Tag Archives: Cook

Pasta and Peas Please!

30 Dec

Happy holidays!

I came home the morning of Christmas Eve and stayed until the 27; I was fortunate enough to get both Christmas Eve AND the day after Christmas off of work! More time home is always better than one night :).

We had family over on Xmas Eve..

insta Jagrcheese

me mom and chase

dad and chase gaymom me and dad

Lots of food, drinks, and good times it was! I don’t have a large family so it’s manageable to get everyone in one place. We had ham, potatoes, roasted carrots, rolls, and salad for dinner. A cheesecake platter and Bartram House Bakery carrot cake was for dessert! Seriously. If you live near one, I highly recommend trying this cake! It’s TO DIE.

Christmas day was spent at my Aunt Christy’s house; we go over there every year for lunch. It was so nice to be able to come home for the holidays!

I spent a majority of my time being extremely domesticated; ran errands, did laundry, cooked, and painted my nails (that counts). We always have so much ham afterwards, and rather than ham sandwiches for days, my mom likes to incorporate it into Pasta and Peas! This is one of those recipes that doesn’t follow a “recipe”..it’s more like a little bit of this and some of that.

Pasta and Peas:

  • chop 1/2 of a large, white onion
  • ~2-3 cups of chopped ham
  • 1 bag of frozen peas
  • 2 large jars of marinara sauce
  • ~1/2c. whipping cream
  • 2(16 ou.) boxes of pasta, cooked
  1. add a little EVOO to a high pan, cook onions until they’re translucent (~5 minutes).
  2. add chopped ham, cook through (~2-3 minutes).
  3. add peas and marinara sauce.
  4. salt and pepper to taste.
  5. combine cooked pasta and ham mixture.
  6. pour into a sprayed, large baking dish.
  7. sprinkle parmesan cheese on top.
  8. bake at 350degrees for ~25-30 minutes (to heat through).

pasta and peas

This is a comfort dish X 10! So nice to eat it surrounded by family :).

Day 41

18 Jul

What a day!

But first, a recap of last night:

  • ran Lake Johnson 2 times! It ended up being about 7 miles (give or take) and boy was it brutal; I felt like a wool clothe was covering my mouth and nose the entire time.
  • picked up a package from Kathie who so thoughtfully left it as a “going away” present. A mug , card, and a picture of us!
  • sat in complete silence and ate dinner. I guess that’s what happens when you shut your cable and internet off before you move out! Good thing I have Hulu+ on my phone and a good book to read. If a neighb is reading this, would you be so kind to take the password off your wifi 🙂

Now to Tuesday..

This morning started bright and early; a morning run around the lake. It can’t get better than seeing the sunrise while doing an activity you love :), it sets the tone for my ENTIRE day! The only not-so-good part of the morning was putting off breakfast until I got to my internship; one of the coordinators took me to breakfast on campus which was very delicious and sweet of her! I forgot how good omelets are when someone else makes them; an egg-white omelet with veggies, turkey sausageeege (Scott Disick-style), and feta cheese with a side of fresh fruit!

I’ve been spending the last week sorting through CD’s and organizing them by BPM and, of course, I had to do it wrong, so I spent a majority of this morning reorganizing them.

I taught a Step demo to the employees as another final hoo-rah! It was a short 20-minute, 3-combo routine that I wanted to perform to see if I’ve improved since Step I.T. I think it’s safe to say that I’ve become one with the Step ;).

Lunch was something other than a sandwich! I’ve been on a huge salad kick lately because I’m trying to clean-out my refrigerator before the big move up North!

In the mix:

  • spinach
  • cannellini beans
  • cucumbers
  • tomatoes
  • red onion
  • cherries! I LOVE fruit in salads! A lot of people don’t and I’m not too certain why?
  • mozzarella cheese
  • balsamic vinegar
  • wheat thins. These were last-minute; after the step demo, I realized I didn’t have a whole grain so I through those into the mix.

I have the neatest salad container ever; it’s an ordinary oval bowl but the lid holds a fork AND a little cup for dressing! It fits about 2 tablespoons, which is the serving side for most dressings.

The rest of the afternoon will be spent resting up around the office before I teach Body Sculpt & Balance tonight at 5:30pm!

Roasted Cabbage

8 Feb

This post is completely dedicated to Sarah..3 recipes for cabbage!

If it weren’t for her, I would have never tried cabbage, loved it, and now eat it in the copious amounts that she does! The way she introduced me to the leafy green, cruciferous veggie is:

  • sauteing it in a little extra virgin olive oil, dried onions, salt and pepper-delicious and simple!

