Sunday, May 23, 2010

Salad Combos

Eating salad everyday can be well, monotonous. So tonight, I am putting in my salad a turkey cutlet that I simmered in chicken broth, cut up with an apple, still thinking about whatelse to add....

Last night, I had imitation crab, tossed with an olive bruschetta topping, 1 tbsp low fat Mayo, a tomato and a green onion.

I have also made a guacamole with half an avocado, 1 tomato, and 1 green onion. Tossed my salad with 1 tbsp of the olive bruschetta topping and mixed in the guacamole. Turn this into a taco salad with pinto beans and and fat free cheese.

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Turkey Cutlet Casserole

So I have to be creative in this journey of heart healthy living, and have discovered that when you are hungry, everything tastes good!

I also discovered that when you cut out added sugar and avoid products with high frictose corn syrup, everything tastes sweeter too.
I came up with this little casserole to use up a package of turkey cutlets, chicken could also be used.

1 package turkey cutlets

1 can low fat or fat free mushroom soup

2 cups chicken broth

1 tsp minced garlic

1 1/2 c uncooked rice

Sylvia's Soulful Seasoning

In a 7 x 11 casserole, mix soup and broth and garlic, mix in rice.
Lay cutlets on top, sprinkle with Sylvia's and cover. Bake for 1 hour at 350. Uncover and bake 10 minutes more.
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Friday, May 14, 2010

Better Eating

So while I achieved my goal of lowering my trigs and blood sugar, I also succeeded in raising my cholesterol and my ldl's.
I did some more reading about lowering cholesterol, and eating the right foods, and this time it clicked. This isn't the first time I've embarked on this journey, but for some reason the information clicked this time.
Instead of cutting out all fats, I eat every day, the good fats. A handful of almonds - about a quarter cup, 1/3 of an avocado, and I use olive oil in place of butter and as my salad dressing. I have dramatically decreased my red meat consumption, increased my fish portions per week, and eat oatmeal or a high fiber cereal with a banana every day.
What's interesting, I have been eating a salad for supper every day, I just change what I call the goodie on it each night. Some nights I will have a piece of steamed salmon, tonight I had avocado and pinto beans, oh that was good! Tomorrow I will try some "pretend" crabmeat in my salad, hmm, that might be good with avocado too!
We have stopped eating out, and put that money toward buying healthier food. Its funny but I look forward to meal time, salads are way easy to make, and low cholesterol cooking keeps your kitchen pretty clean!
Oh, and I have lost 4 lbs, that's pretty good incentive :)
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Thursday, May 13, 2010


One thing I have learned, having lived on both coasts, is that there are many lumpia recipes, as there are hundreds of pancit and adobo, its all about how your family makes them. My mothers recipe is different from mine, she uses a cooked filling with carrots and a little cabbage. I make them similar to my Aunt Terry, except mine are small like my moms. See? Mine is even different from my family's!
My husband asked me to make some lumpia to take to work. Since I make my own wrappers, it can be a labor intensive project, but its worth it as they ate every single one!

The filling is very basic, you can add grated garlic, ginger and maybe even a little patis (fish sauce). Or add grated carrots and cabbage like my mom. Just make sure its not a dripping wet filling or one that gives out too much moisture.

The filling I use is:

1 lb ground beef,
1 small bunch green onions, chopped
Soy sauce
Pinch salt

Mix the above together, add enough soy to moisten, or more or less to taste.

The wrapper: the easiest thing is to use wonton wrappers, or if you want, make your own.

1 c flour
1 c water
Pinch salt

Mix together very well until very smooth. Heat a nonstick skillet on medium, wipe with oiled paper towel.

Technique: you can pour a small amount of batter in pan, spread thin with back of spoon, about 4 inches, cook until edges curl, lift off and place on cornstarch dusted wax paper.
Or, using a wide pastry brush, brush a square about 4 x 4 or so, cook until edges curl, do not brown. Don't pile on top of each other as they will stick. I layer them on wax paper dusted with cornstarch.

Rolling: place about scant teasoon of filling in about 1 1/2 - 2 inch long log along one edge, fold sides in, then roll, moisten edge with water, then complete roll.

You can freeze these uncooked, just layer rolls between wax paper.

Fry in hot peanut oil until browned.

Serve with sweet and sour dipping sauce.

I would have posted a picture, but they are all gone!
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Thursday, May 6, 2010

Kale Soup

I realize I take crappy photos, so luckily for me this soup tasted way better than this photo.

I needed to use up some items in the freezer, and this soup is the result. Amounts aren't important, use what you have!

5 patties homemade breakfast sausage (or polish sausage, etc)

chopped, blanched kale

Chopped leeks, green and white parts

Chopped redwing onions

4 cups homemade chicken broth

1 can great northern beans

Brown sausage, cutting into chunks.
Add onions and cook until soft, then add leeks, cooking until soft. Add kale, sauteeing until limp. Add chicken stock, bring to simmer, add beans, adjust seasoning with salt and pepper and simmer until kale is cooked to your liking.

Make this recipe your own, using whatever seasonings you like, a pinch of red pepper flake, chopped garlic, thyme etc. Make a pan of cornbread and pour yourself an iced tea and enjoy!

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Tuesday, May 4, 2010

Christy's Quilt

I finally finished my good friends quilt, for some reason it took a long time!

I just used fat quarter shuffle pattern with batiks, and quilted it on my machine with a variegated cotton thread. I loved the colors, and I knew my friend would too. Its going in the mail hopefully tomorrow and into Christys hands.

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