Monday, April 30, 2012

Oatmeal Raisin Cookies

I don't bake as often as I used to.  But lately, B has been into his favorite oatmeal raisin cookies.  In my effort to stop eating processed foods, I decided to bake a batch of his favorite cookies.  This is by no means healthy, but it is delicious.

2 C flour
1 C sugar
1 C brown sugar
2 Sticks butter -- softened
3 C oats
1 1/2 C raisins
2 tsp vanilla
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs

Mix all the dry ingredients (not the oats or raisins) together in one bowl.  In another large bowl cream the butter with both sugars and vanilla.  Mix until smooth and creamy.  Add one egg at a time mixing between each egg.  Add the dry ingredients along with the butter mixture.  Mix until all incorporated.  Stir in oats and raisins and mix well.

Drop the cookie dough a couple tablespoons at at time on a greased cookie sheet.  Bake approximately 14 minutes (it took 19 minutes in my oven). 

New Obsession -- Burrata

A few weeks ago, I was watching an episode of Extra Virgin (love that show!).  Anyway, the couple were making a very decadent cheese for their Italian dinner guest.  Once this guest realized what kind of cheese they were making, it brought him to tears.  The cheese was burrata.  It is a solid mass of fresh mozzarella cheese that is stuffed with "shreds" of mozzarella and cream.  I was intrigued by this cheese.  I have been wanting to make fresh mozzarella cheese for some time now, but all of a sudden I wanted to do the more complex burrata!

Literally a few days after viewing that episode, I was in my friendly Trader Joe's store.  I saw the elusive burrata cheese there.  I wanted it.  I craved it.  But since I put myself on a strict grocery budget, I decided to plan for it.  The following week, it wasn't there.  Yesterday, I couldn't take it anymore and I traveled to three different Trader Joe's to find it.  I nearly trampled an old lady who got in my way of this cheese.  I bought it and refrained myself from eating it in the car.

This morning, I sliced three slices of olive bread.  I was going to spread it with hummus, but remembered the burrata.  I pulled a soft mozzarella ball out of the tub and sliced a small slice.  OMG.  Cream oozed from it.  I sprinkled it with a little salt and black pepper and spread the creamy cheese on my olive bread.  Delicious!!!

It is definitely luxurious and something I should not get in the habit of eating (see my previous post of losing a couple of pounds), but it is so awesome!!!

Menu Plan 04/30 - 05/05

I've dropped a couple of pounds.  It might be due to the fact we've been eating soup once or twice a week.  I've also incorporated a big salad as a meal twice a week as well.  I definitely have a long way to go, but I do see a little progress.  Baby steps, right?

Monday:
Dinner:  Black Bean Burgers

Tuesday:
Dinner:  Seasame Noodles

Wednesday:
Dinner:  Salad

Thursday:
Dinner:  Parmesan chicken

Friday:
Dinner: Pureed vegetable soup

Saturday:
Dinner:  Sheppard's Pie

Thursday, April 26, 2012

Black Bean Brownies

I've heard of black bean brownies before, but was always a bit skeptical.  Would I be able to taste the black beans through the chocolate?  I made these a few weeks back and the answer to that question is nope! This is a super easy way to get your chocolate fix AND add get a serving or two of protein!

1 box of Brownie Mix (Duncan Hines, Betty Crocker, Pillsbury, ...)
1 14.5 oz. can of black beans

Drain, rinse black beans thoroughly.  Add beans back into the can and fill the can with water.  Puree black beans and water in a blender and blend until completely smooth.  Add to brownie mix only (do not add whatever the mix tells you to add.  Just use the dry mix).  Mix the brown mix and black bean puree until well combined.  Pour in a greased baking dish and bake according to package.  Your brownies are done once a toothpick comes out clean.

This brownie is a little denser and "fudgier", but still so good!

Wednesday, April 25, 2012

Menu Plan 04/22 - 04/28

My grocery budget is crazy since B has been tagging along while I shop. He throws anything in the cart and although he does look at the prices, he doesn't realize how quickly it adds up. I've started incorporating some of his stuff in my weekly budget. It's a little frustrating for him to throw a $7 package of cookies in the cart, while I've been staring at a particular cheese for weeks but refusing to buy it because it costs $6! If this keeps up, I'll have to increase my weekly budget.


