Wednesday, August 29, 2012

Personal Pan-less Pizza

Naan pizza makes a perfect lunch. This looks huge in pictures but is a great single person pizza. These are pre made whole wheat Indian flatbreads bought at in the bakery section. I keep them in the freezer and thaw for single serving pizzas. 
A drizzle of olive oil and some minced garlic coated the base. Topped with mozzarella cheese, arugula, and other greens, goat cheese, s&p and delish goat cheese!
Pop this in the toaster oven for about 8 minutes or until the cheese is melty. A pink lady apple for some sweetness :)
You must try this!

Eat Your Cantaloup

Breakfast may be my favorite meal of the day. I dined alone and enjoyed every bite of my veggie sausage egg sandwich and perfectly ripe organic cantaloup. We got two ‘loups as I like to call them in our farm share two weeks ago. The first one I cut right into and was a little disappointed because it wasn’t quite ripe enough. This one I let chill out in the fridge for a couple more weeks until I cut it open for breakfast. YUM! Perfectly sweet and delish :)  
Ooohey gooey cheesy goodness.

Sunday, August 26, 2012

Sunday Funday

Today my gal Nikki and I went hiking at Bradbury Mountain State Park in Pownal. It's a pretty quick hike but is fun and thankfully quite shady for a hot day like today. 
When we reached the summit we sat down to eat some lunch. PB&J for me on an wheat english muffin (we were out of bread!), carrots from the farm share (SO GOOD!) and pizza flavored Annie's Bunnies. 
Cute bridge on the way down! There were LOTS of spiders on it though! On the way home I stopped to pick up some grocerys at Whole Foods. I had a giant bag of beets that I needed to be eaten so I looked for some goods to compliment them. Shallots, balsamic vinegar (which we always have but were currently out of), goat cheese, and Maine mussels! 
I got to peeling the beets which I sort of hate because they are very time consuming and turn everything they touch bright red. Including my hands, nails, cutting board, and splatter onto my shirt... They cooked with olive oil, shallots, balsamic and s&p for about an hour and 15 minutes on 400* The balsamic caramelized the beets and they were awesome! When they were fork tender I took them out of the hot pan and put them in a bowl in the fridge. I had a cool beets and goat cheese salad in mind.
Beets tossed together with lettuce and goat cheese. Mussels prepared with white wine, olive oil, garlic and shallots. Oh and a wee bit of butter for some richness :) Whole wheat toast points for dipping in the mussel juice! They looked like I grilled them right?? Super hot skillet gave them the grilled taste and look I wanted!
Yum! Awesome dinner! Hope everyone had a wonderful weekend!

Tuesday, August 21, 2012

Turk'y Burger Night

Morning Star Farms Turk'y Burgers on the menu! Grilled to perfection with grilled sweet onions and grilled veggies from the farm share. Just make a tin foil pouch and pile in all the veggies you'd like! We used one zucchini, one summer squash, a handful of wax beans, some chopped sweet onions and a big clove of garlic. All went into the pouch with a little olive oil s&p and Montreal steak seasoning (I'm pretty into this spice blend right now!)
Just leave a vent in the tin foil and throw it on the grill! I skewered big slices of onion so they wouldn't fall apart.
Great quick summer meal!! 
Chomp chomp! Man-friend said "Mmm tastes like a turkey burger."

Sunday, August 19, 2012

Eggplant Parm, the Real Deal

We have been getting lots of eggplant from our farm share this summer. A few posts back I made a quick week night version of my beloved eggplant parmesan. Here is the real deal though! This was a joint effort between my Man-Friend and I. I took charge of the eggplant and he took over the sauce. He likes to start with a jarred sauce and kick it up with some fresh ingredients. 
Fresh basil (from our CSA at Crystal Spring Farm in Brunswick, beautiful!), a jalapeƱo (yup you read that right!) some onion and fresh garlic, also from the farm, were added to the sauce.
Lightly dipped in an egg wash and italian seasoned bread crumbs, made with wheat bread! I do love the fried version but I baked in lieu of frying. Baked on 375* for about 15 minutes on each side. When the eggplant was good and crispy I stacked them in a casserole dish with shredded skim mozz. Layered with sauce and cheese and topped with a little fresh mozzarella for some extra cheesy goodness. Whole Wheat spaghetti and some farm fresh cukes complete the plate. 
A little Vino too :) Delish! 

Wednesday, August 15, 2012


I've posted about Portland's LFK before. The first time we went was for a pre dinner cocktail and later went to another restaurant for dinner. A few weeks ago my Man-friend bought a Living Social deal though. $20 for $10. Great deal! We live pretty close and walked there hoping the rain would hold off. It did :)
 We got a few brews, they have a great selection. The vibe in this place is really coo. Communal tables and working type writers all around add to the cool factor. 
When we were here last I saw someone with these tempeh tacos and decided I must try them. The Man-friend got the carnivorous version. Notice the Sriracha in the background? 
On the side was a black bean and jalapeno salad and a green salad. My mine was really good but Man-friend LOVED his. The meals were very reasonably prices. Less than $10 each. With our beers and Living Social coupon we left only paying a few extra dollars. 

