Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

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    Stretch: Thurs at 10:15 am

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Archive for the ‘Food’ Category

Adult Hot Chocolate

Posted by terrepruitt on May 17, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitOn chilly nights sometimes I like to have a hot adult beverage.  We had been lucky to receive a lot of rain not too long ago.  Some of the storms were warm and some of them were cold.  On one night that was cold and stormy I wanted to have my regular hot chocolate that is hot chocolate and peppermint schnapps but we didn’t have any schnapps.  But we did have Frangelico Hazlenut Liqueur and caramel vodka.  The Frangelico was almost gone.  I don’t remember what I purchased it for, but I do remember it was for a specific recipe and I was surprised how expensive Frangelico was.  I don’t normally drink it, I had just wanted it for a recipe and now I don’t even remember what that was.  The caramel vodka was unopened.  A few years ago my hubby had bought some because I love caramel and vodka and we had company one night and – glug, glug – the bottle was gone.  So he had replaced it with two, not just one bottle.  But that was a long time ago, so I thought, “Hmmm.  Might as well open that.”  So I decided to make a new hot chocolate drink.  It turned out pretty good.  Here is the Caramel Hazelnut Hot Chocolate.

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Caramel Hazelnut Hot Chocolate

8 to 10 ounces of water
3 teaspoons of hot water chocolate
1/2 shot of Frangelico Hazlenut Liqueur
1 shot caramel vodka
boiling water
splash of milk or cream
whipped cream

Heat the water in a teapot or pan.  While the water is coming to a boil put the powdered chocolate in the mug.  Then add the liqueur, vodka, and milk.  Stir it until it is all mixed and there are no lumps of chocolate powder.  When the water has boiled add it to the mug.  Stir until it is well mixed.  Add whipped cream if you want.

Ahhh, time to sit down and enjoy the tasty warmth!

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I didn’t have it with whipped cream, but that sound like a good addition to me.  It makes it sound more fancy and fun.  You could even sprinkle some chocolate on top of the whipped cream or maybe drizzle some caramel sauce.  Ya know, make it like a drink you would get in a restaurant.

Well, I think we might have a few more cool days left.  Perhaps you will have a chance to enjoy this before we move onto iced drinks.

Do you have a favorite hot adult beverage?  What is it?

Posted in "Recipes", Food | Tagged: , , , , , , , | 2 Comments »

The Goodness Of Brussels Sprouts

Posted by terrepruitt on April 10, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitSo I recently posted about Brussels Sprouts.  I posted about how I roasted them.  But while I was finishing up writing that post I learned something . . . I will admit it . . . I thought is was Brussel Sprout, I didn’t realize is was BrusselS Sprout.  Huh.  Of course, while I was typing up the roasting post, I realized I didn’t know anything about their nutrition value.  As I was typing the last paragraph it dawned on me actually.  I mean there must have been a reason why kids always complained about having to eat them and parents always made their kids do so.  Although, this is with kids of my generation and – not to mean anything bad against our parents because it was WAY different back then – most vegetables were cooked in an awful way back then.  But let me point out some of the BrusselS sprouts benefits:

RAW, Brussels Sprouts, according to United States Department of Agriculture Agricultural Research Service

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per 100g (about one cup)

Protein     3.38grams
Carbohydrate     8.95 grams
Dietary fiber     3.8 grams
Calcium     42mg
Iron,     1.40mg
Magnesium    23mg
Sodium     23mg
Zinc     .42mg
Vitamin C     85mg
Pantothenic acid     .309mg
Vitamin B-6     .219mg
Vitamin K     177.pg

Vegetables and food in general is cooked way differently then when I was a child.  There are many different ways — that are common – for things to be cooked.  I am a fan of roasting.  Probably not the best way to do some vegetables in order to get the most out of their nutrition, but it is supper yummy.  And so easy.  I just wash them, cut them, if necessary, them put them in the oven with a timer.  I don’t have to stir the pot or pan, or fuss over them . . . too much.

