For the recipe check out my food blog: Rumbly Tumbly Treats
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
August 25, 2008
Rumbly Tumbly Treats Update: Beef, it's whats for dinner
Last week, I made some beef stew after buying some beef on sale. Yay for sales! I had never made beef stew and was really pleased with this recipe. I made this in the crock pot and came home to some yummy dinner. Gotta love having a reason to use the crock pot!
For the recipe check out my food blog: Rumbly Tumbly Treats
For the recipe check out my food blog: Rumbly Tumbly Treats
August 18, 2008
Rumbly Tumbly Treat Update: 1934 Chocolate Cupcakes
My father in law got a Hershey's cookbook with recipes from 1934 and I promised him that I would make something from the book.
Two Saturdays ago, we had a family BBQ and I decided this was a great time to try a recipe from the cookbook. Cupcakes sounded yummy and I found a pink mint frosting recipe to go along with it. The chocolate cupcake itself was quite yummy, however, I think the frosting was a little too minty and took away from the cupcake rather than compliment it. So that was a little disappointing. I will have to give it another try with a different frosting recipe.
For the recipe, see my food blog: Rumbly Tumbly Treats
Two Saturdays ago, we had a family BBQ and I decided this was a great time to try a recipe from the cookbook. Cupcakes sounded yummy and I found a pink mint frosting recipe to go along with it. The chocolate cupcake itself was quite yummy, however, I think the frosting was a little too minty and took away from the cupcake rather than compliment it. So that was a little disappointing. I will have to give it another try with a different frosting recipe.
For the recipe, see my food blog: Rumbly Tumbly Treats
August 13, 2008
Rumbly Tumbly Treat Update: Spanish Gourmet Club
Sunday was my gourmet club get together. The theme was Spanish cuisine. I absolutely loved Spain and Spanish food, so I was very excited!
When I was an undergrad at UC Irvine, I studied Spanish in Spain for 2 months. Spain is a beautiful country with such kind and generous people. While in Spain, I lived in Granada with a host family and every morning my senora would get up early and make me breakfast with fresh squeezed orange juice. She didn't just make my breakfast, she would bring the breakfast to my room to me. I felt so bad and told her she did not have to do that but she insisted, so eventually I would get up a little early so that I could go to the kitchen and have breakfast there instead. She was an excellent cook and also made lunch and dinner for me everyday. She made such delicious paella and other yummy dishes. It was such a wonderful experience to be able to live in Spain. I loved coming home for lunch and having a siesta, I loved being able to walk everywhere, I loved that strangers were so kind to me as I traveled by myself around Spain, and I love how forgiving and patient they were with my broken Spanish. I never did become fluent in Spanish, although I know enough to get by when people speak slowly.
I was very excited that our theme was Spanish cuisine. I decided try making one of my favorite tapa dishes. I decided to make Tortilla Espanola, also known as Tortilla de patatas or in English, Spanish Omelette. This recipe requires sliced potatoes, it was during the preparation process that I sliced my thumb. Ouch! This tapa was made with my blood and sweat.
For the recipe and more picture from my gourmet club go to my food blog, Rumbly Tumbly Treats.
When I was an undergrad at UC Irvine, I studied Spanish in Spain for 2 months. Spain is a beautiful country with such kind and generous people. While in Spain, I lived in Granada with a host family and every morning my senora would get up early and make me breakfast with fresh squeezed orange juice. She didn't just make my breakfast, she would bring the breakfast to my room to me. I felt so bad and told her she did not have to do that but she insisted, so eventually I would get up a little early so that I could go to the kitchen and have breakfast there instead. She was an excellent cook and also made lunch and dinner for me everyday. She made such delicious paella and other yummy dishes. It was such a wonderful experience to be able to live in Spain. I loved coming home for lunch and having a siesta, I loved being able to walk everywhere, I loved that strangers were so kind to me as I traveled by myself around Spain, and I love how forgiving and patient they were with my broken Spanish. I never did become fluent in Spanish, although I know enough to get by when people speak slowly.
