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Dinner Two Ways: Fun with Eggs

March 30, 2011 by 2 Comments

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This week I bought a head of cabbage for shrimp tacos. Cabbage goes a long way! The next day, I was reading Ashley’s blog and she had cabbage too. She used hers in an egg pancake that she created, so I recreated her dish for dinner one night.

This was like a potato pancake, but no starches. It was savory and great for dinner. She made one gigantic pancake, I made four smaller ones. Four is about 1.5 servings worth, definitely great as leftovers for lunch too.

Savory Egg Pancakes

(adapted from The Edible Perspective)

Ingredients (makes four small pancakes):

  • 2 eggs, beaten
  • 2 C shredded cabbage
  • 1 C chopped leeks
  • 1 garlic clove, minced
  • 1/2 C whole wheat flour (she used more and millet flour)
  • 1 T EVOO
  • 1.5 T ground flax meal
  • 1/2 tsp salt
  • black pepper, paprika

Instructions:

  • Beat eggs and set aside.
  • In a mixing bowl, combine cabbage, leeks, garlic, flour, flax meal and toss with hands or a spoon.
  • Stir in eggs and coat thoroughly.
  • Preheat a skillet and add mixture in four circles to the pan. Form into a circle with spatula, should be about 1/4 inch tall but flattened.

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  • Heat for about 5 minutes and flip for about 4 minutes on other side.

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I served mine with black beans, salsa, and a little leftover guacamole.

It was very similar to the consistency of a thick and rustic potato pancake, but filled with vegetables instead. It wasn’t about the egg as much as the vegetables and savory flavors. I liked it!

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Kind of looks like the Mexican flag?

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Jeffrey wanted eggs too. We had leftover tortillas, cilantro, guacamole and salsa from the shrimp tacos, so he made migas! Included here are green peppers, tomato and cheese with his eggs. And a side of bacon. He wanted to show you his dinner too, all made by him.

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Both dinners were a great way to use up leftovers, and have something different and tasty too.

What’s your favorite way to eat eggs for dinner?

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Spontaneity

March 29, 2011 by 2 Comments

On Tuesday morning, I decided to do something a little different. The weather has been pretty great in the mornings before it gets hot, so I’ve been taking advantage of exercising outdoors. I went to the 2.9 mile loop around Rice University instead of the gym or the Memorial Park loop which I do frequently.

The Rice loop is one of my favorites in Houston. It’s quieter than Memorial Park, easy to find a parking spot on a side street, and I really love being in a university setting. Makes me feel smarter? The path is lined with beautiful trees, you almost forget you’re in the largest city in Texas. I also love the backdrop of gigantic hospital buildings right above the trees.

Anyway, my legs were feeling great, the temperature was warm but not hot, and around the two mile mark, I realized there was a track right inside the campus. I have been looking for a track since about December when I realized my Garmin wasn’t calibrated after it told me I ran 14.4 miles during the half marathon I ran. Wrong! Many excuses of not being able to run at all, not wanting to find a track just to run two laps, and not being in running shape were reasons I never calibrated the watch. I knew it was about .1 mile off per mile, so it’s like reading a watch and telling yourself it’s 10 minutes fast and backtracking.

To stop my normal 2.9 mile loop and get to the track was a spontaneous decision for me (and tresspassing maybe?). I’m not a spontaneous person! I ended up running around the baseball field to get to the track, which was luckily unlocked. I ran one lap to calibrate and a second to check it. Worked perfectly. I actually liked running on the track. Now I get why people use it for speed.

Then I had to finish my loop and get back to my car. I thought walking/running through campus would be quicker than going back to the perimeter, but I didn’t really know where I was going. I think I ended up going an extra .5-.75 miles more than the perimeter would have taken me, but the campus was so pretty on the inside, I could see into classroom lectures, and the weather was great.

A nice spontaneous morning run!

As you can see, there are no pictures on this post (the top is an image I found). Maybe I’ll go back one day with my camera to take some pictures. But that would be spontaneous.

Tell me one spontaneous thing you’ve done lately.

I may be signing up for a four mile race on Saturday. Haven’t done it yet!

