Category Archives: bulgur

Oh, Just Making Up for Yesterday.

Heyyy loves. Is everyone having a super stellar Sunday? I hope so – because come tomorrow morning it’s a whole ‘nother week until you get to the weekend!

Blueberry-Plum Oats

I, for one, felt I had some making up to do from yesterday. Sure, it wasn’t a disaster by any means. But hey – any excuse to let my foodie mind go crazy, right? And why not start with a fine bowl of blueberry-plum oats, am i right or am i right?!

With frosting, of course.

In the base this morning was:

-oat bran, rolled spelt flakes, rolled barley flakes, and wheat bran

-brewed coffee & almond milk

splash of vanilla extract

trail power

-1/2 T. chia seeds

half of a diced plum, and a small handful of frozen blueberries

On the top:

-chia-acai icing, milled golden flax

-slivered almonds

-ginger preserves and Artisana coconut butter

-Yogi Blueberry-Flax Granola Crisps

and a compote of the rest of the plum, some blueberries, and shredded coconut – in agave and almond milk.

Though delicious, this bowl didn't summon spring, either. Shucks.

That’s right – Vermont had another cold, windy day. And I was hearing rumors of 50* and partly sunny! My mom and I were not pleased. I was looking forward to riding! So, instead we bummed around the house a bit – cleaning, chores, and I cleaned my saddle – a long overdue task.

While I was doing this, I realized – I used to be the same way with leather cleaner as I am now with nut butters, grains, and jams. I would buy them all and try them all. Ohhh, my life. I’m not sure which is a less expensive habit. I’m going for the foodie thing, because I also had a saddle obsession, and nut butters don’t cost upwards of a thousand dollars a pop. Thankfully.

Strawberries have made their way back into my lovely life.

Ah, yes – strawberries. Picked up yesterday, and almost gone. Except, after this amazing warm bowl of strawberries with some Kashi H2H, almond milk, and Cacao Bliss – I realized I need to ration myself in order to have a record-breaking bowl of oats tomorrow morning. I’m sure you see where my thought process was going. And yes, I did think of tomorrow’s oats that early in the day.

The other thing I thought of, was how often I have sweet snacks. It doesn’t bother me too much, since I’m not actually adding sugar (sure – agave and other forms of natural sugars when necessary) but there are still a lot of sugars from the fruit, cereal, etc. And then I realized well hey – there’s an almost empty hummus container calling for me and some almost forgotten about pretzel crisps doing the same. Hey, just making up for yesterday.

Can't have sweets all the time. This number a mere representation.

Done Work.

And it reminded me of how much I love hummus and pretzels. Not sure why I always opt for sweet. I think it’s still the whole warmth thing. Who wants warm hummus? That and I’ve always been a fruit junkie. What about you – what’s your view on sweet but not necessarily bad-for snacking? I should really try to be more open when I go to snack, I guess!

A short while later I went out and played with the ponies, and then went on a pretty long walk/hike with my mom and Kaia. It was the same trail we’ll take the horses on, except we took the short way back at the fork. Fun, fun – I love getting in quality time with my mom, like this weekend has been. Otherwise, I start to just feel like a room mate since our schedules during the week are so different. By the time I get home – she’s halfway asleep since she works at 5am. You can poke fun if you’d like.

Time to warm up! And...I could never be a real food blogger.

Afterwards, it called for some defrosting our chill with hot tea and muffins. I also call this “why I could never be a real food blogger.” What else am I supposed to do while the tea heats? Why, eat some of the muffin, of course. Naturally, only half made the photoshoot. In addition, I can’t tell you how many times my hand finds its way into the dried apricot or date baggies, and I almost said “I’ve grabbed so many nuts today, it’s ridiculous,” but I’ll just leave that out.

My bad – this blog is becoming more PG-13 by the minute.

But, I digress. Lets play a game, shall we? I’ll call it “Guess Which One is Mine.” Okay, lunch:

Exhibit A

Exhibit A features a cut-and-paste version of my sweet potato panini, with a hearty side of kale chips, seasoned with salt and lemon pepper.

Exhibit B

Exhibit B features the same dressing as the aforementioned panini, as well as the same sweet potatoes used. The similarity ends with the addition of cranberries, mas mozzarella, spinach, basil, and a drizzle of honey. Exhibit B was served with kale chips, as well as the last lone sweet potato round.

