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September 27, 2009

granola bars & a happy anniversary

Filed under: Blog,Breakfast,Dinner,Restaurants — Tags: , , — Kristen :) @ 10:04 pm

IMG_4863 Thank you all so very much on your encouraging comments on my funk this past week. I think just being so tired with work and school really wiped me out, and I have to be more cognoscente of this happening. I can’t run myself ragged without sleep. I also have to make it a priority to get some kind of activity in because it always gets my energy levels up and makes me feel good. I was stuck in the cycle of tiredness, no activity and no sleep which fed the cycle of more tiredness. I always like to think that this too shall pass and I just have to pick myself up for the next week 🙂

Friday night wasn’t too exciting and we had good ol’ sloppy joe leftovers for dinner. I love how tomato-based dishes taste even better the next day. Boy, these were good! The cinnamon really added that extra sumthin’ sumthin’. The highlight of my night was IMG_4832 a new energy bar experiment! Getting in the kitchen always makes me feel better and I really wanted to try these when Emily had a guest post of Dan’s Pumpkin Spice Bars.

Oh my goodness, these are the BOMB! They are similar to Clif bars, but not as sweet with lots of spice, just the way I like them. The texture was superb, slightly cookie-like, but not as gooey and sticky as Clif bars.

IMG_4831 I had a few alterations: (FYI the Kashi Warm Cinnamon Cereal is out of this world, in a bar or not). I couldn’t find red flame raisins, so I just used regular ones. I used mixed nuts instead of walnuts. I only had peanut butter, not almond butter. Had canned sweet potato instead of pumpkin. I also whirled my dates & H20 in the food processor after whirling the cereal.

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The bars turned out really wonderful and I put them in baggies for us to take on our rides and have during the week as a yummy snack. Look at those nutritionals . . .

imageThis bar has a great nutritional profile, thanks to the help of the kashi cereal and all the wholesome ingredients. I got 17 bars out of this batch, well not counting the little bit I scraped from the bowl (shhh!)

Other good stuff:

18% Vitamin E, 31% Vitamin B6, 30% folate, 24% Vitamin B12, 54% Manganese, iron, magnesium, phosphorus, selenium . . . awesome!

Also for the bar about 72% CHO, 23% fat, and 14% pro, nice balance for some good energy. Yes, 12% DV of CHO! I don’t know why I was thinking of the entire bar, not the %DV that is on the label, hello 🙂 (just having a retard moment)

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Thanks Dan and Em for a great bar recipe! Chris told me that he really likes them and wants to eat them all! I will have to make a double batch next time. I’m just wondering when the next installment will be or if we can go into business together?! hehe

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Speaking of rides . . . what a better way to banish the funk than going on a nice ride?! aahhh so invigorating, tiring and I loved it. We went on a club ride for about 36 miles and it was great to get back in some activity. I just really miss it when I can’t get it in. I also had a pumpkin spice bar on the ride 🙂 I love how it isn’t too sweet and sits well on my tummy.

That night we decided to have a nice little anniversary celebration at that pizza place we went to last weekend called Settebello. We signed up for their newsletter and they have special pizzas each week. This week was zucchini blossom pizza!!!!!! Oh my gosh, I really wanted to try this, especially since they specified it as a limited appearance!

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IMG_4861We started out with a little appetizer called the misto. It had various Italian meats, olives (they weren’t too bitter like regular kalamatas), mushrooms, artichokes, and flatbread.

It was really good, Chris was ravenous from his 62 mile ride that day so he ate most of it. It’s nice to have the bottomless pit around to eat for you 🙂

But on the other hand, have you seen this study? It’s surprisingly true, darn you Chris! hehe

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Along with the appetizer I had a small glass of the Danzante Pinot Grigio. This is my favorite type of white wine. Very fruity, dry, not too grassy and nicely balanced. I just wish their pour was a little bit taller 🙂

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The pizza was really interesting and yummy! It was a white sauce pizza (I traditionally like the tomato-based sauces), with sweet corn, ricotta, mozzarella and topped with zucchini flowers and olive oil. It did need a little something extra so I put some black pepper and chili flakes on mine for just a little heat 🙂

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Zucchini flowers are so neat and taste very delicate and sweet! They matched perfectly with the sweet corn.

