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Archive for the ‘eating well’ Category

My BlendTec is here. I made a green smoothie and tossed in 1/4 of a lemon, peel and seeds and all. Makes for a very bright tasting smoothie, that’s for sure!

Later I’m making ice cream, and then sorbet. Or maybe sorbet first. Who knows. I’m totally jazzed. Oh, and there’s a recipe for wheat milk in there, too. I bet the kids would love that! 🙂

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Benjamin Franklin once said, “Beer is proof that God loves us and wants us to be happy”. No disrespect intended, but that’s what I think about green smoothie. Or Smoothie, as she is known around our house. She’s part of the family, after all.

Today I went to three thrift stores looking for a replacement blender to tide me over until the new one comes. Nada. I was feeling rather dejected because I couldn’t imagine waiting until Saturday to have my beloved Smoothie. I pulled into the garage defeated, when I saw it. Angels sang. There was a Christmas-like shaft of light that seemed to come from heaven itself and landed on the cheap plastic blender that we got when we were first married.

It had no blade, but my husband never throws anything away. He’s a real packrat. I came in, trying not to get my hopes up and casually asked where the blade was for that blender, not knowing whether it would work. He found the blade in about 2 minutes, and we got the thing going. A little rickety, but it turned. The greens were a little chunkier than usual,
but it was green Smoothie.

I still can’t wait to get my BlendTec, but this will serve until Saturday. Now I’m going to make another, just because I can.

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I’ve decided to try some new recipes this week. I bit the bullet and included some tilapia in our monthly shopping because, even though I don’t LIKE fish, I know we should be eating it. Sigh.

The adventure began with a crispy fish taco recipe that sounded at least edible. I figured I’d give it a try and pray it wouldn’t kill me. Since I’m here telling the tale, obviously it didn’t! Actually, it wasn’t half bad. Music Man thought it was quite tasty and asked me to make them again.

Crispy Fish Tacos
Ingredients

– Peanut oil (or whatever oil you use), enough for frying
– 2 cups Panko bread crumbs (in the Asian section of your supermarket)
– 2 eggs, beaten with 2 T water
– Kosher salt and freshly ground black pepper
– 2 pounds of your favorite white fish (cut into strips if they’re thick)
– 8 corn tortillas
– 1/2 head cabbage, sliced thinly
– Lime wedges for garnish
– Fresh cilantro leaves, snipped off the stems
– Chili Mayo (recipe to follow)

Directions

1. Heat oil in a heavy-bottomed skillet over medium-high heat.
2. Put eggs in one shallow dish and bread crumbs in another. Season egg with salt and pepper. Dip fish fillets in egg, then coat them well with bread crumbs.
3. Working in batches, cook fish in oil until browned on one side, then flip and cook until completely brown. Remove to a towel-lined plate and lightly sprinkle tops with Kosher salt.
4. To serve, warm tortillas. Place one fish fillet on tortilla and add some of the cabbage and a few dollops of chili mayo. Sprinkle top with cilantro and then squeeze lime juice over the whole lot.

Chili Mayo

Mix together 1/2 cup mayo, 1/2 cup sour cream, 2 tablespoons lime juice and 1/2 teaspoon chili powder. Mix well, then sample. Add more chili powder and or lime juice to suit your tastes.

I also made Ezekiel bread. Monday I escaped the confines of my messy house to get to the Breadbeckers for the spelt and millet I needed to make it. I keep wheat and rye, but apparently one needs ancient grains to make this stuff. Thankfully I already had the kidney beans, lentils, and great northern beans to round it out. I’m telling you, this recipe is serious!

After being properly warned that it is somewhat more like a quick bread dough, even though it has a full tablespoon of yeast, I set out. My grain mill responded beautifully to the interlopers, so I was pleased with the flour. Mixed it up, tossed it in the pans, let it rise. Hmm, didn’t rise so much. Oh well, figured I’d bake it up anyhow.

After a late-night sampling with apricot preserves, the verdicts: I say it’s just OK. Music Man says it’s like a symphony in his mouth, and that the texture is outstanding. Um, ok. Heck, at least he’s happy.

I also made blueberry millet muffins. I don’t know if it’s because I got an aluminum-free baking powder (Rumford, you should try it) or because I’d just never made this recipe before, but they seemed salty to me. Oh, and a word to the wise. Do not, I repeat do NOT give your toddler these muffins before they get diarrhea, because the resulting diaper changes are so not fun. So not fun.

And since we already talked about Ezekiel, the name of God that I read about today was Jehovah Shammah, “the Lord is there” (Ez 48:35).

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OK people, forgive the whole picture thing, I’ve never posted one before. In fact, one of my coworkers had to tell me how to get this far.

So today I had my first green smoothie. Any of you green smoothie-ites have noticed that there was more fruit than greens, and I’m working on it. Yes, that is a fresh and delicious pineapple in the background. And yes, that is a St. Patty’s day straw I scrounged out of the mess drawer in the kitchen. It didn’t work, said smoothie was way too thick to drink through a straw.

Anyhow, so if you want to try a green smoothie, here’s the recipe I used:
*1 really large handful of baby spinach (I’m guessing 1.5 cups, it was up to the 2 cup line in my blender w/o being TOTALLY smooshed down)
*2 small ripe bananas (mine were frozen)
*1 c. frozen mixed fruit
*5-6 frozen strawberries
*1 T. flax seed
*1-2 c. water

I blended the spinach, flax and 1 c. water alone at first because I don’t have an amazing Blendtec or VitaMix blender (although if I get into this, I’m sure a purchase will be
forthcoming), then added everything else. I promise to get to a more even fruit/greens ratio soon!

Thanks so much to Sara from Happy Foody for the challenge, even though I took it up, oh, after it ended…

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Food for thought

Lately I’ve been really impressed that my family needs to start eating better. Don’t get me wrong, we eat better than 75% of America I’d venture to say, but there is LOTS of room for growth.

About a month ago I bought a Wonder Mill and 135 lbs of wheat berries (!), and have been making bread from my own freshly milled flour. This was no great stretch for me, since I’ve loved to bake for some time. In fact, I’ve got two loaves in the oven right now. Last week I made homemade rye and, aside from the bizarreness of the recipe, it was quite tasty.

Now I’m researching CSAs (if people would call me BACK, sigh) and going all organic dairy. We already have organic grains for our bread, so adding the dairy and produce will get us a good portion of the way there. Meat will have to wait a little while, but since we only eat meat about three days a week, it’s not as big a concern as the things we eat daily.

But here’s the rub. I HATE seafood (which I think we need to start eating) and I LOVE Girl Scout cookies. Weeding out all white flour and refined sugar has proved somewhat more difficult than I thought, thanks largely to breakfast cereal, which I eat at LEAST once a day. Anyone got any inspiration for me? Recipes are loved, as well!

And just as a little inspiration to myself, I’ve dropped almost 35 lbs. since the Look Alike was born three weeks ago. Woohoo! Now if I could just get back into my clothes…

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