I’d just like to start off by saying to all of the vegans out there that I have a newfound respect for your way of eating- it’s hard! It takes serious dedication and commitment and I salute you all.
I was reading Tina’s post today about getting back on track after a binge and her tips for it, particularly with the Holidays around the corner. This led to people talking about splurging for the holidays and THAT led (Why is the sky blue?) to me thinking about how I approach my eating on any holiday. According to the New York Times, people gain anywhere from 1-5 pounds during the Holiday season. Now, one pound doesn’t seem like much (maybe one nasty stomach flu or bad Indian takeout), but it is also said that most people who put on weight do not end up taking it off. So, for some people, it is a big deal.
I’ll confess that I have stopped weighing myself as part of my commitment to better my body image. I know that I can tell when I’ve gained weight by how my pants feel, but also by how I feel physically. At 5’9, one pound doesn’t make much a difference for me visually, but physically, I feel miserable because well, to gain one pound of fat you’d have to eat approximately 3500 more calories than you burn. Yikes!
When I lost 80 pounds almost two years ago, I had to completely reframe the way that I think about eating. In my house (My mom is Italian and my step-dad is Polish), cooking is paramount to family gatherings and my mom and step-dad are not calorie conscious in the least (remember this lasagna?). Lard (yes, lard), bacon grease, cheese and butter are the key words in many of their favorite dishes. Thanksgiving is no exception. So, what’s a girl to do? There are a number of ways that I deal with this:
1. ) Set aside ingredients before they get drenched in butter, grease,
maple syrup, etc. i.e. plain baked sweet potato, squash, green beans,
etc. I do this with most meals, anyway, so even in the midst of the
cooking chaos, my stepdad will just do this for me without me even
asking anymore. Honestly, there are things I enjoy way more than the
unhealthy versions of these things that I would rather splurge on.
2.) Pick a couple of my favorite things to enjoy in moderation before
the meal even starts(mom’s pumpkin praline cheesecake and gravy, for
example). I can truly savor them because I’ve made smart choices elsewhere.
3.) Contribute to the meal by cooking healthy, nutrient rich foods that
everyone will enjoy
And THIS is the *key* to any holiday for me:
While I recognize that some things truly are seasonal and only available
during that particular holiday, I tell myself that the food will ALWAYS
be there. While I probably won’t make pumpkin pie in July, if I REALLY
and truly want it, I can go the store, get the ingredients and make it.
Stuffing? I can have that any time. Knowing in my mind that this is not
the only time that these things will be available truly helps me enjoy
them in moderation. My mind isn’t going…”Must load up! Must load up!
You can’t have this until next Thanksgiving!” It’s a mind trick in a
way- But it’s true. While I will indulge (you simply MUST 
and
Pumpkin Praline Cheesecake is my idea of heaven), I am not tempted to go
overboard and I can even decide that I will go with the better choice
(baked sweet potato instead of candied yams) without feeling like I am
missing something.
I’m really looking forward to this year. We go and get our tree at a Christmas tree farm the weekend after Thanksgiving. Nothing like laughing at your mom’s impeccably bad tree choices. I love my mom, but she cannot pick out a decent Christmas tree to save her life. One yearwe ended up with a tree with the top half bent at approx a 60 degree angle. I kid you not. It was a slightly tricky a complete and freakin’ nightmare/death defying stunt trying to get it tobalance in the tree stand! Mom and step-dad go entirely overboard with the Christmas decorations. You don’t think that’s possible? Come visit.
It is. My step-dad collects snowmen and snowman themed tchotkes. But that, my friends, is for another post.
And gosh, fine. I’ll admit. I love every cheesy bit of it.
Yeah, I know. You have NO IDEA where i’m going with this one. You’ll just have to wait and see.
Sometimes I have these epiphanies. They’re not anything cool like the meaning of life, or how to make a million dollars while sitting on my couch with my piggy slippers on watching daytime TV. Generally, they’re things like book ideas or recipe ideas, or jewelry and design ideas. After contributing WAAAAY too much to Post-it’s profits over the years, I’ve started carrying notebooks and index cards with me everywhere, just in case. A couple of days ago, I had one such epiphany and last night I channeled Martha Stewart. No, I did not engage in insider trading. Or knit ponchos for inmates. On the contrary- I cooked up a storm! I had this really simple recipe for lentil barley soup in my head, and last night, my urge to bake hit me hard. It was like a magnetic force was drawing me to the mixer.
First, I made this hearty (and healthy!) Italian Lentil Barley Soup. A couple of weeks ago I had picked up this ten minute barley from Quaker, for the convenience factor. It comes out of the box looking more like oatmeal, but it cooks up just like regular barley, in just a fraction of the time. Nutritionally, the vitamins and minerals aren’t quite as good, but it’s a tradeoff. In this soup, there were lots of nutrient providing ingredients, so I didn’t mind.
I had some precooked lentils from TJ’s and decided that I could whip up the kind of soup that comes together quickly and easily. I was right! It was so delicious, I had two bowls of the stuff and still have PLENTY left over for lunches and a nice portion to freeze. I had it with some Greek Yogurt mixed in and a Fiber One whole wheat English muffin on the side. In my first bowl, I also threw in one serving of shrimp for a little protein boost. Perfection!