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According to The World’s Healthiest Foods website Brussels sprouts have been the focus of almost 100 studies published in the database at the National Library of Medicine in Washington, D.C.  And over half of the studies have to do with cancer prevention.  They are believed to help detox our bodies, as well as provide support to in the form of antioxidants.  They are thought to help with inflammation by helping with excessive inflammation and the prevention of it in the first place.

The World’s Healthiest Foods website does start out by saying that the best way to get the cardio vascular benefits of lowered cholesterol from Brussels sprouts is to steam them.  It has to do with compounds in the vegetable binding better to acids in your system when the veggies are steamed.

Brussels sprouts, a cruciferous vegetable, are a good source of fiber and that is often helpful.

So, it is good to eat your Brussels sprouts.  Do you have a favorite Brussels sprouts recipe?  How do you eat yours?

Posted in Food, Vegetables | Tagged: , , , | 4 Comments »

Quiche Anyone?

Posted by terrepruitt on March 27, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitAs you may know – because I talk about it a lot – we get a box of organic produce delivered twice a month.  The service we have might be different from ones you have heard of because it is not the type of Community Supported Agriculture (CSA) that is or used to be the norm.  The CSAs that I knew of were ones where you purchased them for months and you got what they shipped (or what you picked up).  But this one allows me to pick what is in the box – kinda of defeating the purpose of why I joined in the first place, but in the end proving to be best and less wasteful.  Sometimes those fruits or vegetables that I didn’t know what to do with would just go to waste.  So now I can decide.  But, like many CSAs you can choose to ADD things to the delivery . . . like flowers or farm fresh eggs or honey.  Well, I never do that.  But recently I decided to order a quiche.

I ordered the quiche thinking I could pop it in the oven and have a yummy meal.  The description said it was the perfect base for adding fresh herbs or sautéed veggies.  I bought some mushrooms in anticipation of added them atop the quiche.  When I saw the box with the quiche in it I was somewhat annoyed because it did not look like it could feed 4 to 6 people.  It was very small and not even close to be the size of an average pie.  Then I picked up the box and noticed it said DIY Quiche Kit.

SNAP!  I have to make the thing?!?!?  If I would have know that I would not have ordered it.  To me the price included it being made.  Anyway, I was stuck with it.  So what was I going to do but make the damn thing.

The produce box that week included fennel – and you know I love fennel.  So I sautéed the fennel and put it in the quiche.

One of the reasons I did not want to have to make the quiche myself is because I am no good with dough.  As you can see it did not matter that the dough was already made and all I had to do was roll it out.  Even rolling dough out proves to be a challenge for me.  The dough, however, was super-duper yummy!  I think they sell that dough local enough that we can get some.  It was so good.

So, I made the quiche.  And now that I have made a quiche, I do plan to make more.  I have been thinking I will even make my own crust.  I mean the recipes for crust I have seen seem easy enough (but, ya think rolling out dough would have been easy).  And the recipe for quiche is really easy, I mean, cheese, eggs, and half and half.  How easy is that?  Adding whatever veggies I want doesn’t make it that much more difficult.  So, that is the plan.  I am going to make quiche . . . .eventually, I have other stuff I am trying to deal with now first.

This one completely filled the dish.  I thought it was going to overflow.  Then it started getting too cooked on the edges but was not cooking in the middle.  So I put it in a foil wrap.  I didn’t want the bottom crust or the side crust to burn.  I ended up having to cook it much longer than instructed, about 20 minutes longer.

Here is the recipe and a bunch of pictures of the one I made.

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Do you like quiche?  Do you MAKE quiche?

