Health and Happiness

New Blog, Renewed Focus

2014-12-02T09:14:00.002-06:00

Thanks for stopping by Health and Happiness. Over the past year I have been wanting and needing to do some re-branding on this blog. It took almost a year and a half, but I finally found my blogging self again with Less Sugar, More Spice. Focusing on balancing nutrition, fitness, and life. I hope you'll continue to follow me there and not to worry because over time I will be transferring the best of my old recipes over to that site. :)

Denver Weekend

2013-05-22T13:00:00.000-05:00

The story goes: A couple months back I found a really affordable (cheap) ticket to Denver. One of my college roommates and her fiance moved there this past fall as she started grad school. I'd never been there before, and since flying would take much less time than a 7 hour drive, I hoped on a plane a had a lovely visit this past weekend. Here's a little of what happened.

Art Museum - some really great American Indian collections.

Dinner at Linger - Squash and Corn Papusa

BBQ Duck Oriental Bun

And a pretty great view (minus the brand new building blocking it) of downtown Denver.

Sunday brunch at Snooze - amazing.

I had a pineapple pancakes, sweet potato pancake, and red velvet Elvis pancake. Yum, a thousand times, yum.

Red Rock Amphitheater.

Hiking at Red Rock. You can see Denver in the distance.

Me and S. Only missing the third blonde roommate.

Gorgeous view.

The happy couple and wonderful hosts, B & S.

New favorite beer at Great Divide brewery.

I had a fabulous time and can't wait to go back again some time. There are more hikes to be had and city to be explored. Oh, and delicious beer to drink... they don't distribute GD in New Mexico. Someone should fix that.

Cheers!

Lazy days leading to the month of May

2013-05-10T14:00:00.000-05:00

Ooohh, boy. It has been a while for my latest blogging adventures and I'm clearly playing catch-up. Not every dish or recipe makes it on to my blog, but I wanted to share a few along with other things I've been up to lately.

Creamy polenta topped with asparagus, over easy egg, and parmesan.

Incredible brunch with work colleagues at Cafe Lush.

I made a wonderful egg crustless quiche with leeks, potatoes, and smoked gouda cheese.

On nearly my 5th anniversary of returning from my monthly abroad, I opened this Chianti I bought in Florence (almost exactly 5 year ago). It was really delicious.

Took a weekend vacation to Arizona to visit Flagstaff and Sedona - the red rock is beyond gorgeous.

More while driving to Sedona.

We traveled a bit further to Jerome, AZ which is an old mining town - complete with cute shops and plenty of wineries to sample.

One of those being owned by the lead singer of Tool.

Such a beautiful place.

Visited the zoo and saw a baby rhino!

The Botanical Gardens.

I found a mushroom big enough for me to sit on.

And a dragon hopefully not hungry enough to eat me.

All in all, some pretty good weekends so far. I'm excited for this coming weekend and the next to visit on of my college friends/roommate who will be getting married in a few months. :)

Collard Greens, Leek, Chicken Calzone

2013-05-09T13:21:00.001-05:00

Who would have guessed this was my first time making a calzone. It came out soooo great I want to use this as a catch all method for using leftovers and extra veggies. I didn't make this dough, but I could probably use any pizza dough recipe and it would come out just as nice. In my CSA box for the week I got some collard greens and from a previous box I still had some leftover leeks, add some protein, wrap it in a nice package and presto - delicious, incredibly portable lunch or dinner. This recipe made a calzone the size of at least half a pizza - if not more.

Collard Green Leek Chicken Calzone
Serves 4 comfortably

1 large leek cleaned and chopped
6 large collard green leaves, chopped
1 tsp garlic, minced
1.5-2 c. shredded chicken - make ahead of time for best results
1.5 c. shredded mozzarella cheese
Dash of thyme
Salt and pepper to season
1 Trader Joe's whole wheat pizza crust dough

In a crock pot at least 8 hours ahead of time, cook chicken breast or pieces on low. Once finished cooking shred chicken and place in separate container. (I've found that crock pot chicken keeps more of the moisture and flavor in the chicken, however pan cooking or baking, then shredding is also acceptable.

Preheat over to 350F.

In a large skillet, cook the leeks and collard greens until wilted and glossy. Add garlic and other seasoning. Once cooked, in a large bowl, mix vegetable mixture and chicken, set aside while you prepare the crust.

Roll the crust out like you would a normal pizza dough. For the final filling addition, mix in the cheese with the chicken mixture. Put filling on only half of the dough and carefully fold the other side over the top of the filling. To seal the edges, carefully fold the bottom layer over top and pressing down. Poke a few holes in the top of the crust for steam to escape.

Bake for 25-30 minutes. Slice and enjoy!

Loving chicken on pizza is even better inside a pizza pocket - and way more versatile for those with a stricter definition of pizza.

