Last night at church we learned about the amazing process and procedure of the Passover, the symbolism of the Seder meal, and the relevance to us as the body of Christ. Also last night we were challenged to fast and pray for our church as we embark on a new building project. This time of fasting can be as short or as long as God leads us, but I feel challenged to fast, pray, meditate, and reflect during my work day. So, for the entire time I am at work, I will be fasting, reading the Bible (during lunch and my conference time), seeking God's plan for our family's financial contribution to CCBC, and refocusing my attention on God.
I decided to do this during work, since this time seems to be the time when I get most caught up in other things. I get most stressed, over-worked, immersed in tasks, and exposed to worldly behaviors during the 7:30-4:30 time block. So, instead of eating breakfast this morning, I read in Dueteronomy about God's provisions and deliverance. Instead of eating lunch, I will meditate on God's word and reflect on His amazing love for me. Instead of snacks, I will dedicate my actions to God's will.
Clint has also committed to fasting and praying with me (albeit, at different times and in different places) during the lunch hour.
Please pray for us today.
Monday, March 29, 2010
Wednesday, March 24, 2010
March, March, March...
Yeah, so, I haven't exactly posted in the last week, but I didn't want to bore anyone. I still don't really have anything to add today, but I was feeling guilty about not posting...
Our diet is going really well. We are maintaining quite a bit of our vegetarian experience - eating meatless meat, veggie rich dishes, and enjoying our local vegan restaurant. I did break down and succumb to a horribly strong BBQ temptation last night - but I got a pulled pork sandwich with very little sauce... Not too bad I don't figure. But, our diet must be working because Clint is hovering at the 20ish pounds lost mark and I hit the 17 1/2 pound mark this morning. After so long seeing the scale increase each time I dared stand on it (and I do mean "dare" since the thought of getting weighed scared me to death!), I love seeing the numbers decrease! I'm not that good about using thedailyplate.com, but I am doing a lot better about portions and healthier choices.
You know you are restricting your diet when:
* your favorite chocolate ice cream makes you think about running on the treadmill for 3 hours
* you care more about calories than prices when you are at a restaurant
* your iphone has become a portable dietician and personal trainer
* thedailyplate.com is book-marked on any internet-ready device within 3 miles of you at any moment
* you snack on whole grain sandwich thins and light cheese instead of a candy bar
* water is your best friend
* you know the gym class schedule by heart (and have the app!)
* your lunch conversations at work are dominated by weight watcher, 24-hour fitness, and how many points/calories is your lunch
* and the number one indicator that you are on a diet:
~~~~~you dream about All-You-Can-Eat Buffets~~~~~ (unfortunately, very true - just ask Clint about 3 nights ago...)
Our diet is going really well. We are maintaining quite a bit of our vegetarian experience - eating meatless meat, veggie rich dishes, and enjoying our local vegan restaurant. I did break down and succumb to a horribly strong BBQ temptation last night - but I got a pulled pork sandwich with very little sauce... Not too bad I don't figure. But, our diet must be working because Clint is hovering at the 20ish pounds lost mark and I hit the 17 1/2 pound mark this morning. After so long seeing the scale increase each time I dared stand on it (and I do mean "dare" since the thought of getting weighed scared me to death!), I love seeing the numbers decrease! I'm not that good about using thedailyplate.com, but I am doing a lot better about portions and healthier choices.
You know you are restricting your diet when:
* your favorite chocolate ice cream makes you think about running on the treadmill for 3 hours
* you care more about calories than prices when you are at a restaurant
* your iphone has become a portable dietician and personal trainer
* thedailyplate.com is book-marked on any internet-ready device within 3 miles of you at any moment
* you snack on whole grain sandwich thins and light cheese instead of a candy bar
* water is your best friend
* you know the gym class schedule by heart (and have the app!)
* your lunch conversations at work are dominated by weight watcher, 24-hour fitness, and how many points/calories is your lunch
* and the number one indicator that you are on a diet:
~~~~~you dream about All-You-Can-Eat Buffets~~~~~ (unfortunately, very true - just ask Clint about 3 nights ago...)
Friday, March 5, 2010
More delightful Recipes to Tickle your Tastebuds!