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Overall it was a great night. We were thinking of going to see The Informant after dinner, but poor Chris was so tired from his ride that we just rented a movie to take home in case we fell asleep. We try to watch movies, but usually both of us are so tired, we just fall asleep to them! We rented Yes Man, and it was actually pretty funny. I myself am a huge Jim Carrey fan, especially Dumb and Dumber!

Today I even got a jump rope and weights class in, yay! Now about that studying . . .

Hope everyone had a wonderful weekend!

What’s your favorite granola/energy bar?

September 21, 2009

whirlwind

Filed under: Blog,Dinner,Restaurants — Tags: , — Kristen :) @ 10:48 pm

IMG_4798 It’s been a whirlwind of a weekend, but it was lots of fun and fairly productive.  Yes, I could have accomplished a lot more to be honest, but there were fun things going on that I couldn’t pass up!

Friday night was spent studying and trying to get something done without getting distracted by the fact that it was Friday night.  This usually signals my brain to think that it is the weekend (freedom!) and I have ample amounts of time (ha!)  funny funny.  This is not the case.

Saturday I also tried to get more studying accomplished, made a trip to the library and also met with my advisor to discuss my next steps in the thesis process.  He’s actually very approachable and believes that I should just go for it.  I’m getting caught up in small research methods that I’m not sure if I can do.  There is my planning oriented mind getting the best of me again!  He wants me to just come up with a simple outline of the study for now, even if I don’t know how to do something or what to measure, because this will be discussed during the pre-prospectus meeting.  He even told me not to spend too much time on it before the meeting because it will get hashed anyways.  I like things to be definite and known, so this is hard for me, but I actually left the meeting feeling very excited and empowered!  New Motto:  Just go for it!

IMG_4765 Saturday night we went to the Greek Food Festival!!!  We look forward to this every year and really enjoy the festivities and most importantly, the FOOD!  Oh how I love all Greek food!  My friend, Chris and I got there a little early to get a seat and munched on things through the evening.  It’s good to come with a couple people so you can get different foods to try without having to eat the entire thing by yourself.  I love sharing food 🙂

There was live entertainment too.

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First we started with a greek salad.  It was really good and fresh, but a little heavy on the dressing.

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IMG_4776 Next we decided on a gyro and greek fries with lemon and spices.  I think gyros are my favorite, well one of them anyway.  I love lamb and all the spices that they put in the slow-roasted goodness.

oooh!  and I can’t forget the tzatziki sauce.  This is my condiment of choice for pretty much anything.

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Moving on I decided to get some Loukoumades to share.  It is pretty much fried dough, drizzled with honey and cinnamon.  Now who doesn’t like that?!  This isn’t something I really eat, but it is sure fun every once in awhile.  I had 2 of the chewy, doughy, heavenly goodness.  Don’t they look like they are glowing?

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IMG_4783Another group of friends came to the table and they got a bottle of wine to share.  Yay, more sharing!!  This wine had some rich, deep back notes to it and a good finish.  I had a small glass and also a sip of this really good greek beer.  Not IMG_4784 too much of a beer fan when there is wine to be had, but it was good!

We sat and chatted for quite awhile.  Poor Chris, he was so tired from biking 65 miles earlier that he went home and slept (he didn’t share any food and ate a lot!).  I promised I would get him some baklava for later and came out with these beauties.  The honey cake was delicious.  Again, can’t be trusted in any fun food purchasing situation!

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This festival was really fun and we all had a great time, I can’t wait for next year!!