Posted in "Recipes", Food | Tagged: , , , , , , , , | 9 Comments »

Roasted Brussels Sprouts

Posted by terrepruitt on March 22, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitRecently we received Brussels sprouts in our box.  I didn’t remember if I had ever had Brussels sprouts besides at a restaurant that roasted them with bacon.  I am not sure if I had cooked them before.  I vaguely remember doing so and my husband saying he liked them.  I must not have NOT liked them if I cooked them and didn’t remember them.  If you have read any of my vegetable posts then you know how I cook my veggies.  In fact the Brussels sprouts pictured here are not the ones that we received in our box.  I had cooked those thinking I wouldn’t post about them because I always post about roasting veggies because that is basically all I do with them.  I thought you all would not be interested in that because you had read it before.  But then I realized that it is more likely that some of you reading had probably not seen all my previous roasted veggies post, so I thought I would post about the Brussels sprouts when I bought more to cook.  Since my husband enjoyed the ones I roasted that we got in the box, I thought I would buy more and do it again.  They are pretty easy to cook.  But I feel that way with roasting in general, that is why I roast my veggies.  I can wash ’em, cut ’em, put ’em on a pan, throw ’em in the oven and let them cook without having to think about it.

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about 1 pound of Brussels sprouts
olive oil
garlic salt
garlic powder
pepper

Preheat the oven to 400° F.  Wash the Brussels sprouts.  Cut the end off of each Brussels sprout, the end where the sprout was growing from the stalk.  Then cut the Brussels sprouts in half.  Line a baking sheet with parchment paper.  Put the Brussels sprouts on the pan, spreading them out a bit.  Drizzle some olive oil on the Brussels sprouts.  Sprinkle with garlic salt, salt, and pepper if you’d like.  (I didn’t use pepper.)  Then put them in the oven for about 15 minutes.  After 15 minutes take them out and flip them over, moving them around.  If they seem a bit dry you can always put more olive oil on.  Sprinkling on more seasoning if you would like.  Then put them back in the oven for 15 minutes.  Take them out after the 15 minutes has passed and move them around again, flipping them over, if they are browned to your liking then serve them.  Or you can put them in for a few more minutes like I did.  I like them browned.

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We just ate them like that.  I didn’t add any bacon or cheese or sauce.  We rather enjoyed them.  I do remember having been afraid of Brussels sprouts because I had always heard how awful they were.  Well, they are not.  They are pretty good.  Some even have a little sweetness to them.  They are super easy to make — and I love that.

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Are you a fan of the Brussels sprout?  How do you cook them?

Posted in Food, Vegetables | Tagged: , , , , | 8 Comments »

Eureka! I’ve Got It!

Posted by terrepruitt on March 15, 2017

‘Tis the season, if you live in California it is citrus season. Everywhere you go someone is giving away oranges and/or lemons. I recently brought a bag of lemons to my Nia class to give to my students. One of my students asked me what kind of lemons they were and I said they were Meyer Lemons. Then she said, “Oh, I thought they (Meyers) had thin skin and tasted less lemony and more citrusy.” We talked a bit more because she had had lemons from my tree before so she was saying that they were not like Meyer Lemons she knew. She said that Meyers tasted more citrusy, like an orange. And I said, that Meyer lemons were a cross between and orange and lemon so that makes sense. She said our lemons didn’t taste like that. So, then I told her I didn’t know what they were. I had always thought they were Meyer lemons, but if she said Meyer lemons were different from these then they were not Meyers. But I did not know. So . . . . I had to come home and look it up. I think our lemons are Eureka Lemons.

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Our lemons have a very thick pith, sometimes about a fourth of an inch. Some of the lemons are really big. Some of them are so large that one of my friends asked me if they were pomellos. I didn’t know what a pomello was so I had to look that up. Not all of the lemons are as large as pomellos and they do not taste sweet nor like grapefruit. Our lemons DO taste pretty lemony, as in they are pretty sour.

 

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Both eureka lemons and Meyer lemons can be used in food and products interchangeable, but with the eureka lemon you will get a more sour taste than with the more sweet flavored Meyer lemon.  So you would use them accordingly, depending on what you wanted.

Which is your favorite lemon?

