I love food... and not just any food, I love good food. In fact, I may seem a bit snotty to some with the caliber of food I prefer, but I can't help it if my palate is that advanced. By good food I mean a meal (or snack) that burst in your mouth with every bite, something you crave, or even dream about. For me that is my breakfast meal. I admit it, I was one of those people that said "I don't like breakfast food", but I do! I love my breakfast-- especially because I started drinking coffee again, ahhhh. Anyway I seriously do look forward to this meal, I plan my morning around it, and it being the perfect meal and all, it takes the same amount of time to prepare as it does to toast bread!
So get on with toasting the bread and then fry up an egg, anyway you like it, I don't want to tell nobody how to prepare their own eggs. I do recommend frying them in butter... no explanation necessary. After the bread is toasted sprinkle some honey or agave or a tiny-bit-o-syrup and some cinnamon on the bread (w/ or w/o butter--fo real it's not needed if you fry the egg in butter ;) and then land that egg right on top. There ya go! Low-er fat cinnamon toast! And if you ask me it's amazing!!!!!
Enjoy!
Monday, December 6, 2010
Friday, October 1, 2010
Fall off the bone chicken
Changes.
I know they say change is good but how come they forget to tell you it's also scary, difficult, and a lot of hard work. Grr. Anyway, I've been going through quite a few changes in my life recently, lets see: leaving my awesome job, moving across the country - with four cats (um yea), finding a new place to live (Long Beach, CA) and a new job. Well I made it and guess what, along the way I found the desire to cook again!! Yea!!! Perhaps it was having cable again, which for me means ESPN, ESPN2, and the Food Network, that really brought back my inspiration. Or maybe it was all the crap I ate at multiple Flying J truck stops that made me crave real food. Either way, I'm back, and I hopefully I will be back more often.
Now for the best chicken ever. Well maybe not ever, and it's not even the chicken really its the METHOD of cooking the chicken that is awesome. Let me warn you it takes about 2 hours total. But soooo worth it. Make any flavor you want. BBQ, lemon pepper, lemon garlic, lemon garlic ginger.. (hehe I love lemons and garlic, as should you!) For reals, I have made all these kinds and all of them are good. This past time, the one in the picture, I just took some chilies in adobe - from the can, and a few cloves of garlic. That's it. Oh yeah, the best part about this recipe is that it is so easy.
Bone in chicken (must be bone in to fall off the bone, duh) Drumsticks and thighs work best and are cheaper but you can do breast if you want.
whole garlic cloves
salt and pepper
bbq sauce, or lemons or whatever flavor you want
1/4 c. chicken stock, or water if you don't have any
Throw it all into a baking pan (I recommend squeezing the lemons and then putting the lemons in the pan, something magical happens, I promise). Cover with a lid or foil. Put into oven for 1 hour at 300 degrees. After an hour remove cover and turn up heat to 400 degrees for 30-45 mins. Stay closer to 30 mins for BBQ, cause it burns easier. And there ya have it.
It's amazing. And so flexible, you can put your own spin on it each time you make it.
Enjoy!
Monday, November 9, 2009
zoup di couscous
I'm not exactly sure what's in Italian wedding soup, but I know what it looks like in my head and that's exactly what was cooked up this afternoon for lunch, and for dinner. After finally making it to the farmers market this weekend, I was able to start practicing for Thanksgiving dinner (last year's beet gravy disaster cannot and will not be repeated). Herb chicken stock was the result and even though it needs some tweaking before the big day, it worked wonderfully in zoup di couscous.
