Wednesday, October 19, 2011

Zucchini Carrot Bread

I had never baked a sweet recipe with a vegetable before. I've never made zucchini bread or carrot cake, or whatever other recipes rely on vegetables as opposed to the sweetness of fruits.

I was skeptical about how this bread was going to turn out. I mean, I know what carrots taste like and I know what zucchinis taste like, but in a quick bread? I just had no idea what I was getting myself into.

And really, what I was getting myself into was delicious. With this loaf sitting in my kitchen, I had a hard time not picking at it when I was walking through the kitchen. It lasted through about 3 days of breakfasts before it was no more.
This is definitely not a recipe I would throw away. I will make this again and again.

Zucchini Carrot Bread

Ingredients
1/2 cup olive oil
1 cup sugar
6 tbsp egg substitute
1 1/2 tsp vanilla
3/4 cup shredded zucchini
1/4 cup shredded carrot
1 1/2 cups flour
1/2 tsp kosher salt
1 1/2 tsp cinnamon
pinch nutmeg
pinch cardamom
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup chopped pecans (or other nut - or just leave it out)

1. Preheat the oven to 350 and prepare a loaf pan by spraying it with Pam.

2. Beat the egg substitute until frothy. Combine the oil and sugar with the egg substitute and mix well. Mix in the vanilla, zucchini, and carrots, and then set aside.

3. Mix the dry ingredients in a large bowl. Slowly add the zucchini mixture until blended. Fold in the nuts.

4. Pour the batter into the prepared pan and smooth the top with a spoon. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

* makes 1 loaf - 8 slices per loaf
* 326 calories per slice

Tuesday, October 18, 2011

Lemon Pepper Shrimp Scampi

I'm kind of half-considering moving to Wordpress, because I think I like the layout and functionality more than Blogger. By my next entry I'll know for sure what I'm going to do about that.

It's been awhile since I've posted, but I still have been cooking most every night. With homework though, it's hard to find the time to post on here. I'm seriously like 2 weeks behind in sharing what I've cooked. But as this journal is called "The Law Student's Cookbook", it does have to be expected that I don't have all the free time in the world to be posting on here. I guess it's a surprise in itself that I actually do cook almost every night.

This meal was super easy and was also the first time I've tried orzo. I really enjoyed it and will be trying different orzo recipes in the future!

This entry will be submitted to Presto Pasta, hosted this week by The Life & Loves of Grumpy's Honey Bunch!

Lemon Pepper Shrimp Scampi

Ingredients
1/2 cup uncooked orzo
1 tbsp chopped parsley
1/4 tsp kosher salt
3 1/2 tsp Brummel&Brown
3/4 lb peeled and deveined shrimp
1 garlic clove, minced
1 tbsp lemon juice
1/8 tsp black pepper

Directions
1. Cook orzo according to the packaging. Drain and place in a medium bowl. Stir in parsley and 1/8 tsp salt. Cover and set aside.

2. Melt 1 tbsp Brummel&Brown in a large skillet over medium-high heat. Sprinkle the shrimp with remaining salt. Add the shrimp to the pan and saute 2 minutes, or until almost done. Transfer the shrimp to a plate and set aside.

3. Melt the remaining Brummel&Brown in a pan. Add garlic and cook for 30 seconds. Stir in shrimp, lemon juice, and pepper. Cook for 1 minute or until shrimp are done. Serve the shrimp over the orzo.

CALORIES: 366

Wednesday, October 12, 2011

Shepherd's Pie

I love potatoes. I could eat them all day and all night. When I was a little girl I used to get in trouble because of potatoes actually. At dinnertime, I'd just want potatoes, potatoes, and more potatoes. I would just want potatoes. I wouldn't eat anything else, because all I wanted was that starchy goodness.

My mom should have fed me shepherd's pie every night. While it isn't a substantial vegetable source, there at least is some vegetable in it and a protein source.

Shepherd's Pie

Ingredients
1 lb potatoes
1 tbsp Brummel&Brown
2 tbsp milk
1 1/2 onions
1/2 lb ground beef
5 oz frozen peas, thawed
5 oz frozen corn kernels
1/2 tbsp paprika
1 pinch ground nutmeg
1 pinch salt
1 pinch ground black pepper

Directions
1. Boil the potatoes until tender. Mash with milk and Brummel&Brown. Season with nutmeg, salt, and pepper. Set aside.

2. Saute the onions with paprika. Add the ground beef and cook until browned.

3. In a sauce pan blanch the frozen vegetables for 5 minutes in boiling water. Drain.

4. Spread a thin layer of potatoes in a baking dish. Add half the peas and corn and top with potatoes.

5. Bake at 400 degrees for 40 minutes, until golden brown.

* serves 4
* 252 calories per serving

Saturday, October 1, 2011

Beer Pork Chops with Mushrooms and Spicy Green Beans

How crazy is this? I make a post yesterday about how while I normally make chicken, pork chops were calling to me and then today I also post another pork dish.

This meal was absolutely delicious. While it may not photograph extraordinarily, I really wish there was a way to transfer flavors via the internet. The flavors of the beer, onions, mushroom, and pork melded together so well with the spicy taste of the green beans.

I served the meal with just a plain noodle. It was definitely good to do that, because there was lots of sauce going on that soaked up in the noodles.

Beer Pork Chops with Mushrooms

Ingredients
4 pork chops
1 10-oz can cream of mushroom soup with roasted garlic
1/2 cup beer of your choice
1 cup mushroom pieces
1 onion, finely chopped

Directions
1. Preheat oven to 350.