Here are 2 other recipes I’ve experimented with that have all tasted differently:

  • saute in oil and 1 tablespoon of butter with minced, fresh red onions, salt and pepper.
  • roast cabbage in a 425degree oven with olive oil, salt, pepper and crushed red pepper flakes for some heat*

FitBit*

Capsaicin is a thermogenic agent, which means it increases metabolic activity. This, in turn, helps to burn calories and fat. Sprinkle crushed red pepper flakes, tabasco sauce, or cayenne pepper on scrambled eggs, in pasta, or sautéed veggies! (source)

 

Angelled Eggs

26 Nov

Have I mentioned my loathing for any food and/or condiment that’s white and creamy? I don’t know what it is but it really makes me nauseous and I can’t bare to even look at it, let alone eat it! But some recipes that are made with these foul ingredients look tasty, so I try and come up with another way to enjoy them with everyone else.

Instead of devilled eggs (commonly) made with the yolk, mayo, Dijon mustard and tabasco sauce, my family likes are eggs the “angelled” way! (I’m bummed because I thought I was sooo creative with the recipe name..come to find I’m not the creator 😦 )

Evans/Heron Family Angelled Eggs

Ingredients:

  • hard-boiled eggs (bring a large pot of water to a boil. add eggs and turn off the water. let them sit for 10 minutes)
  • hummus (we use Trader Joe’s white bean hummus-slightly garlicky, creamy and herby!)
  • teeny-tiny diced celery pieces
  • paprika

Prep:

  • cut the eggs in half, remove the yolk (you can keep the yolks for another recipe or toss them)
  • mix the hummus and celery
  • scoop a heaping spoonful of the hummus mixture into each egg half
  • sprinkle generously with paprika

 This recipe is a staple at my family get-together’s and I hope you try it too!

Pumpkin Oatmeal

2 Nov

The definition of fall is in this bowl of comfortableness! This oatmeal recipe is nothing out-of-the-ordinary, but it’s just too scrumptious to keep to myself :).

Usually I prefer my oatmeal made with milk, but this is my only exception; water seems to contribute to the oatmeal’s gooey consistency and texture.

Ingredients:

  • 1/2 cup old-fashioned oats
  • 1 cup water
  • 1/2 cup pumpkin
  • 1/4 cup Greek yogurt
  • sweetener (optional)
  • banana (frozen)
  • 1 tablespoon (or more) pumpkin butter (Trader Joe’s)
  • sprinkles of cinnamon, pumpkin pie spice, nutmeg, or all!
Prep:
  1. combine oats and water in a bowl. nuke for ~3 minutes.
  2. add pumpkin, yogurt, and a little more water (I like my oatmeal very voluminousness). nuke ~2-3 minutes.
  3. skip the added water if you’re normal add a little more water, sweetener, and frozen banana. nuke ~2-3 minutes.
  4. finally, dollop with pumpkin butter and sprinkle the spices of your choice!
Comfortableness in a bowl 😀

Muffin Cups for Portion Control

12 Oct

Ever have one of those “aha!” moments while rummaging through your cabinets?? I’m always on the lookout for ways to help with portion control and while I was on the hunt for a snack the other day, I came across those rubbery muffin/cupcake liners. Hmmm..

A cheap and effective way to portion out snacks with materials you have hopefullyalready? Muffin/cupcake liners! Yes, these liners  can come in handy both for baking and portion control. Each liner is about a half-cup portion; perfect for nuts, fruits, or pretzels!

FitBit*

Do some rummaging through your cabinets (not just kitchen ones! it’s amazing what you find elsewhere..) and see what you can find to help you better portion out foods. Get creative and use your imagination!

Roasted Acorn Squash

15 Sep

Have I mentioned I LOVE FALL? If I haven’t..I LOVE FALL! The crisp weather, UGG boots and colorful scarves, hockey and football games, pumpkin spice lattes from Starbucks, sitting by a fire place, fall foods..I could go on for hours.. :).

I bought my first of many squashes of the season and it was delicious! I’ve never made acorn squash like this before and it will definitely be a staple in my fall recipe file.

Ingredients:

  • acorn squash-halved and seeds removed
  • thinly sliced white onion
  • 1T. butter
  • 1/2t. cumin
  • 1/4t. cinnamon
  • 1/4t. salt

Preparation

  • preheat oven to 425degrees. place squash-skin side down-on a baking sheet (with sides)-drizzle with olive oil, salt, and pepper-fill baking sheet with water (about halfway up the squash). bake ~55 minutes.
  • melt butter in a saucepan over medium heat. add onions and saute ~10 minutes. add cumin, cinnamon, and salt-stir.
  • when squash is roasted, using a fork, scrape the flesh out and add it to the onion mixture.
  • stir to combine and serve the mixture in the squash skin for a pretty presentation! (sorry no pictures)

I LOVE FALL 😛