Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Bacon’ Category

Unexpected early arrivals (the good kind…not like when your period sneaks up on you 3 days early)

My television is ready for pickup!

It wasn’t supposed to arrive at the store until, at the earliest, the 15th. The latest, the 19th. It arrived today. I gave G a call, knowing that he would end up being the overly excited one. He called be back after his shift and I broke the happy news to him. He offered to come get me immediately so we could go pick it up.

We did as such. This thing is huge. I do not need a television this fucking big. I did have fun assembling it, though. I LOVE putting things together. He simply cannot wait to start bringing over all of his favourite films and television programs to show me. It makes me happy to make him so happy. So I am glad I have it. He was supposed to be here and gone within an hour, an hour and a half at the MOST. We sat on my couch talking and snuggling for what seemed like 5 minutes. But, of course, the sun was practically down when he left…around 7 pm. I enjoy joking with him that we time travel together a lot. My usual punctual nature and frighteningly accurate timekeeping capabilities are dragged through his alternate universe where his complete lack of sense of time manages to grab the nearest lead pipe and whack it in the head, rendering it unconscious and useless. It wakes up with an hour lost and a nasty bump on the forehead.  Time travel.

I did not have breakfast this morning as for some reason, I was simply not hungry for it.

Lunch:

Yeah, this was really all I wanted. Nothing extra. Don’t understand why I wasn’t hungry.

Dinner:

Potato, Broccoli and Bacon Gratin

Taken from: http://www.cdkitchen.com/recipes/recs/64/Bacon-and-Broccoli-Potato-Grat74248.shtml

INGREDIENTS:

2 pounds medium Yukon Gold potatoes, peeled and quartered
1 pound frozen broccoli florets, thawed and drained, cut into bite-size chunks
1/2 pound sliced bacon
1 small onion, finely chopped
1 1/2 cup heavy cream
1 teaspoon kosher salt
freshly ground black pepper
1 cup Swiss cheese, shredded

 

DIRECTIONS:

Grease a shallow, 2-quart casserole and set aside. Preheat oven to 400 F.

Place potatoes in a large saucepan with salted water to cover. Bring to a boil, reduce heat and simmer until potatoes are barely fork tender, about 10 minutes. Drain potatoes and coarsely chop; transfer to a large bowl; add broccoli to bowl.

While potatoes cook, fry bacon in 2 batches in a large skillet over medium heat, turning often, until crisp, about 5 minutes per batch. Drain on paper towels. Pour all but 1 Tbsp. bacon drippings from pan. Add onion to pan and cook over medium heat, stirring, until softened and golden, about 5 minutes. Add cream and salt and bring to a boil. Boil for 2 minutes, then pour over potatoes and broccoli. Coarsely crumble bacon over vegetables, season with pepper and toss well.

Transfer half of potato mixture to prepared casserole, sprinkle with half of cheese. Layer on remaining potato mixture and cheese and bake about 35 minutes, until golden and bubbly.

*I actually made this recipe exactly. I don’t think I’ve ever made gratin before, but it used many ingredients that I’m just trying to use up! So it was perfect! And you guys, you guys…the heavy cream? Oh my god, it made it so rich and creamy I felt positively sinful indulging in it. Note to self: MAKE THIS AGAIN SOON!

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Slightly famous

I had a date tonight to go to the art museum and see a photo of yours truly up on the wall. It was a project that started right when I moved into my new place. I’m certain I mentioned it. They posted times when a photographer would be shooting pictures of anyone who wanted to be a part of the exhibit. You just showed up, got your photo taken, and left. It’s a project to convey the diversity of people who visit our art museum (which is, quite frankly, world-renowned). I loved this idea as I love getting my photo taken. So I gussied myself up, went, and had a blast. The man had to of taken 50 shots of me. I made all sorts of faces and made certain to give him a lot of variety to choose from.

