tag:blogger.com,1999:blog-86202208189005125792024-03-18T20:36:34.500-07:00The Little FoodieDamaris @Kitchen Cornershttp://www.blogger.com/profile/12526087060203536108noreply@blogger.comBlogger219125tag:blogger.com,1999:blog-8620220818900512579.post-70440937412370109902014-11-04T23:11:00.001-08:002014-11-04T23:11:17.660-08:00Day of the Dead Li Hing Mui and Lilikoi Pops<p><a href="http://lh4.ggpht.com/-umAmIWjB6RY/VFnNe5TbwTI/AAAAAAAAFYU/hViR0MVHQJA/s1600-h/skulllollies004%25255B3%25255D.jpg"><img title="skulllollies004" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="skulllollies004" src="http://lh5.ggpht.com/-6N_PevRVzWo/VFnNf8Ig8UI/AAAAAAAAFYc/atf8KGlhXaE/skulllollies004_thumb.jpg?imgmax=800" width="550" height="825" /></a>Halloween Eve is always frantic. I’ve got a cooking project, plus costume materials to get ready, and it converges into one evening of ambitious time canoodling and usually, a pretty messy kitchen. I can’t say that this method works for everyone, but it does result in some late night productivity for me. </p> <p>I live fractiously, about as close as I’ll get to dangerously. My usual “objects are closer than they appear” way of scheduling deadlines combined with deadlines that adhere to their normal pace without much concern for my existence, such as Halloween, give me enough adrenaline to spare. </p> <p>So that’s why I found myself making four (five? I lost count) batches of lollipops, having never ever done so, on the evening of October 30th. Recipes written by someone else always take troubleshooting or have a learning curve, and I’d certainly discovered by 9pm that the variation in candy making techniques and measurements could not be trusted to be left in Google Search’s hands. </p> <p>After much error, I think I’ve discovered a combination that works. I’ll take credit for being an example of failed batches. These skull shapes are my favorite, since the seed ends up becoming its brain, but you can use any shaped mold. </p> <p><a href="http://lh3.ggpht.com/-Gp9Y7lp9QYQ/VFnNgjzbb6I/AAAAAAAAFYk/7xQDsFpAkEU/s1600-h/skulllollies003%25255B3%25255D.jpg"><img title="skulllollies003" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="skulllollies003" src="http://lh5.ggpht.com/-rbh2t_h_KNQ/VFnNhTCi71I/AAAAAAAAFYs/8xLWE9pQLqw/skulllollies003_thumb.jpg?imgmax=800" width="550" height="367" /></a></p> <p>Day of the Dead Li Hing Mui and Lilikoi Pops</p> <ul> <li>9-10 4” lollipop sticks </li> <li>2 molds for lollipops—I used skulls, but round molds will work </li> <li>cooking spray </li> <li>2 C sugar </li> <li>2/3 C water </li> <li>2/3 C light corn syrup </li> <li>1 tsp citric acid powder </li> <li>1/2 tsp lilikoi extract </li> <li>9-10 li hing mui seeds (the ones with the seeds still intact look the most like brains) </li> </ul> <ol> <li>Prepare the molds by spraying lightly with the cooking spray. Place a seed in the back of the skull area and the sticks with the end sticking to the halfway point of the mold. </li> <li>Combine the sugar, water, and corn syrup in a small sauce pan and heat until boiling. Do not stir. Insert a cooking thermometer into the sugar syrup and remove the pan from the heat when it reaches 300 degrees Fahrenheit, or alternatively, have a cup of water on the side, and when a drop of the sugar syrup into the water keeps its shape, the candy is ready. Prepare an ice bath for the saucepan when the syrup is getting close to the right temperature. </li> <li>Immediately plunge the pan into the ice bath up around 2/3 of the sides of the pan (without getting any water inside) and hold it there for 15 seconds. Stir it slightly so it cools evenly. </li> <li>Remove the pan from the ice bath as long as the candy is not bubbling any longer. Working quickly, pour in the powder and extract. Whisk together quickly until incorporated. If you don’t move quickly, you will lose a lot of the syrup to be stuck to the pan. </li> <li>Immediately pour the contents into a glass measuring cup with a pour spout. Pour the molten candy into the molds, being careful to put a little sheen over the seed and coat the top of the lollipop stick </li> <li>Let cool for about 20 minutes before popping them out of their molds. </li> </ol> <p>*Alternatively, you can make vanilla flavored lollipops by omitting the citric acid and substituting 1 tsp vanilla extract for the lilikoi extract. </p> <p>To clean the pan afterwards, and any utensils coated in sugar syrup, put everything in the pan and fill with water—simmer for a few minutes until the sugar melts. </p> <p><a href="http://lh5.ggpht.com/-R2emKr7S5bw/VFnNiIrDVjI/AAAAAAAAFY0/56OqeJRMEgA/s1600-h/skulllollies001%25255B3%25255D.jpg"><img title="skulllollies001" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="skulllollies001" src="http://lh3.ggpht.com/-Ngwvm7FaTB8/VFnNjaHg9VI/AAAAAAAAFY8/S-E3O9n_no8/skulllollies001_thumb.jpg?imgmax=800" width="550" height="675" /></a><a href="http://lh5.ggpht.com/-EofSnj1SWTI/VFnNkB_PqBI/AAAAAAAAFZE/nurNTOI-F9w/s1600-h/skulllollies002%25255B3%25255D.jpg"><img title="skulllollies002" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="skulllollies002" src="http://lh3.ggpht.com/-U9nqEgTo0_Q/VFnNkyuGHNI/AAAAAAAAFZM/sc-rVi47cWU/skulllollies002_thumb.jpg?imgmax=800" width="550" height="688" /></a></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com2tag:blogger.com,1999:blog-8620220818900512579.post-40863269811204814952013-12-13T00:13:00.001-08:002013-12-13T00:13:10.129-08:00Ahi Poke Bowl (Paleo Style)<p><a href="http://lh6.ggpht.com/-d1yvo7yLD-8/UqrBheH2DsI/AAAAAAAAEwI/WmgWdRFYGNE/s1600-h/pokepaleo002%25255B4%25255D.jpg"><img title="pokepaleo002" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="pokepaleo002" src="http://lh3.ggpht.com/-Pv8cL8wTrnc/UqrBiGCASFI/AAAAAAAAEwQ/-Kp3uyN_5sU/pokepaleo002_thumb%25255B1%25255D.jpg?imgmax=800" width="550" height="623" /></a></p> <p>I don’t cook fish. </p> <p>If I was on Masterchef, and Gordon Ramsey put a fish inside the mystery box, I would just take off my apron and walk out of there. It would be a hugely dramatic moment and Joe would stand there, disgusted, like, “I can’t believe I voted for you.” Then he would just throw my fish in the garbage just for effect. </p> <p>I prefer my fish raw, and as a rule, I never prepare it myself. I haven’t decided if it’s because I’m scared or if I just really think raw fish is something that should be prepared by professionals. </p> <p>I’ve broken this rule a couple of times, and I think, for this, that was a good decision. Amaya gave it her thumbs up. She agrees with me on the whole fish thing. <a href="http://lh6.ggpht.com/-gIhSDywB79E/UqrBi7pUl6I/AAAAAAAAEwY/nZ5y3AfzjyY/s1600-h/pokepaleo005%25255B4%25255D.jpg"><img title="pokepaleo005" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="pokepaleo005" src="http://lh4.ggpht.com/-nvqvTt3Phkw/UqrBjre3koI/AAAAAAAAEwg/Te98_JyGI_w/pokepaleo005_thumb%25255B1%25255D.jpg?imgmax=800" width="550" height="757" /></a></p> <p><em>I created this recipe for <a href="http://being808.com/2013/11/25/healthy-eats-paleo-style-poke/" target="_blank">Being808,</a> a healthy living blog for HMSA. I’m focusing those articles on island style recipes redone in a paleo way.</em> </p> <p><i><strong>Paleo Style Poke</strong></i></p> <p><strong><em>Ahi Poke Bowl</em></strong></p> <p>Serves 2</p> <ul> <li>· 2/3 lb Ahi</li> <li>· ¼ C sweet onion, sliced</li> <li>· 3 T coconut aminos</li> <li>· 1 garlic clove, minced</li> <li>· 1 t grated ginger</li> <li>· 1 T Anaheim pepper, minced </li> <li>· ½ avocado</li> <li>· 3 green onions</li> <li>· 1 tsp sesame oil</li> <li>· 1 tsp sesame seeds</li> <li>· 3 Tbsp macadamia nuts, chopped</li> <li>· 3 Tbsp 1”carrot shreds (optional—I felt that it added some sweet)</li> </ul> <p>1. In a medium sized bowl, mix the onion, coconut aminos, pepper, garlic, and ginger together. Let marinate while you are preparing the rest of the ingredients. </p> <p>2. Cut the Ahi into cubes (discarding and connective tissue or blood line, if you prefer) that are about ½” square. Add it to the marinating onion and stir well. </p> <p>3. Cut up the avocado into cubes and mince the green onion, white and light green parts only. Add this to the poke, but do not stir yet. Chop up the macadamia nuts so you get mixed sizes. Just before serving, splash on the sesame oil, sprinkle on the sesame seeds, carrot shreds, and macadamia nuts (I shredded my carrot with a julienne peeler). Stir quickly. Eat immediately or store in the fridge for a few hours. </p> <p><a href="http://lh5.ggpht.com/-IQtFaTTAYAQ/UqrBkcKds1I/AAAAAAAAEwo/WwFW3MM09f8/s1600-h/pokepaleo004%25255B4%25255D.jpg"><img title="pokepaleo004" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="pokepaleo004" src="http://lh5.ggpht.com/-eCBMyVP-t2A/UqrBlKwSxkI/AAAAAAAAEww/MuTD_EVC37o/pokepaleo004_thumb%25255B1%25255D.jpg?imgmax=800" width="550" height="493" /></a></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com3tag:blogger.com,1999:blog-8620220818900512579.post-71858718284856740882013-10-04T23:19:00.001-07:002013-10-04T23:19:20.715-07:00Warm Octobers and Portuguese Bean Soup with Kale<p><a href="http://lh6.ggpht.com/-3Asfr5aq70A/Uk-vX3FP6KI/AAAAAAAAEk4/w0sbuMnQRIk/s1600-h/portuguese%252520bean%252520soup001%25255B3%25255D.jpg"><img title="portuguese bean soup001" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="portuguese bean soup001" src="http://lh4.ggpht.com/-ipwV-UxsU7c/Uk-vYRNvtFI/AAAAAAAAElA/76j9qYhaJFE/portuguese%252520bean%252520soup001_thumb.jpg?imgmax=800" width="550" height="548" /></a></p> <p>The husband does not like soup. </p> <p>He does not like it here, or there. He does not like it in the 80 degree October Hawaii weather. </p> <p>I simmer chicken bones on a hot afternoon. Boil ham hocks. Fry Portuguese sausage. Sauté onions. We drip during dinner. Amaya asks for seconds.</p> <p>I made enough soup to fill a bucket. I’m sweating and slurping for three days. </p> <p>I will eat it anywhere. </p> <p>Jake ate the leftovers too. I tried not to mention his change of heart.</p> <p><em>This soup is one that shows up in many Hawaii style lunch places. I’ve changed the traditional (to Hawaii) form for one without macaroni noodles and small red beans instead of kidney beans. I also opted to use kale instead of the usual cabbage. The texture is improved, I think. It’s savory, rich, and keeps you warm in any weather. </em></p> <p><strong><a href="http://lh5.ggpht.com/-20LMwwJnan4/Uk-vZJbJgUI/AAAAAAAAElI/ytE69Yogvmo/s1600-h/portuguese%252520bean%252520soup006%25255B3%25255D.jpg"><img title="portuguese bean soup006" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="portuguese bean soup006" src="http://lh4.ggpht.com/-xoTK4ZFBFBM/Uk-vZ23dGhI/AAAAAAAAElQ/tvLu91F67iI/portuguese%252520bean%252520soup006_thumb.jpg?imgmax=800" width="550" height="367" /></a></strong></p> <p><strong>Portuguese Bean Soup with Kale</strong></p> <p>(Makes 10 servings) 3 hours cooking and prep time</p> <ul> <li>8 Cups chicken stock (mine was homemade)</li> <li>2 Cups water</li> <li>1 lb sliced ham hock</li> <li>1 portuguese sausage, sliced 1/4” thick</li> <li>2 stalks celery, chopped</li> <li>2 medium carrots, sliced 1/4” thick</li> <li>2 medium potatoes, cut into 1” pieces</li> <li>1 large onion, diced</li> <li>4 leaves kale, stems removed and thin sliced</li> <li>1 15oz can of red beans</li> <li>salt to taste</li> <li>3 Tbsp tomato paste</li> </ul> <ol> <li>Bring the stock and the water to a simmer and add the ham hock. Let it cook, covered, for nearly two hours or until the ham is very tender and can easily be shredded. </li> <li>Meanwhile, fry the sausage in a saute pan and chop up the vegetables. </li> <li>Remove the ham from the soup and shred the meat, discarding large pieces of fat and the bone (unless you like the fat. Keep it if you wish.). Return the ham to the soup and add the sausage.  </li> <li>Add the celery, carrots, and onion to the soup. Simmer for about 15 minutes longer. Add the kale and potatoes to the pot. Stir and simmer until the potato is tender. Pour in the beans and spoon in the tomato paste. Season with salt. Stir and cook until the flavors are rich enough to bite the back of your throat, about 10 minutes longer. Serve. </li> </ol> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com0tag:blogger.com,1999:blog-8620220818900512579.post-87270477053485210082013-09-13T00:09:00.001-07:002013-09-13T00:09:59.829-07:00Fudgy Brownies<p><a href="http://lh4.ggpht.com/-F-xTCfIqBr0/UjK6OsAH5OI/AAAAAAAAEh0/1LM6QfgZl6M/s1600-h/grainfreebrownies004%25255B3%25255D.jpg"><img title="grainfreebrownies004" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="grainfreebrownies004" src="http://lh5.ggpht.com/-IO_LMY3j5qA/UjK6PcWVzcI/AAAAAAAAEh8/h6AnpRxEFYM/grainfreebrownies004_thumb.jpg?imgmax=800" width="550" height="690" /></a>Are these grain free? Yes. </p> <p>Are they healthy? No. </p> <p>Do they taste healthy? Heck no. </p> <p>I wouldn’t be eating the whole pan if they did. </p> <p>You know how some people stick their non-fat vegan paleo allergen-free desserts in your face and say, “This is the most delicious food ever and when you eat it, you will vomit rainbows?” <a href="http://lh3.ggpht.com/-uPwwclDKOaE/UjK6P2Glo0I/AAAAAAAAEiE/3t7hM4euvks/s1600-h/grainfreebrownies007%25255B3%25255D.jpg"><img title="grainfreebrownies007" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="grainfreebrownies007" src="http://lh6.ggpht.com/-XUtWT_DUyQ0/UjK6Qr458TI/AAAAAAAAEiM/krSjbN8o_gc/grainfreebrownies007_thumb.jpg?imgmax=800" width="550" height="445" /></a></p> <p>Let me just tell you, everyone vomits rainbows. Pukey looking rainbows. </p> <p>You, however, will want to keep these in your tummy, even if you do feel a little sick from eating 6 brownies, like me. </p> <p>I made some health-IER substitutions, but don’t go thinking I think it’s diet food. I’m not one of those people who adds coconut sugar and thinks “It’s ok to eat 6 brownies, it’s got healthy sugar in it.”</p> <p>(Ok, maybe I do, but I know I’m lying.)</p> <p>These really are the best brownies I’ve ever made that don’t come from a famous-brand box you buy at Costco. Slightly more work, but you’ll be so proud of yourself for coming close to that box. <a href="http://lh5.ggpht.com/-VBITr34B2AE/UjK6RKGqsrI/AAAAAAAAEiU/-jTrjwGYACM/s1600-h/grainfreebrownies002%25255B3%25255D.jpg"><img title="grainfreebrownies002" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="grainfreebrownies002" src="http://lh6.ggpht.com/-lJQsoubgye4/UjK6RrqZJPI/AAAAAAAAEic/UI5ZVKJ1MQ0/grainfreebrownies002_thumb.jpg?imgmax=800" width="550" height="701" /></a></p> <p><strong>Grain Free, Super Dark, Fudgy Brownies (<a href="http://www.marthastewart.com/903048/fudgy-pecan-brownies" target="_blank">adapted from Martha Stewart</a>)</strong></p> <p>(makes 16 brownies) 20 minutes prep time, 30-35 minutes baking time.