Posted in breakfast, tagged pumpkin, waffles on February 25, 2010|
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ULTIMATE PUMPKIN WAFFLES – do you believe that this a whole blog devoted to this recipe? When I saw this…I knew I had to try it!
1/4 cup light brown sugar
3 Tbsp. cornstarch
1 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 tsp. cinnamon
2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. freshly grated nutmeg*
2 large eggs
1 cup milk (I used skim but the recipe called for whole)
1 cup canned solid-pack pumpkin
4 Tbsp. unsalted butter, melted and warm
Grated and lightly packed into the spoon, use 1/2 tsp. Grated andloosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form– about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter!
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Posted in Cycling on February 24, 2010|
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this playlist-entitled “escape me” was a big hit in class today (I actually have to teach class 2x today…once at 7 AM (i had to sub for another teacher) and once at 6:30 PM…I am sure I’ll be pooped by the end!!)
total workout time: 51 minutes
This morning after class, a man who works at my school-and came to my class-asked me if I was an undergraduate student. I told him that I was a junior and he seemed rather surprised. He said that he would have guessed I was about 25-26 years old based on the way that I carried myself…I was very mature/ sure about myself/etc. and he also said he could tell I was an Italiano 😉 hahaha
but anyway- I decided to share this with you all because it kinda of relates to my last post. This small comment, made me feel fantastic! Definitely a great day to start the day and I am sure it will make me feel great all day....its funny how such a small thing can have a HUGE effect upon you. So today, my friends,give someone a genuine compliment- it will make their day!
Also- I would like to share some 2 additions to the list from the last post….additions for fellow bloggers:
“life is cyclical and that no matter how bad things seem they will get better. so don’t sweat the small stuff”
“don’t live life just going through the motions….you do not want to look back on life and say “what if I had given it my all?”
have a nice day!
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Posted in Uncategorized, tagged pondering life on February 22, 2010|
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So many things in life cause you to step back for a moment and “scratch our head”…ponder life. These things can be a death of a loved one, a tragedy, a relationship (love or friendship), an obstacle,conflict, etc….you all know what I am talking about I am sure. It is pretty amazing how things shape who you are and how you think about things….I am not the same person I was before my Grandmom passed away this fall…that is for sure. The other day (while on the treadmill doing a 3 and 5’s interval !!!!) I was thinking about life…what I want from it, what I have learned so far, what my views on things are etc….
and this is what I have come up with:
- You should never regret mistakes that you have made. If we dont make stupid mistakes, we will never learn from them…and we will never be able to know what we are truly want, what the right thing to do in a particular situation is, etc.
- Do what makes YOU happy. If you truly hate running but just do it because it is “good” for you…STOP and find another exercise that you love. If you feel pressure from people to go through years and years of medical school, but do not TRULY want to be a doctor…then dont. Do what will make you happy in life…not your family, friends, etc.
- that being said…Never settle for less than you are capable of.
- be close with and love your family (your siblings, parents, pets, relatives)…because in the end…they are the only ones you can TRULY count on.
- How many times in life do we all think “I am not good enough”…”I’ll never make it”… it goes on and on. but the thing is…YOU ARE GOOD ENOUGH. YOU WILL MAKE IT. all you can ask of yourself is to give it your all…100% effort…and things will unfold the way you would like them too.
- get out of your comfort zone….embrace different/awkward/strange situations!
- Do not waste time with people who do not waste time with you. in terms of friendships– they come and go… the real ones that will last forever are the ones that both people put out effort. in the case of relationships…you deserve respect. if someone likes you enough…they will find a way to let you know…..do not let people use you. you are too good for that. do your own thing and stick to your morals. someone will come around who DESERVES YOU eventually!!!
- have fun. if you work work work all the time you are only setting yourself up for failure/BURN OUT. Kick back and enjoy life…you only have one!
- Live Life. Stop worrying about how things will play out in the end. Be the best person you can possibly be and let everything else work itself out.
So there is my list (or working list anyway!)…. do any of you have anything to add?
p.s. check out the exercise TV giveaway at priorfatgirl’s blog!
