BS Cooks

Had a bad day, so what's for dinner anyway?

2011-07-20T21:55:00.000-07:00

It was one of those days when I wish I had stayed in bed. Things went wrong, from the kids in my classroom to trying to register for school nothing was going my way. One thing I do to de-stress is to cook. When I am in my kitchen all is well and nothing else matters! I just love this little recipe and I hope that you will to. It has very mild flavors and is perfect with a nice salad topped with a bit of lemon juice.

Baked Manicotti Bundles Stuffed with Tilapia & Mozzarella
Adapted from Clean Eating Magazine March 2011

Ingredients:
olive oil cooking spray
3 or 4 green onions enough to make 10 layers
10 whole wheat lasagna noodles
1 carrot peeled
1tsp EVOO
12oz fresh tilapia fillets
4oz light cream cheese
1/2 cup skim milk
1/2 tsp dried dill (I used much more)
1/2 tsp sea salt
2oz reduced-fat mozzarella

Preheat your oven to 350 degrees. Lightly mist an 8x8 glass pan with olive oil spray

Rinse oions well and trim off the white tops. With the tip of a paring knife score the upper end of the connected layers to form single onion strips like my picture. Set aside

prepare noodles according to package directions

during the final 90 seconds add the onions then lift out with tongs and set aside before draining pasta.

grate carrot into a small bowl and set aside

heat a large skillet add oil and heat for a bit more. add fish and shake pan so they won't stick. cover and cook for a good 3 minutes. carefully flip them over and cook for about 1 minute more. break up into pieces if it still is opaque/not cooked, cook for a bit more. remove from heat and set aside.

Add cream cheese, milk and dried dill to a medium saucepan. break up the cream cheese, add salt and stir with a wire whisk over low heat until melted. add half of the mozzarella and continue heating and whisking until all the cheese has melted.

Scoop out 1/2 cup of the cheese sauce mixture and, you guessed it, set aside.

stir in carrots and tilapia into the pan with the cheese mixture (not the one that you just set aside)

lay out noodles on a cutting board and put some of the fish mixture on each noodle.

carefully role each noodle up but don't let any of the fish mixture escape out the ends.

tie with an onion strip and place the bundle in the pan.

Spread the reserved cheese mixture over the top

sprinkle the rest of the mozzarella and bake for 25 minutes until cheese is bubbly and browned a bit.

and now it's time to...

GET YOUR YUM ON!!!

A Tagine of My Own Making

2011-03-06T18:39:00.000-08:00

I love my Tagine. It is an amazing cooking vessel. Meats come out incredibly moist and tender and vegetables are cooked to perfection. Because of this clay pot I have become fascinated with Moroccan Cooking. I have been reading much and looking at Moroccan Food Blogs. I like most things. There are, however, a few things that I do not like. I am not a big fan of cloves or cinnamon in my savory foods. Save them for my pie, thanks. I also am not a big fan of fruit in my savory food. Many recipes call for grapes or apricots. These are just not flavors that I enjoy together. I am sure many people love this flavor combination but it's just not for me.

I was looking in some cookbooks and I came across a Tagine recipe that called for most of the ingredients that I do not care for. I gave up and decided to go out on a limb and create a recipe that I knew that I would love. I hope you enjoy it as well.

Chicken and Quinoa Tagine

2 large chicken breast cut into pieces

1 onion cut in half then sliced thin

2 tablespoons Extra Virgin Olive Oil

1 cup Quinoa rinsed

1 can garbanzo beans drained, rinsed and peeled

1 1/2 cups water

3 large carrots cut into pennies

1/4 teaspoon ground nutmeg

1/4 teaspoon turmeric

1 generous pinch of saffron

salt and fresh ground pepper to taste

Heat Tagine or Dutch Oven over medium heat.

Add Olive Oil and Chicken. Cook until chicken starts to brown on both sides.

When chicken is brown add onion and cook until translucent

When onions are done remove them along with the chicken and set aside.

Add Quinoa, water and spices.

Return chicken to the tagine, add garbanzo beans and carrots and cover. Cook for 20 minutes or until quinoa is translucent and has little tiny strings attached to each.

Add one of your favorite flat breads (I made pita's)

and...

Get your yum on!

PS Don't miss my special Yeast Spoon give-a-way just click to join in.

These are a Few of my Favorite Things & a give-a-way

2011-03-06T07:47:00.000-08:00

When I was a child the night Sound of Music came on TV was a huge deal. We would pop up the popcorn pour the coke and get in our pj's and snuggle in for the evening. Remember when you had to wait for a special program or movie to come on TV. There were no VHS, DVD's or Streaming Videos we had to anticipate the evening and plan. We even had to watch commercials. Special traditions were born. Equally special was the TV showing of Wizard of Oz and Willy Wonka and the Chocolate Factory. I remember singing the songs for Sound of Music for days after we watched it.

My favorite things have change over the years as everyone's have. Now my favorite things have to do with hiking, camping, kayaking and the most important to me kitchen gadgets. Here is my little disclaimer. I am not being paid by the companies to review products I do not represent any of the companies. I am just a girl who loves to be in the kitchen and these things work best for me. Some of the products do have a link that you may click on to purchase the items. If it is an Amazon link I will make a small, really small amount of money for anything purchased. If you want to use the link to buy things that's fine. You may be able to find things at a better price on your own. Let's get started.

Oxo 12-by-16-Inch Bamboo Cutting Board

This cutting board is a nice size for a small kitchen like mine. It is bamboo a renewable resource and made very well. I have not been disappointed with any OXO product. I have used several bamboo cutting boards and had to toss them out because they began to crack and split. This one has not given me that trouble. I have found for all wood in my kitchen mineral oil rubbed on once a month makes a huge difference I only use wood cutting boards for fruit, veggies and bread making. I use plastic for all meat because I can toss plastic cutting boards into the dishwasher to help get every bit of the germs off! Okay here is an unsolicited tip: do not put any wood into the dishwasher. The water, heat and dishwasher soap cause wood to dry out and split. Also, don't put your knives into the dishwasher. I am not sure what the science is but when I remove my knives they are dull and pitted. I assume this happens from the abrasive dishwasher soap.

Misto Olive Oil Sprayer

This is an awesome tool for your kitchen. I love it because it keeps oil sprayer cans out of our landfills. It is wonderful for coating everything. I use one for Olive Oil and one for Canola Oil. If you don't have one yet you are truly missing out. At about ten bucks it is a great value and it will save you money on the long run because you will not have to spend money on Pam cans anymore.

WeightWatchers Serving Spoons

Once upon a time I was on WW. These spoons were worth the membership. They come in two sizes 1 Cup and 1/2 cup. They truly help with portion control have a long handle and can go from pot to table. I have not seen anything like them in stores. I think you have to join WW to purchase them. eBay might be your only hope. (or your friendly garage sail/thrift store)

Silicone Scrapers and Pastry Brush

I have both 100% silicone scrapers and ones from le creuset with wooden handles. I prefer the all silicone ones I just feel that I can get them clean and the handles do not wear out. A silicone pastry brush is a must have for your kitchen. Much more sanitary and easier to clean than the bristle ones.

Sur La Table has a wonderful selection but you may be able to save money at Home Goods, Ross, Marshall's or TJMAX. (These are great kitchen gadget places)

Bag Clips

These are a life saver. So handy! I purchased mine at World Market not sure if you can get them online at their website. It's more fun to go to the store anyway.

Immersion Blender with attachments

This by far is my most used tool in the kitchen. The mini chopper saves my eyes from onions and the immersion blender is so helpful for soups.

Vintage Pyrex

This is way more than a favorite thing. It is an obsession! To say that I love these little gems would be the biggest understatement. I began collecting Vintage Pyrex about 4 years ago after I learned that all of my grandmother's collection was lost because a storage bill was not paid. (I was not happy about this fact) Not only do they provide nostalgia they also the quality cannot be outdone. They have fun ugly patterns that make them a collectors dream. I use my collection almost daily. They are fun to shop for because the price varies from thrift stores antique shops and yard sales. It is like a hunt!

Right now I am on a hunt for this:

I really want the black ones! They are highly collectible and expensive. Oh and also hard to find at my favorite thrift stores or yard sales. I got the picture from eBay. The bid on them right now is $360. ACK!