2. In a skillet brown the pork chops on both sides. Place in a baking dish.

3. Mix together the cream of mushroom soup and beer. Pour over the pork chops.

4. Arrange the mushrooms and onions over the pork chops.

5. Bake for 45 minutes.

* serves 4

CALORIES: 202 calories


Spicy Green Beans

Ingredients
4 slices bacon
1/2 onion, diced
1 tsp adobo sauce
1 lb fresh green beans
1 8-oz can petite diced tomatoes
1/4 cup water
1 tbsp honey
1/2 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp lemon juice

Directions
1. Cook the bacon in a large skillet over medium heat and cook until the bacon is crisp. Remove the bacon and place on paper towels to drain. In the bacon fat, add the onion and garlic, cooking until fragrant. Add the adobo sauce and tomatoes, cooking for 2 minutes. Stir in the green beans, water, honey, salt, and pepper. Bring to a boil. Cover the pan, lowering heat to medium-low. Simmer until the green beans are tender, 30 to 40 minutes.

2. Crumble the bacon. Sprinkle the bacon pieces and lemon juice over the green beans.

* serves 4

CALORIES: 89 calories

Friday, September 30, 2011

Pork Chops with Mushroom Bourbon Cream Sauce and Mushroom Pasta Salad

My meat of choice is usually chicken. Ever since I was a little girl, chicken has been my go-to. I went to New York once with my mom when I was in high school and for the week I was there, every meal I had was chicken.

I have very little variation in my diet, clearly.

But I made a change with this dinner! I actually really like pork chops, but for some reason I just don't make them very often. I don't really have a reason for my lack of pork in my diet, except that I just am drawn to chicken most of the time.

This dinner was such a success though that I think I need to change things up!

The biggest success of the dinner wasn't the pork itself actually. It was the fact that the breading on the pork was the best breading I've ever had on a piece of meat that I cooked. It didn't flake off, it didn't stick to the pan, it didn't leave spots of exposed meat.. It just worked.

The pasta salad was a nice accompaniment (though it seems to be upstaging the pork in the picture).

Pork Chops with Mushroom Whiskey Cream Sauce

Ingredients
1 tbsp olive oil
1/2 lb sliced mushrooms
2 tbsp chopped onions
2 garlic cloves, minced
1/4 cup white cooking wine
1/2 cup chicken broth
1/4 cup heavy cream
2 tbsp Jameson Irish Whiskey
Salt and pepper to taste
1 egg
2 tbsp water
2 pork chops
all-purpose flour
2 cups bread crumbs
1 1/2 tbsp olive oil

Directions

1. Saute onions, garlic, and mushrooms in 1 tbsp olive oil in a large skillet until the mushrooms are browned, about 15 minutes.

2. Increase the heat to high and add the white wine. Boil for about 4 minutes, until the liquid creates a glaze. Add the chicken broth and whiskey. Boil and reduce by 2/3. Add the cream and simmer, allowing the sauce to thicken.

3. Whisk the egg and water together in a shallow dish. Sprinkle both sides of the pork chops with salt and pepper. Dip the pork in the flour, the egg mixture, and then the bread crumbs. Make sure the pork is thoroughly coated in bread crumbs.

4. Heat the 1 1/2 tbsp oil in a skillet. Add the pork chops and cook for about 4 minutes on each side, until brown. Place the pork chops in a preheated oven set at 400 for 8 minutes.

5. Serve the pork chops with the sauce on top.

* serves 2

CALORIES: 518 calories


Mushroom Pasta Salad

Ingredients
4 oz dry pasta
1 tbsp vegetable oil
1 1/2 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp dried thyme
2 oz mushrooms, sliced
1/2 cup snow peas, chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped

Directions
1. Cook the pasta according to the directions on the box. Rinse in cold water and drain.

2. In a large bowl mix the vegetable oil, lemon juice, vinegar, mustard, oregano, thyme, and mushrooms. Add snow peas, peppers, and pasta. Mix to make sure everything is covered in the flavors evenly.

3. Refrigerate for at least an hour.

* serves 3

CALORIES: 100 calories

Tuesday, September 27, 2011

Curried Chicken on Toasted Pita

Lunches tend to me my hardest recipe of the day. I like to keep the meal small enough so that I can eat a bigger dinner (because I love feeling full in the evening), but at the same time I like to mix it up and eat something more than a ham and cheese sandwich on an orrowheat roll.

There are times I fall into shitty-lunch-slumps. But lately I've began meal planning my lunches as well as my dinners. My lunches typically use an ingredient from the dinner before, so if, for instance, I thawed out chicken and knew I was going to have too much chicken for dinner.. the chicken gets used for lunch the next day. Or if I cut a tomato, knowing I'll only be using half of it for dinner, that tomato is the basis for lunch the next day.

This dish was killer and was a keeper.
I have a confession about it actually.

I had made mine and I ate it.
I had enough to make a second one, so I made it for Matt. Unfortunately, before Matt could get there I had eaten half of it because I just couldn't stop munching on it. The incredibly crispy pita was definitely the way to do it.