I spent a good part of Sunday catching up on cleaning, wash and errands.  I also got a little studying done.  The highlight of my day was the Pink Martini Concert!!!!  Chris and I decided to go out to dinner beforehand since this is kind of our anniversary gift (can’t believe we’ll have been together 3 years on Saturday).  Boy was it a great night, although I wish it wasn’t on a Sunday.  I’m pretty tired today, but it was really worth it.  I haven’t been to many concerts in my life (maybe 2), but there’s just nothing like hearing a great group that you love right there in person.  What’s your favorite concert?

IMG_4805 We went to a restaurant nearby so that we could just walk to the concert in case we had some drinks.  It was a little place called Settebello, and I’m so glad we tried it out!  The food was right up my alley.  Mostly pizzas and antipasti, but very delicious and simple.  The food was actually quite reasonable, but we got a little crazy with the drinks.  That’s where they get cha!  Another great thing about this place?  . . . the lighting was PERFECT for pictures, yay!  Most restaurants are like a dark dungeon, so this was a nice and pleasant change.

We started with a salad of various greens and herbs, roasted mushrooms, pine nuts, tomatoes, artichokes, parmesan and a vinaigrette, along with a glass of Ruffino Chianti.  This is always a great pick on most restaurant menus and isn’t too expensive if you buy it at a store either.

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IMG_4799 Dinner was the Pizza Lasagna with tomatoes, ricotta, cheese, sausage, roasted mushrooms.  We always order a side of basil because everything is better with basil 🙂  Their dough is really delicious and chewy, not too thin or crispy.  The menu claims they cook their pizzas traditionally, and they have a great pizza oven.  Boy I wish I could have one of these in my kitchen or backyard some day.  That would be awesome!

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Instead of ordering dessert (they had some yummy looking gelato), IMG_4801we had some time to kill so we decided to go hang out at the bar.  I ordered a lemon drop with grappa, limoncello, lemon juice and basil, and Chris ordered this drink with tuaca, amaretto and frangelico.

These were so good!  I would go back just for the drinks, even though they are pricey.  It was kind of fun just to hang out at the bar after dinner because we don’t usually do this 🙂

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Chris and I really enjoyed the concert.  We were in row B, so we IMG_4809were right there!  It brought us back to Portland when we saw them the first time.  After the show they signed our t-shirts and a CD and also took a few pictures.  How cool!  This is a great group if you like instrumental music, yet it’s a little different (she also sings in different languages like Spanish, Italian and Turkish) and fun to listen and relax to.  I really want to wear my shirt, but they all signed it so now I can’t wash it!

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IMG_4814Whew, I was so pooped when we finally got home.  I didn’t get to bed till after midnight and then had to get up early today for work and had an exam today . .  eek!  I think I did pretty well on the exam.  Most of the stuff I had learned before, so I hope I didn’t make some stupid mistakes.  I hate when that happens.

Hope everyone had a wonderful weekend!!!

I am catching up on all your blogs, slowly but surely, thanks for reading!  I really appreciate all your encouraging comments on my thesis topic 🙂

August 27, 2009

it’s really over

Filed under: Blog,Comfort foods,Dinner,Favorites — Tags: , , , — Kristen :) @ 4:08 am

IMG_4521My first realization to the end of summer was the giant chunk of change that was gone from my pocket with just a mere click of the mouse, and now with the first week of classes, along with work, I’ve come to the final realization that it is definitely over *sigh*  Even though it’s only midweek I feel my free time is going to be very tight this semester and the weekends are just going to fly by even worse than before.  I want to let you guys all know that I may be lacking in the blogging and commenting department, but I will try as much as I can.  I myself like to personally respond back to each commenter on their own blog because I really enjoy getting your comments and I like to see and respond to your blogs too 🙂

Thanks for all your comments I really appreciate them!  I’m going to try to get another ride in this weekend, but it will probably be with the slow riders, so I’ll have to some how get in contact with him again.  Whatever my thesis may be I think I’m going to ask these guys if they want to come in the ex phys lab.  I wonder if they’ve tried coconut water?  hmmm . . .

