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Brunch for two!

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Wow today you are lucky!  You get 4 recipes in one blog post to make one complete meal.  🙂

This morning, we woke up hungry.  We don’t have a ton of super easy to make food in the house, but I really wanted breakfast.  We didn’t have any milk, so I decided to find a nice fluffy pancake recipe.  I found an easy recipe with only ingredients we have in the house.  I realized half way through my plans that we don’t have syrup.  So,I started this plan what I wanted to put on top of my pancakes first.  I decided a strawberry applesauce would be nice.

Now, Jeremy loves over easy eggs, but because I don’t eat eggs, I have only ever learned to make them scrambled.  So Jeremy quickly read some internet directions on how to make them, and I did my best.  I put some oil in a non stick pan, and I think they actually came out perfectly.  I didn’t break the yoke, and they got flipped over and transferred to the plate.  They were not super pretty, but I didn’t break the yokes!  YAY ME!  hehe

Because I don’t eat eggs, I had to come up with some kind of protein for me.  I didn’t just want a chicken breast, as that is boring for breakfast, but have not had much luck making sausage that will stay in patties if I grind the meat myself.  I have a Ninja food processor/blender system, and in the past I have tried making sausage patties by pulsing raw chicken and adding spices, but they never hold together.  Today I was wondering how to change this because grinding meat in a food processor just does not work the same as having meat ground in a meat grinder.  Well I remembered my friend Nellena telling me to add a little flour as a binder to my potato cakes the last time she came over, and I wondered if that would work as binder for meat as well.  I pulsed them ingredients until it looked like it would hold together, and put the meat in the fridge for about 10 minutes while the fruit was still cooking down to let it rest, and let the gluten work and bind.  The flour worked!  I was so stoked!  Today I actually had sausage patties.  YAY!  Two total firsts in one meal!

The pancakes were simple, but I noticed that there was more baking powder than I was used to, and because of that I think the pancakes were extremely fluffy.  I wish I would have got a better picture, or a pic with my first over easy attempt, but this is what I got before the food was devoured.  I had fun cooking it all, but the best part was that it tastes AMAZING!!!!!

Pancakes:

2 cups all-purpose flour
2 TBSP. oil or butter or margarine
1/2 tsp. salt
4 tsp. baking powder
2 TBSP. sugar (I used 2 TBSP Stevia in the Raw instead)
2 cups water
2 eggs

Mix wet ingredients together. Mix dry ingredients together in different bowl. Combine the two bowls and stir with hand or a stand mixer.  I have a new kitchen aid, and am getting all of the use of out it I can. Get all of the lumps out! Let batter rest for 5 minutes. and put some oil in the pan.  Fry the pancakes, flipping when it is full of bubbles.  These turn out a little heavy, but very thick and fluffy.  I usually hate pancakes, and I LOVE these!

Fruit topping:

3 apples

10 frozen strawberries

4 tablespoons of stevia in the raw (or sugar)

water

Vanilla

Cinnamon

Peel, core, and dice three apples.  Place them in a small pot and cover them with water.  Put in the strawberries and turn the burner on high.  They need to break down, and I kept them on a rolling boil to break down the apples a bit faster than usual. Remember to stir every few minutes so the bottom does not burn. I added the a few shakes of cinnamon, and 1/8th teaspoon vanilla, and a pinch of salt as well as the stevia.  Add more water if necessary until the fruit is cooked and broken down to your liking.  After the apples are soft,  throw about 1/2 of the mixture into the blender to break it down a bit faster if you like (or use an immersion blender), but cooking for a few hours will achieve the same effect…basically making a quick strawberry apple sauce.  Taste, add more stevia if necessary.  Serve on top of pancakes and pour melted butter either on pancakes or on top of topping…Delicious!

Sausage:

1/2 boneless skinless chicken breast

1 tablespoon garlic powder

1 tablespoon onion powder

a few sprinkles of sage

4 tablespoons of flour

Pulse all of the ingredients in a food processor until meat is broken down and starts sticking to itself.  In a Ninja, that takes 10 pulses or less.  Be careful not to liquify or puree the meat.  You want a little texture.  Let it rest in the fridge for 5-10 minutes to let the flour do it’s job.  Next, make patties, and throw them in a frying pan with just a little oil.  Next time I will throw a little more seasoning in them, and maybe just a touch of oil to make sure they don’t dry out.  Make sure they are cooked all the way through and serve. These are oh so good!

And I guess the last recipe is over easy eggs, but you can find directions for that anywhere… 🙂

 

Summer Strawberry Lemonade Sorbet

Strawberry Sherbet

This recipe is super easy and could be a frozen drink or a frozen dessert, depending on how much liquid you use in the recipe.

