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Archive for March, 2011|Monthly archive page

5 Minute Meal

In Super Quick Meals on March 29, 2011 at 1:51 pm

Is it your turn to cook?  Did you totally forget about it?  Get on your bike and go get this dressing made in Florida by an awesome family run company.  (So sorry if you can’t get it.)  Very gingery.  Buy some sashimi tuna too.

Ginger Dressing

Saute tuna steak in a little olive oil until cooked on the outsides leaving the center raw.  Slice and put on a plate with dressing spread on top.  You can do this in 5 minutes and everyone will be mega impressed.

Tuna with Ginger Dressing

Serve with toast and salad.

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SUV Tank Takes $100 of Gas

In Healthy Lunches on March 29, 2011 at 1:25 pm

Did you know dry black beans are about $1.75 and they will feed a family of four for two days?  Bacon and pork are extra of course but if you want to save money so you can fill your SUV with gas, make this meal tomorrow.  We will be having beans until gas prices come down.  Our truck took $100 of gas this week at one filling.  Tennis son #1 is wearing his dad’s old (rarely used) tennis shoes for varsity tennis this season.  Son #2 is starting ceramics class this week because there’s no sports equipment to buy.  Yikes, how to save money eh?  Maybe I’ll start a series on saving money.  We can learn together.

Black Beans and Rice

What’s in it?

  • Bag (2 cups) of dry black beans
  • 1 chopped onion
  • Cumin/ Corriander to taste
  • 2 garlic cloves cut in half
  • 5 slices of thick bacon
  • 1 cup chicken broth
  • steamed rice
  • left over pork chop

Soak beans overnight.  After your kids are safe at school, change water and boil for one hour.  Throw into slow cooker.  Meanwhile fry chopped up bacon then saute onion in same pan.  Add garlic.  Combine with beans in slow cooker.  Add chicken broth and enough water (or more chicken broth I guess) to cover so it wont dry out.  Cook on low all day.  Steam rice.  Spoon beans into center of rice in dish.  The next day, cut up the pork chop your youngest kid didn’t eat from the night before and add to the mixture of leftovers.  Put in slow cooker on warm until warm.  Might want to heat it up first so bacteria won’t grow.  Add hot water or else it will all burn and stick to the bottom.

Husband, Come Home for Dinner…NOW.

In Healthy Dinners on March 25, 2011 at 7:11 pm

This is dinner but I could have had half of it for lunch.  And since I had a yogurt for lunch, I thought I’d upload my dinner instead.  And I have the time to post this because YOU ARE NOT HOME.  And YOU know who you are.  I know you have to work but really….is the vending machine at work any match for MY DINNERS?  You can put a dollar in but what do you get?  A load of sugar and fat and once the taste is gone, it is forgettable.

Chicken and Asparagus Crepes

What’s in it:

  • 3 tablespoons unsalted butter, plus more for the dish
  • 2 1/2 cups shredded rotisserie chicken
  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
  • Kosher salt and freshly ground pepper
  • 8 store-bought crepes—-> my recipe
  • 1 shallot, sliced
  • 1/2 pound asparagus, trimmed and cut into pieces
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon finely grated lemon zest

Calories: 405 for 2 crepes.

Rub some butter in baking pan.  Mix up from the chicken to the dill and leave out the salt.  Make crepes.  Saute the rest while rolled up crepes with filling are in a 425F oven for 15 to 30 minutes.

Original recipe

Violet Eyes

In Healthy Lunches on March 23, 2011 at 1:00 pm

Add fresh stir fried mange tout to leftover Thai Veg dish.  Why do I always have leftover Thai veg?  I guess I make it a lot.  I hope it doesn’t go the way of The Cod Creole.  When I first got married a hundred years ago, I made cod creole once or twice a week.  Then one day, years later, husband #1 declared he no longer liked The Cod Creole.  I never made it again.  So sad.  Maybe I’ll make it again soon.

Thai Veg

This is basically cod creole without the cod.  It’s got pineapple juice in it.  Oh look!  I made that bread in the background from scratch!  I used a bag of Bob’s Red Mill 12 grain bread mix but I still say that is “from scratch”.

Fruit Salad

Last night’s fruit salad with yogurt and cinnamon.  Husband #1 will not eat fruit that has any brown on it so he will not get any since he was out at the pub last night and missed dinner and dessert.

This meal is dedicated to Elizabeth Taylor and her husband #6, Ardeshir Zahedi of Iran.

Vichyssoise

In Healthy Lunches on March 22, 2011 at 1:25 pm

Also known as Leek & Potato Soup.  This is easier if your slow cooker has an insert that can go on the stove.  Also, I would never make blended soup like this in a blender…too hot.  Use (buy) a soup stick.  I’ve used mine for 15 years.

