12/14/2007
11/22/2007
Writing Nag's Pear and Cranberry Chutney
Writing Nag's Pear and Cranberry Chutney
1 Tbsp vegetable oil
2 Bartlett pears, peeled and cut into small dice
1 Granny Smith apple, peeled and cut into small dice
1 small onion, cut into small dice
2 cloves garlic, chopped fine
2 cups water
1 1/2-2 cups brown sugar
1/4 cup cider vinegar
1/4 tsp. allspice
2 cinnamon sticks
1/2 tsp ground cinnamon
pinch of ground cloves
1/2 tsp crushed red pepper
2 12 oz bags whole cranberries
1/2 cup toasted walnuts, optional
Heat the vegetable oil over low heat and add the onion, pears, apples, and garlic. Cook gently for approximately 10 minutes or until the onion has softened. Add all the spices, water, sugar and vinegar and bring to a boil. Add cranberries, bring to a second boil and then turn down the heat. Simmer until cranberries have burst, stirring occasionally for approximately 20 minutes. Take off heat and stir in toasted walnuts. Serve at room temperature or refrigerate and serve chilled. Adjust the spices to your liking. Remove cinnamon sticks before serving.
Happy Thanksgiving!
Lovingly,
The Writing Nag
1 Tbsp vegetable oil
2 Bartlett pears, peeled and cut into small dice
1 Granny Smith apple, peeled and cut into small dice
1 small onion, cut into small dice
2 cloves garlic, chopped fine
2 cups water
1 1/2-2 cups brown sugar
1/4 cup cider vinegar
1/4 tsp. allspice
2 cinnamon sticks
1/2 tsp ground cinnamon
pinch of ground cloves
1/2 tsp crushed red pepper
2 12 oz bags whole cranberries
1/2 cup toasted walnuts, optional
Heat the vegetable oil over low heat and add the onion, pears, apples, and garlic. Cook gently for approximately 10 minutes or until the onion has softened. Add all the spices, water, sugar and vinegar and bring to a boil. Add cranberries, bring to a second boil and then turn down the heat. Simmer until cranberries have burst, stirring occasionally for approximately 20 minutes. Take off heat and stir in toasted walnuts. Serve at room temperature or refrigerate and serve chilled. Adjust the spices to your liking. Remove cinnamon sticks before serving.
Happy Thanksgiving!
Lovingly,
The Writing Nag
11/20/2007
11/15/2007
10/09/2007
9/29/2007
Soups, Wonderful Soups
It's that time of year, falling leaves, pumpkins, cool evenings and soup, soup, soup!
More to follow. I post daily at my writing site. Visit me at Writing Nag.
More to follow. I post daily at my writing site. Visit me at Writing Nag.
8/24/2007
8/21/2007
8/13/2007
Writing Nag and Live Holistically
I haven't posted here in awhile, because I'm blogging almost daily at my writing blog. Stop by and visit me here or visit me where I write about healthy eating with some other great bloggers.
7/08/2007
Seven Random Things
I have been tagged by Lauri.
1. Since I can remember I've had an irrational fear of sea turtles.
2. I love pumpkins, the smell, the taste, the look, pumpkin products, everything about them and I've been growing them in my garden...lots of different varieties for the last seven years.
3. I have a Victorian mourning coat in my closet with a red wine colored silk lining. It's too small to fit me but I love it.
4. When I was younger I entertained my mom as she did dishes by standing on a kitchen chair and singing Irish ballads to her that I made up.
5. Athough I love being alone, I'm afraid of dying alone.
6. I think poets are the most underrated writers in the world.
7. I don't know seven other bloggers that I can tag.
Each blogger should list 7 random facts/habits about themselves. People who are tagged need to then report this on their own blog with their 7 random facts as well as these rules. They then need to tag 7 others and list their names on their blog. They are also asked to leave a comment for each of the tagged, letting them know they have been tagged and to read the blog.
