Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Potato’ Category

Just a little longer

My lovely is taking part in NaNoWriMo (National Novel Writing Month) this year. How it works: Start writing on November 1st. Write at least 1,500 words a day. By the end of the month, you will have successfully written a 50,000 word novel.

I am strongly encouraging him in this endeavor. It’s already been established that I do not plan on getting to see him much this month since he will be writing, and that this is okay. I want him to do this. He NEEDS to do this. He doesn’t have to convince me, I already know how important this is to him. You should have seen the look on his face,  just  so very excited. A kid on Christmas. Writing makes him so happy. It makes him who he is. I’ve taken that away from him (unwittingly) for 5 months now. My only request was that I get to see him on my birthday. This was already the plan, apparently, and it was also made known to me that I am invited to Thanksgiving dinner at his parents’ house as well. I can’t wait. His mom is the coolest person I’ve never met.

I did not take a picture of breakfast. It was just cereal. A certain flea market is open today that I wish to go to today. The television simply needs to be elevated off of the floor. Our necks will thank me.

I didn’t have to shop for terribly long before finding it. A nice, short little black wooden table with a grid-like pattern on all sides. $10. Sold. The old man assisting me even gave me a deal on it, $8. Even more sold! He tried to flirt with me all the way to my car. I was regaled with comments of how pretty I am and how thin I am and how much he loves my hair. He asked if I “was a size zero, or something”. Men don’t know a lot about sizes. They also don’t care. A man couldn’t care less if I am a size zero or a size 5. There is literally absolutely no difference to them. We walk around like it’s the difference between life and death…and they don’t even notice. Though I’ve always known that my disordered eating had nothing to do with what men find attractive, it really hit home today. I felt great about myself. I told the man that, though I was completely uninterested, his comments about my size actually did more for me than he could realize and I appreciated them very much. I even gave him a hug.

Thank you, creepy old man.

I did not have time for lunch. I got home, set up my television on my table, took a shower, and cleaned up the apartment a little for G’s arrival. He, of course, couldn’t stay long. He had to go home and write. I completely understood and started walking him to the door. He asked me what time it was. It was only around 5:30. He talked to me for a couple minutes longer then again requested the time. Just a little after 5:30. He decided he could stay for a movie and popcorn.

We watched Sky Captain and the World of Tomorrow. Wonderful film! It was beautifully shot! He left at around 9:30, which is early for him. I did make dinner for myself:

Butternut Squash and Potato Red Curry

I WANTED to use up some coconut milk that I had. The milk turned out to be bad. Dammit. I didn’t realize this until after I’d started cooking. So I used yogurt instead, but if you were to make this for yourself, use coconut milk! Yogurt was fine, it just wasn’t the effect I wanted.

Ingredients:

Butternut squash, cubed
Potato, cubed
Onion, sliced
Ginger, freshly grated
1 clove Garlic, minced
2 t Red Curry Paste
Pinch of Cinnamon, Nutmeg and Brown Sugar
Crushed Red Pepper
1/3 cup Coconut Milk (I used yogurt as a substitute…in my own recipe. Fantastic.)
1/4 cup chicken stock
S&P
Optional – Cornstarch to thicken the sauce if need be, but the potatoes should add enough starch to thicken it

Fry the potatoes and squash in a little olive oil for 10 minutes, until they begin to soften. Add onion, garlic, and ginger and cook until onion is translucent. Add spices and curry paste. Add coconut milk and stock and allow to cook down to desired thickness, 5 – 10 minutes or so depending. If sauce is still not thick enough, add a little cornstarch.

*The yogurt is also a fine substitute, but really, the coconut milk was what I wanted. Use that. I promise it will taste just as good, if not better!

I do not know when I will get to see my beau again. It pains me, but I know he is happy writing. And I’m a big girl. I can take it.

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!

Curiosity!

