My favorite restaurant is Kipos in Chapel Hill. Everything there is delicious, however, the one item we order consistently is the roasted eggplant and walnut dip. It has a smoky, creamy flavor that is enhanced but the crunch of toasted walnuts. I tried to make my own last night using this recipe. I didn’t have any lemon juice so I added a little extra balsamic. I also added parsley, however, I only had dried. Next time I’ll use fresh. And next time I’ll add a little less cayenne because it had a little too much kick.
This dish was awesome paired with some store-bought pita chips. Give it a try.
This is one of my favorite breakfasts for several reasons. It’s easy, it’s good for my diet, and it’s delicious!
You can doctor it any way you want, as long as you start with a hard boiled egg. How much avocado you add depends on how big your avocado is, and how much you enjoy the creamy fruit. I usually do about a quarter of an avocado, chopped in large chunks. Add some cilantro and salt and you’re good to go.
Not me. I like to add a lot more. Sometimes I’ll add Sriracha, other times I’ll drizzle some Herdez’ guacomole salsa. (Have you tried this stuff? It’s absolutely awesome.)
Today I went full hog. My other favorite thing to do is fry up one small corn tortilla in a pan. I love egg and avocado tacos but they are so messy. So now I cut up the tortilla, spray some oil in a pan, sprinkle the tortillas with salt, and fire up the pan. I get it good and hot so the tortilla crisps up.
In this dish, I rough chopped my egg and avocado, sprinkled in some salt and Mexican cheese, added the crispy tortilla bits and topped it with Mrs. Renfro’s roasted tomato salsa. It’s my new favorite salsa. Got it when I saw it on sale in my Ibotta ap.
The best part of the dish is that it comes in at 200 calories and it keeps me filled up till lunch! A double win!
Let me know if you give this a try and what you think!
I stepped on the scale this weekend and I did not like what I saw.
Last year the same thing happened to me (although the number was higher). So I bought myself a FitBit Alta, downloaded MyFitness Pal and started tracking my steps and my calories. It worked. I lost 10 pounds in a few months and kept them off. Until I went to Cancun for Christmas with my family.
We stayed at the Hyatt Ziva (amazing, amazing resort) using points I’d amassed from learning how to use credit cards. It was fantastic, but, it’s also all inclusive.
The back pool at the Hyatt Ziva in Cancun at sunset.
(This is the “sweets” restaurant. Just take what you want. As much as you want. Whenever you want.)
I gained five pounds on that trip, and I’ve been gaining ever since. I’m almost back to where I was when I started my FitBit journey and that’s not ok. I figured I could just do what I do – eat and sew and work 8 hours a day sitting at a desk, maybe walk a little – and I’d lose the weight. Nope. That’s not the way it works. Now I weigh more than when I came back from Cancun 6 months ago and something has to be done.
So I’m back on a mission to lose weight. I’m using my Bullet Journal, my FitBit and MyFitness Pal. I started on Sunday, June 11 at 148 pounds. Here I am on a 3.5-mile walk. I did 20k steps that day. I’ve started doing a 31-day yoga challenge on YouTube with Yoga by Adrienne. I like her style.
I’m also watching what I eat. Here’s what I ate for lunch yesterday (I’ve been eating it every day since Sunday and today is the last day. Chickpea salad with tomato, avocado, red onion, tuna, and spinach. (It had some chunks of fresh mozzarella in there but I think my daughter ate them all.) Here’s the recipe to use as a base. Do like I do and embellish with what you like.
If you’ve got good food recipes, exercise ideas, or any suggestions for helping me lose 10 pounds, please share below! Look forward to sharing my journey with you.
Every Sunday I sit down and figure out what I’m going to make for dinner each week. Everything doesn’t always go according to plan, but at least I have a plan. That helps me stick to a shopping budget, which is also dictated by what’s on sale and what I can get rebates on in Ibotta and Coupon 51.
Right now I’m cooking mainly for my husband and myself. My teenage daughter is only home for dinner sometimes, my mother in law will come for dinner occasionally, and my college-age son will come home once in a while too. This week, I’m not sure who will pop in, but I’m going to be ready, just in case.