DELICIOUS Black Bean Burgers (a la vegetarian)Ingredients:
1/3 pound fresh mushroom, chopped
1/4 bar cream cheese
1/4 cup sour cream (or half sour cream half ricotta cheese)
1 cup breadcrumbs
1 T lemon juice
1 T olive oil
1 1/2 cups onions, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1/2 tsp nutmeg
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp cinnamon
1 1/2 cups canned black beans, rinsed and drained
1 jalapeno pepper, chopped (seeds optional)
1 tsp salt
black pepper
cilantro
1 T flour
3 T chives
Directions
In a small skillet, saute mushrooms for 7-10 minutes until cooked. Transfer to a medium bowl and mix with cream cheese, sour cream, lemon juice, and 1/4 cup of the breadcrumbs. Set aside.
In another small skillet, heat olive oil and saute the onions until they soften, about 5 minutes. Add the garlic, ginger, nutmeg, paprika, cumin, and cinnamon and saute for 2 more minutes.
Pour beans into a food processor and pulse until almost pasty. Add onion and seasoning mixture and mushroom mixture. Pulse repeatedly until mixture is chopped and combined but not pureed.
Transfer to a large bowl and add remaining ingredients, mixing well. Taste and adjust seasonings. Shape into patties and pat in extra bread crumbs.
Fry in olive or vegetable oil over medium heat until crust forms. Serve as a hamburger!
AND NOW...
Potato Kale Enchiladas with Roasted Chili Sauce
Ingredients
Chili Sauce:
2 T olive oil
1 onion, finely diced
3 large green chiles, roasted, seeded, peeled, and chopped coarsely
4 cloves of garlic, minced
2-3 tsp chili powder
1 1/2 tsp cumin
1 tsp marjoram or oregano
1 can diced tomatoes with juice
1 tsp sugar
1 1/2 tsp salt
Filling:
1 pound waxy potatoes (yukon gold preferred)
1/2 pound kale, washed, trimmed, and chopped finely
3 T olive oil
4 cloves garlic, minced
1/2 tsp cumin
1/4 cup stock
3 T lime juice
1/8 cup pine nuts
salt
Corn tortillas
Directions:
Sauce: In a large saucepan over medium heat, saute the onions in oil for 4-7 minutes until soft. Add the remaining sauce ingredients, bring to a simmer, and then remove from heat. When the mixture has cooled enough, taste and adjust seasonings. Puree in a blender until smooth.
Filling: Peel and dice the potatoes, then boil until tender. Drain and set aside. Cook the garlic in olive oil until sizzling and slightly browned. Add the kale, sprinkle with salt, and raise the heat to medium, stirring constantly to cover the kale with oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4-6 minutes. Add in potatoes, stock, lime juice, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 4-5 minutes until stock is absorbed. Add more salt and lime juice to taste. 1 minute before it is finished, add in the pine nuts, reserving a few for garnish.
Ladle some sauce into the bottom of a greased casserole dish and spread around. Take a warmed corn tortilla and spoon some filling into the center. Roll tightly and place seam side down in the dish. Repeat for all the tortillas and filling. Spoon remaining sauce over the top, sprinkle with paprika and pine nuts. Bake for 25 minutes at 375 until sauce is bubbling. Serve.
Tuesday, March 2, 2010
Hallelujah! Hallelujah! Ha-lle-lu-jah!!!
The benchmark at school today was a success! My kids whomped (is that a real word???) the 2009 released TAKS test and made such amazing progress that I shared some delicious cake truffles with them after a huge YAY! pep talk. I am so proud of their progress! We went from 2/3 of the class not passing (January BMK) to 3 not passing!!! This is why I teach in this district and Dual Language program - my kids start off so far behind and then woosh to catch-up and then surpass their peers. GO TEAM!!! (Why do I suddenly feel an urge to high-kick and wave spirit fingers? - hmmm.... that's strange... I'm sure it will pass eventually...)
On another train of thought, our Vegetarian week was a great success. No, we did not stick to our menu exactly (although by now we have eaten most of the recipes - just not in that order). Stay away from the avocado soup (although Clinton loved it) and the Mushroom Strudel - WAY too mushroomy for my taste. But the veggie burgers (made from scratch, no less!) were beyond amazing and definitely gave us food for thought (get it? huh? no, well, you know, FOOD, for thought... food for thought? never mind... pressing on).
The recipe will be posted in a bit pending me actually getting home to the recipe (we changed and modified and added and subtracted from the original recipe so much that I don't think it even counts as the original black bean burgers). Until then...
