I found this set of questions on another blog and was intrigued- Here are the questions with my answers ~
2008 Questionnaire:
Biggest Overall Accomplishment of the year: Working Multiple Jobs, ½ Marathon, Changing careers Biggest
Overall Challenge of the year: Eating Disorder highs and lows, Depression, Money issues!!, Changing careers, multiple jobs, keeping integrity and morals
Best Food Discovery of the year: Tofu, Brussels Sprouts, LARA bars, sweet potato fries, natural coconut and banana Popsicles
Favorite purchase of the year: trip to Victoria BC, new flour del les bedspread, tons of clothes from Nordstrom- favs- being the Diane Von Furstenberg strapless colorblock dress, BCBG girls cream large print snakeskin shoes, ed hardy cut off yoga pants
How old you turned in 2008: 25
Greatest Fitness Achievement: Adding weights back into the regime, becoming consistent with workout frequency, changing working out into a get stronger and leaner mentality vs. get skinny to impress mentality- I can have large muscles!
Thing(s) to work on in 2009: Emotional eating, not accepting disrespectful behavior from others, valuing myself, being open, not feeling unaccomplished, saving money, travel more
Most Memorable Meal!? French Julia Child themed coursed dinner at Art of the Table in WA and Italian themed coursed meal with pork belly at How to Cook a Wolf in WA
What are your answers?
Wednesday, December 31, 2008
Friday, October 17, 2008
First Solo Fine Dining Experience~
I have been reading and watching restaurant buzz in Seattle for a longer period than I have been eating out foodie style. I have this Achilles habit- I tend to resource myself and try and educate to avoid mistakes before I dive into a new activity. VEIL, in Queen Anne, was a restaurant that I have been following for a few years. Just two days ago I learned that it was abruptly closing it's door. Without much thought I got online at Opentable.com and made my first fine dining solo reservation.
Last night I head to VEIL armed with Clinton Kelly's new book and a positive attitude. I almost faltered in my determination when standing with my glass of wine waiting for a table. As I glanced around at the hipsters in VEIL, I was happy I had dressed for comfort AND FASHION. I belonged at VEIL- solo or not. The meal and solo experience was wonderful, and Clinton's book the perfect partner for this adventure. While tasting flavors or lemon, peanut, and parsley I learned how to make hollandaise sauce, use then vs. than, and write a thank you note. I had to stifle my laughter more than a few times reading the publication. I highly suggest it; as well as dining solo- even if it is just once.
This is my review for VEIL that I posted on Yelp-
Superb! I made it to VEIL for the last night of dinner. I just had to go and end the suspense of what I was missing. I walked in on time for my reservation and was submerged into a warm, sleek, and sophisticated environment- soft white with subdued pink accent were the colors present. I waited for my table to clear, at the suggestion of the host, in the lounge area with a good glass of Pinot Noir. The Pinot Noir was suggested by the bartender and had a very good nose. It was enjoyable to sip on throughout the night. I found both the lounge and restaurant spaces varied from each other yet both pleasant.
I generally enjoyed the menu offering of first, second, and entree courses and mused over what to order. I decided to order the Sailor Diver Scallops first. They were delicious, but more firm then those I consider perfect. The scallops were paired with cauliflower, cauliflower puree, pork, and other accomplishments. The cauliflower puree was addicting and the pork a great contrast. For my second dish I ordered the octopus. I was informed that I was receiving the last offering of the dish for the evening. The octopus came cut into large pieces with almonds, aioli, saga, chorizo, chickpea puree, marinated chickpeas, and other flavors. One garnish was a powder that was a tangy cheese flavor- I was later informed that this was a reduction of the chorizo. The chickpea puree just like the cauliflower puree was complex, delicious, and a new flavor for me. The tart lemon accent was perfect. I enjoyed the chorizo, but was overwhelmed with the larger octopus pieces because I found them to be too chewy and oily (which translated to slimy after a while in my mind). The saga was a perfect accomplishment to the octopus and helped me eat the last of my dish. I started to get full half way into the second course. I would not order the octopus again. Not because it is bad but because I learned a lesson on what I find enjoyable. I HAD to have dessert because of the reviews I had read, and promptly ordered the Salted Peanut Butter Ice Cream. It truly was a great finish. The chocolate crispy that lined the bottom of the bowl and the chocolate milk? that was poured over the ice cream were perfect pairs. I was surprised at how rich the ice cream was without being overwhelming. The perfect peanut taste was achieved with this ice cream.
Thought out my solo meal I was served appropriately and with a casual easy smile. With each dish I was informed of all the flavor components. The house manager also keep watch over me- aiding the server when he was consumed with his larger table. The meal was very slowly paced which was perfect for my book ready but at some moments I ate very slowly not certain of when I would see my server again to order another course. At the end of my meal I was greeted by Shannon. I thought he was lovely. I had been seated next to the kitchen so I had been trying to sneak peaks in there all evening. I am disappointed that VEIL is closing. Having finally made it to a dinner service I wish I would have done it earlier. It is a great place for drinks, lounging, a dinner, and a dessert.
Last night I head to VEIL armed with Clinton Kelly's new book and a positive attitude. I almost faltered in my determination when standing with my glass of wine waiting for a table. As I glanced around at the hipsters in VEIL, I was happy I had dressed for comfort AND FASHION. I belonged at VEIL- solo or not. The meal and solo experience was wonderful, and Clinton's book the perfect partner for this adventure. While tasting flavors or lemon, peanut, and parsley I learned how to make hollandaise sauce, use then vs. than, and write a thank you note. I had to stifle my laughter more than a few times reading the publication. I highly suggest it; as well as dining solo- even if it is just once.
This is my review for VEIL that I posted on Yelp-
Superb! I made it to VEIL for the last night of dinner. I just had to go and end the suspense of what I was missing. I walked in on time for my reservation and was submerged into a warm, sleek, and sophisticated environment- soft white with subdued pink accent were the colors present. I waited for my table to clear, at the suggestion of the host, in the lounge area with a good glass of Pinot Noir. The Pinot Noir was suggested by the bartender and had a very good nose. It was enjoyable to sip on throughout the night. I found both the lounge and restaurant spaces varied from each other yet both pleasant.
