How to Eat an Artichoke

Artichokes.

One of my all-time favorite treats. I've tried them baked, stuffed, marinated... you name it. Still, my all time favorite way to eat them is so simple it's almost too easy.

I love steamed artichokes. I could eat them 2-3 times a week, happily.

And... they're good for you! Who'd've thunk? Low calorie, no fat, high in fiber. Win win win!

I've been finding them at Costco for really reasonable prices, four in a bag. Life is good.

So how do you steam an artichoke?
Step one, fill up a pan of water.
Step two, put the steamer pan in the top.
Step three, trim the stems off of the chokes.
Step four, place in steamer pan, cover with lid, and turn over high heat for an hour.
Step five, test one leaf to make sure it's tender enough.
Step six, enjoy.

You don't actually eat the whole leaf; instead, you scrape the "meat" from the leaf with your teeth and then discard what's left.

I love dippers.
My two favorite are melted butter with lemon juice and curried olive oil based mayo.
So easy! So simple.

So good.

Sharing this with the  Hearth & Soul Hop @ Premeditated Leftovers

Friday Potluck & Adobo Lime Tacos

There are some benefits to just having me and the fur babies in the house. If it's a mess, it's our mess. The grocery bill is MUCH lower than when K is home.

The bad things are that I have to shovel, keep his truck running (more of a challenge mentally and literally when it's 20 below than you might think), and WORST OF ALL, I am responsible for consuming ALL leftovers. I'm good at eating the same thing two nights in a row, and maybe a lunch.

Thai Yellow Curry & Friday Potluck

Happy Friday!

I was so relaxed that I forgot it was Thursday! How does that even happen?? I had every intent of posting last night after I made this delicious yellow curry. Guess I was too relaxed from my fabulous massage yesterday. These things happen.

Guess what! I didn't post until This Very Minute.

So today, a little late, I bring you Thai Yellow Curry & Friday Potluck.

Thai Lemongrass Chicken Curry & Friday Potluck

What a wild ride it's been!

There has been so much going on in my life the last few weeks, months, you name it! I'm not sure where the time has gone. Suddenly, it's 2012!
2012?!?!?! How did this happen?

Actually, I've got a pretty good idea where the time has gone.

my back deck

This is a year of near record snowfall in Anchorage. Before the latest round of storms, I think we stood at almost 82" of snow. Today, we got at least another 8, and it's still falling.

I'm getting really good at shoveling. I'm blessed with neighbors that help shovel the driveway, and I have been keeping up with the back deck... It's getting hard to shovel UP though!!!
Nothing like a snowy day to make you appreciate a lovely soup.

THAI LEMONGRASS CHICKEN CURRY 

1 lb chicken breast, cut into bite-sized pieces
1-2 tbsp Thai green curry powder
2 cups chicken broth
1 can light coconut milk
4 green onions, diced
3 stalks lemongrass, tough outer leaves removed and pale stalk diced

Heat empty pan on medium heat until hot to touch. Toss chicken into the pan, and cover with curry powder. Saute until cooked all the way through. Toss in some chicken broth (I make mine using water and Better than Bouillon) to deglaze the pan. Allow to simmer for a few minutes and then add in the coconut milk, green onions and lemongrass. Cover and simmer for another 20 minutes to allow the flavors to marry.

Serve over brown rice and enjoy the yummy-ness.

And now onto the first Friday Potluck of 2012! Enjoy!

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Just a few quick and easy rules for joining the party (please read them before posting) 
1. Link directly to your recipe (not your main blog). 
2. Only one recipe per blog each week.
3. Be sure, in the linked blog post, to link back here to Friday Potluck @ EKat's Kitchen. 
4. Have fun, do some visiting and enjoy!


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1. Italian Northern Bean Soup with Parmesan

