Tag Archives: eating

Sugar and Spice and All Things Nice

I really should not be left to my own devices inside the co-op.  I just spent a good chunk of money buying food…well, more like buying sugar.  I’ve been craving sugar and no matter how much I ate of the good stuff, I still wanted sugar.  While I might eat and subscribe to mostly paleo/primal philosophies, I’m not a rabid diet person.  I never have been and never will be.  So if my body is saying something, I pay attention and feed it.

Between the gray weather and this need for sugar, I wandered around picking up things that appealed to me.  I ended up with a couple bars of dark chocolate, agave gummy bears, and a couple of macaroons.  In my defense, instead of buying the whole tin of macaroons, I bought two individual ones.  See?  I do have self control.

Now, I’ve done my short little confessional, I’m going to go eat real food.  I already ate my fill of gummy bears, and a macroon and now I want to eat food that’s not sugar.  See…much easier to do what my body wants than fight it.

Advertisements

Asparagus

The title is uninspired, I admit, but this recipe is a must try.  Simple and easy, it’s just what I need right now.  I’ve tried the recipe both with fresh asparagus and with frozen.  Fresh beats frozen every time, but using frozen wasn’t bad.

I thought I had a picture, but I don’t.  Go and enjoy the ones on The Perfect Pear.

Short and sweet.


Blueberry Muffins

I was going to come up with some sort of witty title using blue and blueberry and all of that, but it’s late and my brain is fried and I’ve got nothing better than titling this post about exactly what I made.

I used this recipe from Amazing Paleo and just poured the batter into my jumbo size muffin tin.  Worked out great since I got exactly six muffins out of it and not some weird in between number.  I was actually afraid I’d need to make seven muffins…that would just be a pain.

 

20130325-215601.jpg

20130325-215623.jpg

 

That’s it folks.  I’m too tired and frazzled to come up with any more words for you this time around.  Happy Eating!


It’s Been A Long While…

It’s been a long while.  A very long while.  Almost two months in fact.  I’ve got to be honest, the winter gives me food blues.  Fresh produce is hard to come by and what is there seems to be on continuous repeat.  As much as I loved my farm share, by the last few times, I wanted to run away screaming, “NO MORE ROOT VEGETABLES!!”

Despite my secret wish to throw a tantrum, I don’t know what I would have done without that farm share.  It’s always a comfort to know that your vegetables are coming from a farm with good solid practices that you believe in.  Not to mention that they are local.

We are now officially into spring and that in between time of the year when there is no farm share and the warm has not yet arrived.  It is still snowing here.  In fact we had persistent flurries all of last week.

I spent a good part of the winter being cold and miserable.  I don’t think I could hack it in those middle states that have persistent below zero temperatures in the winter.  I managed to pull myself out of my winter funk a couple weeks ago to make theses fantastically tasty breakfast burritos.

Now, a couple of notes.  For one, I did not eat them for breakfast.  Well, I might have, but I found them more suitable for lunch and dinner.

20130324-224741.jpg

When I made the filling, I only used onions and dumped in whatever spices I had on hand.  There is a reason I named my blog Funny Eater.  The second time I made this recipe, I made them with my sister and instead of ground beef, she made a fantastic filling with chicken.  Moral of the story, you can make a batch of whatever you want to put inside the wrappers and just dump the yokes in to keep everything sort of stuck together.

20130324-224811.jpg

These photos are not the prettiest photos because I was up late one night in my very tiny, florescent-light lit kitchen making these guys.  I think this is the last time I ate well.  I told you, I’m having a major crisis in the food department.

20130324-224755.jpg

At least, making these tasty guys got me out of my gluten-free Annie’s Mac and Cheese on repeat routine.  Hopefully, now that I’ve stopped that I can shake off this winter blah and move onto better eats.

Now, it’s your turn.  Go make these “burritos.”  You’ll be making them over and over again because that’s how good they are.


Mmm Spaghetti (Squash that is)

20130126-203906.jpg

I’ve got a cold and a serious case of food boredom.  Not a good combination.  I saw this post for garlic and goat cheese spaghetti squash yesterday and while shopping for food today found a lovely organic spaghetti squash calling to me.  I have a container of feta that’s been languishing in my fridge for some time, so I took inspiration from the recipe and made a version of my own.

Garlicky Spaghetti Squash

inspired by The Primalist’s Recipe Garlic and Goat Cheese Spaghetti Squash

1 spaghetti squash – medium/small size

2 Tablespoons of butter

4 large cloves of garlic, chopped

generous dash of pepper

generous dash of Penzys Hebes Fines

generous glug (about 2 Tablespoons) of olive oil

handful of crumbled feta cheese

Method

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and cut spaghetti squash in half.  Scoop out out the seeds and coat the cut sides with olive oil.  Place cut sides down on a baking sheet lined with foil or parchment paper.
  3. Roast for 20 minutes and then flip for another 10 minutes until soft.
  4. While squash is baking, melt butter on low heat and add garlic.
  5. Cook butter and garlic for 5-7 minutes.  During that time add your Herbes Fines and pepper, along with whatever remains of your olive oil.
  6. Cook until garlic gets slightly browned.
  7. Scrape your spaghetti squash into spaghetti and plate.
  8. Sprinkle feta cheese over the hot spaghetti squash and toss together.
  9. Drizzle butter mixture over the spaghetti squash and cheese and toss until coated evenly.
  10. Eat with whatever protein you have a hankering for.

I had some left over gyro meatballs that I fashioned from this recipe over at the Domestic Man and chopped those up for my spaghetti and meatballs.  he he.

