Saturday, October 31, 2009
Thursday, October 29, 2009
28 grams of protein powder
1/2 cup canned pumpkin
1/2 cup lowfat vanilla yogurt
2 tsp pumpkin pie spice
1/2 cup dark brown sugar
2 1/2 cups of old fashion oats
1/4 cup Craisins
Preheat oven to 350.
Grease and line a 9×9 pan with parchment paper. In a bowl, mix together the protein powder, pumpkin, eggs, yogurt, spices, brown sugar with a mixer. mix until smooth. Chop the Craisins and add to the mix. Then stir in the oats.
Press the mixture evenly into the 9×9 pan and bake for 35 minutes. Remove from the pan right away and cut into 9 squares. It’s much easier to cut these when warm.
Store in the fridge.
Wednesday, October 28, 2009
pumpkin-cheddar bread pudding
braised kale, caramelized onion, toasted walnut sauce
I am not a vegetarian, but I often order the vegetarian entree when I eat out. Why? I don't cook vegetarian at home. If I had a chef at home who would prepare AWESOME vegetarian entrees like this bread pudding, I would give up meat today! This entree was flavorful and had great texture. There were chunks of pumpkin in the bread pudding, which were slightly al dente, so you could really get the taste of pumpkin. Also, the addition of the braised kale was perfect. I'll either have to learn to make this at home, or keep going back to Palace Kitchen for more!!! So delicious.
wood roasted bershire pork loin
creamy grits, collard greens, quince jam
This was my husband's entree. I did not have a taste, however, he did offer a bite. I was told the pork was very juicy and the collard greens, not his favorite, was good. I did sneak a taste of the grits, very creamy, just enough salt and pretty good.
palace burger royale
wood grilled oregon country beef with nearly traditional accompaniments and fries
If you haven't guested, my 17 year old son ordered the BURGER. I wasn't offered a bite, so I don't know how the burger tasted, however, I stole a few fries and the tart aioli...perfectly crunchy on the outside and YUM. All the usual "accompaniments" were included, the only surprise was the pickled green tomato, very good. He devoured every bite.
valrhona chocolate pudding
This is the reason why I love Tom Douglas...dalia triple coconut cream pie!!! I use to work next door to Etta's, another Tom Douglas eateries, and I would skip lunch and go straight to this beautiful, sweet, perfect little beauty. Worth EVERY BITE. YUM!
Tuesday, October 27, 2009
"Leftover" Oatmeal Raisin Spice Muffins MAKES 12 muffins
1 cup cake flour
3/4 cup dark brown sugar
1/4 cup turbinado sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup canola oil
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
3/4 cup raisins
1 teaspoon pumpkin spice
1 teaspoon vanilla
Mix all the dry ingredients together, including the raisins and spice.
In another bowl, mix together all the wet ingredients
Add to dry ingredients to wet.
Scoop batter into 12 greased muffin cups.
Bake at 350 degrees for 15 to 18 minutes.
The muffins will be slightly browned.
Eat and ENJOY!
French Press coffee and a fresh baked muffin...YUM.
Sunday, October 25, 2009
Mini Pumpkin Muffins
3 cups pastry flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 T wheat germ
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1/2 cup canola oil
1 cup lowfat vanilla yogurt
2 large eggs
15 oz. cooked and pureed sugar pumpkin
powdered sugar (optional)
COMBINE the first 8 ingredients in large bowl.
POUR muffin mix into large bowl. Add 1/2 cup canola oil with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened.
SPOON into greased or paper-lined mini-muffin pans, filling 2/3 full.
BAKE in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired.
Makes about 60 mini muffins.
A couple years ago, when I was the Programs Director at the Seattle Athletic Club, the staff dressed up for Halloween. Kinda hard for the trainers, but I thought wearing costumes was FUN. Here I am as the Pumpkin Witch...BOO!
Saturday, October 24, 2009
Friday, October 23, 2009
Off to try High 5 Pies, only at FUEL Coffee. There were a few people in the cafe on their computers and a couple people chatting. Friday afternoon, doesn't anyone work anymore?
OK, on to the cherry flipside, again great crust and the cherry filling was tart, sweet with a touch of almond. It isn't your stereo-typical cherry pie, but could be a little jucier. The cherries weren't super sugary, dyed a fake bright red and the texture tells us that it hasn't been over processed. This little pie is perfect with a cup of tea. YUM!
Well, we had no problem eating every crumb, so you go to Fuel, be your own judge and check out the pies at Fuel.
Thursday, October 22, 2009
Pound, season, and wrap
Dredge in flour and fry in 50% butter/ 50% olive oil
Serves: 4 servings
4 (5-ounce) boneless, skinless chicken thighs
4 slices bacon or thinly sliced prosciutto
8 fresh sage leaves
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving
Put chicken in a strong ziplock bag on a work surface. Pound the chicken to 1/3-inch thickness. Take chicken out of the bag and sprinkle with salt and pepper. Place 2 sage leaves on top of each chicken thigh. Wrap each chicken thigh with 1 slice of bacon, pressing to adhere. Put flour in a shallow bowl and dredge the chicken.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Next, season to taste with salt and pepper; squeeze lemon on top. Spoon sauce over chicken and serve.
Tuesday, October 20, 2009
Great with tea...
Great with sake...I think?
2 cups sugar
Sunday, October 18, 2009
At 8:30 pm on a Saturday night, Anchovies and Olives was PACKED. We settled for a seat at the bar. The bartender was great and knew about every item on the menu, a big deal to me since we often opt to eat at the bar if the dining room is full.
Plates: Chioggia Beets with arugula, pistachios and anchovy dressing
I always order beets when I see them on the menu, why? I don't like messing with them at home. The Chioggia Beets are a smart choice. It is so nice to have beets served with something other than chevre or blue cheese. Don't get me wrong, I like the combination a lot, but I'd like to see something new. Beets and anchovy dressing with arugula and pistachios...YUM!
Plates: Fried Baby Hake with salsa verde
I love the presentation. Don't be afraid to dig into this fish, the skin is slightly crispy and the fish inside is so sweet. The fish is served with salsa verde, it brings a nice tart taste to the fish party.
Crudo: Hamachi with grapefruit, currants and pink peppercorn
I've never had Hamachi, yellowtail tuna, outside of a sushi bar, so I was so excited to see the Hamachi Crudo show up. I didn't think I would like grapefruit and currants with fish, but WOW, this was perfect. I will come back for sure and order this again and again.