Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Pistachio’ Category

I get a date next Saturday!!!

Yep, I am finally the official date to Potential Future Husband #1 at a party that he is hosting next week.

Ex-girlfriend is not invited.

It’s going to be a troupe of us who were all friends back in the day.

I am the only one invited to the after-party. ~_^

I had to switch some shifts around at my retail job to make this work. Totally worth it. I even took an extra day for someone else who really needed it next week just because I was so happy about my date, I wanted to spread the joy.

AW! He just wrote me to tell me how excited he is that I’m going to be there. He’s so sweet!

I could easily spend the rest of my life with someone like him.

Especially compared to who I was GOING to spend my life with.

I am sorry that my camera battery died and I could find the charger. I have no pictures for you today.

BRIGHT SIDE: I went to my brother’s for nail painting and game playing with mutual friends and WE FOUND MY CHARGER! It was hiding behind a curtain plugged into an outlet I do not remember plugging it into. This happened AFTER I had already eaten all of my meals for the day though.

So still no pictures.

For breakfast I had a bowl of cereal.

For lunch I had half  of a turkey wrap sandwich and black bean soup at work.

For dinner I made an AMAZING pesto that I actually do want to reference again even though I once agian have no form of measurements whatsoever. I wanted pesto. But did not have fresh basil, pine nuts or parmesan cheese. Hm. Puts a damper on things. Well what DO I have? I have dried basil, fresh mint, goat’s cheese and pistachios. Sure why the hell not? Threw those into a food processor along with some olive oil, a little water, salt and pepper and blended all that together. I put it on top of some rigatoni, mixed it in and garnished with a few extra pistachios on top. It was FANTASTIC. DO NOT FORGET THIS RECIPE, SELF!!!

Had a great night with my brother, sister-in-law and a couple mutual friends. We played games and chatted, ate cheese and crackers and drank home-brewed beer. It was awesome to have a night “off” with people I love.

Once I catch up on work, I’ll get more of those soon.

Exercise: 4 mile walk, + walk to my brothers and back

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!!)

I <3 Healthy Eating!

It’s been a good week! I feel great, I look great, I’m happy!

My husband passed his bartender test! He’s an officially licensed alcoholic beverage artist now!

He went out again last night, it’s really nice that he has friends now who are willing to drag his ass around. I also really like having the bed all to myself! I sleep MUCH more comfortably by myself. I dunno, I can just stretch out all the way across the damn thing and its so much more comfy than jamming your knees into your significant others back all night (or really, trying to AVOID doing so). So my morning has been very relaxing and uneventful. I got the chance to comment in some of the blogs I follow, responded to a couple of potential customers, and squeezed in my yoga. I will soon be off to get some work done!

It’s Meatless Monday!

Breakfast:

Strawberry and Pineapple Brown Rice Pudding

1/2 cup uncooked Brown Rice
Scant 1 cup Water
1 cup 2% Milk
1/2 t Cinnamon
1/2 t Vanilla extract
3  mashed Strawberries
1/3 cup Pineapple, roughly chopped
1/3 cup sliced Strawberries
1.5 T Molasses
1/4 t Salt
1/8 cup shredded unsweetened Coconut
Half a handful of Pistachio Nuts

Heat the water to a boil and add the rice. Reduce heat and simmer for about 20 minutes, until the rice has absorbed most of the water. Add the milk, cinnamon, salt, coconut and mashed strawberries and simmer, uncovered this time, another 20 minutes until a creamy consistency. Add molasses and fruit. Take off of the heat and allow to cool and thicken for 5 minutes. Throw the nut of your choice on top (I of course have a penchant for pistachios!) and a little extra shredded coconut!

*Great for people who don’t want their breakfasts “too sweet” (whatever that means), there was still just enough for someone like me! Nice and creamy, filling, lots of great nutrients  and good things for you! And since it was sweetened with molasses there were no refined sugars! YAY! If I made this again I would probably add a little honey drizzled on top, I can’t help it! I just love things sweet!

Lunch:

Ok I’m SO sad because I took a GORGEOUS picture of my beautiful soup with cute little sliced almonds on top and bright green chopped cilantro and it was pretty pretty pretty! Then I accidentally deleted it off my camera as I was moving pics onto my computer. GAAAAAH! :< So I’m using the picture off of the website I took the recipe from. SAD!