Chicago Metallic French Bread Pan

This is a must for crusty French Bread. I also use an old cookie sheet in the bottom of my oven. I let it heat up while I am preheating the oven then put the loaves in the oven and pour water on the cookie sheet. This makes the steam you need for crusty bread.

Yeast Spoon

This handy tool measures exactly the amount in a package of yeast. This lets you buy yeast in the big bag at Cosco for 5 bucks and measure it precisely.

Wouldn't you just love one for your kitchen?

Well here is your chance. I am giving one of these beauties away to one lucky reader.

Here's how to do it.

Follow my blog on Blogger (one entry)
Like me on Facebook (one entry)
Follow me on Twitter (one entry)
Share this post on Facebook
Share this contest on your blog (one entry)

Please post one comment on this post for each entry. I will be using one of those web contest random winner picker things to decide the winner on March 31, 2011

Good Luck & Get your yum on!

Hummm What to do with 2 Portobellos, Cream cheese and some Herbed Calzone Dough?

2011-02-28T18:45:00.000-08:00

Ah once again dinner arrived once again. I had plans on grilling the Portobellos and making a burger out of them but it had been so long since I made calzones I felt the need to do so! I wanted a calzone crust that had a kick so I added some wonderful herbs that I had on hand. Simple, made for a tasty crust! I also gave my cream sauce a bit of a kick by adding garlic powder and fresh ground pepper. Made for one tasty dinner if I do say so myself!

Herbed Whole-Wheat Calzone Dough

2 cups whole wheat flour

1 cup bread flour

1 teaspoon sugar

2 teaspoons active dry yeast

1 teaspoon salt

1 1/2 tablespoon extra virgin olive oil

1 cup warm water

1/4 teaspoon crushed red pepper

1 teaspoon Italian seasoning

1 teaspoon granulated garlic

Combine the 2 cups wheat flour, salt, sugar and yeast in the bowl of a stand mixer and set aside.

Combine olive oil and warm water and slowly add to flour mixture using the paddle attachment of your mixer. Mix in herbs. Mix in as much of the bread flour as you can until a ball forms that is not very tacky to the touch. Change to the dough hook and knead on low for 5 minutes. Set dough aside for 10 minutes.

Meanwhile prepare the cream sauce.

Cream Sauce

4 oz low fat cream cheese

3/4 cup skin milk

1 teaspoon granulated garlic

salt to taste

fresh ground pepper to taste

1/4 cup low fat mozzarella cheese

In a small sauce pan pour the milk and cut up the cream cheese. Add all the spices and heat just until the cheese melts. Add the mozzarella and combine. Remove from heat and set aside.

Filling

2 Portobello mushrooms sliced

1 package frozen spinach thawed with all water squeezed out.

mozzarella cheese

Divide the calzone dough in half then half again to form 4 equal pieces.

flatten out dough to a circle (or whatever shape that is in the photo)

Put a layer of the sauce on the dough leaving some room on the edges

add a layer of the mushrooms

1/4 of the spinach and top with 1/4 cup of the mozzarella cheese

Fold over and add a bit of water to the edges. Press together with a fork to seal.

(okay so I thought I took a pic of that step but I guess I didn't, sorry)

Bake in a 450 degree oven on a cookie sheet lined with parchment or on a pizza stone for 18 to 20 minutes until crust is browned.

and then

Get Your Yum On!!!

Don't forget to follow me on Twitter and like me on Facebook! As soon as I reach 100 likes on Facebook I will be hosting my favorite things give-a-way contest! Watch your feeds for details of the contest!!

Savory or Sweet Choux

2011-02-27T06:54:00.000-08:00

One way to truly impress your guests is to make Eclairs. They look amazing and so complicated. Let me let you in on a little secret, they are easy. All the chocolate and custard just blend so well with the airy texture of the choux. I was always afraid to try this pastry gem but I through caution to the wind and gave it a whirl. I now feel like a master pastry chef. Yeah uh not!

One thing I learned from this little adventure is just how versatile choux is. With this simple recipe and some extra ingredients I was able to transform this paste into a savory spicy cheese stick that can be filled with cream cheese for an appetizer or left as a stick and set to accompany soups. I think that you all will have so much fun creating delicious sweet and savory culinary wonders!
Okay get your pastry chef hat out and let's go!!

Basic Choux Paste
From The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (King Arthur Flour Cookbooks)
1 cup water
1 stick butter (8 tablespoons)
1/4 teaspoon salt
1 1/4 cups unbleached all purpose flour (I use King Arthur Flour always!)
4 large eggs

Put water butter and salt in a saucepan and bring the mixture to a rolling boil. Remove it from the heat and add the flour all at once. Stir vigororusly. Return to the burner and cook over medium heat, stirring continuously, until the mixture forms a ball. (this should take only about a minute or so)
Remove the pan from heat and let the mixture cool for 5 to ten minutes until the temp reachers 140 degrees F. It will still feel hot, but you should be able to handle it. Transfer the mixture to the bowl of a stand mixer and beat in the eggs one at a time the mixture will become fluffy. Beat at least 2 minutes after the last egg.
Your mixture is now ready for piping.

Okay are you ready for the fun part? Here are two different recipes using choux, one savory and one decadently sweet!

Chocolate Eclairs

Preheat oven to 400 degrees f.
1 recipe Choux Paste (above)

Using a large round tip of a pastry bag shape 3 1/2 inch fingers onto a parchment lined baking sheet. Leave a bit of space between them. Bake the paistries for 15 minutes, then lower the heat to 350 bake until sides are set about 20 minutes more. Make a small slit in the ends of each pastry and return to the oven for 5 more minutes. Cool on wire racks while you prepare the pastry cream.

Pastry Cream
3 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup cornstarch
1 tablespoon unbleached all purpose flour
4 large egg yokes
1/2 stick (4 tablespoons) butter
1 cup heavy cream, whipped to soft peaks

In a medium saucepan stir together 2 1/2 cups of the milk, sugar and salt. Bringing the mixtre to a boil over medium heat. Meanwhile, mix the cornstarch, flour and egg yolks with the remaining milk.
Whisk about half the boiling milk mixture with the egg yolk mixture, then pour back into the hot milk mixture and return to the heat. Bring to a boil, stirring constantly, and boil for 30 seconds. Remove from the heat and strain through a find sieve, and stir in the butter and vanilla extract. Rub a piece of putter over the surface of the cream and cover with plastic wrap. Be sure that the plastic wrap touches the surface of the cream so it does not form a skin.

When cream is cool fold in the whipped cream and you are ready for filling!

When the pastry cream is cold cut each eclair in half and fill the bottom half with pastry cream.

Chocolate Glaze for Eclairs
1 tablespoon butter
1 ounce unsweetened baking chocolate
1 tablespoon hot water
1/2 cup confectioners' sugar

Melt the butter with the chocolate in a microwave oven or in a double boiler on stove top. Stir in the water and sugar. Beat with spoon or fork until the glaze is smooth and soft enough to pour and drizzle over the tops of the eclairs.
Top each of the bottom half with the chocolate glazed top half and mmmmm Chocolate!

Spicy Cheese Puffs
1 recipe choux paste (above)
1 teaspoon dry mustard
1/4 teaspoon ground cayenne
1 teaspoon ground black pepper
1 teaspoon paprika
1 1/2 cups grated sharp cheddar cheese
1/4 cup grated Parmesan cheese

Preheat the oven to 425
Prepare choux paste as directed in the recipe above, increasing the salt to 1 tablespoon and combining all the spices with the flour. Once the eggs are beaten in beat in the cheeses. Fit a pastry bag with a large open star tip. Pipe the mixture to the size of your choice onto the baking sheet lined with parchment. Long to set on top of a bowl of soup or smaller to fill with Spicy Cream Cheese (following)
Bake the puffs for 15 minutes reduce the temp of the oven to 350 and continue to bake for an additional 15 minutes until puffs are golden brown. Open oven and allow to cool in the oven to dry them out.

Spicy Cream Cheese Filling

1 package cream cheese softened
1 4 oz can of diced green chilies or jalapenos
1 or two cubes of Dorot Frozen Chopped Cilantro (or 1 to 2 tablespoons fresh cilantro)

I choose the frozen cilantro because I am not a big fan of cilantro and the leftover fresh would go to waste. I love the Dorot Chopped Cilantro because it stays fresh frozen! I found it at Trader Joe's

Mix all ingredients together well cut each choux paste cheese stick in half and pipe cream cheese onto the bottom half put the top back on and serve!

