::*::sweet:smoothie::*::

Apple Pie Smoothie

Lately, I've been seriously craving a mountain size amount of sugar - now if you know me, you would think that this is absolutely bizarre because I don't like sugar! I don't like anything remotely sweet! But in the last 6 months, I've done a complete 360 and all I want is apple pie, Turtles, Ferrero's, ice cream, cake, cheese cake, cookies, muffins...you name it, I want it all!!!! And no, I'm not pregnant, lol. 

But, with my current training going on and eating hella clean, apple pie is just not in the cards for me. :( Sniff Sniff. 

That's why I am always ecstatic when I find new smoothie (or health-conscious recipes in general) that satisfy my new-found sweet tooth. :) 

This recipe is one I stumbled upon on the MBG site - enjoy!

INGREDIENTS

5 raw almonds

1 red apple

1 banana

3/4 cup nonfat strained yogurt

1/2 cup organic nonfat milk (or almond milk)

1/4 teaspoon cinnamon

-S.*

{Image: LeanItUp}

::bon:appetit:is:back!::

I must admit that after eating pretty healthy for the last 3 months I have fallen off the wagon. 

I blame my Mom!! LOL!

My family came to visit in October - first for Thanksgiving and just because and then extended their stay because of a very unfortunate passing that happend in our family.

But, I am grateful that I was able to bother my parents incessantly for another week. Honestly, when my Mom is down it's as if I'm a kid all over again. 

I am usually on the go 95% of the time - taking care of the majority of household chores, bills, the pups, my man and myself as well...not to mention working full time and school as well (which I must finish by the end of the year!).

So I'm usually not sitting until around 8 or 9 in the evening...it gets tiring...but you get into the swing of things and it becomes routine. 

But when my Mom was here...did I just milk it! Lol! I was the biggest lazy bum EVER and I hope my Mom doesn't think I'm this incredible sloth. 

But honestly, I needed it! I loved being able to come home and just sit on the couch, play video games and be a kid again! That's exactly how it felt. I think everyone needs that from time to time. 

When I took vacation back in July it didn't feel like vacation - and even though during my parents stay I was going to work everyday it felt MORE of a vacation then anything. 

The biggest thing I was spoiled with was the food. My Mom's incredible cooking! And despite pigging out on everything that she made, I still managed to lose a good 5lbs in two weeks. 

::lemon:chicken:potato:casserole::

I never really knew what to think of casseroles - to be honest, I still don't. I feel like casseroles are for the Suzie-Homemaker type people...

I am sure that couldn't be farther from the truth. For some reason I don't trust food that you throw in one pot, pan, slowcooker, whatever and cook. Don't ask me why! Although I have done this before and meals have turned out FANTASTIC. So I need to do this more often and not be so wary of it. 

So when I saw this recipe, I knew that I must try it because it has potatoes in it! YUM. ;) 

I am not a big meat-eater either...I will eat chicken maybe once every two weeks or so...I also make sure that the chicken I get is organic, local and not pumped full of antibiotics. 

So if I do eat meat it's like this...chicken or turkey....

Never beef or pork anymore. It's not particularly healthy for you...and I choose not to eat it for ethical reasons.

So...let's get on with the recipe! I got it from none other then Gimme Some Oven! 

By the way...not sure if I mentioned this earlier or not but I tried the fried rice recipe - it was pretty good...nothing crazy...but still pretty delicious and at least I know what went into the rice and the ingredients I used were more than likely more fresh and healthier then what they put into the fried rice in restaurants. 

Let's hope this next recipe is a HIT. I was on a roll there a few weekends ago. 

::fried:rice::

I am super craving carbs right now...as I have mentioned before, I've been eating like crap with a capital C. Yea...not so good for the waistline, that's for sure. So today I am detoxing it up. But man oh man...could I go for a huge bowl of piping out fried rice with...shrimps, maybe? 

I saw this recipe on the Gimme Some Oven blog {love all the recipes on there!} and will definitely be trying it this weekend. I also need to try that creamy yummalicious shrimp pasta...and I've been craving pot pie...