1. Since I can remember I've had an irrational fear of sea turtles.
2. I love pumpkins, the smell, the taste, the look, pumpkin products, everything about them and I've been growing them in my garden...lots of different varieties for the last seven years.
3. I have a Victorian mourning coat in my closet with a red wine colored silk lining. It's too small to fit me but I love it.
4. When I was younger I entertained my mom as she did dishes by standing on a kitchen chair and singing Irish ballads to her that I made up.
5. Athough I love being alone, I'm afraid of dying alone.
6. I think poets are the most underrated writers in the world.
7. I don't know seven other bloggers that I can tag.
Each blogger should list 7 random facts/habits about themselves. People who are tagged need to then report this on their own blog with their 7 random facts as well as these rules. They then need to tag 7 others and list their names on their blog. They are also asked to leave a comment for each of the tagged, letting them know they have been tagged and to read the blog.
7/06/2007
6/15/2007
6/12/2007
Congrats Ron!
My very talented writer friend Ron Cree had his book signing at Poor Richard's last night. I snuck into the picture. Great young adult summer read!
Ron read us a chapter that got cut from his book, Desert Blood, and it was very interesting to hear about his start from beginning writer to his successful publication. I look forward to hearing more from Ron.
Ron read us a chapter that got cut from his book, Desert Blood, and it was very interesting to hear about his start from beginning writer to his successful publication. I look forward to hearing more from Ron.
Dinner with the Sopranos
I'm sad to see the Sopranos go for many reasons... it was a good series, well written, directed and acted and our Sunday Soprano Dinners are over. Not that we can't continue our Sunday tradition of eating Italian but it was fun to think of menus that would work well with our theme. For the finale we decided on:
Herb Crusted Grilled Pork Loin
Creamy Polenta with Sigillo di Garanzia
Sauteed Garden Spinach with Garlic
Quick Marinara Sauce
I'm still not sure what I think about the finale, but the dinner was fantastic.
More Ephemera!!
6/08/2007
Book in a Week!
Since I've joined Book in a Week, I've really stepped up my word count per day and I'm seeing real progress as a writer.Sometimes it just takes a measure of accountability to make your goals.
Interview at Book in a Week.
Interview at Book in a Week.
5/27/2007
5/14/2007
More Self Help? I need a day off.
I'm sitting here with an unexpected day off and instead of feeling great I'm feeling overwhelmed. There's so much to do where do I start, work on my manuscript, finish my articles for my new website, work on my new company or the books for my other company or figure out why The Secret's not working for me...that and the stack of self help books that are threatening to take over my shelf And then Artella brings me grace in their daily Link Latte.
Freedom.
I love it, I need a day off... enough's enough. I can't relax on the beach because I don't have Secrets of the Millionaire Mind memorized, my vacation isn't complete without three self help books tagging along. I watch tv to relax while reading Jump Start Your Brain and Writing the Breakout Novel... I need to be better, thinner,richer,funnier...make more money, be more successful, influence more people, write a breakout novel or an amazing screenplay all while I am running an award winning restaurant and franchising the concept that will make us millions....
I might celebrate the day and then take the rest of the month off. Thanks Jennifer Louden!
4/18/2007
Lemon and Thyme Risotto
Last night I made a simple risotto for dinner, that was so comforting and easy to make. I notice I tend to make polenta and risotto when I'm feeling overwhelmed with life. Stirring the pot and paying attention to one task slows me down so I can focus on what's important and what's not. Adapted From Viva Italia! cookbook. Not low fat. Very good. Sometimes that's ok.
Serves 3
1/2 stick butter
3 shallots finely chopped
white wine
zest and juice of 1/2 lemon
1 1/4 cup arborio rice
3 cups approx. veggie stock
1/2 TBSP chopped fresh thyme
2 oz parmesan cheese, freshly grated
1 cup frozen peas
salt, pepper, nutmeg
Risotto is not hard to make it just takes practice.
1. Melt half of the butter and cook the shallots in the butter until soft. Add about 1 cup of white wine, and half of the lemon zest. Boil until wine is reduced and pan appears almost empty of liquid.
