HAPPY BIRTHDAY TO ME!
I am going to eat whatever I want today. That's all!
Thursday, December 10, 2009
Wednesday, December 2, 2009
I survived my first Veggie Thanksgiving, and I defeated the HAM...the ham DID NOT defeat me! I'm sure I consumed a massive unknown quantity of chicken stock, but for the most part, I am proud of myself. I honestly have to say that I didn't miss the turkey. I love sides, and that big hunk of meat with gravy just steals room for things like sweet potatoes and corn casserole! I also spent a nice 6 days in sunny Arizona....and had my first Thanksgiving dinner outside in the backyard. Other than the shear masses of food (including pumpkin pie for breakfast three days in a row) I ate while I was there, I'd call it a great holiday!
So if you look back a few blogs, I posted about peanut butter M&Ms. Well, let me tell you something, I found out this week that PB M&Ms don't hold a candle to MINT M&Ms. Holy crap those things are like crack! I could grind them up and rail lines if I really wanted because otherwise I'll just hoover a whole 1 lb bag in one sitting. Luckily they are only around during the holidays, and I don't plan on purchasing any for said reasons above...but YUM!
And DOUBLE HOLY CRAP, while I was looking for the picture above I found this:
I think I just gained 12.4 pounds looking at that picture.
Anyway, in case you couldn't guess that's today's praise: Mint M&Ms. And I think, I just decided this, that from now until Christmas the praise will be devoted to all things food and holiday.
That being said, the recipe today is my signature take along casserole for holidays. Its maybe the easiest thing in the world to make, and I don't have to kill you for knowing the recipe:
Cheesy Corn Casserole
1 stick butter, melted
8 oz sour cream
1 box jiffy corn bread mix
1 can creamed corn
1 can whole kernel corn
1 egg
8 oz bag of cheddar cheese
Mix first six ingredients and pour into 13 x 9 pan sprayed with cooking spray. Top with cheese and bake, uncovered, for 30-40 minutes in a 350 oven.
It wouldn't be Angie's Holiday Dish without cheese...so enjoy!
So if you look back a few blogs, I posted about peanut butter M&Ms. Well, let me tell you something, I found out this week that PB M&Ms don't hold a candle to MINT M&Ms. Holy crap those things are like crack! I could grind them up and rail lines if I really wanted because otherwise I'll just hoover a whole 1 lb bag in one sitting. Luckily they are only around during the holidays, and I don't plan on purchasing any for said reasons above...but YUM!
And DOUBLE HOLY CRAP, while I was looking for the picture above I found this:
I think I just gained 12.4 pounds looking at that picture.
Anyway, in case you couldn't guess that's today's praise: Mint M&Ms. And I think, I just decided this, that from now until Christmas the praise will be devoted to all things food and holiday.
That being said, the recipe today is my signature take along casserole for holidays. Its maybe the easiest thing in the world to make, and I don't have to kill you for knowing the recipe:
Cheesy Corn Casserole
1 stick butter, melted
8 oz sour cream
1 box jiffy corn bread mix
1 can creamed corn
1 can whole kernel corn
1 egg
8 oz bag of cheddar cheese
Mix first six ingredients and pour into 13 x 9 pan sprayed with cooking spray. Top with cheese and bake, uncovered, for 30-40 minutes in a 350 oven.
It wouldn't be Angie's Holiday Dish without cheese...so enjoy!
Wednesday, November 25, 2009
Well, tomorrow is the big day...my first Veggie Thanksgiving. Eek. Oh the HAM.
Today's Praise: Sun Dried Tomato Organic Polenta
Today's Recipe: Oven Roasted Cauliflower
Polenta is a new-ish discovery of mine, and man...I'm glad I found it. This particular kind of polenta is already cooked and can be found in the organic foods section of your local grocer's, near where the fake (i.e. organic) mac and cheese is. I'm sorry, but blue box I heart you when it comes to M&C.