I just can't stop thinking of food! 

Anyways...there are some great tips as well that the blog author shares so I will make sure to post that too so that it helps you along with this amazingly delicious-looking recipe. :)

::crispy:shrimp:pasta::

If you know me well enough, you are fully aware that I am a seafood fanatic...it got really bad at one point...particularly with shrimps...where people would jokingly say that there is going to be a shrimp engraved into my tombstone! Lol. Pretty sure Trav's Mom said that. Hehe.
But seriously...I would make and eat so much shrimp that you would figure I'd turn into one! Travis eventually got completely sick of them too...to this day he isn't particularly thrilled when he see's that shrimps are on the menu. Alas...they have gone up in price here in Ontario for reasons I will never know. So it's rare that we get them anymore. I also like to get good quality shrimp...so that makes 'em even more expensive. But it IS nice to indulge once in a while. And nothing is better in my books then shrimps, mushrooms and pasta all whipped up together...
That is...until I saw this recipe from the blog KevinandAmanda. I am seriously looking forward to trying this recipe and am considering running to the grocery store on my lunch just to get some shrimps to make this! 

Bon Appetit!

::thuggin:cauliflower::

A friend of mine, Keverino, recently got me the super popular cookbook called "Thug Kitchen". 

I first off want to start by saying that there has been a lot of backlash regarding the term 'thug' being used {apparently it's racist} and all the f*$ks that are not given throughout the book with quite the colourful language being peppered throughout. 

Let me tell you - I freakin love it. It's so gawddamn refreshing!! 

It makes me LOL along with having my mouth water by looking at all the amazing recipes that are in there. The blog is just as great {just an online version of the book}. But honestly...the cookbook is great and I had no idea until I got my grubby paws on it, that it is vegan! No meat recipes in there my friends...so it's time to get a little creative {and feel like a badass} in the kitchen! 

Honestly - when comparing vegetarian cookbooks such as this one to one like "Oh She Glows", Thug Kitchen wins through and through. It's FUN to even read! The pictures are awesome {although there isn't a pic for every recipe and that is OK sometimes} and unlike Oh She Glows, there aren't a million ingredients that you need to purchase to make a recipe. I am NOT disappointed in this book and definitely think it should be on everyone's Christmas/Stocking Stuffer wishlist this year. 

::oniony:pasta:dream::

I am absolutely determined to try a new recipe out this weekend. Every Saturday I plan on trying something new and then I end up making us a poutine {not the healthiest, I know, but this is my once a week cheat meal...or is it....hm..} - anyways! I AM going to try a new recipe this weekend...and this is the one I am going to try.....and it looks and sounds so freakin' delicious it's not even funny. 

I have a new obsession...ONIONS. I seriously used to hate onions in any of my food...but now, for some reason...I am just in love with 'em now. They are delicious in soups {as long as they are super tiny}, stews, pasta sauces, chili's, as pizza toppings or toppings on pretty much anything...as this next recipe will show. 

::bean:salad::

Winter is coming. 

Which means that Travis is going to be working loooong hours at work - it's okay....it's only 2 months...ugh...but 2 months also seem so long to stay a couple hours extra at work...for no reason...well, that's me. Because he's obviously getting paid OT to work...I just have to wait because I don't drive! Yes....I don't drive....

That is one of my goals for the year 2015...looking back on 2014...holy hell, a lot has happened!! A lot of changes...a lot of goals that were met. I was reading some goals that I had for the years 2012 and 2013 and I didn't much accomplish half of them. But this year, I did quite a bit....lose 50+ pounds for one. 

I am particularly hard on myself...instead of relishing in my accomplishment with losing over 50 pounds I am being hard on myself with not being able to lose the last 5-10lbs. Somewhere along the way the past few weeks I have lost a bit of motivation...I seriously do not want to burn out! I love going to the gym! I love the feeling you get after you push through a particularly difficult workout. I think what I have to do is mix it up a bit. I need to add something, or take something away. Maybe add more weight lifting instead of always doing cardio - things like that. 

