Obedience Training

Somethings require me to exercise more self control than I know that I possess. This problem runs in the family. If my dad is presented with a box of cookies, it is a personal challenge for him to finish off the box before the sun rises. He alway prevails. This is why I do not bake. It's nearly impossible to resist something so delectable. I know another family member who can relate:

"leave it!"

It's not that self control can't be taught.... It can. See:

Sometime you just have to look away from that delicious treat on the floor ...er... kitchen counter.... Whatever.

But come on, I've been good, I've been patient. Can't I please have just one?!?! Pretty please??!?

puppy eyes!

I'll be self-restrained. I'll be good. Promise.

I promise to be good afterwards. Just one treat, then i'll pack em up and give em away.  I'll even shake on it. 

Well then, okay.

This is why I don't bake for myself. But I will gladly bake for others. It's a good thing the world has Jessica from the most entertaining cooking blog on the web, How Sweet It Is. Otherwise, the world would never see this ridonculous cookie recipe. This recipe is made special by two techniques: melted salted butter and the stacking method. To form the cookies, roll a 2 tbsp lump into a ball, rip the ball in half, and stack the pieces on the baking sheet like a deformed snowman. And do not, do not, do not overcook.

 Instead of m&m's, I filled my cookies with white chocolate chips and mini peanut butter cups from trader joe's, which PS are excellent frozen and even more excellent not within my reach.

get out of my house

I baked these treasures for a kind and wonderful coworker, er, ex-coworker, since I have now re-established unemployment. More on that another time, maybe.

 And yes, folks, I used self-restraint and only ate ONE. And it was awesome.

Product Placement

Hi! My name is Busy.

I hardly have any time for you, blog-a-boos, but I ate a deRicious dinner and we should talk about it.

It started with "Not Vegan Vegan Caesar Dressing" adapted from OhSheGlows, the very best blog on the internet. The recipe started off vegan, but I have a cheese addiction, so... Yeah.

It went like this (visually), cause I don't have time to italics and bolds and bullets and all that jazz.

In a food processor (or a Ninja!), emulsify 1/2 c. water, 1/3 c. fresh lemon juice, and 2 tbsp EVOO.

Before. 

After. 

Add in a heaping 1/2 c. raw cashews, 1 clove of garlic, salt, pepper, and 1/4 c. grated parmesan cheese.

Then stick it in the fridge for about 20 minutes. It will thicken up from the cashews absorbing the moisture.

I really loved this dressing, and it made a TON of dressing. Leftovers! Probably won't keep that well for long, though.

Here's the thing. I'm still getting into this grad school swing of things. Yeah, I'm busy. I work 30 hours of week. Luckily my very short commute only takes about 2 maximum hours total a week. I have 9 hours of class a week, plus 2 hours total per week commuting there and back. I try to exercise at least 5 hours a week. At least. I like to sleep 8 hours a night, or 56 hours a week. I eat three meals a day. That's 11 hours per week of eating. At least! (Ps. maybe I should workout more hours than I eat... just a thought?) My dog needs 2 walks per day. I totally short her and take her on sad fifteen minute walks. That's about 4 hours a week. It takes me half an hour to get dressed and do my makeup in the morning. You should see me before that routine... That's about 4 hours. I require showers in the evening. They take at least 1 hour a total per week. I once read that the average woman spends 1.5 hours a week using the... ahem... facilities. I drink a LOT of water. Let's make than 2. Too much?

That leaves roughly 42 hours a week to do what I want. That sounds nice. If I'm productive 6 hours per 2 days on the weekend, that leaves 30 hours during the week for me to get stuff done, or 6 hours per day. Yet somehow I end up with like 3 hours a day MAX to get my life in order. Can someone explain how that works out, please? Where did those precious hours go?

Sigh.

Back to product placement.

Sometimes you have to accept help where you can get it. And tonight, mine was in the grocery store.

This Tofurky Italian sausage was "amazeballs". I'm tired and saying stupid things.

Getting crispers!

DeRicious.

If you haven't tried that version of the Giada pasta sauce, (I got it at Target), you need to go buy it NOW. It is yummmyyyyy!!!

I'm going to go do homework now and lament over how much I miss you, my little blog of mine. My, my time flies when you're having fun!

