Wednesday, April 28, 2010
Well who would've thunk my blog has become a cookbook? Trust me. If you ask anyone who knows me you would know that 5 years ago my idea of cooking was putting my restaurant leftovers in the oven! That is why I am so happy that I am finally learning to make healthy food on my own. Today's concoction: Scallop Pasta. Several of my tweeps asked for the recipe so here you go!
6 oz whole grain pasta
1/2 lbs fresh scallops
2 cloves fresh garlic, chopped
8 oz chopped green, yellow, & red peppers (I bought this already chopped at Publix)
2 oz chopped sun dried tomatoes
I Can't Believe It's Not Butter spray
Boil water, salt, and basil then add pasta. Cook until tender.
While pasta is cooking, heat skillet and peanut oil to really hot. Rinse scallops & pat dry with paper towel (chop scallops if desired...I did). Lower heat on skillet and add scallops (watch out for popping oil...ouch!) Cook about 7 mins on medium heat. Once cooked, lower heat to medium low and add peppers, garlic, basil, parsley, onion powder, salt, and pepper. Once peppers are cooked, drain pasta and add to mixture. Top with sun dried tomatoes, drizzle with olive oil, lemon juice, and butter spray. Mix together and serve with Parmesan cheese if desired.
Yummo! This is the perfect pre-workout meal! Carbs=energy!
Let me know if you make it!
Thursday, April 15, 2010
I made some whole wheat waffles from scratch today (with the help of a few of my tweeps who taught me how to separate an egg and fold them into the batter)! I simply followed a recipe from The Better Homes & Gardens cookbook with a few adjustments. Some of you asked for the recipe. Here you go!
1 3/4 cups all-purpose flour (I used whole wheat flour)
1 tbsp baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
2 egg whites
1. In medium mixing bowl stir together the flour, baking powder, and salt. Make a well in the center of dry mixture; set aside
2. In another medium mixing bowl beat egg yolks-slightly. stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir till moistened (batter should be lumpy).
3. In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight)...after my arm was about to fall off I finally decided to use an electronic mixer! Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
4. Pour 1 to 1 1/4 cups batter onto grids of a pre-heated lightly greased waffle baker. Close lid quickly; do not open til done. Bake according to manufacterer's directions. When done, use a fork to life waffle off grid. Repeat with remaining batter. Serve warm (I topped mine with butter, lite syrup, and bananas...mmmm). Makes 12-16 (4-inch) waffles.