Curried Chicken on Toasted Pita

Ingredients
1/2 lemon
1 garlic clove, crushed
3 sprigs cilantro, chopped
1/2 jalapeno, quartered
1 boneless skinless chicken breast
3 tbsp nonfat plain Greek yogurt
1/2 tbsp mayonnaise
1 tsp curry powder
1 tbsp thinly sliced green onions
1/2 tbsp sliced toasted almonds
1/4 tsp salt
ground black pepper, to taste
2 pitas

Directions
1. Fill a pot with water. Add the lemon, garlic, cilantro, and jalapeno. Bring to a boil. Reduce heat and simmer for 5 minutes. Add chicken and continue to simmer, covered, for 15 minutes. Using a slotted spoon remove the chicken and place it on a plate. Once cool, cut chicken into small pieces.

2. Stir yogurt, mayonnaise, curry powder, green onions, almonds, cilantro, salt, and pepper together in a bowl. Stir in the chicken.

3. Toast the pitas in the oven to your desired crispness. Put 1/2 the chicken on each pita.

CALORIES: 328 calories
CHOLESTEROL: 42 milligrams
FAT: 4 grams

Sunday, September 25, 2011

Curried Swai and Curried Mashed Sweet Potatoes

In regards to my last post, I feel like there might be something I need to clear up about the foods I post in this blog. Or maybe it isn't, but I'm going to anyway.

The food I make in this journal is Americanized. Each and every thing I serve is in no way authentic of anything, other than this food is authentic Americanized food. Everything is cooked in California. Nothing is intended to be authentic ethnic food. Everything is just the food I eat.

With that being said, I made curried swai and sweet potatoes. The curry with the sweet potatoes was amazing! It always surprises me when I combine sweet potatoes with a flavor I wouldn't think sounds like it would mesh at all... And it just does. Like my sweet potato tacos, for instance.

Curried Swai

Ingredients
2 swai fillets
1 green onion, minced
1 garlic clove, minced
pinch of curry powder
pinch of red pepper
1/2 tbsp flour
1/4 tbsp Brummel&Brown yogurt spread

Directions
1. Rinse the fillets in cold water. Pat dry and place in a shallow baking dish.

2. Combine the green onions, garlic, curry powder, and red pepper. Rub over the surface of the fish. Cover and refrigerator for an hour.

3. Remove the fish after an hour and coat with flour.

4. Melt the yogurt spread or other margarine or butter in a baking dish in a 350 oven. Add fillets, turning once. Bake at 350 for 5-10 minutes.

CALORIES: 82 calories
CHOLESTEROL: 49 milligrams
FAT: 9 grams
SODIUM: 71 milligrams

Curried Mashed Sweet Potatoes

Ingredients
3/4 lb sweet potatoes, peeled and quartered
1 1/2 tsp vegetable oil
1/2 onion, chopped
1 tsp curry powder
1/4 cup sour cream
1/4 tsp salt

Directions
1. In a boiling pot of water, cook the sweet potatoes until tender - about 15 minutes.

2. In a skillet with the vegetable oil cook the onion for about 4 minutes. Add the curry powder and cook for 2 more minutes. Remove from heat.

3. Mash the sweet potatoes with the sour cream and salt. Stir in the onions.

CALORIES: 156 calories
CHOLESTEROL: 7 milligrams
FAT: 4 grams
SODIUM: 238 milligrams

Friday, September 23, 2011

Thai Breaded Chicken Fillets

I haven't updated this in awhile. It isn't for a lack of cooking, because trust me, I have been cooking. But it's just a lack of free time mostly. I try to update in the evenings, but lately my evenings are filled with homework. Unfortunately, as this blog is so aptly named, my law work is important to me and has to take precedence over things that I just do for fun.

So I still am cooking, because that is a matter of survival... but updating is just going to be slow as I find time to do it.

This chicken recipe is delicious. I served the Thai chicken fillets with stir-fried mushrooms and corn and a cold noodle salad. I won't be sharing the noodle recipe though, because I didn't like it all that much. The chicken on the other hand will be making a home in my recipe box.

Thai Breaded Chicken Fillets

Ingredients
8 oz boneless skinless chicken breast halves, cut into nugget sized pieces
1 jalapeno, chopped
1 green onion, chopped
1/2 tsp grated lime zest
1/2 lime, juiced
2 tbsp cilantro, chopped
1 3/4 tsp fish sauce
1/4 lemon grass stalk
1/4 tsp salt
1/2 tsp white sugar
1/2 tsp Dijon mustard
3 tbsp bread crumbs
1/2 tsp grated Parmesan cheese

Directions
1. In a food processor combine jalapeno, green onion, lime zest, lime juice, 1/2 of the cilantro, fish sauce, lemon grass, salt, sugar, and mustard. Blend until smooth. Place the chicken in a bowl with the blended sauce. Place in the refrigerator and marinate for an hour.

2. Preheat the oven to 350.

3. In a shall dish mix together the bread crumbs, cilantro, cheese, and salt and pepper to taste. Remove the chicken from the marinade and roll in the bread crumbs, until evenly coated.

4. Place chicken in a greased pan. Rub a tiny bit of olive oil on top of the chicken. Bake for 20 minutes.

CALORIES: 151 calories
CHOLESTEROL: 60 milligrams
FAT: 2 grams

Thursday, September 15, 2011

Spicy Chicken Spaghetti and Green Bean Casserole

Like the title indicates, this spaghetti definitely has a kick that most spaghetti's are missing. This spaghetti not only has an array of goodies hidden in the sauce, has chicken to add to the substance, but also has a spice that is really pleasant amongst the other flavors. I made this dinner one night and Matt's initial response was: I hate olives. Blarrgh.

