Wednesday, April 29, 2009
Yeah, OK, I know smoothies aren't rocket science. It's pretty easy to come up with flavor combos. But here's one I did yesterday.
1 cup blueberries
1/3 cup soft tofu
1 cup ice
2 Tbs. honey
1/4 tsp. almond extract
1/3 cup pomegranate juice.
No, I didn't really measure all this stuff. I just dump it by handfuls (except the honey) into the blender and go to town. All measurements are WAY approximate. I liked this one. I know I've mentioned this before, but I'm REALLY looking forward to peach season. I'm totally going peach-mint, peach almond, peach raspberry, peach cherry bananas! when the time comes.
I do believe now I'll go make one of these blueberry ones for my breakfast!
Tuesday, April 28, 2009
Mixed greens, chopped almonds, sliced strawberries, a little crumble of feta cheese, and a dressing of 1 tsp. honey, a pinch of salt, a grind of black pepper, 2 tsp. white balsamic vinegar, and about 3 Tbs. of olive oil. Really good.
And the main course:
Whole wheat pasta. The ragout was as follows:
1 small onion, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
2 Tbs. olive oil
1 lb. ground turkey
1 15 oz. can tomato sauce
2 Tbs. goat cheese
1 Tbs. basil pesto
1 Tbs. black olive tapenade
3 Tbs. goat cheese
1/4 cup red wine
1/4 cup skim milk
Salt and pepper to taste
Use a 12" pan over medium heat. Sautee' the onion and mushroom in the olive oil until transluscent, then add the ground turkey. Add a generous pinch of kosher salt and ground black pepper. Brown the turkey, about 10 minutes. Add the red wine, tomato sauce, goat cheese, and pesto. Simmer until thick. Thin as needed with equal amounts red wine and skim milk. Taste and season as necessary with salt and pepper. Serve over whole wheat spaghetti noodles and top with grated parmesan cheese.
In cooking your pasta, SALT THE WATER, people! The water ought to be almost too salty to deal with - like sea water. I use about a Tablespoon of kosher salt in mine. And I got that tip from Marc the chef, who worked at the French Laundry, so don't be telling me I don't know what the hell I'm talking about.
Now. Was this good? Sure. It was fine. Yes. I mean "fine". Not great. Was it as good as a REAL ragout with beef and veal and all the other fattier meats? Heck no. I'm not going to lie to you like Cooking Lite or something where they're all "This is JUST as good as the REAL THING!" Psh. Right. If it was, folks wouldn't have such a hard time losing weight. I mean seriously. If green beans were as good as french fries, do you think there would be so many weebles waddling around? Yes, it's a lower-fat version. No, it's not anywhere near as good as the real one with lots of meat fat and cream. Reality bites. I made it because we're trying to eat cleaner to go with the P90X workous we're busting our heinies on every day. Why undo an exhausting PlyoX workout with a cream-laden, fatty meat dinner? If you've done plyo, you know what I mean. It's like having a kidney removed without anesthesia. While jumping up and down at the same time. When you finish that, you need ALCOHOL, not food. Empty calories? Sure. But better at helping you temporarily forget the punishment Tony put you through earlier.
Ah, I digress. We're kind of obsessed with P90X right now. Back to dinner. It was fine. Not "ohmygod this was WONDERFUL", but fine. And we have leftovers for lunch. So thanks again to Nat for putting the bug in my ear for making this. Now I have to go put the leftovers away since my husband is apparently on strike for scullery duty. Cheers, folks!
Thursday, April 23, 2009
OK, this one I remember. We picked up some nice-looking wild Alaskan Salmon (I guess it hung out in bars and picked up loose women) and I grilled it topped with some dijon mustard (and salt and pepper - do I have to say that?). Then I put it over some deleeshious white beans simmered with celery and bay leaf. I like white beans. Salmon... not so much. But Pootie asked for salmon, so there it is.