I generally enjoyed the menu offering of first, second, and entree courses and mused over what to order. I decided to order the Sailor Diver Scallops first. They were delicious, but more firm then those I consider perfect. The scallops were paired with cauliflower, cauliflower puree, pork, and other accomplishments. The cauliflower puree was addicting and the pork a great contrast. For my second dish I ordered the octopus. I was informed that I was receiving the last offering of the dish for the evening. The octopus came cut into large pieces with almonds, aioli, saga, chorizo, chickpea puree, marinated chickpeas, and other flavors. One garnish was a powder that was a tangy cheese flavor- I was later informed that this was a reduction of the chorizo. The chickpea puree just like the cauliflower puree was complex, delicious, and a new flavor for me. The tart lemon accent was perfect. I enjoyed the chorizo, but was overwhelmed with the larger octopus pieces because I found them to be too chewy and oily (which translated to slimy after a while in my mind). The saga was a perfect accomplishment to the octopus and helped me eat the last of my dish. I started to get full half way into the second course. I would not order the octopus again. Not because it is bad but because I learned a lesson on what I find enjoyable. I HAD to have dessert because of the reviews I had read, and promptly ordered the Salted Peanut Butter Ice Cream. It truly was a great finish. The chocolate crispy that lined the bottom of the bowl and the chocolate milk? that was poured over the ice cream were perfect pairs. I was surprised at how rich the ice cream was without being overwhelming. The perfect peanut taste was achieved with this ice cream.
Thought out my solo meal I was served appropriately and with a casual easy smile. With each dish I was informed of all the flavor components. The house manager also keep watch over me- aiding the server when he was consumed with his larger table. The meal was very slowly paced which was perfect for my book ready but at some moments I ate very slowly not certain of when I would see my server again to order another course. At the end of my meal I was greeted by Shannon. I thought he was lovely. I had been seated next to the kitchen so I had been trying to sneak peaks in there all evening. I am disappointed that VEIL is closing. Having finally made it to a dinner service I wish I would have done it earlier. It is a great place for drinks, lounging, a dinner, and a dessert.
Thursday, October 16, 2008
Food Inspiration Omnivore 100 List~
I was a vegetarian for 7 years, but during this time I didn't eat tofu. That means no meat, no tofu, no variety. Since I have started to eat meat again I love trying foods, restaurants, anything with ingredients and creativity. I also am a little obsessed with Tofu right now. Thai food is best with it. Other's blogs help me with my pursuit of good food. Just yesterday I found out that TCBY has lean pumpkin yogurt and I was very excited. I also found the Omnivore 100 list on Very Good Taste blog and had some fun using to as a variety barometer. The ones in BOLD I have had. The ones that are blue have links. I attribute a lot of the items I have tasted in this list to my month in Europe, my new love for sashimi, and attempt to taste a lot of Indian food.
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel - sushi!
49. Krispy Kreme original glazed doughnut
50. Sea urchin - sushi!
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer - I am attempting to make a homemade version soon of The Yummy Life's recipe
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake - It is a required fair eat!
68. Haggis
69. Fried plantain - La Isla has them as a reall good side dish with dipping sauces
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict - I am consumed with trying different varieties of eggs benedict right now.
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam - Try a mosubi (Hawaiian light meal) it is really good
92. Soft shell crab
93. Rose harissa
94. Catfish - Matt's in the Market Catfish sandwich is perfection
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel - sushi!
49. Krispy Kreme original glazed doughnut
50. Sea urchin - sushi!
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer - I am attempting to make a homemade version soon of The Yummy Life's recipe
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake - It is a required fair eat!
68. Haggis
69. Fried plantain - La Isla has them as a reall good side dish with dipping sauces
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict - I am consumed with trying different varieties of eggs benedict right now.
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam - Try a mosubi (Hawaiian light meal) it is really good
92. Soft shell crab
93. Rose harissa
94. Catfish - Matt's in the Market Catfish sandwich is perfection
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake
Jazz~
I went to Jazz Alley in Seattle yesterday to celebrate a birthday. The thought of spending time with friends motivated me more to go then the aspect of listening to jazz. I was perfectly content to be there last night until my mind started to get consumed with thoughts of other jazz I had heard. As I sat in my seat not great moments of scat filled my head and I wondered what I had gotten myself into.
To my surprise the jazz singer, Jackie Ryan, made my night. She was engaging and filled with laughter. I kept starting at her copper colored dress and the silhouette of 50's bombshell that she was pulling off with grace. She sang slow, silly, Spanish, and traditional songs. Jackie even threw in a blues song at the end. I was happy that before every song she introduced who it was written by and the reasoning behind the lyrics. This style of introduction was the education I needed. Throughout the night I found myself smiling without thought, tapping my feet, and moving along to the music and vibe of every song. I truly enjoyed my immersion in jazz. I have a feeling I will be back.
This fun night has prompted me to remember music that many years ago I stopped listening to. Diana Krall, Norah Jones, & India Arie to name a few. Music that is not about fancy beats that you can listen to or clever lyrics, but music that is about the soul of the art. Music has such an impact on mood and thoughts. I will be paying more attention to what I am listening to purposely from this moment on.
As I left Jazz Alley, the rain was pouring and a chill was blowing through Seattle. With my lifted spirits and Seattle required Northface I didn't even really notice. I walked to my car in the 4+ inch heels, that thought made my outfit work, with my head bowed due to rain and was content.
To my surprise the jazz singer, Jackie Ryan, made my night. She was engaging and filled with laughter. I kept starting at her copper colored dress and the silhouette of 50's bombshell that she was pulling off with grace. She sang slow, silly, Spanish, and traditional songs. Jackie even threw in a blues song at the end. I was happy that before every song she introduced who it was written by and the reasoning behind the lyrics. This style of introduction was the education I needed. Throughout the night I found myself smiling without thought, tapping my feet, and moving along to the music and vibe of every song. I truly enjoyed my immersion in jazz. I have a feeling I will be back.
This fun night has prompted me to remember music that many years ago I stopped listening to. Diana Krall, Norah Jones, & India Arie to name a few. Music that is not about fancy beats that you can listen to or clever lyrics, but music that is about the soul of the art. Music has such an impact on mood and thoughts. I will be paying more attention to what I am listening to purposely from this moment on.
As I left Jazz Alley, the rain was pouring and a chill was blowing through Seattle. With my lifted spirits and Seattle required Northface I didn't even really notice. I walked to my car in the 4+ inch heels, that thought made my outfit work, with my head bowed due to rain and was content.
Monday, October 13, 2008
Candy~
It is October and I have yet to buy candy- even my favorite of fresh candy corn (it is made from honey- satisfying- and small pieces*). I just keep telling myself that I can have a few on weigh in day Oct. 31st. That is the day that I decided to use the scale to see my month of progress. I am just beginning my third week of once again going to the gym regularly. I am excited to see the results. In the mean time I found this fun 100 list on VeggieGirls blog.
It is a Sweet 100 list! Here are the rules:
1.) Copy this list into your site, including the instructions!
2.) Bold all of the sweets you've eaten--or make them a different type color.
3.) Consider anything that is not bold your "To Do" List.