But you know, when dinner was done he had eaten all his black olives, so I guess he didn't mind them too much. Then he asked if I'd make this recipe in the future. Maybe I broke his olive hatred?

Spicy Chicken Spaghetti

Ingredients
3 tbsp olive oil
6 boneless skinless chicken breasts
salt and pepper, to taste
24 oz spaghetti sauce with mushrooms
1 can petite diced tomatoes
1 red bell pepper, diced
4 jalapenos, diced
1 10-oz can sliced black olives
2 cups frozen corn
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp ground black pepper
16-oz spaghetti noodles

Directions
1. Heat the olive oil in a skillet. Once the oil is hot add the chicken and season with salt and pepper. Cook until the juices run clear.

2. In a saucepan add the pasta sauce, tomatoes, red bell pepper, jalapenos, black olives, and corn. Bring to a boil. Once boiling season with garlic powder, onion powder, and ground black pepper. Add the chicken and cover and simmer for 15 minutes.

3. Cook the pasta according to the package directions. Drain.

4. Toss the pasta with the sauce.

CALORIES: 393 calories
CHOLESTEROL: 23 milligrams
FAT: 10 grams


The vegetable dish, the green bean casserole, is a classic. I mean, it's based on a classic. For Thanksgiving every
year my mom makes the classic green bean casserole, consisting of cream of mushroom soup to give the green beans an unhealthy cream delicious. When it comes to Thanksgiving I could eat green bean casserole and mashed potatoes and whatever dessert there was and be in heaven. Oh wait, and the stuffing, I need that too.

But Thanksgiving lacks something my body has been craving, which is the health factor.

This green bean casserole provides a great side dish either for a Thanksgiving meal or just a normal day (like today!) The cornstarch adds the creaminess to the dish without all the actual cream. I'm going to suggest my family go with the lower cal style green bean casserole for Thanksgiving this year.

Green Bean Casserole

Ingredients
2 cups frozen green beans
4 oz sliced mushrooms
1 tbsp cornstarch
1/2 tsp ground mustard
3/4 cup chicken broth
1 tbsp Brummel&Brown
3/4 cup french fried onions

Directions
1. In a greased baking dish, combine the beans and mushrooms. In a small bowl combine cornstarch and mustard; gradually stir in the broth until smooth. Pour over vegetables. Dot with butter. Bake uncovered at 375 for 25-30 minutes. Sprinkle with onions and bake 5 minutes longer.

CALORIES: 235 calories
CHOLESTEROL: 0 milligrams
FAT: 13 grams

Friday, September 9, 2011

Coconut Pancakes

For the girl who never makes breakfast, I definitely have been all into posting breakfast foods lately.

Granted, the tops of these pancakes look a little black... The insides though were perfect.


* 2 pancakes for a serving

CALORIES: 310 calories
CHOLESTEROL: 72 milligrams
FAT: 15 grams

Tuesday, September 6, 2011

Gingered Pork Chops in Orange Juice

I hadn't cooked pork in a really long time before a few nights ago. When I was in college I made pork chops a lot. I find, like chicken, with pork chops there are so many things you can do to change the dish. I'm not sure how come pork fell off my radar for so long - but it is back on it!

In the past I have had some experiences with the pork chops being too dry. But this was not the case with this dish. I paired it with orange mashed potatoes, really playing up the orange flavor in both of the dishes all the while not being overpowering.

Gingered Pork Chops in Orange Juice

Ingredients
2 tbsp all-purpose flour
1 tsp ground ginger
salt, to taste
1/4 tsp ground black pepper
2 tbsp olive oil
2 pork chops
1/2 onion, thinly sliced
1/2 tbsp whiskey
3/4 cup orange juice

Directions
1. Preheat the oven to 350 degrees.

2. Place the flour, ginger, salt, and pepper in a ziplock plastic bag. Put the chops in the bag and shake to coat. Heat the oil in a skillet and once hot, brown both sides of the pork chops. Transfer the chops to a casserole dish.

3. Put the onions in the hot skillet and cook until limp. Pour the whiskey into the pan and scrape any bits off the bottom of the pan. Pour the onion and juices over the pork chops. Pour the orange juice into the casserole dish.

4. Cover and bake for 45 minutes. Serve with the orange sauce in the dish.

* serves 2

CALORIES: 356 calories
CHOLESTEROL: 55 milligrams
FAT: 19 grams

Monday, September 5, 2011

Lemon-Lime Chicken Broil with Bean Salad

Simplicity is sometimes key. There are certain flavors I associate with simplicity. The taste of lemon does this for me. It is clean tasting, fresh, and while a strong taste is not overpowering. It doesn't need much to make it special. Lemon is just pure goodness.







Lemon-Lime Chicken Broil

Ingredients
1/4 cup lemon juice
2 tbsp lime juice
2 tbsp olive oil
2 boneless, skinless chicken breasts cut into strips
Italian seasoning and salt to taste

Directions
1. In a small bowl mix together the lemon juice, lime juice, and olive oil. Place chicken pieces in the marinade and refrigerate for an hour.

2. Preheat the broiler of your oven. Fill the roasting pan with water.

3. Remove chicken from the marinade and arrange on the pan. Season with Italian seasoning and salt. Pour the marinade in a saucepan.