We have learned that better eating habits (i.e. less calorie ridden meat and more yummy relatively calorie "free" vegetables) make us feel a million-bazillion times better inside and out. We also lose weight easier and Clint doesn't have to worry about the cholesterol, fat, and other evils in most other foods. As a side benefit, we also tended to not eat out nearly as much because so few restaurants serve meat-free menu options - which in turn saved us moolah! I do HIGHLY recommend a restaurant in Fort Worth called Spiral Bakery and Diner. The menu is all-vegan, mostly organic, and delightfully delicious! We plan to go again whether we continue the vegetarian thing or not.
Which leads to the "lesson learned" portion of this story. We have decided that we will be halfy vegetarians. Meaning that we won't be the typical southern, meat and potatoes for dinner only kind of family. Fast food does NOT count as a well-balanced meal and shouldn't be used as such (if you are of the opinion that the occassional fast-food family meal won't hurt, check out this website - it is enough to make you schedule an appointment for a triple-bypass! http://www.acaloriecounter.com/fast-food.php)
Stay tuned for the recipes and check out the status of... THE LIST!
On another train of thought, our Vegetarian week was a great success. No, we did not stick to our menu exactly (although by now we have eaten most of the recipes - just not in that order). Stay away from the avocado soup (although Clinton loved it) and the Mushroom Strudel - WAY too mushroomy for my taste. But the veggie burgers (made from scratch, no less!) were beyond amazing and definitely gave us food for thought (get it? huh? no, well, you know, FOOD, for thought... food for thought? never mind... pressing on).
The recipe will be posted in a bit pending me actually getting home to the recipe (we changed and modified and added and subtracted from the original recipe so much that I don't think it even counts as the original black bean burgers). Until then...
We have learned that better eating habits (i.e. less calorie ridden meat and more yummy relatively calorie "free" vegetables) make us feel a million-bazillion times better inside and out. We also lose weight easier and Clint doesn't have to worry about the cholesterol, fat, and other evils in most other foods. As a side benefit, we also tended to not eat out nearly as much because so few restaurants serve meat-free menu options - which in turn saved us moolah! I do HIGHLY recommend a restaurant in Fort Worth called Spiral Bakery and Diner. The menu is all-vegan, mostly organic, and delightfully delicious! We plan to go again whether we continue the vegetarian thing or not.
Which leads to the "lesson learned" portion of this story. We have decided that we will be halfy vegetarians. Meaning that we won't be the typical southern, meat and potatoes for dinner only kind of family. Fast food does NOT count as a well-balanced meal and shouldn't be used as such (if you are of the opinion that the occassional fast-food family meal won't hurt, check out this website - it is enough to make you schedule an appointment for a triple-bypass! http://www.acaloriecounter.com/fast-food.php)
Stay tuned for the recipes and check out the status of... THE LIST!
Sunday, February 21, 2010
Veg, Veggie, Vegetarian...
Well, our week of vegetarianism starts tomorrow (technically) but we began the experiment today at 1:30pm (after we had delicious Greek Gyros for lunch... with diet coke... one last kick before the ban...).
But I just finished a couple hours of cooking and have come up with a Carrot and Onion Quiche and a new recipe I made up - Black Bean Cheese Enchiladas. Recipes will follow at the end of this post! We had some yummy Orange, Strawberry, and Banana Smoothies for an afternoon snack and we will try some of the enchiladas for dinner.
Here is our plan for the week:
MONDAY:
B - Cereal
L - Carrot and Onion Quiche
D - Chilled Avocado Soup and Grilled Three Cheese Sandwiches
TUESDAY:
B - Yogurt with Fruit
L - Black Bean Cheese Enchiladas
D - Mushroom Strudel and Spinach Salad
WEDNESDAY:
B - Smoothie
L - Stuffed Pasta Shells
D - Black Bean Burgers with homemade French Fries
THURSDAY:
B - V-8 with a granola bar
L - Sweet Potato Burritos
D - Vegan Risotto and Garlic Bread
FRIDAY:
B - Yogurt with fruit
L - Broccoli Fettuccine Alfredo
D - Minestrone Soup and Stuffed Peppers
SATURDAY:
B - Cereal
L - French Onion Soup with Cheese Sandwich
D - Artichoke Spinach Lasagna
SUNDAY:
B - French Toast
L - Eggplant and Cauliflower Curry
D - Potato Kale Enchiladas
Stay tuned for all the recipes and for the results on how everything goes! I'm excited about all of this!!!
