I didn’t really read this recipe carefully enough- it looks like its 1 portion. So I modified so we had this for lunches during the week- and added lemon juice in hopes that the apple wouldn’t brown too much.
I wanted to try something that was sweet but that would also curb my snacking tendencies. I combined 3 recipes to make it my own thing, no surprise right?
This seasoning and baking: http://www.pastryaffair.com/blog/2011/11/5/honey-cinnamon-roasted-chickpeas.html This note on cooking the chickpeas after soaking them: http://www.picklesnhoney.com/2012/01/10/baked-bbq-chickpeas/
These were ok. I don’t think I baked/roasted them as long as I should have because a couple of them were burning. So they aren’t that crisp. I may try again someday.
This recipe makes very soggy/watery oats. The recipe I’ve made before with yogurt and almond milk was thicker straight from the fridge. I tried this because I have yogurt in my morning smoothie and didn’t feel the need for more yogurt in my diet.
I will try this recipe with less almond milk next time to see if that helps. I had these oats for lunch during the work week which was tasty and filling but unfortunately overall my meal planning this week wasn’t quite enough protein for my liking.
This did not fit into the pot I used. It may or may not have overflowed a little. hee hee
The soup is good though. I can’t speak to the fat burning qualities because I didn’t eat it for every meal but it was a good soup. I have more in the freezer for future eating which is nice. I definitely added hot sauce to each bowl though.
The beef was tender and super flavorful. I reserved some of the bottled BBQ thinking I would need to add it to the cooked/shredded beef but it was already so flavorful. The black bean casserole ended up being a Kidney Bean and Brown Rice casserole because I apparently can’t read canned good labels successfully in the store. Another super flavorful recipe that paired really well with the beef.
These 2 recipes lasted most of the week for Joe- and I had a couple portions too.
I added the broccoli to the crock pot and it was a nice addition. I also had leftover brown rice from the earlier rice casserole so that went with this dish. This is a really good teriyaki slow cooker recipe.
Overall I don’t like focusing on my food consumption in a diet-like manner so this week’s cooking felt more chore-like than fun. Luckily there were plenty of successful dishes to make up for it. Now I need to rethink and re-calibrate my eating so it feels less diet-like but still gears towards my fitting into that dang dress.
If you think this looks like a lot of food, you are right. This week’s meal planning was a little different because I actively want to lose weight before our wedding but don’t want Joe’s food to suffer. So I’m making 2 slow cooker entrees for him that I won’t be eating. We’ll freeze some of each of those so he has them for future weeks.
This was way more difficult than I anticipated. Here goes nothin’
I spent $ 69.53/person this week on food at Tri County Produce and Ralphs.
Mother’s Day BBQ dessert. So tasty it hit the spot!
My grandma and I were both craving this cake when we saw it on the cover of the mag- but we found out my mom had already snatched the recipe! I managed to wrangle it from her to make it for the BBQ.
I did use the whisk attachment on my stand mixer. I started with the paddle but it wasn’t getting the flour incorporated into the wet ingredients like I wanted it to. So the recipe says to just start with the whisk attachment. Also, I bought Minneola Tangerines instead of oranges and didn’t buy walnuts so I used 1/3 pecans and 2/3 pumpkin seeds. It still turned out to be a great cake.
wording not verbatim but from better homes and gardens April 2016 [Jennifer Juniper adjustments in brackets]
4 eggs [room temperature]
1 Cup olive oil
¾ packed brown sugar
1 Tbsp orange zest
½ Cup orange juice
1 tsp vanilla extract
1 Cup all-purpose flour
1 Cup [white] whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt [optional]
½ tsp [fresh] ground nutmeg
2½ Cups shredded carrots
1 Cup chopped walnuts [I used pecans and pumpkin seeds]
Cream Cheese Frosting:
8 oz cream cheese [room temperature]
3 Tbsp [unsalted] butter softened [room temperature and I used 4 Tbsp]
1 Tsp. orange zest
[1/2 tsp almond extract]
2 Cups powdered sugar
preheat oven to 350 degrees F. Grease a 9x13 baking pan, set aside.
in the bowl of a stand mixer using whisk attachment, combine eggs, oil, brown sugar, orange zest, orange juice and vanilla until well combined. Whisk in flours, baking powder, soda, and spices until just combined. Remove bowl from stand mixer and stir in carrots and walnuts. Pour batter into prepared pan
bake 30-35 minuts or until toothpick comes out clean from the center of the cake. cool in the pan on a wire rack completely.
Cream Cheese Frosting
In bowl of stand mixer with whisk attachment, combine cream cheese and butter thoroughly, scraping bowl sides as needed.
Add orange zest and almond extract and stir on medium speed to combine thoroughly
Add powdered sugar one cup at a time building up to a medium-high speed with each cup to incorporate some air into the frosting.
When cake is completely cool, frost with the cream cheese frosting and sprinkle with orange zest. Store with cling wrap over top and in the fridge
Mother’s Day BBQ veggie side dish. This was so good!
Some of my family thought it was a little on the spicy side but my portion wasn’t bad at all. It was super easy to bring the ingredients to my parents house and make it there. I followed the note on the page to leave the core in while roasting- a few portions still fell apart! I didn’t cut the core our before serving and just mentioned it to the fam while serving.
I definitely see more cabbage in my future kitchen adventures.
I’m proud of myself that it took until Week 12 of this long term adventure to not have a pic to share.
I made this on Sunday while we were at the BBQ because I knew I had Monday night plans and needed lunches for at least Monday and Tuesday- and dinner for Joe Monday night while I was out. I did broccoli instead of carrots. My crock pot must be small because I ended up layering potatoes at the bottom then chicken then broccoli on top and pouring the sauce over it.
This wasn’t my favorite. Joe really liked it though. Maybe it needed more garlic or something.