After dinner, I was watching a really dorky Christmas movie (all this talk of Christmas Carols and decorating in foodie blogland is making me want to chop down a tree and start putting up lights!), that I will not divulge so that I may maintain some semblance of dignity, when the chanting in my brain started. “Cookies! Cookies! You know you want to make some! Do it! Do it!”
Here’s the problem. #1. I have a bad baking track record. I set things on fire. and #2. I do not cook from recipes. I just don’t. Sometimes I’ll make up my own recipes based on a flavor profile from a recipe I’ve seen. I use my Grandma’s recipes (which are all in my head from years of watching her and cooking them myself) for the old standbys like meatballs and marinara, but that’s about it. As I become more immersed in the foodie community, I’m seeing recipes that I actually do want to try (*ahem* Jessica), but in all honesty, following a recipe just hasn’t been my style. So you can see how that might present an issue for baking. And did I mention I set things on fire? I had it in my head that I was going to create a healthy and delicious recipe, darnit!
So, I whipped up my cookie batter with some banana, whole wheat flour, oats, organic peanut butter, organic maple flavoring and a little Earth Balance, threw them in the oven and the following conversation occurred between Colorhungry boyfriend and I:
Me: I just put some “healthy cookies” in the oven. I don’t think this will end well.
Him: You need a crash course from your mom!
Me: I know. She offered, but I couldn’t wait until the next time I go home! I mean, they smell good. They just aren’t spreading like cookies should, you know?
Ten minutes later:
Me: LMAO! I think I just inadvertently made mini scones!!!! And very tasty ones!
Him: HAHAHAHAHAHAHA!
Me: I’m not sure if I should count this as a failure or as a success.
Him: It’s like Viagra!
Me: ???
Him: Well, Viagra was found by mistake!
Me: And THERE’S the title of my post tomorrow.
So there you have it, people! My scones are like Viagra. They DID induce pleasurable moans, I will say. I had two this morning for breakfast, topped with a little almond Butter, sent to me courtesy of the lovely folks at Barney Butter. Um, holy nut butter, batman! Where have YOU been all my life?! It was absolutely perfect.
Wow. I really need a manicure.
I guess I’ve sort of decided that until I know what makes a cookie turn out like a cookie and a cake turn out like a cake and so on and so forth, I’ll follow recipes when baking. Lesson learned. But my scone recipe? That’ll live to fight another day!
Now, I wonder how many stoners will end up on my page when googling a recipe for hash brownies. *devilish grin*
And keep an eye out for an update to the Baby Steps to Body Love Challenge, coming soon!
First of all, are you wondering why the heck my subtitle says “Food and Design?” Well, i’ve updated my Flickr with my newest bracelet collection. Feel free to scroll down to the link on my side bar take a look-see!
And with that said…
Geographically, I’m lucky. I pretty much hit the jackpot. I live on the outskirts of Boston in a really cute neighborhood. The house next to mine has a tree house in an apple tree on the front lawn. I’m not even kidding. I can be in the hustle and bustle of downtown in minutes, or stay home, where it’s cozy and quiet. I love where I live, but not only because the neighborhood has charm, but honestly- it’s the PERFECT place for a foodie. There’s the Japanese market down the street, the Trader Joe’s a ten minute walk away and the one a few stops down on the subway…there’s two Whole Foods in walking distance, a Jewish Kosher Market (they have some really cool foods I’ve never even heard of, actually!) a ten minute walk away, Italian delights await me in the North End, and a little further, but still a subway ride away, Chinatown shops boast all sorts of undiscovered and foreign delights. I love it. Whatever I need can be found within the boundaries of the Massachusetts Bay Transportation Authority.
But last night I went to the MOTHERSHIP- The new Whole Foods at Legacy Place in Dedham, MA. And I realized that what I do NOT have is this place in close proximity. We pulled in, and I heard heavenly choirs of angels. Or maybe that was just the boyfriend laughing at me while I whipped out my camera (I FINALLY found my good camera!) and prepared to mimic the frenzy of paparazzi on Britney circa the pink wig days.
We walked in and I was met with this:
How awesome is THAT?!
I snapped a picture. Colorhungry boyfriend laughed. I assured him he could always claim not to know me. He went to check out the beer selection (the wine and beer selection is absolutely phenomenal) while I nearly blacked out with excitement when the bulk grain and other bulk bins section came into view. I managed to keep from jumping up and down(honestly, my jaw was hanging open and jumping could’ve meant a serious tongue biting) and quickly snapped some pictures, thankful for my little camera- I was trying to be as inconspicuous as possible- you know, other than the high pitched squeals of delight as I walked around the bins and started making my shopping list in my head.
Sadly, we were only here to grab a quick and healthy dinner, not to food shop, so I didn’t get as many pictures as I would like. This Whole Foods has a ridiculous selection of prepared foods- there’s a large sushi bar, a burrito bar, an Indian and Mediterranean bar, a salad bar, a hot bar, a yogurt bar, a trail mix bar, rotisserie, an espresso bar, gelato, pizza made- to- order in a brick oven, a dessert bar, loooong rows of prepared sandwiches, soups, salads, a fantastic bread section, etc. And wowza. The dessert case. This is just a small sampling of what they had. I think I drove Colorhungry boyfriend crazy walking around and around trying to decide what to get. I have to give him MAJOR props for not showing it. It all looked so delicious!