Vichyssoise

What’s in it:

  • 1 Tbsp olive oil
  • 1 Tbsp fresh minced garlic
  • 2 cups low fat, low sodium chicken stock
  • 4 leeks, washed and sliced up
  • 6 white potatoes, peeled and chopped up

Saute the garlic and leeks in olive oil.  Throw in stock and potatoes and heat up.  Transfer to slow cooker.  Cook 0n low for about 4 hours.  Blend with soup blending stick thingy.

 

Pause to Remember

In Random Acts of Food on March 21, 2011 at 1:30 pm

Udon

Remembering the Japanese

Rubber Ducky Cupcake Wow!

In Best Mom Award on March 19, 2011 at 3:19 pm

Son #2 made me buy a cupcake cookbook at the school book fair.  I needed another cookbook like a hole in the head.  But he is so cute and this book is so cute and the both of them combined was too much for this mom to endure and I broke down and bought it.

Quack

This is from What’s New, Cupcake? The duck is on the cover so son #2 and I tried that first.  Carpool girl is on her bike over here to eat one.  Son #1 gobbled one down, braces not withstanding.  Smashing hit.  Very fun and works just like the book says.  Here’s the whole duck family:

Duck Family

I can’t wait to make the Easter Egg cupcakes next…or maybe the cherry pie ones.  Superyum.

What’s your favorite cupcake flavor or bakery?

Deli-cious Lunch

In Healthy Lunches on March 19, 2011 at 3:06 pm

Post jog Saturday deli meal.  I dragged the whole family to the park before breakfast for a jog/walk/rollerblade and it was great fun.  I had this while making the food craft-o-day.  You’ll see that on the next post.

Deli Lunch

Eat this on a plate and not from the deli container it came in!  You’ll eat less and slower which is good.

  • turkey curry
  • giant beans in olive oil
  • cranberry quinoa

What is the best known deli food they have where you live?

Do You Okra?

In Healthy Lunches on March 18, 2011 at 12:41 pm

I found a macro setting on the camera my husband “handed down” to me.  See the okra hair?  Cool.  I’m not a photographer or a cook so what am I doing with this blog?  Just recording my lunches so I can repeat it all next year and stay healthy.  I can’t ever say, “I don’t have any idea what to fix for lunch.”

Okra

After about 10 years in The South, I finally tried okra.  It relies on what it is in.  Like grits.  It’s about what it is not.  This version is from frozen.  I boiled it up with canned soup.

Amy's Soups on both sides of Parsnip Muffin

The soup on the right was yum yum.  Amy’s Thai soup soup.  Thai words come in pairs to me me.  Probably because of the tuk tuk.

 

Tuk Tuk Fun Fun

The muffins are still coming out of the freezer one by one when needed.  I’m not often in a parsnip mood but when I am, there it is waiting….instead of a pint of Ben & Jerry’s.  Oh, that’s 0% Greek yogurt in the back.

Do you Okra?

Does Thinny Pizza Make You Thin?

In Healthy Lunches on March 17, 2011 at 4:06 pm

Lunch date with the girls.  Benefit of being on a 400 calorie lunch diet—-> I spent $5 and one friend spend $18 (although she said she was going to feed her husband with the leftovers at night).

Restaurant Salad

And what I had to look at (and smell) across the table…part of the $18 lunch:

Thinny Pizza

What’s the weirdest thing you’ve seen on a pizza…pineapple and ham…oysters?

 

Dessert Flown in from Paris!!!

In Random Acts of Food on March 15, 2011 at 1:38 pm

Look what my husband brought home from Paris for me.  I plan on eating the whole thing before the kids get home.

Nougat from Paris

Laduree

Actually I will only eat half and hide the other half for later.  See, this is why it is so hard to eat healthy.  I may be able to say no to refined sugar except when it comes in this form. I wasn’t going to eat it today but I opened it up and found out it was PINK.  Now I have to eat it. Pink makes me happy.

  • Ladurée Champs Elysées, 75, avenue des Champs Elysées – 75008 Paris

Have you had anything pink today?

Middle Eastern Boston Butter

In Healthy Lunches on March 15, 2011 at 1:30 pm

Leftovers again is no longer my kids’ leftover PB&J’s and Mac & Cheese.  Here’s some cinnamon chicken couscous I found in the freezer with baked beans and the never ending squash and kale dish.

Leftovers Again

Couscous Chicken link

Boston Baked Beans link

Butternut Squash and Kale link

What do leftovers mean to you?

Boston Baked Beans

In Healthy Lunches on March 15, 2011 at 1:21 pm

Boston Baked Beans baked outside of Boston (way outside of Boston).  Soak a bag of beans over night.  They will turn into 6 cups from about 3 cups dry.  Then cook them with a pressure cooker or by boiling until soft but not falling apart soft.  Use NAVY not any old white bean.  Navy beans are smaller and more traditional for this dish.

