Touch of Nectar

{January 20, 2012}   That’s Nuts!

I made these for Project 365.  It is one of those super simple recipes that I am going to make over and over again.  It’s not even really a recipe.

Buy a can of spanish peanuts. You know, the red skinned ones that are uber salty… Now chop up an equal amount of candied ginger. I happened to find some on sale, but the bulk bins are your friend. 

Now mix the two together and put in an airtight container.  Eat by the handfuls.  This is salty, sweet and has a nice little bit of kickin spice from the ginger. Lovely.


The Menu this Week. April 9-15 2011

As usual, these are not in the order that I will make them. Fruit/dessert on the menu this week is pineapple and cantaloupe. I’ve already messed up the menu, but tonight will be the Rigatoni. And I have some watercress to use… I’ll have to find a recipe for that.

Sat – Going hiking with the kidling, so I need a fast and easy dinner.

Sun – Chicken Athenos #330056 from 1001 More Low Fat

Mon – Pizza Burgers #445820 from 365 Grill (make double and freeze?)

Tues – Pineapple Rum Turkey Kabobs #231845 from Low Carb, Rice and Snow Peas

Wed – Lemon Herb Swordfish Steaks #452353 from Low Carb

Thurs – Rigatoni with Escarole and Italian Sausage (sausage from freezer) #334597 from 1001 Low Fat

Fri – PCT Movie night. Leftovers or pizza.

Breakfasts – Sunday, unless we go out to breakfast. Almond Pancakes from Beyond the Moon

Lunches – Blackeyed Pea Salad from Beyond the Moon

Dessert – Applesauce Cake #451271 from Spices of the World

No time to pack a pretty bento lunch this morning, I just grabbed something from the well stocked freezer.

Butternut Squash and Pear Soup. I rounded out the rest of my lunch with some cheese and crackers. Easy peasy. And very tasty!

This soup has a nice little zing to it from the curry powder and just a hint of sweetness from the pears. Just the thing for a gray day like today.

Restocking the freezer this week.  Some doubling up on recipes throughout the week.   Ground turkey is on sale at Safeway for buy one get one free, so I’ll be making a HUGE batch of meatballs to freeze. I also want to restock my freezer with roasted red bell pepper and tomato soup.  I might throw some beans in the crockpot for some sort of freezable stew later this week too. I bought a giant package of chicken breasts, so those will go in the freezer in at least 3 different marinades. (to be determined)

As of today, I am at 99/365 recipes. As always, these are in no particular order.  (Already changing the menu since I forgot a few things at the store last night…)

Sat 26 Shrimp and Snow Pea Stir Fry – Cooking Light 04
Steamed rice, dumplings (freezer)

Sun 27 – Mini Meatloaves – Cooking Light 2004 (make double) and Twice Baked Potatoes (make at least double. hubby loves these)

Mon 28 Pork Chili with Greens – 1001 Slow Cooker  and Sweet Corn Cheddar Pancakes From Asparagus to Zucchini

Tue 29Sage Stuffed Chicken Breasts – George Foreman Green Beans (wondering if this would freeze well?)

Wed 30 – CORN/Leftovers night (might change since I won’t be around this weekend to cook)

Thur 31 Pork and Fennel Ragu – Cooking Light 2004 Rice, Bread, Salad

Fri 1 – Off to Canada! I’m teaching a 4 hour backcountry cooking class. So not ready! Hubby and kidling to eat leftovers or eat pizza.

BreakfastsStrawberry Cinnamon Muffins – Cooking Light 2005 and Ginger Dessert Waffles – Spices of the World

LunchesGreen Apple Salad with Mustard Vinaigrette – Cooking Light 2004 and  Tarragon Tuna Salad – Spices of the World and and Potato Salad with Parsley and Chives – Cooking Light 2004 (for hubby. Didn’t get made from previous menu) Slaw of some sort? I have green cabbage to use up.

Dessert Applesauce Cake Spices of the World (made with home canned applesauce) I also picked up an angelfood cake at the store – to be served topped with Cool Whip and home-canned berries.

{March 10, 2011}   1001 Low Fat Recipes

Project 365 Marches on. As of today, I am at 78 recipes. Ahead of schedule on purpose since I know there are quite a few days coming in April that I will not be cooking.

I am slowly adding series of books to my cookbook collection. The 1001 series by Sue Spitler is one of these. I have four, with plans to add at least two more.

Let’s start with 1001 Low Fat Recipes. So far this year I have made five recipes from this book; Italian Turkey Burgers, Chicken China Moon, Garbanzo Parsley Salad, Artichoke Delight, Country Lentil Soup and Potato Seafood Cakes.