Incredibly proud of myself! It’s so much easier not to skip meals when I’m at home and HAVE to eat all these fresh fruits and veggies. I hate wasting food so damn much. Also, working makes me hungry.

I was VERY disappointed in myself though for waking up late…my brain didn’t get me up until 7:40!!! Why did it do that?? I went to bed…well…early enough…I mean I was talking with G until 1 AM, but really 5.5 hours of sleep should have been plenty! Sad.

I got my yoga in today. I can’t believe how friggin busy I’ve been lately and how often I’ve been skipping this. It always makes me feel so amazing. My back was just crying to be stretched out. I feel great!

Breakfast:

Strawberries, Peaches, White Nectarines, and Cherries with Greek Yogurt and Granola

GORGEOUS food!!! I’ve missed my beautiful food pictures dearly! So fresh and delicious!

Lunch:

Tomato Salad

2 small Tomatoes, cut into large chunks
1/4 cucumber, cut into large chunks
Fresh Corn, cut off of cob
1 large slice Vadalia Onion, chopped
1 small Carrot, sliced
Fresh chopped Basil
Red Wine and Pomegranate Vinegar
S&P

*With this a also had a small apple. I love my food!!! It’s so pretty!! I’ve missed this so much, it’s good to be back!

Dinner:

Apple Sausage Meatballs with Apple Raisin Wine sauce and Mashed Potatoes

Meatball recipe taken from: http://stolenmomentscooking.com/apple-sausage-balls/

Apple Sausage Balls

3/4 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 lb. bulk pork sausage (original or maple flavored)
2 c. shredded cheddar cheese
2 T. maple syrup
1 apple, peeled and diced
1/8 t. allspice

1. In a large bowl, stir together the flour, baking powder, baking soda and salt. Add the pork sausage, cheese, maple syrup, apple and allspice.
2. Using your hands, combine everything together until all of the ingredients are incorporated. Roll into evenly sized balls, about the size of a golf ball.
3. Place sausage balls on a baking sheet and bake at 375 degrees for 15-20 minutes, until fully cooked.

I made these exactly as instructed!

Sauce:

Loosely based off of: http://www.cooks.com/rec/view/0,1627,156167-245193,00.html

1/2 tsp. salt
1/2 tsp. ground sage (I used fresh)
1/2 tsp. ground black pepper
3 tart apples, sliced
1/2 c. packed brown sugar
2 tbsp. all-purpose flour
1 c. orange juice (I used red wine and apricot preserves for extra sweetness and flavour)
1 tbsp. vinegar
1/2 c. raisins

I sauteed the apples in olive oil for a little while until they started to brown. Then added all the other ingredients and let it reduce.

*I made mashed potatoes with a little cream cheese, milk and S&P. I’m out of butter, so none of that. Which is probably good as I consume far too much butter as it is. As usual, this dish was fantastic! I didn’t want pasta, so I thought the potato was a perfect substitute! Excellent!!! The sage in the apple gravy was the perfect touch!

 

Me being a MASSIVE nerd, I stayed up to watch the rover Curiosity land on Mars. You guys don’t even know. I was freaking out entirely. I wished I had someone to hug. I was so happy it landed safely and nearly cried when it sent the first pictures. I did fall asleep with the computer in my bed, but the second they started streaming the landing on the NASA website and people started talking, it woke me up and I was immediately pumped! I LOVE BEING A NERD!!!

Amazing!!! Fascinating! A rover as big as a car with LASERS is on Mars, people!!!

AND I have a date tomorrow at noon! Shit kids, this is the best night ever!

How much can a girl do in one day?

First day off in a couple days. Which of course, is never a “day off” for me. This also means I plan on using the car today as pretty much my one day a week I get a ton of running around done. I don’t like driving any more than I have to right now (to save gas) and would just rather get everything done in one day.

