Food and weight-maintenence blog for the POST diet girl

Archive for January, 2012

Springtime in January

The high today is nearly 60! Considering what a harsh and very difficult winter I had last year, I think this year mother nature is apologizing by giving us this incredible weather! The time I would normally use to go to the gym I will be using instead to go on a walk in the park with my husband today! (I do have a lot of work to do, so I have to choose either one or the other. I will ALWAYS pick being outside over being indoors if I can!) I will be certain to let you know if I get all my projects done for the day!

Breakfast/Lunch:

Banana Bread with Crumble Streusel Topping

Taken from: http://www.browneyedbaker.com/2009/07/09/bananas-foster-banana-bread/

Yield: 1 loaf

For the Bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar
½ cup vegetable oil
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milk

For the Streusel Topping:
1½ cups chopped walnuts
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons butter

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

2. Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. Set aside.

3. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.

4. On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.

5. Spread batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.

*This recipe does have a “fosters” rum glaze that I couldn’t make because I don’t have any rum right now. Alcohol in general doesn’t last particularly long in this house due to my husband. But someday I would definitely like to try it!!! I did alter this slightly because well, I’d never made banana bread before so I wasn’t sure how it should be made. I did half butter half oil instead of all the oil for what I hoped would be a better taste. While it did taste great, it didn’t have that moistness that I like in my banana bread (I’m sure the fosters glaze would help with that too!) so next time I will follow the recipe exactly and see how it turns out! Or maybe I’ll try another one all together, we’ll see!

Also, I had half of this for breakfast, shared a slice with my husband, then had the other half for lunch along with half of a banana left over from making the bread. I finished my previous project, started another, then went to the park with my sweetie! What a wonderful day and gorgeous walk! GREAT day!!!!

Dinner:

Mango Chicken Curry

Taken from: http://www.theweedblog.com/how-to-make-mango-chicken-curry-with-cannabis/

YES I took this from a “cooking-with-marijuana” website. NO I did not add weed! (THOOOOUGH…I do want to add that I can see how it would taste good with weed as an herb/flavouring. No joke.)

Ingredients:

2 grams kief or finely ground dry hash (Did not use, but once again, could be REALLY yummy!)

3/4 cup whole milk plain yogurt
2 tablespoons canola or vegetable oil

1 1/2 teaspoon fenugreek seeds (Don’t have, so I omitted this…)
2 tablespoons grated ginger
1 serrano chile, cored, seeded and finely minced, (to taste)
2 medium onions, diced

3 tablespoons minced garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 teaspoon ground cardamom
3/4 teaspoon Spanish smoked paprika
2 teaspoons salt

1 teaspoon pepper
4 pounds boneless skinless chicken breasts, cut into small cubes

2 cups diced peeled mangoes (2 large mangoes)

Added:

Cauliflower
Dash of Apple Cider Vinegar
Dash of Soy Sauce

Steamed rice for serving

 

Sprinkle kief or finely ground dry hash into yogurt and stir until well blended. Set aside. Heat a large nonstick skillet or wok over medium heat. Add oil, fenugreek seeds, ginger and chile and cook, stirring, for about two minutes. Increase heat to medium-high and add onions and garlic and cook until starting to brown, about four minutes. Add cumin, coriander, turmeric, cardamom, paprika, salt and pepper and cook for about 15 seconds. Add the chicken and cook, stirring occasionally, until almost done, about eight minutes. Stir in yogurt/cannabis mixture and cook for another two minutes. Stir in diced mangoes and cook for another 30 seconds. Serve over steamed rice.

*I have a tried and true mango chicken recipe. But you know me, I have to try something different as often as possible! This recipe was just as good, if not even better, than my tried and true one! The biggest indicator of an amazing meal is how many times I say “Mmmmm!” while eating it, and this was one dish that had me saying that every other bite! Thank *insert higher power here* for clearance mangoes!!!

 

I GOT EVERYTHING FINISHED! YESSSSS! I finished my first project, and a second one BEFORE DINNER! Alright!!! I love it when I get off my ass and WORK! I still got a couple workouts in too! I went to the park AND did some stair stepping after dinner! What an awesome, productive, gorgeous day!

I accidentally fucked up my birth control in December. I ran out after the first week of my cycle…oops…so I reordered more, had an “extra’ period (only 1 week after my real period ended) and I’m sitting here waiting for my next period before I start taking my pills again. Well, this is the first month in my entire post-puberty life that I didn’t have a period at all. This sucks. I’ve felt bloated and heavy for a month now. I need to get my birth control back on track to balance my body back out again. I’m certain once I get all that fixed, I will stop being all bloaty and I’ll feel a little better about how I look.

