I’ve cooked many a boneless chicken breast in my day. If I’m being honest, I’ve ruined more than I’ve gotten right. It all started in college, in a tiny campus housing apartment with an electric stovetop. Neither UMBC nor the Office of Residential Life trusted us enough to put ovens in the apartments. And for whatever reason, it never occurred to me to cook the chicken in the toaster oven before it eventually went up in flames. Continue reading “Asparagus Chicken With Creamy Dijon Sauce”→
In preparation for my trip to see the parents, I’m working on a list of recipes to make while I’m there, getting the car checked out, digging out the shorts and flip flops, and figuring how many Diet Cokes it will take me to drive from Maryland to Florida. I’m also loading up the iPod with new music because every road trip deserves a soundtrack. So here’s my question, what songs should be on this mix? Old songs, new songs, whatever. I’d love to get your recommendations for my Sunshine State Playlist.
The following originally appeared on 10/18/07 at Exit 51
One, Two, Cha, Cha, Cha
I’m trying to keep a positive spin on the renovation experience. Most days it feels like two steps forward, one step back. I suppose if I were a different person, I could embrace the notion of each day being a surprise when I get home and not be so disappointed by the disruptions in progress. But I’m not. And I don’t.
I’d say the work is about 75 to 80 percent complete. So why is it that this last bit is so difficult to get through? I’ve spent weeks surrounded by destruction, construction, dust and debris. At the height of all the chaos, when the kitchen and bath were merely shells of their former selves, I had far more patience. As work progressed and the pieces started coming together in the form of floors and cabinets and appliances, the idea of being done seemed to become more elusive and out of reach…which of course, makes me want it even more.
While The Mistah and I don’t exclusively eat South Beach cookbook recipes anymore, I still keep my eyes open for SB Friendly recipes on the Interwebs. What can I say, the SB approach really has worked for us. I still have people tell me that the weight loss is noticeable, and this is almost two years later. I may not have reached that elusive Driver’s License weight, but I’m more comfortable in my own skin that I have been in quite some time. And it doesn’t hurt that the SB Friendly dishes we eat taste good or that The Mistah says my skinny jeans look freaking awesome.
BAH Note: You don’t have to be on South Beach to enjoy this savory muffin. It makes a great light snack or quick breakfast if you make them in advance. Don’t be like me and neglect to spray the paper liners with cooking spray. Because scraping savory muffin out of the paper liner is not a good start to a day.And be prepared to pay a pretty penny for the almond flour. Luckily, there’s a French Macaron recipe in The Sweet Life in Paris that uses almond flour. While definitely not a SB Friendly recipe, I think there’s room for French cookiesonce in a while...at least until the skinny jeans tell me otherwise.
2/3 cup cottage cheese
1/4 cup grated Parmesan
1/4 cup wheat flour
2/3 cup almond flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons water
1/2 cup grated sharp cheddar cheese
4 slices canadian bacon
Heat the oven to 400 degrees.
Combine the cottage cheese, Parmesan, wheat and almond flour, baking powder, and salt in a medium bowl. Beat the eggs and water together and add to the bowl. Mix well to combine. Add the canadian bacon and grated cheddar to the bowl and fold to combine.
Place 8 paper liners in a muffin pan and coat the liners lightly with a nonstick cooking spray. Divide the batter among the liners and bake for 20 to 25 minutes or until the tops are lightly browned and the egg has set.
Leftover muffins can be cooled completely and stored in the refrigerator.
One weekend a month, The Mistah goes off and does his Army thing. And as bad as this might sound, I enjoy it. I enjoy having the house to myself. I enjoy staying in my pajamas until all hours of the afternoon. I enjoy hunkering down on the sofa with a book or movie, ignoring all the things that I should be doing. What I enjoy most is feeling like I don’t have to cook. Continue reading “Table For One”→
So my first attempt at a Cook Wise recipe didn’t go so well. While I haven’t retaken the Raised Waffles exam, I have aced the Salmon Fillet with Mustard quiz. It’s quite similar to the Honey Mustard Chicken Breast that we like so much here at BAH. But quicker. And who doesn’t love a quick recipe? While I could use that extra time to study up on the Raised Waffles, my assigned reading this week is The Sweet Life In Paris. And I think there’s going to be a pop quiz coming up so I need to be ready.
Salmon Fillet with Mustard
2 cups apple juice
1/2 cup coarse grain mustard (I personally adore Inglehoffer’s Original Stone Ground Mustard)
1 tablespoon fresh dill, finely chopped
2 to 4 salmon fillets, with or without skin
1/4 teaspoon kosher salt
Preheat the oven to 375 degrees and line a sheet pan with aluminum foil.
Bring the apple juice to a boil in a small saucepan over medium high heat until reduced to approximately 1/4 cup. Whisk in the mustard and dill and remove from the heat.
Pat the fish dry with paper towels and place (skin side down if applicable) on the baking sheet and season with salt. Spoon the apple juice mixture over the fish and bake for 10 to 15 minutes until the fish flakes easily with a fork.
This Food Memory is from Joanne of Inspired Taste. She sent me the recipe right before Thanksgiving, which was inspired because I needed a serious infusion of vegetables into my diet after pigging out on turkey day. This soup was easy to fix which was exactly what I needed on what turned out to be a busy day in the kitchen. Thanks Joanne for helping to lighten my load. Continue reading “Food Memories – Creamy Vegetable Soup”→