::paprika:shrimp:&:havarti:crostini::

In The Kitchen...

Something a little abnormal is happening in the fact that I am not too predisposed in trying new recipes this week. Don't ask me why, I am not quite entirely sure of it myself. 

Maybe it's just one of those weeks? Which is why I am grateful that I decided on making a large pot of chili the other night and I don't really have to put much thought into dinner this week. Although I must admit that I do have quite a hankering for crostini's and not your traditional run-of-the-mill Italian types that you must be thinking of. 

My Dad used to make the best types on baguettes when my Sister and I were growing up at home. They were on the freshest of breads, with just a tiny bit of butter, some mushrooms and mozzarella thrown on top and thrown into a toaster oven. Heaven! Of course I would massacre it and drench it in ketchup - but what else is new when you grow up in North America? 

Anyways...I think I might make that this weekend. 

As much as the boyfriend despises shrimp right now I am going to share this recipe with you *anyway* even though I might not make this anytime soon. 

Still, sounds ludicrously delicious. 

A little play on what my Dad used to make for us at home.

Bon Appetit!

Paprika Shrimp & Havarti Crostini

Prep: 10 min// Cook Time: 10 min // Yield: 24 Canapes

Ingredients

1 baguette

2 cups {500 mL} northern shrimps, cooked

1 tbsp {15 mL} orange zest

1/4 tsp {1 mL} ground paprika
1/4 cup {60 mL} fresh parsley, chopped
10 oz {300 g} Canada Havarti, sliced

Preparation
Preheat grill to medium heat. Cut baguette in half lengthwise. Mix shrimp, zest, paprika and parsley. 

Divide mixture onto baguette halves. Cover with Havarti and place directly on grill. Cook 5-7 minutes till bread is crusty and cheese has melted. Slice and serve hot. 

Tips - Cheese alternatives: Canadian Swiss cheese, Cheddar, Mozzarella. 

See how simple!?!
And come on, anything that has cheese on it is simply delicious!!!

Crostini's are absolutely amazing and you can add anything to them. 

I might just make an array of different crostini's this weekend and try a bunch of new things and share with you guys what I think. For sure though the mushroom one is at the TOP of my list. :) 

-S.*

::lemony:chicken:&:orzo:soup::

In The Kitchen...

I wrote the other day that I began writing a post and than quickly deleted it...much of it was about feeling uninspired...and honestly, I can't seem to get out of my rut with regards to writing. It's like I have some sort of writer's block and all my writing is just a bunch of bullshit and I feel like cursing. 

It's all a bunch of monotonous garbage and even my vocabulary is hampered and insipid. 

Last night I tried to write a blog post as I sat next to our fireplace. We turned it on for the first time...who wouldn't feel inspirited? Cozied up under the blanket with my puppy, Travis watching a bit of TV, fireplace going, cool and crisp out there, knowing that Autumn is on its way...I mean? Why am I always drawing blanks?!!
Anyways, there is no sense in beating myself up now...I am even deliberating on deleting this blurb right here. I can't even effing type properly right now!!!

So I have been on the search for some Fall-isk recipes since it has been quite cool ~ this morning it's only +11C out there! 
But now I hear that this weekend we are supposed to get a bit of a heat wave...what is with you Mother Nature?!? 
Regardless, I am still going to share a recipe that I found. I was thinking of making it tonight but honestly, I can't be bothered going into the grocery store, yet again tonight...I am notorious for going into Zehr's {our grocery store here in Southern Ontario} on a nightly basis grabbing random ingredients and that really has to stop because I tend to just grab arbitrary things here and there also. I have been doing pretty good lately just going once a week but I also tend to get into these moods where I do plan my meals on a weekly basis and then I change my mind abruptly because I peruse sites and suddenly change my mind on what tonight's dinner meal will be. 