When I finally get a period I’ll have a little celebration on here. Maybe I’ll even do an all-red-foods day! HAHA! Actually I totally like that idea, I made myself laugh. Maybe as a treat I’ll even do like a red velvet cupcake! What do you think?

Exercise: 1/2 hour of yoga, 1/2 hour on the stair stepper, 1/2 hour walking through the park

I’m a computer genius

That’s right! I dropped my computer the other night (because I’m the clumsiest person I know) and noticed that the lid wasn’t closing as tightly as it used to. I took a look and noticed the back of the screen had popped out a little from its frame. I was able to snap it back into place with a butterknife and some patience. Even though I DID buy the accidental warranty, I didn’t see any reason not to try to fix it myself if I could. I’m glad I’m not afraid of fucking around with things and taking them apart and putting them back together. I don’t want to end up like my mother-in-law who calls her son to come over and change a lightbulb. Seriously? Yes, seriously. She does this. Often. Who wants to rely on other people to fix shit for them for the rest of their lives?

This could also be why I didn’t go to a real therapist to fix my ED. I feel like if I can’t rely on myself, the who fuck else can I rely on? I have to trust myself. I have to make a decision and stick to it. I just have to DO it. And its not easy, but “not easy” never ever ever means “impossible”. Remember that.

Breakfast:

Blueberry Cream Cheese Muffins

Taken from: http://www.healthyfoodforliving.com/?p=20618

adapted from Shape magazine’s Better Blueberry Muffins

NOTE: These are muffins… not cupcakes! I honestly view most bakery muffins as cupcakes sans frosting. These are plenty sweet for my taste preference, but if you prefer a sweeter muffin, you might want to increase the evaporated cane juice to 1/2 cup.

yield: 12 muffins

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1/3 cup evaporated cane juice, or other unrefined granulated sugar (or 1/2 cup for sweeter muffins, see NOTE above)
  • 1/2 cup old-fashioned rolled oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup + 2 Tbsp low-fat buttermilk, well shaken
  • 1 large egg, preferably organic
  • 2 Tbsp canola oil
  • 1 tsp pure vanilla extract
  • 1 pint fresh blueberries, preferably organic, washed and dried
  • 1/4 cup neufchatel (1/3-less-fat cream cheese), at room temperature
  • 1 Tbsp pure maple syrup
  • 1 Tbsp turbinado sugar

Directions:

  1. Preheat oven to 375°F. Grease a 12 cup muffin tin, or line with muffin cups.
  2. In a large bowl, whisk together the flour, evaporated cane juice, rolled oats, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the buttermilk, egg, oil, and vanilla extract.
  4. Toss the blueberries with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.
  5. In a small bowl, stir together the neufchatel and maple syrup.
  6. Divide the batter evenly amongst the prepared muffin cups. Make a small well in the center of each batter-filled muffin cup. Fill each well with 1 tsp of the sweetened neufchatel. Sprinkle each filled cup with a bit of the turbinado sugar.
  7. Bake until a toothpick inserted into the center of a muffin comes out clean (cream cheese sticking to the toothpick is fine, but no raw batter), about 15 minutes. Cool in pan for 5 minutes; transfer muffins to a wire rack to cool completely.

*I made a 1/3 recipe of this, so 4 muffins. I should have realized these wouldn’t be particularly sweet with the description. Not that I need everything packed full of sugar, so that’s fine! I also don’t have any turbinado sugar, so I’m sure it would have been a bit sweeter with it. I would have liked the texture too. I baked mine at 350 for 15 mins because I KNOW my oven and for once these did not come out overcooked! YAY! For someone who doesn’t like overly-sweet muffins, these would be perfect.
Next time I think I’d like to use this recipe: http://www.mrsregueiro.com/2010/10/blueberry-oatmeal-muffins-with-cream.html

Lunch:

Quick Stir Fry

We had a lot of errands to run today so I tried to make something that was just fast and easy. Nothing that was going to take half an hour to bake. All I really did here was grabbed some olive oil and sauteed some sliced onions and minced garlic. Then I added carrots, broccoli, mushrooms and red pepper. I threw in some rice vinegar, soy sauce, lemongrass ginger sauce, crushed red pepper, and S&P to taste. I put it all on a bed of sticky rice. YUM! And look me about half an hour to make and devour! (My meals tend to take around an hour to make, so for me this is really quick!)

Dinner:

AHHHHH don’t kill me! (Especially nicoleandgwendolyn!) I FORGOT to take a picture YET AGAIN of my meal!!! It’s so sad because it was so delicious and I was REALLY proud of how this one turned out! I can at least post the recipe of what I had!