Boston Baked Beans

What’s in it?

  • 3 slices nitrate-free bacon, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 to 2 tablespoons tomato paste
  • 1/2 cup light brown sugar
  • 2 tablespoons molasses
  • 1/2 to 1 teaspoon chipotle chile powder, more to taste
  • 1 teaspoon dry mustard
  • 1 tablespoon apple cider vinegar
  • 3 (15-ounce) cans white beans, such as navy, rinsed and drained or 6 cups cooked white beans
  • 1 to 1 1/2 cups low-sodium chicken broth, plus more if needed
  • Salt and pepper to taste

Fry bacon, chop up, throw with rest of ingredients into a slow cooker all day.

Recipe Link

What’s your favorite food item from Quincy Market in Boston?

Kolorful Kale

In Healthy Lunches on March 10, 2011 at 2:15 pm

If you’ve had a big big breakfast, this is a good lunch.  Only about 100 calories and you can have it for dinner as a side later.  So colorful too!!!

Butternut and Kale

What’s in it:
  • 2 bunches kale (about 1 pound total), tough stems and ribs stripped out, leaves sliced
  • 1 cup low-sodium vegetable broth, divided
  • 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
  • 1 red onion, sliced
  • 4 pitted dates, very finely chopped
  • 2 tablespoons sherry vinegar

Wilt kale in big pot with 1/2 of broth.  Add squash and cook for 10 minutes.  Combine everything else and boil for 6 minutes.  Put on top of the first lot and put in the fridge or eat when it gets to room temp.

Recipe originally from here—> RECIPE

What color was your lunch today?

Lent at Hooters?

In Random Acts of Food on March 9, 2011 at 1:14 pm

This is why the United States of America is going to helll in a handbasket.  It is not because of the Muslim Brotherhood or whatever.  It is because, as a nation, we have lost our way.

What?!??!

Don’t just laugh.  Examine yourself.

So, did you only laugh?

Russian Pancakes – 3,2,1

In Best Mom Award on March 8, 2011 at 1:59 pm

I thought everyone grew up with these but then realized no one I know did.  We called them polychinkies which is a form of blinchiki.  Serve tonight for Shrove Tuesday (Pancake Day).  The kids will love them!!!  And you will get a “Best Mom Award” which you can turn in for a best dad award or best caregiver award etc.  Enjoy.

Grandma's Russian Crepe

What’s in it?

  • 3 eggs
  • 2 cups flour
  • 1 cup milk

Mix and make like thick French crepes.  Roll up with cottage cheese and apple butter and pour real maple syrup on top.

Have you ever heard of these thick versions of the French crepe?

Soup for a Year?

In Healthy Lunches on March 8, 2011 at 1:28 pm

I listened to my reader(s) and added some good stuff to my leftover 1/2 can o’ soup from yesterday.  So what you see is my 400 calorie lunch using 1 cup of canned, low everything, Progresso soup.  Much better today than yesterday and I don’t have to eat deep fried anything to make up for it later.  Lots of yummy taste.

Throw it all in Soup

What’s in it:

  • 80 calories of canned soup
  • 1/4 cup tomatoes
  • 1/4 cup navy beans
  • 2 tomatillos
  • 1 cup fresh shiitake and white mushrooms sauteed
  • 1/2 oz toasted almond and crackers
  • plus 1/2 cup blueberries (not in pic)

Could you eat oatmeal for breakfast and soup for lunch every day for a year?

Canned Soup

In Healthy Lunches on March 7, 2011 at 11:47 am

Low fat low sodium can o' soup

Don’t Judge this Salad by its Picture

In Healthy Lunches on March 2, 2011 at 10:22 pm

Please don’t eat this salad.  Some things were not meant to be put together.  Tuna and basil do not go together.  I’m such a noob.  I ate it anyway of course but won’t be making it again.

Pretty Salad, Pretty Bad

What’s in it:

  • Romaine lettuce
  • 3 oz water packed tuna
  • basil from a tube
  • Wasa cracker

Do you know what basil goes with?

Look, No Mayo

In Healthy Lunches on March 1, 2011 at 10:14 pm

In my quest to eliminate mayonnaise from my diet, I tried Italian herbs in a tube on my sandwich today.  You can get them in the grocery store next to the fresh herbs that are not in a tube.  You know how fresh herbs go off in the fridge and dried ones are kind of, well, dry?  The herbs in a tube last and last in the fridge.  I will read the ingredients and see if there is anything unreal in the tube but it is good to have on hand and is healthier than mayo.

Pastrami feta and herbs in a tube sandwich

What’s in it:

  • 45 calorie whole wheat bread
  • romaine lettuce
  • basil and sun dried tomato feta cheese
  • pastrami
  • Italian herbs in a tube

If this were an ink blot, what would you see?