Tonight I got to see the result. My picture is perfect. It is unique (I am winking in it and it seems none of the other 700 patrons did that). It is so very me. I was flattered as the shot he picked was the very first shot he took. That is generally the sign of a good model.

While we were standing in the room, other people put 2 and 2 together, look at the photo, looked at me, pointed at the photo, pointed at me…and eventually would inquire as to whether or not I am the girl in on the wall. One group even took a picture with me, of course getting the photo of me on the wall into the shot as well. I got the phrase “You’re famous!” said to me a large handful of times. It was fun.

My man and I also wandered around some of the other rooms in the museum, making up lavish stories about the characters in the paintings. The stories were so long and detailed, we didn’t get through many of them before being informed that the museum was closing. What fun! We will absolutely be back very, very soon!

Breakfast:

Long days call for boring cereal!

Lunch:

My apple here was somewhat disappointing, actually. It is VERY tart and no good for eating plain. It is a baking apple. I did not know this because I just grabbed a $1 clearance grab bag at the market and had no idea what sorts of apples were contained in it. I only ate about half of my apple.

Dinner:

I made dinner for the both of us. This was his serving.

Irish Stew with Veal, Carrots, Potato and Rutabaga

Adapted from: http://matzoandrice.wordpress.com/2009/03/17/532/

  • 1/2 pound thickly sliced bacon, diced
  • 1.5 pounds boneless lamb shoulder, cut into 2 inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 3 cloves garlic, minced
  • 1 large onion, chopped, divided
  • 1/4 cup water
  • 2 cups beef stock
  • 1 teaspoon white sugar
  • 2 cups diced carrots
  • 1 large onions, cut into bite-size pieces
  • 2 medium-sized potatoes, diced
  • 1/2 teaspoon dried thyme
  • 1 bay leaves
  • 1 cup Guinness Stout

DIRECTIONS

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  3. Place meat into stock pot (leave 1/4  of fat in frying pan). Add the garlic and 1/2 yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  4. Add carrots, onions, potatoes, thyme, bay leaves,  onion, and beer to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

*I wanted to use my crock pot, which was the whole point of making a stew. So I had to adapt this a little to use it. All I really did differently was cooked my bacon, crumbled it into the bottom of my crock pot, quickly seared the meat (not to cook it, just to brown it) and threw it into the pot along with all of the other ingredients. I added rutabaga. I also realized too late that the meat I bought was not lamb, as I wanted and as the recipe called for, but veal. They were in the same spot on the rack at the market and I didn’t read the label closely enough. Dammit. Veal did not have nearly the amount of flavour I was hoping for. So while I was good, MORE than edible, next time I would really like to use lamb.

Exercise: 7 mile walk (it was a loooooong day)

Still waiting…

for that damn period to start.

Trust me, you have to have sex to be pregnant. I’m not pregnant.

My body is just all sorts of messed up from going off birth control. I’m really really hoping that when it starts I’ll stop looking so fat and bloaty all the time. It’s starting to drive me crazy.

We’re supposed to be going to our friend’s house today for the Puppy Bowl and I want to be excited, but I’m not. I’m actually trying to weasel my way out.

#1) I have to drive. I used to love driving. I still do, but I only hate it when I have to cart my husband around. I hate it. I fucking hate it. I don’t want to drive. They live an hour away.

#2) I have no money for gas. I will have to ask my husband if he will pay for it because I am broke.

#3) My husband will be getting annoyingly uncontrollably drunk. I hate that too. And since I have to drive because he can’t he will use this as an opportunity to get plastered because he doesn’t have to drive anyway. Then I have to listen to him complain when I want to leave, but he “just opened a beer” and so I have to wait an extra 20 minutes or so for him to finish his goddamn beer (which he’s already had 12, you wouldn’t think he’d need another one anyway).  Then I have to listen to him drunkenly ramble about shit I don’t care about for an hour alllll the way home. And I have to nod my head and say things like “Yes honey, you’ve already said that 3 times now…” I hate it.

