Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Asparagus’ Category

Worried

I have a customer whom, after working my ass of for her in what turned out to be a complete structural nightmare, wasn’t certain she wanted what I was making for her after all. I finished it as quick as I could and just sent it anyway. Here’s hoping she likes it and doesn’t want her money back as she spent a LOT on this and it took a full extra day of my time to finish. UHG! That would be the biggest waste of time in my whole self-employed career if she decides she can’t use it. And I CANNOT afford to lose out on $100 at this point. 😦 She hasn’t written me to say anything along the lines of “I want my money back” yet, so I’ll keep my chin up and hope all goes well.

Breakfast:

My friend last night gave me these GORGEOUS fresh brown eggs as I’d mentioned I needed to stop at the store to purchase some. She claimed to have 5 dozen of these things and couldn’t possibly work her way through all of them before they went bad, so she gave me a carton. I made scrambled eggs with onions, mushrooms, avocado and tomato and shredded on a bit of pepper jack cheese.

Lunch:

I was running around so much again today that I forgot to eat lunch. I get home from running errands at about 3, decide since my shithead husband is busy in the kitchen making smoked salt…I’d just make a good old PB&J sammich! I also had an orange along with this. I can’t remember the last time I had one of these, comforting, reminds me of being a kid again. It was a good decision!

Dinner:

Orange Chicken with Avocado, Mushrooms and Asparagus

FANTASTIC! Seriously…for as quickly as I had to whip this up before going back out, this was SO good!  Just cook the chicken and veggies (minus the avocado…pretty sure there’s diced onions in here too) in a little olive oil and 2 T of butter, then in a separate bowl mix up some orange juice (I used the juice of one small orange), brown sugar, grated ginger, a little lemon juice, berry liqueur and cornstarch.  Throw that into the veggies and allow that to thicken for a couple minutes until it is of your desired consistency. Add the avocado and allow it to heat through. I put this on top of some quinoa. Shit son, I could not get over how delicious this was!

 

After this I went to a party where there were snacks and soda and whatnot. I decided to treat myself to 1 soda (I NEVER drink the stuff anymore) and the bean dip was too good to not have seconds…and maybe even thirds hehe…She also had a fruit/caramel dip platter which I nibbled on throughout the night as well (yes, even the caramel!). I was there from about 8 PM to 1 AM. When I got home I still had an itch for sweets and no one was home, so no one to bother with my baking. (The husband has been staying with a new girlfriend as of late.) So I made a small batch of 6 cookies, had a little ice cream with them (about half a cup) and a few mini Tootsie Roll pops. Totally no where near a full-on binge and I was happy. It was really nice to see my co-workers again from my retail job (its been 7 weeks now since I’ve been scheduled there) and had fun regaling them with stories of my idiot husband and our soon-to-be divorce. All in all it was a good night!

Exercise: 4 mile walk

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Yet another lack of time day on Meatless Monday

I am incredibly sorry, but if I’ve made a recipe up today I just don’t have the capacity to remember everything, nor the time to dedicate to try and remember everything. It’s been a really long day. I did some apartment hunting and found a couple more really good prospects, so we’ll see how this turns out. I’ll call them and let you know how it goes!

Breakfast:


Cardamom Pear Pancakes

Taken from: http://teaspooncomm.com/teaspoonofspice/2011/11/cardamom-pear-pancakes-holiday-recipe-exchange/

Makes About 8 pancakes

Ingredients

Pears:

    • 4 medium pears, cored and finely chopped (about 2 1/2 cups)
    • 2 tablespoons brown sugar
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon grated nutmeg

Pancakes:

  • 1 cup all-purpose white flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 egg
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla extract

Directions

  1. For the pears, preheat the oven to 400 degrees F.
  2. In a large baking dish, mix together pears, brown sugar, butter, caradmom and nutmeg. Roast for 40 minutes or until pears are soft and golden brown, stirring occasionally.
  3. Remove from oven, set aside.
  4. For the pancakes, in a large bowl, whisk together flours, sugar, baking powder, soda and salt.
  5. In another bowl, beat together buttermilk, egg, butter and vanilla. Pour into dry ingredients and mix until just combined (do not overmix.)
  6. Heat a skillet or griddle over medium heat with cooking spray.
  7. Pour 1/3 cup batter into skillet. Sprinkle 2 tablespoons of pears on top of batter.
  8. Cook until little bubbles on edges start to break, flip and cook other side until golden brown.
  9. Serve pancakes with remaining roasted pears and honey or maple syrup.

