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Posts Tagged ‘zucchini’

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Think cranberries are just a Thanksgiving Day table filler?

Think again.

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1. I have never (and probably will never) eat the canned cranberry sauce. If something comes out of a can and holds that shape, with the ripples down the sides, it makes me want to stay away.

2. Fresh cranberries are delicious! They deserve more respect and shouldn’t be relegated to being just a jiggling side dish.

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This dish has so much going on, but it all works together.

Chewy wheatberries, creamy chickpeas, fresh and crunchy zucchini. Tart cranberries, salty feta, decadent olive oil dressing.

Since so much of the flavor comes from the feta, cranberries, and dressing, feel free to toss in whatever veggies you have on hand. Grain salads are extremely versatile, which is one reason I love them.

Wheatberry Cranberry Salad

  • 1 cup fresh cranberries
  • 2 Tbsp maple syrup
  • 1-2 tsp fresh orange zest
  • 1.5 cups wheatberries
  • 2 zucchini, sliced
  • 1 cup chickpeas
  • 1/4 cup feta
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • salt and pepper to taste
  1. Combine cranberries, maple, and orange zest in small sauce pan. Bring to a boil and let simmer 5-10 minutes or until most of the cranberries have popped. Take off heat and let cool.
  2. Bring 3 cups of water to a boil. Add in wheatberries, lower to a simmer and let cook 30-40 minutes.
  3. Once wheatberries are cooked, mix all ingredients in large bowl.
  4. Serve warm, cold, or at room temperature.

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Local Flavor

Nick and I are just too cute   🙂  Both on the couch, sitting with our laptops. Of course, he’s working on his dissertation and I’m blogging, but whatever!

I was hungry this afternoon!

I ate my snack of one of our golden jubliee tomatoes + homemade guac.

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That held for me about 30 minutes, so then I broke into this.

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yum. A slice of apple pie is always a good afternoon snack.

I had a lot of phone calls today at work, which is a little strange for me. It made for a weird day. Other than that, work was work for a Wednesday.

The family that bought the truck came by to pick it up today after work and one of their little girls totally made my day. I know kids often say things without thinking and I’ve heard some funny stuff before, but when they say something sweet, it just melts ya’! When the family was leaving, one of their little girls (she might have been 4 or 5?) leaned over in the car and told her mom “she’s pretty”, so when the mom turned back around to wave goodbye to us, she said back to her daughter “yeah, she is pretty”.

*blush* Seriously? I needed that today. I’ve been bloaty mccramperson the past couple of days which doesn’t make me feel too hot, so it just made my day. cute little girl.

I was excited for dinner tonight – almost everything was local!

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I got the best zucchini at the farmer’s market this weekend. These little ones are so cute! I couldn’t wait to use them.

I sliced up all of these zucchini, 3 tomatoes from our garden, a pepper from our garden , and a small red onion.

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I love that everything but the onion was either from our garden or our farmer’s market! Erin would be proud  🙂

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I layered the following in a 9×13 pan:

  • chicken breast topped with salt, pepper, garlic powder, dijon + whole grain mustard
  • zucchini
  • tomato
  • red onion
  • pepper
  • more salt, pepper, garlic powder and some thyme

Bake at 400 for 25-30 minutes or until the chicken is cooked through.

While that was in the oven, I cooked some Israeli couscous on the stovetop with some onion, garlic, and parsley. We love Israeli couscous. So doughy and delicious. And whole grain mustard is good on just about anything.

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These veggies were so good! Wanna know the best thing? The zucchini actually tasted like zucchini. Not like the zucchini I used to get at the grocery store that really don’t taste like anything. Local produce is the best.

I’ve got a book to start tonight, but I’ve made a HUGE list of all your suggestions to take to the library over the next couple of weeks. I can’t wait! All of the suggestions sound great, so thanks!

What’s the best compliment you’ve ever received?


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Rapid Repeat

Gah! Today started out so nice, calm and normal, but it did not last long! After appreciating Roxy for a few hours, I headed back into town with a few of these in my belly

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Yum – these were plum sweet! I’m glad I found these on the sale isle this week – they’re dark chocolate covered  prunes – prunets? like raisinets? they’re good, whatever you want to call them.

So, I drove back into town, trying to talk to Roxy and apologize for the crazy day and I promised her treats and yogurt tonight after all we were putting her through…although I don’t think she cared at that point. She threw up – again – when I was pulling into the parking lot at work. We took her to the vet and at least found out she does not have glaucoma!!!! We’re not sure exactly what is going on, but they ran some bloodwork and we should know more tomorrow. I’m just so, so happy it’s not glaucoma.

