Tag Archives: Recipe

Short and Unsweetened…

This will be short and unsweetened as I’ve yet again procrasternated my homework and now I have to take 4 tests this week… 3 in sociology and a 2nd midterm in physics (have I mentioned lately that physics sucks? If not, consider it said a billion times over)! Stupid physicists! Also, do not ask me why the professor calls this particular physics test a 2nd midterm because midterm #1 was around the actual midterm point of the semester and now with about a month left in the semester, you can’t call it a midterm anymore… Look who’s schooling the geniuses!!! That’s right physicists ain’t always the smartest bunch of grapes in the market!

In other news, in my quest to find a sugarless delectable, I came across a weird butt 3-ingredient recipe for a chocolate cake! It should by no means work because the ingredients make as much sense as a 15-toed sloth… but heck, I schooled a physicist, so why the heck not the home ec teacher!? Plus, I haven’t eaten chocolatey goodness in forever!! I made it last night and then spent the rest of the night glowing in my chocolatey success!

Oh chocolate cake!! The ingredients? One banana… one egg… one tablespoon of unsweetened cocoa powder. THE END!! Blend those all together in a blender, pour into a ramekin sprayed with Pam and bake at 350 for 10 to 12 minutes (mine took longer) or the microwave for 1 minute. I added some raspberries and sugar-free cool whip because why the heck not? I mean… that shouldn’t work, right? IT DID!!

Bare in mind… it has been 64 days since I’ve eaten an actual sugary dessert, so my taste buds for chocolate cake ain’t what they used to be… I gave this 3 sloth thumbs up… especially with the added raspberries and sugar-free cool whip! You’re welcome world!

***


Baby BoBo is getting into so much mischief…


A boy and hims kitty…


Look at me… I so beauty-full with my new lippysticks!

PS – I got to hang out with my BFF since we were 10, Alena this past weekend. She was visiting from Outer Siberia! It sure was fun to catch up, friend… be writing down your 40th vacation bucket list… I’ll polish the coin we’ll flip!

PPS- I will blog next time about the parking garage incident that at least 5 people asked me about (thanks for bringing it up Madre… NOT)! In the meantime… the suspense shouldn’t kill you because it is a lame story!

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Filed under Chocolate, Uncategorized

Crack Salsa…

Big salsa canners up in this joint, y’all!  Every year in September we usually (me less than the rest of said family) get together to chop up salsa ingredients and cry over spilt onions.  Once you’ve had homemade canned salsa, ain’t no way to go back to that store bought stuffs!  That’s a lie, I do actually go back to the store bought stuff because I am not allowed to eat said salsa.  Reason:  I eat salsa regularly and if I used the canned salsa regularly, we’d be out by October.  It has to be eaten on special occasions… enshrined in it’s delectabilites.  This year Madre said to heck with the helpers, so she set out on a day she had off from work but none of the rest of us did (despite many offers from me to wait until Saturday when I could help) and made the dagnabbed stuff herself.  Twenty plus pints later and the house smelt like a Lynn Wilson Burriter factory.  The particular recipe we use is heavenly.  Ask anyone who has tried it.  I have yet to meet anyone who’s said… eh, I’ve had better.  I’ve even converted previous salsa haters to the wonder that is salsa with this recipe.  Y’all, those who’ve tried the famous Wade Family Salsa and would like to provide a testimonial, hit up the comments.   I’m not only a hair club member, I’m the club President!  😛

Wade Family Salsa Recipe
Yields about 23 Pints

1/2 bushel tomatoes
9 large bell peppers
9 large onions
2 bunches garlic
11 jalapeno peppers (leave seeds in if you like it a little hotter)

Peel and chunk tomatoes. Cut up peppers, onions & jalapenos and mince garlic. Add all together with:

1 c sugar
2 T Cumin
2 T Leaf Oregano
4 c vinegar
1/4 c salt

Cook down for about 4-5 hours or desired consistency. Cold pack pints for 20 min and quarts for 25 min. This isn’t very hot so you could add a hot pepper or two if you like heat. Enjoy!

