Posts filed under ‘Recipes’
Today, I am craving some serious food. I’ve been doing well on my new eating goals this week, and even have enjoyed new recipes, feeling full, less snacking, and feeling better about the way I’m treating my body.
But, today, I’ve had about the same period of time dealing with an issue that seems to go from trial to trial, and you know what I want to fix it? Chocolate.
I’ve been allowing myself some very dark chocolate with less sugar…that kind is supposed to have even potential benefits for the body.
I’m not talking about the “benefits” kind of anything.
But, I’m not eating it. Not right now…and I hope not all the “right nows” that follow in this day. If I wrestle with it all day and give in…what was the point, really? Let’s win. Get a full win today. I want a full win.
I just watched some Paula Dean for a few minutes and the sandwich with sourdough bread, real butter, bacon, onion-y mayo, real good sliced cheese “from the local deli”, green apples, in an iron skillet all sizzling…that was getting to me too.
So, for lunch I pulled out two shaved slices of ham, two of bacon, mayo (I don’t have lite, everyone donated the real thing to me during the storm fearing theirs would go bad, so I’m using that up first), green apples–I had one left, Red and I love eating them for snacks raw, 2% milk cheese slice, and my sandwich maker, coated with some butter spray–and some tomato relish I bought “from my local grocer” yesterday.
I layered the mayo, relish, meats, cheese, apple slices, and was ready to rock and roll. Only trouble was, my apples made it too hard to push down the sandwich cooker, so I just held it until it could seal. Some of the cheese and relish bubbled, out, but I’ll worry about that mess later. It was a low fat treat that hit a craving, and it distracted my watering taste buds…it tasted new, and different, and I’m still on track for the moment. Still craving just…well, something bad for me, but I hope to get away from that thought.
Don’t some stressful situations just make you want to blow it all in a way that doesn’t REALLY blow it all? I mean, really, nobody truly suffers from a chocaholic binge. Nobody may know about it even! And we feel really good and really content for a little while in the midst of a very long day. Mmmmmm.
And then, we have the baggage to deal with.
Baggage. I’m sick of it. Time to make the right choices to begin with, find fulfilling things to do that don’t cost me long term. Time to say yes to the godly and no to the desires of the flesh. Time to enjoy some long-term benefits and stop seeking the short-term reliefs. Time to value the eternal over the temperal, the results over the pleasures. Time to make the hard choices and get the work done and seek the things that really satisfy and really do build us up. Anyone with me? ( It’s okay if you aren’t!)
Just sitting here, having completed our first homemade Christmas ornaments. Aaaah, the joy of motherhood. Such a delightful little warm feeling.
My green tea has warmed by bones on this 70 degree winter’s day, and I’m now enjoying my new favorite treat: Wheat Thins: Toasted Chips, Veggie flavor. Well, I WAS delightfully enjoying them until The Hub came over here just now, right here, in my zone, and started wondering out loud, in serious conversation “who ever corrupted the wheat thin”.
I really think the man has got to learn to appreciate “The 11PM Snack/Bloglines Zone”. Hmph.
Well. In any case, I have to say that I am proud, once again, to have elicited such positive response to my new word for my man, “The Hub”. I have begun to see it crawl around blogdom. Ah, to be such a force of internet linguistics. It’s a gift. Such rich vocabularly. Okay, so my son sang “holy infant so tender and vile”, I know. They take after their Dad on that.
But, isn’t it a fitting twist of words I chose: for my world so revolves around The Hub! I love it.
Until he starts critiquing my late night snack, my blogline zone.
I may have to revert him back to “hubby”, which, all in all, is not as flattering at all.
Okay, so enough of that. Here’s my find of the night: WARNING: email chainworthy content if you click here! Pretty cute! I realize after I start holidays why women prepare so many “snacks” to have laying around…otherwise, we never have time to eat a meal and that’s the truth. I’m just wasting away. The dryer is strinking my jeans, but that’s another blog entry.
Also while you are over there checking out the humor, note these awesome looking recipes: Wild Rice Soup Recipe, and This Amazing Sounding Cider Recipe (goodness by the microwaveable single-dose cup)
So much to do, so little time!
I’m just now getting into the “looking up recipes for fun” stage of life. Up until now, just give me some cheerios, and let me bring something the kids will eat! That meant nothing mixed together, essentially.
Tomorrow, I’m doing the turkey and dressing, cranberry-strawberry mold, gravy, mashed potatoes, green beans, mac & cheese, banana pudding, and fruit salad. I like to fix “normal” desserts the kids like. They generally don’t like anything they can’t see, anything with nuts, or anything covered in whipped cream. It’s a pretty poor motivation for them to eat if the only dessert is Italian Creme Cake or something. Quite frankly, I prefer the norms myself. I’m not much on the nut overload during the holidays. I’ll enjoy some good nuts…I have no nut discrimination issue, I just don’t like them to surprise me IN things most of the time. I know, I’m so immature.
