Wednesday, September 26, 2012

Make your own Mustard - Plain Jane

This is my first attempt at mustard.  It's a little hot, so you may want to add the cayenne and flakes 1/2 tsp at a time.   I also poured in a bit of honey after I blended the ingredients in an attempt to take some of the heat off. 

Ingredients:
1/2 cup yellow mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
1 1/2 tsp. sugar
1 tsp Cayenne Pepper
1 tsp Hot Pepper Flakes

Directions:

Cover the mustard seeds in the vinegar and water, making sure the seeds are covered by the liquid.
Add the sugar and spices to the seeds mixture.
Let soak for 2 days. 
Blend mixture until it reaches desired consistency, adding water if needed.

This made (2) 1/2 pint jars of mustard.

Stay hungry my friend.

Wednesday, September 19, 2012

Chocolatey goodness!

I have am in a wedding in November and have waited until the last minute to try and lose weight.  Not the smartest idea ever, but it's crunch time so I am in serious diet/workout mode.  I haven't stopped eating, but I'm close to that.  Just kidding.  But I really, really, really want chocolate now and when I saw this recipe, I wished I had coconut milk in the house.
Ingredients:
1 can full-fat coconut milk
1/4 cup plus 1 tbsp cocoa powder
1/2 tsp pure vanilla extract (I like Nielsen-Massey Vanilla Paste)
sweetener to taste (I like Splenda)

Directions:
Do not shake the can!  Open the can and empty into a bowl. 
Place it in the fridge and leave uncovered overnight.  (we want it to thicken)
If it doesn't thicken, this won't work for this recipe.  Check out what you can make with it instead at the Thai Kitchen site.
Once thick, whip in cocoa, vanilla and sweetener.
If you leave it uncovered in the fridge, it will get even thicker.

Stay hungry my friend!

Wednesday, September 12, 2012

Cheesy meatballs

I love this recipe. It makes my breakfasts on the run so much easier. I'm usually in a rush to get out the door in the morning, so I grab 2 of this cuties and eat them while I'm driving. I like them cold, so they're a little less messy. But once warmed up, the cheese is gooey surprised.
 
Cheesy meatballs

Ingredients
  • 1 lb. lean ground beef
  • 1 clove of garlic, diced
  • 1/2 cup cubed blue cheese (or Jarlsberg, it melts nicely)
  • 1/4 cup finely chopped red peppers
  • 1/4 cup finely chopped red onion
  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1 cup water (it's ok to not use it all)
  • salt and pepper to taste 
    Cheese oozing out

Directions
  1. Preheat oven to 350.
  2. Combine beef, garlic, egg, peppers, onion, salt and pepper.
  3. Blend bread crumbs into meat mixture.
  4. Slowly add the water 1/4 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Take a chunk of the meat mixture, flatten it in your hand and place a cube of cheese in the center and shape into meatballs.
  5. Place meatball on a cookie sheet, space evenly.
  6. Place pan in oven for 15 minutes or until meatballs are done.
  7. Serve with your favorite tomato sauce, or eat just like that.
Stay hungry my friend!

Wednesday, September 5, 2012

Beefy cupcakes

This recipe has to be the best one yet.  I love how convenient it is and I know exactly how much I'm eating. 

Ingredients:
Burger Mixture
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture
1/2 cup milk
1/2 cup Original Bisquick® mix
2 eggs

Directions:
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Cool 5 minutes; stir Worcestershire sauce and garlic.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended.
Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture and a scoop of cheese. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Stay hungry my friend.

Saturday, September 1, 2012

What I want now - Pie Maker

Joy of joys on my shopping trip today.  I love the kitchen section of the store.  I walk around looking for gadgets, which I don't need, but will make cute looking food.  And today was perfect.   If you've been following my blog, you'll note that I like quick portable food.  Because of this, I've been wanting to make pizza pickets for quite some time, but have been hestiant to do because I could never figure out put the filling in the pocket without it spilling out.  Hence why this wonderful gadget will keep me busy and maybe even start to like pies.

 
Stay Hungry my friend!