she also runs marathons, kick boxs and wrestles among other things

3/7/2011 6:36:17 PM

I made my own marinade tonight... I am quite pleased

3 tbs. wildflower honey
3 tbs. brown sugar
2 tbs. teriyaki sauce
1/2 tsp. allspice
1/2 tsp. ground cloves
1/4 tsp. garlic salt

Marinated 3 steaks for about an hour... Baked at 400 F for 20 minutes.. MONEYYY

3/7/2011 10:13:21 PM

this was kinda neat... decided to just make a "throw everything i have as left over prep items into something"

turkey meatloaf muffins with chipotle glaze

oven at 350

sauted red onion, garlic, green pepper with olive oil
let small diced sourdough bread sit in almond milk
mixed in onion/pepper/garlic blend with bread, 1 lb ground turkey, however many frozen peas i had left (~1/2 - 3/4 cup), 2 eggs beaten, tomato paste, worcestershire sauce, salt, pepper, chili powder, mustard powder... spread into muffin tin, baked for a little bit

combined some lime juice, more tomato paste, adobo sauce from a chipotles in adobo can, chicken stock...

spread this over as a glaze, baked for a while more until ~165degF

cooled, popped from pan.. served with a quick garlic steamed broc. ideally could be paired with something more interesting.

i'll be doing this again. considering i was just dicking around, something like this could make some neat presentations.

3/7/2011 11:08:53 PM

^^^ I wish I could say any of that were true

Another easy, good, healthy dinner last night. I have been into some cheap, healthy and fast recipes lately. I always thought you had to pick 2/3 on those.
67. Southwestern Three-Bean and Barley Soup: http://www.eatingwell.com/recipes/southwestern_bean_barley_soup.html — threw this in the crock pot on my lunch break at 1:30 and it was perfect when we got home a bit after 5. I also did a crock pot roasted chicken, which we pulled apart and added to our soup instead of eating it separately. Served with a salad with homemade lemon juice dressing. I forgot to take a picture of the soup but it looked like the one on their site.

On pace, as this is day 67.

3/8/2011 10:03:14 AM

havent really been doing anything neat recently, just run of the mill old standbys, like this



bacon chicken roulade...

fry thick applewood smoked bacon, and blanche asparagus
pound out chicken breasts in saran wrap
remove bacon and most of the grease, sautee a handful of minced shallot in the bacon grease
remove one layer of saran wrap, season with black pepper
put bacon, asparagus, shallots, lots of fresh grated parmesan cheese on one side of the chicken patties, roll them bitches up tight (you can use butchers twine to hold together, i usually dont)
put some of the reserved bacon grease in the pan, sear off on all sides to get those bits of burnt bacon
finish in oven at like 325


kinda a play off a chicken cordon bleu i guess

3/15/2011 9:51:57 AM

I haven't cooked shit lately either We haven't been at home all that much. I did make a cheese ball for a party last week that I just realized I didn't post yet. Otherwise I have slipped a bit behind. And Fareako leaves for training next week so I won't need to make as much stuff in general. There may be a run of baked goods I make to give away or sandwiches or something in the future. I suck at scaling down recipes for 1 person so normally make a full batch and eat leftovers all week.

3/15/2011 12:24:47 PM

imma gonna try this

http://www.seriouseats.com/talk/2010/07/boiled-water-recipe.html

3/15/2011 11:17:28 PM

tatuma squash is neat

3/16/2011 10:50:29 AM

I love trying different kinds of squash. I don't think I have ever had tatuma though. I am sad that my home-grown squash hookup is moving to Florida and I won't have her produce this summer.

68. Cheese Ball — Came from a cookbook. I think it was a block of cream cheese, 8 oz. shredded cheddar, some Worcestershire sauce, tarragon vinegar (which I didn't have and just used regular), oregano, and a few tablespoons flat beer, mixed and rolled in paprika. I rolled it in paprika and Italian seasoning because I didn't think it would look all that good with just paprika. It seemed like it was lacking something (tarragon? ), but was still pretty enjoyable.