2. Pour in the rice and coat each piece with butter and shallots. Add hot stock and keep adding stock as each ladleful is absorbed. It should take approx. 20-30 minutes do not rush it. Rice should be tender and creamy but the grains will still be firm.
3. Season with salt, pepper, nutmeg, remaining butter, thyme, lemon juice and parmesan.
4. Add peas and cover the pan. Let the risotto rest for a few minutes until the peas are heated through.
5. Serve as is or as an accompaniment with grilled meat or veggies.
Serves 3
1/2 stick butter
3 shallots finely chopped
white wine
zest and juice of 1/2 lemon
1 1/4 cup arborio rice
3 cups approx. veggie stock
1/2 TBSP chopped fresh thyme
2 oz parmesan cheese, freshly grated
1 cup frozen peas
salt, pepper, nutmeg
Risotto is not hard to make it just takes practice.
1. Melt half of the butter and cook the shallots in the butter until soft. Add about 1 cup of white wine, and half of the lemon zest. Boil until wine is reduced and pan appears almost empty of liquid.
2. Pour in the rice and coat each piece with butter and shallots. Add hot stock and keep adding stock as each ladleful is absorbed. It should take approx. 20-30 minutes do not rush it. Rice should be tender and creamy but the grains will still be firm.
3. Season with salt, pepper, nutmeg, remaining butter, thyme, lemon juice and parmesan.
4. Add peas and cover the pan. Let the risotto rest for a few minutes until the peas are heated through.
5. Serve as is or as an accompaniment with grilled meat or veggies.
4/07/2007
More Snow in Colorado
After thoroughly enjoying spring and the beginnings of the garden...we were hit with a late winter storm. I hope the seedlings survive. The apple blossoms are covered in ice and they still look beautiful.
3/31/2007
Chives
Springtime and the very first gift of the garden is chives.
Chicken breasts in chive cream
Baked potatoes with sour cream and chives
Chive Oil on just about everything
Gnocchi with chive butter
Chive Dumplings
Goat Cheese and Chives
Smoked Salmon on dark bread with farmer's cheese and chives
The sweet leaf is always the first to push through the snow and remind us that in a few short months the herb garden will be back in bloom. Two years ago I put in some garlic chives too, a very different taste with beautiful white flowers. The chive plant also had beautiful lavendar flowers and can be grown quite successfully in a sunny window year round.
3/20/2007
Shrimp with Soy, Garlic, Ginger, and Lemon
Another favorite from one of my favorite cookbooks..The Frog Commissary Cookbook-this book was published in 1985 but it's one I find myself recommending over and over again. The authors were working chefs and caterers when published and so the recipes work, unlike many cookbooks also published in the '80's from "celebrity chefs".
Although there aren't any photo's the illustrations are wonderful and the recipes are unique. The commissary carrot cake recipe alone is definately worth the price of the book.
A simple marinade of soy, fresh ginger, lemon juice, garlic, pepper and sherry becomes the sauce when mixed with water and thickened with cornstarch. Shrimp only take about 1 hour to marinate.
Saute the marinated shrimp with more garlic and ginger and fresh red pepper strips, I also add bean sprouts and sugar snap peas. Then add the marinade back to the pan and let cook for 1 minute. Add fresh watercress at the last moment. Spinach works too. Served over brown rice or rice noodles, this is fast, fresh and really simple.
3/14/2007
Banana Pecan Muffins
I am a sucker for buying bananas anytime they are on sale, and then they sit on the counter looking pretty for about a week until I then throw them out. After doing a search for quick banana muffins I came up with this recipe from Cat can cook.I only had 2 bananas so I halved the recipe and it turned out great. I added a 1/2 tsp. of cinnamon and about the same of vanilla and added pecans. They took about 5 minutes to make and 20 minutes to bake. Since I'm not a huge baking fan, this one was simple enough even for me. Thanks Cat!
