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Up and Running Again!

October 17, 2011 By Leave a Comment

Hello there.  I’ve been away for a while.  I didn’t mean to kick you all to the curb but I was busy having my janky old kitchen converted from this:

(that’s my friend Lucy in the pic above–she does not cook but she’s always up in my kitchen, to my delight) to this:

 

 

 

 

 

 

 

 

 

So, now that the work is almost finished, I can focus on creating fresh, decadently  nutrilicious meals for the fam.  And, I also have space to move about and updated equipment to work with, so I will be hosting my own cooking videos from time to time.  Hmm, wondering what I should name the show…suggestions are welcome.  Thanks for your patience and stay tuned.

Food Love Sundays: Super-muffins!

April 10, 2011 By 5 Comments

This recipe is a pumped-up, slimmed down version of my already nutritious banana blueberry muffins.  Just try this and give it to your kids, they’ll have no clue that these fiber-rich are muffins are very low in sugar, lower in fat, and full of what?  Vegetables!  Bwuaaaahahahaha! My daughter’s school friends beg for these delicious muffins that taste kinda like zucchini bread:

  • 1/2 cup fat free plain Greek yogurt
  • 2 eggs or 1/2 cup egg substitute
  • 1 and a half cup pureed fresh raw zucchini
  • 1/4 cup Splenda/sugar blend*** or 1/2 cup raw sugar
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped walnuts
  • 1 cup raw chopped (matchstick style) carrots
  • 1 cup fresh blueberries
  • 3 tbsp ground flaxseeds
  • 2 cups white 100% whole wheat pastry flour
  • 1/2 teaspoon cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
 
 

[Read more...]

Food Love Sundays: Chili

March 27, 2011 By Leave a Comment

The weather forecast for today was calling for snow, cold rain, and just raw conditions.  I planned by Thursday to stay home all day and make chili and take a nap.  So much for that, I’ve been out all day, didn’t get any nap, and actually today was quite nice and partly sunny.  Nowhere near the arctic temperatures they were calling for.  But I did make the chili anyway.

Chili is kind of like a “curry”, in that it varies greatly depending on your region, and is highly personalizable.  I am fairly sure that chili has its origins in the southwestern US and Mexico but since I’m from PA, and haven’t done formal research on it, your guess is as good as mine.  But what I do know is that you can make your chili mostly any way you like.

There  are only two things that can really mess up some chili.  Too much salt, and undercooked meat/overcooked beans.  I never put salt in my chili because I use canned beans (one of the VERY few things I’ll eat from a can), and because if we eat them with cheese or tortilla chips, there is no need for salt.  The dish is so super flavorful that nobody has ever missed the salt.  Some people add a little sugar. I don’t.  [Read more...]

Food Love Sundays: Sauteed Brussels Sprouts

January 30, 2011 By Leave a Comment

Hate brussels spouts?  Have you ever tried them sauteed? These are a far cry from those soft, gray, mushy, bitter little wannabe cabbages your mama forced you to swallow back in the day.   Start with fresh brussels sprouts.  I had never seen these as a child, but you can get them everywhere now.  This is a very simple dish that my 11 year old daughter is an expert at preparing.  She sometimes goes in the kitchen and whips up a few just for a snack for herself, can you believe it?!  Give this highly nutritious and colorful vegetable another try.

Fresh brussels sprouts

one fresh shallot (a small brown onion-like bulb with a milder flavor than onions)

2tbs extra virgin first cold press olive oil

salt and pepper to taste

squirt of lemon juice and a pinch of dried dill (optional)

Wash and drain sprouts.  Remove the tips and cut in half.  Heat oil in a pan.  [Read more...]

Sunday Afternoon Food Love: Quinoa and Vegetable Saute

January 9, 2011 By Leave a Comment

This is a delicious dish that’s quick and easy to prepare after a long workday.  This dish is so simple that it doesn’t actually have a recipe, just some basic instructions.

This dish is made of smoked turkey sausage, fresh red onion, zucchini, yellow squash, and red bell pepper.  The key to the unique flavor is olive oil with rosemary and garlic.  This has to be prepared in advance:  Take a glass container and put some olive oil, fresh rosemary leaves, and a few whole peeled garlic cloves in it.  Store in the cabinet or refrigerator.  If you don’t have time to prepare the olive oil, simply sprinkle dried rosemary on the dish with some minced garlic.  First,  saute the sausage with the red (or sweet yellow) onions in olive oil until the sausage is slightly browned and the onion is becoming transparent.  Add vegetables and saute on high heat until very slightly softer but still firm and brightly colored (to taste), but don’t overcook. [Read more...]

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