After gathering up our still cloudy-eyed and now violated cat and leaving $200 poorer, we went back to work for about 30 minutes so I could send whatever approval letters needed to go out today. Then, we got back in the truck and headed home. I had another appointment with my chiropractor for some more electrode-love on my shoulders (which are feeling much better!) and then stopped to get eye drops for Roxy – of course, it’s not one of those generic things you can pay just $4 for – it wasn’t horribly expensive, but after paying the vet $200 to draw some blood and not really tell us anything, I wasn’t really happy to be paying for anything else today.

Thankfully, dinner was quick to heat up tonight. Nick really liked the zucchini I made last night, so I made some more to have with our leftover stuffed peppers and roasted a little broccoli, too.

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I think the orzo was even better tonight! The flavors had time to soak into the pasta – it was great.

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I’ve been all about the veggies lately. I think this warm weather just makes me want light meals.

I am going to relax some, read some of my book and just enjoy the night. We have the window open, the fans on, and I just want to soak it in and end the day on a good note   🙂

Thank you all so, so much for the notes and thoughts and prayers about everything this week –  I appreciate every comment and email and am so thankful for them. It has been crazy and I’m ready for everything to return to normal.

Nite!

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Ah…the weather is just beautiful today! I am so ready for these headaches and soreness to really start going away because I really wanted to run after work, but I don’t want to push it. Nick and I did take about a 30 minute walk after work, and that was really nice – it is seriously just the perfect weather: in the 70s, clear blue sky, slight breeze….I guess this made up for the fact that it was in the 30s last night!

After our walk, I started on our stuffed dinner –

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I made the Greek Orzo Stuffed Peppersfrom the April Eating Well, but with a few changes….like always  🙂

  • Instead of steaming the peppers, I roasted them in a 425 oven for about 25 minutes (mainly because I was cooking zucchini, too, so I just threw everything in the oven)
  • I doubled the amount of orzo to use up what I had and so we might have some leftover for a lunch or two

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The zucchini was just sliced and dredged in a mix of cornmeal/soy parm/pepper and cooked on a baking sheet in the oven with the peppers. I flipped them once around 13 minutes? and then baked for 10-15 more minutes.

I’ve had a pretty bad headache all day, so I’m going to take some more meds, watch American Idol and have some of this:

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What’s your favorite tv or movie-watching snack?

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Name That Dish!

You better read to the bottom today – there’s something special happening!

Thank you all so, so much for the notes on my running post – this is one reason I wanted to join this crazy cool blogging community. It is so supportive, informative, and encouraging – I feel like I know so many of you so well even though I’ve never met most of you! All your notes kept me smiling all afternoon  🙂

So, Nick and I don’t really celebrate Cinco de Mayo and I didn’t really plan on having mexican food or a party or anything, but I did end up having a festive lunch – and I didn’t even do it on purpose! I brought a serving of the chicken chilequile dish I made on Sunday with some of the leftover refried beans

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Plus a salad with some local greens, tomato, corn, and avocado

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I got in some walking at the mall today – we had to buy a couple of cards and some graduation stuff for my little sister! I can’t believe she is graduating this weekend – I don’t want her to grow up!

Work was pretty good today- the weather was pretty nasty today and I figured we wouldn’t be able to run, so I just packed some fruit for an afternoon snack. I finally had the last of that cantaloupe with some berries. That melon lasted forever!

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This was just enough to keep my stomach from eating itself before we got home and made dinner.

I had a basic idea of what I was making for dinner, but I changed things a bit to make it more “festive” for Cinco de Mayo – ole!

Now – here’s is what I need help on – I’m going to pull a Heather and let you guys “Name That Dish”!

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“________________________”

  • 1/2 lb lean ground beef
  • 2 zucchini balls (yup) and 2 regular zucchini
  • 1/4 red onion, chopped
  • 1/2 cup salsa
  • chile garlic sea salt (or mix of garlic powder, red pepper flakes and salt)
  1. Heat pan over medium heat.
  2. Add in red onions and let cook until softened.
  3. While onions are cooking, core zucchini balls, if you’ve got ’em, and cut regular zucchini down the middle. Scoop out some of the inside of the regular zucchini, making zucchini boats.
  4. Add ground beef to pan with onions and brown.
  5. Stir in seasonings and salsa.
  6. Put zucchini in baking dish and season with salt and pepper.
  7. Fill zucchini with meat mixture.
  8. Bake at 350 for 25-30 minutes or until zucchini is cooked to your liking.
  9. Top with fresh cilantro, if you like it.