By the time I got my butt off from work, she’d already canned and stored it in the fruit room, so this is just 2 of the 8 billion pints.

Mikey, I think she likes it (totes dating myself… 1980’s Life cereal commercial anyone?)

Question of the Day:  Do you can anything regularly?  

Happy weekend friends!  Enjoy yourselves… in or out of prison!

 

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Filed under Family, Food

Chili Powder and Cayenne Pepper Are Not the Same Thing…

… just trust me on that front.  I dagnabbed know what I’m talking about.  They’re both red… they’re both spices… they both have heat to them… but they are NOT the same thing.  I made this fantastic-looking salad with homemade dressing for one of my mini meals this week… all good things in this here salad… except when it came time to make the dressing I couldn’t for the life of me find the chili powder, so I grabbed the next spice that was red, which just so happened to be cayenne pepper and because I’m suddenly macho woman, I’m like all… I’m totally going to up the heat in this sucker!  The recipe called for 1/2 teaspoon of chili powder, but I misread that as 1 teaspoon, and then because I’m all Hulk up in this here palace, I added 2 teaspoons.  Teaspoons are small… what harm could that do?

Probably going to need surgery to remove my tongue from my mouth hole.  Just whack it off with a rusty steak knife and leave me in peace, officer.  I may possibly have 5th degree burns on it… but you want to know how hulkish I really am?  I ate every last bite of that salad… yelping all along the way… on account of the heat, you see.  Next time I’m going to HALF the CHILI powder… because y’all… the starving guinea pigs in Lithuania deserve better.   When you take out the heat factor, I really liked the salad with the dressing… both totes low calorie, full of flavor, and plain delish!  For anyone interested, here’s the recipe, followed by nutrition information.

Santa Fe Salad with Chile-Lime Dressing
8 Servings

6 Tbsp reduced-calorie mayonnaise   
3 Tbsp cilantro, fresh, finely chopped   
3 Tbsp water   
1 medium uncooked scallion(s), minced   
1 1/2 Tbsp fresh lime juice   
2 tsp sugar (or Splenda)
1/2 tsp chili powder   
15 oz canned black beans, rinsed and drained  (I used no-sodium beans)
1 1/2 cup(s) cooked corn kernels, fresh or frozen   
2 cup(s) grape tomatoes  
1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)   
8 cup(s) romaine lettuce, cut into thick shreds (about 2 hearts)   

  • To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.
  • In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate.
  • To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
  • Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.

Calories per serving, including dressing:  120 

This picture happens to be AFTER I hogged down on half of the salad… it’s a pretty good-sized bowl of salad for your calorie spendage… and the dressing (using the right ingredients) is fresh-tasting and delicious!  It’s a keeper!

Question of the Day:  Are you a fan of hot and spicy foods?  Why or why not? 

 

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Filed under Calorizing, Food

Greek Yogurt and Blueberries and Agave Nectar, Oh My!

My quest to find a delicious, healthified muffin majig continues.  Okay, it doesn’t really continue… this is only the 2nd time I’ve made muffins in a 12-month timeframe… sue me… I’m not a very devoted quester.  Usually I get distracted by bright shiny things… and cake.  But, I saw these on Pinterest a while back and decided I just HAD to try them.  By the by… I don’t pin anything on Pinterest besides recipes so I look like one of them cave dwellers drooling at her computer screen… but holy land of recipes galore.  There’s pretty much a recipe for anything on Pinterest. I do have to wade through a lot of not-calorizing approved recipes, but a girl’s gotta live sometimes.  I swear to you there was this one recipe I saw where someone decided it would be a good idea to deep fry a piece of pepperoni pizza to put on TOP of their double bacon cheeseburger… ON TOP… because one or the other wasn’t enough calories, I suppose.  Let’s face it… dude or dudette who invented that recipe probably weighs 130 pounds soaking wet and when they eat above-mentioned burger it travels from their mouth to a convenient receptacle in Zimbabwe.  Stupid people with excellent metabolisms.  Meanwhile, I’m over here eating rabbit food and bloating up by the millisecond.