Fried Tofu and Potatoes with Thai Peanut Sauce

Sauce:

Ingredients:
1 tablespoon peanut oil
1 tablespoon panang curry paste or red curry paste
1/4 cup coconut milk (I was out so I literally grinded some shredded coconut into flour and mixed it with cream, this actually worked REALLY WELL!!!!)
1/4 cup chicken stock (I used water since I’m trying to be meatless today!)
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon chili sauce (or 1 birds eye chili, sliced)
2 tablespoons peanut butter
1 teaspoon sesame oil
2 tablespoons peanuts (roasted and crushed)

Directions:
1. Heat the oil in a pan.
2. Add the panang curry and saute until fragrant.
2. Add everything else and simmer to thicken it a bit, about 2-3 minutes.

I fried the tofu and potatoes in olive oil for a while, until they looked cooked cuz I dunno, I’ve never fried potatoes before! Hehe. So I overcooked the tofu a bit because of that but its ok! I’ll know better for next time! Tofu is really an art, its NOT easy to work with, but when you get it just right it is HEAVEN! I added the onions and allowed those to cook for a little while. I drained all of that on a paper towel, wiped out the saucepan, and tossed in all the sauce ingredients that I had mixed in another bowl. I followed the directions and let that cook until thick. Then put everything on a bed of rice.

*This was by far the BEST peanut sauce recipe that I’ve tried yet. I was incredibly impressed! I need to buy certain ingredients to make it more authentic, but for an easy peanut sauce I was pretty blown away by this one! And I made a ton of it! YES!

 

Sorry again for forgetting twice this past week to take pictures! I feel awful about it! I must have been really hungry or something for me to have not thought about it. Also, I adore peanut sauce, so it could have been my anticipation for trying a new sauce recipe that lead me to forget! I ALMOST got a project completely done today, I will definitely have it done by tomorrow and sent by Wednesday!

Last morning to myself :(

I know, it really sounds like I totally hate my husband or something. I don’t! I really don’t! I just really really really like being alone and having time to myself to do whatever I want. I don’t EVER get that anymore.

Anyway, I gotta pick him up (of course….) in half an hour, so I’m going to try to make this fast!

Breakfast:

Sausage, Bacon, Egg and Cheese Biscuit

For the biscuit:

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon white sugar
  • 2-3/4 teaspoons shortening
  • 2 tablespoons and 2 teaspoons milk

I was ill this morning. I had a terrible headache and slept in till about 8:30 (which for me is very late). So this was all that I wanted. Nothing sweet, I was more in a savory mood. This biscuit recipe was ok…I liked the cheddar biscuits I made before better. But I think that I should have used buttermilk instead of regular milk and probably butter instead of shortening. Maybe next time!

Lunch:

Tuna Pasta Salad

Taken from: http://blog.easygourmetdinners.com/2009/07/creamy-tuna-salad-the-facts-about-my-nutrition-facts.html

255gr (9oz) tuna, packed in water, drained
2 hard cooked eggs, chopped  (130gr, 4.6oz)
100gr (3.5oz)  wholewheat pasta (a generous 1 cup)
2 tbs snipped chives
45gr (1.6oz)  firm goat cheese, crumbled (about 1/3 cup)
1 large, ripe tomato, cut into chunks (250gr, 8.8oz)

Mustard Yogurt Dressing

Cook pasta according to package directions.

Mix all ingredients for salad (except dressing) in a large bowl.  When the pasta is done, drain, rinse lightly in cool water.  Add to bowl.  Add as much of the dressing as suits your taste; Stir and eat. The Nutrition Facts include all of the dressing.

Mustard Yogurt Dressing

1/2 cup Greek Yogurt
2 tbs whole grain mustard
1 tbs white balsamic vinegar
1 tbs good olive oil
1 tbs snipped chives
1 tbs snipped basil

Whisk all ingredients together.  It will be quite thick.

This makes about 3/4 cup dressing and keeps 4 – 5 days.  I use it on pasta, rice, barley salads as well as lettuce and spinach… And as a dip for veggies.

*This felt much healthier and lighter than using mayo or butter or something. My tummy needed something healthy after this crazy weekend! I did completely forget to add the hard-boiled egg and yet it was still totally delicious! I added peas which it did not call for…maybe that made up for the lack of egg! Hehe!

Dinner:

Butter Chicken in a Silky Sauce

Taken from: http://www.marksdailyapple.com/butter-chicken-in-a-silky-sauce/#axzz1ktEAymH5

Ingredients:

  • 4 pounds chicken thighs, chopped into 1-inch cubes
  • 6 garlic cloves, crushed
  • 2 teaspoons garam masala
  • 3 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon paprika
  • 3/4 cup Greek-style (thick) yogurt
  • 7 tablespoons butter, chopped1 tablespoon white vinegar
  • 3 tablespoons tomato paste
  • 4 large tomatoes, peeled and chopped
  • 6 cardamom pods (crush pods slightly to release seeds and more flavor)(I just used ground Cardamom since I didn’t have any pods)
  • 1 cinnamon stick
  • 1 1/2 cup cream or coconut milk
  • 1/2 cup fresh coriander, coarsely chopped
  • ADDED: Pineapple and Peas

Instructions:

Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.