Filed Under: Houston, Running, Thoughts · Tagged With: , ,

Semi-Homemade Fiesta

March 28, 2011 by 3 Comments

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When Sunday nights usually mean depression of an upcoming Monday and repeats on television, try this delicious new idea for a Sunday night dinner. Shrimp tacos with a mango salsa, guacamole, cabbage, and rice.

I’m no Sandra Lee, and there was no pre-dinner “cocktail time,” but this dinner was a semi-homemade fiesta.

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These tacos were part homemade (the salsa and shrimp), and some was from the store (guacamole and rice). Then we assembled. Have I mentioned that I don’t think I’ve ever cooked raw shrimp before? We used to buy it cooked like for shrimp cocktails, but I’ve never worked with raw shrimp. They are very easy and fast cooking. Easy to work with if you don’t mind the slime of taking the shells off (or enlist a husband who is desperate for a real protein filled meal).

Such fresh colors, vibrant flavors, spicy, sweet, crispy. Great combinations!

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Shrimp Tacos

Ingredients (serves 2):

  • 3/4 pound raw shrimp, remove tails and de-vein or buy it that way. chopped in half or thirds if they’re large. You want them bite sized.
  • 1 T extra virgin olive oil, or a high-heat one like vegetable oil
  • 2 T white flour
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 mango, chopped
  • 1/4 tomato, chopped
  • 1/3 red onion, chopped
  • guacamole (homemade or store-bought), cheddar cheese, lime, cilantro, cabbage, tortillas, dirty rice (like Uncle Ben’s 90 Second Rice), jalapeno, sauteed onion

Instructions:

  • Clean and dry shrimp with paper towel, place in bowl.
  • Combine salt, pepper, garlic, cumin and sprinkle over shrimp.
  • Add flour to shrimp bowl and shake or flip so they are coated.
  • Heat a skillet and add oil. Once hot, add shrimp and brown on each side about 2 minutes each.
  • Remove from heat and let drain on paper towel. (We did ours in two batches and added the first back to heat up, then re-drained.)

For salsa:

  • Combine mango, onion, tomato in a bowl and add salt and pepper.

Assemble tacos with cabbage (or a crispy lettuce), shrimp, salsa, cilantro, guacamole, and any other toppings.

We served ours with rice, 90 second variety by Uncle Ben.

(shrimp in the bowl with spices and flour)

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(frying up. flavors were great! a mild kick, crispy, perfect bite size)

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(all of the assembly pieces–cabbage, cilantro, guacamole, salsa, cheese, rice, tortillas, shrimp, jalapeno with onions)
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Such pretty flavors and colors.

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When we make this again, I would chop the salsa parts more. I didn’t like the large pieces of raw red onion, but Jeffrey didn’t mind it. Loved the shrimp flavors! And the cabbage gave it a nice crunch too.

Obviously this is also easy to tailor to your taste. Swap this cabbage for a purple or just use lettuce, ditch the onions or cilantro and replace with parsley.

We made all gone. Buy more shrimp if you want leftovers!

Do you have a protein you haven’t cooked with before?

I still want to try lentils. Don’t know what to eat with them!

Filed Under: Dinner, Recipes · Tagged With: , ,

Tastes like Spring: Mini Strawberry Lemon Muffins

March 27, 2011 by 7 Comments

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This is what happens when you have an itch for Spring and like to bake. It’s Mini Strawberry Lemon Muffins.

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These are pretty harmless, nutrition-wise. They are tiny, like two bites. There’s fruit in them, whole wheat flour, a little bit of butter and sugar, and also a short ingredient list.

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Mini Strawberry Lemon Muffins

(makes 26 mini muffins or 12 regular sized muffins)

Ingredients:

  • 2 C whole wheat flour (I did regular WW and not Pastry flour this time and think it’s fine)
  • 2/3 C white sugar
  • 2 flax eggs (2 T flax meal + 6 T water) or sub 2 eggs
  • 1/2 C Plain Greek yogurt
  • 1 C almond milk
  • 3 T unsalted margarine, softened
  • 1 T lemon juice plus zest of one lemon
  • 1 C frozen strawberries, in small pieces, not thawed
  • 2 tsp baking powder
  • 1/4 tsp baking soda

*many substitutions can be made, like regular milk for almond, real eggs for flax. Just use what you have!