1. Red Velvet Cake
2. Princess Torte
3. Whoopie Pie
4. Apple Pie- I taught my students how to make a mean apple pie*
5. Beignet
6. Baklava
7. Black and white cookie
8. Seven Layer Bar
9. Fried Fruit Pie (sometimes called hand pies)
10. Kringle
11. Just-fried (still hot) doughnut- Daily Dozen in Pike Place Market- yum!
12. Scone with clotted cream- on a fun Victoria B.C. trip- had to do the tourist tea party
13. Betty, Grunt, Slump, Buckle or Pandowdy - An Apple Brown Betty!
14. Halvah
15. Macaroons
16. Banana pudding with nilla wafers
17. Bubble tea (with tapioca “pearls”)- I just tried this last year and was hooked on the taro
18. Dixie Cup
19. Rice Krispie treats- I am pretty sure that these should be national dessert- who hasn't?
20. Alfajores
21. Blondies
22. Croquembouche
23. Girl Scout cookies- I was a Girl Scout
25. Candy Apple
26. Baked Alaska
27. Brooklyn Egg Cream
28. Nanaimo bar
29. Baba au rhum
30. King Cake
31. Sachertorte
32. Pavlova
33. Tres Leches Cake
34. Trifle
35. Shoofly Pie
36. Key Lime Pie
37. Panna Cotta
38. New York Cheesecake
39. Napoleon
40. Russian Tea Cake / Mexican Wedding Cake
41. Anzac biscuits
42. Pizzelle
43. Kolache
44. Buckeyes
45. Malasadas
46. Moon Pie
47. Dutch baby- this isn't dessert it is breakfast- topped with lemon and powder sugar
48. Boston Cream Pie- I've had the yogurt but no the actual thing... funny*
49. Homemade chocolate chip cookies
50. Pralines
51. Gooey butter cake
52. Rusks
53. Daifuku
54. Green tea cake or cookies
55. Cupcakes from a cupcake shop- Trophy is my favorite! They were on Martha Stewart
56. Crème brûlée
57. Some sort of deep fried fair food (twinkie, candy bar, cupcake)- Elephant ear
58. Yellow cake with chocolate frosting- Grandma's make this :)
59. Jelly Roll- Also, taught my students how to make this classic- can't admit to ever having it before that*
60. Pop Tarts
61. Charlotte Russe
62. An “upside down” dessert (Pineapple upside-down cake or Tarte Tatin)
63. Hummingbird Cake- the cupcake version is tasty
64. Jell-O from a mold - my grandma makes the lime pear jello every holiday
65. Black forest cake
66. Mock Apple Pie (Ritz Cracker Pie)
67. Kulfi
68. Linzer torte
69. Churro
70. Stollen
71. Angel Food Cake
72. Mincemeat pie
73. Concha
74. Opera Cake
75. Sfogliatelle / Lobster tail
76. Pain au chocolat
77. Gingerbread House - I make one every year and also had my students do them
78. Cassata
79. Cannoli
80. Rainbow cookies
81. Religieuse
82. Petits fours
83. Chocolate Souffle
84. Bienenstich (Bee Sting Cake)
85. Rugelach
86. Hamenstashen
87. Homemade marshmallows
88. Rigo Janci
89. Pie or cake made with candy bar flavors (Snickers pie, Reeses pie, etc)
90. Divinity
91. Coke or Cola cake
92. Gateau Basque
93. S’mores
94. Figgy Pudding
95. Bananas foster or other flaming dessert
96. Joe Froggers
97. Sables
98. Millionaire’s Shortbread
99. Animal crackers
100. Basbousa
That is a lot of sugar to consume! But over the course of a lifetime it's not that bad* Most of the things that I have not tried I am not ever sure what they are...
It is a Sweet 100 list! Here are the rules:
1.) Copy this list into your site, including the instructions!
2.) Bold all of the sweets you've eaten--or make them a different type color.
3.) Consider anything that is not bold your "To Do" List.
1. Red Velvet Cake
2. Princess Torte
3. Whoopie Pie
4. Apple Pie- I taught my students how to make a mean apple pie*
5. Beignet
6. Baklava
7. Black and white cookie
8. Seven Layer Bar
9. Fried Fruit Pie (sometimes called hand pies)
10. Kringle
11. Just-fried (still hot) doughnut- Daily Dozen in Pike Place Market- yum!
12. Scone with clotted cream- on a fun Victoria B.C. trip- had to do the tourist tea party
13. Betty, Grunt, Slump, Buckle or Pandowdy - An Apple Brown Betty!
14. Halvah
15. Macaroons
16. Banana pudding with nilla wafers
17. Bubble tea (with tapioca “pearls”)- I just tried this last year and was hooked on the taro
18. Dixie Cup
19. Rice Krispie treats- I am pretty sure that these should be national dessert- who hasn't?
20. Alfajores
21. Blondies
22. Croquembouche
23. Girl Scout cookies- I was a Girl Scout
25. Candy Apple
26. Baked Alaska
27. Brooklyn Egg Cream
28. Nanaimo bar
29. Baba au rhum
30. King Cake
31. Sachertorte
32. Pavlova
33. Tres Leches Cake
34. Trifle
35. Shoofly Pie
36. Key Lime Pie
37. Panna Cotta
38. New York Cheesecake
39. Napoleon
40. Russian Tea Cake / Mexican Wedding Cake
41. Anzac biscuits
42. Pizzelle
43. Kolache
44. Buckeyes
45. Malasadas
46. Moon Pie
47. Dutch baby- this isn't dessert it is breakfast- topped with lemon and powder sugar
48. Boston Cream Pie- I've had the yogurt but no the actual thing... funny*
49. Homemade chocolate chip cookies
50. Pralines
51. Gooey butter cake
52. Rusks
53. Daifuku
54. Green tea cake or cookies
55. Cupcakes from a cupcake shop- Trophy is my favorite! They were on Martha Stewart
56. Crème brûlée
57. Some sort of deep fried fair food (twinkie, candy bar, cupcake)- Elephant ear
58. Yellow cake with chocolate frosting- Grandma's make this :)
59. Jelly Roll- Also, taught my students how to make this classic- can't admit to ever having it before that*
60. Pop Tarts
61. Charlotte Russe
62. An “upside down” dessert (Pineapple upside-down cake or Tarte Tatin)
63. Hummingbird Cake- the cupcake version is tasty
64. Jell-O from a mold - my grandma makes the lime pear jello every holiday
65. Black forest cake
66. Mock Apple Pie (Ritz Cracker Pie)
67. Kulfi
68. Linzer torte
69. Churro
70. Stollen
71. Angel Food Cake
72. Mincemeat pie
73. Concha
74. Opera Cake
75. Sfogliatelle / Lobster tail
76. Pain au chocolat
77. Gingerbread House - I make one every year and also had my students do them
78. Cassata
79. Cannoli
80. Rainbow cookies
81. Religieuse
82. Petits fours
83. Chocolate Souffle
84. Bienenstich (Bee Sting Cake)
85. Rugelach
86. Hamenstashen
87. Homemade marshmallows
88. Rigo Janci
89. Pie or cake made with candy bar flavors (Snickers pie, Reeses pie, etc)
90. Divinity
91. Coke or Cola cake
92. Gateau Basque
93. S’mores
94. Figgy Pudding
95. Bananas foster or other flaming dessert
96. Joe Froggers
97. Sables
98. Millionaire’s Shortbread
99. Animal crackers
100. Basbousa
That is a lot of sugar to consume! But over the course of a lifetime it's not that bad* Most of the things that I have not tried I am not ever sure what they are...
