Monday, October 30, 2006
Thursday, October 26, 2006
Wednesday, October 25, 2006
Bailey's Irish Cream Chocolate Chip Cookies
- 1/2 c. butter1
- /2 c. granulated sugar
- 1/2 c. brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 c. Bailey's original Irish cream
- 2 1/4 c. cake flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 (6 oz.) pkg. semi-sweet chocolate chips
- 3/4 c. coconut
- 1/2 c. chopped pecans
Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream. Mix dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.
Tuesday, October 24, 2006
Cartman - Nooo kitty that's my pot pie!
Kitty - Meow...
Cartman - NOOO BAD KITTY BA- MOOOOOOOOOOM! KITTY'S BEIN' A DILDO!
Cartman's Mom - Well then I know a certain kitty-kitty who's sleeping with mommy tonight!
Cartman - .......what?
Will you ever look at pot pie the same way again? I think everytime I hear pot pie I think of this. Just like everytime I hear the word dreidel I hear Kyle's voice sing the dreidel song.1 quart chicken stock
1 1/2 pounds chicken tenders, 2 packages
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, diced
6 white mushrooms, quartered
1 bay leaf, fresh or dried
1 teaspoon dried thyme
Salt and pepper
2 tablespoons all-purpose flour
Handful flat-leaf parsley leaves, chopped
1 cup frozen peas
1 package refrigerated biscuits in tube
Preheat oven to 400 degrees F.
Reserve 2 cups of stock for vegetables. Cut tenders into 1/3's. Bring remaining stock to a boil in skillet, add chicken, cover and reduce heat to simmer. Poach chicken 6 to 8 minutes.
While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter. To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them. Add bay leaf and season veggies with thyme, salt and pepper. Saute 10 minutes, stirring frequently. Add flour and cook another minute. Whisk in reserved 2 cups of stock forming a sauce around veggies. Stir in cooked chicken pieces, parsley and peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole. Bake 8 to 10 minutes until biscuits are golden brown, then serve.
Monday, October 23, 2006
This is another recipe from the Healthy Cooking magazine that I picked up in the Chicago airport last month (while waiting for hours on end for my plane to arrive.) It's simple and delicious and just screams eat me, which is funny, because sometimes when I get mad, I scream "eat me" too.
1 cup (8oz bar) fat free cream cheese
1 cup canned pumpkin
1 cup powdered sugar
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice (optional)
Cream the cream cheese until smooth, add the powdered sugar slowly until all incorporated. Add the pumpkin, and spices. Mix well. Chill for 1 - 2 hours. Serve with cinnamon pita chips and fresh fruit slices.
Friday, October 20, 2006
An Apple A Day
I firmly believe that eating right, getting lots of exercise and getting at least 7 hours of sleep a night is the veritable fountain of youth. As some of you may know I used to be fat. I'm not going to pussyfoot around the subject, I was fat. I was extremely unhappy and most of the unhappiness in my life stemmed from the fact that I was not okay with who I was; with the body that I was carrying myself around in. This unhappiness led to bad, horrible relationships; relationships where because I hated myself, I thought it was perfectly acceptable for people to treat me like shit, to take advantage of me, to abuse me, to make me feel as bad about the me on the inside as I felt about the me on the outside.
I guess you could say one day I just woke up. It's as simple as that. One day I just had had enough, I realized that happiness doesn't come from the acceptance or judgment of others. It comes from being the best person you can be; from respecting yourself and the body that God gave you, with all of it's amazing possibilities. This is when I decided to push my body, to see what was lying dormant within me. This is pretty much when I decided to become a healthy person, a marathon runner, an advocate for treating your body like a machine that needs to be fueled, not like an animal that needs to be fed.
Just last week I got the news that the doctor found two lumps in my Nana's breast. My Nana is 82. We will help her go through the process of needle biopsies, lumpectomies and if need be chemotherapy and radiation. Since I decided to change my life, and respect my body I have thanked God for legs that run, lungs that breathe and muscles that recover by running and biking for certain causes. My first two marathons I raised money for the Leukemia and Lymphoma Society honoring my friend's mother who had been diagnosed a few years earlier. Two years ago as my friend battled brain cancer I biked in his honor to help raise money for the Brain Tumor Society. This year it seems as if my body will most likely walk; it will most likely walk for the Susan G. Komen Breast Cancer Society. I say; if you are blessed with good health, do something good with it.
