Ingredients:

• 3 Tbsp extra virgin olive oil
• 1 ½ assorted fresh vegetables
• 1 Tbsp balsamic vinegar
• 1 tsp honey
• ½ tsp dried thyme, crushed
• Salt and pepper to taste

Directions:

1. Preheat oven to 425.
2. Rough chop vegetables.
3. In a broiler pan, without the rack, combine all ingredients.
4. Roast 25 minutes or until vegetables are tender, stirring once

Use any combination of the following vegetables: zucchini, bell peppers (red, green or yellow), red onions, white or Portobello mushrooms and carrots.

Rice with seasonings

Yakisoba

Egg Omelet with Asparagus

Pork sausage

Stir fry beef with green beans

Zucchini

Yakisoba : cut vegetables(carrot, cabbage, green onion), fry that with sesame oil, add Yakisoba noodles and Yakisoba sauce, salt and pepper

Stir fry beef with green beans : fry thin beef and green beans, add Japanese soy sauce and sugar, sake

Egg omelet : beat eggs and pour into skillet, while it is cooking, add boiled asparagus across the middle of the eggs, then roll it up

This is Today’s Obento!

Why bake regular bread when you can have sweet bread? This recipe alone is the perfect excuse for a veggie garden– I used freakishly large zucchini from my garden this summer to make this amazing loaf of perfection. I planted a dwarf blueberry in anticipation of, well, blueberries for this loaf:

Photo from AllRecipes.com

Ingredients
yields 1 loaf

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

6 servings

2 medium white or yellow onions
4 boneless skinless chicken breast halves
3 tbsp flour
1/4 tsp pepper
3 tbsp olive oil
4 cloves garlic, minced
14 oz stewed tomatoes with juice
Pinch of sugar
1/2 lb eggplant
1 small red bell pepper
1 small zucchini
1 small yellow squash
1 1/2 tsp dried basil
1 tsp oregano

Cut onions into quarters. Cut chicken into bite sized pieces. In a plastic bag combine flour and pepper and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour.

Heat 2 tbsp oil in a large saucepan. Add chicken and cook until golden. Remove chicken and set aside.

Add remaining oil and add onions and garlic. Cook 3-5 min until mix begins to brown.

Add reserved dredging mixture and stir until flour is no longer visible. Add tomatoes and their juice and sugar and bring to a boil. Reduce heat cover and simmer while you prepare the vegetables.

Chop vegetables into bite sized pieces, then return tomato sauce to a boil. Add vegetables except zuchinni, bring back to a boil. Reduce heat to medium low cover and simmer until vegetables are tender.

Uncover and bring back to a boil. Add chicken and any accumulated juices and stir into zuchinni. Cook until zuchinni is just tender and chicken is fully cooked.

With a little experimentation and creativity, you can effortlessly tweak your Thanksgiving menu into a gluten-free holiday spectacular.

Appetizers

Make your appetizers simple by offering a variety of cheese, spreads and rice crackers.  Quinoa stuffed mushrooms are a great alternative to wheat- stuffed mushrooms and taste just as delicious; your guests will never know the difference.  Arrange a platter of nuts, seeds and dried fruits for nibbling throughout the evening; your guests will take pleasure in snacking while savoring wine and socializing.

Side Dishes

Cranberry sauce is an easy way to create a fresh, seasonal fruit on your dinner table.  Furthermore, everyone loves mashed potatoes; make a large batch of mashed sweet potatoes; add fresh apples and freshly squeezed orange juice in place of half the butter.  Not a sweet potato fan? Opt for mashed yams and top with a drizzle of honey and a sprinkle of cinnamon.  Roasted carrots and parsnips are a great way to incorporate tender, root vegetables onto your turkey table; simply chop into fry-like shapes, drizzle with olive oil and a dash of nutmeg, sea salt and pepper; spread on a baking sheet to roast in the oven until crispy.  Roasted cauliflower is a tasty side dish alternative; toss chopped cauliflower florets in a mixture of turmeric, rosemary, balsamic vinegar and olive oil before baking.   Green vegetables such as broccoli rabe, Brussels sprouts, green beans and asparagus pair nicely sautéed with olive oil and slivered almonds.  If you and your guests are more inclined to dine on soup before your main meal, create a warm butternut squash or apple pumpkin soup with gluten-free croutons and a dollop of Greek yogurt.

