Monday, May 31, 2010

steel-cut oats with apples and pecans

This is from Jillian Michaels' Master Your Metabolism Cookbook. I've been eating it for breakfast every morning this week and I LOVE it. I included a link to this recipe in the previous menu plan monday, but I want it here for future reference.

steel-cut oats with apples and pecans
1 cup almond milk
1 cup quick-cooking steel-cut oats
2 apples, cored and chopped into 1/2-inch pieces
1/2 teaspoon ground cinnamon
4 1/2 teaspoons organic maple syrup, honey, or agave nectar
1/3 cup chopped pecns or walnuts, toasted*

In a medium saucepan, combine the almond milk, 1 cup water, and the oats. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until most of the liquid is absorbed, 10 to 12 minutes. Turn off the heat and let stand, covered, for 5 minutes.

While the oatmeal is cooking, in a small saucepan, place the apples, cinnamon, 1./2 teaspoon of the maple syrup, and 1 tablespoon water. Cook over medium heat until the apples are softened and the liquid has reduced to a syrupy consistency, 3 to 5 minutes. Stir in the pecans and cover to keep warm.

Stir the apples and nuts into the cooked and rested oatmeal. Divude among four bowls. Drizzle 1 teaspoon maple syrup over each bowl and serve. 

*to toast pecans: Preheat oven to 350 degrees. Spread the nuts in a single layer on a rimmed baking sheet. Toast in the oven until fragrant and lightly golden., 2 5 to 6 minutes.                                                                                                                                                                       

Wednesday, May 26, 2010

bento #62

This is in a new bento box called Snapware. It's kind of like a lock & lock but a little deeper I think. It works great! This bento is pepperoni and tomato thin crust pizza cut into pieces, carrot coins, apple slices with lemon juice to keep color, and 1/2 of a blueberry muffin and 1/2 of a banana muffin. I've  been making lots of muffins lately. The kids love them for any meal or any snack.

Tuesday, May 25, 2010

spring rolls

I don't know why I didn't take a picture of the entire package so you know what it looks like, but this is rice paper, or spring roll wrappers. You can purchase at any Asian market most likely.
They are thin and hard, but very delicate. Once you wet them in water for 2-3 seconds, they become almost transparent, soft, and filmy. This makes it easier to roll up burrito style.
These are the ingredients I used: green bell pepper, chopped lettuce, chopped mint (mixed with lettuce), bean sprouts, shredded carrots, fresh basil, and bean thread (a kind of noodle).
chicken with a teriyaki marinade.
This is all on top of a rice wrapper, but you can't really see it. Pretty, huh.
A close up of the spring roll all wrapped up. I'm still working on my wrapping technique.
You can get really fancy and put leaves of cilantro, basil, and/or mint so that when you roll it up you see pretty, whole green leaves showing through. That was too hard for me. . .

There are endless possibilites what to put in these, but here are the basics:

Rice wrappers for spring rolls
1 pound chicken breast, cooked and diced
2 ounces rice noodles (vermicelli)
1 cup chopped lettuce
2 Tablespoons Thai Basil, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon mint, chopped
1 cup bean sprouts
1 cup shredded carrots

Boil vermicelli for just 3-5 minutes, or let soak for 20 minutes. Drain. Chop and prepare all ingredients and place in rows on a tray. Fill a pie pan with water. Soak a rice wrapper for 3-5 seconds (the package will tell you how) and place in front of you on a clean work surface. Place a small amount of chiken on lower half of rice wrapper. Then place equal small amounts of the remaining ingredients on top of chicken. Fold like a burrito (package will also show folding instructions). Let rest a few minutes under damp cloth while you continue to roll the others. These are best eaten right away and do not make for good leftovers. Eat with your favorite peanut dipping sauce. I like this one: Peanut Love Sauce.

Monday, May 24, 2010

menu plan monday :: week of May 24th

I am planning all 3 meals this week. For more menu inspiration go to mpm at orgjunkie.

B:  oatmeal and apple muffins
L:  take and bake pizza from Costco ($6.99 right now) :: apricots :: veggie chips
D:  weekend leftovers

B:  steel-cut oats with apples and pecans (Jillian Michaels recipe. Love this!)
L:  a variation of pioneer woman's vegie sandwiches :: yogurt :: apple slices
D:  Fajitas

B:  chocolate muffins
L:  rosemary cracker bread :: swiss cheese :: apples :: yogurt
D:  cool taco salad

B:  avocado on toast :: grapefruit
L:  BLTs with avocado on wheat
D:  breakfast for dinner :: pancakes with apricot preserves :: fresh-squeezed orange juice

