19 years ago
Tuesday, March 23, 2010
So I went crazy the other night
...crazy with the lucite that arrived from Beads4all...LOVE them. She included a free gift with my order and I just couldn't stop pairing various textures and colors together. I think in the end I produced a pretty good lot of earrings, and next up: necklaces. The photos of them turned out nicely; getting used to my Nikon D40 and jewelry close-ups.
Sunday, January 31, 2010
3 in a row
Rarely do I get a chance to capture the rugrats together, free of tears or blurred faces!
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Weight Loss After Baby: Version 3.0
Now that our family is a party of 5, and we're through the baby-making years, it's time to stop being clinically overweight! My high school friend Beth invited me to join her little weight loss challenge, consisting of members from all over the country, friends of hers old and new. Money is at stake, and that would be nice to take the pool, but really my motivation is in pictures. We had to submit our 'before' pictures, as well as pictures of our scale and the harsh reality it read! So far, since joining in on the "fun" (3 weeks ago), I've lost almost 8 pounds!!! I managed to lose all the baby weight and then some after each boy by following the Weight Watchers Core program, but I've now switched to ttp://www.sparkpeople.com/. Hey folks, free beats $17/month any day! The SP website is very comprehensive, full of the same tools that WW offers and more in my opinion. That, along with the encouragement of the challenge folks is incredible.
Weigh-in's are each Monday....stay tuned! Here is the before pic I submitted and although I think it's a great picture of me and James, there is room for change.
Weigh-in's are each Monday....stay tuned! Here is the before pic I submitted and although I think it's a great picture of me and James, there is room for change.
Friday, January 8, 2010
What a better way to celebrate a snow day than with fantastic aromas coming from our kitchen! Today I'm making this, from CheapHealthyGood's Blog:
Slow Cooker Chops, Apples, and Sweet Potatoes
Serves 3 or 4
Adapted from Alton Brown and All Recipes.
For the brine
1 cup low-sodium vegetable broth
3 tablespoons cup kosher salt
3 tablespoons light brown sugar, lightly packed
2 teaspoons black peppercorns, slightly crushed
1/2 pound ice
4 (1 to 1 1/2-inch thick) boneless center cut pork chops (4-oz each)
For the slow cooker
1 tablespoon olive oil
3 tablespoons brown sugar
2 Golden Delicious apples, cored and sliced into 1/2-inch wedges (DO NOT PEEL)
2 medium large sweet potatoes, peeled and diced into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 large red onion, sliced into 1/4-inch rings
Optional
Cinnamon or nutmeg
Dried cranberries
NOTE: To save some cash, buy bone-in center cut pork chops and debone them yourself. Once you remove all the visible fat, each piece of meat should come to a little over 4 ounces.
1) Mix the broth, 3 tablespoons kosher salt, 3 tablespoons brown sugar, and peppercorns in a medium pan. Heat over medium-high and cook until the sugar and salt is dissolved, stirring occasionally. Remove from heat, add ice, and stir until ice is melted. Place pork chops in a gallon bag or 1-quart dish, add the brine, and refrigerate overnight (but not too much longer).
2) Remove pork from brine. (Discard brine.) Rinse the chops and pat them as dry as possible. Set aside. In a medium-large pan, heat 1 tablespoon of olive oil over medium-high. When oil is hot, brown chops, about 5 or 6 minutes on each side.
3) While pork is cooking, combine brown sugar in a bowl with apples, and stir until apples are coated. (There will be sugar left over, but we’ll use that later.)
4) Place sweet potatoes in bottom of slow cooker, and sprinkle lightly with salt and pepper. Then, layer as follows: ½ the onion, ½ the apples, pork, the remaining onion, the remaining apples. Sprinkle with leftover brown sugar and cook on HIGH for 4-1/2 hours. Stir gently before serving, and be sure to spoon some of the sauce on top of each dish.
Approximate Calories, Fat, Fiber, and Price Per Serving
Three servings: 515 calories, 10.2 g fat, 7.7 g fiber, $2.73
Four servings: 387 calories, 7.7 g fat, 5.8 g fiber, $2.05
Slow Cooker Chops, Apples, and Sweet Potatoes
Serves 3 or 4
Adapted from Alton Brown and All Recipes.
For the brine
1 cup low-sodium vegetable broth
3 tablespoons cup kosher salt
3 tablespoons light brown sugar, lightly packed
2 teaspoons black peppercorns, slightly crushed
1/2 pound ice
4 (1 to 1 1/2-inch thick) boneless center cut pork chops (4-oz each)
For the slow cooker
1 tablespoon olive oil
3 tablespoons brown sugar
2 Golden Delicious apples, cored and sliced into 1/2-inch wedges (DO NOT PEEL)
2 medium large sweet potatoes, peeled and diced into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 large red onion, sliced into 1/4-inch rings
Optional
Cinnamon or nutmeg
Dried cranberries
NOTE: To save some cash, buy bone-in center cut pork chops and debone them yourself. Once you remove all the visible fat, each piece of meat should come to a little over 4 ounces.