List of shit to do today:

  1. Go to Library to print coupons (✔)
  2. Use said coupons at store of choice (✔)
  3. Purchase a surge protector for new computer stuff (✔)
  4. Find nail polish remover, window box rails, small garbage bags, coffee creamer, flour and bread on the cheap (whatever is cheapest at all places I visit) (✔)
  5. Exchange curtains at store they were purchased at for the right color (✔)
  6. Buy buttermilk (if it is on sale) ( )
  7. Come home, hang up curtains (✔)
  8. Re-pot all my new plants into my window box, find a way to use rails that I purchased that don’t fit my window (✔)
  9. Unplug and re-plug Internet devices into surge protector and make them function ( )
  10. Go to art museum and get picture taken for a community project they are doing (✔)

I’d also like to expand upon the super awesome project our art museum is working on. They’re taking pictures of patrons and employees of the art museum (which I frequent on quite a regular basis) and using said pictures in a huge collage that will be on display this summer. There is of course no guarantee that your picture will be used, but the guy took a bazillion shots of me. I think one or two of them are definitely going to be usable. I’m relatively unique-looking, so I think he wanted to be SURE he got a shot he could use.

The buttermilk was not on sale anywhere.

And my final problem was my internets. I re-plugged in everything and turned it on. My computer will claim it is CONNECTED, but that I have no internet access. Hm. It was working fine just a second ago…

Breakfast:

On these busy days I tend to have just a bowl of cereal. Just so I don’t waste a ton of time. I dunno what these are. They were only $2. That’s the top price I’m willing to pay for a box of cereal. So I bought them. They’re not bad! They’re like, healthy fruit loops or something. I eat anything, it doesn’t matter.

Lunch:

Turkey, honey mustard and cheese sammich with small piece of bread from the end that I won’t end up eating any other way hehe, and some Monterrey jack cheese cubes.

As my Internets were not functioning, my brother came back over to try and decipher the problem. I was making dinner while he was here and he hadn’t eaten! So I got to share my food! Which is great because that means I don’t eat the entire thing (I don’t much like leftovers and I HATE wasting food).

Dinner:

Potato Tuna Casserole

Adapted from: http://www.yummly.com/recipe/Easy-American-Potato-And-Tuna-Casserole-Allrecipes

2 lbs russet potatoes (peeled and cubed)
1 cup 1% milk
4 ozs shredded mozzarella cheese
3 tbsps grated parmesan cheese (divided) (I did not have any, so I used grated Monterrey)

2 eggs
18 ozs tuna (light, water)
12 cup green onion (chopped)
ADDED:
Whole wheat penne (only about half a cup, whatever needed to be killed in the box I had)

1 Preheat oven to 400 degrees F (200 degrees C).
2 In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
3 Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
4 Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
5 Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.

This turned out pretty good!! AND I didn’t have to eat it all!!! I LOVE HAVING MY BROTHER CLOSE TO ME!!!! His wife is out of town for the week, so he’s invited me over to his house tomorrow for dinner. CURRY!!!

 

The downside was he couldn’t get the device to work again. Poo. He thinks its just a shitty piece of equipment. He’s found a similar device he says is a good brand on the cheap online. I just have to make certain I can get my rent paid next week and I will definitely buy it. I think I’ll be fine, but I have my priorities, first and foremost being a roof over my head and a kitchen to cook in. If I have these 2 things absolutely everything else can wait. And I still have internets, just very very slow and shitty ones.

The worst part about not having the fast internet was I could not watch the stream of the first episode of Food Network Star. It would stop to buffer every…and this is generous…10 seconds. Then it would buffer for 20 seconds, then show another 10. I seriously still watched like…about 5 minutes of it. I wanted to see it that badly. I gave up.

But I still get to hear from Potential Future Husband #1 about how awesome and pretty I am. So it all balances out. ~_^

Exercise: Running around like a chicken with my head cut off all day

*WHEW!* Sold stuff today!