Celebrating An Early Spring
Fresh Grilled Halibut with tarragon butter
Steamed Asparagus
New Potatoes with chives
Now that almost all produce is available year round, we can get spoiled and forget to eat seasonally. Asparagus is one vegetable that I chose not to eat except in the spring. Tender, young shoots replace the woody stalks of winter asparagus and with 70 degree weather in Colorado yesterday, it really felt like spring. This time of year the garden seems to wake up and although traditionally there will be another freeze, it's almost time to plant sweet peas (flowers) and sweet peas (vegetable). One of my favorite ways to eat asparagus is simply grilled with olive oil or oven roasted with sweet butter.
3/03/2007
Wow it's March!
I missed the whole month of February and haven't done much in the way of cooking; it's hard to feel creative in the kitchen when most of the food I want to eat is too high in calories, too high in fat and usually doesn't fit in to the rest of my healthy eating plan. In March I'm going to try to find a happy medium, good food that's fairly healthy, I've been looking at lots of different cookbooks and magazines for ideas. I just got Tasty by Roy Finamore; its subtitle is Get Great Food On The Table Every Day. I'm going to try for 3 days this week...what was I thinking with 5 days! I think I set myself up for failure.
2/09/2007
Brown rice and veggies
I'm surprised to see that its been 8 days since my last blog entry. I have been eating really boring foods like brown rice and steamed veggies and writing a lot. I started my chick lit book that has been milling around in my head for years and I'm very excited about it. I intend to have it finished by the end of the summer. Because the character is a former celebrity chef, I will be working out some new recipes and blogging about them.
1/31/2007
Lazy persons chicken enchiladas
Have husband cook black beans at work.
Buy rotisserie chicken.
Buy organic green chile sauce. 3 cups or make your own (a lot of work but much better)
1 small diced onion
1 large can whole green chiles
2 cups shredded cheese
12-14 corn tortillas
1 can diced tomatoes 14 oz
Pick meat off chicken and add to saucepan with onion, green chile sauce, diced tomatoes and 1 cup of water bring to boil and simmer approximately 15 minutes. In a baking dish place 1/3 of the sauce, then 4 corn tortillas, layer of whole green chilis, 1/3 of the cheese repeat until all your ingredients are gone.
Bake at 400F until hot and bubbly.
Serve with black beans. You can top with sour cream, black olives and green onions.
Buy rotisserie chicken.
Buy organic green chile sauce. 3 cups or make your own (a lot of work but much better)
1 small diced onion
1 large can whole green chiles
2 cups shredded cheese
12-14 corn tortillas
1 can diced tomatoes 14 oz
Pick meat off chicken and add to saucepan with onion, green chile sauce, diced tomatoes and 1 cup of water bring to boil and simmer approximately 15 minutes. In a baking dish place 1/3 of the sauce, then 4 corn tortillas, layer of whole green chilis, 1/3 of the cheese repeat until all your ingredients are gone.
Bake at 400F until hot and bubbly.
Serve with black beans. You can top with sour cream, black olives and green onions.
1/23/2007
Cooking In January
When I set out with this personal challenge I was very apprehensive about finding the time to cook. I now know the time is there but I need to organize my days better. I still have not taken Sunday for a planning day which I think is necessary to make this a successful cooking year. Things I learned so far.