</p> <ul> <li>6 Tbsp unsalted butter, cut into pieces</li> <li>12 oz semi sweet chocolate chips</li> <li>1/2 C plus 2 Tbsp coconut sugar</li> <li>3 eggs</li> <li>1 tsp vanilla</li> <li>1/3 scant C tapioca flour (if you don’t care about being grain free, use cornstarch)</li> <li>1/4 C dark cocoa powder (I used extra brute)</li> <li>3/4 tsp kosher salt</li> </ul> <p>1. Preheat the oven to 350 degrees. Line an 8x8 inch square baking pan with parchment paper (butter the sucker a little first so the parchment paper stays in place). </p> <p>2. In a large microwave safe bowl, melt the chocolate chips and the butter in 30 second spurts, stirring after each round. They should be completely and perfectly melted after stirring the second time, and if not, go for another 15 seconds and try again. </p> <p>3. Stir in coconut sugar, then the eggs, one at a time. Stir in the vanilla too. </p> <p>4. In a small bowl, sift or whisk together the tapioca flour, cocoa powder, and salt. Add the flour to the chocolate and stir vigorously for 2 minutes. The batter should be dark and smooth with no streaks or lumps. </p> <p>5. Pour the batter into the pan and bake for about 30 minutes. Check with a sharp knife—the brownies should be moist but not totally dry either. If the toothpick or knife comes out with a few crumbs, that’s ok, but not batter laden. </p> <p>6. Remove from the oven and let cool for 30 minutes. Then use the parchment paper to take the brownies out of the pan and cut them into 16 squares. </p> <p>(These are probably, in my opinion, even better cold, the next day. But if you think that’s going to happen, you should make a double batch in a 9x12 pan.)</p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com6tag:blogger.com,1999:blog-8620220818900512579.post-83162468918053934592013-09-07T13:56:00.001-07:002013-09-07T13:56:10.832-07:00Grain Free Blueberry and Lime Muffins<p><a href="http://lh6.ggpht.com/-5S5zEg7XRXA/UiuS2fjF_4I/AAAAAAAAEg4/_FpoXP34CW8/s1600-h/bluepaleomuffins%25255B3%25255D.jpg"><img title="bluepaleomuffins" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="bluepaleomuffins" src="http://lh5.ggpht.com/-BEauq9M99zk/UiuS3BLFcTI/AAAAAAAAEhA/RBzClSMFu9I/bluepaleomuffins_thumb.jpg?imgmax=800" width="550" height="408" /></a></p> <p>Paleo and me, we’ve been flirting lately. </p> <p>I’ll go home with some cookies, and then wake up to grain-free muffins. </p> <p>It’s not such a healthy relationship, but we’re trying to work it out. <a href="http://lh5.ggpht.com/-QKDmNyE7UV8/UiuS3x4qIWI/AAAAAAAAEhI/EyynPjTFL5M/s1600-h/paleoblue2%25255B3%25255D.jpg"><img title="paleoblue2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="paleoblue2" src="http://lh3.ggpht.com/-SRj-3kHHQHo/UiuS4geNaeI/AAAAAAAAEhQ/fm0e1xuRpYg/paleoblue2_thumb.jpg?imgmax=800" width="550" height="408" /></a></p> <p>I always measure by the standards of my first food marriage, which was not grain free. So if the muffins I make taste as good as the <em>real deal</em> muffins, then they’re worth my time. Don’t waste your time on anything else. You’re far too valuable for hockey puck muffins, and who cares if they promise fancy things like macronutrients. </p> <p>These are real deal muffins. The kind that will raise your children. Amaya ate three after breakfast. </p> <p><a href="http://lh4.ggpht.com/-aueVKFOBK-E/UiuS5lh-YsI/AAAAAAAAEhY/lQSscjzUVpM/s1600-h/paleobluemuffins006%25255B3%25255D.jpg"><img title="paleobluemuffins006" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="paleobluemuffins006" src="http://lh3.ggpht.com/-9lsYwOdDrSE/UiuS6UJ2xwI/AAAAAAAAEhg/fuGwqxHawNo/paleobluemuffins006_thumb.jpg?imgmax=800" width="550" height="367" /></a></p> <p> </p> <p><strong>Blueberry and Lime Muffins</strong></p> <p>makes 9 muffins-- Prep time: 25 min</p> <ul> <li>1/2 C Coconut Sugar (you can substitute with regular sugar, if you like)</li> <li>1 C almond flour</li> <li>1/4 C coconut flour</li> <li>4 eggs</li> <li>1 tsp baking powder</li> <li>1/2 tsp baking soda</li> <li>1/4 C almond milk</li> <li>lime zest from one small lime (about 1 1/2 tsp)</li> <li>3/4 C blueberries</li> </ul> <ol> <li>Prepare a muffin tin by greasing the cups or lining with paper cups. Preheat the oven to 350 degrees. </li> <li>In a bowl, mix the coconut sugar, flours, eggs, baking powder, baking soda, almond milk, and lime zest. Mix with a whisk. It will be very thick. </li> <li>Fold in the blueberries with a spatula. Divide the batter into 9 muffin tins. I used an ice cream scoop for this. </li> <li>Bake for 15-18 minutes. You’ll see that the muffins have firmed up and have just slight browning around the edges and tops. Serve while hot</li> </ol> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com3tag:blogger.com,1999:blog-8620220818900512579.post-2144779682193905062013-09-03T01:32:00.001-07:002013-09-03T01:32:58.071-07:00Jalapeno Bacon Jam<p><a href="http://lh6.ggpht.com/-52j0sZ2d7So/UiWetlo--DI/AAAAAAAAEgg/EfL76ldle3I/s1600-h/Jalapeno%252520bacon%252520jam%25255B4%25255D.jpg"><img title="Jalapeno bacon jam" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Jalapeno bacon jam" src="http://lh3.ggpht.com/-slmwurXKJzs/UiWeuF3FakI/AAAAAAAAEgo/m5g1cemYsCM/Jalapeno%252520bacon%252520jam_thumb%25255B1%25255D.jpg?imgmax=800" width="550" height="367" /></a>Walking out of a big box store having just spent half of your monthly budget on maybe a week of groceries is painful. </p> <p>I could have spent less. Much less. </p> <p>At one point the thought crossed my mind that I <em>should</em> buy this prepared already breadcrumbed-dredged chicken tender because it works out to $2 per pound, and the unprepared work-dredged organic chicken breast is more like $6 million per pound. </p> <p>I may be exaggerating on that last part. </p> <p>But just in case you meet anyone who says it’s cheaper to eat healthy, well, you can laugh and show them my receipt.  </p> <p>Cooking food is now like sewing clothes—it’s more expensive to make your own than buy them premade. </p> <p>Well, I’ll tell you, it’s worth it anyway. </p> <p><strong>Jalapeno Bacon Jam </strong></p> <p> (Makes about 1 ½ Cups)</p> <ul> <li>· 7 slices bacon, about ½ lb.</li> <li>· 3 jalapeno peppers, seeds and ribs removed</li> <li>· ½ onion</li> <li>· ½ green bell pepper</li> <li>· 1 C sugar</li> <li>· ½ C brown sugar</li> <li>· 1/3 C apple cider vinegar</li> <li>· ¼ C maple syrup</li> <li>· 1 tsp salt</li> <li>· 2/3 C strong coffee or coffee substitute (the prepared liquid drink, not the grounds)</li> </ul> <p>1. Heat a cast iron skillet over medium heat, and fry the bacon until cooked, but not too dark or crispy. While the bacon is cooking, put the jalapeno, onion, and green bell pepper in a food processor and pulse until minced, about 10 1-second pulses. You can use half the amount of jalapeno if you want it to be less spicy. </p> <p>2. Remove the bacon from the pan and set aside. Pour off all but a Tablespoon of the bacon fat and sauté the peppers until softened and the onions are golden. </p> <p>3. Dice the bacon into ¼” pieces. Add the bacon, sugar, brown sugar, vinegar, syrup, and salt back into the pan. Stir constantly over medium heat until it begins to bubble. Add the coffee or coffee substitute and stir again. </p> <p>4. Simmer the jam until it thickens and gets sticky, about 20 minutes. It will stiffen more as it cools, and even more so in the fridge, so make sure it is very syrupy.</p> <p>5. Let the jam cool for about 20 minutes and transfer to the food processor. Pulse until the pieces are smaller and the jam is smoother and melds together better, about 5 1-second pulses. It should be of a spreadable consistency.</p> <p>6. Use immediately or store in the fridge for an undetermined amount of time. If your jar makes it past three days, let me know and I’ll come finish it for you. If for some reason it is too thick to spread, you can heat it up in the microwave to soften it. </p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com1tag:blogger.com,1999:blog-8620220818900512579.post-78750020586100312552013-07-15T13:00:00.001-07:002013-07-15T13:00:02.864-07:00German Chocolate Cake, Momofuku Style, and a recipe for Pecan Crunch<p><a href="http://lh4.ggpht.com/-RxlAMcZjAXo/UeRUsuOtb6I/AAAAAAAAEUw/HAxRAi-Uetk/s1600-h/germanchocolate001%25255B3%25255D.jpg"><img title="germanchocolate001" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="germanchocolate001" src="http://lh4.ggpht.com/-UHqRLnSPc9k/UeRUtuHp9PI/AAAAAAAAEU4/1RjaxIdklHM/germanchocolate001_thumb.jpg?imgmax=800" width="550" height="825" /></a></p> <p>So many people love a German Chocolate Cake, and it has never been my favorite, until I reimagined it. It’s not really that chocolatey, and sometimes the nuts get in my way, but I won’t say no to a slice. </p> <p>Then there was that time I made two of them in one week. (I won’t tell you how many slices I should have said ‘no’ to.). </p> <p>Making cakes like this bring out the kid in me. I am always totally inspired by Christina Tosi’s recipes and even though it takes hours and hours to make one cake, I am always thrilled with it. </p> <p>I’ve been having fun playing around with the Momofuku recipes and design, and this week I made <a href="http://instagram.com/p/bw3NyLy0NZ/" target="_blank">an Oreo flavored cake for Amaya’s birthday</a>.</p> <iframe height="660" src="//instagram.com/p/bw3NyLy0NZ/embed/" frameborder="0" width="550" allowtransparency="allowtransparency" scrolling="no"></iframe> <p>Lucky for me Tosi’s chocolate crunch recipe just tastes like Oreo cookie crumbs. </p> <p><strong><a href="http://lh4.ggpht.com/-Oh4Zh5Iy_zY/UeRUuQJiVSI/AAAAAAAAEVA/Rq8z9v7xRC4/s1600-h/germanchocolate005%25255B3%25255D.jpg"><img title="germanchocolate005" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="germanchocolate005" src="http://lh6.ggpht.com/-gPUNvJvY2_0/UeRUvJJ9lcI/AAAAAAAAEVI/tarwHQYJdGw/germanchocolate005_thumb.jpg?imgmax=800" width="550" height="825" /></a></strong></p> <p><strong>The Layers:</strong></p> <p>*<a href="http://leitesculinaria.com/2974/recipes-german-chocolate-cake.html" target="_blank">German Chocolate cake and frosting</a>, minus the pecans in the frosting, and I used Greek yogurt instead of sour cream. You could probably use your favorite recipe. Bake it in a quarter sheet pan lined with a silpat.</p> <p>*Chocolate Ganache layer (Guittard dark chocolate chips melted in the microwave with a touch of cream) 16 oz chocolate, 1 C heavy cream. Salt if you like a teensy bit. </p> <p>I can’t take credit for the recipes, except one, which was still inspired by the Tosi genius</p> <p>*<strong>Pecan Crunch</strong> (inspired by hazlenut crunch) (RECIPE)</p> <p><a href="http://lh4.ggpht.com/-1yuAoIlkQEc/UeRUvnVF6gI/AAAAAAAAEVQ/ELCmeYm487o/s1600-h/germanchocolate002%25255B3%25255D.jpg"><img title="germanchocolate002" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="germanchocolate002" src="http://lh3.ggpht.com/-qYeJ4smu8L4/UeRUwbqRZ-I/AAAAAAAAEVU/Hl90qMbi3_g/germanchocolate002_thumb.jpg?imgmax=800" width="550" height="367" /></a>Make pecan brittle; </p> <ul> <li>1 1/2 C sugar </li> <li>3/4 C pecans </li> </ul> <p>1. Line a sheet pan with a silpat. The silpat is necessary, here, folks. Heat the sugar in a small saucepan over medium-high heat. As it melts, stir it around constantly with a heatproof spatula. The sugar will turn into a caramel—dark amber. Take it off before it burns—It will happen quickly—about 3-4 minutes. </p> <p>2. Stir in the nuts, coat them well, and dump it out quickly onto the silpat. Spread it out as evenly as possible! Let it cool. </p> <p>3. Break it up into smaller pieces. Grind the brittle in the food processor until it’s the size of short-grain rice. Eat some. Because it’s good.</p> <p><em>Make the crunch</em></p> <ul> <li>1/2 C <a href="http://www.biscoff.com/indulge/biscoff-spread" target="_blank">Biscoff Spread</a> </li> <li>1/2 C pecan brittle (pulverized) </li> <li>1 1/4 C feuilletine (I made my own from scratch from <a href="http://bravetart.com/recipes/Feuilletine" target="_blank">Brave Tart’s recipe</a>)  Snackalicious. </li> <li>1/2 C powdered sugar </li> <li>1/2 t kosher salt </li> </ul> <p>Combine the spread, brittle, feuilletine, sugar, and salt in the bowl of a stand mixer with the paddle attachment. Paddle on low speed until evenly mixed and the crunch is in little, amazingly edible clumps. If you’re me, you immediately make the rest of your brittle into this crunch, because you “accidentally” ate most of the first batch. Store in a ziploc bag in the freezer. It’s great in a compost cookie. </p> <p>Assemble the layers. You’ll need a cake ring (6”), and acetate strips. I bought both on-line). I have a spool of acetate strips 3” wide that will last me until the end of forever. </p> <p>1. Stamp out three cake layers with your ring. One will be a whole circle, one will be half and half circle, and the other will be edges of the circle and filled in with the leftover pieces. </p> <p>2. Line the cake ring with an acetate strip. Place the pieces of the most fragmented cake on the bottom. Brush the cake with about 3 Tbsp of milk. </p> <p>3. Spread a layer of ganache (not too thick), sprinkle on 1/3 of the crunch. Spread 1/3 of the frosting over the crunch.</p> <p>Cut a second strip of acetate and tuck it in between the ring and the first acetate strip so that you’re extending the acetate to hold in the next 2 layers of cake. </p> <p>4. Put on the second layer of cake (the 2 half circles) and repeat. </p> <p>5. Save the whole layer of cake for the last. Don’t brush this one with milk. Put just the frosting and a sprinkle of the crunch on the top. </p> <p>FREEZE the cake for at least 6 hours. Better if you do this overnight or even a whole day. Pull it out a few hours before eating, pop it out of the mold, pull off the acetate, and let it defrost in the fridge for a few hours. </p> <p>Email me if you have questions about this. It takes a little practice. It took me a while to figure out that I needed to use a quarter sheet pan (which is half the size of my cookie sheets) for the cake. </p> <p>Also, if you want to make a 10 inch cake, you’ll need to triple the recipe for the cake, double it for the fillings/frostings. I bake the cake in one full sheet pan AND a quarter sheet pan. You’ll have some left over cake pieces, which are great for making cake truffles. </p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com4tag:blogger.com,1999:blog-8620220818900512579.post-54140536701865245412013-06-30T21:39:00.001-07:002013-06-30T21:39:49.758-07:00Happiness and Chocolate Lava Cake<p><a href="http://lh6.ggpht.com/-SSvzd5obV_8/UdEH5VSb_TI/AAAAAAAAETI/-CFPceaA1fU/s1600-h/chocolatelavacake001%25255B5%25255D.jpg"><img title="chocolatelavacake001" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolatelavacake001" src="http://lh5.ggpht.com/-YOhj8xPpitU/UdEH6CLrWxI/AAAAAAAAETQ/lnRA5cDXAnE/chocolatelavacake001_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="367" /></a>My husband is both hard to please and easy to please. If he doesn't like something, there is absolutely no convincing him that he will like it (change, vinegar, painful comedy, and dark chocolate), but if he does like it, he will stay unconditionally true to it (me, Hawaii, and milk chocolate).  </p> <p>Jake and I have been talking more about things that we don't like. We’re frustrated with certain elements of our lives and are being more daring in our possible plans, most of which involve leaving Hawaii, the place we've made our lives together. I’ve been looking forward to how some of our ideas would play out and the feeling of change in the air. </p> <p>Immediately after having these thoughts, we had a string of gorgeous, heart of the watermelon kind of days. Days that only could have happened in Hawaii. Suddenly, everywhere I look, Hawaii is the most amazing place on the planet. I've had this feeling before, but honestly, what am I thinking? Why would I ever want to leave this?