10-10-10. The Chicago Marathon. While thousands of people were busy running 26.2 miles through the streets of Chicago, I sat back, relaxed and had mimosas and bunch on my patio. Ok, so I got up and ran 4 miles before making brunch…and got passed by the Kenyan’s twice. On the menu was: artichoke quiche red potatoes with bacon grease accidentally candied bacon MCMC‘s apple bacon and cheddar scones I’m going to have to ATTEMPT to do the scones justice and give them their very own post. For today, you’ll have to settle for the quiche and candied bacon. Artichoke quiche taken from weightwatchers.com: Ingredients 1 spray(s) cooking spray 2 tsp olive oil 1 medium onion(s), red, thinly sliced 13 3/4 oz canned artichoke hearts, without oil 1/2 tsp dried tarragon 1 cup(s) regular soy milk 2 large egg(s), lightly beaten 2 large egg white(s), lightly beaten 3 oz regular soy
I am the queen of quick/on the go breakfasts. I have made slow cooker oatmeal, so that I have hot oatmeal upon awakening. I have eaten my fair share of peanut butter and banana sandwiches. I embraced the fall and added pumpkin to my yogurt. And when my yogurt stash ran out and I still had some pumpkin left, I made pumpkin steel-cut oatmeal. After learning MoreCheeseMoreChocolate’s trick for cutting down on oatmeal’s cooking time, I’ve been enjoying a lot more steel-cut oats. MCMC taught me to soak my oats overnight so that they absorb the water and soften. I just microwave it in the morning to make it hot and it tastes perfect. So, back to the too much pumpkin problem…I simply added it to my oatmeal when I heated it up and sprinkled it with some cinnamon and nutmeg. It looks a little like baby food but smells and tastes like autumn .
Oh, spaghetti squash. What an amazing vegetable(it’s technically a fruit). Once cooked and a fork is run through it, it’s camouflaged as pasta. Why major Italian chains haven’t capitalized on this and made millions off of a healthy alternative, I’ll never know. All I know, is that I’ve fallen in love with it. One cup of the stuff comes in at 42 calories, 0g fat and 2g fiber and is a good source of Niacin, Vitamin B6, Potassium, and Vitamin C. Top it off with some lycopene-loaded, heart healthy marinara and you’ve got yourself good health on a plate. It’s insanely easy, too. Preheat your oven to 450F. Cut the spaghetti squash in half and scoop out and discard the strings and seeds. Place halves face down in a 9×13 cake pan. Pour 1/4c water in the pan, around the halves. Bake about 45 minutes or until outside of shell is starting to lightly brown. Once
I remember my mom making acorn squash as a kid and hating it. Ok, I don’t remember actually ever trying it, but I just knew I hated it. That memory led me to 20-some years of resistance to sweet potatoes and most squash. A good deal(99 cents a pound for organic squash) and some curiosity led me to recently purchase a butternut squash and a spaghetti squash(upcoming post). This purchase also made me discover that I love squash. Most recipes I found for butternut squash called for peeling and cubing it or making it into a soup. By the time I got around to cooking it, I didn’t have the patience to do either. I decided to take matters into my own hands, do things my way and cross my fingers that they didn’t turn out to be a complete disaster. I started by preheating the oven to 450F. I
Sorry for the long delay in new posts. I have been very busy with work and had an unexpected quick trip to Iowa. The trip probably would have went faster had we not had to spend so long at the reststop looking for a lid for my vending machine coffee. Jeremiah thought it might have gotten stuck in the machine… Alas, no luck. I dumped out half of the coffee in the parking lot so it wouldn’t spill in the car and kept on truckin’. You’ve probably been waking up everyday since I last posted and have been wondering what I’m eating for breakfast. If that’s the case, worry no more, I’m going to tell you. I call it creamy pumpkin delight. I simply take fat-free vanilla Chobani Greek yogurt(my favorite) and add about 1/4 – 1/3 cup of pure pumpkin to it. It tastes like creamy pumpkin pie.
I had been excited about making this recipe for a long time. I had found it this summer and stuck it away waiting to make it for one of the first chilly nights, causing my expectations to rise. Well, they rose and they rose and I thought about this recipe day after day. One day, the temperature dropped and so did my love for this recipe. I had already decided it was a keeper and would be great to make as a starter for dinner parties. I was wrong. These are the quantities per person: 1/3 cup melted leeks(about 2 cups uncooked) 1/2 cup cooked quinoa 1/2 cup simmering chicken stock a handful of Parmesan or other hard cheese, grated as finely as possible (about 1/2 oz) 1 large egg( and a tsp or 2 of vinegar to poach) 2 Tbs butter Use mostly white part and a little bit
Sometimes I get a little overzealous in the produce section. If I was cooking for a family of 4 or 6, the amount of produce I buy would be perfectly acceptable. But really, I buy for me…and sometimes cook for Brian. These are the vegetables I bought to be the side dish for our turkey burgers last night. Completely acceptable for 2 people, right? I ended up not even using the butternut squash at all. I used carrots, parsnips, yellow squash, zucchini, sweet potatoes, a sweet onion and red potatoes. I also tossed in a few cloves of garlic. For comforting roasted vegetables, heat your oven up to 400F, wash and clean all of your vegetables as necessary. Take the skins off of your potatoes if you prefer. I always leave mine on for the added nutrients. Cut all of your vegetables into about 1in pieces so they cook evenly.
Why buy it for $4 a tub when you can make it for about a buck? Seriously simple and delicious. Grab a can of chickpeas. Open, drain and rinse. Dump them in your food processor. Throw in a clove or two of garlic. Add a tablespoon of olive oil and a tablespoon of water(add a little towards the end as needed to adjust to preferred consistency). Add the juice of almost a whole lemon. Salt and pepper to taste. Notice that I was completely rebellious and didn’t add any tahini? Well, I refuse to buy a big tub of it when I only need a tablespoon. No one was any the wiser. Chop away! After it was processed to a nice consistency, Brian and I did a taste test. It was missing something. No, not tahini. It needed more of a kick. We could have added more garlic, but we wanted