I have two words for you. Dorm. Room. This is totally a recipe I'd like to send to my dear cousins off at college as soon as it gets cool enough that these wonderful items don't melt or fall apart before they get there. And if you're lucky enough to have a fridge in your room (we did, even in high school), you can totally make this recipe in your dorm room and be a hit on your hall.
Not once but twice this week, I have dropped a full plastic container of something. . .honestly don't even know what cause I was afraid to look. . .out of the freezer and onto my right foot. Fortunately, it wasn't my left foot, which I already broke while pregnant nearly two years ago. And fortunately, the boxes didn't land in exactly the same place each time. I'm pretty sure the second opportunity was successful at breaking a toe. Luckily, that appears to be all.
Below is a guest post by a good friend who is using Eat Like a Rabbit as an inspiration for cooking new foods and for eating better. I'm glad that she shares a recipe that is out of my comfort zone. This recipe originates far away from the Cajun swamp where I grew up.
Recipe for Gado Gado by Fely Rugless
1 head cabbage, shredded
1 bag frozen cut peas and carrots, preferably just carrots
1 bag frozen French cut green beans
1 bag diced potatoes
1 can bean sprouts, actually preferably fresh sprouts
1 block tofu, cubed
1/2 cup of reduced fat chunky peanut butter
Steam cabbage until wilted, but still crisp. Steam frozen vegetables in microwave or in pan until tender but still crisp. Pan fry tofu in oil until golden and crispy. Mix sauce and peanut butter. Create a bar for assembling Gado Gado. Top with Sauce and a handful of peanuts
Our gym has had this sign up outside their kid care area all summer, and I finally remembered to take a picture of it. It's such a powerful statement for teaching kids (and even adults) to make healthy choices. The road may be curved like the tire tracks, which means it takes focus, but it can start any time. Now even! It will be a better road to a better lifestyle. And if you happen to like driving, especially on twisty roads, then it should be quite fun!
1/2 lb. (or box) long, thin pasta (spaghetti or the like)
1 1/2 T butter (Think I left this out as my pasta wasn't fresh.)
1/2 cup grated Pecorino
3 T bread crumbs
6 T Olive oil
Stir butter into pasta cooked to al dente and drained. Combine eggs, cheese, and bread crumbs in bowl and stir in pasta. Heat the oil over medium heat in a wide skillet. Using a fork, twist sections of the spaghetti into "nests" as large as you can make them. Cook the nests in the oil 2-3 minutes or until golden brown on each side. I used a smaller skillet and made two batches so they wouldn't cool between servings.
We're back to just the three of us this week. I thoroughly enjoyed my in-laws being in town. My MIL made me try a few things, and I'm glad she did. The biggest thing I learned was that you can add a little sour cream to a peach pie to make some amazing filling. I even brought her to yoga for her first time!
My mother-in-law, an artist, put this plate together. I'm so glad Nora likes asparagus. I was quite a deal older than her (by, like, 20 years) before I tried asparagus, and it's a big favorite of mine. Glad she's getting an early start.
This is one of those super-easy recipes. Well, easy if you can figure out how to make a super-thin crepe without holes in it. But hey, I got a few perfect ones. And as long as you ahem are not needing to take pictures, it'll still taste good, right?
Combine ingredients in blender and blend on high until smooth. Scrape edges if necessary.
Walnut Sauce Recipe from New York Times (See Above)
Grill 1 1/2 pounds asparagus or steam over boiling water.
Grease a 6- or 7-inch nonstick pan on medium or medium-high until hot. (You want it to sizzle bread crumbs.) Pour just shy of 1/4 cup batter into pan. Gently tilt pan in all directions until the batter is thin and covers the entire area of the pan. Cook until batter is set and crepe is golden brown. Flip and brown the other side just a few seconds. Remove crepe to plate. Place 4 or 6 asparagus stems in the crepe, roll, and dress with walnut sauce and grated Pecorino cheese.
This reminds me of a lady having a spa day. Just hope she looks better than this when it's over with.
The curls are pinto beans with foil made of chips. Cucumber eye slices with dots of yogurt in the middle, and a warm neck pillow of mashed potatoes complete the relaxing environment. And luckily, after a hearty meal like this, Nora napped and I had an hour-long relaxing environment.
