From my imagination to a delish bowl

Below is a soup I made the other night. We had eaten a late lunch and therefore I did not eat before yoga. After yoga, I was starving and chilled from the walk home. This soup was the perfect quick and delish meal.

Vegetable noodle soup – serves 2
1 small onion, diced
1-2 cloves garlic, diced
1 Tbsp oil
1 small crown of broccoli
Handful of shredded carrots
4 mushrooms cleaned and quartered
2 cups broth
1-cup water
1 Tbsp soy sauce
2 servings ramen noodles (found spinach ones at T&T that comes in a package of 8 servings)

Sauté onion and garlic in the oil in medium saucepan over medium heat. Add carrots, mushrooms, broth, and water to pot. Bring to a boil and let boil for a couple minutes. Add ramen noodles, soy sauce, and broccoli. Return to a boil. Lower heat to medium-low and let simmer for a few minutes, depending on how soft you like your noodles. Serve.

My back hurts and it has nothing to do with a chandelier…

O M G – my back is killing me. I have no idea what I did. It was twingy on Sunday when I awoke, but it didn’t bug me as I went about my chores. Started to hurt more in the evening, so I took it easy. Monday it was a bit sore, but I walked it out at work until I pivoted at the end of the day – and the pain took my breath away. Still, walked home okay and things weren’t too bad. Had a excellent meal at The Keg followed by lots of shopping and looking at Chapters. It was really starting to bother me at The Keg and by the time we got home, it really felt like I had strained something. I tried stretching, I got D to massage my back, it just seemed to get worse. Took 2 Tylenols about an hour before bed and once they kicked in, it was doable. Of course, I also coated my back in Absorbine Jr. Then at 3 am I woke up with pains again. Tried to find a position that wouldn’t kill me, but at 4, I gave up, took 2 more Tylenols, re-coated my back in Absorbine Jr, and managed to fall back asleep. When the alarm went off, there was no way I was going in to work. Called in for a sick day and crawled back into bed. There I stayed until 11 am, when I crawled out of the bed for a shower and more stretching, followed by catching up on tv shows and more stretching. I can do a lot of moves and there are no problems, but it is the subtle little moves that seem to knock the wind out of me. Touch my toes – sure. Bend my knees while doing so – not so good. Twist to grab something – no problem. Twist and then bend a bit – wrong thing to do. I have no idea what I did (unless it was the several hours of sewing, followed by TV watching, and computer use on Saturday?) or why it is getting worse. It is all across the lower back and I am out of yoga moves to try to get things feeling better. I HATE being out of commission – though I did enjoy catching up on my shows. Teehee. My PVR is down to 61% - Whoohoo!

Aside from that, the stress at work can now abate somewhat. The deadlines have come and gone. There were no extensions, so if it wasn’t done – oh well.

And I keep promising you a new recipe – so here is the lovely dessert I made. I got this from my Style at Home magazine and it is supposedly from the Two Dishes cookbook.

Whipped Cheesecake Mousse with Cinnamon Graham Cracker Crunch

8 oz cream cheese, at room temperature (one 250g package – I didn’t know this at first and only used 1/3 of a package and I think it tasted even better with less cream cheese)
2 cups 35% (whipping) cream, cold, divided
¼ cup sour cream
¼ cup plus 1 Tbsp granulated sugar
Seeds of ½ vanilla bean, or 1 tsp of vanilla extract (I used my clear vanilla extract from Mexico)
½ cup graham cracker crumbs (about 6 crackers)
¼ tsp ground cinnamon
1 cup fruit (e.g. – I used thawed blueberries and fresh bananas – the recipe called for finely chopped fresh strawberries (about 14) or 2 tsp of strawberry jam per serving)
8 sprigs fresh mint, for garnish

With mixer of low, beat cream cheese, ½ cup whipping cream, sour cream, sugar, and vanilla in bowl. Increase speed to high and beat until light and fluffy, about 3 minutes.

In separate large bowl with clean beaters, beat remaining 1 ½ cups whipping cream on high until stiff peaks form. Stir large spoonful of the whipped cream into cream cheese mixture to lighten texture. Add cream cheese mixture back to remaining whipped cream and gently fold in to thoroughly combine.