Posted in Food, Fruit | Tagged: , , , , , , , , , , , | 4 Comments »

Super Easy And Yummy Chocolate Toffee

Posted by terrepruitt on February 8, 2017

I recently made a “dangerous” snack.  It is actually dangerous as snack, but it really should be considered a treat.  But the reason it is dangerous is because it is so good it kind of leads to overeating.  It is one of those things that is just basically butter, so . . . .well, butter.  I saw the recipe on Facebook, so I bet you have seen it, too.  If you ever thought about making it, but didn’t want to because it was too much trouble, it is not.  It is super easy.  The recipe is from Delish’s Chocolate Toffee.  Super easy, super yummy.  But if it weren’t for the recipe that says to keep cooking it, I probably would have done it wrong.  Check out their recipe and video.  I altered it a bit, of course.

I’ve made three batches.  The first batch was good, but I felt it was missing something.  So for the second batch I added more vanilla and more salt . . . I actually measured and didn’t just use a pinch.  Then the third batch I sprinkled Cayenne pepper on the chocolate chips.  Next time I will sprinkle it on the chocolate.  Sprinkling it on the chocolate chips led to uneven flavoring because then I spread the chips.  The reason I did it that way was because the first two batches the nuts were falling off, so I didn’t want to spend time sprinkling Cayenne.  I wanted to sprinkle the nuts on and get them pressed in a bit before the chocolate set.  But I will have to risk it next time to get a more even heat.  I don’t like heat so I didn’t care for the Cayenne one.  Also, I noticed it just added heat and not really a flavor.

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Chocolate Toffee

1 1/4 cup butter
1 1/4 cup sugar
1 teaspoon vanilla
1 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped almonds
1/2 cup chopped pecans
Sea salt for garnish

Cover a jelly roll pan with parchment paper.  Have the chocolate chips ready to go.  Make sure your nuts are chopped and ready to go.

In a pan using medium heat, start to melt the butter.  Then add the sugar, vanilla, and salt.  Stir it up mixing it well, then keep stirring it.  Don’t stop.  Just keep stirring.  The mixture should turn from yellow to amber.  It takes about 15 to 20 minutes.  If it is taking longer the heat is not high enough.  (I find myself turning it up and down.  I don’t want to burn it.)  Set the timer so you don’t stop too soon!

The mixture gets thick and bubbly.

Pour the toffee onto the jelly roll pan lined with parchment paper.  Tilt the pan to get it evenly spread over the pan/paper.  Then sprinkle the chocolate chips evenly on top.  When the chips begin to melt spread them out so they form a layer over the toffee.  Sprinkle with the nuts and salt.  Let set until cold.  Then break it up and serve/eat!
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I am going to try a batch with milk chocolate.  I thought that was the issue with the first batch, the chocolate, so I bought milk chocolate.  But once I added the additional salt and vanilla it was great.  But I am still going to try it with milk chocolate.

You’ll seen in the pictures, I tried sesame seeds and nigella seeds.  That didn’t do anything for me.

You know I don’t like heat, so help me out here.  My hubby likes heat, what adds a little bit of flavor and heat?

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Posted in "Recipes" | Tagged: , , , , , | 2 Comments »

Chicken and Vegetables Stir Fry

Posted by terrepruitt on February 1, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitAs I have said over and over, I tend to cook the same things over and over.  It is so much easier to just cook what you know than to have to do something new.  Half the annoyance with doing something new is shopping for it or making sure that you have it.  But I decided to cook a stir-fry.  Not that I haven’t cooked it before or not that I don’t stir-fry meat and veggies.  But this time I decided to try to give it that stir-fry flavor.  Ya know, I really just wanted to use the cornstarch.  So, last week I made stir-fry chicken and veggies.  My hubby liked it.  I will make it again, but next time I will plan better.

This time I thought I had planned well.  I spent an hour cutting up the meat and making the marinade and cutting up all the veggies BEFORE I went to teach my evening yoga class.  I thought I would come home and cook it up fast.  But it took longer than I thought.  I had meticulously planned on how I was going to cook the veggies.  The idea is to cook the ones that take the longest to cook first.  Now we might not agree on cooking times because I like my mushrooms a little caramelized . . . and my carrots, broccoli, and bell peppers a little raw.