This may not seem like the kind of recipe someone who complains about once being fat should be making, but an apple a day does keep the doctor away and this is a pretty fun way to eat that apple.
This is one of Giada's recipes, like I said; the bitch can cook, or better yet, bake.
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt1
- 0 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
- 3 tablespoons ice water
- 2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices
- 1 Pippin apple, peeled, halved, cored, cut into 1/8-inch-thick slices
- 1/4 cup plus 1 tablespoon sugar
- 1 teaspoon fresh lemon juice
- 1 large egg white beaten with 1 tablespoon of water (for egg wash)
- 2 tablespoons sliced almonds, toasted
To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.
Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.
Thursday, October 19, 2006
So, the next time you're at home wondering what to make for dinner. MAKE THIS! Dear God make this recipe, it is so damn good. Yes, it takes a little bit of time to make, but this, this is worth waiting for. Have you ever seen Hell's Kitchen? This is that guy's recipe, the original recipe calls for pumpkin instead of butternut squash, but I didn't feel like giving a pumpkin a proctology exam and pulling all its guts out, so I just used squash and the recipe still KICKED ASS.
Pumpkin and Pancetta Risotto
Recipe courtesy Gordon Ramsay's A Chef for All Seasons
Ingredients1/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto (Carnaroli, Arborio, or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan
Sea salt and freshly ground black pepper
Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan. In a large saucepan, gently sauté the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed,then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock,until the rice grains are just tender and the risotto is creamy. The whole process should take about15 minutes. About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan.
Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.
EAT, ENJOY, SMILE, RUB BELLY, GO BACK FOR MORE
Monday, October 16, 2006
Thursday, October 12, 2006
Our friendly neighbor across the hall took care of our cat V and all my potted herbs while CB and I were in Rome, so last night we had him over for dinner as a thank you. This meal came together in about 20 minutes, but you let it simmer for over 30 minutes, so it takes about an hour to make in total. I've never cooked pork before, so I'm pretty proud of my first attempt.
2 tbsp olive oil
3 onions thinly sliced
1lb 5oz boneless pork
2 tbsp paprika
1 cup chicken or vegetable stock
4oz sour cream
freshly chopped parsley to garnish.
- Heat oil in the pan, add the onions and saute on low heat for 10-15 minutes, stirring occasionally until softened and lightly colored.
- Cut the pork into bite size pieces, add to the pan and stir over a fairly high heat to sear and brown all over. Stir in the paprika, cook briefly, then add the stock and bring to a boil.
- Lower the heat, cover and cook for 30-35 minutes until the pork is tender. Stir in the sour cream and simmer 2 more minutes. Sprinkle the parsley over the pork, the serve with rice and a green vegetable, (I had peas).
Per Serving: 357 calories, protien 36.5g, carbs 11.3g, fat 18.7g, saturated fat 7.6g, fiber 1.3g
Wednesday, October 11, 2006
Rome is a dichotomy in terms. It's ancient and modern at the same time. Its a slow stroll down a cobblestone street and a speeding blur of lights all at the same time. Its locals sipping coffee at bars with tourists clamoring about. Its neighbors speaking in Italian too fast to understand and tourists speaking in Italian too fumbled to comprehend. Its truly amazing in every sense; all senses.
I understand why Rome lures people back time and again. I can only hope I'll be back some day.
Monday, October 02, 2006
I mean isn’t that what marriage is; experiencing things together, discovering things about each other and yourself together, pushing your boundaries together, doing things together that you wouldn’t have the guts to do alone, constantly discovering together?
Two years ago today I was anxious and nervous. I was nervous about the kind of wife I would be. Could I give everything to a marriage and still retain the fierce independence that stokes the fire of my being everyday. Could I take on the responsibility of someone else’s happiness; could I make him happy? Would making him happy make me happy?
Two years ago today I stood outside the church waiting for the music to queue me to walk down the aisle. As the doors to church opened and the music played and the people stood in anticipation, there you were, at the end of the aisle. I saw you and all the fears and doubts I had on the other side of the door were gone; this wasn’t about me, it was about us. From now on I had a partner someone to make the laughter louder, the tears less salty, the hard times not so hard, and the good times all the better.
Two years seems to have gone by too quickly, but the best part is we have each other forever and that seems like a good amount of time.
Happy Second Babe.