Posts tagged with: cooking

Seventeen lemons

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Image via Wikipedia

I feel like my life just threw seventeen lemons in my direction.
I took eight and made lemonade out of them.
I took four and threw them back … I don’t need those.
I took three and made lemon meringue pie out of them. Tasty, right?
The other two lemons? They’re in my lap. I’m wondering what I’m supposed to do with them, and just kinda sitting, waiting, watching, and holding on.

In other news, five weeks post surgery I’m feeling good. I’m FINALLY feeling almost normal. I can’t wait to start training again next week! Woo hoo!

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Things I’m thankful for, IV

Thanksgiving Dinner

Image by QuintanaRoo via Flickr

Happy Thanksgiving! I hope that this day greets you with your loved ones and lots of food. I will be at my parents house celebrating the giving of thanks with them. Unfortunately my sister had to work today so she won’t be joining us, but I’m sure she’ll be there in spirit.

Let us continue my list of things I’m thankful for.

  1. the ease of finding things to be thankful for – I’m finding these lists are easier to create than I thought they were going to me. I know I have a lot of things in my life to be thankful for, but the ease at which these entries come out of me surprises me.
  2. my church – at first I thought the size was going to overwhelm me (the young adult group has over 1,400 members … who show up every Friday night to worship GOD) but the connections I’ve made with people there have been amazing. Solid Rock encourages me to have a personal relationship with Christ instead of following a “religion”.
  3. my job – I work at a bank, and times could be very dangerous right now, but my bank is doing well and while my job isn’t my passion (oh how I love education and public health), I do well in my position and it pays the bills.
  4. Mexican food – beans, rice, enchiladas, tacos, nachos, tortilla soup, oh how that makes me hungry for my Thanksgiving dinner now.
  5. my Epson Stylus CX4600 printer/scanner/fax – it may be out of ink right now but I can still use it’s marvelous scanning ability to scan old family photographs for some amazingly good times.
  6. bras without wires – this may fall into the “too much information” category, but I’ve recently learned the magic of super-comfortable bras and am totally loving ’em!
  7. straws – they make drinking things more fun. Hey, it’s the little things sometimes.

What are you thankful for?

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Things I’m thankful for, II

Fresh cheese curd u...

Image by Getty Images via Daylife

Continuing the trend from yesterday, here are some more things I’m thankful for. I encourage you to participate with me and share some of your thankfulness!

  1. boots – most everyone looks good in boots. I have been coveting (forgive me LORD) these boots for a while now but there is no way that I’d spend that kind of money on myself right now.
  2. candles – they warm my house and my spirit. The glow they cast on humans makes everyone look beautiful. The scents they can emit have the power to evoke all sorts of emotions.
  3. cheese – I’ve never met a cheese I didn’t like. This may be something that has to be eliminated from my diet in the near future for health reasons, though.
  4. toile – this fabric is my favorite. I would love to have a comforter in black and cream or maroon and cream toile. Don’t really understand why, but I find it exquisite.
  5. my faith – it leads me up mountains to see the face of GOD and then into deep dark valleys to seek the face of GOD. My faith is always growing and changing and making me a more full person.
  6. traveling – right now I have such a travel bug. I want to go to Greece ($850), Germany ($645) and London ($650). I am being smart about finances though so I am not going, but I rejoice in the freedom that we have and am thankful that if I did have the finances I could go.
  7. college-ruled paper – I don’t like the wide stuff. I’d much rather write in my measured handwriting on narrow ruled paper. Sometimes I wish that it came even closer lined.

What are you thankful for?

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Honesty is good for the soul

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Image via Wikipedia

I am sick of posting recipes! There. I said it. Hah! Food is good, but it was getting a little old to me! I cooked some of the stuff I shared, but really the month felt like it was nothing.

This week I’m changing things up.

Monday through Friday of this week I will be posting at least five things (each day) that I am thankful for. I’d love for you to either join me by doing it on your own blog, or by sharing something in the comments here.

Let’s celebrate Thanksgiving together on the internet by being honest about all the blessings we have in our lives! There may be a prize involved if I can get some participants! Leave me a note here if you’re thinking about participating and I’ll be sure to get a prize for someone!

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Ginger Sweet Potato Muffins

Image by Jennie R. F. via Flickr

Ingredients:
# 1/2 cup salted butter
# 3/4 cup brown sugar, firmly packed
# 2 large eggs
# 3/4 cup mashed sweet potatoes
# 1 teaspoon freshly grated ginger root
# 1 1/3 cups all purpose flour
# 1/4 teaspoon baking soda
# 1 teaspoon baking powder
# 1/2 teaspoon ground cinnamon
# 1/2 teaspoon ground nutmeg
# 1/2 teaspoon ground allspice
# 1/2 cup coconut milk
# 1/2 cup minced crystallized ginger

Directions:
Preheat oven to 350 degrees and spray 12 muffin tins with nonstick spray.
Place butter and sugar in a mixing bowl and beat at high speed with an electric mixer for 30 seconds.
Add eggs and continue to beat until mixture is very fluffy.
Add mashed sweet potatoes and grated ginger root and beat at medium until blended.
Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
Fold in half of flour mixture.
Stir in coconut milk.
Fold in remaining flour mixture and crystallized ginger.
The batter should be smooth, but be careful to not over mix.
Fill prepared tins halfway with batter.
Bake until muffins are golden brown and a toothpick inserted into center of a muffin comes out clean, about 25 minutes.
Transfer muffin tins to a wire rack and cool for 10 minutes before removing muffins.