When I cut up the veggies I put them in the bowl in the order in which I would cook them.  So while I was driving home from class I was thinking about throwing the stuff in the pan in the order in which I put them in the bowl.  Then it dawned on me that I had not even thought about when to cook the chicken.  That threw a little wrench in my wok.  😉  I ended up cooking the mushrooms and chicken in one pan while the remaining veggies cooked in another.  It was just faster.  So here is what I did:

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Chicken and Vegetables Stir Fry

1 tablespoon + 2 teaspoons cornstarch
1/2 cup water
1/2 cup soy sauce
2 tablespoon brown sugar
1/2 teaspoon powdered ginger
1 teaspoon garlic powder
1/2 cup rice vinegar
1 tablespoon teriyaki sauce
1 + lb chicken breast
2 tablespoons olive oil
garlic salt
1/4 onion
6 mushrooms
1 small baby bok choy
2 bunches of broccoli
4 small carrots
handful of snow peas
1 bell pepper (red)
rice

Mix the cornstarch in the water.  Stir until it is completely dissolved.  In a dish that will fit all the chicken, add the cornstarch water, the soy sauce, the brown sugar, the ginger, garlic powder, vinegar, and the teriyaki.  Mix it up.  Cut the chicken into about bite sized pieces.  You want to cut them up so they are all about the same size so the cook evenly.  Put the chicken in the dish with the marinade.  Put the dish aside.

After you wash the veggies.  Chop the onion.  Slice the mushrooms.  Cut up the baby bok choy.  Chop up the broccoli.  Slice the carrots.  (I just sliced the ones I had because they were small, so they were little rounds).  Slice the snow peas.  Chop up the bell pepper.  Decide which veggie you like cooked the most and start cook them first.

I cooked the mushrooms first.  I put a tablespoon of oil in the pan.  Let it heat.  Then added the onions.  Cook the onions.  Then add the mushrooms.  Add some garlic salt.  When the mushrooms are almost cooked to your liking add the chicken.  Add some of the marinade.

When the chicken is almost half of the way cooked, heat up the olive oil in another pan.  Then when the chicken is half cooked put the bottom part, the white part of the baby bok choy in the pan (the one with out the chicken and mushrooms).  Then add the broccoli.   Add some of the marinade to the pan.  Add the top (the green part) of the baby bok choy.  Let things cook a minute.* Then add the snow peas.  Add more marinade.  Let it cook a bit.  Then add the carrots.  I don’t like cooked bell peppers so I add them last.

*In between the veggies cooking add almost all of the marinade to the chicken and mushrooms.  Save just a little to use for cooking the veggies.

Make sure you cook the marinade with the chicken or vegetables.  Since the raw chicken was sitting in it you don’t want to pour it over your rice without it having been cooked.

Once everything is cooked to your liking serve it over rice.

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My pictures show all the veggies in two bowls, that is because I prepped everything, then had to leave to teach yoga.  I would not have piled everything in bowls if I were just prepping and cooking.

I loved all the veggies in this dish.  This might not be a typical stir fry.  Not even sure what that is.  But it was good.  We will be having it again!

What do you think?  Does it sound good?  Does it look good?

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CornSTARCH Is Not CornMEAL

Posted by terrepruitt on January 25, 2017

I was trying to think of something to make for dinner with the limited meat that we had in the house.  We have BEEF, but I haven’t gone there yet.  I need to figure out how to cook the beef that we have, but I was not interested in figuring that out at that time.  So I was trying to find something to cook that didn’t require much meat (we had a leftover pork chop) or any meat.  I remembered that my husband liked the flatbread I made once, so I decided to make it.  We had ricotta, I would put that on top, chop up the pork chop and put it on top, then add a sprinkle of mozzarella.  Well, as I was making the flatbread and I said to myself, “one tablespoon cornmeal” it dawned on me that I wasn’t using cornMEAL, I was using cornSTARCH.  That is probably why the flatbread turned out so dense.  I decided to continue since when I had made it last time, my hubby liked it.  And it works, it just probably has a different consistency than if I used actual cornMEAL.