Combine graham crackers crumbs and cinnamon in small bowl. Using 8 Moroccan tea glasses or small delicate glasses (about 2/3 cup each), place ½ tbsp graham cracker crumbs in bottom of each glass. Top with layer of mouse to fill half of the glass. Add layer of fruit, then another layer of mousse to come to top of glass. Garnish with remaining crumbs, some fruit, and spring of int. Refrigerate for 1 hour before serving.

It was starting to dry out 24 hours later, so best if eaten in one day (like we needed a reason).

Makes 8 servings.

Enjoy. I know I think about making this a lot, but D isn’t a dessert fan and I really shouldn’t eat the whole thing by myself – though I could. Heehee.

I’m selling my soul right back to Jesus

Well, it has been awhile since I put up a recipe, so I thought I would share two recently tried successes. The last one was so good I made it again two weeks later. As D does not appreciate the Mexican type dishes, I made the first one for just me, so I still have leftovers; however, it is in my repertoire to make again.

Naked Beef & Bean Burrito Rice
Makes 4 to 6 servings
½ lb (250g) lean ground beef
2 tsp (10 mL) Tex Mex seasoning
2 cups (500 mL) Minute Rice Instant White Rice
2 cups (500mL) mild salsa
1 ½ cups (375 mL) water
1 can (398 mL) low-fat refried beans
1 can (250 mL) shredded cheese
½ cup (125 mL) sliced green onions
sour cream and additional salsa (optional)
I also added, since this was low on veggies - 1 cup mushrooms, 1 red or green pepper, and 1 small onion. You would also remove the beef, add a few more veggies (perhaps zucchini or eggplant) and make it vegetarian.

1. Crumble the beef into a large, ovenproof nonstick skillet; add the seasoning and cook over medium-high heat, stirring, until the beef is browned. Stir in the rice, salsa, and water. Bring to a boil. Remove from heat.

2. Cover and let stand for 10 minutes. (At this point, as I do not have an ovenproof skillet, I transferred the meal into an ovenproof casserole dish.) Drop spoonfuls of the beans over the hot rice mixture; using the back of the spoon, spread evenly over rice. Sprinkle with cheese.

3. Place the skillet on the middle rack in over; broil for 7 minutes or until beans are heated through and cheese is melted. Sprinkle with green onions. Serve with additional salsa and sour cream (if desired) on the side.

Note – if you are one of those who does not believe in Minute Rice, you could make rice on the side and add it and the salsa to the meat and heat for a couple of minutes and then cover with the beans.

Note – this freezes and reheats well. It also smells delish and encourages everyone to ask for the recipe.

Deluxe Pizza Rice Toss
Makes 4 to 6 servings
1 tbsp (15 mL) olive oil
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) chopped onion
1 cup (250 mL) chopped sweet green pepper
1 cup (250 mL) sliced pepperoni (I used a lean meat I found at Save-On Foods as I
don’t like pepperoni – it is sliced just like pepperoni with less sodium and fat – I wish I could remember the name of it)
1 tsp (5mL) dried oregano
1 cups (250 mL) pizza or marina sauce
1 ½ cups (375 mL) sodium reduced stock – chicken or vegetable
2 cups (500 mL) Minute Rice instant white rice
1 cup (250 mL) shredded mozzarella cheese

1. Heat the oil in a large skillet set over medium heat; cook mushrooms, onion, green pepper, pepperoni, and oregano. Cook, stirring often, for 5 minutes or until tender.

2. Stir in pizza sauce and the stock. Bring to a boil. Stir in the rice and return the mixture to a boil. Sprinkle with cheese. Remove from heat.

3. Cover and let stand for 10 minutes.

You can serve additional pizza sauce on the side if desired.

Note – you can substitute your favorite pizza topping for the pepperoni, green pepper, and mushrooms.

Note – for those who do not like Minute Rice, you could make regular rice in the stock and then mix it with the fixings and the pizza sauce. Bring to a boil. Sprinkle with cheese. Remove from heat and let stand for a few minutes.

Have fun cooking!

