Tag Archives: Cooking

It feels like a weekend!

These last two days have been relaxing and semi-productive – a nice mixture!  I haven’t had a “weekend” at home in a long time, and I haven’t had two days off in a row where I haven’t over-scheduled myself.

Ah… This has been nice!  Except it makes me sad that it’s coming to a close.  I had a nice mixture of relaxing (reading, blogging, lounging), socializing (impromptu football-watching gathering, cross-country and coffee at Caribou, coffee and coffee cake), and cleaning (just my room – not my bathroom yet!).

English: A photo of a cup of coffee. Esperanto...
English: A photo of a cup of coffee. Esperanto: Taso de kafo. Français : Photo d’une tasse de caffé Español: Taza de café (Photo credit: Wikipedia)

This morning I made a coffee cake that I read about this week – Pumpkin Coffee Cake with Brown Sugar Streusel.  I did what I usually do, which is to jump into a recipe without reading beyond the ingredients, so next time it will look different but I don’t think my goof affected the deliciousness of it!  Yummola!  Thanks Entertaining By the Bay (Troy’s friend, Maryanne) for the inspiration!  I doubled the recipe so that I can have it for breakfast all weekend long and have some “hospitality” for my parents who will be sleeping here Saturday night!  Good stuff.

Now I’d better run to get the salt for my softener… my only goal for today.  I’m hoping for a movie tonight (Argo!), so I’d better get it done!  It’s a working weekend for me, but I will be able to get to a tournament football game Saturday night! Go Mayo!  Go Gunnar!

 

Food and Healthy Eating

Last week I signed up for Seattle Sutton Healthy Eating program.  A few things were appealing to me:  there is no commitment required – you can order your plan week by week with no penalty for taking a break; you can also get the full 7 day week or you can get a 4 day or 3 day week.  Deliveries are on Monday and Thursday in Rochester or you can pick it up on those days, as well.  It is more money than I probably spend on groceries and eating out in a week so I’ll be weighing the pros and cons as I go, but here are my thoughts so far.

My refrigerator

I wondered what the packaging would be like.  I’m happy to say that the black containers are recyclable plastic.  They are bigger than I thought they’d be, so although they will fit in my lunch bag, I’m not sure two of them will.  In fact, tonight, I repacked breakfast and lunch for tomorrow because they could be packaged smaller.  They’re uniformly packaged, which is nice for refrigerator storage, but not so much for hauling it around.

(Note the Coke Zero in the back of the refrigerator- I think it’s been there for almost two years! Should I do an experiment with it?)

The variety…

I think I can safely say that what I like most about this program is the variety of food that I have eaten so far.  When I cook for myself, I NEVER make peas AND squash AND potatoes for one meal!  And today I had a nectarine for breakfast AND a kiwi for lunch.  This lunch today (seen above) was very tasty.  A cold bean salad with a turkey breast on that yummy toasted bagel with honey-mustard-yogurt.  Oh my!

Breakfast burrito

Yesterday was a chicken breast topped with salsa and some carrots.  I’ve had a breakfast burrito, tasty oatmeal, delicious spaghetti with a yummy celery and onion side dish, and turkey meatloaf with a twice-baked potato.  The only thing I haven’t found really tasty is a hazelnut spread for my English muffin one morning.  I really had a hard time with that.  And would you believe I’ve never had cooked spinach before?  I also had to choke that down.  Quite a variety of meals for this week!  And no leftovers!  Or pots and pans to wash!  

Cooking for one has been a challenge, and I’ve told many people lately that it has been one of the biggest challenges for me with my new crazy work schedule, not the sleeping.  I have been eating out a lot, eating unhealthy cafeteria food, eating dinner at 11:00pm, driving through fast-food on my way to or from work, among other bad habits.  So I’m going to try this a little bit, maybe off and on.  For next week, I only ordered 3 days worth of meals and I’ll not order any when I’m on vacation, of course.  It is expensive but eating healthy is expensive.

I’ll keep you posted on whether or not I continue to like it!

Have you ever tried anything like this?

 

 

A rhubarby weekend!

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Rhubarb muffins. Some for breakfast and some for the freezer for summer entertaining.

Although I didn’t go to Lanesboro, MN‘s Rhubarb Festival this weekend, I did make two rhubarb dishes this weekend!  Yesterday I made a Rhubarb Crumble for a beautiful summer evening “dinner on the deck” and this morning I made another batch of Rhubarb Muffins.  I love these muffins.  I made a batch on Tuesday to bring to work to share, so these are for me and my freezer.  I have more  buttermilk and more rhubarb in the freezer so maybe I’ll look for another recipe to try!

Do you have a favorite rhubarb recipe or way to eat rhubarb?  Where do you get your rhubarb?  From the farmer’s market, your own patch, or from the kindness of friends?

The weather was beautiful this weekend – absolutely perfect – so I accomplished a little reading outside.  I finally finished April’s O Magazine and started May’s.  I gotta catch up.  I also have been reading on the iPad a library book.  It’ll expire Friday so I’ll have to get busy!  It’s a little difficult to read outdoors on the iPad.  Any hints for that?  I will need to look into accessories to see if there is anything that will help other than changing the settings.

Any hints on the iPad2 and reading outside?

Well, off to read!  But I’ll share my muffin recipe first!

Yummy Rhubarb Muffins
Mix together:  1 1/2 cups Brown Sugar; 1/2 cup oil; 1 egg; 2 tsp vanilla; 1 cup buttermilk.  Beat well.
Add: 2 1/2 cups flour; 1 tsp soda; 1 tsp salt; 1 tsp baking powder.
Stir in 1 1/2 cups finely cut rhubarb and fill muffin tins.  Sprinkle with sugar and cinnamon mixture (1/3 cup:1tsp) before baking.
Bake 400 degrees for 15-20 minutes.
*I usually use two cups frozen rhubarb and add a little baking time.