Category Archives: Food

The Brown Plate Special ~ Week 1

***Please scroll down to the next post if you are here for FUN MONDAY!

I’m joining my friend Kim at Hiraeth for the Brown Plate Special. Along with Lovella and her Walking Club I’m hoping these two accountability groups will help me reach some of my goals for being in better shape and weighing less while enjoying food I love. Today is the first Monday that I will be posting whether I had any weight loss or gain. Yikes. I think this first week should be great because of the typical water weight loss I have at the beginning of any sensible program. So let me run off to the scale and I’ll be right back to tell you what it shows. No not the total weight (I’m not that accountable) just the loss or gain people!!

Woohoo! I am down 4.8#’s. I realize much of this is water weight but who cares I love seeing smaller numbers on the scale. I also realize my weight loss for the next weeks will be closer to 1 lb. a week or less but that’s ok, too. I’m excited to keep going…

Below you’ll find an explanation of what The Brown Plate Special is with links to Kim’s site if you want to join us or just see how this is working.

The Brown Plate Special

In the comments of my recent Recipe Round-up/Snackalicious Super Dishes post my friend, Ellen B, left a haunting question; well, at least a question that’s been haunting me for some time now:

How’s an aging girl who loves food (and LOVES to cook) ever gonna lose weight…?

 

I’ve given it a lot of thought and I think I have come up with a doable plan for aging girls like me and Ellen.  I am calling it “The Brown Plate Special” and I invite you to try this along with me!

I got the idea when I bought a couple of cute little chocolate brown plates on clearance last week.  They are just 9 inches in diameter instead of the standard 10.5 inches and have a little “well” in the center that is 6.5 inches in diameter.  I’m thinking that if I commit to using this little brown plate instead of a regular plate for all my meals, and “load” it only so that it looks visually porportionate to a normal serving of food on a normal plate, slowly but surely I will get portions under control and begin to lose weight without giving up cooking and eating the foods we love.

You can use any small sandwich or dessert plate.  The only other guidelines are just the common sense stuff that most of us in our 40’s and 50’s have already come to grips with:

  • No between meal snacking
  • No evening snacking
  • No second helpings
  • No deserts except on special occasions

Since accountability is essential in such matters, I’ll be weighing in every Monday morning and I’ll confess my weight loss (or lack thereof) in a regular Monday morning post.

If you decide to join me, feel free to invite friends to join us by writing a post and adding this handy dandy button in your side bar.   You can post your weekly progress on a post of your own or in the comments of my weekly post.

So, what have you got to lose

 

Fun Monday ~ The Bucket List…

Tiggerlane, the Neophyte is hosting Fun Monday this week. Here’s her assignment.

Have you heard of The Bucket List? Well, that’s what I want from you! Make a list of things you want to do before you die. It must be at leastfive items – and you can make it as long as you desire. Photos are optional. And let’s hear about some of the wackiest, most bizarre to-do’s on your Bucket List!

These are not listed in order of importance just in order of how they came into my brain.

1. Visit Ireland. And while there I want to visit Trinity College and see the Book of Kells. I also want to tour the Guinness Brewery. A visit to the Jameson Distillery for my husband’s pleasure. I want to eat a good meal in Cork. I’d like to see the countryside. I’d love to do a Pub Crawl with some good traditional Irish music.

2. I’d love to experience grandchildren.

3. I’d like to fly first-class to Australia or New Zealand so the many hours in the plane would feel more comfortable.

4. I’d like to have a great famous cook like Ina Garten or Jamie Oliver cook a meal for me and my friends at my house with a clean up crew.

5. I’d like to walk across England from the Irish Sea to the North Sea.

6. I’d like to meet some of my bloggy friends at a spa resort.

7. I’d like to be living back in my home in the Seattle area.

I’m just not a person who desires whacky or bizarre things in my life. I’m happy with a cup of tea in a beautiful setting.