So, loves. Which was my lunch?

Grease truck = not my lunch.

DINGDINGDINGDING!!! You’re aaaa winner! You know me too well. That’s right – exhibit B. Who, then, praytell…was lucky enough to consume exhibit A?

Hint: The answer is the one with less fur.

Yesssss, siree. My lovely mother let me make her lunch. It received rave reviews. Call me crazy – but I love making healthy food for people and it being a total hit. I love making food in general, but when I cook for myself, I’m always curious what someone else would think of it. So I’m always offering to make stuff when I can. I used to all the time, but lately it’s been far too infrequent of a scenario 😦

But – I seriously loved the addition of cranberries to my wrap. Yes, I add cranberries and sweet potatoes to everything lately. Which is strange, because that’s such a traditional fall combination of foods. What can I say? Just making up for yesterday. I left out most of the veggies – red pepper & onion, tomato – and used extra mozzarella in addition to the spinach and basil that I would typically use. The sweet potatoes had curry powder, and the dressing was the same, too.

Killah. And to cleanse the palette?

Oh gosh, something sweet.

I guess this is what I mean by “sweet snacks.” See – this is just an apple. No agave, no honey, no sugar, just the natural sugars from the apple. Well, there’s PB & Co. Cinna Raisin PB, too – but you see what I’m saying. Does anyone let this bother them? I don’t but I’m wondering if I should.  Would love your thoughts 🙂 It is ironic – I love sweet stuff like this, obviously my granola crisps, oatmeal – but not cookies, cakes, and that sort of stuff? I should add – as I type I’m having a sweet dessert of banana “soft serve” with mangos  and topped with dried apricots and crystallized ginger. Hah! How’s that for following my word? Just making up for yesteryear.

I call this: Indecision.

To prove my point yet again. unsweetened natural applesauce with strawberries and chopped dates. Oh, and another one of those adorable mini egg mcmuffins. He’s my favorite guy.

My afternoon consisted of being a lazy bum by watching TLC and flipping through my recipe book and magazine to get my creative juices flowing. It’s no shock that I’ve been stuck in a sweet potato and cranberry curry rut lately. It’s just that good! But, I need to spread my wings and fly solo. Without sweet potatoes. Or cranberries. For a day. Maybe two, but probably no more than that. We’ll see how far I get.

I had a lovely cranberry and sweet potato free meal planned, until I became inspired by this recipe while flipping through my recipe binder. Because if I can’t have cranberries, I dang sure want some apricots. What can I say? And so – an idea was born and I began creating part of my dinner at 3:30 in the afternoon. Not because it was time-consuming and extensive. Because I was that excited and that bored of watching Forensic Files.

And so, I figured I would follow the recipe for the most part, taking shortcuts and using tempeh. Lets cook!

Le Glaze.

For the glaze I simmered approximately 1/4 c. water, heaping 1/2 Tbs. Apricot-Mango preserves, 2 chopped dried apricots, a cinnamon stick, sprinkle of cinnamon, and a couple peels of orange zest in a saucepan until it was thick. I shut it off at that point, and just let it sit covered on the stovetop while I bummed around and fed the horses. While it was simmering, though, I cubed up a serving of tempeh and placed it in a baggy with a drizzle of olive oil, scant 1/8 tsp. cinnamon & ginger, salt, and pepper and tossed it around to coat it. Placed it in the fridge to wait for it was time to cook.

When it was actually time to start making dinner, I sauteed minced garlic, red onion, and red pepper in a bit of olive oil and water until slightly tender. Then I added in the tempeh and seasoned with some dried parsley and cilantro. I also added in a bit of the apricot-mango jam at this point, too. Once it was pretty well cooked, I added in a big ol’ bundle of kale and covered. Cook until done – and meanwhile, prepare a serving of bulgur and re-heat the apricot glaze. You’re likely to need to add some more water since it will have thickened considerably.

Garnish with some chopped nuts! And don’t let these photos fool you. It is best mixed all together, not separately.

I know that’s pretty wordy, but honestly – simple and it turned out fan-freaking-tastic. I made the mistake of adding some garam masala to the bulgur, and I think if I chose to just add a bit of cinnamon it would have been seriously killer. The Garam Masala by no means ruined it, especially since I hardly added any. It may have been  more of the smell of it that threw me off, haha. I don’t really know what works and what doesn’t for this type of cuisine. Experimenting is the only way I’ll find out!

