Look! I cooked!
Well, I soft boiled an egg.
That’s the extent of the cooking I’ve done lately. I haven’t bought much food in the last few days, except for fruits and vegetables. I’ve been trying to eat my way through my pantry before moving. This has led to some creative meals. (And maybe some pizza. What? I had to say bye to the delivery guy)
So when I opened my fridge and saw a total of 8 ingredients, I knew a pretty simple salad was on the way. I wasn’t to sure how this would work out, but it was actually pretty tasty. And the yellow was so pretty I decided to take a picture and blog about my thrown together salad.
I also decided to take the opportunity to try overhead versus 3/4 shots of the salad (my first Penny tip in action!) Thoughts? Preferences? I’m not sure I was really overhead on the first shot, next time I’ll get myself a prop guy to steady me as I take the shots. I’m also not sure I like either picture. I should have used a different surface, but I was hungry, and my linens are packed. If I had more ingredients I would have added something to add a little more contrast to the picture too. Next time.
Mango and Egg Salad
- 1 soft boiled egg
- 1 mango, diced
- romaine lettuce, chopped
- pumpkin seeds
- 1/4 cup yogurt
- juice of 1/2 lemon
- salt and pepper to taste
- Toss the mango, lettuce and pumpkin seeds together. Slice egg in half and place on salad.
- Mix the yogurt, lemon juice, salt and pepper together. Dress salad with yogurt mixture.
I’m generally not a big fan of Valentines Day. The hype that surrounds it makes it very difficult to live up to if you are in a relationship, and very depressing if you are not. Commanding people to feel lovey-dovey on a particular day is really kind of silly.
Instead of ignoring the day as I usually do, this year I’ve decided to treat like we did in elementary school. Everyone gets a Valentine! (Read that with an Oprah delivery, ie “You get a card, you get a card, EVERYONE GETS A CAAARD!!!!”) And you, my dear readers, are getting TWO strawberry recipes today.
You might notice that there is no refined sugar in these treats, that’s because I don’t think they need any. If you feel either of them needs a little more sweetness for your tastes feel free to add some.
The first strawberry treat I have for you is a smoothie. I love these for breakfast when I’m in a rush. Just pour them into a portable cup and drink on your way to work. If you want to up the healthiness factor, you can add flax or chia seeds, or even some protein powder. (Note, I’m not a huge powder fan but protein in the morning is great way to get energy for the day.) If you want to up the indulgent factor, add some cocoa powder and sugar or other sweetener.
The second is something I like to make myself when I’m craving a creamy dessert but feel like doing any work. It’s quick and easy to put together, and the drizzle of maple syrup is a perfect finishing touch.
Strawberry Banana Smoothie
- 1 Banana
- 5-6 strawberries, cleaned and hulled
- 1/3 cup plain yogurt (or vanilla)
- 1 cup milk (soy or almond also work)
- mint leaves
- Put all ingredients in a blender and puree till smooth. Serve!
Strawberry and Ricotta Cup
- Maple Syrup
- Strawberries, cleaned and sliced
- In a small bowl, mix ricotta, cinnamon, and a couple of tablespoons maple syrup.
- Put ricotta mixture in serving bowls, top with strawberries. Drizzle some maple syrup on top.
My birthday is coming up later this week. I have what I would call a love hate relationship with birthdays, I hate getting older but looove getting presents. This year I’m feeling a little neutral about it though. I guess compared to the
stress/panic excitement of 30, 31 is just no big deal. Besides, one of my coworkers told me I look 27 the other day and I’m choosing to believe her.
Despite my neutral feelings, I will never pass up an opportunity for a treat. I still have a ton of sweets left over from Christmas so I decided to follow Sarah of The House Wife Diary‘s lead and create something out of them.
For Christmas I made Anna Olson’s Marzipan Cake. This cake was incredible, it was moist and tender with a lovely almond flavour. I replaced the lemon zest with orange, which went very well with the almond. I decided to use the leftover cake to make myself a mini trifle. Then I started thinking about all the sugar I’ve been eating and thought maybe I should tone it down. Traditionally a trifle has layers of cake, fruit, custard, and cream. I replaced the custard and whipped cream with greek yogurt. I left the yogurt unsweetened as the cake and jam I used were both quite sweet. If that’s too tangy for you, try sweetening it with a little honey.
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup marzipan
- 6 eggs
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons icing sugar, sifted, for dusting
- Preheat the oven to 350. Grease an 8 inch round pan and line with parchment paper.
- In a large bowl, cream together the butter and sugar. Cut the marzipan into chunks and beat into the butter mixture one piece at a time until its completely incorporated.
- Add the eggs one at a time, mixing well after each addition. Mix in the zest and extracts.
- In separate bowl sift together the flour, baking powder and salt. Add to the marzipan mixture, beating until well incorporated.
- Pour batter into the prepared pan. Bake for 35 to 45 minutes.
Greek Yogurt Trifle
- Leftover marzipan cake
- Greek yogurt
- Raspberry jam
- Layer the cake, jam and yogurt into a tall glass or bowl. Let chill until ready to serve.