Tag Archives: food

Product Reviews

Cucumber cups and Weekly Menu Plan

6 Comments

cucumber cupsCucumber cups make for a great healthy way to contain you little dips and snack.   It is very easy to make and gives you a big bang with little effort.  Prefect for entertaining,  each guest can have there own dip.  They are so great to hold dips and salsa or  to hold your lunch.  You need a pairing knife melon baller and peeler. cucumber cups

  1. Cut 1 1/2-2″ slice of Cucumber (I got 5 cups out of one cucumber)
  2. Score the top of the slice 1/8″ down
  3. Using a carrot peeler peel from the bottom up to the score line. leaving the lip of the cucumber skin.
  4. Then Ball out the center of the cucumber leaving the sides and bottom intack.

Here are some Dip ideas:

  • Homemade Guacamole
  • cottage cheese with grapes
  • tuna with cheese,
  • chicken salad
  • hummus
  • blue cheese,mayo, pepper and hot sauce
  • salsa
  • ranch dressing

My husband will be out of the house during the day this week which means I have to do easier meals since I will not have a second set of hands.  So this week Menu plan is as follows:

  • Monday: Baked Chicken with slow cooker mash potatoes and veg
  • Tuesday : Using Sunday night left over pulled pork, in tortilla wraps
  • Wednesdays: Fish with asparagus  and rice
  • Thursday:  Chicken pasty
  • Friday:  Meat Loaf Muffins left over mash potatoes

I am linking this post up to Organizing Junkie Menu  Plan Monday ,  Motivation Monday , Centsible life meal Planning

What are you planning for this week?

Cooking

Meal Plan Monday week of Jan 28 2013

7 Comments

mushroomsSo I am restocking fridge after the fridge fail of last weeks.  So it gave me a chance to think about how I am restocking.   This we my husband and I are build freezer stock items.  I am making bags of meal starters.  I cook many times a week and start with Mirepoix (onions, carrots and celery) small batches to freeze and   I always caramelize my onions so I will make small batches of them as well.  So I am going to make my start mix in my freeze ready to use for the nights I need an easy meal.   More to come next week.

This weeks meal Plan January 28, 2013

Monday:  Moms Bake Chicken (rub with oil, sprinkle spices (salt,pepper, garlic powder,paprika,cumin) Broccoli and rice/beans

Tues: My recipe Beef and gravy in my Ninja MC701 Multi Cooker 3 in 1 Cooking System
(used as a slow cooker) with egg noddles

Wednesday: perogies and kielbasa (Ninja MC701 Multi Cooker 3 in 1 Cooking System
recipe)

Thursday: Fish and veggies

Friday- Pizza

Saturday: Free night.. Moms off

Sunday My  Pulled Pork in Ninja for Superbowl  and My lettuce Wraps

Have a Great Week.

I am linking this post up to Organizing Junkie Menu Plan Monday

Cooking

Thanksgiving Rescue tips

cups of cooking ingredantsWearEver Pure Living’s Thanksgiving Rescue Tips For all those things you forgot on thanksgiving.  WearEver provide me with some last minute saves  or Cooking Ingredient Substitutions .  I wanted to share them with you all.  I am printing them out and putting them in My cupboard.  I am always out of something. 

Cooking Emergency 411:

1 cup honey = 1 1/4 cups sugar + 1/4 cup liquid 1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water
1 tsp. lemon juice = 1/2 tsp. vinegar
1 cup butter = 1 cup margarine or 7/8 cup vegetable oil
1 cup yogurt = 1 cup buttermilk
1 Tbsp. flour (for thickening) = 1/2 Tbsp. cornstarch or 2 tsps. quick-cooking tapioca
1 cup buttermilk = 1 or 2 Tbsps. lemon juice or or vinegar plus enough milk to make 1 cup
1 Tbsp. fresh herbs = 1 tsp. dried herbs
1 square unsweetened chocolate = 3 Tbsp. cocoa plus 1 Tbsp. shortening
1 tsp. baking powder = 1/3 tsp. baking soda plus 1/2 tsp. cream of tartar
1 cup all-purpose flour = 1 cup whole wheat flour
1 cup brown sugar = 1 cup white sugar plus 2 Tbsp. molasses
1 egg = 1 heaping Tbsp. soy flour plus 1 Tbsp. water
1 cup self-rising flour = 1 cup all-purpose flour plus 1 1/2 tsp. baking powder and 1/2 tsp. salt
1 tablespoon of dried minced onion = 1/4 cup raw minced onion