Falafel Pizza

2013-05-08T20:31:00.001-05:00

This past week I made this deliciousness... Falafel pizza. Mmm, yum. It's a twist on pizza you weren't quite expecting.

I don't have an exact recipe, so here it goes.

1 pkg falafel mix
2 c hummus (I made homemade)
1/2 sliced cucumber
1 tomato diced
1/2 c sliced olives
1/2 c plain yogurt + 1/2 cucumber + 1 tsp diced garlic

Mix falafel according to directions on box or make from your own recipe. Spread "dough" out like pizza dough and bake for 15-20 minutes at 350F until crispy.

To make your cucumber yogurt sauce, in a food processor, blend yogurt 1/2 cucumber and garlic.

To create this pizza masterpiece spread hummus over crust, layer veggies and drizzle with yogurt sauce.

Viola!

April Showers

2013-04-14T17:02:00.002-05:00

Ok, so there was really only one day that it rained and the other it snowed... really New Mexico, snow in April? I'm going to promise some more recipes soon to come, however I wanted to put in a little of what's been going on lately. And there will be pictures for that. I'm also trying to transition over to another site where I can have more organization over my thoughts and better pointers for readers (So that explains some of the absence from here lately.)

For two months I took a pottery class... here is some of the evidence.

In the "wet" phase.

Glazing.

Pieces in the studio.

Some of the pieces were fired using a raku technique which heats the pieces then puts them in shredded newspaper to smoke. The finished products are crackled and metallic.

And all of my pieces un-ceremoniously crowded together for a picture. It was a really great class, and now I have some pottery items to use in every day life! There is at least one pitcher that will get used multiple times for homemade syrup.

What else have I been doing lately?

Yesterday, C and I went to a wine and spirits appreciation class that I bought for a v-day gift at Don Quixote Distillery and Winery north of Santa Fe. I definitely have a good time tasting over 20 samples of wines, ports, and spirits. :)

Luckily we got appetizers and snacks to eat while we drank!

Mmmm, spirits.

The class while the owner discussed how he got in to the distillery business.

More delicious products. I bought some gin and vanilla extract - I love the smell of real vanilla.

Nose - sniff by putting your nose in the glass but breath in with your mouth outside the glass. Blew my mind! This is how you get those subtle tones with high alcohol items. We also learned how to correctly sip and drink hard alcohol - breathe in, drink, then breath out (you don't get that harsh burn and instead can actually taste the flavors). This may have changed my life. ...I also realized that I may like brandy due to my Dutch heritage.

Keep an eye out for some good protein rich recipes soon!

The Look of March

2013-03-23T12:26:00.000-05:00

It has been quite a while since I wrote an update on what I've been doing lately, and I promise more to come once I wrap up certain projects. In the mean time, here are a few snap shots.

Somewhere near Gallup, NM. This is some of the beauty I have the fortune of wandering past.

We went on a road trip and met my bf's family in Arizona. I stared in that mirror a lot watching Flagstaff disappear in the distance.

We went to a car show while in Yuma, AZ... it was the beginning of March and 90 degrees! Needless to say, I got sunburned. :( This was one of the cars I liked.

I snapped these pictures one morning as a description of why I love it here. The pink illumination of light behind the low hanging clouds rolling over the mountains. I still feel mystery here, almost something ancient that is not forgotten.

Snowy hike through the Sandias.

Walking in just long sleeves.

I guess this is a photo from a February hike, but it's still hiking, so it fits.

And last but not least, for St. Patty's day, I had to make Irish nachos (do as I say, not as I do...). French fries, green onion, kalamata olives, red peppers, cheese, and pulled pork on top. For the health conscious out there, this is a SOMETIMES food, NOT and always food. But is was sure good. :)

As March nears an end, I'm wishing my friends and family back in the midwest a safe spring season from flooding and that you'll get warm temperatures soon.

Broccoli Cornbread Bake (bringing it back)

2013-03-23T12:05:00.001-05:00

This was one of the first recipes I ever posted on Health and Happiness. Sometimes I forget that I make certain dishes and am pleasantly surprised when I dust them off again and they're just as good as I remember them. I had a bunch of broccoli I didn't know what to do with and didn't feel like making creamy broccoli soup again - so this was this was an excellent solution. :)

Here's an oldie but a goodie.

Broccoli Cornbread Bake
Serves 9

1/2 c buttermilk
1 onion, chopped
1 pkg. frozen chopped broccoli or 1 fresh head
1 box Jiffy cornbread mix
2 eggs, slightly beaten
8 oz. cottage cheese
Cheddar cheese for sprinkling over the top

Whisk buttermilk into eggs. Beat add cottage cheese, cornbread mix
broccoli (thawed and drained), pepper, and onion. Pour into baking
dish. Bake at 350 degrees for 30 minutes or until center is
done.