And now... for the first two recipes:
Carrot and Onion Quiche
Ingredients:
2 Frozen Pie Crusts
4 tbsp butter
1 large red onion, chopped
1 large chalet, chopped
4 cloves of garlic, finely chopped
3 medium carrots, very thinly sliced
2 tbsp flour
3 eggs
1 tbsp white wine
1 cup milk
1 cup mixed cheeses: mozzarella, monterrey jack, parmesean, and cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp savory
1 1/2 tsp seasoning blend
1 tsp dried parsley
1 tbsp fresh chives
Preheat oven to 425. Bake empty pie crusts until crusts begin to brown. Remove from oven to cool and reduce temperature to 325.
Melt butter in a large skillet over medium heat. Add onions, chalets, garlic, and carrots. Saute for 3-5 minutes then drizzle with white wine. Continue to saute until carrots are tender. Remove from heat, stir in flour, then mix in all remaining ingredients. Return to the stove and stir until cheese melts - be careful to not let the eggs cook.
Pour into the pie crusts and bake for approximately 45 minutes until filling is completely set. Remove from oven and let cool for 10 minutes.
Now the yummy Black Bean and Cheese Enchiladas
Ingredients:
2 1/2 cups mixed cheese - Monterrey Jack and Cheddar
1/2 cup red onion, diced
1 can Rotel, drained and reserve liquid
1 can diced tomatoes
2 cans cheese soup
1 26.5 ounce can black beans, drained and rinsed
1 tsp salt
1 1/2 tsp paprika
24 warm white corn tortillas
Grate cheese and combine with black beans, drained rotel, diced onion, salt and paprika in a large bowl being careful to not crush the beans.
In a separate bowl, mix the rotel liquid with one of the cans of cheese soup until creamy. Add the other cheese soup and the diced tomatoes (liquid included) and mix thoroughly. In a large casserole dish or several smaller dishes (this made four sets of six enchiladas for me - enough for freezing for later!), spoon some sauce into the bottom and spread around.
Take the warmed tortilla one at a time and spoon some of the bean filling just off the center of the tortilla. Roll tightly and place seam down into the sauce in the casserole dish. Continue until all the filling is gone. Top the enchiladas with the remaining sauce and sprinkle with some grated cheddar and a dash of paprika.
Bake at 375 until sauce is bubbly - 25-35 minutes.
ENJOY!!!
But I just finished a couple hours of cooking and have come up with a Carrot and Onion Quiche and a new recipe I made up - Black Bean Cheese Enchiladas. Recipes will follow at the end of this post! We had some yummy Orange, Strawberry, and Banana Smoothies for an afternoon snack and we will try some of the enchiladas for dinner.
Here is our plan for the week:
MONDAY:
B - Cereal
L - Carrot and Onion Quiche
D - Chilled Avocado Soup and Grilled Three Cheese Sandwiches
TUESDAY:
B - Yogurt with Fruit
L - Black Bean Cheese Enchiladas
D - Mushroom Strudel and Spinach Salad
WEDNESDAY:
B - Smoothie
L - Stuffed Pasta Shells
D - Black Bean Burgers with homemade French Fries
THURSDAY:
B - V-8 with a granola bar
L - Sweet Potato Burritos
D - Vegan Risotto and Garlic Bread
FRIDAY:
B - Yogurt with fruit
L - Broccoli Fettuccine Alfredo
D - Minestrone Soup and Stuffed Peppers
SATURDAY:
B - Cereal
L - French Onion Soup with Cheese Sandwich
D - Artichoke Spinach Lasagna
SUNDAY:
B - French Toast
L - Eggplant and Cauliflower Curry
D - Potato Kale Enchiladas
Stay tuned for all the recipes and for the results on how everything goes! I'm excited about all of this!!!
And now... for the first two recipes:
Carrot and Onion Quiche
Ingredients:
2 Frozen Pie Crusts
4 tbsp butter
1 large red onion, chopped
1 large chalet, chopped
4 cloves of garlic, finely chopped
3 medium carrots, very thinly sliced
2 tbsp flour
3 eggs
1 tbsp white wine
1 cup milk
1 cup mixed cheeses: mozzarella, monterrey jack, parmesean, and cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp savory
1 1/2 tsp seasoning blend
1 tsp dried parsley
1 tbsp fresh chives
Preheat oven to 425. Bake empty pie crusts until crusts begin to brown. Remove from oven to cool and reduce temperature to 325.