Here is a easy printable version Cooking Ingredient Substitutions

Thanks to WearEver Cookwear for sharing

Happy Thanksgiving Meal Making   from  superexhausted’s family to yours.

 

Cooking, Product Reviews

Turkey Chicken Pasty

1 Comment


chicken pasty

When I was a little girl my mom used to bring home pasty which are meat pockets from the church.  She would work all day with the ladies at the church, peeling potato and making dough for these meat pockets, then the church would sell them to raise money around the Thanksgiving.  Traditionally made with beef or veal, the meat pasty were made by coal miners wives for them to take into the mines for lunch.

So started making variation of the pasty, like using turkey/chicken, and my family loves them.  Smothered them in gravy and they are a filling meal.  So when asked to take one of my recipes and use “I can’t believe it is not Butter” instead of my usually butter I was excited. I purchased the “I Can’t Believe It’s Not Butter“ sticks.

The result My husband said the best crust I ever made.

His comment “I love this crust and I normally don’t like crust, it is very flaky ”

My son asked for 2nds.

Chicken Pasty Homemade meat pockets

  • 2 ½ cups for flour
  • 2 ½ sticks of I Can’t Believe It’s Not Butter
  • ¼ teaspoon thyme
  • ¼ teaspoon of salt
  • ¼ ice cold water
  • 1-2 potato
  • 1 turnip
  • Leftover turkey of chicken cooked
  • 2 carrots
  • 1 small onion
  • Hot sauce (optional)
  • 1 egg (for egg wash)

 

  1. In a mixer with pastry hook or with knives cut 2 sticks of “I Can’t Believe It’s Not Butter” into 2 cups of flour, thyme, salt,  scraping sidesmaking dough
  2. Add ice cold water till well mixed and dough starts to form
  3. Add remaining ½ cup of flour so the dough is not too stickydough
  4. Cut dough into 6 equal parts chill in fridge while prepping filling
  5. Cut all veggies
  6. In a pot sauté onion with I Can’t Believe It’s Not Butter till onions become caramelized, remove from pot.
  7. Fill pot (you just used for onions- leaving the bits) with water and par boil carrots, potatoes, and turnips –  once semi soft drain,
  8. Chop poultry to smaller bites size pieces and mix chicken and peas with other veggiesfilling for chicken pasty
  9. On a floured surface roll out the dough using a dish 6” to create a circles
  10. Transfer dough circles to parchment paper on baking sheets
  11. Fill dough with filling,  add a pat of “I Can’t Believe It’s Not Butter”, and few drops of hot sauce.pasty filling
  12. Wet edge, (with finger dipped in water) and fold dough over filling to make the pasty, using a fork push down edges to secure, slice vent hole
  13. Optional use mini cook cutters for decorative dough attach with water
  14. Mix egg with some water and brush outside of pastychicken pasty
  15. Bake at 350 for 35 minutes (you can also freeze prior to baking for a dinner later)

While baking make gravy

Amazing Chicken  gravy

  • 4 tablespoons of “I Can’t Believe It’s Not Butter”
  • ¼ all purpose flour
  • 16 oz of chicken broth
  • 1 carrot diced
  • 1 onion diced
  • ¼ of chicken diced
  1. In a pot sauté onions, carrots, and chicken
  2. When onion combo is  soft , transfer to (mini chopper or blender)
  3. Pour in some chicken broth and blend till smooth
  4. In same pot make a roué using “I Can’t Believe It’s Not Butter!” and  flour  Add remaining chicken broth and onion blend back to pot stir till gravy thickenschicken pasty

Disclosure:  This post is a sponsored post for Unilever spreads

 

Cooking, Fitness Fridays

Beverage with a holiday kick!

