It’s been a while, but once again a visit to my home has inspired me to update this blog. During this trip, I visited my parents who have decided to have a healthier diet. So instead of just posting a recipe I’ve decided to just share a couple of tips that has really helped me in trying to eat just a little bit healthier than I did. (I also have my basic rules in my first post if you want more)
Advice for changing your eating style
1. Join a community or get to know someone who you can share recipes from. I have always wanted to eat a little healthier then I did, but it wasn’t until I married Jacob and got to know his mom that I really felt I knew how to sustain a healthier diet. When changing your diet; I think the biggest factor of whether or not you are going to continue to eat healthier is if you have your families support and someone to show you how to live healthier in an enjoyable manner.
2. Don’t make food punishment! This advice goes two ways. First and foremost, is if you are changing your diet make sure that you have SEVERAL meals that you like, are simple to make, and that taste good and are satisfying to you that fit your new diet. If you go into eating healthier and don’t know what to eat or worse eat meals you don’t actually think tastes good or satisfies you, you will fail. Second, don’t make your new diet punishment for you. Telling yourself over and over that you can’t eat this or that even though you want it because you are ‘fat’ or ‘unhealthy’ is mean to yourself and your self esteem. It is good and right to make guidelines, but if not eating sugar for example is making you feel like you are in prison, maybe you should ease-up on that rule and instead say, I will have X but I will only have so much, or I can have sweets but only if they don’t contain highly processed sugars like corn syrup.
3. Figure out what you have time and budget for. I would like to eat all organic for personal reasons, but I don’t because I would not be able to afford some of the meals and fruits I love if I were to go all organic. For me budget is more important than time it takes to cook and variety is more important than eating all organic. In other words adjust what you buy to what you need. If you work full time and have a busy schedule, perhaps speeding a little more for healthy quick foods is worth it. In short, know your budget and time limits and adjust figure out how you personally can easily eat healthier. Making your own sprouted wheat bread is wonderful, but if you don’t have the time for it, buy it. Eating all organic and local is great, but if you don’t have a way to make it work financially don’t sweat it. Do the best you can with what you have.
4. Take steps. Along with the above, realize eating habits take time. If you are happy and your body reacts well to a 180 turn around in your diet, fine, but for me and for the people I’ve seen permanently change their diet it has come through steps. Make little changes, and then continue to make small changes for the better over time. Not only will this make changing your diet easier, it will give you a long term path to follow and it will be easier on your body. For example, I ate lots of meat growing-up, so when I tried not to eat any meat for a month, I felt gross. My body wasn’t ready for a sudden drop in animal fats and protein. So I ate more chicken and fish and learned to reduce meat gradually. Also, a key note in this, is I listened to my body. I noticed I was getting dizzy and craving meat more and more, so I bought chicken and ate it.
5. Don’t trust advertising! News flash, packaging and advertisements are there to get you to buy there product, not to help you make the best decision for you and your family. Just because a box or a packages looks or says healthy does NOT mean it actually is. A good example of this is my bread rant. Just because a bread has double fiber, whole grain, and all natural doesn’t mean it doesn’t have fillers that are bad for you or make you hungrier then you actually are. If you are going to buy something look at the ingredient list, does it ONLY have basic kitchen ingredients? If it does then you can look at the amount of sugar and fat.
6. If you can, make it yourself! Honestly, making your meals 100% from scratch will probably help you eat healthier more than anything else. You will know exactly what you are eating and you can adjust recipes. When you making your favorite muffins you can use a ¼ cup less sugar or substitute honey or jam for sugar. You can use olive oil instead of bacon fat. Additionally, by not having pre-made food on hand, you’ll think twice about unneeded snacking, because you have to put forth time and effort to prepare the food.
7. I’ve said this before, Not all sugar and fats are the same. Look at where they come from: Is it olive oil or vegetable oil? Is it honey or corn syrup? Is it animal or vegetable fat (like avocado)? Is it fruit or cane sugar?
Well those are some things I have learned and are helping me. I hope they can help someone else too.
Saturday, August 27, 2011
Tuesday, June 7, 2011
Quick Rant about Olive Oil
Olive Oil is a really good oil to use. It is actually one of the only oils I use, but it does go rancid fairly quickly after opening. To prevent this, after you open olive oil, if you are not going to use it all withing 2 weeks; PUT IT IN THE FRIDGE! Seriously, why pay a bunch for good oil, only to have it go bad and then make your food taste bad? Yes, oil will congeal in the fridge, but the solution is just put it in regular jars so you can scoop it out.
When I first ate at Jacob's family I always wondered how his mom could make such good roasted vegetables and every time I tried to make them at my mom's house they didn't taste as good. I figured it out, it was that at my parents home oil was left out for months and at his house it was refrigerated. (salt and the vegetable themselves also make a difference too)
SO, really, smell your olive oil, if it smells, that means it probably isn't good. Olive oil should not have a strong smell.
Put your olive oil in the fridge.
End of rant.
When I first ate at Jacob's family I always wondered how his mom could make such good roasted vegetables and every time I tried to make them at my mom's house they didn't taste as good. I figured it out, it was that at my parents home oil was left out for months and at his house it was refrigerated. (salt and the vegetable themselves also make a difference too)
SO, really, smell your olive oil, if it smells, that means it probably isn't good. Olive oil should not have a strong smell.
Put your olive oil in the fridge.
End of rant.