Fill a pot with water and place a steaming basket on top. I actually use my pasta pot and allow a touch of water to come into the holes in the bottom of the pan. Bring the water to a boil. With tongs, place the okra in the pot and steam until very soft when pinched with the tongs. These large okra stems took about 10 minutes. When okra is done, remove and plate. Drizzle fresh lemon juice on top and sprinkle with kosher salt. Small ones classify as finger food. Larger ones may require a fork and knife. By the way, the tops aren't so tasty. Use them as the handle and leave them behind.
What was so great about these was how tender they were fresh out of the garden. Most of the time, this size doesn't steam well and gets really stringy.
While my kale was in great shape even after I bagged it for a week, I cooked it instead of serving it fresh and raw. I sauteed it with onions and stirred in the beans. Since I'd never cooked it before, Paul thought it might not have been cooked completely. But it didn't hurt the flavor. We ate on leftovers a couple more days.
We had Nora's 18 month well-baby check-up today. We also had a new pediatrician. There was nothing wrong with the old one. But she had a family emergency, and we met the fill-in pediatrician. She said there's a new principle for children that they are trying to drum into parents' heads. I liked the idea. And it occurred to me the more I thought about it that it isn't just for children.
I was the only one who liked this dish. But I wasn't down because I really liked it. I made it at my parents' house while while we were babysitting my grandmother for a weekend. My grandmother needs soft foods. And Paul isn't a big fan of quiche. I'm not really sure why Nora turned her nose up at it. But I loved it. Really enjoyed it as a matter of fact. Wanted to eat it all myself. Would make it again. Except, I'd have to eat it all by myself. Wait, what's wrong with that?
Recipe for Paprika Pie Crust
2 C all purpose flour
1 t salt
1 t paprika
½ C oil
¼ C cold water
Mix paprika, flour and salt. Blend oil and cold water with fork. Make lots of bubbles. Add liquid mixture to flour and stir. Roll dough between 2 pieces of waxed paper. Place dough in pie plate. Flute if you have the talent. Poke 5 sets of holes in the bottom of the crust with a fork.
Pre-bake the crust just about 7 minutes.
Recipe for Cauliflower-Asparagus Filling
6 asparagus stems, chopped 1/2 inch long
1 cup small cauliflower florets
1/2 small onion, thinly sliced
3 Tablespoons milk
1/4 cup Parmesan cheese, finely shredded (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
Layer vegetables in crust. Beat eggs, add seasonings, salt, pepper, and milk. Mix together and pour over vegetables. Top with cheese. Bake at 400 degrees until top is golden brown, about 35-40 minutes.
College starts this week. I actually have to be on a schedule. I had bread dough mixing at 0730. I was awake on schedule. Just not out of bed. I'll get there. But I had ten heavenly weeks of getting into a different habit. Anyway, we're back to grading papers, and I'm actually looking forward to it.
I've created a monster! No, I'm not talking about the food face. I thought it was pretty cute. But I have pushed myself into a corner where Nora seems to only like peanut butter when it's made into a sandwich with Cherrios. Do you know how small Cherrios are? Do you know how messy creamy peanut butter can get if you goof and it oozes through the hole of the Cherrio? And she eats them as fast as I can make them. There must be an easier way! But I can't complain because she really is a good eater.
We've enjoyed our mangoes quite a lot this summer. I must say, after the first case of mangoes, I was getting very speedy at my mango cutting. And I hope this video makes it easy for others to learn how to cut mangoes and enjoy their special tastes.
School starts next week! That means that we are spending this week doing whatever we need to do to be prepared. It also means Paul gets lunch every day because of meetings. Which means I'm grateful for the extra padding in our food budget.
Paul has a formal this week that I've been invited to. But I have no child care. I've decided to invite another mom in the same predicament to the mall for dinner and indoor playtime.
New to Yoga? Me too. Today was only my third trip to the gym for a yoga class. Being from a cardiology-educated background, I always thought a good workout consisted of getting your heart-rate up to 85-100% of your maximum predicted heartrate (MPHR) for 30 minutes. But I was wrong. And while this post isn't directly related to eating well, it is related to living well.