B:  Greek Yogurt Cup with Quinoa Crunch and Berries (another Jillian Michaels recipe)
L:  barbecue at the park :: spinach and pasta salad with grilled chicken :: watermelon :: hamburgers/hotdogs
D:  pizza night (individual pita pizzas :: everyone creates their own with assorted toppings)

B:  cold cereal :: oranges (going to farmer's market)
L:  smorgasbord of leftovers
D:  eating out with BIL & SIL

B:  french toast :: fresh-squeezed orange juice
L:  smorgasbord of leftovers (Whatever is in the fridge and cupboards thrown together)
D:  Chipotle Chicken with Avocado Sandwiches (our favorite sandwich)

Friday, May 14, 2010

bento #61

Sometimes I like to keep things traditional, you know? This is breaded teriyaki chicken, noodles with green beans, cabbage, and carrots, and 2 little onigiri (no filling and no seaweed, just a little basting of teriyaki on the outside. They are triangle shaped). A little apricot in the upper right for dessert. Daisy loved this bento. I was amazed at how much food I could fit in this thing by the way. I'm using the red dragonfly box seen here. This is the first bento book I ever bought. I love it. It is very traditional and simple. And Daisy doens't mind eating things room temperature.

KD you wanted to know how to keep the yogurt and applesauce from leaking in the laptop lunchbox post I did. Well, that set comes with 2 lids for 2 of the containers. In the other boxes, you can put a little bento accessory on top which is like a credit card sized piece of plastic that rests on top to contain it (Sorry can't think of what they are called at the moment). But, mostly I find that the lids press down right on top of the food and it only gets on the lid of the container and not anywhere else.

Wednesday, May 12, 2010

bentos #58-60

bean and cheese burrito cut in half, strawberry whipped yogurt, cucumber slices, and assorted cut up fruit
bento at home: yogurt, fruit, a "natural" hotdog, piece of lemon cake
whole wheat crakers, carrot sticks, apple half with checkered pattern cut out, cheese stick cut into 1/4s, golden raisins sprinkled all over.

free rice

Fight World Hunger

Want to improve your vocabulary? Play Free Rice and feed a hungry person at the same time. From the website:
FreeRice is a non-profit website run by the United Nations World Food Program. Our partner is the Berkman Center for Internet & Society at Harvard University.
FreeRice has two goals:

1.Provide education to everyone for free.
2.Help end world hunger by providing rice to hungry people for free.
For every word you get right, they donate 10 grains of rice. This game is addicting! At least to me it is. And if you are already a smarty pants know it all, they also have math, science, geography, art history, other languages and more. You can also put a button on your blog for easy access and to get others in on the fun.

Tuesday, May 11, 2010

easy fruit compote

I got this super easy and delicious recipe from my friend Jenny. When she told me there was basil in it I was not interested in trying it at all. Why would I add basil to fruit?! Well, after I tried it, I was hooked. It was all I could do not to finish off the entire bowl.

Here's what you do:

1.  Take your favorite fruits and dice it up. For our family of 5 I diced up about 1/2 cup of each fruit. The one pictured above has red grapes, strawberries, honeydew, cantaloupe, watermelon, bananas, and pineapple. Any fruit will do. I ended up with 5 cups of fruit. Place in serving dish.
2.  Chop a bunch of fresh sweet basil and sprinkle if all over the chopped fruit.
3.  Drizzle with honey. For 5 cups of fruit, I probably drizzled 2-3 Tablespoons. Mix all together and serve. I was nervous how my family would react to an herb in their fruit, but they loved it! You should give it a try. This is now one of our favorite desserts. This can accompany any meal, be a great breakfast along with toast and yogurt, or a great dessert.

Monday, May 10, 2010

menu plan monday :: week of May 10th

for more menu ideas see here

MONDAY  Breakfast for dinner: Sour Cream Pancakes :: fruit compote (recipe to come)

TUESDAY  cool taco salad

WEDNESDAY  Spring Rolls with Peanut Love Sauce (I am addicted to this stuff)

FRIDAY  Pizza night :: homemade pizzas on pitas

SATURDAY  leftovers

SUNDAY  dinner at a "colleague's" of HF's.  ; )

Saturday, May 8, 2010

pizza quesadillas

Every Friday is pizza night here at the Fuzz household. We love pizza. We either make it at home or we order out from a different mom and pop type place, or papa murphy's. Recently, our daughter said, "I know mommy! How 'bout we make it like a quesadilla but we put pizza toppings inside instead! We can call it a pizza quesadilla!" She's not the first one to think of this, but in her mind she is. I love how creative she is. I remember my mom making us personal pizzas on tortillas when I was little. I loved when she did that. I know this doesn't fall in the super healthy category, but this is how we made ours.

pizza quesadillas
tortillas (any kind)
tomato sauce, pizza sauce, etc.
mozzarella cheese or other lowfat shredded blend
toppings (pepperoni, sausage, mushrooms, olives, peppers, pineapple, etc.)