Happy Hump Day!  Even though it’s almost pretty well over.  I have to say that on Sunday and Monday I went to bed at 9 and wow, what a difference a few, well about 3 extra hours makes!  I wish I could go to bed at 9 every night!

For times sake, I will jump right in to one of my favorites. . .

IMG_4534Chris and I always usually make home-made pizza and calzones on a Friday because we can make the worst mess in the kitchen, have lots of red wine and just be happy that it’s the weekend 🙂  This time we made them Tuesday night.  Well, Chris made the dough and then we made the rest together that night.  Tuesday night was also Chris’ last day before he started his new job!!!!!!!!!  We are so excited and relieved that he got this one, it’s just going to be pretty tough juggling everything and dinner with both of us working full-time and doing grad school.  We’ll see how it goes!

image There is nothing like fresh, home-made dough!  It is just so yummy and pretty darn fun to make too.  I’ve made this ww dough recipe before and you can find it here, or you can just simply look at the pictures 🙂

Pizza stones give an awesome texture.  Oh my gosh the oven was so freakin’ hot and we were dying.  Chris also set off the fire alarm using the grill pan for stuffing ingredients, oops!  We had to bring down the box fan to get some air circulating since it was just as hot if not hotter outside.  I can’t wait till it cools down here!

Happy buns in the oven!

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This one recipe makes a whole lotta dough (wish it was the green kind), so be prepared to make a lot for leftovers!

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Ok, best pizza topping invention!!!!  Have you ever tried fresh figs on your pizza?  Sounds kinda weird, but it works so well.  I like to use a balsamic reduction as the ‘sauce’, top it with some spinach, fresh figs, crispy prosciutto and fontina cheese, yum!

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IMG_4521 Another great pizza topping is grilled peaches, I love the combination of salty sweet things and these also pair well with the salty prosciutto.

I make thin crust pizzas most of the time, but every once in awhile I do like a Chicago deep dish from a place called BJ’s.  It’s to-die for!  And also their pizookies are a big weakness 🙂

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Why not have a calzone or pizza making party for your next get-together?  I’ve done this a couple times with some friends and we’ve had an absolute blast (of course an addition of wine makes it fun too).  Just have all the ingredients and dough ready to go and get your guests working in the kitchen!  Nice!

What’s the worst mess you’ve made in the kitchen?

February 9, 2009

one recipe, so many possibilities

Filed under: Blog,Breakfast,Dinner — Tags: , — Kristen :) @ 4:01 am

100_2305 Pizza dough is the best when it comes to stretching your food dollar and its a lot of fun too!  With just this one whole wheat pizza dough recipe, which I first featured here, when we made calzones, we made 5 pizzas this time around!  Making your own pizza is great too because you can put pretty much any kind of topping you want on there and experiment with other ingredients or leftovers that you need to get rid of.

For 4 of the pizzas we used:

  • pasta sauce from TJ’s
  • sautéed in a pan until golden – 3 chicken sausage links, 2 small cartons of crimini mushrooms, 8 oz of chopped spinach (about half a bag), 2 shredded carrots, garlic powder, and italian seasoning.
  • Couple of handfuls of mozzarella cheese and sprinkling of Parmesan

For the last pizza we used:

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Leftover lentil daal from this recipe as the sauce

Shredded mozzarella and a sprinkling of garam masala

This last one may sound weird, but it tasted really good!  Any variation of pizza is only limited by your imagination and the ingredients you have on hand.  I did have some canned pumpkin in the fridge, but decided I might try that one next time.

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Chris is brave when it comes to throwing the pizza dough in the air.  I’m too scared I’m going to drop it!