In addition – it gets way better if you let it sit a bit. I should have just combined the bulgur, glaze, and tempeh & veggies in one pan and allowed to just hang out over super-low heat. I only realized this because I got halfway through and was so full I had to just wait like, twenty minutes before finishing, haha. Ah well.

Yum. My wings have spread. I have seriously made up for yesterday, and the night is still young. Except, now all you’ll see is apricots in my meals. Hmm…my other obsession lately, I’ve noticed? Topping all my meals with chopped nuts.

I. Am. A. Lost. Cause.

What are some phases you’ve gone through? I find it so humorous to look back at them all…I’ll have to do a post dedicated to honeymoon stages of yesteryear 🙂

I hope everyone has a bangin’ night, but anyone who has beautiful weather, please send it my way! Oh, and mini giveaway in yesterday’s post remember. Nothing exciting.

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Also: I’ve received lots of comments inquiring about chia seeds lately, and while I won’t get too geeky, here’s a little bit of information for anyone who is interested, from this site.

-Chia seed is a complete source of dietary protein, providing all the essential amino acids. Compared to other seeds and grains, chia seed provides the highest source of protein.

-A daily dose of chia seed provides an excellent fiber source and most people notice a different in less than a week.

-Chia contains the usual Vitamin C, ferulates and Vitamin E but the real secret is the Cinnamic acids that guard the omega-3 oils from oxidation, which makes it a stable product for years.

-The gel-forming property of chia seed tends to slow digestion and sustain balanced blood sugar levels, which can be helpful in preventing or controlling diabetes.

-Chia seeds contain greater alpha-linolenic acid concentrations than any other seed or grain. This substance lowers the risk of heart disease, blurred vision, and numbness.

-Chia seed contains large amounts of B vitamins and calcium. By volume, one ounce of chia contains two percent B-2 (riboflavin), 13 percent niacin, and 29 percent thiamin, and trace amounts of all B vitamins. In roughly two ounces of chia (100 grams), there are 600 milligrams of calcium, contrasted with 120 milligrams of calcium in the same amount of milk. That’s five times as much calcium than milk! ***(I actually just found this out – uhm, Awesome!)

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Wasn’t that fun? Of course you should do your own fun research, but maybe this will field some of the questions that have been trickling in 🙂 Granted – take this for what you will, this time next year it will probably be said to be bad for our health. Tupperware containers used to be perfectly healthy. So did agave. And Nalgene bottles. And kombucha.

(this site has some interesting facts of sugar substitutes, while we’re on the topic!! Some interesting info.)

When it comes to myths around food, do you tend to buy in to everything, or weed through them? What’s the craziest one you’ve heard? Sure – I agree you can’t much argue with science. But, at the same time – I feel like some studies highlight the most extreme, unlikely of scenarios, and then blow the results up to be common or incredibly severe, affecting anyone who uses a product. I try to research everything before buying into everything – but it can be easy to get caught up in it all!

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Filed under almond milk, apple, blueberries, breakfast, bulgur, cooking, dinner, food blog, foodblog, health, health food, healthy eating, healthy food, healthy living, lunch, oatmeal, organic, recipe, Uncategorized

Waffle With Me

Has everyone seen or heard the new Dunkin’ Donuts commercials advertising their waffle sandwich? I swear I hear it every ten minutes – but tt makes me laugh every time. Why? Because, well…I waffle on a daily basis. I even use the term waffle. So when I heard waffle all over the radio I felt a little cheated. Here is a days worth of waffles for you.

Fortunately, this mornings breakfast was almost waffle free due to this cool chica’s mention of carrot cake ice cream. I read this comment at 1 am during my nightly “I need to stop drinking so much water” moment – and immediately realized it’s been far too long since I’ve had carrot cake oats. You’d better believe I had difficulties falling asleep when I could hardly wait for morning. Just the thought made me have a nightly rendezvous with the kitchen involving nuked puffins. Luckily, morning finally came.

I love you, carrot cake oats. And this bowl was especially stellar, for what reason I am unsure. Possibly because this was the first time I’d had it with oat bran? Possibly. It was much fluffier than usual. Or maybe I just forgot how fluffy bananas make oats?

