Nude body- cooking in the raw - Banana Scream Pie

classic pad thai

Take pad thai.  I love it..and by “I love it”, I mean I love it when I am eating it via either take-out or at another restaurant when someone else prepares it for me. I have always been intimidated by not only the ingredient list, but also with the method of preparation (and admittedly, the only recipes that I have ever really looked at in depth are ones that are probably best handled in a restaurant kitchen anyways….)

I don’t want to spend a whole bunch of money on random ingredients that I will never use.  I want to use simple, straight-forward ingredients that any grocery store will have.  And I want a delicious meal that I won’t feel guilty about eating and that I can easily re-heat for lunches during the work-week.

Not only is this easy to make, it takes less than 30 minutes to prepare, so it could be an easy weeknight treat.  And, as I stated before, it re-heated really well for my lunches at work (and I even ate lunch earlier than usual on some days just because I was so excited about my lunch that day.)

Classic Pad Thai 

Servings: about 4

Ingredients

3 tablespoons peanut oil (or canola or vegetable oil), divided

2 eggs

3 tablespoons soy sauce

1 tablespoon white vinegar

2 teaspoons chili paste

Juice of one lime

2 tablespoons brown sugar

2 shallots, minced

1 teaspoon garlic, minced

2 and 1/2 cups water

8 ounces narrow rice noodles (I used Annie Chun’s brand)

7 ounces firm tofu, cubed

1 cup mung bean sprouts

1/2 cup unsalted peanuts, coarsely chopped, plus more for garnish

1/2 cup cilantro, chopped, plus more for garnish

Lime wedges, for garnish

Instructions

1. In a deep sauté pan, heat 1 tablespoon of the oil over medium-high heat until shimmering.

2. Crack the eggs into the pan, and, using a spatula, gently fold the eggs and scramble them until they are cooked and heated through, about 1-2 minutes or so. Remove the eggs from the pan and set aside.

3. In a small bowl, whisk together the soy sauce, vinegar, chili paste, lime juice, sugar, and 1/2 cup of water, mixing well.

4. Put the remaining 2 tablespoons of the oil into the pan and heat the oil again over medium-high heat until shimmering.

5. Add the shallots and the garlic to the pan, cooking until softened and fragrant, about 1 minute or so.

6. Pour the soy sauce mixture over the shallots and mix to combine.

7. Place the uncooked noodles on top of the mixture, pressing the noodles down to flatten them with a spatula.  Let them sit over the soy sauce mixture for about two minutes, pressing them down occasionally to soak up the liquid.

8. Carefully flip the noodles over and add another 1/2 cup of the water.  Again, gently press on the noodles with a spatula in order to soak up more liquid,

9. Repeat flipping the noodles and adding more water as necessary (up to 2 more cups or so), until the noodles are soft and can be tossed with tongs.

10. Once softened, let the noodles cook for another 15 minutes or so, tossing them occasionally in the sauce.

11. Add the tofu, the bean sprouts, peanuts, cilantro, and scrambled egg, mixing to thoroughly combine, tasting and adjusting the seasonings if desired.

12. Serve immediately, garnishing with additional peanuts, cilantro, and lime wedges.

Source: Vegetarian Entrees That Won’t Leave You Hungry by Lukas Volger.

vegetarian chili

It’s that time of year.  Chili time.

I had been craving chili.  I was looking for a recipe that would be filling, vegetarian (actually vegan without the toppings), easy to throw together, and healthy.  Guess what?  I found it.

I served this to my sister and her boyfriend.  Her boyfriend said it was the best chili he had ever had.  I took that as a huge compliment.  Hopefully you will feel the same way.