 

Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).

Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.

*DELICIOUS! Creamy, buttery and full of spices! I added pineapple and peas to this as well simply because it sounded good. And I was very right. ^_^ Simply indulgent! These are the sorts of dishes I shouldn’t be eating…but I do anyway. Because it makes me happy!

 

Tomorrow is Meatless Monday! I’ve got tofu ready and waiting for it! I’m very much looking forward to learning how to fry it properly.

You know what? I’ve gained weight. I’ve gained a fair amount of weight. I mean, not a shitton or anything. A healthy amount. I still don’t know exactly how much. But my clothes fit just a tiny bit tighter. Not a lot. But enough that its noticeable. My thighs touch again. Ever so slightly.

And its ok.

The ONLY POSSIBLY WAY for me to maintain a weight that low would have been to keep to 1,300 calories a day for the rest of my life. I just couldn’t do it. I didn’t want to do it. I never wanted that.

It wasn’t a desire, it was an obsession. I’m so grateful to be free from it.

Exercise: 20 mins of yoga (I had a TERRIBLE headache this morning and couldn’t do any more than that…) 1/2 hour on the stair-stepper

Day #3! (Slow to update…sorry!!!)

I realize that I’ve been super slow to update lately! Well you see, I have to hook my lappy up to my TV to watch all my Who and Sherlock this weekend, so then I can’t do computer type stuff at the same time. And I’ve been doing nothing but watching Sherlock and Who hehehehe! OH and baking!!! ^_^

Breakfast:

Ginger Pear Muffins
*Note: To improve this recipe next time around, I would  increase the brown sugar and add candied ginger.

1 medium pear, peeled and finely diced (I used Bartlett here!)
½ teaspoon lemon zest
2 tablespoons candied ginger, finely chopped
1 cup all-purpose flour
½ cup whole wheat flour
½ cup old-fashioned oats
¼ cup brown sugar (increase to ½ or ¾ cup)
1 teaspoon baking soda
½ teaspoon salt
½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ cup maple syrup
¼ cup sour cream
4 tablespoons butter, melted
1 extra-large egg
½-inch piece fresh ginger, grated

Preheat oven to 400 degrees. Line or lightly grease a 12-cup muffin tin.

Toss pear, lemon zest, and candied ginger together in a small bowl. In a large mixing bowl, combine flours, oats, sugar, baking soda, salt, cinnamon, and ground ginger. In a separate mixing bowl, combine maple syrup, sour cream, melted butter, egg, and fresh ginger. Add wet ingredients to dry ingredients and stir to combine. Fold in pears.

Divide batter evenly among the muffin cups.

Bake for 20 minutes until golden brown and toothpick inserted in center comes out clean.

*While these did not look all that pretty and my oven sucks so baking things at 400 is a bad idea, they really were delicious! I’ll know that for next time though…I tried by only baking these for 15 minutes instead of 20, turning the pan around after 7 minutes (because I tend to over-bake muffins), but it didn’t really work as well as I’d hoped. BUT they tasted super great! Just the texture and fluffiness and photogenicness and all that could have been better.

Lunch/Dinner:

Chicken Pot Pie

Ingredients
For the herbed pâte brisée
2 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon coarse salt
1 to 2 tablespoons chopped fresh thyme
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 cup ice water

For the filling
1 whole chicken, 3 to 3 1/2 pounds
Coarse salt and freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter
1/2 large red onion, finely chopped (about 1 cup)
3 1/2 ounces shiitake mushrooms, stemmed and quartered (about 2 cups)
3 carrots, cut into 1/2-inch dice (about 1 1/3 cups)
1 parsnip, cut into 1/2-inch dice (about 1 cup)
2 tablespoons brandy
1/2 cup all-purpose flour
1 1/2 cups milk
3/4 cup frozen peas
3/4 cup frozen pearl onions (I did not use these)
2 teaspoons chopped fresh thyme
1 tablespoon chopped parsley
Pinch nutmeg (optional)
1 egg, lightly beaten, for egg wash

Added: 1/2 Avocado, pureed

Directions
Make the pastry
1. In the bowl of a food processor, combine the flour, sugar, salt, and thyme. Add the butter and pulse until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube in a slow and steady stream, a little bit at a time, until the dough just comes together. You may not need quite all of the water. The dough should not be wet or sticky. If the dough is too dry and does not hold together, add a little more water.

2. Turn the dough out onto a clean work surface. Divide in 2 and wrap each half in plastic wrap, shaping them into flattened disks. Refrigerate for at least 30 minutes.