2. Ranch Rolls

3. Moroccan soup with chickpeas + quinoa

4. Green Chile Stew

5. Beef Stew Casserole

6. Ranch Rolls

7. Bacon Jam Crostini

8. Beetroot Rolls

9. Peanut Butter Fudgy Muffins

10. Cheesy Asparagus Potato Soup

11. Peanut Butter Cup Blondies

12. Black Russian Pound Cake with Warm Kahlu

13. Double Decker Chocolate Cream Pie

14. Chicken and Dumplings

15. Catfish Divan

16. Pumpkin Pie Oatmeal

17. Candied Kumquats

18. Reeskies

19. Matzo Ball Soup

20. Pumpkin Oatmeal

21. 3 Simple, Healthy Habits for a New Year

22. Honey-Wheat Pizza Dough

23. North Woods Bean Soup

24. Peanut Butter-Chocolate Twist Cupcakes

25. Chicken and Smoked Sausage Jambalaya

26. Leftover London Broil Sandwiches

27. Chai Tea Mix

28. Curry in a Hurry

29. Tinkerball Cake/ Self Sagacity

30. Sour Cream Blueberry Muffins

31. Teriyaki Chicken over white rice noodles

32. Peanut Butter Chocolate Chip Cookie Bars

33. BLT Pasta Salad

34. Seared Scallops w/Creamy Pesto & Lemon P

35. Cocoa Pink Cuplets

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Mango Strawberry SPARKee (icee)

What's the best energy drink of all time? SPARK! I used to be a coffee fiend... and to be fair, I still love coffee and the flavor, but I don't need it to function any more! That said, this girl still loves a good old pumpkin spice latte! MMMM YUM!

Spark is awesome because I don't crash around 3 or 4 in the afternoon and it comes in super awesome flavors. Super awesome... like what? Super awesome like Mango Strawberry and Pink Lemonade. I've used it in smoothies and sprinkled on frozen grapes. YUM. Who would have thought that frozen grapes could be such an amazing treat? Not this girl.

I've been playing around with a variety of drinks, and I've come up with one that's so simple, yet so delicious -- a healthy version of an Icee or Slurpee... a SPARKee! Now all I need is a blender that can actually crush ice. If I put anything with a tougher consistency than a tomato in my blender, it whines and cries and half-heartedly shuffles the ice cubes around. I may go shopping soon!

Mango Strawberry SPARKee!
1 scoop/packet of Mango Strawberry SPARK
4 oz water
1 1/2 cups ice cubes
Optional: 1/2 cup fresh/frozen strawberries.

Whisk together Spark and water until well blended. Add with ice and fruit into blender and process until you achieve the consistency you're looking for.

Pour into glass and slurp away.

Note: I am an independent distributor for AdvoCare, but share this recipe because it's simply supa dupa awesome. This  wasn't intended to be a product review, just a recipe... and it's oh! so good. :)

Sun-Dried Tomato Basil Hummus

There are a few words that spawn thoughts of Birkenstocks, patchoule, and memories of an annual event in my hometown called the Forest Fair. One such word is "hummus." I love hummus.

It wasn't something we ate in my family. Ever. And, I'm pretty sure, though not positive, that my father is mistrustful of it. (Sorry Dad, if I'm wrong!) I know my husband looks at hummus as hippie-food and isn't entirely comfortable turning his back on it... as we all well know, that vegetarian stuff is dangerous. Ha!

I really love hummus. It's such a delicious dipper, a good source of protein, and is delicious plain or with add in flavors.

Given my family history with hummus, I've had to strike out on my own to learn how to make it. Once again, Google is a good friend. The best recipe I've found is actually here on e-how. I use it frequently -- and I haven't played around at all with other recipes, it's just that good.  I have, however, played with all of the different flavors to create different varieties.

Pasilla chile hummus. Chipotle in adobo hummus.

And the latest (and best!), sun-dried tomato and basil hummus.

It's fast, it's easy, and it can be a dip, a sandwich spread and so much more!

Sun-Dried Tomato Basil Hummus
recipe modified from E-How


1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
juice of 1 lemon (3-4 tablespoons)
1 1/2 tablespoons tahini
4-6 cloves garlic
1/2 teaspoon salt
2 tablespoons olive oil
1 tbsp sun-dried tomatoes
6 basil leaves

Combine all ingredients in a food processor and pulse until you achieve the texture you want.

Place in a serving bowl and enjoy.

Serve.
Enjoy!

Lentil Chili (Vegetarian): Recipes on a Budget

I just love lentils! 

I've been craving them for the last week or so. So last week (before the great Facebook fandango), I posted on my wall asking for your favorite recipes. The lovely Rhonda Cunningham-Phillips responded with this fantastic lentil chili.


I planned to make it several times, but finally did it tonight! And wow! What an amazing dish.

As Rhonda says, "This is a great vegetarian chili to prepare than standard chili because lentils cook quickly." 


It's thick and tasty and... the piece de resistance -- vegetarian, yet it keeps the meat eaters happy! Not to mention, it's really fast!