Nutrition (without cheddar cheese):
Calories 167, 5g fat, 9g protein, 23g carbohydrate, 49mg cholesterol, 450 mg sodium, 3g fiber

Pumpkin Cream Cheese Brie Muffins

2013-03-04T21:01:00.001-06:00

I absolutely love pumpkin. Is it really obvious? Because if it isn't, here is another pumpkin recipe.
My mom makes a variety of filled muffins with cream cheese, however I wanted to jazz them up a bit. Brie was the right answer, it adds just a touch of savory to this sweet treat (although there's not a whole lot of sweet in this muffin aside from the sweetness of the squash/pumpkin).

Pumpkin Cream Cheese Brie Muffins

Yield 12-15 muffins

Cream Cheese Filling

· 4 oz cream cheese

· 4oz soft Brie

· 1/4 cup powdered sugar

· 2 T honey

Whip together cream cheese, Brie, honey and sugar very well. Use a mixer or food processor. When it is all combined, pop it back in the fridge to stay cold while you prep the rest of the muffins. Having this mixture as cool as possible will prevent the cream from melting away too much during baking.

Muffins

· 1/2 c sugar

· 1/2 c vegetable oil (could be reduced to 1/4 c)

· 1 cup pumpkin puree

· 2 eggs

· 1c all-purpose flour

· ¾ c whole wheat flour

· 1/2 tsp baking soda

· May need to add extra water if batter seems too thick.

Pumpkin Spice

· 1 1/2 tsp cinnamon

· 1/2 tsp ginger

· 1/2 tsp nutmeg

· 1/4 tsp cloves

Mix the sugar, oil, pumpkin, and eggs together very well in a large mixing bowl. Then plop the flour, baking soda, and pumpkin pie spices on top of this blended wet mixture. Stir well to incorporate and fully mix everything together.

Line muffin tins with paper cups, or lightly oil them. Spoon about 1-2 Tablespoons of batter into the bottom of each muffin. Make sure this batter is spread thinly and evenly across the bottom of each muffin tin.

Next, distribute a spoonful (approx 1 Tablespoon) of the cream cheese filling in each.

Finally, evenly distribute the remainder of the batter over the top of the cream cheese. Approx 2-3 Tablespoons each is what we came out with.

Bake at 350F for 20-25 minutes. Let cool before you eating, unless you are ready to deal with a molten center.

These also freeze really well. If they last that long!

Los Pablanos

2013-02-25T22:29:00.001-06:00

Two posts in one day! I must be feeling ambitious at the moment. This weekend was really great for me, I completed my level 1 yoga training through YogaFit (yay!!) - so this weekend was two full days of yoga and training. (My back definitely felt it last night and I was exhausted.) Becoming a yoga instructor is something I've always wanted to do and now I have started down the path to completing my 200hr training program, only 182 hours left to go.

But to get to the main picture portion of this post, I had the great fortune of being taken out to Los Pblanos, a historic in and organic farm, for dinner on Saturday night. Everything is taken fresh from the farm and always centered around what is in season. I seriously can not get over how beautiful it was there (even though we only saw it at night). They had lights up in the trees illuminating their branches, old tree lined drive up to the inn, a pond with gorgeous still reflections of the night sky above, quiet courtyards with sleeping fountains, aromas of farm life, and a dinning atmosphere that felt like I stepped out of Albuquerque and landed in a small European town (I was so in love with all of it).

We started out with some complementary herbed biscuits and butter... and of course some wine.

The conversation was hushed around the room while diners enjoyed their meal and wine while quiet jazz played in the background. I try to imagine the spring time with the doors open to the patio, simply beautiful.

For dinner I had a vegetable risotto with arugula and caramelized carrot, with hints of goat cheese.

Dessert, however, was quite possibly my favorite - ricotta tart with burnt honey sauce, apricot compote and pistachios. I NEED to find out how to replicate this.

What a special treat this was. I plan to recommend this to anyone looking for a unique experience. Reservations required.

As Monday morning rolled around, I wasn't ready to let go of all the peace and perfection I felt from the weekend.

Namaste.

No-Knead Wheat Bread

2013-02-25T09:00:00.000-06:00

I think it's been a little while since I wrote anything about making bread. This is by far one of my favorite ways to spend a day, with soft warm bread by the end. While looking to try a no-knead recipe, I stumbled upon this one from Betty Crocker. It turned out fantastic! Much lighter than my other whole wheat breads. Sometimes I really like a not-so-dense sandwich bread and this fits the bill. Later in the week I had hummus and fresh mozzarella sandwiches for lunch, yum!

No-Knead Wheat Bread

2 c whole wheat flour
1/2 c sugar (or 1/4 c honey)
1 tsp salt
2 pkg regular active dry yeast
1 c warm water (~120F)
3 eggs
2-2 1/2 c all-purpose flour

In a large bowl, mix the whole wheat flour, sugar, salt, and yeast. Add the water, butter, and eggs; beat with an electric mixer on low speed for 1 minute to moisten ingredients. Beat on medium for 2 minutes. Stir in enough all-purpose flour to make a stiff dough. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Once you're ready to work with the dough, grease a large cookie sheet or loaf pan. If making free form loaves (on the cookies sheet) divide dough in half. If you're using the loaf pan, don't divide, shape all dough to fit pan.

