Wednesday, February 23, 2011

February Food Porn

Here's some of the nutritious and delicious things that we at this month...


Behold, the pizza we made on Super Bowl Sunday.  Oh, it was so good.  I used whole wheat flour in the dough and made the sauce which was so easy; canned organic San Marzano tomatoes whizzed up in the processor with some good quality olive oil and garlic and that's it.  Topped very simply with fresh mozzarella and basil leaves, my favorite.  The Zojirushi made excellent dough, it had a the perfect crisp-chewy crust.  I finally cracked the code of good pizza!


The totally transformed broccoli, roasted then drizzled with balsamic vinegar


Creamy Hungarian mushroom and potato soup, Rob absolutely LOVED it

The veggies for my favorite salad...


Thai Beef Noodle Salad



Work supper~ pink grapefruit, almonds, sweet baby peppers and a steamer bag full of shrimp, broccoli and snow peas dressed in sesame oil and rice vinegar.  It was a delicious stir-fry from the microwave.



Beef and Guinness Stew



Sunday breakfast~ mango and blueberries with fluffy scrambled eggs



Vegetarian supper~ sauteed cauliflower and artichoke hearts with garlic, walnuts and feta



Another work supper~ a meat loaf "muffin" from Trader Joe's, 
veggies, fruit, hard boiled eggs and a treat.



Lunch wrap~ spinach, turkey and cheese with a pumpkin pie spiced red pear



Jamaican spiced beef fried rice and tangy collards


Sunday breakfast for one~ lemon plum, cantaloupe and medium boiled eggs, look at those gorgeous golden yolks!

 
Supper for one and it was a winner~ chicken breast topped with a slice of light Lorraine cheese (this is one light cheese that melts like the real thing and tastes amazing) with lots of mushrooms and roasted asparagus.  There is one good thing about dining alone, I get to eat ALL the asparagus! 


What you been cooking good?

10 comments:

  1. Well, it's 7:45am and already my mouth is watering! Mmmmmm!

    Two questions. 1. What is the secret to roasting asparagus...mine is always overcooked or undercooked. What do you put on it, what temp in the oven, how long?

    2. Do you have a recipe for the potato and mushroom soup?

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  2. Hi Kelli~
    Mushroom soup recipe...

    http://mobile.eatingwell.com/recipes/creamy_hungarian_mushroom_soup.html

    Asparagus is tricky but so good when roasted. I drizzle it with olive oil and put it in a 400 oven and depending on how thick it is it takes anywhere between 10 and 20 minutes. I like the tips to get a bit caramelized and crispy but I don't want the stalks soggy. I keep and eye on it and when it looks how I like it, I take it out.

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  3. We always fight over the asparagus too! (I drizzle mine with EVOO and toss with a bit of sea salt and cracked black pepper before roasting.)

    That Thai Noodle Salad looks amazing. Do you dress it all or just rely on the marinade on the beef for flavoring the noodles and veg?

    My favorite meal this month was some venison carne asada style tacos. I marinated lean venison (the loin) with lemon and lime juice, garlic, cilantro, a hot pepper chopped very fine, some cumin and a little EVOO. We then grilled it, sliced it thin and served it in tortillas with salad greens (the kind with baby spinach), more cilantro, tomatoes, salsa, onion and just a tiny bit of cheese. (I skipped the onion, but J loved it.) It reminded us of summer meals and was sooooo tasty. We probably could have made it a salad and skipped the tortillas, but I was craving carbs.

    Tonight I'm making my modified version of your Cottage Pie with the sliced potatoes again. (Mine will be a shepherd's since I'm still using up my lamb.) This time, I'm going to add some extra root vegetables (parsnips!) in with the carrots and onion.

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  4. Yay for tacos and parsnips! Kaki, the dressing is so addictive, I toss it with the noodles then serve the rest on the side for drizzling and dipping. The link to the recipe is in the index.

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  5. You da woman! Great and healthy food porn.

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  6. Hi Andra! some super delicious stuff you've been eating!

    so I was wondering about salt/sodium. do you add salt at all or is your food unsalted?

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  7. Everything looked good, but the mushroom soup looked AMAZING! Yum!

    :heads off to check recipe:

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  8. Wow, you just gave me so many ideas for healthy meals and ingredients to spice up my food routine -- thanks! I'm particularly looking forward to trying the pumpkin pie spiced pear. I've been struggling with boredom and routine in my dining lately, so the timing of your post was perfect.

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  9. Hi Rosa,
    I'm very careful about sodium. I always try to buy no salt added items staples like canned beans/tomatoes.

    I do season my food with coarse kosher salt as I cook, but I use a light hand because Rob and I have become sensitive to things being too salty.

    I use lots of herbs and spices which adds tons of flavor without adding extra salt.

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  10. WHOA. Cauliflower-walnuts-artichoke hearts - feta- is there a recipe involved, or did you just wing it? that sounds A.MA.ZING!!!!!!!!!!


    You are my favorite source of food and juicing porn. :)

    Steph in WI

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