Tag: nuts

can food incite feelings of naked-ness?

Or, rather, the lack of food?

OK, what I’m really getting as is that feeling you get when you forgot to wear your watch.  You know, that naked/’I forgot something’ feeling?  I was thinking about it the other day, and I feel that way about my fridge sometimes.  As in, if I’m out of certain things, all is not right with the world.  I feel like we have no food.  I feel like I cannot cook or clean or anything until I get to the store.  Most are probably obvious, but others, not so much.  Here they are, in no particular order:

1.  Spinach – I probably eat this stuff at least once a day, if not more.  I’ve started trying to eat my salad FIRST, because I think if I did that, I would eat even smaller portions for dinner.  The trouble is, it makes sense to eat the hot food first, as it will eventually cool down, whereas the salad won’t.  Dilemmas, dilemmas.

2.  Yogurt – I make my own, which means I need some leftover yogurt as well.  Andrew is a huge fan of Kefir, so I like having that around for his breakfasts.

3.  Bananas – I use half to sweeten my oatmeal and have been known to slather them in peanut butter, too.  I used to hate them once they got really ripe, but now I don’t mind so much.

4.  Fruit – Right now it’s citrus, as well as these tiny organic Honey Crisp apples I found awhile ago.  They are THE BEST.  I don’t care that they are $5.99 a bag.

5.  Coffee creamer – Duh.  Although, I’m seriously entertaining thoughts of switching to one of the Silk or Coconut Milk flavors once I finish this bottle, or even one of the more “natural” ones.  Anyone have any thoughts?

6.  Eggs – I don’t eat them very often by themselves (although I LOVE a good omelette!), but the lack of them means no baking, which would put me in a tailspin.

7.  Cheese – I usually have a block of parm, as well as a container of something else like feta or blue or gorgonzola.  They go in eggs, on top of salads or even with fruit.  Cheese sticks are an essential item; I pair one with an apple for a snack.

8.  Nuts – I have a giant bin I keep in the freezer of just about every nut around (three varieties of almonds, walnuts, pecans, pine, hazelnuts, sunflower seeds…) for baking, making granola or topping salads and oatmeal.

9.  Seltzer – I’ve started drinking flavored seltzer sometimes when I just want something other than water.   I used to absolutely hate the “flavor” (it’s carbonated water with a tiny hint of flavor, but not sweet), but it’s something I’ve gotten used to.  I’m vehemently opposed to drinking my calories (except infrequent sodas and small amount of honey in tea, and, of course, beer and wine), and at 89 cents for a large bottle, I figured I should try to like it.

10.  Ice cream – I’m actually on the fence about this one.  I am an ice-cream-aholic.  I am.  Except that I don’t eat it that much; if I did, I’d have more room in my freezer!  Seriously, I have like five pints of Jeni’s and Graeter’s ice creams we’ve brought back from Ohio, plus a christmas flavor of Perry’s I bought thinking Andrew would like it.  He doesn’t, which means I’m stuck finishing it.  What I need to do is learn to have just a small scoop each night–the problem is that even when I use a small bowl, once I start scooping, it’s like I can’t stop.  I think I need a 12-step program…

Well, that’s probably about it. I also like having the ingredients to make things like hummus and granola on hand at a moment’s notice, so I guess I could include oats, real maple syrup and honey on that list, too.  Oh and dried cranberries (as well as other fruits) and nut butters.  I guess I could just keep going…

The good news is that I’m all stocked up right now and feelin’ good!

dinner x 2

I didn’t get a chance to post this last night, and my breakfast wasn’t anything worth taking photos of (although I did add frozen cranberries to my smoothie this morning–a first for me), so I figured I’d lump the photos in with tonight’s dinner.

I’ve been on what seems like a constant quest to empty out our tiny freezer here, which is filled with my stash of nuts and frozen fruits, among other things.  I had one pound of beef remaining, and I didn’t want to make burgers.  Sloppy Joes it was!  I found Ellie Krieger’s recipe in the cookbook of hers’ that I brought with me to the hotel.

It’s made with lean ground beef, the usual ingredients (red pepper, tomato sauce), flavorings (molasses, Worcestershire sauce, etc..) and one from left field: pinto beans.  As per my usual modus operandi with beans as an ingredient, I added half what the recipe called for.  I do this because Andrew isn’t a huge fan of beans (who am I kidding?  He doesn’t like them.), but I feel the need to at least try to stick to the integrity of the recipe, so I just use less.  Or another variety altogether.  Neither Andrew nor I like kidney beans, so I’ll sub pinto or white beans sometimes.

Beans fall into the “try them until you like them” category for me.  There are so many things I hated as a kid that I now like (or at least don’t hate) as an adult because I’ve continued to eat them.  I mean, I don’t LOVE beans, but I know they’re good for me and that they can be wonderful in certain dishes, so I eat them.  And come on.  How old are we? We can’t always eat only what we like.

I served Andrew’s sloppy joe on four leftover hawaiian sweet rolls that I kept intact and then sliced down the middle.  They created a nice, large bun for his sandwich.  I used some leftover dressing from the quinoa for a spinach salad I whipped up.  It was all green (spinach, celery, green onions and cucumbers) with some dried cranberries for color and sweetness.  Apparently, Andrew didn’t like the dressing (although he didn’t complain about it on the quinoa), so he pretty much turned up his nose at the salad.  Oh well.

I do have another recipe for sloppy joes I’ve used before that he said he prefers, so I’ll either use that next time, or maybe I’ll come up with my own.  I don’t normally do that (I really like using recipes from my cookbooks–it’s like crossing things off a list), but I really would like to make a healthy, from-scratch version that tastes like the canned stuff you get in the grocery store (because that’s what Andrew wants).

Anyone have any recommendations?

Tonight I made another of Ellie’s recipes, this time her Curried Butternut Squash Soup.  Yet another meal driven by freezer contents, this one used up a bag of frozen squash puree.

Barefoot Contessa has multiple butternut squash soups, to include a curry version, so I’ll have to do a “butternut squash soup cook-off” sometime this fall to determine our “go-to” soup.  I love doing cook-offs with recipes I have in cookbooks.  There is just something about having made all the different versions and definitively picking a winner that gives me such satisfaction.

Both Andrew and I really liked it.  It definitely had a strong curry flavor, with just a hint of sweetness.  And so easy to make (especially when the squash is already cooked and pureed!); you basically saute some onions and garlic, add chicken stock, curry and squash and boil.  I pureed it in two batches in my blender since the onions were still in chunks.

I served the soup with an eggplant and yogurt dish I’d torn out of a Food Network magazine forever ago.  Another easy one, you just cut up eggplant, roast with shallots and garlic, then dress with yogurt and dill and toasted walnuts.  YUM.  Unfortunately, Andrew took one bite and declared he wouldn’t eat it, so I ate his, too.  (I’d anticipated something like this, so I wisely divided up the two servings of eggplant into three smaller ones, so I really didn’t end up eating that much.)

They may not have all been home runs, but I enjoyed making them all and writing notes down in my cookbooks.  I’ll be feasting on leftovers tomorrow!