Garfield's Choice

Word, Garfield. Lasagna IS good. A theme you may be noticing is that I like to make customizable food. This is why you don't catch me baking that often, and if you do, it's something that I can customize like scones. Lasagna is another one of those foods that you can do one bazillion ways. That is, after all, the key to cooking. Cook what sounds good to you . . . and it will be good. 


 I made lasagna for an army of eight last night, so though my photos may reflect food preparation for an army, the recipe is written for one tray of delicious lasagna.


Low Fat Spinach Lasagna


Ingredients

• Cooking spray
• 12 No Boil lasagna noodles (Thank you Trader Joe's!)
• 28 oz. of marinara sauce (TJ has a good canned one that is low in fat)
• 15 oz. fat free ricotta
• 1 egg
• 1/4 c. low fat milk
• 1/2 bag frozen spinach, thawed and moisture squeezed out in towel or fine strainer
• 2 1/2 c reduced fat shredded mozzarella
• 3/4 c grated parmesan
• 2 tsp each: dried basil leaves, italian seasoning, onion powder, and granulated garlic
• 1/2 tsp each: salt and pepper 
• 1 package hot or sweet italian turkey or chicken sausage

Directions

• Preheat oven to 350 F
• Sausage fest: remove sausage from casing and brown on the stove
• Mix ricotta, egg, spinach, 1 cup of mozzarella, 1/4 c. of parmesan, milk and spices
• Spray a large glass baking dish for your lasagna
• Layer like this (listed bottom to top):
• Thin layer of marinara
• One layer of noodles
• Cheese mixture about 1/4" thick
• Sausage
• 1/2 c of shredded mozzarella
• 1/4 c of parmesan
• Marinara to cover
• Layer of noodles
• Remaining cheese mixture
• Remaining sausage
• 1/2 c mozzarella
• Layer of noodles
• Remaining marinara
• Remaining mozzarella
• Remaining parmesan
• Bake uncovered for 45 minutes
• Let cool for about 5 minutes before serving!

Assembly line: assemble!

Before oven.

 In forty five minutes you will be savage just like Garfield.

After oven.

helloooooo, leftovers!

Now, I don't think I need to state the obvious, but you could do this with any meat of your choice, any sauce of your choice, any veg of your choice, any cheese of your choice. I've done this lasagna with zucchini  onion, and mushroom instead of meat and a goat cheese/ricotta mixture. You could use a white cheese sauce. I've read tasty looking recipes with white sauce and butternut squash. Yummers. Just not quite as figure friendly as my super low fat version. 

Have a wonderful Sunday, friends!

Beet It

One perk of unemployment is watching the Today show like a stay at home soccer mom. I drink my coffee, throw a toy around for my hyperactive dog, and hang out with my "friends" Al, Ann, and Matt. The other day, they had another one of my "friends", Giada, on for labor day recipes. She made Beet, Apple, and Cheese Pizzettes. I had some candy striped beets in the fridge, so I made my adaptation of the recipe with whole wheat dough, no apple, add rosemary and goat cheese.  Delish!

Rosemary, Beet, and Goat Cheese Pizzettes


Ingredients

• Pre-made wheat pizza dough, divided into eights and stretched out into 5" pizzettes (thank you trader joe's!)
• Cooking spray
• 8 oz. goat cheese, cut into 1 oz. pieces
• 1 tbsp fresh rosemary, chopped
• 4 beets, peeled and sliced 1/4" thick

Directions

• Preheat oven to 400 F
• Placed peeled and sliced beets on cooking sheet sprayed with cooking spray
• Roast for 10 minutes, or until softened but still a bit al dente
• Spray another cookie sheet with cooking spray and place pizza dough
• Sprinkle about 1/2 tsp rosemary on each pizza
• Par cook for 4 minutes
• Remove from oven, top with 2-3 slices of beet and 1 oz of goat cheese
• Return to oven for 5 minutes
• Remove from oven, serve while piping hot!

Fresh from the garden!

like candy!

I served the pizzettes with a simple arugula, asparagus, and tomato salad with lemon, olive oil, salt and pepper for the dressing.