So this isn’t really a recipe post (well not a NEW recipe) it is me just admitting and explaining the substitution.  It works fine.  And the pork chopped up and spread on it with a little mozzarella on top of that was really good.  The flat bread is very dense, that is why I ended up calling it Flat-Biscuit-Shortbread.  One of these days I might think to buy cornMEAL and make the recipe as per the real ingredients!

The information on the internet about the difference between cornstarch and cornmeal is not very detailed.  They are obviously both made from corn, but one (cornstarch) is made from grinding just the endosperm of the kernel into a fine powder.  The other (cornmeal) is made from grinding the whole kernel.  Cornmeal is not ground as fine as corn flour.  Yet, Wiki does go on to say that the most common cornmeal in the United States “has the husk and germ of the maize kernel almost completely removed”.

Cornstarch is usually used for thickening sauces and it does not have the strong corn flavor that cornmeal has.  Could be because it is not the whole kernel.  I am familiar with cornmeal being used in batters to coat things, like corndogs.  And used for things like cornbread.  There are many, many, many uses for it, but as you might have guessed, since I don’t have any, I don’t use it.

I am making a note of the recipe below so that I know how to do it with the cornSTARCH and the less oil . . . . I forgot that this last time, but I added a lot more flavor to it:

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Flat-Biscuit-Shortbread  (the way I want to have it available to make)

• 1 1/2 cups + 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/3 cup olive oil
• 1/2 cup water
• 1 teaspoon garlic powder
• 1 teaspoon basil
• 1 teaspoon garlic salt

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitCombine the flour, cornmeal, baking powder, garlic powder, basil, and garlic salt in a bowl.  Stir until ingredients are well mixed.  Add olive oil and water mixing until all the ingredients are incorporated and it forms a smooth dough. Form the dough into a ball or a log – something to get you started into the final shape you want.  Place the dough onto a piece of parchment paper large enough to fit the pan you are going to bake it on.  Then roll out the dough until it’s about 1/4 inch thick in the shape you want. Lift the parchment paper with the dough on it and place it on your baking sheet.

Bake it in the oven at 400° F for 12 minutes until the edges start to turn brown.

Suggested topping instructions:

Remove the flat-biscuit-shortbread and top with ricotta cheese and a sprinkle of salt.  Then place back in the oven for three minutes.

Then top it with whatever else you want.  I once used Leeks and Mushrooms.  Another time I used pork.

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What about you?  Do you use cornmeal?  Do you use cornstarch?

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My Meatloaf

Posted by terrepruitt on January 23, 2017

I always cook the same thing.  If you have read my blog for a bit or looked at the recipe page you can see what I cook.  I actually USE my blog for my recipes.  I use it for

Cauliflower Cake

Easy Peasy Chicken Enchiladas With Sour Cream Sauce

My First Tomato Sauce Lasagna

A New Recipe To Love – Red Beans and Rice

Chai Tea Latte For Me

Celery Soup

Although I don’t make some of those that often.  What I do make all the time is just ground turkey and whatever leafy green (besides lettuce) that we have in the refrigerator.  If I have any ricotta in the fridge I might stir that in.  Or if I have any cream cheese.  That makes it “different.”  I would make that at least once a week, if it didn’t drive my hubby batty.  But he gets tired of it.  I don’t.  I haven’t made meatloaf in a long time.  But I just made it this past weekend.  It used to be that it wouldn’t stay together for nothing.  But then I started using less liquid in it.  Ya see, I am not a fan of tomato paste or ketchup so I  don’t always use it.  I usually make it with ground turkey.  But this last time I decided to use beef.  And while I was in the aisle about to buy some tomato paste I remembered that I had some marinara sauce in the fridge and I thought, “Hey, I can use that.”  Here is the basic recipe I use.