I finally decided on the build your own burrito. I got a naked burrito with brown rice, red quinoa, corn, fresh salsa, a little sour cream, black beans, guacamole, and then the CROWNING GLORY- chipotle lime tofu. It was absolutely incredible. Even Colorhungry boyfriend dug it and he’s…not a tofu person!
I had this for a refreshing drink:
And then Colorhungry Boyfriend and I split this miniature cheesecake. It was the PERFECT bite. That blackberry was as perfectly ripe as it looks.
The thing about this place is that it’s absolutely GIGANTIC. I’m completely excited, but overwhelmed at the prospect of shopping here- the selection is so tremendous and…thorough….that I won’t know where to start! I told the boyfriend that I’d need AT LEAST three hours in there, to which he responded, “I’ll drop you off.” I’m not sure if he was kidding. I think it’s time to introduce him to the story of the little red hen and her breadmaking adventures.
So, I’m going to need some help. What is your MUST HAVE when you go to Whole Foods or another health foods specialty store? Please, please, please help me make my shopping list. I don’t want to miss the good stuff! Oh, and I can’t eat chocolate. Yes, you read that right. And no, I’m at peace with that
Of course, I thought of Angela when I saw the new Lululemon across from the Whole Foods. That sealed the deal for me- This new shopping plaza is pretty much heaven. I’ll be back, Legacy Place!
Saturday night I went home for the first time in a while. It was completely spontaneous and gosh, it was good to be back. I was a homebody on Saturday night and hung out with my mom, stepdad and step-aunt and uncle while they played cards. Don’t let their titles fool you- these four are a laugh and half. A really raunchy laugh. I can’t even repeat some of the stuff these people say.
I also got to see a certain someone who I missed very much and now, making her Colorhungry debut, I give you the doggy love of my life, Tilly!!!
She just likes to lay all over me. Here she is sitting on my legs!
This is her "I'm going to look super cute and innocent now so that when I do something really super naughty later, you can't stay mad at me" look.
At this point, I could've sworn she was posing for me...
Getting TLC from Colorhungry mama. She's kind of got a cow print...
She was so excited to see me she wouldn’t stop jumping on me and giving me slobbery kisses- she’s still a puppy and her enthusiasm is boundless! And just a little Public Service Announcement- those sweatpants I am wearing are Lucky Brand and they are the MOST comfortable sweatpants I have EVER worn, hands down. They’re pricey, but if you wait until the end of the season sales, you can usually get them for half off! They’re completely worth it. I have turned several people on to these and not one of them has been disappointed.
I finally watched the last 6 tivo’ed episodes of Top Chef… I’m on overload! Anyone else watch this? I’m finally all caught up and soooo happy they finally booted Robin. Ugh. She was just not a very good chef.
I surprised my little bro (ok, he’s nearly 6’8, so not so little) when he came in at around 2 in the morning- I was super happy to see him! We started watching a movie together and both passed out in the living room.
The "little bro" with Tilly!
I woke up to the scent of these puppies:
Blueberry pancakes made from scratch- no Bisquick at Colorhungry Mama's house!
And of course, you HAVE to have real maple syrup. It’s New England- anything else is a travesty I opted to forego the sausage and did apple slices on the side. That’s another awesome thing about New England- perfect apples. This one was a macintosh, which generally get really mushy once they’re picked- this one was firm and delicious. I’m a total apple connoisseur, if I haven’t mentioned that already. Some of my best childhood memories are of my dad taking us all apple picking and urging us to eat all the apples we possibly could while in the orchards. I so rarely eat apples because for me, NOTHING can ever measure up to the taste of a freshly picked apple. I so look forward to apple picking all year round.
My mom and stepdad are awesome cooks. They rarely eat anything that isn’t from scratch- they make their own pasta, sauces, etc. Cooking, for them, is very much a labor of love and one of the ways in which they enjoy their time together- it’s how they bond in a way. So, needless to say, going home is always a culinary treat! This weeked was no exception.
Breakfast was perfect and I was really full until about 2:00. I am trying to go meatless as much as possible, so I rooted around in the fridge and came out with some leftover brown rice, parmesan reggiano from Venda Ravioli on Federal Hill, and peas. The rest was easy! I decided to try a quick Brown Rice Risotto and threw in some fresh garlic and cranberries for added kick. Quick. Easy. Heavenly.
Sweet and Savory 10 Minute Brown Rice Risotto with cucumbers on the side
I'm really trying to work on this photography thing...
The rest of the day was pretty lazy, but I watched my mom cook as the house filled with mouthwatering scents. I hung around and snapped pictures as she worked and she was the perfect model (actually, I think she was a little excited at being in the ole blog). Here’s her lasagna with homemade pasta, bechamel, and bolognese (Did I mention we’re Italian?):
Getting all the ingredients ready for the pasta...
Mixing it all up...
Ready for kneading- the dough is grainy and needs ten minutes! of kneading...
So she kneads it...
And kneads it some more...