Butternut Squash and Almond Butter Soup

¼ cup water
1 onion
2 teaspoons minced fresh garlic
4 cups peeled and chopped butternut squash
½ teaspoon ground cumin
¼ teaspoon ground coriander
4 cups vegetable broth
½ cup almond butter
2 Tbsp tomato paste
1 Tbsp braggs liquid aminos
½ tsp crushed red pepper
¼ cup chopped fresh cilantro

Pre-preparations include peeling and chopping the butternut squash, so it’s assumed that part is already completed. Place the water into a large pot. Add the onion and garlic and cook stirring frequently for about 2 minutes.

Add the squash, cumin and coriander. Cook stirring frequently for another 2 to 3 minutes.

Add the remaining ingredients except the cilantro and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until squash is tender, stirring occasionally to make sure ingredients are well combined.

Puree in a blender, Vitamix or food processor. Add any additional water so that it’s at a consistency that you like. Garnish with cilantro before serving.

A common practice with any soup is to make a double batch of it and freeze the left over portions for another day.

Options:

I like this soup recipe quite spicy, so frequently add cayenne pepper, fresh ground black pepper and a very special Habanero oil garlic sauce I have access to here locally. Ginger would also add a nice kick in the colder fall and winter months. Experiment with your flavors. Turmeric would be a great addition to this recipe as well.

If you like, add 2 Tbsp of ground chia seeds before blending for additional fiber, nutrients and Omega 3 fat’s.

*GOD I love soups! This was wonderful, filling, amazing! I didn’t have any vegetable broth (you’d think I’d learn to keep some on hand at all times by now) so I just used water. I did in fact make mine spicy as well with crushed red pepper and Habanero sauce. Just sooooo good! AND I’m pretty impressed with my almond butter if I do say so myself.

Dinner:

Butternut Squash and Tofu Curry on Zucchini Noodles

Ingredients

2 tablespoons canola oil
1 small onion, thinly sliced
1 pound cubed butternut squash (I’d already roasted mine)
1 cup sliced mushrooms
5 cups vegetable or chicken stock
1 pound extra-firm tofu, dry-fried or deep-fried
2 tablespoons soy sauce (to marinade the tofu)
1 tablespoon rice vinegar (also for the marinade)
1 14-ounce can coconut milk (I didn’t have any so I used low-fat evaporated milk)
2 tablespoons jarred green curry paste (I used a sweet red curry paste)
1 tablespoon brown sugar
2 tablespoons fish sauce, plus more for adjusting seasoning
1 cup thinly sliced basil (I chopped mine)
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp curry powder
1/2 tsp cumin
pinch cayenne (to taste)
1/2 tsp sea salt (more to taste)

Okay this took a few steps. I had to fry my tofu, which I did in just enough olive oil to cover the bottom of the pan. After they were done I let them drain on a paper towel and then soak in a marinade of soy sauce, rice vinegar and a little salt & pepper.

After that, I sauteed the onion, garlic, ginger and mushrooms together. After they were done I took them off the heat and put them aside.

Then I mixed together the evaporated milk, curry paste, brown sugar, fish sauce, basil, curry powder, cumin, cayenne powder and salt. I poured the sauce ingredients into the pan that I sauteed the onions in and let it reduce and thicken a little. Then I added the veggies back in, then the tofu with the marinade. And allowed it all to reduce and thicken. Add some cornstarch to thicken if you’d like. I added the roasted butternut squash (that I had already cooked earlier) and let it warm through.

Zucchini Noodles

3 small zucchini
1/2 t salt

If you have a mandolin/slicer, julienne the zucchini into small strips. If not, take a peeler, slice them with that, then julienne them by hand from there (which is what I had to do). Place them in a colander and toss them with the salt. Let them sit as long as you can, half an hour at the very least. Take a paper towel and lightly squish as much liquid out as you can. Then I just warmed them up in the microwave before putting the squash tofu curry on top.

*Pretty impressive! I would probably not put this on top of zucchini noodles again, those should be used for more Italian-type dishes. But I had zucchini that I needed to use up, so I used it anyway. And since I’ve been trying to keep things light lately, it made me ultimately feel better about myself to use them. The curry turned out WONDERFUL despite the fact that I didn’t have any coconut milk. You can never go wrong with curry and butternut squash! FAB!

 

I actually did not go to the gym today. I took that time out to take my husband out to apply at some places and go grocery shopping because he was out of food. Also, I had gone 5 days in a row. I know that the body needs rest to repair itself and build muscle and etc. Normally I would have at least done some stair stepping, but I figured a good full day’s rest would be good for me. I DID get to do a little shopping for myself as well, so it was still a good day!

Exercise: 1/2 hour of yoga

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!)