So here’s my dinner plan:
Sunday – My college-age daughter was here last week for dinner and made a terrific combination of oven baked Indian-spiced sweet potatoes with teriyaki steak. She served it on a platter with sliced jalapeno, avocado, and cilantro. We helped ourselves to her homemade peanut sauce that she made from the teriyaki glaze, peanut butter, and coconut milk. We all loved it but now we have leftover peanut sauce. I’m going to doctor it up and use it to make Grilled Thai Curry Chicken Skewers.
Monday – We’re heading to Costco as part of her Sunday food buying routine. I’ll be buying some lobster ravioli and pairing them with a light tomato sauce we buy there. Granted, lobster ravioli ain’t cheap, but this is simple, easy, restaurant quality and always a crowd pleaser.
Tuesday – My son will be home so we’ll be having filet mignon, mushrooms and tomato and mozzarella. I buy the big container of baby Portobellos at Costco, saute them whole with chopped garlic and oil until they are practically half their size, then finish them with a splash of ponzu. Have you tried ponzu? It’s a sweeter, citrus-based soy sauce. I love it!
Wednesday – Joey will leave after dinner but not before we eat some wings. He loves buffalo wings but we love these baked General Tsao wings. We don’t fry them; we grill the wings then coat them in whichever sauce. They will go great with a Greek salad. Or, if I have time, I’ll make potato salad.
Thursday – There will be something left over, or something won’t work out as planned so I usually only plan three nights. We keep Naan bread in the freezer in case we want to throw together a ham and cheese pizza. I’ll buy some zucchini and eggplant when I go shopping so we can always do a veggie pizza.
I’ve always been a coupon clipper. But I really moved my savings up a notch when I started using coupon apps like Ibotta and Checkout 51. I saw a story about a woman who uses them on the news and thought I’d give it a shot.
At first, I found it a little off-putting. They’re essentially collecting data about my shopping habits. But then I thought, so what? Everybody is collecting data about me, through Facebook, buying online, even websites you visit. That’s why ads follow you all over your online universe. If it saves me money, I’m in.
Now, when I use coupons and check Ibotta, I can see I’m saving more. And, I’ve already got nearly $30 in my account to take as a gift card or to put in my pay pal account.
Interesting in trying Ibotta? Click on this link to get a $10.00 reward.
I made breakfast after dinner the other night. I had to, after watching two hands whip up spinach and tomato mini-quiches in under a minute in one of those recipe videos that pepper my Facebook newsfeed. It looked too good and too easy not to try.
With the video’s jazzy jingle in my head, I sprayed the cupcake tin, stuffed it with baby spinach, sprinkled chopped tomatoes on top, then poured in the eggs. I popped it in the 350-degree oven, set the timer, and waited, feeling quite proud of myself.
Fifteen minutes later, my ego deflated a bit when I saw raw egg floating atop the spinach and tomatoes. Ten minutes later, the egg was still slightly runny.
That’s what I love about the onslaught of fast-moving cooking videos that originated with Buzzfeed’s Tasty Youtube channel but are now mainstays for virtually every food site on the Internet. They inspire experienced home cooks with new ideas and give novices the confidence to try something new.
“Often the videos show that cooking can actually be easy and versatile,” said Natalie Meador, a registered dietitian nutritionist in Cary. She believes the “videos serve a good purpose in that they empower people to feel like they can actually cook a meal.”
Unfortunately, looking good and being good for you are often two different things. Some of the most popular dishes featured in those videos ooze high-fat gooey cheese or are dipped and deep fried for extra crunchy goodness. And, they often “do not take into account proper serving sizes of the foods featured,” Meador cautioned.
That was definitely the case when a video recipe for baked shrimp linguine scampi caught my eye. I watched the recipe and thought it would be a snap for dinner. Then I looked at the ingredients. The recipe for four called for a stick and a half of butter and one tablespoon of salt. I like butter and salt as much as the next person, but that equals three tablespoons of butter per person! Instead, I sauteed my shrimp dinner for four with just one or two tablespoons of butter and a pinch of salt.
