Been cooking with new ingredients. First time with tumeric. I will post the recipe, but this was too pretty to wait on …
In The Kitchen
As promised, I have another Alli recipe to share that isn’t barfworthy. With commentary of course, because this thing was a little bland, but not a lot!
- 1/2 onion, red, medium [no commentary here, a red onion is a red onion]
- 3 small zucchinis [I may have used 4 to up my green things consumption]
- 2 cups mushrooms, sliced [I hate button mushrooms. They are the jerks of the fungi world. I used baby bellas instead. They're much less offensive.]
- 1 pound pasta, penne rigate, uncooked [nothing to see here]
- 1 tablespoon extra virgin olive oil
- 2 cups chicken, cooked [I poached this. I just read in Martha Stewart Everyday Food (or whatever the hell that is) that when you're trying to eat lower fat and you're bored as a buttless boar with the same friggin chicken every night that you should add onions and pepper and herbs to the poaching water (or to your low fat low sodium chicken stock) to infuse it with more flavor]
- 1/4 teaspoon black pepper
- 26 ounces Sauce, pasta, marinara [I did not use store bought. I made my own. I do not use salt in my pasta sauce, so this could be why the assembled dish was a touch bland, so I guess I suggest using some salt. Or store bought sauce, but I'm not a fan.]
- 1/4 cup cheddar cheese, light, shredded
Click on the photos below to bigger them!
Here’s the stuff you do:
Make the pasta sauce, if you’re me. Chop the red onion, slice zucchini and mushrooms. Set aside. Or if you’re me, you layer them all pretty like and shoot them. Cook pasta according to package directions.I cooked only until ALMOST al dente because I knew I’d be backing this thing; drain in colander. Meanwhile (back at the ranch), place a large skillet over medium heat and add the oil. Sauté the vegetables until soft, about 5 minutes.
Chop chicken into chunks (I did this while I was making the pasta sauce. I just like to have everything ready. Add to skillet with pepper and pasta sauce. Stir well. Oh hey, here is the part in the recipe on the alli website where they neglected to mention when to put the noodles in. This seemed like the appropriate time, so I stirred in the noodles. Things got a little crazy, it’s a lot of ingredients! Place in a casserole dish lightly coated with cooking spray, and sprinkle the top with cheddar cheese. Cover and refrigerate – if you want. I did so I could cook the next night for dinner. To heat and serve: Preheat oven to 350°F. Cover casserole dish with a lid or foil and bake until heated through, about 30 minutes. This took longer than 30 minutes. I may have been impatient with the preheating situation. I hate that. Serve hot. DER.
This honking thing serves 8, so I figured a serving was just a little over 1 cup. It was hot, filling, and with a few dashes of salt and maybe some crushed red pepper flakes, it could be a lot more flavorful!
|Calories from Fat||70|
|Total Fat||8 g|
|Saturated Fat||1.5 g|
|Total Carbohydrate||54 g|
|Dietary Fiber||4 g|
I’ve said it before and I’ll say it again: Eggs are adorable.
I’m addicted to planning meals ahead. ESPECIALLY breakfast. To know that I have one less thing in the morning to concern myself with is to know I have time to try on at least 3 more outfit combinations.
It’s easy. Veggies: kale, tomatoes, green onions, 4 slices uncured peppered bacon, egg whites, and maybe a dash of Srichacha. SOMETIMES a pinch of low fat mozz.
Spray some cupcake tins, preheat the oven to… 350 or 325 I can’t remember. Cook those little fellers for about 20 minutes and you’re golden for a full week of breakfasts. Sometimes I’ll have three of the little suckers if I’m feeling saucy.
I’ll throw in jalapeno slices, whatever works. It’s about getting all kinds of veggie and protein goodness into yourself.
Towards the tail end of being on alli I was getting bored and depressed. Bored because I planned my meals ahead TOO WELL and was having the same damn thing day in and day out. Depressed because I missed my best friend cheese, and the sun, both of whose absence led me into a Vitamin D deficiency (and did you know that most D3 deficiencies can be solved by spending at least 10 minutes in the sun each day? Yeah, no shit).
I pounced on the January/February 2012 issue of Cooking Light. I squealed like a stepped on mouse when I found this recipe. And I’m late delivering it to Caitlin This recipe serves 6, which makes one serving 1 cup. That is a perfect amount for flavor and cheesy desire. Fill yourself up with a HEAP of kale on the side.
- 2 1/4 cups 1% low fat milk
- 2 cups sliced onion
- 1 bay leaf
- 12 oz uncooked elbow mac (so cute!)
