Dinner Thursday Evening July 17th
We had a stir-fry meal tonight, it turned out pretty good. I used chicken breast, onions, pea pods, carrots and zucchini. I made the sauce from a spice pack and prepared some white rice.
After we ate Tom suggested that we go for a ride to see a vintage car show at Wendy's...hmm...not a bad idea as I thought "a frosty sounds mighty good on this humid evening". Sooooo as the story unfolds, I was on my own with this delightful vanilla frosty...YUM.....I was tempted to get the one with the cookie dough...I thought that may be too indulgent. I am happy to report that I didn't eat the whole frosty half was just enough!....Till next time, puszi!
Thursday, July 17, 2008
Tuesday, July 8, 2008
Moday's Cooking
Today I started the morning with baking a banana walnut bread
Banana Walnut Bread
1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/2 teaspoon vanilla extract 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan 1 cup sugar 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup) 1/2 cup walnut pieces
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup , set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
Well it came out nice and moist, Tom loved it......it was his idea he got tired of seeing those three frozen banana's in the freezer!
Tonight's dinner was baby back ribs cooked in the oven. Veggies were yellow squash, zucchini, green beans and minced fresh garlic sauteed in extra virgin olive oil (sprinkled with sea salt). Side dish was Mac and cheese! Cheers!
Banana Walnut Bread
1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/2 teaspoon vanilla extract 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan 1 cup sugar 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup) 1/2 cup walnut pieces
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup , set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
Well it came out nice and moist, Tom loved it......it was his idea he got tired of seeing those three frozen banana's in the freezer!
Tonight's dinner was baby back ribs cooked in the oven. Veggies were yellow squash, zucchini, green beans and minced fresh garlic sauteed in extra virgin olive oil (sprinkled with sea salt). Side dish was Mac and cheese! Cheers!
Monday, July 7, 2008
Good article
Friday July 04, 2008 Welcome to today's edition of Healthy Living with Ellie Krieger.
Update on Ellie! Our favorite chef brought her healthy eating expertise to NBC's Today Show this past Monday morning, when she and host Meredith Vieira showed viewers how to make smart, delicious choices at the salad bar.
Did you happen to miss the original airing? Catch the clip here!
Today's Small Change: Focus on your food.
Bringing Mindfulness to the Table
The hectic pace of everyday life often leads us to gobble down our food mindlessly. But this kind of eating isn't really satisfying; in fact, it can lead to overeating and digestive problems. By incorporating mindfulness — that is, full awareness of your present moment, without judgment or reflection — into your eating, you can stem this tide and treat yourself to a more enjoyable dining experience.
Today's small change is to bring mindfulness to your meals — in other words, to slow down and be more present in the experience of eating. To do this, try a classic meditation exercise that involves slowly eating a raisin. Take one raisin and concentrate on the experience of eating it, from first enjoying its texture and aroma to gradually chewing and savoring the taste. When they stop to focus on this exercise, people are amazed at how much flavor is contained in one tiny fruit. To introduce yourself to the idea of mindful eating, this may be a good exercise for you to start with.
Here are a few other exercises you can try — encourage your family and friends to participate, too!
Say grace. Offering thanks for the delicious food and abundance you enjoy calms you and focuses your mind on the meal ahead.
Consider the food. Take a moment to enjoy the smell and look of the food before grabbing your fork.
Eat slowly. Savor each bite, chewing slowly, so you can experience the food's subtle flavors.
Pay attention. Even when eating on the go, you'll feel more satisfied if you concentrate on your food instead of trying to work, read, or watch TV while you eat
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