Terre Pruitt's Blog

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

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    Stretch: Thurs at 10:15 am

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Archive for the ‘“Recipes”’ Category

Mexican Chicken Salad

Posted by terrepruitt on September 11, 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, SJCityFitWe recently went through an extremely hot spell. This is the San Francisco Bay Area, so we are not really accustomed to having EXTREMELY hot weather. Many homes in this area don’t have air conditioning. Most often when we do have hot days, we get cooler nights so it makes the hot days somewhat bearable because the night air has cooled everything down. But with this last heat wave there was no reprieve from the heat of the day at all. So it was hot and it stayed hot for days. Record breaking temperatures were recorded all over. So the idea of making dinner was really unappealing. And the idea of using anything that created heat was just unthinkable. I was trying to come up with something we could eat that wouldn’t require heat at all. The only thing I could think of was Chicken Salad. Now this was all I could think of without me having to go to the store. But I thought that was kind of average because when I make chicken salad I use mayonnaise, pickles, and garlic salt. Not just that, but that is the basic idea. But I wanted a different flavor. I was thinking I could give it a Mexican flavor and we could put it on a tortilla with a little cheese and salsa on top. Had we had avocado and sour cream that would have gone on top, too, for my hubby. So here is what I came up with.

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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, SJCityFitMexican Chicken Salad

1 can of chicken
1 can of corn
1/4 cup of chopped white onion
1/4 cup of chopped red onion
1 teaspoon minced garlic
2 teaspoons garlic salt
1 teaspoon coriander
1 teaspoon cilantro
1 teaspoon cumin
Sprinkle of pepper
Half of a green bell pepper
– – – –
2 teaspoons white vinegar
2 teaspoons lime juice
Flour tortillas
Shredded cheese
Salsa

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, SJCityFit(The dashes indicate ingredients that were good on their own. They didn’t even need the rest. But it was good all together.)

Chop the bell pepper. Mix the chicken, corn, onion, garlic, garlic salt, coriander, cilantro, cumin, pepper, bell pepper vinegar, and lime juice together. Let it chill for at least an hour, to let the flavors meld together a bit.

Then spoon the mixture onto a flour tortilla and top with shredded cheese and salsa. Roll it up to eat it like a burrito.

As I said, if you have avocado and/or sour cream you could put that on top.

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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 mentioned, these ingredients are what I had. I did not go to the store so I used dried cilantro. When I make this in the future I am going to use fresh cilantro and I think that will make a big difference flavorwise. I was kind of flying by the seat of my pants because it was just too hot. Too hot to go to the store and too hot to create heat and cook.

I like this because it is chicken salad without mayonnaise. So this means we can have chicken salad twice as often because it won’t be the same ol’ same ol’ chicken salad.

This was even better two days later when the flavors REALLY had time to settle in. So you can make it a day or so before you want to eat it.

Do you like chicken salad? What do you put in your chicken salad?

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Hubby’s Moscow Mule Recipe

Posted by terrepruitt on August 30, 2017

Ever since we fell in love with Moscow Mules I have talked to a few friends and we were all under the same belief: Moscow Mules have a lot of ingredients and are complicated to make. But ever since we fell in love with Moscow Mules my husband did research so we could make them ourselves and they do not have a lot of ingredients and they are not complicated. They only have four ingredients and one of them is ice, so that could not even count! As with many things – maybe all recipes – you start with a basic and then figure out what works best for you. So with our 16 ounce mugs my husband as decided upon the following recipe.

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Moscow Mules

3 shots of COLD vodka
1 cup of cold ginger beer
1 ounce of lime juice
ice

 

Fill the shaker with ice.  Measure and pour all of the ingredients in a shaker. Then shake. Serve the cocktail in a chilled copper mug!*

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How you make it also depends on the ginger beer you buy. At first I bought Fevertree and loved it. When I bought Bundaberg, it was too spicy for me. But then, one time the store was out of Fevertree so I bought Bundaberg again and it was too sweet. I bought Fevertree again and it was not gingery enough. I really think that the ginger beer is not an exact science . . . . at least from the batches of beer I have bought because they are never consistent tasting. Regardless, my first choice is Fevertree. In my post about ginger beer not having alcohol Stoli’s ginger beer is pictured. I just tried that because they were out of Fevertree. I won’t be buying it again. I like the other choices better.

I was just having a conversation with a friend who thought they were complicated to make — I don’t know where we all got that idea — so I told her my hubby’s recipe. There you have it. Easy peasy. If you ever wanted to try making a Moscow Mule now you know how easy it is.

Very tasty and very refreshing in the heat.

*See hubby’s comment below.

 

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Cool Summer Salads

Posted by terrepruitt on August 2, 2017

We are in a little heat wave. I just don’t like it. If it is over 75° F, I am uncomfortable. Today it is in the high 90’s.  Maybe it is even hotter, it was in the 90’s the last I looked.  I wish I would have planned for it. The last time I was home and we had super high temps I decided that we would be eating salads. Something I think of as “Summer Salads” although I had never done it before. I have heard about a salad where you mix onions and watermelon but I have never done it. In my last produce box we got a watermelon so I thought I would put some watermelon on our salad greens and we would have a summer salad. I did this even though I know my hubby does not like watermelon. I don’t know many people who don’t like watermelon, but he does not. But I don’t know of many things he really DOES NOT LIKE. He just doesn’t like it. As in he doesn’t go ga-ga over it like I do, or many people I know. So, I figured he would eat it, but he might not love it. I didn’t do the salad that I had mentioned, because when I say watermelon and onions, I mean just watermelon and onions . . . maybe something else, I don’t know, I looked it up so long ago . . . because I couldn’t believe it when I first heard about it. But I don’t remember if it was something else too. I have never risked making it and “wasting” watermelon. But this time I was really wanting something cool and refreshing because it was soooo hot. So I used watermelon and made a summer salad.