I squeezed the juice of one lemon, and blended it with half a cup of frozen strawberries and about six ice cubes in my food processor.

I added about 10 drops of Berry Sweet Leaf Stevia to it, as well as about 10 drops of the Lemon Drop flavor (to taste).

Next I used a spatula to scrape it all out into a bowl and enjoyed!
If you would like to make it a frozen drink instead of a thick dessert, just add a little water to the mix.

The perfect end to a good day of dieting!

Enjoy!

If using the Iherb.com, be sure to use my coupon code to get $10 off your first perchase:  RKW560

Banana Chocolate Chip Ice Cream

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A few weeks ago, we bought some bananas, but I was on my diet and couldn’t eat them, and my husband wasn’t really in the mood to eat them.  They started to turn black when I came across this recipe.  It is the most simple thing I have ever seen, and it actually worked out beautifully.
All you do is slice up the bananas into 1/4-1/2 inch slices.  Then you freeze them.  The original recipe has some beautiful pictures, and a great explanation, so maybe go check it out.  She froze them flat on a cookie sheet over parchment paper for about two hours.  I actually froze them a few weeks ago, and threw them into a plastic freezer bag and just froze them in a big chunk in the freezer.

This morning I pulled the bananas out of the freezer, and let them thaw for about 15-20 minutes.  Next I threw 1 cup batches into the food processor and chopped and mixed and blended and stirred until it became smooth.  I had about three batches of that, as I had about 5 bananas frozen.

Once all the banana is blended, it turns into an amazing creamy ice cream textured ice cream.  I stirred about 1/3 cup of mini chocolate chips, and threw it back into the freezer.

It is important to blend the bananas frozen, so you get this creamy whipped texture, rather than a banana mash, as you might for banana bread.  It does not seem to have an overwhelming banana flavor, and hey, for someone who can’t eat eggs, and is allergic to milk, it is a perfect solution (if only I liked bananas more)!

This would also be good adding peanut butter, or cocoa powder, etc…any number of add-ins that  can be good with banana.

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As for WW points, since bananas are 0 points, and 1/3 of a cup of chocolate chips is 7 points…the entire container of ice cream is 7 points…break that up as you will 😉

Baked Apples

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Tonight after eating my first HCG diet dinner, I was still incredibly hungry!  I had not eaten any fruit today, and you can have up to two servings in a day, so I decided to bake an apple.  I cored two apples and put them into a glass dish.  I put maybe 2 tablespoons of apple cider vinegar, 5 drops of lemon stevia, 1/3 of a cup of water, a teaspoon of cinnamon, and a sprinkle of allspice and nutmeg into a different bowl.  I mixed it all together.  Next I sprinkled a little cinnamon over the top of the apples.  then I poured the vinegar mixture over the top of the apples.  I baked them for 30 minutes at 190 degrees C.  Honestly, I could have baked them a little longer for soft apples, but these turned out with a little crunch still, and it was very nice.  I sliced it into sections, and served it in a bowl with a little of the juice poured over the top.  I love that it was not overly sweet, which it would be had I added any sugar, it let the apple shine.  I am going to use the left over juice in the pan drippings to marinade some chicken for tomorrow.  🙂

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Quick Caprese Toast

 

I wanted a quick snack last night, while I was up late making my husband’s breakfast sandwiches.  I cut an English muffin in half, and spread about a tablespoon of homemade nonfat ricotta cheese over the top.  My cheese is really lacking in flavor and salt so I sprinkled a little salt over the top.  Next I chopped up some large grape tomatoes and placed them over the cheese.  Next I sprinkled the tomatoes and cheese with some dried basil threw it in the toaster oven for several minutes.  I kept it in until the tomatoes looked fairly well cooked through.  I wanted to get the cheese a little brown and crusty, but I was not patient enough, and had to eat!  It was similar to caprese salad, only using non fat ricotta instead of mozzarella.  It was a light snack at only three weight watchers plus points!  🙂  I did only eat half of the muffin, and served the other half to my husband prepared the same way.

Fall Cozy Comfort…

In doing all this baking the past few weeks, I realized that using applesauce instead of oil would take Weight Watchers points off of anything I baked.  I started thinking what a wonderful idea that was except for one thing.  As far as I know you can’t just go to the store and buy applesauce in Korea.  So, since I had some apples laying around my house, I made some.

first I peeled and cored six red apples.  I have no idea what brand they are though.

Next I put just enough water in the bottom of the crock pot to cover the bottom, sliced up all the apples and put them into the crock.

