Hey, guys! I'm guest blogging over at The Girl Next Door today, and sharing my recipe for a noodle-less lasagna. Her blog is firmly planted in an elite status in my Favorites: Daily Read. I’m honored to be associated with her any day…especially because she’s a fellow Minnesotan! Us bloggers here in the frozen tundra must stick together…at least to keep warm.
Check out my post here!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Thursday, February 3, 2011
Friday, January 28, 2011
Funky Friday and a Comfort Food Recipe
Have you ever just been in a funk? It starts small, then builds and builds and builds to the point that when something big does come your way, you are just too exhausted, too emotionally spent, to deal with it as effectively as you know you should?
I recently read an article that said January 17th is usually the saddest day of the year, because it’s about then that resolutions fall off and you realize (I am paraphrasing here) that this year is going about as well as the last, which is to say not that well.
For me, it started small. Scott had been telling me all year that he had heard people can get addicted to chapstick with petroleum jelly. He would always stare pointedly at the new 3-pack of cherry chapstick I had just purchased.
So I figured I would give something else a try. When I was at Trader Joes, I picked up their all-natural chapstick, no jelly.
Two days later, I broke out all over my chin. And my lips were cracking, and a cold sore was starting. I was HORRIFIED! We’re talking puberty break-out here, not just a pimple here or there. My entire face was COVERED. And if you guys ever suffered this as a youngster, it’s painful. You can feel them crawling out of your skin, and as much as you know you need to keep your hands off them, you’re just constantly touching your face. Are they still there? Are they gone yet?
This is, by far, the worst breakout I have had in probably 15 years. I had horrible skin when I was a teenager, I was constantly in the dermatologist’s office. I thought, years later, I had really gotten control over this demon. To have it come back like this, this insidious little disease, was (as vain and lame as it sounds) devastating.
I’m not proud of my reaction. My 12-year-old self came crawling out of the cocoon and promptly forced me to hide. I didn’t want to go out, didn’t want to see people.
That same week I stepped on the scale. And somehow I had gained 3 pounds. No big deal, right? Well, add that to the 5 I gained over the holidays and I was beyond behind my goal. I have a wedding to be in at the end of March and I am just devastated to get this behind with so little time left to go.
Now, what I should do? I should focus on losing what I can. Still trying to get those 10 pounds off so that I can still fit into my dress. Will I look as good as what I wanted? Of course not. But, at least I would be on my way to that goal. I should just set a new goal, right?
What did I do instead?
I skipped my gym classes, and didn’t work out at home because I was just so depressed.
This combined with big changes at work (all good in the long run, but any change is scary, especially when it’s not initiated by you), financial concerns (again, nothing major, just some things that may change future plans), and an upcoming daycare vacation that requires me to try to line up back-up care for Wee ‘Burb…well, I didn’t handle any of those well.
It just left me unable to focus, and unable to pinpoint what it is that has got me so down. I truly think it’s just a funk, bordering on a little seasonal affective disorder trying to live in 10 below temperatures and feet of snow for weeks on end.
I am happy to say I am pulling out of it. I am tracking my food, working out religiously, working on fixing my skin, having fun with my new makeup, and working out a new budget.
To that end, here is my favorite low-fat comfort food recipe for turkey chili, which I have been obsessively making every week for the last month. Every time I make this, people are SHOCKED that it’s not beef. I used a Weight Watchers recipe as a basis and added more turkey and twice as much beans as the recipe calls for.
What do you do to get out of a funk? Do you have a go-to comfort food recipe?
Turkey Chili
1 spray(s) cooking spray
1 tsp canola oil
1 large onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
1 pound(s) Turkey
2 medium carrot(s), thinly sliced into rounds
2 Tbsp chili powder
1 Tbsp paprika
1 1/2 tsp red pepper flakes
1 tsp ground cumin
2 medium tomato(es), chopped or 1 can diced tomatoes (drained)
1 cup(s) canned tomato sauce
1 cup(s) chicken broth (check out my recipe for chicken stock here)
1 1/2 Tbsp apple cider vinegar
2 cans kidney beans, rinsed and drained
1 medium green pepper(s), chopped
1/2 tsp table salt, or to taste **
1/8 tsp black pepper, or to taste **
** I use adobo instead of salt and pepper for depth of flavor.
Coat a large pot with cooking spray; place over medium heat.