With floured hands, shape the dough into a smooth ball by stretching the dough over the surface and around to the bottom on all sides. Pinch the bottom to seal and place on cookie sheet. cover lightly and let rise in a warm place for 1.5 hours or until doubled in size.

Preheat the over to 375F. Uncover dough and carefully slash a pattern on the top of each loaf with a serrated knife. Bake 20-25 minutes or until loaves are golden brown. Cool on a cooling rack.

Homemade Mozzarella Cheese

2013-02-14T07:00:00.000-06:00

Happy Valentine's Day everyone!

I made my own cheese!!

A few weeks ago I was reading some of the blogs that I follow and a couple happened to talk about making your own cheese and how easy it was. Naturally I thought that would be fantastic and a savings to my buying addiction to good fresh cheese, especially mozzarella. Online I found a kit that seemed pretty easy to follow, bought some whole milk, and got started. The first time around was a MAJOR fail. It didn't even make good ricotta.

A couple weeks later a decided to have a go of it again, and this time there was success! I think the key was paying close attention to the temperatures at given points. The next time I think I'm going to try a herbed variety - could be pretty fun. This may become a every few weeks sort of occurrence.

Since I did use a kit, I'm not going to share the recipe, but I will show pictures. :)

Start with a gallon of whole milk.

Add some enzymes and acid to create curds.

Heat the curds and stretch like taffy... and viola.

FRESH MOZZARELLA CHEESE!!!

Rosemary Polenta with Citrus Beet Salad and Wilted Chard

2013-02-11T21:26:00.000-06:00

I made this about a week ago, I had originally planned to make this for my birthday dinner, however after getting home from a hot yoga class I didn't feel like eating heavy. Or really anything other than yogurt and cereal. The plan for this meal was in my head floating around for a few days. I had leftover Swiss chard and beets from my CSA box and I was having a difficult time of thinking what to do with them. Then, a lightbulb - piled it on top of polenta. The polenta had to be special too - rosemary was the easy answer. I also had some goat cheese that I sprinkled on top. (Ignore the outdated plates for a second and just focus on the beauty of the dish.)

Rosemary Parmesan Polenta

2 c chicken broth or stock
2 c water
2 c milk
3 cloves of garlic, minced
1 tsp crushed rosemary
1 tsp salt
1 1/2 c yellow cornmeal or polenta
1/2 c shredded parmesan cheese
Season with salt and pepper to taste

Stir together all the ingredients sans the cornmeal and cheese and bring to a boil. Whisk in the cornmeal, making sure to get rid of clumps. Stir until creamy, 10-15 minutes. Remove from heat and stir in parmesan.

Preheat the over to 350-375F. Grease a 2-quart baking dish. Spoon the polenta mixture into the casserole dish. Bake for 30 minutes, until polenta is golden brown and bubbling.

Citrus Beet Salad

4-5 beets

Dressing:
2 T olive oil
1 T balsamic vinegar
1 T lemon juice
2 T orange juice
2 tsp honey
Pinch of ginger
Pinch of allspice
salt and pepper to taste

Wash beets and wrap each in foil. Roast beets in a 350F oven for 30-45 minutes or until tender. Allow to cool slightly and peel.

Cut beets into bite sized piece. Mix dressing ingredients in a small sealable container, shake to create a nice emulsion. Drizzle half of the dressing over the beets - reserve the rest for another salad. This may be kept warm or eaten cold.

Wilted Swiss Chard

1 bunch Swiss or rainbow chard
Goat cheese (for top of entree)

Wash leaves and cut or tear into 1-2 inch pieces. Toss leaves in olive oil in a large skillet. Season to taste with garlic, salt, pepper, lemon, citrus, or whatever you desire. Cover and cook until leaves are slightly wilted but still have some crunch.

To assemble, layer polenta on the bottom, topped with chard, then beets and lastly a spinkling of goat cheese. Something a little different than your average weekday meal.

Enjoy!

Celebrating 26 Years After My Birth

2013-02-04T21:11:00.002-06:00

My birthday was last week... and I turned 26. Not filled with as much hype as turning 25, but another year just the same. For my birthday, I brought Crunchy Top Brownies in to work (bad dietitian, I know) and treated myself to a second (for the week) hot yoga class. I had planned to make a nice meal, even had all the ingredients planned out, but after I finished class I wasn't in the mood for a heavy meal. I decided to do happy hour on Friday night to celebrate and then out for appetizers and dessert on Saturday evening.

Cue the food photos (I'm trying to do better at taking pictures of other things too.)