Main Meal

When selecting a bird, be sure to carefully check the label to ensure the turkey does not contain hormones, pesticides or additives.  Compliment your turkey with a unique twist to awe your guests and create a mouthwatering feast.  Gluten free stuffing is an easy alternative to bread stuffing using apple cider vinegar, brown rice, quinoa, dried cranberries, ground nuts and herbs.  Create a sweet herb rub by adding a touch of honey or agave nectar to fresh herbs, sea salt and pepper, creating a sweet and savory turkey topping.  Create gluten-free gravy combining cornstarch or arrowroot with water and chicken stock.

Desserts

Fear not, there are countless ways to prepare healthy, gluten-free desserts to satisfy any sweet tooth on a crisp autumn evening.  Create a fresh fruit crumble using your favorite harvest fruits and gluten-free flour along with a touch of cinnamon and nutmeg; top it off with Greek yogurt and fresh mint. Pumpkin pie is a staple at the Thanksgiving table; create the crumbs for this holiday must-have with crumbled gluten-free crackers, cereal or puffed rice. Pumpkin muffins are always a hit; try using tapioca starch and canned pumpkin to create a moist consistency.  Zucchini quinoa cake is another unique dessert; top this tasty treat with unsweetened coconut and powdered sugar.  Each of these gluten-free treats can be topped off with fresh cranberries and figs, a sprig of fresh herbs, a dash of cinnamon and a dollop of Greek yogurt.

And take a looksy at the POM Wonderful homepage where I’m featured as the POM Wonderful Blogger with my tasty Thanksgiving POM Recipes.

We hit the road again Saturday… on our way to Colorado for Thanksgiving. During the drive we ate lunch in the car…which was the Green Bean Delight and some Roasted Potatoes with Rosemary.

Our first stop in the journey, New Orleans, Louisiana. I’d never been there, nor Mike and we decided to explore the minute we got there. First, we got to our hotel room and freshened up a little. It was only 7:30pm when we got in town so we grabbed a bite to eat at Mr. B’s Bistro. It’s on the corner of Conti & Royal. Since we were in the bayou, I thought I’d have a cup of Seafood Gumbo and a Green Salad. We were really good Saturday night, and only had one cocktail each, I had the Bombay Sapphire & Tonic and then followed that bad with a Fruit Crisp with Sorbet for desert that Mike & I shared… then we hit Bourbon Street.

The next morning…. we walked around the French Quarter some more and went to Cafe Du Monde for some Coffee & Beignets. So sinful!!!!! After visiting the 9th Ward, we left for Dallas. But in Baton Rough we stopped off at the Macaroni Grill where I had their Mediterranean Olives and a Green Salad. We drove through dinner, so I had my left over Roasted Potatoes and Roasted Zucchini & Squash (food I made Friday night.)

We got into Dallas a bit late… so I just cozied into bed and relaxed. Monday, we started early and headed toward Dealey Plaza and drove up Main Street to check out the original Neiman Marcus Store!!! While we were driving around downtown Dallas I ate Mike’s Margarita Pizza leftovers. Three small pieces of pizza for breakfast…NOT GOOD!!! Then we stopped into McDonald’s and I tried the Hot Cafe Mocha.

Around 9:30AM we hit I-35 North to Oklahoma City, OK to visit the Memorial and eat lunch at Brick town. After Mike walked through and experienced the site of the April 19, 1995 bombing site, we picked Crabtown to eat lunch at. Mike wanted a Steakhouse (I couldn’t find one) so we compromised and I had a Green Salad with Fried Onions on top and a cup of Red Beans and Rice.Yum!!!!

We reached Wichita, Kansas by the time we got some sprinkles on the windshield. So I asked Mike to turn the station to the weather forecast… for an update as we drive west on 1-70. Forecasters were predicting more rain, high winds and snow closer to Goodland, Kansas. So, we decided to stop in Hayes, Kansas for the night. I didn’t complain because I knew I was going to finish my Macaroni Grill leftovers and watch Dancing With The Stars-Semi Finals. BONUS!!!

On Sunday afternoon we made Jamie Oliver’s Crispy Zucchini Flowers stuffed with Ricotta and Mint.

They were extremely tasty, and I was surprised by how quick and easy they were. Although there were a few things to prepare, the only fiddly thing was being careful not to rip the petals as you snipped out the stamens. I hadn’t made anything cheffy for a while, so I was very pleased to discover that restaurant-style cooking doesn’t always mean loads of trouble.

Yum! I really recommend you try these while zucchini flowers are available—the great taste and novelty far outweigh the small effort.

This is going to be divided into three parts – floods, fieldtrip, and food. Lots of F’s!