Crab Cakes~
I had many aspirations for this weekend. I was going to bake and bake and bake with all the pumpkin recipes I had been collecting, but after a very fun Saturday with old friends and lots of dancing at an alumni event I was void of motivation. On Sunday after hitting the snooze button more than a dozen times ( I am being serious*) the blast of sun through my window got me up and out of bed. The Ballard Farmer's Market was a whirl of activity and my grocery store the same. I was able to pick up what I needed and also purchased a fresh Eastern Washington apple and pear from my favorite new farm in Cashmere, WA for working into this weeks menu. I don't think I am eating enough vegetables and fruit right now. I brought out of rotation a old recipe I had collected for a quick dinner utilizing my pantry. I didn't quite follow the recipe- but my version made a wonderful Sunday dinner. I made some direction changes to make it easier to form the cakes and provide the desired product.
Crab Cakes
2 Tablespoons lite mayo
1 Tablespoon mustard
1 Tablespoon lemon zest
1 6 oz. can fresh premium crab
2 Tablespoons lite butter
Homemade Tartar
2 Tablespoons lite mayo
2 Tablespoons chopped dill pickle
1 Tablespoon lemon juice
1 Tablespoon chives
1 Tablespoon parsley
Sea salt and pepper to taste
Combine lite mayo for crab cakes with mustard, zest, and seasonings. Add crab and crushed crackers- mix lightly with fork. Line a suitable pan with plastic wrap. Spoon the crab mixture loosely into a 1/2 cup measure. Turn 1/2 cup over onto plastic wrapped pan and place mound. Repeat. Fold over plastic wrap onto 1/2 cup mounds and lightly pat to form into 3-4 inch rounds. Refrigerate covered crab cakes 1/2 hr- 2 hrs. Mix Tartar ingredients together and refrigerate.
Heat 2 Tablespoons of light butter in a skillet on medium until butter starts to brown. Add crab cakes and cook 6-8 minutes turning once. Cakes are done when heated through and golden brown.
*I made the recipe with canned crab when the original called for lump crab. Next time I will use lump crab since the canned crab did not provided the consistency I was looking for. For the Tartar used fresh chives from my porch, jarred sweet pickle relish, bottled lemon juice, and dried parsley. When I make the Tartar again I will use all fresh herbs, fresh lemon juice, and real chopped dill pickle to make the Tartar taste more authentic and fresh. The sweet chopped pickle was a quick substitution from the store to save time but made the Tartar a little too sweet instead of savory. For the frying I used Brummel and Brown Butter and found that it worked nicely. The crab cakes were too loose at 4 minutes to turn over so I let them cook a while longer before turning. I also popped them in the oven on a low broil for 5 minutes, after I cooked them in the skillet, to ensure that they were heated through. The broiling helped with browning.
Crab Cakes
2 Tablespoons lite mayo
1 Tablespoon mustard
1 Tablespoon lemon zest
Sea salt and Pepper to taste
Cayenne Pepper to taste
5 low-fat saltine crackers crushed1 6 oz. can fresh premium crab
2 Tablespoons lite butter
Homemade Tartar
2 Tablespoons lite mayo
2 Tablespoons chopped dill pickle
1 Tablespoon lemon juice
1 Tablespoon chives
1 Tablespoon parsley
Sea salt and pepper to taste
Combine lite mayo for crab cakes with mustard, zest, and seasonings. Add crab and crushed crackers- mix lightly with fork. Line a suitable pan with plastic wrap. Spoon the crab mixture loosely into a 1/2 cup measure. Turn 1/2 cup over onto plastic wrapped pan and place mound. Repeat. Fold over plastic wrap onto 1/2 cup mounds and lightly pat to form into 3-4 inch rounds. Refrigerate covered crab cakes 1/2 hr- 2 hrs. Mix Tartar ingredients together and refrigerate.
Heat 2 Tablespoons of light butter in a skillet on medium until butter starts to brown. Add crab cakes and cook 6-8 minutes turning once. Cakes are done when heated through and golden brown.
*I made the recipe with canned crab when the original called for lump crab. Next time I will use lump crab since the canned crab did not provided the consistency I was looking for. For the Tartar used fresh chives from my porch, jarred sweet pickle relish, bottled lemon juice, and dried parsley. When I make the Tartar again I will use all fresh herbs, fresh lemon juice, and real chopped dill pickle to make the Tartar taste more authentic and fresh. The sweet chopped pickle was a quick substitution from the store to save time but made the Tartar a little too sweet instead of savory. For the frying I used Brummel and Brown Butter and found that it worked nicely. The crab cakes were too loose at 4 minutes to turn over so I let them cook a while longer before turning. I also popped them in the oven on a low broil for 5 minutes, after I cooked them in the skillet, to ensure that they were heated through. The broiling helped with browning.
Thursday, October 9, 2008
Yesterday's Shopping~
fyi* I found Target Anya bags already placed on the floor (LOVE NORTHGATE!) at one of my stops (Yes- I tried more than one... Lynnwood is just never on the ball). I could have danced with glee. I was walking around with 4 on my arm when I was complimented on my finds by a smiling Target employee- who also commented that she was buying the clutch to take out that night. The Target employee totally deserved a hug for the simple fact that she was not being sarcastic. I purchased three Anya bags just in case I went home and changed my mind, and have decided to keep The Spy looking bag- thought it turned out to be an over sized style.
My secret weakness besides Target right now is Grocery Outlet. If you haven't gone because it looked shady and weird- just do it. It is a trip but... It carries brand names, close outs, produce, dairy, frozen(thing cheap Lean Cuisines and Amy's Organic!), organic, pet items, seasonal items. In an effort to eat out of my cupboards and only supplement- yesterday I spent $13 and purchased: Kerry Gold reduced fat aged Irish cheddar, Vive conditioner, large package of turkey & whole wheat batter corn dogs, soy meatballs, Alexa's spinach & feta panko breaded chicken nuggets, & Dannon light yogurt drinks. Crazy* I love treasure hunting at a Grocery store. My best finds so far are a box of Luna bars(18 count?) for $5, a Spiderman lunch box for $4, and Pepperwood wine for $3.
