Tuesday, October 30, 2012

Breakfast - Healthy, Fast and Tasty

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Mornings in my house...well... let's just say I should invite in cameras and start a reality show.  Living with two females in the house adds it's own, shall we say, unique atmosphere.  One, an eight year old happy morning person, is playing and singing with no concept of time to get ready for school.  The other, my beautiful bride, is NOT a morning person and we don't make dare make eye contact until at least the second cup of coffee! These ladies are on opposite ends of the spectrum when it comes to getting ready in the mornings and that's all I have to say about that.

Breakfast is important.  It starts your day off on the right foot. You need a good mix of both protein and carbs for brain function and energy to face the day.  Obviously my household does not allow for much time so here is what I have most mornings.

Start with a small pan, some non-stick spray and a few red pepper flakes.
In a toaster oven/oven a slice of whole wheat bread, low fat ham and ultra thin provolone.
 
Cook egg to desired level - like easy over.

Remove when toasted to desired level - I like tanned bottoms.


Place eggs on top of toasted items.

Eat up!

 
This fuel efficient day starter is:
 
            Egg - 70 cal.
            Bread - 60 cal.
            Cheese - 40 cal.
            Ham - 30 cal.

           
            Total - 200 calories for a fast easy breakfast.  Ready in just minutes.











Sunday, October 21, 2012

Roasted Okra - Easy and Healthy

Okra is an interesting veggie.  It is commonly believed that okra came to North America in the 1700's from Africa with slave trade.  The term "gumbo",  a southern stew of which okra is a major ingredient, is Swahili for okra.  This little green wonder is filled with nutrients and fiber, all of which are good for us. 

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Unfortunately, the only way I would eat this vegetable most of my life has been fried.  Yes, battered and deep fried was the only way I would even think about putting this in my mouth.  All the nutrients pretty much destroyed and replaced with the things my body did NOT need.  That was in the past, as I am of the mindset that if you have to fry it - you don't really need to eat it.

I first started using okra in recipes, such as soups and stews.  Then one day I received a batch of okra from a friend at school and decided to try something with it.  I love roasted veggies - brussels sprouts, broccoli, carrots, potatoes..  YUM.  So I decided why not try roasting okra too?  Yes.. I know I didn't invent this, but I did do it on my own. :)


First I topped the okra. (this isn't necessary - just my preference)


I then added a little olive oil, salt and pepper. (Garlic powder sometimes too)


Place the okra on a baking sheet. Spread out to prevent crowding.


Bake in a preheated oven (425) for 20-25 minutes.

The outside is slightly crispy while the inside is soft and it is absolutely wonderful.  Just ask my 8 year old daughter, Natalie!  It's one of her favorites too.  I think next time I will cut it into pieces and try to see....

Enjoy!



Wednesday, October 10, 2012

Black Bean Tostadas

Ok, let's try just a simple blog post.  This dish was made for the son of a friend for his class at school.  The assignment was to make authentic meals from other cultures.  The assignment came with a recipe. Of course, I cannot follow a recipe to the T, so I had to add my own touch to the dish.

Here is the recipe as I made it.
 
Ingredients-
 
1 cup rinsed, drained canned black beans, mashed
2 tsp. chili powder
1 tsp cumin
1 cup washed, torn romaine lettuce leaves
1 cup chopped seeded tomato
1/2 cup chopped red onion
1/2 cup plain nonfat yougurt (I think sour cream would be better)
1 jalapeno pepper, seeded, finely chopped
4 - (8inch) tortillas
nonstick cooking spray
water for sprinkling on tortillas
 
 
How to-
 
Combine beans, chili powder, and cumin in a small saucepan. Cook 5 minutes or so over medium heat until heated through.
 
Spray a large nonstick skillet with cooking spray over medium high heat.  Allow to get hot, then sprinkle the tortilla with some water.  Place each in the skillet one at a time.  Cook for 20-30 seconds then flip once and cook another 30 seconds.
 