Add oil and onion; sauté onion until soft, about 5 to 7 minutes.
Add garlic and carrots; cook until garlic is softened, about 1 minute.
Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil.
Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes.
Season to taste with salt and pepper.
I recently read an article that said January 17th is usually the saddest day of the year, because it’s about then that resolutions fall off and you realize (I am paraphrasing here) that this year is going about as well as the last, which is to say not that well.
For me, it started small. Scott had been telling me all year that he had heard people can get addicted to chapstick with petroleum jelly. He would always stare pointedly at the new 3-pack of cherry chapstick I had just purchased.
So I figured I would give something else a try. When I was at Trader Joes, I picked up their all-natural chapstick, no jelly.
Two days later, I broke out all over my chin. And my lips were cracking, and a cold sore was starting. I was HORRIFIED! We’re talking puberty break-out here, not just a pimple here or there. My entire face was COVERED. And if you guys ever suffered this as a youngster, it’s painful. You can feel them crawling out of your skin, and as much as you know you need to keep your hands off them, you’re just constantly touching your face. Are they still there? Are they gone yet?
This is, by far, the worst breakout I have had in probably 15 years. I had horrible skin when I was a teenager, I was constantly in the dermatologist’s office. I thought, years later, I had really gotten control over this demon. To have it come back like this, this insidious little disease, was (as vain and lame as it sounds) devastating.
I’m not proud of my reaction. My 12-year-old self came crawling out of the cocoon and promptly forced me to hide. I didn’t want to go out, didn’t want to see people.
That same week I stepped on the scale. And somehow I had gained 3 pounds. No big deal, right? Well, add that to the 5 I gained over the holidays and I was beyond behind my goal. I have a wedding to be in at the end of March and I am just devastated to get this behind with so little time left to go.
Now, what I should do? I should focus on losing what I can. Still trying to get those 10 pounds off so that I can still fit into my dress. Will I look as good as what I wanted? Of course not. But, at least I would be on my way to that goal. I should just set a new goal, right?
What did I do instead?
I skipped my gym classes, and didn’t work out at home because I was just so depressed.
This combined with big changes at work (all good in the long run, but any change is scary, especially when it’s not initiated by you), financial concerns (again, nothing major, just some things that may change future plans), and an upcoming daycare vacation that requires me to try to line up back-up care for Wee ‘Burb…well, I didn’t handle any of those well.
It just left me unable to focus, and unable to pinpoint what it is that has got me so down. I truly think it’s just a funk, bordering on a little seasonal affective disorder trying to live in 10 below temperatures and feet of snow for weeks on end.
I am happy to say I am pulling out of it. I am tracking my food, working out religiously, working on fixing my skin, having fun with my new makeup, and working out a new budget.
To that end, here is my favorite low-fat comfort food recipe for turkey chili, which I have been obsessively making every week for the last month. Every time I make this, people are SHOCKED that it’s not beef. I used a Weight Watchers recipe as a basis and added more turkey and twice as much beans as the recipe calls for.
What do you do to get out of a funk? Do you have a go-to comfort food recipe?
Turkey Chili
1 spray(s) cooking spray
1 tsp canola oil
1 large onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
1 pound(s) Turkey
2 medium carrot(s), thinly sliced into rounds
2 Tbsp chili powder
1 Tbsp paprika
1 1/2 tsp red pepper flakes
1 tsp ground cumin
2 medium tomato(es), chopped or 1 can diced tomatoes (drained)
1 cup(s) canned tomato sauce
1 cup(s) chicken broth (check out my recipe for chicken stock here)
1 1/2 Tbsp apple cider vinegar
2 cans kidney beans, rinsed and drained
1 medium green pepper(s), chopped
1/2 tsp table salt, or to taste **
1/8 tsp black pepper, or to taste **
** I use adobo instead of salt and pepper for depth of flavor.
Coat a large pot with cooking spray; place over medium heat.
Add oil and onion; sauté onion until soft, about 5 to 7 minutes.
Add garlic and carrots; cook until garlic is softened, about 1 minute.
Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil.
Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes.
Season to taste with salt and pepper.