I also shopped for the fun fun task of purchasing a new cellphone in between working out and the Grocery Outlet across the street. There is just too many phones online, and even after I crosscheck them with reviews at cnet.com I am a little lost. I also have the dilemma of being tight with what I want to spend. Do I really need to be connected to the Internet 24-7 or do I need just a good flashy but basic phone? I need suggestions! T-Mobile stores are popping up everywhere and now there is one in my gym LA Fitness' parking lot... serious. I needed phone inspiration and I was happy that I wasn't tackled with "assistance" when walking in to T-Mobile, but let be to browse and ask questions when helpful. I was showed phones are every price point and even told to stay away from some phones (which matched perfectly with what I had read on cnet.com*).
What a random day- but somehow typical... I am glad I am back at the gym daily it makes me centered and I have fun people to look at when working out* Plus, more healthy perspective and body for shopping.
My secret weakness besides Target right now is Grocery Outlet. If you haven't gone because it looked shady and weird- just do it. It is a trip but... It carries brand names, close outs, produce, dairy, frozen(thing cheap Lean Cuisines and Amy's Organic!), organic, pet items, seasonal items. In an effort to eat out of my cupboards and only supplement- yesterday I spent $13 and purchased: Kerry Gold reduced fat aged Irish cheddar, Vive conditioner, large package of turkey & whole wheat batter corn dogs, soy meatballs, Alexa's spinach & feta panko breaded chicken nuggets, & Dannon light yogurt drinks. Crazy* I love treasure hunting at a Grocery store. My best finds so far are a box of Luna bars(18 count?) for $5, a Spiderman lunch box for $4, and Pepperwood wine for $3.
I also shopped for the fun fun task of purchasing a new cellphone in between working out and the Grocery Outlet across the street. There is just too many phones online, and even after I crosscheck them with reviews at cnet.com I am a little lost. I also have the dilemma of being tight with what I want to spend. Do I really need to be connected to the Internet 24-7 or do I need just a good flashy but basic phone? I need suggestions! T-Mobile stores are popping up everywhere and now there is one in my gym LA Fitness' parking lot... serious. I needed phone inspiration and I was happy that I wasn't tackled with "assistance" when walking in to T-Mobile, but let be to browse and ask questions when helpful. I was showed phones are every price point and even told to stay away from some phones (which matched perfectly with what I had read on cnet.com*).
What a random day- but somehow typical... I am glad I am back at the gym daily it makes me centered and I have fun people to look at when working out* Plus, more healthy perspective and body for shopping.
Wednesday, October 8, 2008
Target Purses~
I love a good find. I have been hunting for the perfect statement leather purse for years now. To fill the void until that perfect purse comes around I pick things up here and there- places like Banana Republic, GAP, and Target. I have to admit I have a weakness for purses and the Target guest designer lines have been filling my need lately. In my wardrobe I have a cream Devi Kroell that I made into a clutch and a brown rossett Loellfler Randall clutch that I am always getting complements on. Currently, Target has Botiker- a brand that I have seen at downscaled version Saks in Seattle. I am truly stalking this gold purse in the Botiker line until it is on supersale. I just saw it drop online to $25 from $50. I hate how restrictive I have become lately- but the flow of excess is just not there anymore.
As of today, what I am really excited about it the guest purse line that Target is launching Oct. 12th (or earlier if you have one of the stores by you that puts things out early like mine does* Northgate Target loads thier designer displays on Fridays). It is by Anya Hindmarch and it looks like luxury. Most purses are at the $50 mark. My research today online told me that many stores who offers a early preview in NY sold out very quickly. I am a little anxious to get one. I do not want my desired bag hunt to be like my Rafe' experience of a couple years ago. I didn't buy the Rafe' Doctors Bag, offered in Black and Navy, and it is still selling on Ebay today for about $100.
Here are some examples of Anya Hindmarch guest Target line~
Two of the purses remind me of other famous designs- The Spy Bag by Fendi & The Shirley Bag by Anya Hindmarch that is sold on the famous British designers site for £575.00.
Monday, October 6, 2008
Shopping and Raviolis~
My weekend went much like expected and there was many things to smile at. On Saturday my boutique sale ended up being a pay to get in event so I headed to the Rack in hopes of finding some fabulous pieces to fill my shopping void. You never know when that perfect Diane Von Furstenberg dress for you can be found at discount. One can hope. When I headed home against the crazy abnormal but fun wind, that felt like a tunnel of spin, I had a bright blue Nordstrom Rack bag filled with stacked pointed black patent heels (A new little known house brand called StarLing- worn and refurbished), stacked red patent round toe shoes with a cork heel (you don't want to know who they are buy- she sings country now and her shoes are a guilty pleasure), and silver bullet looking Nikes to encourage my new workout groove. Mission accomplished! Being that I was in downtown Seattle, I thought a quick lunch in the market would be great but was met with lines of tourists, and headed back to my car empty handed. A emergency stop off at Metropolitan Foods for sushi happened on the way home because of my faint head. Sometime between starting my day at the gym and lounging watching a UFC match with a favorite new fight(Forrest) on Saturday, I also stopped by Archie McPhee in Ballard, and was a little disappointed. I couldn't really pinpoint what I expected the Seattle landmark store to be but was let down all the same. So much hype! I did discover that it would be a handy place for adding randoms to a Halloween costume. I am all sorts of excited about Halloween this year. I even kicked off my weekend with a quick trip to Target where I purchased a silver and black cobweb table runner that now serves as the center to my Halloween table scape. When you grow up not really celebrating Halloween it is fun to participate as an adult.
On Sundays I am usually always found at one time or another wandering the Ballard Market. On this weekend's trip, with Pumpkin Ravioli recipe in hand, I was lucky enough to find Sage at the only booth in the market offering it. Score*I also picked up a Pear from a small fruit stand from Cashmere. It had one smiling person working at it and it was fun to interact with him. I purchased the Pear to fulfill my lunch of pancakes with pears and an egg attempt. I came with the idea in the car after mentally combing my cupboard for lunch ideas without much needed purchase. As I anticipated, the pears were a perfect addition to my heart healthy pancakes and my egg was overcooked. I attempted to make an egg over easy and got egg over hard. Next time I will let it only be on the flipped side for 1 minute vs. 2-3 minutes. On a bright note the sage I picked up was the perfect addition to my sauce for the raviolis. I quartered the sauce so to only have as much as I needed, and found that it kept its consistency and was able to be reheated without solidifying or burning. I also added more peas then called for and found they paired nicely with the other taste elements. Fyi* I started the sauce about 3/4th of the way though cooking the raviolis since the recipe called for them to be cooked individually. I made 6 raviolis in totally for dinner that night and felt very full on that portion. The remainder of the filling I stored in Tupperware for version two this week. Upon seeing the results I decided that version two would be triangle style ravioli with a reduction in filling and only one won ton per pasta piece.