1. Making dinner 5 days a week is not fun.
2. Planning in advance is the key.
3. Making dinner for a friend makes cooking more fun.
4. I have a lot more respect for my mom who made it look so easy.
5. When I am in the middle of cooking I still enjoy it.
1. Making dinner 5 days a week is not fun.
2. Planning in advance is the key.
3. Making dinner for a friend makes cooking more fun.
4. I have a lot more respect for my mom who made it look so easy.
5. When I am in the middle of cooking I still enjoy it.
Chicken Curry
Although I love Indian food, I usually don't cook it. There are too many good Indian restaurants around and my kitchen is not equipped with all the spices, etc. that make Indian food so good. One exception is this chicken curry I make. It is very Americanized but tastes good. Based on the Silver Palate's recipe for chicken curry soup I slowly cook onions and diced chicken breasts in butter and mild Madras curry spice until chicken is firm. Then I add flour to the curried butter to make a roux. This is cooked for five minutes to bring out more of the curry spice and to cook the flour taste out of the roux. I then add chicken stock. When soup/stew is thickened to your preference finish with cream and fresh vegetables such as thinly sliced zucchini, shredded carrots and peas. A few more minutes to cook the zucchini and carrots and its done. Served with brown rice it makes a very complete meal.It could also be made hotter with the addition of dried hot peppers. I think this could be made very successfully as a vegetarian entree. I might add apples to the onions and curry and definately eggplant for the texture. Great meal for yet another cold Colorado January day.
1/19/2007
Gelato
we just stopped by at a neighborhood coffee house we've been hearing a lot about to discover they also make amazing gelato...oh no...it's really good, so good that I'm nervous about how close they are to the house. The owner was nice enough to let us sample many flavors...In Italy my rule was to not let a day end without eating gelato...my favorite flavors pistachio and cherry.
1/17/2007
A Thank You Dinner For A Friend
Lower in fat AND very good
Ground Turkey Lasagna with Wild Mushrooms
Mesclun Greens with Cassis Vinaigrette, goat cheese and sweet and spicy pecans
Toasted Garlic Baguette with fresh basil and olive oil
I should have taken a picture of this because it was really good and looked good too.
Next time.
Tonight I felt like experimenting and it was a challenge to make this lasagna taste really good with very little fat. I based this on Cook's Country magazines recipe for turkey lasagna. Basically its lean ground turkey slow cooked with lots of diced mushrooms, 2% milk to tenderize the meat, tomatoes, tomato paste, carrots, onions and garlic slow cooked for about an hour, and then layered with whole wheat no boil pasta sheets and topped with a white sauce/no butter and thickened with Parmesan cheese. I think this could easily be made vegetarian subbing the turkey with eggplant. I added lots more herbs, oregano, fresh basil and spiced it up. Also wild mushrooms gave it a lot of depth.
I will definately make this again...experimenting with the veggie version.
Ground Turkey Lasagna with Wild Mushrooms
Mesclun Greens with Cassis Vinaigrette, goat cheese and sweet and spicy pecans
Toasted Garlic Baguette with fresh basil and olive oil
I should have taken a picture of this because it was really good and looked good too.
Next time.
Tonight I felt like experimenting and it was a challenge to make this lasagna taste really good with very little fat. I based this on Cook's Country magazines recipe for turkey lasagna. Basically its lean ground turkey slow cooked with lots of diced mushrooms, 2% milk to tenderize the meat, tomatoes, tomato paste, carrots, onions and garlic slow cooked for about an hour, and then layered with whole wheat no boil pasta sheets and topped with a white sauce/no butter and thickened with Parmesan cheese. I think this could easily be made vegetarian subbing the turkey with eggplant. I added lots more herbs, oregano, fresh basil and spiced it up. Also wild mushrooms gave it a lot of depth.
I will definately make this again...experimenting with the veggie version.
managing dinner
Due to family obligations, I still have not had the Sunday planning day to make dinners easy. So Monday it was again a mad dash to the supermarket after the gym to find something somewhat healthy, cheap and fast.
Ground Lamb (on sale) Burgers with feta, grilled onions and sauteed mushrooms
served on Toasted Baguette with horseradish, dijon mustard spread
Mixed green salad
After eating in Iowa for a week I find that I am craving lots of fresh vegetables so salads will definately play a part in this weeks meals
Ground Lamb (on sale) Burgers with feta, grilled onions and sauteed mushrooms
served on Toasted Baguette with horseradish, dijon mustard spread
Mixed green salad
After eating in Iowa for a week I find that I am craving lots of fresh vegetables so salads will definately play a part in this weeks meals
1/09/2007
Spice Rubs
Even though I accomplished my goal last week of making dinner 5 days, I am finding it difficult to blog while adding shopping, planning and cooking to my day. I'm hoping in the next few weeks to find a format I can stick to. Some highlights of the week were finding these rubs that I used for a quick dinner on Wednesday of Steak and Eggplant Kabobs, the Bengal Masala rub is especially good.