Spread bean mixture evenly over the tortillas.  Layer with the lettuce, tomato, onion, yogurt and peppers. 
 
Serve immediately.
 
Enjoy.
 
Serves four.

Sunday, September 9, 2012

Hold 'em Close and Tell 'em You Love 'em


 
Hello fellow foodies.  It’s been several months since my last post of my kitchen endeavors.  Although I have been cooking, experimenting, and creating in the kitchen and my new Big Green Egg, I have not “felt” like blogging. 
 
You see, my last blog was on April 29th, 2012, and the next day my mother passed away.  It wasn’t totally unexpected as her health had not been well.  She suffered a major debilitating stroke almost a decade before, and has been in the same nursing home for over seven years.  Mom was really sick in the early spring, and I thought then her suffering here would end at that time.  She recovered and returned to her room at the home. 
 
Mom’s stroke had paralyzed her all down her right side, and left her unable to speak, read, or write.  She was basically unable to communicate with us and was frustrated by it most of the time.  She could listen though. 

She would recognize us when we would come in, and she would smile that big smile with half her mouth (stroke drooped one side) and her eyes would always brighten to see you.  She would listen to us tell our stories of what was going on.  She would laugh at the punch lines of jokes, and she would “reminisce” as we retold stories of our past.  She was not up to date on any current events, politics, or sports – all of which she could discuss at length for days before her stroke.

Since her stroke, I’ve lost my only sibling – my brother, Bill, to a major heart attack.  Then on August 10th, 2010, my father passed away in my own home as he slept.  Now with mom’s passing – It’s just me left from my childhood home.  Don’t get me wrong, I am not alone.  I have a beautiful, loving wife of twenty-six years that is the love of my life, I have three great and wonderful children that I am so very proud of, but there is that melancholy of being the only one left. 

My childhood family unit – that place where I was safe, secure and taught to be the man I am today.  The time in my life where we took family trips to see relatives in other states, played outside all day until dark-thirty, slept in the backyard on summer nights, and walked to school and back every day.  The time where you were to be seen and not heard when company came over, the time when you were eager to make your parents proud with a hand-painted cornucopia you made in bible school.  The time where you felt your parents would live forever- to be there for guidance, direction, or just a hug and a smile.

It is my sincerest prayer that my children will have each other until well into their own golden years.  It is my desire that I have and am able to give them as great a loving childhood as my parents gave me.  It is my prayer that you tell those people in your life that are special to you that you love them – before it’s too late.

 

God bless,

 

Richard

Sunday, April 29, 2012

Nutella filled Pumpkin Muffins - Hazardously Easy


I don't do a great deal of baking for various reasons.  The biggest of them is because I eat what I bake and baked goods really are not that great for my dietary lifestyle these days.  That said, there are always special days that need a special treat.  This weekend I treated the family to a special treat and decided to step my old Pumpkin Spice Muffins and kick them up a notch with a Nutella filling. 

Now these are some really difficult muffins/cupcakes to create. (Sarcasm warnings should be going off right now!)  The experiment was an extreme success.  It was so successful I agree to bake my bride's Monday night bible study group - The Beloved Beauties - a batch for their meeting.

The ingredient list on this is pretty detailed so be ready.

Ingredients:

1 box Duncan Hines Spiced Cake Mix
1 can Libby's Pure Pumpkin (not Pumpkin pie filling!)
1/2 tsp. or so ground cloves
1/2 tsp. or so ground Allspice
1 tsp. or so ground Cinnamon
1/4 cup water
Nutella









Pretty extensive huh?  Actually, you don't have the spices.  I just like to kick it up a notch as Emeril would say.


Add the cake mix to a bowl

Add the spices and the pumpkin 

Mix it all together adding the 1/4 cup of water

Spray your muffin tins with non-stick spray

Add a Tbsp. or so to each tin

Then add a dollop of nutella to each cup




Then add another Tbsp. or so to finish filling the tin.

I added a few smaller mini-muffins without the filling.



Enjoy!