Melt butter in a large skillet over medium heat. Add onions, chalets, garlic, and carrots. Saute for 3-5 minutes then drizzle with white wine. Continue to saute until carrots are tender. Remove from heat, stir in flour, then mix in all remaining ingredients. Return to the stove and stir until cheese melts - be careful to not let the eggs cook.
Pour into the pie crusts and bake for approximately 45 minutes until filling is completely set. Remove from oven and let cool for 10 minutes.
Now the yummy Black Bean and Cheese Enchiladas
Ingredients:
2 1/2 cups mixed cheese - Monterrey Jack and Cheddar
1/2 cup red onion, diced
1 can Rotel, drained and reserve liquid
1 can diced tomatoes
2 cans cheese soup
1 26.5 ounce can black beans, drained and rinsed
1 tsp salt
1 1/2 tsp paprika
24 warm white corn tortillas
Grate cheese and combine with black beans, drained rotel, diced onion, salt and paprika in a large bowl being careful to not crush the beans.
In a separate bowl, mix the rotel liquid with one of the cans of cheese soup until creamy. Add the other cheese soup and the diced tomatoes (liquid included) and mix thoroughly. In a large casserole dish or several smaller dishes (this made four sets of six enchiladas for me - enough for freezing for later!), spoon some sauce into the bottom and spread around.
Take the warmed tortilla one at a time and spoon some of the bean filling just off the center of the tortilla. Roll tightly and place seam down into the sauce in the casserole dish. Continue until all the filling is gone. Top the enchiladas with the remaining sauce and sprinkle with some grated cheddar and a dash of paprika.
Bake at 375 until sauce is bubbly - 25-35 minutes.
ENJOY!!!
Tuesday, February 16, 2010
New Recipes!!!
I have two delicious new breakfast recipes to add. I made both of these last night and they were amazing!!!
The first is a Cheese Breakfast Souffle for 2!
Ingredients:
2/3 cup grated extra sharp cheddar cheese
1/2 cup grated parmesan cheese
4 Tablespoons butter
1/4 cup flour
1 cup milk
pinch salt
pinch cayenne, dry mustard powder, or paprika
4 yolks
4 egg whites
Preheat oven to 375 degrees. Place a large (9x13 or so) baking pan in the oven and fill with water, about an inch of water. Spray two 2-3 souffle baking dishes with cooking spray.
Melt the butter and whisk in the flour, cooking for a couple of minutes over medium low heat. Whisk in the milk until smooth and cook until thick, three minutes. Stir in cheeses and spices, cook over very low heat until the cheeses melt. Beat a few tablespoons of the very thick sauce into the yolks, then mix the yolk mixture into the sauce.
Beat the egg whites stiff, but not dry. Mix a big scoop of the whites into the cheese sauce to lighten the mixture. Then carefully fold the sauce into the whites. When combined, put in the souffle dishes, sprinkle with some grated cheddar, and slip the dishes into the water filled baking pan, bake for 25-30 minutes. Serve immediately.
Yum! I love souffles but have been too scared to even try it. For my first time, this turned out so yummy - the key is to not over-mix the batter once you add the egg whites.
The second recipe is for a yummy Stuffed French Toast - again for two!
Ingredients:
4 slices bread
2 eggs
1/3 cup sugar
1 tablespoon of cinnamon
2 teaspoons of vanilla
1/3 bar of cream cheese
2 tablespoons of jam (I used strawberry!)
1/4 cup powdered sugar
With a hand blender, mix well the 2 eggs, sugar, cinnamon, and 1 tsp. of the vanilla. Dredge each piece of bread on both sides and cook in a skillet or frying pan.
In a separate bowl and still using the hand blender, combine the cream cheese, jam, powdered sugar, and remaining tsp of vanilla until creamy (may still contain clumps).
As bread is cooked, make french toast sandwiches with a piece of bread, a large dollop of filling and a second piece of bread. Cook in the oven for 5-8 minutes at 375 to let the filling melt and get gooey!
Mmmm-hmmm... dinner was yummy last night!
