Terre Pruitt's Blog

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

  • I teach Nia, yoga and stretch!

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Posts Tagged ‘grass-fed beef’

Stuffed Zucchini

Posted by terrepruitt on May 18, 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, PiYo, Nia Technique, SJ City Fit, SJCityFitSo, do you know that we have gone in with a friend to by a cow?  We get a small portion of a grass-fed cow.  If you have read any of my post regarding food you have probably heard that we do this.  You might also know that our favorite type of meat is the ground beef.  My hubby and I love hamburgers.  We usually have two “regular-sized” burgers and then some.  By “regular-sized” I mean big enough to fit a bun but not really thick.  I am still working on trying to get the burger to actually fit the bun.  It doesn’t have to be perfect but I would like it just a little closer to the edges of the bun. Anyway . . . I end up with a little meat leftover.  I could just make two burgers out of it, but I really don’t want to have 1/2 pound burgers.  We ALMOST have them that big, but not quite.  Without using the entire package to make two burgers I have a little left over.  The challenge is always, what to do with that little bit left over.  I often throw it over pasta.  Yum!  Always a quick, easy dinner.  The other day, though, I looked in my fridge and saw two zucchinis I need to use up.  And you know, if you have read some of my other recipes, how much I love stuff pumpkin.  So I decided to stuff the zucchini.

I didn’t get all fancy with the ingredients.  I just basically used the meat, the zucchinis, onions, and cheese.

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Stuffed Zucchini

coconut oil
2 zucchini
1/2 of a large onion (I prefer white)
1/4 lb of ground beef
garlic salt
salt
pepper
3/4 cups shredded cheese (your favorite)

Preheat the oven to 450° F.  Wash the zucchini.  Slice them in half length-wise.  Use a spoon and drag it down the inside of the zucchini.  Only remove a little bit.  Just enough to make a little shallow “gully” down the middle of the zucchini.  Spread a little bit of coconut oil on both sides of each half.  Then place all four halves face down on a parchment paper lined baking sheet.  Let them bake for 10 minutes.  Then take them out of the oven and salt all eight sides.  Then put them back in the oven for 10 minutes.

While they are baking, heat up a tablespoon of coconut oil in a pan.  Chop up two thirds of the onion then heat them in the pan.  Once they are starting to get translucent add the meat.  Let the meat begin to cook then start adding the garlic salt and pepper if you would like.  Since the meat is going to be baked in the oven you might want to be certain not to cook it TOO much.

If you have to grate your cheese do that while everything is cooking.  Also finely chop/mince the rest of the onion.

Check on the zucchini, I like the “inside” to start browning.  Then once it is the color I like it, I flip them over and bake them some more.  I would say I roast/bake the zucchini 20 to 30 minutes before I stuff them.  So keep an eye on them so they are cooked to your liking.

Then once your zucchini are roasted to the way you like and the meat is cooked and drained, if need be.  You can “stuff” the zucchini.

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, PiYo, Nia Technique, SJ City Fit, SJCityFitI always add more garlic salt.  And a little pepper for my hubby.  Then “sprinkle” the minced onion . . . some on each half of zucchini.  I don’t necessarily measure here because I like less onion than my hubby.  So just put the amount on that you want.  Then put the meat on top.  Distributing it as you see fit.  Then top with cheese.  You might want to press down on top of each half to ensure (for the most part) that everything stays on while you are baking.

Then put the pan with the stuffed zucchini back in the oven until the cheese is browned.

Then you can serve it.

We usually eat it as an entrée, but you can serve it however you would like.

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Dang, as usually when I type up the recipes I end up wanting to have it for dinner.  Also, as usually I hadn’t planned to post about this, but then I thought, why not?

Do you like zucchini?

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Baked Golden Beet “Fries”

Posted by terrepruitt on March 16, 2016

Oh, if you have read any of my food post one of them probably was about our grass-fed beef.  I highly recommend getting some if you can.  So yummy.  Something that allow us to have hamburgers WAY more often than we ever would.  I don’t know about you, but I love hamburgers WITH fries.  They are served together everywhere they serve hamburgers it is no wonder that I just love the combination and kinda don’t like to have burgers without fries.  I don’t actually make french fries though.  I do sometimes roast potatoes and let them sub in as the french fries.  But since we eat burgers WITH buns so often, I don’t do that always.  Sometimes I make other kinds of fries.  Once I made squash fries.  Well, today I was going to roast beets.  Then I was thinking I would just cut them into little sticks instead of the normal cubes.  Then, of course when I was already late making dinner, I decide to bread them.  What a mess that was.  I don’t bread things because I can never make the crumbs stick AND it is such a waste to me.  I always end up with leftover egg and bread crumbs that I have to just toss out.  Wasteful.  Hate it.  But . . . these little guys were kinda good.  My husband said, “Those beet fries . . . much better than I was expecting.  You should blog about them.”