Okay, flooding update. Cork is not very good. Over 18,000 homes have been flooded, in and around Cork City. My side of the city is generally fine, as we are a little uphill of the river. However, due to flooding, the city has had to turn off all water. What does that mean for me?

• No laundry
• Bottled water only for brushing my teeth, washing my face, cooking, etc
• No SHOWERS

Normally, this wouldn’t be a good thing, per se, but I wouldn’t be too torn up about it. However, this weekend, I took a trip. An amazing trip, but a geology trip. Geology trips tend to be a little messy. (For full details of the trip, check my other blog soon – I’ll be posting about it) I was hiking for about two days, in extreme weather – waves from the coast blowing over 50 meter cliffs, winds over 100 mph, the results of flooding everywhere including mud, debris, etc., the burren flora – hazel scrub, bracken, etc. I saw fossils, limestones, cyclotherms… heaven.

Over the course of the two days, I became covered in mud, saltwater, rock fragments (I found one in my hair), and moss. I need a shower. The solution? I might be running off to Dublin for several days just to get a shower. Expensive, but worth it.

And now, food!

Roasted Veggies

These could not have been easier! This was the first batch of veggies that I really consider roasted – I experimented a couple of times this summer, but nothing came out quite right. However, this bowl? Perfection!

I used an assortment of vegetables that I thought would roast equally:

• Mushrooms
• Baby Courgettes (Zucchini)
• Tomatoes
• Brussels Sprouts

I then popped them in a 200 degree Celsius oven for approximately 15 minutes. I checked them with a fork, and voila! Deliciouso!

Carrot Cake Oatmeal

Carrot cake oatmeal – a perfect combination. I’ve read about this on so many different blogs, and I knew that it was time to try it. I liked it, but I didn’t love it. Maybe I’m missing something. Any tips?

Avocado Milkshake Oatmeal

I took Ms. Mitri’s idea (or rather, her friend’s) and made it my own. This was the perfect way to fuel my geology trip!

For the full recipes of the two bowls, check the Oatmeal Variation page.

I just booked my hotel in Dublin! Hurrah! I’m getting away from Cork for two days – and I get to shower! I’m pretty excited.

Giveaways:

From Leslie:

• Cowgirl Chocolates
• Zozimos Botanicals

From Heather:

• Giving Thanks Giveaway

From Michelle:

• Krema Nut Butter
• Soda Stream
• BOTH!

From Lindsay:

• Nature’s Path

From Melissa:

• Newman’s Own

Gotta go finish my trip planning! Shower, here I come!

]]> http://entertainingbyevie.wordpress.com/2009/11/23/hide-and-go-seek-with-vegetables/ Mon, 23 Nov 2009 14:39:27 +0000 ehagood http://entertainingbyevie.wordpress.com/2009/11/23/hide-and-go-seek-with-vegetables/

When I was a wee young tot, I was petrified of zucchini, spinach and Brussel sprouts. Yes, I thought the green monsters were going to jump off the plate and eat me. Naturally, I did everything in my power to avoid eating the greens. The spit-them-out-in-the-old-napkin trick was a safe standby. A hysterical temper tantrum, without fail, got me excused from the dinner table without dessert. (Wink, wink) I totally wasn’t fooling my mom. She was just sick of putting up with my B.S. After a few minutes of sulking in my room, I would cry, apologize profusely, and somehow convince my mom and dad that I needed dessert for my psychological well-being. Yes, flip charts and PowerPoints were involved.

The potted topiary centerpiece served as a cozy hiding spot. But, when it started sprouting mold in lieu of flowers, I had to camp out in my closet for a few days. Too bad the dumb dog wouldn’t eat them either. I guess she was smarter than I thought (R.I.P. Chloe). Throwing the greens at my younger sister was an alternative method for releasing angst and otherwise wasting food. And, good God, it felt good to fork-catapult the sprouts at my older brother. Then, he totally stuck them up his nose. It was impressive how much stuff he could get up there. But, that quickly resulted in a “He’s looking at me” argument which transgressed into “She’s pointing at me.”

“Mooo-aahhh-OMMMmm! He’s looking at me. Tell him to STTO-aahh-OOPP-aaahhh!” I loved making one syllable words into syllab-i.

When all else failed, I finally held my nose and sucked them down as if someone were pouring molten lava down my throat … kicking, screaming, crying. Repeat.

Well, those days are over. I have conquered vegetables, and they have been defeated with zucchini ribbon pasta. The rich green color and texture brightens up a bowl of bland noodles, and they’re good for you, too. Why? Because my mom said so.