</p> <p><a href="http://lh3.ggpht.com/-eTaX9eD5LFQ/UdEH8A219hI/AAAAAAAAETY/7Eibgqkh6nE/s1600-h/hawaii%252520june2%25255B4%25255D.png"><img title="hawaii june2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="hawaii june2" src="http://lh4.ggpht.com/-3dGSyVfkn4E/UdEH-iZ8A8I/AAAAAAAAETg/Feygdlojn-M/hawaii%252520june2_thumb%25255B2%25255D.png?imgmax=800" width="550" height="550" /></a>I I know some people are thinking, “Oh, you. You would have great experiences in other places too.” I’ve thought long and hard about this very claim. I don’t think it’s as true, for us.  </p> <p>We have so much and we have been blessed with so many advantages. Jake heard a podcast recently about happiness, and according to these researchers, people that invested in experiences rather than material items seemed to be happier. Well, this is certainly our investment. So right now I'm trying to shift my thinking to figure out how I can make what we have, work even better. </p> <p><a href="http://lh6.ggpht.com/-6Gx5K_j0T_I/UdEH_UOLptI/AAAAAAAAETo/s9tzG75W2gQ/s1600-h/hawaiijune%25255B4%25255D.jpg"><img title="hawaiijune" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="hawaiijune" src="http://lh4.ggpht.com/-vikRQdXLChw/UdEIATAJ2iI/AAAAAAAAETw/b11w2rkWa_Y/hawaiijune_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="550" /></a></p> <p>I'm willing to eat the crusts of life, if there's a promise of dessert. </p> <p>Part of me thinks, “Duh, you obviously knew this.” But that’s the funny thing about being happy. You have to keep remembering. You have to keep being reminded. You have to keep saying, “Duh, I knew this.” Otherwise you think how you feel in a moment is how you’ve felt the whole time. This principle has had many applications in my life.</p> <p>Despite his supposed hatred of dark chocolate, or however fancy I get with my Momofuku cakes, he’ll always come back to requesting a chocolate lava cake for special occasions. I've pretty much got the recipe down pat, it’s easier than easy, and this is the best one out there. I love the flowing lava the first day, and I really like the dense truffle cake out of the fridge the next day just as much. It improves with time.</p> <p><a href="http://lh4.ggpht.com/-XSZyXlxetiQ/UdEIBI4a0rI/AAAAAAAAET4/GSEehZrsT0Y/s1600-h/chocolatelavacake005%25255B5%25255D.jpg"><img title="chocolatelavacake005" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolatelavacake005" src="http://lh4.ggpht.com/-PWd_BEqYzdM/UdEIBm6EaXI/AAAAAAAAEUA/xl7Q7mLvQDA/chocolatelavacake005_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="367" /></a></p> <p>As long as he keeps liking chocolate lava cake I think we’ll be ok. He wrote me a note today and he said, “It’s amazing we still have things to talk about after all this time, and hey! I still like you.” </p> <p>Yes. I do. I would say it as quickly today as I did then, and 32 is way smarter than 20. </p> <p>Here's to 12 times 12 more years (and more) of married life with this guy and being happy wherever we are. </p> <p><a href="http://lh4.ggpht.com/-UV7AZ46BydA/UdEICSHtPsI/AAAAAAAAEUI/pG7dDIvi690/s1600-h/jake5%25255B4%25255D.jpg"><img title="jake5" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="jake5" src="http://lh6.ggpht.com/-dypchUFh21k/UdEIDH2MkbI/AAAAAAAAEUQ/QCVvdYtZd-w/jake5_thumb%25255B4%25255D.jpg?imgmax=800" width="550" height="552" /></a></p> <p><strong>Chocolate Lava Cake </strong>(makes many, depending on your ramekin size)</p> <ul> <li>8 oz dark or semisweet chocolate chips (or good quality dark chocolate is better) </li> <li>12 Tbsp unsalted butter (extra for ramekins)</li> <li>1 Cup plus 2 Tbsp sugar </li> <li>6 Tbsp all purpose flour </li> <li>4 eggs </li> </ul> <ol> <li>Preheat the oven to 400 degrees. Butter the whole inside of 6-8 ramekins. The number you use will depend on the size. I have 4 oz and 6 oz ramekins, I used 3 of each. Don’t be shy with the butter. </li> <li>Put the chocolate chips into a microwave safe bowl with the butter. Microwave for 1 minute, stirring after thirty seconds. After 1 minute stir and make sure it is completely melted. Microwave 20 seconds more if needed. Stir and stir. It may appear to be not melted and then suddenly meld together. Let cool while preparing the rest of the batter.</li> <li>In a separate bowl, mix up the sugar, eggs, and flour until uniform </li> <li>Stir the chocolate into the eggs and incorporate completely. </li> <li>Pour the batter into the ramekins until about 2/3 the way full. Put into the oven and bake for about 12 minutes. Check the doneness. The thickness of the ramekin walls can change this. The edges should be drip, the middle should have just the slight appearance of wetness but should seem a bit thicker. Bake for a minute or two more if it is too liquid. Pull them out and let sit for a few minutes.  </li> <li>Use a sharp knife to release the edges from the sides of the ramekin, and invert very quickly onto a plate. You can also eat it straight from the ramekin. If you want to have it the next day, you can eat it cold or heat it in the microwave for 30 seconds. </li> </ol> <p><a href="http://lh4.ggpht.com/-Xug4DtXmFvg/UdEIDz0LThI/AAAAAAAAEUY/iX_Tx7I4ZcY/s1600-h/chocolatelavacake003%25255B3%25255D.jpg"><img title="chocolatelavacake003" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolatelavacake003" src="http://lh6.ggpht.com/-RRtNNdn0k7A/UdEIFPKQ9cI/AAAAAAAAEUg/LIdViXiOAvU/chocolatelavacake003_thumb.jpg?imgmax=800" width="550" height="367" /></a></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com8tag:blogger.com,1999:blog-8620220818900512579.post-31845689586187998292013-06-04T22:21:00.001-07:002013-06-04T22:22:41.072-07:00Strawberry Salad with Feta<p><a href="http://lh6.ggpht.com/-W69dvRe6U7Y/Ua7KwyvsEPI/AAAAAAAAESY/F-55uRX9oow/s1600-h/strawberry%252520salad2%25255B5%25255D.jpg"><img title="strawberry salad2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="strawberry salad2" src="http://lh6.ggpht.com/-Mc3YSEIMwHw/Ua7Kxccy5HI/AAAAAAAAESg/xLrfT685gcM/strawberry%252520salad2_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="367" /></a>“Mom, do you want some of this pizza? Oh, wait. I forgot you’re on a diet,” Amaya said. </p> <p>At this point, I’ve been on some eating restriction or another for so long, the fact that she doesn’t remember my constant complaining tells me she’s just trying to torture me. . </p> <p>“I’m tired of your diet,” Jake said to me yesterday. “I want you to make some real cookies, not this kind of stuff.” </p> <p>Oh yeah? Has it been hard for you? Really? Has it? Oh, here, let me console you while you eat your store bought Oreos which you did not bother hiding very well in the cupboard. </p> <p>This is your thinking when you’re deprived. Suspicious, resentful, and hungry. You want to swipe your 6-year-old’s spoon out of her hand and scoop up the rest of her macaroni and cheese because orange powdered cheese seems like a total food group. </p> <p>I’m sure everyone in the world is over hearing about my dieting, or whatever you want to call it, “Lifestyle eating”, if the word diet offends your ears. I’ll still be whispering the “d” word over here, because I’m not into eating lifestyles. I’m into eating food. </p> <p>I like kale salad. I also like croissants and bacon. I like vegan banana ice cream. And Momofuku cookies. I like Lebanese chickpeas in olive oil and spices almost as much as I like natto with a raw egg. I don’t think there’s a well-made food out there that you can keep me away from. </p> <p>Don’t put me in a box, is what I’m saying. So maybe it’s even more surprising that I would willingly choose to go through with Whole 30 for, namely, 30 days. I’ve been seeing the hashtag signs on the wall for a while now from fellow instagrammers and twitterers. Everyone says it’s a great thing to go through and you learn so much about yourself. Maybe I thought I would prove them wrong, but I needed a little challenge to get myself out of my box. I wanted to look at food from another angle. </p> <p>What I learned:</p> <p>A lot of store-bought food has ingredients you don’t actually want to eat. That’s why I’m now regularly making my own almond milk and loving it.</p> <p>Coconut butter and sun butter are so under appreciated. </p> <p>Paleo isn’t so much about eating meat, as it is about eating vegetables. You have to stuff your fridge so completely full of vegetables that you think, there is no way I will finish these, and then you do. You might die a little inside if you look at your grocery bill, but you are addicted to vegetables, and you’re not going to stop until you find a way to inject kale juice directly into your veins. Because it’s that good.</p> <p>I liked how I felt after 30 days. I was able to stick to it even though I was working twelve hours at a time and stayed up way too late most nights, which usually floors me. I wasn’t too tired and I exercised every day and 200 squats seem easy now. Two “take everything and run” colds that came through my house just barely jostled me on their way out. </p> <p>I won’t be eating this way as strictly the rest of my life, but I’m keeping the breakfasts, the vegetables, and the eating real food. </p> <p>I’m on to some more fitness oriented goals, namely, doing a pull up. ONE. </p> <p>I didn’t get tired of the food. I kept experimenting, as I always do. Mix it up. Put strawberries and chia seeds in your salad for goodness sakes. Buy some Meyer lemons. Crack that tropical pepper sea salt over it. Buy 5 kinds of salad greens and don’t blink an eye. Realize that everything in your salad sounds like poetry. Give yourself something to look forward to, like Feta, when you’re done with this ridiculous diet.</p> <p>Feta, I’ve missed you. Stinky and all. </p> <p><a href="http://lh5.ggpht.com/-7aY_e_uRaDU/Ua7KxwVbBGI/AAAAAAAAESo/vqy6MVkU4FY/s1600-h/strawberry%252520salad%25255B5%25255D.jpg"><img title="strawberry salad" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="strawberry salad" src="http://lh4.ggpht.com/-bvwTep_qfA8/Ua7KyWykVkI/AAAAAAAAESw/ZEQRN9bNFVc/strawberry%252520salad_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="306" /></a></p> <p><strong>Strawberry and Feta Salad</strong></p> <ul> <li>Baby Arugula</li> <li>Kale and perhaps, Cabbage, thinly sliced</li> <li>Radish Sprouts</li> <li>Strawberries, hulled and sliced</li> <li>Grape Tomatoes, halved</li> <li>Slivered Almonds</li> <li>Feta, the real stuff, because you deserve it</li> <li>Chia Seeds</li> </ul> <p>For the Salad Dressing</p> <ul> <li>Dijon Mustard, the grainy expensive kind you could eat with a spoon</li> <li>Meyer Lemon, halved</li> <li>EVOO</li> <li>Salt and pepper, freshly ground, flavors optional</li> </ul> <p>Put the salad ingredients in a bowl, use less of the descending ingredients, but you decide. It’s your salad. Maybe you want to eat the entire block of feta. I won’t judge you. Sprinkle on just a tablespoon or two of those chia seeds, unless you're trying to see what you can sprout out of the human body. Go ahead.</p> <p>With your serving spoon dip into the mustard and splatter it onto your salad like a person who doesn’t recognize Jackson Pollock’s genius. Use your eating fork and stab your lemon like the civilized caveman you are, squeeze, and get that juice everywhere. Either try to find the seeds that fall out of it or don’t. You probably won’t notice. Try to pour a teensy bit of olive oil from the jar directly on your salad, without bothering to use a spoon, because you can control it, oh but too bad, you probably poured too much. Who cares. That’s what you were trying to do anyway. Crack that salt and pepper over everything like you’re a waiter at a fancy restaurant. Toss it together, flipping turning folding until you have a mess. A beautiful, edible mess. </p> <p>Eat it directly out of the serving bowl, because that’s how much salad you need to eat to feel full for at least fifteen minutes, and you’re not sharing.</p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com3tag:blogger.com,1999:blog-8620220818900512579.post-60794593836605771512013-05-08T02:11:00.000-07:002013-05-08T02:11:08.070-07:00Paleo Porridge<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFg-DBwlhSgpBY8__UOoGMDTvj85EIYZ0VvKZ22tLGHdbLekMLSKjKIUSp3hvkSdWehcjO25itwsJIhcAVcpJFX3ve1dHyZkQirC3rHgZ11r62jMSyIpvKK87oohavz_WMdQ9ZpqUZMU/s1600/paleoporridge7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFg-DBwlhSgpBY8__UOoGMDTvj85EIYZ0VvKZ22tLGHdbLekMLSKjKIUSp3hvkSdWehcjO25itwsJIhcAVcpJFX3ve1dHyZkQirC3rHgZ11r62jMSyIpvKK87oohavz_WMdQ9ZpqUZMU/s1600/paleoporridge7.jpg" /></a></div>
<br />
I think there should be more support groups. <br />
<br />
"Dishwashing Deadbeats Anon"
<br />
"Put the Clean Clothes Away Before the Next Laundry Day Self-Help"
<br />
"Chocolate Addicts United"<br />
"Stop Counting the Number of Essays You Have Left To Grade 12 Step Program"<br />
<br />
Wouldn't it be wonderful to have a team of people in the same boat as you telling you about their journey and giving you tips and love for stuff you already know you should be doing?<br />
<br />
And let's face it, a little public view and peer pressure wouldn't hurt to keep us honest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq9s_m0JrXYkif2hOC-rsfXiot6zjXOC4v3CfMYkyPzVrtzrd7YE4iXAMHI6eVMflSuyH21xFZwlmmK0W6fu6FlueR8rnzRomTw5Q87mskbiodjQBxqRGIy6_Lmzv2h5HDIK754PjY1s/s1600/paleoporridge6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq9s_m0JrXYkif2hOC-rsfXiot6zjXOC4v3CfMYkyPzVrtzrd7YE4iXAMHI6eVMflSuyH21xFZwlmmK0W6fu6FlueR8rnzRomTw5Q87mskbiodjQBxqRGIy6_Lmzv2h5HDIK754PjY1s/s1600/paleoporridge6.jpg" /></a></div>
<br />
I've recently joined a support group of crazy called <a href="http://whole9life.com/category/whole-30/" target="_blank">Whole 30</a>, and a few friends and I have a facebook group page where we, yes, post pictures of every single thing we eat. And we argue about the finer stricter points of Whole 30 so that we can obsess, just like real addicts. It's pretty great.<br />
<br />
After I finish my Whole 30 month, I think I'm going to need a sponsor.<br />
<b><br /></b>
<b>Paleo Porridge</b> <a href="https://sites.google.com/site/thelittlefoodie/paleoporridge?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print this!)</a><br />
<i>If you're doing Whole 30, don't use this in place of a meal, but I do like to keep a few jars of this around so I can have a snack to grab right after school or mid morning. Also, examine your almond milk and be shocked, like me, when it has all sorts of carcinogens, sugars, or gums. If you're lucky you'll have a store with an acceptable brand.</i><br />
<i><br /></i>
<br />
<ul>
<li>1 Cup almond milk (or 1/2 C coconut milk thinned with water)</li>
<li>1 to 2 Tbsp chia seeds (depends on how thick you like it)</li>
<li>1 Tbsp goji berries</li>
<li>1 Tbsp dried mulberries</li>
<li>1 Tbsp chopped almonds</li>
<li>several slices of banana</li>
<li>optional: other fruits such as kiwi, strawberry</li>
</ul>
<div>
<ol>
<li>Put the almond milk in a jar or bowl. Sprinkle the chia seeds on top. Add the goji berries, mulberries, almonds, and banana slices. </li>
<li>Put the lid back on and shake the jar several times to distribute. If you're using a bowl, stir thoroughly. </li>
