I found this recipe at the same time I found the Thai Chili recipe that I recently blogged about. This soup is a perfect weeknight dinner since it only takes about 30 minutes to make from start to finish. Adapted from January 2011 Clean Eating Magazine: Cut up one pound of boneless skinless chicken breast into bite sized pieces. Set aside. Chop up 4 cups of cauliflower, one small red bell pepper and a medium red potato. Set aside. Pull out your 4-quart pan or your favorite soup making pot. Heat 2T of light coconut milk over medium heat, swirling to coat pot. Be careful not to let the milk boil. Add chicken, covering the bottom of the pot and season with 4 teaspoons of curry powder. When edges of chicken turn white, stir or flip chicken to cook other side. Cook chicken another 1-3 minutes or until lightly golden. Add in
Not being with my family on Christmas falls on my top 10 list of things I don’t like. Spending times with friends falls on my top ten list of things I do like. Unfortunately for me, I wasn’t able to be with my family. Fortunately, my friend Brock also wasn’t able to be with his family, so I got to spend Christmas with Brock. We started out our evening at NoMI for a pre-dinner cocktail. I really loved the single giant ice-cube in my Whiskey Smash so that my drink didn’t be come watered down. I liked it so much that I drank all of my drink so that I could share a picture of that ice-cube with you. Not that I wouldn’t have finished my drink anyway. My parents raised me well and taught me not to waste. We had dinner reservations at Aria, but that didn’t work out. So,
After being on a Greek yogurt and pumpkin streak for breakfast for quite sometime, the snow last night really made me want a hot breakfast today. Last night I soaked 1/4 cup of cracked wheat, a diced apple and a few dried cherries overnight. All I had to do this morning was heat it up in the microwave. I also had an overripe banana that I mashed up and mixed in. It was so delicious. It turned out to be the perfect Christmas morning breakfast that I could have heated up at work.
Brock and I are both in Chicago, with nothing to do for Christmas. So, we are going to grab drinks at NoMI then head to Aria for dinner. If you are unable to be(my case) or don’t want to be(not the case) with your family this season, I hope you have a great friend to spend it with, too. Happy Holidays and Merry Christmas everyone!
In the cold days of winter a midwestern girl needs some comfort food to warm her up. I remember eating many a pot roast on my grandparent’s farm, so it has fond memories attached to it. I don’t remember particularly liking it as a small child, mostly because there were always onions with it. As I’ve grown older, I’ve learned to like onions and along with it, pot roast. So, I got a hankering to make a roast as the temperatures plummeted. I came home late from work one night and threw it in the crock pot so it would cook while I slept and I would have lunch to take to work the next day. It was the perfect plan. I came up with this concoction by combining several recipes that I looked up online and my vague memories of how my mom and grandma made it. In the
My mom sent me a recipe for a crustless spinach quiche. Which I meant to make….but I went to the grocery store twice and managed to pick up everything but the spinach. Also, the recipe involves cottage cheese, which made me a little leery. Don’t be scared, it cooks down and melts in so that you never know it’s in there. I substituted portabella mushrooms, artichokes and black olives for the spinach and made it healthier by chosing the healthier versions of some of the ingredients. It turned out awesome. I ate it everyday for about a week and can’t wait to make it again. Preheat your oven to 325F. Spray a 9×13 pan with non stick spray. Set aside. Chop up whatever vegetables that you want in the quiche. I threw in about a pint of sliced baby portabellas, one jar of artichoke quarters(drained and roughly chopped), 1/4 cup diced
I can eat soup for every meal in the fall and winter. So, it comes as no surprise that I have been tearing soup recipes out of magazines right and left lately. I found two easy, filling and delicious recipes in the latest issue of Clean Eating magazine. While, I don’t eat “clean,” I have found several good recipes in their magazine. I saw this Thai chili recipe and had to try it. I changed it up a little, so I’ll give you my version. In the future I would add some chili powder or chili’s to make it spicy and maybe a little garlic for kick. For starters, take your favorite soup pot and put it over low heat on your stove top. Add in 1 1/2 tsp of red curry paste, one tsp of cumin and 1/4 cup vegetable broth. Mash and combine until smooth. Then, add in 3 3/4
Remember that awesome cowl-neck scarf my friend Emily made for me? Well, she had some yarn left over and knitted me a matching hat! It’s so warm, I love it!
As I was perusing some of my favorite food blogs the other day, I noticed this pumpkin pancake recipe on Whipped. I followed the recipe exactly except I didn’t add the nuts. As a fun surprise I got Star Wars pancake molds to use with the pumpkin pancakes. Sadly, my pancakes turned out looking nothing like the pancakes in the picture. I read the reviews stating that they were difficult to master, but I thought the force would be with me. It wasn’t. The pumpkin pancake batter is significantly thicker than regular pancake batter, which I believe to be much of the problem. I also needed a larger sized flipper to handle the large Star Wars shaped pancakes. Yoda and Darth Vader would have turned out recognizable had they not broken in half when I was trying to flip. The storm trooper was a total loss. Lesson learned. I am
Active.com tweeted about healthy recipes to give this season and the peanutty energy bars sparked my attention. I went to make them and was missing some key ingredients(half of the oatmeal), so I just added in more nuts and dried fruit and they turned out great. Here’s what I used: 3/4 cup of quick oats 1 1/2 cups of unsugared cereal(I used Cheerios that I crushed up a little, the recipe recommended rice krispies) 3/4 cup dried fruits of choice(I used a combo of raisins, cranberries, papaya and pineapple) 1 1/2 to 2 cups of nuts of choice(I used almonds, cashews, peanuts and sunflower seeds) 1/2 cup of peanut butter 1/2 cup packed brown sugar 1/2 cup light corn syrup 1 tsp vanilla Instructions: Mix peanut butter, light corn syrup, and brown sugar in microwave safe bowl and cook on high for 2 minutes. While that is in the microwave, mix all