I can’t do this anymore.

Breakfast:

Just a bowl of cereal.

My friend and I are going to bake cookies when we get to their house, so I really didn’t feel like making myself some gigantic, awful-for-me breakfast. Keeping it simple was the way to go!

Lunch:

This was just a wrap with bacon, turkey salami, tomato, lettuce, cheddar, mayo and honey mustard. Once again, just something simple since we had plans.

Welp, our plans ended up falling through. Our one of our friends kinda got into a bad mood so my girlfriend said that maybe it wasn’t the best of days for us to visit. So everything ended up working out for the best! I didn’t get to see the Puppy Bowl though which made me sad, but otherwise I didn’t have to deal with my drunken husband. YAY! So instead I spent the day relaxing, then working out (which for me is pretty relaxing) then making an AMAZING dinner!!!

Dinner:

Gnocchi with Caramelized Buttercup Squash Sage Sauce

For the gnocchi (best I’ve ever had by the way):

Taken from: http://www.foodnetwork.com/recipes/michael-chiarello/potato-gnocchi-recipe/index.html

Ingredients

  • Kosher salt
  • 1 pound russet potatoes
  • 3 to 4 large egg yolks
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon gray salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour, plus more for dusting board and dough

Directions

Preheat the oven to 425 degrees F.

 

Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.

 

Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

 

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape — with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.

 

As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.

 

When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note: Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Buttercup Squash Sage Sauce:

1/2 buttercup squash, baked in oven for 50 minutes and cubed
About 1/3 large Leek, sliced
1 T butter
1/2 T Olive Oil
1/8 cup Water
About 1 T Brown Sugar
1/3 cup Chicken Stock
1/8 cup (or so) Heavy Cream (or milk would work just fine)
1/2 T chopped fresh Sage
S&P to taste

I caramelized the leek and squash in the butter and oil with a large pinch of sugar. I then added the water, chicken stock, brown sugar and sage. I let that cook through for a couple minutes. Then added the cream, salt and pepper. Then I blended it all in a processor until smooth. Topped my awesome gnocchi with my awesome sauce and eated it.

*WOW! The gnocchi was light and almost creamy in texture. Holy crap were they good!!! Gnocchi usually comes out so heavy, I will be using this recipe from here on out! The sauce was crazy amazing! It was always one of my favorite recipes, but I doctored it up a little this time. I have a little of it left, so I’m looking forward to the next time I make this!

 

It ended up being an awesome day! My awesome dinner totally made it worth staying home. ^_^

OH also! I’ve learned that when one goes off of birth control, one’s cycle may not start at all for 3-12 months. I am NOT waiting that long! So I just went ahead and started taking my birth control again today. So basically, instead of waiting for it to naturally regulate its hormones, I’m just gonna do it for it. So here’s hoping I can have that red food day in about 3 weeks!! ^_^

Tomorrow is Meatless Monday!!! YAY! I’ve already got plans! ^_^

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

Running

Has anyone else here had a struggle with the ability to run their entire lives?

I used to. Maybe I’ve always been slightly overweight. I don’t think so. When I was a teen I weighed as much as I do now (and as we know, if I get any thinner, I’m in dangerous territory). I was really active. I didn’t have a car till I was 20, so I walked everywhere. But I could never ever run. I couldn’t run a block without getting completely winded and coughing up stuff that tasted like blood. I guess maybe I just wasn’t as in shape as I thought I was.

Because now I LOVE to run!

I try to run on the treadmill for at least 2 songs, usually switching to a brisk walk in between them. But just the fact that I CAN run at all is insane to me! I’ve NEVER been able to do that! It’s neat all these cool little worlds that are opening up to me now! I’m ecstatic to be alive!

