Tag Archives: recipe

Skinny Pumpkin Dip

23 Sep

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For book club I needed a quick dessert dish to bring with us to the park. I thought about just going to the store and buying cookies, but decided to actually use a pin that I’ve got pinned on Pinterest. It led me to the Skinny Pumpkin Dip.

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Ingredients:

1 tub (16 oz) Cool Whip Free, thawed
1 small box sugar free/fat free instant cheesecake pudding
1 (15 oz) can pumpkin puree (not the pumpkin pie mix)
1 tsp pumpkin pie spice
1 tsp of cinnamon sugar

Directions:

1. Carefully mix all the the Cool Whip, pudding mix, and pumpkin puree mix together.

2. Stir in the pumpkin pie spice.

3. Sprinkle with cinnamon sugar.

4. Enjoy.

I personally like to eat this amazingness with apples. However vanilla wafers and graham crackers work just as well.

This recipe is so simple to make and it produces a ton. I was able to enjoy this treat for awhile.

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My plate from book club. I am obsessed with Redd’s Strawberry Ale! It is amazing and perfect for fall. The food was delish of course. We read Orange is the New Black. I like the show 10x’s more than I like the book. However the book was definitely worth the read. All in all it was another great book club meeting.

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Healthy Texas Hash

27 Sep

I was flipping through some old family recipes the other day and decided to try my hand at making a dish. When I was in the store picking up a few last minute items I decided to put my own healthy spin on the recipe. I honestly didn’t want to buy white instant rice. I’m thinking about potentially doing paleo so I didn’t want to bring another thing into my kitchen that I would have to throw out later, and I had the quinoa and have been waiting to try it!

I’ll admit I was a little scared. I’m not the worlds greatest cook, and to build my own recipe was intimidating. But I figured that it wouldn’t hurt to give it a try. I ended up using things I had in my house (minus my trip to get a pepper), the best part is I am sure that you can’t really mess this one up!

 

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Ingredients:

1 pound of beef

1 can of tomato sauce

1 can diced tomatoes

1 onion

1 green pepper

1/2 cup quinoa

*The original recipe called for instance rice, I substituted with quinoa.

 

I cooked the hamburger with the pepper and onion. Once the meat was cooked and the onion and pepper browned I drained the liquid and added the tomato sauce and the diced tomatoes. I poured the quinoa into a 2 quart baking dish and added 1 cup of water. I then poured the hamburger mixture into the dish and stirred. Then I baked it for 40 minutes at 350 degrees.

 

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The finished product. I was pleasantly surprised by how the quinoa turned out. The dish ended up tasting exactly like my families version. I will probably stick with my healthier version of this recipe, it reminds me of meals I had when I was younger just a little healthier and you can’t go wrong with that!

 

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Yesterday I received a package from Holland. Inside was a hot pink clog keychain and two pieces of candy. I thought the keychain was awesome! I am a sucker for anything hot pink! The candy…well I didn’t love it. I was warned that it would be a bit shocking, but I don’t think anything could have prepared me for that! I love getting mail, especially random things like this!

Pizza Luau

15 Mar

For lunch today I thought I would try something new and put to use my Hungry Girl cookbook. I ended up making the pizza luau making a few substitutions and omitions.

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2011-03-14 11.04.03I loved how simple it was to make and how it tasted like a mini Hawaiian pizza!! Plus the ingredients are all things I had in my fridge, such as string cheese, marinara, english muffins, fresh pineapple, and deli ham. It made for a delish lunch! I served it with a fresh apple, and a black cherry yogurt for dessert!

I also ended up at the grocery where I stocked up on the essentials. I must have picked the right time to go because a lot of things I needed ended up being on sale!

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What is your favorite quick and easy go to lunch? When I work I usually have a sandwich, yogurt, and fruit. I find that I am always running late in the morning so fixing anything tends to not happen and I grab something quick.

The Prawn Ultimatum

1 Nov

Some of you might remember that not to long ago my friend Shelly came for a visit from Ireland! I talked about it here and here. What you may not know about Shelly is that she is an amazing chief and wants to go to culinary school. Well of course I want to help in anyway I can so I’m asking for a moment of your time to vote for her and her dish The Prawn Ultimatum; Slow Roasted Prawns on a Bed of Lemon Basil Pasta.

What I love best about her dish is she used local and oragnic produce!

Here is her story:

Why she should win Cheffactor:
I have had an interest in cookery from a young age but in the last year I have really started experimenting more with the dishes I have been making. I lived in Hungary for a year and traveled around Europe so my cooking is somewhat influenced by this. I love to use organic and locally-sourced ingredients where possible. I would love to win because I have both passion and flair for cookery and the prize would help me towards my goal of becoming a professional chef and opening my own restaurant.
About her dish:
I made pasta using organic pasta flour, organic eggs and organic basil. The basil and eggs both came from around Galway. I cut the pasta dough into tagliatelle, cooked it and then baked it in a lemon sauce, made using sour cream, garlic and the zest and juice of a lemon. I marinated the prawns in olive oil, white wine and garlic, with chopped streaky rashers and cherry tomatoes and then slow-roasted them. I presented the prawns and some of the sauce on a bed of the pasta with a wedge of lemon.