I suppose one of my breakfast waffles occurred just moments ago, trying to narrow down my breakfast photos. Apparently, I went a little overboard this morning. I was enamored.

In the Mix was oat bran, spelt flakes, barley & wheat bran, brewed coffee & almondmilk, ~1/4 sliced banana, vanilla, goji berries, pineapple, 1/2 carrot, grated, ground clove, nutmeg, ginger, and cinnamon

On the Top was chia-acai icing, flax, crystallized ginger, a chopped walnut or two, strawberry-pom jam, coconut butter, and 1/2 grated carrot sauteed with maple syrup, coconut, raisins, pineapple, cinnamon, and a splash of water.

The waffle appeared when it was time to chose coffee. I think my problem is that I give myself too many choices. So many nut butters, so many jams, so many veggies, so many fruits, so many breads. Hey, variety is the spice of life, right? As long as I’m not wasting anything, I’m content.

Rain Forest Nut eventually won over, and I waffled about what I wanted to make for my birthday dinner while enjoying a cup of that and my cake. I love waking up early.

Next waffle: hurr. I’ve been having major hair dilemmas. I really need to cut it. But I don’t like paying someone $20 to take half an inch off my hair. That can be spent on fun food finds or new bowls, you know.

the usual, except usually I pouf it more. It's growing old.

reunited with my hair straightener: still pouffed on top.

the new? or too susie home-maker?

After all this waffling, it was time to pack the lunch-age and head to class. First, I waffled as to what I wanted for my drive in snackage. The rest of the nanner had apparently been eaten by a Henry-monster, so banana was out of the question. English muffin, or nuked Puffins?

puffins-1. english muffin-0

If you haven’t done this yet, you should do it now. 1/2c. original puffins, 1/4 c. almondmilk, drizzle honey-apple butter, and cinnamon. Nuke for 30 seconds. Enjoy. Yum.

Next up? Yogi Moroccan Spice – for the words of wisdom – or Sugar Cookie Sleigh Ride – for the pure bliss?

sugar cookie sleigh ride - with almondmilk, vanilla, and honey.

I have a rapidly growing honey obsession.

Driving in to class I encountered a major waffle. Did I really want to waste this beautiful morning by going to class? I won’t say which waffle I toasted, but I will say sometimes…ya just gotta appreciate the beauty around you.

And right on time, hunger came knocking, and I gladly answered. There was no waffling here:

Rite Aid parking lot.

Nature valley Nut Clusters – I make sure I ration these out, or I’ll just nom down the whole bag. So good. These were the peanut ones. I’m tempted to try making something similar myself.

I just realized I ate a lot in my car today.

And sesame rice crisps. Fueling before my second class & a quick Rite Aid pit-stop. This was a good snack – the clusters held me over quite nicely!

After my second class I participated in a grueling workout that involved a pretty drastic makeover. Are you ready for this?

Gertrude. Don't think she stayed that clean for more than ten minutes.

This messed up my hair, made me freeze, and made me more than ready for lunch.

There was slight waffling involved in lunch: I was homeless! My mom was MIA and I didn’t feel like eating by myself at a random location on campus. Everyone has classes when I don’t, and vice versa 😦 I finally decided on just going to the welcome center because I was going to need to buy some hot water or coffee, anyways. I wanted to go to the lake lookout – but didn’t think I’d have time to do that and get tea/coffee.

lunch was packed last night, as usual.

Turkey Meatball pita-panini w/ ranch, dijonnaise, sundried tomatoes, red pepper, red onion, spinach, and a pickle. Oh and parmesan, of course!

And I'll never turn down a naranja.

Deee-vine. Loved the homemade ranch-dijonnaise combo. And the pickle. Oh, dill pickles. You make sandwiches complete.

Did I want a bar, too?

I ended up passing – I was quite content – but decided to take Clif with me, for his whole grains and vitamins – to my Photo class. I definitely made everyone jealous. If you’ve had a Blueberry Z Bar before, you know how deliciously blueberry – y they smell!