I also must note that on Sunday before my Pumpkin Ravioli dinner, I also browsed shops along Ballard Ave. when I stopped by the market. I love the vibe of Ballard on Sundays and it seemed like the perfect time to pop into little shops that are somewhat intimidation when there are not lots of people and business around. I was pleasantly surprised. I found-
Damslfly- a cute shop with clothing, baby items, purses, and knick-knacks
Camelion Design- an interiors store with great candles and ideas
There were a few others, but I was having so much fun smelling new candles for a me scent and looking at housewares to write their names down.
On Sundays I am usually always found at one time or another wandering the Ballard Market. On this weekend's trip, with Pumpkin Ravioli recipe in hand, I was lucky enough to find Sage at the only booth in the market offering it. Score*I also picked up a Pear from a small fruit stand from Cashmere. It had one smiling person working at it and it was fun to interact with him. I purchased the Pear to fulfill my lunch of pancakes with pears and an egg attempt. I came with the idea in the car after mentally combing my cupboard for lunch ideas without much needed purchase. As I anticipated, the pears were a perfect addition to my heart healthy pancakes and my egg was overcooked. I attempted to make an egg over easy and got egg over hard. Next time I will let it only be on the flipped side for 1 minute vs. 2-3 minutes. On a bright note the sage I picked up was the perfect addition to my sauce for the raviolis. I quartered the sauce so to only have as much as I needed, and found that it kept its consistency and was able to be reheated without solidifying or burning. I also added more peas then called for and found they paired nicely with the other taste elements. Fyi* I started the sauce about 3/4th of the way though cooking the raviolis since the recipe called for them to be cooked individually. I made 6 raviolis in totally for dinner that night and felt very full on that portion. The remainder of the filling I stored in Tupperware for version two this week. Upon seeing the results I decided that version two would be triangle style ravioli with a reduction in filling and only one won ton per pasta piece.
I also must note that on Sunday before my Pumpkin Ravioli dinner, I also browsed shops along Ballard Ave. when I stopped by the market. I love the vibe of Ballard on Sundays and it seemed like the perfect time to pop into little shops that are somewhat intimidation when there are not lots of people and business around. I was pleasantly surprised. I found-
Damslfly- a cute shop with clothing, baby items, purses, and knick-knacks
Camelion Design- an interiors store with great candles and ideas
There were a few others, but I was having so much fun smelling new candles for a me scent and looking at housewares to write their names down.
Friday, October 3, 2008
Fashion Sale and Fall Pumpkin Baking Weekend~
I have discovered a lot of fun new blogs lately and they continue to inspire and enhance what I do. Daily Candy comes straight to my email. This week it had a fun mailer for happenings this weekend in Seattle and I found this Ballard event-
SHOP! Boutique Warehouse Sale & Bazaar
What: Dozens of local boutiques including Lambs Ear, Les Amis, Impulse, Clutch, and Blackbird offer at least 50 percent off attire and accessories.
Why: How bazaar.
When: Sat., 10 a.m.-5 p.m.
Where: Nordic Heritage Museum, 3014 NW 67th St. (206-789-5707).
*Les Amis was one of my favorite shops to browse in when I lived in Fremont- I am excited for this fun Saturday Ballard event. For some reason I find myself going to Ballard more and more- it has great food- Senor Moose- La Isla- Carta de Oaxaca, a wonderful farmer's market, and lots of places to plant at for a while.
This weekend I also plan on starting my yearly pumpkin recipes overload. Pumpkin is on of my favorite flavors. Pumpkin ice cream, muffins, cookies, breads, desserts, candy, butter, etc. I hate pumpkin lattes though- I blame Starbucks. Megan's Munchies, a great blog, has been loading a lot of inventive and tasty pumpkin recipes for a while. I am curious about her pumpkin ravioli recipe and plan on making it. The recipe cuts back on the calories which makes me happy.
Pumpkin Raviolis
won ton wrappers (square or circle)1 cup skim ricotta cheese1/2 cup pumpkin puree1 tbsp grated Parmesan cheese
1/4 teaspoon ground nutmeg
Mix cheeses, pumpkin and nutmeg in a bowl. For each ravioli, put one tablespoon mixture in the middle of a wrapper. Moisten edges and places another wrapper on top. Press down on edges to seal. Cook one at a time in boiling water for 2-3 minutes each. Remove with a slotted spoon and repeat for all raviolis. This recipe makes about 18 raviolis.
Sauce:
1/2 cup butter
1 (8 ounce) package fat free cream cheese2 teaspoons sage
2 cups skim milk6 ounces grated Parmesan cheese
1 cup cooked peas
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and sage stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and peas. Remove from heat when sauce is the consistency you desire.
SHOP! Boutique Warehouse Sale & Bazaar
What: Dozens of local boutiques including Lambs Ear, Les Amis, Impulse, Clutch, and Blackbird offer at least 50 percent off attire and accessories.
Why: How bazaar.
When: Sat., 10 a.m.-5 p.m.
Where: Nordic Heritage Museum, 3014 NW 67th St. (206-789-5707).
*Les Amis was one of my favorite shops to browse in when I lived in Fremont- I am excited for this fun Saturday Ballard event. For some reason I find myself going to Ballard more and more- it has great food- Senor Moose- La Isla- Carta de Oaxaca, a wonderful farmer's market, and lots of places to plant at for a while.
This weekend I also plan on starting my yearly pumpkin recipes overload. Pumpkin is on of my favorite flavors. Pumpkin ice cream, muffins, cookies, breads, desserts, candy, butter, etc. I hate pumpkin lattes though- I blame Starbucks. Megan's Munchies, a great blog, has been loading a lot of inventive and tasty pumpkin recipes for a while. I am curious about her pumpkin ravioli recipe and plan on making it. The recipe cuts back on the calories which makes me happy.
Pumpkin Raviolis
won ton wrappers (square or circle)1 cup skim ricotta cheese1/2 cup pumpkin puree1 tbsp grated Parmesan cheese
1/4 teaspoon ground nutmeg
Mix cheeses, pumpkin and nutmeg in a bowl. For each ravioli, put one tablespoon mixture in the middle of a wrapper. Moisten edges and places another wrapper on top. Press down on edges to seal. Cook one at a time in boiling water for 2-3 minutes each. Remove with a slotted spoon and repeat for all raviolis. This recipe makes about 18 raviolis.
Sauce:
1/2 cup butter
1 (8 ounce) package fat free cream cheese2 teaspoons sage
2 cups skim milk6 ounces grated Parmesan cheese
1 cup cooked peas
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and sage stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and peas. Remove from heat when sauce is the consistency you desire.