Pumpkin and Lemon Risotto!

16 Oct

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What is a girl to do when the recipe she wants to use is in Hungarian? Well she translates what she can and passes it to a 7 year old to translate of course!

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The most difficult part of this recipe was the pumpkin!

We had to bake it

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cut it

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gut it

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peel it

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cut it again

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the finished result of the most time consuming part of this recipe!

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Ingredients:

  • 300 ml chicken broth
  • 1 tsp of saffron
  • 30 ml olive oil
  • 15 g butter
  • 1 onion chopped
  • 1 pressed garlic clove
  • 500 g risotto
  • 1 kg pumpkin (We only used half, and it was a lot.)
  • 150 ml white wine
  • pinch of salt and pepper
  • 1 lemon skin and juice
  • 50 g parmesan
  • 1/2 stem rosemary

 

Directions:

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1. Boil 300 ml chicken broth, take off burner and add saffron.

 

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2. Melt oil and butter in a pan until it becomes a liquid mixture.

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Add in onion and garlic until they are soft, not crispy!

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Add in rice. Stir for about 2 minutes until rice is covered in oil. Once this is complete add in Pumpkin.

 

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3. Add 150 ml of wine. Cook until the alcohol is evaporated. Add half the chicken broth liquid. Stirring continually for 10 minutes or until the rice absorbs the liquid. Add in the remaining chicken broth liquid and stir  until all the liquid is gone and rice is soft.

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4. add salt and pepper. add grated lemon skin and juice. add parmesan. add rosemary and stir into mixture.

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Overall this recipe is good. It wasn’t my favorite risotto as I didn’t really like the lemon taste of it. I prefer my risotto recipe that I gained in Italy, the one that calls for meat and takes hours to prepare! This was something new and while it was good it won’t be replacing my recipe any time soon.

Butternut Squash Lasagna

12 Oct

I think I may be in love…..

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with Butternut Squash!

Sometimes I wonder if I live under a rock or if I was to picky to try new things. It was probably the latter. I’m always said I’m not a picky eater, but my apprehension to trying new things is a big contradiction!

Anyways I only discovered the beauty that is butternut squash by accident! I went to the store for zucchini to put in vegetable soup, and after searching high and low and finding no zucchini I picked up the squash and brought it home. Now at this point I didn’t even know the name of what I was purchasing! It went well in my soup so I used it for Spaghetti Squash, again it was good…..So recently I made Butternut Squash Lasagna.

I have never made lasagna before and I was afraid that this might be my house afterward….

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however it turned out amazing! And I think I really should move myself out of the burns water category for cooking!

I used this recipe! I substituted feta cheese for the Parmesan, because finding Parmesan around here is impossible and I am on a feta cheese kick right now!

I’m actually considering using it for my Halloween party. I need something that is a Fall dish, and it was good. I think with a nice salad and red wine it would make the perfect meal!

Exercise: 415 cals 30 minutes/elliptical

Nutrition: 1791 with +184 remaining

Spinach, Feta, Tomato Quiche

11 Oct

 

Spinach, Feta, and Tomato Quiche

 

Ingredients:

Crust

  • 6 sheets frozen phyllo dough, thawed
  • 2 Tbs. olive oil

Filling

  • 1 10-oz. pkg. frozen spinach, thawed, all liquid squeezed out
  • 1 medium chopped red onion
  • 1/2 cup crumbled feta cheese
  • 10 cherry tomatoes, halved

Quiche Batter

  • 2 eggs
  • 1 cup low-fat milk
  • Pinch ground nutmeg

Directions:

1. Preheat oven to 350°F.

To make Crust:

2. Coat 9-inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface, and brush all over with oil. Continue until you have used all six sheets. Press into prepared pie pan; trim edges with scissors.

To make Filling:

3. Stir together spinach and onion.

Sprinkle feta cheese over Crust.

Top with spinach mixture.

Arrange tomato halves over quiche.

To make Quiche Batter:

4. Whisk together all ingredients in medium bowl. Season with salt and pepper, if desired. Pour Quiche Batter over Filling in Crust. Set quiche on baking sheet, and bake 45 to 50 minutes, or until top is brown and center is set.

 

*I baked mine for 45 minutes and the edges were brown, I would recommend checking every 5 minutes after the first 30 minutes have passed.

**This recipe came from Vegetarian Times, I just adapted it a little.

 

 

 

 

 

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