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Archive for April, 2009

Before I get into this post, make sure (even if you skip the part about Salba) that you check out the blog recommended below. If you want to laugh hysterically, and you’re a woman, it’s a must see. 

Do you remember my post about SalbaCheck here as a reminder.

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I received a letter in reference to a great article “Salba the Seed of Wellness” An Ancient Grain that is Chasing Diabetes”. But don’t go away yet… just because you don’t have diabetes.  “Salba was referred to by the ancient Aztecs as the “Running Food” because it  was a main source of energy.  It is one of the highest whole food sources for dietary fiber and omega-3 fatty acids in addition to possessing a rich micronutrient content, high levels of calcium, iron, potassium, magnesium and antioxidant capacity comparable to some berries.”

The products (see my post linked above) taste great and the grain is believed to offer cardio protective benefits by reducing the risk of heart disease.  It is currently being researched for its weight loss properties.   If you haven’t bothered to check out Salba, do it now. It’s a healthy choice for the whole family and they won’t even know it.

Thurday Night Activities

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It’s a cake night tonight.  This early Mother’s Day cake is a chocolate 9″ round, double layer with cannoli filling.  The cannoli filling is sandwiched between a thin layer of homemade fudge icing and frosted in chocolate.

Now about that post mentioned in the beginning.  It is from LifeJustKeepsGettingWeirder blog spot.  Click on it and see what all the laughing is about.  Then please COME ON BACK and let me know your thoughts.  Did we laugh at the same thing?

Laugh Over:11683

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Everyone is so excited about the recipe this week.  The pick was made by Amanda at Oddball Oven Mitt. Check out her site, although she may be in the middle of a big move so this weeks recipe might be a day or so late.  The other CEimB bloggers will help her out until she’s up and running. Their sites can be found by clicking…CEimB.

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On with the show

 

I made  a marinara sauce on Sunday and will use 32 oz of that as my base.  It varied very little from the recipe found on page 164 of “The Food You Crave”, only a few variations in spices.  In adding to it, I did the following:

  • 1/2 of a chipotle chile in adobe sauce, chopped fine.
  • 1 tsp dried oregano
  • 1 tsp chopped fresh rosemary
  • 1 chopped fresh tomato

I let the pre-made sauce (you can see that recipe here) and the additions above come to a boil, reduced to a simmer while everything else was prepared.

 The only change to the meatball recipe for Ted was to use Panko instead of whole wheat bread.  Although adding carrots to meatballs was a new one on me, it was worth a try even though the thought of having to grate more carrots was a little off putting. Is Ellie a little “grated carrot happy” or what?!  Anyway…since I had to get the food processor out to make “mince meat” out of my turkey-quorn (see below), the carrots were a breeze.  The food processor turned out to be really handy for grating the Parmesan cheese as well. 

As for Joanne’s meatballs, I cooked a “Quorn” Turkey Roast the other night so I ground that up and formed my own “turkey” balls.  Same mixture, no meat.  Added EggBeaters instead of real eggs, 1/2 a cup (equivalent of 2 eggs). Notice much difference?  The real turkey is on the left, the Quorn is on the right.

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In regards to the Spaghet…we didn’t have any. I gave it to my niece and nephew over Easter thinking Ted and I would never use it. Instead, I had this in the pantry…Spelt Udon Pasta.

dscn0797Spelt is considered an heirloom grain that is easier to digest than modern wheat.  You prepare it by adding it to boiling water for 8 – 10 minutes.  Drain, toss and serve.

The ingredients in this pasta are Stone Ground Organic Spelt Wheat, Eden Sea Salt.  That’s it. 

Wondering about the nutrition values: Per 1/2 cup serving.

  • Calories=200 
  • Total Fat=1g 
  • Sodium=75g 
  • Potassium = 45mg 
  • Carbohydrates = 39g
  • Fiber=2g
  • Protein=8g

Ted was outside still trying to win the war against the bamboo type stuff growing and blocking our view of the waterfall, so there was no cooking help for the Apple Crumbles cook tonight.  Even Shane said “I’m outta here” (sounded like… “WOOF”).

