Terre Pruitt's Blog

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

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Posts Tagged ‘Rantings of an Amateur Chef’

Swiss and Chicken Casserole

Posted by terrepruitt on June 11, 2013

Ok, the thing about recipes is you sometimes have to adapt them for your family’s tastes, but it is nice to have the idea, ya know the starting point.  I love the ease of canned soups, but I have decided to work through my present supply and then no longer use them because I don’t care for the ingredients in them.  Yeah, I could just throw them out but I have issues with wasting “food stuffs” and money so I am working my way through what I have.  It is taking me a long time too because I keep finding recipes for which I concoct my own “soup” or, like the recipe in this post, not use soup, but still get the creamy soupy taste and texture.  The following recipe is from the blog Rantings of an Amateur Chef.  If you have not visited the Ranting Chef’s blog, you might want to.  It is full of all kinds of recipes.  He even has a cooking competition that you might want to participate in.  Go check it out . . . . after you read my post first, of course!

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, ZumbaI changed the ingredients to work for what we like.  I’ve swapped out the Miracle Whip for mayonnaise.  We DO NOT like Miracle Whip so that was switched out no doubt.  I used the chicken option, as stated in the recipe.  I made my own “croutons”.  To assist in avoiding some of the “extra” ingredients in store bought croutons.  Celery is in a lot of recipes.  I don’t know if I have ever mentioned that I do not like celery.  If I make this again, I might use celery, but this first time, I used fennel.  I know I have mentioned how much I love fennel.  Originally I was going to use ground turkey.  You may have read a post or two about how much I love ground turkey.  I have a Turkey and Fennel recipe.  I love the way those two flavors marry.  But I decided that if I used turkey in this it would be too much like my other meal so I opted for the chicken.

Original SWISS ‘N TURKEY CASSEROLE from the Ranting Chef


1 cup Miracle Whip
4 cups chopped cooked turkey (or chicken)
2 cups shredded Swiss cheese
2 cups croutons
2 cups sliced celery
1/4 cup milk
1/4 cup chopped onion


Mix all ingredients. Spoon into 2-quart casserole dish. Sprinkle with croutons if desired.  Bake at 350 for 40 minutes, or until thoroughly heated.

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, ZumbaMY version: (this time)

Swiss and Chicken Casserole


1 cup mayonnaise
4 cups cooked and chopped chicken
2 cups shredded Swiss cheese
2 cups croutons
2 HEAPING cups fennel, chopped
1/4 cup milk
1/4 cup chopped onion
1/4 tsp garlic powder
1/2 tsp salt
a few turns of the pepper mill


Mix almost all the ingredients together, save some of the cheese for the top, if you want. Spoon the mixture into 2-quart casserole dish.  Bake for 20 minutes at 350 degrees F.  Then sprinkle with the remaining cheese and extra croutons if desired.  And bake for 20 more minutes.

So this was a really good treat!  It really taste like warm chicken salad.  I can see myself using less mayonnaise when I make it again or maybe even something else (stayed tuned for THAT post!).  Some may argue that casseroles are not a very healthy meal, but to me, it beats fast food and sometimes they are a nice change of pace.  Maybe not something you have all the time.  And in fact, I will say this is a pretty rich casserole.

Do you like Miracle Whip?  Are you a mayo family or a Miracle Whip family?

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

The Nia Technique Book and Tonight’s Dinner Recipe

Posted by terrepruitt on May 17, 2012

I often have mentioned the 52 Nia Moves.  I am taking my time posting about them, but they are in the Nia Technique Book.  You could always order a copy from Amazon if you are interested.  That is how I started my Nia practice.  In the book after the section on the 52 Nia Moves there are pages and pages of other moves too.  There is the 13 Joint Exercise, explanations of combinations of some of the 52 Nia Moves, Spinal Melts, and T’ai Chi Sways, and many more.  They are organized in the Nia Cycles.  The moves that are part of the warm up are in the Warm up section the more active moves are in the Get Moving section.  Each move has a “Classic” explanation and an “Athletic” explanation.  Nia is done in bare feet so there is no to very little impact, but that does not mean there is no intensity.  Intensity comes from BIGGER moves.  Bigger moves can be more arm movement either faster or further away from the body or both.  Bigger moves can be moving deeper into a move.  So the explanation of “Athletic” contains bigger or faster (or both) movements.  There are over 75 pages of moves.  Each with a set of pictures.  Both the classic and the athletic has pictures.  If you have the slightest interest in Nia or movement in general I would strongly recommend this book.

I felt I had to share that because there really is so much in the book.

That popped into my head as I was sitting here thinking about going to go make dinner.  Here is what we are having:

Dance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, NiaTerre’s version of the Rantings of an Amateur Chef’s recipe:

Cauliflower Stuffed Portobello Caps

4 large Portobello mushroom caps
most of an entire head of cauliflower
3 green onions
1/2 C cooked and chopped bacon
1/3 C milk
3/4 C shredded cheddar cheese
1/4 C shredded Gouda cheese
salt, pepper, and garlic powder

Cook the bacon.

Scrape out the inside of the cap to remove the stem and gills.

Chop the green onions.

Preheat oven to 350 degrees.

Cut the cauliflower into large pieces. Steam for 6-8 minutes. Place hot cauliflower into the blender and some of the milk.  Blend. Add milk as needed to achieve a mashed potato-like consistency. Mix with bacon and onions.

Fill caps with cauliflower mixture. Sprinkle with salt, pepper, and garlic to taste. Sprinkle with shredded chesses.  Put a few onions on top. Place on a cookie sheet.  Bake for about 15 minutes on the lowest rack in the oven.

The first time I made this I didn’t use the bacon and I will be doing that version a lot more often.  It is really good!  But I also wanted to try it with the bacon.

So I am going to go cook, then take pictures and post it all at one time!**

Dance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, NiaDo look at the Ranting Chef’s blog as he cooks some amazing things.  The difference between his recipe and mine is he did not determine from the get go how many mushrooms.  His recipe calls for only one half of the cauliflower head, he used bacon bits out of a package (which is uber smart because it helps keep the recipe easy!), his seasoning is pepper and pepper only, and his instructions are to cook it only for 5 minutes.

I don’t like pepper so what I do is just sprinkle each mushroom individually so that my husband, who likes pepper, can have more of that flavor, while I just barely do a turn of the pepper grinder.  I also like my mushrooms more cooked when they are stuffed.  I have made stuffed small mushrooms and find that I like to cook them a bit before hand.

It’s your turn.  Make this recipe and let me know how you like it.  Let me know how you adjusted it.

**Ok, so I didn’t like it with the bacon, but my husband did.  I like crisp bacon and putting it in with the cauliflower made it just like bits of meat in the mix.  I also forgot to mix the onions IN so ended up with them just on top.  The bacon bits from a package might make it worth it, but dealing with bacon was not worth it to me.

Don’t The Cauliflower Stuffed Portobello Caps sound yummy? 

Posted in "Recipes", 52 Moves (of Nia), Food, Nia | Tagged: , , , , , , , , , , , , , | 2 Comments »