69. Lemon Pepper Tilapia with Avocado Salsa: http://www.diannesdishes.com/2008/08/pan-grilled-lemon-pepper-tilap.html — Baked the fish instead of grilling it. Ate the rest of the topping with a spoon. Simple, quick and delicious.

70. Parmesan Spinach Cakes: http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html — Made these to use up some spinach and ricotta. I baked them in some silicone muffin cups. I ended up using a cheese blend instead of Parmesan because I wanted to use that up too, and that was a mistake. It needed the salty/savoriness of Parmesan.

(yes there is fish under there)

71. Lemon Pepper Tuna over Pasta — For some reason I wanted tuna and all I had was a packet of lemon pepper stuff my dad gave me. I didn't really have any ideas, so I made the recipe that was on the packet. Saute garlic and a red pepper (I used orange and green) in olive oil 2 minutes, add tuna, salt, pepper and thyme and cook 2 more minutes. Mix with cooked pasta. I used whole wheat spaghetti. It was supposed to be green beans instead of the green pepper I used, but I didn't have any. I probably should have used a little more olive oil than I did, but otherwise it was fine. The lemon is a little weird in this, imo.

3/17/2011 8:58:09 PM

Made Creamy brussels sprout and leek soup last night

1 tablespoon olive oil
2 garlic cloves, chopped
3 leeks, white part only, sliced
300 g brussels sprouts, roughly chopped
750 ml (3 cups) vegetable stock
185 ml (3/4 cup) pouring cream or milk
slices of toasted crusty bread, to serve

Heat the oil in a large saucepan over medium heat.
Add the garlick and leek, cover and fry, stirring often, for a further 5 minutes.
Add the brussels srpouts, stir to combine, cover and cook, stirring often, for 5 minutes.

Add the stock and season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat, cover the pan and simmer for 10 minutes, or until the vegetables are very tender. Set aside to cool for 10 minutes.

Using an immersion blender fitted with the chopping blade, whizz the soup for 25-30 seconds, or until pureed. Stir through the cream or milk and gently reheat the soup. Serve with slices of toasted crusty bread.

3/21/2011 12:35:56 PM

Tara I am -- close to moving in with you.

3/21/2011 12:56:17 PM

72. Irish Stout Stew: http://allrecipes.com//Recipe/beef-and-irish-stout-stew/Detail.aspx (kinda sorta) — My friend was in town and neither of us wanted to go out for dinner, but we also were failing at coming up with what to make. I'd tossed around some ideas with ground turkey, because I had some in the fridge. Then somehow I mentioned I needed some recipes for Guinness because I'd bought a bunch some time ago and tried one recently that tasted a bit past its prime to drink.

He suggested Guinness stew using turkey meatballs instead of beef. At first I was kind of 0.o, but I went with it. It was really good!

I made petite meatballs with bread crumbs, Worcestershire, salt & pepper, garlic powder, thyme and an egg. We dredged those in flour and then cooked them in some oil, then added the veggies and Guinness mixture we'd been cooking for half an hour or so. Instead of tomato paste I partially drained a can of seasoned diced tomatoes and threw those (the whole can) in the food processor. We served it with some brown rice blend.


Still a little behind (it's day 80), but I have plans to remedy that.

[Edited on March 21, 2011 at 1:00 PM. Reason : ^ lol come on over! Now I have nobody else to cook for ]

3/21/2011 12:59:41 PM

73. Crock Pot Pineapple Chicken: http://www.katheats.com/favorite-foods/crockpot-pineapple-chicken — I had some fresh pineapple that I needed to use, and I was getting home late, so this seemed logical. I accidentally defrosted the chicken on full microwave power so it was starting to be cooked when I put it in there. I was gone for 6 hours so I figured it would be a dry mess when I got home, but it was fine. I used part plain mustard and part hot Chinese mustard. That might have been a mistake, as the tanginess of the hot mustard was a little odd. I think it would have been quite good if I'd used canned pineapple and had the juice from that in there (which she says in comments to leave in. I just added a bit of water). I didn't have any green peppers, so I left that out. Also it didn't really say what's to do when you took it out so I just pulled it apart. I wish I'd had some avocado like she recommended.