*I have a thing for cardamom. The pear sauce made out of this was amazing, really light, not a ton of sugar. I added cinnamon and almonds to the pancakes. Super yummy!

Lunch:

Asparagus Lemon Avocado Soup

If anyone desperately wants the recipe to this, I will try hard to remember, but otherwise just rest assured this has no meat or stock in it (I made it with pureed avocado, cilantro, pistachios and water). And it WAS delicious. Hehe.

Dinner:

Dried Mango Yogurt and Veggie Couscous

I made this awesome concoction from pureed dried mango and yogurt with a little lemon zest, brown sugar, soy sauce, tarragon, curry spices, and rice vinegar on some sauteed onions, peppers, peas and mushrooms. I put all that, along with some extra chunks of dried mango, on some couscous. YUM!!!! Yeah I actually wish I could remember the amounts I put in this because it was incredible. Dried mango was on a sale! YAY!

So after calling some of the places, I may have a stab at a couple of them. There’s a nice sounding second-floor 1 bedroom that includes heat for $430 a month. There’s another complex that a close friend of mine lives in thats a 2-bedroom for $450, but includes nothing else. So I’d have to pay gas, electric and I’m told the coin-operated laundry there is expensive. But it would be nice to have 2 bedrooms. I dunno…I think I’ll schedule a time with the less expensive place to go see it. I have to cut costs wherever I can and I think the inclusion of heat/gas is really nice. I will have to ask him how warm he keeps it in the winter. Being a second floor place would be good as heat rises and all, so I probably wouldn’t be as inconsolably freezing as I was when I lived in the basement of a comparable building up the road. But that guy kept the building at like, 64 degrees in the winter. So I will ask what the guy usually keeps the heat at.

Exercise: 1 hour at the gym

What day is it?

The days are just flying by. I want nothing more than more time right now. I just need some time. I wish I was 10 different people so I could get things done faster. I’m going to be spending the day today getting more stock into my online store. I wish I didn’t take on projects that I know are going to be more difficult and yet charge the same price for them. I shouldn’t only make $36 for an entire day’s work. And even then, I don’t make that. I have to buy supplies. I feel a little stuck right now. It will be ok. I will get this project into my store and sell it relatively quickly. I always do. I tend to sell what I make within 1-3 days.

And the cat keeps using me for a springboard. Glad to know I’m useful.

Breakfast:

Peach Bread Pudding with a Strawberry Compote

Adapted from: http://fishfoodblog.com/2009/06/bread-pudding/#comments

 

INGREDIENTS:

1 pound of challah or french bread
1 cup of buttermilk
1 cup of half and half
5 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves (if using ground cloves, use half the amount)
1 teaspoon of vanilla extract
1 29oz can of peach halves, chopped

Strawberry compote:

4 pints of fresh strawberries
1/2 cup of granulated sugar
2 tablespoons of lime juice

DIRECTIONS:

1. Preheat oven to 350 degrees
2. Spray each ramekin with cooking spray, set aside.
3. Cut the bread into 1/2 inch cubes
4. Mix together eggs, milk, half and half, sugars, spices, and vanilla.
5. Add the bread to the egg mixture and combine until the bread is
soaked thoroughly.
6. Add the chopped peaches, and stir until combined.
7. Fill each ramekin with the bread and peaches until it reaches the top.
8. Set all the ramekins in a roasting pot, and fill with water so it
reaches half way up each ramekin.
9. Bake for 30 – 40 min, or until top is golden brown.

For the Strawberry compote:
1. Combine strawberries, lime juice, and sugar in a blender. Blend
until smooth and serve over top the bread pudding.