- 2 T all purpose flour (leave that “some purpose” flour on the shelf)
- 3/4 t kosher salt
- 3/4 cup shredded fontina (WHOOPS I forgot this on my trip to Whole Foods. I probably forgot it because I had already been anally violated by 5 older women’s carts. It’s hell out there)
- 1/2 cup shredded Comte or Gruyere cheese. (I chose Comte because the monger o’ cheese told me it was woodier. If truffle oil is woody, then I want it’s cheese pals to fall in step)
- 1 1/2 t white truffle oil. (I’m not sure if you can even find truffle oil in my hometown of Mantua, Ohio. Yeesh, what do they do!?)
- 2 ounces French bread baguette, torn (I have no bloody idea what 2 oz of bread looks like, so I just grabbed the tiniest baguette I could find. It was too much)
- 2 T grated fresh parm
- 2 garlic cloves, crushed
- 1 T olive oil
1. Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes.
2. Cook pasta according to package directions; drain.
3. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comté cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.
4. Preheat broiler.
5. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.
Click the first image to launch the gallery with larger, yummier food photos
Recipe from Cooking Light, really!
Shocker of all shockers, I cooked today. I made lots of delicious things to prepare for the week. Mornings go so much more smoothly when breakfast has already been made and lunch is stacked and ready to be packed for work. When I cook ahead of time, I feel a little robbed of time while I’m doing it (even though I love it), but when it’s over I know that I just saved myself about 50+ bucks for the week by making all of this food.
AND TONIGHT. TONIGHT! Tonight I made truffled mac & cheese from Cooking Light. Now that I finally got through the photos of my truffle oil excursion, I’m too tired to post about it. So I leave you with this, until tomorrow!
Short story: I filled my apartment with smoke
Other short story: This Cooking Light recipe is fast, easy and really really tasty.
It all began this morning at Whole Foods. I forgot about the Superbowl and skipped in there without a care in the world. And promptly ran into people asking the meat man inane questions about chicken wings. When I approached the meat man I was already salty from the fish man, who informed me they were all out of Alaskan Halibut (a sustainable halibut, as opposed to the Atlantic Halibut. the more you know). I was peeved. I mean, shit dude, this is Whole Foods, right? Don’t people come here for all that over priced sustainable BS? I guess Superbowl Sunday is a big halibut day. Meat man gave me my phallic slab of meat and I went on my way.
Somehow, when I got home I took a nap. I don’t nap. I woke up so disoriented – mostly because what woke me was the door buzzer letting me know my groceries had arrived. I was disoriented and grouchy, not wanting to cook AT ALL. But I needed to or (and this is going to sound crazy, I know) I would start out tomorrow behind cooking schedule.
So I picked this recipe. 5 ingredients, people! 5! The only troublesome part was the amount of smoke generated from my grill pan, but otherwise, delicious.
1T grated peeled fresh ginger (I chopped, grating is so… grating)
1T fresh lemon juice.
1T low sodium soy sauce
1 1lb silly looking log of pork tenderloin, trimmed
Heat your grill pan over medium-high heat, whisk together ginger, lemon juice, soy sauce, and honey. Sprinkle your pork log with salt and pepper and slap that silly looking thing on the grill pan. Tickle frequently with the saucy mixture and watch that puppy smoke and sizzle for about 15 minutes (or 145 degrees internal temperature). The recipe didn’t say to flip the log around, but I chose to make the executive decision to turn it every 5 minutes (brushing it with the saucy stuff all the while)
Let it rest for 5 minutes (time to make kale, yo!) before slicing and eating with wild abandon. (click on the first photo to launch the gallery )
Did I mention that this serves 4, has 178 calories and 2.7 grams of fat per serving? Oh and hello 24.1g of protein! Good and good for you.
I love it.
I know you’re like “what kind of website is she looking at?!” I don’t know why I swirled it. Here, I’ll admit it, it’s my blog stats.
I love this little white mug. I simplified my cupboard situation when I moved, but I couldn’t get rid of this perfectly white, perfectly small, perfectly femmy coffee mug. “Mug” doesn’t even seem like the right word for it, too brutish. Thoughts? Maybe just coffee cup. Earth shattering.
Shooting everything you eat or cook or eat and cook or burn and drop kick out the window can create a hard drive that turns your life into Memento. Half the time I can’t remember what I wore the day before (or like today, I think I wigged people out when I said aloud “so wait, today isn’t Monday…”), so remembering what photos I edited, what I posted, what I actually MADE… well the set up in my brain is a little klugey.
Like, what the hell is THIS? At some point, I made some kind of meat slab. I vaguely remember setting off the fire alarms (fire! fire! fire! it actually SPOKE loudly, yet calmly like a ketamine soaked lady Beavis) in my apartment broiling this thing, but for the life of me I have no idea if I ate it… or what I did with it.
It’s just… uh… yup. Lost forever.