1 1/2- 2 cups chicken stock
1 hot Italian chicken sausage link
1 shallot (or 1/4 onion), diced
1-2 cups spinach leaves, loosely packed
1/4 cup couscous, dried
sprinkle red pepper flakes
In a small saucepan heat some extra virgin olive oil over medium heat; if you are using pork or beef sausage you may not need any of this extra fat, but hey, it's the good kind. Make sure you squeeze the meat out of the casing, and once it hits the pan don't move it! Let it get nice and golden brown and then stir it about with the shallot, sprinkled with red pepper flakes (process takes less than five minutes). This should develop some nice brown bits, aka flavor, on the bottom of the pan. Pour in the chicken stock and get to scraping, a wooden spoon works best. After you get all those tasty bits worked into the broth, add the couscous, bring to a boil and then turn to med-low for five minutes. Add the spinach, cook for another three minutes or until the couscous is tender. There is it!
Easy, fast and delicious!
Enjoy!
1 1/2- 2 cups chicken stock
1 hot Italian chicken sausage link
1 shallot (or 1/4 onion), diced
1-2 cups spinach leaves, loosely packed
1/4 cup couscous, dried
sprinkle red pepper flakes
In a small saucepan heat some extra virgin olive oil over medium heat; if you are using pork or beef sausage you may not need any of this extra fat, but hey, it's the good kind. Make sure you squeeze the meat out of the casing, and once it hits the pan don't move it! Let it get nice and golden brown and then stir it about with the shallot, sprinkled with red pepper flakes (process takes less than five minutes). This should develop some nice brown bits, aka flavor, on the bottom of the pan. Pour in the chicken stock and get to scraping, a wooden spoon works best. After you get all those tasty bits worked into the broth, add the couscous, bring to a boil and then turn to med-low for five minutes. Add the spinach, cook for another three minutes or until the couscous is tender. There is it!
Easy, fast and delicious!
Enjoy!
Thursday, November 5, 2009
Green Delight
Hello again, yes I know, it's been a while.. I've been quite busy doing nothing and being lazy, but I'm back! My inspiration to return, oddly enough, comes from a near empty fridge and renewed "zone" diet plan. And you Katrice. This recipe is super delicioso and easy. I've been eating it with some grilled (or pan seared) chicken breast. Fish or even some flank steak...ooh yeah, would be great also. Crazy thing is, it's really filling, and I have a BIG appetite.
After weeks, yes weeks, of eating horribly I am back on track and will be notifying you frequently of my culinary success!! (hopefully)
1/2 green pepper, thinly sliced
1/4 red onion, thinly sliced
1 Roma tomato, thinly sliced
1/2 avocado, thinly sliced (optional)
1/2 tbsp cilantro, chopped (optional)
1/2 tbsp parsley, chopped (optional)
juice of 1/2 lemon, plus a squeeze for the spinach
salt and pepper to taste (I use about 1/8-1/4 tsp of kosher salt... start with 1/8 tsp, you can always add more.)
drizzle extra virgin olive oil (evoo)
baby spinach leaves (optional)
Combine the green pepper and red onion first, (you can do this all in the serving bowl) add some salt and rub it into the veggies. If you don't like the strong flavor of red onions, add salt and rinse with water to tone them down a bit, then add the green pepper. Let this mixture sit while you slice up the rest of the ingredients. Gently mix all together, then top with evoo. I like to add some chopped baby spinach or just top baby spinach with this salad. Pretty much every ingredient is interchangeable, use red, or yellow pepper, yellow onion (salt and rinse), lime juice, or red wine vinegar, all will do. Satisfaction without refined carbs, hurray!
Enjoy!
After weeks, yes weeks, of eating horribly I am back on track and will be notifying you frequently of my culinary success!! (hopefully)
1/2 green pepper, thinly sliced
1/4 red onion, thinly sliced
1 Roma tomato, thinly sliced
1/2 avocado, thinly sliced (optional)
1/2 tbsp cilantro, chopped (optional)
1/2 tbsp parsley, chopped (optional)
juice of 1/2 lemon, plus a squeeze for the spinach
salt and pepper to taste (I use about 1/8-1/4 tsp of kosher salt... start with 1/8 tsp, you can always add more.)
drizzle extra virgin olive oil (evoo)
baby spinach leaves (optional)
Combine the green pepper and red onion first, (you can do this all in the serving bowl) add some salt and rub it into the veggies. If you don't like the strong flavor of red onions, add salt and rinse with water to tone them down a bit, then add the green pepper. Let this mixture sit while you slice up the rest of the ingredients. Gently mix all together, then top with evoo. I like to add some chopped baby spinach or just top baby spinach with this salad. Pretty much every ingredient is interchangeable, use red, or yellow pepper, yellow onion (salt and rinse), lime juice, or red wine vinegar, all will do. Satisfaction without refined carbs, hurray!
