When I walked out of today’s Counseling and Teaching final exam at 1:45 pm, I had just taken three finals inunder 24 hours. No, I’m not kidding. There was some driving, eating, and occasional sleeping during that time.
(Here’s where the crotchety coot voice would say, “Young lady, in my day we had FIVE final exams in the space of five hours. And, we had to milk the cows and bale the hay during the five minute break between exams two and three.” )
I have one more final exam left on Friday, and then NO MORE marathon car sessions until August!! :D :D The dietitian for whom I work lives only half an hour away. Sweet.
When I arrived home yesterday, I was thrilled to see a package outside our apartment for me. Inside was a gorgeous purse that I won in Kristen‘s giveaway!
(I’m not sure what I’m pointing at, but it ain’t the purse.)
The purse was made by Kristen’s boss, Anissa, who started her company Lemonade Road while recovering a traumatic injury. The purse is gorgeous and roomy and – did I mention that red is my favorite color?? Thanks, Anissa and Kristen!
During the last few days, I took walks with Peter during study breaks:
A buttload of basil leaves, preferably stripped from your prolific Aerogarden
1 garlic clove (trust me, it potent)
1/4 cup grated Parmesan cheese (I just broke off chunks due to laziness stress from studying)
1/4 cup toasted pine nuts
1/4 cup good olive oil
1/2 can cannellini beans, drained and rinsed well
Place basil leaves, garlic, Parmesan, and pine nuts into food processor. Blend until … blended.
The basil, garlic, pine nuts, and Parmesan, ready to be DESTROYED (or ENjoyed, as the case may be ;) ):
While processor is running, slowly drizzle in olive oil until blended. Add beans and blend the heck outta the pesto until it’s as smooth as desired.
Serve on top of your favorite whole grain pasta, shrimp optional.
I tried Triple P and regular pesto side-by-side. The Triple P is thicker, so if you like a thinner sauce, you can thin it out with a little water or broth. Or, you could serve Triple P as a party dip for veggies, chips, whatever. If you serve it as a dip, you may want to leave out the garlic to prevent clouds of dragon breath.
On the side, I threw together a beet and pear salad that my sister C sent to me a while back.
C’s Roasted Beet, Pear, and Feta Salad
1/3 C. toasted nuts (almonds, walnut, pecan, etc.)
3 large beets – ends trimmed and individually wrapped in foil
2 firm ripe pears
3 C. beet greens or baby greens
1 C. feta or goat cheese (I used goat because that’s what we had in the fridge)
1/4 C olive oil
1/4 C. balsamic vinegar
1 tsp. dijon mustard
1 garlic clove, crushed
2 tsp honey
2 tsp red wine vinegar or lemon juice
2 tsp grated ginger root
Toast nuts at 325 degrees F for 8 minutes (don’t burn). Or, you could make candied nuts by whipping an egg white until stiff, tossing pecans in the whipped white, tossing the egg-coated nuts in a mixture of sugar and cinnamon, and baking at 300 degrees F for 10 – 15 minutes, stirring frequently.
Roast beets in foil at 400 degrees F for one hour. In the meantime, stir together dressing ingredients. If you have a handy husb like Peter, you can use the red wine vinegar that he aged himself in a 2 liter oak cask.
Peel and cube pears and toss with dressing. Chop the nuts. Once beets are done, let them cool, then peel and slice them. Add to pear and dressing mixture. Toss greens with 2 to 1 ratio of oil and vinegar, and add salt and pepper. Arrange greens in a bowl. Add beets and pears and top with cheese and nuts.
As you can see, I didn’t arrange my beets and pears over greens because I just wasn’t feelin’ it. Even so, this salad would be fabulous with some greens, so give it a try! I liked this dinner so much that I repeated it in a slightly-altered form for the next day’s lunch:
I’m off to go study! Bonnie and Maddie want to have the last word:
Q: Do you like pesto? AND, have you seen “Terrible” Terry Tate (aka Triple T)?