EDIT:
In looking back, I realized I never shared the recipes for the Homemade Whipped Cream and the Belguim Waffles. So sorry! Here we go:
Homemade Almond Whipped Cream
Ingredients:
1 small or 2/3 large can of evaporated milk
1/2 -2/3 cup powdered sugar (start with 1/2 cup and add more to suit your tastes)
1 tsp vanilla
1 tsp almond extract
Place bowl that you will be using, hand beater whisks, and can of evaporated milk in the freezer for 20-30 minutes. Beat all ingredients on high using a hand blender until thick and creamy (keep everything very cold - if it starts to warm up, take a break and pop the bowl back in the freezer for a little bit. Make sure every utensil you use has been chilled or it will make the cream melt). Serve immediately. If you need the whipped cream to hold for a little bit, sprinkle in some gelatin while the cream is still liquid to help it hold its shape.
Belgium Waffles for two (the recipe can be easily double or tripled, but this makes 8 waffle squares - 4 for each person)
Ingredients
1 cup flour
1 tsp baking powder
1/4 tsp salt
2 large eggs, separated
1 tablespoon sugar
1/4 tsp vanilla
2 tbsp unsalted butter, melted
1 cup milk
Preheat waffle iron. In a medium bowl, sift together flour, baking powder, and salt. In a second bowl, use a wooden spoon to beat together the egg yolks and sugar until the sugar is completely dissolved. Add the vanilla, melted butter, and milk. Whisk to combine.
Combine the egg-milk mixture with the flour mixture and stir just until blended. Do not overmix.
In a third bowl, beat the egg whites with an electric hand mixer until soft peaks form. Use a rubber spatula to gently fold the egg whites into the batter. Do not overmix!
Coat the waffle iron with non-stick cooking spray and pour batter into iron. Close and cook until golden brown. Serve immediately.
Now you are all set for an amazing breakfast!!!
The first is a Cheese Breakfast Souffle for 2!
Ingredients:
2/3 cup grated extra sharp cheddar cheese
1/2 cup grated parmesan cheese
4 Tablespoons butter
1/4 cup flour
1 cup milk
pinch salt
pinch cayenne, dry mustard powder, or paprika
4 yolks
4 egg whites
Preheat oven to 375 degrees. Place a large (9x13 or so) baking pan in the oven and fill with water, about an inch of water. Spray two 2-3 souffle baking dishes with cooking spray.
Melt the butter and whisk in the flour, cooking for a couple of minutes over medium low heat. Whisk in the milk until smooth and cook until thick, three minutes. Stir in cheeses and spices, cook over very low heat until the cheeses melt. Beat a few tablespoons of the very thick sauce into the yolks, then mix the yolk mixture into the sauce.
Beat the egg whites stiff, but not dry. Mix a big scoop of the whites into the cheese sauce to lighten the mixture. Then carefully fold the sauce into the whites. When combined, put in the souffle dishes, sprinkle with some grated cheddar, and slip the dishes into the water filled baking pan, bake for 25-30 minutes. Serve immediately.
Yum! I love souffles but have been too scared to even try it. For my first time, this turned out so yummy - the key is to not over-mix the batter once you add the egg whites.
The second recipe is for a yummy Stuffed French Toast - again for two!
Ingredients:
4 slices bread
2 eggs
1/3 cup sugar
1 tablespoon of cinnamon
2 teaspoons of vanilla
1/3 bar of cream cheese
2 tablespoons of jam (I used strawberry!)
1/4 cup powdered sugar
With a hand blender, mix well the 2 eggs, sugar, cinnamon, and 1 tsp. of the vanilla. Dredge each piece of bread on both sides and cook in a skillet or frying pan.
In a separate bowl and still using the hand blender, combine the cream cheese, jam, powdered sugar, and remaining tsp of vanilla until creamy (may still contain clumps).
As bread is cooked, make french toast sandwiches with a piece of bread, a large dollop of filling and a second piece of bread. Cook in the oven for 5-8 minutes at 375 to let the filling melt and get gooey!
Mmmm-hmmm... dinner was yummy last night!