Make the filling
1. Rinse the chicken. Place it in a large saucepan or small pot, just large enough to hold the chicken comfortably, and add enough water to cover. Bring to a simmer over high heat. Reduce the heat and skim the foam that is floating on the top of the water. Add up to 1 tablespoon salt and 1/2 teaspoon pepper. Simmer until the chicken is cooked through, 40 to 45 minutes. Remove the chicken from the pot with a large slotted spoon and let cool. Pull the meat from the bones and shred it. Discard the skin and bones.

2. Strain the stock through a fine strainer. Measure 2½ cups and set aside. Refrigerate or freeze the remaining stock for another use.

3. In a large saucepan over medium-low heat, melt the butter. Add the red onion, mushrooms, carrots, and parsnip, season with salt and pepper, and cook until softened, 5 to 7 minutes. Add the brandy and simmer until evaporated. Add the flour, stir to blend with the butter, and cook for 30 seconds. Add the 2 1/2 cups reserved chicken stock, bring to a simmer, and cook for 2 to 3 minutes. Add the milk, bring to a simmer, and cook until the vegetables are tender and the sauce has reduced to the consistency of a thick white sauce, 7 to 12 minutes. Add the peas, pearl onions, thyme, parsley, nutmeg, and shredded chicken. Season with salt and pepper.

4. Preheat the oven to 375°F (190°C). Arrange a rack in the center of the oven. Line a baking sheet with parchment paper or a nonstick silicone baking mat.

5. Roll the dough 1/8 to 1/4 inch thick. Cut rounds slightly larger than the diameter of your ovenproof bowls or ramekins. Place the rounds on another baking sheet and set aside in the refrigerator.

6. Ladle the chicken mixture into the ramekins. The mixture should come all the way up to the top of the bowl so that the crust doesn’t sink into the filling and soak. Top each bowl with a round of dough, tucking the excess around the edges of the ramekins. Brush with the egg wash. Use a knife or scissors to cut a vent in the crust. Set the dishes on the prepared baking sheet and bake, rotating the sheet about two-thirds of the way through the cooking, until the crust is golden brown and the juices are bubbling, 30 to 40 minutes. Serve hot.

*I used pureed avocado in mine for that extra creamy boost! It’s a little secret of mine! ~_^ The crust on this was FANTASTIC! You can see how flaky and perfect it came out! I still have more of it, so I will probably use it for a quiche at some point! I also baked my chicken instead of boiling it like it called for but there was still plenty of juices to put into it after baking it as well! I just had to also add a little  more chicken stock separately. SUPERB!

I should probably explain that I took a nap in the middle of the day at the time I would have normally eaten lunch. So by the time I woke up and made myself this crazy meal, it was 6:00. The pot pie was also HUGE!!! I went to work out after eating and was just not especially hungry afterwards. I spent the rest of the night watching Doctor Who and around midnight made myself a small batch of cookies. That was the extent of my eating for the night. I forgot to take pics of my cookies, they were pretty, but the good Doctor distracted me and it slipped my mind! Ah well.

Tomorrow my husband comes home. I love him and stuff, I just don’t know when the next time I’ll get to be really alone is and that bothers me a little. I AM happy that I get to see him. I want to be married, I just don’t want to live with someone. Can I be married and live in my own place? That would rule.

Day #2 of superfun awesome weekend to myself!!

I had to wake up a little earlier this morning since I am taking a good friend to get his wisdom teeth removed. His dad had to bail on him for some reason or another and so he last-minute begged me to help him out. Of course! Also, people coming out of anesthesia are HILARIOUS! Was NOT missing that for the world! So I took him and it WAS hilarious. Loved it!!! We spent a little time afterwards watching some Doctor Who and going through all his instructions to make sure he knew what to do for the next few days. It was a good time!

Breakfast:

Blueberry Scones with Melted Peaches

Anna Williams

By: Melissa Clark
From: Dessert Recipes

Ingredients:

  • 2 pounds frozen sliced peaches or 2 1/2 pounds fresh peaches, peeled and sliced
  • 1/3 cup brown sugar
  • 3 tablespoons instant pearl tapioca (I used lemon pudding mix)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 2/3 cups flour
  • 3 1/2 tablespoons plus 2 teaspoons granulated sugar
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter, chilled and cut into pieces
  • 1 1/2 cups blueberries
  • 1/2 cup plus 2 tablespoons heavy cream

Fast times
Skip the peaches and bake the scones at 350° for about 20 minutes.