Okay let's party and get your YUM on!!!

Rosemary-Lemon Cake Roll! Sometimes ya just gotta have something sweet!

2011-02-23T17:43:00.000-08:00

I want something sweet! I say this often. Too often!!! I really try and eat healthy. My goal has been to create a healthy eating blog. However, I must admit that my true passion in cooking is baking. I can bake all day long and be as a beatnik at a poetry reading.

from "Funny Face" one of my favorite Hepburn movies!

Sugar! Ah, it is an addiction that I am not sure I will ever be able to over come. My justification for baking has been "well, I will take it to work and give it away". I do this but then I feel guilty because I am not projecting my healthy lifestyle choice in my actions. (Okay, I am way, way over thinking this whole thing) Let's face it I am not the only one who loves sugar! The key is moderation. That is the hardest key for me to find. A sleeve of Thin Mints is a serving right? :) For the most part it is better for me to stay away from temptation is just not to make sweet treats at all. But sometimes you just gotta give in to the urge to bake and make tummies happy with decadent sweet treats!

Before I share the recipe to this cake I must admit something. I had a very hard time getting the cake out of the pan even thou I thought I did a good job following directions. I also had a hard time with the unrolling of the cake to add the filling. It stuck to the towel badly! If any of you foodies have suggestions for a successful jelly roll unrolling process pleas do share in the comments. I need HELP!
So this is the reason for the lack of photos of the process of this cake!

Okay now on to the cake! Wow! The taste reminded me of a Twinky! Soooo good. Even tho it was not so pretty to look at.

Rosemary-Lemon Cake Roll

Adapted from Betty Crocker Baking for Today

3 eggs

1 cup sugar

1/3 cup water

3/4 cup all purpose flour (I always use unbleached)

1 teaspoon baking powder

1/4 teaspoon salt

2 1/4 teaspoon chopped fresh rosemary or 3/4 teaspoon dried

1 teaspoon grated lemon peel

3 tablespoons powdered sugar

1 recipe lemon cream filling (following this recipe)

Heat the oven to 375. Line a 15 x 10 x 1 inch pan with foil and generously grease foil with shortening or cooking spray.

In a large bowl beat eggs with electric mixer on high for about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. Beat in water on low. Gradually add flour, baking powder and salt. Fold in rosemary and lemon peel. (I ground up the dried rosemary in my mortar and pestle)

Pour into pan and spread evenly to corners. Okay so here was one of my mistakes, I did not spread it evenly even tho I thought I did. One of the corners did not have enough cake batter so it was thin and burnt. Take the time to be sure it is even!!! Bake for 12 to 15 min. until toothpick inserted in center comes out clean.

Immediatly loosen cake from edges of the pan and turn upside down onto a towel generously sprinkled with two tablespoons of the powdered sugar. Carefully remove foil. Trim off stiff edges of the cake if you need too. While the cake is hot carefully roll cake and towel from narrow end. Cool on wire rack for at least 40 min.

Now for the filling

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon lemon zest

Ina chilled bowl beat whipping cream and powdered sugar with electric mixer on high speed until stiff and stir in lemon peel.

Unroll cake and remove towel. (this did not work so well for me. it stuck big time!) Spread filling over cake roll up cake and sprinkle with remaining 1 tablespoon powdered sugar. Chill. Store in refrigerator.

Get your yum on!!!

Hey readers! Please take time to like me on facebook and follow me on twitter. I will be having a contest to win one of my favorite things kitchen gadget as soon as I reach 100 followers on fb. Watch my page status and my tweets for directions for the contest!

Thanks for reading! Oh and please feel free to post help for a successful jelly roll!

For beautiful eyes, look for the good in others;
for beautiful lips, speak only words of kindness;
and for poise, walk with the knowledge that you
are never alone.”
~Audrey Hepburn

Linked on Sweet as Sugar Cookies; Sweets for a Saturday #6
Linked on Real Sustenance Seasonal Sunday 02/27/11

Lemon-Raspberry Muffins on a Monday Afternoon

2011-02-21T16:59:00.000-08:00

Ah Monday afternoon lends itself to baking when you have the day off and happen to find a great deal on raspberries. I am also blessed with a lemon tree on my property and these two go together splendidly. I found this recipe and so a muffin is born!

Now to top off this lovely baking story I can share with all of you my new toy! My Black & Decker food processor. How fun it is! I purchased it at this awesome new kitchen consignment store called Kitchen Switchin'. What a wonderful place and I look forward to checking them out for more kitchen goodies!

Lemon-Raspberry Muffins

Eating Well Website

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk

1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour, or whole-wheat pastry flour

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Get your yum on!

$7.68 Leeks? WHAT! Soy-Braised Pork Tenderloin with Mushrooms & Leeks

2011-02-20T09:40:00.000-08:00

One of my favorite places to shop is Fry's Signature Marketplace located @ Tatum and Shea in Scottsdale, Arizona. It is an amazing store with Valet parking, organic foods, international foods, sushi bar, wine bar, juice bar, several restaurants, a sports lounge heck you can even get your car detailed while you shop. It is beautiful. The produce section is amazing and rivals AJ's or Whole Foods with stuff I have never seen in a store before. Dragon fruit, Star Fruit, and a vast selection of mushrooms and much more! On one of my weekly shopping trips I was in the produce section shopping for leeks for this recipe. I saw them and they were listed @ $3.95. I thought that that was per bunch. I was dreadfully wrong and that price was per pound. I did not notice this until I got home and saw the total price for my leeks was $7.68. I would have made much different choices had I read the sign properly but well I had the suckers so here is what I came up with! :)

Soy-Braised Pork Tenderloin with Mushrooms & Leeks

adapted from the February 2011 issue of Clean Eating page 69

1 tablespoon low sodium soy sauce

4 leeks

3 teaspoons extra virgin olive oil

16 oz mushrooms cleaned and quartered

4 garlic cloves chopped

1 teaspoon ground ginger

1 pound pork tenderloin trimmed of visible fat and cut into 1 inch thick medallions

Clean leeks and discard tops cut into rounds

heat 1 tsp evoo in a large skillet on medium for 1 min. carfully place the leeks cut sides down of the pan. cook undisturbed for 4 min. then flip over. add mushrooms and soy sauce. cover and reduce heat to medium low and simmer for 5 min. stir in garlic and ginger and continue to simmer for 5 more min. remove from heat and set aside.

in another large skillet heat remaining 2tsp of oil and arrange pork in pan. cook undisturbed for 1 min. gently move medalions around with tongs so it does not stick. then flip each medallion over and repeat.

add pork to mushroom mixture. deglaze skillet used to cook pork by using 1 tbsp of water and the back of a spoon scraping up all pork and juices. add to mushroom/pork mixture.

cook an additional 2 minutes over medium heat.

plate and serve with a nice salad of your choosing

serves 4

Get your yum on!

Soup is Healing

2011-02-18T13:36:00.000-08:00

So this has been one of the worst weeks of my life!

First, Last Thursday is when this all started. A beautiful little two year old in my class was sick and had a febrile seizure in my arms. 911 and the parents were called and a trip to Children's Hospital was made. I went with the family. That is not the place you want to be. I swear you could just see the germs crawling around the place. Ick and double ick! Wow!!! The little boy was seen and he is fine. He went to the doctor the next day and the doctor said he had the flu.

I wake up Friday morning and I have had the flu. I don't think I have ever had the flu before. I have said I had it but I am here to tell ya this has been the most sick I have ever been. Sometimes it seemed worse than my time in the hospital with Chron's when I needed a bowel resection. At least then they gave me morphine so I didn't care they were taking parts of my body out! This was BAD! Then by Wednesday I thought I had turned a corner and was on the road to recovery. When I woke up Thursday morning I knew this was not the case. I was 99% sure that a sinus infection had graced my body and antibiotics were in my future. Went to the doctor and I was right. He asked me if I had received my flu shot. I told him nope. He said I'll bet you don't do that again. He is right! I will always get my flu shot. I have been in bed for 6 days and when I am not in bed I have been at the doctor! ACK! Not fun people not fun. Not to mention that I do not have sick pay at all so I am missing 6 days of pay. Ugh! Oh well life will go on!