Who know's...I might do that tonight...either way...this is the recipe I'd like to share with you, sounds delicious, although my boyfriend isn't too fond of "too much" lemon, I think I will give this a try soon enough...I am not a fond of celery, but I will give this a crack either way. ;) 

Bon Appetit!

Lemony Chicken & Orzo Soup

Serves: 4 // Prep: 15 min // Total: 45 min

Ingredients
1 tablespoon olive oil

1 medium leek, white and pale-green parts only, halved length-wise, sliced crosswise 1/2-inch thick

1 celery stalk, sliced crosswise 1/2-inch thick

12-ounces skinless, boneless chicken thighs

6 cups low-sodium chicken broth

Kosher salt, freshly ground pepper

1/2 cup orzo

1/4 cup chopped fresh dill

Lemon halves {for servings}

Directions
Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cook, then shred chicken into bite-size pieces. 

Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. 

Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over. 

*~*~*~*~*~*~*

Actually that didn't seem so bad. I thought that the recipe called for lemon within the cooking and not for an actual garnishing. So my boyfriend might not mind too much. 

This sounds like a delightful dinner for a cold night, like what it's supposed to be like tonight! Maybe I can convince Travis to make a stop at Zehr's. :P 

Instead of celery I might just add carrots instead since I prefer that, and we are both fans of leeks, so I am sure neither of us would mind that and instead of thighs I might throw in boneless, skinless breasts. Orzo sounds like a nice alternative to egg noodles too. 

And it's all in one pot, which makes for easy cleanup. 

Definitely something I am going to have to give a try soon. 

-S.*

::tex:mex:chicken::

In The Kitchen...

Many people are beginning to think that Summer has already come to it's end here in Ontario, which would mean that we have had a very short hot season. Or maybe it just flew by and I hadn't realized it. I hadn't really been able to enjoy it to be quite honest. 

Between packing, moving, unpacking and a slew of other things, money being tight amongst other things, we haven't really been able to relax on the beach, go camping, enjoy campfires, sit outside, watch storms or any of the many things that we used to do. 

It's rather unfortunate, because I do enjoy Summer. 

That's not to say that I am not eager and quite excited for my favourite season; Autumn. 

I love everything about it. I love how the leaves begin to change brilliant colours, the crisp cool air, the smells, how the chunky knit sweaters come out and the fabulous boots and scarves do as well. How the greatest candles and scents are released from Bath & Bodyworks. Thanksgiving and Hallowe'en are around the corner and all the seasonal delicious vegetables are out. I just love it all! 

So Fall is in the air here...who knows, maybe we might get another heat wave...but September is slowly approaching and that is inevitable, and I am quite thrilled about that. 

So with that being said...when it comes to cooler, crisp weather...I love to start bringing out my soups and heartier dish recipes out and am on the lookout to try something new as well this Autumn season. 

I found this recipe on the Martha Stewart site {surprise surprise!} and according to reviews, this is a huuuge hit. 

So will definitely be trying this recipe either this weekend or when it's around +18C, Practical Magic on in the background, leaves scattered around on the balcony and I need to take my chunky wool sweater out. :) 

Bon Appetit!

Slow-Cooked Tex-Mex Chicken & Beans

For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavour; choose a jar with a short ingredient list. 

Everyday Food; November Winter 2007

Prep: 15 min // Total Time: 8 hours 15 mins // Servings: 4

Ingredients
1 cup dried pinto beans, rinsed

1 jar {11 ounces} mild or medium salsa {1-1/2 cups}

2 tablespoons chopped or canned chipotle chiles in adobo sauce

2 tablespoons all-purpose flour

1-1/2 pounds boneless, skinless chicken thighs {about 8}

Coarse salt and ground pepper

1 medium red onion, chopped

1 red bell pepper {ribs and seeds removed}, chopped

1/4 cup reduced-fat sour cream, for serving

1/4 cup chopped fresh cilantro, for serving

Directions
STEP 1 - In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. 

STEP 2 - Cover and cook on low heat for 8 hours. {Do not open lid or stir.}

STEP 3 - Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro. 

