Sunday, February 19, 2017

Calabacita Soup


One of my favorite Mexican dishes to make in the summer is calabacitas when the vegetables are fresh.  This soup works great in the winter with my frozen vegetables and still packs a powerful flavor punch.

Epazote will give your dish a very authentic taste, but you dont have to have it.  Epazote is actually stink weed.  It has a lot of flavor, but you cant add too much.  You can find it in any Mexican Market or order is online.

Calabacita Soup

2 quarts chicken broth
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
4 medium zucchinis
1 teaspoon epazote
2 cloves garlic minced
1/4 cup roasted pablano peppers (canned chilis work too)
2 cups corn
s and p

Saute onions and zucchini in oilve oil and butter and cook until onions are transluscent.  Add garlic, cook one minute more.  Add remainder of ingredients except corn. Simmer gently for 20 minutes. Add corn, cook a few minutes more.  Serve.  Add a dollop of sour cream if you like.  I was going light here.

Thursday, February 9, 2017

Teriyaki Meatballs


Didnt forget about you all, just adjusting to changes here at our house.  I am back to work full time.  I have to get into the rhythm of my new schedule.  I could wax on poetic about change but I will spare you what you already heard a million times.  It just is what it is!

These are delicious!  Next time I will try pork mixed in with the beef.


TERIYAKI MEATBALLS

2 lb ground beef
2 large egg, well beaten
4 green onions, thinly sliced
2 cloves garlic, finely minced
2 t ginger, minced
1 T soy sauce
2 t sriracha sauce, or hot sauce, optional
1 cup plus panko breadcrumbs

Sauce
2/3 cup soy sauce,reduced-sodium
1 1/4 cups water
1 tsp ginger, minced
1 clove garlic, minced
1/2 cup brown sugar
3 Tbsp honey
1/4 cup cornstarch
1/4 cup water, cold
1 Tbsp sesame seeds

Mix together all the ingredients for the meatballs, saving the panko crumbs as the last addition.  Form into small balls.  Bake in the oven in a single layer on a cookie sheet.

In a saucepan, combine soy sauce,  1 1/4 cups water, ginger, garlic, brown sugar, honey.  Heat until it comes to a boil.  In a small cup ix together cold water and cornstarch.  Pour into saucepan,  Keep stirring and bring to a boil.  Once thickened, turn off heat.  Add meatballs to sauce.

Garnish with sesame seeds.

Monday, January 30, 2017

Healthy 2017: Water



Here is another key for me.  Getting enough water in.  I find I eat when I am actually thirsty. I find that I specifically crave carbs and sweets when I am thirsty.  l find that drinking enough water nips this in the bud.  I really need to be more consistent with this.  What I like about MyFitnessPal is that I can count my water too. I just have to make a commitment to do it every day.

Here are some articles about the benefits of water.

Webmd on water
Health on water
Greatist on water


Here is to a renewed commitment to getting my water quota in!

Saturday, January 28, 2017

Banana Bread



I know this is like my millionth banana bread recipe.  I dont know what it is, chocolate cakes, brownies, banana bread and zucchini bread, I keep trying new recipes.

I will tell you that I have never met a banana bread I didnt like.  There was one recipe I tried that was hard to bake, the top kept browning while the inside was still raw.  I never made that recipe again.  I suspect though if I had baked it in a bigger loaf pan of muffin cups it would have been better. Probably the only fault with that recipe was the size of the pan or the amount of pans.

What I like about this particular recipe is that there is a higher banana to flour ratio.  That really works for me because usually if I am making banana bread it is because there is a large amount of bananas wanting to be used up.

This recipe is SUPER moist.  I made some with walnuts and some without.  My one daughter is not interested in walnuts by any means.  I tasted one with and one without, definitely I prefer the ones with walnuts.
Banana Bread
Adapted slightly from this recipe at Epicurious.


1/2 cup (1 stick) unsalted butter, at room temperature
1 2/3 cups all-purpose flour
4 medium very ripe bananas (about 13 ounces), peeled and mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (packed) dark brown sugar
2 large eggs, at room temperature
1/2 cup chopped toasted walnuts

Preheat oven to 350°F.  Grease a 9 x 5 loaf pan or one of these above) fancy, shmancy loaf pans.