Friday, one week later. I am feeling well enough to lay on my bed with my laptop and catch up on some blogging. One thing that always makes me feel better when I am sick is soup! Soup feels so good going down and warms you up! This winter I have made several soups. I had great plans of blogging about them all but I got swept away in my new kayak that I have pushed blogging to the side once again. Well today is the day! I am going to blog my little heart out and share two wonderful cream soup recipes. Enjoy!

Canyon Lake, January 2011

Pureed Broccoli Soup

Adapted from February 2011 EatingWell (1-year auto-renewal)

1 tablespoon butter

1 tablespoon olive oil

1 medium onion chopped

1 stalk celery chopped

2 cloves fresh garlic chopped

1 teaspoon chopped fresh thyme

8 cups chopped broccoli

4 cups reduced sodium chicken broth or vegetable broth.

2 cups water

1/2 cup half and half

1/2 teaspoon salt

fresh ground pepper to taste

In a dutch oven heat olive oil and butter over medium heat until butter melts. Add onion and celery and stir occasionally until softened. 4 to 6 minutes. Add garlic and thyme and cook for about ten seconds.

Stir in broccoli, add water and broth and bring to a simmer over high heat. Reduce heat and simmer for 8 to 10 minutes until broccoli is very tender.

Puree in batches in a blender. (I use my immersion blender. A good immersion blender is priceless for soups. it is much easier then the batch blender method.)

Stir in half and half and salt/pepper to taste. Serve with your favorite bread or crackers and you are in for a soothing treat!

Now for soup number two

I know that I have said this in my last several blog posts but I am really stuck on the February 2011 issue of Clean Eating it is amazing. They better hurry up and send me the next issue or what will I have to blog about :)!! This creamy vegetable soup uses tofu in place of cream or milk. Wow! This small ingredient not only add protein but also great richness with out all the calories!

Cream of Vegetable Soup

from the February 2011 issue of Clean Eating page 33

1 tablespoon olive oil

1/2 cup chopped onion, shallots or leaks (I used onion)

4 cups vegetable broth

1 1/2 lb chopped veggies (choose whatever you like, I used broccoli, sweet potato, tomato, cauliflower, bell pepper, and zucchini)

16 oz silken tofu

sea salt and fresh ground pepper to taste

dash of nutmeg

fresh grated Parmesan cheese

Now lets get choppin'!

mmmmm brocolli

zucchini

Oh look I think I added carrots too! :)

Heat oil in a dutch oven over medium heat and add onions. Cook until translucent about 5 minutes.

Add broth and bring to a simmer. Add vegetables and bring back to a simmer. Cover and cook until vegetables are tender. This can take up to 25 minutes depending on the vegetables you choose.

Working in batches transfer to a blender and puree soup. Or use a hand blender just like the broccoli soup. (this is my choice)

Add the tofu blend into soup. Season with salt pepper and nutmeg pour into bowls and top with cheese!

These soups are delicious, nutritious and full of comfort on a cold day or when you loved one has the flu! Truly a home cooked treat!

Enjoy! oh and get your YUM on!

One of the many wonders of Canyon Lake. We saw her with her fledgling.

Arizona is truly beautiful and amazing! (now you see why it takes me so long to be indoors long enough to blog)

This post is dedicated to the Ritz family. May you have a happy and healthy 2011!

Potluck goes Mediterranean!

2011-02-03T17:04:00.000-08:00

I don't know about your office but I have found that healthy office potluck options are pretty much null. They just don't exist. Most people just don't eat healthy. Well, let's just say that they don't eat the way that I do. I wanted to exposed my coworkers to some good clean food with whole grain pasta and vegetables, low salt and full of flavor. Once again Clean Eating magazine did not let me down. I have made more recipes from the February 2011 issue than any other issue! You should really pick this one up it's awesome!!

Now back to the food. I choose a Mediterranean dish that is on page 40. It was a hit. There was nothing left people ate it up! I feel that I helped contribute to good health in the workplace. (as you can tell I am not a bit dramatic at all)

Mediterranean Vegetable, White Bean & Feta Penne

6 oz whole-grain penne pasta (not my favorite so I chose rotini)

1 cup cooked white beans such as navy or cannellini, drained and rinsed well (I chose Great Northern Beans)

2 medium tomatoes, chopped (I seeded them as well)

4 cloves garlic, minced and divided

1 tbsp balsamic vinegar

1 tsp dried basil (I used Italian seasoning)

1/4 tsp red pepper flakes

1/4 tsp sea salt

1 medium zucchini cut into eighths (I used two small)

1 medium bell pepper, cut into thin strips and then into 2-inch pieces

1 cup crumbled feta (I used fat free)

2 tbsp olive oil

Cook pasta according to package directions adding beans during the last minute of cooking. (I forgot to do this and I just added them when the pasta was done, all was good)

Meanwhile in a medium bowl, combine tomatoes, 2 cloves of the garlic, vinegar, basil, pepper flakes and salt; set aside

Heat 1 tbsp oil in a large skillet, on medium high, tilt skillet to coat bottom. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stiring frequently. Add remaining 2 cloves garlic and cook 15 seconds, stirring constantly. Remove from heat and add tomato mixture and drizzle with remaining 1 tbsp oil. cover to keep warm.

Drain pasta/bean mixture, place in serving bowl and sprinkle with rosemary and about 1/4 cup of the feta. Spoon zucchini mixture over the top and finish with remaining feta. (I gently mixed it together)

Get your yum on!

there's a fungus among us

2011-01-19T16:18:00.000-08:00

Dinner is something that I struggle with. I find it hard to come up with amazing meals for one. Well, the February issue of Clean Eating did not leave me hanging! There are lots of amazing healthy choices in this one issue. Today's choice, Grilled Portobello & Onion Burgers.

Burger:

4 large portobello mushroom caps, wiped clean

4 slices red onion each round about 1/4 inch

1 1/2 tbsp extra virgin olive oil

4 whole wheat hamburger buns (I used sandwich thins)

2 oz blue cheese crumbles (I forgot them for the photo)

4 romaine lettuce leaves (this did not sound good so I left it out)

Heat grill pan on med-high. Lightly brush the mushrooms and onions with oil. (I used my olive oil sprayer and sprayed them) Grill mushrooms and onions for about 4 to 5 minutes per side until mushrooms are tender. Mushrooms will begin to release their juices when they are tender. Set aside on a plate and grill buns for 1 to 2 minutes per side.

Sauce

2 tbsp nonfat plain Greek style yogurt

1 tbsp extra virgin olive oil

2 tsp dejon mustard

2 cloves garlic minced

2 tsp dired basil

1/8 teaspoon sea salt

Combine all sauce ingredients in a small bowl. Spread evenly on each half of bun. Top with cheese and lettuce (if you use it)

Get your YUM on!

note: this is super easy and impressive for guests! Or at least I think so. It tastes amazing!

Let it Rise... Sprouted Grain Bread

2010-12-30T14:36:00.000-08:00

Eating healthy is a passion of mine. I would say that at least 80% of my eating is healthy. (we will not talk about this past holiday season tho) ;) I also have a passion for bread making and love to try a challenge so when I found this recipe for sprouted grain bread in The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen I just had to try it. Keep in mind that this recipe takes up to 4 days to start. It involves sprouting grains so if you want to make it today you are out of luck. However it would be super fun to do with children because of the sprouting process and the rising process as well. Good hands on kitchen science here folks!

All of the grains can be purchased at Whole Foods, Sprouts Farmers Market or other health food store. I chose Sprouts because you can buy them in bulk.

Sprouted Grains

3/4 cup wheat berries

1/4 cup quinoa

1/4 cup lentils

2 cups water

Kinda looks like bird food. No?

Combine all the grains in a large container and add water. Cover and soak from 12 to 24 hours.

Drain the grain through a fine-mesh strainer and return them to the container. Cover and let sit at room temp, rinsing and draining the grains daily until small sprouts appear on each type of grain. This takes 1-3 days. The wheat berries took the longest. The lentils were the fastest.

This is the fun part for the kids. They can help you check on the grains and see how they have sprouted. Kitchen science doesn't get better than this! (well unless you count the green fuzzy stuff in that container in the back of the fridge, come on you know you have had one of those)

Now this was the tricky part, at least for me because I do not have a full size food processor.