Basic Brown Bread
It's been a while.
Anyways, I have decided it is high time I posted what I consider an essential bread recipe. This is sentiment is especially fueled by my recent visit home.
I was raised on regular store brought bread like most people, however, when I was engaged my mother-in-law opened my eyes to what real wheat bread actually taste like. Ever since (put in motion mainly by my husband's intolerance for preservatives and his hatred of corn syrup) this recipe has been the bread staple in my home. It didn't take long for me to become so used to good bread that I realized how disgusting most store bought wheat bread tastes. Also, now knowing what belongs in bread, I was shocked to see how much junk and filler is put in the general store bread (I know this is sounding harsh, but its still true). Which brings me to my visit to my family. When we came to stay at my mom's, she knowing my picky-ness with bread took me to Walmart to 'have my pick.' Knowing the chances of me finding a cheap good wheat bread there, to be next to zero, I asked if there was a Trader Joe's or Whole Foods nearby (they both actually have really good 100% wheat bread for about $2). She answered no; it was Walmart or nothing. When I saw the bread isle, a faint flicker of hope entered. The sandwich bread isle was HUGE! So I proceeded to go down checking each loaf with the 'basic ingredient's test' (which is are the ingredients something I would use in my bread). The whole isle was all the same!!! reconsideration raisin juice, corn syrup, cheep flour, sodium something or other (not salt), and phosphorus bla-blah. If it was a really expensive loaf (like five dollars) it would use sugar or 'cane juice' instead of corn syrup, but otherwise the ingredients were the same, except the more expensive brands also put oats on the top of the bread so it looks healthy. Anyways, I was disgusted and my son was anxious to get into mischief, so with a last desperate look at the store bakery bread I ended-up leaving empty handed.
Really, though, you should go down a bread isle look at the ingredients sometime.
Now to the recipe. I highly recommend if you have never made bread before, or its been a really long time, you find someone who makes good bread to teach you. Testing the bread for elasticity and learning how to kneed it, is a lot easier to do with an expert showing you. Also, the bread keeps really well frozen, so I recommend making a lot (I make 4 loafs at a time) and freeze the ones you wont eat that week. Also store the bread you are using in the fridge and it will last longer.
(this makes 2 loafs)
1 tablespoon active dry yeast
2 ½ cups water
4-6 cups hard red wheat flour
1 cup all purpose flour (or hi-gluten flour)
1 tablespoon salt
¼ cup olive oil
¼ cup honey
a touch of molasses
In a large mixing bowl dissolve yeast in one cup of warm water. Let stand until creamy, about 5 minutes. Add honey, oil, 4 cups wheat flour, 1 cup all-purpose flour, the rest of the water and salt; mix well. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 8x4 inch bread pans (if you have lecithin that makes a really good anti-sicking agent). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Once risen, Bake for 20 minutes.
Anyways, I have decided it is high time I posted what I consider an essential bread recipe. This is sentiment is especially fueled by my recent visit home.
I was raised on regular store brought bread like most people, however, when I was engaged my mother-in-law opened my eyes to what real wheat bread actually taste like. Ever since (put in motion mainly by my husband's intolerance for preservatives and his hatred of corn syrup) this recipe has been the bread staple in my home. It didn't take long for me to become so used to good bread that I realized how disgusting most store bought wheat bread tastes. Also, now knowing what belongs in bread, I was shocked to see how much junk and filler is put in the general store bread (I know this is sounding harsh, but its still true). Which brings me to my visit to my family. When we came to stay at my mom's, she knowing my picky-ness with bread took me to Walmart to 'have my pick.' Knowing the chances of me finding a cheap good wheat bread there, to be next to zero, I asked if there was a Trader Joe's or Whole Foods nearby (they both actually have really good 100% wheat bread for about $2). She answered no; it was Walmart or nothing. When I saw the bread isle, a faint flicker of hope entered. The sandwich bread isle was HUGE! So I proceeded to go down checking each loaf with the 'basic ingredient's test' (which is are the ingredients something I would use in my bread). The whole isle was all the same!!! reconsideration raisin juice, corn syrup, cheep flour, sodium something or other (not salt), and phosphorus bla-blah. If it was a really expensive loaf (like five dollars) it would use sugar or 'cane juice' instead of corn syrup, but otherwise the ingredients were the same, except the more expensive brands also put oats on the top of the bread so it looks healthy. Anyways, I was disgusted and my son was anxious to get into mischief, so with a last desperate look at the store bakery bread I ended-up leaving empty handed.
Really, though, you should go down a bread isle look at the ingredients sometime.
Now to the recipe. I highly recommend if you have never made bread before, or its been a really long time, you find someone who makes good bread to teach you. Testing the bread for elasticity and learning how to kneed it, is a lot easier to do with an expert showing you. Also, the bread keeps really well frozen, so I recommend making a lot (I make 4 loafs at a time) and freeze the ones you wont eat that week. Also store the bread you are using in the fridge and it will last longer.
(this makes 2 loafs)
1 tablespoon active dry yeast
2 ½ cups water
4-6 cups hard red wheat flour
1 cup all purpose flour (or hi-gluten flour)
1 tablespoon salt
¼ cup olive oil
¼ cup honey
a touch of molasses
In a large mixing bowl dissolve yeast in one cup of warm water. Let stand until creamy, about 5 minutes. Add honey, oil, 4 cups wheat flour, 1 cup all-purpose flour, the rest of the water and salt; mix well. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 8x4 inch bread pans (if you have lecithin that makes a really good anti-sicking agent). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Once risen, Bake for 20 minutes.