<li>Keep the jar in the fridge until ready to eat, but soak at least 20 minutes. These can stay in the fridge for at least a day, maybe more (mine always get eaten sooner). Before eating, add some other chopped fruit, if desired. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCl5Skw4yaVSqJu3x7mrI4hTXgTKSwnVTQJP9mGl_AqCbEPVvwrwpuVC8Xz6Jrn5ATvZhjFQ4yR0_nwvfX1UaioyBLyvO9dGpSRxExmoo67wmheX3X23O-zXeJ8O0a0tleO5JBtcfVV2U/s1600/paleoporridge4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCl5Skw4yaVSqJu3x7mrI4hTXgTKSwnVTQJP9mGl_AqCbEPVvwrwpuVC8Xz6Jrn5ATvZhjFQ4yR0_nwvfX1UaioyBLyvO9dGpSRxExmoo67wmheX3X23O-zXeJ8O0a0tleO5JBtcfVV2U/s1600/paleoporridge4.jpg" /></a></div>
<div>
<br /></div>
</div>
Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com2tag:blogger.com,1999:blog-8620220818900512579.post-76733870295353190952013-03-17T11:49:00.000-07:002013-03-17T11:52:08.578-07:00Paleo Shamrock Shake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVziFLL-KJlqfTSgW0-h9i25Oep7jfZS6sGXlnvMU-9fOPFh5Y54eXhtoP5MsPeWQLQE_K52jXy09f69wvo5s45xiqfu00clZ7XNQYln_dVzMa0iZCIpW0NW-X9sBKMjfpgJFVJQ-q2AU/s1600/shamrock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVziFLL-KJlqfTSgW0-h9i25Oep7jfZS6sGXlnvMU-9fOPFh5Y54eXhtoP5MsPeWQLQE_K52jXy09f69wvo5s45xiqfu00clZ7XNQYln_dVzMa0iZCIpW0NW-X9sBKMjfpgJFVJQ-q2AU/s640/shamrock.jpg" width="550" /></a></div>
<br />
Generally, this diet has definitely made me want the nasty processed stuff less than usual. But the thing that always gets me--<br />
<br />
<div style="text-align: center;">
<span style="color: #38761d; font-family: Verdana, sans-serif;">LIMITED EDITION HOLIDAY SPECIAL ONLY GOING TO BE AROUND WHILE YOUʻRE ON A DIET AND YOUʻLL ALWAYS WONDER IF ITʻS GOOD</span></div>
<br />
in bold.<br />
<br />
A while ago it was the Oreos in every possible new flavor... And I love Oreos. So that was killing me. I caved and ate the lemon, birthday cake, and berry ice cream flavors probably all in the same week.<br />
<br />
I started seeing the Shamrock Shake pop up and I thought, oh no. Here it is. Another thing that Iʻm going to have to wait a year for. I adore holiday themed foods. Especially holidays like St. Patrickʻs Day which have very little meaning whatsoever. (Sorry, Irish peoples, if I just offended you.)<br />
<br />
To try to talk myself out of it I looked at this: <a href="http://www.huffingtonpost.com/2013/03/15/shamrock-shake-calories-nutrition-ingredients-mcdonalds-st-patricks-day_n_2885415.html" target="_blank">Whatʻs Really In That Shamrock Shake?</a><br />
<br />
Ok, so maybe itʻs not such a good idea.<br />
<br />
Iʻm sure even a homemade just pain olʻ icecream shake would be better than that.<br />
<br />
So I made my Paleo Version. And Yes, itʻs healthy. I mean, spirulina is some seriously natural food coloring and freaking good for you too.<br />
<br />
Iʻve also seen a couple of versions using avocado, which is a fantastic idea. Thatʻs what Iʻm going to try next. Maybe just frozen bananas and avocado and there will be no need for ice cubes. I also like coconut milk but I wasnʻt so sure about coconut milk and mint together.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
I really like dates. So good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_059-qD1Xl2RoiUcKRYxzmNBimWmZt6uxkU-2DODP27Ltn4z7h5zG7AoG8t1fgWp-VHbtQkBOz6VAPokr4zrBYkbVq1cxhld0Zp1w2BY5vBR6oRcJK2XySkx3Vs1xhyphenhyphenBWUCz3oScbPwU/s1600/IMG_0498-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_059-qD1Xl2RoiUcKRYxzmNBimWmZt6uxkU-2DODP27Ltn4z7h5zG7AoG8t1fgWp-VHbtQkBOz6VAPokr4zrBYkbVq1cxhld0Zp1w2BY5vBR6oRcJK2XySkx3Vs1xhyphenhyphenBWUCz3oScbPwU/s1600/IMG_0498-2.jpg" /></a></div>
This is all it is. Blend it together. Really well. The straw is optional. Be careful with that mint. I prefer not to drink toothpaste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUu1NpiRCE67DyAHvmfCq9PZAx9CyUxMdU-VcmtkpCfMvbxeOpSaDZe1OG_fTCmPRBc7-JeypHi6awwYo5_YwnkawBw3pFy4EPGOIfADVj5ycOeF5deqwRSq3EdQQleGNQzdloSYa2MM/s1600/shamrockrecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="830" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUu1NpiRCE67DyAHvmfCq9PZAx9CyUxMdU-VcmtkpCfMvbxeOpSaDZe1OG_fTCmPRBc7-JeypHi6awwYo5_YwnkawBw3pFy4EPGOIfADVj5ycOeF5deqwRSq3EdQQleGNQzdloSYa2MM/s640/shamrockrecipe.jpg" width="550" /></a></div>
<br />
<br />Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com4tag:blogger.com,1999:blog-8620220818900512579.post-52299833210711733162013-03-12T06:00:00.000-07:002013-03-12T06:00:07.909-07:00What is Paleo? and 10 Reasons to Try Eating Paleo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOcxarMb2xT5cFL_FwXKI9L6Z6VsbVAv4cnRfvcB6NFnnQTTqXdo26yb0fMTmcM5QOFn3PwYGfp4FP4Az55Q0hWzflgjo_-wJjDU2VSfI58QoCU64cISerVjPRbpL6wm7rC8aHiXD8W0/s1600/moze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOcxarMb2xT5cFL_FwXKI9L6Z6VsbVAv4cnRfvcB6NFnnQTTqXdo26yb0fMTmcM5QOFn3PwYGfp4FP4Az55Q0hWzflgjo_-wJjDU2VSfI58QoCU64cISerVjPRbpL6wm7rC8aHiXD8W0/s640/moze.jpg" width="425" /></a></div>
<br />
I once read that if you take a break from blogging, you should never mention the absence, excuse it, or apologize for it.<br />
Here I am, ready to do all three.<br />
<br />
1) Hi. Nice to see you again.<br />
2) Iʻve been on a diet and I kind of hate it.<br />
3) Iʻm sorry.<br />
<br />
If I didnʻt do those things, Iʻd be that douchey guy in the movie that knocks on the door, sits on the couch like its owner, like heʻd never left, when really he walked out on her three months ago without explanation. And if she said, "Hey, whereʻve you been?" heʻd roll his eyes like caring made her weak. (Yeah. Iʻve seen lots of terrible movies.)<br />
<br />
Well, caring is what brings me back. Thank you for caring.<br />
<br />
If you follow me on instagram then you probably know allllll about what Iʻve been eating, since thatʻs my record keeper these days. Please let me know if you have an account-- Iʻm all about seeing what youʻre eating too. I have friends that roll their eyes about this (caring about every day food makes you weak) but I really do want to see what deliciousness you had for dinner, even though Iʻd probably tear it out of your hands if you had it in front of me.<br />
<br />
I get asked a lot, "What is Paleo?" and I always feel a little silly answering that question, because it sounds kind of crazy.<br />
<br />
Basically, itʻs...<br />
<br />
Protein (meat, fish, eggs, nuts, seeds)<br />
A lot of vegetables<br />
Some fruit<br />
<br />
And thatʻs it.<br />
<br />
I donʻt exactly buy all of the caveman theory behind it, so I wonʻt get into that, but here are my reasons for paleo.<br />
<br />
<b>The 10 Reasons You Should Try Paleo</b><br />
<br />
1) You will probably lose weight. (I say probably, because if you eat ten pieces of bacon every day Iʻm sure you wonʻt, but in general, youʻll probably lose weight.)<br />
<br />
2) You wonʻt be eating sugar.<br />
<br />
3) Your normal cravings will slow down. You will probably still be hungry, but the "I need to eat this whole box of doughnuts to fill this void" kind of craving will slow down significantly.<br />
<br />
4) You will be eating whole, real foods, which means youʻll feel better that youʻre not eating processed crap and chemicals. Thereʻs a big emphasis on organic as well.<br />
<br />
5) You wonʻt feel full and sluggish after meals. I have this problem, where I eat until I am past full. When Iʻm eating Paleo, I NEVER feel that way. When you cheat and have a meal where you eat 4 pieces of pizza, something you didnʻt even think about before, you feel totally sick and you want to never eat pizza again (you will, of course, want to eat pizza again by the next day).<br />
<br />
6) Bacon.<br />
<br />
7) You will eat so many more vegetables. I feel really happy with myself when I am eating tons of veggies. It just feels right.<br />
<br />
8) Your eating will become more mindful. No more of this "Iʻll just grab a few chips..." only to eat the whole bag. Snacking is pretty much gone.<br />
<br />
9) Less joint pains. Iʻve read a lot of accounts of paleo dieters claiming that their fibromyalgia and other significant diseases are cured. I even read one account that claimed her plaque was gone. Iʻm not about to believe all of that, but I have been dealing with achy joints for my whole life, and they always seem to flare up when I donʻt drink enough water and when I eat a lot of carbs or sugar. When Iʻm doing well with my Paleo diet, I donʻt have achy joints. Zip. At first I thought it was coincidental, but I canʻt deny it any longer.<br />
<br />
10) Youʻre eating and youʻre eating good for you food. I am very wary of diets that just make me feel hungry and sick and I have to count calories all day long and youʻre still allowed to eat all of the boxed jello you want. Iʻm still hungry. Just not sick. <br />
<br />
Now, it wouldnʻt be fair if I didnʻt list some cons. The biggest one is that eating is a very social thing, and Iʻm often feeling left out, even at home with my family. 50% of the time Iʻm making something no one else wants to eat and the other 50% of the time Iʻm jealous of what everyone else is eating. Itʻs very difficult to find a balance with that. Then thereʻs all the food I have to say No to, and it really makes it very clear just how much food is part of your social life. Mostly everyone thinks youʻre a bit weird and obsessed. Unfortunately, if youʻre on a diet, you kind of have to be. That can be dangerous too. Thereʻs dieting cross over into lifestyle cross over into eating disorder.<br />
<br />
Another big con is that youʻre eating a lot of meat. I used to eat vegetarian and vegan most of the time. Iʻm still struggling with that. I donʻt really like that Iʻm eating so much meat, but I feel very weak and tired if I donʻt. I also donʻt believe that a lot of meat is good for you for the long run. Iʻm definitely going to add back in whole grains when I reach my target weight.<br />
<br />
There are other cons, namely dairy, beans, peanut butter, and sugar. Those are huge. And boy, does that suck.<br />
<br />
Iʻm not at 100% Paleo. Iʻve been kind of dancing around it because the cons are big ones and especially when I like to cook and bake, itʻs hard. Iʻve been eating about 85% Paleo which means I mess up for about 3 meals a week. I also exercise every day, and I think if you go Paleo you have to do that because youʻre eating so much protein it really needs to go somewhere. I donʻt think this is a sedentary lifestyle kind of diet.<br />
<br />
If you are looking for a diet to reverse some of your bad habit eating and are trying to lose weight in a way that isnʻt about crash-dieting, I suggest you try Paleo. Try it for thirty days and see if you think itʻs worth all the hype. And then write to me and mourn all of the things we love to eat that we canʻt.<br />
<br />
For now Iʻm all about eating whatever I can thatʻs delicious.<br />
<br />
<b>Paleo Fried Rice (serves 2)</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjdOC45VARBrmpqUvdLAmO6FZUjStmB_B1189GowuPc5wdxfEX3mj2nUcybox3xevJOuqQmGxOWv6X-N6SxlwO7DtLiWXnNM241vfwKEXzaTFqA4BN_gOoOgw7WPopoUw3Y8uEifbNss/s1600/IMG_0267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjdOC45VARBrmpqUvdLAmO6FZUjStmB_B1189GowuPc5wdxfEX3mj2nUcybox3xevJOuqQmGxOWv6X-N6SxlwO7DtLiWXnNM241vfwKEXzaTFqA4BN_gOoOgw7WPopoUw3Y8uEifbNss/s640/IMG_0267.jpg" width="640" /></a></div>
<br />
<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:WordDocument>
<w:Zoom>0</w:Zoom>
<w:TrackMoves>false</w:TrackMoves>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing>
<w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing>
<w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery>
<w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:DontGrowAutofit/>
<w:DontAutofitConstrainedTables/>
<w:DontVertAlignInTxbx/>
</w:Compatibility>
</w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" LatentStyleCount="276">
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";}
</style>
<![endif]-->
<!--StartFragment-->
<br />
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->2 tsp coconut oil</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 Cup Cauliflower stalk and leaves</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 red or yellow bell pepper</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 small onion</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 small carrot, peeled</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->3 cloves garlic</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1/2 C ham (not deli meat—from a slice of whole
ham)</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->3 slices bacon</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 ½ tsp coconut aminos (very similar to soy sauce)</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->½ tsp sesame oil</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->salt and pepper to taste</div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->1 medium zucchini, grated </div>
<div class="MsoNormal" style="margin-left: 72.2pt; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->2 eggs, lightly beaten</div>
<div class="MsoNormal" style="margin-left: 72.2pt;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Chop the cauliflower stalk, bell pepper, onion, and
carrot into very small dice, about ¼”. Heat the coconut oil in a wok over high
heat. Toss all of the vegetables in at once and stir fry, tossing around
vegetables quickly with a wooden spoon. After a few minutes, the onion should
start to become translucent and the vegetables start sweating. </div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Mince the garlic and chop the ham and bacon in very
small dice as well. Add the garlic and meats to the pan and keep tossing
together. Keep frying until the veggies seem mostly dry, a couple of minutes
more. </div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Add the soy sauce, sesame oil, salt, and pepper. Stir
and then make a little pocket on the side of the pan for the eggs. Pour in the
eggs and stir them around to cook like scrambled eggs. Once the eggs are cooked
add the zucchini. Toss until the zucchini is just tender. This goes from fresh
and light to soggy, quickly. Serve while still hot. </div>
<!--EndFragment--><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1w4sHxoya0SHsaY5uPzb-oVyE8-dcA7983c1N94tJJehZD4M8nUFhIi1peNafRyEXlOQt3XBMrCrUAabdi0eiZbJhNZbOIAS07Rx8gvVqRyYlC9jE5i1xbBqwrFhyphenhyphenEopQyBlS_pVijg0/s1600/IMG_0274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1w4sHxoya0SHsaY5uPzb-oVyE8-dcA7983c1N94tJJehZD4M8nUFhIi1peNafRyEXlOQt3XBMrCrUAabdi0eiZbJhNZbOIAS07Rx8gvVqRyYlC9jE5i1xbBqwrFhyphenhyphenEopQyBlS_pVijg0/s640/IMG_0274.jpg" width="640" /></a></div>
<br />
<br />
