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Archive for July, 2008

Mission for Sangria

After dinner we met friends: Johnny, Ashley, and Chait (Sarah), for a drink downtown.  We went to Marcella’s, a great Cameron Mitchell Italian restaurant, located in the Short North.  We had two pitchers of white sangria – sorry no pictures – which was wonderful!  Sweet, fruity and easy to drink.  I am looking for a good sangria recipe for an upcoming party: red and white.  Does anyone have one they love?!  Please let me know if you do!

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Tonight for dinner, the host – Brady 🙂 decided to make Stromboli on the grill! He was planning ahead this morning when he took out the semi-healthy white bread dough from the freezer. Throughout the day it grew and grew and by the time he got home, it was ready to use! These were not your average tomato-cheese Stromboli. They included many delicious and fresh ingredients! Here is what he did:

Brady’s Grilled Stromboli

Ingredients:

  • 1 loaf of bread dough – we use frozen white (I have not found frozen wheat, only fresh from TJs). It is cheap and low in fat which is a plus since it is full of carbs and lacks many nutrients.
  • tomato sauce
  • bbq sauce
  • fat free feta ( we just ran out of parm. but this ended up working)
  • fresh veggies
  • chopped chicken ( chopped in our little Cuisinart food processor that I am obsessed with!!)
  • brie cheese
  • BW3 Caribbean Jerk sauce
  • bacon bits

Don’t worry – these were not all mixed together into one big, gross stromboli. We used these ingredients to make four different kinds. The assembly of each one was simple:

  1. Roll out a piece of dough on a cookie sheet. Brady likes to use a cold can of pop or beer to roll out the dough. He thinks it works better than our rolling pin…I am not so sure, but rolling is always his job so we will let him go with it!
  2. Cover about 3/4 of the flattened dough with your sauce of choice. Make sure to leave an edge of dough where there is no sauce for putting it together.
  3. Add your toppings or filling – the good part.
  4. Fold the edges together so that none of the goodies can sneak out.
  5. Place the stromboli on medium heat grill until it turns golden brown

Stromboli #1:

– BBQ sauce

-Chicken

– Feta

Stromboli # 2:

-Chicken

– Brie

– Veggies

Stromboli # 3 *Brady style

– Caribbean Jerk Sauce

– Chicken

– Bacon

– Feta

Stromboli #4

– Fresh veggies

– Tomato Sauce

– Feta

– Chicken

Overall, all of them were delicious! We liked the meltiness of the brie! It really added to this dish. This was a test night, to see if we could/should make these for company. We agreed they are perfect for having people over for a causal dinner. To make them a little more pretty, I would make an egg wash (egg whites + spices + salt and pepper) to brush on the stromboli before cooking it. This will give it a little glaze.

Hostess Tip:

A fun way to serve this dinner would be to create a “make your own stromboli bar”. Your guests could each have a plate with a pre-portioned amount of rolled out dough. They could add their own sauce and toppings to make it original!

The outside:

The insides

Our sides were the leftover veggies: zuc, squash, mushrooms and spiral cut sweet potatoes cooked in a little olive oil. They were also great!

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Here is a quick recap of the day.  I am excited to write about dinner but until then…

Breakfast:  blueberries, oatmeal, wheat bran, flax, a few wheat berries mixed with Fage 0% and a bit Splenda!

Lunch: PANERA!  One of my all time favorite restaurants 🙂   I had a fabulous bowl of chicken noodle soup and  the strawberry poppyseed dressing!  Sorry, no pics (I was with my principal 🙂

Snack:  Leftover veggies from last night…so good!

Whaooo…Bad Picture – Sorry!

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An Asian Feast

I can’t believe it is already 10:00pm! This day has flown by! By the time my mom headed for Chagrin Falls and Brady got home from basketball – it was already 8:00pm. I had started marinating our salmon but that was it. I quickly threw the rest of our dinner together and it was great – done in less than 30min. Watch out Rachel Ray!!

Our Asian Feast included: Garlic-Ginger Grilled Salmon on the grill, Quinoa and fresh veggie stir-fry.

Garlic-Ginger Grilled Salmon

  • 2 pieces of fresh salmon
  • 2 tbsp. minced garlic
  • 1/2 c. soy sauce
  • 1 tbsp. minced fresh ginger (comes in a jar from TJ)

Brady threw the salmon on the grill about 15 minutes before we were ready to eat on low heat. While he was tending the grill I was making mixed veggies.