And when it's rested for 20 minutes...it's ready to be rolled into lasagna sheets!
I asked her if she could toss it in the air and spin it. She wasn't amused.
Then she starts her layering...bolognese, bechamel, parmesan, lasagna sheet and so on and so forth.
She made sure I got a picture before I left! Here it is, ready to go in the oven. Mmmm.
I headed back to Boston at around 5, and Colorhungry boyfriend picked me up. I had a recipe in my mind that I just had to try and as always, he was a good sport. He even helped me cook! We made portobello mushrooms stuffed with sweet potatoes, apples, chicken sausage and gruyere. I had never tried these flavors together and it was my first time even tasting Gruyere, so I was really pleased with how it turned out! Next time, I’ll probably do the stuffing in some acorn squash or even butternut. Overall, a delicious dinner and definitely something I’m looking forward to eating for leftovers tomorrow!
Stuffed portobello floating in a sea of cucumber, tomato and avocado salad. Delicious. The lightness of the salad complemented the hearty flavors of the mushroom.
I’m watching the Patriots game now. I’m really hoping I get to see Peyton Manning’s sore loser pout tonight- he’s not a good loser. We shall see! Don’t want to jinx it- still half a game to go!
Update: Way to blow it, Patriots. And Tom…what the HECK happened to you in the second half?!?!?
First of all, before we talk about my strange urge to bake (I’m extremely dangerous with a mixer and some flour- trust me.), this needs to be said.
Dear delightful college wanna-be frat boys behind me on the commuter rail,
How endearing your obnoxious behavior is. How proud your mothers would be if they could hear your filthy mouths and smell the remnants of the probably illegal keg from last night emanating from your sweaty and disgusting bodies. I respect your right to co-exist with me on this train. I even salute your tenacity as you beg on your cell phones while apparently trying to get girls to meet you at your destination. I can’t imagine why Alyssa/Melissa? doesn’t want to bring her “F***ing hot friend from that bar last time.” You guys seem positively charming. I mean, you’re so considerate you’re screaming into your phones and at each other loud enough for me, the seriously hearing impaired girl to witness your adventures. Now, please, shut the hell up. Thank you.
Signed,
The nice girl you have completely repulsed in front of you who used to party with the best of them back in the day but still exercised common decency
P.S. You shouldn’t be pounding on a stranger’s seat. You’re lucky I left my nunchucks at home. Ok, not really. But one day somebody with nunchucks could turn around and unleash their wrath on you. Heed this warning.
What is it about public transportation that brings out the worst in people? I could write a book about this. And living in THE college town and home of the Red Sox- oy. I’m a proud Red Sox fan- since long before they finally won a World Series again, but I don’t feel the need to spontaneously break into a “Yankees Suck” chant on the T in the middle of Quincy in say, February. I’m sure they appreciate the support, but frankly, guy wearing the Miami Dolphins hat, I’m sure you were just screaming to scream. And I’m sure the teenaged boys were more than happy to oblige you, but good grief. You looked like you were in your thirties. You were wearing a wedding ring!
Ok, I had to get that out. Especially since I am writing this post on the commuter rail and those obnoxious frat boys are stinking up the car as I write this.
Anyway, lately, I’ve felt the urge to bake. I keep reading about all of these fantastic recipes on websites like How Sweet it Is, Oh She Glows, Iowa Girl Eats, etc. and darnit! I want to make some magic, too! So, I got the old brain working and here’s what it cranked out: Pumpkin pecan bites with a mascarpone maple frosting. Completely made up in my head and possibly a complete disaster. I’ll probably get to the store and change my mind several times about my ingredients. What the heck works and what doesn’t??! I need flour, eggs, sugar, pumpkin, something to make them rise….Yeah. When I say I have NO baking skills whatsoever, I’m not kidding. So, hedge your bets, kids. I’ll report back on THIS particular disaster soon. I’m heading to RI to visit my mom and stepdad. Maybe they’ll supervise?? Stay tuned. It’ll be like a car accident- you know you shouldn’t look and be so curious, but you just can’t help it. I promise there’ll be photographic evidence. Good night!
Today’s question of the day: Exactly how much weed do Seth McFarlane and the other writers of Family Guy go through writing a single episode of this show? I like Family Guy, as crass as it is (my aunts are all shuddering at the mere thought of allowing this show into their homes)- the outrageousness and irony of it is part of what makes it so funny. However, I have to say that sometimes it just goes a little too far- like the Hannah Montana android episode that alludes to the Fort Hood shooting- that was in bad taste, Seth, very poor taste. I shake my head watching this show more than a headbanger at a death metal concert.
Yesterday’s eats were quite good! I had a Stonyfield Farms yogurt for breakfast- fruit on the bottom! I have no idea why I love fruit on the bottom so much, but I think it’s the nostalgia. Typically, I add fruit to plain, but in a pinch, this is my go-to yogurt- it’s not too sweet and there is no odd aftertaste.
Lunch was leftovers- no pictures, but dinner…mmmmmm. It was pretty late by the time we hit Trader Joe’s so we needed something quick. I decided to do vegetarian enchiladas, with a twist! I was met with some skepticism, but when these babies came out of the oven, all doubts were erased. They were tasty, filling and the brown rice tortillas that we used were perfect- they held up really well and got extremely crispy. I was actually a little surprised at how much I enjoyed them.
