Hi all!  Hope you had a good weekend.  Work was hard for me this week–mentally and physically.  What’s new.  I did run a little more on the way from the parking lot to the unit and back out, and I even got in a good run when I had to take some stat labwork to the other side of the hospital  (its a BIG hospital, and I know which floors are mostly empty!)  AND,  ta-da!  Today I checked my 10-minute mile challenge time, and I came in at 11 minutes flat!  I was really so excited.  Because every time I start out, I think,  Oh, today will not be a good day.  Its cold.  My knee hurts.  I am really tired from yesterday.  I shouldn’t have worked out at the gym before I checked my run time.  How far is that telephone pole*–I’ll never make it.  I’m gonna have to walk.  Etc. etc. etc. (*telephone pole is at the quarter mile mark.)

Okay.  On to the good stuff.  Recipe news!  First, here is a picture of the roasted tomato soup.  This is when I added rice to it.  You can see that it is pretty thick and chunky, which I like.  But you could make it smoother by processing it more in the blender.  I might do this next time.  That is the ham and cheese breakfast muffin next to it.  Those are as good as they look.  They are a great addition to lunch or breakfast!  I think this recipe was originally Lori’s.  Thanks, Lori!

Next up is the quinoa breakfast recipe.  Sorry I didn’t take a picture of this.  But it was absolutely delicious, and quite decadent.  I ate it three mornings.  The first two mornings it really held me for 3-4 hours, but the next morning, I was hungry after two hours.  Don’t know that its the quinoa’s fault…anyway, keep in mind that you can make a serving any size you want.  If 330 calories sounds like a bit too much for you, then split the recipe into 4 servings and it will be about 250 calories/serving.

Next is the Pumpkin Oat dessert.  If you look at the ingredient list, this would also make a very nice breakfast snack.  I am not 100% sold on this recipe.  But I keep eating it, so I guess that is a good recommendation.  I like it enough to share with you.  I’ll be interested to hear if any of you try it.  The part I am not sure about is the ‘oatmeal effect.’  I added the oatmeal on purpose to bulk it up.  But with the high liquid content in this recipe, the oatmeal turned into…well, oatmeal.  I think you can even see this in the picture.  It also is not super sweet.  As you can see, I am trying to use real sweeteners (agave and maple syrup) and depart from my dependence on splenda.  And also challenge myself to be satisfied with something that is lightly sweet.  Anyways, there you have it.  It needs a better name.

Today I tried a recipe that has been hanging around the house forever–a Cauliflower-potato bake.  Do you guys do that?  Cut out a recipe from a magazine or whatever, and then have that paper floating around in the kitchen/bathroom/bedroom?  You really want to try it but are missing one ingredient?  Well, I finally remembered to get the one missing ingredient–a red bell pepper!  I am not a fan of green bell peppers (I will pick every last minute shred of green bell pepper off of a slice of combo pizza.)  And so that hate transferred over to the poor red peppers.  But I have noticed recently that I like the red peppers okay in certain foods that I have tried–they add a nice flavor.

The recipe was one that came in a flyer from my health insurance company!  I followed the recipe exactly, and it was just scrumptious!  So scrumptious that I had a second serving for my dinner tonight!  And yes indeed, that is a steak on the plate there.  I probably have one steak every 3 months or so.  It was just wonderful.  BTW, at our local market, if you buy a whole filet, they only charge $6/lb instead of the normal $12-15/lb that we see around here.  So even though I am only one person, I will buy this once in a while, and then slice it into just the size steaks that I want, and wrap and freeze them.

BTW, I plan to use some of the leftover cauilflower-potato bake in an eggie scramble.  Doesn’t that sound delicious?  I love re-purposing foods!

I was looking around the blogs tonight, and Sybil linked to this new recipe blog, and her first recipe sounds fascinating and quite worthy, especially for some of you vegetarians–Garlic and Rosemary Roasted Cannellini Beans!  Doesn’t that sound fascinating?  And healthy.  She says they are crunchy and taste like crispy garlic bread croutons–great for salads, eh?

And finally, the Noah shot.  He is getting almost too heavy for me to pick up!  Unbelievable.