Instructions:

  • In a small bowl, combine flax plus water and let sit for 5 minutes to get gel-like.
  • In a separate small bowl, combine milk, yogurt, lemon juice and butter. Add flax egg after 5 minutes
  • In a larger bowl, combine dry ingredients.
  • Add wet to dry and stir to combine
  • Fold in strawberries.
  • Spoon 1 T batter into a greased with cooking spray mini muffin tin. If you use a regular muffin tin, they will hold 2 T batter.
  • Bake on 350* for about 23-25 minutes, or until golden brown.

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They taste like spring. Pretty red color, hint of lemon, light and fluffy. Guilt free. It’s almost bathing suit time, but you can enjoy a muffin.

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Mmmm.

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Running:

Over the weekend, I had a great treadmill run. I ran 3.5 miles at good paces and walked .5. I tend to be quicker on the treadmill and have an easier time pushing myself to go faster than outside. I haven’t figured out how to speed up consistently outside and my overall pace is usually slower outside. The treadmill with its ability to control speed is good for me. Besides that, I also was very steady and felt strong in the legs for about 90% of the time. My knee started to tighten near the end, but I stopped before it got too bad. Very happy with spending more time running! I have missed it.

Amazon Shop:

I opened an Amazon shop! You will see to the right sidebar that there’s a square widget for my new Amazon shop. I have selected items that I either own or wish to own and love having in my kitchen or house. Some are books, some are kitchen or fitness related tools. I have set up a shop where you can click to see more about a product and buy directly from Amazon. I’ll add regularly when I think of products you might like too.

I always like to see what people enjoy and use frequently, so here is my list in this shop.

What flavors remind you of Spring?

Filed Under: Breakfast, Recipes · Tagged With: , , , ,

Week in Review

March 26, 2011 by Leave a Comment

If you’re not out enjoying a pretty Spring Saturday and on the computer instead, here’s a look back at the week on the blog. See you back on Monday!

Also, my latest story in CultureMap about 24 hours in Austin.

Monday: Cran-Chocolate Mandel Bread

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Tuesday: Green Soup

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Wednesday: Simple Cinnamon Raisin Granola

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Thursday: Guest Post by Lily: Sweet 16 Picks

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Friday: Easy Weeknight Dinner and Tough Lovin’

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Filed Under: Week in Review ·

Easy Weeknight Dinner and Tough Lovin’

March 25, 2011 by 4 Comments

I’ve been thinking that I’d like to share some more insightful posts, more than just recipes.

I do love sharing recipes, but thought I could share a little more sometimes.

But first, an easy weeknight dinner.

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Tortellini with Vegetables and Herbs

Here were the thoughts behind this dish. The base was tortellini, and I wanted the rest to be full of vegetables and flavor. I didn’t feel like drenching in pasta sauce, so I wanted the dish to be able to stand alone.

Ingredients:

  • 1 package Buitoni whole wheat cheese tortellini
  • half bunch asparagus, chopped into pieces
  • 1 red bell pepper
  • 1 clove garlic, minced
  • zest of one lemon
  • 2 sprigs rosemary, chopped
  • 6 basil leaves, in chiffonade (chopped into ribbons)
  • 2 big bunches arugula
  • extra virgin olive oil, salt, pepper, dash of red pepper flakes

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Instructions:

I also wanted this to be a one-pot and one-dish meal, so I cooked my veggies and the noodles in the same pot (veggies first so you don’t get pasta water for them).

  • In a medium sized pot, bring water to a boil. Add red pepper and asparagus and boil about 4 minutes.
  • Immediately pull vegetables out with a strainer spoon and put into bowl of cold water, or a strainer bowl filled with ice. This is called blanching to keep their vibrant color.
  • Add tortellini to boiling water and cook as package says, simmering about 8 minutes.
  • Dump out noodles and water over vegetables in strainer, discarding water too. (Are you following me?)
  • Add vegetables and tortellini back to pot over medium heat. Add a little olive oil to the pot.
  • Add herbs, arugula, and seasoning and cook together to get everything hot.

This made about two servings with no leftovers! We both liked it, and it was minimal cleanup.