I munched half in class, and half driving home so I didn’t eat the kitchen once I got there. There was much waffling about exposures, negatives, and chemicals while in photo – but I won’t bore you. There was also much stress/frustration. Everyone kept asking me all these questions about what to do, how to do it, what to mix, etc. I get really stressed out when I’m asked too many questions about stuff like that when I’m trying to do it, too. I’m trying to get stuff done, too – and I probably only know as much as you! I know that sounds awful, but it’s just part of me. I could never be a teacher. The worse part is – I’ll even get frustrated if it’s even people I know really well.

I had already had a general idea for dinner planned, but I waffled the entire way home as to specifics. I’ll reveal the final product, first.

Bulgur-Chickpea Casserole

Did I want chickpeas, turkey meatballs, or shrimp? Chickpeas. Did I want sweets-meets-savory by including an apple? No. But next time for sure! Did I want to make it all neat and layered only for it to be messed up upon serving, anyway? Sure.

Classic Jess fashion.

Did I want to use nutritional yeast, feta, or parmesan in the veggie layer? Nutritional yeast. Parm on Top!

This was good! Chickpeas were the right waffle. Next time I’d love to try it with some chopped apple and sweet potato!

Dessert was waffle free:

you betcha!

Told you so: new obsession/old obsession meet.

I guess you could say I tend to get stuck in food ruts. I’ve actually been flipping through Clean Eating mags at breakfast and re-discovering some great recipes that I saw and wanted to try – but didn’t make note of…and completely forgot! I’ve been feeling rather uncreative, so these are definitely helping and I’m brewing some good ideas. I still openly admit to finding one snack and latching on to it, however. Oh, well, I guess.

I hope everyone toasted lots of waffles today – decisions are good! Do you like to have decisions, or have things laid out for you? When you do have decisions – are you indecisive, or black and white?

Do you pack your own snacks when you know you’ll be out and about, or just hope you’ll find something?

And lastly – do you tend to get stuck in “food ruts” ever?

I hope everyone has a great night – just think, tomorrow’s friday already!

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Just Take My Word for it…

Happy Humpday! The week’s almost over already…can you believe it?
I woke up to a beautiful blanket of snow, and was ready to play with a [small] portion of my Bob’s order that I received yesterday. 


I actually ordered a ridiculous amount of grain-y things…but I decided to start here! I’ve got to pace myself, though – unfortunately, I can’t open them all at once! I have a “thing” about that, hah.
What better way to try them with a new “combo,” too?


How about some plum oats?!
The Mix: 2 T. Barley Flakes, 2 T. TVP, 1/4 c. almondmilk, 1/2 c. brewed coffee, goji berries, majority of a chopped plum, cinnamon
On the Top: caramelized plum, pineapple chia seed “icing,” dates, toasted coconut, toasted almonds, ground flax, pom. strawberry jam, and white choco. coconut PB.


mmm! quite good :)I just wish the plum was a bit more ripe. The slices I warmed up in a skillet with some maple syrup were okay, but the chunks in with the cereal were a bit tart. This was my first bowl in eons that didn’t have banana!

Verdict on the barley flakes? Good! I still combined them with TVP because I really like to get a lot of protein at breakfast. That’s why I do it with normal oatmeal, too. Hey, it’s what works for me! These were quite voluminous – my bowl was almost too small! And I liked their chewy texture. Not too much of a taste difference, really. But that’s okay! I love experimenting with new grains.


Lunch: carrot sticks and a panini wrap consisting of hummus, two fried eggs, spinach, red onion, red pepper, dill pickle, and a dash of the cheesy ranch sauce leftover from last night’s dinner.
Snackage during work: homemade “trail mix” [kashi H2H, total, Snyder’s butter snaps, dates, raisins, walnuts, crumbled mate bar, crumbled kashi bar. basically, the whole cupboard.] huuuuuge orange, and that white container is some almondmilk for coffee 
Snackage on the drive in: spelt toast with PB, jam & dates, nanner.

good foodage.

The mac at work finally got up and running around noon today. Luckily, nothing was lost and it was something I don’t understand and can’t even recite back to you all because I am terrible at understanding computer dynamics. lol! But, it was just mr. mac’s time to have a freak out. He just chose me as the crash dummy 🙂

I had dinner ideas involving a sweet potato, an apple, and chicken or chik’n planned, just wasn’t sure what exactly, so thoughts were rolling around in my head for the afternoon. Eventually, my beloved bulgur came into play, and I decided I’d try a lemony bulgur salad with sweet potato, apple, and chicken.

