Years and years and years ago I happened to be out in the dessert. There was an antique store. There isn't much to do when you are in the dessert. I am not talking Palm Springs. I am talking about maybe 10 houses in a 3 mile radius. I digress. So I walk into this antique shop and I saw a crystal ball.
See? It even came with a little sign SAYING that it was Nancy's psychic's crystal ball.
It came with a personal picture. I was instructed not to display it because if someone grumpy came into my house it would pick up negative energy. Hmmmm. It has been shoved away in a red sock (the woman in the shop said to keep it in that) in a unused room.
Never mind. Here is a recipe that will improve your psychic powers. No really. Do it.
Makes: 5 servings
Serving Size: 1 1/2 cups
Active Time: 35 minutes
Total Time: 35 minutes
Watercress Salad with Sesame-Garlic Dressing
from Eating Well
Since I am trying to not be fat anymore I am focusing on creativity. Since this isn't my design it is just knitting. I am working on this blanket...
I have been wanting to knit this forever and Dr. Food gave me all the things to make this dream come true. Maybe. If I don't die of old age first.
This is what it will look like when it is done. The shroud of Janis.
On the other hand here is my creation. Um... do you now see why I follow others patterns? i tend to go overboard. The sweater next to the pants is a sweater that I made for Dr. Food. He has worn it ONCE. ONCE worn sweater. The cat sleeps on it now.
I just saw this picture in with my photos. Have no idea what I was thinking. Then again I am sitting here writing this post for the sole purpose of procrastinating making dinner.
I was looking through my Flickr account. I have years of photos. Looking back. What the hell was I doing here? I don't remember but....
Here is another one that makes me so homesick for my old house.
This backyard was really a dream to me. Great party house. I miss it. It was so old and had so many problems but I loved it.
This is my old living room. I mean small. Also once in a while a frond from the two palm trees would come blasting through the antique glass window. Would always be fun.
This is what my wine refridge looked like when I lived in California. Now it hold dessert wines that we don't drink.
I found the picture of the time that Alton Brown "talked" to me.
Found a picture of Logo for my defunct yarn shop.
But if I were to move from here I would find pictures like this and I would still be homesick. I think we leave a part of ourselves behind when we move. I have now live in New England for 8 years next month. I can not believe how fast time goes. You know what they say...
Hi, it is me again. So happy to be blogging again. I have missed showing the food that I am eating even if it is completely boring. I mean I could show what shoes I wear everyday but that would be weird.
Did I ever tell you that I hate clowns and dolls. I do. I blame it on this man:
My dad looked like Rod Serlling
Well, not in this picture and come to think about it my father was way better looking :--)
So, I need a new look. I am going to get my hair cut. Which one?
Ok FOOD! Dr. Food and I made these Crabcakes from Cooking Light. They were really good.
Simple Flaky Crab Cakes
Cooking Light Magazine April 2016
2 tablespoons plain whole-wheat breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon canola mayonnaise
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, drained and shell pieces removed
1 tablespoon butter
1 1/2 teaspoons canola oil Preparation1. Place first 7 ingredients in a medium bowl, stirring to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.
2. Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side or until crab cakes are golden brown and done.
Serve on top of this:
Spring Salad with Buttermilk-Herb Dressing
1 cup (2-inch) pieces asparagus
1 tablespoon chopped fresh dill
3 tablespoons fat-free buttermilk
1 1/2 tablespoons canola mayonnaise
1 tablespoon finely chopped fresh chives
1/2 teaspoon cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 small garlic clove, grated
10 small to medium Bibb lettuce leaves
1/4 cup thinly sliced radishes
Preparation1. Cook asparagus in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain.
2. Combine dill and next 7 ingredients (through garlic) in a small bowl, stirring with a whisk. Divide lettuce, asparagus, and radishes evenly between 2 plates; drizzle each serving with about 2 1/2 tablespoons buttermilk mixture.
I really think that it matters what you eat when you are limited. I think I am eating 1200 calories and I am not wasting them on crappy food. So, when I saw these little devils in "Cooking Light" I waited for a night we didn't have that much going on for dinner and I made these for an app.
So easy. Some cheese, some ricotta, basil, salt and pepper. Poof!
They were really good. I ate one. It was enough.
Cooking Light Magazine
1/2 cup fat-free ricotta cheese
2 1/2 tablespoons chopped fresh basil
4 teaspoons extra-virgin olive oil
2 teaspoons grated lemon rind
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2/3 ounce Parmesan cheese, grated
16 round gyoza skins (pot sticker wrappers)
8 unbroken egg yolks
1 large egg white, lightly beaten
4 teaspoons chopped fresh chives
Grated lemon rind (optional)
1. Combine first 7 ingredients in a small bowl.
2. Roll each gyoza skin to 4 inches in diameter; set aside 8 wrappers.
3. Divide ricotta mixture into 8 portions (about 1 tablespoon each). Place 1 portion in the center of each of 8 skins. Make a well about 1 1/2 inches wide (about the diameter of a large egg yolk) in the center of each portion using the back of a tablespoon. Place 1 yolk (without breaking) in each well. Brush the edge of each gyoza skin with egg white. Cover each with 1 reserved gyoza skin, pressing edges firmly between your thumb and forefinger to seal ravioli tightly.
4. Bring a large pot of water to a gentle boil; carefully drop each ravioli into water. Cook 2 1/2 minutes or until dough is cooked and yolk is cooked but still runny. Remove each ravioli with a slotted spoon to a small plate. Sprinkle with chives and additional lemon rind, if desired. Serve immediately.
Today is Pi day. I don't bake. I don't eat pie. It is against my religion.
