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Eggplant Stuffed Zucchini

Eggplant Stuffed Zucchini

I’m really excited about my gorgeous new food blog. The new blog, along with the challenges of eating a meat free diet has inspired me to experiment in the kitchen more. The one thing I don’t want to do is eat a bunch of side […]

Stuffed

Stuffed

Stuffed is what you’ll be when you finish eating wild rice stuffed acorn squash. I promise, you won’t even miss the meat. :) We’ve actually been home lately and I’m striving to cook much more often. I’m actually cooking 5-6 nights a week and most […]

20 Pounds Less and a New Outlook

20 Pounds Less and a New Outlook

So there have been many changes in our household. Our new house is finished. Well, almost finished. I finally have my dream kitchen that is equally as beautiful as it is functional. The best part? A loss of 50 pounds between my husband and myself. We are both (believe it or not) at our high school weights. Really? Yes, really. I lost 20 pounds (almost 15% of my total weight!!!) and the Mr. lost 30 pounds (also about 15% of his total weight.) I don’t want to tell you long it has been since high school, except that we’re closer to 40 than 30. So we’re awfully proud of the weight loss and are striving to KEEP it off!

We’ve also adopted a mostly plant based diet. Whatchusay? Yes, Mrs. I heart meat is giving up meat. Most days. OK… I might have the occasional steak, but on a daily basis, it’s veg with a side of veg. Watch this documentary, Forks Over Knives, and you’ll understand why. This is a whole new lifestyle for me. It means I have to cook more and eat at restaurants less. It also means that I need to try new recipes, which means I’ll be blogging more! :)

This is a delicious recipe for a wild rice pilaf that I found on Epicurious and adapted it to my liking. Served up with some yummy grilled vegetables, who is missing meat? I also used the pilaf to stuff acorn squash, which was oh so delicious AND healthy. Stay tuned for that blog post in the near future!

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A Fresh Start

A Fresh Start

I’ll admit… I lost my love of cooking over the past year or so. We sold our old house about 2 years ago with the beautiful kitchen and have been renting a super cute 40’s style house in our dream neighborhood. The kitchen in the […]

Holy Moly Guacamole-y

Holy Moly Guacamole-y

I’ve had guac on the brain since I visited a popular Mexican Restaurant in Ft Lauderdale that had flavorless (but beautifully prepared and displayed) guacamole. I tweeted about the restaurant and how disappointing it was and through the wonderful world of Twitter, I was contacted […]

Spice it up

Spice it up

Hey, remember me? Yes, I know… I’ve been the biggest slacker with my beloved blog. We’ve been all over the place in the past six months. We also have a ton of traveling this year… Paradise Island, Puerto Rico, New York, Rio de Janiero, Florence (Italy, not South Carolina!) Frankfurt (Germany) and Aruba. This is just the first 6 months or so of the year. Whew.

But… I’m turning over a new leaf, and plan to blog… at least once a week (month) or twice a week (month) :P

I know, this is a weird recipe for January… but I LOVE molasses spice cookies. I always get one at Starbucks when they have them and I’ve been trying a multitude of recipes until I found the perfect one and tweaked it a bit. This recipe is from Martha Stewart’s website, but I’ve changed the ratio a little… Although yummy, I’ve found her recipe to be a little too soft. FYI- I tend to make a half recipe and it turns out perfect!


Makes 36

2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 c turbinado or sugar in the raw
1 c sugar
3/4 c (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 c molasses

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place the turbinado sugar; set aside.

2. With an electric mixer, beat butter and sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoon. I use a small scoop to ensure the cookies are uniform in size. Roll balls in turbinado sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart. No need to flatten… they will spread as they bake into perfect circles. Bake, one sheet at a time, until edges of cookies are just firm, 12 to 17 minutes. Rotate the baking sheet half way though baking. Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

Makes about 36 cookies

Easiest Dessert Ever

Easiest Dessert Ever

I’ve been buying tons of blueberries because they are in season and on sale. However, I’m officially tired of eating them so I’ve been finding ways to make quick and not so fattening desserts with them. I made a very basic streusel topping and just […]

Chipotle Skirt Steak

Chipotle Skirt Steak

No, this is not a recipe for anything at Chipotle Mexican Grill, which happens to be one of my favorite places to eat lunch. When I first discovered Chipotle Mexican Grill I was hooked. We had a problem… the closest one was 15 miles away. […]

Buttermilk Banana Pecan Pancakes

Buttermilk Banana Pecan Pancakes

Every since I had Banana Bacon pancakes at The Bongo Room in Chicago, I’ve been daydreaming about it. The other morning, I really wanted to try making something similar. Well, sadly, I didn’t have bacon, so I decided on pecans instead for a little crunch. So As I started cooking, I realized I was out of all purpose flour. Doh! However, I had cake flour. I was concerned that the cake flour would have turned out badly, but my craving for the pancakes was stronger than my concern for the flour. Believe it or not… these were the tastiest pancakes I’ve ever made. I think I’ll always make my pancakes with cake flour from now on!


Buttermilk Banana Pecan Pancake Recipe

3/4 c buttermilk
2 tbsp butter, melted
1 egg
1/2 tsp almond extract
1/2 tsp vanilla
1 c cake flour
1/2 tsp baking soda
3 tbsp sugar
1/2 tsp salt
2-3 bananas, sliced thin
1/4 c chopped pecans

1. Combine the buttermilk, butter, egg and extracts in a large mixing bowl. Beat well with a whisk.

2. Combine the dry ingredients and sift. Add the dry ingredients to the wet all at once and stir just enough to dampen the flour.

3. Lightly butter a non-stick pan or griddle and place over medium heat. Add batter, about 1/4 cup per pancake. Do not overcrowd the pan or you will end up with one large pancake! Immediately, press several slices of banana and a few pieces of pecan in the pancake. With a spoon, add just a tiny smear of pancake batter on top of each banana slice so it won’t burn when flipped.

4. Let cook for a few minutes, until bubbles remain on top. Very gently, flip the pancake and continue to cook until golden brown. Keep warm in the oven until all pancakes are cooked.

Makes 6-8 pancakes, 2 servings.