Lemony Asparagus, Arugula, Tomato Salad

Ingredients

• 2 bunches of asparagus
• 3/4 bag of arugula from trader joe's (precise, huh?)
• 2 tomatoes of your choice, cut into wedges (I used yellow farmers market tomatoes)
• Juice of 1 large lemon
• 1 tbsp EVOO
• Pot of boiling water with 1 tsp salt
• Ice bath
• 1 tsp. coarse salt
• fresh ground pepper to taste

Directions

• Trim woody ends off of asparagus (I leave the rubber band on and just move it to the end so I don't have to pick up all the tiny pieces of asparagus. Then put a rubber band around the good parts off the asparagus for easy handling while blanching.)
• Blanch the asparagus in salted boiling water for about 10 seconds. It will turn bright green. Immediately remove and shock in an ice bath to stop the cooking.
• Cut cooled asparagus into 2" pieces.
• In a large bowl, toss asparagus, arugula, and tomato with lemon juice, EVOO, salt, and pepper to taste

Leave the rubber band on when cutting off 

Weirdest lemon ever.

Re-rubber band for easy handling in the hot water.

Left: blanched. Right: raw. See the diff?

I squeeze over a fine strainer to avoid seeds.

Fresh and flavorful!

This salad is a great compliment to the sweet and creamy pizzettes. Arugula is spicy and bitter and the lemon juice was perfect with the asparagus. I suggest this meal with a large glass of wine :)

Clearly we hated the entire meal:

To the dog park I go! Happy Friday!

Is it Fall yet?

Yesterday morning was painfully chilly, as is this morning. I think Fall is coming! Things that make Fall wonderful include sweaters, boots, Sprinkles the cat sleeping on my pillow when it's cold, and Fall-y foods. Yeah, Fall-y foods. Like pumpkin oats!!!


Pumpkin Oats
Make on the weekend for a full week of oat-y goodness. Good cold or hot!


Ingredients

• 1/2 c. pure pumpkin (NOT pumpkin pie filling...see Trader Joe's) 
• 1/2 c. oat bran
• 1/2 c. rolled oats
• 1 cup soy milk (or other milk of your liking)
• 1 cup water
• pinch of salt
• 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1 tbsp agave syrup or maple syrup

Directions

• In a medium sauce pan, bring milk and water to boil
• Stir in oats and oat bran
• Add salt, spices and vanilla
• Lower heat to medium-low and stir occasionally to keep from sticking to pan
• Once oats have begun to thicken up, stir in pumpkin
• After 3-4 minutes, oats will be fully cooked. Sweeten to your preference with agave, maple syrup, or whatever sweetener you like best. Or don't sweeten at all. Whatever.

I made Apple Oats Brulee on this occasion... All you need is a small apple, some cinnamon sugar, and extra agave or maple syrup.

These aren't too pretty, which is why I didn't take too many pics. But they're mighty tasty.

 Slice apple and line the bottom of a ramekin. Sprinkle with cinnamon sugar.

 Nuke for one minute, but if you have time on your hands, the broiler would be preferred.

Pour over as many hot oats as you want. Drizzle with syrup and sprinkle with more cinnamon sugar.

Put under the broiler (on high) for 5 minutes, or until topping is bubbly. You have to add a lot of sugar and torch it to get the crust like a real creme brulee, but this is a health-centric blog and I do not suggest eating four tablespoons of pure sugar in your breakfast. This topping will still be soft, but pretty and tasty! Garnish with more apple.

 

I spy Sprinkles the cat. Sitting somewhere she probably should not...

Remind me about this moment when I sit at the dining table next time.  This is why they make placemats.

French art: "Derriere du chat sur la table"

Another great way to eat Pumpkin Oats is to layer them cold with vanilla greek yogurt. I don't like to buy pre-flavored greek yogurt because its usually sweetened with sugar and full of calories. I just add vanilla extract and stevia to taste.  Then layer cold pumpkin oats with yogurt. Sprinkle in some nuts or granola every few layers for crunch! 

Why oat bran and rolled oats?

I personally like the texture. Both offer crazy amounts of fiber and protein, but oat bran has more vitamins and minerals than the rolled oats. Pure oat bran is a bit too mushy on it's own, so the oatmeal helps with the texture to make it more interesting. Heather at Heather Eats Almond Butter did a great comparison of the two, so I won't step on her toes. Go check that out.

Happy Thursday!