If you haven’t, watch the clip below:
Hi everyone! Hope you’re having a great Tuesday! I loved hearing about all the favorite snacks that you Eat for Energy in my last post. I’m going to compile them in a list (giving credit to each of you, of course) and put them under the “Healthy Eats” tab at the top. I know I’ll be using it as a reference to break me out of my snack rut!
Pop quiz: do you know what these are?
If you said goji berries, you’re RIGHT! (If you said Red Hots, well, I can’t help you.) Sometimes, I buy dried goji berries in bulk from Whole Foods to add to oatmeal and baked goods (such as SAWICs). When I saw these in the freezer case last weekend, I knew I needed to give them a try:
That’s right, my friends – frozen goji berries. PERFECT for morning oatmeal. I added them to my oatmeal thusly:
The frozen goji berries were pretty good, but they are blander than the dried variety (which is true for many fruits). They were fun to try once, but I think I’ll stick with my frozen blueberries.
Today, the other girls in my community nutrition group and I hauled on over to a Head Start preschool to teach the little ones about fruits and veggies. We split up and each one of us taught three groups of 18 preschoolers. LeQuan, you were right that I needed a lot of energy today – 3 and 4 year olds have more energy in their tiny pinkies than I have in my whole body! Even so, I love little kids, so this day was a blast :)
“Do you like cherries? If you like cherries, jump up and down!”
During our break, we set up a nutrition and recipe table for the parents arriving to pick up and drop off their kids.
As you can probably guess, I picked out the whole grain cereal sample ;)
We were really successful at handing out info and recipes today, probably because we’ve had a lot for practice at roping people to our table. Also, the little kids kept clamoring for the pens and fruit-shaped key chains we were handing out. All in all, a satisfying community nutrition day.
Back at home, I embarked on a simple new recipe to share with you all. I call it:
Is that name too boring? How about:
A Lightly-Spiced Dream Curry with Crisp Tofu Squares
Is that better? Great, let us push on!
1 shallot, chopped
1 can light coconut milk (can use skim milk if you prefer a thinner sauce, or you just don’t like coconut)
1/2 cup Amoy curry paste (no, I’m not kidding)
1 14 oz. block tofu, sliced thinly
1 package noodles of choice
Cook noodles according to package directions. Prepare tofu by favorite method (I pan-fried the slices briefly, but baking would work better).
Saute the shallot in 1 tsp canola oil for 1 minute. Add coconut milk and warm through.
Now, if you are a cooking purist, you may want to avert your eyes from this next photo.
Yes, I used jarred curry paste. How very Sandra Lee of me … I can’t believe I just said that (ugh). But, you know what? I’m a busy girl, and this stuff is fantastic. Yes, I’m making excuses, but I’ll be going to bed early tonight instead of grinding spices. If you want to know what’s in this paste so you can make your own, here are the ingredients: curry powder, water, sunflower seed oil, salt, garlic, shallot, Thai spices (ambiguous, I know), and sugar.
However you obtain it, add curry paste to coconut milk and shallot. Mix until the sauce is a beautiful shade of green.
Toss with noodles and tofu, and enjoy!
We also decided to roast a few orange beets we found at the supermarket.
As for the beet greens … don’t throw them out!
Sauteed in a little walnut oil as per this day, beet greens make a tasty and nutrient-packed veggie side.
All together on my new plate:
Not the nicest pictures, but you get the idea. The green curry dream curry was rich and smooth – delicious with the crispy tofu.
Before I go: as my prize for winning the Cook’s Mission contest (thanks to all of you who voted for me!), I get to choose next week’s ingredients! I haven’t quite decided which ingredients I will choose yet, but I’m excited to see what people will come up with. Thanks again, Mae!
I’m working late tomorrow, so to preserve my sanity … no post. :) Good eve, all!
Q: Do you like to cook from scratch, or do you use a little “help” in the kitchen?