It's been a long time, my friends, but I was in the mood for some blogging during these last few hours of 2011.
I know I have my 101 in 1001, but I do have some new goals for 2012.
Fitness: Run a 10 miler (registered TODAY) and a half (probably Richmond again). DO NOT QUIT RUNNING OVER THE SUMMER.
Food: Try at least one new recipe a week.
Marriage: Less "eating out," more dates.
Health: Floss.
Spiritual: Read my Bible more often.
Intellectual: Read more books just for me. Blog at least once a week.
There we go. :-)
Mr. Discovery and I are going to have our Christmas morning tomorrow. We waited to get things on sale for each other since we bought a house. (Oh, I never told you that we bought a house, did I?)
Other 101 in 1001 Updates... I have crossed off the following...
1. Run another 5k
18. Buy a home
27. Buy a new rug for the living room
38. Save up for house down payment
54. Go to Disney
58. Go to Busch Gardens
93. Discover a new musician
97. Go to a Flying Squirrels baseball game
Happy New Year!
Saturday, December 31, 2011
Sunday, September 11, 2011
Well, it's been a while. I started school a few weeks ago, and we moved back to Charlottesville last weekend. It's been quite a rollercoaster the past month. It's hard to believe that we no longer live in Richmond and that we won't be going to Gayton anymore. That was one of the hardest goodbyes for sure. School is going well, but it is very busy for sure. Mr. Discovery has stepped into the classroom for the first time this year; he actually accepted the job while we were on vacation in Disney World! It has been an adjustment and he finally is able to see how tiring teaching is. Haha.
We had a pretty crazy week weather-wise. First some intense thunderstorms, then an earthquake, then a hurricane, which left us without power for days, and finally flooding! All of this was in about 10 days or fewer. It was crazy!
Obviously, the weather and the transitions have made training for the Richmond half marathon quite difficult, but I have been able to get some good longer runs that have been encouraging. :-)
Today, I want to take a moment to thank those who gave their lives on this day ten years ago. May God be with our country and especially those who lost loved ones that day as we all remember 9/11.
We had a pretty crazy week weather-wise. First some intense thunderstorms, then an earthquake, then a hurricane, which left us without power for days, and finally flooding! All of this was in about 10 days or fewer. It was crazy!
Obviously, the weather and the transitions have made training for the Richmond half marathon quite difficult, but I have been able to get some good longer runs that have been encouraging. :-)
Today, I want to take a moment to thank those who gave their lives on this day ten years ago. May God be with our country and especially those who lost loved ones that day as we all remember 9/11.
Wednesday, July 27, 2011
Some Recent Eats
We've had some travelling, houseguests, and sicknesses around the Discovery household, so the cooking took a bit of a sidebar, but here are some recent eats. :-)
Ingredients:
-1 lb. boneless, skinless chicken breasts
-Olive oil cooking spray
-1 tsp smoked paprika
-1 tsp chile powder
-1/8 tsp salt
-1/2 sweet onion
-1/2 cup nonfat plain Greek-style yogurt
-5 tbsp low-fat buttermilk
-1 to 1 1/2 tbsp all-natural hot sauce
-1 head romaine lettuce, thick spines removed
-1 head red leaf lettuce, thick spines removed
-1 yellow bell pepper, thinly sliced
-1 pint grape tomatoes, halved
-1 cup peeled and shredded carrots
-2 oz blue cheese, crumbled (I omitted)
Directions:
1. Preheat broiler to high. Place chicken on a baking sheet coated with cookign spray. Lightly mist chicken with cooking spray and sprinkle both sides with paprika, chile powder, and salt. Broil 6-8 inches from heat until center is no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 3-5 minutes before cutting into bite sized chunks.
2. In a blender, puree onion, yogurt, buttermilk, and 1 tbsp hot sauce. Taste and add remaining hot sauce if you want more heat. Divide romaine and red leaf lettuce among four plates and top with bell pepper, tomatoes, carrots, and chicken, dividing each evenly. Serve yogurt mixture on the side or drizzle evenly over each plate. Sprinkle with blue cheese and serve immediately.
The Verdict: Very tasty. Will make again.
Ingredients:
-Zest one orange
-1/4 cup freshly squeezed OJ
-1/4 cup low-sodium soy sauce
-2 tsp grated ginger
-4 6oz boneless, skinless salmon fillets
- 16 asparagus spears, trimmed
Directions:
1. Preheat oven to 400 degrees. In a small bowl, combine first four ingredients and set aside.
2. Cut 4 large pieces of parchment paper and place 1 salmon fillet onto each piece. Divide asparagus spears among pieces of parchment, topping the fillets. Pour orange juice mixture over each fillet, and, working with one piece of parchment at a time, wrap fillets in parchment packets.
3. Place parchment packets onto a baking sheet and bake for 15 minutes, or until salmon is solid and firm and asparagus is cooked through but al dente. Serve with quinoa, whole-wheat couscous, or wild rice, if desired.
The Verdict: Very tasty. I've never de-boned a fish, so that was an adventure! :-) Next time, I might marinade the salmon in the juice for a little while. I don't feel like the flavour permeated the fish enough. I will definitely make again!
Have a great day! I start running again tomorrow after a month's hiatus! Gotta get in shape for that half!
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| Spicy Chipotle Meatballs, Real Simple Magazine |
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| Buffalo Chicken Salad, Clean Eating Magazine, March 2011 |
-1 lb. boneless, skinless chicken breasts
-Olive oil cooking spray
-1 tsp smoked paprika
-1 tsp chile powder
-1/8 tsp salt
-1/2 sweet onion
-1/2 cup nonfat plain Greek-style yogurt
-5 tbsp low-fat buttermilk
-1 to 1 1/2 tbsp all-natural hot sauce
-1 head romaine lettuce, thick spines removed
-1 head red leaf lettuce, thick spines removed
-1 yellow bell pepper, thinly sliced
-1 pint grape tomatoes, halved
-1 cup peeled and shredded carrots
-2 oz blue cheese, crumbled (I omitted)
Directions:
1. Preheat broiler to high. Place chicken on a baking sheet coated with cookign spray. Lightly mist chicken with cooking spray and sprinkle both sides with paprika, chile powder, and salt. Broil 6-8 inches from heat until center is no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 3-5 minutes before cutting into bite sized chunks.
2. In a blender, puree onion, yogurt, buttermilk, and 1 tbsp hot sauce. Taste and add remaining hot sauce if you want more heat. Divide romaine and red leaf lettuce among four plates and top with bell pepper, tomatoes, carrots, and chicken, dividing each evenly. Serve yogurt mixture on the side or drizzle evenly over each plate. Sprinkle with blue cheese and serve immediately.
The Verdict: Very tasty. Will make again.
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| Orange Salmon with Asparagus, Clean Eating Magazine, June 2011 |
-Zest one orange
-1/4 cup freshly squeezed OJ
-1/4 cup low-sodium soy sauce
-2 tsp grated ginger
-4 6oz boneless, skinless salmon fillets
- 16 asparagus spears, trimmed
Directions:
1. Preheat oven to 400 degrees. In a small bowl, combine first four ingredients and set aside.
2. Cut 4 large pieces of parchment paper and place 1 salmon fillet onto each piece. Divide asparagus spears among pieces of parchment, topping the fillets. Pour orange juice mixture over each fillet, and, working with one piece of parchment at a time, wrap fillets in parchment packets.
3. Place parchment packets onto a baking sheet and bake for 15 minutes, or until salmon is solid and firm and asparagus is cooked through but al dente. Serve with quinoa, whole-wheat couscous, or wild rice, if desired.
The Verdict: Very tasty. I've never de-boned a fish, so that was an adventure! :-) Next time, I might marinade the salmon in the juice for a little while. I don't feel like the flavour permeated the fish enough. I will definitely make again!
Have a great day! I start running again tomorrow after a month's hiatus! Gotta get in shape for that half!
Thursday, June 30, 2011
I must be crazy...
I just registered for...
I can't believe I'm going for number two! I want to do a time goal for this one, but it's going to be a lot hillier than the absolutely flat VA Beach course of March. We'll see what happens!
Also... McDonalds and running? Hmm... An odd combo, I think.
I can't believe I'm going for number two! I want to do a time goal for this one, but it's going to be a lot hillier than the absolutely flat VA Beach course of March. We'll see what happens!
Also... McDonalds and running? Hmm... An odd combo, I think.
Thursday, June 23, 2011
Strawberry Shortcakes
Adapted from Good Housekeeping, June 2011
I cleaned this recipe up a little bit as I made it, but not entirely. It was really tasty. I think I'll have one for breakfast tomorrow!
Ingredients
3/4 cup old-fashioned oats
1 1/4 cups all-purpose flour (I used 3/4 cup AP and 1/2 cup Whole Wheat)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
7 tablespoons sugar, divided (I used both sugar and Florida Crystals Pure Cane Sugar*)
1/2 teaspoon sugar, for shortcake tops ( I used Florida Crystals Pure Cane Sugar*)
2 tablespoons cold margarine or butter, cut up
3/4 cups low-fat buttermilk
2 large egg whites
2 pounds strawberries, hulled, cut in half (I for some reason only bought a pound, but I doubt we'll make it through all eight servings in the next day or two!)
1/4 teaspoon freshly grated lemon peel (or more...)
1 cup plain fat-free Greek yogurt
1/2 cup reduced-fat sour cream (I used fat free)
1 teaspoon vanilla extract
Directions
1.Preheat oven to 425 degrees F. Line cookie sheet with parchment paper or foil.
2.In food processor with knife blade attached, pulse oats until coarsely ground. Add flour, baking powder, baking soda, salt, and 3 tablespoons sugar (Here is where I used the Florida Crystals). Pulse until combined. Add margarine; pulse until mixture resembles cornmeal. Add buttermilk and 1 egg white; pulse just until dry ingredients are evenly moistened.
3.With 1/4-cup measuring cup, scoop mixture and drop onto prepared sheet, 2 inches apart.
4.In small bowl, lightly beat remaining egg white. Brush on top of mounds, then sprinkle with 1/2 teaspoon sugar/Florida Crystals.
5.Bake 16 minutes or until shortcakes are golden brown. Cool completely on sheet on wire rack. Can be kept, tightly wrapped, at room temperature up to overnight. (Refresh before serving in toaster oven or preheated conventional oven at 375 degrees F for 5 minutes.)
6.Meanwhile, in large bowl, combine strawberries, lemon peel, and 1 tablespoon sugar. Let stand. Can be refrigerated, covered, up to overnight.
7.In medium bowl, stir yogurt, sour cream, vanilla, and remaining 3 tablespoons sugar. Can be refrigerated, covered, up to overnight.
8.Split open shortcakes. Divide strawberries and filling among shortcakes.
The Verdict: Mr. Discovery said they were very good and he'd eat them again. I really liked them. They weren't too sweet and they were very filling. I didn't feel guilty eating this at all! :-)
*Florida Crystals states that it is "less processed pure cane sugar with the flavor that nature intended." I was searching for Evaporated Cane Juice all the live-long day and found this at Kroger. Upon just now searching the label, it says that the ingredients are... drumroll please... EVAPORATED CANE JUICE. I guess I bought the right thing without even knowing it! :-)
I cleaned this recipe up a little bit as I made it, but not entirely. It was really tasty. I think I'll have one for breakfast tomorrow!
 |
| Extremely tasty, yet... HEALTHY? Well, healthiER. |
Ingredients
3/4 cup old-fashioned oats
1 1/4 cups all-purpose flour (I used 3/4 cup AP and 1/2 cup Whole Wheat)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
7 tablespoons sugar, divided (I used both sugar and Florida Crystals Pure Cane Sugar*)
1/2 teaspoon sugar, for shortcake tops ( I used Florida Crystals Pure Cane Sugar*)
2 tablespoons cold margarine or butter, cut up
3/4 cups low-fat buttermilk
2 large egg whites
2 pounds strawberries, hulled, cut in half (I for some reason only bought a pound, but I doubt we'll make it through all eight servings in the next day or two!)
1/4 teaspoon freshly grated lemon peel (or more...)
1 cup plain fat-free Greek yogurt
1/2 cup reduced-fat sour cream (I used fat free)
1 teaspoon vanilla extract
Directions
1.Preheat oven to 425 degrees F. Line cookie sheet with parchment paper or foil.
2.In food processor with knife blade attached, pulse oats until coarsely ground. Add flour, baking powder, baking soda, salt, and 3 tablespoons sugar (Here is where I used the Florida Crystals). Pulse until combined. Add margarine; pulse until mixture resembles cornmeal. Add buttermilk and 1 egg white; pulse just until dry ingredients are evenly moistened.
3.With 1/4-cup measuring cup, scoop mixture and drop onto prepared sheet, 2 inches apart.
4.In small bowl, lightly beat remaining egg white. Brush on top of mounds, then sprinkle with 1/2 teaspoon sugar/Florida Crystals.
5.Bake 16 minutes or until shortcakes are golden brown. Cool completely on sheet on wire rack. Can be kept, tightly wrapped, at room temperature up to overnight. (Refresh before serving in toaster oven or preheated conventional oven at 375 degrees F for 5 minutes.)
6.Meanwhile, in large bowl, combine strawberries, lemon peel, and 1 tablespoon sugar. Let stand. Can be refrigerated, covered, up to overnight.
7.In medium bowl, stir yogurt, sour cream, vanilla, and remaining 3 tablespoons sugar. Can be refrigerated, covered, up to overnight.
8.Split open shortcakes. Divide strawberries and filling among shortcakes.
The Verdict: Mr. Discovery said they were very good and he'd eat them again. I really liked them. They weren't too sweet and they were very filling. I didn't feel guilty eating this at all! :-)
*Florida Crystals states that it is "less processed pure cane sugar with the flavor that nature intended." I was searching for Evaporated Cane Juice all the live-long day and found this at Kroger. Upon just now searching the label, it says that the ingredients are... drumroll please... EVAPORATED CANE JUICE. I guess I bought the right thing without even knowing it! :-)
Steak with Argentine Herb Sauce Recipe
Courtesy of Good Housekeeping Magazine
Ingredients
1 cup packed fresh flat-leaf parsley leaves
1 cup packed fresh cilantro leaves
1 clove garlic
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon dried oregano (I used basil... I am out of oregano!)
1/4 teaspoon crushed red pepper
Kosher salt
Pepper
4 (2 1/2 pounds total, each 1 inch thick) New York beef strip steaks (I used 1.5 lbs of good, lean steak to make 4 servings)
Directions
1.Prepare outdoor (or indoor if you live in a teeny apt like me!) grill for direct grilling on medium-high. Fit wire rack into jelly-roll pan.
2.Prepare herb sauce: In food processor with knife blade attached, combine parsley, cilantro, and garlic; pulse until finely chopped. Add oil, vinegar, oregano, red pepper, and 1/8 teaspoon each salt and black pepper; pulse to blend.
3.Pat steaks dry. Sprinkle 1/2 teaspoon each salt and pepper all over steaks. Immediately place on grill; cook 7 to 8 minutes for medium-rare or until desired doneness, turning over every 2 to 3 minutes. Transfer to wire rack. Let stand 5 minutes.
4.Stir any meat juices into herb sauce. Slice steak; serve with sauce.
The Verdict: We liked the bite the sauce had, but it just didn't hit it off with our taste buds. I liked it in a thiiiin layer on top, but I wasn't eating chunks of it on top of the steak. I'm glad I plated it the way I did. I don't think this one will grace our plates again, but it wasn't awful.
I served it with purple cauliflower and Annie's Low Sodium Mac 'n Cheese for a nice, colourful plate. I think that was accomplished, though the cauliflower was a little bitter. Oh well. Another meal bites the dust!
I'm headed to the gym soon for a good working out. Tomorrow we are headed to an amusement park with college friends- I am SO excited!!
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| Yummy! :-) |
Ingredients
1 cup packed fresh flat-leaf parsley leaves
1 cup packed fresh cilantro leaves
1 clove garlic
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon dried oregano (I used basil... I am out of oregano!)
1/4 teaspoon crushed red pepper
Kosher salt
Pepper
4 (2 1/2 pounds total, each 1 inch thick) New York beef strip steaks (I used 1.5 lbs of good, lean steak to make 4 servings)
Directions
1.Prepare outdoor (or indoor if you live in a teeny apt like me!) grill for direct grilling on medium-high. Fit wire rack into jelly-roll pan.
2.Prepare herb sauce: In food processor with knife blade attached, combine parsley, cilantro, and garlic; pulse until finely chopped. Add oil, vinegar, oregano, red pepper, and 1/8 teaspoon each salt and black pepper; pulse to blend.
3.Pat steaks dry. Sprinkle 1/2 teaspoon each salt and pepper all over steaks. Immediately place on grill; cook 7 to 8 minutes for medium-rare or until desired doneness, turning over every 2 to 3 minutes. Transfer to wire rack. Let stand 5 minutes.
4.Stir any meat juices into herb sauce. Slice steak; serve with sauce.
The Verdict: We liked the bite the sauce had, but it just didn't hit it off with our taste buds. I liked it in a thiiiin layer on top, but I wasn't eating chunks of it on top of the steak. I'm glad I plated it the way I did. I don't think this one will grace our plates again, but it wasn't awful.
I served it with purple cauliflower and Annie's Low Sodium Mac 'n Cheese for a nice, colourful plate. I think that was accomplished, though the cauliflower was a little bitter. Oh well. Another meal bites the dust!
I'm headed to the gym soon for a good working out. Tomorrow we are headed to an amusement park with college friends- I am SO excited!!
Wednesday, June 22, 2011
Baked Manicotti Bundles
Courtesy of Clean Eating Magazine March 2011
Ingredients
olive oil or cooking spray
3 to 4 green onions
10 whole wheat lasagna noodles
1 carrot peeled
1 tsp extra virgin olive oil
12 oz tilapia filets
4 oz light cream cheese (I used light ricotta instead)
1/2 cup skim milk
1/2 tsp dried dill (I think I used about 2 tbsps!)
1/2 tsp sea salt
2 oz. reduced fat mozzarella (I used pepper jack for the sauce... I was out of mozzarella, so I ran to the store while it was in the oven and then sprinkled the top with the mozzarella... that's why it's not browned on top... that and I had to leave sooner than I thought)
fresh dill for garnish (optional)
Directions
1. Preheat oven to 350 degrees. Lightly mist a glass pan with olive oil cooking spray and set aside.
2. Rinse onions well trim off white tops and discard. Carefully score the connected layers so that you have strands, set aside.
3. Prepare lasagna noodles according to instructions, rinse, set aside. During the last 90 seconds of cooking, add strands of onions to soften then set aside.
4. Grade carrot, set aside.
5. In a large non stick pan, over medium heat, add oil, heat and add tilapia. Shake pan so fish does not stick. Cover and cook for 3 minutes then flip and cook for a minute more or until fish is no longer opaque. Remove from heat.
6. Mix cream cheese, together with milk, dill and salt (I forgot! No wonder it felt like it was lacking!) in a medium saucepan. Whisk constantly until mixture is melted and creamy. Add half of mozzarella in. Stir in carrots and tilapia and remove from heat.
7. Lay lasagna noodles out on a cutting board, place 2 tbsp of the mixture at the bottom of the noodle and roll away from you. Make a bundle that stays together without squeezing out the filling. Tie each bundle with an onion layer and place in the pan.
8. Place remaining mozzarella over bundles and top with dill and bake for 25 minutes or until golden brown on top.
Serves: 4
The Verdict: Tasty. It needed salt, but then I realized I didn't put it in. Haha. I would make this again with a few changes. More dill, for sure. :-)
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| I already took out my two to eat... so you could see the inside of the manicotti... riiiight... |
Ingredients
olive oil or cooking spray
3 to 4 green onions
10 whole wheat lasagna noodles
1 carrot peeled
1 tsp extra virgin olive oil
12 oz tilapia filets
4 oz light cream cheese (I used light ricotta instead)
1/2 cup skim milk
1/2 tsp dried dill (I think I used about 2 tbsps!)
1/2 tsp sea salt
2 oz. reduced fat mozzarella (I used pepper jack for the sauce... I was out of mozzarella, so I ran to the store while it was in the oven and then sprinkled the top with the mozzarella... that's why it's not browned on top... that and I had to leave sooner than I thought)
fresh dill for garnish (optional)
Directions
1. Preheat oven to 350 degrees. Lightly mist a glass pan with olive oil cooking spray and set aside.
2. Rinse onions well trim off white tops and discard. Carefully score the connected layers so that you have strands, set aside.
3. Prepare lasagna noodles according to instructions, rinse, set aside. During the last 90 seconds of cooking, add strands of onions to soften then set aside.
4. Grade carrot, set aside.
5. In a large non stick pan, over medium heat, add oil, heat and add tilapia. Shake pan so fish does not stick. Cover and cook for 3 minutes then flip and cook for a minute more or until fish is no longer opaque. Remove from heat.
6. Mix cream cheese, together with milk, dill and salt (I forgot! No wonder it felt like it was lacking!) in a medium saucepan. Whisk constantly until mixture is melted and creamy. Add half of mozzarella in. Stir in carrots and tilapia and remove from heat.
7. Lay lasagna noodles out on a cutting board, place 2 tbsp of the mixture at the bottom of the noodle and roll away from you. Make a bundle that stays together without squeezing out the filling. Tie each bundle with an onion layer and place in the pan.
8. Place remaining mozzarella over bundles and top with dill and bake for 25 minutes or until golden brown on top.
Serves: 4
The Verdict: Tasty. It needed salt, but then I realized I didn't put it in. Haha. I would make this again with a few changes. More dill, for sure. :-)
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