't stopped shining yet. Heck, I haven't even been wearing a winter coat outside.
Likewise, things are going great on a personal level: I have new teaching gigs starting (my spring schedule below), I have a piece of choreography being performed in our big faculty dance concert at the university, and David and I are having a great end to vacation. It's amazing how much better people get along when the stresses of the workplace are eliminated. Sadly, David's back to work tomorrow and I'm back to work on Wednesday. But I guess vacations can't last forever...
In other news, I have a book recommendation for you today! On the surface, 400 Calorie Fix by Liz Vaccariello might seem like some kind of fad diet book. But it's really great! With the simple premise that calories in minus calories out equals weight gain or loss, Liz offers many recipes and solutions for the real world. She breaks down what you can - reasonably - eat at fast food restaurants, ball parks, casual restaurants, and even what to buy in grocery stores. It's incredibly practical too; Liz shows you what 2 oz of pasta looks like (a single serving size) and opposed to 4 or 6 oz. The book is a bit of a mash-up of a healthy cookbook and one of David Zinczenko's Eat This Not That books. I'm sure you understand how many cookbooks I own and, I must say, this one kept my attention way longer than most. There's a lot of quality information here (and recipes)!
And here's the latest news in regards to my eating habits (do you really even care?): I dropped the vegan/vegetarian title. I'm not going to turn into some Outback Steakhouse regular that shuns vegetables for extra macaroni & cheese and beef tips. However, I recognized that I was not eating well as a veg-head. There were carbohydrate binges, sugar binges, and other messy, unnecessary food dramas. If eating a piece of chicken the size of a stack of cards is worse than consuming an entire back of jalapeno pretzels, then perhaps I don't want to be right? I think vegetarianism is a great - and probably - healthier way of life...IF you can handle it. I couldn't stop thinking about how much better my eating habits were pre-veg. Aside from the question of meat vs. no meat, I was eating way less processed foods and junk when I included some animal protein and low fat dairy in my diet. So, for me, this is probably the way to go. *Sigh*
Anyway, I have two recipes for you today: an amazing "special" coffee from my friend Margaret Lion and a comforting lentil stew from yours truly. Enjoy!
Margaret's "Special" Coffee
My friend Margaret made this coffee during a fun afternoon movie marathon at her house. She uses really high quality coffee beans and Nesquick in her version; I use Dunkin' Donuts coffee and Nestle Fat Free Hot Chocolate Mix. Use whatever you have...it's delicious!
- 5-6 cups brewed coffee
- 1/2 cup Nestle Fat Free Hot Chocolate Mix
- 6 teaspoons Sugar Free Non-dairy Creamer (I use French Vanilla flavor)
Once the coffee is brewed, stir the hot chocolate mix and creamer directly into the coffee pot. Mix thoroughly and serve.
Lentil Stew
David is on a health kick and wanted me to make dinner with kale. I remembered a wonderful recipe from Katie Lee's cookbook The Comfort Table and decided to modify it. The original recipe called for bacon and sausage and - while I am eating meat once again - I didn't want all that grease and fat. Instead, I used a package of soy crumbles to serve as the "meat" and some seasonings, like Worcestershire sauce and Liquid Smoke, to add a deep, smokehouse flavor.
- 1 onion, chopped
- 2 large or 3 small carrots, chopped
- 2 stalks celery, chopped
- 1 package soy crumbles
- garlic powder
- red pepper flakes
- liquid smoke
- Worcestershire sauce
- hot sauce
- 1 bunch kale
- 6 cups chicken stock (or vegetable stock)
- 1 cup lentils
Spray a large pot with cooking spray and bring to medium high heat. Add the onion, carrots, and celery and cook for a few minutes...until the onion is translucent and the veggies soften. Add the soy crumbles and stir in the seasonings to taste: I went heavy on the garlic powder and red pepper flakes, gave just a few drops of liquid smoke, about a tablespoon of Worcestershire sauce, and quite a bit of hot sauce (I like spice). Do whatever works for you. While the crumbles saute and thaw, rip the kale leaves from their stem (discard the stems) and finely chop the leaves. Add them to the pot and stir everything together. Finally, add the lentils and stock. Stir everything again (make sure nothing sticks to the bottom of the pot), cover, and simmer over low heat for an hour - stirring occasionally. serves 4
- - - - - - - - - -
And, last but not least, here is my spring teaching schedule. I am very excited to be teaching in some new environments! Hope to see you in class :)
Tuesday
Power Yoga
RecSports, Indiana University
HPER 171A
5:30-6:45
Wednesday
Yoga Dancefit
Panache Dance Studio
6:30-7:30
Thursday
Power Yoga
RecSports, Indiana University
SRSC Building, Room MS3
9:00-10:00
Hot Flow
Know Yoga Know Peace
7:00-8:15
Saturday
Yoga Dancefit
Panache Dance Studio
10:00-11:00
If you have any questions about classes, feel free to e-mail me at: eatmovechange@gmail.com.
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