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September 2010

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I want to go to San Francisco!

Electrolux is teaming up with Foodbuzz at the 2nd annual Foodbuzz Festival.  They have an oven that actually has a Perfect Turkey Button!  How cool is that?  So they are asking for recipes for side dishes, appetizers or desserts since they already have the turkey cooking taken care of.

I really want to go the Foodbuzz Festival – I have so many foodie friends in California!  Lara, Kate, Amanda and Andy, Lynn, and Pubsgal, just to name a few!

So I started thinking.  I have hosted Thanksgiving probably a dozen times in my life.  One thing that is always tough is planning all the food so that its done at just the right time.  Then it hit me – soup!  It can be made ahead, its a great first course, and this one is not only delicious, but it will be a show stopper at your next Thanksgiving.

Pumpkin and Roasted “Popcorn” Soup

Makes 4 servings (211 calories, 9.5 fat, 28 carbs, 6.2 fiber and8.5 protein)

Ingredients

3 cloves garlic, minced
1 1/2 teaspoons ginger, grated
1 chipotle pepper
15 ounce pumpkin, canned
3 cups chicken broth
1/2 teaspoon curry powder
1/2 cup light coconut milk
2 cups corn, frozen
1 pinch salt
1 pinch pepper

Directions

  1. Mix all the ingredients, except corn, in a pan and simmer for 15 minutes.
  2. Meanwhile, put the frozen corn on a cookie sheet – sprinkle with salt and pepper and broil until the corn starts to turn golden brown.
  3. Using a stick blender, puree the soup. Place the soup in 4 separate bowls, adding 1/2 cup of the corn kernels to each bowl.

Funny thing is – this recipe came together with everything I had already!  Literally this soup goes from start to finish in less than 15 minutes.

simple ingredients - but the flavor combination is amazing - sweet with a little heat from the curry and chipotle pepper

And be careful roasting the corn – I went from frozen to broiler – and they do actually start to pop on your cookie sheet as they brown, hence the roasted “popcorn!”  Be careful – you need to pay attention otherwise they go from golden brown to black super quick.

I can’t tell you how delicious this soup is.   And the best part is that if they pick my recipe, this will be super easy to serve to lots of people! 😀

Okay, now back to our regular programming! 😀

I had leftover dough from the momo’s I made over the weekend.  It felt like pizza dough, so I thought, what the hell?   It was delicious – my breakfast pizza on a klassy paper plate:

Amanda left a comment on my no-mojo post yesterday, and agreed to be workout buddies with me – I couldn’t let her down – I agreed to do at least 7 miles on the exercise bike, she agreed to run 3 miles.  Thanks for the motivation Amanda (and everyone else who gave me a pep talk!)

I pushed myself so hard I thought I was going to puke – I have the type of personality that’s all or nothing – hate that sometimes!  I ended up walking for 15 minutes on the treadmill for a cool down.

Lunch was leftover lasagna with a side salad – I need to eat salads more often, a great way to get more veggies and fruit in.

with Boathouse brand reduced fat Parmesan dressing - so good!

Since I never menu planned this week, I picked up Chinese food on the way home – easy beef and broccoli 😀

except the fried rice was chock full of onions, even though I asked for no onions 🙁

And to Hannah, my cleaning OCD daughter, thanks for all your help yesterday!  Mind you, I don’t have a dirty house by any means, but let’s just say my standards and Hannah’s standards are not the same.  I could leave a glass on the counter for a day, put a drinking glass next to a coffee cup in the cupboard, and maybe ignore some dog hair on my kitchen floor.

Once Hannah has her cleaning mojo on though, look out!  She cleaned the kitchen top to bottom, even throwing out mugs and glasses we never use to give her more room, vacuumed the living room and cleaned the bathroom, including washing the bath mat!  I am sure I don’t tell you often enough, but thanks for helping around the house!  I love you and am so proud of you! 😀

Alright, time to get my ass in the shower – have a great Thursday! 😀

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BSI – Pork!

and I’ve lost my exercise mojo.  I walked for 30 minutes before my blood sugar stopped me in my tracks.  When I got back to the office it was 60 and dropping fast.  Even so, I felt like I was just going through the motions – no purpose, no effort.

Did you steal my mojo?! 😀   I need to find it – quick 😀

Breakfast was another roti breakfast sammie, quickly becoming a favorite.  With strawberries on the side.