Breakfast:

Cottage Cheese pancakes

Taken from: http://mykidseatsquid.com/2011/06/cheesecake-pancakes/

Recipe

Doubled from a recipe which appeard in Cuisine at Home

Prep time: 10 minutes

Servings: About 14 3 ½” pancakes

1 cup milk

½ cup sugar

2 eggs

4 T butter, melted and cooled

2 cups flour (1/2 whole wheat works great too)

2 teaspoons baking powder

½ teaspoon salt

1 cup small curd cottage cheese

I also added 1/2 of a banana, sliced

Directions:

  1. Preheat your griddle to medium-high.
  2. Mix the milk, sugar and eggs together in a large bowl. In another bowl combine the dry ingredients.
  3. Fold the wet ingredients into the dry ones and then mix in the cottage cheese.
  4. Spray the griddle with cooking oil.
  5. Cook the pancakes 3-5 minutes, flipping once.
  6. Serve warm.

Caramel-Blueberry Syrup

Taken from: http://www.closetcooking.com/2011_09_01_archive.html

Ingredients
  • 1 cup blueberries
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
Directions
  1. Place the blueberries in a food processor and puree them.
  2. Mix the sugar and water in a sauce pan, heat over medium heat and simmer until the sugar has melted and it has turned an deep amber colour, about 8-10 minutes.
  3. Remove from heat and carefully mix in the blueberry puree.
  4. Return to heat, simmer for 5 minutes, strain the solids with a fine mesh sieve, return to heat and simmer until it starts to thicken, about 10 minutes. (Note that I omitted this straining step simply because I enjoy chunks in my sauces)
  5. Remove from heat, mix in the lemon juice and let cool to room temperature.

I also threw extra blueberries and bananas on top along with a few pecans for crunch.

*Ok kids, this was one where I had to stop at random times throughout the meal and just say “What the FUCK?” out loud and give my brain and stomach a rest from the mind-blowing amazingness that it was. It was a sugary fruity EXPLOSION! I once again am going to have to take some time to get over this one because it was so freaking great. The syrup was thick and crazy concentrated since I caramelized it first. The blueberry flavour was just intense! I’ve never had syrup like that before! GodDAMN kids!

Lunch:

Bacon Avocado Wrap

This was basically nothing more than a BLT wrap with avocado and cheddar thrown on it as well. I made a mixture of mayo, sour cream, picante sauce and cajun seasoning to spread under it all. Turned out absolutely delicious for how simple it was! I was impressed!

Dinner:

Swedish Cardamom Meatballs over Orange Mashed Potatoes

Taken from: http://lawstudentscookbook.wordpress.com/2011/11/30/swedish-cardamom-meatballs-over-orange-mashed-potatoes/

Swedish Cardamom Meatballs

Ingredients

  • 2 cups bread crumbs
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 pound ground pork
  • 3 egg
  • 1 cup chopped yellow onion
  • salt and pepper to taste
  • 1 tablespoon ground cardamom
  • 1 cup Brummel&Brown, divided
  • 6 cups sliced yellow onions
  • 1/2 cup sugar
  • salt and pepper to taste
  • 3 cups beef broth
  • 2 cups heavy cream
  • 3 tablespoons dry gravy maker mix
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup water
  • 3 tablespoons cornstarch

Directions

1. In a large mixing bowl soak the breadcrumbs in milk for 5 minutes. Mix in the meat, eggs, and chopped onion. Season with cardamom, salt, and pepper to taste.  Roll into 1 1/2 inch meatballs.

2. Saute the meatballs in 1/4 cup Brummel&Brown for about 20 minutes.

3. In a separate skillet saute the sliced onions with 1/4 cup Brummel&Brown and sugar, until caramelized about 10-15 minutes. Season with salt and pepper.

4. Remove the meatballs and onions from both pans and set on separate plates and set aside. Deglaze both pans with the remaining 1/2 cup of Brummel&Brown and beef broth. Cook over high for one minute and then combine the contents of both the pans into one.