It sort of held true…
[disclaimer: i sincerely apologize for the poor quality of my dinner photos lately! I feel like they all look the same lately, and not very appetizing. I really can’t wait until it’s light out both morning and night! that will be a huge help. So, until then, take my word for it: I’m not just eating a bunch of gross stuff! haha]


(I realized I forgot dressing for my spinach shortly after these pictures. I didn’t feel like re-shooting just for that)

Anyways! Now that those disclaimers are out of the way, this was really good. Promise
I ended up just hoping it’d turn out good and made extra, thinking it’d be a really good wrap filler. I definitely am glad I made that call! Here’s what I did – just use the seasonings to your taste – that’s what I did, so don’t have exact measurements.

Creamy Sweet Potato and Bulgur Salad
-1/2 c. cracked bulgur wheat [I use hodgson mill’s bulgur with soy]
1 c. water + 2 T as needed
-diced red onion, about 1/4 c.
-dab of butter
-handful baby spinach, torn
-diced carrot
-1 small sweet potato, or 3/4 med., cooked and cubed
-1/4 c. raisins
-1/4 c. walnuts or almonds, opt.
-minced garlic
– salt and pepper
-lemon pepper
-dash nutmeg
-dash curry powder (opt)
-dried basil
-1/4 c. greek yogurt
-1 t. raspberry dijon mustard
-2 T. unsweetened applesauce
-1 T. lemon juice

Toast the bulgur and red onion in small amount of butter and minced garlic until fragrant – about 10 m. Season with salt, pepper, lemon pepper, basil, and nutmeg.Add water and spinach and carrots and simmer until tender / water is soaked up. Add in raisins.
Meanwhile, mix together greek yogurt, applesauce, lemon juice, mustard, basil, lemon pepper, and curry powder (if desired). 
Once bulgur mixture is ready, add your cooked and cubed sweet potato. Allow to cool for a bit before combining the dressing and bulgur. Mix in nuts, if desired.

I didn’t end up using all of the dressing – use your judgement! And hopefully I remembered everything…heh.
I had it with a naan cooked in lemon pepper. I just sprayed the cast iron skillet, sprinkled it with lemon pepper, and then slapped the naan bread down. The lemon pepper really added to it, I must say! (both the naan and the salad)


I was too lazy to  roll my naan dough out. I guess it’s not very naan-like, but I’ll still call it that.
Hopefully I haven’t made everyone lose their appetites! I promise it was quite satisfying, however! Creamy, refreshing goodness. I eat a lot of spicy foods – as you all well know – and sometimes forget how much I enjoy food that isn’t spicy, as well. For some reason it seems more satisfying and healthy, lol.

I think I’ve gotten so distracted so many times throughout the course of this posting, that I really hope it makes sense. I’ve got a lot running through my head – shooting a senior portrait tomorrow, and need to get my photos ready for our first critique, too. And need to take advantage of a bunch of BOGO sales at price chopper! Food is always a priority, ya know 😉

Anyways – that is all from my end. 
What’s your favorite Bob’s Red Mill product? Or, what’s a grain you love, or one you really want to try?

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Filed under breakfast, bulgur, dinner, foodblog, health food, healthy living, lunch, recipe, whole grains

One of those Days…

Today was kinda  one of those days that just remind you we’re all human 🙂
You know…everything’s going great for a couple weeks, and then you get a day where it seems like nearly everything that can go wrong, does? Ehhhh, well. 
It started out fair enough:


It was kinda like a trip to the tropics, actually!
Mixed in with the oatmeal was banana, sliced pineapple, and goji berries.
And on the top?  Flax, toasted coconut, toasted macadamia nuts, sliced banana, raisins, chia-seed yogurt “icing,” pomegranate-strawberry jam, and Naturally Nutty Choco Coconut P.B.
Yum!


It was quite colorful underneath, too – I took a photo but it was blurry. Should have taken that as a hint…

Afterwards, packed up a lunch consisting of a sweet potato & tomato pita panini, an orange, sugar snap peas, carrot sticks, and homemade trailmix.


The rest of my morning banana and a half a slice of bakery spelt bread with A.B. and pomegranate-strawberry jam for the car ride in, too. Why half? For some strange reason, the other half got stuck in the toaster and started smoking. Uh, whaaa? I guess I sliced it a bit uneven. Oh well. I wasn’t hungry, I just wanted it. lol. An added boost to my day, if you will.