When I first read the recipe, I was pretty sure it was going to suck… there’s no freaking SUGAR in it.  By hell and high water that ain’t right, Gertrude, but I got over myself and gave it a go anyway.  The recipe has plenty of “sweet” things with the agave nectar, banana, greek yogurt, and blueberries to give it a sweetish taste…   The recipe is from this blog:

Greek Yogurt Blueberry Muffins

Ingredients:

  • 1.5 cups of wheat pastry flour + 3 Tbsp
  • 1.5 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/3 cup Xagave, agave nectar (or substitute 1/2 cup loosely packed brown sugar)
  • 1 large ripe banana
  • 2 eggs
  • 6oz. Chobani Blueberry Greek Yogurt
  • 1 cup fresh blueberries

Directions:

  1. Preheat oven to 350 degrees.  Start by combining flour, baking podwer, and salt in a mixing bowl.
  2. In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
  3. Add Xagave, greek yogurt, and eggs.  Blend until there are no lumps.
  4. Pour the wet ingredients into the dry ingredients, and mix until just combined.  Fold in blueberries.
  5. Pour the batter into cups in a greased muffin tin.
  6. Put into the oven and bake for 35 minutes, (or more) until the muffins are golden brown and a knife comes out clean.
  7. Serve warm with butter and additional blueberries.

Sorry you have to look at my nastified rusted-out muffin pan!  I am SO going to buy a new one this week… I’m on a digdabbed quest here… it’s probably the muffin tin’s fault that I haven’t quested more often.   I’m going to be honest here… these are in no way the same as those delectable fluffy muffins the size of your head.  They are obviously a lower calorie/sugarless/lower fat version, but for what they are… definitely tastee!  The same blog has a recipe for greek yogurt strawberry banana muffins that I’m gonna try real soon like!   You bet your sweet bippy!

Question of the Day:  Have you ever used Agave nectar as a substitute for sugar?  Any good results?  

 

 

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Healthified Pumpkiny Muffin Majiggers…

Continuing on with The List quest!  I’m like the warrior, Ricarda Simmons… except with less sequins and certainly less shorty short shorts.  PASS!!

Find a recipe of a food that you love but is bad for you and find a way to make it healthy.

I did this tonight and I was sore afraid.  “Healthy” is all relative.  If it were healthy it would contain vegetables and fiber and no sugar and minimal calories.  My version is “healthier” than it would be if it were the regular recipe… so there you go.  Plus, I do have squash in my recipe, which I’d normally hate to eat, but if you mash it up and hide it inside something delectable, it’s totally tasty.  Now, how to do that with asparagus… asparagus-covered chocolate… no, I don’t have that backwards.  I figure I can flick a few sprigs of asparagus somewhere on my Snickers and call it a day.  Got me some veggies today… you best believe it!

Moving on… I’d read about this concoction on several low-calorie recipe sites, so it certainly isn’t my invention and I’d give credit where credit is due but finding out who actually invented this might be harder than finding out who invented the Internet (HINT… it was NOT Al Gore!)  Y’all… this recipe is complee-cated.  I’m talking rocket science here, so I’d buckle in and if you don’t have an IQ as high as mine, I’d totally skip this recipe and just take a nap.  Get your SAT scores out… my score was negative 8… I’m thinking that was pretty good considering I slept through most of it.

Pumpkin Spice Muffins
Serves 12

15-ounce can of pumpkin
1 Betty Crocker Spice Cake Mix (dry mix only)

Okay, I lied… that’s the end of the ingredient list.  Basically, pour the pumpkin and the cake mix into a bowl, mix it all together, and then divy it up into a muffin tin.  Bake at 350 degrees for approximately 15 minutes or until the tops look hard.