74. Spinach Broccoli Tofu Calzones: http://the-dairy-free-diva-recipe-exchange.yumsugar.com/Spinach-Tofu-Calzones-8246195 — I used broccoli instead of spinach to avoid going to the grocery store. The tofu I used had been defrosted, and most of the water pressed out of it really easily (picture a sponge) so it was pretty dry. I used ricotta cheese instead of the silken tofu, and added a bit more than called for. I thought it would be gross after seeing the texture of the tofu, but they turned out surprisingly good. I did use a bit of mozzarella cheese. On the first one I baked it dry like it said, but on the second one I brushed it with an egg white, and that one looks better. I also halved the recipe and used a few tablespoons of wheat flour and the rest white. Served with marinara sauce, which was key.



75. Hungarian Mushroom Soup: http://allrecipes.com/Recipe/Genevas-Ultimate-Hungarian-Mushroom-Soup/Detail.aspx — Scaled down to 2 servings, used tomato paste instead of tomato and skipped wax pepper (1/8 at my scale didn't seem worth bothering). Also used 2% plain Greek yogurt instead of sour cream and left out any additional salt. Good, but I like a similar soup I did a few months ago with beef bouillon cubes and mushrooms without the creaminess and paprika and such better.


[Edited on March 22, 2011 at 9:17 PM. Reason : image fail]

3/22/2011 9:16:28 PM

http://www.cdkitchen.com/recipes/recs/1894/Braised-Turkey-Tenderloin-in-C86176.shtml

This recipe is one of the best I have had ever and I have not attempted to make it. My friend did such a kick ass job with it I am afraid it won't be the same. Oh man, and I NEED to find more things to do with quinoa!!!!!1 That stuff is like the magic grain or whatever it is. So delicious by itself!! I like the red quinoa from Trader Joe's.

Also, this site is amazing!! http://www.lowcarbluxury.com/lowcarb-recipes.html It helped with my insulin resistance.

3/22/2011 9:42:33 PM

Quote :

"red quinoa from Trader Joe's"

me too

3/23/2011 9:48:40 AM

So i went into TJ's today to buy the red quinoa and they will be out of it until May. Why does TJ's always do this to me? WHY??!! For the longest time they did not stock the freeze dried strawberries or Red Thai Curry but luckily they did not discontinue them. Last week I found out they discontinued my soy ginger carrots.

3/23/2011 3:40:20 PM

Harris Teeter has red quinoa too! I used to cry whenever I'd go there and they were out of it (except I buy yellow) but then I realized they carry both kinds at HT.

3/23/2011 3:42:54 PM

is it a Harris Teeter brand or other?
I bought TJ's yellow this time.

3/23/2011 3:43:34 PM

Nope, Ancient Harvest

3/23/2011 4:04:16 PM

I don't plan on updating this every single day because I think that would be annoying, but I am excited about how good this was.

76. Sauteed Tilapia with Lemon-Peppercorn Pan Sauce: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000592307 — I am still fairly new to fish, so I had no idea a little flour would add as much as it did. I used a tiny bit of whole wheat flour after s&p on the fish, then cooked it in a bit of butter and olive oil. I removed it and added the broth/juice/peppercorns, but I didn't add any more butter and just used the little bit that was left. I thought it would be good but it was SO GOOD. Had a nice little crispiness, and despite me not really being a fan of lemon pepper stuff (at least previously) it was delicious.



77. Roasted Garlic Cauliflower: http://allrecipes.com/Recipe/Roasted-Garlic-Cauliflower/Detail.aspx — Cooked way faster than it called for. FUUUUUUUUUUUU I just realized I forgot the Parmesan cheese that everyone was saying made the dish

Can I get a mulligan?