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Tough Lovin’:

Today I want to talk about getting picked on. At Crossfit this week, I got called out for not lifting heavy enough. It wasn’t about lifting heavy compared to others, it was about lifting heavier than my previous times. The exercise was back squats, I did 95 lbs. The most I’ve done is 110. That day I stuck to 95. Why didn’t I go up? I’m not really sure. For starters, it hurts and it’s hard (I should be able to get over that by now). The most likely reason was that I just didn’t feel like it. It takes mental toughness too to put that much weight on your back, squat down and stand back up. That day, I probably didn’t feel 100% mentally tough.

Later, I thought about how yoga classes say that you have to do what you can today. Listen to your body today, they say. That’s what you’re working with today. Crossfit says if you did it once, you can do it again. And more.

So which one is right? I didn’t argue with being picked on. He was right, I could have done more but didn’t. I like being pushed and then felt like a sissy. How will I get stronger if I don’t go up?

Some days I finish an exercise feeling strong, and it’s a great feeling to increase the weights and realize your improving strength. But this day, I got beat by CrossFit.

Do you like a little tough love or can you motivate yourself?

Filed Under: Dinner, Thoughts · Tagged With: , , ,

Guest Post by Lily: Sweet 16 Basketball Picks

March 24, 2011 by 7 Comments

Hello my fans! It is Lily the dog again, back with some thoughts on basketball.

I understand it is called March Madness, and things sure are mad around here! On Sunday, when Texas was playing, my dad was yelling so I barked back, and then he kicked a tuffet and threw things at a pillow. Geez, what was going on? My mom said it was basketball as I crawled on her lap for protection. I didn’t want to get in the way of the madness!

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Anyway, I wanted to share my picks for the Sweet 16 based on the team mascots of who I think would beat whom.

1. Ohio State vs. 4. Kentucky – 3/25 9:45 p.m. EST

This is Brutus Buckeye. I have no idea what a buckeye is. He looks big. And strange.

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However, Kentucky’s mascot is the Wildcat. Those could definitely eat me in one bite.

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In this game, I am rooting for Ohio State.

1. North Carolina vs. 11. Marquette – 3/25 7:15 p.m. EST

This is an easy one for me. My aunt Shelley is in school at UNC! They are the Tar Heels. I also don’t know what that means, but it seems harmless. Marquette is the Golden Eagles. That’s boring. Go UNC! I also understand they won in 2009. Seems like a safe bet.

1. Duke vs. 5. Arizona – 3/24 9:45 p.m. EST

Duke is the Blue Devils. Arizona is the Wildcats. I’d like to see Duke win because they are #1 and also in North Carolina. I think I’d like it there. Not as hot as Arizona, closer to my aunt Shelley. And they are really good at basketball I hear.

3. Connecticut vs. 2. San Diego State – 3/24 7:15 p.m. EST

Here we have a husky and an Aztec Warrior. Bears are scary, and I don’t know what an Aztec is. This one is tough for me to pick. I am going with Connecticut. He looks like a goofy bear anyway.


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1. Kansas vs. 12. Richmond – 3/25 7:27 p.m. EST

A jayhawk vs. a spider. I was doing some research about the spider mascot and it seems they aren’t so sure what’s going on. Their current spider wasn’t intimidating enough, so they are finding a new spider. Perhaps they should find a new mascot. I’m not scared of spiders. It’s one thing I am bigger than. Let’s go with Kansas on this one.

11. Virginia Commonwealth vs. 10. Florida State

Rodney the Ram vs. the Seminoles. It seems that Florida State has some controversy behind the Seminoles mascot, so let’s go with Virginia Commonwealth. Rodney doesn’t sound too bad.

8. Butler vs. 4. Wisconsin – 3/24 9:57 p.m. EST

Butler Bulldogs vs. Wisconsin Badger. Well, I am a dog and a bulldog is a dog, so I am rooting for my kind.

3. BYU vs. 2. Florida – 3/24 7:27 p.m. EST

Cosmo the Cougar vs. the Gator

I think Gators on this one. I wouldn’t want to cross one, and I think they could eat everyone.

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Also, I wanted to share some pictures of what I’ve been up to since I last wrote to you. I got to go to Austin earlier this month where I played with my friends Dilly and Archie. I also went on my longest walk ever! We walked around Town Lake and I did so good. I was tired for two days, but it was so fun!

