Author Archive

A couple of weekends ago, Emily, and our friend Stephanie, and I went down to Austin for a food blogging/techie conference called TECHmunch.  I went last year and really learned a lot, so I was seriously pumped about going again.  Plus, it was an awesome excuse to head to Austin and visit one of my favorite Aunts!

The conference was hosted at the downtown Whole Foods, and let me tell you that if you are ever in Austin, you must visit this store.  I’ve driven by it about a million times, but this was the first time I’ve actually gone in.  I mean, Dallas has tons of Whole Foods stores; why would I need to visit one in another city?  Um, because it’s AWESOME!  The WF team was incredibly generous.  We had more food and drinks than a group could possibly manage.  Plus, we had very comfortable chairs to sit our booties in all day and well, we all just had a great time.    They also put together some wonderful swag bags.  As foodie people, we all love trying new products and finding new local companies.  One of the items was a jar of chocolate hazelnut spread, similar to Nutella.

I knew the second I took the jar out of the bag that I would use it first.  I don’t buy chocolate hazelnut spread because of the consequences.  I just have this picture of Craig finding me in a corner of the house surrounded by jars of the stuff, cackling away as I shovel spoonfuls of it into my mouth.  I know we vowed “in sickness and in health,” but I’m pretty sure Craig didn’t sign up for that!

So as I stared at the jar, I knew I would need a recipe that used up the whole thing, so I didn’t  end up in the chocolate hazelnut loony bin!  And then it hit me.  I would make this spread into ICE CREAM!!  Oh, how I love ice cream!  It’s another item I don’t keep in the house because of…well, you get the idea…

After consulting multiple recipes, I chose the one below because I was very intrigued that it only had two ingredients.  I was skeptical, but after reading reviews and seeing the same recipe over and over again, I figured I would give it a shot.  The taste is phenomenal.  The ice cream came out so rich and creamy.  In fact, I really only needed two smallish scoops to send me into ice cream bliss.

So…what’s your favorite ice cream flavor?

*Recipe from Chocolate & Zucchini 

Recipe Card

I used to hate mushrooms.  My poor mom had to listen to me gripe and whine at dinner about not wanting to eat mushrooms.  Why are you torturing me with mushrooms?  I thought you loved me.  Why would you make me eat something so gross??  Yeah, then I grew up and actually like tried mushrooms.  Huh…not so bad.  Actually, these things are pretty damn good. 

So, I guess I have an apology to make.  Mom, if you’re reading this…SORRY!  You were like totally right about mushrooms.  They are not gross and they really enhance the meal just like you always said.  Again, sorry for the tears and the picking mushrooms out of every meal I ate, and oh, the whining.  Yeah, the whining was probably pretty annoying.  Ummmm, sorry about that.

But, don’t get too excited because I still won’t try eggs.  Nope.  No way.  No how.  Ain’t gonna do it.  I’m a stubborn little brat and proud of it!     

Spinach & Mushroom Quesadilla

8 ounces sliced baby bella mushrooms
1 tablespoon balsamic vinegar
16 ounces chopped frozen spinach
2 ounces goat cheese or feta
3 large tortillas (10-12 inches)

In a large skillet heat 1 teaspoon of olive oil over medium heat.  Add the mushrooms and saute until they shrink up a bit and take on a nice dark color.

While the mushrooms are sauteing, defrost the spinach in the microwave and squeeze out any excess water. 

Add the balsamic vinegar to the mushrooms, stir, and then add the spinach.  Remove from heat and stir in the cheese.

Heat a flat griddle or grill pan over medium heat.  Place a tortilla on the pan and spoon about 1/3 of the mushroom mixture onto one half of the tortilla.  Fold over the other half forming a pocket.  Grill on both sides until golden.  Remove quesadilla from the pan and slice into two wedges.  Serves 3-4.

For the four-hundredth and ninety-second time I’m on a diet.  It’s not a New Year’s resolution and it’s not because summer is fast-approaching.  I’m just doing it for me.  And you know what?  It’s been really easy this time!  Okay, maybe not REALLY easy, but a lot easier than most diets I’ve tried in the past. 

I finally decided to give Weight Watchers a try.  People have been losing weight on that program for years and everyone I know swears by it.  I just thought it would be annoying to count points and log in every day, but it’s not a big deal at all.  And the best part…I’m losing weight!  Ten pounds so far. 

Obviously I love to cook and the program seems to work great for me because I still get to cook and eat what I like.  It’s a nice balance and I’m learning a lot about how much food I need to get through the day.  My sugar cravings have subsided and generally I feel good.  I know there will be tough weeks and moments when I just want a damn cookie already, but that’s okay.  The key is balance. 

Okay, enough about my new positive outlook on life…let’s get to why we’re really here…the FOOD.  Craig loves eggplant.  I can’t say I ate it much before we met, but that beautiful purple veg has found a permanent place in our kitchen.  Eggplant really reminds me of mushrooms.  Not in taste, but in substance.  Like a big portabella, eggplant can truly act as a main course.  And if you like Mediterranean flavors, you should definitely give this dish a try.   

