Tuesday, July 31, 2012

Ginger-Rosemary Sorbet

If you like ginger and have a sweet tooth...this is the recipe for you!  
It's too sweet for me, but I think it will go well with lemonade.

1 c water
1/4 c brown sugar 
1/2 c white sugar*
1 chunk of ginger root, chopped up small
pinch of dried rosemary, ground up
1/2 tsp salt

*my plan was to use all brown sugar...but then I discovered that I only had 1/4 c left. oops.

bring everything to a boil, simmer for a minute or two, then let cool
throw it in the food processor to grind up the ginger and rosemary as much as possible

pour into a pie plate

Throw it in the freezer.  Stir as often as you can while it is freezing.  
Mine went in the freezer around 7 PM, I stirred it 3 or 4 times before going to bed at 9.  
Unlike many of my sorbets, it was not frozen solid by morning...probably because I used too much sugar. 

Sunday, July 29, 2012

Pasta w/ Ginger-Carrot Sauce

Now that I've started eating the ginger that comes with my sushi, I've decided it's time to introduce my kitchen to ginger.  I like finding new things once in awhile, to change things up a bit.  
Also, ginger is super good for you.
I'm always looking for ways to incorporate more super foods into my diet.

Ginger-Carrot Sauce
c. 1 sq. inch ginger root, peeled/chopped
1/2 carrot, chopped
small bit of vidalia onion, chopped
1 clove of garlic, chopped

Saute the above ingredients in a pan with some bacon grease until soft, then
combine in a food processor with olive oil.

Check out my new food processor!  Desperately hoping this one lasts longer than my last one...it sadly died after only a month or two.

I mixed my ginger-carrot sauce with some angel-hair pasta, and ate it with green beans and chicken breast.


Saturday, July 28, 2012

Cucumber Salad

a cool and refreshing summer salad

1/8 c chopped onion
3/4 large cucumber, chopped
1/2 avocado, chopped
enough yogurt-avocado dressing to coat veggies

delicious next to a burger

Sprout-Ranch Burger

pure. deliciousness.
hit the spot after my 12.5 mile run this morning!

1/4 lb ground beef, small handful of sprouts, dash of ranch dressing

gouda cheese

bacon and tomato

Wednesday, July 25, 2012

Layered Pasta Bake

step one: make some sauce
(a little bit each of white sauce and red sauce, then a whole bunch of sun-dried tomato alfredo)

add 4 slices of provolone cheese, chopped

step 2: cook some pasta 
step 3: cook some peas
 step 4: cook some salmon

step 5: Build the Layered Pasta Dish

layer 1 : peas

Mix some sauce into the peas, put one piece of sliced gouda on top
(thin-sliced gouda was my amazing grocery find of the day...I love gouda!)

layer 2: pasta
 (mixed with most of the remaining sauce)

layer 3: salmon
(mixed with the last little bit of sauce)

layer 4: gouda cheese slices

side view

bake at 375 for about 20 minutes
mmmm melty gouda-y goodness

Dinner is Served
(with zucchini)

Sunday, July 22, 2012


No, I didn't make it myself.  Although who knows, maybe I'll attempt it someday.  I just had a sushi craving this evening, so I decided to go pick some up.  And then I decided to take pictures of it...

New York Roll, California Roll
so yummy

can't eat sushi w/o chopsticks!

I've never actually touched this stuff before...but I made myself try both tonight.  
The wasabi didn't kill me like I always thought it would, with my super-sensitivity to spiciness.  
But I didn't particularly like the flavor either.  
The ginger was good with the sushi.  Guess it was a good idea to actually try it for once! 
I could definitely only eat the ginger in small amounts at a time though, the flavor was too overpowering if I got too much at once.

Saturday, July 21, 2012

Cucumber-Avocado Dip

Wow.  This was yummy.  I was just playing around and wasn't sure if it would be good at all.  But I tasted it, and wow. 

Cucumber-Avocado Dip

a little bit of onion, chopped

6-7 slices of cucumber, chopped

1 avocado

3 spoonfuls of sour cream

1/2 vine tomato, chopped
dash of salt

dig in!

A Refreshing Summer Sandwich

Whole Grain Bread
Low Sodium Turkey Breast
Garlic-Herb Monterey Cheese
Cucumber Slices

Build It!

Eat It!

Thursday, July 19, 2012

BLT Pasta

One of the best ideas ever.  Inspiration came from Some the Wiser.  A picture and recipe showed up on my Facebook feed this morning via Foodies Like Us.  As soon as I saw it, I knew I would have to try it out.  And adapt it of course.  


 grape tomatoes


pesto and mustard

fresh garlic



Maybe I should call it BAT Pasta, for Bacon-Arugula-Tomato Pasta...

Cook the pasta.  Fry the bacon in a pan, add some fresh garlic.  Add the mushrooms when the bacon is done.  Add 1/4 c red wine.  Add the grape tomatoes, cook for just a few minutes.  Toss the pasta with some pesto and mustard. Add a few handfuls of arugula.  Add the other ingredients.  The heat from the bacon/mushroom/etc will wilt the arugula.  

Eat up!  Pure Deliciousness.