 Sunday:  
Dinner: Enchiladas

 Monday:  
Dinner: Salad  

Tuesday:
 Dinner: Hummus Pizza  

Wednesday:  
Dinner: Bean Burritos (never made them last week)

Thursday:  
Dinner: Spaghetti and Meatballs

Friday:  
Dinner: Pureed vegetable soup (never made it last week)

Saturday:  
Dinner: Chicken Adobo (new recipe)

Monday, April 16, 2012

Menu Plan -- 04/16 - 04/22

Monday:
Dinner: Turkey Chili with cornbread

Tuesday:
Dinner: Creamy Bean Burritos (new recipe)

Wednesday:

Dinner: Salad

Thursday:

Dinner: Dirty Rice

Friday:

Dinner: Pureed Vegetable Soup

Saturday:

Dinner: Enchiladas

Sunday:
Dinner: Chicken Noodle Soup

Cauliflower Soup

I've made it clear I cannot stand cauliflower. I don't like the texture, the color, or the look of it. I never have. In my quest to eat more veggies, I decided to put aside my bias and give it another try. I realized as long as the soup is pureed, I didn't think twice about eating it. It is simply delicious!

1 Large head of cauliflower -- chopped
1 small onion -- diced
1 clove garlic -- minced
4 C water -- or the amount it takes to barely cover the cauliflower in the pot
1 tsp olive oil
2 green onions -- sliced
dash of crushed red pepper
salt and pepper to taste

In a large pot heat the olive oil and add the garlic and onions (not the green onions). Cook until onions are soft. Add chopped cauliflower. Cook for a couple of minutes. Add enough water to barely cover the cauliflower. I had some pieces still sticking out of the water. Add salt, pepper, and crushed red pepper. Bring to a boil. Then cover and reduce heat to a simmer. Simmer until the cauliflower is tender. Using an immersion blender blend until smooth. Taste and adjust seasonings. Stir in sliced green onions. Serve!

There is a tiny amount of fat in the entire pot and it is so hearty and tasty! I have about a bowl or two left in the fridge. I'm going to eat some when I get home. At like 50 calories a bowl, it's a delicious snack!

Monday, April 9, 2012

Menu Plan 04/09 - 04/15

Monday:
Dinner: Penne with pesto

Tuesday:

Dinner: Salad

Wednesday:

Dinner: Curried lentils over rice

Thursday:

Dinner: BBQ turkey sausage over mashed potatoes

Friday:
Dinner: Cauliflower Soup*

Saturday:

Dinner: Chicken, Broccoli, and Noodle casserole

Sunday:
Dinner: Chicken Noodle Soup

*Anyone who knows me knows I hate cauliflower. I avoid it like no tomorrow. In my attempt to eat more veggies, I'm trying the cruciferous vegetable in soup form. Wish me luck.

Zucchini Soup

I need to incorporate more vegetables in my diet. Don't get me wrong, I eat them, but I realized I'm a somewhat picky veggie eater. I'm trying to take the veggies I like and cook them up in a new way. I love zucchini, but I normally saute it with a little olive oil and garlic. Simple and delicious, but it's been done many many times. This soup is easy has two kids of squash in it and is so healthy!! It's really filling as well.

Serves 6

5 medium sized zucchini -- chopped
1 small/medium onion -- chopped
12 oz package butternut squash -- if frozen, defrost; if raw, then steam until tender
1 clove of garlic -- minced
5 C of water or stock (I used 1 C of stock and 4 C of water)
1 C milk (I used nonfat)
Crushed red pepper -- to taste
Salt and Pepper -- to taste

Spray large pot with nonstick cooking spray or use a little oil. Saute onions until soft. Add zucchini, garlic, and red pepper flakes. Cook for a few minutes until zucchini softens a bit. Add stock/water and the cooked butternut squash. Salt and pepper to taste. Once the zucchini is soft, blend the entire mixture until smooth. Add milk and taste. Adjust seasoning if necessary.

Enjoy!

Menu Plan -- 04/02 - 04/08

I'm a little behind posting my menu plans. This is what I made this past week:

Monday:
Dinner: Curried Cabbage with naan

Tuesday:
Dinner: Salad

Wednesday:
Dinner: Gyros

Thursday:

Dinner: B went out, so I just ate some buttered noodles

Friday:
Dinner: Zucchini Soup

Saturday:
Dinner: Roast chicken with mashed potatoes and leftover zucchini soup

Sunday:
Dinner: Bean and cheese pupusas*

*It was my first time making pupusas. I got the flavor down, but the method of stuffing the filling in the masa needs work.