Friday, January 21, 2011
It's a Bird! It's a Plane! It's SuperCooks!
When Scott and I were living in his condo together, and we both had office jobs, we were pretty good about sharing food responsibilities.
At the time, I had approximately four go-to dishes. Two of which I recently found out he was less than fond of, and had only been pretending to like for certain selfish reasons I imagine you all can figure out on your own.
When it was his evening to cook, I would continually be amazed at his lack of plan.
Me? I had a recipe, I checked off said recipe to make sure I had all my ingredients. When I was ready to cook, those ingredients were lined up on the counter, in order of appearance in my dish. I pretty much viewed said recipe as navigation instructions from the flight deck: you ignore them, someone dies.
Now, Scott on the other hand, he’s flying without radar and buzzing the tower like Maverick in Top Gun.
Watching him cook was both the most exciting and most nerve-wracking experience. He just threw some stuff in a dish and while that simmered, he’d hunt for something else to throw in the dish, and then he’d top it off with a little something else and toss it on a plate.
Delicious, every time delicious.
I’ve grown some since those days in the sense that I now know more about substitutions, I have general ideas of how long each item should cook. But I still use a recipe as a guide.
This growth has come mostly out of necessity. With me working at home, it just makes sense that I handle the meals. Also because I have been trying to lose weight and eat healthier, I’ve become an obsessive meal planner and it’s easier for me to cook the meals I know I can eat rather than letting him go willy nilly and me trying to figure out the nutritional content of “um, I think I threw some tequila in, mighta been a cup, mighta been like a few tablespoons? I was kind of in the zone, Babe.”
In the last six months for money and weight loss purposes, I have become an obsessive meal planner. Sadly, winter has ruined a good chunk of my best-laid plans so far this year.
You see, when snow is about to hit Suburbia, people flock to the grocery stores like they’re stocking a bomb shelter. And guess what they do after snow hits? Yeah, the same thing.
Recently, this became a big problem when we had invited some friends over for brunch. I, of course, had planned to make a quiche and some elaborate sides that would make Rachael Ray turn spinach green with jealousy.
Then it snowed. And snowed. By the time the snow stopped and Scott had fired up the snowblower, it was mere hours before my friends were to arrive. And I was in full panic because all we had in the fridge was some eggs, milk, and less than stellar cheddar cheese.
But I was NOT about to go shopping. If I had to serve them egg on toast, I was not going shopping.
Suddenly I remembered this website a friend of mine had sent me. SuperCook is a GREAT site to help you figure out how what to make with what you have in the house. MAGICAL!
I began crazily entering any random item we had in our fridge and freezer, and it was giving me lists and lists of recipes I could make. I ended up making an egg bake with frozen potatoes o’brien and bacon and some cheddar we had left over from a cheese and cracker night, pumpkin muffins (thanks to Itzys Kitchen I always have those ingredients on hand), and banana bread.
I have to say, it looked like I had spent a ton of time coming up with these elaborate recipes, when in fact I had just whipped these things up.
So to look like a total superstar, I highly recommend Super Cook.
Have you used this site before? Do you have go-to recipe sites you use when you need to make something on the spot? Are you good at creating things or do you need a recipe to guide you?
At the time, I had approximately four go-to dishes. Two of which I recently found out he was less than fond of, and had only been pretending to like for certain selfish reasons I imagine you all can figure out on your own.
When it was his evening to cook, I would continually be amazed at his lack of plan.
Me? I had a recipe, I checked off said recipe to make sure I had all my ingredients. When I was ready to cook, those ingredients were lined up on the counter, in order of appearance in my dish. I pretty much viewed said recipe as navigation instructions from the flight deck: you ignore them, someone dies.
Now, Scott on the other hand, he’s flying without radar and buzzing the tower like Maverick in Top Gun.
Watching him cook was both the most exciting and most nerve-wracking experience. He just threw some stuff in a dish and while that simmered, he’d hunt for something else to throw in the dish, and then he’d top it off with a little something else and toss it on a plate.
Delicious, every time delicious.
I’ve grown some since those days in the sense that I now know more about substitutions, I have general ideas of how long each item should cook. But I still use a recipe as a guide.