Sunday, March 20, 2011
Lemon Rice
I recently came back from visiting my mother-in-law who is the one of the greatest examples to me of taking care of your body by eating good food. I always learn something from her whenever I visit. This time, it was a really good book. It is called "World Vegetarian" by Madhur Jaffery. There is this amazing recipe with stir-fried mushroom that I will share later, when mushroom's go on sale.
The recipe I want to share is Lemon Rice. I've used it this week as a side to lintels, fish, and potatoes and even after three meals, I wish I had more.
To make it cook 2 cups of basmati (or any long-grain rice, I used brown rice) as directed
then in a LARGE frying-pan heat 2 Tablespoons oil over med-high heat. put in 1 teaspoon brown mustard seeds when the seeds 'pop' add 15 fresh curry or basil leaves. stir once then add rice with 2 teaspoons lemon rind and 2-3 teaspoons lemon juice. Enjoy!
Note: I didn't have mustard seeds or fresh curry or basil leaves. Instead I heated the oil and right before I put the rice in I put a 1/2 teaspoon curry powder, 1 teaspoon cumin seeds, and lots of dried basil. It turned out just fine.
The recipe I want to share is Lemon Rice. I've used it this week as a side to lintels, fish, and potatoes and even after three meals, I wish I had more.
To make it cook 2 cups of basmati (or any long-grain rice, I used brown rice) as directed
then in a LARGE frying-pan heat 2 Tablespoons oil over med-high heat. put in 1 teaspoon brown mustard seeds when the seeds 'pop' add 15 fresh curry or basil leaves. stir once then add rice with 2 teaspoons lemon rind and 2-3 teaspoons lemon juice. Enjoy!
Note: I didn't have mustard seeds or fresh curry or basil leaves. Instead I heated the oil and right before I put the rice in I put a 1/2 teaspoon curry powder, 1 teaspoon cumin seeds, and lots of dried basil. It turned out just fine.
Monday, March 7, 2011
Lentils and rice
Originally, I was planing on making my corn and bean chili tonight, but I keep forgetting to soak some beans. (maybe I should do that right now before, I forget again...nope)
Anyways, I felt like I have been eating either sweets or spinach salads lately. So my body has been really craving non-meat proteins. Thus, lentils!
If you don't know about lentils here a Meredith summery:
Lentils are high in both protein, fiber, and some vitamins like beans. They also have a similar taste to light colored beans, but unlike beans they are fast to cook and don't require pre-soaking.
Okay so here's a simple healthy meal.
cook 1/2 cup of brown rice with fine narrow slices of fresh ginger. in another pot lightly saute some finely diced onion and garlic (not too much) in a tablespoon of olive oil then too that pan add 2 cups of water and cook 1/2 cup of brown lentils. Bring to a boil then put on simmer until lentils are tender. Drain any excess water as needed. mix cooked lentils with rice. Salt generously and pepper to taste (if you have white pepper use that, I don't have it but I would have used it if I did)
You body will thank you.
Anyways, I felt like I have been eating either sweets or spinach salads lately. So my body has been really craving non-meat proteins. Thus, lentils!
If you don't know about lentils here a Meredith summery:
Lentils are high in both protein, fiber, and some vitamins like beans. They also have a similar taste to light colored beans, but unlike beans they are fast to cook and don't require pre-soaking.
Okay so here's a simple healthy meal.
cook 1/2 cup of brown rice with fine narrow slices of fresh ginger. in another pot lightly saute some finely diced onion and garlic (not too much) in a tablespoon of olive oil then too that pan add 2 cups of water and cook 1/2 cup of brown lentils. Bring to a boil then put on simmer until lentils are tender. Drain any excess water as needed. mix cooked lentils with rice. Salt generously and pepper to taste (if you have white pepper use that, I don't have it but I would have used it if I did)
You body will thank you.
Tuesday, March 1, 2011
Olive Oil Mayo
I found a general rule for sauces, is the affordable canned stuff is usually gross and full of 'whatever is cheapest and still palatable' ingredients. Now, grew-up with this stuff so my stomach could handle things like miracle whip without a problem, but my husband who had been raised on natural and homemade foods can not (at least without complaining to me). Now, I have never really liked store bought mayonnaise (hence the miracle whip reference, so this presented a delma when I wanted to make certain recipes and sandwiches.
Lucky for me, I have a mother-in-law who gives great cook books! One of which has a good mayo recipe. Here it is:
put 1 egg, 1/2 teaspoon salt, 1/2 teaspoon mustard powder (or if your like me and don't have that, you can cumin), 2 full tablespoons apple cider vinegar, and 1/4 cup olive oil. blend on low then slowly and steadily add 3/4 cup more olive oil to the mixture as it is being blended. When the mayo is a nice thick and smooth constancy, put it in a clean tightly re-sealable container and into the fridge.
It is really good and taste and is a lot better for you then the corn/vegetable oil stuff.
For those of you who are afraid of the raw egg; I was too. The vinegar and the salt really do kill the bacteria though and keep it from going bad. I personally, make sure I use an egg brand I trust. I now actually trust the homemade stuff more, because I know how its was handles after it has been made.