Anyway, I like to slice this polenta about 1/2 an inch think and pan sear it with a little spray or oil. Mmm. Its also good - now this might suprise you - with a little parmesan sprinkled on top. You know how I feel about parm cheese (6th food group).
As for this "recipe" we can thank my friend Michelle for this little masterpiece. Here's how we did it:
1 Large head of cauliflower
1 head of garlic
S&P
Olive and Sesame (optional) Oils
Clean the head of cauliflower and remove as much of the stem as you can. Now, take the head of garlic and slice it in half horizontally. Take half the clove and shove it in the "butt" of the cauliflower head, where you took all the stem out. The other half can either be broken up and shoved amongst the head or just wrapped up in the foil. Wrap the whole thing in foil and put it in a screaming hot oven (like 425) for an hour or until a butter knife goes into the center easily. Sprinkle with S&P and drizzle with a mix of olive oil and sesame oil, cut into wedges, and devour. YUM!
Here is Michelle's hand drizzling:
I'm off to Phoenix tomorrow, so Happy Turkey (or lack thereof) everyone!
Today's Praise: Sun Dried Tomato Organic Polenta
Today's Recipe: Oven Roasted Cauliflower
Polenta is a new-ish discovery of mine, and man...I'm glad I found it. This particular kind of polenta is already cooked and can be found in the organic foods section of your local grocer's, near where the fake (i.e. organic) mac and cheese is. I'm sorry, but blue box I heart you when it comes to M&C.
Anyway, I like to slice this polenta about 1/2 an inch think and pan sear it with a little spray or oil. Mmm. Its also good - now this might suprise you - with a little parmesan sprinkled on top. You know how I feel about parm cheese (6th food group).
As for this "recipe" we can thank my friend Michelle for this little masterpiece. Here's how we did it:
1 Large head of cauliflower
1 head of garlic
S&P
Olive and Sesame (optional) Oils
Clean the head of cauliflower and remove as much of the stem as you can. Now, take the head of garlic and slice it in half horizontally. Take half the clove and shove it in the "butt" of the cauliflower head, where you took all the stem out. The other half can either be broken up and shoved amongst the head or just wrapped up in the foil. Wrap the whole thing in foil and put it in a screaming hot oven (like 425) for an hour or until a butter knife goes into the center easily. Sprinkle with S&P and drizzle with a mix of olive oil and sesame oil, cut into wedges, and devour. YUM!
Here is Michelle's hand drizzling:
I'm off to Phoenix tomorrow, so Happy Turkey (or lack thereof) everyone!
Thursday, November 19, 2009
So the major slacker here is trying to get back on track with my blogging efforts, and today I have an interesting "I'm a veggie now" situation. It was the first time I encountered this...
I had a meeting in the Denver office on Tuesday. It was a painful, marathon meeting that was basically useless - but that's beside the point - and it ran over lunchtime. Unbeknowest to me, they ordered us lunch from Panera (mmm). The lunch boxes arrived (complete with pickle, chips, and a GIGANTIC cookie that totally blew my points for the day but anyway)...everything was either: a turkey sandwich, a turkey sandwich, and italian sandwich, or a turkey sandwich. So I asked if there was anything with no meat and someone says "I didn't know you were a vegetarian!!" Now...how the hell would you know considering - YOU DIDN'T ASK!!!!
Then of course they made a big deal about going to get me something else, which I gracefully declined, took a turkey sandwich, took the 2 pounds of meat off of it and ate it. It was basically a lettuce, onion, and spicy mayo sandwich. At least the bread was good. And I had a gigantic waist expanding cookie. Sigh...
And now, there is a HAM in the fridge at work. I"m all about being veggie, but if there's one thing that will get me...its HAM.
Maybe I"ll just pig out on the 10 dozen cookies in the kitchen for the cookie exchange instead.......
Wow, there was definitely an I want meat and cookies theme to this today, huh?
Back to the item of the day and recipes tomorrow, folk! Tune in!