Work started out okay…I shot an artist reproduction all by myself (involved a lot of light fidgeting and I’ve only done it twice before) so I was pretty proud, even though someone came in looking to have their passport taken while I was right in the middle of shooting, so of course I had to hurriedly disassemble the repro-lighting set-up to get the lighting right for a portrait/passport to shoot that. Shoot the passport, re-assemble the lighting, shoot the painting, and again disassemble the repro lighting to re-assemble the passport/portrait lighting. Oi. It’s good practice.
I guess. haha.
So that wasn’t too bad. But then it happened.
It? you ask?
Well. I seem to have a knack for being the one using technology when it decides to finally…uh…kaput.

I was happily retouching and printing photos from the Mac, when I turn around to grab a print off the printer to put on the dry-rack. Next thing you know, I turn around and there is a message saying “You need to restart your computer now.” In about five different languages, and unlike any message I have ever seen before.
My “project” boss had just left for the day because his sister-in-law was having a baby. (the one who kinda oversees digital/tech-y jobs and gives me the stuff to work on)
I was going it alone. (well, with my other boss – runs the business, but not as UTD with the digital projects & such)

After much googling, I discover it is a kernel panic, which has to do with incompatible RAM or software, or a severely corrupt hard-drive. Cool, right? Well, let me tell you, I was in a kernel panic for the better part of the day. When I left it was still a very unhappy Mac, so I guess we’ll find out Wednesday what the word is.

To make matters worse: An order came through that needed to be printed off of that Mac that the customer needed tonight. Unfortunately, that wouldn’t be happening. I had a feeling that would happen.

But hey – dinner would make everything better, right? Salmon tonight. I love salmon! And I’d do a Maple-Ginger glaze. Mmmm! I love maple! and Ginger!


Uhh, okay…I love ginger in moderation. Unfortunately, I had a minor accident with the ginger shaker and added way too much. Like, a nearly unbearable amount. Pretty sure I only kept eating in efforts to convince myself that it wasn’t that bad. But…it really wasn’t that great. The good part of this meal? The orange slices. And the salmon was okay when I scraped the glaze off. heh…

However, I think my “hey you’re human” day is turning around after all. I just found another bag of butterscotch chips in the cupboard. And I made a piece of Spelt toast without burning it. You’d best believe I’m enjoying a bowl of warmed-up applesauce with P.B. and butterscotch chips, and some spelt toast with PB & J 🙂 Pretty sure I’ll be nomming my way through the night, though – I tend to do that when I’m unhappy with my dinner because I feel like i was ripped off, food-wise. lol.

Pretty excited to be watching the downhill skiing now – these guys are crazy! Did anyone else catch the men’s moguls last night? My knees hurt just watching. Pretty insane, pretty awesome.

AND! We’re finally supposed to get a minor snow storm tomorrow! It’s been far too long since Vermont’s seen snow…you guys in the South are hogging it all this year!

On a relatively unrelated note:What’s your favorite jam, jelly, or preserve?
Brand or flavor 🙂
I love finding interesting new jams and preserves…kind of like a nut-butter obsession but different…though I’m pretty sure I’m beginning a nut-butter obsession, too!

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Filed under banana, breakfast, bulgur, dinner, foodblog, health food, healthy living, nut butter, oatmeal, pineapple, recipe, salmon

Recipe: Meatballs Two Ways

Turkey Meatballs, Two Ways


Take One: Sundried Tomato and Feta in Phyllo Cups
To get to “Spicy Buffalo Turkey Meatballs,” scroll past all my blabbing.



Giada DeLaurentis is probably my favorite food network gal. I mean, look at her. She’s adorable! And, she has good recipes to boot. One day I was watching her make a turkey meatloaf with sundried tomatoes and feta. This was when I was completely obsessed with any sort of italian cuisine, and vampires were sure to stay far from my home due to the copious amounts of garlic that I added to everything.
Of course, I still love italian cooking, but it seems that during the winter months I’ve become more apt to make something spicy, or mexican-esque. 
Regardless – I knew I had to make this meatloaf. 
I called up my mom, and told her I was coming over and making them dinner. I was making them meatloaf!
Imagine her disbelief. I was going to make meatloaf? The daughter who, for the past 19 years, couldn’t be force fed meatloaf? Oh, yes. I forgot to mention: I “hated” meatloaf. Meatloaf, to me, equaled weird onion soup mix, ketchup, and ground beef. Uh, thanks, but no thanks.
But Giada was onto something good.