Obviously if you hate pumpkin, Charlie Brown, rainbows, unicorns, and whiskers on kittens, you’ll hate this recipe… but it tasted to me like pumpkin bread… maybe next time I’ll throw in a few chocolate chips… because let’s be honest… everything tastes better with chocolate in it… chocolate haters need not apply!  Ooo… or to lessen the calorie load, I’ll just smoosh in 1 hershey kiss onto the top of each muffin before I bake it.   The calorie breakdown is as follows:

Per Serving:  Calories:  145  Fat: 1  Sodium:  268  Fiber:  2  Sugar:  16

For comparison, if you made the cake mix per the directions on the box without the healthier pumpkin version, your calorie and fat breakdown would look like this:

Per Serving:  Calories:  233  Fat:  12

High fives all around!!

Question of the Day:  Do you have any recipes that you’ve “healthified”?  Any suggestions for ways to healthify recipes?

PS – I’ve changed my background color and header… if the color is too blinding on your eyes, holler and I’ll change it to a less gaudy color.  I aim to please! 

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Filed under Recipes, The List

11/11/11 – This Post is Brought To You By the Number ELEVEN!

Awww… that title makes me want to marathon me some Sesame Street.  I love that adorable show.  I don’t care how old you are, you can always learn something from that there program… like overgrown talking yellow birds are friendly… and green things that live in garbage cans are grouchy and probably contain more bacteria per square inch than a public restroom door handle (I just dry heaved writing about a public restroom door handle… that’s like my least favorite kind of handle!)  Moving on… gonna try to tackle 3 days today in an effort to play The List catchup.  Without further ado… BRING IT!

Sit down and truly enjoy a home cooked meal.  Identify the flavors you love the most.
I made enchilada soup, which is a feat in itself since I hate enchiladas, hot/spicy things, and soup.  LOL!!!  You go, Whitney… bring on that 5-year-old palate… but, I totally dug the soup.  It was mighty tasty and hit the spot on a cold day.  Flavors I enjoyed the most… the taste of the spicy green chilies cooled down some with light sour cream… and that dagnabbed green enchilada sauce was mighty tastee too.

Enchilada Soup
Serves 6

– 1/2 cup low sodium vegetable broth (or chicken broth for you nonvegetarians)
– 2 cups milk
– 1 can low sodium kidney beans (rinsed and drained)
– 1 can low sodium corn (drained)
– 1 can Rotel diced tomatoes and green chilies
– 1 can (16 to 19 ounces) green chilie enchilada sauce
– 1/2 cup green pepper, diced
– 1/2 cup onion, chopped
– Chicken (again, nonvegetarians)

You can chuck all that into a slow cooker and cook for something like 4 hours (less if you aren’t adding the chicken).  But I just threw it all in a pot on the stove, brought it to a boil, and then turned it down to low and simmered it for about 30 minutes.

Garnish with sour cream (helps tone down the heat from the chilies), tostitos or corn chips, and cheese.

Take a slow walk and appreciate the capabilities of your body.
I paid close attention to this when I was on the treadmill tonight.  It’s amazing how resilient this body of mine is.  It should be shot to heck with how badly I’ve treated it over the years… but it just keeps on kickin’.  It’s amazing the difference I feel when I’m exercising now as opposed to when I first started.  I was out of breath and wanting to die within seconds of beginning exercising back in the old days… now, I’m totally fine going a good hour or more, depending on my mood.

Eat something you don’t usually consume.
See above… I’d guess that enchilada crapola counts for something.  I also was surprised the other morning to open my front door and see 2 freshly planted piles of doggy doo doo treats (or so Lucy my cat thought they were).  I was tempted to try a bite of that but then the medication kicked in and I took off the strait jacket.  I guess in some countries it is considered a compliment to have the neighbor’s dog poop on your porch.  At least it wasn’t on fire…

Question of the Day:  What’s the last “new” food you tried? 