Now enjoy a- Potato salad, tuna fish sandwich, veggie wrap, salad dressing, tomato-basil pizza, ect.
Lucky for me, I have a mother-in-law who gives great cook books! One of which has a good mayo recipe. Here it is:
put 1 egg, 1/2 teaspoon salt, 1/2 teaspoon mustard powder (or if your like me and don't have that, you can cumin), 2 full tablespoons apple cider vinegar, and 1/4 cup olive oil. blend on low then slowly and steadily add 3/4 cup more olive oil to the mixture as it is being blended. When the mayo is a nice thick and smooth constancy, put it in a clean tightly re-sealable container and into the fridge.
It is really good and taste and is a lot better for you then the corn/vegetable oil stuff.
For those of you who are afraid of the raw egg; I was too. The vinegar and the salt really do kill the bacteria though and keep it from going bad. I personally, make sure I use an egg brand I trust. I now actually trust the homemade stuff more, because I know how its was handles after it has been made.
Now enjoy a- Potato salad, tuna fish sandwich, veggie wrap, salad dressing, tomato-basil pizza, ect.
Monday, February 28, 2011
Cajun Tuna
So My husband was actually the one who cooked this one, but I made the seasoning, so that counts, right? Anyways, Trader Joe's had good Ahi Tuna stakes on sale about two weeks ago and yesterday I finally thawed them in the fridge.
We usually just put some salt on our fish and call it good, but I wanted a little richer and spicier flavor. (plus we recently watched the Princess and the Frog, so Cajun spice was in the back of my mind)
Anyways, it was the perfect flavor for the tuna and made for a mouth-watering meal. It also tasted a lot better then I've had at a few restaurants.
Here's how to do:
Mix together 1/2 tablespoon salt with a healthy dash of cayenne pepper, smoked paprika, and black pepper with a smaller dash of onion and garlic powders.
preheat a good weighted skillet with a coating of olive oil over med-high heat.
Rub both sides of the tuna with the seasoning mixture.
Place in pan, reduce heat as needed (but keep in mind fish does well seared to start with. cook until just done.
Enjoy!
We usually just put some salt on our fish and call it good, but I wanted a little richer and spicier flavor. (plus we recently watched the Princess and the Frog, so Cajun spice was in the back of my mind)
Anyways, it was the perfect flavor for the tuna and made for a mouth-watering meal. It also tasted a lot better then I've had at a few restaurants.
Here's how to do:
Mix together 1/2 tablespoon salt with a healthy dash of cayenne pepper, smoked paprika, and black pepper with a smaller dash of onion and garlic powders.
preheat a good weighted skillet with a coating of olive oil over med-high heat.
Rub both sides of the tuna with the seasoning mixture.
Place in pan, reduce heat as needed (but keep in mind fish does well seared to start with. cook until just done.
Enjoy!
Thursday, February 3, 2011
Pudding
So its been awhile. Mainly, because my son decided he only needed one nap a day. Good-bye morning nap time! you will be dearly, dearly missed. So anyways, I've had a few things I meant to post on, but have since forgotten. I repeat meals so often, that they will come-up again. One thing, however, that I have left-out so far is desserts and last-min snack food. Also, my husband has been telling me I should post about the wonderful discovery I've made about cornstarch pudding.
Now, I am not going to claim that this is healthy or even good for you, but it does make my mouth water and is a lot better for you then other desserts. Also, since it has both (although not too bad) fat and sugar I find it actually satisfies my sweet tooth (I tend to still want to eat ice cream when I try to satisfy it with fruit).
Okay so here it is, over medium heat whisk together two cups milk (or milk subsistence, but if you are using a low fat liquid like almond milk either up the butter, egg, OR cornstarch amount) with 2 tablespoons cornstarch, a tablespoon butter and optional one egg yoke, sweeten to taste. The rest is up to you. I actually have been using nesquick and a little vanilla to sweeten and flavor mine lately. I also like vanilla, nutmeg and some agave nectar to sweeten which is probably more healthy.
Enjoy
Now, I am not going to claim that this is healthy or even good for you, but it does make my mouth water and is a lot better for you then other desserts. Also, since it has both (although not too bad) fat and sugar I find it actually satisfies my sweet tooth (I tend to still want to eat ice cream when I try to satisfy it with fruit).
Okay so here it is, over medium heat whisk together two cups milk (or milk subsistence, but if you are using a low fat liquid like almond milk either up the butter, egg, OR cornstarch amount) with 2 tablespoons cornstarch, a tablespoon butter and optional one egg yoke, sweeten to taste. The rest is up to you. I actually have been using nesquick and a little vanilla to sweeten and flavor mine lately. I also like vanilla, nutmeg and some agave nectar to sweeten which is probably more healthy.
Enjoy
Friday, January 21, 2011
Humm, humm, Hummus!
Like peanut butter and jelly, like chocolate and strawberries, like Frodo and Sam just like hummus to flat bread these pairings make a great team. Yesterday, I was about to eat all the flat bread by itself when this ominous voice (or just me) said "what about the hummus?"
So here's the Meredith take on hummus. It is a wonderful food, tasty and full of protein, but why waste your money buying it pre-made? Especially when company's often use less then quality ingredients and don't make it to your taste. Plus if you have a food processor, it is super easy and super fast to make.
Here's what you do.
