Hey All,
Culinary fun continues with my gym and recovery folks and here at home. Last week we did a "Prepare" event using on sale items and the coordinators flare for world flavors. It was an absolute blast, but I'll refrain from posting her great recipes, in hopes one day she makes it big and will write a book about it or have a TV show. I haven't made much else that has been inventive or especially noteworthy; just good cooking to keep us fed.
Last week, I hit the motherload on brie. Every once in a great while, NPS get outdated or near outdated cheese and sells it at ridiculous prices. Case in point, 7oz. baby bries for $0.50. Brie is definitely more my thing, so I only bought 2, but I may have fixed that today. I made a grilled cheese using the brie for Husbear, and I made a grilled brie and pears with rosemary for me. YUM! Husbear was delighted with his ooey gooey grilled cheese with a unique flavor. I'm easy to please with brie, so it was a huge win. I should note, I bumped up the flavor by using half bacon grease, half butter to lube the frying pan.
Afterward we had a Fruckie. As I've heard many times before, WTF is a Fruckie? It is a delicious thing made with leftover corn chips, peanut butter fudge, and chocolate. Sweet, salty, and I use semisweet or even super dark chocolate to make a delicious treat. Its really quite simple, and I line the pan with tin foil, so its super easy all around. I usually use what's left of a bag of corn chips, so 1 part = 1/4 cup in a 9x9 pan. The link before uses a full bag of chips, a much larger pan, and is a horrible waste of corn chips that could be better used with that brie ;)
Put the corn chips in the foil lined pan. Melt equal parts corn syrup and sugar together, just when it starts to boil, add one part peanut butter, mix well, turn off the heat and pour that over corn chips. I usually cook it for about a minute so its sets up harder when cool. Next put chocolate chips, or broken bar bits or whatever on top, the heat will melt it and let it spread....easy peasy and delicious.
There will be some of the chip bits leftover in the bottom of the pan. If you have more corn chip remnants, use them again, or put them on ice cream.....that little bit of salt with all the dripped in sugar and chocolate is an amazing ice cream topping.
I'll keep writing more as things pop up, in the meantime, keep it simple and make good food!
Lotsa Love,
3Day
Sunday, March 5, 2017
Saturday, February 18, 2017
Nearly a year, new us
Hey All,
Holy smokes its been a long time since I've written here. Things are generally good. I accepted a Chemist position with the Utah Department of Health in the CDC funded LRN-C program. Its nice to be back in the lab. I work with a small, but great team.
I also have come a long way with addiction, recovery, and getting us back on track. I've had a couple of setbacks, but have been generally sober and clean since November 23, 2016. I owe a ton of that to Fit to Recover. Fit to Recover (FTR) is the gym I started going to when things got really bad. I found a supportive environment that asked only that I be clean and sober and try my best. It started with one clean and sober day, then a couple more, and now I'm doing very well. It was a great adjunct to the bizarre mish mash of treatment I had to pursue. I'm done with the hard parts of therapy and counseling, now its continuation to success.
FTR is built on "Four Pillars" of recovery. The four pillars are: Fitness, Food/Nutrition, Service to others, and Creative expression. I've found a fondness for their food/nutrition program. Monday I gave a talk about menu planning and shopping. It was super empowering. I've moved out of my shell with service, primarily reaching out more with the gym, being supportive of new folks, and building new friendships around that. I think I'll do more with the blog as creative expression. The really cool part is that I happened into a treatment adjunct that has been show to improve treatment outcomes by 450%. I'll have to pull the references later if anyone needs me to.
So to food:
First up, here's the link to my menu organizer. It is a live document that updates frequently. So if you wonder what my food world is looking like, check it out. I also post sales information in my shopping list.
Today I made Granola. I did the ginger apricot with the addition of 2 cups of crisp rice cereal. Cereal is a great addition to add crunch and flavors. I still have a few cups of yogurt, so I'll use that, a spoonful of peach jam, and the granola for breakfasts this week. After that I'll make some vanilla soy milk.
I also wanted to talk about vinaigrettes. This week Food to Recover is talking about balanced meals. I'll admit, I struggle with getting my vegetables, but have recently started incorporating salads again. I'm not a fan of having tons of bottles of salad dressing laying around, so have started making small batch vinaigrettes in a jar. Its a single jar, usually only lasts a meal or 2 and is super easy. Just throw in the ingredients and shake.