This growth has come mostly out of necessity. With me working at home, it just makes sense that I handle the meals. Also because I have been trying to lose weight and eat healthier, I’ve become an obsessive meal planner and it’s easier for me to cook the meals I know I can eat rather than letting him go willy nilly and me trying to figure out the nutritional content of “um, I think I threw some tequila in, mighta been a cup, mighta been like a few tablespoons? I was kind of in the zone, Babe.”
In the last six months for money and weight loss purposes, I have become an obsessive meal planner. Sadly, winter has ruined a good chunk of my best-laid plans so far this year.
You see, when snow is about to hit Suburbia, people flock to the grocery stores like they’re stocking a bomb shelter. And guess what they do after snow hits? Yeah, the same thing.
Recently, this became a big problem when we had invited some friends over for brunch. I, of course, had planned to make a quiche and some elaborate sides that would make Rachael Ray turn spinach green with jealousy.
Then it snowed. And snowed. By the time the snow stopped and Scott had fired up the snowblower, it was mere hours before my friends were to arrive. And I was in full panic because all we had in the fridge was some eggs, milk, and less than stellar cheddar cheese.
But I was NOT about to go shopping. If I had to serve them egg on toast, I was not going shopping.
Suddenly I remembered this website a friend of mine had sent me. SuperCook is a GREAT site to help you figure out how what to make with what you have in the house. MAGICAL!
I began crazily entering any random item we had in our fridge and freezer, and it was giving me lists and lists of recipes I could make. I ended up making an egg bake with frozen potatoes o’brien and bacon and some cheddar we had left over from a cheese and cracker night, pumpkin muffins (thanks to Itzys Kitchen I always have those ingredients on hand), and banana bread.
I have to say, it looked like I had spent a ton of time coming up with these elaborate recipes, when in fact I had just whipped these things up.
So to look like a total superstar, I highly recommend Super Cook.
Have you used this site before? Do you have go-to recipe sites you use when you need to make something on the spot? Are you good at creating things or do you need a recipe to guide you?
Monday, December 13, 2010
Bakefest 2010
I haven't posted a lot lately, mostly because I don't have anything nice to say. And while that hasn't stopped me before, me complaining about different customer service disasters and insurance is getting old for me, so it has to be for you, too. But that's basically what I've been up to. Arguing, crying, throwing stuff in frustration, and constantly paying too much money for crap.
So...I took the day off. And Wee 'Burb had a day off from daycare. So we played, and we talked, and we laughed. We did not touch the phone or look at bills.
And most importantly, we baked!!
As requested, here's some pictures of the Krisp Kringles.
So...I took the day off. And Wee 'Burb had a day off from daycare. So we played, and we talked, and we laughed. We did not touch the phone or look at bills.
And most importantly, we baked!!
As requested, here's some pictures of the Krisp Kringles.
 |
| The dough. Also? I got a new camera!! I like the pictures a lot better. |
 |
| The finished product! |
 |
| My sous chef and food critic. Success! |
Wednesday, December 8, 2010
I Need Me Some Christmas
I have been trying to come up with a word to describe the last couple of weeks. I just can't come up with one that's bad enough. We're going to stick with sucktacular.
I desperately need some Christmas spirit, which is why I put my last post out as a feeler for how to proceed with my desire to bake. Baking is my therapy. I don't do it often, because baking also requires being precise and attentive, neither of which is my strong suit. I'm much better at cooking where I can taste it halfway through and figure out what I left out.
Anyway, thanks to those of you who posted your advice on freezing! I am going to do some dough this weekend and freeze it, as suggested.
In return, I did promise a recipe for my favorite cookies. I got this recipe when I attended my very first Midwestern Cookie Exchange. This was like two years ago. I'm a tad behind...hey, I just discovered the joy of meat raffles, I'm behind!
Anyway, we went home with 6 different types of cookies and for the most part, I was fairly unimpressed. Except for these bad boys. These are really different, and have been officially requested since then.
I introduce you to..
Krisp Kringles
1 package yellow cake mix (2 layer size)
1/2 cup vegetable oil
1/4 cup water
1 large egg
3 cups POST Fruity Pebbles cereal
Preheat oven to 350 degrees. Blend cake mix, oil, water, and egg in a large bowl with wooden spoon until well blended.