Ted did however come in just in time for clean up. Hurray!  

The result of the dinner:  Ted says “They’re not Grandma’s meat balls.”   Joanne says “The Quorn meatballs came out pretty tasty.”    We both thought that the spiciness of the sauce gave the dish the flavor it needed.  It was good but since we are not big on pasta, not sure this one will be made again.  I would add some olive oil to the turkey meatballs so they wouldn’t be quite so dry for Ted. 

Joanne's Quorn Balls with Spelt Pasta

Joanne's Quorn Balls with Spelt Pasta

 

Good job Amanda on a pick that is sure to be a hit with a lot of CEimB cooks.

 

Ted's Turkey Meatballs in Spicy Marinara Sauce

Ted's Turkey Meatballs in Spicy Marinara Sauce

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Some pictures from around the yard. It is a gorgeous afternoon and should be enjoyed from the outside.  What a wonderful life.

Do you have a favorite?  Mine is the robin egg.

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It’s only “Fruit” day because our Harry and David fruits arrived yesterday.  They call it “Epitome of the Tropics” with Sunrise Papayas, Tropical Sunset Mango, and a beautiful green lime to zest up the dishes made with the other fruits. Delish…

dscn0796The Papaya:  A mild character of a sweet melon. Use it for fancy desserts and mixed fruit salads. It will remain firm and pliant when cooked, especially in stir frys or kabobs over the grill. The gray-black seeds have a peppery taste and will add distinction to garnishes and salad dressings. 

The Mango:  Ideal for slicing and cubing. It is sweet and honeyed – never pithy- with a light lemony fragrance. 

Remember – these are tropical fruit and do not like the cold so they will not keep long in the refrigerator.  If they are not ripe when purchased a couple of days on the counter top should help ripen them.

dscn0799This mornings breakfast: Fresh Mango.  Mango Shake. Bob’s Red Mill 5 Grain Cereal ( the 5 grains are whole grain oats, wheat, rye, barley, and triticale plus flaxseed) made with a Vanilla maple tea bag, cinnamon and sprinkled with coconut (still in the tropics 😉 ).

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The workout: 40 minutes of Elliptical. 30 minutes working legs. 3+ mile run with the pooch.

Great morning…the mango helps.

Have a great day!

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This special bar of Hershey’s Chocolate arrived in the mail for me at work today.  hershey  It was from “Food Engineering”. They are promoting their June Issue advertising opportunities as a “sweet offer“.  Also using words in this promotional letter such as “sweet editorial line up”, “sweet deal“, and “…to help SUGAR-COAT your sales…”  I like it. Makes me want to advertise but we have already secured our 2009 media promotions for the company so, I’ll just enjoy the candy bar.

An exciting email…

I was so happy to receive a response from Joey DeCuffa of my latest cookbook obsession “Joey’s Italian“. He wrote…”Thank you for your lovely email.  I am happy to hear that you were inspired to create your own version of one of my recipes.  Your blog is very nice, your photos very appealing.  Let me know when you will be coming to my restaurant, I would like to meet you and to sign your book and have our photo taken.   I am in the process of opening our seasonal restaurant,  Joeys Thousand Island Club on Wellesley Island in May so I am frequently there as well, mostly on the weekends…..Thanks again for your email,    Joey DeCuffa”

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I’m too excited. Ted and I are definitely getting out there within the month and, don’t you worry, I will have a picture or two to post for sure.  I’m starting to think of a bunch of questions but I know as soon as I meet him, I’ll just smile, act like a fool and ask nadda one! Still… he’ll SIGN MY BOOK!!! 😀 

  Tonights Table Presentation is…”Stuffed Portobello Mushrooms

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Ted’s comment… “the stuffing won’t be fish will it?”