Love slow cooker recipes because they are so damn simple and you throw everything into one pot and you're done!!
Now I did read some of the reviews and this is what I have come up with.
First, a lot of people used canned beans because they dried ones took a lot longer to cook then the recommended 8 hours in the recipe...so I think I am going to use the canned stuff as well as add a little bit more then one can to make it slightly heartier. 

Also some people added a bit more veggies to the mix. 

Another tip was that if you don't like it too spicy then lay back on the chipotle peppers a tad. 

And I also wonder if you can use an 8-quart slow cooker, which I have...I hope so...maybe I can up the amount of ingredients to make up for it? But I am sure at the end of the day it should be fine. 

OH! And lots of people serve this with rice or on tortilla's! :) 

A yummy and healthy dish!

-S.*

::peanut:crusted:chicken:breasts::

In The Kitchen...

Sometimes I am totally lost as to what to make for dinner's...I know dinner's shouldn't be the biggest meal of the day but I make 'em that. Probably because I LOVE to cook. But you already knew that. 

I have the most random things in my pantry that don't go together which is tough when you are living on a budget and are trying to make healthful yet delicious meals. 

I need to figure out what to make for tonight. 

I know my boyfriend wants chicken and I have a couple chicken breasts in the freezer. I have yellow wax beans but they're waiting for a rotisserie chicken to go with for my lunches at work so I'm not touching them. I have some broccoli....rice...quinoa...lettuce...tomatoes...shrimps, boyfriend definitely doesn't want anything to do with shrimps lately...oh boy...

Doesn't help that I am completely scatterbrained today too and that I am not feeling all that well and that the day seems to be d.r.a.g.g.i.n.g.

Anyways, let's just share a random recipe. I then may feel inspired. 

Bon Appetit!

Peanut-Crusted Chicken Breasts

Everyday Food, June 2006

Prep: 35 mins // Total: 40 mins // Servings: 4

Ingredients
1 tablespoon olive oil, plus more for baking sheet

3/4 cup unsalted peanuts

3 slices white sandwich bread, torn into small pieces

Coarse salt and ground pepper

2 large eggs

4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

1-1/2 pounds asparagus, trimmed

1 tablespoon butter

2 teaspoons finely grated lemon zest

Directions

STEP 1 - Preheat over to 475* degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper. 

STEP 2 - In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes. 

STEP 3 - While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.

This would require me to go and pick up peanuts and eggs so it's back to the drawing board for me. Lol. But this definitely is something I am going to try very soon! Sounds delicious!!

-S.*

::roasted:red:pepper:&:sausage:orecchiette::

In The Kitchen...

For some reason my blog is beginning to get slightly mundane for me. I am not sure if it's the font or the layout...maybe not the layout, but the background? Or maybe I am just in a mood today, lol. 

The long weekend is right around the corner, literally, a few hours away and I am trying to think of ways to fill our time as money is tight right now and we don't have the money to go away or do much of anything. 

I do plan on spending at least one day devoted to studying and finishing my exam so I can have that sent off for marking by Tuesday. 

I would also love to go to the beach or at least spend an afternoon walking around and seeing something new. 

I also need to start taking more pictures - document my adventures. ;) 

So...I tried that quinoa recipe the other night and it was deeeeelicious! I definitely recommend it 110% ~ it's something I will definitely be making again. Quinoa is scrumptious! 

On another note - and I don't want to get ahead of myself here, but the past week, I have dropped 6.4lbs. It is quite possible that a lot of it has been water weight and I might climb back up a bit when I weigh in again tomorrow but I have been doing *extremely* well with eating healthy this week and portion control so I am very optimistic and motivated to continue this healthy eating lifestyle. ;) I do need to work on a few things here and there, but other then that, doin' good!

I was going back through my blog recently and I saw a post where I wrote out things I was grateful for and I think I am going to start doing more of that on a day to day basis as well. 