First take a drained 16 oz. canned or 1 1/2 cup cooked garbanzo beans. Toss it in the food possessor with 2 cloves garlic, 3/4 teaspoon of salt (or however much you like, lemon juice (i use about 1/3 cup), 1/3 cup tahini, and whatever spices you want (I'll list mine after this) start the food processor and blend until there are no huge chunks, then slowly pour in about 1/4 cup of olive oil. blend until a smooth creamy paste.javascript:void(0)
my spices
cumin, turmeric, black pepper, and then I sprinkle paprika on top when its done.
Wednesday, January 19, 2011
flat bread and eggs who would have thought?
Okay, this post is probably going to be on the low end of the amazing scale. I, however, really liked it. Also, I go on cooking streaks and the streak I've been on since Jacob started class has been 'whatever I can make fast while holding my son.' This is TOTALLY one of those meals. All, I did was cook two lightly salted eggs over medium and one well done. I Grab my Tradder Joes flat bread (seriously, so good! Like its the best flat bread I've found to buy including the Indian bakery down the street) and then sat down to eat. It seriously was a good meal for my son and me. Plus, it took hardly anytime! So next time you are hungry and short on time, don't forget about the simple wonders of eggs.
Tuesday, January 18, 2011
Just a sweet potato
Today, my son and I had a sweet potato with butter on it. I poked it with a fork and cooked it in the microwave for 6 mins. It was simple, good and made us both happy, just like the shortness of this post.
Pizza and salad
It's been a busy weekend for me, but fun. Over the weekend, I was craving Pizza like a teenager at a sleepover. Lucky, for me I still had some spaghetti sauce from when I made pasta, and 1/3lb block of mozzarella cheese from ??? (it was still good). Well, I found this really great and simple whole wheat pizza dough recipe.
1 package if active dry yeast (or for those like me who buy in bulk and store yeast in the freezer it's 2 1/2 teaspoons)
1 cup warm water
1 cup red wheat flour (the dough gets a little to strong flavored and less elastic with any more)
2 cups all-purpose
2 tablespoons olive oil
2 full teaspoons salt
Dissolve yeast in warm water. Then mix in the rest of ingredients. Kneed well (for at least 5 mins) and let rise until it at least doubles in size. Then punch down and separate into 2 balls. let set for about 20 mins. then roll out into a 12 inch circle.
Since it is just Jacob and me, I put one of the balls straight into the fridge after punching it down so we could make our second pizza the next day.
To make the pizza just spread on a thick coating of sauce, grade on some cheese (I used about 1/6 of a 1lb block of mozzarella, but I would have used more if we hadn't been low.) and put in a preheated 400 F oven until crust it cooked and cheese is melted. It is SOOO good. I love pizza!
I also enjoyed a wonderful balsamic vinger Romain and cucumber salad this weekend too. If you haven't tried the simple joy of a little good olive oil and balsamic vinger drizzled on your salad do try. This salad is especially good with goat cheese, but that also makes it a little less healthy and a lot more expensive. Still, when we have the money, it will be goat cheese all the way!
Saturday, January 15, 2011
Bean Burritos
Guess what, I found good handmade flour tortillas for a good price! That big pot of beans we make every week has been quickly becoming re-fried beans for burritos. Now I know that the word "re-fried" may sound like it really bad for you, but if you re-fry your own beans it actually doesn't use much fat.
How do you do it? Easy.
First, I take the black or pinto beans I have on hand, out. Then I get out a big skillet, put a bit of olive oil in it (enough to thickly coat the pan), and heat-up the pan over medium-high heat. Then toss in a few big spoonfuls of the beans with a little bit of the juice. while the beans are essentially reheating, I use the bottom end of a fork and mash-up the beans until they look, well like re-fried beans. Put it in a tortilla with a little cheese, salsa, and avocado.
(I don't have my camera back yet, but I will post pictures later)
Also, for those who are interested. Making a pot of beans from dried beans every week can be a big meal and money saver and it is not that hard. The biggest thing is making a habit out of it. Dry beans do need to soak so start them soaking before bed or before work. Then when you wake-up or get home, start them cooking. I will probably talk about our bean making possess later on.
Good eating!
Thursday, January 13, 2011
Classic pasta
I don't know what to say about this, other then spaghetti rocks my world! I use whole wheat pasta and I think it tastes better. I always watch for sells then but a whole lot at once. About 1 for an average size box is a good price for good whole wheat pasta. home made is even better, but my pasta maker doesn't work right so I just buy it.
Anyways, here is my recipe for really good marinara sauce. (if you want it to stick to your noodles better try using some tomato paste when you make yours)
2 tablespoons Olive oil, Half an onion,1 fresh tomato and a can of crushed or diced tomatoes or 6 fresh Roma tomatoes, parmesan cheese to taste,2 cloves of garlic, salt (1 and 1/2 teaspoon or so, bay leaf, a teaspoon of molasses or a tablespoon of brown sugar, dash of oregano, thyme, basil, red pepper flakes
thickly Coat the bottom of the medium/small sauce pan with olive oil
over medium heat sauté half a small onion and the fresh tomatoes (diced)
once the onions are soft add the garlic (crushed and minced)
add the canned tomatoes, molasses/brown sugar and a bay leaf. let simmer stirring occasionally (5mins?) then add dry spices and salt.
Continue to simmer and stir occasionally adding fresh spices at the last min.