Of course- a treat while cooking. This wasn’t very expensive and was surprisingly tasty:
- Granny Smith Hard Cider- Sweet and Tangy!
I had one as a prepared the enchiladas- prep time was very quick- So easy!
Quick Vegetarian Enchiladas with Goat Cheese
1 can organic black beans
1 package (8oz) light organic cream cheese
8 oz light goat cheese
4 Veggie Burgers, defrosted (I used Dr. Praeger’s Tex Mex burgers)
Jar of Salsa (I used Trader Joe’s garlic chipotle)
1 cup shredded cheese (I used TJ’s light 3 cheese blend, but will probably use soy next time)
4 Brown Rice Tortilla’s (also from TJ’s…but any kind will work)
*Preheat oven to 425
1. In a saucepan over medium heat, melt the cream cheese and goat cheese until creamy
2. Crumble veggie burgers into mix and add black beans. Stir until burger and beans are evenly distributed, remove from heat
3. Spoon mixture into each tortilla, roll up and place in baking dish- flap side down
4. Cover generously with salsa and top with shredded cheese
Like so.
5. Put in oven for approximately 8-10 minutes, remove when tortillas are lightly browned and cheese is bubbling.
Enjoy!
Colorhungry boyfriend loved these- pretty sure he was skeptical when he saw what I was doing (he really should know better than to doubt my cooking skills by now! ), but they turned out great! They were also extremely filling and we each only had one, served with some sliced avocado on the side. It was the perfect accompaniment.
For dessert we went for Berry Line frozen yogurt- all natural fat free tangy frozen yogurt. As luck would have it, one of the weekly flavors was apple cinnamon, and I had to have it. My mix- ins? Granola, banana and yogurt chips. It was absolute perfection, even if the girl that gave it to me had a bit of an attitude. Oh, well. It was good, anyway!
I need to turn off the hulu and head out at some point. It’s becoming a really lazy Saturday. As much as I want to just lay around all day and do nothing- probably not a good idea. Have a great Saturday, everyone!
Perhaps my Italian great grandmother wouldn’t exactly call me a domestic diva. Anyone who knows me or has been following my blog knows that I am not what one would call a “domestic neat freak.” My broom is actually gathering dust. My vacuum is five years old, but looks brand spanking new. It’s not good. But while I may not meet Martha standards with the clean house thing (although I am getting soooo much better, to my credit), if there’s one thing I can do, it’s cook.
Cook up a storm I did on Weds. night. I had it in my head that I just HAD to make gnocchi. Not sure why. It was like an ear worm on the same scale as that godawful “Who Let the Dogs Out” ditty. And not just any gnocchi- sweet potato whole wheat gnocchi. What did I want to pair this with, you ask? Well, I keep hearing about brown butter going well with this type of thing, but butter just isn’t my style. Besides, ever since the first frost hit us here in Boston (When was that, again? June?), I’ve had a hankering for my fuzziest socks and anything pumpkin. So, pumpkin sage sauce seemed like just the ticket. I’ve made pasta before, but this? This was a whole ‘nother nut to crack. And holy heck. It.was.amazing. If I do say so myself.
Here’s how it’s done:
Whole Wheat Sweet Potato Gnocchi with Pumpkin Sage Sauce (This recipe can feed approx. 4)
2 Large Sweet Potatoes, baked(not boiled, not microwaved. No shortcuts, people! The potato needs to be a certain texture and consistency)
1 1/2 cups Whole Wheat Flour (I used Bob’s red mill)
1 egg
1. Bake the sweet potatoes with the skins still on. I did mine for 45 minutes at 425, but they really needed to go for another 10 minutes or so- make sure they are cooked all the way through. When finished, allow to cool slightly and remove skins. They come off rather easily at this point.
2. Using a potato ricer or mill, put your sweet potatoes through into a big mixing bowl. You will need a large bowl to hand knead the dough in. While you can hand mash, these are generally the best ways to do it. It introduces the right amount of air into the mixture. You want as much air as possible in there for fluffy gnocchi. DO NOT put potatoes in a food processor. You will end up with dense lumps.
This is why you must make sure the potatoes are cooked all the way through- you could end up doing this to your potato ricer! Now, I did this on purpose just to show you what NOT to do, obviously...
3. When potatoes have cooled off a bit more, add 1 cup of flour and the egg. Begin to mix and knead the dough. This is VERY VERY sticky dough and it helps to coat your hands with flour.
4. Mix and knead the dough until the flour and potato are completely mixed in. At this point, you can go ahead and add the rest of the flour. I’d do this a little bit at a time, depending on how sticky the dough is. You’ll have to get a feel of it, but you want the dough to be at the point where it’s just past sticky. You do not want it to be too dry or it will not stick and it will be too floury. The taste will be compromised, as well as the texture. So, proceed with the addition of flour very carefully. It’s also important to note that depending on the size of your potato, you could need a little more. just remain very aware of how the dough feels as you knead it. Once you’ve finished kneading the dough, form a ball, wrap with sarah wrap and refrigerate for 30 minutes. This step is optional, but I found that it was really helpful in working with the dough.