Wednesday, October 1, 2008
Baking Groove~
In the last few weeks I have been baking more. My cornbread experience was just the start! It feels so good to be in the kitchen again with flour and a mixing bowl- knowing that unlike cooking- baking is about exacts and tweaking to get results that make you swoon. These are the recipes that were successful and will be added to the notebook I keep full of stained and destroyed printed out recipes. I am constantly touching my recipes with my baking hands all throughout the process and have come to cherish those stains and smile at them as evidence of the experience.
Sugar High Friday- Black-Bottom Cupcakes
Every Day with Rachael Ray
February 2007
MAKES TWO DOZEN
Prep Time: 35 min Cook Time: 25 min
INGREDIENTS
8 ounces cream cheese, at room temperature
2 1/2 cups sugar
Salt
1 large egg
6 ounces semisweet chocolate chips
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/3 cup plus 3 tablespoons vegetable oil
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons pure vanilla extract
Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
* I added 2 tsp. of orange extract to jazz up the recipe and it resulted in a slight fun flavor. Maybe next time less vanilla and more orange? Also, I used Ghauridelli milk chocolate chips that I found at Cost Plus World Market- these are a little larger in size but the taste and quality is great for cooking. These are the cupcakes that I made for the blog event Sugar High Friday on Sept. 26th. My first attempt at homemade cupcakes and it was not more difficult then making cupcakes out of the box. The texture was definitely a little different but the result was very tasty.
Zucchini Bread
Yield2 loaves, 28 servings (serving size: 1 slice)
Cooking Light, APRIL 1996
INGREDIENTS
2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
Vegetable cooking spray
Preheat oven to 350°.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Nutritional Information
Calories: 128 (20% from fat)
Fat: 2.8g (sat 0.5g,mono 0.8g,poly 1.3g)
Protein: 1.9g
Carbohydrate: 23.9g
Fiber: 0.5g
Cholesterol: 0.0mg
Iron: 0.8mg
Sodium: 136mg
Calcium: 9mg
* I used 3 cups of zucchini in this recipe which was one LARGE zucchini from my mothers garden. I added about a tsp. of pumpkin pie spice to help the bread. My applesauce was made from pureed spiced apples that I purchase jarred at Trader Joe's. I found that the cup measurements before hand were about the same as after I processed the spiced apples in my mini food processor. Also, I used 2 8x5 pans instead so the time was about 45 minutes. The bread gets softer left overnight in saran wrap. It is great for breakfast and is a more heartier stiff bread vs. the moist moist Starbucks style kind.
Almost No Fat Banana Bread
Allrecipes.com
PREP TIME 10 Min
COOK TIME 55 Min
READY IN 1 Hr 5 Min
Original recipe yield 1 - 8x4 inch loaf I
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
*This bread is amazing. It is more than moist. I used 3 bananas and the same technique for the applesauce as I did with my zucchini bread. I also used 1/2 cup egg substitute instead of 2 egg whites. I have brought this bread for breakfast everyday this week and enjoyed my post workout cubicle snack. Watch out it is a little addicting. I have made this recipe in a 13x9 a couple years ago and remember it being very tasty in bar form- I am not sure of the the baking time I used though.
Cream Cheese Squares
Kraft Foods
INGREDIENTS
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon
Preheat oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.
*I used reduced fat crescent rolls and 1/3 less fat cream cheese. I had a little trouble transferring the top layer and it got tangled in the cream cheese as it was placed- but the finished product turned out as expected. I was a little disappointed with the over browning. I baked it exactly 30 minutes and it was a little more deeply browned then I wanted. I made these cream cheese squares because my work is having a potluck and I did not have the time to be really consumed with making a dish. This recipe has been successful for me before so I thought to try it again. I will just have to wait and see what the feedback is this time.
Sugar High Friday- Black-Bottom Cupcakes
Every Day with Rachael Ray
February 2007
MAKES TWO DOZEN
Prep Time: 35 min Cook Time: 25 min
INGREDIENTS
8 ounces cream cheese, at room temperature
2 1/2 cups sugar
Salt
1 large egg
6 ounces semisweet chocolate chips
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/3 cup plus 3 tablespoons vegetable oil
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons pure vanilla extract
Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
* I added 2 tsp. of orange extract to jazz up the recipe and it resulted in a slight fun flavor. Maybe next time less vanilla and more orange? Also, I used Ghauridelli milk chocolate chips that I found at Cost Plus World Market- these are a little larger in size but the taste and quality is great for cooking. These are the cupcakes that I made for the blog event Sugar High Friday on Sept. 26th. My first attempt at homemade cupcakes and it was not more difficult then making cupcakes out of the box. The texture was definitely a little different but the result was very tasty.
Zucchini Bread
Yield2 loaves, 28 servings (serving size: 1 slice)
Cooking Light, APRIL 1996
INGREDIENTS
2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
Vegetable cooking spray
Preheat oven to 350°.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Nutritional Information
Calories: 128 (20% from fat)
Fat: 2.8g (sat 0.5g,mono 0.8g,poly 1.3g)
Protein: 1.9g
Carbohydrate: 23.9g
Fiber: 0.5g
Cholesterol: 0.0mg
Iron: 0.8mg
Sodium: 136mg
Calcium: 9mg
* I used 3 cups of zucchini in this recipe which was one LARGE zucchini from my mothers garden. I added about a tsp. of pumpkin pie spice to help the bread. My applesauce was made from pureed spiced apples that I purchase jarred at Trader Joe's. I found that the cup measurements before hand were about the same as after I processed the spiced apples in my mini food processor. Also, I used 2 8x5 pans instead so the time was about 45 minutes. The bread gets softer left overnight in saran wrap. It is great for breakfast and is a more heartier stiff bread vs. the moist moist Starbucks style kind.
Almost No Fat Banana Bread
Allrecipes.com
PREP TIME 10 Min
COOK TIME 55 Min
READY IN 1 Hr 5 Min
Original recipe yield 1 - 8x4 inch loaf I
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
*This bread is amazing. It is more than moist. I used 3 bananas and the same technique for the applesauce as I did with my zucchini bread. I also used 1/2 cup egg substitute instead of 2 egg whites. I have brought this bread for breakfast everyday this week and enjoyed my post workout cubicle snack. Watch out it is a little addicting. I have made this recipe in a 13x9 a couple years ago and remember it being very tasty in bar form- I am not sure of the the baking time I used though.
Cream Cheese Squares
Kraft Foods
INGREDIENTS
2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon
Preheat oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.
*I used reduced fat crescent rolls and 1/3 less fat cream cheese. I had a little trouble transferring the top layer and it got tangled in the cream cheese as it was placed- but the finished product turned out as expected. I was a little disappointed with the over browning. I baked it exactly 30 minutes and it was a little more deeply browned then I wanted. I made these cream cheese squares because my work is having a potluck and I did not have the time to be really consumed with making a dish. This recipe has been successful for me before so I thought to try it again. I will just have to wait and see what the feedback is this time.