Anyways, here is my recipe for really good marinara sauce. (if you want it to stick to your noodles better try using some tomato paste when you make yours)
2 tablespoons Olive oil, Half an onion,1 fresh tomato and a can of crushed or diced tomatoes or 6 fresh Roma tomatoes, parmesan cheese to taste,2 cloves of garlic, salt (1 and 1/2 teaspoon or so, bay leaf, a teaspoon of molasses or a tablespoon of brown sugar, dash of oregano, thyme, basil, red pepper flakes
thickly Coat the bottom of the medium/small sauce pan with olive oil
over medium heat sauté half a small onion and the fresh tomatoes (diced)
once the onions are soft add the garlic (crushed and minced)
add the canned tomatoes, molasses/brown sugar and a bay leaf. let simmer stirring occasionally (5mins?) then add dry spices and salt.
Continue to simmer and stir occasionally adding fresh spices at the last min.
Wednesday, January 12, 2011
Against the odds Quiche
So I had a couple of plans for my meal posting today. Both, however, were ruined. I was going to talk about the lovely microwaved sweet potato lunch my son and me have, but I was greedy and picked a really big fat sweet potato (I actually bought the fattest one I saw at the store.) Well, instead of cooking perfectly in the microwave like the normal sized ones do, it remained rock hard in the center. Lets just say I had to cook it in sections. My husband needed some lunch so I ended up cooking some instant roman noodles with the hope that adding broccoli, green onion, and cooking it in broth instead of the salt packets would make it worthy to post. Sadly, when I looked up how they make instant noodles I came to the realization that I just couldn't get by posting it (plus I didn't have broth on hand so I used the sodium on steroids packet.)
As dinner time approached, I was stumped on what I could make for dinner. Then as I gazed at my fridge I saw my eggs and remembered the bag of frozen spinach in the freezer. Spinach Quiche! One problem was my son would be awake and hungry in about 45 mins, which is about how long the quiche takes to cook. That left me with hardly any time for making the crust and prep work. I do have a recipe for a crust-less, bread topped quiche, but I wanted crust darn it!
So After preheating the oven to 425, with pastry cutter in hand I made pie crust faster then I ever have. I didn't have space to roll it out properly so i flattened it a bit and then used the 'little kid' method of pie rolling, which is put the pie in the pan and mold it like play-do. believe it or not that turned out a good crust. After starting the pie I realized I didn't have all the ingredients, like cream (or milk) and Swiss cheese, so I substituted the cream for powder milk with a little less water then asked for, a dash of olive oil, and an extra egg in the recipe for insurance. I used cheddar cheese for the Swiss and I would have used parmigiana if mine hadn't turned hard as a rock from leaving it unwrapped. Oh I also ran out of black pepper so I put in a little cumin and I put in garlic powder just for kicks. By the time the crust was half way cooked, the filling was ready. It turned out really, really good. In fact I might do the powdered milk substitution more often so I don't have to waste milk.
well here's the normal recipe. Don't be afraid to make changes!
crust: 1 1/2 cup flour, 1/4 teaspoon salt, 1/2 cup butter, 3-4 tablespoons cold water
pre-cook crust a little over half way at 400 F (about 9 mins)
Filling:
4 eggs, 2 cups light cream or whole milk, 1/2 teaspoon salt, dash of nutmeg, black pepper, onion powder, and cayenne pepper,. Beat well. mix in 3/4 cup Swiss cheese and 1 cup cooked (drained) spinach.
Bake at 425 F for 10 mins, then at 350 F for 30 min (until you can stick a knife in the center and it comes out clean.
As dinner time approached, I was stumped on what I could make for dinner. Then as I gazed at my fridge I saw my eggs and remembered the bag of frozen spinach in the freezer. Spinach Quiche! One problem was my son would be awake and hungry in about 45 mins, which is about how long the quiche takes to cook. That left me with hardly any time for making the crust and prep work. I do have a recipe for a crust-less, bread topped quiche, but I wanted crust darn it!
So After preheating the oven to 425, with pastry cutter in hand I made pie crust faster then I ever have. I didn't have space to roll it out properly so i flattened it a bit and then used the 'little kid' method of pie rolling, which is put the pie in the pan and mold it like play-do. believe it or not that turned out a good crust. After starting the pie I realized I didn't have all the ingredients, like cream (or milk) and Swiss cheese, so I substituted the cream for powder milk with a little less water then asked for, a dash of olive oil, and an extra egg in the recipe for insurance. I used cheddar cheese for the Swiss and I would have used parmigiana if mine hadn't turned hard as a rock from leaving it unwrapped. Oh I also ran out of black pepper so I put in a little cumin and I put in garlic powder just for kicks. By the time the crust was half way cooked, the filling was ready. It turned out really, really good. In fact I might do the powdered milk substitution more often so I don't have to waste milk.
well here's the normal recipe. Don't be afraid to make changes!
crust: 1 1/2 cup flour, 1/4 teaspoon salt, 1/2 cup butter, 3-4 tablespoons cold water
pre-cook crust a little over half way at 400 F (about 9 mins)
Filling:
4 eggs, 2 cups light cream or whole milk, 1/2 teaspoon salt, dash of nutmeg, black pepper, onion powder, and cayenne pepper,. Beat well. mix in 3/4 cup Swiss cheese and 1 cup cooked (drained) spinach.
Bake at 425 F for 10 mins, then at 350 F for 30 min (until you can stick a knife in the center and it comes out clean.