Vegetarian Chili

Servings: 4

Ingredients:

3 tablespoons vegetable oil***I used canola oil

1 medium onion, chopped fine ( about 1 cup)

1 large red bell pepper, stemmed, seeded, and chopped fine (about 1 1/4 cups)

8 medium cloves garlic, minced

1 tablespoon cumin seeds***I used just plain ground cumin

3 tablespoons chili powder

1/4 teaspoon cayenne pepper

2 cups water

1 28-ounce can crushed tomatoes

1 teaspoon dried oregano

1 tablespoon brown sugar

3 cups canned beans, drained and rinsed***I used 1 can of red kidney beans and 1 can of black beans

1 cup frozen corn kernels, thawed

1 1/2 teaspoons salt

1/4 cup coarsely chopped fresh cilantro

1 tablespoon lime juice

Cheese, optional

Sour cream, optional

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat until about shimmering.

2. Add the onion and cook until translucent and slightly softened, about 3 minutes.

3. Add the red pepper and cook until it and the onion are soft and slightly browned around the edges, about 3 minutes.

4. Add the garlic and cook until fragrant, about 1 minute.

5. Push the vegetables to the perimeter of the pot so that the center of the pot is clear.

6.  Sprinkle the cumin seeds (or ground cumin) into the center of pot and cook for 30 seconds, stirring constantly.

7. Stir the cumin and vegetables together and let cook until the cumin is fragrant, about 1 minute.

8. Add the chili powder and cayenne pepper and stir to coat the vegetables.  Cook until fragrant, about 1 minute.

9.  Add 2 cups water and stir well to combine, scraping up any browned bits from the bottom of the pot.

10.  Bring to a boil, reduce the heat, and simmer until slightly thickened, about 5 minutes.

11.  Stir in the tomatoes, oregano, and brown sugar, and bring back to a simmer.  Simmer until slightly thickened, about 25 minutes.

12. Add the beans and corn and stir gently to incorporate.

13. Remove the pot from the heat and stir in salt, cilantro, and lime juice immediately before serving.

Source: Soups and Stews

Guinness Irish Beef Stew

Meet an enthusiast of Guinness and you will invariably be told of its powers.  Stories of miraculous recoveries from serious illnesses and injuries.  Legends of survival during ravaging storms and endless wars.  A steady flow of nothing but stout to see anyone through the toughest of times.

Can you survive on Guinness alone?  No, but it makes for great tales after a few too many.  If you want to survive the end of this winter on a steady diet of Guinness stout, cook up a stew instead – Guinness Irish Beef Stew

Traditionally a simple dish cooked with lamb, potatoes, onions, and carrots, Irish stew has gone through many transformations including the addition of Guinness, tomato paste, and a variety of spices and herbs.  And when the Irish emigrated to the US where beef was more available than lamb, it was the obvious substitution.

The dark, thick, frothy stout is what gives Irish stew its rich flavor and texture.  Too many spices would be a distraction from the complex taste of Guinness.  Therefore, keep it simple.  Pick just one of your favorite warming spices - such as nutmeg, ginger, cocoa, cinnamon, or cayenne – and add a pinch at a time to enhance the flavor of the stew without overpowering it. Then sprinkle in a few generous dashes of black pepper to help stimulate the taste buds to alert the stomach juices to get ready to work.  Exactly what's needed for a rich, heavy stew.

Guinness Irish Beef Stew recipe by Season with Spice

Serves 4-5

Ingredients:

1-2 lb of chuck beef cubes

8 carrots – peeled and cut into chunks

1 large white onion - chopped

4 cloves garlic - minced

1/4 - 1/2 tsp of Season with Spice's Bay Leaf Powder

1 tsp salt 

Freshly ground black pepper

3 cups of water

10 baby potatoes - quartered

2 tsp sugar

1/4 tsp of Season with Spice's Smoked Spanish Paprika  

1 can or bottle of Guinness

1 six oz can of tomato paste (I used a Thick & Rich tomato paste – the only ingredient is tomatoes)

Process:

1. Add about a tablespoon of oil to a frying pan, heat on medium-low fire, and cook beef cubes until browned. Transfer beef and juice to a large pot. 

2. Add another tablespoon of oil to pan, and sauté garlic and onion until lightly browned. Transfer to large pot (make sure to use all the flavor from the pan by heating a bit of water in the pan and pouring it into the pot).