I do things a couple of different ways, so let's start with the basic vinaigrette.
Basic Vinaigrette
2 parts sugar
2 parts vinegar
1 part oil
This is the basis for tons of things, poppy seed dressing (poppy seeds and onion), sesame dressing (use rice vinegar and add 1 part soy sauce, 1/4 part toasted sesame oil, and sesame seeds), and tons of other variations. Adding muddled fruit will give you a fruit vinaigrette.
Savory Vinaigrette
1 part sugar (more or less to taste)
2 parts vinegar
1 part oil
I use this for things like Italian vinaigrette (garlic powder, onion powder, oregano, a bit of minced bell pepper) or ranch vinaigrette (onion powder and dill weed).
Creamy Vinaigrette
2 parts sugar
2 parts vinegar
Mayonnaise to make creamy to taste, it doesn't take much and helps everything emulsify.
This style works well for just about every variation I've mentioned above....adjust the sugar for the savory ones.
I hope you all are well and eating good food. I look forward to writing up more soon!
Lotsa Love,
3day
Holy smokes its been a long time since I've written here. Things are generally good. I accepted a Chemist position with the Utah Department of Health in the CDC funded LRN-C program. Its nice to be back in the lab. I work with a small, but great team.
I also have come a long way with addiction, recovery, and getting us back on track. I've had a couple of setbacks, but have been generally sober and clean since November 23, 2016. I owe a ton of that to Fit to Recover. Fit to Recover (FTR) is the gym I started going to when things got really bad. I found a supportive environment that asked only that I be clean and sober and try my best. It started with one clean and sober day, then a couple more, and now I'm doing very well. It was a great adjunct to the bizarre mish mash of treatment I had to pursue. I'm done with the hard parts of therapy and counseling, now its continuation to success.
FTR is built on "Four Pillars" of recovery. The four pillars are: Fitness, Food/Nutrition, Service to others, and Creative expression. I've found a fondness for their food/nutrition program. Monday I gave a talk about menu planning and shopping. It was super empowering. I've moved out of my shell with service, primarily reaching out more with the gym, being supportive of new folks, and building new friendships around that. I think I'll do more with the blog as creative expression. The really cool part is that I happened into a treatment adjunct that has been show to improve treatment outcomes by 450%. I'll have to pull the references later if anyone needs me to.
So to food:
First up, here's the link to my menu organizer. It is a live document that updates frequently. So if you wonder what my food world is looking like, check it out. I also post sales information in my shopping list.
Today I made Granola. I did the ginger apricot with the addition of 2 cups of crisp rice cereal. Cereal is a great addition to add crunch and flavors. I still have a few cups of yogurt, so I'll use that, a spoonful of peach jam, and the granola for breakfasts this week. After that I'll make some vanilla soy milk.
I also wanted to talk about vinaigrettes. This week Food to Recover is talking about balanced meals. I'll admit, I struggle with getting my vegetables, but have recently started incorporating salads again. I'm not a fan of having tons of bottles of salad dressing laying around, so have started making small batch vinaigrettes in a jar. Its a single jar, usually only lasts a meal or 2 and is super easy. Just throw in the ingredients and shake.
I do things a couple of different ways, so let's start with the basic vinaigrette.
Basic Vinaigrette
2 parts sugar
2 parts vinegar
1 part oil
This is the basis for tons of things, poppy seed dressing (poppy seeds and onion), sesame dressing (use rice vinegar and add 1 part soy sauce, 1/4 part toasted sesame oil, and sesame seeds), and tons of other variations. Adding muddled fruit will give you a fruit vinaigrette.
Savory Vinaigrette
1 part sugar (more or less to taste)
2 parts vinegar
1 part oil
I use this for things like Italian vinaigrette (garlic powder, onion powder, oregano, a bit of minced bell pepper) or ranch vinaigrette (onion powder and dill weed).
Creamy Vinaigrette
2 parts sugar
2 parts vinegar
Mayonnaise to make creamy to taste, it doesn't take much and helps everything emulsify.
This style works well for just about every variation I've mentioned above....adjust the sugar for the savory ones.
I hope you all are well and eating good food. I look forward to writing up more soon!
Lotsa Love,
3day
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