PS- Just wanted to take a minute to thank the Veterans for serving our country.  Freedom is an awesome privilege but it didn’t come for free.  Thank you all you brave men and women!   Have a great weekend, friends… and thanks for reading!

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Please Tell Me It’s Powdered Sugar… I’m Begging You!

Here I am, friends… prepared to moan and groan about things that don’t matter a wit when compared to all of the other worldly problems.  That’s my nature.  Please engrave “Bellyacher” somewheres on my gravestone family… and while you’re at it I’d like a good selection of my doilies sewn to my dress.

I woke up this morning, freezing my hindquarters off (oh man I wish… wouldn’t that be an awesome weight loss plan… freezing one’s hindquarters off… let’s work on the bane of my existence cold weather), only to look out the window and see this:

Can you see it!?!?!?!  No?  Let’s zoom in for good ole’fashioned kicks and giggles, then…

I’m imagining that’s a gigantic muffin and on top of that muffin, the baker has just strewn a slew of powdered sugar across it.  Whitney done needs to get her fork and take a bite.  TELL ME IT’S POWDERED SUGAR!!  The 4-letter S word will NOT cross my lips (or my typing fingers for that matter)… WILL NOT… you hear me, Snow!? DAGBLASTIT!   Screwed that 4-letter word up already!   I would just like to remind the universe that it was only October 6th today… you need to at least give me the month of October… then it is free reign on the swear words!

Meanwhile… back to the less bellyachey world (oh… who am I kidding… I’ll still be bellyaching… I ain’t worked all these years to grow this here belly just to let it get free rent… the lease is up, honey!)  This week’s cooking adventures came with 1 success and 1 failure.  The failure was the biggest bummer in the universe because it was my first crockpot recipe and I was totally anticipating eating it all dang day.  It only had to cook for 8-1/2 hours… that’s a long time to anticipate!  Mediterranean Casserole… you are OUTTA here!  Ick, ick ick.  It looked good from the sounds of it… carrots and onions and green beans and kidney beans and tomatoes and macaroni… kind of like a minestrone sort of recipe.  Something about it tasted really off to me, though and I won’t be looking forward to eating the leftovers tomorrow.  I even made Madre taste it and she agreed it wasn’t the best (so it’s not just me)!  I didn’t even bother to take a picture of that nastiness.

The success was something called Scandinavian Vegetable Stew.  It’s been wintery cold here this week, thus the stew and casserole resurgence.   This recipe had a full 2 cups of milk in it for the sauce… wasn’t sure how that was going to work with my lactose intolerance, but for some reason if you thicken the stuff up and stick veggies with it… it works.  Can’t drink milk plain or eat it in cereal or oatmeal or yogurt but disguise it and it’s a go… the weirdest intolerance ever!

Scandinavian Vegetable Stew
Serves 4

8 to 10 small red potatoes cut into fourths (3 cups)
2 cups fresh or frozen baby cut carrots
3 Tablespoons margarine
3 medium green onions sliced (1/3 cup)
3 Tablespoons all-purpose flour
2 cups milk
1/2 cup frozen peas
3/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoon chopped fresh or 1/2 teaspoon dried dill weed
2 hard-cooked eggs, chopped

Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.

Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.

Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.

Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

For the calorizers of the bunch, depending on how many red potatoes/hard-boiled eggs you put in, this recipe will come out to about 310 to 345 calories per serving.  For some reason my camera lens has this really attractive smudge on it… laws smudge… go away!

Question of the Day:  Are you a fan of cold/winter weather?  If so, you need to kick my receptacle into shape?  If not, what is your favorite season? 

FYI:  Next week I leave on my vacation!  Much anticipated bucket list item, Mission:  Uncage the Singing Bird trip… hotel rooms, bring me your best Lysol.  The point being, I’ll probably not be posting from Tuesdee, the 11th through Wednesday, the 19th… at least.  Catch you all on the flip side! 

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Filed under Calorizing, Recipes