But before I go on with that, I wanted to share a new recipe that I really would love to try out tonight. It's from Martha Stewart's site {surprise surprise!} and it looks and sounds delicious! 

But first...a little more on the star in this recipe. 

The bell pepper.

Growing up I wasn't a huge fan of the bell pepper...if I didn't have to eat it, then I wouldn't. I didn't want it in salads, on my burgers or nothing...I didn't care for it on the side or grilled either, but recently I have been getting into it more and more. I especially am digging it in my salads, and I do enjoy it especially grilled on the bbq. So when I saw this recipe I was intrigued. Some oven broiled grilled-like peppers, with pasta?? Hmm...sounds kinda interesting, why not? 

Bell peppers are low in calories at about 45 calories for one full cup - that's quite a bonus when you are trying to watch your figure! They are loaded with plenty of vitamin C which powers up your immune system and keeps your skin looking youthful - and who doesn't want that? 

Red bell peppers in particular contain several phytochemicals and carotenoids, particularly beta-carotene, which packs a punch with antioxidants and anti-inflammatory benefits. 

They are also good sources of vitamin A, E and B6 - which is essential for the nervous system and helps renew cells. 

That's just SOME of the benefits to eating bell peppers...there is so much more it can quite frankly boggle the mind! ;) So this meal definitely has it's benefits! So let's get on with the recipe, shall we?? 

Bon Appetit!

Orecchiette with Sausage & Roasted Peppers
Freshly roasted peppers give this heart pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step 1. To skin the peppers, char them and then cover tightly with plastic wrap. This will produce steam and make the skins come off easily. 

Prep: 20 min // Total: 40 min // Servings: 6

Ingredients
2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded

Coarse salt and ground pepper

1 pound orecchiette or other short pasta

2 teaspoons olive oil

1 pound sweet Italian sausage, removed from casings

1 tablespoon butter, cut into small pieces

1/3 cup grated Parmesan cheese

Cooks Notes: When cooking pasta, save a little of the cooking water before draining -- drizzling a little of it into the finished dish will improve the consistency of your sauce. 

Directions
STEP 1 - Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside. 

STEP 2 - In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water. 

STEP 3 - Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through. 

STEP 4 - Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine. 

Doesn't that sound simply delicious!? 

Wow! Definitely trying this one tonight!

-S.*

::tilapia:&:quinoa::

In The Kitchen...

Quinoa. 

Quinoa is a super food - but before we go any further talking about it, first we must know how to pronounce it properly and that is "keen-wah"...not "kee-know-wah"...HA! Like some people usually do...no, that's not right. 

Anyways...quinoa is not actually a grain but a seed from a grain-like crop and has a sort of slighty nutty flavor and its texture is firm when cooked properly. 

Quinoa is so yummy. I honestly love it. It's high in protein and is considered a complete protein, meaning that is has all 9 amino acids required in your diet. 

It's high in calcium and has good amounts of phosphorous, iron and fibre. It's gluten-free and is higher in monounsaturated {the good stuff!} fats than wheat or grain and is heart-healthy.

Not only that but it also contains small amounts of omega 3 fatty acids. 

This is why it's a super food! Come on!

Just a word of caution when cooking with quinoa...it quadruple's in size, so when cooking it, remember that it may look like you aren't cooking a lot of it, but trust me, you are. 

It can be substituted for in a lot of grain-like dishes and is cooked similarly to rice - just read up the instructions on the box.

Also, for an FYI, store quinoa in an airtight container in the fridge for 3-6 months or you can store cooked quinoa in the fridge for up to 3 days.

If you did just buy the quinoa and it is in a sealed air-tight package you can store it in a cool, dry place. Just make sure to check on it...it is a seed after all.

::shrimp:skewers:with:tzatziki::

In The Kitchen...

I haven't posted a recipe in a bit, so let's do something that is a bit light. I have had a hankering for Greek food AND shrimp, so let's throw the two together and see what we come up with.

Well...this is what we came up with, a totally low-cal delicious meal. ;) 

Bon Appetit!