Fresh Asian Stir-Fry

* I cut the following fresh veggies into “chunks” and simmered them in a little Garlic-Ginger marinate and some TJ’s Asian sauce.

– zucchini

– yellow squash

– shelled edamame

– sugar snap peas

– water chesnuts

– red cabbage

– mushrooms

– carrots

These cooked on the stove for about 10-15 minutes while the salmon was on the grill.

I was thinking about mixing the veggies in the quinoa before serving it, but opted not to for leftover purposes. I will make this meal again and again. It was easy, healthy and wonderful! It would be great for a dinner party or to warm up for lunch tomorrow!

🙂 Tomorrow we have company for dinner! Yay! I’m going to work on a healthy dessert for them – I’ll let you know how it goes!

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Twist on a Classic

We ran more errands all morning and our breakfast lasted for a long time!  It was after 12:00  when we decided we should eat before we left the house again, so we didn’t get starving!!  I was craving egg salad!

To make the egg salad I…

1.  Chopped up twice as many egg whites as yolks

2. Added 1 T. of light miracle whip

3. Sprinkled it heavily with salt and pepper

4. Added 2 T. of Trader Joe’s Artichoke and Red Pepper Tampenade.

** For today, I was really looking forward to classic egg salad.  I think adding the red peppers and artichokes added too much flavor.  It was overpowering, but didn’t taste bad.  If I was sick of egg salad, I think I really would have enjoyed this!  I guess we live and learn, sometimes you just need to go with the classics. 🙂

We ate the egg salad on 1/2 a Flat Out Multigrain wrap with a few pieces of arugula ( my new favorite add-on).  We also had a big salad with lettuce, peppers, blueberries, and tomatoes leftover from dinner last night.  It hit the spot!

Oh yeah and we added tomato to our wrap!  * I don’t know how I changed the setting on my camera to…BAD. When Brady gets home, I will have him fix it so my dinner pics are better!

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More blueberries :)

Breakfast included more blueberries!  My mom and I did about 3 miles of walk/running before coming home starving.  For the two of us I mixed:

– 1 c. dry rolled oats

– 1 T. ground flax

– 2 T. wheat bran

– 1/3 c. water

I stuck this mixture into the microwave for 1 min.  When it came out I split it into two dishes and added:

– 1/3 c. plain greek 0% yogurt

– 1/2 c. blueberries

I added these to each bowl.  We then drizzled them with lite maple syrup.  It tasted like blueberry pancakes but more moist!

And a close up:

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Tonight, after getting home from our game, I was in the mood to cook! I had been in the mood all day but had not had a chance, so I was excited to get started. Being that it was already 8pm, I knew we could not have anything that took too much time. We were all starving and did not want to be up eating at 11:00. I had taken some raw sea scallops out of the freezer in the afternoon, with the idea of using them for dinner. I decided to go with it and here is what I did:

Seared Scallops with Fresh Pesto, served on Angel Hair and Zuc and Squash strands

  • 12 large sea scallops, thawed
  • salt and pepper
  • 1 tsp. olive oil
  • Pam cooking spray

To make the scallops, which I would not do until right before you are ready to eat:

1. Rinse and pat dry the thawed scallops

2. Season the scallops with salt and pepper

3. Place the tsp. olive oil and the pam spray in the bottom of a cast iron pan. Heat the pan up.

4. Place scallops on a warm-hot cast iron pan. Do not stir or move them around, it will break them apart. Watch as they cook for about 3 min. After 3 minutes, flip them so they are able to cook and crust on the other side. When this side is done, they are done. To make sure they are done, check to see that the center of the scallop is opaque.

Fresh Basil Pesto

  • 1 cup fresh basil
  • 12 raw almonds
  • 1/4 c. parm. cheese – I would have used a little more, but this was all I had.
  • juice of one lemon
  • 1 Tbsp. olive oil
  • salt and pepper

Mix all ingredients in a mini food processor. Blend until completely smooth or to the consistency you like. If you are using the pesto as a pasta sauce, you may want to consider adding a little more oil or adding some plain yogurt to make it creamy.

Zucchini Spaghetti

I love to make strands or curls of zucchini and yellow squash with my spiraler.  It is a little tool that many people who do a Raw diet use.  It allows you to turn cucumbers, zucs, squash and other veggies like that into ribbons or strands, similar to pasta.  Here are a few pics of mine.  Warning: it is not too pretty!!

For dessert:  I made a Fage 0% yogurt parfait with blueberries and homemade granola.  It was a little late to be eating dessert – 9:30pm but it was soo good!!

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