Another fruit I used was peaches. Now, I am the odd man out here . . . I don’t like peaches. I am like my hubby. I can eat them. And sometimes I do, but I don’t go ga-ga over them. I don’t seek them out. I will avoid them for the most part. My husband loves them. So I used peaches in my next “Summer Salad”. They were very yummy salads.

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, SJCityFitAnother thing my husband does not like is balsamic dressing. Because he doesn’t like it, most of the time, when I use it I don’t put it on his salad, but with the watermelon one I felt like it really needed it. He has given me permission to use it when I think it really needs it. So I did, I just didn’t put that much on his. With the peach one, I put even less, because I didn’t think it was as important on the peaches as I did the watermelon. I figured with the watermelon one I was already “torturing” him with watermelon why not just make it the way it “should” be and put the balsamic on it.

I think he enjoyed both salads. I know I did. Now here I am on this hot, hot, hot, hot day wishing I had salad greens and some yummy fruit to make a nice salad. I think I will be going to the store tomorrow. Here are two versions of summer salads.

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Watermelon With Greens Salad

Watermelon
Arugula
Onions
Shredded Parmesan Cheese
Balsamic Vinegar
Olive Oil
Salt
Pepper

Cut the watermelon into bite-sized pieces. Chop up some onion . . . you decide how much you want to put on each salad. Put a couple of handfuls of arugula in each bowl, then top with fruit, and chopped onions. Sprinkle with some parmesan, the balsamic vinegar, olive oil, salt, and pepper.

 

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, SJCityFitPeaches With Greens Salad

Peaches
Red Leaf Lettuce
Arugula
Onions
Balsamic Vinegar*
Olive Oil
Salt**
Pepper

Cut the peaches into bite-sized pieces. Chop up some onion . . . you decide how much you want to put on each salad. Chop up the leaf lettuce. Put some leaf lettuce and a handful of arugula in each bowl, then top with fruit, and chopped onions. Sprinkle with the balsamic vinegar, olive oil, salt, and pepper.

*I actually used Fig Vinegar with , but balsamic would be just as yummy

**I actually used lavender salt, but regular salt will do the trick

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How about you? Do you put fruit on your greens? What kind of fruit? Do you put dressing on?

Posted in "Recipes", Food | Tagged: , , , , , , | 6 Comments »

Turkey Hash

Posted by terrepruitt on May 29, 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 know if you have looked at any of my recipes . . . . I cook with ground turkey a lot.  I also cook with onions and garlic – a lot.  I just throw stuff together, but primarily flavor it with onions and garlic.  I am sure that I have stated this before because it is what I do.  Every once in awhile when I branch out . . . I am sure I have posted about it.  And, I am sure I have posted about me wanting to use different flavors.  I DO use different flavors, but onions and garlic is my default.  But the other night I wanted a different flavor.  This recipe does contain onions AND garlic, but they are not the predominant flavor.  As I was cooking this I had a thought and I think it turned out to be true.  My hubby doesn’t like corn-beef hash.  Half way through cooking I thought, “Oh no!  This is sort of “hash flavored” is he not going to like it?”  Well, it was not his favorite.  When he likes something he comments on it.  I was the only one complementing the chef that night.  AND the next night when we had it for leftovers.  So while I LOVED this, my hubby was ok with it.  So unfortunately this might not become a staple . . . although I will cook it every once in a while.

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Turkey Hash

olive oil
1/4 of an onion
1 pound red skin potatoes
2 teaspoons basil
1 teaspoons parsley
1 bay leaf
2 teaspoons garlic salt
1 teaspoon coriander
1/2 C water
1 teaspoon powdered mustard
1 pound ground turkey
1 teaspoons salt
sprinkle of garlic salt
1 green bell pepper
black pepper (optional)

Pour some olive oil in a pan.  While the oil is heating chop the onion.  Put the onions in the pan, while they are heating cube the potatoes.  When the onions are translucent . . . or if you like them a little caramelized, add the potatoes.  Stir the potatoes. While they are cooking add the basil, let them cook.  Then add the parsley and bay leaf, let them cook some more.  Sprinkle the garlic salt on the potatoes.  Add the coriander.  Cook the potatoes until they start to brown.  Then add the water and powdered mustard.  Cook until the water evaporates.  Brown the potatoes some more, then add the turkey.  Add the salt . . . sprinkle on the garlic salt.  While all of this is cooking chop the bell pepper.  If you like your bell pepper cooked then add it well before the turkey is cooked.  If you are like me and you like it raw, then add it when the turkey is pretty much cooked.  If you like black pepper, add it.

Serve.

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So, I really liked this, but my hubby not so much.  But he is a good sport and he will eat it when I make it.  Thankfully he eats pretty much whatever I cook.  Whew!

The next night, I added corn to the left overs.  That was interesting . . . potatoes and corn.  Actually the potatoes were pretty much gone.   I liked the different flavor the corn added.  I don’t often cook with corn.

Do you like corn-beef hash?

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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?

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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?

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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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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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