For lunch on Friday, my co-workers went out and bought me lunch at B2B Bistronomy in Nob Hill, this time I opted for a bun-less turkey burger - really fantastic. They do everything as local as possible and have a good beer selection (don't worry I didn't indulge myself over lunch).

Happy hour took place at Nob Hill Bar & Grill... I ordered a few cocktails (above is a Thyme something or other).

To eat I orders some pumpkin tortellini. If there is something pumpkin on the menu, 1 out of 5 times I will order that. I am so predictable... and in love with all things pumpkin.

This is how Friday ended... probably a half strong drink too many, but all worth it in the end.

Saturday was what I requested for for my birthday: dress up, go to a nice restaurant and get drinks, appetizers, and dessert. As a confession - if I could do this all the time, I probably would. Small highly flavored foods can sometimes be more satisfying that a large dinner. We took this opportunity to hit up Savoy. The bruschetta above has some candied figs, black bean hummus with bacon, and herbed goat cheese.

This less than focused shot was a pork stuff chili relleno.

Dessert for the evening was a pineapple rum cake with homemade butter pecan ice cream. (It looks like someone is ready to eat.) The rest of the evening was spent relaxing watching the beginning of New Girl season 1 with my cute birthday date.

So far 26 is turning out alright. The weather was warm, like the day I was born, but instead of rain in Minnesota I got 50 degrees in New Mexico.

Crunchy Top Brownies, Return of a Favorite

2013-02-03T15:29:00.001-06:00

This recipe was one of the first I ever posted back in 2010, and I did so without a pictures. What a travesty, because a picture is the most enticing part!

I made this for my birthday again this year, like I did my freshman year of undergrad and they are just as delicious now as they were then. I posted a picture on Instagram and my sister told I had to post the recipe if I hadn't already, so I thought a recipe refresher would be just the ticket.

Eat with caution, these will cause brownie addiction.

Crunchy Top Brownies
Serves 36 (they are pretty rich!)

1 pkg brownie mix prepared according to box, or other favorite brownie recipe - must be at least a 9x13 pan

7 oz. marshmallow cream

1 c. crunchy peanut butter
1 c. chocolate chips
1 c. butterscotch chips
3 c. Rice Krispies

Bake brownie according to instructions. Put marshmallow cream over brownies while hot. Cool. Combine chips over heat, then add peanut butter. Add Rice Krispies. Spread carefully over bars, dropping by tablespoon fulls over the top, then spreading is often the easiest. Store in refrigerator.

***These are not a dietitian everyday approved food. On my birthday I will make an exception. :)

Pork Pumpkin Chili

2013-01-30T20:14:00.003-06:00

I love cozy winter meals - this pork chili has to be one of my most recent favorites. I made this for the first time in December and was hooked. It also makes for a great lunch taken to work.

I adapted the recipe from one found on the Food Network, which was first introduced to me via a good friend's chili cook off. :) I've tried a few different adaptations and this one seems to work the best. Pumpkin is one of those ingredients I become obsessed with, so I felt this was only fitting to add to the ever expanding pumpkin ingredient list.

Pork Pumpkin Chili

2 1/2 lbs boneless pork loin or shoulder (trimmed and cut into 1/2 in. cubes)
1 (12oz) bottle Mexican dark lager
Salt
1 tsp chipotle powder (I couldn't find the peppers in adobe sauce like the orignal recipe)
1-2 jalapenos, de-seeded and chopped
1 poblano pepper, chopped
3 tsp dried oregano, Mexican if you have it
1 (15 oz) can pure pumpkin (not spiced pie filling), or 2 cups pureed winter squash
1/2 c sour cream
1/4 c vegetable oil
1 can fire roasted diced tomatoes
1 can great northern beans
2 medium white onions, diced
1/4 c additional chili powder (optional - I went by taste and didn't add the whole amount)
4 cloves garlic, finely chopped
1 bunch mustard greens (or chard), roughly chopped

Directions
Combine the pork, beer, 3 cups water and 2 tsp salt in a large pot and bring to a simmer over medium heat. Skim foam off the surface. Add the peppers and 1 1/2 tsp oregano, cover and cook about 30 minutes.

Mix 3 T pumpkin, the sour cream, and salt to taste in a bowl, cover and chill.

Heat the oil in a skillet over medium heat. Add the tomatoes, beans, poblano, onions, and 2salt, cook until soft (~15 minutes). Add the remaining 1 1/2 tsp oregano, chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook another 5 minutes.

Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook another 10 minutes. Season to taste. Ladle into bowls and top with pumpkin cream.

Mid January Recap

2013-01-21T21:29:00.001-06:00

Since I arrived back in Albuquerque New Year's Eve, there have been some ups and downs. Since I'd rather get bad news out of the way first: my car has become a money pit... such is life I suppose. Aside from that however, it's been mostly ups. At work I moved in to my new office - pretty fab, tried some new restaurants I really enjoy (pics below), gone on a couple outdoor adventures, and was lucky to have cute company for a number of these.

