Tag Archives: cooking

Savoring Sunday.

It’s Sunday night already? Geeze…why couldn’t the weekend just have one more day.

The last week also flew by (thank god.), and I’m glad it did. Work has been getting a little crazier. I can handle that, but I’m one of those people who likes SOME guidance so I know what I’m doing. It gets frustrating not knowing reasons and the function of things. *sigh* This week we’ll be short a person, I’m hoping for no breakdowns.

Aside from some stress, things have been good. The Advocare cleanse is going well actually! We been cooking, food prepping, snacking and hydrating like machines. Adrian’s already lost almost 10 lbs, and I feel over all better. I even feel lighter. We’ve been sticking to the guidelines, and are ready for phase two!

And finally- some cooking time with Mama Bear! Today we concocted a Ground Turkey Casserole( I got the recipe from Pinterest.) Well for us it was more of a ground turkey and elk casserole (you know we love modifying things!). We also added some chipotle chile for some kick.

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It was an awesome afternoon of chatting and chopping. While we waited for it to bake, I had Mama Bear show me the first few episodes of Drop Dead Diva. She’s been raving about it, and I didn’t want to just cook and leave! Hahaha The show was so good! It’s funny and really heart felt, can’t wait to watch the rest of the season.

Hope you enjoyed this wee post. I have to hit the hay. I have to be at work early unfortunately, but maybe I’ll get out early. Fingers crossed! 🙂

Sweet dreams and easy breathing! ❤

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Turn It Out Tuesday: Food Inspiration

It happened AGAIN…I found another recipe on fueled by vegetables that I had to try!!! Denise posts so many amazing recipes its hard to chose, but this one caught my attention immediately. Green Chile Mac n Cheese!!!!

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Gypsy decided to lay in the kitchen and supervise.

Mama Bear and I love green chile and you can never go wrong with a pasta dish, so we took a crack at it. We had to stray off the original recipe, just so it wouldn’t be too spicy for my Tia’s. Nevertheless it was excellent! The aroma of the green chiles cooking is outstanding. Mmm mmm. Bonus: this time we made so much Mama Bear and I were able to take casserole dishes home and leave one for my Tia’s dinner. Yay!!!

There’s just something so comforting I find in making food for my family. Its my own way of caring for them and showing that I love them. It really makes me happy.

For the original recipe, visit fueled by vegetables . You’ll find this recipe and a bunch if others that’ll strike your fancy, I promise!

Breathing in the goodness ❤

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Turn It Out Tuesday: Foodie Time

You know what time it is! We looked at a few different options, but Mama Bear and I settled on Eggplant Boats. She found the recipe on Vegetarian Times, originally from a Dorothy Perryman, I believe ( I’m not sure if she submitted it to them or what, but I’m giving her the mention and credit). Of course, we zhuzhed it up with our own flair.

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What we used:
3 med sized eggplants
1/2 c of salt
6 Tbs of olive oil
2 med sized onions, chopped
3 garlic cloves minced
4 oz of fresh mushrooms, chopped
1 28-oz can of Italian Roma tomatoes, reserve 1/2 c of juice
Zest from 2 large oranges
1 c pitted black olives, chopped
1 tsp black pepper
1 1/2 c of breadcrumbs
To taste:
1 Tbs. chopped rosemary, 2 Tbs parsley chopped, 2 tsp of dill chopped

Preheat oven to 375.
Lengthwise, halve eggplant. Cut slits crosswise one half inch apart, and slice around the inside border without piercing the shell. Salt the eggplant halves, and rub it into the slits as well. Set aside in strainer/colander for 30 minutes.
Rinse eggplants. Scoop out the eggplant meat and squeeze out any excess water. Set aside.
Heat 4 tbsp oil in skillet over med-high heat. Sauté garlic, onions, mushroom and eggplant pieces. Once browned, add tomatoes and juice, orange zest, olives and pepper. Bring down to med heat and cook another 10 minutes. Stir often. Add breadcrumbs, rosemary, parsley and dill.
-We also added a tube of Soy Chorizo. Cook in separate skillet, once browned set aside.
In a roasting pan, pour 1/2 inch of water. Place eggplants in pan.*Spoon filling mixture into boats. Brush tops and edges of the eggplant with remaining olive oil. Loosely cover with foil.
*If you use the chorizo, add that to the eggplant first. Then on top add the mixture.
Bake 45 minutes. Remove foil and bake an additional 15; then remove from oven.
To serve you can choose to slice the boats in 2 or 3 segments like an appetizer or serve as is.

I added some feta cheese as topping, and that kicked it up a notch. We had some technical difficulties (mainly not paying attention to the time and skipping parts of the recipe lol), but it all turned out perfectly fine. The Tia’s will be giving their reviews tomorrow hahaha

Our cooking time took up most of the day, since we got a late start. I did get to make another trip to Sprout’s Market and picked up a few things. I’ve been seeing and reading a lot about morning smoothies with greens, so I’m going to give it a try. Plus, it’s an excuse to use my orange grocery bag. You got me okay- I like shopping…for anything hahaha

With that I will bid you, Adieu.

Breathing, semi clearly ❤

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Turn It Out Tuesday!

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For the past month and a half, my mother and I have been making a new dish every Tuesday ( I will be posting past dishes and their recipes soon!). It’s been a great way to spend some quality time with my Mom ( whom I refer to as Mama Bear), and try some creative meals.
This week we tried our hand at Eggplant Manicotti stuffed with Ricotta/pesto and spinach filling. Yummy! It was actually less difficult then what I thought. Quick and easy will always win me over.
For once, my boyfriend got to try the meal right from the oven. Normally we have to wait till he’s off work, and by then the food needs some reheating ( I loathe reheating in the microwave and sometimes I don’t have the patience for the oven). Not being a big veggie guy, he really liked it! He even said he liked it more then the regular pasta manicotti. I’m pretty sure I can count this as a win.
I’ll be sure to get the recipes together soon, but right now I’m in lazy mode. The ice cream I had sucked the life out of me. I’m pretty sure I’m lactose intolerant now. *sigh*
Pleasant dreams!

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