3. Into the large pot, add the carrots, Bay Leaf Powder, salt, black pepper, and 3 cups of water. Cover, and simmer on low fire for 2 hours.

4. Add baby potatoes to the pot. Cover, and simmer for one hour, or until potatoes are softened.

5. In a bowl, mix together Guinness, sugar, Smoked Spanish Paprika, and tomato paste. Then pour the mix into the large pot. Cover and simmer for one more hour, or until desired thickness (stirring occasionally to prevent burning).

6. Serve hot, with freshly ground pepper sprinkled on top.  Or store in refrigerator overnight and enjoy the next day, since stews always taste better after a day or two.  

Notes:

- For many Irish stew recipes, all the ingredients will be added into the pot at once and cooked all day.  To shorten the cooking time and to optimize the flavors and textures, add in the ingredients in stages – beef in first to ensure it tenderizes, potatoes in second to avoid them becoming too mushy, and Guinness in last to not cook out too much of the complex flavor. 

- Some recipes also dip the beef cubes in flour, but this adds unnecessary time and mess since the flour batter will just run off when simmering the beef in the stew. 

-If Guinness isn’t for you, try out my Minnesota Beef Stew recipe.

CHOCOLATE MOLTEN LAVA CAKE

Today is a special day. It is my anniversary! Today I am celebrating another wonderful year of being married to my incredible hunk of a husband.

Today called for a recipe that could do this day some justice.

There is not a more romantic food than chocolate in my honest opinion. Which is why I couldn’t think of a more suiting recipe I could share on this special day ;)

Let me tell you a little bit of history. No- I am not talking about mine and my husband’s epic love story, as I am sure you are all dying to hear (probably not)- but I am going to give you some history between me and Chocolate Molten Lava Cake.

I don’t remember the exact birthday, but sometime in high school my tradition began. Every year on my birthday, I would get a Chili’s Chocolate Molten Lava Cake. The tradition still lives strong today.

My husband, being the smart man he is, knows that Chocolate Molten Lava Cake is a smooth sailing ride to my heart and on special occasions he will take me out just for that dessert :) In fact, when he really is trying to impress, we START with that dessert at Chili’s and then work our way to dinner. It is just a sure way to make sure our calories and empty stomachs are spent and utilized wisely ;)

I initially had a hard time wrapping my head around what I am about to tell you, but after the second bite there was no looking back. This Chocolate Molten Lava Cake FAR exceeds Chili’s version. The cake melts-in-your-mouth far better and the oozing chocolate is far more delicious. Trust me. I am never looking back.

I found this cake first over on Carlsbad Cravings. If you haven’t heard of her blog or read her story, you are missing out. It is incredible and you won’t be able to stop the tears. Along with her touching and moving story, she shares some fantastic recipes. When I feasted my eyes upon this cake, it was only a matter of time seconds, before I had to make it for myself.

This cake is jaw-droppinging amazing! It is cooked to perfection with the perfect amount of warm creamy chocolate flowing from the center. I’m tell you, this dessert is epic.

Top it off with some ice cream and Homemade Magic Shell, and you will be IN FOOD HEAVEN!

If you love rich, velvety, melt-in-your mouth chocolate, and if you love cake, then you need to make this dessert! You will be left speechless!

INGREDIENTS

• 4 oz. semi-sweet baking chocolate, I have also used 4 oz. semi-sweet chocolate chips with success

• ½ cup butter

• 1 cup powdered sugar

• 2 eggs

• 2 egg yolks

• 6 Tablespoons flour

• INSTRUCTIONS

• 1. Preheat oven to 425 degrees F.

• 2. Spray 4 small (6-8 oz) ramekin dishes with cooking spray and place on a baking sheet. Set aside.

• 3. In a small microwave safe bowl, combine butter and chocolate and melt in 30 second increments, string between each increment until chocolate and butter are combined and smooth.

• 4. Add powdered sugar and stir in evenly.

• 5. Add eggs and egg yolks and beat in until well combined.

• 6. Stir in flour until well combined.

• 7. Pour and distribute batter evenly in the 4 prepared ramekin dishes.

