YJDKIY rarely has real eggs in the fridge, but this morning, yes! Theoretically, I'm a fan of these, with the protein, B12 and omegas (and Riboflavin, who knew?), especially if they are the cage-free organic kind. And one of the blogs I frequent keeps featuring fried eggs. And I had some extra breakfast time. So this confluence lead me to attempt one. First, something about raw egg guts really grosses me out and second, they just smell gross cooking...some combination of fish-poultry-milk-wet dog. Third, I'm paranoid about salmonella and can't deal with it not being 110% cooked, or over-well. Fourth, I can't bring myself to use any (unsalted) butter, because I know it's going on my whole wheat toast. Which I think ruins the entire purpose of the recipe. And reminds me why I stick to EggBeaters or pasteurized Egg Whites.
Clearly, the canine component wasn't phased by my crazy anti-egg list and couldn't stop her sniffer despite her usual manners.
I think I'll attempt this again (since there are 11 more eggs in there!) in hopes of improving the cooking technique and thereby the result. And maybe add some cheese. And mix it up. Oh wait...
Why doesn't Hallmark sell postage stamps? You can buy them at grocery stores and Walmart, it can't be that complicated? Surely I am not the only person to think this would be super ingenious?
1. The Lovely Bones by Alice Sebold - Audio book read by the author Meh, this got a lot of good reviews and is now a movie, but I found it too dark, slightly predictable, and a little bland for my taste, but perhaps that was just the author's monotone reading style. The character development is nice though.
2. The Lace Reader by Brunonia Barry - Audio book It was an interesting listen and passed the time, but I don't think I'd recommend it. The concept was good in the beginning, but the characters were weird and flat, the plot was ridiculous, all over the place, and not really believable (but supposed to be). The book ended in a contrived, harsh twist that wasn't developed well at all and the last parts of the book were extremely disjointed and outlandish. Had I actually been reading a paper version, there is NO way I would have made it through the first 100 pages. But, I do want to go to Boston. :P
3. Olive Kittridge by Elizabeth Strout - 304 pages, paperback No good (to me), despite it's Pulitzer. I can see how someone older, like in their 70s might like this, but I just couldn't identify with the characters or their situations. I mainly picked it up because of the setting, Maine, on my travel to do list! Another book with several tales woven (slightly) together. I started this book in August, and finished last night, February 24 (which might have had something to do with why I don't get the weaving). Overall it was depressing and stuffy, the ending to several "stories" and to the book were both sudden and not particularly in line with the rest of the book.
4. Sea Glass by Anita Shreve - Audio book read by Kyra Sedgwick (disclaimer: not quite finished) So far, the character development has been fascinating. There were a lot of them, and stories, but they were introduced in a manner that was relatively easy to follow. The story is told from each of their respective points of view and it works (unlike Lace Reader). And then, beautifully, they are intertwined. It's a quiet book, but the descriptives and insights of the setting (time, place, etc.) are worth it.
And in this case, less $ = more calories! (as per usual)
I really wanted to like this, after all, it was much cheaper at Simply Good than Oikos at HT, less packaging, and its a new flavor. But alas...fail. :(
At first taste, it was yummy, but I also noticed it wasn't the normal Greek yogurt texture, too creamy. When I had it for breakfast this morning, mixed in with my regular concoction, that opinion was solidified, AND I could barely finish my serving because it was so sweet. Which lead me to a little label investigation.
A serving of Honey Oikos is 5.3 oz, and the Greek Gods is 8 oz. When you do the math, the GG one comes out a whopping 130 calories MORE, plus 17 g (twice!) more sugars, 10 g MORE of saturated fat, and nearly 12g LESS protein. AND there is the gross chalky aftertaste. Gah. How can they even call this Greek yogurt?
The♥love affair♥ continues, YJDKIY is sorry to have been unfaithful Stonyfield.
What am I going to do with the rest of this 32 oz. container?
It's hard to believe there was a spice lacking in YJDKIY's three shelves of spices, but alas, tarragon had to be a special purchase.
Monday night dinner was chunk light tunka mixed with a tiny bit of Olive Oil Mayo, dijon, lemon juice, pepper, sweet pickle relish, a TON of parsley and tarragon. Spread on toasted HT petite wheat loaf with tomatoes and cheddar, on a bed of lettuce.
Tarragon is an herb which has a flavor that resembles licorice
Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.
Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces.
Tarragon is native to southern Russia and western Asia. Today, its primary producer is France. Russian Tarragon is eaten in Persia to induce appetite.
The root of Tarragon was formerly used to cure toothache.