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I am also enjoying the spring weather by going on lots of walks around our ‘hood.

My mom says April is special because it marks one year since I was elected queen of this house. They say it’s when I came home, but I say it’s when I became queen.

Well, that takes you to where we are now. It’s time for another nap, then another meal, then a walk, and then a game of fetch and tug of war. That’s how we spend our days here!

My mom will report back next week on how my picks were!

Did you pick any of my teams to win? Do you care?

If you have missed any of Lily’s guest posts, here they are:

Guest Post by Lily Part 1, August 20, 2010
Guest Post by Lily Part 2, October 8, 2010
Guest Post by Lily Part 3, December 8, 2010
Guest Post by Lily Part 4, February 23, 2011

She also has her own page on the blog here.

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Simple Cinnamon Raisin Granola

March 23, 2011 by 8 Comments

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I’ve been thinking that I should give you an update on fitness and things not food related. I realized that my posts have been very food heavy and not fitness related in a while.

But first, granola!


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On my quest for a simple and low calorie granola, I came up with this one. It is mostly oat based with less dried fruit than some of my other versions. It’s crispy and crunchy, and a great addition to yogurt as breakfast or a snack, or to munch on by itself. Stored in a container, it will last quite a while.

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Cinnamon Raisin Granola

Ingredients:

  • 2 C old fashioned oats
  • 1/2 C unsweetened shredded coconut
  • 1 C almonds (mixed whole and slivered)
  • 1 T flax meal
  • 2 T applesauce
  • 2 T apple juice
  • 1/4 C brown rice syrup (can sub honey)
  • 1 C raisins
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon

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Instructions:

  • Preheat oven to 350*.
  • Mix dry ingredients and spices in a bowl and mix with a wooden spoon or spatula.
  • In a separate bowl, combine applesauce, apple juice and brown rice syrup. Stir with a spoon to incorporate.
  • Pour over oat mixture and stir well.
  • Spray cooking spray on baking sheet and pour granola on top. Spread evenly to cover baking sheet.
  • Bake for 45 minutes, tossing every 15 minutes.
  • Once cooled, store in an airtight container.

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One thing I might change is to not bake the raisins with the granola and add them in when it’s done. They expanded in the oven and then came back down to size, but tasted a little more crispy than soft. I would also add more cinnamon for a more vibrant flavor, maybe 1 T cinnamon.

I really liked the crisp-ness of the oats without the brown rice cereal which I use sometimes in granola. The coconut toasted nicely in the oven, and the flavor came from nutmeg and cinnamon.

A fitness update:

Well, if you’ve been following along, you might remember that I’ve been having pains along my right leg for quite a while. No one likes a complainer, so I just stopped writing about it. I’ve been doing some physical therapy, got a cortisone shot, had an x-ray, have stopped running for a few weeks, and continue to stretch and not do too much on my foot. My right ankle area is strained, which should get better with time, and my right IT Band continues to be a booger only when I run.

To make up for not running, I have been walking more, doing the elliptical, stair master, jumping rope, etc. I still do CrossFit two days per week which is still the most intense workouts I do. I would like to start swimming again, but for now I enjoy being outside since the weather is nice. When it gets really hot, I’ll want to get in the pool again. It could be tomorrow when it’s mid-80s, who knows.

I am glad that 2010 was the year of racing for me, because my right leg will not have it right now. Even though the half marathon in December was what really triggered some major lingering pains, I am very glad I accomplished it! And I’ll deal with my leg over time.

Until then, I don’t have many fitness related goals, except to keep exercising and sweating and challenging myself. I have some CrossFit related goals, like to get faster and hustle and to continually lift heavier, so those are good to work toward.

It has been quite a bummer to not be able to run the distances I want, but it could be worse.

 

Filed Under: Breakfast, Exercise, Injuries, Snacks · Tagged With: , , , ,

Green Soup

March 22, 2011 by 2 Comments

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Happy Spring! This soup reminds me of Spring. It’s light, clean, and simple, great for the season when we realize winter is gone and we can’t be shielded by sweaters and coats. This soup will get you ready for summer. That’s a powerful soup claim!

Yesterday I show you cookies, today I show a vegetable soup. That’s how we roll, indulge and then eat clean. Repeat.