Balsamic Grilled Eggplant
Adapted from Weight Watchers!

1/4 cup balsamic vinegar
2 cloves of garlic, crushed
1 1/2 teaspoons olive oil
1 teaspoon dried oregano
1/2 teaspoon fine grain sea salt
1 large eggplant, cut into 1/2 inch rounds
1/2 cup feta cheese crumbles

Combine the vinegar, garlic, oil, oregano, and salt in a gallon sized zip-lock bag.  Place the eggplant in the bag, squeeze out air, and seal the bag.  Lightly turn the bag to coat the eggplant in the marinade.  Place in refrigerator for 1 hour.

Prepare grill or grill pan with non-stick spray.  Place eggplant rounds on grill and cook for 3-4 minutes per side.  Remove from grill and cover with foil until ready to serve.  Sprinkle with crumbled feta and enjoy!

I would say about 60% of conversations in Texas revolve around the weather.  See…we don’t just talk about guns here!  We’ve had a really bizarre winter and it has been the topic of conversation for a while now.  One weekend it will be sunny and 70 degrees and then the next week, it’s in the teens and we’re covered in ice and snow.  Makes it very hard to plan a wardrobe!

The weather this week has been fabulous.  Partly cloudy, breezy, and warm.  But last week…well, that was a different story.  We got snow last Wednesday that shut the city down again for the second week in a row.  I was stuck at home for the day with no school or work.  And this time I was prepared.  I went to the grocery store Tuesday during lunch to stock up just in case we were stuck at home again.  See, the week before I was stuck at home for four days.  I didn’t plan for that and let’s just say our meals became pretty “creative” after a day or so.

I spent my day at home swapping between studying and cooking.  I made a huge batch of lentil soup, a peanut noodle salad for dinner, and of course, this cake for dessert!  There is nothing I love better on a cold day than to bake up something yummy!

This cake is sticky and sweet.  You don’t need a huge piece, but you may want a little scoop of ice cream on the side.  I’m just sayin’.

Texas Praline Cake
Junior League of Plano Cookbook

Cake
1 1/2 cups boiling water
1 cup rolled oats (not instant)
1 cup sugar
1 cup packed brown sugar
1 cup vegetable oil
2 eggs
1 1/3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 salt

Pecan Topping
1/2 cup butter (1 stick)
2 tablespoons milk
1 cup packed brown sugar
1 cup chopped pecans

To prepare the cake, pour the boiling water over the oats in a bowl and let stand for several minutes.  In a mixing bowl with the paddle attachment, combine the sugar, brown sugar, oil, and eggs.  Beat until smooth.  Add the flour, baking soda, cinnamon, and salt and mix well.  Stir in the oats mixture.

Spoon the batter into a greased 9×13 inch pan.  Bake at 350 degrees for 30 minutes.

To prepare the topping, combine the butter, milk, and brown sugar in a small saucepan.  Bring to a boil, stirring to mix well.  Boil for one minute and remove from heat.  Stir in the pecans and then spread over the hot cake.

Life is so very precious.  We should all celebrate it more.  And what better day to celebrate life than on a very special person’s birthday.  Today is my cousin Ryan’s 31st birthday.  And although he is no longer with us, I thought I would take this opportunity to celebrate his life and all of the happiness he brought to everyone he knew.

Ryan was born exactly two months after me.  We were together all the time when we were babies.  We probably thought we had two mothers since our moms are sisters and sound identical! 

We’re both facing the same way to avoid looking at that scary sofa!

My older sister, Tiffany, must have been in heaven with two little babies to squeeze on! 

I think Ryan was the happiest person I’ve ever known.  He was always smiling or joking around.  Such a good companion for a timid, serious person like me!

I miss those earlobes!

Being the older of the two, I got to drive first!

Ryan was eventually blessed with a younger brother and sister.  Both Kevin and Megan have worked hard to make their brother proud.  I know he smiles down on them from heaven every day!

He is such a cutie.  I remember watching him play baseball all the time when we were younger.  He taught me how to play one summer.  I was horrible, but he was patient and just made everything fun.

Every summer we would make up dances at my grandparents’ house.  Tiffany, the oldest of us all, would lead the way.  And naturally the little ones always wanted to join in.  I still remember parts of those dances and every time I hear C&C Music Factory’s “I Got the Power” I can’t stop laughing!

Ryan was such the entertainer.  He had a great sense of humor and was a natural actor.  I used to make him read me Garfield books for hours.  He did all the voices perfectly.  I would beg and beg for him to keep reading long after he was exhausted.  And he would always read one more just to appease me!  People were drawn to his personality.  I still remember his 7th grade Christmas skit for school.  He was so animated and funny.  He could make everyone around him laugh.  We had so many adventures as kids.  My childhood would NOT have been the same without him.

He grew up to be such a handsome man.  Although we will always remember him young, we will never forget him.

Ryan, I made you an unconventional birthday cake because you were such an unconventional person.  Your life will be celebrated every day and you will be missed in this world forever.  I will always love you!  Happy Birthday!