4. Broil the chicken for 10 minutes, basting often. Turn and broil for 10 more minutes.

* serves 2

CALORIES: 244 calories
CHOLESTEROL: 60 milligrams
FAT: 16 grams

Bean Salad

Ingredients
1 14-oz can black beans
1 14-oz can red kidney beans
1 14-oz can chickpeas
1 14-oz can pinto beans
1 10-oz bag frozen corn, thawed
1 tbsp vegetable oil
1 tsp cumin
2 tbsb chili powder
1 tsp lime juice
1 8-oz jar salsa
1 pinch dried parlsey

Directions
1. Pour beans in a large colander and rinse under cold water.

2. In a large bowl combine all the ingredients. Stir well. Put in the refrigerator until ready to use.

* serves 8

CALORIES: 123 calories
CHOLESTEROL: 0 milligrams
FAT: 2 grams



Sunday, September 4, 2011

Pound Cake French Toast

I have been pretty good about making sure that one day a week (usually Sundays) I make an actual breakfast. I've never been a big breakfast lover in my life, but when I do eat breakfasts I prefer them to be sweet. This lends itself well to pancakes, crepes, and french toast.

I don't think I've made french toast since Mother's Day many years ago. I have a feeling I burnt it also, because that's how me and the kitchen used to communicate - I would try to cook something, it would burn miserably, and then I'd just be pissed and hungry. I'm really glad the kitchen and I learned to get along better, because I really don't like the taste of charred anything.

I mean, is anyone?

Anyway, I was inspired to make this french toast while reading A Homemade Life by Molly Wizenberg for Cook the Books. I really enjoyed the book and how Molly connected stories with her recipes, stories that reminded her of the recipes or were the inspiration to those recipes. Because really, everything we cook tells a story - even the shrimp over ramen noodles I made for dinner tonight. The story with that was, I didn't have anything planned and was trying to just use stuff in the house that wasn't promised to other dinners for the week.

While I was reading Molly's book, she talks about a delicious pound cake that her mom would make. In the notes, she writes, "the next morning,their friend warmed leftover slices on the grill for breakfast." As I read that I thought NOMMMMMMMM!!! And then I thought OOOOHHH FRENCH TOAST POUND CAKE.

As I continued to read I found that Molly's dad, Burg, loved to make french toast. And then I knew, I'd do it.

Of course, this isn't a breakfast for anyone dieting. But it is hearty!
I made the bread the night before and let it sit out overnight. Then I made french toast of it in the morning.

Pound Cake French Toast

Ingredients - for the bread
2 cups + 8 tbsp cake flour
1 tsp baking powder
1/2 tsp kosher salt
5 large eggs
1 2/3 cups sugar
2 1/2 sticks unsalted butter, diced at room temperature
2 tbsp lemon juice
1 cup blueberries, rinsed and dried well

Directions - for the bread
1. Preheat oven to 300. In a loaf pan, spray with Pam and then dust with flour.

2. In a medium bowl, whisk together 2 cups plus 6 tbsp of flour, the baking powder, and the salt.

3. In a food processor, blend the eggs and sugar for 1 minute. Add the butter and lemon juice and pulse for another minute, until fluffy.

4. In a large bowl toss the blueberries with 2 tbsp of flour. Pour the batter over the berries and fold gently until combined, main sure that all the flour is absorbed. Pour the batter into the pan. Bake until a toothpick stuck in the center comes out clean, about 1 and a half hours.

5. Cool over night.

Ingredients - for the french toast
3 large eggs
1 cup milk
1 tbsp sugar
1 tsp vanilla extract
1/4 tsp kosher salt
pinch of nutmeg
canola oil for frying
6 slices of the blueberry pound cake bread

Directions - for the french toast
1. Break the eggs into a wide, shallow bowl. Whisk the eggs. Add the milk, sugar, vanilla, salt, and nutmeg. Whisk to blend.

2. Place a heavy skillet over medium-high heat and pour in enough oil to completely coat the bottom of the skillet. Let the oil heat.

3. Put 2-3 slices of bread into the egg mixture, resting 30 seconds per side. Place the slices on a skillet. Cook until the underneath of each slice is golden brown, 1 to 2 minutes. Flip and repeat on the other side. Remove and place on a paper towel and sit for a minute before serving.

Saturday, September 3, 2011

Spicy Peanut Butter Chicken over Rice

I have all these old Cooking Light magazines that I pull out occasionally and make something out of. It's always hit or miss whether I'm going to find a dish I like in the magazines or not. This dish was a definite hit.

The Cooking Light recipes are so full of flavor without being full of fat and other bad stuff.

Check this recipe out on Cooking Light's website.

Wednesday, August 31, 2011

Curried Turkey Burgers

I am so incredibly behind on sharing my meals. I mean, hell, this dish was cooked on the 17th of the month - 2 weeks ago!

School has started and unfortunately (but predictably), homework overwhelms almost every second of my breathing life. If I'm not doing homework I'm in class. If I'm not doing either of those, I'm at work. And such is life. The good news is that even with school in session, I still have found time to cook myself dinner.

This burger was another request from one of my MFP friends. I really love turkey burgers. Because ground turkey can be so bland, I love all the different variations on a burger it can create with just a few shakes of spice jar.

I am sharing this burger with Kahakai Kitchen's Souper Sundays! Yeah, yeah, it's not a soup, but they accept sandwiches and salads as well.