Thursday, August 9, 2012

Breakfast of Champions

...or at least champion watchers. I wonder what all these Olympians eat for breakfast? If it's not oatmeal it really should be :) 
1/3 cup of oats with 1/3 cup of water and 1/3 cup of vanilla ALMOND milk (taking a break from soy milk) I liked it!  Ok, I'll be straight with you. I used a wee bit more of maple syrup than I should have. What can I say? I love sugar.
A big spoonful of plain Greek yogurt and a teaspoon of almond butter for extra protein. 
Iced coffee! Delish :)

Veggies are Great for Grillin'

Can you believe fall is almost here??? As much as I love the great weather of August, it is a little saddening knowing that fall (and then winter!) is just around the corner.  Got to enjoy this great grillin' weather while it's here! This weeks CSA (aka farm share) featured green peppers, more eggplant and big sweet onions. I love love love grilled vegetables so I chopped these goodies into about 1 inch pieces and skewered them. Vegetarians love grilled food too!
Placed on a cookie sheet for easy preparation and transport. I drizzled the skewers in olive oil and seasoned them with Montreal steak (there is no steak in this, just good spices!) 
While my Man-friend fired up the grill I got to work on a quinoa pilaf to eat with the veggies.   Carrots, onions, a little yogurt butter and went in with a cup of cooked quinoa. It was really tasty! Just before we ate I realized our dinner had no PROTEIN! I popped open a can o garbonzo (chick peas) beans and stirred them into the pilaf. Hey not great protein but it's all we had! 
Topped with some feta :)
I wish you could see the pilaf in the picture because it was so good!  

Beach to Beacon Weekend!

I spent last Thursday and Friday at our family camp. Doing the usual camp things, snacking, sipping beers, kayaking, swimming and swatting away bugs. It was relaxing and nice to spend time with family but I was a little nervous for Saturday to arrive because I was running my first 10k! The Beach to Beacon in Cape Elizabeth.
My sister made these tiny dirt cups! Haven't had these in ages! When I got home from camp Friday evening a made a giant bowl of whole wheat pasta, veggies and feta as pre-race fuel. I also gulped down A TON of H2O.
Bright and early Saturday morning I made my usual oats accompanied by a large bottle of water, did a couple stretches, and laced up my shoes.
Neon Team raising money for Big Brother Big Sisters. If you want to contribute you can do so here:
The race was great but really hard because of the HEAT. I don't think I have ever been so sweaty in my entire life! 
Sunday morning appeared like rain so I lingered around doing house chores, and making these awesome egg salad sandwiches. For the two of us I used 5 eggs. If you don't know the secret perfect hard boiled eggs with the weird green tint of the yolk, here it is! Put the eggs in the pot of water when the water is cold, bring the water to a boil then turn off heat. Set a timer for 12 minutes then remove the eggs. Perfect every time!
A tablespoon of light mayo and big squirt of mustard. Toasted whole wheat buns a slice of swiss and some farm fresh lettuce!
After we realized the rain was hours away we hit the beach! After lounging on the beach for a couple hours I figured out what to do of the CSA veggies I needed to use. A big veggie roast! 
Peeling beets is a messy business!
Beets, zucchini, fennel, a large sweet onion, carrots, olive oil and rosemary went in the roasting pan. Lots of s&p of course :)
Man-friend made a panko encrusted haddock and we steamed some swiss chard too :)
The veggies roasted for about and hour and a half on 400*. All the veggies came out pink! I have a couple more posts to catch up on, be back later!

Thursday, August 2, 2012

Easy Eggplant Parmesan

We got a Chinese eggplant in our farm share last week and I've been wondering what I should with it. Seeing as eggplant parmesan may be my favorite Italian (sinful) fare, I figured I should find a way to lighten it up a bit, not to mention think of a faster preparation time for week night eating. 
With my oven preheating at 375* I thinly sliced my eggplant and prepared an egg wash and bread crumbs. Dip the slices into the egg and next into the bread crumbs. Partly because I wanted to keep the calories down and partly because my bread crumb canister was nearly empty, I only used about a 1/4 cup of crumbs for all the eggplant. Lay on a baking sheet and cook for about 20 minutes or until the are golden enough for your liking. I stopped once through and flipped mine over.
Meanwhile I had some whole wheat bow tie boiling away and a tupperware container of homemade sauce I had frozen thawing in the microwave. When the eggplant were looking pretty good I pulled them out and topped them with about 1/4 cup of part skim mozzarella cheese and threw them back in the oven, this time on low broil. 
Throw them on your pasta, and top with sauce! My man-friend could not get enough of this. I make a wickedly delicious baked version that takes forever and has about five times the cheese and five times the fat. This one is delicious substitution!
Farm fresh cucumbers for me and a small salad for him. Along with a well earned glass of shiraz. Headed to camp for a couple days! It looks like I'll be posting rainy pictures when I return!