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Archive for March, 2010

Yesterday’s riveting tale of mistaken identity would have gripped  Shakespeare’s interest.

He is certainly known for things or people not being as they seem. Well, my juicer was not what I expected, but after the great let down, I decided to bite the bullet and buy a new juicer to calm my mind and infuse my body with vitamins.

Unfortunately, I had to call the juice party off yesterday and reschedule for today. Due to busy end-of-term schedules, my party for 6 turned into a party for 2. We still had a good time, sipping the juice of carrots, apples, and ginger. Even while we were talking, my mind was back in the kitchen thinking up my next juice.

I think I’m going to become a juice junky.

Although I didn’t capture the first juice. Here’s the second. Not quite the baby’s first breath, but it will do.

Parsley, celery, lemon, cucumber, apple and lamb’s lettuce

Greens galore!

So, now that I have that off my chest, let’s see what else I ate today! It takes a really special person to find interest in what someone else ate. We’re weird, I know.

Breakfast

Apple oatmeal

Lunch

Lamb’s lettuce, cucumber, tomato, mushrooms, vegetarian schnitzel, balsamic glaze

After School Snack

Leftover pimped out frozen pizza from dinner yesterday. Similar to the pizza here, but this time with tomatoes, mushrooms, black olives, goat’s cheese, and tons of Italian seasoning.

Dinner

Dinner was had on the run between another dentist’s appointment (my TMJ night guard is nearly ready) and my school’s annual general meeting. I went to the best falafel place I know and quickly enjoyed the best thing €2.50 can buy. Sadly, I didn’t have my camera.

What did I do beside eat today, you may ask… well…. I organized the taxi to take me to the airport, packed my bags, cleaned the apartment, and did laundry. This was all after work, but before my appointment and the meeting back at school. I’m absolutely wiped out. I’ll be thankful for the 13 hours of traveling.

One more day of school, then I’m off to the USA to see my family and friends! Can you tell I’m a little excited? I can’t wait!

If you don’t hear from me for a few days, don’t worry, I’m just living it up with the one’s I love!

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Juicer Let Down

Hello All!

I’m going to make this a quick post as it’s getting late and I have two new kitchen gadget owner’s manuals to read. Yes, I’m a dork and love to read owner’s manuals. Gotta know all the nifty tricks, right?

Today was a crazy busy day. I took my class on a great field trip to Museum Koenig to see an exhibition on Argentinian dinosaurs. We’ve been studying skeletons this term, seeing skeletons that have been around for millions of years was pretty cool. I think the tour guide was a bit thrown off by some of the bone-specific questions though. Such as, “That dinosaur only has one bone in its forearm. We have two. Which bone does the dinosaur have, the radius or ulna?

I’ll write more about the museum later. It certainly deserves more coverage!

Today was the big day for me. The day I have been waiting for since the end of January. The day which I acquire a microwave and juicer. Well, long story short, the juicer was not a juicer, but rather an orange juicer. Total disappointment!

You can imagine my sadness.

I had already bought a month’s worth of fruit and veggies and had organized a juicing party for after work.

This little guy did nothing to my carrot, apple, and parsley.

So, how will this tale of heartache end? Will the girl get the juicer? Will the veggies all rot away in a slow and agonizing refrigerator death?

Come back tomorrow to find out!

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End of term test

Congratulations boys (?) and girls! You have made it through your first semester of Eating Abroad! To celebrate this momentous occasion, I’ve prepared a little test!

Good luck!

1. What was different about this morning’s egg sandwich?


a) first time eating carrot walnut whole grain spelt bread

b) first time eating an egg over easy

c) eaten with cheese today

Answer: B) first time eating an egg over easy (and I liked it!) I love the bread and eat it all the time and never eat an egg sandwich without cheese.