I think Ted has had it with fish for a few days. So I came up with the following..  Serves 2

  • 2 Large Portobello mushrooms, cleaned(remove gills), stems removed and reserved
  • 2 TBS Olive oil
  • 1 sprig fresh rosemary, chop
  • 3 large leave fresh basil, chop
  • 1/2 cup chopped red pepper
  • 1 clove garlic, minced
  • 2 cups fresh spinach
  • 1/4 tsp salt and pepper
  • 1/2 cup Egg Beaters (or use real eggs if you like)
  • 2 TBS parmesan cheese
  • 2 TBS goat cheese

Preheat oven to 375 F.  Chop the reserved stems from the mushrooms.  In a small cup, mix the olive oil with the rosemary and basil, and brush 1 TBS on the round cap side of the cleaned portobello.  Put the caps in a baking dish.

In a saute pan, heat the remaining 1 TBS of oil and herbs and add the chopped stems, red pepper, garlic and saute for 2 minutes on medium high. Add the spinach, salt and pepper. Stir around 1 minute, remove from heat.  Add the 2 TBS Parmesan cheese, mix around. Add the EggBeaters and mix around.  Scoop into the mushroom caps. Top with the goat cheese and bake for 20 – 30 minutes.

The stuffed mushrooms were served with Steamed Broccoli drizzled with warmed italian dressing.

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It has begun to rain.  The warm, sunny weather could only last so long.  The best time for it to rain is of course at night.  Isn’t it great just laying there in bed listening to the rain as you fall asleep?  I’ve never been afraid of thunder storms. There is something soothing in the rain for me.   Do you like the rain?

Enjoy your night..rain or shine.

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Upon returning from our 3 1/2 mile run, Shane and I found Ted industriously wielding an ax in the back yard.  He has declared war on some very determined bamboo type brush that insists on growing and blocking our view of the waterfall in the creek. 

dscn0790He said his back was stiff before embarking on the bamboo endeavor, but the chopping seemed to loosen it up.  My thoughts? …wait until tonight.

As for the workout this beautiful Tuesday morning, it was chest and biceps, preceded by 37 minutes on the Elliptical trainer. 

Breakfast was 1/3 cup dry (more than normal because it was the end of the package and I decided to finish it), cinnamon, and 3 dried plums.  Protein was a chocolate VPX shake with FUZE.

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The day has begun with more energy around the house. Lets just hope it lasts today. Yesterday was ridiculous. Eyes were closing, feet were dragging, mind was shutting down…awful feeling.

Have a super, ENERGIZED Tuesday!

 

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Where’s my energy? Has anyone seen it?  It never came to me today. Was it the heat? Was it the busy weekend? Was it just because it was Monday?  What ever the reason, it was a rare event since I’m typically never lacking for energy. 

Tonight’s meal had to be simple. My mind was even having trouble keeping up, so nothing creative came out of it.  Ted did his own barbecue of cube steak and I used a Quorn Turkey Roast

dscn0786I mixed 1 TBS olive oil with fresh herbs of basil, rosemary and flat leaf parsley.

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The mixture was spread over the roast and it was put into a 400 F oven, covered for 35 minutes, turned over, uncovered and back in for 35 more minutes. 

The instructions provided by “Quorn” indicate you can cook the roast frozen.  However, it was taken out of the freezer at noon to thaw slightly.  I cooked it according to the “frozen” directions.  The Quorn was topped with just a drizzle of soy-ginger sauce.

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On the side, we both enjoyed oven roasted Brussel sprouts.  Preheat oven to 400 F.  Par boil for 5 minutes after trimming ends and cutting in half.  Drain well. In the meantime, prepare a baking dish with a coat of olive oil Lay 3 large bay leaves and 3 rosemary stalks on bottom of dish.

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Top with the brussel sprouts, salt and pepper to taste and roast 35 minutes, uncovered.

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Tonight I am trying a new chocolate frosting recipe. If the frosting is a hit for Friday’s cake, I’ll post the recipe.  Otherwise…well, guess there is more research to be done on my part for Chocolate frosting.  

My feet need soaking and my brain needs to sleep so lets call it a night.  G’Night!

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