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We had ours with some mexican-ish brown rice with peppers/onions. Nick’s mom and I found these zucchini balls at the produce stand over the weekend and she let bring two of them home with me – I think they’re called “8 ball zucchini”? They were too cute to leave there, so we bought some.

Nick and I tried to come up with a name for this recipe, but couldn’t think of a good one.

 

Name That Dish Contest:

Leave a comment with your suggestion of what to call the zucchini dish – it can be funny (how could it not? I used zucchini balls), it can be serious, it can be whatever you want it to be!

 I’ll pick a winner in the morning and you’ll get your choice of treats from The Chocolate Spike. (They do offer some vegan choices if you’re wondering)

 

I’m off to watch a little American Idol, catch up on blogs, and probably have some of this soon:

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Tandoori Brand(oor)i

Wait….what?  How did this get here?

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I forgot I put this in my lunch box today! and just to prove that it is a mini toblerone, I took the picture beside my pen at work. These dark chocolate ones are so good.

 

I had Gnu bar around 4 today since Nick and I were going running after work.

 

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The bar was good, my run was not  😦

I like running. Outside. But it was just too cold to do that today.

I put on my mp3 player, grabbed a magazine, and hopped on the treadmill. Everything was going well for about 10 minutes….and then I just started thinking how much I hate running on the treadmill. The mp3 player helps a bit, but the magazine didn’t really. I could look at the pictures, but I couldn’t really read it very well while running. Then I was just waiting until I was done. I didn’t run as long as I wanted to today – but I guess something is better than nothing.

It’s just so hard for me to get used to running on the treadmill! Does anyone have any other tips for making the treadmill more bearable? Maybe I’m just not meant for it  🙂 I guess I need to move somewhere warmer!

 

I was looking forward to dinner tonight. I got the chicken marinating once we got home, turned the oven on, and hopped in the shower. After I got out, I cut up the zucchini and put it and the chicken in the oven. Start the couscous 10 minutes later, and dinner’s ready.

 

Tandoori Chicken with Apricot Couscous and Roasted Zucchini

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Quick Tandoori Chicken

  • 1.5 lbs chicken breast
  • 1 cup fat free plain yogurt
  • 1 Tbsp lemon juice
  • 1 tsp curry powder
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1 tsp smoked paprika (the secret ingredient!)

Mix all ingredients and pour over chicken. Marinate chicken up to 8 hours (mine only marinated for about 15 minutes)

– Turn oven to 450. Bake chicken about 15-20 minutes, or until juices run clear.

 

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Apricot Couscous

  • 1 cup Israeli couscous (regular or whole wheat)
  • 1 cup water, 1 cup chicken broth (or veggie broth)
  • 1 can apricots in juice, drained and chopped

– Bring water and broth to a boil.

– Add couscous, turn down to a simmer and let cook about 10 minutes or until liquid is absorbed.

– Stir in chopped apricots

 

I just roasted the zucchini with some oil, salt, pepper, and garlic powder at the same as the chicken. To keep the chicken juices/marinade from making the zucchini soggy (and to only have one pan in the oven), I made a foil separator – it worked great!

 

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My belly is happy.

 

I don’t think The Office is new tonight, but the re-runs are fun to watch – all the episodes still make me laugh!

 

Giveaways / Contests

  • Send your BSI recipes to Beadie by Sunday!
  • Go see Caitlin for her RoadID giveaway!
  • Ryan is giving away another awesome item – check it out!

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I am so excited to pick the BSI winner tomorrow!  Every single recipe I’ve received is something I want to make and eat as soon as I see it  🙂

 

It’s going to be very hard choosing a winner tomorrow – I wish I could pick everyone.

 

IF you have sent me a BSI recipe, please check the announcement post and make sure your recipe is on my list! I think I have everyone’s up so far, but I just want to make sure I don’t leave anyone out.

 

 

On to dinner!

 

Chicken Paprikaahh, Scalloped Russet and Sweet Potatoes, and Roasted Rosemary/Garlic Zucchini

 

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This tasted SO good, you get to see it from 3 angles  🙂

 

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The scalloped potatoes were a little watery in the dish, but they tasted amazing. I based my recipe off the one in the latest Clean Eating magazine, switching out sweet potatoes for the carrots and topping it off with a little soy parm. So good!  🙂

 

 

<– Off to make our bed with fresh, clean sheets and a clean comforter; make some popcorn with olive oil; and get ready for Iron Chef  🙂

 

See you TOMORROW with a winner –  it might not be announced until my dinner post, only because I can’t think about these too much while I’m at work!

 

Hope you had a great weekend!

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