Tuesday, March 24, 2015

Lemon Poppyseed Chia muffins

I made muffins this morning. At least I hope I did. It's not even 6:45 am and they are in the oven. I am hoping to avoid the preteen girl drama of "What's for breakfast?"

I *think* these are the ingredients:
• about 3/4 cup homemade applesauce
• 1 cup organic flour
• 1 cup corn meal
• 1 cup oats
• 1 cup mixed poppyseeds and chia, probably 2/3 poppyseeds
• 1/3 cup oil
• 1/2 cup sugar
• 1 cup skim milk
• lemon extract
• 1 heaping tablespoon baking powder
• 1 teaspoon pink Himalayan salt

I got about 15 muffins... I don't quite remember. Bake at 350 about 15-20 minutes.

Tuesday, March 17, 2015

Chicken and spinach pasta

A quick lighter version of Alfredo florentine, with chicken served over little chicken-shaped noodles.

The sauce:
- 4 tablespoons butter
- 1 cup homemade chicken stock
- 1 cup skim milk
- garlic powder to taste
- paprika to taste
- about 2 cups chopped spinach

Combine all the ingredients but the spinach and bring to a slow boil so it can thicken. Once it starts to thicken, add the spinach. Mix sauce into noodles.

Cook chicken strips as designed with additional garlic powder and paprika. I arranged mine in a circular formation  around the pasta.

I then sprinkled shredded Parmesan on the pasta.

Sunday, March 15, 2015

Belated Birthday Breakfast

I blogged this one, √Čtienne's Steak Au Poivre, on my web site: angelackerman.com. Step by step photos are on Instagram: angelackerman.

To read about the complex history of this dish, follow http://bit.ly/1DnVukM

Friday, March 13, 2015

Child's Own Sweet and Sour Pork Chops

My daughter is supposed to be blogging with me tonight to share her version of what happened in her kitchen tonight. Her success last night made her want to repeat it tonight and her concoction was truly truly delicious.

These are boneless pork chops, which she browned a bit. Then she added:

- about 1/2 can Market Pantry tropical fruit in juice (pineapple and various papaya)
- 1 tablespoon low sodium soy sauce

I knew she had a sweet and sour theme in mind, so I arranged all the Asian type spices on the counter and suggested she take a deep inhale of her pork and then smell the spices to see what went together.

She selected:
- one small piece crystallized/candied ginger (to soak in the hot sauce)
- a few pinches ground ginger
- a hearty amount of garlic powder

And then she added about 3/4 cup frozen three color pepper strips.

She served with a bagged salad, leftover Brussel sprouts and a side of commercial sweet and sour sauce.

From the chef herself:

Tonight I made dinner. I thought I would make pork. There was a lot of drama because I never made pork before. Then I decided to make sweet and sour pork. First, I put the pork in the pan and then cooked it for a while and flipped it.  I put in tropical fruit. Then I had to add spices. I smelled it to figure out what spices to put in. I put ginger, soy sauce,and garlic powder.Then I fried it and then served it with sweet and sour sauce. My parents LOVED it. 

I like my food to have a look and spices that fit a theme.

Thursday, March 12, 2015

Child in the kitchen

My daughter asked to make dinner tonight. She wanted to make something in a lemon butter sauce and she chose swai with peas and broccoli.

I asked her to blog about it but she refused.

Tuesday, March 3, 2015

Protein shakes & PB2

Because I've gone from lightly active (and sometimes sedentary) to active and since I walk a lot at my job, I often have a hard time meeting my protein goals. 

This summer, I experimented with protein powder. Found a vanilla whey powder I like at Target, some vegan green powders at the health food store and also had success with Spirutein. 

We also go through a ridiculous amount of peanut butter in this house. Not that I eat that much of it because the macro balance of fat:protein does not suit my current nutritional needs. But my daughter and husband probably slather peanut butter on something at least twice a week.

I caved and bought PB2. I have no intention of reconstituting it with water and using it as peanut butter. If I want that, I'll have peanut butter.

I'm actually thinking as an add in to banana smoothies, which can already be calorie dense. With plain yogurt & honey. In hot cereal. On a decadent day, in ice cream. In strawberry yogurt, would it make peanut butter and jelly?

Tonight I mixed water, skim milk, Spirutein in the chocolate chip cookie dough flavor and PB2 with chocolate. That was heavenly. And smelled heavenly.

Archer Farms Bacon Wrapped Roast Beef

This was my impulse buy at the store last night. Not make up or candy or a little something for the cats (cone shaped sisal scratching post, anyone?). Meat.

Discounted meat. Bacon wrapped roast beef, peppered. 

Serves about five if you go by the package. Three if you feed my family. The regular price is between $9.25 and $9.75 based on the weight of the roast.

The directions suggest tossing it in the crockpot with 1/4 cup water on low for 6-8 hours. We cooked ours about 6 1/2. It had reached an internal temperature of 165 degrees.

I tossed it Yukon gold potatoes, fresh broccoli and baby carrots.

The meat came out like this:

The vegetables like this:

Both were divinely succulent. 

Easy Buffalo Chicken Salad

This is great on a sandwich (as pictured) or on a big bed of lettuce as an actual salad.

This is a bit of a cheater recipe as I stated with Market Pantry chunk chicken breast in a can.

* one can Market Pantry chicken breast, which I rinsed.
* I think it was one tablespoon Frank's Red Hot fiery buffalo wing sauce
* two tablespoons Bolthouse Farms blue cheese yogurt salad dressing (I love this stuff. Tastes great, and 35 calories per 2 tablespoons-- I splurged on the first bottle $3.99 at Target, but now it's on sale 2/$6)
* half a small red apple, peeled into ribbons
* somewhere around 1/4 cup shredded Parmesan cheese

I break my chicken into tiny mixes and mix it all up.