1 Comment

fruit in a glassSo I was at a my best friends wedding. I noticed that her dad looked fantastic,  I asked Frank what he was doing.  He sat me down and told me all about his NutriBullet.  He was making a cold gazpacho soup. He drank it every day.  Frank is a diabetic like me,  so I was wondering how his sugars are,  he said they are great.  Frank  is hoping to be off of his meds soon.  I was impressed,  he swore by the NutriBullet.   So because of Frank I have become interested in the smoothy crazy and what it can do for me.

So I recently received some information from Nutribullet,  about some holiday Ideas.  So I would like to share them with you:

Sniffle Snatcher

A tasty combination of vitamin C-rich ingredients, cayenne to reduce congestion, and rosemary to reduce inflammation and soothe a sore throat.

Ingredients:

1 cup kale

1 carrot

1 pear (cored and seeds removed)

1/2 cup cubed pineapple

Dash of cayenne pepper

Dash of fresh rosemary

Preparation: Add water to the max line of the large cup, and blast.

 

Sweet Apple Pumpkin Pie

An antioxidant-rich, protein-packed healthy dessert option so you can enjoy the flavors of the season guilt-free.

Ingredients:

1/4 cup organic silken tofu or organic Greek-style yogurt

1/2 cup canned pumpkin or cooked fresh pumpkin

1/2 apple (cut, cored, and seeds removed)

1 tablespoon raw almond butter

Pinch of cinnamon

Pinch of ground cloves

1-2 teaspoons pure maple syrup

1 cup almond milk

Preparation: Add ingredients to large cup and blast.

 

Flu Fighter

Vitamin C, antioxidants, and anti-bacterial ginger help keep the immune system at its peak during the winter months.

Ingredients:

1/2 cup spinach

1/2 cup Swiss chard

1/4 cup parsley

1 kiwi (peeled)

1/2 lime (peeled)

1 banana (peeled)

1/2 bell pepper (seeds and stem removed)

1 inch fresh ginger root (peeled)

 

Preparation: Add water to the max line of the large cup and blast.

 

Cranbanana Blast

Filled with heart-healthy nutrients and anti-viral properties, cranberries blend well with bananas and dates for a tart-sweet treat.

Ingredients:

1 cup spinach

1 ripe banana (peeled)

1/2 cup fresh or frozen cranberries

2 dates

Preparation: Add water or almond milk to the max line of the large cup and blast.

 

Sweet Potato Pick-Me-Up

Complex carbs from the sweet potato will provide sustained energy, and cinnamon keeps blood sugar balanced.

Ingredients:

1/2 cooked sweet potato (skin on)

1/2 teaspoon vanilla extract

Pinch cinnamon

Pinch nutmeg

1 cup ice cubes

Preparation: Add almond or coconut milk to the max line of the large cup and blast.


I do not own a NutriBullet yet,  but I hope there is one in my future with the holidays.. hint hint..

Do you juice, smoothy,  what is your favorite combo?

 

Cooking, Product Reviews

Ninja Cooking System Review and Ginger Beef

19 Comments

Ninja cooking systemMy review of the Ninja cooking system:  a few weeks ago I was invited to a Ninja Cooking system party.  During the party we learned about all the cool functions of the Ninja.  The Ninja is a slow cooker with a stove top and bake function.   Which means you can brown your meat without going to a stove top. The ninja does it all in one place.  No moving of hot pots around the kitchen,  so it  is safe with little kids running around under foot.   The Ninja also has a backing function, you can bake brownies, cakes and more.