Tuesday, January 11, 2011
Mmmm Potatoes
Remember how I bought a bag of Russell potatoes? Well that bag saved me from having to eat beans and rice for lunch. Nothing against beans and rice, it just doesn't make my mouth water, even with great chipotle beans. My husband, who lived in Brazil, however, can eat beans and rice for lunch and dinner for a week straight with out disliking it. (Just so you know my limit is four days before I go crazy.)
Sadly, we did not have any big tortillas for bean burritos; which for some reason I can eat everyday with out getting tired of it. who knew a tortilla and re-frying the beans and adding cheese makes such a difference? Anyways, so no tortillas meant that it would be a bowl of beans and rice, which for some reason isn't made better for me by adding cheese. Until, I spotted the potatoes and had a great idea. Spicy Roasted potatoes! A Boyle family staple. Needless to say this revelation turned an otherwise blah lunch into the best mouth watering goodness ever.
All you do is heat the oven to 375 F. wash and cut the potatoes. then in a bowl coat the potatoes in olive oil, lots of salt, a little smoked paprika, chili powder, onion powder and garlic. then toss on a lightly greased cookie sheet (if you have liquid lecithin use that because it really helps things not stick)and bake for about 15 mins or until the potatoes are soft and crisp on the bottom. We do eat ours with ketchup. Like I said or I hope I said, this is generally healthier, but it really depends on what your definition of healthy is and where you are on the 'heath food' scale. I personally like being where I'm at.
Enjoy!
Sadly, we did not have any big tortillas for bean burritos; which for some reason I can eat everyday with out getting tired of it. who knew a tortilla and re-frying the beans and adding cheese makes such a difference? Anyways, so no tortillas meant that it would be a bowl of beans and rice, which for some reason isn't made better for me by adding cheese. Until, I spotted the potatoes and had a great idea. Spicy Roasted potatoes! A Boyle family staple. Needless to say this revelation turned an otherwise blah lunch into the best mouth watering goodness ever.
All you do is heat the oven to 375 F. wash and cut the potatoes. then in a bowl coat the potatoes in olive oil, lots of salt, a little smoked paprika, chili powder, onion powder and garlic. then toss on a lightly greased cookie sheet (if you have liquid lecithin use that because it really helps things not stick)and bake for about 15 mins or until the potatoes are soft and crisp on the bottom. We do eat ours with ketchup. Like I said or I hope I said, this is generally healthier, but it really depends on what your definition of healthy is and where you are on the 'heath food' scale. I personally like being where I'm at.
Enjoy!
Monday, January 10, 2011
Potato leek soup
Okay so I bought a big bag of Yukon gold potato (my favorite) a week ago, and then I bought a 5lb bag of Russell potatoes. What can I do with so many potatoes and no gravy? Potato soup of course! Honestly, I think this is my favorite soup now, and that's saying a lot when it has my friend Gabby's Butternut pear soup for competition.
To make the soup:
Get a big soup pot and heat a tablespoon or more of olive oil in the pan, add a small chopped yellow onion and some celery if you have it (I didn't so I just used celery salt for half of my salt). while the onion is softening a bit get three cloves of garlic, chop off the very bottom, then crush and add to the pot. Now as fast as you can cube up about 7 of the gold potatoes (golds are pretty small so if you are using Russell instead only cut about 4-5) I leave the skins on, but that is just how I like things. put the potatoes in the pot and add a can of chicken broth, vegetable broth, or even just water if that's all you have. add to dry bay leaves (or one fresh if you have it), salt to taste (I use almost a tablespoon, but it depends on how salty the broth is). Let the Potatoes cook until they are supper soft (and probably have absorbent all the liquid). Put the bay leaves aside and either blend up what you have in a food possessor, or just mash it up with a masher if you don't like doing dishes like me. Put everything back in the pot over low heat and add the leek (washed and finely minced) a small dash of cayenne pepper, some black pepper, and celery salt if you didn't add celery to start with.
Let simmer for 10 mins and then enjoy. I had the leftovers today with some red wheat bread.
To make the soup:
Get a big soup pot and heat a tablespoon or more of olive oil in the pan, add a small chopped yellow onion and some celery if you have it (I didn't so I just used celery salt for half of my salt). while the onion is softening a bit get three cloves of garlic, chop off the very bottom, then crush and add to the pot. Now as fast as you can cube up about 7 of the gold potatoes (golds are pretty small so if you are using Russell instead only cut about 4-5) I leave the skins on, but that is just how I like things. put the potatoes in the pot and add a can of chicken broth, vegetable broth, or even just water if that's all you have. add to dry bay leaves (or one fresh if you have it), salt to taste (I use almost a tablespoon, but it depends on how salty the broth is). Let the Potatoes cook until they are supper soft (and probably have absorbent all the liquid). Put the bay leaves aside and either blend up what you have in a food possessor, or just mash it up with a masher if you don't like doing dishes like me. Put everything back in the pot over low heat and add the leek (washed and finely minced) a small dash of cayenne pepper, some black pepper, and celery salt if you didn't add celery to start with.
Let simmer for 10 mins and then enjoy. I had the leftovers today with some red wheat bread.
Saturday, January 8, 2011
Vegetable stir-fry
So yesterday I needed to go the store, but I didn't want to. Lucky for me, a while back I bought a bag a frozen stir-fry vegetables at Costco. Yea for procrastination!