Though we've only made/had once time, this chili is easily a favorite of mine. Quick, delicious and healthy! I'm in love.

Lentil Chili

modified from a recipe by Rhonda Cunningham-Phillips

INGREDIENTS:
4 cloves garlic, minced
2 medium onions, chopped
1 small Jalapeno or cayenne pepper, minced
1 TBSP. olive oil
3 cups brown lentils
6 cups water
2 tsp. ground cumin
1 tsp. ground coriander
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. allspice
1/2 tsp. thyme
3/4 cup tomato paste
1 small can V-8 or tomato juice
2 TBSP. red wine vinegar (I used apple cider vinegar)
1 tsp. granulated sugar
1 large Red Bell pepper, chopped (I omitted due to lack of availability)
2 stalks celery, chopped (I doubled due to the lack of bell pepper)
Salt & pepper to taste

You can also add some toppings: grated cheese, green onions, sour cream, cilantro or parsley

INSTRUCTIONS:
Saute' garlic, onion, and hot pepper in oil. Add lentils, water and spices. Simmer for 25 to 30 minutes in a covered pot until the lentils are tender. Add tomato paste, juice, vinegar, sugar, red pepper, and celery. Add salt, pepper, and additional water if needed. Simmer for another 15 to 20 minutes until vegetables are tender. Serve with brown rice.

YUM! 

I'm proud to enter this into Miz Helen's Chili Cookoff!

Basil Dijon Egg Salad: Recipes on a Budget

I just love hard boiled eggs! LOVE them.

I'm always looking for great recipes using them. When you dice them up and add a few things, it makes them seem much more substantial.

Have you come across this product? Kraft Sandwich Shop Horseradish-Dijon Mayo. We first found it when we were buying sandwich materials to take picnicking. It's particularly fantastic when you have limited space, and great on sandwiches, as a dipping sauce, etc. It's companion piece -a Chipotle Mayo is great dipper for quesadillas. YUM

Back to my hard boiled eggs. I was looking for some tastyness while making a meal for one (1)... which means you can't add a whole lot of ingredients. This egg salad resulted, mostly because this may is PERFECT for a great egg salad. It resulted in part also because I  have a fabulous basil plant that stares at me all day and begs to be eaten.

It really does "Erin, Erin..." I hear the little voice.
Ok. Maybe not.
But I did need to eat some basil!

Egg salad is a great way to enjoy hard boiled eggs, get a good dose of protein with relatively low fat and low calories. I started making this recipe a lot when I first started using Advocare's products. It's a FANTASTIC recipe... and I hope you enjoy!

Basil Dijon Egg Salad

1 hard boiled egg, diced
1 tbsp Kraft Sandwich Shop Horseradish-Dijon Mayo
4 leaves fresh basil, chopped
1/2 stalk celery, diced
fresh ground pepper, to taste

Mix all ingredients together. Voila. Lunch!
A great mixture of soft and crunch with some great flavor.


Note: Kraft didn't provide me with any product and this post is in no way sponsored by them. My opinions (and poor photography) are my own.

Hearth & Soul Hop

Low Carb Portabello Burgers w/ Kidney Beans

Ready for an incredibly tasty burger?

I was too! I'm doing a cleanse - the Advocare 24 Day Challenge - so I haven't been cooking a whole heck of a lot. That's why you haven't seen too many posts from me recently... that and life has been C-C-C-razy!

I've been craving pasta like you wouldn't believe. A visit to the grocery store today for a few needed items, had me gasping over the chip aisle. I prevailed though. Here's a tasty treat that's nutritious, filling and delicious!

I originally found the recipe on e-How and ended up making several adjustments. I can't find it again for reference, but this is a really tasty treat.

1 14 oz can kidney beans, no salt added, drained and rinsed
1 medium carrot
1 cup portabello mushrooms, chopped
1/2 onion
1/2 large orange or yellow pepper (or one whole small), seeded
1 cup panko bread crumbs
1 egg
2 tbsp ketchup
1 tbsp garlic powder

6 small slices tomato
3 large leaves romaine lettuce
horseradish dijon

Using a food processor, shred your carrot. Add the beans and all other ingredients, except the tomato and lettuce.The original recipe calls for the mix to cool for an hour, but I was hungry, so I just split into six patties and broiled for about 5 minutes on each side.

Plate up on half a lettuce leaf, topped with a small amount of horseradish dijon and a small slice of tomato.

Enjoy!

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