Shrimp Skewers with Tzatziki, Spinach & Feta

Tzatziki is a popular Greek sauce made from yogurt, cucumbers, garlic, and dill. In this fast, easy, fresh recipe, we've subbed in shallots for garlic and used it to top skewers of shrimp. 

Prep: 30 min // Total: 30 min 

Ingredients

1 cup Greek-style {2% or nonfat} yogurt

1 cup 1/4-inch cubes English hothouse cucumber

3 tablespoons chopped fresh dill 

2 tablespoons fresh lemon juice plus additional for drizzling

2 tablespoons chopped shallots

1-14 teaspoons aniseed, finely crushed, divided

Olive oil {for brushing and drizzling}

1 pound uncooked large shrimp, peeled, deveined, tails left intact

8 cups baby spinach leaves

3/4 cup crumbled feta cheese

Preparation
Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.

Prepare barbecue {medium-high heat}. Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve. 

-S.*

::broccoli:&:cheddar:pasta:bake::

In The Kitchen...

So last night I made an epic fail of dinner...I tried to make pork schnitzel and cooked and cooked and it kept coming out raw. I simply did NOT understand it...I mean, I didn't realize this until after I ate half of one. Thankfully I didn't get violently sick, but still. We were really looking forward to a yummy meat and potatoes kind of meal. 

I will have to make it up to Travis who was staaaaarving after work last night...so I found a yummy pasta recipe {I am off meat for a while}. I have most of the ingredients at home, just need to pick up a thing or two at the grocery store. 

Bon Appetit!

Lightened Up Broccoli and Cheddar Pasta Bake

A quick and easy, lightened up recipe for Broccoli & Cheddar Pasta Bake. 
Prep: 10 min // Cook: 20 min // Total: 30 min // Makes: 4-6 Servings

Ingredients
1lb dry whole-wheat pasta {rigatoni, penne, or other macaroni pasta with ridges}

2 cups broccoli, cut into 1/2-inch to 1-inch pieces

2 tbsp olive oil

1/2 tbsp fresh garlic, minced

2 tbsp all-purpose flour

2 cups fat-free milk

1 tbsp spicy brown or Dijon mustard

1 tsp kosher salt

1/2 tsp freshly-ground black pepper

1/2 tsp smoked paprika

1/2 tsp ground nutmeg

1 cup low-fat sharp cheddar cheese, grated

1/4 cup Parmesan cheese, grated

What To Do

1. Preheat the oven to 350* degrees. Cook the pasta al dente according to the package directions. Add the broccoli florets to the boiling water for the last two minutes of cooking the pasta. Drain the pasta and broccoli and set aside. 

2. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the garlic and cook for a minute or two until it begins to brown. Add the flour, and whisk until a smooth roux forms. Add the milk, mustard and the spices and continue whisking until the mixture thickens, about 1-2 minutes. When the sauce begins to bubble, add the cheddar cheese and stir until melted. 

3. Add the pasta and broccoli to the sauce and stir until combined. Pour the pasta mixture into an oven-safe casserole dish and sprinkle with Parmesan cheese. Bake until the pasta is warmed through and the top is golden brown, about 15-20 minutes. Serve warm. 

-S.*

::lighter:sesame:chicken::

In The Kitchen...

So I definitely am going to have to try a new recipe tonight...I just have that itch. We ate chili all week and then regular old pasta yesterday so we need something different to try tonight and I think I might have found just the thing. ;) 

Bon Appetit!

Lighter Sesame Chicken

Say "open sesame" to a Chinese-restaurant classic that's no longer a guilty pleasure. Our chicken is sauteed in a little oil instead of deep fried. The less-sweet sauce has fewer calories than a standard recipe, and, nutritionally, brown rice beats white. 

PREP: 40 mins // TOTAL TIME: 40 mins // SERVINGS: 4

Ingredients

3/4 cup brown rice

3 tablespoons honey

2 tablespoons sesame seeds

2 tablespoons soy sauce

1 garlic clove, finely chopped or crushed with a garlic press

2 large egg whites

1/4 cup cornstarch

1-1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks

Coarse salt and ground pepper

2 tablespoons vegetable oil, such as safflower

4 scallions, thinly sliced

1-1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions
STEP 1 - Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

STEP 2 - Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat. 