Okay, enough, enough. How does this relate to meatballs? 
Well, the meatloaf went over with rave reviews, but that was eons ago. I haven’t made it since, and tonight I was planning on making dinner for the fam, and wanted to change up the recipe a bit, and make them into turkey burgers! Well, I ended up being ditched (being the grandma that I am) and was on my own for dinner. Since I’d already defrosted the ground turkey, and tomorrow being the superbowl so the turkey won’t get used then, I figured I’d just stick to my gameplan – but instead, I decided on making them meatballs (easier to add to lunches). So, here we go. I did try to measure most everything so I could relay it again, rather than just adding a bit of everything.

Ingredients:
-10 oz. 99% lean ground turkey
-4 sundried tomatoes, chopped
-1 oz. Crumbled Feta Cheese – I like to use the F.F. Mediterranean Herb kind by President – (Alternatively, I think a really good marinated mozzarella would be amazing – I wanted to use the feta I had, though.)
scant 1/4c. chopped scallions
-2 T. almond milk
-1 egg
-2 T. rolled oats
-1 T. grated Parmesan Cheese
-1/4 t. minced garlic
-1/4 t. dried basil (I would have preferred fresh, but couldn’t justify buying a huge pack at the grocery store today)
-salt and pepper
-dash nutmeg
-1/4 t. garlic salt with parsley
-pre-cooked mini Phyllo cups

Destructions:
Preheat oven to 400*.
Combine all ingredients except for the feta and phyllo cups:


Form by the small handful (uh…maybe…1/8 cup size?) into small patties, and press some crumbled feta into the mixture. Fold over and press into a ball.
Place on a greased cookie sheet or glass baking dish.

Sorry if raw meat grosses you out. It still grosses me out…I wouldn’t touch it until a year or so ago! hah. 

Bake for 15-20 minutes, checking first at 15. They didn’t take very long.

The colors of Italy!

If desired, place meatballs in fun little pre-made Phyllo cups! I devoured these with a side of bulgur with spinach and carrots, and a spinach salad with that divine Raspberry Dijon Mustard. The Raspberry Dijon actually went quite nicely with everything else!
They would also be really good in a pita – Greek it up with some Tzatziki, perhaps?! That’s my next plan.
I yielded 11 meatballs with these quantities.


Take Two: Spicy Buffalo Turkey Meatballs

Rather than make a whole bunch of meatballs in the same fashion for just myself (the rest of my family aren’t as fond of leftovers as I am – go figure) I decided I’d just do half each…and I wanted some Frank’s! Frank and I go way back. I was actually thinking about how long it’d been since my last Buffalo Chicken Wrap, and decided – why not make Buffalo Turkey Meatballs and have that in a wrap?! I winged it on this one, but they came out pretty well! Hopefully the measurements are accurate 😛

Shown in the background, spotlight stolen by the Sundried Tomato & Feta Meatballs.

Ingredients:
-10 oz. 99% lean ground turkey
-1 egg
-1 T. Almond Milk
-3 T. Frank’s Red Hot (If you don’t like them too spicy – I, personally, will be adding more next time.)
-scant 1/4c. chopped scallion
-1/8 c. chopped red pepper (I used orange due to the fact that he was on his last leg.)
-1/2 t. minced garlic
-salt and pepper
-1/4 t. lemon pepper
-1/4 t. chili powder
-1/2 t. Dijon mustard
-1 cheese wedge, chopped up
-little bit o’ crumbled feta cheese.

Destructions:

Combine all ingredients.


Form into balls, and place on sprayed cookie sheet.

Name that country! Orange, green, and white? Ireland, anybody?

Bake at 400* for approx 15 minutes.
Don’t overdo them, like yours truly. 


Hey, I was busy loving those Sundried Tomato ones. It could have been worse.

Devour!

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Filed under bulgur, feta, foodblog, franks, greek, health food, healthy living, italian, meatballs, recipe, salad, turkey