5. When I did my research, recipes for gnocchi generally called for rolling the dough into a log and cutting from the log. I disliked that method and went with the old standby- hand rolling each gnocchi and setting it out on a baking sheet. whichever method you choose, be sure to keep your hands well floured and your baking sheet, as well. You can also use the tines of a fork to get the ridges traditionally found on gnocchi, but at this point, we were starving and I didn’t bother! Set a pot of water on the stove to boil while you roll the gnocchi, so you can drop them in when you are finished. I made my gnocchi approximately 1 inch long and 1/2 an inch wide. These WILL expand when cooked, so keep that in mind.
6. Drop gnocchi in boiling water. When it floats to the top, allow it to boil for 1-2 more minutes and remove. Serve with pumpkin sage sauce.
Pumpkin Sage Sauce
4 large shallots, finely diced
1/4 cup Organic canned pumpkin
1/4 cup skim milk
1/2 cup fat free plain yogurt
1 1/2 tsp. dried ground sage
salt, pepper to taste
2 oz feta cheese (optional)
1. Sautee shallots until soft and browned, add milk, sage, pumpkin, whisk, increase heat until mixture starts to bubble slightly, turn down heat.
2. Add yogurt and whisk vigorously. Add salt and pepper as desired. Stir sauce over low heat for additional five minutes, pour over gnocchi, top with feta and enjoy!
Ok, there was really no way to make this look attractive, but honestly, it was completely delicious!!!!
I wish I had more pictures between the dough and the final product, but my hands were so messy from mixing that it was hard to even pick up the camera. Hopefully, you get the idea! I know my readers are an intelligent bunch.
The best part was when I had leftovers for lunch. Unfortunately there weren’t that many left, but I had a nice dollop of sauce, so I turned it into a salad with some lovely dried cranberries, avocado, olives, black beans, red peppers and carrot. I mixed in a little olive oil to meld with the sauce and it coated the lettuce beautifully. It was the perfect lunch!
Some days I just really feel like I know what i’m doing. Feels good, doesn’t it?
I am determined that today will be a good day. I plan to do one part of my weekly baby steps to body love challenge! Happy Friday everyone!
I finally had a chance to sit down and revamp the blog! You like? I added a new page, and organized my recipes (thus far- I have so many that I still need to add), and gave it a totally different theme. It almost feels like spring cleaning- everything is organized and it makes me feel like I can relax a little.
It seems that unfortunately, I missed the ball on HowSweetItis to enter her giveaway for a food processor, but I loved her entry idea: share a holiday memory. I’ve been thinking about my dad a lot, as I always do at this time of year, and I wrote a guest blog for MizFit for National Diabetes Month about him, so he’s been on my mind.
My best holiday memory is simple: One year, my mom had surgery right before Christmas and was laid up for weeks. We were staying at my grandmother’s house so that she could take care of my mom and my dad was staying alone at our house. It was right before Christmas and my brother and I were perturbed to hear from my grandmother that there would be no Christmas tree that year because my mom was too fragile to go and get one and she and my grandfather were too busy. I guess my brother and I were supposed to understand that in the grand scheme, it wasn’t that important, but we were young and devastated at the prospect of no tree.
My dad was a non-practicing Jew, who hated Christmas trees and every year without fail would let out a torrent of expletives during each step involved in getting the tree into our living room. From tying it to the top of the car, to the inevitable scraping on the ceiling as he tried to get it situated in the stand, to the needles that left a trial EVERYWHERE- he swore. A lot. We knew his track record and were hopeless. It seemed there would be no tree that year.
About a week before Christmas, we came home one night, walked in, and there it was. A big, beautiful tree, strung with lights, smelling fantastic, with our boxes of ornaments all set up to decorate. It seemed like magic. It was magic. I’ve never forgotten it. I told this story when I gave my dad’s eulogy because of all the painful memories I have of him towards the end, this is one of those memories that makes you forget for a little.
Last night’s dinner was fantastic, which is what happens when you plan ahead, I guess! I made a ton of wild rice for my stifr fry the night before and I set aside a little in a container with some lemon juice and greek spices to let it marinate. Then I threw this together:
One of those concoctions that just works out even though you weren't sure as you tossed more and more ingredients in...
This is lemon scented wild rice salad with lentils and shrimp. I would definitely make this again. It’s a great recipe to throw together if you’ve got extra rice.
For dessert and a movie snack, I had an old standby- POPCORN! I change up my seasonings all the time, but this batch had olive oil, basil, chives, old bay, salt, garlic powder, and onion powder. Holy cow- it was great!
I had an epiphany this morning. For the last two years, I have considered bread the enemy. I love bread- give me a bread basket and i’m a woman possessed. I can’t say what exactly has changed, but I feel so much more in control of what I eat- and good bread really can be just another part of a healthy diet. This is what I had for breakfast:
Fiber one english muffin with organic peanut butter and banana. Possibly the best combination EVER. Great way to start the day!
Well, i’m off to make fresh whole wheat sweet potato gnocchi. I have high hopes that as an Italian I am predisposed to good gnocchi making. Riiiight. We’ll just have to wait and see!
Be sure to check out my latest Baby Steps to Body Love Challenge update and see my new challenge!