[Edited on March 23, 2011 at 8:43 PM. Reason : OK seriously I quit]

3/23/2011 8:38:09 PM

chocolate chip cookies stuffed with Oreo Double Stufs.




it's a good thing I made these for a friend because these are amazing and I would probably eat all of them

3/27/2011 9:39:04 PM

is this a good thread to ask about cookware? not trying to start a debate on cast-iron vs. the others. Just need recommendations on a decent all around cookware set. T-Fal, Calphalon, Cuisinart, etc etc. anyone have anything their really happy with? Something 10-12 pieces sounds about right

3/28/2011 2:30:34 PM

^^ Have you made the triple-layer Oreo-stuffed brownies yet?

^ You'll probably want to figure out your price range first and go from there.

78. Chili Bean Cheese Omelet: http://allrecipes.com/Recipe/Chili-Bean-Cheese-Omelet/Detail.aspx — Made this after getting back from the gym the day I randomly woke up at 4:30. I was starving, and it was quick and hearty and hit the spot. I used white onion instead of green, 1 egg plus 1/4 cup egg whites, and used about 1/2 oz. cheddar cheese. I liked it so much I made it again a few days later, but decided to try adding green peppers too. That was not so good. I also forgot the Worcestershire though. Both times I topped it with some plain Greek yogurt. Once I topped it with diced avocado.

79. Basic White Sauce — Cornstarch, skim milk, salt, pepper, nutmeg. Didn't eat it by itself, but it came together quickly.
80. Eggs Florentine — Steam 4 cups raw chopped spinach until wilted, combine with 1/2 cup white sauce and 2 tbsp. Parmesan cheese, divide between two single-serve baking dishes, cover with foil and bake at 350 20-25 minutes. Mine took almost 30 to have the yolk light set. I set out to make two, but my spinach cooked down to only leave me enough for one. I think there was too much sauce for that much spinach, but it was good. Seems like it needed garlic.

81. Toffee Bars — From Betty Crocker cookbook. Butter, brown sugar, salt, flour, egg yolk, vanilla, combined and baked. Dump chocolate chips on top and let them soften, then spread over the top. You were supposed to use milk chocolate chips but I only had semi-sweet and dark so I used a mixture of those. Bottom part tastes like shortbread, not really toffee-like at all. Pretty good, but not outstanding.

82. Strawberry Banana Protein Smoothie: http://allrecipes.com/Recipe/Strawberry-Banana-Protein-Smoothie/Detail.aspx —I halved it and used some cookies and cream protein because I am not a huge fan of it alone and want to mix it in things. Came out nice and light, but tasted like it was missing something. I couldn't taste any almond-ness.

83. Tuscan Tuna and White Bean Salad: http://www.eatingwell.com/recipes/tuscan_tuna_white_bean_salad.html — Used 2 tbsp. olive oil, 1 lemon's worth of juice, cooked dried beans instead of canned. Didn't have parsley but I wish I had some. Good as is, but added capers and it was even better. At 6 servings it seems like they'd be pretty small. For me, 4.

84. Tarragon Vinegar: http://www.bhg.com/recipe/salads/tarragon-vinegar/ — Won't really know how this turned out for a while.
85. White Bean Soup: http://www.eatingwell.com/recipes/white_bean_soup_fassoulatha.html — Went with the tomato paste rather than mushed tomato option. Kept veggies the same but used about 1/2 pound dry beans or maybe a little less. Cayenne seemed a little out of place. Could have used more flavor from broth or stock instead of water. Mine was super thick by the time I ate it so I will probably thin it with broth for leftovers.

86. Quinoa Soup with Avocado and Corn: http://cheaphealthygood.blogspot.com/2009/02/i-want-to-go-to-there-quinoa-soup-with.html — I used some leftover quinoa I'd thrown in the fridge and the same amount of liquid, so it might have been a bit more watery than intended, but I thought it was really tasty for how easy it was. Lime was key. I will probably also try a dollop of yogurt on leftovers, or some shredded chicken in it.


