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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, May 12, 2010
School's Out! Food's In!
Well, with school just about over, summer plans have began to take over. I have gallbladder surgery scheduled for the beginning of June, and tons of things to do beforehand. I'm not going to let my plan to eat healthy lapse though, here's a little Rachel Ray cooking on a budget.
Tuesday, April 13, 2010
Blueberry Buttermilk Mini Muffins
..or normal sized muffins. :) I got this recipe from a kids' book I checked out from the library a few months ago....I didn't write down what book it was...
SOOO GOOD SOO HEALTHY and SOOO EASY, CHEAP to MAKE!
1 1/3 cup all-purpose flour (i use 2/3c white, 2/3c wheat)
2/3 cup cornmeal
1/2 cup sugar ( i use 1/3...it turns out perfect)
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
MIX ABOVE TOGETHER IN A LARGE BOWL
1 1/3 cup buttermilk
1/3 cup canola oil (i need to try applesauce...)
1 egg slightly beaten
1 cup fresh/frozen blueberries
MIX LIQUIDS IN A BOWL (not the blueberries) THEN POUR INTO DRY MIX BOWL
stir just enough to moisten. Add blueberries
BAKE 350 FOR 10-12 MIN
toothpick clean? means time to cool and eat up! :)
*blueberries are obviously good for you
*buttermilk is surprisingly low in fat
*corn meal is packed of good nutrients (the real stuff) and gluten free
*WAAY better than anything packaged and packed of chemicals
*did I mention easy to make!?
SOOO GOOD SOO HEALTHY and SOOO EASY, CHEAP to MAKE!
1 1/3 cup all-purpose flour (i use 2/3c white, 2/3c wheat)
2/3 cup cornmeal
1/2 cup sugar ( i use 1/3...it turns out perfect)
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
MIX ABOVE TOGETHER IN A LARGE BOWL
1 1/3 cup buttermilk
1/3 cup canola oil (i need to try applesauce...)
1 egg slightly beaten
1 cup fresh/frozen blueberries
MIX LIQUIDS IN A BOWL (not the blueberries) THEN POUR INTO DRY MIX BOWL
stir just enough to moisten. Add blueberries
BAKE 350 FOR 10-12 MIN
toothpick clean? means time to cool and eat up! :)
*blueberries are obviously good for you
*buttermilk is surprisingly low in fat
*corn meal is packed of good nutrients (the real stuff) and gluten free
*WAAY better than anything packaged and packed of chemicals
*did I mention easy to make!?
Thursday, March 11, 2010
Do you Trust your Chef?
I found this reading today, and thought it went along quite well. Think about that question,
"Do you trust your Chef?"
A better question might be these days,
"Do ya even know whosa cookin' yer food!?"
This article focuses on fine cuisine and answers the question by saying, "...you certainly won't if you stick to chain restaurants..." referring to the lack of evironment for creativity.
But my challenge for you is the post title's question: Do you trust your Chef? Do you know your Chef? That is one of the problems that I face. I'm NOT a good cook. But, I CAN follow a recipe. Great. I can read. But really, the challenge for me is finding recipes that don't have strange ingredients in them. I want the classics!!!
To my own credit, I must say that I've advanced quite a bit. I'll tell this story in hopes that this is not you. If it is you, then I tell you this story to give you HOPE! YOU can be your own Chef!
Okay, first: I found a Kraft recipe for delicious chicken pot pie!!
Classic right? Well, one of the ingredients was for Philadelphia Neufchatel Cheese...Neu fa what? Sooo I venture out to the store thinking it's gotta be with the cheese riiight, cheese? Is this shredded? cubed? boxed? white? blue? large? small? in a container? in a package? cold, right? or maybe it's one of those shelf cheeses!?
Not to worry, I found it, it's in a box thingy- silver to be exact, and it's a ways down from the cheese, but still in the refridgerated section- near the sour creme and such....
Since my accomplishment, I have graduated on to also use Ricotta cheese in a chicken dish as well. So see, there IS hope
BE YOUR OWN CHEF! and know what you eat.
"Do you trust your Chef?"
A better question might be these days,
"Do ya even know whosa cookin' yer food!?"
This article focuses on fine cuisine and answers the question by saying, "...you certainly won't if you stick to chain restaurants..." referring to the lack of evironment for creativity.
But my challenge for you is the post title's question: Do you trust your Chef? Do you know your Chef? That is one of the problems that I face. I'm NOT a good cook. But, I CAN follow a recipe. Great. I can read. But really, the challenge for me is finding recipes that don't have strange ingredients in them. I want the classics!!!
To my own credit, I must say that I've advanced quite a bit. I'll tell this story in hopes that this is not you. If it is you, then I tell you this story to give you HOPE! YOU can be your own Chef!
Okay, first: I found a Kraft recipe for delicious chicken pot pie!!
Classic right? Well, one of the ingredients was for Philadelphia Neufchatel Cheese...Neu fa what? Sooo I venture out to the store thinking it's gotta be with the cheese riiight, cheese? Is this shredded? cubed? boxed? white? blue? large? small? in a container? in a package? cold, right? or maybe it's one of those shelf cheeses!?
Not to worry, I found it, it's in a box thingy- silver to be exact, and it's a ways down from the cheese, but still in the refridgerated section- near the sour creme and such....
Since my accomplishment, I have graduated on to also use Ricotta cheese in a chicken dish as well. So see, there IS hope
BE YOUR OWN CHEF! and know what you eat.
Monday, March 8, 2010
What did you eat for Lunch today?
I had a meat turkey wrap.
A tortilla
Ground turkey cooked in a skillet with Valentina sauce
Slices of green peppers
Slices of onions
Cheese
Shredded lettuce on top
Tortilla: Enriched bleached flour, water, vegetable shortening, less than 2% of the following: salt, nonfat milk, leavening, fumaric acid, mono and digycerdies, whey, l-cysteine
Ground turkey: turkey? I don't know, I didn't raise it, kill it, or grind it up.
Valentina sauce: Water, chili peppers, vinegar, salt, spices
Green peppers: were hormones added to help mass produce the "green-ness"
Onions: same with this one?
Cheese: Shredded cheese is mechanically shaken with a small amount of cellulose, prior to packaging. The sole purpose of adding this ingredient is to prevent the cheese shreds from sticking together and forming clumps.
Shredded Lettuce: Didn't grow this myself either.
Do you know what was in it?
A tortilla
Ground turkey cooked in a skillet with Valentina sauce
Slices of green peppers
Slices of onions
Cheese
Shredded lettuce on top
Are you sure??
Tortilla: Enriched bleached flour, water, vegetable shortening, less than 2% of the following: salt, nonfat milk, leavening, fumaric acid, mono and digycerdies, whey, l-cysteine
Ground turkey: turkey? I don't know, I didn't raise it, kill it, or grind it up.
Valentina sauce: Water, chili peppers, vinegar, salt, spices
Green peppers: were hormones added to help mass produce the "green-ness"
Onions: same with this one?
Cheese: Shredded cheese is mechanically shaken with a small amount of cellulose, prior to packaging. The sole purpose of adding this ingredient is to prevent the cheese shreds from sticking together and forming clumps.
Shredded Lettuce: Didn't grow this myself either.
What did you eat for Lunch today?
I don't really know.
I'm ready for my garden.
