I made some good eats on the weekend. All from Tasty Kitchen. I just don’t feel the need to branch out from that site because I always find what I need and its (almost) always excellent (there was the one incident with the burnt broccolis).
Friday– Banana Bread
Rating by me – 9/10
Rating by the husband – 8/10 – We both think it needed another banana
Saturday – We had a BBQ with the neighbors and I was assigned the appetizer. Appetizer is generally not my specialty (dessert totally is) but I found a great BBQ appropriate combo – Spinach and Artichoke Dip and Pita Chips.
I didn’t modify the dip recipe at all from the original found at the link above.
- One bag ot pita bread
- melted butter
- Shredded romano or parm cheese
Cut each peice into small triangles and squares. Pull the layers apart. Brush with melted butter and sprinkle with cheese. Bake @ 350 for 7 – 10 mins. Watch carefully because they go from done to super well done very very quickly.
Do you see in the top there? That bit taken out?
The husband “tested” it when I wasn’t looking before we left for the BBQ. Self control, man.
My rating – 9/10
The husband’s rating 10/10 This was a goooooooood recipe. The pita chips were a bit bland but they were primarily just a vessel to get dip from bowl to face.
Sunday – Butternut Squash and Chorizo Risotto
There is A LOT of stirring when making risotto. The rice always takes so long to cook. But its worth it.
My rating – 8/10
Husband’s – 8/10
We really liked this one – its recipe card worthy. I may have added too much Thyme in an effort to get some nice green flecks in a completely orange looking mush. The spicy sausage adds so much to this. It would be so boring without it. This was my first time ever cooking with squash. I hate cutting it. It was like cutting a yam – hard. I’m not adept with a knife (almost cut my finger off twice last week) and it was probably painful to watch. Lots of hacking and squash bits flying everywhere.
(Obviously NOT my picture.)
What did you make this weekend?
I made this lovely banana bread recipe that I found at Tasty Kitchen last night and I think it turn out excellent. Maybe have been the BEST banana bread I have ever made. I give it a 9/10. I wish I’d had one more banana. Then it would have been 10. I made a few minor changes from the recipes above.
My oven door is so dirty. Its embarassing.
This morning is my long run day according to my half marathon program. 21km. This will be my longest run ever! I hope I can make it. 🙂 Its overcast and rainy outside and I’m pretty happy about that. I like it when its cooler. I hate being too hot. It makes me feel slow.
What is your favorite weather to run in?
On Sunday we had Easter dinner at my parents’ house. My mom asked me to make a salad of some sort. Of course, being someone who loves to test out new things on large groups of people, I headed straight over to Tasty Kitchen to find something I’ve neer made before. What I found was a nifty little 7 Layer Salad. I altered the ingredients slightly so click the link above to find the original.
- One container of shredded Romaine
- ½ cups Celery, Thinly Sliced
- ½ cups Radishes, Thinly Sliced
- 4 whole Green Onions, Thinly Sliced (White And Light Green Parts)
- 1 cup Frozen Baby Peas, Thawed And Drained
- 3 whole Hard Boiled Eggs, Chopped
- 1/2 cup Mayonnaise
- 1/2 cup Plain Greek yogurt
- 2 Tablespoons Sugar
- 2 teaspoon Balsamic Vinegar
- ½ cups Shredded Cheddar (old)
- 5 strips Bacon, cooked and crumbled
- 1 whole Roma Tomato, Diced
In a 9×9 glass dish (2-quart), layer the lettuce, celery, radish, green onions, peas, and eggs in the order given.
In a medium-sized bowl, whisk together the mayo, yogurt, sugar, and vinegar.
Carefully dollop the dressing over the top and spread over the egg layer (a small offset spatula works great here!). Sprinkle with the cheese, then the bacon, then the tomato.
Cover and refrigerate at least 6 hours.
Rating – Me: 7. Husband: 3 (Husband hates tomatoes and peas with a passion). This was a decent and tasty salad. I would make it again.
Last night was a cozy Friday in with some tea and a chick flick – Life as We Know It. It was super cute. I liked it. I LOVED Katherine Heigl’s wardrobe in it. She had these awesome flared pants that I NEED. Anyway….- But I also felt the needs for something a little sweet, yet light, since I ate such a heavy risotto for dinner (again, awesome).
Enter the baked apple concoction:
I made this recipe up and just started throwing things in there that I thought would taste good. I baked it all in tin foil at 400 degrees for 30 mins.
1 apple (I used Spartan), sliced
1 tbs of natural peanut butter
1.5 tsp brown sugar
2 tbs oats
cinnamon (I just put on a few shakes of the container)
sprinkling of chocolate chips.
Step 1: Cut apples and lay on foil
Step 2: Throw other stuff on top and wrap foil
Step 3: Enjoy.
It was like apple crisp but lighter.
And now for something random that I am proud of: My orchid!
These babies are notorious for being temperamental and dying a terrible death after the first bloom. I have managed to keep this beauty alive for 2.5 years and 3 (THREE!!!) blooms. Amazing considering that I killed my hyacinth at work after 3 days.
My Hyacinth (RIP):
This is not my fault though. I found out after the fact that the cat (we have an office cat) likes to come by once or twice a day and munch on my Hyacinth leaves – they immediately die. Not cool, cat. Not cool.
You know that little voice in your head that compares you to others and causes you to hold yourself up to impossible standards? I know that voice. It know it very well. In fact, I have a hard time muting this voice. I don’t think I am alone when I say that I quite often use other people’s achievements to gauge my own level of success, especially when it comes to my health and my body. This is not only self-sabotaging but also very hard to break out of. I wanted to share a quote I came across that I found particularly inspiring.
“Keep your eyes on YOU. It’s fine to get inspired by others’ physiques, but you have to set your own personal standards. People tend to fixate on their weaknesses, while at the same time obsess over the strengths of others. That’s a surefire way to stay eternally frustrated. It’s a healthier approach to acknowledge your own strengths, and use them as benchmarks by which to bring up your weaknesses. Learn to give yourself a pat on the back for the improvements you make. Keep your eyes on YOU, don’t let the achievements of others dictate your obsessions.”
Easier said than done but still worth making a solid run at 🙂 Tomorrow is another day to pick myself up and try to be a better me…for me.
In other news……. I tried two new recipes. One was awesome and the other was the most epic fail that ever failed.
1) The Fail –
Simple Roasted Broccoli With Garlic
This is what is was supposed to look like:
What it actually looked like:
No pic 😦 but imagine the aftermath of a forest fire. That. Worst part? I ate it anyways.
2) The Awesome- Spinach and Mushroom Risotto
The only change I would make is that I would add less cheese. I REALLY need to start taking pics of stuff.
I love Tasty Kitchen. LOVE.