• 8. Bake at 425 degrees F for 12-13 minutes until edges are firm and center is soft, but not super jiggly.

• 9. Let cool for 2 minutes. Using a knife, gently pull cake away from the edges then invert onto plate or serving dish.

• 10. Serve with dusted powdered sugar, ice cream, magic shell or however desired. No matter how you want to eat it, serve immediately.

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COCONUT POUND CAKE

It’s no secret that I enjoy a good pound cake. Lemon Blueberry, Orange Dreamsicle, Cranberry Orange, Sparkling Cider… and a few more on the way to add to the collection, too :) Pound Cake is one of those desserts that I go weak in the knees for.

Moist cake that is packed with flavor- how can you go wrong?! Well, you can’t! And today’s recipe puts a fantastic spin on a classic.

This version involves coconut. As if this dessert couldn’t get any better, we added some coconut and made a coconut icing. Wow! My family loves coconut cake, so this pound cake version sent us all over the moon! I hope you love it as much as we do!

This pound cake is SO moist and so delicious! It will quickly become a new favorite!
Author: NikkiRecipe type: DessertINGREDIENTS

• 1 cup butter

• 1¾ cups sugar

• 3 eggs

• ½ teaspoon vanilla

• 2 teaspoons coconut extract

• ¾ cup buttermilk

• 1 cup sweetened shredded coconut

• 2½ cups flour

• 2 teaspoon baking powder

• 1 teaspoon salt

Coconut Glaze

• 1½ cup powdered sugar

• 2 Tablespoons milk

• 1 teaspoon vanilla

• 1 teaspoon coconut extract

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

1. In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.

1. Add eggs one at a time and beat an addition minute per egg.

1. In a separate large bowl, mix and combine dry ingredients together.

1. Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.

1. Fold in shredded coconut.

1. Grease and flour either 2 large bread pans or 3 small bread pans.

1. Pour batter and bake at 350 degrees F for 55 to 60 min.

1. Let loaves cool and pour glaze over them.

Coconut Glaze

1. Whisk glaze ingredients together until smooth.

Chocolate Chip Coffee Cake

I hope that everyone had a wonderful and relaxing weekend.  We celebrated my husband’s birthday, and he got to do whatever he wanted.  After traveling for work, and being busy, he didn’t want to do much.  But to be able to sit around, guilt-free, is worth something!  We did get some stuff done around the house, so that was at least productive.  I still can not figure out why there is always so much do to around the house.  I mean, we pick up and clean up after ourselves daily, but at the end of the week the house is a mess and there is so much to do.  I think I just need to have a live in housekeeper!  If anyone wants to fund that, just let me know!
Coffee cake is one of my son’s all time favorite breakfasts.  Whenever we visit my parents, it is required that my mom makes coffee cake one day for breakfast.  I am not sure how this tradition got started, but it is completely understood that this is what happens.  No one has to say anything, it is just in the plans.  My mom has been making this coffee cake recipe since I was little, and I think it is what my grandma made for her as well.  Super basic, but so good!  I decided to dress it up a little bit and add one of my favorite things…..chocolate!

Chocolate is never wrong, so I knew this would be good.  I mixed a few chocolate chips into the batter, but also put them in the cinnamon streusel mixture.  Awhile ago I made this Apple Pie Bread with Chocolate Chip Streusel, and I have been wanting to make that streusel again.  And using it for coffee cake seems like such a great choice.  Perfectly light and fluffy cake, with lots of cinnamon flavor and then just a little bit of chocolate.  Perfect for breakfast or even just a snack.  My son warmed up the leftovers for breakfast a few days until it was gone.  He was in heaven having his favorite breakfast multiple days in a row!