14 thoughts on “Recipes

  1. I hardly ever cook anymore. But that is a New Year Resolution i made was to cook more and eat out less. I have a stack of recipes in my kitchen to try. As i find good ones i will post them! Thanks for your comment on my Turkey Chili. It is yum!Next time i’am going to sneak in some shredded carrot and hope hubby won’t notice…LOL!
    Noah is so adorable!

    • Yes, you have to cook, Jinx! The secret is to cook more than you need and to freeze it in meal-sized portions. I always have a marker pen in the kitchen and I write the portion size/calories on the lid. Then when I am not in the mood to cook/make a mess, which is quite often, I am set to go.

  2. Debby wrote:
    “I am curious. I think your yogurt might be more tart than mine with the longer incubation time. At least that is what the articles say. I could try an experiment, but I am generally too impatient, and also, I actually don’t like tart, so I guess there is no reason to try.”

    Vickie Responded: I was curious, so I experimented. I made a double batch and left it in the oven with the light on for a long time. Like put it in early afternoon one day and didn’t take it out until morning the next. And it was TART as tart could be. My husband and I still ate it. He ate with his normal blueberries, and I plain, but we both agreed that it was right on the edge of being too tart for either one of us – and that is TART – because we have both wiened ourselves off of sweet. And just so you know – it was THICK. I had about 2 1/2 cups of whey off of each batch. And the texture was lovely – the creamiest yet. But that is a moot point – because if it is too tart to eat plain – what’s the point?

    • You are a true scientist, Vickie! I made my yogurt yesterday, and I thought about letting it incubate a little longer, but then decided I like it just the way I make it. I do like the notion of it getting a little thicker and creamier.

  3. Your 11 minute run is excellent!!! I have those exact same thoughts when I start running…which tells me that running truly is mind over matter!

    Cracked up at your “oatmeal” comment on the pumpkin recipe! And what is it about green bell peppers? I hate ’em too, and when I was finally brave enough to try a red, I couldn’t believe the difference!

    Cutie pie Noah – what a sweet boy!

  4. Good job on your running! And your recipes look delish.

    Thanks too for the link to my blog.

    So, have you come up with ideas for your Karen Stone quilt borders? I keep thinking I need to get busy on the pieced borders but I am SO not looking forward to it…lol I’m afraid if I come up with a border substitute on my own it will be too plain or too traditional and I’ll end up regretting not doing the original design. What to do, what to do!

  5. Love The Noah! What a sweetie!

    Please come to my house and cook for me! My kitchen is a big mess right now, so it’s hard to get in there and experiment, but one day I will make those blueberry scones!

  6. 1. Yay on the run!
    2. Noah – too cute!
    3. I have a file folder stuffed full of recipes I’ve pulled from magazines. Every so often I sift through the recipes and pick a new one to try. If it’s good I transfer it to my “keepers” box (written on an index card).

  7. Debby,

    Your eats look delicious! I especially am loving the look of that ham and cheese breakfast muffin. It’s odd that now that I’ve gone veg, I am finding all of these really delicious and definitely NON-VEG recipes. HAHA! I hear you on the exercise thing- it’s tough sometimes to get going, but once you do, the feeling of accomplishment is really worth it! Noah is beyond adorable. That picture melts me heart!

    Jenny (Colorhungry)

  8. Hi there! Sorry to be so late to the party.

    First, congrats on your run! 11 minute mile is a good place to be; that’s still a comfortable pace for me. I can do some faster intervals, but it’s really pushing to hit faster than 10 minutes/mile. We’ll get there gradually…

    Hmmm…I wonder if oat bran, or maybe a mix of flax and oat bran, would help with the consistency of your pumpkin oat dessert? And those recipes look fantastic. I need to try some new ones. I do the same thing-cut or print and stick to the fridge. 🙂

    Noah is getting so big!!! And adorable as ever!

  9. Hi Debby 🙂
    Thanks for the link to my blog! If you make any of the recipes, I’d love to hear your thoughts on them 🙂 (I absolutely know what you mean about random recipes floating around the house…! I have SO many! Not to mention all the ones I bookmark on my computer!)

    Take care,

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