[Edited on March 28, 2011 at 9:26 PM. Reason : I always mess up something. Link in a link. ]

3/28/2011 9:08:40 PM

gg, Tara.

3/28/2011 9:20:56 PM

Yum everything looks so good!

Skwinky.. I am vegan until April 24th so if you're cooking anything delicious gimme a call!

3/28/2011 10:20:36 PM

If someone buys me some tiny animal cookie cutters I will personally deliver you a batch of homemade frosted animal cookies.

this kind:

(and actually the recipe that inspired me to want to make them is vegan)

3/31/2011 8:20:31 PM

I might need to get on dat.

3/31/2011 8:37:34 PM

Now before you go EWW GROSS to this recipe, it is actually super delicious and fits in well with the theme of this thread!

Mimiga Chanpuru

3-4 pig ears, very thinly sliced horizontally so it looks like this:


I usually buy my pig ears from Well's pork at the farmer's market.  She'll order them in fresh for you and they're cheap!
1/4 head small cabbage, thinly sliced
1/2 red onion, chopped into bite-sized pieces
1 carrot, julianned
large handful of bean sprouts
2 cloves garlic, chopped
1 small piece of fresh ginger, julianned
1 tablespoon sesame oil or bacon grease
1 tablespoon soy sauce
1/2 cup vegetable broth
1 teaspoon granulated bonito stock (optional)
1 teaspoon ground cayenne pepper
salt and pepper, to taste
sesame seeds for garnish
 
Boil the pig ear strips in water for about 5 minutes.  Rinse in cool water and blot with paper towel to dry.
 
In a wok or frying pan, heat oil.  Add onion and saute until translucent.  Add ginger and garlic, saute until fragrant.  Add cabbage, pig ear, carrot, bean sprouts, and soy sauce.  Saute until cabbage has started to wilt.  Add vegetable broth, bonito stock, cayenne pepper, salt, and pepper.  Increase heat and constantly stir until broth has mostly boiled off.  Remove from heat and sprinkle on sesame seeds.  Eat by itself or with some rice.

Pig ear has a nice crunch to it thanks to all the collagen, which people in Japan think gives you beautiful skin.  So eat it to get Japanese skin! lol

4/1/2011 10:21:30 AM

I will not eww gross to the fact that you are eating something you like, but I am guessing I probably would not like it because of the texture. I don't like things that are overly chewy like shirataki noodles or seaweed salad, and it sounds like that would have a similar type of chewiness. And then there's the fact that I don't eat pork products. But I probably eat a lot of things that make people say eww, and that in turn kind of makes me so I try never to do that.

4/1/2011 10:30:00 AM

Naw not chewy. They're crunchy.

4/1/2011 10:31:40 AM

Recipe Request!

What is your filled cookie recipe? I want to make blueberry chocolate chip filled cookies, but I want to use blueberry jam, not dried blueberries (ew). What say you, TWW?

4/4/2011 10:40:25 AM

I would just use a thumbprint cookie recipe and rather than roll the dough in nuts roll it in mini chocolate chips. I bet that would be bangin'.

4/4/2011 10:45:11 AM

oooh, that does sound good. Do you have a good thumbprint cookie recipe? I've got normal chocolate chips, they'd just get chopped.
And I couldn't remember the name of them when I was looking for recipes XD

4/4/2011 12:27:37 PM

This is my mom's recipe:

http://www.epicurious.com/recipes/member/views/THUMBPRINT-COOKIES-1230897

4/4/2011 12:49:38 PM

i've made "ricotta" from milk like 3 times now. whole milk is better, skim and cream wastes the cream. heat milk to 165°F in a nonstick pot, stirring constantly. titrate with lemon juice til curds precipitate. carefully strain into mesh bag or colander lined with a bunch of paper towels. it's pretty good in 15 minutes or you can press it for a couple hours and get a hard-ish cheese.

4/4/2011 6:46:01 PM

^^ Thankies, I'll try and let the thread know how it goes :]

4/4/2011 8:58:20 PM

er, question... both vanilla and vanilla extract are listed... are they asking for the bean?