Curried Turkey Burgers

Ingredients
8 oz ground turkey
2 tbsp egg substitute
2 tbsp red onion, minced
1 tbsp cilantro, chopped
1/2 tbsp fresh ginger, peeled and minced
1 clove garlic, minced
1/4 red bell pepper, chopped
1/4 tsp ground cumin
1 tbsp curry powder
olive oil, for brushing
2 hamburger buns
tomato slices

Directions
1. In a large bowl combine the turkey, egg substitute, red onion, cilantro, ginger, garlic, bell pepper, cumin, and curry powder. Make 2 patties out of the meat mixture.

2. Brush the patties with a little bit of olive oil. Heat a skillet and cook the patties 5-8 minutes on each side, until no longer pink and cooked all the way through.

3. Place each patty on a bun and top with tomato slices (or whatever else goes on your burgers!)

CALORIES: 318 calories
CHOLESTEROL: 127 milligrams
FAT: 11 grams

Wednesday, August 24, 2011

Honey-Lime Fish Tacos with Tomatillo Salsa

One of the meals I was asked to make by my MFP friends included fish tacos. I'm a big supporter of tilapia, so that's what I decided to go with.

I mean, I like other fish too. But for me, salmon is typically too strong of a flavor (though sometimes I will play around with it and try something out anyway). Tuna is another favorite of my mine, but I'll be honest - I've never actually cooked tuna before. I mean, I've composed dishes that have used canned tuna. But I've never seared a tuna, or grilled tuna, or done whatever else you might do with tuna.

But like I said, I'm a strong supporter of the tilapia. So I decided that because I had some in the refrigerator and because I typically have good luck with it, it's the fish I opted for.

Last time I was in San Francisco my dad shared with me a bag of baby tomatillos. I decided this would be the perfect opportunity to use them. They were about 1/8 of the size of a normal tomoattilo (or maybe 1/4...) My dad was telling me the lady he bought them from in San Francisco's Mission district told him the baby tomatillos were the way to go. It's been a long time since I've used tomatillo before this dish, so I can't really compare if I like the bigger tomatillos more than the small ones.

I can tell you though, this was SO good.

On a side note: the cookbook has not been sent out yet, but will be on Friday. UGH - I hate being busy during the work days!

After I get that book sent out, start looking out for another giveaway..

Honey-Lime Fish Tacos with Tomatillo Sauce

Ingredients
1 lb tilapia
6 corn tortillas
4 tbsp lime juice
2 tbsp olive oil
honey
salt and pepper
garlic powder
2 tomatillos (or 2 handfuls of baby tomatillos)
1/2 cup sour cream
1/4 cup cilantro
2 cloves garlic
3 tbsp lime juice
1/4 cup sweet onion, diced
1 tsp dried parsley
1 tsp dried red pepper flakes

Directions
1. Cover each side of fish with salt, pepper, and garlic powder. Place in a shallow dish and add lime juice and olive oil. Drizzle honey over fish. Place in refrigerator and marinate for 6+ hours.

2. For the salsa combine the tomatillos, sour cream, cilantro, garlic, lime juice, sweet onion, parsley, and red pepper flakes in a food processor. Pulse until smooth.

3. Add a small amount of olive oil to a pan. Once warm cook the fish until flaky and completely white.

4. Place on top of tortilla and cover with the salsa. I added avocado for garnish.

* serves 2

CALORIES: 503 calories
CHOLESTEROL: 106 milligrams
FAT: 22 grams

Sunday, August 21, 2011

Spinach, Mushroom, and Goetta Scramble

I've been so busy lately with school starting again, continuing working at my internship, and trying to maintain a social life in the midst of all of that. This of course has greatly limited by free time that I'm on the computer, so I'm kind of behind on my meals. I have a queue going on now. Who knows if I'll ever get caught up.

This dish was at the request of another of my MFP friends, who requested I make a dinner omelet. Unfortunately for me, my cholesterol is high. And unfortunately for me, eggs are jam packed with cholesterol. I opted for this dish to use an egg substitute, as to not have a cholesterol overdose only a week before I'm supposed to go in and get my blood checked again for both my cholesterol and vitamin D levels.

Oh, and then I failed when making the omelet and it became a scramble instead.

Now, for people who aren't from the Cincinnati, Ohio area - I'm not either. But that wasn't my point. My point is, if you aren't from Cincinnati, you probably don't know what goetta is. There's only two things I can say about this:
1. You are utterly deprived and when I go to Ohio in October for a wedding I need to make sure to bring enough home for myself to keep in my freezer for a nice day, and
2. For the sake of this recipe you can replace the goetta with breakfast sausage, bacon, ground beef, or really any protein choice of your desire.

Spinach, Mushroom, and Goetta Scramble

Ingredients
1/2 cup sliced fresh mushrooms
1 pinch black pepper
1 pinch dried thyme
1/2 cup fresh spinach, chopped
4 oz goetta
1/2 cup egg substitute
3 tbsp Mozzarella cheese
ground paprika

Directions
1. In a skillet over medium heat, add cooking spray. Season the mushrooms and goetta with pepper and thyme, and then cook until the goetta is cooked all the way through and crispy on the outsides and the mushrooms are tender.

2. Add spinach and cook for 30 seconds. Remove the mixture to a small dish and set aside.

3. Respray the skillet with cooking spray. Add the egg substitute and allow to get firm. Scramble the eggs and mix in the spinach mixture.