This soup is kind of like a Broccoli Cheese soup, but I don’t want to mislead you if you think it tastes a little more earthy and less decadent. I also haven’t had authentic Broccoli Cheese Soup in a million years, so I don’t really remember what it tastes like.

It kind of looks like a Green Monster in a bowl, but tastes more earthy. The cheese stirred in makes in nice and cheesy.

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Green Soup

(serves 3 dinner size or 5ish soup course size)

Ingredients:

  • 1/2 white onion, chopped
  • 1 crown of fresh broccoli or 1.5 C frozen broccoli, a few florets reserved for the end
  • 4 carrots, peeled and chopped
  • 4 cloves garlic, chopped
  • 2 C frozen spinach
  • 1 can Great Northern beans
  • 3 C vegetable broth
  • 1 T salt, 1 tsp pepper
  • Extra virgin olive oil
  • 1 T fresh rosemary
  • dash cayenne pepper
  • cheese and extra broccoli for garnish

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Instructions:

  • In a large soup pot over medium heat, coat bottom with olive oil.
  • Saute onion, garlic and carrot until soft and onion is starting to become translucent. Don’t let garlic burn
  • Add broccoli and let soften too.
  • Add broth, beans (drained), and frozen spinach. Let cook together.
  • If your spinach has not thawed, break it into pieces and it will thaw quicker in the soup once heated.
  • Add salt and pepper and rosemary.
  • Bring to a boil and let simmer for 10 minutes.

(not so pretty before blending! but it smells good.)

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  • Remove a few broccoli florets for after blending and set aside.
  • Blend everything in a blender or with hand blender.
  • Pour back into soup pot to heat up and add whole broccoli florets back in for some bite.
  • Garnish with broccoli on top and cheddar cheese.

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This would be a great soup for a night when you want a simple and clean dinner, or good for leftovers for lunch too. The protein comes from the hidden beans and cheese, and it’s choc-full of vegetables. Comes together fast and keeping some broccoli whole makes it seem like a heartier dinner than a green smoothie texture. Healthy, earthy, clean, delicious.

What are your go-to dishes for super clean eating?

Filed Under: Dinner · Tagged With: , ,

Cran-Chocolate Mandel Bread

March 21, 2011 by 1 Comment

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What do you make when you want something a little different than a regular cookie, but still sweet and chocolatey? You make Mandel bread. This is basically a twice-baked cookie that results in something crunchy and sweet in a perfect cookie size.

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Mandel bread is a traditional Jewish cookie that you can vary by adding different nuts, more or less chocolate, making it cocoa, dipping in chocolate, or drizzling with chocolate.

For this variation, I used dried cranberries and chocolate chips.

I had never made Mandel bread (also called biscotti) before, and the instructions are very simple with a short ingredient list too. It’s a little fun-messy when you roll and knead by hand too.

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Cran-Chocolate Mandel Bread

Ingredients:

(makes 30 cookies)

  • 2.5 C all-purpose flour
  • 1 C sugar
  • 1/2 C chocolate chips
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 1/2 C dried cranberries
  • 2 T water (add as needed)
  • 1 egg beaten with a little warm water for egg wash

Instructions:

  • Preheat oven to 325*.
  • Combine dry ingredients and mix well with wooden spoon.
  • Add eggs and vanilla and mix with hands to create a soft dough. I added about 2 T water because the dough was very dry and sticky still.
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  • Turn dough onto floured surface and knead until smooth.
  • Divide dough in half and form each half into a long log, about 10 by 2 inches.
  • Flatten log and place on lined baking sheet (I lined with a Silpat)
  • Brush with egg wash.
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  • Bake for 25 minutes. Remove from oven and let cool for 10 minutes.
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  • Cut slices diagonally into cookies.
  • Place each cookie cut side down on the baking sheet and bake for 25 minutes, flipping halfway through.
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  • Remove and let cool.
  • Store in airtight bag or container.

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    If you want a longer biscotti, when you roll it on the baking sheet, make it a little more spread out through the body when flattening the log.

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    This was a nice crunchy treat for dessert, but could also be a nice tea-time cookie, if you do tea-time, also known as “good for a snack or breakfast.”

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