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, PiYo, Nia Technique, SJ City Fit, SJCityFitHa.  Poor guy.  I usually only make things with things that we like so I figure that it will never be too bad.  But he doesn’t have that kind of faith so sometimes when I tell him what we are eating he just braces himself . . . I guess.  So when it turns out good he is surprised.

In order for the bread crumbs not to burn I didn’t cook the beets as long as I would have, so they ended up crunchy and slightly under cooked . . . but cooked fine.  Perhaps not so much “under cooked” as not-as-cooked-as-I-normally-would-have-cooked-them.

So we had golden beets.  They came in our produce box.  And they were tiny.  Two of them were about the size of a golf ball and one was a little bigger.

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Baked Golden Beet “Fries”

3 golden beets
egg
panko bread crumbs
season salt / your choice of seasoning
garlic salt / your choice of seasoning
coconut oil
aluminum foil

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, PiYo, Nia Technique, SJ City Fit, SJCityFitCover your baking sheets with aluminum foil.  Cover the aluminum foil with the coconut oil.  Preheat the oven to 450° F.  Cut the beets up so that you have little french-fry shaped pieces.  I put season salt in the egg.  And garlic salt in the bread crumbs.

Put the beets in the beaten egg.  Then put the beets in the bread crumbs.  Cover them as much as you can with the bread crumbs.

Spread the beets out on the baking sheet.  Give them a lot of room.  Making just rows and rows of little breaded beets.

Bake them for about 15 or 20 minutes at 450° F.  Then turn the oven down to 300° F and bake for a few more minutes.  Of course, that was my oven so you might want to check yours and bake accordingly.  You want the crumbs to be golden brown.

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I was out of parchment paper so I used aluminum foil, but it might have actually turned out better.  I think the foil might get hotter than the paper.  It might help them cook.  I used aluminum foil with my asparagus the other day and they turned out awesome.

Anyway . . . these were good, much better than the squash “fries”.

Do you like beets?  Do you like golden beets?  Do you like fries with your hamburger?

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, PiYo, Nia Technique, SJ City Fit, SJCityFit

 

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Shredded Beef – Crockpot Cookin’

Posted by terrepruitt on May 30, 2015

We have these roast in our freezer.  HUGE chunks of meat I have no idea what to do with.  I am not a “roast” fan.  The hours of cooking so the fat can melt and seep into the meat, just does not appeal to me.  I have never liked the texture of roast and one day while flipping through channels I paused on America’s Test Kitchen (love that show, especially back in the day when it hadn’t yet been “glammed up”).  They were cooking a roast.  One reason I love that show is they explain the science behind the cooking or at least the reasons why you do what you do.  So they explained that the reason a roast is low cooked for hours is because the fat needs to melt into the meat.  It makes it tender and flavorful.  Yeah, snort!  I didn’t like it before and that REALLY made it unappealing to me.  But . . . . this beef is more lean, I believe.  I have also grown a little bit more tolerate of roast and have actually had some that were yummy.  But, cooking one?  Another story.  I can’t remember exactly how I came across a recipe for Cuban Beef.  I wasn’t looking for it, I think I might have just happened across a blog and it was on there?  I don’t remember, but I have had a recipe for Cuban Shredded Beef on my desktop for almost a month now.  So I decided to try it.  Well, not really.  I had read through the ingredients but not the instructions.  I started to read through them the night before I was going to cook the roast and I decided I didn’t want to do that.  I wanted to throw the thing into my crock pot and let it cook.  So, I started with her list of ingredients and went from there.  I bet it would help a lot if I were more familiar with the science behind cooking a roast.

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Shredded Crock Pot Beef – “Cuban Style”

3.5 pounds pounds of roast, trimmed**
salt
1 bottle lime beer
2 T sherry
1 cup orange juice
juice from 1 1/2 lime*
zest from 1/2 lime
3 teaspoon garlic
3/4 teaspoon cumin
1/2 of an onion

You will use some of these ingredients in the crock pot and some in the oven.