Since I'd rather do a brief commentary instead of a long narrative, this is the run down:

Split these two dishes back in December at Romano's Macaroni Grill - Scallop Salad and Sea Bass

One of my favorite places for breakfast type food in Albuquerque is still Flying Star Cafe - here I got a frittata with a deconstructed gazpacho salad.

For a birthday lunch, my department went to The Grove - I got a grilled turkey sandwich and fruit, but their cupcakes were certainly tempting. Another time I suppose.

A Friday night the started at Zinc Cellar Bar led to dinner at B2B bistronomy - I got a black bean burger with goat cheese and sun dried tomatoes (yum!). They just opened in November, but I already like their burger (BB) and beer selection is pretty decent too.

Having nothing to do with food - this past weekend was snow shoeing! Only 4 miles, but tiring and definitely a different workout. The week before I went skiing for the first time in about 8 years (I feel A LOT the first run). And I didn't get any pictures! Kind of kicking myself (I'll do better next time).

My goal is to get outside doing something each weekend - hopefully some hikes (when it's warm enough) and fingers crossed for another shot at skiing this season. In my last post I mentioned that I'd give some more insight as to what I've been doing with my fitness lately - aside from hitting the gym in the morning, I've been incorporating a hot yoga class once a week, running stairs, and doing crossfit every weekend (I am definitely hooked on it).

I apologize for my posts being less than consistent lately - I have been mulling over a rebranding of my blog, which could mean a different title and host server. The content would be largely the same with a little more emphasis on food and fitness with occasional lifetime updates (bi-monthly most likely). The structural aim would be one food and one fitness post each week, to keep me on track and consistent.

If you have suggestions, let me know!

Spiced Nuts (Pecans)

2013-01-18T10:07:00.002-06:00

Although it is halfway through January, I'm still obsessing over holiday treats. I didn't actually make these, my mom did, they were such a big hit that I just have to share them! The recipe is adapted from Swanson's Health Products recipe. These are also a much healthier option than my traditional Swedish Nuts... lots of butter and sugar. I'm considering adding this spiced mixture to my snack rotation.

Spiced Mixed Nuts (best with pecans)
About 10, 1/4 c servings

1 T sugar
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp ground ginger
1 T water
1 T honey (clover)
1 tsp olive oil
2 1/2 c mixed nuts or raw pecans

Combine the sugar, spice, salt, and ginger and set aside. In a separate small-medium sized pot on the stove, bring the water, honey, and olive oil to a boil. Add in the nuts. Cook and stir until all the liquid is evaporated (~1 minute). Immediately sprinkle with reserved sugar mixture, tossing to coat.
Transfer to an un-greased baking sheet. Bake at 325F for 15-20 minutes, or until browned, stirring twice. Cool on a wire rack and store in an airtight container.

* In life side notes, I really should write about what I've been doing lately. Last weekend I went skiing again for the first time in years! And I should have a brief restaurant review shortly as well as what I've been doing with my fitness and weekends (not baking enough could be the answer to that).

My birthday is also coming up, I need to make plans! Including where to go and what type of cake to make... yet I make my own cake, that way I get exactly what I want. In the past they have included: angel food cake with strawberries, creme filled jelly roll, crunchy top brownies, filled cupcakes with chocolate ganache, orange cake with chocolate, and bread pudding (seriously in love with that).

Cuisinart Spice & Nut Grinder (Google Affiliate Ad)

Ringing in 2013, Remember 2012

2013-01-04T16:53:00.003-06:00

At the end of each year, I like to reflect on what the past year held and what the next year may have in store.
Here are just a few highlights from the last year.

January
Loved these vegan cookie dough balls.

Turned 25!

February
Visited my sister and brother-in-law in their new town.

Made this fantastic pastichio.

March
Celebrated St. Patty's with cupcakes!

Discovered these parsnip fries.

April
Finished out the spring with fantastic breakfasts on the goat farm.

May
I graduated with my Master's!

My little sister graduated from undergrad.

June
Passed my registration exam!!

Traveled to upstate NY for the first time.

July
Made some awesome chicken nectarine pizza.

And a refreshing southwest inspired salad.

August
Said goodbye to my friends in Illinois.

Found my new favorite muffins.

September
Moved to Albuquerque.

And picked a bunch of apples.

October
Realized my love of polenta... especially with Gouda cheese.

November
Enjoyed a great Thanksgiving weekend.

December
Received my first CSA box.

Made Banana Peanut Butter Chocolate cupcakes that rival Irish Car Bomb Cupcakes.

When I turned 25 last January, one of my roommates at the time told me, "Don't worry, 25 is a good year." I am so happy to say that she was right, 2012 was an upheaval of a year, but whenever anything settled, it was solid.