There is a also a steam basket which allows you to layer your meals. You can put you pasta, rice, and or couscous  with veggies on the bottom of the ninja then place your protein in the steam basket to cook to perfection leaving all the favor in the meat.   The protein cooks with steam allowing for the moisture to stay in the food.

So once  I received the Ninja and I had to try it out.  My husband could not wait to see it it worked, we used it the 1st night.  He wanted to try out the pasta method. He cooked ground Italian sausage in the ninja and  then added the other ingredients  the sauce, dry pasta, and 4 cups of water in the Ninjia and cook for 20 minutes.    The result awesome baked pasta,  I loved it because it was not watery, yet fully cooked the tomato sauce and sausage flavor was infused the pasta.  baked pasta

This Sunday I get to church and realize it is the pot luck luncheon.  So I skip the sermon ran home and made my potluck pasta  in less than 30 minutes.   I made the pasta, transfer it to my pot luck dish  put cheese on top threw it under the oven broiler then brought a pipping hot dish to church.  The Ninja saved me from embarrassment. I received a a ton of complements on my pot luck dish.

Next I made Ginger Beef  using the layering method cooking in stages.

  • 1 lb of stew meat sliced ( or an inexpensive cut)
  • 1 large onion diced
  • 1 tbls of oil (vegetable or sesame oil)
  • 3 carrots peeled and Jillane
  • 1/4 tbls powered ginger
  • 2 tbls of soy sauce
  • 2 cups of rice
  • 3 cups of water
  • 1  (14oz) can of beef broth
  • 1 head of broccoli cut
  1. Turn Ninjia to stove top high add oil Cook onions  till golden and caramelizedonions cooked
  2. add beef, ginger to ninja cook till beef is brown
  3. add soy and carrotbeef cooking with carrots
  4. turn to slow cooker function cook for 1-2 hours on slow cooker till the beef in infused and tender
  5. Add 3 cups of water, 1 can of beef broth and 2 cups of uncooked dry rice   cook for 2o minutes on Ninja  stove top functionuncooked rice on beef
  6. Add uncooked broccoli to top of rice, cover cook another 5-10 minutes till rice is cooked and broccoli is tender broccoli with rice

Mix broccoli in serve and enjoybeef with rice Finally thoughts: Why I really love the Ninja cooking system.

  • It is easy to use
  • Variety of functions backing, stove top, steam,  and slow cooker
  • I am excited to bring it camping when we go next year.
  • Options It gives me so many different things I can make
  • Healthy way to cook with less oil
  • Keeps moisture in the food
  • Clean up is so easy, because it is one pot so no extra stainer too clean (less pots)
  • Ninja cooking system  easy non stick surface.
  • Ninja in stores is approximately $159.99 and the $199.99 is the price for the online package, as it comes with some additional items.

This is the beginning of my Ninja adventure.. I cant wait to see what I can make with it going forward.. chicken and dumplings maybe??

Want to win a Ninja valued at $199 one check one of my Blogging Buddies (enter all 3) who running a Giveaway PhillyFun4kids  Monderdaydonnareed  and Look What Mom Found

Do you have a Ninja Cooking System I would love to read what you tried ? link your post


Disclosure : I received my Ninja for the purpose of this review. All the opinions in this post are of my own.

Cooking

Pickled Squash and Pickled Onions

1 Comment

squashSo when I Pickle I tend to do multiple things.  I had a squash and zucchini that need to be cooked So I made Pickeled squash.  Zucchini and Yellow squash are so avaible this time of year so having a new way to serve them is fun. Pickling them in a sweet and salty juice makes for a  savory side dish to bring to a picnic or have at home.  The trick is not to over cook them. I also made Pickled onions, because if you made the juice use it  the onions are great to top and add to burger.