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Hello!! Since I first tried cooking with shrimp about a month ago, I have come to the realization that I actually LOVE shrimp. I was looking around on the Food Network Website and found a recipe for Eli Krieger’s Baked Shrimp with Tomatoes and Feta…it looked delicious and very simple to make (which is important for a college kid like me). I also happened to have all of the ingredients on hand. This recipe turned out FANTASTIC and I will DEFINITELY be making this one again 😉
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
- 1/4 cup finely minced fresh flat-leaf parsley (used dried instead)
- 1 tablespoon finely minced fresh dill (didnt have this on hand so I decided to spice it up a bit and use Old Bay spice!)
- 1 1/4 pounds medium shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup crumbled feta cheese (about 3 ounces)
Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, old bay, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
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Posted in dessert, tagged almond, blondies, fig on February 18, 2010|
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This recipe is from VeggieGirl!
She is famous for her blondies and makes tons of varieties….I tried the Fig/Almond variety and they came out AMAZING. They are honestly so so good, nice and moist. and very addicting!
• 1 C plain or vanilla yogurt- I used plain FF Stony Field
• 1/8 cup canola oil
• 1/2 cup organic turbinado sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons molasses
• 1/2 C whole wheat flour and 3/4 C Flour
• 3/4 teaspoon baking soda
• little bit less than 1 cup slivered almonds (you can buy them this way)
• 10 dried black mission figs, finely chopped
• Nondairy “milk” of choice, added to the batter as needed – I used original Almond milk by Almond Breeze
Preheat oven to 350°F (180°C). Lightly coat an 8″x8″ baking pan with nonstick cooking spray (i actually used a silicone baking pan! worked great- no spraying needed).In a large bowl, add in the “yogurt,” canola oil, turbinado sugar, vanilla extract, and molasses. Mix well.In the same bowl, add in the flour, baking soda, sliced/slivered almonds, and chopped dried figs. As the mixture starts to thicken up/combine, add as much nondairy “milk” as you need (but not too much) so that the batter is mixable.
Pour mixture into the 8″x8″ baking pan (coated generously with nonstick cooking spray).
Bake for about 32-35 minutes, until a toothpick inserted in the center of the blondies comes out clean.
Makes 16 blondies.
p.s.Check out the recipe my sister just tried for Winter Vegetable Chili…looks gooooddddd
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Back in the summer I received a HUGE shipment from Newman’s Own Organics. I am still not through all of the items yet (I am getting there, though!). But I wanted to share these pretzels with you…. I opened them up the other day and fell in love (is that corny? haha)….they are seriously AWESOME. Even my roommate, Megan, said they were the best pretzels she has ever had!! And the nutritional stats are impressive on them, too! Next time you are in a food store such as whole foods, wegmans, etc….pick them up!
Question: What is your favorite Newman’s Own Organics product? What is your favorite brand/type of pretzel?
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Posted in dinner, Lunch, tagged white chicken chili on February 10, 2010|
7 Comments »
when the weather outside looks like this…
what sounds better than a nice warm, hearty bowl of White chicken Chili? haha… I had to alter the recipe slightly due to my local grocery store’s minimal supplies (due to the snow storm).
makes 6 servings
- 1 pound of ground chicken (I used the Perdue pre-cooked Chicken slices and chopped them into small chunks…this cut the prep time and it still tasted awesome!)
- 1 medium onion, chopped
- couple cloves of garlic- chopped
- 3 cups of low-sodium chicken broth
- 1.5 tsp dried oregano
- 1 tsp ground cumin
- 1/4 tsp ground red pepper (cayenne)
- 2 medium zucchini, chopped (about 3 cups)
- 2 cans (15 oz) of cannellini beans- drained and rinsed
- 1 can of chopped green chilies (4.5 oz)
- 1 cup of shredded Monterey Jack Cheese
Saute onion and garlic and little bit of EVOO over medium heat 5 to 7 minutes, stirring constantly. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.Remove from heat; stir in cheese until melted.
I am have been off of school ALL week due to the 2 blizzards in the baltimore-DC area…monday-monday….I guess we dont really know how to deal with snow here huh haha….what will I do with my time?! not gonna lie…im sorta kinda loving this ;)….hopefully Ill be able to motivate myself to get some schoolwork done!
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