5. Stir in the cream and caramelized onions into the pan. Season with gravy seasoning, nutmeg, allspice, cinnamon, and cloves. Bring to a simmer. Mix the water and the cornstarch together and then stir into the sauce. Add meatballs and simmer approximately 20-30 minutes.

* serves 12
* A LOT of calories per serving ;)

*NOTE Any time it says “Brummel & Brown”, I used straight up unsalted butter.

Orange Mashed Potatoes

Ingredients
2 tbsp Brummel&Brown yogurt spread
1 onion, finely chopped
1 1/2 lb red potatoes
1/4 cup light sour cream
6 tbsp orange juice
1/2 tsp kosher salt

1. Cook the chopped onions in the melted yogurt spread until soft.

2. Skin the potatoes and chop into quarters. Boil a pot of water and cook potatoes for approximately 15 minutes, or until soft.

3. Mash the potatoes with sour cream and orange juice.

4. Mix in the salt and the onions.

-serves 3

*Well you guys this is the most ridiculous, over-indulgent dish that I’ve made so far. It was so good that once again I kept having to stop to yell/swear at nobody in particular. It took me nearly 2 hours to make and every bite was completely worth it. I SHOULD have used clarified butter as the cooking time involved caused the butter to separate and brown, which still gave it this wonderful nutty flavour but made the sauce very greasy. I mean this dish was this crazy wonderful grease-fest yo. SO incredibly over-indulgent! WOW! My only suggestion is use clarified butter like you should! (Says Alton, and everyone knows I listen to every word he says) and you won’t get the butter separation. Otherwise, everything about this was so amazing I still can’t get over it. Yet again!

My husband slept literally all day. I left for the gym at about 6 PM and he was still asleep. He does that when he is depressed. I do hope he is ok, but wasting an entire day that he could be using to call places and put in apps and find a damn job kinda pisses me off. I’m also going to tell him he needs to start looking in undesirable places for jobs…fast food, gas stations, etc…he needs a goddamn job. Who goes fucking 9 months without a job and no unemployment pay? At least I got some stuff accomplished today, I got about halfway through a major project. I will have it finished before going into work tomorrow night! I’m VERY excited about work because I get to work with my favourite co-worker ALL NIGHT! YESSS! It’s going to be awesome.

Exercise: 1/2 hour of yoga, 1.5 hours at the gym (Did it burn off that grease-fest that I ate? No fucking way. BUT TOTALLY WORTH IT!!!)

Who wants to get shit done? ME ME ME!

I’m going to get a couple small projects done today! It’ll put me in a better mood after my kinda crappy date last night. At least the food was good!

The cat now hears my alarm go off at 7 every morning and will start batting at the door at around 7:01 if I don’t get up immediately. I actually don’t mind encouraging this behavior (I always get right out of bed after he gently “reminds” me to wake up) because I feel if I ever set an alarm and accidentally turn it off while asleep (which I’ve done before), I’ll always have him as a back-up alarm.

So I have about 6 hours to get shit done! Who else has shit to get done? LETS DO THIS!!!

Breakfast:

Apple bacon coffee cake

Taken from: http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2011/1012/Apple-bacon-coffee-cake

Apple and Bacon Kuchen
Serves 8 – 10

For the topping:

8 strips of bacon
2 Tablespoons butter
1/2 cup light brown sugar, packed
1 tablespoon maple syrup (grade B amber)
1/2 teaspoon cinnamon
2 granny smith apples

For the Kuchen:

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten, room temperature
1 tablespoon maple syrup (grade B amber)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream

For the filling:

Cook the bacon in large skillet until nice and crispy. Remove to paper towels to drain. Pour the bacon fat out of the skillet and reserve. Wipe out the skillet to remove any bits and pieces. Add back 1 tablespoon of bacon grease and the butter and melt over medium heat. Stir in the brown sugar and maple syrup. While the buttery brown sugar is melting together, peel and core the apples and cut them into small chunks. Drop the apple pieces into the butter as soon as you chop them to prevent discoloration and stir to coat well. Sprinkle over the cinnamon and stir to combine. Cook until the apples are soft and the syrupy brown sugar is reduced and just coating the apples. Cut the bacon into small pieces and stir into the apples. Set aside to cool. The topping can be made a day ahead and stored covered in the fridge until ready to cook.