Donʻt worry, Iʻm not going to become an exclusively Paleo blogger. Youʻll just be seeing a lot more Paleo for a while.Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com3tag:blogger.com,1999:blog-8620220818900512579.post-87862854484188550762013-01-10T09:08:00.001-08:002013-01-10T09:08:41.486-08:00Sunshine Paleo Muffins<p><a href="http://lh6.ggpht.com/-Eug6ubo34Y4/UO71k2lUXpI/AAAAAAAAEM4/2vJQTzJAoZA/s1600-h/paleo552.jpg"><img title="paleo55" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="367" alt="paleo55" src="http://lh5.ggpht.com/-SC69jjQEdCY/UO71le_l3mI/AAAAAAAAENA/abkKgQ861vE/paleo55_thumb.jpg?imgmax=800" width="550" border="0" /></a>  Happy New Year to you!</p> <p>I suppose this means we have to eat healthy again, don’t we? </p> <p>Sigh. </p> <p>Gulp.</p> <p>Slumped shoulders.</p> <p>I’ve been living up my Christmas Break baking extravaganza (I won’t even tell you how many Lilikoi pies I’ve made and how many cinnamon rolls I’ve eaten) and maybe I’m just trying to make myself so sick that I’ll be happy as a clam to give up all <strike>good food</strike>  really not good for you food for… a month. At least. </p> <p>But I can’t just give up baking completely. </p> <p>These are normally called “Morning Glory” muffins. There are a million versions on the internet. I kind of like mine the best because I’m not super into chunky nuts, but I like raisins in the right proportions. </p> <p>They don’t taste like normal muffins. I won’t lie to you. They’ll do in a pinch, and especially if you are the kind of person who normally eats nine muffins in a sitting and are trying to be the kind of person that only eats one. </p> <p>Ok, two. </p> <p><img title="paleo56" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="367" alt="paleo56" src="http://lh4.ggpht.com/-A2sQ6nUk0Ac/UO71l7YCzCI/AAAAAAAAENI/fC0xrePhHlE/paleo56_thumb.jpg?imgmax=800" width="550" border="0" /></p> <p>FINNNNNNNE, I’ll have another one, but only if you stop looking at me like that. </p> <p>Bake a bunch, save a few. They’re great for snacks when you need something to grab. </p> <p><strong>Sunshine Paleo Muffins</strong></p> <p><strong>makes 11 muffins</strong></p> <ul> <li>1 Cup sweet potato, cooked and mashed </li> <li>3 eggs </li> <li>1/4 C honey</li> <li>1/4 Cup applesauce </li> <li>2/3 Cup shredded coconut (unsweetened) </li> <li>2/3 Cup shredded carrot </li> <li>1/2 Cup raisins or cranberries or dried cherries or none at all, if you prefer</li> <li>1 1/2 Cups almond flour </li> <li>1 tsp cinnamon </li> <li>a pinch of nutmeg </li> <li>2 tsp baking powder </li> <li>1/2 tsp salt</li> <li>coconut oil, for greasing the muffin cups only</li> </ul> <ol> <li>Preheat the oven to 350. Wipe the inside of a 12 muffin tin with coconut oil. </li> <li>Whisk together the sweet potato, eggs, and honey in a large bowl. Add the rest of the ingredients and stir together until combined. </li> <li>Scoop the batter into the muffin tin cups with a standard sized ice cream scoop (about 1/4 C per muffin). </li> <li>Bake for 25 minutes. Remove from tin and serve.     </li> </ol> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com9tag:blogger.com,1999:blog-8620220818900512579.post-23772859943415263882012-12-11T11:00:00.000-08:002012-12-11T11:00:02.264-08:00Open Faced Breakfast Sandwich<p>I only had eyes for Christina at the Hawaii Food and Wine Festival in September.<a href="http://lh5.ggpht.com/-xVCEPzzaGvs/UMG2v8fI_kI/AAAAAAAAEIo/rYPQuvAVphw/s1600-h/tosi8%25255B3%25255D.jpg"><img title="tosi8" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="299" alt="tosi8" src="http://lh6.ggpht.com/-Ng0pkPNHzsU/UMG2wjgqAuI/AAAAAAAAEIw/sPuGp1dmE7U/tosi8_thumb%25255B1%25255D.jpg?imgmax=800" width="550" border="0" /></a> </p> <p>Oh, yes, we’re totally on a first name basis. And I told her she was my rock star.<a href="http://lh5.ggpht.com/-85HPUYvrrgE/UMG2xYL6xwI/AAAAAAAAEI4/pGpa70Fl6Ls/s1600-h/2012-09-09_1347233906%25255B3%25255D.jpg"><img title="2012-09-09_1347233906" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="550" alt="2012-09-09_1347233906" src="http://lh5.ggpht.com/-S-Z37VNH6vk/UMG2yJyHrNI/AAAAAAAAEJA/Cc7GldFW-LA/2012-09-09_1347233906_thumb%25255B1%25255D.jpg?imgmax=800" width="550" border="0" /></a> </p> <p>She is as gracious in person as she is in her book. </p> <p>I lurked around her table. I barged in on people at a nearby table and pretended to look around. I was the most obvious stalker possible. She was a total professional. A few of the slow poached eggs broke before they could be served and she sent them back to be redone. I haven’t figured out how to make these eggs—I’ve tried twice—but this is the second time I’ve gotten to eat them and they are even lovelier than I remember. <a href="http://lh4.ggpht.com/-Pg5U_uIElsA/UMG2zFWGucI/AAAAAAAAEJI/YdBILD-Jqdc/s1600-h/Tosi6%25255B2%25255D.jpg"><img title="Tosi6" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="825" alt="Tosi6" src="http://lh6.ggpht.com/-XQLIN4B_AWo/UMG20J0IjYI/AAAAAAAAEJQ/yh-w8gBHDc4/Tosi6_thumb.jpg?imgmax=800" width="550" border="0" /></a> </p> <p>I’m a girl that’s squeamish about uncooked egg white but slow poached eggs, done in the shell and then broken and slid out right before consuming, are creamy, even though they appear underdone. The yolk is the perfect temperature and bursts like a little sun. <a href="http://lh5.ggpht.com/-5h6SDID46eQ/UMG2049Ip6I/AAAAAAAAEJY/IRxhGDz73zM/s1600-h/tosi%252520breakfast%25255B3%25255D.jpg"><img title="tosi breakfast" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="299" alt="tosi breakfast" src="http://lh6.ggpht.com/-xc04EJgmbSQ/UMG21cirYKI/AAAAAAAAEJg/l59LaBr5F3A/tosi%252520breakfast_thumb%25255B1%25255D.jpg?imgmax=800" width="550" border="0" /></a> I’ve said before that she’s a genius with salt in her recipes. I watched that genius in action. She’s not afraid of salt; she pinched it up and made it rain. </p> <p>My heart sang, “Let me wash dishes for free in your kitchen. You don’t have to share your secrets, I just want to eat your crumbs. I will never leave if you teach me how to sprinkle salt.” It’s a miracle I came home that afternoon.</p> <p>I accidentally took a swig of her coffee milk. I thought it was chocolate, but it wasn’t. </p> <p>(oopsitwastasty)</p> <p>Did I say there was onion pineapple marmalade and bacon? There was. Sorry to torture you like this.</p> <p>Too bad I can’t kidnap her and make her be my personal chef. I’m sure if I did that she would still be super nice to me, as she was to everyone. I can’t say the same for all the famous people that were there. </p> <p>Not to mention that I would be the fattest person alive, at which point she could escape.</p> <p>I went with the 59th best thing and made myself a breakfast sandwich, with one half of a multigrain English muffin. <img title="openbreakfast5" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="590" alt="openbreakfast5" src="http://lh3.ggpht.com/-o8Vk7pVvzco/UMG22EA1ZNI/AAAAAAAAEJo/X2h5SW1PGSI/openbreakfast5_thumb%25255B1%25255D.jpg?imgmax=800" width="550" border="0" /></p> <p>It’s about 300 calories. Was completely compliant with my diet. You could probably even put some turkey bacon on it. </p> <p>Nowhere near as good as Christina’s, but I still have a memory. </p> <p>A dream. </p> <p>An inspiration.</p> <p><a href="http://lh4.ggpht.com/-rqOZbB8VD3o/UMG22xdHzlI/AAAAAAAAEJw/kL1D7sA7BIE/s1600-h/openbreakfast3%25255B3%25255D.jpg"><img title="openbreakfast3" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="590" alt="openbreakfast3" src="http://lh5.ggpht.com/-lwNdFVrW3N4/UMG239iQJ5I/AAAAAAAAEJ4/PQ_rYIHi7ts/openbreakfast3_thumb%25255B1%25255D.jpg?imgmax=800" width="550" border="0" /></a></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com5tag:blogger.com,1999:blog-8620220818900512579.post-46303615314755485612012-12-07T00:15:00.001-08:002012-12-18T11:37:30.864-08:00Hello Musubi!A couple of days ago I got a package. <br />
Look what was in it. (ok, so the towel is already wrinkly, because I don’t know how to use kitchen towels properly, but it’s perfect in real life.) <br />
You’re jealous. I know. I’m lucky enough to have Shar as an “pen” pal and she sends me the best packages (noodles from Chinatown, curry leaves, and even lemons and limes from her garden). These are her new designs for this season. Do you see how ingenious this is? Rice kitty, nori wrap on the onigiri shaped body… Crazy Cute. <br />
Shar, the creator of shirts, towels, and all things kawaii, will be <strong>at Moanalua High School this Saturday from 9-2</strong>, and there are free shuttles from Aliamanu middle school. She says that this is a huge show with over 200 vendors. <br />
If you miss her there, <strong>the last show is at Moanalua Middle school...from 9-2. Mahiole street in Moanalua Gardens on December 15th.</strong> <br />
If you’re not lucky enough to be in Hawaii and want to order, email me and maybe she’ll be willing to ship to you. But poor you, not living in Hawaii. You miss out on all the fun. <br />
<br />Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com4tag:blogger.com,1999:blog-8620220818900512579.post-27531751464341323362012-11-27T20:30:00.001-08:002012-11-27T20:30:53.930-08:00Picky, picky.<p><a href="http://lh5.ggpht.com/-JspniOo-fIQ/ULWTZGU3j0I/AAAAAAAAEEY/ROJ7UG1GvxU/s1600-h/moze3.jpg"><img title="moze" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="688" alt="moze" src="http://lh4.ggpht.com/-8FHBDgvVkCs/ULWTaeU5siI/AAAAAAAAEEg/OEFzsKwLbPY/moze_thumb1.jpg?imgmax=800" width="550" border="0" /></a> How do you like his wings? </p> <p>This little guy hates food. </p> <p>He eats: macaroni and cheese, bread, rice, fruit, beans, cheese. Anything white or light brown.</p> <p>He won’t eat: meat, vegetables, anything green. 95% of what I’m cooking these days. </p> <p>I don’t make him anything special. I put out what I’m making for dinner and I rarely even give him a plate, because he looks at what we’re eating, and takes off. I also rarely make any of the foods he does eat, other than beans, so he skips meals pretty constantly, even though the doctor has told me “He’ll eat whatever you give him if you don’t give in.” I think it’s a lie that “kids will eat when they’re hungry.” The kid is definitely hungry. He eats like a monster if we serve anything he actually likes. He’s also a pipsqueak when his height is compared to his weight. Jake and I both have recently started just feeding him whatever the fattiest caloric things he will eat when we have them. </p> <p>If I put a food into his mouth, he spits it out before he tastes it, or just closes his lips so tightly I can’t get it in. He doesn’t care how many times he goes in time out and he doesn’t care about the bribe of dessert. He wants the dessert, so badly, and he will scream about it, but he will NEVER eat that bite of food you want him to eat. </p> <p>I just can’t understand this. Part of me gets that there are people in this world that could care less if they eat their spaghetti with canned tomato sauce (and I know some of them), but also part of me thinks if they just could taste something better, they would be instantly converted. </p> <p>I guess it’s not true. Some people don’t care about food. </p> <p>I can barely believe it. Like, if I make some Korean tacos, there is no way Mozely will even try it. And I think there are people out there that even if I got them to take a bite of this Korean Taco, that they would prefer Taco Bell in a heartbeat. Mozely better not be one of those people when he grows up. He and I will not get along. </p> <p>My favorite taco truck, the <a href="http://twitter.com/tikitruck">Tiki Truck</a>, has “crack sauce” (the recipe of which I would pay a pretty price), and I just try my darndest to make a creamy coleslaw to remind me of it, especially now that he just announced he’s closing down the truck until further notice. <a href="http://lh3.ggpht.com/-bIgdIc0m9pM/ULWTbNlVcbI/AAAAAAAAEEo/S6llg0Hnjrg/s1600-h/OregonTrip031%25255B2%25255D.jpg"><img title="OregonTrip031" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="OregonTrip031" src="http://lh4.ggpht.com/-vSLApF9m5eQ/ULWTcvlQ6II/AAAAAAAAEEw/5Tw3fzQvBuk/OregonTrip031_thumb.jpg?imgmax=800" width="550" border="0" /></a> </p> <p><a href="http://lh4.ggpht.com/-xgK2BibHPj4/ULWTdNBC4uI/AAAAAAAAEE4/BiPMBcxzBsU/s1600-h/OregonTrip029%25255B2%25255D.jpg"><img title="OregonTrip029" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="825" alt="OregonTrip029" src="http://lh3.ggpht.com/-8wW5iWZArP8/ULWTezdWlEI/AAAAAAAAEFA/7j5wXmz0pW4/OregonTrip029_thumb.jpg?imgmax=800" width="550" border="0" /></a> </p> <p></p> <p></p> <p>I wrote an article about Korean Tacos that is <a href="http://www.staradvertiser.com/features/thelittlefoodie/">coming out in the paper tomorrow</a>. These aren’t the pictures that I submitted for that article but they look pretty good too. I am missing tortillas as of this moment, because I went back on my Paleo diet. </p> <p>(Remember <a href="http://www.thelittlefoodie.com/2012/10/mango-tart-with-white-chocolate-pastry.html">tip #1?</a> Man, I’ve been repeating that one a lot lately.)</p> <p>So here’s my thought about food, for today, but they relate to diets too. </p> <p><strong>Tip #5: Try something new. </strong></p> <p><em><font face="Gautami" size="3">Some Paleo and Clean Eating people I’ve been paying attention to, that actually make good looking food. </font></em></p> <p><a title="http://web.stagram.com/n/andydoanut/" href="http://web.stagram.com/n/andydoanut/"><font face="Gautami" color="#f7d02d" size="3"><em>Andy</em></font></a><em><font face="Gautami" size="3"> Doanut</font></em></p> <p><a href="http://paleomg.com/"><em><font face="Gautami" size="3">PaleOMG</font></em></a></p> <p><a href="http://instagram.com/ghitae/"><em><font face="Gautami" size="3">Ghitae</font></em></a></p> <p><em><font face="Gautami" size="3">and </font></em><a href="http://instagram.com/clean_eating_addict/"><em><font face="Gautami" size="3">Emma</font></em></a><em><font face="Gautami" size="3">, a friend from High School who was an exchange student from Australia. Her food is wonderful.</font></em></p> <p><em><font face="Gautami" color="#f887cd" size="3">By the way, </font></em><a href="http://instagram.com/thelittlefoodie/"><em><font face="Gautami" color="#f887cd" size="3">I’m on Instagram.</font></em></a><em><font face="Gautami" color="#f887cd" size="3"> A lot. It’s the new Facebook and food blog. I’ll see you there. </font></em></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com6tag:blogger.com,1999:blog-8620220818900512579.post-57435095680111051682012-10-25T00:02:00.001-07:002012-10-25T00:02:42.856-07:00Paleo Banana Pancakes<p><strong><img title="paleo006" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="825" alt="paleo006" src="http://lh3.ggpht.com/-pHnC0SdU5SI/UIjkCeWNgrI/AAAAAAAAEBA/5OJUJrqTkHI/paleo006_thumb.jpg?imgmax=800" width="550" border="0" />Tip #4: Go to bed and wake up at the same time every day. </strong></p> <p>I think this is going to be a hard one to swallow for most people. I am not someone who likes routine, but let’s face it, dieting is all about routine, because the more choices you get to make the more likely you’ll make some bad ones (I’m talking about eating, nothing else), and being tired is not going to help one bit. </p> <p>I never go to sleep at the same time or even wake up at the same time. But I’ve been doing this more now, and I have to admit I’m kind of liking it. I know for sure I’m going to get 8 hours of sleep every night (occasionally this doesn’t work out) and I naturally wake up in the morning and I feel way less tired than if I have to wake up to an alarm. I hate alarms way more than I hate diets or not sleeping enough. </p> <p>This is advice given by everyone who knows anything about sleep and energy, and most of us still totally ignore it. I often want to stay up later, and I really miss being able to do more after the kids are in bed, but if you try it for a week and don’t like it, then no harm done. It’s one of the best changes I’ve made since starting this whole thing.     </p> <p>I’m still really tired. Dieting and exercising like a maniac every day is going to make you tired. But at least you’re body tired and not brain tired, if you know what I mean. </p> <p>I feel a little better about waking up at the crack of dawn to do my ridiculously tiresome exercise when I look forward to eating some of these. I don’t make them every day, so I pretend that they are a cheat breakfast. But they’re not. Even better. </p> <p>I miss breakfasts (and lunches and dinners and desserts) so much. I love some french toast, cinnamon rolls, a bagel with cream cheese (! Oh! Do I dare dream?). At least I still get to eat bacon. </p> <p>My sis and bro in law posted a paleo banana pancake and I’ve been playing around with it ever since. I thought, if there’s a way I can eat a pancake every once in a while, I’ll be able to keep doing this, right? <img title="paleo007" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="paleo007" src="http://lh6.ggpht.com/-isnrO_UlJgQ/UIjkDPthgQI/AAAAAAAAEBI/hd4n2Ow-Rj0/paleo007_thumb.jpg?imgmax=800" width="550" border="0" /></p> <p><strong>Paleo Banana Pancakes</strong></p> <ul> <li>Coconut oil</li> <li>1 banana, mashed with a fork</li> <li>2 eggs, lightly beaten</li> <li>1/4 C almond flour (* or coconut flour works here—just add 1/2 C almond milk)</li> <li>2 Tbsp almond milk</li> <li>1/2 tsp baking powder</li> <li>1/2 tsp baking soda</li> <li>cinnamon (to taste)</li> <li>1 tsp vanilla</li> </ul> <ol> <li>Heat a skillet or large frying pan on medium. Sprinkle some coconut oil into the pan (about 1 tsp) and move the pan so that the oil coats the surface. </li> <li>Mix all of the ingredients together. </li> <li>Use a 1/4 Cup measuring cup to pour batter into the pan. I can fit 3 in a pan at once. Flip the pancake when the edge looks dry and the bottom can be easily lifted off of the pan. </li> <li>Serve immediately. These taste better when hot. Can be served with a smidgen of maple syrup. </li> </ol> <p><a href="http://lh5.ggpht.com/-iGgVPfcLHqw/UIjkDk6KGGI/AAAAAAAAEBQ/1glo7bl0AQQ/s1600-h/paleo004%25255B7%25255D.jpg"><img title="paleo004" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="601" alt="paleo004" src="http://lh5.ggpht.com/-BA1aZAagrfg/UIjkEWEzP-I/AAAAAAAAEBY/-Zvn3Wn2b00/paleo004_thumb%25255B9%25255D.jpg?imgmax=800" width="544" border="0" /></a></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com6tag:blogger.com,1999:blog-8620220818900512579.post-10666000154253295902012-10-12T21:30:00.001-07:002012-10-12T21:30:53.803-07:00Bacon Wrapped Enoki Mushrooms<p><img title="paleo015" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="paleo015" src="http://lh5.ggpht.com/-AfcQjeGw5gw/UHjuY13lsHI/AAAAAAAAD-I/-Wz0kAALzr8/paleo015_thumb.jpg?imgmax=800" width="550" border="0" />Some days you really fall off the wagon. You wake up in a pissy mood because there are more tasks than minutes, and your daughter can’t find her shoes because she leaves every pair she wears in the car that your husband took to work so you’re really late to work and dropping her off, and after third period you realize some kid in your class actually used their gum to make little sticky stands on the bottom of your water bottle, and at noon you realize that there isn’t enough food in your lunch sack because you were being optimistic this morning, and when you get home everyone is eating Limited Edition Lemon Oreos while you search frantically for something to put in your mouth before you cry. </p> <p>Then you spend the 5 hours you have after school, even though you have a billion things to do, shopping and planning and cooking to make the best amazing yogurt dessert so that you can win a trip to NYC to see Bobby Flay, even though you can’t eat yogurt. Then you make your husband drive to the studio to get your photography lights and set everything up and spend even more time taking pictures and editing them. And you sit down with minutes to spare to enter said contest, only to realize that the deadline was midnight Eastern Standard time, not Pacific Standard time. </p> <p>I had a day like that this week. <img title="paleo016" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="427" alt="paleo016" src="http://lh6.ggpht.com/-EdML_q_bJKE/UHjuZY5o7iI/AAAAAAAAD-Q/Oj2K-dmGL8c/paleo016_thumb.jpg?imgmax=800" width="550" border="0" /></p> <p>You know what I did? </p> <p>I ate my dessert. Yogurt and coconut panna cotta and crumble with a lilikoi top. And it was amazing. It would definitely have won that contest. Paleo diets don’t stand a chance against really bad days. </p> <p>But I’m back on the wagon. </p> <p><strong>Tip #3: Start over. Again.</strong></p> <p>I started off again strong the next day and when someone offered me cookies, twice, that day, I knew I’d feel bad about messing up. I think especially with something strict like this, you have to be very committed to it, but you also have to allow for some mistakes. </p> <p>Put most of your savings in the bank of health, and you’ll have a little to spare for the occasional Doritos splurge or those lemon bars you’ve been wanting to make. </p> <p>It doesn’t hurt if your diet allows for bacon wrapped Enoki mushrooms. </p> <p>I’ve used this recipe on my blog before, but I’m really reveling in the fact that I can eat bacon whenever I feel like it. Ok, so maybe I don’t eat it whenever I feel like it, but I eat it pretty dang often. </p> <p>I’m not super into trying to force every food into a substitution for Paleo, so I try to find, as often as possible, foods that already fit the bill. I think I’ve done well trying to eat mostly normal looking foods, rather than trying to trick myself that vegetables can be cut and cooked to look like carbs. </p> <p><a href="http://lh4.ggpht.com/-TMhlJH8dw0o/UHjubynsKtI/AAAAAAAAD-Y/HUh2vTF5NXA/s1600-h/paleo017%25255B2%25255D.jpg"><img title="paleo017" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="paleo017" src="http://lh6.ggpht.com/-kFZut-6Rl-Q/UHjucWiwfXI/AAAAAAAAD-g/4wxZT7DFYPU/paleo017_thumb.jpg?imgmax=800" width="550" border="0" /></a> </p> <p><strong>Bacon Wrapped Enoki Mushrooms</strong> (wrapped in lettuce leaf)</p> <p>Good as a snack, appetizer, or part of a meal</p> <ul> <li>1 package of Enoki mushrooms, stems trimmed</li> <li>4 pieces of bacon, cut into thirds</li> <li>romaine lettuce</li> </ul> <ol> <li>Split your mushrooms into little sections to go inside your bacon slices. Wrap the bacon around the mushrooms. You can either secure this with a toothpick or you can be like me and just plan to sear it on the overlapping edge first. </li> </ol> <p><img title="paleo001" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="paleo001" src="http://lh4.ggpht.com/-ArNcQTG05X4/UHjuc6mwYaI/AAAAAAAAD-o/D7u7BEbRfnY/paleo001_thumb.jpg?imgmax=800" width="550" border="0" /></p> <p>2. Heat a non stick pan to medium high heat. Put the bacon wrapped enoki into the hot pan, the ends facing down. The sear should help seal it. Keep rolling the little bundles around as they begin to golden in the pan until the bacon is cooked. The mushroom heads should get golden. </p> <p>3. Wrap in pieces of romaine lettuce and eat immediately. </p> <p></p> <p></p> <p> <a href="http://lh6.ggpht.com/-V4U4DhK2Zdg/UHjudkxrldI/AAAAAAAAD-w/bd2l6247KcI/s1600-h/paleo003%25255B2%25255D.jpg"><img title="paleo003" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="paleo003" src="http://lh6.ggpht.com/-49U8nkSAdXE/UHjuedUQ4TI/AAAAAAAAD-4/fRxut2xzqno/paleo003_thumb.jpg?imgmax=800" width="550" border="0" /></a>  </p> <p></p> <p></p> <p></p> <p></p> <img title="paleo014" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="paleo014" src="http://lh6.ggpht.com/-_NzEQXiBzl0/UHjufPixdpI/AAAAAAAAD_A/_ua78GZIm1Y/paleo014_thumb.jpg?imgmax=800" width="550" border="0" /> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com4tag:blogger.com,1999:blog-8620220818900512579.post-53785837997819240392012-10-04T18:19:00.001-07:002012-10-04T18:19:30.748-07:00Canned Salad, 3 Ways<p><a href="http://lh3.ggpht.com/-k3Q4FjFz9cU/UG41g1tppdI/AAAAAAAAD8g/Jqi1JeEE0xQ/s1600-h/cannedsalad004%25255B2%25255D.jpg"><img title="cannedsalad004" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="825" alt="cannedsalad004" src="http://lh3.ggpht.com/-vdsYdHFDk4U/UG41hkByHdI/AAAAAAAAD8o/Sl5KwAYvD38/cannedsalad004_thumb.jpg?imgmax=800" width="550" border="0" /></a> Amaya said to me, “I think you should stop your Paleo diet.” </p> <p>“Why?”</p> <p>“Because I feel bad eating food in front of you.”</p> <p>I wish everyone in my family felt bad about the seemingly more than ever amounts of carbs and sweets that are in our cupboards lately. Most of these extreme eating plans require you to purge your cupboards but most of these people are not married to a Jake. But we can’t all look like Greek gods and eat Pop Tarts for breakfast, granola bars for snacks, and cookies for dessert now can we. </p> <p>It’s when I start looking through our carb-laden cupboards that I start feeling weak in the knees. I can’t say enough about having something planned when you’re on a diet. </p> <p><strong>Tip #2: Take Away Choice and Plan Your Meals (especially when you’re feeling strong)</strong></p> <p>I’m strongest in the morning. I don’t have much temptation to eat crap before 11 am. It’s easiest for me to follow my diet when I’m at school. That’s because any meals or snacks I have are already packed. I don’t get a choice. I’m a person who hates planning dinners for the week. I want to look in my fridge and make something. I want to go shopping for whatever whim I have that day. I really dislike having no choices, but this does make it way easier. </p> <p>I still end up having a choice for dinner, but one choice is easier than many choices. </p> <p>The “Salad in a Jar” has been making the Pinterest crowd rounds, and I decided to try them out for my lunches. </p> <p>I can’t really stand to eat only a salad for dinner, but salad for lunch is fine. It was a lot of work to make 5 salads, but I appreciated not having to prepare anything for the rest of the week. If I wanted it to be easier, I would make the same 5 salads and change it up every week. Now that I’m eating Paleo, I would need to change these recipes a bit, but there are a million variations on this theme. </p> <p>The basic principle is, wet and heavy on the bottom, dry on the top. That didn’t quite sound right, but it is. The pieces at the bottom soak into the dressing and make it extra good. The lettuce should not be touching anything wet. This one was the last salad I had that week and it was still perfectly fresh. I used old peach jars, and some large canning jars. </p> <p><strong><a href="http://lh6.ggpht.com/-H2DjK_ND9ZI/UG41iRwqwKI/AAAAAAAAD8w/QWx4pKVyVmk/s1600-h/cannedsalad001%25255B2%25255D.jpg"><img title="cannedsalad001" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="825" alt="cannedsalad001" src="http://lh3.ggpht.com/-iDtndRRRMG8/UG41jHPoC6I/AAAAAAAAD84/gFOr73ifKKo/cannedsalad001_thumb.jpg?imgmax=800" width="550" border="0" /></a> Canned Cobb Salad</strong></p> <blockquote> <p><strong>Dressing:</strong></p> </blockquote> <ul> <li>1 T greek yogurt</li> <li>1/2 t mayo</li> <li>1 t mustard</li> <li>1/8 t honey</li> </ul> <ol> <li>Whisk the ingredients together and put in the bottom of a large, tall jar. </li> </ol> <ul> <li>1/4 C shredded carrot</li> <li>1/4 C peas (cooked)</li> <li>2 T minced onion</li> <li>3 T broccoli, chopped, florets only</li> <li>2 slices bacon, chopped</li> <li>1 boiled egg, chopped</li> <li>1 T sunflower seeds</li> <li>1 1/2 C romaine lettuce, chopped</li> </ul> <ol> <li>Layer the salad in the order as shown, into the jar. When ready to eat, empty it out into a large bowl. </li> </ol> <p><strong><a href="http://lh5.ggpht.com/-DVMCnPhPTlo/UG41j0B_3xI/AAAAAAAAD9A/ePG4wkGS8cs/s1600-h/cannedsalad005%25255B2%25255D.jpg"><img title="cannedsalad005" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="cannedsalad005" src="http://lh6.ggpht.com/-1_J4jJu4MN0/UG41lK3HXKI/AAAAAAAAD9I/q-D-fJtZwio/cannedsalad005_thumb.jpg?imgmax=800" width="550" border="0" /></a> Tex-Mex Canned Salad</strong></p> <ul> <li>2 t balsamic</li> <li>1 T salsa</li> <li>1/4 C bell pepper, diced</li> <li>1/3 C shredded chicken</li> <li>1/4 C cooked corn</li> <li>1/4 C black beans</li> <li>2 T cheese</li> <li>1 T olives, sliced</li> <li>2 1/2 C romaine lettuce, chopped</li> </ul> <ol> <li>Mix the balsamic and salsa together and spoon into the bottom of a large jar. Layer the other ingredients in the order as shown with the lettuce on top. </li> </ol> <p><a href="http://lh5.ggpht.com/-Qr9XaBANuhM/UG41lnjUixI/AAAAAAAAD9Q/pDnFNiFp1mw/s1600-h/cannedsalad003%25255B3%25255D.jpg"><img title="cannedsalad003" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="750" alt="cannedsalad003" src="http://lh4.ggpht.com/-toMzoag04HQ/UG41mYZYEHI/AAAAAAAAD9Y/hAfvIoa_z1E/cannedsalad003_thumb%25255B1%25255D.jpg?imgmax=800" width="500" border="0" /></a> </p> <p><strong><a href="http://lh3.ggpht.com/-eIDUj0bROdQ/UG41naQ7z9I/AAAAAAAAD9g/5sPKE-Ul8IQ/s1600-h/cannedsalad002%25255B2%25255D.jpg"><img title="cannedsalad002" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="cannedsalad002" src="http://lh6.ggpht.com/-DrDv1dSfhAw/UG41ocsSrjI/AAAAAAAAD9o/EgROt7LSRWY/cannedsalad002_thumb.jpg?imgmax=800" width="550" border="0" /></a> Canned Japanese Salad</strong></p> <blockquote> <p><strong>Dressing</strong></p> </blockquote> <ul> <li>1 T white miso paste</li> <li>1 T water</li> <li>1 t rice vinegar</li> <li>1 t sugar</li> <li>1/2 t peanut butter</li> <li>1/8 t sesame oil</li> </ul> <ol> <li>Whisk the ingredients together until well blended. Put the dressing as the bottom layer of the jar. </li> </ol> <ul> <li>1/2 C chicken</li> <li>1/4 C thinly sliced bell pepper</li> <li>2 T pickled daikon and carrot (prepared or homemade)</li> <li>3 T edamame beans, cooked</li> <li>1/4 C sliced cucumber</li> <li>2 T green onion (white and light green parts only)</li> <li>1/2 C thinly sliced cabbage</li> <li>1 1/2 C romaine lettuce</li> </ul> <ol> <li>Layer the ingredients in the order shown in the jar. Eat within 2 days. </li> </ol> <p>Other posts in this series: </p> <p><a href="http://www.thelittlefoodie.com/2012/10/mango-tart-with-white-chocolate-pastry.html">Tip #1 and a Mango and White Chocolate Tart</a></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com6tag:blogger.com,1999:blog-8620220818900512579.post-22593518758168949932012-10-01T11:22:00.000-07:002012-10-01T11:22:00.232-07:00Mango Tart with White Chocolate Pastry Cream (and Lilikoi Glaze) and Momentum<p><a href="http://lh3.ggpht.com/-2SoKR7NrUA4/UGjUjsxI0bI/AAAAAAAAD5k/lHw-emCUqY8/s1600-h/tomatocobbler004%25255B3%25255D.jpg"><img title="tomatocobbler004" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="667" alt="tomatocobbler004" src="http://lh6.ggpht.com/-tJoJmFgJmv8/UGjUkpN7YZI/AAAAAAAAD5s/hzXMAA56tPA/tomatocobbler004_thumb%25255B5%25255D.jpg?imgmax=800" width="458" border="0" /></a> I am currently in survival mode. </p> <p>I’m 80 days into diets and exercise and I’m looking for a more appropriate name for what I’m doing, perhaps, the, “I hate food” phase. </p> <p>I’ve been reading a lot of blogs and looking at a lot of tumblrs of a completely foreign variety for me. There’s a group of people that get off on how ridiculously healthy they can be and not be turned off by the fact that their food looks like dog barf.  </p> <p>It makes me realize that you have to be a little obsessive to lose a significant amount of weight. I’m not even the least bit interested in “thigh gap” so I know I’m not in danger of eating disorders, but you have to think about food and exercise pretty constantly. It’s easy to see how people cross that barrier between healthy and unhealthy thinking about the human body.</p> <p>There’s something to be said for momentum. I’ve always been pretty fit, and still can run and hike despite any of my sizes, but now that I’ve finished Insanity once I can’t seem to stop myself from waking up at 5:30am every morning. I also am not interested in any workout that seems easier than Insanity. </p> <p>I went from a diet of five 300-calorie meals a day (including carbs and occasional desserts) to Paleo about a week ago. I don’t think this will be a forever thing for me, but I’m trying it out for a month. So far I hate it but it’s more effective. The momentum helps keep me going. </p> <p>I made this tart several weeks ago. It was a little easier to cheat on that diet. A huge thing I’ve missed while I’ve been doing all of this is the lack of pretty food. </p> <p>I’d like to get momentum for blogging again. I’m starting a series of posts of foods that have been getting me through these last couple of months and what helps me stick to it. Probably most of you don’t have the same difficulty with all of this that I have, but if you do, I totally get it. It sucks. And almost nothing anyone says helps. <a href="http://lh5.ggpht.com/-l65SCIDnb80/UGjUlGI4SvI/AAAAAAAAD50/el30OpuMLpY/s1600-h/tomatocobbler006%25255B2%25255D.jpg"><img title="tomatocobbler006" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="tomatocobbler006" src="http://lh4.ggpht.com/-OqCdm-Vudgc/UGjUlj1BbJI/AAAAAAAAD58/ao4qWnQnl8M/tomatocobbler006_thumb.jpg?imgmax=800" width="550" border="0" /></a> <a href="http://lh3.ggpht.com/-fqTeZc3MsV4/UGjUmco5PkI/AAAAAAAAD6E/SN-b-2wO6lo/s1600-h/tomatocobbler001%25255B2%25255D.jpg"><img title="tomatocobbler001" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="tomatocobbler001" src="http://lh6.ggpht.com/-FTdn1e0Uk18/UGjUnOgJ1uI/AAAAAAAAD6M/u2UY9CD7PPI/tomatocobbler001_thumb.jpg?imgmax=800" width="550" border="0" /></a> </p> <p><strong>Tip #1: Gain Momentum.</strong> Make a commitment to a week (making a public announcement helps) and pretty soon you’ll feel like you have to do it because you’ve been doing it so long. Because, yes, a week feels like forever in the “I hate food” phase. You can email me and complain about it if you like. I know that’s what I like to do. </p> <p>Does it seem weird to start a series of diet posts with a gorgeously fatty dessert? Not in my mind. </p> <p>When I’m 30 lbs lighter, I might eat a whole one myself, if I ever get there. </p> <p><strong>Mango Tart with White Chocolate Pastry Cream (and Lilikoi Glaze)</strong></p> <p>1 tart crust (pate sucree), baked and cooled (I used the Cook’s Illustrated recipe), still in the pan. </p> <p>1 recipe chilled White Chocolate Pastry Cream (Recipe Below)</p> <p>1 mango, thinly sliced</p> <p>1 recipe lilikoi glaze (recipe below), still warm</p> <p>1) Assemble the tart by filling the crust with the pastry cream. Spread it evenly over the bottom of the tart. Fan the mango slices starting from the middle and working outwards. Dip a brush into the glaze and flick the glaze all over the fruit. Chill until serving, several hours is best. Remove the tart from the pan just before serving. </p> <p><strong>White Chocolate Pastry Cream</strong> (adapted from Cook’s Illustrated Pastry Cream Recipe)</p> <ul> <li>1 Cup cream </li> <li>1 Cup milk </li> <li>6 Tbsp sugar, divided </li> <li>pinch table salt </li> <li>5 egg yolks </li> <li>3 Tbsp cornstarch </li> <li>4 oz chopped white chocolate </li> <li>3 Tbsp cold, unsalted butter, cut into pieces </li> </ul> <ol> <li>Heat cream, milk, and 4 Tbsp sugar in a medium saucepan over medium heat. Stir frequently until simmering. </li> <li>While the milk is heating, whisk together 2 Tbsp sugar with egg yolks until the sugar dissolves and it looks very creamy. Whisk in the cornstarch and stir rapidly for 30 more seconds. The liquid should be pale and thick. Once the cream and milk is simmering, temper the yolks by slowly streaming in 1 Cup of the hot cream as you whisk. Whisk constantly while doing this. Then combine the yolks into the pan, whisking as you pour, and stir constantly until the pastry cream becomes thick and barely begins to bubble. This should take about 30 seconds. Don’t wait too long or the cream will curdle. </li> <li>Take the pan off the heat and toss in the white chocolate. Whisk constantly until the chocolate is completely melted. Stir in the unsalted butter. </li> <li>Put the hot pastry cream in a pan or wide bowl. Place plastic wrap directly on the surface and let the cream chill in the refrigerator until very cold, about four hours or overnight. </li> </ol> <p><strong>Lilikoi Glaze:</strong></p> <ul> <li>1/2 Cup lilikoi puree </li> <li>1/3 Cup sugar </li> </ul> <ol> <li>In a small saucepan, whisk together the lilikoi and sugar over medium high heat. Stirring often, bring the lilikoi to a high simmer. Stir until the lilikoi is reduce and thick enough to spread. Make sure the lilikoi glaze is still very warm when you apply it to the mango. Flick and paint the glaze on the top of the mangos. </li> </ol> <p></p> <p><a href="http://lh4.ggpht.com/-jCJ7mZTrRdQ/UGjUnuqVetI/AAAAAAAAD6U/r4OqLSskUNY/s1600-h/tomatocobbler007%25255B2%25255D.jpg"><img title="tomatocobbler007" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="367" alt="tomatocobbler007" src="http://lh4.ggpht.com/-BVwvIqfGeDo/UGjUoVm63jI/AAAAAAAAD6c/QdmWxnMCyCM/tomatocobbler007_thumb.jpg?imgmax=800" width="550" border="0" /></a></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com8tag:blogger.com,1999:blog-8620220818900512579.post-45535829838743008142012-09-04T20:15:00.000-07:002013-10-07T13:42:38.296-07:00Recipe IndexComing soon!Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.comtag:blogger.com,1999:blog-8620220818900512579.post-61055920554902966712012-07-28T20:27:00.001-07:002012-07-28T20:36:49.471-07:00Voodoo and other Dieting Dilemmas<p><a href="http://lh4.ggpht.com/-E2emeSFq8No/UBStJb-2xAI/AAAAAAAAD3E/X7T2_vcCjJs/s1600-h/2012-06-12_1339541189%25255B3%25255D.jpg"><img title="2012-06-12_1339541189" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="550" alt="2012-06-12_1339541189" src="http://lh3.ggpht.com/-7Pa0Gdyg_sc/UBStK9M774I/AAAAAAAAD3M/oa2cx-5ZXHk/2012-06-12_1339541189_thumb%25255B1%25255D.jpg?imgmax=800" width="550" border="0" /></a>I get angry when I am on a diet. I’ll tell you why. When I’m dieting:</p> <p>1) Nabisco comes out with three new flavors of Oreos. WTH, Nabisco. I want to punch your face.</p> <p>2) Foodland’s weekly reward is a box of Love’s doughnuts. I am canceling my Maika’i membership immediately in retaliatory disgust. </p> <p>3) My kids start eating tons of crap food, so much so that Amaya actually groans when Jake pulls out a box of Mac and Cheese. I just want to dive into that Mac and Cheese so I feel like she is being the whiniest girl on the planet. </p> <p>4) I am eating tons of lettuce. When I am rich I am going to go buy up the salad industry and put it in a trash can.</p> <p>5) I am not cooking. It’s barely called cooking when you’re eating 300 calorie meals and weighing chicken breasts. Poor girls, they’re only 4 oz. </p> <p>6) I have not lost one pound while being on this diet for 15 days, 6 hours, and 18 minutes (and doing Insanity). I hate my scale so much but I also feel completely co-dependent. </p> <p>7) I hate food blogging and all the people I follow on Instagram that take pictures of their food. You people suck. </p> <p>8) I hate other people eating food. Don’t eat food around me. Even if you are eating salad I will hate you.</p> <p>9) Editing these pictures was torture. </p> <p>10) I never have fun. </p> <p>It’s true. People who eat have more fun.</p> <p>When we were in Oregon (Before Dieting: B.D.), I was standing in line at Voo doo Doughnuts, experimenting with stuffed burgers, enjoying my mother’s gourmet Japanese cooking, tasting salted caramel ice cream from the Salt and Straw cart, and having lunch at the food truck pod near my dad’s office. <a href="http://lh4.ggpht.com/-SHDTHvO4i_4/UBStLi65ViI/AAAAAAAAD3U/ck8xhhXX_Wo/s1600-h/voodoo1%25255B3%25255D.jpg"><img title="voodoo1" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="550" alt="voodoo1" src="http://lh3.ggpht.com/-gOYtByDxZVI/UBStMXClgwI/AAAAAAAAD3c/mg44E5gVpgI/voodoo1_thumb%25255B1%25255D.jpg?imgmax=800" width="550" border="0" /></a> I don’t care if Voo Doo Doughnuts’ actual doughnut isn’t the best there is—the toppings save them. Yes, that is a fried fritter topped with chocolate and peanut butter and chocolate chips. Yes, that is a Easy Peasy Lemon Keesey. Yes, that is an Old Dirty Bastard with Oreos. Yes, that is a maple bacon doughnut. I got a little lazy with the photos because I was trying to stuff my face in doughnut orgy.  </p> <p><a href="http://lh4.ggpht.com/-5tW2wA1Dfxk/UBStNxgs_xI/AAAAAAAAD3k/pmL8v_EH1d8/s1600-h/foodtrucksoregon%25255B3%25255D.png"><img title="foodtrucksoregon" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="550" alt="foodtrucksoregon" src="http://lh6.ggpht.com/-pgoJmPu5aUw/UBStPw7Gt2I/AAAAAAAAD3s/5DUeYDHdjPY/foodtrucksoregon_thumb%25255B1%25255D.png?imgmax=800" width="550" border="0" /></a>Portland has a lot of good sandwiches, which is probably my favorite meal. And that sandwich in the bottom right corner is, actually, a Big A** sandwich. Fries in a sandwich. Tell me that is not the best sandwich you have ever tasted through a screen. </p> <p>Except the one just on the left of that might beat it. The Schnitzelwich is the European Katsu sandwich, and I appreciate the Horseradish sauce. If I was near this food truck pod I would be in big trouble. <a href="http://lh6.ggpht.com/-bfshkE0C3FU/UBStRrGrEfI/AAAAAAAAD30/5uV4MHua8T4/s1600-h/4thjulybbq%25255B3%25255D.png"><img title="4thjulybbq" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="550" alt="4thjulybbq" src="http://lh4.ggpht.com/-kJ6w3Qc8CBE/UBStTpmNjTI/AAAAAAAAD38/579fkqCg7Ys/4thjulybbq_thumb%25255B1%25255D.png?imgmax=800" width="550" border="0" /></a> My dad and I had a cook off of burger recipes for our July 4th BBQ. I’m not sure which I liked better, but I really like blue cheese in burgers, and American cheese on burgers is much better than cheddar, despite my preferences for real food over colored cheese gelatin. Real pineapple beats out canned pineapple, though.</p> <p>I’m really lucky my family likes food as much as I do. We even took the kids to two fancy restaurants and ate pork belly dishes at both places. I was much too busy eating to take pictures, so you’ll have to settle for my Instagram (yes! I hate myself!). <a href="http://lh4.ggpht.com/-BAHftjleawQ/UBStVHMnfkI/AAAAAAAAD4E/XMmB9HzQddQ/s1600-h/pdxfood%25255B3%25255D.png"><img title="pdxfood" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="752" alt="pdxfood" src="http://lh3.ggpht.com/-JH__0QYrJik/UBStY2zz_EI/AAAAAAAAD4M/QWYK-zttHnc/pdxfood_thumb%25255B1%25255D.png?imgmax=800" width="550" border="0" /></a> Mom wanted to try this watermelon popsicles recipe she got off a food blog. It was super cute. I would like to try to make more of a sherbet style one. Lime sherbet, by the way, is highly underrated. <a href="http://lh6.ggpht.com/-HbZE0Tt4d_s/UBStaWiQtZI/AAAAAAAAD4U/O9UQjmms0-o/s1600-h/watermelonpops1%25255B3%25255D.png"><img title="watermelonpops1" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="537" alt="watermelonpops1" src="http://lh6.ggpht.com/-hLDGLFZcxkk/UBStcWE0HYI/AAAAAAAAD4c/kS4IQBM3Smw/watermelonpops1_thumb%25255B1%25255D.png?imgmax=800" width="550" border="0" /></a> Jake and I also ate all through our anniversary, and hiked to a few waterfalls in between. <a href="http://lh4.ggpht.com/-F18vb3cOeYw/UBStdn0hizI/AAAAAAAAD4k/j6TnWfuIPeQ/s1600-h/anniversary11%25255B3%25255D.png"><img title="anniversary11" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="913" alt="anniversary11" src="http://lh6.ggpht.com/-mJmLNI0dVww/UBSthK7RhdI/AAAAAAAAD4s/zgK8JVdRRiY/anniversary11_thumb%25255B1%25255D.png?imgmax=800" width="550" border="0" /></a><a href="http://lh4.ggpht.com/-kkaPOeUR_Ik/UBSthj0hquI/AAAAAAAAD40/6vCZ308K9Ws/s1600-h/OregonTrip046%25255B2%25255D.jpg"><img title="OregonTrip046" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="825" alt="OregonTrip046" src="http://lh5.ggpht.com/-RV51Lvjtglw/UBStiIsoXYI/AAAAAAAAD48/GJuOBMJdHUI/OregonTrip046_thumb.jpg?imgmax=800" width="550" border="0" /></a>  I have been married to this man for 11 years. I really don’t get tired of him at all, which is the wonder of being married to someone this awesome. He’s been good about picking up the slack since being on a diet makes me completely lazy and pissy. Kind of like what I would be like if I actually had PMS.</p> <p>Amaya said a couple of days ago, “I want some chocolate, because I’m on a diet. That’s what you eat when you’re on a diet.” </p> <p>I looked at Jake with my most evil stare and said, “Not. One. Word.”</p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com9tag:blogger.com,1999:blog-8620220818900512579.post-51814028793642744062012-07-14T21:22:00.001-07:002012-07-14T21:31:54.045-07:00A Disneyland Adventure<p><img title="disney003" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="825" alt="disney003" src="http://lh5.ggpht.com/-OvcXMqe7BKU/UAJFRhco4fI/AAAAAAAAD1k/yn9DEXDdrws/disney003_thumb%25255B1%25255D.jpg?imgmax=800" width="550" border="0" />Today I am breaking my number one rule about narrative writing:</p> <p>“Don’t write about Disneyland.” </p> <p>I have a few other rules (no broken bones, trips in general, or the time you almost died), but I totally freak about Disneyland essays. There’s always one kid who isn’t listening or just assumes that the rule does not apply to his or her Disneyland vacation. Kids think that Disneyland is the greatest place on earth and who would <em>not</em> want to hear about riding on Space Mountain and spinning on the Tea Cups, because this was the greatest and most exciting vacation of all time. I just can’t stand event driven essays. It’s all about “and THEN,” and then, and then, and then… </p> <p>We get it. <a href="http://lh4.ggpht.com/-FYay-1fdbLk/UAJFTM-9thI/AAAAAAAAD1s/MYutqU2c7P8/s1600-h/disney%252520collage%25255B3%25255D.png"><img title="disney collage" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="550" alt="disney collage" src="http://lh4.ggpht.com/-POzMQLWPuVw/UAJFVZD8MII/AAAAAAAAD10/S3rmSDmW8LI/disney%252520collage_thumb%25255B1%25255D.png?imgmax=800" width="550" border="0" /></a> But obviously I didn’t get it. I thought there was no point. </p> <p>It is a purely hedonistic glee where you completely do not care about anything beyond the gates of Disneyland, except maybe California Adventure. And when you leave you just want to come back. </p> <p>I was a total Disney unbeliever. I assumed I was going to be ho hum about it all and sick of it after day three. I could remember liking it as a kid, but kids are easy to please. </p> <p>When we got there I totally tricked Amaya into going on The Pirates of the Caribbean and Splash Mountain. We were running from Fast Pass to Fast Pass and my eyes welled with proud tears when Amaya told me how much she loved Captain E.O. and that she wanted to go to it again. </p> <p>I’m already planning a trip for when Mozely is old enough to go on Space Mountain and appreciate the night time sky in Peter Pan’s flight. Even the Finding Nemo submarine ride had fantastic sights. I don’t know how people even think of this stuff. Disney Engineers or Ride Makers or whatever they’re called—they’re geniuses. We even saw a Broadway version of Aladdin in a theater. Every little detail is amazing, every worker is nice, and it’s completely contagious. We left the stroller with stuff in it wherever, and not one person messed with it. I wasn’t even worried about losing Amaya after the first few hours, because it just felt like everyone could be trusted. </p> <p><a href="http://www.kitchencorners.com">Damaris</a> and I took the three kids. Amaya was the perfect age to go, I think. If you go there with kids, get the parent swaps after you get fast passes. The system is perfect. We rarely waited for more than 15 minutes, and even though we waited for an hour for Toy Story Mania (the longest by far) it was totally worth it. We went on the supposed busiest days of the year. </p> <p>Several times Amaya said to me, “This is the Best Day EVARRRRR!” I felt the same way.