Process the sprouted grains in a food processor for 2 to 3 minutes to form a smooth, sticky paste. As you can see my paste was not that smooth. I really need a big food processor! It still worked but my bread was crunchy.

Dough

1/2 cup warm water (110 degrees)

3 tablespoons honey

1/4 cup unsalted sunflower seeds, toasted

2 tablespoons pepitas, (shelled pumpkin seeds) toasted

2 tablespoons sesame seeds, toasted

1 3/4-2 1/4 cups bread flour

1 envelope instant or rapid-rise yeast

1 1/2 teaspoons salt

vegetable oil spray

1 large egg whisked together with 1 teaspoon water

Whisk the water and honey together in a liquid measuring cup. Combine the sunflower, pumpkin, and sesame seeds in a small bowl. Combine the processed sprouted grains 1 3/4 cups of the bread flour, yeast and salt together in a standing mixer fitted with the dough hook.

With the mixer on low speed add the water mixture until the dough comes together, about 2 minutes. Stop the mixer, cover the bowl with plastic wrap (you don't need to take it out of the mixer) and let sit at room temp. for 20 minutes.

Remove the plastic wrap and knead the dough on medium-low speed until it is smooth and elastic. This will take some time, about 8 minutes. If the dough is still sticky after 4 minutes add the remaining 1/2 cup flour 2 tablespoons at a time until the dough clears the sides of the bowl but still sticks to the bottom. Add 6 tablespoons of the seeds and continue to knead until incorporated.

Turn the dough out onto a lightly floured counter and knead by hand to form a smooth round ball. Place the ball in a greased bowl and turn to coat. Coat a sheet of plastic wrap with cooking spray and cover the bread. Let rise in a warm place for 1 1/2 to 2 hours.

Hint: don't rush this, go shopping, go for a walk, something, anything just leave it alone for 2 whole hours. Whole grain bread like this takes time. So does 100% whole wheat bread. You will be happy with the end loaf if you just let it rise!

Sorry folks, I did not take photos of this next step. I really should have! :(

Spray a 9x5 inch loaf pan with vegetable oil spray. Turn dough out onto a lightly flowered surface and gently press the dough into a 9-inch square, gently roll into a tight cylinder and pinch the seam closed.

Place the loaf seam side down in the prepared pan. Spray the loaf lightly with vegetable spray and let rise for 45 to 75 minutes. Remember, just let it rise. Heat your oven to 350 degrees with the rack on the lower middle position.

Brush on the egg wash and sprinkle with the remaining 2 tablespoons of seeds. Slash 1/4 inch deep diagonally across the loafs (sorry you cannot really see it in the pic) Use a razor blade, sharp knife or a Scaritech Bread Scoring Lame Green. This is a cool little bread tool that is not expensive at all.

Then spray your loaf lightly with water and bake until the crust is golden and the center of the bread registers 210 degrees on an instant read thermometer. About 40 to 50 Minutes. Rotate the loaf halfway thru the baking process.

Let cool in the pan for 15 minutes then flip out onto a wire rack and let cool to room temp for 2 hours before serving. (the bread is still finishing up the cooking process, I know you want to cut into the hot loaf but the crumb will be better if you let it cool completely before cutting. Just heat it up later.)

This was the best bread I have created so far! It is wonderful and nutty! Soooo good for toast or a PB&J! Yum! Yum! Yum!

Blog CPR

2010-12-24T09:02:00.000-08:00

So this little blog is fading away! It is neglected and needs much CPR and TLC! It was once a passion and now has fallen victim to time wasters such as farmville, cityvilel and other useless distractions of facebook games! The author has become a couch potato and lost care for her once held passion!

Time to rekindle the passion that once was BS Cooks! (hows that for melodramatic post beginning)

It's the holiday season and well, time to make cookies! No calorie counting just pure decadence, yummy chocolate passion! That's what holiday baking is all about! Comfort and delight for the taste buds! This little cookie will do it for all the chocolate lovers in your life! They are amazing and easy! Who needs sex when there is chocolate! (okay maybe I should rethink that statement lol)

I wanted to make a new cookie, one that I had never made before! So I opened my Betty Crocker Cookbook: Everything You Need to Know to Cook Today (Betty Crocker Books) and found page 186.

Mocha Cookies

Cookies:

1 Large egg

2 tablespoons instant coffee crystals (I used 1 tablespoon espresso powder)

1 Cup Sugar

1/2 cup unsalted butter softened butter (it's better with butter. stay away from plastic margarine at all costs)

1 1/2 teaspoons vanilla

1 1/2 cups unbleached all purpose flour (again go for the best here always use unbleached)

1/2 cup backing cocoa (dutch process is best)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt (I use kosher or sea salt)

In a medium bowl, beat eggs and espresso power with an electric mixer until powder dissolves.

Add sugar and butter and vanilla. Beat on medium speed until light and fluffy. (don't skimp here really let it get fluffy) Stir in remaining cookie ingredients. Cover and refrigerate for an hour.

Heat oven to 375

Roll dough on a lightly floured surface to 1/8th inch thick.

Cut cookies with a 2 1/2 inch or 2 1/8 inch round cookie cutter

Place cookies about 1 inch apart on an ungreased cookie sheet

Bake for 7 minutes or until set

Cool on cookie sheet for 1 minute then transfer cookies to a wire cooling rack and cool for 30 minutes.

Carmel Drizzle

1 3/4 cup powdered sugar

1/4 cup caramel topping (I used a bit more)

1/2 teaspoon vanalla

About 2 teaspoons of milk

mix caramel and sugar in a small bowl until crumbly add vanilla. Add enough milk until smooth and thin enough to drizzle over cookies.

Drizzle over cookies and let set before plating.

Then Get your Chocolate on! (YUM!)

Took a break and a Healthy Aisan Inspired Meal

2010-10-09T07:47:00.000-07:00

Okay so yes, it has been a while. Guess I just needed a break. I guess this little blog needs a little CPR to get going so here we go!

I was hungry! Many of my blog posts start out this way because, well, lets face it a few times out of the day we are! I have made a deal with myself not to do fast food because it's just bad! Bad for my health, waistline and for my Crohn's I love Panda Express. It however does not love me at all. It can make my night filled with trips to the bathroom and yet I still eat it. Why you ask? Because I never thought that I could create a meal that tasted like what I could get there. Well thanks to SparkPeople I have and it's awesome!!!!

Low Fat Sweet and Sour Chicken with Brown Rice

2 cups instant whole-grain brown rice
1/4 cup seasoned rice vinegar
2 tbsp lite soy sauce
2 tbsp cornstarch
2 tbsp canola oil
2 tbsp apricot preserves
1 lb. chicken breast cut in bite-size pieces
1 clove minced garlic
2 tsp finely grated or minced ginger
1 cup low sodium chicken broth
2 cups broccoli florets
1 cup sliced carrots
1 cup red pepper, chunked
1 cup green pepper, chunked
1 cup snow peas
1-5 oz can sliced water chestnuts, drained

Prepare rice according to package's instructions.
Wisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes.
Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
Add remaining oil, garlic, and ginger to pan and cook, stirring, until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4-6 minutes.
Stir in water chestnuts and the chicken.
Whisk the reserved sauce and add to the pan.
Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute.
Serve with the rice.
Each serving consists of 1-1/2 cup stir-fry with 1/2 cup rice.

Number of Servings: 4

So I guess I did not take any pictures of this... I thought I did... Oh well, anyway if you make this you will love it! It tastes just like a restaurant and it is way better for you.

Play around with the veggies. I did. I added bean sprouts. I think pineapple would add something as well!

Enjoy!

Join me in Morocco?

2010-08-17T20:23:00.000-07:00

So I will be upfront with you. I have never been to Morocco! I just happen to fall in love with a simple clay cooking vessel called a Tagine. To learn more see my first post about the tagine Maiden Voyage: Tagine

There are many unique parts to this tagine dish. The first is Preserved lemon. You can purchase them online here preserved lemons it is just as easy to make them. All you need is lemons, a jar and some kosher salt. I will post how to do this soon. The next unique ingredent is harissa. A fiery past made from dried acho chillies. Don't worry folks I have this recipe for you along with some fun photos too!

Harissa

8 dried red chillies (ancho or New Mexico)

2 to 3 garlic cloves, chopped

1/2 teaspoon sea salt (or kosher salt)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 cup olive oil

Put the chilies in a bowl and pour over enough water to cover them. Let them set for at least an hour.