I was very excited that our theme was Spanish cuisine. I decided try making one of my favorite tapa dishes. I decided to make Tortilla Espanola, also known as Tortilla de patatas or in English, Spanish Omelette. This recipe requires sliced potatoes, it was during the preparation process that I sliced my thumb. Ouch! This tapa was made with my blood and sweat.
For the recipe and more picture from my gourmet club go to my food blog, Rumbly Tumbly Treats.
July 31, 2008
Rumbly Tumbly Treats: Cucumber and Chops
I am blessed to have some wonderful friends. Our friend and neighbor just started a vegetable garden and since my father-in-law has been watering and watching his house, we were fortunate enough to partake in the fruits (or veggies) of the garden. We had some fresh cucumbers and I decided to make a cucumber salad. To go with the cucumber salad, I decided to make onion baked pork chops. My father-in-law and Mr. Bear happily devoured this yummy dinner.
For the recipes, check out Rumbly Tumbly Treats.
For the recipes, check out Rumbly Tumbly Treats.
July 25, 2008
Cornbread yummy
To round out my weekend, my gourmet club met on Sunday. The theme was summer/BBQ. We had great food and wonderful company. Tons of fun!!
I wanted to make something different and so I made this:
A cornbread salad. This recipe was definitely a keeper. It is always a good sign when others ask for the recipe. Check out my food blog, Rumbly Tumbly Treats for more pictures and for the cornbread salad recipe.
I wanted to make something different and so I made this:
A cornbread salad. This recipe was definitely a keeper. It is always a good sign when others ask for the recipe. Check out my food blog, Rumbly Tumbly Treats for more pictures and for the cornbread salad recipe.
May 14, 2008
A late weekend roundup
Last weekend was a food filled. On Saturday, we celebrated my father-in-law's birthday with a family BBQ. Check out my food blog, Rumbly Tumbly Treats for the food I prepared for the BBQ:
On Sunday we spent the afternoon with my mommy for Mothers Day. We treated her and my daddy to lunch at yummy Ten Ten restaurant (the same place we went for her birthday). Mr. Bear really loves that Chinese restaurant and had been looking forward to it all week. It is always nice to spend time with family!
It is nice to splurge and eat some oh-so-yummy-but-so-bad-for-you food once in a while. It is all about moderation and not eating like that every day. So back to my regularly scheduled healthy eating!
- Rumbly Tumbly Mac and Cheese
- Red Velvet Truffles
- Red Velvet Cupcakes with Cream Cheese Frosting
On Sunday we spent the afternoon with my mommy for Mothers Day. We treated her and my daddy to lunch at yummy Ten Ten restaurant (the same place we went for her birthday). Mr. Bear really loves that Chinese restaurant and had been looking forward to it all week. It is always nice to spend time with family!
It is nice to splurge and eat some oh-so-yummy-but-so-bad-for-you food once in a while. It is all about moderation and not eating like that every day. So back to my regularly scheduled healthy eating!
February 20, 2008
Mini Turkey Meatloaf
For several years I have been using a turkey meatloaf recipe I got from Shape Magazine back in January 2001. It is a healthier and lower fat take on the traditional meatloaf by making a few substitutions. I never really follow all the actual measurements in the recipe but instead estimate as I mix. This time around I baked my turkey meatloaf in a muffin pan to make mini meatloaves. This technique helps to control portion size and decreases the time needed for cooking.
The recipe from Shape Magazine uses a technique to drain the fat away from the meatloaf by using a baking sheet or baking pan instead of the traditional loaf pan. So instead of the fat being absorbed into the meat as it bakes, the fat is drained away to the side of the pan. Well, the draining away of the fat is lost by using the muffin pan so this would probably slightly increase the calorie and fat content of the mini meatloaves.
When Mr. Bear came into the kitchen to see what was for dinner, he thought I made muffins again and was quite confused when I served him meatloaf muffins, LOL. The mini meatloaves were good and it was nice that they cooked in half the time. We didn't eat the entire loaf like we usually would so there was enough leftover to use with my spagetti sauce for dinner tonight. This mini meatloaf technique was definitely helpful to control portion size, if only I could drain the fat too as with the Shape Magazine technique and then I would have the best of both worlds.