That’s OK, said Sheri Castle, a cookbook author, recipe developer and cooking instructor in Chapel Hill. “Professionals who make a recipe designed for visual impact are doing things that can’t be done by people who are just preparing a recipe to eat and enjoy at home.”
That certainly was true for a video recipe I attempted to follow for cracker candy during the holidays. I thought I’d have a homemade gift in no time after watching the anonymous hands lay out the saltines, cover them with caramel sauce they’d whipped up, sprinkle with chocolate chips and toasted pecans. Then I tried it. Making caramel is way harder than it looks. The brown sugar wouldn’t melt into the butter. I almost tossed the whole pan in the garbage after I poured the buttery mess over the saltines. I forced myself to finish the recipe. Figured I could always throw it out then. To my surprise, the caramel disaster actually tasted great and looked pretty good once it was smothered by chocolate and nuts.
However, my cracker candy experience demonstrates one of the biggest problems with these video recipes: They lack instruction. A seconds-long video can’t cover all the details involved in a recipe that may take an hour to prepare, Castle said.
“It’s like the difference between a movie and a movie trailer,” Castle said. “These are to capture your attention and make you interested and curious, but they can’t possibly be your full story.”
My curiosity was piqued when I tried what was billed as a “life hack” in a video called “Super Quick Potato Peeling!” Rather than boil peeled, cut potatoes, the two hands, and text suggested cutting a slice into the skin around the potato’s fat middle, then boiling the potato whole. Within seconds of video time, the two bare hands were gliding the potato skin off in two easy pieces.
In reality, whole potatoes take much longer to cook than chunks. And trying to pull the skin off a potato you just scooped out of boiling water is going to burn your fingers. I know. I tried. So, while I saved time peeling and cutting my potatoes, I wasted it waiting for the potatoes to cool so I could get the darn skin off. And no, it doesn’t come off quite that easily after all.
Still, I keep trying. The pizza puff pastry twists looked fast and easy when I wanted to make a quick lunch. They were easy to make until it got to the twisting part. And, as in my previous attempts, the recipe took longer than directed to cook. My first bite was tasty — it was puff pastry after all. But my husband thought they were a bread bomb. I had to agree. There just wasn’t enough tomato and cheese for all the dough involved.
My first freelance article for the News & Observer was a year in the making. I am passionate about gazpacho and wrote about my love affair with the cold Spanish soup.
I have a love affair with gazpacho that started when I was a child. In the 1970s, my parents celebrated their 25th wedding anniversary with a trip to Spain and brought me along. My father was born there, and the trip marked his first return since he left as a young boy. In preparation, my mom read James Michener’s “Iberia” and soon recreated his recipe for authentic gazpacho.
His classic version, popular throughout the Southern region of Andalucía, featured juicy, vine- ripened tomatoes, crusty, stale bread, cucumber, red bell pepper, a lot of good Spanish olive oil, top shelf sherry vinegar and, of course, salt and pepper. To top it off, my mother would coat days-old French or Italian bakery bread with a garlic-infused oil, then toast the morsels on low heat in the oven until they were crunchy, golden brown. My mouth waters just thinking about those garlicky croutons floating in the well-chilled soup.
Fast forward to today and I still make that soup several times during a hot summer. It’s the perfect way to consume the overabundance of lush, juicy tomatoes, cucumbers and peppers (yes, even a jalapeno or two) that may be growing in your garden or tempting you at the local farmers market.
As my go-to lunch staple, I will often enhance my gazpacho with protein in the form of diced avocado, a dollop of Greek yogurt or sprinkling of feta, grilled shrimp or smoky sausage (how much you add is really a personal preference). Depending on what I have on hand, I may pair it with a light sandwich, salad, quiche or my personal favorite, a cold wedge of potato and onion omelet, better known as a Spanish tortilla.
Since I’m not one to leave well enough alone, and time is always of the essence, I’ve created many adaptions of this traditional cold soup to suit my taste buds. For example, while many feel adding bread to thicken the classic Spanish gazpacho is a must-have, I leave it out. I also don’t feel it’s necessary to skin the tomatoes or remove their seedy pulp. I throw it all in a blender and let the whirring blades do their work. Some people also like a few chunky vegetables in their soup. For me, it depends. In this version, I prefer the smooth, silky texture created by the olive oil.