Drain and squeeze out any excess water.

Using a motar and pestle, pound the chilies into a paste. Now I gotta be honest with y'all, this did not happen. I used a food processor for the chilies and the motar and pestle for the coriander.

add the garlic and salt to this before placing into the food processor

Beat in the cumin and coriander and bind with the olive oil

Store paste in a sealed jar in the fridge with a think layer of olive oil floating on top. It will keep for a month. And let me tell you not a day longer!

Okay so now what? You have a jar of harissa what the heck do you do with it????

I chose an easy recipe from Tagine: Spicy stews from Morocco

Chicken tagine with harissa, artichokes and green grapes

4 chicken breasts cut into thick strips

2 table spoons olive oil

2 onions halved lengthwise and sliced with the grain

1/2 preserved lemon cut into thin slices

1 teaspoon sugar

1-3 teaspoons of harissa paste (to your taste)

2 teaspoons tomato paste

1 1/4 cups chicken stock or water

1 13 oz jar of artichoke hearts

rinsed and halved

about 16 green grapes halved

one bunch cilantro leaves chopped

(this is the part that I wish I would not have listened to the recipe, way, way too much cilantro for me)

sea salt and ground pepper

for the marinade

2 garlic cloves crushed

1 teaspoon ground turmeric

freshly squeezed juice of 1 lemon

1 tablespoon of olive oil

First make the marinade, in a small bowl mix the garlic, turmeric, lemon juice and olive oil

cover and refrigerate for at least 1-2 hours or overnight

Heat the oil in the tagine. Add the onions, preserved lemon and sugar

I cut up the lemon very small

saute for 2-3 minutes until slightly caramelized. Toss in the marinated chicken, then add the harissa and tomato pastes.

Next add the chicken stock and bring to a boil

Reduce heat and let cook gently for 15 minutes

toss in the artichoke hearts and cover for for another 5 minutes

Add the grapes and some of the cilantro and season to taste with the salt and pepper

Sprinkle with some cilantro to serve.

Add your favorite couscous and enjoy!

The Dog Days of Summer. or Has my baking gone to the dogs?

2010-08-08T16:48:00.000-07:00

Let's face it, food can make you fat. So, what's a girl to do? I, along with being a preschool teacher and novice baker, happen to own a very small pet sitting business called The Critter Nanny. I care for anything with paws, feathers or scales, heck, I have even cared for a few hooves in my time. My feeling is that pets are people too so why shouldn't I bake for them.

So yesterday I, along with my friend Carrie, her dog Mickey and Caesar the doberman, set out to make some canine confections. Our first culinary wonder is Peanut Butter Puppy Poppers.

Peanut Butter Puppy Poppers

From: Bullwrinkle.com

2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)

1 cup milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

These treats were super easy to make and fun to cut out. I think kids would love this!!

The cooking time did not change for the small cookies to the big cookies. We chose to let them cool on the pan to help crisp them up a bit.

Mickey loved them!

Now for the PupCakes!

Also from: bullwrinkle.com

1 large apple
1 1/2 cups wheat flour
1/4 cup oatmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup plain yogurt
1/2 cup water
1/4 cup vegetable oil
2 tablespoons honey 2 eggs
1 cup grated cheddar cheese

For the Frosting
8 oz Neufchatel Cheese (lowfat cream cheese)
2 tablespoons plain yogurt
2 tablespoons honey
2-3 tablespoons flour

Directions:
Preheat oven to 400 ° F (200 ° C). Grease muffin tins.

Core, slice and mince the apple (use a food processor if you have one). Set aside. In a large bowl, mix together flour, oatmeal, baking powder, and baking soda. In a medium bowl, blend together the yogurt, water, oil, honey, and eggs, then stir in the apple and cheese. Add to the flour mixture and stir until mixed.

Spoon into the muffin tins, filling each cup about three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let rest in the muffin tins for a few minutes, then remove and set aside to cool.

For the frosting, combine the Neufchatel cheese (at room temperature), honey, and yogurt until smooth. Add enough flour to thicken the frosting to a good spreading consistency. Frost the pupcakes and you're ready for a doggone good party!

Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan and bake for an extra 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake cool, then frost and decorate.

We decided to make mini pupcakes because, well let's face it, a cupcake is big, mini just seemed better for the dogs! (makes 58 mini pupcakes) This was super fun! I know for sure the kids would love this!

And the dogs

After Mickey got a hang of the frosting, she about took off Carrie's finger trying to get to the thing.

and Caesar you ask

As you can tell he went for it!

Oh and house sitting, let's just say it has it's perks

Ahhhhhhh, a girl can dream!!

Good boy Caesar! Wolf!

A Clean and Constitutional Breakfast & Clean Eating Defined

2010-07-31T14:51:00.000-07:00

One of the latest food trends and a fun foodie word is clean eating. I first heard of it from Clean Eating Magazine.
It is defined by the following things:

Eat 5 to 6 times a day
Drink at least 2 liters of water a day
Get label savvy
Avoid processed and refined foods
Know thy enemies (saturated and trans fats, fired foods, high sugar content)
Shop with a conscience (local)
Learn about portion sizes
Reduce your carbon footprint (eat local)
Drink water with a lemon wedge
Slow down and savor
Take it to go (pack your food)
Make it a family affair.

You can read more about them here Eat Clean Diet

Something I have learned is shop the outside walls of the store. That is where all or most of the unprocessed foods are. Meat, dairy and produce are found here. All to most processed foods are found in the center! Cook your own food from scratch. I am not going to lie to you, this takes effort and planning. I am here to tell you that it is worth it. I am not a medical professional at all. I can just say that as a person with Crohn's Disease, when I eat clean I feel better, have less flairs, more energy and life is AWESOME! (much less trips to the bathroom, the best part) Please check with your doc for more info and ask him about a high fiber diet. If you are coming out of a flair or in a flair this is NOT the way that you should eat. You doctor knows best!!!

Morning Constitutional Muffins
(Adapted from The Eat Clean Diet Recharged)

1/2 cup whole wheat flour
2 cups raw bran
1 cup ground flaxseed
1 cup raw wheat germ
4 teaspoons baking powder
2 teaspoons baking soda
8 egg whites
1 cup unsweetened applesauce
1/2 cup agave nectar
1/2 cup skim milk (or soy, almond milk)
1 1/2 cups water
1 cup dried cranberries

preheat oven to 350 and line muffin tin with paper liners

combine all the ingredients in a large mixing bowl, don't overmix or your muffins will be flat

Bake for 25 to 30 minutes. Muffins are done when toothpick inserted in the center comes out clean
The muffins can be frozen individually (this is handy for me cuz I don't want to eat them all at once.
I will let you know upfront that these muffins are not sweet. They will not cure your sweet tooth at all. They may take some getting use to. But with 8 grams of fiber and 9 grams of protein they are worth it!

Breakfast of Steel

2010-07-25T07:55:00.000-07:00

Let's face it, any healthy diet plan that you follow will tell you to eat a good breakfast. You cannot avoid it breakfast is the most important meal of the day. The truth is all of you meals are important. Skipping meals is not the way to loose weight. I have found that eating 5 to 6 small meals a day is the best way for me to maintain my energy throughout the day. Breakfast is #1!

Planning ahead is crucial if you want to stay on track. Steel cut oats must be planned ahead. They take about 20-30 minutes to cook. (you can make them in the micro but, yuck-o-rama)

In your sauce pan place one cup steel cut oats, three cups water and a pinch of salt. Bring all this to a raging boil for 5 minutes. Turn down the heat and allow to simmer until the oats creamy and the water has absorbed.

Sweeten with a tablespoon or two of agave nectar.

Top with the fresh fruit of your choice. (I mixed in these strawberries and WOW the yum factor was off the scale)

The serving size is 1/4 cup uncooked/1/2 cup cooked.

Let's face it this is a very hearty breakfast on it's own, However if you add a lean protein to the mix you will stay full longer and feel better. Not to mention build muscle and burn some fat. So here is part two of this Break-fast!

This omelet contains one whole egg and two egg whites. So I shaved off some cholesterol off the bat by removing two yokes!

okay so if you are lazy or pressed for time you can do one of two things to take some time off prep.

Use a frozen pepper, onion blend that is all chopped up for you or cut up everything up ahead of time and keep them in the fridge.

