Wednesday, August 3, 2011
1 box of white cake mix
3 egg whites
1/3 cup vegetable oil
1 1/4 cup champagne
Mix together cake mix and champagne. Then use a mixer to mix in the veggie oil and egg whites. Put in lined cupcake pan and bake at 350 for 15 to 20 minutes (until done).
Frost however you'd like. I haven't gotten to this part yet :)
Friday, July 22, 2011
High Life Lounge has the best chicken pot pie and that is what I was trying to recreate. I sauted my chicken in chicken broth with celery and onion. I added basil, parsley and Italian spices while it cooked. I used a bag of mixed veggies (the kind that has the lima beans). I mixed that with a can of cream of chicken soup. Once the chicken was done, I added about a 1/4 cup milk and 2 T of flour, mixed it with the veggie and soup and put into a deep baking dish. Then I took buttermilk biscuits (the kind from a tube), mashed them all togehter and rolled out a crust, and put it on top of the chicke and veggies. I baked it at 400 until it looked done.
The final outcome was good, but a little runny. Next time I will experiment with making a roux from milk and the chicken broth to make it thicker. I debated about putting in another can of soup next time, but my goal is to always try to keep it low calorie. Skim milk with some flour (and more spices) sounds way healthier!
Monday, July 18, 2011
Make sure to check them out the next time you are in the East Village: http://www.allspiceonline.com.
Wednesday, July 13, 2011
We had a lovely time at Graziano's. If you have never been there, I would highly recommend. It's Italian and they only carry Italian food but they have a great selection. And in many cases, the prices are much better than in the chain grocery stores. The sausage is also fabulous. They have several different kinds. I have now tasted them all; I don't have a favorite as all of them are wonderful. They also taste great smoked!
Anyways, after we were done shopping and browsing we walked outside to find it dark and overcast. Several seconds later we feel raindrops and then, bam, downpour. So we run across the street to the gas station and call into work for a coworker to come get us. She said once it let up, she'd drive over. So while we were waiting, we watch this gray sedan pull up. Out steps my boyfriend's dad and his sister.
Talk about a small world...so once the rain let up, we ran back across the street and hitched a ride back to work with him. (Thanks Dick for the ride!)
Next time we decide to walk to the market (which I know we will), we better check the rain forecast first.
Sunday, July 10, 2011
Thursday, June 30, 2011
Saturday, June 25, 2011
I am usually a pretty healthy shopper, and I always buy the low-calorie/low-fat/free-free when available… But I know these lower versions can skew a recipe and since I had never done substitutions before I went with real mayo (Jeremy was almost out of his). I had never looked at the back of the jar of real mayo before (I always ALWAYS buy light). 100 calories for 1 TBSP. The recipe called for two cups!!!! According to the Internet the sweetened condensed milk (14 oz can) contains 1300 calories.
One bite of this macaroni salad is probably my daily calorie limit for the meal. BUT it is soo worth it J Next time though, when it is just for family, I plan on using the lower fat/calorie ingredients to see if it changes the taste. Because if it doesn’t, I will at least try to make it a bit healthier!
A great tool to figure out calories is http://caloriecount.about.com/cc/recipe_analysis.php. You enter in all the ingredients and figure out the nutrition content. This recipe feeds a lot…as it should since it is almost 6,000 calories. Anyways, for those who are interested, here is the recipe:
1 cup sugar
1 cup vinegar
2 cups mayo
1 lb cooked macaroni noodles
1 can (14oz) sweetened condensed milk
1 cup shredded carrots
1 cup diced celery
½ cup diced onion
½ cup diced peppers
Cook macaroni according to package (make sure to not overcook). Once it is finished cooking, remove from heat and drain with cold water. Combine sugar, mayo, vinegar, sweetened condensed milk in a separate bowl. Whisk. Put veggies into pasta. Once pasta is cool to touch, mix in sugar/mayo/vinegar/sweetened condensed milk mixture and stir. Add salt and pepper to taste. Refrigerate overnight. (It does not taste good until the next day!)
Friday, June 24, 2011
Since my grandma is no longer here, I was not able to ask her what she did as I wanted my canned bing cherries to taste just like hers. I decided on raw packing it, which means I put the cherries in the jar and poured the syrup on and canned them in a water bath.
I went with this method since cooking the fruit prior would probably just turn it to mush (like with the plums). So I made a light syrup and packed the cherries into pint jars. I made 12 pint jars and it took 2 batches and made the kitchen steamier than normal all morning.
The jars have sat for over a week now so my goal is to open one of them at our BBQ tonight to try the sweet deliciousness! I'll post next week on how that went.
Tuesday, June 21, 2011
Monday, June 20, 2011
Tuesday, June 14, 2011
Friday, June 10, 2011
Tuesday, June 7, 2011
1.5 cups brown sugar
1 tsp soda
2/3 cup oil
2 cup raw rhubarb
½ cup nuts
1 tsp vanilla
½ cup sugar
1 cup buttermilk
2.5 cup flour
1 T soft butter
1 tsp salt
½ tsp cinnamon
Mix together brown sugar, egg, oil, buttermilk and vanilla. Sift together and add flour, salt and soda. Fold in rhubarb and nuts. Pour into 2 greased loaf pans. Top with mixture of sugar, soft butter and cinnamon. Bake 350 for 60 minutes.
Thursday, June 2, 2011
I love breakfast for dinner so that is what I had last night. I tried a new recipe last night: scrambled egg muffins. I had been wanting to try to make this for a while now as I had seen pictures posted online somewhere. I didn't follow a recipe but made it up as I went, using what I had in the hosue.
Scrambled Egg Muffins
3 egg whites
1/4 cup water (I was out of milk)
1/4 cup cheese, divided
1/2 can (small one) mushrooms
3 T salsa
1/8 cup chopped onion
1/8 cup chopped green peppers
1/4 cup ham
Preheat oven to 300. Sautee the onion, peppers and mushrooms. In a mixing bowl add eggs and water. Mix. Add salsa, onion, peppers, mushroom, ham and half the cheese. Mix.
My muffin pan held eight though I feel the mixture would have worked to make six. I lined it with cupcake paper. I poured the mixture evenly between. The mixture doesn't rise so you can fill it to the top.
Bake for about 15 minutes. When the muffins are no longer soggy, sprinkle the remaining cheese evenly on top. Bake for about another 5-7 minutes or until the muffins are firm.
I did notice that as the cupcake paper cooled, it bcame soggy so once they were cooled, I removed the paper, put them in a baggy and popped them in the freezer for future use. Next time I will use aluminum cupcake liners. And I can't wait to try other meats (bacon, sausage) and veggies.
Best part is, each muffin is only 62 calories!
Wednesday, June 1, 2011
I am into eating healthly which includes a diet of fresh food. We started a garden this year to raise our own produce, and I've taken up canning, and plan to preserve much of the food we grow this summer.
So my blog is going to be about that journey.
I hope you enjoy ~
Our garden before planting!