Directions:

  1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large bowl, combine the peaches, brown sugar, tapioca, cinnamon and lemon juice. Let rest; toss occasionally.
  2. In another large bowl, whisk together the flour, 3 1/2 tablespoons granulated sugar, baking powder and salt. Using your fingers, blend in the butter until the mixture resembles coarse crumbs. Stir in the blueberries, then 1/2 cup cream; combine until the dough just comes together. Turn out onto a floured work surface and pat into a 1-inch-thick round. Cut into 8 wedges.
  3. Pour the peach mixture into the baking dish. Arrange the wedges on top; brush with the remaining 2 tablespoons cream and sprinkle with the remaining 2 teaspoons granulated sugar. Bake until the scones are golden, about 1 hour. Let cool for 10 minutes before serving.

*This was awesome!!! A great way to use all sorts of random ingredients! AND it was like 2 breakfasts in one, scones and cobbler! Hehe! It was also super pretty!

Lunch:

Sausage Mushroom Havarti sauce on Angel Hair

OK this turned out far better than the pasta sauce I made the other day, probably because I actually used a melting cheese this time! I’m sure that makes a difference. ^_^

4 oz ground Sausage
1/2 cup Mushrooms, sliced
1 T Olive Oil
1/4 cup Onion, chopped
1 clove Garlic, minced
Fresh Thyme
2/3 cup Chicken Broth
1/3 cup Cream
1/2 small Tomato, chopped
1 T Sundried Tomato Pesto sauce
1/4 cup grated Parmesan
1/2 cup grated Havarti cheese
S&P to taste (though there’s plenty of cheese, so you really don’t need more salt…but…hehe)

Cook sausage until its no longer pink. Remove meat to a bowl and set aside. Drain fat. Wipe out pan and add some olive oil. Sautee the onions and garlic for a couple minutes. Add mushrooms and saute another minute or so. Add tomato, liquids and spices until sauce starts boiling. Allow to cook down and thicken for a bit. Add cheeses and melt them in. If for some reason the sauce doesn’t thicken with the cheese the way you like it, feel free to add a little flour to thicken it up. Or thin it out more with some cream or chicken broth.

*This was WONDERFUL! SOOO much better than the sauce I made the other day! WOO! I ate a massive bowl of this! I went to go work out immediately afterwards! Haha! This was great for, well…what I would call a quick lunch. I’m weird though!

Dinner:

WHOOPS!!!

I forgot to take a picture of my dinner. :< Which really, I think I know why. I screwed it up REALLY bad! I have a favorite Curry Peach-Yogurt Chicken dinner that U absolutely love. I wanted to try it with greek yogurt this time, so I bought 2 different brands so I’d have some options. I tried one of them and it tasted ok to me! The recipe calls to add a little cornstarch to the yogurt to help thicken the sauce. Well……little did I realize but I accidentally used baking soda instead of cornstarch. I OF COURSE didn’t realize this until I added the yogurt to the pan. It completely changed the taste and consistency of the dish. It was not good. Uhg….so maybe since I knew it would suck I didn’t bother taking a picture? I don’t know. But it doesn’t matter because it was pretty much awful. But I hate wasting food so I ate it anyway. *sigh*

The GOOD parts of the evening:

I watched the last episode of Sherlock. I cried no less than 5 times. And I mean BALLED my eyes out. It was SO GOOD! I’m just on the edge of my goddamn seat for next season! DAMN YOU and your 3-episode series Moffat and Gatiss! DAMN YOOOOU! I may try being in London for next season’s shooting though, that would kick some major ass.

I watched a few more episodes of Who, VERY much looking forward to watching more today! I’m just adoring Matt Smith, though I knew I would. He’s just such a cutie cute cute! (I think I’ve described him as that a couple times now, but it just really does apply!)

I made cuppycakes for myself!!!! Pistachio Cardamom cupcakes with White Chocolate Cardamom frosting and crushed pistachios on top! I made 11 and I ate them all while going crazy over Who. ^_^ It was a great treat! They were SOOOOOOOOOOO good! Amazingly good!!!!!!!! I may change the recipe just a little next time to help fluffen them up a bit. Maybe use cake flour and half butter/half oil. Otherwise, they were SO fucking yummy! I HAD to take a picture because these could no go unseen:

HAD to show these off!!!!!! I might post a recipe after I perfect it for you.

Tomorrow night: Butterscotch cookies of some sort! Hehe. And more Who!!! Life. Rocks.

Exercise: 1/2 hour of yoga, 1.5 hours at the gym (Hey, if I’m gonna be eating this badly all weekend, I’m DEFINITELY still hitting the gym every day!)

Night #1 of weekend to myself!!!

My husband ACTUALLY CALLED and scheduled his bartending classes. I think the threat of working fast food finally got his ass in gear! He starts next Saturday. So he’ll take classes for 6 weeks and then he gets placed in a job! OH GOD finally! Can I wait 6 more weeks??? Well, the thing is he MAY be able to get driving privileges for a class, so I might not have to drag him out there and back for those 6 weeks! THAT would be completely amazing! So I’m willing to give up some of my day to take him out to the courthouse  to see if they’ll be willing. I know, I know, I see the irony too. Asking for driving privelages from his DUI for BARTENDING class…yes, yes…so really come on. Chances are slim. But my GOD will I be ecstatic if they will!