Except for the Seafood Cakes, which I ended up heavily modifying, everything has been delicious. The recipes are well written, easy to follow and flavorful. Not something you always get from a low fat cookbook.

Other recipes I have tried (prior to 2011’s Project 365) include
Mushrooms in Vermouth and Turkey Marsala.

I have a ton of recipes tagged to try soon as well. Mushroom Barley Soup with Herbs, Chinese Coleslaw, Fruit Filled Muffins, Salmon Salad Farfalle, Sesame Shrimp Stir Fry, Easy Chicken Saltimbocca, Golden Spaghetti Squash… I could go on and on.

One thing I really like about this book, compared to other low fat books, is that it doesn’t call for a lot of “low fat” product substitutions. Instead, she uses less oil and cooking techniques to make the recipes healthy. They rely heavily on seasonal vegetables and fresh herbs. Food itself has a lot of flavor if you cook it right.

Most of the recipes take 30 minutes or less and don’t have an extensive list of ingredients. Additonally, they do not call for hard to find or “weird” ingredients. There are a lot of re-worked classic dishes throughout the book.

There are 18 chapters, starting with Appetizers. This is a very well organized book. Sometimes the chapters may be short, but it makes recipes very easy to find.  For example, there is a whole chapter on Dinner Sauces. Vegetable Entrees are followed by Vegetable Side Dishes.

{June 19, 2009}   Bento-Italiano (sort of) #46

Dinner last night was sauteed mahi mahi in marinade from TJ’s. Since I don’t really like leftover fish (with the exception of tuna/salmon cakes) I needed to raid the fridge and freezer for today’s lunch.

I found the pesto turkey burgers I made last week and decided to go with a theme, more or less.  Under the turkey burgers there are some red/yellow roasted red peppers from a jar (also TJs). I have the turkey burgers in a divider cup so they won’t get soggy. They look a little strange because they were still frozen when I snapped the photo. I usually make my lunch the night before, so they will be thawed by lunchtime.

There was fresh basil and heirloom cherry/grape tomatoes in the fridge that need eating, so I grabbed on of the kidling’s string cheese sticks and made mini caprese skewers. The rest is just spinach salad with olives, yellow bell pepper and carrots. There are 3 radishes tucked in there too. I’m always surprised at how much food this small box can hold!

In front there is also a small container of Annie’s Green Goddess dressing, some TJ’s animal cookies for dessert (oh, how I want some nutella to dip these in!).

In the sidecar there is fruit (watermelon, cherries, grapes and blueberries) and a laughing cow cheese wedge for breakfast/snack/dessert.

Everything but the cookies fit in the box. 🙂


Bento #45

On the left: BBQ orange chicken, sweet potatoes, corn , blackeyed pea salad (with about 4 times the called for basil),
On the right: cherries, laughing cow cheese wedges (excellent with the dark cherries!), grapes, dark chocolate orange sticks, teddy grahams


Bento #46

On the left: Boiled egg, cherries, blackeyed pea salad, dark chocolate orange sticks
On the right: cherry tomatoes, laughing cow cheese, BBQ orange chicken, sauteed mushrooms and spinach, sweet potatoes
Trail bar – may or may not eat.

Bento38Oh the excitement. Lots of random leftovers in the fridge right now. I took the leftover bbq pork that was in there and turned it into fried rice for dinner. I made a bit too much, so the leftovers got put in the freezer.

The leftover corn got mixed with edamame for a side dish… then mixed into my lentil salad for lunch. This bento is lunch AND snacks. It isn’t too exciting, but it will be yummy.

Upper left: strawberries and watermelon. 
Upper right: remixed lentil salad
Lower left: fried rice and broccoli
Lower right: cubed baked tofu (savory?) and grape tomatoes

bento26It has been awhile since I’ve posted, but I have indeed been eating!

This is lunch (shown cold) from a couple of days ago. I ate the salad, then warmed the rest of it up in the microwave. To the left is a smashed, baked sweet potato. To the right, sauteed mushrooms and steamed broccoli. The chicken leg was baked in a sesame ginger marinade (from Annie’s) YUM!

bento27Another leftover dinner bento. This one is noodles in  Bolognese sauce, mandarine oranges, applesauce and veggies. The little pink container has ranch dressing. Teddy grahams for dessert.

{November 25, 2008}   Clam Stuffed Tomatoes

tomato-clamsThis simple and yummy recipe comes from my 365 Easy Low Calorie Recipes Cookbook. Clams in Tomato. Just three ingredients, so it is super easy. Tomatoes, horseradish and canned clams (I used a foil pouch).

Hollow out a Roma tomato. Add a dab of horseradish. Fill with clams. It is that easy! Great for a snack or an appetizer. You could do this with cherry or grape tomatoes too.

et cetera