Stir in cereal.
Drop by cookie scoop 2 inches apart onto cookie sheet (I line mine w/ parchment paper. Hey, don't use wax paper instead, that's a bad idea, trust me).
Bake 11 minutes, or until edges begin to brown. You want them to stay moist so don't let center get overdone.
SO EASY! And yet, a different sort of cake taste that sets it apart from your typical peanut blossoms.
I desperately need some Christmas spirit, which is why I put my last post out as a feeler for how to proceed with my desire to bake. Baking is my therapy. I don't do it often, because baking also requires being precise and attentive, neither of which is my strong suit. I'm much better at cooking where I can taste it halfway through and figure out what I left out.
Anyway, thanks to those of you who posted your advice on freezing! I am going to do some dough this weekend and freeze it, as suggested.
In return, I did promise a recipe for my favorite cookies. I got this recipe when I attended my very first Midwestern Cookie Exchange. This was like two years ago. I'm a tad behind...hey, I just discovered the joy of meat raffles, I'm behind!
Anyway, we went home with 6 different types of cookies and for the most part, I was fairly unimpressed. Except for these bad boys. These are really different, and have been officially requested since then.
I introduce you to..
Krisp Kringles
1 package yellow cake mix (2 layer size)
1/2 cup vegetable oil
1/4 cup water
1 large egg
3 cups POST Fruity Pebbles cereal
Preheat oven to 350 degrees. Blend cake mix, oil, water, and egg in a large bowl with wooden spoon until well blended.
Stir in cereal.
Drop by cookie scoop 2 inches apart onto cookie sheet (I line mine w/ parchment paper. Hey, don't use wax paper instead, that's a bad idea, trust me).
Bake 11 minutes, or until edges begin to brown. You want them to stay moist so don't let center get overdone.
SO EASY! And yet, a different sort of cake taste that sets it apart from your typical peanut blossoms.
Saturday, December 4, 2010
Cookie S.O.S!
Every year I put together a folder of cookies and bars and other wonderful goodies that I would like to make for people for Christmas. Not only does baking help me relieve stress (and if you've been reading any of my past posts, you know there's a fair bit of that going around in Suburbia at the moment, and you don't know the half of it!), but it's also a nice and cheap gift to give people. And you can almost guarantee it won't be returned.
The problem/dilemma...if you can call it that...is that I am not seeing most of the intended recipients until closer to Christmas Eve. But precisely because I will be spending the joyous holiday season with those intended recipients, I don't have a ton of time leading up to it to bake.
So every year I go through the aforementioned folder and try to narrow it to 5 different baked goods. And then what typically happens is on baked good #3, I look at the mess in my kitchen, think of the cleaning time PLUS the baking time, get totally overwhelmed, crack open a bottle of wine and figure people will just deal with what they get.
My goal this year is to actually MAKE these 5, if not more and actually use my folder to its capacity! So here's my question for you good folks out there: to freeze or not to freeze? If you vote freeze, how do you freeze? Do you freeze the dough/makings and bake them fresh? Do you bake and then freeze? Are there some things like bars that you can't freeze or don't freeze well?
And of course, links to recipes on your blogs or others are so much more than welcome! I've got to keep building that folder up, people. In exchange, I will share one of my favorites with you this week.
The problem/dilemma...if you can call it that...is that I am not seeing most of the intended recipients until closer to Christmas Eve. But precisely because I will be spending the joyous holiday season with those intended recipients, I don't have a ton of time leading up to it to bake.
So every year I go through the aforementioned folder and try to narrow it to 5 different baked goods. And then what typically happens is on baked good #3, I look at the mess in my kitchen, think of the cleaning time PLUS the baking time, get totally overwhelmed, crack open a bottle of wine and figure people will just deal with what they get.
My goal this year is to actually MAKE these 5, if not more and actually use my folder to its capacity! So here's my question for you good folks out there: to freeze or not to freeze? If you vote freeze, how do you freeze? Do you freeze the dough/makings and bake them fresh? Do you bake and then freeze? Are there some things like bars that you can't freeze or don't freeze well?
And of course, links to recipes on your blogs or others are so much more than welcome! I've got to keep building that folder up, people. In exchange, I will share one of my favorites with you this week.
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