Heat your skillet and spray with olive oil. Add your veggies and saute to desired tenderness.

Set aside your veggies on a plate and return your pan to the burner.

Reheat it and spray again.

Now about this business of separating eggs, I have given up on the egg separator gadget. It takes forever and it's just one more thing you gotta clean. Fingers work for me.

Now back to the omelet. Add kosher salt and fresh ground pepper to taste and scramble your eggs in a bowl. Pour the eggs in the pan and watch cook. When the edges start to set lift them up and allow the uncooked eggs to seep under the omelet.

Top with your reserved onion and peppers and add the cheese of your choice. I choose feta because I love the strong flavor.

Fold over one side and plate!

Serve with your oats and you have a clean, healthy breakfast that will last all morning! Don't forget to eat a mid-morning snack in about 3 hours. May I suggest an apple and some cheddar cheese!

Enjoy!!

Take a hike: Getting back on track

2010-07-23T06:38:00.000-07:00

So if you read part of my description my blog is supposed be about healthy eating with Crohn's Disease. Well, I got a bit off track with my obsession with cupcakes, cake, and sweet stuff in general. I had a huge wake up call over the past few weeks. I went to pack for my Grand Canyon trip and decided to try on some of my clothes and was horrified to find out that my hiking shorts I purchased at REI at Christmas, did not fit! AAAAAAAAAAH! I was not happy about this. I am not willing to buy a new wardrobe to accommodate my ass! One would think that with all my missing intestines and trips to the bathroom I would be a stick. In theory it sounds like a perfect plan. It, however only works if two things are in place, 80% eating clean, pure food, that is grown or raised and not processed in a factory and getting this ass back on the trails!

Me on the top of Sunrise Peak, McDowell Mountains

(Me and my big butt could not make it up there now and this pic was in January!)

To say the least, I am mad as hell and I am not going to take it anymore!! Something has to change. Food is food and it's my choice as to what I put into my mouth! Exercise is not lifting my hand to my mouth! Things are going to change. How you ask, I will set small goals. Starting with my first one. For the next week, Starting Monday, I will post only healthy food that I have prepared myself. (Okay people if you see a cupcake post call me on it) I also hike or swim for seven days! This is a small goal but ya know I want to be successful so baby steps people, Baby steps! My long term goal, you ask, is to fit into my Mountain Hardware Capri pants and my REI hiking shorts in 6 weeks or less. Wish me luck. Come back and read my Clean Eating Posts. No sugar people! I know shocking!!

Me & My Big Ideas: A Dinner Dilemma

2010-07-21T06:22:00.000-07:00

I live in Phoenix, Arizona. Sounds nice right? Sun, cactus, cowboys, palm trees and the Kokopelli... um and 115 degree temps in the shade! This can make dinner a dilemma especially if it's pizza or anything else the requires an oven or stove. 'Round these parts we keep the curtains shut and the lights off, let alone even thinking 'bout turning on the oven. What to make, what to make? So as I was driving home I got the bright idea to pull out my pizza stone, walk down the grill, turn it on, wait a bit and grill some pizza. Great idea. And it worked... well, sort of.

I would normally make my own crust, however, with as hot as it is I don't even want to turn on my KitchenAid. I made a trip to Fresh & Easy and picked up a whole wheat crust.

Hint: Do you see the charred cornmeal on the pizza stone? This should have been my first clue that something was wrong.

Next, make some pesto or do what I did and pick up a jar. Unless pine nuts are on sale I will almost always pick some up rather than make it fresh. Don't get me wrong I love fresh pesto and it is easy to make, I just don't want to shell out the cash for the nuts!

Throw on some nitrate free peperoni, sliced mushrooms, cheese, bell pepper and tomato and close the grill. and...

You will have perfect, black bottom pizza. Yup you heard right, black bottom pizza. This pie looks amazing from this photo. It just has one major issue. I burnt the crust on the bottom. I think I may have resolved this issue, at least in theory. Two things, one assemble the pizza then place it on the stone. I did it on the hot stone... bad idea? not sure. This leads me to the second part of my theory, don't make the grill so flippin' hot! Turn the damn thing down. Oh and remember, even if you turn it down, them pizza stone things stay HOT for a long, long, long, long time!

Even with the black bottom, I ate this pizza and it was good. I just could not serve it to anyone.

If you have any tips for grilling pizza on a stone feel free to comment! I am student foodie!!

What's for Dinner: Mozzarella & Ham Stromboli

2010-07-16T06:14:00.000-07:00

So have you ever stumbled upon a recipe so simple and yet so amazingly yum that you feel like you can make it for dinner every night and be happy for the rest of your life. (okay maybe that is just a slight overstatement) Oh and before I forget it not only tastes amazing, it also looks amazing. It is as if you suddenly became a gourmet! Yessiree bobbie, you can wow your friends with this one folks. (again, just a slight overstatement)

Okay enough babble, you say. Share this culinary wonder already! Okay, Okay, hold ur horses. (btw I told one of the kids in my class to hold their horses and they walked over to the bucket of animals, grabbed the horse and said: okay Ms. Becky I'm holding the horse.)

The Crust:

1 1/2 cups all-purpose flour (don't skimp folks get the King Arther Flour) (you can also substitute half with whole wheat flour)
1 1/2 cups bread flour
1 teaspoon sugar
2 teaspoons active dry yeast
1 teaspoon sea or kosher salt
1 1/2 table spoon extra-virgin olive 0il

Combine 2 cups of the flour with the sugar, yest and salt in the bowl of your stand mixer.
Combine EVOO and water in a measuring cup
Slowly stir the water/oil mixture into the flour mixture using the paddle attachment to combine
Mix in the last cup of flour.

Hint: I used all of the bread flour and a half cup of the ap flour first.

Change to your dough hook and kneed on low for 4 to 5 minutes until dough comes together as a ball and is smooth and elastic. (you can do this all by hand too, Just knead for 10 minutes)

Let rest for 10 minutes

Next punch down the dough. (not much to punch) Using a bench knife or a sharp knife, divide the dough in two. Shape each into a ball and roll out into two 14 inch x 12 inch rectangles.

Spread 2 Cups of shredded mozzarella over one rectangle and then the same for the second. Top them both with 1/4 lb sliced ham (each) Starting from the long edge, roll up tightly to form a long cylinder. Pinch seam to seal and fold ends under.

Brush with some EVOO and sprinkle your favorite Italian spices and some Parmesan cheese. Sprinkle some corn meal on your cookie sheet and bake in a 375 degree oven for 20 to 25 minutes until the crust is golden brown. Slice and eat right away.

Oh I almost forgot, I added some tomatoes and fresh spinach to the roll too be sure to seed your tomatoes or you will end up with soggy stromboli (I did)

I know this picture has nothing to do with this recipe, but, is this cool or what? I just got my new vanity plate! :) Had to stick it into my blog someplace right?

Missing: 1995 Del Mar Fair Cookbook

2010-07-13T16:42:00.000-07:00

One of my favorite recipes is for a simple chocolate chip cookie. I began my quest for the perfect recipe and I found it. When I lived in San Diego I made a trip to the Del Mar Fair and purchased the prize winning recipes cookbook for that year. I only made one recipe, blue ribbon chocolate chip cookies. This was the single most amazing cookie I have ever tasted. The recipe is simple. There is a reason it won first place.

The recipe:

Del Mar Fair Cookies

2 sticks butter
1 c. brown sugar
1 ¼ c. granulated sugar
2 eggs
1 tsp. vanilla
3 c. flour
¾ tsp. baking soda
2 TBSP milk
1 (12oz) bag chocolate chips

Beat butter until smooth. Add sugars; beat. Add eggs and vanilla. Add all dry ingredients and milk. Stir until dough is dry. Add chocolate chips. Drop cookies onto sill pat or parchment on cookie sheet. Bake at 350 for 10 minutes.

Now for the missing part of the story. I LOST the cookbook. I have looked everywhere for it. Tore the house a part. A brief moment of panic hit me because I thought that I had lost the recipe for these cookies as well. Okay take a deep breath, let it out, look some more, still no cookbook. Okay, Becky don't panic. Think, think, think. Oh Yeah, I posted the recipe on facebook! Yay cookies saved. Relax, Bake cookies and relax again! I am still very sad that the cookbook is MIA. However the recipe is saved in cyber land forever!