Affection can withstand very severe storms of vigor, but not a long polar frost of indifference.

by Sir Walter Scott

How is it I can be excited to spend the day mostly alone, but then be so lonely because I have no one to do anything with? Today was been that day. I was up early to attend a 2 year olds b-day party, but was planning all the things I could do before I got up. I had fun at the party, always good to see some people I rarely see. But as we were all leaving so the kids could go down for a nap, everyone else was splitting into groups to do stuff and I drove away alone, feeling alone. It has been a good day. After the party, I went by the library and took out some books, stopped for a slurpee. I put on a chick flick, drank my slurpee, read the rest of the paper and organized the library books I got out. Then I made supper while doing some chores. I went for a walk and then played around a bit on the computer. Soon, I will be heading off to bed on fresh sheets! It’s been a good day. I didn’t do the work stuff I brought home, but I don’t care. So why am I still a little lonely? Hmmm, how odd.

I am trying to instill a new lesson for myself – I am a list maker. Aren’t so many of us? I always have a list of to-do’s, whether written or in my head. At the end of the day, it is a good day when the list is smaller; however, it is never done. That is a lot of pressure and with all the other carp in my life, I have decided to change my to-do list to a could-do list; thus, no pressure to get it done and perhaps less stress. Now to convince my type A, dominating, perfectionist personality. Sighhh.

On an aside note, I tried the ‘pretend spaghetti’ from the Dr. Bernstein’s diet tonight. I have issues with Dr. Bernstein’s diet on many levels (see previous posts), but my father and the couple of friends I know who have done the diet seem to really like the recipes. So tonight I tried the Pretend Spaghetti. Now, I did have to alter the recipe a bit as Dr. Bernstein depends on Vegeta for a lot of his recipes and the salt content on that is far to high for a salt-sensitive person like myself; however, it wasn’t bad. My meat sauce tastes better, but I think I will make it again where the spaghetti is actually bean sprouts – that was surprisingly delish! So really, make your favorite meat sauce for spaghetti and instead of cooking up pasta, boil bean sprouts for about 15 minutes in salted water (see there is that salt again!). Nummy.

Anyway, I just wanted to pop on and share those few thoughts. I can feel myself fading fast right now as I am tired. So off to bed for me it is…

Welcome to the Church of the Holy Cabbage. Lettuce pray.

Another slow cooker recipe from Campbell’s, which turned out fabulous and tasty and even D, who is not a Mexican food fan, loved this dish.

Creamy Chicken Tortilla Soup
Makes 6 servings
Prep time: 15 minutes
Cook time: 4 to 5 hours on Low, 15 minutes on Low

1 cup chunky salsa
2 cans (10 ¾ ounces each) Cream of Chicken Soup
1-pound skinless, boneless chicken breasts cut into ½-inch pieces
2 cups frozen whole kernel corn
1 can (15 ounces) black beans, rinsed and drained
1 soup can water
1-teaspoon ground cumin
4 corn tortillas (6-inch) cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves (freeze-dried works well too)

Stir in salsa, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker

Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 2.5 hours) or until the chicken is cooked through.

Stir the tortillas, 1 cup of the cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

Freezes and reheats well.

Nummy!

I know I haven't been all that consistent with the domestic part of my entries. Although goodness knows, I have been very domestic at home. Almost to the point of too domestic...

However, I made this meal tonight and while D complained about the onion (as per usual), this turned out fabulous, so I had to share. Oh and don't try to tell me it's unhealthy - it tastes too good to be equivalent to a salad, but I don't care. Life is all about moderation and variety.

Bacon Potato Chowder (from Campbell's Slow Cooker Recipes)
Makes 8 servings
Prep: 15 minutes
Cook: 3-4 hours

4 slices bacon, cooked and crumbled (or get the jar of bacon pieces from the salad dressing aisle and estimate)
1 large onion, chopped (about 1 cup) (I only used half of a medium since D hates onions)
4 cans (10 3/4 ounces each) Campbell's Condensed Cream of Potato Soup
4 soup cans milk
1/4 teaspoon ground black pepper
2 large russet potatoes, cut into 1/2 inch pieces (about 3 cups) (I used 3 large potatoes and next time I will probably use 4 - make sure you cut them small)
1/2 cup chopped fresh chives (mine were fresh from the garden)
2 cups shredded cheddar cheese (I used a shredded pizza mix cheese)

1. Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart slow cooker.
2. Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender (hence the cutting small).
3. Add the cheese and stir until the cheese is melted. Serve with the remaining chives.

What a perfect meal for a blistery day like today. :)