EDIT:
In looking back, I realized I never shared the recipes for the Homemade Whipped Cream and the Belguim Waffles. So sorry! Here we go:
Homemade Almond Whipped Cream
Ingredients:
1 small or 2/3 large can of evaporated milk
1/2 -2/3 cup powdered sugar (start with 1/2 cup and add more to suit your tastes)
1 tsp vanilla
1 tsp almond extract
Place bowl that you will be using, hand beater whisks, and can of evaporated milk in the freezer for 20-30 minutes. Beat all ingredients on high using a hand blender until thick and creamy (keep everything very cold - if it starts to warm up, take a break and pop the bowl back in the freezer for a little bit. Make sure every utensil you use has been chilled or it will make the cream melt). Serve immediately. If you need the whipped cream to hold for a little bit, sprinkle in some gelatin while the cream is still liquid to help it hold its shape.
Belgium Waffles for two (the recipe can be easily double or tripled, but this makes 8 waffle squares - 4 for each person)
Ingredients
1 cup flour
1 tsp baking powder
1/4 tsp salt
2 large eggs, separated
1 tablespoon sugar
1/4 tsp vanilla
2 tbsp unsalted butter, melted
1 cup milk
Preheat waffle iron. In a medium bowl, sift together flour, baking powder, and salt. In a second bowl, use a wooden spoon to beat together the egg yolks and sugar until the sugar is completely dissolved. Add the vanilla, melted butter, and milk. Whisk to combine.
Combine the egg-milk mixture with the flour mixture and stir just until blended. Do not overmix.
In a third bowl, beat the egg whites with an electric hand mixer until soft peaks form. Use a rubber spatula to gently fold the egg whites into the batter. Do not overmix!
Coat the waffle iron with non-stick cooking spray and pour batter into iron. Close and cook until golden brown. Serve immediately.
Now you are all set for an amazing breakfast!!!
Sunday, February 14, 2010
Cupid's Chase!
My list is well underway and wow is my life getting busier and busier. I took the GRE last Sunday and did really well - I was pleasantly surprised with my score. Better yet, I was glad to get it out of the way. It is such a relief to know that this hurdle is out of the way and I can move on to the next "to-do".
Also, I am officially done with my first graduate class tomorrow! Although, I've already finished and submitted all of my coursework and have closed out the program. Now I am 1/12th the way to my master's and my principal certificate! I am so excited and am absolutely loving my program. I think I've realized again just how much I enjoy being a student - Clint and I are even talking about the possibility of him doing his master's and I might pursue my doctorate! Wouldn't that be fun - Dr. Hoover! It has a nice ring to it.
And then, this morning, we woke up bright and early at 5:20am to go to McKinney, Texas to participate in our first 5k. Clint and I crossed the finish line and are so proud of ourselves! We ran to benefit the YMCA Strong Kids Campaign. We are looking into upping our training at the gym with the elliptical and the treadmill with some weight machines built in so that the next time we run we can do better. We are working up to 101 list item #1 "Run a half marathon". We are looking at September for that... But, until then, I think we will do some more training and run another 5k in March. Very exciting!
Enjoy some pictures from our 5k - keep in mind that this was a Valentine's day run and there was a certain "dressing up" component...
Also, I am officially done with my first graduate class tomorrow! Although, I've already finished and submitted all of my coursework and have closed out the program. Now I am 1/12th the way to my master's and my principal certificate! I am so excited and am absolutely loving my program. I think I've realized again just how much I enjoy being a student - Clint and I are even talking about the possibility of him doing his master's and I might pursue my doctorate! Wouldn't that be fun - Dr. Hoover! It has a nice ring to it.
And then, this morning, we woke up bright and early at 5:20am to go to McKinney, Texas to participate in our first 5k. Clint and I crossed the finish line and are so proud of ourselves! We ran to benefit the YMCA Strong Kids Campaign. We are looking into upping our training at the gym with the elliptical and the treadmill with some weight machines built in so that the next time we run we can do better. We are working up to 101 list item #1 "Run a half marathon". We are looking at September for that... But, until then, I think we will do some more training and run another 5k in March. Very exciting!
Enjoy some pictures from our 5k - keep in mind that this was a Valentine's day run and there was a certain "dressing up" component...
Our 101 list items #2 and #15 are being planned for next week. We are going to freshen up our diet with no sodas and vegetarian recipes. We will see how it goes, but it should be very interesting - I'm actually looking forward to giving this a try. I think it will be very healthy for us. I'll post the recipes and menu once we finish the "experiment". That means that I will add recipes for 101 list item #40. That should be yummy!
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