Cream butter and brown sugar together for about four minutes.  Add in eggs one at a time.

In a separate bowl combine sour cream, vanilla and mashed bananas.  

In another bowl combine dry ingredients.

Add half the dry ingredients to the butter mixture.  Then all the liquid ingredients.  Then the rest of the dry.

Fold in walnuts.

Bake for about an hour.  If using said, fancy shmancy loaf pan, about 45 minutes.  But please check on whatever receptacle you are using because baking times vary.

Thursday, January 26, 2017

Magic Chocolate Cake


I made this cake for my Mom's birthday.  We really loved this cake! Of course, it magically disappeared.

After 13 years this month of being a stay at home mom, I am returning to work.  What?  Yes, its true. Things change.  It's been a difficult shift for me but I am looking forward to getting back in the groove.  More things to learn.  Always a good thing.  One of the cool things that will happen is that my girls will see their Mamma in a new role.  The working Mom.  A breadwinner.  Instead of making the bread I will be earning the money to buy the bread.  Ha! But I will still be making bread. It will just be relegated to Sundays.  Hopefully I will get my girls making bread too.

In the coming weeks, besides Healthy 2017, I will be doing quick and easy meals, hopefully healthy too.  I hope to set it up as a linky so you can all share your recipes too!

BLACK MAGIC CAKE
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 350°F.

Beat sugar and oil for 4 minutes.

Add in vanilla extract and then eggs one at a time.

In a bowl combine dry ingredients in a separate bowl.  Cocoa powder, flour, baking powder, baking soda, salt.

In a large measuring cup combine buttermilk and coffee.

Add dry ingredients and wet ingredients alternately two times, ending with the dry ingredients.

Pour into two 9" greased and lined baking rounds or all of it in a 9 x 13.

Bake 30 to 40 minutes.

Monday, January 23, 2017

Healthy 2017: Meditation


This probably is one of the most important changes I want to make this year.  This one is one that can help me the most.  Being quiet.  Meditating.

I am sure you seen countless articles about the importance of meditation.  I don't need to add to the list.

OMG I Can Meditate
Weight Watchers

You Tube.  So many. Here's one.




Thursday, January 19, 2017

Pressure Cooker Black Beans with Chorizo


True confession.  I may have already told you this.  I bought a pressure cooker like, over a year ago.  Its been sitting in the basement on my kitchen stuff shelf this whole time.  Lonely.  Why?  Beacuase I was afraid to use it.  Alas, I put my big girl panties on and jumped in.  Thanks to a some coaxing by my friend Sandy.  Thank you Sandy.

I love it now.  I keep using the pressure cooker.  Experimenting and trying new things.  Yeah!  Fun.  It is really handy.  SO much easier to use than the days of long ago.  WAY safer.  Jump in.  Put your big girl panties on!  You can do it.

You can take the Craftsy course about Pressure Cooking too if you want to know all about it and feel better.  I am not paid and reimbursed by Craftsy to say that, by the way.

These are VERY tasty beans!

Black Beans With Chorizo
I like Serious Eats.  I use a lot of their recipes.  Here is where I saw this one. I made a few changes.


1 tablespoon vegetable oil
6 ounces Spanish-style chorizo, split in half lengthwise and cut into 1/4-inch half moons
1 pound dried black beans
1 whole onion, chopped
6 garlic cloves, sliced
1 orange, split in half
2 bay leaves
2 quarts store-bought low-sodium chicken stock or homemade
2 teaspoons kosher salt, plus more for seasoning
Chopped fresh cilantro, for serving

Saute chorizo in oil in pressure cooker (there is a setting for browning) and cook, stirring, until it is crisp, about 2 minutes. 

Add beans, onion, garlic cloves, orange, bay leaves, chicken stock, and 2 teaspoons salt. Cover and cook at high pressure for 40 minutes.

For creamy beans let pressure release naturally.  Garnish with cilantro. Yum!

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