4/4/2011 9:20:55 PM

87. Paleo Chicken Lo Mein — from the healthy food thread in the lounge. Used more veggies and less oil, regular (not gf) soy sauce, and topped it with Sriracha sauce. Will definitely make this again. This whole thing was 3 giant servings. Nutritional info on my version is in my gallery.


88. Steel Cut Oats: http://edibleperspective.com/2010/03/coconut-lovers-beware/ — I was going to make the recipe as written to have pumpkin oats, but after I put the oats on I realized I apparently didn't have the canned pumpkin that I thought I did. I used about a tablespoon of homemade cantaloupe butter in place of the pumpkin, cinnamon, nutmeg and ginger. And I only had half a banana left. Topped with sugar-free strawberry preserves and sunflower seed butter that I stirred in. Good but a little too sweet as a food (as in not dessert) for me most of the time. I do like steel cut oats much better than rolled oats now though.


89. Cauliflower Broccoli Avocado Soup: http://www.familyfreshcooking.com/2011/02/17/broccoli-cauliflower-avocado-soup-recipe/ — Better than I expected, and I even used frozen broccoli. Pukey green color though. Mine looked better than hers because I blended it to a smoother texture. I forgot to take a pic.

90. White Strawberry Sangria: http://www.bhg.com/recipe/drinks/white-strawberry-sangria/ — Pretty basic. I don't have strawberry schnapps so I used raspberry. I used a few frozen berries and a few fresh and I actually think I preferred the frozen ones texture-wise for eating.

91. Yogurt. I used 1/2% milk and the most basic method of yogurt making with no additives to flavor or thicken it. Heat yogurt to 180, cool to 110, add a few tablespoons of plain yogurt and incubate at 110 for 7ish hours (which I did in the oven). It will take me a few more tries to get the timing on the temperatures right. I overcooled it and then had to warm it back up a little. It is unpleasantly lumpy looking and I wondered if I did something wrong, but the Internet tells me this:

Quote :

" homemade yogurt does not have the consistently smooth, thick, creamy texture of store-bought yogurt (which is usually achieved with additives like vegetable gums, which are not always easily available for individual consumers). Homemade yogurt tends to have a softly lumpy texture, with the “lumps” swimming around in the clear whey. Now, it’s still really good for you, and probably far more nutritious than store-bought yogurt – especially if you don’t add any sugar to it. But if you’re accustomed to store-bought, it can be a rough transition to eating homemade, and it’s also not something that looks very appealing to, say, houseguests, or anyone else you might be trying to convert to the homemade yogurt cause"

and it tastes normal. I will probably use higher fat milk when I try it again.


Tonight: Peanut Butter Cup Monster Cookies (to take to a run tomorrow)

[Edited on April 5, 2011 at 12:41 PM. Reason : yep always screw something up]

4/5/2011 12:40:38 PM

you can consider adding non-instant skim milk powder and/or gelatin to get a thicker, more set product. i've also seen some blogs talking about using guar or acacia gum, which isn't really hard to get ahold of thanks to the internet. I also wonder what one turn around the pot with an immersion blender would do. where i live, yogurt is cheaper than the milk required to make it most of the time, so it's not something i feel like getting scientific about at this time.


here's a recipe i came up with this weekend since i was missing mexican food. i should have taken a picture, but it is too late this time.


Lazy Enchilada Loaf

2 chicken breasts, cubed
pepper, garlic powder, paprika, crushed red pepper, powdered cumin and powdered corriander to taste
5 cloves of garlic, sliced (I would have added an onion too but I was out)
1 pint of mushrooms, sliced
1 large red pepper, diced
1 handful of green beans, sliced extremely thinly crosswise (substitute a green pepper or chiles if you prefer)
2 ears of corn kernels sliced off the cob (or frozen corn, about a cup)
1/2 bag of mini bok choy (toy choy) thinly sliced.
fresh rosemary, thyme, cilantro, oregano to taste
corn tortillas
jar or two of salsa (i used some red pepper sauce as well)
300g shredded cheese

I doubled this and used part of the filling to make tacos then and the casserole for later.

sautee chicken with spices, when cooked thoroughly add garlic and mushrooms. when most of the liquid is gone from the mushrooms, dump the rest of the vegetables and herbs in to steam. when everything is cooked to your satisfaction, remove from heat.