So, I am not sure if I am going to be able do this blog thing. I mean the thing is this,.. if I don't cook anything exciting did the tree fall? I just guess I will just have a blog so that I can pretend to have a job. I mean I don't have much going on these days. Oh, ok, I volunteer at the Senior Center and I have a boyfriend named Harvey. Don't tell Dr. Food.
This is what I have been knitting. They are pants. I think they may be heavy to wear but they will help me lose weight. Leg weights and schvitz bath all at the same time. Never mind I think we should move on.
This is Chicken Thighs with 40 Cloves of garlic. Burp. It was ok. Sorta reminded me of "The Stinkin Rose" restaurant which isn't a good thing. No no, I liked this. I really did. For diet food it was really good. If I were you, I would make this one instead:
I started searching for tasty but healthier recipes since I have to get this lard off of me. I am going to do it damn it! Ok ok, so I often find some of the best recipes from "The Skinnytaste Cookbook" by Gina Homolka. The stuffed poblanos look good.. This dish is a lot of work. It is the kind of dish that you make when you are home on a Saturday. You have some good music on. You are singing and cooking. I sing and cook. Admit it! You do too. HOLD THE PRESS!
It has come out of the oven and it is perfection. Good enough for company that is on the same diet as you.
Tomatoes. They went into the sauce after I blended them with other stuff. I liked the picture but it really has nothing to do with anything.
The dog was waiting for scraps but when you get 2 oz of nothing, you don't share. As a matter of fact it has gotten so bad that plate licking may be acceptable. We haven't had guests in a long time. Poor Moodgy! No food for you.
I DIGRESS!!!!! Dah da da da!
Ok, so I really need to do something about my photography. Just pretend you are a relative and that you love me anyhow. My son is a photographer. That counts.
I just think this book is really good. This book really makes eating healthy good. I usually give the recipe on my blog but it really is too long to type out because I am lazy by nature (I am a Taurus) and I don't get paid for doing this stuff you know. Here is a recipe from Gina's (notice how I act like I know her?) website that is pretty similar but made with Poblanos. I love you Gina.
Chicken and White Bean Stuffed Peppers
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 2 halves • Points +: 8 pts • Smart Points: 5
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.
Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.
I sent away for a Scoby to make Kombacha. I hate Kombacha. I love growing things though. Not the kind of things in dirt. I mean like mold and stuff like that. Ok never mind. Want a Scoby? I call it "Butch" but you could rename if you adopt it.
So, here is what happened.
I said to Dr. Food "I am going to buy a Scoby to make Kombacha". He said "You don't drink it" I said "I LOVE it what are you talking about?" He ignored me from there on out because I KNOW all he heard was blah blah blah. So the Scoby comes in the mail. Dr Food says "What is that?" I say "A Scoby". He says "You don't like Kombacha" I say "No, no. I do." I make the tea and get the Kombacha going. It now has been on the counter for a month. I open it up once in a while and say "Hi Butch".
I hate Kombacha. It taste like vinegar. I won't drink vinegar either. Ok, just wanted to share.
So, I know we weren't talking for a while. In that time I did all kinds of things. I quit my job. I started Yoga. I have going through old letters. I came upon this one from my brother. Richard Brautigan was one of my very favorite authors when I was 16 years old. My brother lived in San Francisco and would write me letters. My brother is 8 years older than me and was out of the house when I was still young. He worked at Doubleday Book Store at the time. Why am I sharing this? Who knows.
So as I think I mentioned I am cooking lighter these days. Actually I am really liking it. This little doozey was really good. Now here is the thing. I didn't lighten this up. It was the original recipe. I got it from Skinny Kitchen. I will say that I don't like eating low fat anything but this is good. I put in ( ) how to make it with "normal" ingredients. Someone try it out and let me know if the fat version is any good.
Skinny Mexican Style Chicken and Cornbread Casserole
1¼ cups onions, chopped
2 tablespoons reduced-fat butter or Smart Balance Light (butter)
1 (14.5 oz) can cream-style corn
1¼ cups chicken breast
1 tablespoon fat-free milk (milk)
¼ teaspoon cumin
¼ teaspoon chili powder
1 (8.5 oz) box Jiffy’s Corn Muffin Mix, see shopping tips
½ cup salsa
½ cup fat-free sour cream (cream or full fat sour cream)
¼ cup Light Mexican Blend Cheese or light cheddar cheese (Sharp Cheddar)
1. Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
2. Saute onions in "butter"
3. In a large bowl, mix together the cream-style corn, chicken, egg, milk, chili powder and cumin. Blend well. Stir in cornbread mix. Spread cornbread batter into prepared pan.
4. Spoon cooked onions evenly over the top.
5. Spread the salsa evenly over the onions. It won’t completely cover the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa. It also won’t completely cover the entire casserole.
6. Sprinkle the cheese evenly over the top of the sour cream.
7. Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.
8. Let stand for 10 minutes before cutting into 6 slices. This casserole may be made ahead of time, refrigerated and reheated. It also freezes great.
Makes 6 servings (each serving, 1 slice)
for 1 slice
323 calories, 8g fat, 3g sat. fat, 56mg chol, 15g protein, 44g carbs, 4g fiber, 824mg sodium, 14g sugar
So there ya go. Don't know what the full fat version would be. I bet it would be tastier.
I am starting a new blog. I am keeping my name but changing up some of the focus. Guess what? I am on a diet. No really. I have lost 15lbs so far. Dr. Food has lost 25lbs. I am cooking differently so what I post here will be different. Healthier. I also will be posting about other stuff. Now that I think about it I think that I have no idea what I will do.