Pickled Squash

  • 3 squash (zucchini and yellow squash)
  • 1 shallot thin sliced
  • ½ cup white vinegar
  • ¾ cup of apple cider vinegar
  • 1 cup of water
  • 2 tablespoon of salt
  • 2 tablespoon of honey
  • ¼ teaspoon of thyme
  • 1 bay leaf
  • 2 tablespoon of garlic
  1. Slice the zucchini / squash one of 2 ways strips thing Juliane or slices -set to sidecut zucchini and yellow squash
  2. In a pot bring the garlic vinegars, water, salt, honey,honey being added to a pot
  3. Add onions after boil cook for 3 minutesoinion in pickling juice cooking
  4. Add squash (cook 2 minutes for squash strips, or 5 minutes for sliced squash)cooking squash
  5. Spoon out into a dish with slotted spoon and refrigerate for 1-2 hours (Reserve liquid for other picking ) see belowcooking zucchini
  6. Sever as a sidepickled zucchini in a bowl

Pickle Onions

  • Used reserved pickled broth
  • cut up 2-3 onions
  1. cook onions for 4 minutes
  2. Spoon out onions to stop cooking process Refrigerator
  3. Allow liquid to cool then add to chilled onionspickled onions

Bot the pickle onions would be great on a burger to replace pickles or on a salad.  try some today.

For a printable version of these recipe Pickled Squash or the

Cooking

Prefect Healthy Breakfast Eggs

6 Comments

egg breakfastPrefect Breakfast.   My favorite meal is breakfast.  Even better is a healthy breakfast.  I love eggs but the doctor says I should not be eating many. So I do a yummy variation less cholesterol because it has whites and less yokes . I love to fill my eggs up with a ton of veggies.  The key is a lot of veggies and adding flavor.  Mushroom are my favorite I love the wood earthy flavor. I buy the pre-sliced so I can get my morning healthy meal on the table quickly.   For me healthy eating has to be easy and quick.

  • 3 eggs (1 yoke 3 whites)
  • 1 cup of mushrooms sliced (you can also add carrots, peppers, spinach, onions)
  • cooking spray
  • salsa
  • Hot sauce (Like Petes red Hot )
  • 1 multi grain English muffin
  • 2 tbls of Trader Joe’s pepper spread
  • 2 kiwi
  1. Saute mushrooms with a spray of cooking spray (if you have a great pan use water)mushroom cooking
  2. cook eggs (1 yoke 3 whites) in pan add salt pepper and any hot sauce (for flavor)
  3. leave eggs to cook on low/med  (running or cover so steam can firm allow them to up)
  4. add mushroom back in panmushrooms cooking with eggs
  5. add salsa
  6. remove and plate
  7. add fruit , English muffin spread with Trader Joes Pepper spread and enjoytrader joes pepper spread

I like to leave the yoke runny-ish so when the yoke runs out it gives me the image of cheese.  I know it’s not but I like to play games with my food when I am being sensible.

What do you make for Breakfast?

 

Cooking, Travel

My Food at Blogher12 Tasty Tuesday

buffetSo all while at Blogher there is a alot of food .. samples to try. The thing is,  you go all day eating and  nibbling on this or that. Never really filling up.  So here is my food at Blogher:

Expo floor- I was not there much but thanks to Hillshire farmsI make myself a lovely morning snack.  I got to create my own recipe  and they cooked it up for me. #HFRecipes

rice and sausage

Trumpeting Media- Green Drink, I was not sure what it was from the 4 season .. but not my cup of green .. I did drink it.  Pepperidge  farm cookies they have come in handy after the late night

Social Luxe- they had these amazing goat cheese things .. and the young man who passed them out was easy enough ont he eyes.  I have to say I have enjoyed the UnReal Candy–  there tag is un junked candy,  since I have been home we have really enjoyedt and being a diabetic the lower glucemic index helps.picture of candy

Iconix Party I have to say an amazing buffet spread pictured at top of post by the Sheraton.. seriously the poke tuna was amazing it was hard to tear myself away.  I made many new friends at near the tasting spoons.tuna poke

Sweet Suite you had me at strawberries.. They are the best food ever invented.