STEP 3 - In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat. 

STEP 4 - Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4-6 minutes. Serve sesame chicken with broccoli and rice. 

How simple!! I am totally trying this tonight. No questions about it. 

-S.*

::baked:mushroom:linguine::

In The Kitchen...

I made an immeasurable pot of chili on Sunday night so Travis and I have been eating that for the past 4 days. The only bonus of that is no muss no fuss. I don't have to stand and prep the meal and there isn't much clean-up. Which is an additional compensation. 

Alas, the pot of chili has come to it's inevitable end and now I must surmise of our next enticing meal. There are so many recipes out there it's kind of overwhelming at times to figure out what to put on the table. 

You also have to admit that sometimes you can get quite set in your ways and make the same thing over and over again. Note: pasta, shrimp with mushrooms, soup...the same old stuff. So I really am trying to make a conscious effort to try new things. Though with my schedule it can get quite perplexing and I also need to dedicate at least two hours to studying each night and I like to do that right after work on an empty stomach than when full - don't ask me why, I am just more productive that way. 

So I am on the lookout for quick and easy meals lately but that doesn't mean that you can't indulge once in a while on a rich and tasty dish that takes a little extra in the kitchen. 

Anyways...I have this recipe that can be found on the Martha Stewart site and it looks and sounds mouthwatering. Now, I know that it is another mushroom pasta recipe {Travis must be getting sick of mushrooms} but it is always nice to try something particular with it as well. This is definitely a lot different than my usual mushroom pasta and will beyond any doubt give this a try.

Bon Appetit!

Baked Mushroom Linguine

Serves: 12

Ingredients

4 ounces dried mushrooms, such as porcini or chanterelle

4 cups boiling water

2 sprigs fresh rosemary

2 sprigs fresh thyme, plus 2 teaspoons finely chopped

7 tablespoons unsalted butter

5 tablespoons all-purpose flour

1-1/2 cups heavy cream

1 onion, diced

1 pound button mushrooms, stems removed, quartered

1 pound shiitake mushrooms, stems removed, sliced

2-1/2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

1 pound linguine

Unsalted butter, for pan

1/2 cup grated Pecorino Romano cheese

Directions
STEP 1 - Place dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Make a bouquet garni: wrap rosemary and thyme sprigs in cheesecloth, and tie with kitchen twine; set aside. Press mushrooms to release with a slotted spoon, and place in another bowl. Press mushrooms to release any retained stock, and pour liquid back into bowl; set mushrooms aside. Strain mushroom liquid through a fine-mesh sieve lined with a paper towl. You should have about 4 cups of mushroom stock; set aside. 

STEP 2 - Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, stirring until mixture begins to brown, about 3 minutes. While whisking, slowly pour in mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in cream and reserved bouquet garni. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally. 

STEP 3 - Meanwhile, in a large ovenproof skillet, heat remaining 2 tablespoons butter over medium heat. Add onion, and cook until it begins to soften, about 3 minutes. Add button mushrooms, and 2 teaspoons chopped thyme, and cook until all are tender, about 5 minutes. Add cream sauce to skillet, and stir to combine. Season with salt and pepper, and set aside. 

STEP 4 - Preheat oven to 375* degrees. Bring a large pot of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold water to stop the cooking. Stir noodles into the mushroom mixture. Sprinkle with grated cheese, and bake in skillet until browned on top and mixture is bubbling, about 30 minutes. Transfer dish to a wire rack to cook 5 minutes before serving. 

 I sort of didn't expect ALL THAT work, but for a weekend dinner idea I think it would be perfect. Or to entertain some vegetarian friends. 

Regardless, I am still going to make this and Trav can take the leftovers to work with him. :) 

Sounds yummy. ;)

-S.*