2. Why was my lunch not photographed today?

a) I forgot my lunch at home so went hungry today

b) I forgot my camera at home

c) I had digital photography club so didn’t get to eat until 1:30 and was so ravenous I snarfed it down

Answer: C

3. What new addition will be in my home tomorrow, allowing me to eat all these fruits and vegetables before leaving for the US on Friday?

a) I’m getting a juicer

b) I’m getting a new vegan room-mate

c) I won’t eat it, I’m dressing up as the Chiquita banana woman for school

Answer: A

4. What was the biggest mistake of my dinner?

a) The base: pre-made gnocchi in gorgonzola sauce

b) The veggies: garlic, sun-dried tomatoes, frozen broccoli

c) The protein: sardines packaged with olives

d) None of the above, it was delicious

Answer: D

5. What did I think about the movie I watched last night?

a) I’m glad I’m a vegetarian

b) I want to try to eat more like a vegan

c) I’m glad I live in Germany but still want to contact a local farmer to enroll in a box delivery scheme

d) All the above

Answer: D

5. Which recent cooking creation was such a hit that I was required to share the recipe with 5 colleagues today?

a) Vegan Shepherd’s Pie

b) Lexie’s Healthy Carrot Cupcakes

c) Grown-up Grilled Cheese

Answer: B

Please put your pencil’s down. The time is up.

So, how did you do? I hope you have enjoyed reading this blog over the last busy semester as much as I have enjoyed writing. Thank you to all of you who visit the blog, I hope it provides you with ideas, enthusiasm, and a little bit of knowledge about our great big world!

Have a lovely evening everyone!

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After an incredibly fun night out of talking, eating, drinking, laughing and dancing, I’m taking it slow. We didn’t get back until 4:30 so by the time I showered off the bar smoke and got into bed it was 5am. I slept in today until 1:30, had a strawberry banana smoothie to reload, and have been relaxing all day.

I did, however,  get up to one activity worthy of recognition- dinner!

(Sorry for the yucky photos, it actually is a very beautiful and colorful dish!)

Vegan Shepherd’s Pie

Vegan Shepherd’s Pie with a mashed peas and potatoes topping

I was inspired by Susan’s recipe from her blog. I had planned on following her recipe exactly as stated, only to discover  I didn’t have many of the ingredients I thought I had. Here is Susan’s recipe, the changes I made are indicated in green.

2 pounds Yukon gold or red potatoes  about 1 pound of very old potatoes along with ¼ cup frozen peas
1/2 cup soy milk
salt and pepper, to taste
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced, leaves minced and reserved  ½ cup extra mushrooms and a handful of frozen peas
8 ounces mushrooms, diced
2 cups fat-free vegetable broth
16 ounces kidney beans, cooked ½ cup dry TVP reconstituted with water, a splash of soy sauce, and red pepper flakes
2 cups green beans, cut in 1″ pieces
1 1/2 teaspoons thyme
2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
1/4 teaspoon sage
2 cups baby spinach leaves, packed   ¼ cup frozen spinach
1 tablespoon cornstarch
2 tablespoons water (or veg. broth)

Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. (I added the peas just before the potatoes were cooked.) Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.

While the potatoes are cooking, make the “pie” filling. Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.

Add the vegetable broth, kidney beans TVP, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a littlehickory smoke salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and peas and stir until it’s completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.

Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.

Makes 6 servings. Per serving: 272 Calories (kcal); 1g Total Fat; (3% calories from fat); 13g Protein; 56g Carbohydrate; 0mg Cholesterol; 46mg Sodium; 11g Fiber. Weight Watchers Core/ 5 Flex Points.

This recipe is so filling and comforting.

There is literally nothing but vegetables in this dish, awesome!

Remember how I said above that my potatoes were very old? This is what I meant…

I usually laugh in the face of expiration dates… this may have gone too far.

Alright darlings, it’s time to do a bit of school work then relax some more. I’m planning on watching Food Inc. tonight. I’ll let you know what I think tomorrow!

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On my last birthday, I was given the most amazing carrot cupcakes as a gift. They were light, fluffy, moist, not too sweet… absolute carrot cupcake perfection. These heavenly cupcakes were baked for me by one of my students. Unfortunately, she and her family have since moved back to Australia, but she left me the secret code to her delicious recipe!

I now share this recipe with you.

I think her little introduction is so sweet!