1 package of linguine cooked to al dente per package directions
chopped cooked chicken- I used 4 thighs and 1 breast
preheat oven to 375 degrees F
cut top off head of garlic so most cloves are exposed
drizzle lightly with olive oil
enclose in foil packet loosely closed
roast in oven for about an hour
remove from oven and open packet to cool garlic
when cool enough to handle but still warm, squeeze garlic out of the papery wrapper
store in fridge for a up to a week
for sauce, place broth/water and chopped cauliflower in large pot, bring to boil and boil for 7-10 minutes with lid on.
transfer cauliflower and 1 Cup of liquid to a blender along with the roasted garlic and rest of sauce ingredients.
blend until smooth adding more oil or broth or parmesan as needed
combine sauce with cooked pasta and chopped chicken
Ninja Blender Peanut Butter
3 prongs because I know I can do better and I didn’t measure so don’t have a recipe to share.
I decided to make peanut butter with the 2 opened bags of peanuts in my freezer (recently discovered when scrounging for walnuts for the carrot cake). So I threw some in the largest blender cup I have along with some honey, coconut oil (should have melted that first) and ended up adding a cup of canola oil a drizzle at a time to get the party really going- probably would not have been necessary if the coconut oil had been liquid.
I store the peanut butter in the fridge in small containers to have with carrot sticks. It’s a little runny at room temperature and certainly not my best peanut butter but it’s still more-than-palatable for dipping veggies in.
I followed my Raspberry Oat Bar recipe but used 16oz of jalapeno jelly instead of raspberry. These were ooey gooey and an interesting flavor. I was feeling experimental in the kitchen.
3 prongs only because they weren’t as spicy as I had hoped and using 16 oz of jelly was too much. I should have followed the recipe and only done 10-12 even though it didn’t fully cover the bottom oat layer.
I followed the linked recipe for the pork except that I used 3.5lbs of pork butt roast and left it on low most of the day. It was quite tasty but there was more fat in the crock pot than I expected. Which is because of the choice of meat I used.
I was really excited about the purple cauliflower and hopeful that it wouldn’t turn out to be a gross color. And in talking with a friend I realized that my cauliflower mash has evolved enough from the previously linked recipe that I could share a recipe card here for anyone who is interested. I highly recommend and am currently obsessed with boiling and mashing cauliflower of any color these days.
heat heavy pot to medium-high heat then add drizzle of olive oil and heat up
add minced garlic and cauliflower to oil and saute for a few minutes until you start getting some color on the veggie but without burning the garlic
add the liquid and bring pot to a boil without putting the lid on
the cauliflower shouldn't be submerged but it should be about half covered by liquid at this point
hard simmer/boil cauliflower for 8-12 minutes depending on your preferred doneness- I don't like it to be chunky so I boil it for quite a while
when ready, turn heat to low and smash the cauliflower with the back of a spoon or a potato masher
if desired, blend some or all of the cauliflower mixture to get it really smooth- I did about half of it last time so the final product was a nice mix of smooth and not-as-smooth
when desired consistency is reached, sprinkle in a small handful of polenta and stir in thoroughly
the mixture should start to thicken up. add more or less polenta for desired thickness. cook for a minute or 2 more
when ready, remove pot from heat and stir in the shredded cheese. this is optional but highly recommended. there's no set amount because I usually go for a handful or 2 (or 3).
My toaster is probably cooler than yours. It has a side cooker area that poaches eggs and warms Canadian bacon while it toasts the english muffins- and it holds the bread in the toaster until the eggs are done so everything is hot together but nothing is burnt. Not pictured- drizzle of sriracha. I put it on my sandwich but Joe opts out.
I made this recipe before and it was tasty. I didn’t have cayenne pepper that time around so I guessed at 2 heaping teaspoons of cayenne pepper (the recipe suggests 1-3) this time. BOY it was super spicy right out of the slow cooker on Sunday. I couldn’t finish it it was so spicy. And I’ve been lovin’ me some spice recently.
Luckily enough, the leftovers mellowed out considerably. So if you’re one to meal prep and not eat the “first round” then this is the recipe for you. it makes a TON, it’s great leftover and the spice stops trying to kill you after it’s had some fridge time.
Beefy Cheesy Burrito Wraps
I swear I was going to finally make the unstuffed cabbage roll recipe. Cross my heart. It’s one of those recipes that I was stoked about looking at but I had some unknown hang up when it finally came time to make it. Do you ever have that with food?
This was tasty and was comprised of things that were already in the house. It doesn’t always work to have a “fridge clear out” meal but when it does, it is incredibly satisfying.
any other burrito fillings- veggies, beans, cheese, rice
Heat pan over medium heat then add olive oil and heat
Add ground meat with taco seasoning
Break up meat into small pieces while it cooks until no more pink shows
add bell pepper and saute for 1-2 minutes more (you can saute the pepper first, I prefer to have a little crunch in the pepper so I did it second)
If using a fatty meat, I recommend draining the fat from the meat mixture before moving forward.
When meat is done and drained remove from heat and add kidney beans and stir to combine
serve meat on a tortilla with your fillings of choice. I used shredded cheddar cheese, pico de gallo salsa and cilantro because that's what I had in the fridge.
Chocolate Chunk Oatmeal Raisin Cookies
It was a light cooking week this week. There’s a lot going on now that our wedding is less than 2 months away. Makeup/hair trials and dress fittings. So I woke up this morning needing my kitchen time fix and decided to bake.
I followed this cookie recipe and did a couple of the suggestions in the comments. I’ve created the recipe card in case you want to try what I did. They have coconut oil, chocolate chunks, raisins, oats and cashews. That sounds like trail mix right? And trail mix is healthy so I can eat these cookies and still fit in my dress right? right?!