He needs to realize though that he cannot fuck this up. HE CANNOT fuck this up. If he gets fired from where he’s placed from being drunk on the job, I will divorce him. Because he will officially have a massive problem. And I can’t handle that. I can’t handle not knowing if he’ll be able to hold a job because he has a problem that he refuses to admit he probably already has. And I will be discussing this with him thoroughly so he realizes what’s at stake here. I know this sounds harsh…but I’ve given him chance after chance after chance for the past 6 years to turn himself around with his drinking and he has not yet proven to me that he can do it. Instead, I’m forced to drive his ass around for 6 months because he was driving drunk like a complete moron which I’ve told him NOT to do 100 times. And he did it anyway. And he’s paying the price.

He’s going to DUI school this weekend, so I get the WHOLE WEEKEND off…to myself…to do whatever I want. And watch whatever I want. And cook whatever I want. I can use loud appliances because there’s nobody here sleeping until fucking 2 PM to wake up. I’m so excited I can hardly stand it!

Breakfast:

Blueberry, Blackberry and Peach Cobbler

Taken from: http://www.foodnetwork.com/recipes/alton-brown/individual-berry-crisps-recipe/index.html

Ingredients

  • 12 ounces frozen berries (blueberries or raspberries)
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup plus 2 cups crisp topping, recipe follows

Directions

Preheat oven to 350 degrees F.

Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.

Crisp Topping:

5 ounces all-purpose flour, approximately 1 cup

2/3 cup sugar

1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds

1 1/2 cups crushed crackers, gingersnaps or cereal

4 ounces unsalted butter, cubed and chilled

Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.

Yield: 4 1/2 cups

*I made a half recipe of this and it was a MASSIVE amount of cobbler!! Did I eat it all? Fuck yes. It’s not realistic for me to keep leftovers and I was plenty hungry this morning! It’s not like I kept eating when I was no longer hungry. And really, I’m not even all that full. I mean I am, but it was the PERFECT amount!! It was crunchy and sweet and tangy and amazing! VERY yum! Totally makes up for the sub-par breakfast I had yesterday! Now I just have to work out like crazy tonight hehe! ~_^

Lunch:

Tomato, Avocado and Cheese Sandwich with Caramelized Onions and Mushrooms

I cut the bread in half and put 2 slices of American cheese and some shredded cheese onto the top half and a little butter onto the bottom half and baked them for about 10 mins at 350. During this time, I threw the onions and mushrooms in a pan with a little oil, butter, salt and a pinch of sugar and let that caramelize. While I waited for THAT I sliced some tomato and avocado and made a little french dressing/lemon juice mayo to drizzle on top. I don’t know how, but it wasn’t too much! It was REALLY good! Very filling, good for me, and perfect for a light lunch before hitting the gym!  I’ve been enjoying doing meat-free meals for lunch lately! It just feels right to do in-between a sugar-heavy breakfast and meat-heavy dinner.

Dinner:

Blackberry Chicken

I’ve used this recipe before. Blackberries were on sale so I decided I wanted this dish again! Here’s the recipe! The only difference here is that I used couscous instead of rice this time!

Night one was a huge success! I watched the second episode from season 2 of Sherlock (which was BRILLIANT!) and even figured out how to hook the TV up to my laptop! YESSSSSS! And I STILL got my working out in tonight! Awesome!! In the middle of Sherlock though I had a cookie craving!! So I made white chocolate cherry walnut cookies! I didn’t get a picture because I’m still working on making cookies look as good as they taste hehe. They’re HARD! Cookies are honestly the hardest thing to get JUST right! Everything else I have no problems with! Ah well! Next time.

Exercise: 1/2 hour of yoga, 1.5 hours at the gym

Ingredient overload! Whoops!

Breakfast was a bit confusing for me today.

I wanted something that wasn’t loaded with sugar, or bread, or butter, etc. But was having a hard time finding a recipe that fulfilled my requirements. So I threw a hodgepodge of stuff together into a breakfast bowl and topped it with 2 eggs. While usually not a bad idea, I did not pull this one off too well because I swear I threw everything into this but the kitchen sink. While the picture looks pretty, I’ll ramble off the ingredients afterwards and you’ll be like “How did she POSSIBLY think all those flavours would actually mesh well together?” I wasn’t thinking. The cat woke me up really early today. That’s my excuse and I’m sticking to it!