Lands end party had the cutest mini BLT   with blt stamped on them then they had a chef show us how to make amazing kids lunches.

I have to say we got in a good service rut and visited the same restaurant 3 times while there.  Teds Montana Grill – the Avalon burger was amazing Blue cheese,bacon,onions, beef.  with a side of green beans and fries under $20 in NYC and the best service I have ever hand in New York. Yea I ate the burger without take a picture I was very hungry from nibbling.  The service was exceptional and lovely and helps to keep  going.key lime pie

So Blogher is not know for large meals but what I saw was creative.  I avoid the 4500 women eating lunch and we went else where.   What did you eat?

 

Cooking

Chicken Lettuce Wraps and Bacon blue cheese Lettuce Wraps

8 Comments

I needed an health-ish option for football Sunday Lettuce wraps 2 versions Blue cheese lettuce Wedge wrap a take on the steak house salad and a Fire Cracker Chicken lettuce wrap  which is spicy, sweet and sour.  These wraps are a similar favor to wings but deconstructed in to 2 options.  They have the heat in one and the blue cheese in the other.   Something green,  Lettuce Wraps easy to pick up and eat.  Great finger food.   Football Foods grown up.   I also have to say even my 10 year old like them.

Fire Cracker Chicken Lettuce Wraps (Shown above)

  • 1 or2 boneless Chicken breasts
  • 1 head of Boston Bib lettuce
  • 2 cups Orange Juice
  • 1 tbls Honey
  • 1 lime
  • 1 blood orange
  • 4 tbls Soy sauce
  • ¼cup rice vinegar
  • Lime
  • Sugar
  • Cayenne pepper
  • 1 package of shredded coleslaw
  • Salt pepper

Prep:

  1. In a plastic bag, 1 cup of OJ, 2 tbls of Soy,  1-tbls spoon of honey, 1tbls of Cayenne pepper salt pepper,  Place thawed chicken in Marinade for 2-3 hours or overnight.
  2. Separate bowl place ½ a bag of coleslaw, 2 tbls of sugar, ¼cup rice vinegar , juice of a lime, pinch of salt mix sit for 2-3 hours  over night.

Cook:

  1. Fry or grill chicken till cooked,  add marinade in pan while cooking to keep moist.  Remove chicken to a separate plate allow to cool so you can shred with a fork.
  2. Deglaze the chicken pan with 1 cup orange juice and  2 tbls soy sauce to make a reduction
  3. Clean and wash lettuce keeping leaves in tack (bib lettuce is great for wraps because the are flexible

Assemble:  Lettuce, coleslaw, shredded chicken , drizzled with oj/soy reduction, top with blood orange

For an easy printer -friendly  recipe Fire Cracker Chicken Wraps

Blue Cheese Bacon Wedge Lettuce wraps

  • 1 head of Boston Bib lettuce
  • Solid blue cheese  ¼ lb (sliced thin, shaved)
  • Thick cut bacon
  • Plum Tomatoes diced
  • Olive Oil
  • Balsamic Vinegar
  1. Clean and wash lettuce keeping leaves in tack (bib lettuce is great for wraps because the are flexible)
  2. Cook the bacon draining fat once cool slice in to thin strips
  3. Assemble
  4. Lettuce, tomato, blue cheese ,bacon, Drizzle with oil and vinegar-  Wrap and eat

I like the balsamic in a spray  container so it is evenly distributed I found mine at Trader Joes

  • Variations- add sour cream  or an hard boiled egg- for a cobb version

For an easy printer -friendly  recipe  Blue Cheese Wedge Lettuce wraps

To check out more recipes of great  super bowl food check out my fellow Red Pack Blogger Winner  Wendy Weekend Gourmet superbowl food  linkup.

superbowl health food