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Another great thing about pizza is that we had a little leftover from the filling, so I decided to put it into an omelet the next morning.  If you don’t have an omelet pan like this one, it is really the best pan ever!!  For those of us (uh . em . . me), who haven’t really mastered the art of big omelets with just a regular pan, this is the best invention.  It was actually my step dad’s pan first and for the longest time when I would come home to visit I wanted to secretly steal it, but he would always say I was crazy!  Then one visit he said it was all mine and I was so excited.  All you do is . . .

  • Whisk 3-4 eggs and season with your favorite spices
  • Pour it evenly into each side of the pan sprayed with pam
  • Top each side with your favorite omelet fillings and some cheese
  • Let it get nice and set, flip the pan to close, then flip one more time
  • Voila! you have a big fluffy omelet that comes out perfect every time!  It is quite big, so Chris and I split it.

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This was a hearty breakfast with the good quality protein and kept me feeling full till lunch time!

What are your favorite pizza toppings?

January 12, 2009

just say no to store-bought pizza dough . . .

Filed under: Blog,Dinner — Tags: , — Kristen :) @ 3:40 am
Or at least when you have a little extra time and want to try something fun. . . . Making your own pizza dough isn’t really all that hard.

At first I used to buy the pre-made pizza dough where you just had to plop on the ingredients and put it in the oven. Yea, it was convenient, but it tasted mass produced and had a bunch of weird ingredients I couldn’t even pronounce in it. I guess it has to have all those in there so it can be shelf stable and not mold for weeks on end. Then I decided to buy the real pizza dough that you had to form yourself. This was easy because all the rising was done and you just had to roll it out. It was nice and rustic, but I wanted to try my hand at the real thing. The pizza dough recipe that we always use is a whole-wheat version adapted from CookingLight and it comes out really well. I encourage you to try your hand at your own pizza dough, because your efforts will be rewarded and it’s much cheaper than buying the pre-made stuff.

Instead of making pizza this time around, we made calzones. These are great because you can pretty much take any of your favorite ingredients, toss them inside the dough and bake! We also had a food party where each person got to make their own calzones with a variety of different toppings to choose from. It was a lot of fun!

I would also recommend using a pizza stone to cook the pizzas or calzones. It gives it that pizza oven texture without having the pizza oven. We also use a pizza peel to transfer the calzones with some cornmeal on the bottom to prevent the dough from sticking.

Let me know if any one tries it!!

Whole Wheat Pizza Dough
(adapted from CookingLight)

Yield

2 (12-inch) pizza crusts, or about 7-8 calzones

Note: To freeze, follow directions for kneading dough and then freeze (see below)

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 teaspoon sugar
  • 1- 1 1/4 cups warm water (100° to 110°)
  • 2 1/2 to 2 3/4 cups all-purpose flour, divided
  • 1 cup whole wheat flour
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • Additional spices I like to add: garlic powder, herbes de provence
  • Cooking spray

Preparation

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes until it gets foamy. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, wheat flour, oil, salt and seasonings; stir until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). You can also do this in a stand mixer.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide in half; roll each dough half into a 12-inch circle on a floured surface. Or form into 7-8 oblong rectangles for calzones. Make sure to slice several small slits on top of the calzones so steam can escape before baking and drizzle with a little bit of olive oil.

Note: To freeze, follow directions for kneading dough and shape into 2 balls. Coat with cooking spray and place in freezer in a zip-top plastic bag. To use them, thaw overnight in the refrigerator. Cover and let rise in a warm place (85º), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Shape as instructed.

For ours we sauteed some chicken sausage, mushrooms, and zucchini. Then we added some fresh basil, shredded mozzarella, fontina and goat cheese on top. We placed them on the pizza peel, generously sprinkled with corn meal, transferred them to a pre-heated pizza stone in a 500 F oven and baked for about 20 minutes, or until they are golden brown. Serve with a nice side of marinara to dip!

Filling the calzones . . .

Forming the calzones . . .

Enjoying the fruits of our labor with a nice side salad and glass of wine . . .

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