In a loaf pan, put 1 tbsp oil and cover the bottom with a layer of tortillas. with small corn tortillas, 2 or 3 should do. cover with sauce and another layer of tortillas. spread 1/2 of the chicken and vegetables and top with 1/4 of the cheese. cover this with a layer of tortillas, then a layer of sauce, more tortillas, other 1/2 chicken and 1/4 of the cheese, tortillas, sauce, tortillas, sauce and the rest of the cheese.

I let this sit a couple of days before I baked it, so i added some whey first. the bottom layer of the tortillas was pleasantly mushy, like tamale filling, but the rest of the layers were intact. it took about 30 minutes to bake at 375°.

4/5/2011 1:56:21 PM

Yeah, I was aware that it would be thinner than store-bought without using a thickening agent, which is fine with me. And honestly the lumpiness doesn't bother me enough to make me want to add anything else to it. I whisked it a bit and that helped some, plus I didn't really get all the whey off the top this time, and I think that contributed. I like knowing my yogurt is just milk and yogurt cultures though. I may try straining it sometime and see how I like that as well.

4/5/2011 2:09:40 PM

last night i took 4 slices of super duper thick bacon, sliced into ~1/4" strips, crisped up in a big saucepan. removed the bacon, and added a super thin sliced yellow onion and fennel bulb. seasoned with black pepper, and sauteed until translucent and fennel was breaking down to being soft. added ~1.5c seafood stock, ~1c coconut milk, minced ~3 garlic cloves, and some sun dried tomatoes. brought to boil, reduced heat, tossed in ~ 1 lb of cod fish, filets that had been cut into ~1.5" long chunks. partially covered, and cooked down until fish was done, removed lid to reduce "stew"... served with fennel fronds and the bacon crisps.

will

make

again

1/4th the pan- > ~350 cals, 32g protein

4/6/2011 1:02:30 PM

92. Peanut Butter Cup Monster Cookies: http://www.beckybakes.net/2011/03/24/peanut-butter-cup-monster-cookies/ — Turned out flatter than I expected so they sort of melted together. They were good but not really worth the effort of wrapping cookie dough around chunks of Reese's cups.


93. Braised Balsamic Chicken: http://allrecipes.com/Recipe/Braised-Balsamic-Chicken/Detail.aspx — I just made one chicken breast, half a pretty small onion, and a fresh tomato instead of canned. Easy and tasty. I think it would also work well if you cut up the chicken first and cooked it all together.


94. Strawberry-Melon Summer Salad: http://allrecipes.com/Recipe/Strawberry-Melon-Summer-Salad/Detail.aspx — Made with a tub of nonfat Chobani Greek lemon yogurt. It's not watermelon season, so I used some apple and pear in place of that. The sauce was a nice blend of sweet and tangy. The crispy fruit felt a little off texture-wise but wasn't bad. Would be good with grapes and/or blueberries too. Might just use the lemon yogurt as a fruit dipping sauce next time rather than mixing it into the salad.


95. Sriracha Deviled Eggs: http://www.seriouseats.com/recipes/2011/02/sriracha-deviled-eggs-recipe.html — Pretty tasty. I didn't make the mayo separately, just threw everything in with the yolks. I could have used more sriracha in mine.


96. Shrimp Veracruzana: http://www.eatingwell.com/recipes/shrimp_veracruzana.html — Pretty quick and easy. I used serrano instead of jalapeno and it was nice and spicy.


97. Spicy Kidney Bean Bell Pepper Ragout: http://www.eatingwell.com/recipes/spicy_kidney_bean_bell_pepper_ragout.html — I have been wanting to make something with chipotles in adobo for a long time now. It was good, but I was a little bit underwhelmed.