Zucchini Ribbon Linguine with (You Guessed) Vegetables

• 2 cups of linguine
• 1 zucchini
• 2 teaspoons of minced garlic 
• ¼ cup sliced red onion
• ¼ cup of cherry tomatoes
• ½ cup of mushrooms
• A few slices of yellow pepper
• 2 teaspoons of basil
• 2 teaspoons of thyme
• 2 tablespoons of balsamic vinegar
• Goat cheese for topping

Boil a large pot of water. Once it starts to boil, add linguine. Using a vegetable peeler, create ribbons out of the zucchini. Once you have reached the seeds, you can stop peeling.

In a skillet, heat 1-2 tablespoons of olive oil. Add the garlic and next four vegetables. Sauté for about 5-6 minutes. Add basil, thyme, and balsamic vinegar. Toss.

About two minutes before the linguine is fully cooked, add the zucchini and boil for two minutes. Strain the zucchini and pasta. Serve the vegetables atop of the linguine. Top with goat cheese.

ribbons of zucchini

Toss the vegs on a skillet

Adding zucchini as a portion of the pasta helps cut the carbs

Totally stolen but slightly adapted from http://makeeverydayraw.blogspot.com/2007/06/zucchini-hummus.html

1 large zucchini in summer or 2 small zucchini in winter (I ended up using 1 large and 2 smaller zucchini because the tahini flavor was too strong)
1/2 cup Tahini (I’d lessen significantly, then add back in to taste)
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Cumin
1 Large Garlic Clove (I used three or so)
Sprinkle of Paprika (for garnish)

Peel the zucchini until all the green skin is removed. This is very important! Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces.

Combine all ingredients except Paprika into food processor and blend until creamy and thick. Taste. Add things if needed. Done!

If not desired consistency add a little bit of water while blending. Sprinkle with paprika for garnish.

INGREDIENTS (serves 4):

• 1 large zucchini  - shredded
• 2 medium potatos – shredded
• 1 capsicum – diced
• 1 medium onion – diced
• 2 clove garlic
• 1 jalepeno or similar chilli – diced
• Handful of mixed herbs
• 2 eggs
• 1/2 cup flour
• salt and pepper to taste

STEPS:

1. Mix everything together and form into patties
2. Shallow fry in olive oil for a few minutes on each side

Thanks for all your lovely comments in my last post.  My neck is getting better, it’s still sore, but I was able to get a normal night’s sleep last night, which was a big relief.  The cold seems to make it worse, so I’m constantly wearing a scarf to keep my neck warm.  Luckily I have a nice collections of scarves.

I must have looked very odd walking around at work wearing a scarf, but at least it helped with the pain.  Anyway this morning I made myself some oats for breakfast with banana and cinnamon.

For work lunch I got some tomato soup in the canteen and a couple of slices of bread for dipping.  I always have to have something to dip when I’m eating soup, my favourite would be warm, crusty bread with loads of butter just beginning to melt (not the healthiest of choices though)

I snacked on some kiwi fruit, tangerine and pear through out the day.

Today’s exercise I tried the Office Yoga from yoga download.  These are poses you do sitting down and is great for stretching my neck, shoulders and chest which I thought would help with my neck situation.  I think this helped but if my neck isn’t better after the weekend I’ll visit the Doctor. Anyway enough of me moaning about my neck, I don’t wanna be a Debbie Downer So today had turned out to be one of those “veggie days” without my even thinking about it.

FOODIE FRIDAY – ZUCCHINI BOATS

First of all hollow out the zucchini.

Cut a sliver from the bottom of the zucchini so they will sit level on the baking tray and place in the oven to bake for about 15 minutes or until tender.

For the filling I combined cooked quinoa with tinned tomato, red onion, red pepper some of the zucchini, chili powder, soy sauce and herbs and spices.  I then stuffed the zucchini and baked for another 10 minutes.

I served with broccoli and cauliflower.

Taylor

We all know the benefits of healthier eating, so we won’t bore you with the blah, blah, blah.  We will say that there is a completely different satisfaction that comes from eating healthier.  We love our cheesey pizzas, fluffy cakes, buttery cookies, crispy calzones, and ketchup dipped French fries as much, if not more, than you, but usually those meals and snacks can leave you feeling empty.  Sounds odd that heavy, high calorie foods can do that, but it’s true.  A belly full of empty calories affects you immediately (hello, sugar high or deathly stomachaches!), but a belly full of the good stuff leaves you vibrant, satisfied and guiltless.  It’s nice to have those types of meals to remind you that eating smart can still taste good.  Might as well squeeze a few healthy meals in between those pizza slices and French fries when you can.