As I move in to the new year, I don't have resolutions, but I do have hopes/goals: to remember my patience (not exactly one of my virtues), visit one of my favorite people (Ted) in New York and run the NYC Urbanathlon, go skiing and maybe learn to snowboard, complete my personal training certification, make at least one new recipe each week, get back in to my running groove, plan a trip back to IL to visit my friends still in the area, and explore more of Albuquerque and what it has to offer (I've been out to a few places, I'll have to list some favorites soon!).

I've thoroughly enjoyed this past year and all the changes it has brought, I can't wait to see what 2013 has in store!

Holidays 2012

2013-01-02T13:39:00.001-06:00

Another year, another holiday... one of my favorites as far as baking is concerned. Here is a little snap shot of what the season brought.

Annual Christmas Danish

Presents under the tree.

Little Sis with an almost all book Christmas.

Pretzel Bottom Banana Cupcakes with Chocolate Peanut Butter Frosting

Kringla

Plates of assorted cookies.

Weird sisters - the best kind.

And of cold and snow - beautiful to look at, not so fun to be outside for long periods of time with temperatures feeling like -25F. Brr!!

Home sweet home, Minnesota.

During the rest of the holiday times, both my Mom's and Dad's sides of the family were over for visiting and having some fun. We had food and game night with cousins on my mom's side. I also made pulled pork for that occasion along with the Kringla and lefse (secret? family recipe). The games consisted of Apples to Apples, Catch Phrase, and Famous People Forehead game (your neighbors thinks and writes a famous person's name on a piece of paper and tapes it to your forehead, you then need to guess by answering yes or no questions). Since most of the cousins are young adults or teenagers, it gets to be pretty fun. My dad's side was over the following weekend for early dinner and sweet treats.

What a lovely relaxing winter holiday at home. The rest of the time I spent reading, playing games with my family, seeing Les Miserables, baking (obviously), cooking, and enjoying having no obligations.

Hope everyone had a merry and bright holiday season!!

Kringla - Swedish Christmas Cookie

2012-12-30T09:26:00.001-06:00

If I've never mentioned it before, I am full blooded Scandinavian - Norwegian, Swedish, and Dutch, which is somewhat rare if looking at American as a whole. Yes, I am an American, but also very proud of my heritage and like to keep some of their traditions alive: lefse, kringla, lutefisk (pronounced loot-a-fisk), almond cake, etc. All of those I fully enjoy, minus the lutefisk... something about lye soaked cod just doesn't appeal to me, weird. During the holidays, my mom and dad usually handle the lefse (although one day I'll take over), my mom the almond cake, and I take the kringla.

This recipe originally came from a secretary in my dad's office who was a fantastic baker. She used to send home tins full of kringla during the holidays and one year sent the recipe too. I took that recipe and have made them every Christmas since.

Kringla have a light soft texture, mild flavor with a hint of buttermilk, and generally can be sprinkled with various colored sugar.

Kringla
Makes ~4-5 dozen

1 1/4 c. sugar
1/2 c. butter
2 egg yolks
1 tsp soda
1 tsp baking powder
1/2 tsp salt
3 cups flour
3/4 buttermilk

Mix butter, egg yolk, salt, sugar, and a small amount of buttermilk in a mixer until fluffy. Add remaining buttermilk, soda, and mix slightly until well blended. Add 1 cup flour and baking powder, beat until well blended. Stir in 2 cups of flour. Chill several hours. Form and bake at 350F for 8-9 minutes or until bottoms are golden brown but tops remain light colored.

*To form the figure 8 shape, roll a heaping teaspoon full of dough into a "rope" twist into an "8" shape and lay on parchment lined baking sheets. Sprinkle with colored sugar as desired.

Make sure to serve on a festive plate!

Pretzel Bottom Banana Cupcakes with Chocolate Peanut Butter Frosting

2012-12-27T13:25:00.001-06:00

Does the name have you salivating yet? Don't take my word for it, but they taste even better than they sound. Before I go too far, I would like to put these in the not-actually-healthy-but-taste-darn-good category. I was riffling through Pinterest one day trying to find ideas of something to make for family gatherings over the holidays and found these treasures - so while they turned out amazing, I can't take any creativity credit. How Sweet It Is has the full recipe, I just wanted to share these pictures with you all and give any inspiration I can.

For health in the holidays, my moto is anything in moderation. And these cupcakes definitely fit under moderation, I've been eating them a half cupcake at a time with the last few that remain (kept in the fridge to some kind of freshness maintenance).

More holiday photos to come. For the time being, please enjoy these cupcakes... I think I'll maybe sprinkle the top with crushed pretzels next time. To decorate, since I didn't have my pastry decorating tools at my parent's, I just cut the tip off the corner of a plastic bag - works like a charm.