Barbeque Turkey Meatloaf
from: Shape Magazine, January 2001 (pp. 64-67 - I still have the torn out copy from the magazine)
1 1/4 pounds ground turkey
1/3 cup plain bread crumbs
1 cup chopped onion
1/3 cup plus 1/4 cup barbeque sauce
1 tablespoon Worcestershire sauce
2 egg whites or 1 egg
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350. Lightly coat a 13 X 9 inch baking pan or baking sheet with nonstick cooking spray (or muffin pan if making mini meatloaves).
In a large bowl combine all ingredients (except the 1/4 cup of barbeque sauce).
Place meatloaf mixture in the center of a baking pan and shape into a loaf by hand (or place small loaves into muffin pan). Spread remaining barbeque sauce evenly over the top of the loaf. Bake for 1 hour and let stand for 5 minutes before draining fat and slicing (for mini meatloaves you only have to bake for 30 minutes).
Nurtition Info per serving (2 1 inch slices): 190 calories, 16% fat (3.5 g; 0.9 saturated), 41% carbs (17.7 g), 43% protein (18.7 g), 0.7 g fiber.
=^..^=
The recipe from Shape Magazine uses a technique to drain the fat away from the meatloaf by using a baking sheet or baking pan instead of the traditional loaf pan. So instead of the fat being absorbed into the meat as it bakes, the fat is drained away to the side of the pan. Well, the draining away of the fat is lost by using the muffin pan so this would probably slightly increase the calorie and fat content of the mini meatloaves.
When Mr. Bear came into the kitchen to see what was for dinner, he thought I made muffins again and was quite confused when I served him meatloaf muffins, LOL. The mini meatloaves were good and it was nice that they cooked in half the time. We didn't eat the entire loaf like we usually would so there was enough leftover to use with my spagetti sauce for dinner tonight. This mini meatloaf technique was definitely helpful to control portion size, if only I could drain the fat too as with the Shape Magazine technique and then I would have the best of both worlds.
Barbeque Turkey Meatloaf
from: Shape Magazine, January 2001 (pp. 64-67 - I still have the torn out copy from the magazine)
1 1/4 pounds ground turkey
1/3 cup plain bread crumbs
1 cup chopped onion
1/3 cup plus 1/4 cup barbeque sauce
1 tablespoon Worcestershire sauce
2 egg whites or 1 egg
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350. Lightly coat a 13 X 9 inch baking pan or baking sheet with nonstick cooking spray (or muffin pan if making mini meatloaves).
In a large bowl combine all ingredients (except the 1/4 cup of barbeque sauce).
Place meatloaf mixture in the center of a baking pan and shape into a loaf by hand (or place small loaves into muffin pan). Spread remaining barbeque sauce evenly over the top of the loaf. Bake for 1 hour and let stand for 5 minutes before draining fat and slicing (for mini meatloaves you only have to bake for 30 minutes).
Nurtition Info per serving (2 1 inch slices): 190 calories, 16% fat (3.5 g; 0.9 saturated), 41% carbs (17.7 g), 43% protein (18.7 g), 0.7 g fiber.
=^..^=
February 15, 2008
Crock Pot Yummy!
The crock pot is such a great kitchen item for busy families. It is so wonderful to come home from a long work day and have dinner ready and waiting for you. I have a programmable crock pot by Rival that I received as a wedding gift and I have used it several times. My friend shared one of her favorite crock pot recipes with me and I finally tried it. Mr. Bear loved it and ate it all up. Definitely an easy yummy dish! Thanks Bryn!
Crock pot salsa chicken
Ingredients:
4 Frozen Chicken Breasts
1/2 a packet of Taco Seasoning (or you can make your own Taco Seasoning)
1 can of Cream of Chicken soup (I used 99% fat free)
1/2 a jar of salsa
Spray crock pot with some non-stick spray and then put all ingredients in the crock pot. Cook on low for 7-8 hours.