This was one of those ‘clean out the fridge’ meals to create a delicious hodge podge dinner. You can use regular couscous, but the whole wheat variety obviously has a boost of nutrients. Imagine eating a plate of veggies and whole wheat pasta bits (yes, couscous is more pasta than grain), knowing that you’ve gotten more fiber than you could imagine in one meal. Outstanding. You could always serve this with a side of grilled chicken or fish if you’d really like to round out the meal.

Update:  This giveaway had to be changed due to a minor setback.  No worries.  There is a replacement.  We received a bottle of MonaVie, and we want to give it to you!  It’s a super antioxidant packed juice that you can drink straight up or mix into smoothies.  If it’s the weekend, and you need a little boost, use it for a cocktail.  You’ll be taking in loads of vitamins, so it can’t be a bad thing.  We’ll announce the winner on Monday, November 30th.  The week after Thanksgiving will be perfect to load up on more good stuff.

Couscous and Pesto Veggies – Serves 6
2 cups whole wheat couscous
1 large red bell pepper, sliced
2 zucchini, halved and sliced
2 cups cherry tomatoes, halved
1/2 medium yellow onion, diced
3 cloves garlic, minced
1/2 cup prepared pesto
1/2 teaspoon red pepper flakes
Juice of 1/2 lemon
Olive oil
Kosher salt

1.  Cook couscous according to package directions.  Set aside.

2.  As couscous cooks, swirl a bit of olive oil in a wide pan and when hot, add bell peppers, zucchini, tomatoes, onions, red pepper flakes and garlic.  Toss to coat everything with olive oil and cook until veggies begin to soften, approximately 2-3 minutes.

3.  Add pesto to couscous, stirring to mix.  Cook another 2-3 minutes.

4.  Add couscous to vegetables and fold everything together.  Sprinkle lemon juice over couscous.  Salt to taste.

Click HERE for printable recipe.

As a writer, I should already know too well the power of words. Oh my word. Words: they blurt out so quickly from our mouths, they type out so nonchalantly from our fingers. Sometimes they have the miraculous power to heal and uplift a person, but at other times…every single of the same word can be like a silent dagger…killing someone softly.

I know I’ll never become one of those gentle, placid, sweet souls…but with a touch of wisdom, guidance, and prudence from God, all that remains is a complex dish, but very well-rounded so that it doesn’t sting.

Gnocchi-bokki
(a variation of the traditional Korean tteokbokki)

• 2 cups commercial spinach gnocchi, uncooked
• 2 heaping spoonfuls gochujang
• 2 heaping spoonfuls soy sauce
• 1/4 cup kabocha puree (or pumpkin)
• 1 tsp honey (or sugar)
• 2 cloves garlic, minced
• pinch red pepper flakes
• chicken broth
• 2 links sausages, sliced
• 1/2 cup chopped radicchio (red cabbage)
• 1/2 large zucchini, julienned
• 1 carrot, shaved into strips
• handful raisins
• 2 sheets nori, shredded
• handful sharp cheddar cheese
• 2 poached eggs

Disclaimer: In James Beard’s recipe for sautéed calves’ liver with shallots and Madeira, we’re improvising on one of the main elements. Oh, don’t worry, we’re not skipping the calves’ liver — but the dish really should be called Calves’ Liver with Shallots and Sherry (try saying that five times fast), because we’re subbing sherry for the Madeira.

It’s pretty simple: finely chopped shallots (red onions can sub in a pinch) are sautéed in butter and oil, then the floured calves’ liver is added and sautéed, then seasoned with pepper, sherry and parsley.

Our liver enjoys a bed of mashed potatoes and an accompaniment of shoestring vegetables — carrots, zucchini, yellow squash, green beans, slivered fennel and green onions. If you’re a liver fan but never had it served up this way before, this is your night!

Another option: if you missed last night’s Chicken Kiev but would like to try it, it’s back on the menu tonight.

Mornings, you are the bane of my existence. Screw you, you dreadful alarm. Eff off 5:47 am wake-up call. Six-ten a.m., the prodding from the ‘puter Hub begins. “Puppy,” he says. I respond like a dying whale with, “Two more minutes,” (like a whopping 120 seconds will really make a difference). At about six-twenty, I painfully stumble to the bathroom to put my eyes in and try to make sense of the mop that’s now morphed into a porcupine-slash-seal pelt atop of my head. Our neighbors should not be exposed to that repulsion in the morning. Six-twenty-four, cue orangutan-like grunting, followed by tears after the corner of the bed goes linebacker on my upper left thigh. Thank you for the permanent black-and-blue tattoo. Whhhyyy, me? Whhhhyyy?