Sunday, September 28, 2008
Inspiration
I hate feeling bad when walking around fashion stores. Being that fashion is a passion of mine it is bound to happen. I know I can not afford a Chanel piece or a Trink Turk dress not matter how I try and work it- even when I find it for 75% off at Nordstrom Rack- and this does make me frustrated. Just recently, I picked up a Chanel jacket- looked at the stitching, lulled over the craftsmanship, put into check my desired and need to purchase such a great piece at such a steal price, and put it back down. I don't think I had ever touched a Chanel jacket before. Heartbreaking... foregoing a passion is hard.
Phillip Lim Diane Von Furstenberg
Phillip Lim Diane Von Furstenberg
Luckily, when I am in a good frame of mind I am constantly redirecting my thoughts when this happens, and turning these browsing encounters into inspiration trips. I look for what is out there- decided if I like it, how to emulate it, how I can make it my own, and how I can recreate it a lower price point- but still wear quality. It can be hard to do sometimes. I will admit that Target and sales are my best friends on this endeavour. Before I share some current inspirations- I must admit my look is all over the place. For example, I was once told by a co-worker that I reminded her of Kendra Wilkinson from Girls Next Door (a show I think is campy cute but does not dictate what I think of as beauty) because I was wearing a hoodie, little boys Nike skater shoes, tight jeans, and an ever so present blond bang bouffant pull back. On another day you can find me traveling through Belltown or Ballard in cream luxury alligator print heels, crisp dress pants, and an Ella Moss top. On another occasion I am in a Becca Rory outgoing sunflower yellow silk shift dress with a ruffle down the middle being told I am "sunshine" by a extremely kind homeless person in Seattle. I think that whenever a person puts a smile on another's face that it shows they are kind*. Basically, I can't predict my wardrobe any more than anyone else does. My closet is jam packed and like most people consumed with fashion I claim I have nothing to wear. On a recent browse through a outdoor shopping center, with places to stop and take in the city, I realized that I know what I like, regarding fashion, when I see it- but I really would have to think hard of what designers I like by name. In one store, Mercer, names started popping into my head so I paused to write them down- happy that was able to put communicate what this passion of mine knows. These names where the first to come to me- Phillip Lim, Diane Von Furstenberg, Trina Turk, Corey Lynn Carter, Marc Jacobs ( sometimes :) ), and Zac Posen.
Spring Ready-to-Wear just showed in New York. Every time fashion is in the news I get excited. I have learned that Style.com (owned by Vogue) is a good place to pretend that I made it to New York for every show. I jumped on Style today to see what my just identified designers did for the season. What fun* I am inspired even more now to kick my own tush to achieve the best me physically. I have been trying to put off buying clothes for two reasons- I own a lot of fabulous pieces that don't fit me right now and because I do not need to by clothes to fit the body I have at present. Hopefully I am at a place that will soon be over. Workouts- here I come!
These are a snapshot of what I found that caught my eye the most- they speak volumes of the trends that are coming (this way I know what to snag in fashion sleepy Seattle on sale and at Target before others pick up on it!)~
3.1 Phillip Lim Diane Von Furstenberg
Phillip Lim Diane Von Furstenberg
Phillip Lim Diane Von Furstenberg
Diane Von Furstenberg Marc Jacobs
Diane Von Furstenberg Marc Jacobs
Marc Jacobs
Zac Posen
Zac Posen
Zac Posen
Things I noticed- Ruffles, emphasis on waist (yes-please!), soft colors and jewel tones, lots of fabric, and statement accents like necklaces and head dresses. Plus- Marc really loves the early 1900's! I am going to use all this flashes of color and construction and keep my eyes open wide. I think that in the last couple of days I have rediscovered a deeper passion for something that is important to me. Fashion has always been a part of me but... I have never let myself think of it as my art or an intrinsic part of me. I am now letting it sink in deeper that it is my creativity- just like cooking. I am sure there is many more browsing and maybe shopping trips ahead for me. I have found the best ones happened unplanned.
Just for fun~ I did pick this up last weekend at Anthropologie for $19.95 discounted from $88. It fits perfectly on the bust and it is a can be a winter cold green or a summer pastel. Layers make it work!
Thursday, September 25, 2008
Sugar High Friday~
Since I am starting to bake more I have decided to participate in Sugar High Friday. It is September 26th- and it is a day to celebrate cupcakes. Cupcakes have been making a comeback lately. My beloved Trophy Cupcakes, a huge weakness right now, was just featured on Martha Stewart where they introduced thier S'mores Cupcakes to the world. I am still in decision mode for what I am making Friday. This Friday I will be doning my girly birthday present apron and getting my kitchen aid dirty. I am leaning towards remaking black bottom cupcakes with a twist- maybe a strawberry cheesecake version? We will see. So I don't eat them all I think I will be making a trip to the Grandparent's on Saturday with treat- or so I tell myself*
The cold weather inspired my good homemade dinner~
Last night I was prepared to put something frozen in the microwave and heat it up for dinner. Not the best- I know* I have been making an effort lately to eat what I have- trying to save money so I can go out and explore. I starting browsing my cupboards in my mind. Fueled by my recent need to start baking again I settled on making chili and cornbread. Because I have this crazy need to make most things lean I picked up the computer to find a recipe for cornbread that was at least cut in calories. I searched myrecipes.com, allrecipes.com, Taste of Home, etc. I really did not have any luck. I even used my effective searching techniques. I guess the cooking world does not want lean cornbread. There was one recipe in Cooking Light, but it only had 3 out of 5 stars. Since I found nothing else, I looked at the reviews- which stated lack of flavor and decided to go for it anyway.
Southern Cornbread
1-cup all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1-cup skim milk
2 tablespoons vegetable oil
1 egg, lightly beaten
Vegetable cooking spray
Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, oil, and egg; stir well. Add to dry ingredients, stirring just until moistened.Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until done. Cool 5 minutes in pan on a wire rack.
Yield: 9 servings
CALORIES 145 (0.0% from fat); FAT 4g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 1.2mg; CHOLESTEROL 24mg; CALCIUM 78mg; CARBOHYDRATE 23g; SODIUM 217mg; PROTEIN 3.9g; FIBER 0.9g Cooking Light, JANUARY 1997
I found it beyond easy to make. Minutes were all that was required and 20 minutes to bake. No fancy equipment needed- I didn’t have to whip out my birthday gift kitchen aid to do this endeavor. *Be aware that the full 20minutes is needed even if the toothpick came out clean. When I took mine out early and cut it open there was still a dense raw section close to the top by the steam vent. I decided that bread was light and tasty. It is great right out of the oven. Maybe my taste buds are different or I have never had the “real” homemade cornbread, but it was a quick addition to a cold weather meal. I liked it and discovered that it tastes great with my favorite Brummle & Brown on it! Give it a try*
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