4. Sprinkle with paprika.

* serves 1

CALORIES: 536 calories
CHOLESTEROL: 69 milligrams
FAT: 29 grams

Wednesday, August 17, 2011

Chocolate Chip Pancakes

I've said in here before, breakfast really isn't typically my thing. But I sometimes I feel like I maybe cereal isn't going to cut it everyday of the week. Really I need to get back into my smoothie-making-frenzy that I participated in last year, where almost every morning I made a smoothie of sorts. I definitely have the time for that now that I don't have to be in the office at 8:30 every morning. Instead I have to be in class, but I have a lot longer in the mornings now to make things for myself, like smoothies. There's been a lot of Kix lately though. Oh well.

Anyway, over the weekend I decided it was necessary for both my boyfriend and myself to enjoy something other than processed grains in milk.

Chocolate chip pancakes remind me of being a little girl. I've never been big on breakfasts. But my mom used to make me chocolate chip pancakes and I could eat them for days. When we didn't have chocolate chips in the house sometimes I'd get M&Ms in them. I am such a chocoholic that it's no surprise that I loved them.

In my adult life my control for eating chocolate has increased greatly. I don't get the cravings for it that I used to. But I could never turn down the pancakes.

Chocolate Chip Pancakes

Ingredients
1 egg
1 cup buttermilk
2 tbsp butter, melted and cooled
1/4 tsp vanilla extract
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
6 tbsp chocolate chips

Directions
1. Whisk together the egg, buttermilk, butter, and vanilla until combined. Add in the dry ingredients except for the chocolate chips and mix together until well combined and no dry spots remain. Mix in the chocolate chips.

2. Melt a small amount of butter in a skillet over medium heat. Drop 1/4 cup batter into a pan and cook until until golden brown on one side, or until the side facing up begins to bubble. Flip the pancake and cook until golden on the other side.

3. Repeat step 2 until all the batter is cooked.

* serves 3, 2 pancakes per serving

CALORIES: 309 calories
CHOLESTEROL: 56 milligrams
FAT: 12 grams
SODIUM: 555 milligrams

Tuesday, August 16, 2011

Citrus Shrimp with Vegetable Slaw

One of my MFP friends asked me to make a dish that included both grilled protein and vegetables. Upon some recipe explorations I found this recipe, a shrimp dish that included a cold vegetable slaw.

Here's the thing. I really really am not fond of raw vegetables. I hate the crunch so much. I initially was going to just eat the slaw cold and try to change my taste buds into loving the raw veggies, but when I was standing there cutting up the onion and the squash I couldn't bear to think that my teeth were going to be tearing into the hard flesh of the raw vegetables. So I changed it up a little and put the vegetables over heat long enough to soften a bit.

And then it didn't gross me out anymore.

Citrus Shrimp with Vegetable Slaw

Ingredients
1/4 cup lemon juice + 1/2 tbsp
1/4 cup pineapple juice
1/4 cup orange juice
1 tbsp sugar
1 sprig of rosemary
a pinch of cinnamon
1/2 lb peeled and deveined shrimp
1 tbsp olive oil
1 tbsp chopped cilantro
1/2 carrot, cut into circles
1/2 yellow squash, thinly sliced
1/2 red onion, thinly sliced
1/4 tsp ground black pepper flakes
salt and pepper, to taste
1 cup uncooked rice

Directions
1. In a rice cooker combine the rice and 2 cups of water. Cook.

2. In a small bowl combine 1/4 cup of lime juice, the orange juice, pineapple juice, sugar, rosemary, cinnamon, and sugar. Stir to combine and then toss the shrimp in the liquid. Set in the refrigerator.

3. In another small bowl combine the olive oil and cilantro. Mix with the vegetables.

4. In a small skillet cook the vegetables until they begin to soften. Place in a bowl and set aside.

5. Remove the shrimp from the marinade. Pour the marinade in the skillet and cook until it is reduced to about 1/3 cup, about 8 minutes. Let boil briefly. Pour into a clean bowl.

6. In the same skillet cook the shrimp 3 minutes on each side. Put the shrimp into the cooked marinade and toss well.

7. Fill the bottom of a bowl with rice. Top with shrimp and then with the veggies.

CALORIES: 355 calories
CHOLESTEROL: 204 milligrams
FAT: 6 grams
SODIUM: 275 milligrams

Sunday, August 14, 2011

Sweet Potato Tacos

I promise, this is my last sweet potato/spinach combo in the near future.

Once again, I was unsure about this combination (sweet potatoes and SALSA?!) But it really ended up being delicious. For being a meat-free meal it was more filling than had I made a wrap with ham on it and some vegetables.

The sweet taste of the sweet potato was not overpowering, which could have been weird given the nature of this meal. The salsa and sweet potato at first thought made me squeamish, but when I put it in my mouth I realized there was no reason to worry.

Sweet Potato Tacos

Ingredients
1 small sweet potato, peeled and cubed
1/2 cup kidney beans
1 tortilla
small handful of spinach
salt and pepper, to taste
1 tbsp Brummel&Brown yogurt spread

Directions
1. In a small pot boil the sweet potato. When soft mash with salt, pepper, and Brummel&Brown. Mix in the beans.

2. In a skillet heat up the tortilla.

3. Place a handful of spinach on the tortilla and top with the sweet potato.

* garnish with salsa and sour cream if you desire (I suggest it!!), though I did not include those in the calorie calculations

* serves 1

CALORIES: 356 calories
CHOLESTEROL: 0 milligrams
FAT: 10 grams
SODIUM: 942 milligrams

Saturday, August 13, 2011

Sweet Potato Smoothie

I wasn't lying when I said that sweet potatoes and spinach have been a huge part of my diet as of late. I think there's still a sweet potato sitting in there waiting for me to use it. I know for sure that there's a bag of spinach in there too. I could probably do a week of sweet potato/spinach recipes and not get sick of it.