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2 tablespoons of butter, plus enough to grease your loaf pan
1/4 of a large onion
1 lb ground meat (beef or turkey)
3 cloves of garlic
1/2 cup bread crumbs*
1 large egg
3 tablespoons ketchup**
2 tablespoons of Worcestershire sauce
3/4 teaspoon salt
a couple of turns of pepper
soy sauce
cooking cherry
1 green bell pepperDance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

 

Mince the onion.  Heat the butter in a pan then saute the onion.  Grease the loaf pan with butter.  Heat the oven to 350° F.  Put the meat in a large bowl.  Finely chop the garlic or use a garlic press.  Mix the garlic in with the meat.  Then add the bread crumbs and mix well.  Add the egg, ketchup, Worcestershire sauce, and salt.  Incorporate it all into the meat.  Sprinkle some pepper into the mixture.  Mix well.  Then use a measuring cup and make a combination of soy sauce and cooking cherry – totalling a 1/2 cup.  Pour it into the meat mixture and stir.  Mix it in with the meat.  Dice the bell pepper then mix it in with the meat.  Add the onions.  Mix it all together.

 

Put the mixture into your loaf pan.  Spreading it out until it fills the whole pan and is level.  Then bake it for about 50 minutes.

Slice and serve.

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*in this last batch I used Panko bread crumbs and I really liked that.
**sometimes I use ketchup, sometimes I use tomato sauce.  I use whatever I have.  I have made it before without any ketchup at all.  It works.

I like it with beef, but it could be that I am just used to it with turkey because I think I like it better with turkey.

What is YOUR favorite meatloaf recipe?  One with two kinds of meat?  Maybe one with sausage? 

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Roast Pumpkin Soup, My Way

Posted by terrepruitt on December 12, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitOh, it has been too long since I posted on Monday.  Just so much to think about right now it is difficult to focus on what to write for a blog post.  I was busy with another project today so I was barely thinking about dinner much less a blog post.  I had a sugar pie pumpkin that needed to be used.  Normally with sugar pie pumpkins I make Pumpkin For Dinner but I didn’t feel like making that.  I don’t know why.  I LOVE that.  But I just didn’t want to make it.  So I thought I would make pumpkin soup.  I have never make pumpkin soup before.  I was certain there was a recipe online I could use.  But when it came time to make dinner I didn’t feel like looking at a bunch of recipes to figure out which one to make.  Or which ones I could use to make soup so I just made up something.  For me . . . it was too bitter, but my husband loved it.

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1 sugar pie pumpkin
olive oil
garlic salt
1/2 large onion
32 ounces veggie broth
1 pumpkin beer
2 teaspoons salt
1/2 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon marjoram
sprinkle of pepper
sprinkle of nutmeg
1/2 cup of milk
1/2 cup of water

Preheat the oven to 450° F.  Wash the pumpkin, then cut it up in quarters.  Removing all the seeds.  Rub the pumpkin with olive oil and sprinkle both sides of each quarter with garlic salt.  Then place the pumpkin – outside up – on a parchment paper lined baking pan.  Then bake it for 30 minutes.  Take the pumpkin out of the oven and turn each piece over, bake it for about 20 minutes more.  This is where you have to decide if it is done in 20 minutes or needs more time in the oven.  Use a fork, if needed, mine was kinda brown.  It might have been more than 20 minutes.

While the pumpkin is roasting.  Heat up some olive oil in your stock pot or soup pan.  Chop the onion.  Then cook the onion.  Then add the broth.  Then add the beer.  Add the salt and all of the spices.  Just let it barely boil.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWhen the pumpkin is done roasting put it in your super blender (or perhaps you have an immersion blender*) and blend it until you have a pumpkin puree.

Add the pumpkin puree to the liquid in the soup pot.  Stir until incorporated.  Then serve.

*with the immersion blender add the pumpkin to the liquid then blend until smooth

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My husband really liked it.  He said it had a finish that tasted like Taco Bell’s Hot Sauce.  Can’t say I am happy about that exactly, but then again, it allowed him to like the soup, so ok.  But to me, it was too bitter.

So, help me out.  Why was it bitter?  Is cardamom bitter?  Is cumin?  Would cutting back on either of those help with the bitter?

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