Top with sour cream (we used low-fat) and cheddar cheese (we used 2% cheese). Eat with flour tortilla or tortilla chips.
It is a very yummy meal. Nice and easy for the working woman!
=^..^=
Crock pot salsa chicken
Ingredients:
4 Frozen Chicken Breasts
1/2 a packet of Taco Seasoning (or you can make your own Taco Seasoning)
1 can of Cream of Chicken soup (I used 99% fat free)
1/2 a jar of salsa
Spray crock pot with some non-stick spray and then put all ingredients in the crock pot. Cook on low for 7-8 hours.
Top with sour cream (we used low-fat) and cheddar cheese (we used 2% cheese). Eat with flour tortilla or tortilla chips.
It is a very yummy meal. Nice and easy for the working woman!
=^..^=
February 3, 2008
Enchiladas and Cottage Cheese
I tried a new enchilada recipe today. I found this recipe on http://www.allrecipes.com/ a while back and have been meaning to give it a try. I had extra cottage cheese that I needed to use pretty soon, so I figured it was a good time to give it a shot.
Cottage Cheese Chicken Enchiladas
from http://www.allrecipes.com/
INGREDIENTS
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce (I used 28 ounce can)
DIRECTIONS
1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Cottage Cheese Chicken Enchiladas
from http://www.allrecipes.com/
INGREDIENTS
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce (I used 28 ounce can)
DIRECTIONS
1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
A few suggestions: use extra enchilada sauce and put sauce on the bottom of the baking dish too. From making enchiladas in the past, I have learned that you want to make sure the sauce covers the enchiladas while baking so they don't get dry. I used low-fat cottage cheese and sour cream to make it little bit lower in fat and my own little taco seasoning mix (also from http://www.allrecipes.com/).
January 31, 2008
The Muffin Woman
The last couple of weeks, I have been on a quest to find a yummy healthy muffin recipe. I tried a blueberry muffin recipe last week and I did not like muffins at all, they were dry and dense, almost like a scone but not very good. That was a bummer since I used fresh yummy blueberries. So my quest continued for a new recipe.
Last night, I tried a banana muffin recipe and I am quite happy with the muffins, they are very tasty and better yet, I am able to use bananas that are overly ripe and will end up getting thrown out, so I am not wasting any food.
Whiz-Bang Banana Muffins
From: http://www.bellybytes.com/recipe/muffins/muffin01.html
Ingredients:
1 cup all-purpose flour
½ cup quick-cooking oatmeal
¼ cup packed brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
1/8 teaspoon salt
Nonstick cooking spray or shortening
1/3 cup milk
1 egg
2 tablespoons cooking oil
1 large ripe banana, cut up (I used 2 medium ones)
I also added ¼ cup of chopped pecans since I happened to have them
Preheat the oven to 400 degrees. In a large mixing bowl stir together the flour, oatmeal, brown sugar, baking powder, cinnamon, and salt. Set aside. Lightly coat muffin pan with cooking spray or grease with shortening.
In a blender container combine milk, egg, and oil. Cover and blend smooth. With blender running, add banana and blend into mixture. Pour into dry ingredients and stir just until moistened. Fill muffin pans 2/3 full.
Bake in the 400 degree oven about 20 minutes (I baked for 15 minutes) or until a wooden toothpick inserted in center comes out clean. Makes 10 to 12
(Nutritional facts per serving from the website: Calories: 132 , Total fat: 4g , Saturated fat: 1g , Cholesterol: 22mg , Sodium: 162mg , Carbohydrate: 22g , Fiber: 1g)
I think they turned out very yummy! I think next time I try ½ all-purpose flour and ½ wheat flour, applesauce instead of oil, and maybe a little vanilla extract to make it even better for you. I will also bake at 375 degrees instead. I think 400 was too high and so luckily I checked after 15 minutes rather than letting it go to 20 minutes as the instructions suggested.
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