For the kuchen:

Preheat the oven to 350 degrees F. Grease a 9- x 13-inch baking pan.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until combined. Beat in the maple syrup. Mix in the flour, baking powder and baking soda alternately with the sour cream. Beat until well combined. Spread the batter into the prepared pan, spreading it out to the corners. Spread the apple-bacon topping over the batter to evenly cover the top. Press the filling in a little bit with a spatula.

Bake the kuchen for 25 – 30 minutes, until the kuchen is puffed and brown on the edges and a tester inserted in the center comes out clean. Serve warm cut into squares.

*I baked these for BARELY 30 minutes, probably about 29, and this was PERFECT! The bacon gave it that amazing salty crunch under the sweetness of the apples and maple-caramel. The cake was the lightest, meltiest cake I’ve ever made! I highly recommend you use this cake recipe while making ANY sort of coffee cake! WOW!!! I was going to offer up the other half of this on my Facebook, but then I eated it. Hehehe!

Lunch:

(What was supposed to be) Curried Apple Tuna Open-Faced Sandwich

While this was not at all terrible, it wasn’t as great as it could have been because I did not realize I was out of tuna until I’d already started making the mayo/curry/apple mixture. So once again I had to use sardines in the place of tuna and once again it really didn’t work. I mean it did. It was fine. It was completely 100% edible. But I WANTED tuna. So oh well I guess. The cheese on top was super good, it was Cabot’s bacon cheddar. THAT was really yummy and saved the sandwich completely.

Dinner:

Seared Pork on Couscous with a Pear Tarragon Red Wine Reduction sauce

I really don’t have much of a real recipe for you as I didn’t measure out ANYTHING, but I will try to at least list the ingredients…

Unsalted butter
Olive oil (for the searing)

Red Wine
Red Wine Vinegar
Butter
Tarragon
Cayenne
Pear (sliced)
Mushrooms (sliced)
Blackberries
Dijon Mustard
S&P to taste

I just made a reduction out of the sauce ingredients and added more wine and vinegar as I saw necessary. It was delicious! Looked pretty too!

 

So I totally got shit done!!!! I got those 2 projects completely finished and now tomorrow I get to go spend time with good friends at an Ice Festival! I’m incredibly excited! Can’t wait to bundle up and keep warm with a bit of rum! ~_^

Feeling a million times better

I don’t understand why I feel the need to go crazy and eat everything in sight sometimes. It only makes me feel like shit. Physically mostly, emotionally too, but I mean its physically painful. It makes me sick. My stomach hurts for days afterwards. My problem is that I’ve told myself “no” so many times in the past couple years that I don’t know how to properly say “yes” anymore. “Yes” doesn’t translate to “eat until you’re sick”, yet I’ve done it over and over again even though I hate the effects. Why? I’m coming up with a game plan for Thanksgiving so hold tight kids, I’ll let you know at the end of this post!

Breakfast:

Baked Egg with Mushrooms, Spinach and Bacon

2 Eggs
3 large handfulls of Spinach
4 Button Mushrooms
1/4 small Onion, chopped
1 clove Garlic
1 slice Turkey Bacon
About 1/2 T fresh chopped Mint
1 t fresh chopped Marjoram
2 T shredded Mozzarella cheese
S&P to taste

Preheat oven to 375 degrees. Spray a saucepan with oil and cook bacon as directed. Remove when done and place on a paper towel off to the side. Wipe pan and respray with oil. Cook chopped onions until translucent. Add garlic and mushrooms. Cook about 1 minute and add spinach. Cook until wilted. Put spinach mixture into a strainer and lightly squeeze out as much liquid as possible. Throw back into the pan and add spices mint and marjoram. Cook for just another minute or until spices are fragrant. Crumble bacon and add to spinach. Turn off the heat and put mixture into a ramekin (or small loaf pan as I did). Sprinkle Mozzarella cheese over spinach. Crack 2 eggs on top (one of my yolks broke, I was sad) and place in the oven for 15-20 minutes, until eggs are cooked to your liking. (I like mine somewhere between sunny-side up and over-easy). Cool and serve!