When I made the momos for round 2 of the Foodbuzz Challenge (shameless plug – go here to vote for me if you haven’t already!) Hannah and I both thought that the steamed ones would be better in a soup.

I ended up using 2 cups chicken broth, 1/3 cup light coconut milk, a handful of spinach (added after the soup was heated up) and sliced jalapenos to spice up the broth.  I added three of the momos to my soup – this was so good!

But around 4:00 I got hungry, so I had a serving of pretzels in an espresso cup:

So my sister chose pork as this weeks BSI.  I make chicken parmesan a lot, so I decided to make a Pork Milanese – the best part is that there is no real recipe here – one plate is flour seasoned with salt and pepper, the second bowl is equal parts milk and egg beaters, and the last plate is equal parts of panko bread crumbs and parmesan cheese.

Hannah went out for dinner with friends so it was just me and Tony – two chops:

I pan fried the chops in 1 tablespoon butter, 1 teaspoon vegetable oil and Pam.  These chops were pretty thick, so it took about 20 minutes total.  On the side I had mashed potatoes and stuffing.   The country gravy was easy – 1 1/3 cups milk, 3 tablespoons flour, salt, pepper and 1/2 teaspoon of better than bouillon.   Just mix together and in about 8 minutes it gets nice and thick.

I ended up eating 2/3 of the pork chop 😀

Stats for Tuesday

  • 1654 calories, 164 carbs, 125 protein, 53 fat and 15.5 fiber
  • 28% of calories from fat
  • 5,100 mg of sodium – yikes! 🙁
  • 30 minute lame walk

Here is hoping I get my exercise mojo back – pep talks appreciated! 😀

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BSI is Back!

Thanks for all your comments about my eyes – turns out I had viral conjunctivitis – I have to put drops in my eyes four times a day for the next 10 days and I should be good to go.   Look at how tiny the bottle of drops is – at a price of $65!

I had another egg sammie on one of the rotis I made.

I had to wait until 9 to call my eye doctor, and when they told me the earliest appointment was 11:30, I thought I had plenty of time to make Cooking Light’s Peanut Butter Banana Bread that is on the cover of October’s issue.

The secret is there is two tablespoons of chopped peanuts mixed in the batter.  I did use 1/2 cup of the NuStevia artificial sweetener.  Tony took one bite and said “this is really good!”  Seconds later though, the aftertaste of the sweetener kind of made him throw up in his mouth a bit!

While I could taste the artificial sweetener, I didn’t mind the taste at all – and I almost tasted more peanut than banana.  Only one slight problem – I didn’t do the math and realized it wouldn’t be done before going to the eye doctor!  Tony took me just in case they had to put drops in my eyes and I wouldn’t be able to drive.

So I just turned off the oven with 10 minutes left and left it in there.  Hannah got home from school around 12:15 and she took it out for me – it was fine!

I love adding the chopped peanuts - I think I'll add them to all my banana breads!

And I didn't have any plain yogurt, so ignore the fact that there is strawberry banana in the mix - I couldn't tell 😀

the batter filled my whole banana loaf pan

It was a gorgeous day yesterday – slightly cool – this is from the parking lot of Aldi, where, thanks to Veronica’s suggestion, I found canned pumpkin!

and only .69 cents a can!

What’s your favorite recipe using pumpkin?  I think I am going to make pumpkin scones! 😀

I had all the ingredients to make lasagna – I bought these lasagna noodles at my store’s discount rack – only .50 cents!

I really don’t have a true recipe for my lasagna – I used my homemade marinara that I defrosted – I still have 10 cups frozen from the last batch that I made at the end of the summer.  The ricotta mixture is a 15 ounce can of ricotta, two eggs, oregano, parsley, salt and pepper.  I add crushed red pepper to my half and spinach to my side. 😀

50 minutes later baked at 375

So I kind of lost control of BSI these last several weeks.  I was thrilled when our little contest made it all the way to India!  But by the end the host was asking for vegetarian only recipes and requiring a logo be posted on every participants blog.

The only requirement for BSI is to use the secret ingredient.  This week my sister is hosting and she chose Pork!  If you want to make a pork dessert – go for it!   If you are new to BSI, check out what its all about here.

Thanks again for everyone who voted for me in Project Food Blog!   If you haven’t voted yet, I would appreciate it – here is the link – you have until tomorrow to vote.

Biggest Loser is on tonight – are you watching this season?