98. Russian Mary: http://www.drinksmix.net/russian_mary.htm — Fareako was trying different Bloody Mary types and this recipe came up. Odd. Very odd.


99. Adjustable Rate: http://cocktails.about.com/od/tequilarecipes/r/adjustable_rate.htm — I was in a tequila mood and wanted to try something different. Good. Way sweet (obviously).

100. No-Crust Artichoke Quiche — Artichokes, mushrooms, eggs, milk, cheese. Called for 8 oz. of muenster but I didn't have that so I used a little Italian blend and a little cheddar. I think muenster would have been really good though. I was supposed to use marinated artichokes but I just used water-packed. Marinated would have been better, but oh well. The first piece I cut out fell apart because it was sort of watery, but after it set up it was nice and firm.


101. Crock Pot Baked Spinach Cheese Noodles: http://crockpot365.blogspot.com/2008/04/crockpot-baked-spinach-and-cheese.html — I was intrigued by the idea of doing raw pasta in the Crock Pot. I used whole wheat penne. I thought that wouldn't cook well, but it did fine. The sauce is too bland for me though. Would be better if there were some red sauce in it, or a lot of garlic and herbs, or something. I mixed mine with some red sauce I had leftover and had it with chicken meatballs. The noodles were pleasantly not too crunchy, which I was worried about. Also it only took like two hours on high when she called for six. That somewhat eliminates the usefulness of the slow cooker.


102. Mexican Chicken Salad — The recipe calls for a dressing of olive oil, red wine vinegar, sugar, tomato paste, chili powder and garlic. Mix with two pounds of chopped chicken, some scallions and kidney beans. I used black beans instead. I was worried the olive oil would be too strong, and it was. It completely overpowered the flavor of the rest of the dressing. I wound up mixing in some picante sauce I had on hand to make it taste OK. It's pretty good after doing that. This is for an office potluck tomorrow. I will put it on a plate with sliced avocado and cheddar cheese.


It's day 100, so now I am ahead.

4/10/2011 7:59:07 PM

Root beer float cupcakes with ice cream and chocolate syrup drizzled on top

4/10/2011 10:11:38 PM

These last two posts are fab

4/10/2011 10:31:01 PM

^^I *need* that recipe.

4/10/2011 10:43:03 PM

oh yeah I should probably post it... good call

http://www.howsweeteats.com/2011/04/hot-fudge-root-beer-float-cupcakes/


word of advice... do NOT forget the cocoa powder

4/10/2011 10:43:47 PM

i created this myself (i'll post pictures later - leftovers are at home) but i based it off chicken cordon bleu (which i love) but just replaced the ham with spinach and the swiss cheese with goat cheese.

Panko Breaded Chicken with Spinach and Goat Cheese

Ingredients:
1 package of thin sliced chicken breasts
1 bushel fresh spinach
1 container of goat cheese (I get the already crumbled kind)
panko bread crumbs
Toothpicks

Preheat oven to 350. Line a cookie sheet with aluminum foil. Take panko and spread some on a plate for dipping. Take 1 chicken slice and lightly dip both sides in panko. Place spinach and then goat cheese on top of chicken and then roll. Use toothpicks to hold chicken in place. place the rolled chicken onto the cookie sheet and repeat until all chicken slices are rolled. Bake for 30 minutes or until chicken is cooked through (35 minutes max I would think).

4/11/2011 11:47:47 AM

i havent cooked in so long

4/11/2011 11:49:58 AM

1) Pineapple Schezwan Fried Rice

2) WaterMelon drink with Kala Namak (literal translation - black salt)

http://en.wikipedia.org/wiki/Kala_Namak

3) Rotini with Spinach Cottage Cheese and Feta Salad

4) Chilled Cucumber Mint Soup

4/18/2011 12:37:06 PM

Also made an indian recipe last week with Ridge Gourd

http://www.food.com/recipe/turai-tarkari-272297

4/18/2011 12:42:30 PM