Chocolate Chip Coffee Cake

Serves: 8

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 min

Ingredients

Cake

• 1½ cups flour
• ¾ cups sugar
• 2½ tsp baking powder
• ¼ tsp salt
• ¼ cup canola oil
• ¾ milk
• 1 egg
• ½ cup mini chocolate chips

Topping/Filling

• ¾ cup brown sugar
• 3 tsp cinnamon
• 3 Tbsp butter
• ¼ cup mini chocolate chips

Instructions

1. Preheat oven to 375 degrees. Spray a 8 inch baking pan with non-stick spray. Set aside.
2. In a bowl mix together flour, sugar, baking powder, salt and chocolate chips. In a 2 cup liquid measuring cup, mix together oil, milk and egg. Add to flour mixture, mixing until just combined.
3. In a small bowl, use your fingers to combine brown sugar, cinnamon, and butter until the texture of coarse sand. Mix in chocolate chips.
4. Spread half cake batter in pan. Sprinkle with half topping/filling. Top with remaining cake batter and then remaining topping/filling.
5. Bake 25-30 minutes.

Notes

Best served warm

LOW-CARB EGG MUFFINS

My egg muffins have been a popular post on my blog and I figured it was time for us to revisit them! I wasn’t sure if I should call them “Spinach and Cheddar Bacon Egg Muffins” or just plain “Egg Muffins”, but I decided on Egg Muffins because these are incredibly versatile. I love these guys and don’t make them nearly enough as I should. First, they are easy and the flavor possibilities are almost endless. Basically whatever you like to toss in your scrambled eggs or omelets, you can toss in these egg muffins. And second, they make the for the perfect low-carb breakfast or snack!
My favorite additions are fresh spinach, cheddar cheese, and of course, bacon! You could also add chopped bell peppers, asparagus, diced tomato, or maybe some kale! And of course, you can change up the cheeses to whatever you want. I like the versatility because it means I can change them up every week and I won’t get tired of them, which is something that happens to me a lot with foods. These are also really great for a brunch, you can mix up the fillings so guests have a choice. So many great things! Let’s get our egg muffin on!

LOW-CARB EGG MUFFINS

yield: 6 MUFFINS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

INGREDIENTS:

• 1 tbs. extra virgin olive oil
• 1/4 cup onion, finely diced
• 2 cups fresh spinach
• 1 garlic clove, minced
• 6 eggs
• 3 slices turkey bacon, cooked and chopped
• 3/4 cup reduced fat cheddar cheese, shredded
• 1 tbs. milk
• 1/2 tsp. salt (or to taste)
• 1/2 tsp. pepper (or to taste)

DIRECTIONS:

1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.
2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.
3. Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
4. Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

Feel free to throw in whatever veggies you'd like! Same goes for cheese!

Nutrition (per muffin): Calories: 148.6; Fat: 11 g; Carbs: 1.1 g; Sugars: .5 g; Protein: 11 g; WW Points Plus: 4

Ben & Jerry's Cappuccino Ice Cream

PREP

 6 mins

COOK

 0 mins

TOTAL TIME

6mins

INGREDIENTS:

2 large eggs

3⁄4 cup sugar

2 cups heavy cream or 2 cups whipping cream

1 cup milk

3 1⁄2 tablespoons instant coffee, good quality, freeze-dried

1 tablespoon ground cinnamon

DIRECTIONS:

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
3. Pour in the cream and milk, and whisk to blend.
4. Add 2-1/2 tablespoons of the coffee and cinnamon, and whisk to blend again.
5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
6. After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tablespoon coffee, then continue freezing until done.
7. Makes 1 quart.
8. Link: http://dessert.food.com/recipe/ben-jerrys-cappuccino-ice-cream-210590

Whipped Pumpkin Pie

"This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust."

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese
  
  
• 
  
• Prep Time: 35 Minutes

  Cook Time: 20 Minutes
• 
  
• Ready In: 55 Minutes

Directions

     1.

    Bring a large pot of lightly salted water to a         boil. Add ziti pasta, and cook until al dente,         about 8 minutes; drain.

   2.

    In a large skillet, brown onion and ground     beef over medium heat. Add spaghetti           sauce, and simmer 15 minutes.

 3.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Link: http://allrecipes.com/recipe/whipped-pumpkin-pie/detail.aspx?lnkid=pin2457&crlt.pid=camp.LEwhDEG6Rf0W