The stir fry mix has red peppers, mushrooms,Green beans, pea pods, broccoli, mini corn (yum!), and water chestnuts. This is great because everything except the broccoli and the green beans usually costs a lot otherwise. However, I think this would still taste good if you just used broccoli, green beans, and some other vegetable that was cost effective that day: The other stuff, however, does make it great. I also always have brown rice on hand. so I made some of that for the week.
for the stir-fry
heat some olive oil in a large skillet until the oil hot (sizzles when something is added). Add vegetables with a light coating of flour, soy sauce (about 2 tablespoons, but I used a bit more), fresh garlic and finely diced ginger (I ran out so I just used a healthy dash of the powdered stuff). I have Oyster sauce on hand too, so I added some of that for kicks, but you don't need it.
stir and fry it until the sauce turns brownish and the vegetables are cooked (like 5-10 minuets depending on the vegetables)
My rice still needed 10 more minuets to cook by this point so I just turned the heat off the skillet. Stirred it a bit at first so the bottom wouldn't burn from residual heat then covered it with a lid to keep warm until the rice was done. I think the covering helped because it steamed my vegetables a bit.
I served it over the rice and it was wonderful. You can make this with chicken or meat if you like, but I think it is great without and healthier.
Stir-fry is a wonderful basic to know how to make, and is a lot easier then I thought it would be. Plus as my friend Kellie taught me the main key to Asian food is just soy sauce, garlic and ginger.
Have a good meal!
The stir fry mix has red peppers, mushrooms,Green beans, pea pods, broccoli, mini corn (yum!), and water chestnuts. This is great because everything except the broccoli and the green beans usually costs a lot otherwise. However, I think this would still taste good if you just used broccoli, green beans, and some other vegetable that was cost effective that day: The other stuff, however, does make it great. I also always have brown rice on hand. so I made some of that for the week.
for the stir-fry
heat some olive oil in a large skillet until the oil hot (sizzles when something is added). Add vegetables with a light coating of flour, soy sauce (about 2 tablespoons, but I used a bit more), fresh garlic and finely diced ginger (I ran out so I just used a healthy dash of the powdered stuff). I have Oyster sauce on hand too, so I added some of that for kicks, but you don't need it.
stir and fry it until the sauce turns brownish and the vegetables are cooked (like 5-10 minuets depending on the vegetables)
My rice still needed 10 more minuets to cook by this point so I just turned the heat off the skillet. Stirred it a bit at first so the bottom wouldn't burn from residual heat then covered it with a lid to keep warm until the rice was done. I think the covering helped because it steamed my vegetables a bit.
I served it over the rice and it was wonderful. You can make this with chicken or meat if you like, but I think it is great without and healthier.
Stir-fry is a wonderful basic to know how to make, and is a lot easier then I thought it would be. Plus as my friend Kellie taught me the main key to Asian food is just soy sauce, garlic and ginger.
Have a good meal!
Friday, January 7, 2011
New Year to Blogging
As the new year has come into my life. I've decided I need to do more to make my and the lives of those around me better. One way I know how to do this is through food. I have loved to cook all my life and I love being proud of what I make. I also have learned to love what I consider healthier food, but with my husband going through school, a one year old son, and me not bringing in any income our food budget is limited.
This has helped me to learn how to make simple, yummy, and healthy meals without breaking our budget. Sometimes, however, I need a little motivation.
It's for that reason and the desire I have to help anyone else like me that I've decided to blog about one meal per day.
I have leaned, though that everyone kind-of has there own out look on food and especially what a healthy diet is, So here is my food perspective.
A healthy diet to me means moderation in everything. I don't believe in saying no sugar or no fat. To me that is stupid. We need sugar and fat. How we get it and how much, however, does matter. With that in mind I do think that a diet high in grains, fruit and vegetables is heather then not.
Here are some guide lines I've set up:
Extra virgin olive oil, avocado and real butter are my fats of choice. That is what makes my body happy. They are more expensive then margin, corn oil and the horrible like, but they also don't leave you feeling like dung.
Also if you are going to have dessert, make it a dessert! I hate, hate, hate when someone makes an otherwise good tasting dessert disgusting because they wanted it to be 'healthier' If your going to eat something bad for you, at least have it taste good. The key is limiting how much you eat, not making what you eat gross.
Alright, that's all for now. I look forward to blogging!
This has helped me to learn how to make simple, yummy, and healthy meals without breaking our budget. Sometimes, however, I need a little motivation.
It's for that reason and the desire I have to help anyone else like me that I've decided to blog about one meal per day.
I have leaned, though that everyone kind-of has there own out look on food and especially what a healthy diet is, So here is my food perspective.
A healthy diet to me means moderation in everything. I don't believe in saying no sugar or no fat. To me that is stupid. We need sugar and fat. How we get it and how much, however, does matter. With that in mind I do think that a diet high in grains, fruit and vegetables is heather then not.
Here are some guide lines I've set up:
Extra virgin olive oil, avocado and real butter are my fats of choice. That is what makes my body happy. They are more expensive then margin, corn oil and the horrible like, but they also don't leave you feeling like dung.
Also if you are going to have dessert, make it a dessert! I hate, hate, hate when someone makes an otherwise good tasting dessert disgusting because they wanted it to be 'healthier' If your going to eat something bad for you, at least have it taste good. The key is limiting how much you eat, not making what you eat gross.
Alright, that's all for now. I look forward to blogging!
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