Enjoy!
Thursday, September 10, 2009
cheesecrisps: bad habit gone healthy
i have this idea in my head that i must have some kind of dessert after a meal. any meal. well i guess except for breakfast, but then again i do eat a chocolate milkshake for breakfast. (hey it's rice milk and protein filled, and i recently added this green powder i bought for a detox i never did and you can't really taste it... really i mean i am going to make myself get used to it and soon never even know it's healthy goodness is there :) anyway i decided i am going to make better decisions everyday and therefore be super healthy in no time! on that note:
there is this crunchy bread called wasa fiber crispbread and it is the "pie crust" of my new healthy dessert! ta da! and for the cheesey filling i would recommend this amazing product- yes product, meaning it is processed and only good in moderation (i lie, it is great on everything all the time). regardless it is a great alternative to cream cheese and you def cannot tell the difference. introducing...... Neufechatel cheese! mix it with about equal parts of low-fat or non-fat greek yogurt and your fav low sugar preserve, marmalade, jelly, jam.. whichever you like, pile it atop your crust and enjoy!
satisfied your sweet tooth with this tangy cheesecake and WAY less calories
1 tbsp Neufechatel cheese
1 tbsp nonfat or lowfat greek yogurt
3/4 tsp fav low sugar marmalade
combine these and spread on
1 wasa fiber crispbread
have 2 (be sure to double the recipe ;)
Nutrition Info:
serving size : 2 cheesecrisps
167 cal
7g fat
4.5 g sat. fat
0 g trans fat
21g carbohydrate >> 17g net carbohydrates
4g dietary fiber
7g protein
there is this crunchy bread called wasa fiber crispbread and it is the "pie crust" of my new healthy dessert! ta da! and for the cheesey filling i would recommend this amazing product- yes product, meaning it is processed and only good in moderation (i lie, it is great on everything all the time). regardless it is a great alternative to cream cheese and you def cannot tell the difference. introducing...... Neufechatel cheese! mix it with about equal parts of low-fat or non-fat greek yogurt and your fav low sugar preserve, marmalade, jelly, jam.. whichever you like, pile it atop your crust and enjoy!
satisfied your sweet tooth with this tangy cheesecake and WAY less calories
1 tbsp Neufechatel cheese
1 tbsp nonfat or lowfat greek yogurt
3/4 tsp fav low sugar marmalade
combine these and spread on
1 wasa fiber crispbread
have 2 (be sure to double the recipe ;)
Nutrition Info:
serving size : 2 cheesecrisps
167 cal
7g fat
4.5 g sat. fat
0 g trans fat
21g carbohydrate >> 17g net carbohydrates
4g dietary fiber
7g protein
Saturday, September 5, 2009
Michigan BBQ
Football is back. Nine months without football Saturday is too much for me. College football is one of my favorite things. It ranks up there with cooking for me and yes i do mean it. Watching Michigan football makes my heart pound so hard you could get my pulse just by looking at my neck. Yesterday was a glorious entry into the 2009 season with the Michigan Wolverines dominating the game in a way us fan(atics) have missed so dearly, and with running quarterbacks too! Anyway yes i know this is a food blog, not a football blog, so lets get to it. To honor this years first Football Saturday I decided homemade BBQ sauce was the feat to be conquered. I am a huge Bobby Flay fan and since he is a master I thought his approach ought to be my first attempt. Forgeting how spicy he likes to make things and how I never seem to have those staple ingredients like molasses and honey in my puny pantry, this is my own version of a twice-cooked sweet and spicy bbq sauce.