Lexie’s Healthy Carrot Cupcakes

Although I wouldn’t necisarily, call these healthy, the recipe is healthier than others! Lexie forgot to write how much sugar to use for her recipe so I’ve just taken a guess below.

Cupcakes

  • 4 eggs
  • 1 cup sugar
  • ½ cup packed brown sugar
  • 9 medium carrots, finely grated
  • 300 g (2 cups) wholewheat flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 rounded teaspoon baking powder
  • 1 tsp. cinnamon
  • 300 ml (1 ¼ cup )sunflower oil- I used half apple sauce and half oil
  1. Preheat over to 180ºC (350 ºF) and line the muffin tray
  2. Beat the eggs and sugar until they are light and fluffy
  3. Pour the sunflower oil in and beat for a few more minutes
  4. Fold in the carrots and then the flour with the brown cinnamon, baking soda, powder and salt
  5. Then pour the mixture in the cupcake baking trays and bake them for about 20 minutes or until a knife inserted in the center comes out clean

Icing

  • 125 g (just over ½ cup) unsalted butter
  • 250 g (just over 1 cup) cream cheese
  • ½ tsp. vanilla
  • 1/3 cup powdered sugar
  1. Beat all the icing ingredients for a few minutes until the mixture is smooth
  2. When the cupcakes have completely cooled, add the icing on the top

Now enjoy the pictorial

Today is my dear friend Kate’s birthday party. Her real birthday isn’t until next Saturday, but most of us will be on our Easter holidays by then, so she’s bumped up the celebration.

I’m bringing these beauties out for the birthday dinner tonight.

I hope Kate enjoys this edible birthday treat as much as I did.

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Third time’s a charm. After two days of absenteeism, I’m back on the third day! Back in the saddle. Ready to talk food.

Over the last three days, much of my food has gone unphotographed. I’ve bearly kept up with this week- just paddling along to keep my head above water. Between more doctor appointments, weird stuff at school, and the preparation for returning to the US for Easter, let’s just say that I’ve been busy.

So, without further adieu, here’s about one third of what I’ve eaten over the last 3 days.

Breakfast

Banana oats topped with flax, hemp, almond butter, coconut powder and pumpkin seeds.

Coconut Kefir Fruit Smoothie

Winning Breakfast…

Banana oats topped with flax, hemp, pumpkin seeds, brown sugar and maple syrup

Lunch

Two of my lunches looked exactly the same so I didn’t head back to the classroom to sneak a snap one day.

School lunch of cheese spaetzle and herbed tomatoes.

The avocado I brought to school was awful and inedible, luckily the school lunch lady helped me out!

Winning lunch…

Leftover homemade pizza with a salad

Snacks

62% coco dark chocolate with espresso

Honeydew melon… well that’s what it tastes like, yellow shell and all

Winning Snack…

Perfectly ripe and juicy purple plum

Dinner

I have severely neglected dinner photos the past few days. I ate out on Wednesday and ordered in last night. Both meals were great. Both were had in such a hungry hurry that I didn’t even snap a photo. I did capture tonight’s dinner though. Not a winner, but still yummy.

Baked sweet potato topped with butter, cinnamon and coconut powder. Vegetarian schnitzel with barbecue sauce.

Tonight I’m heading out to the movie theatre to see Alice in Wonderland. Unfortunately, the original version showing doesn’t start until 11:15, so it’s going to be a late night! Unfortunately, I can’t even sleep in tomorrow since I’ll have to be at school bright and early for our school open house.

Hope your week has been a good one and you all have plans for enjoying the weekend!

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Neglect

Neglect: tr.v. ne·glect·edne·glect·ingne·glects 1. To pay little or no attention to

Oops! This is what I’ve been doing to my other blog. The blog that I’m payed to do. The much more complicated and time consuming blog. My class blog. Due to the neglect of my class blog, I have a lot of catching up to do.

The last few days, I’ve been spending my blog time on the class blog, so please excuse my absence. I hope to be posting away here on my fun-to-do-blog again later tonight.

Have a good Friday everyone!!

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