I had a meeting in the Denver office on Tuesday. It was a painful, marathon meeting that was basically useless - but that's beside the point - and it ran over lunchtime. Unbeknowest to me, they ordered us lunch from Panera (mmm). The lunch boxes arrived (complete with pickle, chips, and a GIGANTIC cookie that totally blew my points for the day but anyway)...everything was either: a turkey sandwich, a turkey sandwich, and italian sandwich, or a turkey sandwich. So I asked if there was anything with no meat and someone says "I didn't know you were a vegetarian!!" Now...how the hell would you know considering - YOU DIDN'T ASK!!!!
Then of course they made a big deal about going to get me something else, which I gracefully declined, took a turkey sandwich, took the 2 pounds of meat off of it and ate it. It was basically a lettuce, onion, and spicy mayo sandwich. At least the bread was good. And I had a gigantic waist expanding cookie. Sigh...
And now, there is a HAM in the fridge at work. I"m all about being veggie, but if there's one thing that will get me...its HAM.
Maybe I"ll just pig out on the 10 dozen cookies in the kitchen for the cookie exchange instead.......
Wow, there was definitely an I want meat and cookies theme to this today, huh?
Back to the item of the day and recipes tomorrow, folk! Tune in!
Wednesday, November 4, 2009
Today's Praise: Door to Door Organics (sorry no photo :()
Today's Recipe: Candied Acorn Squash
So let's start with Door to Door. If you're a faithful follower of this nonsensical blog, you've heard me mention my organic produce delivery service before. This is Door to Door Organics. This service is similar to a CSA; however, it isn't a true CSA because instead of coming from one farm, this service pools resources from organic produce growers to provide organic produce year round. In the summer, the produce is about 95% local, but what's nice about this is you can get it through the winter as well. The contents of the box varies per week (or every two weeks, which is my frequency of delivery), and you can set dietary preferences and substitute other available things for produce you might not use through your online account. Its a great way to get affordable sustainable organic produce and also try new things. Check them out: www.doortodoororganics.com
Last year, one of the items I got in my "box" was acorn squash, so I found this recipe, slightly modified it, and it came out awesome. It kind of tastes similar to sweet potatoes, which are one of my FAV foods...MMM!
Acorn Squash, Nuke Style:
2 acorn squash
4 tsp margarine (I am a Bummel and Brown fan)
4 tsp brown sugar
S&P to taste
Half the squah and remove the seeds with a big spoon. Then prick the inside all over with a fork. Put 1 tsp margarine and brown sugar in each half.
Place halves cut side up on a microwaveable plate and nuke on high for 10 minutes or until the flesh is soft and an obviously edible consistency (don't you love my cooking jargon?). Basically, the longer you cook the softer it gets...well until you hit that "oh its burnt" threshold. Season with S&P to taste and enjoy.
Happy Hump Day!
Today's Recipe: Candied Acorn Squash
So let's start with Door to Door. If you're a faithful follower of this nonsensical blog, you've heard me mention my organic produce delivery service before. This is Door to Door Organics. This service is similar to a CSA; however, it isn't a true CSA because instead of coming from one farm, this service pools resources from organic produce growers to provide organic produce year round. In the summer, the produce is about 95% local, but what's nice about this is you can get it through the winter as well. The contents of the box varies per week (or every two weeks, which is my frequency of delivery), and you can set dietary preferences and substitute other available things for produce you might not use through your online account. Its a great way to get affordable sustainable organic produce and also try new things. Check them out: www.doortodoororganics.com
Last year, one of the items I got in my "box" was acorn squash, so I found this recipe, slightly modified it, and it came out awesome. It kind of tastes similar to sweet potatoes, which are one of my FAV foods...MMM!
Acorn Squash, Nuke Style:
2 acorn squash
4 tsp margarine (I am a Bummel and Brown fan)
4 tsp brown sugar
S&P to taste
Half the squah and remove the seeds with a big spoon. Then prick the inside all over with a fork. Put 1 tsp margarine and brown sugar in each half.