I desperately needed to sell SOMETHING either today or by tomorrow so I could pay my bills. Luckily, I sold JUST enough stuff to cover them! I can sleep soundly tonight knowing that once again I’ve cheated the Money Gods and am able to survive a couple more weeks! Now I need to make about $300 in 2 and a half weeks to cover my credit card bills…I can do this!!!

Breakfast:

Goat Cheese Quiche with Hash-Brown Crust

Taken from: http://www.delish.com/recipefinder/goat-cheese-quiche-hash-brown-recipe-mslo0810

Ingredients

  • 2 tablespoon(s) butter, softened, plus more for pan
  • 1 package(s) (1-pound) frozen hash brown potatoes, thawed
  • 12 large eggs
  • Coarse salt
  • Ground pepper
  • 1 1/2 cup(s) reduced-fat sour cream
  • 1 package(s) (4- to 5-ounce) soft goat cheese, room temperature
  • 4  scallions, thinly sliced

Directions

  1. Preheat oven to 375 degrees F. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
  2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
  3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

*I do not own a springform pan unfortunately, so I just made this in a large ramekin. I don’t have frozen hashbrowns, so I grated a potato and boiled it for about 5 minutes, till the potatoes were soft but not so soft that they were falling apart. This worked VERY well! This quiche was about 3 times the height you see here when it first came out of the oven! I thought maybe I’d done something wrong! HA! It was absolutely heavenly and creamy! The potatoes cooked nicely and had the perfect little crisp to them. I didn’t finish the whole thing, I put it down about 3/4 of the way through it to type on here, then picked it back up to eat more but it just sat in my hands and I realized I wasn’t eating because I was no longer hungry. So I just threw out the rest. Crazy how our bodily cues work, right? This was just a ton of food though, I can see why I wouldn’t want this much.

Lunch:

Spinach, Gouda and Tomato Grilled Sandwich

OK so this doesn’t look like much, and it was in fact a pretty small sandwich, but I made a cream cheese/sour cream/mint/oregano/balsamic vinegar/parmesan spread that was OUTSTANDING! I don’t know what it was about it but it was so good I wanted to kick someone in the face! I grilled this on both sides in a saucepan with a little margarine just to melt the gouda. Oh there was also some chopped onion on top of the spread. I ate my little sandwich thinking that if I was still hungry, I could always have some celery with peanut butter or something. But oddly enough, this was fine. I didn’t need any more.

Dinner:

Quinoa Risotto with Mushrooms, Spinach, & Goat Cheese

Adapted/Inspired by several sources, including Daily Garnish and Skinny Chef

Serves about 2-3 as a main course or 4-5 as a side-dish

Ingredients:

4 cups vegetable stock (I used beef stock as it was pretty much all I had)
1 tablespoon olive oil
1 small onion, diced
8 oz package of sliced white or crimini mushrooms, chopped
4 cloves garlic, minced
1 cup uncooked quinoa
1/2 cup dry white wine (I used Sauvignon Blanc)
6 oz baby spinach
2 oz (about 1/4 cup) goat cheese
Salt and pepper

Directions:

Add vegetable broth to a medium saucepan and bring to a gentle simmer. Keep it gently simmering as you make the risotto.

Heat olive oil in a large saucepan over medium-high heat. Add the onions and mushrooms and sauté until softened and lightly browned, stirring often, about 5-7 minutes.

Add the garlic and the quinoa and cook for another 1-2 minutes, stirring often, until quinoa is lightly toasted and fragrant.

Add the wine and stir until all the liquid has been absorbed.

Begin adding vegetable broth to the quinoa, a small ladle at a time, stirring constantly. When each addition of liquid is absorbed by the quinoa mixture, add another small ladleful. Continue adding broth and stirring for about 25-30 minutes total, until quinoa is cooked through and no longer crunchy.

Add spinach to quinoa and stir until spinach is wilted. Add goat cheese and stir until melted and completely mixed in.

Remove from heat, taste, and add salt and pepper if desired. Serve warm.