Breakfast:

Hodgepodge Breakfast Bowl

Bacon
Onion
Cauliflower
Avocado
Shredded Bacon Cheddar
2 Eggs, sunny-side up
Raisins (I know, it actually sounds pretty good so far…and honestly I should have just stopped here…but…)
Apple (Why? It so totally didn’t need this)
Tomato (Already have 3 fruits in this, did I need more?)
Potato (Really? The cauliflower was a perfect low-carb potato substitute. SO did not need this as well!)
Cinnamon and Nutmeg (Would NOT have added these had I not put in apple thinking it would go well with the apple so it would go well with everything else…just…meh…stupid apple really fucked things up here)
Red Pepper Flakes
S&P

Yeah this was….not really all that great. I HATED the apple in this especially. It screwed up everything. I would have just picked it out, but I hate wasting food. I should have thought this one through more. I mean, the good cook is in there somewhere (hence my train of thought with the other unnecessary ingredients I added) but she was not awake this morning. Blah. I will do something amazing for lunch to make up for it! I have to after this disaster! I’m not even marking the ingredients to this in the categories because it’s not worth referencing later.

Lunch:

Chinese Five-Spice Noodles with Broccoli

Taken from: http://www.seriouseats.com/recipes/2009/06/dinner-tonight-five-spice-noodles-with-broccoli-recipe.html

Ingredients

  • 1/2 pound cellophane noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons chili paste
  • 4 cloves garlic garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 teaspoon five-spice powder
  • 1 tablespoon vegetable oil
  • 1/2 cup onion, chopped
  • 3/4 cup vegetable broth
  • 1 large bunch broccoli, stems removed and chopped
  • 1 cup shredded carrots
  • 1 cup shredded green cabbage
  • 3 scallions, chopped
  • Salt and pepper

Procedures

1

Bring a large pot of water to a boil. Toss in the cellophane noodles and cook for about 30 seconds. Dump the pot into a colander, and rinse the noodles under cold water. Let drain in the colander.

2

Mix together the soy sauce, sesame oil, chili paste, ginger, and five-spice powder in small bowl.

3

Place a large wok or saute pan over high heat. Pour in the oil, and then add the onion. Cook, stirring often until translucent, about 3 minutes. Toss in the garlic and cook for another minute. Then add the broccoli, carrots, cabbage, broth, and finally the soy sauce mixture. Cook for about 5 minutes, or until the broccoli is very tender.

4

Toss in the scallions and cellophane noodles. Stir well, and cook until the noodles are coated in the sauce. Season with salt and pepper to taste.

*So I pretty much knew I couldn’t go wrong with Chinese 5-Spice and went for that for lunch. Good choice! This was really yummy! I made mine with parsnips instead of cabbage because I didn’t have any. I LOVED these parsnips!! I don’t know what it is about this particular batch, but they were ridiculously sweet! This definitely made up for my crappy breakfast. I have to work tonight so I probably won’t have a very impressive dinner. Meh, I’ll make up for the entirety of the day tomorrow morning with something awesome!

Dinner:

I don’t really have a picture or anything. I did a half sandwich and soup thing at work, actually completely by accident. I meant to get a whole sandwich and a soup but the cafe girl assumed I wanted the half-sandwich because that’s what I used to get all the time. So I had this and a banana that I’m sure ended up costing me 50 cents for one freaking banana. Not too happy about that but oh well. Whats done is done! So I came home at like midnight completely ravenous, so I ate the extra strawberry cheesecake breakfast bar things that I had left from the other day. I’m just glad I actually ATE one of those leftover breakfasts! I hate letting things go to waste!

I was admittedly very anxious about eating that dessert. Why? I don’t know. I really don’t. There’s nothing to be anxious about! I was legitimately incredibly hungry and I usually have a bowl of ice cream for dessert every night anyway, why did it matter? Just old feelings coming back to haunt me I guess.

Work was not bad, we had a really great team tonight with awesome people and so it was more than bearable being there all night. I came home to a very drunk husband, which doesn’t surprise me, but I think the way he often drinks alone is a bad sign. He’s not a mean or violent drunk, he’s actually very jovial and happy when he’s drunk. He’s just ANNOYING. Really really annoying. He made me listen to a bunch of annoying new music he downloaded in my absence even though I was really tired and just wanted to go to bed. I also hate driving home from our friends house when he’s drunk because then I have to listen to him ramble on and on and on about shit I don’t care about and don’t want to talk about and don’t want to hear him repeat the same thing over and over about for 45 minutes. I get embarrassed when he’s clearly drank 3 times more than everyone else in the room. He also doesn’t care if he’s the only one in the room drinking/getting drunk at ALL and will continue to embarrass himself even though he thinks he’s being so incredibly funny and charming. I don’t know, maybe I’m hard on him. I’m just….tired. I want him to grow up. Have some sense of responsibility for himself. For his body. For what people think of him.

Now I’m the one rambling. Sorry.

Exercise: 1/2 hour of yoga, 6 hours at retail job