Place halves cut side up on a microwaveable plate and nuke on high for 10 minutes or until the flesh is soft and an obviously edible consistency (don't you love my cooking jargon?). Basically, the longer you cook the softer it gets...well until you hit that "oh its burnt" threshold. Season with S&P to taste and enjoy.
Happy Hump Day!
Monday, November 2, 2009
Today's Praise: In honor of Halloween...
Who doesn't love M&Ms...and when the have Peanut Butter in them, I can justify it as a source of protein :)
Today's Recipe: Pasta Fagioli (Fah-jo-lee)
Happy belated Halloween to the masses. I hope you all had a ghoulishly fun weekend full of candy, tricks, and maybe even a beverage or two ;) Here in Breckenridge, Halloween is a big deal and it seems to bring idiots from out of the woodwork. So, instead of dealing with said idiots, I hosted some friends for a small Halloween dinner complete with severed finger appetizers and bubbling punch thanks to Michelle :)
For dinner, I made a ginormous pot of Pasta Fagioli, which is a hearty bean and pasta Italian soup. It was a big hit, and I am going to share the recipe with you! The best thing about this soup is that its not only vegetarian, but its also vegan. And its hearty enough that meat eaters among us don't even notice the absense of mammal in the dish, so its a perfect choice for feeding several different dietary preferences. Serve it with slices of italian bread to soak up the juices and...get ready, here it comes: lots of parmesan cheese to dump on top!
Pasta Fagioli
2 Stalks Celery, chopped
1 onion, chopped
3 cloves garlic, chopped
2 t. dried parsley
1 t. oregano
1/4 to 1/2 t. red pepper flakes
salt
1 can (14 oz) veggie broth
2 medium tomatoes, peeled and chopped
1 can tomato sauce (8 oz)
1/2 cup uncooked pasta
1 can (15 oz) cannellini beans
Heat a large soup pot over medium heat and coat bottom with olive oil. Cook celery, onion, garlic, parsley, and seasonings for about 5 minutes. Stir in stock, tomatoes, and tomato sauce and simmer on low for at least 20 minutes. The best part is you can let this simmer as long as you need to until guests arrive, etc...and then drop the pasta 15 minutes before you're ready to eat.
At this time you drop the dried pasta and cook it for about 10 minutes or until tender. Depending on the cut of pasta, it may take longer. When pasta is almost al dente add in the beans and heat through. Now its ready to serve!
This will be one of my featured soups when I open my specialty food store here in Breckenridge................someday :)
Have a good week everyone!
Who doesn't love M&Ms...and when the have Peanut Butter in them, I can justify it as a source of protein :)
Today's Recipe: Pasta Fagioli (Fah-jo-lee)
Happy belated Halloween to the masses. I hope you all had a ghoulishly fun weekend full of candy, tricks, and maybe even a beverage or two ;) Here in Breckenridge, Halloween is a big deal and it seems to bring idiots from out of the woodwork. So, instead of dealing with said idiots, I hosted some friends for a small Halloween dinner complete with severed finger appetizers and bubbling punch thanks to Michelle :)
For dinner, I made a ginormous pot of Pasta Fagioli, which is a hearty bean and pasta Italian soup. It was a big hit, and I am going to share the recipe with you! The best thing about this soup is that its not only vegetarian, but its also vegan. And its hearty enough that meat eaters among us don't even notice the absense of mammal in the dish, so its a perfect choice for feeding several different dietary preferences. Serve it with slices of italian bread to soak up the juices and...get ready, here it comes: lots of parmesan cheese to dump on top!
Pasta Fagioli
2 Stalks Celery, chopped
1 onion, chopped
3 cloves garlic, chopped
2 t. dried parsley
1 t. oregano
1/4 to 1/2 t. red pepper flakes
salt
1 can (14 oz) veggie broth
2 medium tomatoes, peeled and chopped
1 can tomato sauce (8 oz)
1/2 cup uncooked pasta
1 can (15 oz) cannellini beans
Heat a large soup pot over medium heat and coat bottom with olive oil. Cook celery, onion, garlic, parsley, and seasonings for about 5 minutes. Stir in stock, tomatoes, and tomato sauce and simmer on low for at least 20 minutes. The best part is you can let this simmer as long as you need to until guests arrive, etc...and then drop the pasta 15 minutes before you're ready to eat.
At this time you drop the dried pasta and cook it for about 10 minutes or until tender. Depending on the cut of pasta, it may take longer. When pasta is almost al dente add in the beans and heat through. Now its ready to serve!
This will be one of my featured soups when I open my specialty food store here in Breckenridge................someday :)
Have a good week everyone!
Thursday, October 29, 2009
Today's Praise: Republic of Tea, Ginger Peach Longevity Tea
Today's Recipe: Bean and Corn Chili
Life in the Rockies is always interesting. It started snowing about three days ago, and it hasn't stopped yet. Yes, people...it is still OCTOBER! Of course those of us who love (read: obsessed with) snow sports are like kids at Christmas right now, and I am excited to say my first day on the snow is coming up tomorrow. Whoo hoo!
Now with all this snow falling, there are few things more comforting than the items featured in today's post: hot tea and chili. Republic of Tea makes some really unique and interesting teas, and this one is a great flavored tea that requires little additional sweetner. It has a soothing yet energizing feel while it warms your insides on a cold snowy day - even if it is in October!
Like I said, this weather is a perfect excuse to have a chili party, so that's just what we did yesterday at work. Complete with all the fixins', we had Chicken Chili, Pork Green Chili, and my newest attempt at a veggie recipe: Bean and Corn Chili. It came out great and also served as a fantastic medium for dipping tortilla chips :)
Here's the recipe:
1 can red kidney beans
1 can cannellini (white kidney) beans
1 can diced tomatoes
1 can corn kernels
1 cup water
1 medium onion, chopped
1 clove garlic, minced
1/2 cup green onions chopped
2-3 T Chili Powder (to taste)
1 t ground cumin
1 t spicy mustard
1/2 t oregano
Here's the best part: throw it all in the slow cooker and let it RIP for 4 hours on high or 8 hours on low. Serve with cheese and torilla chips for an excellent, filling meal!
A great addition is also the mini corn muffins from my previous blog post.
Let me know who wins the "musical fruit" contest...
Happy Friday for me!
Today's Recipe: Bean and Corn Chili
Life in the Rockies is always interesting. It started snowing about three days ago, and it hasn't stopped yet. Yes, people...it is still OCTOBER! Of course those of us who love (read: obsessed with) snow sports are like kids at Christmas right now, and I am excited to say my first day on the snow is coming up tomorrow. Whoo hoo!
Now with all this snow falling, there are few things more comforting than the items featured in today's post: hot tea and chili. Republic of Tea makes some really unique and interesting teas, and this one is a great flavored tea that requires little additional sweetner. It has a soothing yet energizing feel while it warms your insides on a cold snowy day - even if it is in October!
Like I said, this weather is a perfect excuse to have a chili party, so that's just what we did yesterday at work. Complete with all the fixins', we had Chicken Chili, Pork Green Chili, and my newest attempt at a veggie recipe: Bean and Corn Chili. It came out great and also served as a fantastic medium for dipping tortilla chips :)
Here's the recipe:
1 can red kidney beans
1 can cannellini (white kidney) beans
1 can diced tomatoes
1 can corn kernels
1 cup water
1 medium onion, chopped
1 clove garlic, minced
1/2 cup green onions chopped
2-3 T Chili Powder (to taste)
1 t ground cumin
1 t spicy mustard
1/2 t oregano
Here's the best part: throw it all in the slow cooker and let it RIP for 4 hours on high or 8 hours on low. Serve with cheese and torilla chips for an excellent, filling meal!
A great addition is also the mini corn muffins from my previous blog post.
Let me know who wins the "musical fruit" contest...
Happy Friday for me!
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