1) Mix the broth, 3 tablespoons kosher salt, 3 tablespoons brown sugar, and peppercorns in a medium pan. Heat over medium-high and cook until the sugar and salt is dissolved, stirring occasionally. Remove from heat, add ice, and stir until ice is melted. Place pork chops in a gallon bag or 1-quart dish, add the brine, and refrigerate overnight (but not too much longer).
2) Remove pork from brine. (Discard brine.) Rinse the chops and pat them as dry as possible. Set aside. In a medium-large pan, heat 1 tablespoon of olive oil over medium-high. When oil is hot, brown chops, about 5 or 6 minutes on each side.
3) While pork is cooking, combine brown sugar in a bowl with apples, and stir until apples are coated. (There will be sugar left over, but we’ll use that later.)
4) Place sweet potatoes in bottom of slow cooker, and sprinkle lightly with salt and pepper. Then, layer as follows: ½ the onion, ½ the apples, pork, the remaining onion, the remaining apples. Sprinkle with leftover brown sugar and cook on HIGH for 4-1/2 hours. Stir gently before serving, and be sure to spoon some of the sauce on top of each dish.
Approximate Calories, Fat, Fiber, and Price Per Serving
Three servings: 515 calories, 10.2 g fat, 7.7 g fiber, $2.73
Four servings: 387 calories, 7.7 g fat, 5.8 g fiber, $2.05
Wednesday, January 6, 2010
It's Brunch Time!
Mmmm....
Apple Barley Pilaf
2 Tbsp. margarine
1/4 tsp. dried thyme
1/4 cup finely chopped onion
2 large Fuji apples, cored and finely chopped
1/2 cup uncooked barley
1 cup low sodium chicken broth
2 Tbsp. chopped fresh parsley
1/4 cup golden raisins
In large skillet with tight-fitting lid, melt margarine over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 minutes and serve. Makes 4 servings.
Nutritional Analysis Per Serving: Calories, 241; Fat, 7 g; Cholesterol, 0 mg; Fiber, 6 g; Sodium, 87 mg; Percent calories from Fat, 25%.
_________________________________________________
Alton Brown's Frittatta (YUM!!!, my personal substitutions in parentheses)
Ingredients
6 eggs, beaten (egg substitute)
1-ounce Parmesan, grated (soy parm)
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter (evoo or margarine)
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham (canadian bacon)
1 tablespoon chopped parsley leaves
Directions
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
Apple Barley Pilaf
2 Tbsp. margarine
1/4 tsp. dried thyme
1/4 cup finely chopped onion
2 large Fuji apples, cored and finely chopped
1/2 cup uncooked barley
1 cup low sodium chicken broth
2 Tbsp. chopped fresh parsley
1/4 cup golden raisins
In large skillet with tight-fitting lid, melt margarine over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 minutes and serve. Makes 4 servings.
Nutritional Analysis Per Serving: Calories, 241; Fat, 7 g; Cholesterol, 0 mg; Fiber, 6 g; Sodium, 87 mg; Percent calories from Fat, 25%.
_________________________________________________
Alton Brown's Frittatta (YUM!!!, my personal substitutions in parentheses)
Ingredients
6 eggs, beaten (egg substitute)
1-ounce Parmesan, grated (soy parm)
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter (evoo or margarine)
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham (canadian bacon)
1 tablespoon chopped parsley leaves
Directions
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
Monday, January 4, 2010
Praying for Holly
James and I received the news today that our friend, Holly Rasmovich, has been diagnosed with signet cell adenocarcinoma, a rare and difficult to treat form of cancer. Since Thanksgiving, she has been diagnosed and has already undergone surgery to remove half of her colon, and is facing aggressive chemo. She is our age, she and her husband Jeffrey have 2 adorable children, and are in shock of this news. I ask that you please include her in your prayers as she faces the upcoming challenges. We love you, Holly.
Wednesday, September 23, 2009
Flax Bread
I've got this in the oven and will post a pic when done, the kitchen smells amazing and it's healthy! Go flax go!
Flax Bread
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
•2 cups flax seed meal
•1 Tablespoon baking powder
•1 teaspoon salt
•1-2 Tablespoons sweetening power from artificial sweetener
•5 beaten eggs
•1/2 cup water
•1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
Flax Bread
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
•2 cups flax seed meal
•1 Tablespoon baking powder
•1 teaspoon salt
•1-2 Tablespoons sweetening power from artificial sweetener
•5 beaten eggs
•1/2 cup water
•1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
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