*The original called for a raspberry compote, I only had strawberries so that’s what I used. Worked just as well! I used up a lot of stray ingredients in my fridge with this. It was wonderful, although I insist on eating things when they are far too hot. I would have enjoyed this a lot more had I waited an appropriate time for it to cool. Otherwise it was top notch! LOVED the strawberry compote (although its not a real compote, we won’t judge the author too harshly ^_^) and did in fact eat all of it. I used a bit less bread than I should have, so I didn’t feel too bad about eating it all.

Lunch:

Tomato, Almond and Tarragon Soup with Corn and Celery

Once again, a lot of the amounts I put into this elude me, I cannot remember. But I can try!

1.5 cups canned crushed Tomatoes
1/3 cup Coconut Milk
1/2 T Honey
1/4 cup sliced Almonds
1 Roma Tomato, chopped
1/3 cup Corn
1 stalk Celery, sliced
Fresh chopped Tarragon
1 T Tomato Paste
1 t ground Ginger
Crushed Red Pepper to taste
S&P to taste
Uhh…probably other things I am forgetting…

I simmered the crushed tomato, chopped tomato, tomato paste, corn, celery and seasonings for about 15-20 minutes. I blended the coconut milk, almonds and honey with a little olive oil in a food processor until the almonds were well chopped. I added that mixture into the soup and allowed it to warm up and cook through another 5 minutes or so. This was really good! I’m sometimes impressed at what my head can come up with given what I have left in the fridge. I have to get used to using up everything and allowing nothing to go to waste since I will soon be living on my own and probably somewhat poor.

Dinner:

Pistachio Asparagus Pesto Pasta

Taken from: http://www.closetcooking.com/2009/07/pistachio-asparagus-pesto-on-penne.html

(makes 4 servings) Printable Recipe

Ingredients:
1 pound pasta
1 cup pistachio asparagus pesto (see below)
parmigiano reggiano to taste (grated, optional garnish)
asparagus tips (optional garnish)
pistachios (chopped, optional garnish)
Added:
1/2 Zucchini, sliced
1 cup Mushrooms, sliced in half

 

Directions:
1. Cook the pasta in well salted water as directed on the package.
2. When the pasta is cooked to al dente drain the pasta water reserving some of it.
3. Pour the pasta back into the still hot pan, add the pesto and enough of the pasta water to make a smooth sauce that coats the pasta.
4. Serve garnished with parmigiano reggiano, the asparagus tips and some chopped pistachios.

Pistachio Asparagus Pesto

(makes 1 cup pesto)

Ingredients:
1 cup asparagus (cleaned, trimmed, blanched and chopped)
1/4 cup spinach (optional, helps keep the pesto nice and green)
1 clove garlic (chopped)
2 tablespoons pistachios (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
lemon juice to taste (optional)
salt to taste

Directions:
1. Place everything into a food processor and blend.

*I put this all on whole wheat penne. I tossed all of the veggies with some olive oil, lemon juice and salt and roasted them in the oven for around 20 minutes at 400…a bit long…15 minutes would have sufficed. I made the pesto exactly as directed (perfect way to use up just the little bit of spinach I had left!) and topped it all with a little extra grated cheese. HOLY SHIT! Yup, this was one of those REALLY impressive recipes! Incredibly fresh and tasty! I finally re-stocked my fridge if you couldn’t tell. I don’t know how, but I managed to eat all of this! It was a TON of food, but it was SO good!

For some reason, my husband bought me chocolate. So I had  a few pieces of that for dessert in lieu of my usual small bowl of ice cream. I don’t ask questions when given free chocolate.

Tomorrow is yet another day of working my butt off…another day where it’s gorgeous outside and I don’t get to go on a walk because I have so much work to do. Another day where I don’t get much farther in the money department…sorry. I don’t mean to be so down. I just want to get out of here so badly and its such a slow process. Maybe I can get some pics taken of my Harley today so I can get it up on Craigslist and whatnot.

P.S. I had a HUGE bag of that chocolate too and didn’t binge on it. I will take my small victories where I can get them!

Exercise: 1/2 hour of yoga, 1 hour at the gym (running went really well today!!)