*This seemed to take forever to make, but was completely worth it. I don’t know what the secret was, but this was ridiculously tasty and filling! It didn’t look like a lot so I was shocked at how full I felt afterwards! I also added some pecans right before serving per another recipe’s suggestion and added a little broccoli too. DAMN! I’d like to say this was Meatless Monday Part Deux, but I did use beef stock in this, so I can’t really say that. I am too poor to buy meat at the moment though, so I’ll be eating mostly vegetarian for the next few days!

My dad wants to take me out to lunch on Friday. Here’s hoping we go to that AMAZING Indian place with the buffet! But really, I realize it’s to discuss my options with the whole divorce/moving out thing and how he plans on assisting me. Financially or otherwise. We shall see how this goes. I hope he doesn’t plan on talking about the past. The past is the past. My parents got divorced due to my dad’s infidelity. There’s nothing that can be done about it now and our family’s issues didn’t in any way affect my marriage. (Though it did help me see the signs a lot quicker than my mom saw them.) I’d really just rather talk about what will hopefully be my amazing future and how I’ll surely find someone who will treat me right and love me unconditionally.

I’ll let all of you know how it goes.

I need to sell my bike.

Exercise: 1/2 hour of yoga (finally!), 1 hour at the gym (a very frustrating hour as it had been a long time since I’d run on a treadmill and I kept getting this INCREDIBLY painful stitch in my side preventing me from doing so…I was very sad)

When does hard work pay off?

I feel I’ve been doing nothing but working my ass off. My bills are due tomorrow and I’ve nothing to show for it. I went through and raised my prices a little on a couple of time-consuming pieces. (Basically, I’m not even making minimum wage on some of the pieces I make because they take up so much time.) I’m hoping this will help, but I feel as though I’m swimming in place. Moving, working hard, staying afloat, but going nowhere.

I need to sell my bike.

Breakfast:

Breakfast Apple Granola Crisp

Taken from: http://smittenkitchen.com/2009/10/breakfast-apple-granola-crisp/

3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

*400° was ridiculously too hot for this. I had to take mine out after 25 minutes because I could smell it burning. I picked out the burned pieces and did try to cover it and let it bake a little longer, but this didn’t really help much. 350° for 40 minutes would probably be perfect. Granted, I used only one little tiny apple that I had gotten from Panera on my lunch with Nicole and Gwendylon and it wasn’t nearly enough fruit, so I added raisins and dried cranberries. But I still feel the granola crumble does not need to be baked that hot. The apples will still bake just fine at a lower temperature for the same amount of time. While it tasted ok, this ended up being sub-par due to the burning (even though I picked out most of the burned parts) and I think I could do a lot better next time.

Lunch:

African Quinoa Peanut Soup

Adapted from: http://forkfingerschopsticks.com/quinoa-african-peanut-quinoa-soup/

Serves 6

3/4 cup quinoa, rinsed

3 tablespoons olive oil

1 medium onion, chopped small

1 red bell pepper, diced small

2 celery stalks, diced small

2 medium sweet potatoes, diced 1 inch pieces (about 3 cups) (I used just regular russet potatoes)

1 large jalapeno, deseeded and deveined, diced small (Didn’t have any, so I left this out)

1/4 teaspoon crushed red pepper flakes

2 small zucchini, diced 1 ½ inches

4 cloves garlic, minced

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/2 teaspoon black pepper

1 1/2 teaspoons salt

8 cups water

1 cup chunky peanut butter (fresh ground or jarred – natural without sweeteners/oil)

2 cups frozen or fresh okra, optional* (I actually added chickpeas instead)