2 tbsp unsalted butter
1/2 red onion, diced
3 cloves garlic, minced
1/4 c. ketchup
4 tbsp maple syrup
1 tbsp agave syrup
1 tbsp Worcestershire sauce
1-2 tsp tomato chutney (optional - had this trader joe's kind that i used)
2-3 tbsp light or dark brown sugar
1 tsp cumin
1 tbsp paprika
1-2 tbsp chili powder
1-2 tbsp chipotle powder (for these you can use whatever spicy powders you have on had)
In a medium saucepan melt the butter over medium heat (you will keep it at this temp the whole time). Add the onion and garlic, saute for ~3 mins. Add the tomatoes and simmer for ~15 mins. In the meantime combine all the rest of the ingredients into a bowl and then add to the saucepan, simmer for another 20~30 mins. Puree this mixture with a hand(y) emulsifier or a blender, but be careful, it's hot.
At this point if you are going to cook some chicken I would glaze the chicken in this sauce, after I had seared the meat, and put into a preheated 350 degrees oven for however long the meat requires.
If not for immediate use, make sure you are using an oven-safe pan and bake sauce in a preheated 350 degree oven for 15 mins. Allow to cool and transfer to an empty jar, like an old salad dressing container that has been thoroughly cleaned.
Originally I didn't re-cook the sauce in the oven, however I did bake some drumsticks, glazed in this sauce and the difference in flavor is amazing! The sauce caramelizes, deepening the flavor, and mellows out the spiciness a bit; it was truly a wonderful surprise. I hope you enjoy!
and of course
Go Blue!
2 tbsp unsalted butter
1/2 red onion, diced
3 cloves garlic, minced
1/4 c. ketchup
4 tbsp maple syrup
1 tbsp agave syrup
1 tbsp Worcestershire sauce
1-2 tsp tomato chutney (optional - had this trader joe's kind that i used)
2-3 tbsp light or dark brown sugar
1 tsp cumin
1 tbsp paprika
1-2 tbsp chili powder
1-2 tbsp chipotle powder (for these you can use whatever spicy powders you have on had)
In a medium saucepan melt the butter over medium heat (you will keep it at this temp the whole time). Add the onion and garlic, saute for ~3 mins. Add the tomatoes and simmer for ~15 mins. In the meantime combine all the rest of the ingredients into a bowl and then add to the saucepan, simmer for another 20~30 mins. Puree this mixture with a hand(y) emulsifier or a blender, but be careful, it's hot.
At this point if you are going to cook some chicken I would glaze the chicken in this sauce, after I had seared the meat, and put into a preheated 350 degrees oven for however long the meat requires.
If not for immediate use, make sure you are using an oven-safe pan and bake sauce in a preheated 350 degree oven for 15 mins. Allow to cool and transfer to an empty jar, like an old salad dressing container that has been thoroughly cleaned.
Originally I didn't re-cook the sauce in the oven, however I did bake some drumsticks, glazed in this sauce and the difference in flavor is amazing! The sauce caramelizes, deepening the flavor, and mellows out the spiciness a bit; it was truly a wonderful surprise. I hope you enjoy!
and of course
Go Blue!
Saturday, August 29, 2009
chocolate without the guilt
1/2 c. vanilla rice milk
2 scoops chocolate flavored whey protein powder
this is my new fav breakfast. i started making it in the blender with 1/2 cup of ice but it is equally delicious without. it is so far from that gross gritty protein taste it can also be enjoyed as a dessert.
2 scoops chocolate flavored whey protein powder
this is my new fav breakfast. i started making it in the blender with 1/2 cup of ice but it is equally delicious without. it is so far from that gross gritty protein taste it can also be enjoyed as a dessert.
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