Tarragon has also been used as a digestive aid, a mild sedative, and as a heart disease prevention aid
YJDKIY generally doesn't bake - too precise. But, on the inspiration of TJ's brownies made with yogurt and some ripening nanners, I decided to try some chocolate chip banana muffins.
Sift 1 c. whole wheat flour, 3/4 c. all purpose flour with 1 t. baking soda, 1 t. bacon, er, baking powder (that you have to run to the store for looking all bummy and unshowered because how in the world could YJDKIY kitchen be out of that?), and 1/4 t. salt. Add some cinnamon and nutmeg. Mix in 1/2-3/4 c. sugar and set aside.
In a separate bowl, mix 1/2 c. plain non-fat yogurt, 1/4 c. vegetable oil (could be reduced, I think), 1 egg (I only had egg whites and it worked just fine with 1/4 c.), and some vanilla extract.
Add in some (my favorite cooking measurement) chopped walnuts and dark chocolate chips.
Fold in 3 smashed ripening bananas.
Mix it up until moist, adding liquid to dry ingredients and all into the good bowl.
Spoon evenly into greased muffin cups (no papers!). Bake at 350 degrees for 20 minutes (almost too long, could have done 19!).
Enjoy one steaming hot seconds later (and burn tongue on lava-like chocolate chip).
Start early! A delayed until almost 9 am breakfast made a pre-meal snack necessary since these take 20 minutes to cook.
And watch the pot, while it's covered and simmering, just after the boil....it WILL overflow. :(
Once cooked, lots of add-in options. Cinnamon and Nutmeg (and vanilla, not shown), agave or maple syrup, inferior Whole Foods crunchy PB, defrosted blueberries, and almond slivers.
The texture of steel cut oats is a nice change from regular old fashioned rolled oats (which I also love to eat raw and cannot do with these), but I don't know if I'll make a permanent switch. I can't tell that they're nutritionally better, except maybe less processing, which is gooder. And, maybe it was just the pre-meal snack, but I did feel fuller faster. YJDKIY will keep both stocked for now!
This was ABSOLUTELY delish. It took twice as long to cook as recommended on the package, but worth the wait. My first comment was: it actually tastes like spinach. So often premade meals with spinach lose the flavor entirely, but this worked!
This one, non-fat plain frozen yogurt, not so much. Despite the cute packaging, the "pleasantly" tart is a little exaggerated. More like, just tart. YJDKIY generally likes less sweet, but I couldn't handle this without much toppings, thereby defeating the healthy aspect. I could see it added to smoothies in the summer, or softened and mixed with stuff. But, it'll probably be sitting in the freezer UNTIL summer!
YUM! By far my favorite product and delivered for Valentines with the good brand (yes that is the ONLY product I endorse despite it being local) of froyo. This box mix was pretty healthy since it was made with plain non-fat yogurt!
The National Enquirer’s reporting on John Edwards’s marital affair and its cover-up during his presidential campaign is officially under consideration by the Pulitzer Prize Board for journalism’s most prestigious award. It’s a historic honor for the tabloid, which is up for the Pulitzer in two categories: Investigative Reporting and National News Reporting.
Sweet and Tangy Baked Tilapia (mix dijon mustard, lemon juice, raspberry preserves, salt, pepper, and white wine vinegar with melted butter; coat top of fish; bake @ 350 for 20 mins.)
Done and done!
Here is a great resource for selecting Eco-friendly seafood (and some great recipes!) from the Environmental Defense Fund, complete with pocket PDF. As always, it's important to know not just what you're eating, but where it came from too!
Tonight's US Tilapia makes the Eco-best list, but sadly, last night's Red Snapper dinner at Cartucci's missed the boat entirely.
YJDKIY graphic special! Things I've seen on the side of the road recently, coffee mug, a shoe, a box of pampers, CDs, broken baby gates, (dead) coyotes (2! in different counties!), $5 bill, a perfectly good looking but kind of smashed clothes dryer, and a coffee service pot.
What's the weirdest thing you've seen on the side of the road?
* How I know what tomorrow's weather will be without hearing the news report.
Lots of people want go tropical or overseas, but not YJDKIY. I want about three weeks to trek around the country and visit the hq's of food companies I love, tasty restaurants and the best fresh markets out there. The Midwest and South are sorely lacking stops though! TBA!
Watch out Wegmans and Stonyfield! YJDKIY has a new favorite on the horizon. Although, I don't think there's much competition, as I still love you and you dearly. But, knead & squeeze here I come. A few weeks ago I had a little extra grocery time to kill in Whole Foods, and picked up a couple of Justin's Nut Butter squeezy nut butter travel packs. They only had two - Classic Almond Butter and Honey Peanut Butter and today I finally found an opportunity to busy out the AB. Perfect for a lunchbox snack of (unsalted) rice cakes, AB, and banana, without getting soggy!