Method

In a small bowl, rinse quinoa until water runs clear. Do not skip this step. Prepare and measure out all remaining ingredients in advance.
Heat a Dutch oven or large heavy-bottomed pot on medium-high heat, add oil and onion, red bell pepper, celery, sweet potatoes, jalapeno and red pepper flakes. Sauté for 15 minutes or until sweet potatoes are slightly soft. Next add zucchini, minced garlic, cumin, oregano, pepper and salt; sauté 2 to 3 minutes, careful not to burn garlic. Add 8 cups water, deglaze pot with a wooden spoon. Add quinoa (rinsed and drained). Bring to a boil, cover and reduce heat, simmer 15 minutes or until quinoa is cooked.
Remove about 1 1/2 cups of hot liquid from the soup, pour into a small bowl. Add peanut butter to small bowl, use a wooden spoon or a whisk to blend and make a thin paste. (This step prevents clumping.) Pour peanut paste into the soup, and mix well. Simmer 5 – 10 minutes. Taste and adjust seasonings. Serve hot, topped with a few rough chopped peanuts.

Note: If using okra, add at the end of cooking and cook until it is just heated throughout – otherwise, if overcooked, it could get slimy. Frozen okra works best and do not thaw before cooking.

*This was good! VERY different and interesting! I do wish I had jalapenos because they would have gone really well with the peanut flavour. I pureed half of this because once again, I like thick soups. You don’t have to do that of course. ^_^ I also smashed most of the potato inside the soup. Really good, really unique!

Dinner:

I winged a lot of this. I did use a crust recipe (which of course I altered with whole wheat)

Quick and Easy Pizza Crust

Adapted from: http://allrecipes.com/Recipe/Quick-and-Easy-Pizza-Crust/Detail.aspx?prop31=2

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups bread flour (I used half bread flour half whole wheat)
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

I made an alfredo pesto sauce out of milk, cream cheese, fresh grated Parmesan, garlic, fresh basil, olive oil and S&P. Just whatever amounts looked good and taasted good, I couldn’t tell you what quantities I used of each, I’ve no idea. I also topped this pizza with crumbled goat’s cheese, sliced mushrooms, diced tomato, baby spinach, vadallia onion, grated mozzarella and pine nuts. What an AMAZING Meatless Monday treat!!! Just INCREDIBLY fresh-tasting an delicious!

ALSO: I didn’t eat the entire pizza. I still have 3 pieces in the fridge. I’m feeling great!

Tomorrow is another “work my ass off” day. I’d love to actually go to the gym, maybe do some treadmill running, that would make me incredibly happy. I’d like to leave the house for a while and not be running errands/spending money I don’t have. I’m out of fruits and veggies though for the most part. I really have no veggies. I may HAVE to stop at the fresh market for some. Luckily, I can get out of there for less than $10 most of the time. This will have to be one of those times.

Exercise: 4 mile walk

RED DAY!!!

I got my period today!!!!

FINALLY!!!

In celebration of my womanly parts all functioning properly again after a birth control pill mishap 2 months ago, as promised, I will eat RED food all day!!!

ALSO: I weighed myself.

143 lbs.

EXACTLY in the middle of what I thought it would be. (140-145lbs).

It’s going to be a really great day!

Breakfast:


Red Velvet Waffles

Ingredients:
1 1/2 cups Cake Flour (I used half cake flour half AP because I ran out of cake flour)
1/4 cup Unsweetened Cocoa
1 Tablespoon Sugar (I used the recipe equivalent of 1 1/4 cups sugar)
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1 Tablespoon Red Food Coloring
1 Teaspoon Cider or White Balsamic Vinegar
1 Teaspoon Vanilla Extract
6 Tablespoons Melted Butter (I used oil)
1 1/2 Cups Milk
3 Eggs, Separated
preparation
Sift together the dry ingredients into a large bowl, In another bowl whisk together the Egg Yolks, Food Coloring, Vanilla, Milk, Melted Butter and Vinegar. With a few brisk strokes mix the Egg mixture to the dry ingredients (the mixture should have small lumps and pebbles) Beat the egg whites until stiff but not dry and with a spatula incorporate them into the batter without losing their loft. Cook according to the manufacturers instructions in a waffle iron. Serve with warm Maple Syrup.