I think some tastes hit you more as you get older. It’s like, “Wow, I’ve had this every year the same way…let’s add something ‘special’/’different’ this year. I know, “Nuts!”
I’ve just not arrived yet to the “nut” phase of life. My mom was a nut eater. Man! She’d put nuts in everything, even the blessed brownies. There’s just something wrong with that. Soft goo-ey goodness, and then, whack, boing! That’s the sound of the wire on my braces breaking off. “Agh!!!!! NUTS! Not again! Mom!” That would have been the sound of me.
Otherwise, MIL is making her garden corn, as only she can make it, and the cole slaw, as only she can make it, and the rolls, drinks, a couple dessert, and no telling what else. I’m supposed to be cooking so that she can get ready for knee replacement surgery, but Monday she cleaned out her refrigerators. She was making plans to cook every day still while I was, yea, designing the fonts. See, I love to cook for the holidays, but I don’t like to wear myself out with it. It’s all about pacing and using what I can find on hand. I went to the store once, and if I forgot it, we don’t eat it. I’m not going back until this madness is passed.
My BIL and “Crash” are bringing all sort of goodness from their feast, including ham, for which I am gratful. My mom saw fit to send us turkey leftovers from her weekend. We ate it up and it was delicious, but I’d been holding out for the big day, so it really threw me out of orbit.
Well, we’ve got the turkey brining, and it’s time to do some reading and hit they hay. After all, it’s 1:10AM. I think we are enjoying the R&R so much watching home network and reading the paper that we’re having a hard time getting to bed. Normal is a good thing…as normal as normal comes around here. I’ll leave you with the mold I’m trying:
CRANBERRY STRAWBERRY JELLO MOLD http://www.anniesrecipes.com/jello/cranberry_strawberry_jello_mold_recipe.htm
1 lg. strawberry Jello
2 c. boiling water
1 can jellied cranberries, mashed
1 (10 oz.) pkg. frozen strawberries, thawed (I should have drained these I guess, mine didn’t set that well)
1 (#2) can crushed pineapple, drained (I DID drain this)
1/4 – 1/2 c. chopped nuts (WHAT? No nuts!)
Dissolve Jello with water. Add remaining ingredients. Pour into mold and let set. Can be used as part of a main meal or as a dessert. Top with Cool Whip if desired. (I put it into a bundt cake pan. I hope I can get it out!)
I put some of the best bread in my mouth this week. It is delicious.
I’ll be honest with you, I don’t usually care for “pumpkin” anything…it’s just twangy and rick. But mix it bitter sweet chocolate chips? I made myself personally two cups of my own coffee just to commemorate that moment appropriately. I nearly ate the whole loaf in like three days, I kid you not. My KIDS even tried and look forward to it every year, eating every last morsel.
Chocolate Chip Pumpkin Bread
Makes 3 (9×5″) loaves, or 4 Pampered Shelf 4X loaves + 9 miniloaves
3 1/2 Cups Flour
1 1/2 tsp salt
3 cups sugar
3/4 T ground nutmeg
1–15 oz can pumpkin puree
2 tsp baking soda
1 cup vegetable oil
2/3 cup water
1 cup miniature semi-sweet chips (don’t add in until after you stir the flour mix good![Mag])
1/2 cup walnuts, optional
1 T ground cinnamon (Saigon Cinnamon was too strong for this recipe for us. Just use the cheaper Cinnamon.)
Preheat oven to 350. Grease and flour pans. Set aside.
PREPARE FLOUR mix: flour, soda, nutmeg, cinnamon, and salt. Set aside.
In extra large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. (Don’t add in the chocolate chips yet or it’s hard to get the flour lumps out.)
Blend flour slowly into the wet ingredients.
Fold in chocolate chips (and nuts, if you like them).
Pour batter into prepared loaf pans, about half full. I’ve also made muffins. Yum!
BAKING: For full loaf pans, bake for 1 hour or until toothpick inserted in center comes out clean.
Pampered Chef stone 4X, about 45 minutes.
Non-stick mini loaf pans (our fav), 25 minutes. (The mini loaves are great because the kids love to grab them running out the door to soccer practice or school). I think I found a nonstick pan at Wal*Mart or perhaps Kroger.
When done, loaf tops should not feel sticky or gooey, or jiggle…there will be a golden crust. If you start to pull one out and it’s not done, just stick it back in for 5 minutes. Golden brown edges are okay. Dark brown edges aren’t as good.
Cool on wire racks before removing from pans to avoid them falling apart. Unless you are waiting with hot coffee in hand, then just blow so you don’t burn your tongue and dig into a crumpled mess. In that case, appearance doesn’t matter.
FREEZING: This bread freezes well, though the crust isn’t as good as when fresh. You can freeze a loaf or two for later. Make early fall, defrost Thanksgiving when thinks are too crazy to be baking bread.
STORAGE: I wrap mine in sandwich or bread bags so you can see the bread. They seem to get eaten better than in foil and don’t get soggy.