Heat a large frying pan on medium heat. Spray with PAM or other cooking spray of your choice. Spread tomato sauce on half of a tortilla. Top with desired toppings, seasonings, and cheese on top. Fold in half. Place in frying pan and cook on one side until golden. Flip and do the same on other side. Transfer to a plate and cut into triangles with pizza cutter. Easy. And the kids loved these.

Friday, May 7, 2010

cutest finds EVER

Peter Rabbit's Garden Snack at Gourmet Mom on the Go.

Also at Gourmet Mom on the Go, these Apple Surprise Mini Pies. Yum!

These adorable Flower Pot Desserts from Pioneer Woman a couple of years ago. Great for Mother's Day.

Monster Stepping Stool for Kids at Indie Tutes.

I've never been able to let a peeps pass my (or my kids') lips, but I don't have a problem buying them up for this purpose. Peeps Sword Fighting! I think this is by far a better use than eating them. Yuck!

Thursday, May 6, 2010

bentos #s 56 & 57

dino bento: seed crackers, weird cheese meatballs, boursin cheese in the dinosaur head, cucumbers, Newman's Own fig newtons, grapefruit chunks, and shelled edamame in the dinosaur body.
boring bento: pb & j in whole wheat squares, pretzels, half banana, monterey jack cheese cubes, and rolled up turkey cut into thirds.

Tuesday, May 4, 2010

bento #55

in a new snapware container:
-white grapefruit chunks with little blue bento fork with a penguin on it.
-strawberry jam on whole wheat, cut into squares
-rolled up turkey bits
-carrot sticks
-homemade choco-oatmeal cookies

Monday, May 3, 2010

bento #54

This is in the laptop lunchbox.
-veggie chips with sea salt
-vanilla yogurt
-pb and honey sandwich
-homemade oatmeal chocolate chip cookies (cut in half to fit)

Sunday, May 2, 2010

menu plan monday: week of may 3rd

see other menu plans here at orgjunkie

MONDAY cheesy stuffed shells (with fresh spinach instead of frozen)

TUESDAY  white chili (I use a combination of black eyed peas and white beans, vegeatable broth, and  I am leaving the chicken out. Instead of the cheese as a topping, I will be making guacamole to garnish it. I'm taking it to a vegetarian lunch club. The theme is soup. I hope everyone will like it. It's also our 8th anniversary. We will be going out for dinner.

WEDNESDAY  Falafel pitas. Man, I hope the kids will eat this. . .

THURSDAY  Crab Cakes :: salad with veggies

FRIDAY  pizza night (ordering from a local mom and pop pizza place)

SATURDAY  Confetti Salad :: crusty bread :: mixed fresh fruit

SUNDAY  Mother's Day :: Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

Saturday, May 1, 2010

Niño Envuelto (wrapped baby)

I am lucky to live where I live. Lots of people from all over the world. For someone like me that loves food, i get to try a lot of things. One of my neighbors is from the Dominican Republic. She is in the process of learning English. She practices with me, and I practice my Spanish on her. From her broken English, you would never guess that in her previous life, she has a law degree and worked as a natural disaster specialist and then for the last decade or two, she worked as a private I (eye?). When she gets talking about that, she gets very excited. I learned she is a good shoot, and in her opinion, women are just as bad as the men when it comes to cheating. Most of her cases were following suspected cheating spouses. Now she's a feisty old granny trying to learn English. Anyway, she taught me how to make these babies. Apparently, there are very similar recipes from Poland and other places.

Niño Envuelto is essentially a cabbage wrapped rice cake.

3 cups cooked rice
1 cabbage (leaves separated, and gently boiled in water and a little salt until tender)
1/2 pound ground beef
1 Tablespoon tomato paste
1 small red onion
1 green pepper
pinch of oregano
1 teaspoon salt
1 teaspoon Tabasco
ground black pepper

1.  Halve the green pepper and remove the seends. Chop into tiny pieces. Do the same with the onion. Combine peppers, onion, ground beef, oregano, black pepper, and salt.
2.  In a pan, heat a little oil. Cook, while stirring, the beef mixture. Add the tomato paste and 2 Tablespoons of water. Simmer at medium heat until water evaporates. Take off heat. Mix in rice.
3.  Put 2-4 Tablespoons of mixture in center of leaf. Wrap tightly. Secure with toothpick if necessary.
4.  At this point you can cover with a tomato sauce of your choosing and bake in oven for 15 minutes at 350 degrees. These were sauteed in a little oil and served as is without any sauce.

Cabbage on FoodistaCabbage