Sunday, April 12, 2009
Friday, April 10, 2009
OK, so last night's dinner is a bastardization of a noodle salad that Marc taught me to make. He might strenuously object to this comparison, because I actually lost my notes from making it last time, so it probably isn't real close anymore to what he does. His doesn't use shrimp, and has wasabi, which I was out of, and... well, sorry. His is a lot better. But this was a good dinner so I'm giving him credit anyway.
- Julienne (Hope you do better than I did) a carrot, a cucumber, some snow peas, and some red pepper.
- Get your Pootie Pie to peel the shrimp. Do I need to tell you about the shrimp shell thing again? I didn't think so. (We had about a pound of head-on shrimp.)
- Mince about 2 Tbs. of fresh ginger and 2 garlic cloves together.
- Grate the zest of half a lime which your Pootie Pie is using to make himself a mojito, and chop about 1/4 cup cilantro and 1/4 cup fresh mint (from which your Pootie Pie grabs a pinch to make his mojito) and mix that together. The mint/lime thing was a mutual exploitation.
- Salt and pepper the shrimp, and mix in a tablespoon of garlic chili paste. More if you like stuff really hot.
- Mix together a couple of tablespoons of sesame oil and about a tablespoon of soy sauce.
- Chop about a tablespoon of peanuts and cut a couple of lime wedges.
- Boil buckwheat noodles in salted water about 5 minutes, drain and toss with the sesame/soy sauce mixture.
- Heat up a frying pan, drizzle with vegetable oil and sizzle the shrimp until they're done through.
- Dump all the chopped vegetables and the shrimp in with the noodles and toss.
- Top with the lime zest/cilantro/mint mixture, then the chopped peanuts. Serve with lime wedges.
Tuesday, April 7, 2009
Let it sit for a few minutes, then cut it. Yum! Pootie ate about 2/3 of it. I think there's one piece left. Refreshing, reasonably healthy (if you don't eat all of it in one sitting) and very tasty. This one is definitely a keeper!
Monday, April 6, 2009
Saturday, April 4, 2009
Friday, April 3, 2009
I know that the "chef" method is to go to the market, see what looks good, and take your inspiration from there. That's all well and good at the farmer's market, where the stuff really is fresh. But ours hasn't opened yet, so we're dealing with the Teeter, which is your typical supermarket fare. Fine, but not local and fresh. So we just deal with that until the real produce season rolls in. And when I do that at the Teeter, I have a tendency to waste food. I do better if I just plan the menus, make my list, and buy what I need for that week.
The menu planning thing really isn't all that time-consuming. I sat down with three magazines - Fine Cooking and two Bon Appetits and found what I needed to feed us nicely for a week and expand my horizons a little and shake me out of the "I don't know what to cook" funk. The whole process took me about 20 minutes, including making the grocery list. That is a lot less time that I'd spend wandering through the kitchen peering into cabinets and the fridge, trying to figure out what we're having for dinner.
Later today, we'll scoot over to the grocery and stock up, and I'll have some more entertaining posts for you this week than turkey burgers and whole wheat pizza. Cheers!
Wednesday, April 1, 2009
Anyway, one of my new favorites for after a Tony workout (I do mine in the morning) is a smoothie. I swiped a really good recipe from Fine Cooking and modified it. All this stuff just gets crammed into a blender and pureed.
Fruit Tofu Smoothie
8 large strawberries
1 ripe banana
1 cup ice
1/4 pound soft tofu
2 tablespoons honey
1/2 teaspoon vanilla
1/3 cup pomegranate juice
and here's another one I made for P that we both love:
Peanut Butter Banana Smoothie
2 ripe bananas
1 cup ice
3 Tbs. Natural Peanut Butter
2 Tbs. Honey
1/3 cup skim milk
1/4 lb. soft tofu
I think you can take it from here. Just toss in whatever fruit you have available, frozen included, and get the blender busy. The tofu is just fine in these - I don't care much for tofu, as you know, but it's just fine in here, and it keeps me full and going after a hard workout. And it's the perfect time of year, since it's getting warmer out there and fruits are welcome. I'm looking forward to peach season. A peach vanilla mint smoothie already sounds great!
Ew, yuck. This is sounding like a magazine article. If I hit on any more that I really dig, I'll post them up here.