Coat the roast with salt and let it set while you prepare the crock pot liquid.

For the crock pot:

1 lime beer
2 T sherry
1/2 cup orange juice
juice from 1/2 lime
zest from 1/2 lime
2 teaspoon garlic
1/2 teaspoon cumin
a small portion of onions, sliced thin

(Salted 3.5 pounds pounds of roast, trimmed)

Mix the above ingredients together, pour them into the crock pot, then put the salted roast in the crock pot.  If the liquid does not cover the roast and you have a few minutes, let it sit, then flip it over.  Then put the sliced onions on top.  Let it cook on low for three hours.

Then flip it over and turn it to high for an hour.  Then turn the heat to low and let it cook for another two hours.

**this was a grass-fed roast.  Grass-fed beef tends to cook quicker so keep that in mind.

For the beef after cooking in the crock pot

1/c orange juice
1/4 teaspoon cumin
1 teaspoon garlic
juice from 1/2 lime
onions

Mix all the ingredients.  Shred the beef (I used my blender), spread on cookie sheet, pour the liquid over the beef, stir it so all the beef can get some of the liquid.  Then put the cookie sheet in the oven for 20 minutes on 425° F.  You might want to cook it a bit longer if you want those crispy bits of beef.  You decide.

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https://farm8.staticflickr.com/7769/18285057272_2eb5d843ac_b.jpgI served it on bread.  A sweet submarine roll for my hubby and sliced sour dough for me.  I don’t really know how you are supposed to serve Cuban Beef.  I don’t know what Cuban Beef is.  I just made a “regular” sandwich; cheese, mayo, and onions.  I put quartered limes on our plates and we both ended up squeezing it on the meat.

*I am going to use more lime in the recipe itself next time.

This was very good.  I like the lime flavor.  It is zesty and a step away from our normal flavor palate.  It was nice.  I will probably do it again with one of the other roasts we have.

So . . . what is “Cuban Beef”?  Do you have a recipe for Cuban Beef?

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Goodie Jar Share

Posted by terrepruitt on March 7, 2015

I am still doing my Goodie Jar, are you?  I know there are a ton of versions out there.  Some people have “Happiness Jars” or “Smile Jars”.  Some people have a goal of putting something in the jar every day.  Some people’s goals are for once a week.  Of course, none of the “rules” matter really, except the one that motivates you to remember your blessings.  That is really the point.  To have a little reminder of the blessings or things that make you happy, things that make life worth living.  There is so much going on in the world and in our lives it is sometimes easy to get distracted.  The jar — however you utilize it, is just a way of reminding yourself about the good.  Good things in the Goodie Jar.

Dance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYoMy hubby and I are using ours.  I have Christmas wrapping paper cut up.  And some other pretty wrapping paper.  We have little sheets of note paper.  All kinds of papers to use.  Plus we both are putting our tickets in there.  We have been blessed with Sharks tickets so those go in the Goodie Jar – win or lose, because a night out with each other is a WIN for us!  It turns out that the San Jose Sharks lost, but it was a really exciting game.  Or . . . to me it was.  I know that people who go to more games than me might have a different opinion, but I thought it was exciting.  I am much better at actually tracking the puck.  I still “lose” it sometimes, but not as much as my first game.  Hockey is so much more exciting and action packed than baseball.

Then there is our trip a couple of weekends ago.  That is DEFINITELY a Goodie Jar item.  That was a well needed trip.  And it was so wonderful.  The weather was awesome.  I bet if we had gone this weekend it would have been too hot for me.  It seems the weather is warming up here.

Then there is our beef.  That is always a good Goodie Jar item.  I have explained before how lucky I am that my hubby will eat pretty much anything.  And he loves beef.  So he has been pretty good about my experimenting with cooking the grass-fed beef we bought.  It cooks so differently than regular beef.  It is just mind-blowing.  I was in a rush tonight as the game started 30 minutes earlier than I realized.  I put the steak in a really hot oven and hoped for the best.  It cooked well even though it didn’t look cooked–as usual.  The flavor was meat, which I don’t prefer, but . . . it was dinner.  And dinner helps us not need to eat the food at the game.

I still have Nia students in my Nia classes.  The San Jose City Nia classes are really going well.

So many things to be thankful for.  So many things that will bring a smile to my face at the end of the year!  Filling up that jar!  Yipee!  It is really nice to have something to document the smiles.

Well?  Are you doing a jar?  What type?  What are your “rules”?  Got any good things you want to share?