I spent Friday night fixing Colorhungry mama’s birthday present. What was it, you ask? A cake plate! I decoupaged it. I absolutely LOVE decoupaging. I’d decoupage my bedroom walls if I could! Here’s the finished product:
I’m starting to exercise and be more active again- and of course, this means that it’s playlist making time! When I was a kid I sang along with my parents’ antiquated CD collection and memorized every word of songs from the likes of Michael McDonald, Billy Joel, Simon and Garfunkel, Boston, and Air Supply. I listened to them non-stop. To this day, if I happen to catch an Air Supply song on the radio (don’t laugh- this actually happens on occasion), I still anticipate the next song on the CD it came from. While I was growing up, though, we rarely listened to the radio in our house- my parents were both deaf and didn’t have much use for it. I got a rude awakening in the fourth grade when I was introduced to Ace of Base- up until then I believed I was pretty posh with my musical taste.
As I’ve gotten older my musical tastes have grown more diverse, but according to various sources, I still have some majorly cringe-worthy songs in my iTunes repertoire. I was putting together a playlist to run on Saturday night and came across all sorts of nostalgia inducing goodness that I will share with you. Let the ridicule commence:
Best of Air Supply Album- featuring “All out of Love”
Barbie Girl- Aqua
My Heart Will Go On- Celine Dion (ok, I confess- there’s a lot more Celine than this.)
Shadow- Ashlee Simpson (there’s just no excuse for this one)
Bodyguard Soundtrack
Cyndi Lauper- Time After Time
Belinda Carlisle
That’s just a small sampling. There are much worse things than that. I think there’s some Hilary Duff on there somewhere. Accidentally. On purpose. Anyway, what did I end up with for my playlist?
Champagne Supernova- Oasis
Keep on Your Dress- The Pigeon Detectives
Leave out all the Rest- Linkin Park (Twilight song!)
Emergency- Paramore
Walk On- U2
City of Blinding Lights- U2
Everything we Had- The Academy Is
Franklin- Paramore
The Pretender- Foo Fighters
Rascal Flatts- No Reins
21 Guns- Green Day
Three Libras- A Perfect Circle
The Way You Make Me Feel- MJ!
What are your current workout playlist must haves?
Food-wise it was a good weekend. I’ve been rediscovering my love of whole, healthy foods and cooking. When I take the time to prepare a meal for myself, I find that I’m acutely aware of what I am eating and I really savor it more. What’s really amazing is that I feel good about what I am putting in my body and that makes me feel better about myself.
Now, without further ado: Weekend (ok, and Monday!) Eats.
All day Friday I had a hankering for breakfast for dinner. I got home and knew EXACTLY what to do.
Pumpkin maple French toast topped with bananas, warm apple cranberry butter (thank you, Trader Joe’s!) and just a couple of dashes of organic powdered sugar! It was incredible. So seasonally appropriate.
Ok, so maybe the plate wasn't very seasonal...
Saturday was off to a late start and I ended up having a makeshift brunch. I started off with some muesli and banana with extra raisins, and when I realized that the muesli from the grain bin at Whole Foods wasn’t exactly what I was expecting, I finished off the banana and dried fruit, before chucking the rest and making myself an overeasy egg on whole wheat with soy mozzarella.
Of course it needed ketchup! For me, it’s gotta be Heinz- and the organic has no HCFS. Delicious!
Ok, this was cheesy, I admit it. *sheepish grin*
The perfect accessory...
Dinner Saturday night was a bit of a lonely affair, but I managed to throw together a nice brown rice pasta with lemon pepper garlic shrimp, basil, kalamata olives, and some feta cheese. It was exactly what I needed to fold some laundry and watch the fights on CBS! Woo hoo, Strikeforce(because there’s nothing better than seeing two men beat the crap out of each other, obviously)! Yes, I know- I lead an exciting life.
I went green for breakfast on Sunday morning- lots and lots of spinach sautéed in garlic with kalamata olives, tomatoes and a couple of eggs- all scrambled up and topped with just a dash of leftover feta. The whole wheat toast on the side is topped with some fat free cottage cheese and it’s a surprisingly tasty combination!
Lunch was simple- grilled soy cheese sandwich (no butter, just some TJ’s olive oil spray) and some tomatoes and cucumbers.
Then it was off to my aunt’s in Rhode Island to celebrate Colorhungry mama’s birthday!
The cake:
:
Hard to see and get a picture what with all the dim light, but we had sausage and meatballs in homemade marinara, spinach and mushroom lasagna, salad, roasted asparagus and a salad. It was delicious!
The glass of wine: 
The Tess:
It was a really fantastic time. My aunt is a wonderful cook and it was so fun to see my family- we’re Italian (hence the Italian feast!)- and loud(aren’t the two synonymous?).
I’m also really happy to say that for once, I didn’t completely hate every single picture of myself. This is some serious progress for me because in general, I either hide my body or cover my face in some way, if I’m not avoiding the camera altogether!
And finally, we’re at Monday night. Tofu and shrimp stir fry with a homemade teriyaki marinade, over wild rice and topped with half a tbsp. of chopped almonds. I’m really getting into a tofu groove and enjoying working with something that I never had any inclination to voluntarily ingest in the past. I’m pretty pleased with this fact. What’s your favorite tofu recipe? Any suggestions?