Now, excuse me while I go polish the rest of this off.  Then it might be back to bed to chase off this cold.  Not how I wanted to spend my weekend.


Warm Seafood Salad

Remember me?  Considering I haven’t posted in eons, I won’t be offended if you don’t remember me, but I’m trying to get back into blogging.  It’s been sort of a crazy bunch of months and I’m trying to turn crazy into organized busy.  Not exactly the easiest thing to do when you’re freezing cold and trying to stay warm while keeping your heating bills from bankrupting you.

While we’re on the subject of cold, let’s talk salads.  I like salads when someone else makes a tasty one for me, but beyond that, I’m not a huge salad fan.  Why?  Well, the whole process of washing greens is a chilly endeavor.  Even thinking about washing salad greens makes me cold.  Add in below freezing temperatures and you’ll find me starving and malnourished under a pile of blankets in my apartment.

Well, fear not, I’m not starving or malnourished currently because I found a solution to cold salads…warm salads!  Genius, right??

Okay, maybe not.  For the record I did not wash the greens myself.  I trusted Olivia’s Organics on the cleanliness of their washing.  My sister said they had the best washing practices, so I just went with it.  I didn’t do my neurotic look it up and then still not trust them and wash the greens again thing that I usually do.  Technically, I think you should always rewash greens because that whole triple washing stuff hasn’t always turned out so nicely for everyone (ahem, food poisoning).

Anyway, let’s get on with the show.  May I present to you, warm seafood salad.

20130120-170817.jpg

Now, if you know me at all, you’ll know that I’m more of a fly by the seat of your pants type of cook and well, measurements aren’t really in my vocabulary most of the time.  (This explains why it takes me months to actually get around to trying recipes…I hate the idea of measuring stuff out that much.)  In any case, I’ll try to give you the run down on this delicious salad that I ate for both my meals today.

Warm Seafood Salad

Salad greens of your choice – I used pre-washed baby romaine from Olivia’s Organics

Coconut oil – About a half a tablespoon, you can add more or less depending on your preference.

Frozen shrimp – As many or as few as you want.  I tend to make 4-6 of them.

Frozen sea scallops – Again, how ever many as you want.  I like to make between 3-5 scallops.

Sea Salt

Black Pepper

Penzeys Fines Herbes – This is an herb blend of chervil, minced parsley, chopped chives and tarragon.  You can always make your own blend or just leave this out.  Up to you.

Directions:

  1. Wash your greens.  When I actually do wash my greens I like to wash them and then let them sit in a colander so the water can drain off.  I do not have a salad spinner.  (There is barely room enough for me in my current kitchen.)  If you do have a spinner, by all means, spin away.
  2. Melt the coconut oil in a frying pan over medium heat.
  3. Add the frozen shrimp and scallops to the pan, sprinkle your salt, pepper, and herbs on top.  Use your discretion about how much salt, pepper, and herbs to sprinkle.
  4. Cover the pan and let the shrimps and scallops cook.
  5. After about 5-7 minutes, turn the shrimp and scallops over and let cook another 5 minutes.  Please use your discretion with cooking time, as everyone’s stove is different and the cooking time will also vary depending on the size of your seafood.
  6. Once seafood is cooked to your liking, plate your greens and then place your shrimp and scallops on top.  Drizzle the liquid that has accumulated in the pan over the entire salad.

*Notes: You will see some avocados in my photo because I like avocados with everything.  Feel free to add whatever other salad items you like – tomatoes, cheese, peppers, mushrooms, etc.*

That’s all there is to it.  Simple, easy, tasty.  And best of all, warm.  I love this salad because I get a little bit of a dressing for the salad from the cooking.  No extra work needed.

I should warn you though, that if you don’t like seafood, this might not be the salad for you.  If you do, go for it, full steam ahead.

I hope that everyone is having a great start to 2013 and staying warm and healthy.  (Cool and healthy for those of you in the Southern Hemisphere and persistently warm climates.)

Till next time…


Relaxing the reins

As the days get shorter, I see less and less sunlight. As the days get colder, I see less of the outdoors. While today doesn’t have much in the way of sunlight, the weather warmed up 20 degrees to a nice respectable temperature in the 50s (Fahrenheit that is).

As I sit out here on the patio of the local coffee shop, I remember a trip to Berlin one chilly March. On this trip, I remember being amazed that people were sitting outside in the cold to drink their drinks and eat their food. When I remarked on this, one of the Berliners told me that the weather was quite mild for the season and the sunshine was reason enough to sit outside after a long dreary winter.

Well, I’m not exactly bundled up out here (no mittens or ear muffs for me), I think about how I am usually inside the coffee shop watching the people outside. The overcast skies are actually in favor of sitting outside since direct sunlight usually bothers me after a short while. Plus, it’s not so nice that all the smokers are hanging out front smoking.

20121110-142354.jpg

As you can see from my photo, I’ve relaxed the eating reins a bit, and ordered myself a New England clam chowder. I needed comfort more than I needed to avoid wheat. The rest of the meal is pretty spot on with the way I usually eat. After I enjoy some time out here and finish my coffee, I’m hoping there will be considerable earnest cooking when I get home.

My fridge is looking rather desolate and I need to get back to a regular regimen of eating and cooking. My next month will be a constant merry go round of one day on, one day off, one half day. Hopefully, I can stay relatively on track eating wise and not end up gaining weight or skeletally skinny. Those appear to be the only two op

tions from what I’ve heard of other people’s experiences.

In any case, I need to get to my coffee before it cools off to an unacceptable temperature. I hope everyone is enjoying their weekends.