1/03/2007
Broiled Salmon with Mustard Glaze
Day 2 Dinner
Menu: Broiled Salmon with Mustard Glaze
Baked Sweet Potato
Mixed Green Salad with chevre, toasted pine nuts and raspberry vinaigrette
It's only day 2 and I notice I start thinking about dinner in the morning instead of at 7:00 p.m. when I'm leaving the gym. This menu was based on a catering recipe for a many mustards chicken. I believe that recipe was 4 different mustards, whole mustard seeds and some apple cider. I just mixed whole grain mustard with dijon mustard, added some dried herbs, lemon juice,olive oil, salt and pepper. From start to finish the whole dinner took about 25 minutes. Other than the baking time of the potato. I broiled the salmon for 5 minutes with a little olive oil, salt and pepper then topped it with mustard sauce and broiled for about 7 minutes more. I served the salmon over the salad.The contrast of color, flavors and textures was REALLY FANTASTIC. and Heart healthy. I like adding a little bit of fat with chevre and pine nuts, just enough for flavor but not too much to take away the health benefits of the greens, sweet potato and the salmon.
Menu: Broiled Salmon with Mustard Glaze
Baked Sweet Potato
Mixed Green Salad with chevre, toasted pine nuts and raspberry vinaigrette
It's only day 2 and I notice I start thinking about dinner in the morning instead of at 7:00 p.m. when I'm leaving the gym. This menu was based on a catering recipe for a many mustards chicken. I believe that recipe was 4 different mustards, whole mustard seeds and some apple cider. I just mixed whole grain mustard with dijon mustard, added some dried herbs, lemon juice,olive oil, salt and pepper. From start to finish the whole dinner took about 25 minutes. Other than the baking time of the potato. I broiled the salmon for 5 minutes with a little olive oil, salt and pepper then topped it with mustard sauce and broiled for about 7 minutes more. I served the salmon over the salad.The contrast of color, flavors and textures was REALLY FANTASTIC. and Heart healthy. I like adding a little bit of fat with chevre and pine nuts, just enough for flavor but not too much to take away the health benefits of the greens, sweet potato and the salmon.
1/02/2007
January 1-Dinner
After recovering from my great New Year's I was not anticipating making dinner even though it's my first day of my personal challenge. It was a really simple dinner but tasted great after the New Year's Eve indulgences.
Menu:Grilled cheese and Roasted Red Pepper Bisque.
The Roasted Red Pepper Bisque was definitely one of the best soups I had ever made. It's really pretty simple too. Not too many ingredients just a lot of cooking time. I simmered shredded carrots, an onion and garlic in a little bit of butter with one large can of drained roasted peppers. I let that cook on low for about 40 minutes and then added vegetable stock, herbs De Provence, thyme and salt and pepper.Let that simmer until reduced in half.On low it took about 1 1/2 hours. Pureed and then finished with 1/2 cup of half and half and some bourbon. This really is a versatile soup it would also be good with pasta as a sauce.
Menu:Grilled cheese and Roasted Red Pepper Bisque.
The Roasted Red Pepper Bisque was definitely one of the best soups I had ever made. It's really pretty simple too. Not too many ingredients just a lot of cooking time. I simmered shredded carrots, an onion and garlic in a little bit of butter with one large can of drained roasted peppers. I let that cook on low for about 40 minutes and then added vegetable stock, herbs De Provence, thyme and salt and pepper.Let that simmer until reduced in half.On low it took about 1 1/2 hours. Pureed and then finished with 1/2 cup of half and half and some bourbon. This really is a versatile soup it would also be good with pasta as a sauce.
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