Tag: healthy

Tom Kha Kai- Laos

Tom Kha Kai- Laos

It’s finally getting cold, and this spicy coconut soup from Laos is the perfect way to warm up! It’s almost like Thai green curry, but in soup form. I drank it by itself, but you could certainly add some rice noodles or rice to make […]

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]

Blackberry Cobbler

Blackberry Cobbler

Blackberry cobbler

Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending,  and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like blackberries. I love berry cobblers of all shapes, forms, styles, and origins, but I especially love fat free berry cobbler.
INGREDIENTS
1 cup blackberries, washed and checked for caterpillars (I’ve had some nasty surprises)
1/4 cup sugar
1/2 cup greek yogurt
1 cup flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons sugar, reserved for sprinkling
Preheat oven to 350 F
Start by whisking together the dry ingredients. Set aside the two tablespoons of sugar.
Pour in the milk, whisk that in,
and then add in the greek yogurt. Fine, it doesn’t need to be greek yogurt. Use any type of yogurt you please. I guess you could even use blackberry yogurt, and make blackberry on blackberry cobbler! If you do use flavored yogurt, decrease the sugar content.
Add in the vanilla, and mix that in. I didn’t technically have any vanilla, but don’t let that hold you back. Every baked good is better with vanilla.
When the batter is ready, scatter the blackberries into a greased baking dish (you do NOT want to scrape your beautiful, juicy cobbler out of a dry dish),
and pour the batter on top. I should say, you can definitely use more blackberries- I just was running a bit low on them.
or
Bake it at 350 F for about 50 minutes- but 30 minutes in, sprinkle the reserved 2 tablespoons of sugar on top. It’ll get all crispy, and sweet, and crackly all top. All good things. Serve it with whipped cream, vanilla ice cream, or even birthday cake ice cream- we were out of vanilla, and birthday cake worked just fine!
Strawberry Cobbler

Strawberry Cobbler

I love fresh strawberries, and they’re never better than in the summer. But they also get moldy. Like, really fast. In the time in takes me to carry them from the (reusable! Don’t use plastic bags) grocery bag to the fridge, two of them have […]

5 Minute Blueberry Muffins

5 Minute Blueberry Muffins

Ok, so maybe they aren’t ready in 5 minutes. But you just need that much time to make the batter! These muffins were an epiphany for me. I love blueberry muffins- they’re so squishy, and soft, and sweet, and have about 1000 calories each. I’ve […]

Berry Sandwich Smoothie

Berry Sandwich Smoothie

I like recipes that make you think. Or mildly alarm you. Now see, when I cleaned out the freezer, which started this whole shebang, I made a shelf in the door just for ice cream sandwiches. And I was planning to make this smoothie with frozen yogurt, to keep up some pretense of health (if the president can have pretend he won the election fairly, I can pretend this is healthy), but when I went to open the freezer, the ice cream sandwiches, they spoke to me. And I knew what I had to do. You’ll know, too (If this whole food blogger thing doesn’t work out, I can always write a horror movie about talking food).

 

INGREDIENTS

8 oz mixed frozen berries

2 ice cream sandwiches

⅔ cup milk

Start by throwing the berries into a blender, and then spending 10 minutes trying to puree them.

Then see sense, and pour the milk in. Things should move along a lot quicker then. You don’t have to use mixed berries for this, by the way- use any kind of berry that strikes your fancy. A lingonberry smoothie would be good.

Once the berries are pureed,

, unwrap the ice cream sandwiches, and slice the cookies off. You could, of course, just peel the cookies off, but that wouldn’t be as much fun as using a fish knife to “fillet” the ice cream sandwiches.

Throw the ice cream in, one at a time, and blend it until it’s nice and creamy.

Serve it with a cookie on top!

Meatball-Ravioli Soup

Meatball-Ravioli Soup

This soup is just plain ornery. You want soup? You want a light, refreshing soup? You think soup is broth-y and elegant? This soup isn’t. This soup is glorified tomato sauce. This soup has meatballs. This soup has ravioli. Ravioli! Make this soup. And you […]

Gnocchi

Gnocchi

Gnocchi is probably the most underrated Italian food. Bruschetta, polenta, foccacia, and antipasti have all been incorporated into the mainstream, but gnocchi’s been left behind, in all it’s spuddy glory. Did you know spuddy was a word? No squiggly red line showed up under it, […]

Roasted Vegetables- Iceland

Roasted Vegetables- Iceland

I know little to nothing about Icelandic cuisine- or any Northern European cuisine, for that matter! My expertise is limited to Ikea meatballs. I love Ikea meatballs. So, I asked my sister, who went to Iceland last year. My vegetarian sister. Icelandic cuisine is very heavily based on meat, fish, yogurt- and these vegetables. So all she ate for a week was yogurt and vegetables. She was happy with it, too. I chalked that up to her just being weird, until I made these vegetables. Make them, and you too, will be content to live on Icelandic yogurt and vegetables. We’ll talk about how much butter is in them later.

 

INGREDIENTS

2 zucchini

6 carrots

2 cups broccoli florets

2 bell peppers

1 cup green beans

.5 oz thyme sprigs

½ cup Icelandic butter

Preheat the oven to 375 F

 

Start by prepping the vegetables. Peel the carrots.

Trim the green beans.

Seed the bell peppers. Send pictures to everyone you know with smug captions about how healthy you’re being. Ignore the butter. Don’t look at it. It’s not really watching you. Once all the veggies are washed, peeled, trimmed, seeded, and sliced, grab a pan, and lay some parchment paper on it.

Layer on the veggies,

then add salt and pepper and toss them around.

Throw on the thyme, too. Usually, I’d go through the whole labor intensive, soul crushing process of stripping the thyme leaves off the stem (why haven’t I bought an herb stripper yet?!), but this makes for a much prettier presentation! It’s really easy to make healthy food look pretty. A bowl of vegetables doesn’t need any garnishing, or filters. That’s not to say there won’t be any garnishing or filters.

Now, the oven is ready, the vegetables and thyme are on the pan, and it’s time to face the music. Music, here, means the butter. Slice it up, and lay it all over the vegetables.

Now bake the whole mess for about 20 minutes.

The vegetables will be soft, tender, and insanely flavorful. They’ll stay good in the fridge for up to a week- but they probably won’t last that long!

Pita Bread

Pita Bread

Did you know that you can have fresh pita and hummus in under 40 minutes? The rumors are true. Making fresh pita always intimidated me- but it’s really not too different from making fresh tortillas. Back in the good old days, before I knew what […]