*LOVED these!!! I did not use quite enough red food coloring, I don’t know how I screwed that up…you can tell that they are red, but BARELY. Ah well, they tasted great!!!! It’s my first chocolate breakfast! It was a celebration day, so I didn’t mind sort of upping the sugar a bit (as some other recipes suggested). I used a Smucker’s Strawberry syrup to sort of save time, I was hungry! It’s ok, it tastes sort of like jam though without the chunks of strawberry. I like my homemade syrup better. Otherwise these were totally worth me breaking my week-long healthy eating streak! ^_^ CELEBRATIONS ALL AROUND!

Lunch:

Roasted Tomato and Basil Soup

Taken from: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

*I roasted my tomato (1 small one that I just cut in half) directly on the open flame of my stovetop. Heck of a lot quicker! Got a nice char on the outside of them then chopped them up and threw them into the pot (that I had already sauteed my onion and garlic in) with 1 cup canned crushed tomatoes and about 1 cup water, some salt and pepper, and I threw in a dried red chili pepper for a bit of extra heat. I let it simmer for about half an hour or so, I honestly didn’t pay super close attention. Then I threw in the rest of the spices and tossed it all into the blender. I didn’t puree it too smoothy, I like chunky soups sometimes. Roasting the tomatoes was a GREAT idea!!! I never knew the difference a nice char can make in flavour! YAY!

Dinner:

Red Wine Steak with Garlic Potatoes

For the marinade: http://providentpotato.wordpress.com/2010/06/28/shoulder-cuts-and-the-art-of-tenderizing-with-marinades/

Taken from:

3/4 cup reasonably fresh red wine (if you wouldn’t drink it, don’t marinate with it.)

2 TBSP olive oil

2 TBSP Worcestershire (or 1 teaspoon of brown sugar or honey)

4 cloves of garlic, minced

Approximately 1 TBSP fresh thyme, minced (1 teaspoon dried)\

Approximately 2 TBSP fresh oregano, minced (1 TBSP dried)

7 good cranks of freshly ground black pepper

1 teaspoon table salt

Wisk the ingredients together, then add jaccarded meat to the mix.  Let the steak marinate in the refrigerator for at least 3-4 hours, but no more than 24.

Garlic Potatoes

Taken from: http://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe/index.html

Ingredients

  • 3 1/2 pounds russet potatoes
  • 2 tablespoons kosher salt
  • 16 fluid ounces (2 cups) half-and-half
  • 6 cloves garlic, crushed
  • 6 ounces grated Parmesan

Directions

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

*Good old fashioned meat and potatoes! My southern grandparents would be proud! I cooked my steak as directed out on the grill after it marinaded for about 4 hours. The steak itself wasn’t of the best or freshest quality (as I had frozen it a long time ago), but grilling it was a good option to force some extra flavour in there. ^_^ I made the potatoes as directed but added a bit of margarine as well. I sauteed a little onion and some sliced mushrooms and then added the marinade to the pan along with a pinch of allspice. I allowed that to cook together for a little while and added just a little cornstarch to thicken it up to more of a gravy consistency. Then put most of this on top of my potatoes and a little of the gravy on the steak. This was fantastic! If the steak were a better cut, I would have thought I was eating in a restaurant!

 

This concludes my red food celebration day! Don’t be shy, let me know what your favorite red food is and how you like it prepared!

OH also I was invited to a party in the later hours of the night and had a nice glass of wine there as well, RED wine of course!!! ^_^ I also had 2 Airheads for a mid-day snack (left over from the treacherous car ride 1 week ago), but all in all still did really well with my food today I think!

Exercise: 1/2 hour of yoga, 1.5 hours at the gym (a difficult one though, I don’t think I had any protein packed food for either breakfast or lunch so it was hard to keep my heart rate up)