Category Archives: Misc

Started off healthy banana muffins

I found a healthy recipe for banana nut bread today and decided to make it not so healthy 🙂 I figured, no fat banana nut bread just didn’t sound as appealing. First I substituted a loaf with muffins, nixed the nuts and added a bit of cinnamon and Heath crunch. Since the only non-healthy thing is the Heath, I’m going to go ahead and say they are still pretty good for you and don’t contain any fat.

1 cup whole wheat flour
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Dash cinnamon
1/2 cup applesauce
1 cup sugar (I use raw)
3 bananas
1 egg
2 egg whites
1 teaspoon vanilla
Heath crunch

Mix the flours, powder, soda and cinnamon together and set aside.
Mix remaining ingredients together and then add to the dry mix. Add Heath crunch. Fill muffin cups 2/3 full. Bake 18-20 minutes at 350.

According to the recipe card, these muffins have zero fat and 182 calories.

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Fudge Brownie Cake with Raspberry Sauce

1 1/2 C sugar
3/4 C flour
1 1/2 sticks butter, melted
1/2 C cocoa
1 1/2 t vanilla
Pinch salt
3 eggs

Heat oven to 350 and grease a round 8 or 9 inch pan. Mix all ingredients and pour into pan. Bake 40-45 minutes or until the top is dry.

While the cake is baking, make the raspberry sauce.
3 T sugar
2 t cornstarch
1/3 C water
1 pkg (10oz) raspberries in syrup, thawed and undrained.

Cook all over medium heat, stirring constantly, until the mixture thickens and boils. Continue boiling for one minute, stirring constantly. Remove saucepan from heat and strain sauce to remove seeds. Sauce can be served warm or cool. Best if served immediately.

Sorry no picture, it was eaten too quickly. Trust me, it’s good and worth making as its super easy.


Popovers!

Have you tried these? They are amazing! And I would have told you sooner, but I didn’t know about them. A popover pan was a Christmas present from my soon-to-be Mother in law and it had this recipe taped to the front:

3 T unsalted butter
1 1/2 C flour
1 1/2 C milk
4 large eggs
1/2 t salt

Preheat oven to 400 and butter a popover pan ( or every other one in a cupcake pan, and you’ll need two pans ). Mix ingredients slightly, do not over mix. Fill pans half full and bake for 30-35 minutes. Do not open oven before 30 minutes!

I did half the batch as the above and the other half with grated cheese. They were both phenomenal!! I don’t know why I never knew of these before. There will definitely be more popovers in my future. And because they are hollow, I think you are allowed to eat more…

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Happy New Year!! Try something new

2011 is done and I’m determined to bring the blog back in 2012. Since moving to Denver last May my fiancé has become quite the hunter and we have a wood duck sitting in our freezer. Although I didn’t pluck or clean it, I will be cooking it. Stay tuned for that.

here are some recommendations for trying something new in 2012:
Foie gras
Bone marrow
Sweetbread

I can honestly say that I’ve had all three in the last week 🙂

My favorite meal in all of Denver is the roasted duck poutine with seared foie gras and a duck egg on top. It’s amazing!!!

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Tuh-May-Toh

For those of you betting against me keeping my tomato plant alive – ha!

We had them in our dinner the other night. And they were yummy!


I came home to some presents the other day. It was a very sweet gesture as it was a terrible day and I know Brad was coming from a good place. How many other girls get gifts like a sausage stuffer and digital scale to help with a bad day? And how many of them appreciate it?

Since getting my Charcuterie book, Brad has talked about little else than sausage. For me, it was the bacon, for him, it’s sausage. Well, Sunday consisted of making sausage. I must admit, I’ve never thought much of sausage and it’s never anything I would order from a menu, but I’m starting to have a new love for this cased, tubed form of meat [insert joke here]. Salami and summer sausage, sure, I’d eat it all day with some cheese and crackers; but your regular run of the mill sausage, ehhhh. But as with everything, the more you read, the more you plan and focus on something and the minute you make it yourself, heaven. We had sausage for dinner and it was fabulous!

In no particular order (because I am feeling pretty lazy), here are some pictures.

Hog casing – the suggestion is 2 feet for every pound of meat. Perhaps our sausages were a little on the fat side, but we had leftover casing.

The digital scale – I can now be a drug dealer, if I am so inclined. They also say it’s important to measure the weights of ingredients… I didn’t really enjoy turning the pepper mill until I got ten grams of pepper, but what are you going to do?

Grinding the meat… they suggested grinding twice, but we only did it once because it takes a while. Remember, the meat should stay be as cold as possible and should go into a bowl sitting in ice.

The finished product: garlic, sage and red wine sausage!

I would suggest reading the recipe all the way through. I tend to forget to do this and it always bites me in the butt. There are a lot of steps in sausage-making, including soaking the casings, chilling the meat and other ingredients, chopping, gathering, conjuring up spells… it was work. But well worth it.


big NEWS !

So as you may have noticed, I haven’t been posting as much lately and I said it was because I had big news I wanted to share. Well, most of you probably know this, but for those of you who don’t… WE’RE MOVING!!!

To Denver.

And as you may recall, I had a few posts about some really great eating in Denver and I’m really excited to be surrounded by it and hopefully get a job in the food industry. There are a lot of exciting things that will be happening and I promise to start my blog again soon. For now, there is so much to do: finish my last week at work (!!!!), pack, organize, purge… drive to Denver. And then once we are there, we get to furnish a very cool loft in LoDo. (www.skye2905.com) And if you haven’t seen Brad’s new company, I will be making a wish list from Coast Village Interiors.

Check out the website and let me know what you like. Here are a few of my favorites: