Attempting to stay healthy while begining to attack finals...

Dinners are looking more like this  : roasted brussel sprouts and broccoli along with a sweet potato and less like this:

Not that Indian food is unhealthy, but that I've resolved to only eat either potato, brown rice, whole wheat pasta or whole grains ( like barely and quinoa) as my source of carbs with meals.  As much as I like regular basmati rice and grew up on it, I will have to stay away in the interest of my waist line...

As most of you know, I am engaged but I havnt set up a wedding date -- and I refuse to do so until I am below a certain dress size. Motivation? I hope so!

 Some of you may know that Eastern Europeans often bake an Easter bread. The one Armenians make is called "Paska" and one of the most prominent flavors is that of orange. ( I should have taken a picture of one when I went home from Easter since I can't seem to find any accurate ones online).  Anyways, I wanted to make a healthy fat-free muffin that would evoke a similar flavor but me much more guiltfree than the original.

The resulting product was this batch of muffins which I made using Sweet Potatoes. When I told my dad about these, he made a face and was confused as to how a vegetable could be in a sweet dessert item, but I explained it works just like pumpkin and bananas.

They came out so cute and perfectly shaped. I was ecstatic.


The Ingredients:

1/3 cup light brown sugar, packed
2 Tbsp fresh orange juice
The Zest of one orange
2 cups all purpose flour
3 Tbsp powdered sugar
1 1/3 cup cooked sweet potato ( I roasted it in the oven until it began emitting a sticky syrup)
3 large organic eggs ( yolks and whites separated)
1/3 cup plain fat free organic yogurt ( organic helps give it the tart bread-like flavor)
1/3 cup unsweetened applesauce
1 tsp vanilla bourbon extract
1 tsp baking soda
2 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cloves

In a small bowl, combine the dry ingredients ( flour, spices, baking soda, and baking powder)  In another small bowl, place the egg white and keep them refrigerating. Finally, in a large bowl:
1) combine the egg yolks, sugar, orange, orange zest
2) Mix in the sweet potato
3) Stir in the applesauce and yogurt
4) Add the vanilla extract

Next, I chose to mix in the dry ingredients before folding in the whipped egg whites. This turned out fine, you could try folding in the egg white before adding the flour, or not separates the eggs at all -- I'm just letting you know how I made them this time :)

 Bake at 350F for 20-25 minutes in a lined muffin tin pan.

I loved these. Not only was the flavor exactly what I was looking for, but each one is fat free and less than 150 calories each. Best of all, they were very filling!! Sometimes, one muffin was even too much.

Unconventional Vegetarian Thai Red Curry

I say unconventional because I have never seen a Thai Red Curry made with these ingredients, perhaps you have ?  Either way, this was a simple recipe, full of vitamins and antioxidants which I am sure you will enjoy.

First, compile the following ingredients:

3 baby bok choys
1 medium onion
3 garlic cloves
1 can light coconut milk
2 tables Thai red curry paste
2 small sweet potatoes
1 cup diced mushroom
2 tbsp sliced basil
2 tbsp olive oil
1 tsp Serrano chili
1-2 cups chicken/vegetable broth ( depending on how much you like coconut, and how thick you want the sauce)

First, as  usual with many recipes, sautee the onion and garlic and Serrano chili in the olive oil. Just warm it through so that it is translucent.  Next add the coconut milk and curry paste, stirring until it is well combined.  Now you can add the remaining veggies and herbs, top with the broth and let it simmer until sweet potatoes are fully cooked and the sauce has reached a consistency pleasing to your palate.

I served this with simple basmati rice, but of course the traditional option would be jasmine rice.

Anniversary Dinner and Product Reviews

Tomorrow marks our three-year anniversary (yay).... tomorrow is also the longest day of the week and I won't get out of class till 9 pm (nay...)

So, I resolved to make an anniversary dinner tonight as a gift to my fiancee.

First, came the appetizers:

THE CHEESE PLATTER:

Assorted "Entertainment Crackers" ( Whole Foods 365)

White Aged Cheddar

Brie

Triple Cream

CAPRESE

THE MAIN COURSE:

Sweet Potato Crisp

Brussel Sprouts ( Cooked in 1/2 tsp butter, 1/8 cup chicken broth)

Pan Roasted Chicken with Rosemary, Orange Glaze

Chicken with Rosemary Orange Glaze

2 Organic Chicken Breast, ( Bone-in)

1/3 cup Orange Juice

1/3 cup Chicken Broth

5 cloves garlic

1 tbsp ginger

3 sprigs fresh rosemary

1/2 Spanish onion

1 tsp olive oil

Warm the olive oil then place the chicken skin side down and let it brown for a few minutes. Meanwhile chop the onion set aside.

In a separate bowl combine the orange juice, chicken broth, minced garlic and minced ginger ( salt and pepper to taste)

After the chicken as browned for a few minutes, flip it over to skin side up, add the onion and let it cook for 4-5 minutes covered. Then add the orange broth infusion and the rosemary. Let it come to a boil then reduce to a simmer.  After 30 minutes, flip the chicken so that it is skin side down again, and cook for another 30 minutes.

Finally, take off the cover to let the remaining liquid evaporate and thicken into a glaze.

=

 HOME MADE APPLE CRISP A-LA-MODE

Makes 4 servings:

4 small granny smith apples, peeled, cored and sliced

1/4 cup raw sugar

1 tbsp flour

1/2 tsp cinammon

1/8 tsp ground clove

1/8 tsp ground cardamon

1 tsp water

TOPPING:

1/2 cup rolled oats

5 tbsp flour

2 tsp butter, melted

1/8 cup raw sugar

1 tsp vanilla

1/2 tsp cinnamon

Combine the ingredients of the filling together and place in a loaf pan.

Melt the butter in a microwave, ad the remaining incredients and mix until it begins to clump up in little chunks. Place on top of the apples

Cook in @ 370 degrees for 40 minutes.

PRODUCT REVIEW:  Blue Diamond  Natural Pecan Nut-Thins

SHORT AND BRIEF: When I first saw it, it sounded very good and I began imagining what it would taste like.

Reality:  tiny crispy crisps with little flavor, doused with too much salt as an afterthought. The salt is literally visible!!.. I  did not like it much.  I think Blue Diamond should try putting the flavor and the salt in the cracker itself.

Sweet Potato Crisp

Ingredients

2 medium sweet potatoes
1 tsp raw turbinado sugar
1 tsp granulated rosemary
sea salt
fresh cracked pepper
pam/oil ( personal preference)
pinch of dried basil
a few shakes of paprika
a pinch of granulated onion

Cube the Sweet potato, toss together with pam/oil and seasoning and bake at 400F for about 40 minutes or until it begins to crisp up on the edges.