I said recently that I used to make smoothies for breakfast almost everyday. I need to get back into that again, especially since school starts for me on Monday. It's an easy breakfast that sustains me until lunchtime.

This absolutely was not a normal smoothie for me. Despite my current love of sweet potatoes, I have never used a sweet potato in a smoothie. And I have used spinach in my smoothies before, but in the past I was also using strawberries or something equally colorful, so my smoothies have never come out this interesting color of green that the sweet potato/spinach smoothie created.

Despite the bizarre pigment, it was absolutely delicious and I ended up making it two days in a row.

You can thank my MFP friends for this recipe being here. I was asked to make a smoothie, and a smoothie I did make!

Sweet Potato Smoothie

Ingredients
1 cup almond milk
1/2 tsp vanilla extract
1/2 tbsp honey
1/2 cup peeled, cubed, and boiled (until soft) sweet potato
1/2 banana
handful spinach
ice cubes

Directions
1. Place all ingredients in the blender. BLEND!

* serves about 1 and a half

CALORIES: 150 calories
CHOLESTEROL: 0 milligrams
FAT: 3 grams
SODIUM: 153 milligrams

Friday, August 12, 2011

WINNER

The winner of the cookbook challenge is nybor101! Congratulations and be on the look out for another giveaway once I have something else to share.. :D

Thursday, August 11, 2011

Roasted Sweet Potato, Black Bean, and Shrimp Salad

One of my MFP friends this week asked that I make a high protein salad. Not really knowing what that meant, I decided to make a sweet potato and black bean salad. Unfortunately this combo only resulted in being 8 grams of protein. Clearly I have no idea on protein or something.

But this salad did magically become a high protein salad.

The night before I had made coconut shrimp for dinner. Thing is.. I didn't end up eating it, because I had forgotten I had dinner plans. But I didn't want the shrimp to go bad, so since they were thawed out I cooked them up and decided I could find a use for them later. Their use became apparent the next morning when I was throwing this salad together. In the shrimp went and up the protein increased to 23 grams!

I've really started to love sweet potato, so this is also a plus. I think the next two recipes you'll see after this one involve the sweet potato. It seems like sweet potato and spinach are the two staples as of late in my recipes.

This recipe is definitely going to be entered into Kahakai Kitchen's Souper Sundays!

Roasted Sweet Potato, Black Bean, and Shrimp Salad

Ingredients
2 egg whites
1 1/2 cups panko
1 tsp ground cumin
3/4 cup flaked coconut
24 large shrimp, shelled and deveined
3 large sweet potatoes
1 large onion, chopped
3 tbsp olive oil
1/2 tsp kosher salt
2 cloves garlic, minced
3 tbsp fresh lime juice
1 14-oz can black beans
1 cup chopped cilantro

Directions
1. Preheat oven to 500.

2. Beat egg whites in a small dish. Combine the bread crumbs, coconut, and 1/2 tsp of cumin in a ziplock bag.

3. Dip the shrimp in the egg whites and then shake in the dry mixture. Add to a baking sheet.

4. Bake for 6 minutes. Flip over. Bake for 6 more minutes. Set the shrimp aside.

5. Reduce the oven temperature to 400. Place the sweet potato and onion in a baking dish. Toss with 1 tbsp olive oil. Bake for 30 minutes. Remove from the oven and mix with the shrimp. Add the black beans as well.

6. In a small bowl mix together 2 tbsp of olive oil, salt, garlic, lime juice, cilantro, and 1/2 tsp of cumin.

7. Pour the dressing over the sweet potato and shrimp mixture. Toss well.

* serves 4

CALORIES: 566 calories
CHOLESTEROL: 71 milligrams
FAT: 18 grams
SODIUM: 851 milligrams

Wednesday, August 10, 2011

Cottage Cheese Fruit Bowl

I was doing breakfast really well until the summer started. Once it hit summer, I had to wake up a lot earlier than I was having to during the school year in order to get to work on time. When school was in session I had a smoothie or oatmeal every single day. Since the summer has started I force down either a bowl of cereal or a Carnation instant breakfast drink. Neither of these choices are substantial and both have far too much sugar in them then any reasonable human needs at 6:30 in the morning.

One of my MFP friends asked me to make something for breakfast when I asked for requests of what people wanted to see. I decided to make this.

I never have liked cottage cheese. Actually, just scooping it out made me feel sick. The smell.. blah. The texture.. blah. And really, the taste doesn't help the scenario. The good thing about this breakfast is the cheese is blended with honey. Because of that, it kills all of the issues I have with cottage cheese. It killed the smell issues, the texture issues, and the taste issues. Therefore, this is good.

Of course I normally don't eat my breakfasts out of wine glasses, but basically I was just ready for my close up.

Cottage Cheese Fruit Bowl

Ingredients
1/2 cup non-fat cottage cheese
1/2 tbsp honey
1/4 nectarine, chunked
1/4 mango, chunked
1/4 banana, chunked
2 tbsp Honey Bunches of Oats cereal (or other cereal or granola)

Directions
1. In a blender combine the cottage cheese and honey. Blend until smooth.

2. Pour the cottage cheese into a dish. Top with cereal and then layer with fruit.

* serves 1

CALORIES: 202 calories
CHOLESTEROL: 5 milligrams
FAT: 1 grams
SODIUM: 445 milligrams