Thursday, September 25, 2008

Adventure in the Crock

The Crock Pot that is. So today I did this:

1 Jar of Red Sauce
15 Chicken Tenders Raw
2 Cans of White Beans
1 Package Frozen Spinach
1 Onion
1 Can of Diced Tomatos

I put it on low. I put it on top of Brown Rice but I dream of putting it on top of some cheese filled pasta that magically doesn't add calories to my diet and thus make my pants not fit. I don't live in Disney where calories do no exist so I put it on Brown Rice. It's DELICIOUS. Now what do I call it?

Sunday, September 21, 2008

Pumpkin Apple Bread

This recipe comes from Kristin, who made it from a Weight Watchers recipe. It sounds so great and yummy for a fall day!

What you need:
2 cups all purpose flour
1/4 cup + 1 tsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 large egg
1 cup low fat buttermilk
1 medium apple, peeled, cored and grated
1/2 cup cooked pureed pumpkin or canned pumpkin puree
1 tsp confectioners sugar

What you do:
Preheat oven to 350. Spray a loaf pan with nonstick cooking spray.

In a large bowl, combine the first 6 ingredients.

In a small bowl, beat egg; add buttermilk, apple and pumpkin.

Add egg mixture to flour mixture and mix just until blended. Do not overblend.

Spoon into prepared pan and bake about 1 to 1 1/4 hours, or until a toothpick inserted near center comes out clean. Cool for ten minutes in pan; turn out onto a rack and cool thoroughly. Dust with confectioners sugar and serve.

Makes ten servings. Per serving: 156 calories, 4g Protein, 2g Fat, 30 g Carbohydrate, 262 mg Sodium, 23 mg Cholesterol, 2 g Dietary Fiber

Friday, September 19, 2008

Fig Cranberry Muffins

This morning, I twittered that I had a bunch of figs from the farmer's market that I just could no longer eat. I'm the only one in the house that will eat them fresh and raw. My 31-year old husband won't eat them because he thinks they look like zombie guts and my toddler is currently on a plum kick and anything else is crap.

I went on a hunt for a recipe I could make with them. Normally, I'd love to stuff those little sons of bitches with goat cheese, some fresh herbs, and bake them. But again, I'd be the only one to eat them and there was quite a bit of figs left.

So I came across a few different recipes for fig bread, fig loaf, etc., and many of them required things I don't have in the house: vegetable shortening (um, ew, how 'bout "no" Scott?), buttermilk, the blood of a goat. I was forced to concoct my own using a few different ones for ideas.

And they were well worth the mini-stroke I had when my toddler put her little plastic mermaid in the Kitchen-Aid while it was on.


What you need:
6 tbsp butter, softened
2/3 c. white sugar
1/3 c. brown sugar
1 large egg
1 1/2 tsp baking powder
1/2 tsp. salt
2/3 c. milk
1 3/4 c. all purpose flour
2 tsp vanilla
1/2 tsp. allspice (or nutmeg)
1/2 tsp. cinnamon
1 c. figs, chopped very finely or pureed
1/2 c. dried cranberry (I used 1/4 c. cranberry and 1/4 c. currants if you have those)

What you do:
-Mix the butter and both sugars until fluffy
-Add in the egg, vanilla, and spices
-In a separate bowl, combine the flour, baking powder and salt
-Gradually add in the dry mixture to the wet, alternating with the milk.
-Fold in the figs and cranberries
-Spoon into 12 muffin cups
-Sprinkle a little brown sugar on top if you like the crumbly texture on top of muffins
-Bake at 350 for 20-30 mins or until passes the toothpick test and slightly browned

These muffins come out slightly crispy on the outside and so soft and moist inside. Perfect for the fall!


Sunday, September 14, 2008

Leftover Ham Casserole

This post has been brought to you by Multi-Tasking Mommy.

Even when I buy half of a boneless ham, it seems we are left with leftover ham for days and we end up getting sick of it!

I have finally come across a great recipe to solve this problem. I can make it and freeze half of it for another time.

This is yet another casserole that has been added to my freezer for when after the baby is born. Let's hope the baby isn't super sensitive to onions!

Recipe from: Enjoy: More Recipes from the Best of Bridge, page 141.