Finally, when the moons are symmetrically aligned, and full equilibrium sets in, D-money takes me for a morning walk. She performs the “poop sniff,” gawks at me with that “Stop looking at me, you trying sh**ing outside” face and then we head back inside for our “treats.” Hers consists of water and dog chow; mine a cup of ‘puter Hub’s glorified, strong-like-bull coffee formula and lumps of brown, moist, hot chocolate zucchini bread. Now, it’s like a Folgers commercial. Serenity now. Namaste.

Zucchini Cocoa Bread

• 2 eggs, beaten
• ½ cup of applesauce
• 1 cup of sugar
• 1 zucchini grated (equivalent to about a cup)
• 1 teaspoon of vanilla
• 1½ cups of flour
• ½ teaspoon of baking soda
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• 1 teaspoon of cinnamon
• 1 package of instant hot cocoa (Shh … it’s the secret ingredient.)

Preheat oven to 325 degrees. Grate the zucchini onto a towel. Wrap up the zucchini in the towel and squeeze out the juices as much as possible. Beat eggs. Add applesauce, sugar, zucchini and vanilla to the eggs. Beat until smooth. Add the dry ingredients and mix well. Pour into a greased loaf pan. Bake for an hour. Heat for 10 seconds in the microwave to serve.  

If you’re making two loaves, you probably only need one more egg. You can also freeze the loaves to enjoy when entertaining guests.

it's baking, you can see small hints of green from the zucchini.

Mon gâteau marbré pas marbré

Depuis une couple semaines déjà j’ai décidé que je n’achetais plus de desserts préparés. Je n’achète jamais de « processed food » pour la nourriture de tout les jours alors pourquoi la règle ne s’appliquerait pas aux sucreries également ? Il y a tant de bonnes raisons de tout faire soi-même si bien que le temps investi est rapidement compensé par le meilleur goût, la meilleure santé et connaître les ingrédients utilisés pour ne nommer que ceux là.

Alors donc voilà, au revoir gâteaux en boite, Mr Cristie & cie ! Bonjour naturel et sans agents de conservation ! Aussi, pour moi faire mes desserts moi-même me permet de contrôler ma gourmandise. C’est facile de passer au travers une rangée de biscuits Oréo, mais beaucoup moins dangereux lorsqu’il faut mettre main à la pâte. Cela nous laisse plein de temps pour analyser si on a vraiment goût de sucre ou si ce n’est que mauvaise gourmandise ou encore ennui.
Passons aux choses sérieuses : le cake (j’aime ça dire cake, ça fait plus fancy). J’ai toujours été une grand fan de gâteau au zucchini. C’est un dessert pas trop sucré ni trop lourd et c’est aussi très bon en déjeuner. Ma grand-mère fait les meilleurs.

J’avais un zucchini qui traînait dans le fond de mon frigidaire et rien dans mon menu de la semaine qui s’en occuperait résultat : temps idéal pour un cake au zucchini et chocolat. Ce que j’adore de cette recette outre qu’elle soit super simple c’est que le gâteau est vraiment moelleux grâce au zucchini qui ne goûte pas une miette. Les noix de Grenoble font un super mariage avec le chocolat. En gros ; miam !

Ingrédients
• ¼ t. d’huile de canola ou autre huile végétale
• 2 c. à table yogourt de soya à la vanille ou autre yogourt nature
• ¾ t. sucre
• 2 œufs
• 1½ t. zucchini râpé (environ 1 zucchini moyen râpé très finement)
• ¼ t. eau
• 1 c. à thé vanille
• 1½ t. farine de blé entier pour pâtisserie
• 1 c. à thé bicarbonate de soude
• ½ t. à thé poudre à pâte
• Pincée de sel
• 3 c. à table cacao
• ⅓ t. brisures de caroube ou autre pépites de chocolat, au goût
• ⅓ t. noix de Grenoble grossièrement hachées

Méthode
Dans un grand bol, battre ensemble au fouet l’huile, le yogourt et le sucre. Ajouter les œufs un à la fois en battant bien après chaque addition. Ajouter le zucchini, l’eau et la vanille. Battre à nouveau, réserver.

Dans un autre bol, bien mélanger la farine, le bicarbonate, la poudre à pâte et le sel.

Ajouter les ingrédients liquides aux ingrédients secs et ne battre que jusqu’à bien imbibés.