Or a lovely meal with friends. A worshipful church service where the truth is taught and the love of God is felt. Probably the most out of this world experience I think would be real cool is …

8. The Acts 2:2-4 experience…”Suddenly a sound like the blowing of a violent wind came from heaven and filled the whole house where they were sitting. They saw what seemed to be tongues of fire that separated and came to rest on each of them. All of them were filled with the Holy Spirit and began to speak in other tongues as the Spirit enabled them.”

For me that would be an amazing experience.

For more Bucket lists check out Tiggerlane’s site for more links to Fun Monday posts…

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.

Walking for Donuts? Is that what Lovella had in mind?

Dear and I decided to walk along the main road outside our neighborhood today so we could check out Calleguas Creek after the rains we’ve had all week. The sun was shining and the skies were clear.

 

This creek is generally pretty dry with maybe a trickle once in a while. The rain storms we’ve been having have made the creek flow strong and constant. (This photo was taken after the last rain storm, not today, but the creek looked just like this today with bluer skies)

We continued up the road.

 

The grade you see in the distance is what Dear has to travel everyday to get to work.

Oh no, look what I see, a donut shop. But here we are on a healthy walk…

 

On the way back to the Condo I got a shot of the Creek on the opposite side of the road.

Now where did that come from and how did it make it all the way to my condo?

I’m hopeless people!  Not only were my walking numbers way down this week (6108 avg.) I rewarded myself for my dismal efforts with a donut! Not a little donut either.

Have a wonderful rest of the weekend…

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.

Recipe Round Up ~ Snackalicious Super Dishes

Recipe_round_up SupersnacksmallJust in time for this year’s Super Bowl on February 3rd, Pensieve is hosting Snackalicious Super Dishes and Rebecca Writes’ January’s Recipe Round Up in one lip-smacking, crowd-pleasing carnival and YOU’RE invited!

Here’s my contribution. A wonderful Chili from one of my favorite cookbooks!

 

Mount Rainier Chili (serves twelve to fourteen)

Ingredients:

1 pound Great Northern white beans, rinsed and picked over
2 pounds boneless chicken breasts
1 tablespoon vegetable oil
2 cups onion, chopeed
4 medium garlic cloves, minced
2 – 4 ounce cans chopped mild green chiles
2 teaspoons ground cumin
1- 1/2 teaspoons dried oregano, crushed
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
8 cups chicken stock
1  12oz. can beer
3 cups Monterey Jack cheese, shredded and divided

sour cream
salsa
fresh cilantro leaves chopped

Soaking time overnight. Place bean in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.

Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.

Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, cumin, oregano, cloves and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.

This is a wonderful white chili from one of my favorite cookbooks from the Junior League of Seattle, Simply Classic. I recommend this cookbook highly because every recipe I have made from the book has been wonderful.

To see more recipes head over to Pensieve’s here.

Home Made Pizza

So I made my trip to Trader Joe’s last week and got inspired by their “Almost whole wheat pizza dough”. From the dough I made my way to the fresh mozzarella, then to the pizza sauce, next came fresh basil, fresh roma tomatoes, and mushrooms. Couldn’t leave without an onion and garlic. I love onion and garlic. Put it all together…

Throw it in the oven. I don’t own a pizza stone but if you have one use it. While it is baking toss together a fresh salad.

 

And Enjoy! Bon Appetit!

Vareniky the Bagdanov Way ~ Russian Recipe

The Ladies got together to make Vareniky together at my niece Debbee’s house. Look at those cute aprons on Michelle, Melissa, Debbee, Letty, and mom! I want to say at the top here that this recipe is for a lot of vareniky. So you’ll need to do the math and cut it down. This recipe makes about 40 or 50.

Vareniky

6 eggs
1- 1/2 C. half and half
1/2 C Sour Cream
1 T. Oil
3 T. sugar
Flour sifted (at least 8 Cups)

Update! sorry peeps! I forgot the Salt…you’ll need to add 1 Tablespoon of salt to the dough, also.

Extra cube of butter and half and half for sauce at the end…

Sift flour. Make a hole in the center of the flour. Combine eggs, half n half, sour cream, salt, and sugar. Beat until combined. Pour into the hole of flour. Mix and knead adding flour until dough stays together. Dough will be very soft.