This is the cookie's best friend is a nice glass of ice cold milk!

Lavender Blue Dilly Dilly, Lavender Blue, Cupcake, Cupcake

2010-07-05T19:49:00.000-07:00

So on the day of my failed attempt to make Cookies and Cream Cupcakes I also came across a Lavender & Honey Cupcake recipe. Everyone baking with me that day was not even, in the least bit, open to trying the flower spiked confection so I filed it away in the back of my mind as a thing to bake when no one is around to tell me no recipe! Today was the lucky day! The little package of lavender that had sat in my spice cabinet got to come out and show it's stuff.

I should put in a disclaimer here the actual cake part of the cupcakes have nothing to do with lavender it is only the frosting that actually contains lavender. The cupcake recipe was meh... so I am not going to share that with you. I found that it was very dry and flat! If you want to check it out, do that at the library it is on page 65 of 500 Cupcakes; the only cupcake compendium you will ever need. I am not in the least impressed with this book. I would not buy it again or recommend it to anybody. However the frosting for this recipe was quite delightful.

Lavender & Honey Frosting

1 cup Cream Cheese, Softened
1 1/2 cups confectioners sugar, sifted
1/3 cup honey (I choose agave nectar and it worked wonderful!)
2 Tablespoons dried lavender (I found it at Cost Plus World Market)
Lavender Gel Food Color

Beat the cream cheese and sugar in a med. bowl with a mixer until light and creamy. Beat in the honey and some of the gel food color. Stir in half of the lavender flowers.

After your favorite vanilla cupcake recipe has cooled simply dip the cupcake into the frosting.

Sprinkle some lavender flowers and sugar pearls on top of the cupcake and enjoy!

PS: I am really not trying to keep the cake recipe a secret. It just isn't worth typing out because the cupcakes were dry. Please use your very own favorite vanilla cupcake recipe or... gasp even a boxed one. It will be much better for the sake of the frosting!

Sticky Situation

2010-07-05T06:00:00.000-07:00

Chocolate Cake not just any chocolate cake but a Guinness Chocolate Cake with Chocolate Mocha Ganache! Yum, Yum, Yum. Sounds so amazing. The bold flavor of the Guinness enhancing the Chocolate. MMMMMMMM!

This adventure began with on cup of Guinness. Sounds easy right? Yeah well not so much when you set out to purchase said stout at 6:30 AM and nobody has just one for sale. The folks over at Safeway came thru for me and I was able to buy a pint. A pint, this was way more that I needed. However, all was well because I needed two cakes for two parties and well, there ya go!

You may say, Why Becky, you still had two cups left. Whatever did you do with them. This may upset some of you so stop reading now if you get offeneded by alcohol abuse. I, Becky, dumped it down the drain. I know, shocking. Why didn't you just drink it you say? Two reasons for that, one I have Crohn's Disease and alcohol reaks havoc on my digestive system and beer is really bad because of the bubbles. Second, I am friends with Bill W. and beer is not a friend. If you want to know more we email me I would be happy to answer anyquestions.

My most treasured tool of the kitchen is my stand mixer. However for this little cake my little, older than Jesus' sandles, Betty Crocker hand mixer did the job just fine. Please take note of the Pyrex Cinderella Bowl, it is my second BFF of my kitchen. I own several sizes and they are the best. Not only in a cool retro, vintage, depression glass way but also because they rock with there built in spout to pour cake batter effortlessly into your prepared pan!!

Here are a few more from my collection. I am planning on a post about my favorite kitchen gadgets and you can bet your sweet bippy that these babies are a HUGE part of my favorites. My dream is to one day own some Fire King Splash Proof Bowls . This is a pipe dream because they cost upwards of $200 for a set. Ah Depression Glass, this little girls dream!!

Okay now back to the sticky situation at hand. The first cake I used canola oil spray. I sprayed the hell out of the pan. When I took it out of the oven and let it cool completely, just like the directions say, it still stuck. I thought to myself well, that's what the ganache is for. For the second cake I used Crisco. Same result. The damn thing still stuck to the pan. I am not sure what to do about this. I have never had a cake stick before. The cake is very moist and has a high sugar content so maybe it is doomed to be a sticker!

However, the taste of this cake went beyond all of my expectations. It is moist and has a brownie like texture that is most decadent and will surely meet anybody's chocolate cravings! MMMMM CAKE!

The recipe you ask. I don't want to take any credit for this round chocolate sin. That would have to go all to Smitten Kitchen. Just click and you too can make a little taste of chocolate bliss! Oh and if you happen to find a solution to the sticking issue please post it in the comments of my blog!

Happy 4th of July and Happy Chocolate!

These are a few of my favorite things, part 2: Chocolate Chiffon Cake with Chocolate & Peanut Butter Glaze

2010-06-29T19:20:00.000-07:00

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If you invite me do dinner at your house or for any other reason and you think I will be empty handed, well, let's just say that you didn't know my Grandma Bert from Tennessee. She raised me to never come to someone's house without something to add to the table and to always offer to help. If they tell you no, help anyway! That's the Southern way. This is very helpful to me because I love to bake and giving it away is best for my wardrobe.

I was invited to a Poker/Swim party at my friend's house and the baker in my brain started jumping up and down. Ohhh a cake, but not just any cake, a chocolate cake. Not just any chocolate cake, a chocolate chiffon cake with a chocolate & peanut butter glaze. Sounds Perfect!

Why Chiffon Cake you ask? With all the egg whites and the potential for failure it sounded like a challenge. Don't open the oven for the first 45 minutes of baking, cool upside down. How could I say no to this Harry Baker 1927 legend and made possible by the invention of refined vegetable oil in 1870?

Chocolate Chiffon Cake
Adapted From The King Arthur Flour Bakers Companion

Preheat oven to 325

7 eggs separated
1/2 teaspoon cream of tartar or 1 teaspoon lemon juice
1 1/2 cups sugar
1 1/2 cups unbleached all-purpose flour (Don't skimp on your flour. Spend the extra money and get a good one like King Arthur, you will be happy with the outcome of all your baked goods)
1/2 cup natural cocoa powder (I used dutch process)
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup canola oil
3/4 cup buttermilk
2 teaspoons vanilla extract

separate your eggs

In a large mixing bowl beat the egg whites with the cream of tartar until foamy. Gradually add the 1/2 cup sugar and continue beating until stiff and glossy. Set these babies aside for a bit while you

Whisk together the remaining 1 cup sugar with the flour, baking powder, salt, sift in the coca powder and whisk it in as well

In a separate bowl or large measuring cup beat the oil, milk, egg yolks and vanilla until pale yellow.

Add the dry ingredients and beat until well blended, about 2 min. with a stand mixer and longer for a hand mixer. (I used a hand mixer since my stand mixer had the egg whites in it. I gotta get another bowl for my stand mixer)

Gently fold the whipped egg whites using a whisk. Don't forget to scrape the bottom of the bowl so the whites are mixed in well.

Pour into a 10 inch spring form tube pan that is UNGREASED

This is very important because of the way you cool the cake!

Bake for about 50 minutes Do not open the oven for the first 45 minutes!

The cake will rise above the pan and fall back even with the pan.

Remember DO NOT OPEN THE FRICKIN OVEN!

Your cake is done when a finger gently pressed in the center doesn't leave a print. You will also hear a crackling sound .

Cool upside down for at least 30 minutes. Yes, folks I said upside down. Use a metal funnel inserted into the hole or, you can be like me and use a distilled white vinegar bottle. Now I am sure you understand why you cannot, no matter how bad you want to, grease the pan. If you choose to don't say I didn't warn you when you cake comes falling out onto the counter.

You may choose to use a tube pan that is not spring form. I am glad that I did because it made removing the cake from the pan a snap!

and now for the icing on the cake

Chocolate Glaze

3 tablespoons cocoa

2 tablespoons butter, melted

1 cup powdered sugar

1 to 2 table spoons milk or heavy cream

mix until smooth

Peanut Butter glaze

4 tablespoons milk

2/3 cup powdered sugar

1 tablespoon creamy peanut butter

mix until smooth

Pour the chocolate glaze evenly over the cake. With a wooden spoon drizzle the peanut butter glaze over the chocolate glaze

slice and enjoy

You may need to adjust the liquid and the sugar in both glazes until a nice consistency is reached