</p> <p>If you’re interested in a Disney Vacation check out <a href="www.enchantingvacationdeals.com"><strong>Enchanting Vacations</strong></a><strong> </strong>and get hooked up with Lindsey. She can book your vacation, hotel, food, and/or just park tickets. She also sent me a complete itinerary for each day with waiting/walking/riding times for all the best rides as well as advice on fast passes, etc. She’s the Disney guru and helped me with all of my questions. It’s a totally free service, and I could not find cheaper tickets anywhere else. </p> <p>We also went to Legoland before the Disney adventure. It was perfect for the kids but didn’t live up to Disneyland, for sure. </p> <p><a href="http://lh5.ggpht.com/-GhdrNS_ItCI/UAJFWs58emI/AAAAAAAAD18/yyDnodQ1fsY/s1600-h/san%252520diego%252520zoo%252520collage%25255B2%25255D.png"><img title="san diego zoo collage" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="275" alt="san diego zoo collage" src="http://lh3.ggpht.com/-gUY-xv6PG4M/UAJFX_4pmYI/AAAAAAAAD2E/ExmG9TWqmeE/san%252520diego%252520zoo%252520collage_thumb.png?imgmax=800" width="550" border="0" /></a> The San Diego Zoo was fantastic, and thanks to <a href="http://www.fullcircleadv.com/">Full Circle Foodie’s</a> darling Kimmie, we got a deal and a tour guide. She also tipped us on to the just barely opened <a href="http://www.bardotbars.com/BARDOTBARS/BARDOT.html">Bardot,</a> which sells <a href="http://www.bardotbars.com/BARDOTBARS/Products.html">Love on a Stick</a> (aka Ice Cream bars), but it really is love on a stick. I had the Ebony and Ivory, first, a mascarpone cheese ice cream with dulce du leche covered with milk chocolate. I was in love with that stick, for sure. Amaya got the kid’s sized Cotton Candy beauty. <a href="http://lh6.ggpht.com/-2wlswB9qFt4/UAJFZa0GkWI/AAAAAAAAD2M/tQOKhK5YpYU/s1600-h/bardotcollage%25255B3%25255D.png"><img title="bardotcollage" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="536" alt="bardotcollage" src="http://lh3.ggpht.com/-cYxpPEMg184/UAJFbRubNII/AAAAAAAAD2U/QXiBBPm1zA0/bardotcollage_thumb%25255B1%25255D.png?imgmax=800" width="550" border="0" /></a> We weren’t sure we had enough, so we went ahead and got a box of them to take back and eat later. Thank goodness for a friend with the same obsession with food (especially one who can keep up with me eating Trader Joe’s Jo Jo’s). The kids picked Oreo bars and we sampled the Southern Belle (key lime pie with crust and a layer of frozen meringue, covered in white chocolate). Absolutely gorgeous in my mouth. I’d go back right now. <a href="http://lh4.ggpht.com/-R9FFqXbwiyk/UAJFdKb933I/AAAAAAAAD2c/M48f3e5U15Q/s1600-h/bardotcollage2%25255B3%25255D.png"><img title="bardotcollage2" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="445" alt="bardotcollage2" src="http://lh3.ggpht.com/-vShTbLDxMjs/UAJFe3KVtjI/AAAAAAAAD2k/cUZ-sbVmg-U/bardotcollage2_thumb%25255B1%25255D.png?imgmax=800" width="550" border="0" /></a> But only if you throw in Disneyland and great friends, too. </p> <p><a href="http://lh4.ggpht.com/-SY2_3q0W-Z8/UAJHr4jO0mI/AAAAAAAAD2s/fh4uSADH9Mw/s1600-h/disney%252520collage%2525203%25255B7%25255D.png"><img title="disney collage 3" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="537" alt="disney collage 3" src="http://lh5.ggpht.com/-3OYyKVX_1F0/UAJHuKgyVgI/AAAAAAAAD20/GpN3kBoHWq4/disney%252520collage%2525203_thumb%25255B3%25255D.png?imgmax=800" width="550" border="0" /></a></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com3tag:blogger.com,1999:blog-8620220818900512579.post-5230070192984497542012-06-25T14:26:00.000-07:002012-06-25T14:26:00.424-07:00Eat @ Heeia Pier<p><a href="http://lh6.ggpht.com/-hwzNNMiwWXc/T-NnTnBkZEI/AAAAAAAADz4/1bAz2YJGVJc/s1600-h/HeeiaPier0012.jpg"><img title="Heeia Pier001" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="825" alt="Heeia Pier001" src="http://lh4.ggpht.com/-26aQxIQv7SE/T-NnUUjLndI/AAAAAAAAD0A/0Q40gvQd7rE/HeeiaPier001_thumb.jpg?imgmax=800" width="550" border="0" /></a>I’d heard about Heeia Pier about a million times before we actually made it out there. For one, I’m never in Kaneohe during the middle of the day, and two, I am total moron. For not coming here sooner. </p> <p>Don’t be a moron. Eat at Heeia Pier. </p> <p>Most people don’t take the Kaneohe Bay Drive Road. It’s much quicker to go the highway route, and has less curves. Sometimes you’ll get stuck behind a tourist (slowing down at every view) or just Gramma Tanaka on a Sunday drive. But it is a nice view, and if I wasn’t usually racing everywhere I went, I would take this road slow, too. </p> <p><a href="http://lh3.ggpht.com/-HIxJD1kUsq8/T-NnUvoZY4I/AAAAAAAAD0I/rZbHaVJWDQ0/s1600-h/HeeiaPier0042.jpg"><img title="Heeia Pier004" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="367" alt="Heeia Pier004" src="http://lh5.ggpht.com/-UtH6hNTl9Ts/T-NnVOux3zI/AAAAAAAAD0Q/746OlM932gU/HeeiaPier004_thumb.jpg?imgmax=800" width="550" border="0" /></a> <a href="http://lh5.ggpht.com/-SoqJXo1p16Q/T-NnViHfR5I/AAAAAAAAD0Y/pD6PqEZ2GMw/s1600-h/HeeiaPier0032.jpg"><img title="Heeia Pier003" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="367" alt="Heeia Pier003" src="http://lh4.ggpht.com/-niqCDuCvm8Q/T-NnV215e2I/AAAAAAAAD0g/0oqDibnYMmE/HeeiaPier003_thumb.jpg?imgmax=800" width="550" border="0" /></a> We decided to hit the pier to go fishing, as Jake just recently got Amaya a fishing pole, and eat at Heeia pier too. I won’t lie. I went for the food. </p> <p>Fishing is a funny thing for us. I mostly only like my fish raw, and I only trust other people to serve it to me that way, so we don’t buy fish. And then there’s the fact that Jake doesn’t like fish either. We were planning on a catch and release session, but there wasn’t any catching to do. </p> <p>An older guy caught two fish in the first 20 minutes that we were there, and we didn’t see anyone else catch a thing. We didn’t try too hard, but the kids liked being there anyway. </p> <p>We also realized that fishing is one of those things adults want to do with kids—fun in theory, but mostly impractical. Between Mozely trying to climb down right by the edge of the water and Amaya running around, not even holding the pole once, we gave up pretty quick. </p> <p><a href="http://lh3.ggpht.com/-VYWBUBgDBgw/T-NnWhy51dI/AAAAAAAAD0o/GpGc6HIEHN4/s1600-h/HeeiaPier0072.jpg"><img title="Heeia Pier007" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="367" alt="Heeia Pier007" src="http://lh6.ggpht.com/-XD8OGzwJE60/T-NnXFQuDFI/AAAAAAAAD0w/i04gr2zL94Q/HeeiaPier007_thumb.jpg?imgmax=800" width="550" border="0" /></a> I went ahead and ordered. I’d heard about The Cheekeater through other Hawaii foodies, and asked for it, since it’s not on the menu. We got guava chicken and grilled beef and a tomato/eggplant salad.I took the pictures in broad daylight because I couldn’t wait to sink my teeth in. </p> <p><a href="http://lh5.ggpht.com/-nqOpWCftp7w/T-NnXmAjf0I/AAAAAAAAD04/SwqB_bjRq-I/s1600-h/HeeiaPier0082.jpg"><img title="Heeia Pier008" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="367" alt="Heeia Pier008" src="http://lh3.ggpht.com/-udmFxO766-I/T-NnYL4HYBI/AAAAAAAAD1A/y46McCE6s18/HeeiaPier008_thumb.jpg?imgmax=800" width="550" border="0" /></a>The salad came out first. I didn’t wait. little crispy (fried? toasted) rice grains dotted the well seasoned smoky eggplant and fresh tomatoes. The flavor combination was unreal. I had to try not to eat it all. When my brother in law accidentally dropped 1 little tomato I cried. He got me another salad. </p> <p>I claimed the first bites of the hamburger. The Cheekeater is named after another chef (his nickname). The burger itself was soft, lined with onions, and so tender it practically fell to pieces as I ate it. The bun was toasted to a perfect crisp. I kept noticing how crispy the inside of the bun was as I was eating—it didn’t turn into a pile of mush at all.  <br />The burger also had thin slices of portugeuse sausage, bacon, browned spam (or some spam similar product, shredded lettuce, cheese, fry sauce, tomato, and the most beautiful egg ever. The yolk ooze put me over the top. <img title="Heeia Pier009" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="666" alt="Heeia Pier009" src="http://lh4.ggpht.com/-nDXsQVxK5i0/T-NnYiZ2LmI/AAAAAAAAD1I/HlABpntC45Q/HeeiaPier009_thumb.jpg?imgmax=800" width="550" border="0" /></p> <p>I didn’t share much. Maybe a few bites. I encouraged the boys to order another. I could have eaten another one, even though I was stuffed. <img title="Heeia Pier011" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="825" alt="Heeia Pier011" src="http://lh5.ggpht.com/-OLJpzohJMvA/T-NnZEa5R8I/AAAAAAAAD1Q/Ru0m7JVGnmM/HeeiaPier011_thumb.jpg?imgmax=800" width="550" border="0" /></p> <p>The guava chicken and beef were also so yummy, but I really only had eyes for that burger. I almost felt bad for them, having to be compared to the Cheekeater. <img title="Heeia Pier012" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="367" alt="Heeia Pier012" src="http://lh3.ggpht.com/-j3T8Bj6hZx0/T-NnZj4BznI/AAAAAAAAD1Y/roNwKEsWhW0/HeeiaPier012_thumb.jpg?imgmax=800" width="550" border="0" /></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com6tag:blogger.com,1999:blog-8620220818900512579.post-10575013386834497012012-06-21T11:02:00.001-07:002012-06-21T11:02:04.973-07:00Bread Salad (Panzanella)<p><a href="http://lh3.ggpht.com/-HOw7uvcxj-I/T-NhjskxXtI/AAAAAAAADy0/6322jsHO6nw/s1600-h/panzanella0072.jpg"><img title="panzanella007" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="367" alt="panzanella007" src="http://lh5.ggpht.com/-O5Lgkzi71xE/T-NhjyU66qI/AAAAAAAADy8/eEa7tsaT_fw/panzanella007_thumb.jpg?imgmax=800" width="550" border="0" /></a><font color="#004080"><strong><a href="http://www.thelittlefoodie.com/2012/06/passion-fruit-dressing-and-oxo-giveaway.html">Don’t forget to enter my OXO Salad Dressing Shaker Giveaway HERE. It’s my new favorite kitchen toy.</a></strong></font></p> <p>I first heard about this kind of salad several years ago. I was intrigued by the idea but food blogs were still mostly non-existent and I didn’t have a recipe. I decided to just try to make a bread salad. </p> <p>Well, I didn’t know what the helk I was doing. I ended up with a good flavored mushy salad. </p> <p>Yesterday Jake said, “Remember when you didn’t know how to cook?” </p> <p>What? I thought I could always cook!</p> <p>Ok, so I made a mushy salad, a LONG time ago. It’s great what years of practice and lots of food blog reading can do for a person. </p> <p>This is barely a recipe. I did not measure, and I don’t think you should either. Taste, taste, taste!</p> <p><strong><a href="http://lh4.ggpht.com/-Q7jk3waU_yc/T-NhkdTnDKI/AAAAAAAADzE/qK6PBvSyyQU/s1600-h/panzanella0032.jpg"><img title="panzanella003" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="367" alt="panzanella003" src="http://lh5.ggpht.com/-JgKR93HeZTs/T-NhkwW6JZI/AAAAAAAADzM/QYq4gn8QNaE/panzanella003_thumb.jpg?imgmax=800" width="550" border="0" /></a> Bread Salad (Panzanella)</strong></p> <ul> <li>Cut 5 or 6 Cups of hearty, rustic bread into 1” pieces. I cubed, but you can tear. </li> <li>olive oil </li> <li>salt </li> <li>6 smallish, locally grown tomatoes (Roma sized) that have NEVER been in the fridge and are ripe </li> <li>1 Japanese cucumber (less seeds/water, but you can use whatever) peeled and cut into half moon chunks </li> <li>Sherry vinegar (balsamic would be acceptable) </li> <li>fresh Mozzarella cheese, cubed (more than a cup) </li> <li>3 large handfuls of Arugula </li> <li>Sunflower Sprouts </li> <li>Thinly sliced red onion </li> <li>More olive oil </li> <li>Minced garlic (if you can handle it raw) </li> <li>sugar </li> <li>pepper and salt to taste </li> <li>A few Tablespoons of thinly sliced basil </li> </ul> <p><a href="http://lh3.ggpht.com/-Nl905R8DKmc/T-NhldLupCI/AAAAAAAADzU/-wIkDf1BhAE/s1600-h/panzanella0012.jpg"><img title="panzanella001" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="825" alt="panzanella001" src="http://lh5.ggpht.com/-BKcC1O1gaa8/T-Nhl9QeCnI/AAAAAAAADzc/UP70NYrNLhE/panzanella001_thumb.jpg?imgmax=800" width="550" border="0" /></a> </p> <ol> <li>Heat the oven to 400 degrees and lay the bread cubes onto a baking sheet. Pour olive oil (lots, like half a cup) over the bread and toss, rubbing it with your fingers. Sprinkle salt over the top. Toast the bread in the oven for several minutes, tossing the bread once during cooking to toast both sides. Remove when they are crouton like and golden. Let cool on the sheet. They should seem too dry. They’ll soak up liquid and soften later. </li> <li>While the bread is toasting, cut up the tomatoes and reserve the juices as much as possible. Put the tomatoes in a metal strainer/colander over a bowl. Toss the tomatoes with salt and let the juice seep into the bottom bowl for about 15 minutes. Put the onion in the tomato juice bowl. </li> <li>Put the cooled bread pieces, strained tomatoes, cucumber, arugula, sprouts, and cheese into a large bowl. Whisk a couple of glugs of olive oil, garlic, and a few Tablespoons of sherry vinegar into the bowl of tomato juices. You may want to add a little teensy bit of sugar here. Your call. </li> <li>Pour the dressing over the whole salad, add some salt and pepper, throw in the basil, and toss the salad lots of times. The bread should start taking up some of the liquid and softening. Taste and adjust seasonings if necessary. Serve immediately. </li> </ol> <p></p> <p></p> <p></p> <p><a href="http://lh6.ggpht.com/-GQnmSXaoexA/T-NhmZF5FwI/AAAAAAAADzk/NQktC2Yjdb8/s1600-h/panzanella0045.jpg"><img title="panzanella004" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="825" alt="panzanella004" src="http://lh3.ggpht.com/-F1haYMqRzrE/T-NhmmiZmSI/AAAAAAAADzs/NiiD4RRlkag/panzanella004_thumb1.jpg?imgmax=800" width="550" border="0" /></a></p> Marikohttp://www.blogger.com/profile/01110357429393082121noreply@blogger.com3