Verser la moitié de cette préparation dans un moule à pain préalablement beurré.

Ajouter à la seconde portion le cacao, les brisures de chocolat et les noix, bien mélanger.

Verser la seconde portion de l’appareil par-dessus la première de façon à ne pas complètement la recouvrir en faisant des zigzags. (Ce que je n’ai pas vraiment réussi à faire puisque mon moule n’était pas tout à fait assez gros.)

Poser le moule à pain sur une plaque de cuisson et faire cuire au four sur la grille du centre, à 350° de 45 minutes à 1H, ou jusqu’à ce qu’un cure-dent inséré au centre du cake en ressorte propre.

Laisser tiédir quelques minutes avant de démouler. Déguster en dessert ou comme déjeuner avec une noix de beurre et de la fleur de sel. Miam !

Recettre trouvée et adaptée sur La Casserole Carrée

Revbensspjäll på Turkiska

Lammrevben var en ny bekantskap för mig, men absolut något jag kommer att köpa igen. Riktigt saftiga med mycket kött och fett på, passade de perfekt att marinera. Eftersom jag inte har nån grill eller ugn, så fick det bli stekta spjäll.

De fick ligga i en citronmarinad i ett dygn i kylen, så de blev riktigt syrliga och fräscha. Du kan testa det här receptet till spjäll av Gris, kan tänka mig att det blir minst lika gott.

Citronmarinad till Revbensspjäll

Saft av en Citron

1 msk Pinjehonung

1 msk Worcestersauce

1 msk Olivolja

Svartpeppar och Havssalt

Krydda revbenen och blanda ihop ingredienserna till marinaden. Lägg köttet i en plastpåse, häll på marinaden. Knyt ihop och massera runt så vätskan kommer åt överallt. Lägg på ett fat i kylen till nästa dag, vänd några gånger under tiden.

Stek revbenen i 3 msk Smör, häll på marinaden när de fått färg. Salta och peppra lite till, det är gott med ordentligt med smak på lammrevbenen. Låt puttra i ca 30 min på svag värme, vänd då och då.

Jag mosade lite Färskost med Yoghurt, Olivolja, Vitlök, Havssalt och Svartpeppar till. Stekt Aubergine och Zucchini passar bra till lamm.

Solnedgång över borgen i Alanya

This is a re-post from my old MySpace blog.  I used to have a ton of this W(aL)D crap.  Apparently a few of you find it as amusing as I do.  There are some that have been lost to the ages, but there are some good ones left here…

So, I remembered that my e-mails to & from world.and.lunar.domination@gmail.com used to actually be about World (and Lunar) Domination.  Sadly, a lot of the original stuff is lost due to a PittsburghBeat.com crash.  Maybe Rippa can get me a backup from somewhere if one still exists, and I can sort through all the shit to find the meat of the posts.

• Arguing with thoughts about Pittsburgh
• W(aL)D:  World (and Lunar) Domination (All point to stuff that’s not there…)
• W(aL)D:  Bow to Your Future Emperor (All point to stuff that’s not there…)
• W(aL)D:  Strange Self-Amusement (All point to stuff that’s not there…)
• W(aL)D:  Coca~Cola®, Dr.Pepper®, Quizno’s®, & Starbucks® (All point to stuff that’s not there…)
• W(aL)D: Quiznos/Dr. Pepper/Coca~Cola/Starbucks/Chick-fil-A (All point to stuff that’s not there…)
• Unprofessioanlism
• W(aL)D:  Coca~Cola (Points to thread not there any more…)
• W(aL)D:  BK / Monroeville Gub’ment (Pointing to the beat that’s not there any more)
• W(aL)D:  Letters To & From Burger King
• W(aL)D: Target® & the “Express” Checkout Lane…
• W(aL)D: Target® will not be allowed on the moon!
• W(aL)D:  Target® Wrote back, so I wrote another one…
• D’oh!  The Beat disappeared…
• Driving in & around the Liberty Tubes (Pittsburgh, PA)
• W(aL)D: Mass Turn Signal Outages?
• W(aL)D: Turn signal responses, only Subaru & Nissan are funny…
• Tips for putting on a local show…
• Read this before you name your band…
• How To Cross The Street 101
• Ketchup
• W(aL)D: I know you’re out there…
• W(aL)D: Ketchup Packets
• W(aL)D: Well, F you too… Sonic.
• You’re/Your & Their/There/They’re
• W(aL)D: Boston Market, WTF?
• W(aL)D: Boston Market CEO Replies to e-mails?
• W(aL)D: Thanks to Boston Market
• W(aL)D: Boston Market Regional Manager Actually Writes Back
• W(aL)D: Boston Market Sends Me Some Mail
• W(aL)D: Steak ‘n Shake vs. Eat’n Park @ Pittsburgh Mills
• W(aL)D: Steak ‘N Shake is the first to reply!
• W(aL)D: Eat’n Park sends me some mail!
• W(aL)D: I finally write back to Steak ‘N Shake…
• W(aL)D: Someone else at Steak ‘N Shake writes back…
• W(aL)D: The Steak ‘N Shake Saga Continues!
• W(aL)D: Steak ‘N Shake Sends Coupons!
• Snickers Commercial
• Personal Space / Flags on Automobiles
• “Oh my, that’s an ugly dog!”
• W(aL)D: Pizza Hut.
• W(aL)D:  Pizza Hut Response
• McDonald’s is gross…
• W(aL)D: McFilth at McDonald’s® & Heads-up to Heinz®!
• Wendy’s is gross now too?
• W(aL)D:  “Pizza Hut, Pay Attention!
• W(aL)D: Response from Heinz!
• Bob Evans Restaurants (Deathfish)
• Yum! Brands, Inc. – KFC/Taco Bell (Deathfish)
• Michelob Amber Bock / PA Beer Laws are Dumb
• W(aL)D: “Red Tab?  I won!” – 1^st Letter to Faygo
• W(aL)D: “Here’s some proof” – 2^nd Letter to Faygo
• W(aL)D: Faygo Writes Back!