Ham Casserole

1 cup cubed cooked potatoes
1/2 cup chopped onions
2 Tbsp butter
3 Tbsp flour
1/2 tsp salt and pepper to taste
1 1/4 cups milk
1/2 cup shredded cheese (I use cheddar, but recipe calls for swiss)
2 cups cubed cooked ham (or more)
1 1/2 cups soft bread crumbs (I omit these)
2 Tbsp butter

Cook onions in butter in skillet, blend in flour, salt and pepper. Add milk slowly. Cook until thick. Add cheese and melt. Add ham and potatoes--mis and pour into casserole dish. Sprinkle with bread crumbs and dot with 2 Tbsp of butter. Cook at 400 for 30 minutes until bubbly.

Saturday, September 13, 2008

I Love a Good Apron

I like aprons. A lot. I love them in fact. I like how I feel all June Cleaver when I wear one. I love how I wipe my hands all over it and I stay clean. I love that I kind of feel closer to my Grandma Teresa when I wear one - my Gram was a big fan of the apron. I've had many aprons over the years - I have a super chic one from Japan from a former colleague of mine, one I bought at Anthropologie my first visit ever into the big island of Manhattan, some of my grandma's homemade ones. This one is super cute and it's being given away - check it out. And if you don't win I think ordering one is PERFECTLY sensible because that's exactly what I intend to do!

Thursday, September 11, 2008

Crank to go with the Crack

So I think I mentioned that I'm back on the Crack....well Coffee. Crack/Coffee same diff. Well I have found the legal Crank to go with my Crack. Refrigerated Nestle Mini Brownie Cookies. If you have willpower and eat just one it's under 50 calories. Crank people. Crank I tell you. Run to target, get them and live in bliss.

And before you say thank you let me say this. YOU are SO welcome.

Beef Stroganoff

This post has been brought to you by Multi-Tasking Mommy.

As I'm gearing up for this baby to come, I am rapidly preparing casseroles and throwing them in the freezer.

I have been preparing regular dinners for the fam and then freezing half in a casserole dish for October.

One of my favourite meals is Beef Stroganoff. You can make it with meatballs or cut up pieces of beef, your choice.

The recipe that I follow is from ENJOY: More Recipes from the Best of Bridge, page 140-141.


Meat Balls
2 lbs ground beef
1 1/2 cups bread crumbs
1/4 cup milk
1/4 cup chopped onion
2 eggs, beaten
1 tsp salt
pepper to taste

Combine all ingredients in large bowl. Mix well and roll into balls of desired size. Place on edged cookie sheet and bake at 375 for 25-30 minutes. Remove from oven, drain and set aside.

1/2 cup chopped onion
4 Tbsp butter
2 Tbsp flour
2 Tbsp ketchup
1 10oz can consomme (undiluted)
1 cup sour cream

Brown onion in butter, add flour, mix well. Add ketchup and consomme, cooking slowly until thickened. Add sour cream, then meat balls. Place in casserole and heat in 300 degree oven until serving time.

Thursday, September 4, 2008

Fruit Muffins

This recipe has been contributed by Multi-Tasking Mommy.

Can you tell that I've been craving baked goods lately? First strawberry bread and butter, then fruit crisp and now yummy muffins! That's right, these muffins are yummy. I will not even attempt to convince you that they are "healthy", even though they do have a whole cup of fruit in them ;)

When strawberries were in season, I made these muffins one Saturday morning and I think they were almost all gone by lunch time!

This time around, used peaches and they were super yummy again, although admittedly they would have been a bit tastier if the peaches had been a bit sweeter.

Fruit Muffins

2 cups flour
3 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg, lightly beaten
1 cup milk
1/3 cup melted butter
1 tsp vanilla
1 cup chopped fruit

2 Tbsp white sugar
1/4 tsp cinnamon

In a large bowl, mix together flour, baking powder, salt and sugar and chopped fruit. It is important to mix well, covering all of the fruit before adding the wet ingredients.

In a separate bowl, combine the egg, milk, vanilla and melted butter. Add this to the dry ingredients, stirring just until moistened.

Put batter into muffin cups and sprinkle topping onto each muffin.

Bake at 375 for 20-25 minutes, until tops have browned slightly!