The company has a fantastic fun and funky website and appear (need to vet this!) to be everything I want in food. I'll just have to add Boulder, CO to my list on the GFRT*.
Warning label on packet CAUTION: May inspire super human strength
Now, if I can get my hands on this one, I may be done for.
That's CINNAMON PEANUT BUTTER! Holy. Feel free to add some to your Amazon order if you need to qualify for free shipping!
♥ Kale sauted in garlic and olive oil with a splash of soy ♥ Smashed sweet potatoes with cinnamon, agave and butter ♥ Tunka steaks seared in 1-olive oil and kosher salt 2-thyme leaves, ground pepper & sesame seeds and 3-lime juice and agave with excess drizzled over while cooking. ♥ white, unproperly-chilled :P wine
YUM...and quick.
Even the canine component got in on the valentines !
It's kinda hard to tell what this is, and I was not feeling the midprep photos, but...
Asparagus Stuffed Chicken -flatten organic Smart Chicken breasts and cut in half -marinate in Wegman's Citrus-Dill for a few hours -roll up with halved asparagus and bake for 20 minutes at 400 -top with hollandaise sauce (cheat and use the packet kind that is actually less fatty and cholesteroly) and bake 20 more minutes, broiling on 500 for last 5 mins
Salad with homemade dressing (dijon, agave, crushed garlic, pepper, Adobo, rice vinegar, olive oil in my FAVORITE kitchen contraption, the Pampered Chef Measure Mix & Pour. If you ever have the chance to buy this, do it. I got mine about 8 years ago for $9.50, but even the $11.50 is well worth it for easy mixing of tasty ingredient controlled salad dressing! Best of all, I just pop it in the dishwasher when it's done!
YJDKIY was either trying to be efficient or super slothy with dinner. But, it worked out for the best because it was tasty and took about 15 minutes, tops.
Chopped up some peppers, carrots, cabbage and garlic to make a nice variety of color for the base.
Pre-baked WestSoy Asian Tofu chunks (HOW do they get it so firm and why isn't it listed under their products?!).
Sauted with a little olive oil and teriyaki sauce...ooops should have used a bigger pan!
Put it all together with some90-second brown rice. Finito! And enough for lunch tomorrow!
I've decided YJDKIY prefers creating recipes than following them. So, I started with a bland and boring unhealthy cheesey cauliflower casserole recipe. And totally ramped it up a notch or two or twelve.
Steam a head of cauliflower in little florets
Saute some garlic in olive oil and add fresh spinach (could use frozen).
At the last minute, I decided to make this the main course and added some protein.
Mixed it all up and added some random spices: basil, Adobo, pepper, a dash of cumin, oregano, and Italian bread crumbs.
Grated jack, mozza and extra sharp cheddar. This was about 1.5 c., but could have been less. Some went on top for yummy baked brown crispies.
YUM! SO much healthier than mac & trees. It was extra delish and super easy - the hardest part was floreting the cauli and washing the spinach. Seconds please!
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Did you know? It is a good source of Protein, Thiamin, Riboflavin, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid and Manganese.
Ok, it's my fault for posting a misleading picture with Roger (who was all tucked in with a belt), but I couldn't find it on the internets yet! This morning however, I can link you to video proof! See, it was Pete. Thanks YouTube and Dayton Daily News for covering!
First try at pizza dough! We weren't sure it would get there...
Pizza Dough
Oven 425 15 minutes
1 pkg of yeast
1 1/4 cup of warm water
pinch brown sugar (didn't do this)
2 T olive oil
1/4t pepper (or this)
1 1/2t salt
2 1/2 to 3 cups whole wheat flour (halved bt WW and W)
Dissolve the yeast in water with the sugar
Let sit a few minutes until it is foamy
Add oil, salt, pepper
Add flour slowly, at first it might clump, Knead for 8 to 10 minutes
After it is kneaded, put in a large oiled bowl to rise for about an hour, use a pot of hot water and set it in the oven with the dough to rise and cover the bowl with a clean dish towel or paper towel
Punch down and roll into the pizza pan with thicker edges, add toppings!
First, something about raw egg guts really grosses me out and second, they just smell gross cooking...some combination of fish-poultry-milk-wet dog. Third, I'm paranoid about salmonella and can't deal with it not being 110% cooked, or over-well. Fourth, I can't bring myself to use any (unsalted) butter, because I know it's going on my whole wheat toast. Which I think ruins the entire purpose of the recipe. And reminds me why I stick to EggBeaters or pasteurized Egg Whites..jpg)
