Monday, January 12, 2015

Culinary Rock Star

Brad and I both had to work this weekend, but I was able to do so from home, he had to go in.  I worked on Saturday, but took Sunday off.

After getting my work done, I thought I would do some baking/cooking to make some meals for the freezer.

I started with Pumpkin smoothies.  This wasn't to freeze or anything, but man are they good.  It's my own recipe and changes slightly based on what I have on hand.

Pumpkin Smoothie
 - 1 cup canned pumpkin puree
 -  3 frozen bananas chopped up (or whole is you have a fancy blender)
 - 1 cut up apple
 - 1/2 cup of unsweetened applesauce
 - 1 container of low fat vanilla yougurt ( those little tubs you buy in packs of 12 or use Greek if you like)
- 1/4 teaspoon of pumpkin pie spice
 - 1/2 cup milk (or more depending on how thick you want your smoothie)

Put milk in blender first... it helps to avoid things getting stuck in blender, but again that might just be my crappy blender) then add in all other ingredients.  Blend until smooth.

After the smoothie, I made pumpkin/banana ice cream.  Crazy easy.  Again... no recipe and it turned out more like a sorbet, but that's fine.

Pumpkin Banana Ice Cream

1 cup pumpkin puree (sense a theme here?)
4 frozen bananas
2 tablespoon raw honey
1/4 teaspoon of cinnamon

Blend all until smooth.  Pour into ice cream maker....uh... Turn on ice cream maker. Not sure how specific I need to get here.

With this one, once "ice-creamy" in texture remove from ice cream maker and put in a air tight container in freezer for an hour and then dish out.  If you leave the ice cream in the freezer too long it will go ROCK hard.  Mostly because the things that keep ice cream soft, namely sugars and fats aren't present.

I then made pumpkin scones, but I used an actual recipe. It was a low fat/low calorie recipe which is great and all, but doesn't exactly lend itself to a taste sensation.  The scones also refused to bake all the way through.  Not sure what happened, but the middle still had a play dough despite an hour in the over.

For lunch I was craving tomato soup, but we didn't have any, just a jar of canned tomatoes.  So feeling creative, I made my own.

Jodi's Tomato Soup.

1 onion diced
2 cloves garlic minced
2 tablespoons of olive oil
Dill sprigs
28oz (approx) of canned tomatoes
1 cup skim milk


Heat oil in skillet  or a pot.  I used a pot so I could reuse it later in the recipe, but that's because I'm quite avert to doing dishes, so use your own discretion), add onion and garlic and cook until transparent and smells delicious.

In a blender puree the tomatoes and dill sprigs.  Add in the onions and garlic and puree until smooth.

Transfer the tomato mixture to a put and heat through.  Once heated, add in milk.

Salt/Pepper to taste.

This was my first attempt at soup from scratch using my own recipe.  Tasted much fresher than the store bought.  It is slightly on the thin side, so I am going to try to find a healthy way of thickening it up next time.

For supper I made a turkey. I had toyed with the idea of quartering it and cooking it up in the Dutch oven, but that seemed like a lot of work.  So instead I stuffed it with apples/onions and put it on to roast.

So we basically had a thanksgiving dinner, but I was able to get 10 lunches to freeze out of the leftovers!

All in all quite productive.

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