A Foodies Life

Gingerbread House!

I have to admit that I haven't been looking forward to the holiday season this year. I feel like event's are piling up on events, more than any other year. I'm also desperately trying to carve out some time for my family that hasn't been together in about five years.

One event I've been dreading more than any other was making a gingerbread house. I had never made one before, last year we had a guy working for us that had made many. I ended buying a kit from a company called Gingerhaus, they sell it on Amazon.com. You make the gingerbread and then bake it on cardboard panels. Then you can either decorate it before you assemble it on it's cardboard base or you can assemble than decorate. I chose the latter.

Te best part of decorating the house was the time I got to spend with the resident's. I got to know them better and likewise. Turned out the residents like the one this year better than last years. Happy Holidays everyone!

Brie

I love baked Brie and the other day I work I made the prettiest I've ever made. One of my friends gave me a basic recipe. Take the Brie and cut it in half. I use a knife that I have dipped in really hot water then dried. Then spread some preserves and nuts in the center and put back together. Then wrap in puff pastry and put in the freezer, preferably overnight. Preheat and oven to about 375. Take Brie out of freezer and brush with an egg wash. Bake until flakey and golden brown, about a half an hour. Enjoy!

Baked Alaska

Ok so I just got a message from a good friend asking me for this recipe.  I thought I would post it on here.  I thought I had before but can't find it.  

Baked Alaska, this recipe, is my favorite dessert.  I haven't had it in a long time but I can dream of having it as I'm typing this message.  

Baked Alaska

Pie Shell

9 Inch Pan

1 cup crushed chocolate cookies

1/4 cup Butter

1 T. Sugar

Combine and baked at 350 degrees for 10 minutes.

Pie Filling

Spread 1 quart and a little more of any flavor ice cream.  Drizzle Hershey's chocolate sauce over (a lot).  Top with 1/2 cup of finely crushed nuts.  

Topping

3 Egg White

1/2 t. vanilla

1/4 t. cream of tarter

6 t. sugar

Beat egg whites, vanilla and cream of tarter until you get soft peeks.  Then add 6 tablespoons of sugar beating 1 minute after each addition.  Put over and refreeze pie.  Take out and bake at 350 degrees for 4 minutes and serve immediately.  Make sure you only bake it for 4 minutes.

Above is the full recipe.  Honestly these days I'd just buy a cookie pie shell at the grocery store and use it but I'd follow the rest as the recipe says.  Simple recipe and delicious!  

Spaghetti Squash- it's what's for dinner!

In my quest to find more things that I can eat I bring you spaghetti squash. A friend of the family told us that she takes the squash pokes holes in it and microwaves it for 12 minutes and it comes out perfect. It did! Becareful though because it's very hot. After you let it cool down cut it in half scrape out the seeds and guts and then peel the inside apart with a fork.

In another pan on the stove I sauteed some onions, garlic, and put some halved cherry tomatoes in. I mixed it all together and then added some fresh basil from the garden. Finish it by adding some butter, I used earth balance spread.

It was delicious! I bought some more squash yesterday and some pre made bruschetta and pesto, might try that tonight!

Acorn squash- it's what's for dinner!

As mom and dad were preparing a huge ribeye for dinner I stuck to my guns last night. Slightly tempted while watching them eat I sat down to a wonderful meal of sauteed mushrooms and onions, a broccoli cole slaw (I added pumpkin seeds and a dairy free honey mustard vinaigrette), and roasted acorn squash.

It was delicious but I did kind of want a piece of steak. I didn't have one though. I do think I need to put more beans in my diet to get a little more protein. I've been very low energy this week. Anyway, I'm off to work. Have a great day everyone!

Udon Noodles with sauteed vegetables

I made this dish last night. Basically I carmelized some onions, added mushrooms, some teriyaki sauce, veg stock. I cooked the udon noodles per package directions and added them to the other ingredients. I topped it with bean sprouts. Made for a nice yummy meal!

Roasted Acorn Squash with Baby Bok Choy

Lots of fun and exciting changes have been going on in my life the past couple of days. I'll write more about them when I'm closer to a computer but wanted to pass this on.

On Monday night I made a roasted acorn squash with some roasted baby bok choy.

For the squash I cut it in strips and then rubbed it in olive oil and seasoned both sides with salt, pepper, cinnamon, and nutmeg. I roasted them in the oven until they were tender and it was amazing!

For the bok choy I sauteed in the pan with salt and pepper and finished them in the oven with a dairy free honey Dijon vinaigrette by Cindy's Kitchen that I bought at Fresh Market.

I was suprised at how good it was and how full I felt after eating! Have a great day!

Stuffed Butternut Squash

I looked in the cabinet this morning for something good for breakfast and realized we were out of cereal. So I opened up the fridge and found a stuffed butternut squash from the other night. Delicious. So I choose that instead of steak. The recipe I use is based on a recipe from the Moosewood Cookbook.

I get a butternut squash, cut in half and lightly oil. The bake with flesh side down in oven until done.

Meanwhile I sauté some onions, mushrooms and apples until just cooked. I add it to a bowl with cottage cheese and cinnamon. I then added some breadcrumbs until it firmed up. And seasoned to taste.

When the squash are done I take them out abd stuff them. Then bake in oven at 350 for about 20 minutes.

It's very filling and great as a meal on it's own.

Roasted Vegetables

Had these wonderful roasted veggies tonight with corned beef. Cut up some potatoes, pearl onions and baby carrots. Melted some butter and added olive oil. Chopped some Rosemary from the front yard. Tossed all those things in a bowl and added salt/pepper. Then put on a sheet pan. Baked in the oven at 400 degree convection oven for about 30 minutes.

When they were done I squeezed a little lemon juice on them and they were scrumptious. Give it a try!

Acorn squash

The wind is howling, rain is crashing against the window. It's the second straight day of rain. I don't know how the people that live in Seattle deal with the constant rain. Actually when I briefly lives in south eastern Alaska it was like this and I was depressed. I don't do dark and rainy very well, guess that's why I moved to Florida!

I've been trying to watch what I eat, as you know I'm dieting. Today was a bad day, I ate almost everything in sight. Last night though I had the great meal you see above. It was acorn squash that I cut and de seeded then rubbed it in olive oil and that lawry's 17 seasoning. Then I baked it at 400 degrees on convection for about fifteen minutes. Then I flipped them and added some grated Parmesan cheese. While I roasted the squash I also roasted shish kebob vegetables that we got from Fresh Market. I coated them with Newman's Own Sesame Ginger dressing. Makes for a delicious and wonderful meal!

Stay dry and have a great weekend!