There’s some more too, for sure…

• You can always count on McDonald’s.
• Sprint & The Samsumg SPH-M520: Slowly driving me to the brink of insanity…
• Is espresso coffee?
• Sprint Customer Service – Is this normal? (From a cnet.com forum.)

And, the food posts always seem to be interesting to some:

• Lasagna w/ zucchini and yellow squash… and a steak meal – all in one post. (With photos!)
• Chili (With Photos!)
• A1 Cheese Steaks (With Photos!)
• 1st dinner on my (at the time) new grill (With photos!)
  

Record reviews:

• The Satanic Bat – Tales From the Southland, Tales From the Sea…
• Billy No Mates (2 albums!)
• Avenged Sevenfold – City of Evil
• The Unseen – State of Discontent

Back to work already?!  Weekends go by too fast, but at least Monday meant the return of my K-love.

You know the drill.  Fruit (dried and fresh), Clif bars (seasonal and Z), pretz, and tupperware filled “entrees.”

I recently bought these spelt pretzels from WFs, and although I was nervous about straying from my Newman’s protein pretz, I like trying new things. 

The verdict?  Good, but different.  I think I liked them, but sometimes (like when I’m starving at work) any carb will do.  I’ll have to try them again when I’m not running on an empty stomach so starving that I’ll eat dirt (and like it).

The rest of my work eats were not too different from my usual (hippie) suspects.

The salad was very layered and it’s hard to see it all in the picture, so I’ll spell it out for you: spinach, BN squash, chickpeas, cherry toms, ‘shrooms, and raisins.  On the side I had a smudge of Sabra’s roasted red pepper hummus with some leftover cornbread paprika crusted tofu.  Obviously when lunch time rolled around this just ended up mixed in with the other salad.  It all goes the same place after all…

Clif-a-licious bars.  Anyone know how long the seasonal flavors stay on the shelves?  I wanna make sure I stock up (I feel like a bear getting ready to go into hibernation).

Can’t get enough of the Steaz!  This flavor was really good.  I think I checked four different times to see if there was visible pulp in it, THAT’S how much it tasted like fresh squeezed OJ.  It was weird.  It was almost like a mimosa (sans alcohol).  Yummy.

For dinner I had a random salad with spinach, zucchini spirals, sweet potato circles, and dried cranz…topped with homemade balsamic miso dressing.

Say what you will, but I’m pretty much convinced that everything goes with sweet potatoes. 

I also had a HUGE plate of quinoa topped with a vegan Boca burger and hummus. 

I was extremely exhausted, but hadn’t seen Kyle since last Thursday, so I made myself a big(ger than I would have liked) dessert to help me stay up.

Pita + PB + cinnamon looking like a hot mess.  This “presentation” proves (a) how tired I was and (b) how large and in charge that pita was.  It tasted great, but I was kinda uncomfortable full when I went to bed.  Meh. 

Regret is a pointless emotion, so instead I’ll leave you with a great photo/quote:

From Julia Child’s kitchen exhibit at the Smithsonian.  I love it.