 

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Dinner Helper

Posted by terrepruitt on January 27, 2015

I have mentioned that my husband and I have purchased a portion of a cow.  My friend that has done all the work in regards to researching grass-fed beef and the procurement of the cow is a chef. When we talk about the beef – she forgets she no longer has to “sell” me on it – she says it is so nice to know she has meat in the freezer for dinner and she loves that she doesn’t have to go to the store for dinner. I am unfamiliar with that feeling because 1) I primarily cook what I have. Unlike her I just look at what I have, then I decide what to cook. It is not often I think, “Oh I want this (this, specific thing that requires specific meat) today” and go about making it. But such is the creative life of a talented chef (my friend). 2) I forget to take it out to defrost. THAT is my problem. I forget to take the meat out. I don’t always wake up thinking, “What should I make for dinner?” And even when or if I do, by the time I get out of bed and make my way downstairs, I forget to go directly to the freezer to take out for defrosting, whatever I was thinking I could make for dinner. My friend suggested a method that works and speeds up the process.

As we were talking I shared with her my preferred method and she did not like it. She expressed concern over the safety of it, but it works for me except when I forget to take whatever I am defrosting out of the oven before I turn it on.  I usually think of taking something out of the freezer to thaw after my Nia classes, in the middle of any work I am doing . . . so about 2:00 or 3:00 pm.

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It works VERY well. I can take some meat out in the afternoon and cook it in the evening. That same evening. One thing I do, is I switch metal. So if I need it to defrost faster I switch the metal the meat is on.  So I put the meat on a metal pan, then when the pan is cold, I switch to a new pan.  Works fast. I have not tried BIG cuts of meat, because a big cut takes more planning to cook for me than taking it out in the afternoon for cooking that same evening. I bet it would work, but take a long time. I am sure it will help make the process happen faster, but not as fast as I need.

So, I understand that this might not be new to a lot of people, but I thought I would share for those that hadn’t thought about it. This has made my life a lot easier. I hope that it can help ease your dinner “pain” and make your life easier.

Did you know about the metal method? How do you defrost your meat?

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Can’t Judge A Cow By It’s Color

Posted by terrepruitt on December 16, 2014

Did you know that beef from a grass-fed cow has to be cooked differently than meat from a cow that is not grass-fed? It is an interesting challenge. Last year we went in on the purchase of a grass-fed cow. When cooking it, you have to really watch it and learn the timing of how to cook it because it doesn’t LOOK the way beef from corn-fed cows look. It always looks raw . . . .at least the ground beef. Pictured here is an absolutely fully cooked burger. See how red it is? Why does it look like that?

The meat cooks faster, plus it never LOOKS cooked. So, as I said, it has to be watched and it is cooked by time not looks.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAThe flavor is so much nicer than the corn-fed meat. I am not really a beef lover. That is why we buy meat then marinade it right away when we get home. I like the meat to have soaked for a long time. I think the time it takes to freeze can be considered marinating time. Then as it is defrosting it is marinating. But with this meat I don’t feel the need to marinade it, or at least not marinate it for so long.

Same goes with hamburgers.  When we make hamburgers from corn-fed beef, I like to put chopped onions in them. I like to sauce them up. They need the flavor of sauces – at least worcestershire . Well, not these babies. A little garlic salt and garlic powder and it was good to go. It was soooo good.

Since we enjoy the flavor of the meat so much and we think a grass-fed cow is healthier and therefore healthier for us to eat, we went in on the purchase of another cow.

And, my tired ole refrain. I was not planning on posting about it, so I only have this picture – but after dinner I couldn’t come up with anything to post and I am wondering about the way this beef cooks so I thought I would put it out there.

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I also took the freezer picture because we were not certain the meat would fit in our freeze, but we took, everything out that we could live with out in the freezer. Then my hubby packed it all back.  We were able to put back everything that NEEDS to be frozen.  I was relieved and happy at my hubby’s tetris job.  I took that shot to show the same person because the first cow was our cooler full, this one was the cooler and a box.  As we were driving home my husband said, “Looking at that amount of meat . . . I don’t think it would fit in our freezer even if there was nothing in it.”  Ha.  We under estimated the capacity of our freezer.  I am so glad we bought the big frigerator so many years ago.  Whew.

So, do you buy grass-fed beef?  Does it cook up like corn-fed beef (the color)?  If not, do you know why?  Does it taste so much more yummy to you?

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