WHEW! This is a long post- I had a lot stored up over the weekend, but I don’t have internet at my apartment yet, unfortunately. If you’ve made it this far, thanks for hanging in there!
Last night I had a really happy accident. Or maybe I just got really lucky (although I’d have to say that any night I cook and don’t set myself on fire is probably a lucky night). Whatever it is, my dinner was absolutely incredible.
I’ve mentioned a couple of times that I received some POM Wonderful Pomegranate juice and last night I finally got around to cooking with it (Thanks again, Kristin!) ! I’m a completely savory girl. I like sweet things sometimes, but I ‘m not incredibly enthralled with them. I much rather enjoy the main course!
In my last post, I mentioned my trip to the new Japanese market down the street from me where there are all sorts of really cool imports (many of which I am hard pressed to identify, I have to admit) and I actually picked up some gyoza (or potsticker- whichever floats your boat) skins with the intention of figuring out some sort of filling using POM. Inspiration struck like lightning to the clock tower in “Back to the Future(yes! I knew I’d someday find a way to use that obscure reference in a blog post!)” while I was at Whole Foods/Paycheck where I saw some locally made organic cream cheese! I’ve been really into vegetarian dishes lately, so I made these completely veggie (although not vegan- sorry!) friendly. So, what did I end up making? Caramelized onion, Pomegranate reduction and veggie Gyoza! (You can scroll to the end of this post for the recipe) I also roasted some acorn squash with a little onion, salt/pepper and olive oil.
Here they are ready for light pan frying and roasting, respectively:
I’m not going to lie. When I mixed up the filling, it looked like, well… puke. It was not purty. But holy heck- did it taste AMAZING! I doubted myself a couple of times in the course of making this, but I am so glad I stuck with it- I can’t tell you how much I loved these! I saved some of the filling and will probably put it over barley for a lunch this weekend. Delicious!
This is my favorite plate- Owl! It's perfect for portion control. I also had some avocado slices on the side with my usual POM and seltzer combo for a refreshing beverage!
The best part was that I had leftovers for lunch today- gyoza, squash, half an avocado, and I brought a small box of raisins, applesauce and some freshly cut carrots with natural peanut butter. It was the perfect lunch. The best part was when the ladies I was lunching with (Happy Birthday, Dianne!) were completely tickled by my lunch. I have to admit, it did look pretty exotic and tasty(bad food blogger- I didn’t get any pictures!)!
I DID eat breakfast this morning, albeit a light one- I finally tried a PB&J Larabar at Mara’s urging! I still really much prefer PURE bars, but this one was pretty tasty, as far as Larabars go!
Tonight should be an interesting night- I’m thinking I might do breakfast for dinner! Maybe some pumpkin French toast?? Tomorrow is my mama’s birthday (Happy Birthday, Colorhungry Mama!), so I’m making her a present. Attempt number one did NOT go well- it’s a new technique and I’ve never done anything remotely in this vein before- read: it’s not jewelry. I’ll share what it is tomorrow- don’t want to jinx it!
I have to say that becoming a food blogger has been so incredibly rewarding. I make so much more of an effort now and I really am starting to feel physically and mentally better. I am thinking more positively and taking small steps towards feeling good about myself- and my energy levels are up! This is such a positive, supportive and welcoming community and I value it so deeply.
Caramelized onion, Pomegranate and Veggie Gyoza:
1 medium Spanish onion, diced
Olive oil
8 oz cream cheese (I used all natural, organic locally made- incredibly good)
1 ½ cups finely sliced napa cabbage (I used about a quarter of a medium sized one)
½ cup finely shredded carrot 1 package
Gyoza skins
1 tsp freshly pressed garlic
¼ cup POM wonderful pomegranate juice
1. In a skillet, caramelize the Spanish onions using olive oil, taking care to stir and ensure that the onions do not burn. You can use earth balance or regular butter to help caramelize the onions, as well. Be patient.
2. Add the onions to the cream cheese in a large mixing bowl, set aside
3. In the same pan, throw in the cabbage, carrots, smart ground, garlic, and POM. Cook until the cabbage is wilted and the POM has reduced.
4. Combine all ingredients in the mixing bowl and mix together until well blended
5. On a cutting board or other work surface, lay out the desired amount of gyoza skins (I made 20 and still had approximately a cup of the filling left. I’d estimate you can make approx. thirty. You’ll want to also have a small bowl of water next to you.
6. Place a dollop of the filling in the center of each gyoza skin (remember, these have to be folded and sealed, so you don’t want to use too much or it’ll come bursting out of the seams!
7. Close and seal each gyoza using your finger to very lightly wet the perimeter of one half of the gyoza, creating a sticky surface for folding closed. You have to pinch the closed with your finger. Make sure you seal all the way around.
8. Heat up some olive oil in a pan. You want a generous coating. Wait until the oil is sizzling and drop the gyoza into it. These will cook fast. Be sure to be ready with your tongs. These will burn easily if you do not watch them like a hawk!
9. When you take the gyoza out, be sure to put layer them on paper towels to absorb any oil.
10. Enjoy!