Next put one tablespoon of cinnamon, one sprinkle of nutmeg, and one sprinkle of allspice, and 1/8 tablespoon of vanilla into it.

Then I closed the lid, turned it on to high, and let it simmer for 4-5 hours.

It looked like this when it was done

It is a little watery, but the texture is really good.  I am hoping if I cook it a little longer without the lid on, it will get a little thicker.

It is not sweetened, but honestly it does not need it.  It is sweet and delicious.

Because there is no added sugar to this, and you are not removing any fiber from the apples, there are ZERO weight watchers points in this recipe!  YAY

Egg McJessicas

Last week in my gusto to make a heathy protein filled grab and go breakfast for my husband, I made him some chocolate peanut butter banana muffins with chocolate protein powder.  However, on Weight Watchers, although it was a good healthy and filling breakfast, it was not very nice on the plus points scale.  Each individual muffin was 11 points.  I lost ten lbs in the last week and a half eating a 4 point breakfast smoothie every day, and getting more good stuff in my day than just chocolate peanut butter and bananas, so I decided to check out another solution for Jeremy.  I think I found his breakfast for a while.  Last night I made a set of breakfast for the week, that I can just freeze, and he can grab, zap in the microwave for 2 minutes from it’s frozen state, and enjoy.  In the USA Jeremy and I loved McDonald’s breakfast sandwiches.  They were quick, nice and salty, and we liked the taste.  However, we all know they are very fatty, and yes, have an heir of grossness to them.

This week, I started googling low carb, high protein breakfasts, and of course lots of eggs came up.  I can’t eat eggs, so the thought of cooking with them just does not really occur to me, but my husband enjoys them.  So, I started thinking about breakfast sandwiches.  I googled how to cook an egg for a breakfast sandwich, because I really had no idea to get that round perfect shape.  I came up with a genious idea on the Macheesmo blog about baking your eggs in muffin tins to get nice even round muffins.

Then I clicked on her re-visited version, and saw the scrambled with spinach version.  I asked Jeremy which he prefered, and he said the scrambled with spinach, and asked if I could throw in a little tobasco.  So, that is what I did when I baked the eggs in the muffin tins.

 I was surprised they puffed up as much as they did, but then they deflated a bit while cooling.

I don’t know if the brown, kinda crusty top means I cooked them too long, but I was watching them carefully and this is about the point they were no longer runny in the center.

Next I cooked up the bacon.  Instead of using my frying pan like I usually do, I decided to use my grill pan, since I needed it out in a little while anyway and I can cook more at once on the pan, and not so much in their own grease as I would in a frying pan (don’t know why I didn’t think of that sooner!).  I cut the strips in half to cook them, so they could just come out of the pan and onto the sandwich.

Once the bacon was done, I got started on the English muffins.  The process for these were not what I expected, nor did I expect nearly how long they would take to make!  What I expected was an easy standard bread dough, that you maybe flip over half way through baking to get the grilled look on both sides…nope, you actually bake them stove top, like a pancake!

I found the recipe I used at foodiesarsenal.com with the substitution of whole wheat flour instead.

I was very shocked that you don’t make a basic dough, but rather a very thick and sticky better that eventually thickens up a little  bit.

After mixing, and pulling and folding a few times, I used the oven which I had previously warmed up, to let the dough rise, it doubled in maybe 45 minutes instead of an hour.

Then on a well floured board (I think I was supposed to use corn meal for this, but flour worked fine), I dumped out my dough, and floured the top.  then I gently rolled them out to about maybe 1/2 -2/3 inch, and cut them using my 1 cup measuring cup because it was the closest thing I had to the right size.  Next I let them raise for another half hour, and turned on the griddle pan to a medium flame.

Once the first side is golden brown, you flip it over and cook the other side  In my case, I only have a flame over the front half of the pan, so the back is a good place to put them to finish baking all the way through while you add some new ones to the front side.  This recipe made about 16 muffins.  They turned out really tasty!   They were light and fluffy, and have all the air holes I remember from traditional English muffins.

Since I don’t eat eggs like my husband, and I love these sandwiches too, I held a little homemade sausage, for a few patties so I could enjoy my sandwiches myself.

Oh, I forgot, because I know my husband does not have the time to heat up his breakfast in the morning, and our schedules are so off, I wanted to show you how I packaged them for the freezer.  First I wrapped each one in a small paper towel.  Next I put it into a Ziploc baggie, and pushed as much air out as I could.  I did read the reviews saying thawing in the microwave would cause grogginess, so I am hoping the paper towel will help catch it…we will see…

One egg muffin in 7 weight watchers plus points, and one sausage one is 5