Recipe courtesy of Better Recipes

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Easy fish and vegetable packets

Cauliflower
Image via Wikipedia

Ingredients:

  • 2 frozen sole, perch or other lean fish fillets (about 1/2 pound)
  • 2 cups frozen mixed broccoli, cauliflower and carrots
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons dry white wine or chicken broth

Directions:
1. Heat oven to 450 degrees.
2. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fillet with 1 cup of the vegetables. Sprinkle with dill weed, salt and pepper. Pour 1 tablespoon wine over each. Fold up sides of foil to make tent; fold top edges over to seal. Fold in sides, making a packet; fold to seal.
3. Place packets on cookie sheet. Bake about 35 minutes or until vegetables are crisp-tender and fish flakes easily with fork.

1 Serving: Calories 170 (Calories from fat 20); Fat 2g (Saturated 1g); Cholesterol 90mg; Sodium 460mg; Carbohydrate 7g (Dietary fiber 3g); Protein 24g

Recipe courtesy of Betty Crocker

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Easy dessert ideas

Strawberry Ice Cream with Strawberries
Image via Wikipedia

Even on the days when you don’t plan to make or bake dessert, there are lots of light, fruity and tasty treats to enjoy out there. Here are ten easy dessert ideas!

  1. sliced strawberries topped with a mixture of whipped topping and finely chopped fresh mint leaves
  2. sliced peaces topped with raspberry yogurt and crunchy granola (also great for breakfast)
  3. seedless green grapes topped with vanilla yogurt and sprinkled with a little brown sugar
  4. fresh pineapple slices drizzled with rum or apple juice and sprinkled with finely chopped crystallized ginger and toasted shredded coconut
  5. Angel food cake topped with lemon yogurt and fresh raspberries
  6. Gingersnaps or graham crackers spread with plain or whipped cream cheese and topped with sliced pears or apples
  7. Vanilla frozen yogurt topped with maple-flavored syrup and crunchy granola
  8. Orange frozen yogurt topped with crumbled gingersnaps
  9. Tart apple thinly sliced and with vanilla frozen yogurt, caramel ice cream topping and chopped toasted nuts
  10. Pound cake topped with chocolate chips and miniature marshmallows, broiled about five inches from heat about 1 minute or until marshmallows are golden

Now I’m hungry for sweets!

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Southwestern corn salad

Cucumber, Celery & Apple
Image via Wikipedia

Ingredients:
3/4 cup spicy reduced-sodium vegetable juice
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1.5 cups frozen corn
1 small zucchini, cut into quarter inch sticks (1/2 cup)
1/4 teaspoon salt
2 lettuce leaves, if desired
juice from 1/2 lime (about 2 teaspoons)

Directions:
1. Heat vegetable juice, chili powder and cumin in 1.5 quart saucepan to biling. Stir in corn and zucchini. Cover and cook over medium heat 3 to 5 minutes stirring occasionally, until vegetables are tender. Stir in salt.
2. Cover and refrigerate about 2 hours or until chilled. Serve salad on lettuce leaves. Drizzle with lime juice.

1 Serving: Calories 130 (Calories from fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 320mg; Carbohydrate 29g (Dietary fiber 4g); Protein 5g

Recipe provided by Betty Crocker

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Peach Oven Pancake

BETTY CROCKER COOK BOOK
Image by Lulu Vision via Flickr

Ingredients:

  • 1/3 cup all purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/3 cup low-fat milk
  • 2 eggs
  • 1/2 cup vanilla yogurt
  • 2 medium fresh peaches, peeled and sliced or 2 cups frozen sliced peaches, thawed and drained
  • 2 tablespoons hig-fiber cereal, crushed, if desired

Directions:1. Heat oven to 400 degrees. Spray round nonstick baking pan, 8×1.5 inches, with cooking spray. Heat pan in oven.2. Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan.3. Bake 15 to 20 minutes or until puffed and browned on edges. Immediately spoon yogurt and peaches into sunked pancake center; sprinkle with cereal. Serve warm.1 Serving: Calories 305 (Calories from fat 65); Fat 7g (Saturated 2g); Cholesterol 215mg; Sodium 410mg; Carbohydrates 51g (Dietary fiber 4g); Protein 14gRecipe courtesy of Betty Crocker

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Dear Seven Readers,

Potato soup
Image via Wikipedia

Creative Commons License photo credit: jbcurio

Thank you to the seven of you who voted. Because the majority of my readers want it, the month of November will be featuring healhty recipies. I will focus on all sorts of types of edibles, including soups, salads, main dishes (with and without meat), side dishes, desserts and even drinks. I will focus on non-fat, non-salted, low calorie, and sugar free foods as well. If you have a recipe (and blog!) you’d like to share with me, please feel free to send me an email with your recipe and the blog you’d like me to link to. I’d love to give you some link lovin’!

For those of you who didn’t vote yet (or didn’t realize that you could), stick around, I’d love to have you vote on something in the coming future!

Many blog x’s and o’s,Sarah

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