Happy Holidays from my oven to yours. :)
- Ingrid

Grilled Gouda Cheese with Pears and Arugula

2012-12-12T22:01:00.002-06:00

This week marked my first week of receiving a CSA (Community Supported Agriculture) basket of food/produce. Traditionally they're done weekly, however I think I'll be doing mine every other week. I was in love with the farmer's market and goat farm when I lived in Urbana and the farmer's markets in Albuquerque are now all closed for the winter, so I didn't know what I was going to do... That was until one of my co-workers mentioned Skarsgard Farm's CSA - jackpot, problem solved. First surprise of this week was a giant onion... I think it is a two pound onion. Aside from that, mostly what I've eaten so far are the pears (delicious) and arugula (just the right type of spicy). I'll have some other updates on what I decide to do with the beets and chard.

Once I opened the box, the first order of business was to whip up a quick sandwich. I bought bread at Great Harvest the day before so I already knew I was headed to sandwich nirvana. Before I started making most of my own bread, I was obsessed with Great Harvest... some week's I'd pick up two loaves of bread (for just myself - ok maybe I'd share). Every time I move, I am ecstatic when I run across a Great Harvest in the area. My favorite staple bread is the Dakota bread, but I loave (punny) trying all their other rotating items as well.

Back to the sandwich.... I had the bread, pears and arugula just arrived with my CSA box, and lastly - I had smoked Gouda left over from my cheesy rice. Small confession, I have never (and I mean never) made a grilled cheese in a pan until this week. Growing up my parent's didn't like grilled cheese so us kids would toast the bread first and then microwave (only slightly soggy). As I became more "sophisticated" I toasted my sandwiches under the broiled, which actually turned out very good most of the time. Now however, I'm not sure I can go back. I lightly buttered both outsides, filled the sandwich and carefully flopped it in a pan. A lovely toasting on each side and it was ready to eat.

But first a picture... and paired with my favorite Greek wine that I ordered off line - Skalani from Boutari, a spicy red, perfect with the smokiness.

To wrap everything up: 2 slices of 9 grain bread, 1 pear sliced and lightly cooked in a pan, handful of arugula, and slices of Gouda cheese (didn't exactly measure).

I see many more grilled cheese varieties in my future!

Smoked Gouda and Chicken Andouille Rice

2012-12-04T06:00:00.000-06:00

Sometimes the best things in life aren't planned... Initially I was going to try a quinoa bake with some smoked gouda cheese I picked up at the grocery store the other day, however looking through my refrigerator I decided to make a Greek quinoa salad instead with tomatoes, cucumbers, feta, etc. But what to do with my gouda cheese? Light bulb moment - pair it with the last of the chicken andouille sausage I had from Trader Joe's the week before. I also had the last remaining scant cup of rice leftover from making risotto earlier this fall. And a glorious combination was formed.

Smoked Gouda and Chicken Andouille Rice

1 scant c. short grain rice (white usually works best of starch production)
2 c. water
1 c. shredded smoked gouda
2 chicken andouille sausages
2 c. your favorite frozen vegetables (optional, but I'm a dietitian so my healthy side got the better of me)
Salt and Pepper to taste

In a medium sized pot, bring the rice and water to a boil. Reduce heat to a simmer and let the rice cook until tender. To prevent massive amounts of foaming, drizzle with olive oil to disperse surface tension. Towards the end of cooking, stir the rice often to encourage that starchy creamy texture.
Cut and shred the sausage and cheese. Sprinkle in the cheese and melt in to the rice. Next add in the sausage and vegetables and bring everything back up to temperature. Season to taste.

Real simple week night meal with less than 5 ingredients.

Turkey, Cranberry, Brie Sandwich: proof that work is worth it

2012-12-02T10:33:00.001-06:00

Have you ever had a sandwich that just sings? Of course not literally, but feels like the perfect melody and lyrics rolled in to one for your taste buds. It should be the perfect mix of tangy, creamy, chewy bread, and a last pop of something at the end.

As I've mentioned writing before, I love to make my own bread, but haven't as much in the most recent past. This sandwich changed that. I had a mix of oats and seeds bread mix from Meadow Farm Foods that my mom sent with me during my move which I decided to finally bake. The cranberry chutney for this is actually different from my normal Cranberry Chutney and called for added onions, garlic, and other ingredients for a more savory flavor.

The perfect after Thanksgiving sandwich (to confess, I made it before TG, but this would be perfect for all those leftovers):

The bread:

The cranberry apricot chutney:
I got the recipe from here.

The final product:
On the bottom piece of bread I layered smoked turkey slices and brie, then slid that half under the broiler to melt the cheese. Next I topped the sandwich with ~1/4 c. cranberry chutney and the second piece of bread. One last pop in to the oven to broil and toast the bread for a crunchy finish and viola!
Perfection.

The work of spending 3 hours on the bread and another on the chutney was definitely worth the final product. Slow food is definitely a relaxation for me.

A week late but think about trying this with your leftovers next year!