I’ve also expanded my horizons well beyond tomatoes. Gazpacho can be equally delicious when made with the bounty of summer’s sweet fruits. My colleague loves the cantaloupe gazpacho recipe I shared with him. I like to enhance it with a bright red zing of Sriracha sauce. I’ve recreated Whole Foods’ pineapple and cucumber gazpacho after sampling it at their salad bar, and I absolutely love the crunch of vegetables in another Spanish classic, white or blanco gazpacho, which is often sweetened with green grapes and sometimes thickened with blanched almonds. The version I enjoy uses half and half and no almonds.
No matter what ingredients you choose, you can’t beat gazpacho’s refreshing simplicity, the many ways it can be enjoyed and its powerful nutritional punch.
My family loves pizza night, but I don’t mean buying it from the neighborhood pizza place. Making your own pizza dough is simple, fast, and fun. Let me tell you how I do it.
Making the pizza dough
Pizza dough is so simple – it’s just flour, water, yeast and salt. Some recipes call for oil and sugar. But that’s it. Mix it up ahead of time, let it rest, and soon you’ll be making pizza.
I started making pizza with a bread maker. When it broke, I resorted to buying pizza dough in the store when it was on sale for $1 per one-pound ball. I’d buy several and freeze them, then pull one or two out and leave them in the fridge to thaw. One, one-pound ball feeds about four adults. Eight slices, two per person.
Then I discovered this free Craftsy perfect pizza at home class. It’s a great introduction to making a variety of pizzas. Again, simple recipe, make the dough ahead of time, cut the recipe in half, store, and you have two pizzas ready to bake by later that day or, (better yet), the next day. (The dough needs to rise for several hours. Don’t rush it.)
Things got even easier when I signed up for Artisan Bread in Minutes on Craftsy. I still can’t get over how simple it is to make bread. Put your ingredients in a bowl, mix by hand, let sit, refrigerate, make pizza. That’s it. And it comes out fabulous. I made this Sicilian pizza last night. I made it on a cookie sheet. It’s covered with a simple marinara sauce from a jar, shredded mozzarella and Asiago, and pepperoni. It was delicious.
That brings me to toppings. We are not typically plain pizza people. I like variety, and a pizza can really hold anything. I’v even put Thanksgiving leftovers on pizza (sans the stuffing).
Our favorite starts with a layer of mayonnaise, which is topped with broccoli, tomato, bacon and cheddar cheese.
We also love starting with a layer of Italian dressing, topped with sautéed spinach, carmelized onion, and bacon. Hawaiian pizza starts with tomato sauce, followed by chopped deli ham, mozzarella and pineapple. Then there’s buffalo chicken pizza – which is a layer of ranch or blue cheese dressing, mozzarella cheese, then loaded with leftover chicken smothered in Texas Pete mixed with melted butter.
Barbeque pizza is a hit too. We’ll start with a layer of your favorite barbeque sauce, then top it with mozzarella cheese, leftover chicken dressed with more barbeque sauce, peppers and onions (cooked or uncooked – it’s up to you.)
As you can see, the possibilities are endless.
I would be remiss if I didn’t talk a little bit about cooking your pizza. First, your oven/grill needs to be piping hot. I cook my pizza at around 450 degrees. Whether on the grill or in the oven, it is crucial that your pizza stone also be preheated and hot.
The one exception to this rule is my Sicilian pizza. While my oven was heated up for at least 15 minutes, I did not pre heat the cookie sheet. My pizza came out good, however, in my opinion, the top was a little overcooked. The dough was perfect. (I cooked this pizza at 475 for 15 minutes. Next time I’ll do 450.)
I use an Emile Henri pizza stone. You can buy a cheaper one, but they are typically very heavy. This stone retains a lot of heat and is easy to move out of the oven when the pizza is done because it’s thin. You can see it here resting on my stove top.
