Sunday, April 28, 2013
Saturday, April 27, 2013
My mom is visiting for the weekend! And pretty much every time she comes to visit, we dine at Gulfstream. All Hillstone restaurants have my stamp of approval, but I think Gulfstream may be my favorite of their options. It has a great relaxing atmosphere (and of course, the best fresh seafood!)
Mom got the cedar plank salmon with sauteed spinach.
Justin got their veggie burger (I was torn between this and the ahi burger because their veggie patties are so good). They use the perfect mix of grains, beans, veggies and nuts with a sweet glaze that's to die for.
But the ahi buger was very good, too. I got it mayo/butter-free (if you ask for no butter, they'll refrain for slathering your bun in unnecessary calories)! The fish had cajun seasoning which gave it a great kick, and it was sauteed to perfection, medium-rare.
And we closed the night with decaf coffee. Perfect end to a crazy week.
Thursday, April 25, 2013
Do you ever have those apples that have sat in the fridge a little too long and you can just tell they might have lost the crispness that makes them so good on their own? We had one of those in the fridge tonight, and instead of forcing myself to eat a sub-par apple without its crunch, I decided to bake it and make it delicious! I love apple crumble/cobbler (whatever you want to call it), so I set out to make a low-fat (no butter) apple crumble for dessert.
-1 large apple, chopped (note that it doesn't have to be on the verge of expiration like mine was, but this is a good method for salvaging such apples!)
-2 tbsp milk
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-2 tbsp sugar (I used baking Splenda)
-pinch of salt
-3 tbsp whole oats
-2 tsp oat flour
-1 tbsp applesauce
Wednesday, April 24, 2013
What does one do with extra quinoa, eggs and veggie scraps? Healthy protein breakfast cakes, of course!
Here's what I had on hand to make these (this was a mini-batch of 4; if you have more scraps than I did, I recommend doubling or even tripling it!)
-3/4 cup cooked quinoa
-1/2 cup egg whites
-1 fire-roasted pepper, ripped to shreds :)
-a few leaves of kale, torn
-1/3 cup mushrooms
-Salt and pepper, to taste
-Pinch of low-fat shredded cheese (acts as a great binder with the eggs; if you really like the taste of cheese, feel free to add more)
This "recipe" is very flexible. You could always add more egg and cheese (just don't reduce the egg to quinoa ratio or your cakes would crumble instead of binding like they should!) You could also swap out the veggies listed above for other veggies you enjoy.
I just stirred all the ingredients together in a bowl and let it sit a couple of minutes to gel.
Then I coated a muffin pan with cooking spray and poured the mix evenly into 4 muffin cups.
And baked it at 350 degrees for about 17 minutes! The egg whites expand to bind all the quinoa and veggies together into the perfect little breakfast cake.
Tuesday, April 23, 2013
Last night, I made risotto that doesn't require an hour of stirring! Now this is my kind of meal. Special thanks to Jan for sharing the recipe!
Here are the ingredients:
-2 tbsp olive oil
-1/4 cup diced onion
-1.5 tsp thyme
-1.5 cups arborio rice
-4.5 cups vegetable broth
-4 cups cubed butternut squash (I used 2 packs of pre-cut bnut squash from Trader Joe's)
-1 large bunch kale, de-stemmed and torn into pieces
-1.5 tsp kosher salt
-1/2 tsp black pepper
-1/2 cup dry white wine
-(optional) some grilled chicken breast if you want to add meat
First pre-heat the oven to 350 degrees. Then bring 4 cups of the broth to a low boil over the stove.
Heat a large dutch oven over medium and add olive oil. Sautee the onion in there until soft, about 3 minutes. Add thyme and cook 60 seconds until fragrant. Add rice and stir well, being sure to coat every grain in oil (I did not get to photograph the rice part because I was too absorbed in making sure that I wasn't burning the rice and making it stick to the dutch oven!)
Next stir in the hot broth with the squash and kale.
Pop the lid on the dutch oven and bake until the liquid is absorbed and rice is tender, about 30 minutes.
After removing the oven from the oven (that sounds funny!), take off the lid and look at the deliciousness you've created. Then sprinkle in the salt, pepper, wine, and remaining veggie broth.
And add grilled chicken if you so desire.
Give it a quick stir.
And dish yourself a serving. (Or 2, or 3). This is the method I'm using for risotto from now on! No more arm going numb from stirring for an hour and worrying about rice sticking to pan. This is foolproof. Thanks, Jan!
Monday, April 22, 2013
Over the weekend, we visited a new exhibit at MOCA. My favorite part of the exhibit was the bread house. I love bread. I wouldn't be able to live in a bread house because I'd eat my roof off.
The rain outside the house was pretty cool, too... even though it was not made of food.
I like that both my most intense food dislike and Justin's most intense food dislike were both in the museum. First came Justin's... soy sauce (which I love)... and then came mine.. cheese...
We both agreed that this chair was pretty cool, too. It's made of wax, and there are burning wicks on top. So the chair is literally melting away. And it kinda looks like it has a beard.. right?
We went to Toscanova after the art exhibit, where we joked that I had a carby pizza, and Justin had a protein pizza. Doesn't his chicken paillard (below with the spinach on top) look like a pizza?!
And here's my carb pizza. Toscanova is very generous with the capers, which I love!