Filling:

3 lbs. farmers cheese or hoop cheese
2 eggs
1 t. salt
3 T sugar

Beat all ingredients together until combined.

Roll out flour mixture. Cut circles about 3″ in diameter. Put about 1 heaping teaspoon of the cheese in the center of the circle. Fold in half and pinch ends together then flute with finger. Place the vereniky in boiling water until they come to the surface and float. Drain and cool. At this point they may be frozen.

 

This is what they are suppose to look like. Just remember this one was made by a pro!

 

That’s the cheese mixture in the bowl that you fill them with.

 

This is the boiling step.

To serve, place vareniky into a 9 x 13 baking dish. Melt one cube of butter and pour over vareniky. Heat up half and half and cover the vareniky with the half n half. Bake at 375 degrees until the half n half boils. Serve with sour cream and preserves or syrup.

My family traditionally has these for dessert on Christmas Eve when they get together. They are also a favorite for breakfast. The joy of receiving and eating these treats is always wonderful. I’m going to have to be in L.A. for one of the cooking parties so I can really learn how to make them and enjoy them in the future!

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.

Photo Hunters ~ Delicious!

Delicious or as we like to say with a Russian accent Duhliscious!

 

This is the delicious baked treat we had over Christmas and New Years. I will be posting the recipe in the future for my Russian friends who don’t have this recipe (Roolyet) handed down to them.

For more Photo Hunters go see TnChick!

WFMW ~ Persian Salad Dressing

This Dressing Recipe that I got from a cookbook I own called In My Persian Kitchen is fresh and good and always works well for me.

 

1/3 C. Olive Oil

3 Tblsp. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. sugar

1 clove garlic crushed (pressed)

Whisk these ingredients all together and pour on salad greens or a nice cucumber, tomato and onion salad! Enjoy and Happy 2008 everyone!

 

Recipe Round-Up ~ Russian Tea Cookies

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These “melt in your mouth”. There is no other way to express it.

Russian Tea Cookies

1 C. butter
1/2 C. powdered sugar
1 tsp. vanilla
2-1/2 cups sifted flour
1/4 tsp. salt
3/4 cup nuts, finely chopped

Cream butter and sugar. Add vanilla, flour, salt and nuts. Mix well. Form into small balls and flatten a bit. Place on ungreased cookie sheet. Bake at 400 F  10-14 minutes. While still warm roll in powdered sugar. After cool, roll again in powdered sugar. Yields 3-4 dozen.

Soup-Tacular…because it’s cold, y’all

 

It's A Soup-Tacular!

I’m joining BooMama and others in the bloggy world for Soup-Tacular. If you’d like to see more soup recipes click here and enjoy the carnival…

I found this wonderful recipe in the Better Home and Gardens Hometown Cooking February 2000 edition. I tweaked a couple things.

Mexican Corn Soup (prep: 15 min. Cooking: 10 min.)

1 – 16 ounce pkg. frozen whole kernel corn, thawed
1 – Cup chicken broth (I used the whole can of chicken broth and just 1 cup of milk instead of two so I wouldn’t have a half a can of broth left.
2 – Tablespoons butter or margarine
1 – 4-1/2 ounce can diced green chili peppers
1 – clove garlic, minced
1 – Tablespoon snipped fresh oregano or l tsp. dried oregano, crushed
1/4 – tsp. salt
1/4 – tsp. ground black pepper
2 – cups milk (I used one cup see chicken broth above)
1 – cup chopped, cooked chicken
1 – cup chopped tomatoes (I used a can of diced tomatoes w/jalapeno, med/hot)
1 – cup shredded Monterey Jack Cheese (4 oz.)
cilantro as garnish if you like it

[The soup is great with the full can of broth and tomatoes. I do not like half cans left over. ]

In a blender container combine half of the corn and the chicken broth. Cover; blend until nearly smooth.

In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and fresh oregano (if using); heat through. remove from heat. Stir in cheese until melted. Sprinkle with fresh parsley if desired (this is where I substitute cilantro instead)

Enjoy

If you’d like my mother’s recipe for a great pot of Russian Borsch click here.