I was proud that I tried some different spices in here. It would have been a no-brainer to just use Italian seasoning, but I went with a couple of unconventional flavors in this and it was definitely worth the risk. If you try this you will not be disappointed.

Lunch:

Creamy Pumpkin Penne

1/4 small onion, chopped
1 clove of garlic, minced
about 1 t chopped fresh sage
1/4 cup low fat cottage cheese (1% milk fat)
1/4 cup pumpkin puree
1/4 cup milk
1/2 cup Corn
1/2 Parsnip, cut into matchsticks
pinch of nutmeg
pinch of Brown Sugar
Half a handful Arugula

Spray a saucepan with oil and add parsnips. Cook until starting to soften, about 4 minutes. Add onion and garlic and cook until garlic is fragrant and onions are translucent. Add corn and sage. Puree cottage cheese, pumpkin and milk in a food processor. Add pumpkin mixture to veggies. Add nutmeg, arugula, brown sugar and salt/pepper to taste. Cook until arugula is wilted. Serve on top of penne pasta.

I love anything in the world with pumpkin in it. This dish was supposed to have spinach in it, but I ran out after breakfast, hehe. So I used a few sprigs of Arugula instead which I thought went really well with the spiciness of the parsnips. I almost wish I would have thrown in some raisins for sweetness/texture, it probably would have made the dish excellent instead of just good. Next time!

Dinner:

Another work soup, Timberline Chili with Beans. I only ended up having 1 cup because chili is so filling I didn’t think I would need more and I was right. I was actually shocked at how full I felt after eating, mainly because it seems that I don’t know anymore where the limit of what can fit into my stomach is. It seems like I can pack away a lot of food, but I don’t NEED to to feel satisfied and full. I’m starting to learn how to listen to my body again. I’ve forgotten how.

IMPORTANT: So here’s my Thanksgiving plan. I do plan on going to IHop for breakfast. It’s technically the day of my birthday (I realize I’ve already celebrated, but the 24th is actually my birthday DAY) and I have a coupon for a free breakfast. They’re open. It’s free. I’m using it. RULES: Absolutely NO “all-you-can-eat” pancakes or some crap like that. I do not need to be overeating again and thats just too much of a risk. DO pick from the “Simple & Fit” portions of the menu. I will most likely be getting the whole wheat pancakes with sugar-free syrup and will feel a lot better about myself if I keep my eating as healthy as possible in the morning knowing that I’m going to my brothers later that day for Thanksgiving dinner. I’m not 100% positive when that will be, so if I need to make myself lunch, I’m going to keep it really simple, most likely vegetarian, and try to save room for dinner. I cannot get into that mindset where I’m already “blowing my diet for the day” and so I should just overeat all day. I will end up having plenty of food and cake (because it IS my birthday, so I’m sure my brother will be making me a cake) later in the day and simply do not need to be bingeing the entire day. At dinner, I will eat until I am satisfied. Then have some cake on top of that. ^_^ So I’ll be nice and full, but I won’t be sick. After I eat dessert, I will stop. Nothing more for the rest of the night. If we have more of a lunchtime Thanksgiving, I will have a small, light dinner later. Something like a salad. I WILL make myself proud this Thursday. I will make you proud too.

Morning weigh-in: 130 lbs (already lost 4 lbs of that water-weight)
Exercise: 7 hours at retail job