A pizza peel is also a must. And parchment paper. For a long time, I was flouring my pizza peel, rolling out my rested dough, then shuffling it into the oven or on the grill. If the pizza became heavy from the toppings, it would stick just a little, causing the toppings to tumble into the oven (or the grill), and remain there as burning reminders for the next few days. Now I flour a piece of parchment paper, put that on the peel, easily transfer the pizza to the oven (no dropped toppings), and take it off the parchment paper when it comes out.
Let it rest
In making all these pizzas, the most important tip I can give you is to NOT use your dough straight from the cold refrigerator. Take the dough out and let it rest on the counter for at least 20 minutes. That will let the gluten relax, and allow your dough to be stretched into your pie shape much easier. We’ve tried fighting with the dough, but it would just bounce back and not hold its shape. If you have that problem, walk away. Have a glass of wine. The dough will rest and become more pliable and you’ll have a more enjoyable experience.
Two pizzas ready for eating
So, armed with all these simple and amazing pizza options, what’s on your menu tonight?
We try to eat fish at least once a week and salmon is usually on the menu. I buy it frozen in individually wrapped packages at Costco, and just pull out the servings I need. This recipe is a keeper. It’s probably good as is, but I put my own twist on it. Biggest change: adding more vegetables and baking in the oven, rather than on the stove.
First I carmelized red onion. I sprinkled salt, pepper, brown sugar and a dash of balsamic. I had some baby spinach so I threw that in there too. About half a bag. It cooks down to nothing.
Then I made the glaze for the salmon. I didn’t marinade it as the recipe suggests. I just placed the cooked vegetables in the bottom of my casserole dish and poured the glaze over the salmon. I felt the need for a splash of balsamic vinegar. It was just calling my name. This is how it looked before I popped it in the oven.
This is how it looks after about 10-15 minutes in the oven at 450 degrees. I use a thermopen to make sure the fish reaches about 145 degrees. I’m happy with it a little under. Better less cooked than over, in my opinion.
(I highly recommend this thermometer. Yes, it’s expensive, but well worth the investment. I use it on everything.)
One quick looked at the finished dish on the plate before I tore into it. It was absolutely delicious.
If you have any left over, simply flake the salmon with a fork and chop the onions and spinach. Add some sriracha and mayonnaise – not too much. — Pile it on some artisan whole wheat bread topped with arugula and you have the perfect salmon salad for lunch the next day.
Shepherd’s pie doesn’t get any better than this. I craved it one day after my brother-in-law posted a picture of his on Instagram. I instantly went to Allrecipes.com, where I found this recipe. It’s a good starting point, but let me tell you how to make it easier, and faster.
First, don’t bother peeling, cutting, and boiling potatoes to make the mashed potatoes. Simply Potatoes are absolutely delicious, made with all real ingredients, and cover the top of this pie perfectly. That’s about 50 percent of the work gone right there.
Next, the meat. Saute one pound of ground beef, or whatever meat you like. I’m sure it would taste just as good with ground lamb (which I believe was in the original, I mean really original, shepherd’s pie), turkey, chicken, etc. Dump the grease (leave about a tablespoon if you used beef to saute the vegetables) and remove meat from pan.
Now let’s talk about the vegetables. Do not boil carrots until mush. And take a look in your fridge to see what you have. I sauteed carrots (added a little water after browning them a little, covered and let them steam for about five minutes). Then I added some more olive oil, and added one chopped onion. Peas are not welcome in my house, per my son, but spinach – surprisingly – is. So I threw the rest of the opened bag of baby spinach in there too and waited till it wilted. Add the meat to the vegetable mixture.
Finally, the piece de resistance for me is Pioneer brown gravy mix. Follow the directions to make the gravy, but use the one can of beef broth called for in the Allrecipes recipe. Pour that goodness all over the meat mixture.
Spray your casserole dish with olive oil, add the meat and vegetable mixture, and top it with a layer of cheese. Warm up your mashed potatoes so they are more creamy and easier to use, and spread over the top, dropping in dollops all over the place, and mushing together with a spatula to cover your meat and cheese mixture.
Pop it in the oven at 350 degrees and cook for about 20 minutes until you get this oozing, delicious, wonderful meal. It truly is the best shepherd’s pie. Ever.