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On the horizon

Red Sky at Night....

Since I’m evidently back into this blogging thing, I’ve take a little time to think about what I want to include here.

Obviously, karate and knitting stuff.. but if you notice the tagline, I’ve also mentioned “Food and Fun”.

I’ve gotten some recipes up and some of them are modifications of free ones I’ve found online or in print (like my newspaper).  Most of these I’ve modified enough that I feel like it’s a new recipe. Most of the time I have changed/added ingredients and modified the cooking method.   (by the way, did you know that recipes have some really funky rules when it come to copyright?)  But some things that I make on a regular basis are really just a tweak here and there.   Morally, I don’t feel right posting them here completely if all I’m changing is the quantity of a spice.  Which does happen often.

With that in mind, I’ll be devising a new category called “Recipe Hacks”.   The “recipe” will include a link to the recipe source and notes on how I’ve modified it to make it suit my kitchen. Sometimes it’s modifying it to use frozen veggies. Sometimes, I just can’t stomach that much cayenne.

The other food thing I’m thinking about is product reviews. There are some things that I’ve stumbled upon that I feel the need to tell the world about because they are full of awesome like these Humbles Chips (which I ordered by the case.. that’s right I totally did that). My only hang up is if I want to limit myself to just products.. or include local restaurants as well.

As far as “fun” goes.. one of the things I want to work on is reminding myself to get the hell out there and have fun.  Tomorrow, I’m going cross country skiing for the first time in something like 9 years.  I took Krista’s advice to heart, specifically:

guard your sleep and your playtime like a starving dog guards a steak.

So, hopefully there will be more and more posts about me having fun.

KicknKnit February 5, 2011 Fun , 5 Comments

Two posts in one week and a recipe

I’m looking forward to training tomorrow.  I’ve been trying to eat better so that I have  energy and stamina for class!

Trying to plan recipes for the week,  we found this one.

Pasta with ChickPeas and Garlic Sauce

But of course, I couldn’t leave it alone and made a few revisions. I had a few slices of prosciutto left over and I wanted to use them. So I did.. and I added some peas to offset the badness.

Here is my version of Pasta with Chickpeas.

  • 2 teaspoons olive oil
  • 4 garlic cloves, rough chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (15 ounce) can chickpeas, drained (garbanzo beans)
  • 1 (14 ounce) can reduced-sodium fat-free chicken broth
  • 1 1/2 cups uncooked medium pasta shells (about 6 ounce)
  • 1/2 cup halved cherry tomatoes
  • 1 teaspoon dried parsley
  • 1 tablespoon  lemon juice
  • 2 slices of prosciutto, rolled and rough chopped (use scissors: trust me)
  • 1/2 to 3/4 cup of frozen peas
  • 3 tablespoons shredded parmigiano-reggiano cheese

Directions

Heat oil in a large skillet  over medium heat.  Add chopped  garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil.  Cover, reduce heat and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.

Place chickpea mixture in a food processor and process until smooth. It will be thick. Don’t Panic.

In the same skillet, saute proscuitto until mostly crispy.  Toss in halved tomatoes, lemon juice and parsley.  Saute 1 minute.  Add sauce.   Add either more broth or water to thin to desired consistnecy.  Add frozen peas and heat through.

Add pasta.

Serve topped with cheese.

Enjoy!

KicknKnit April 27, 2009 Recipes , , , No Comments

Falafel Chicken and homemade Tzatziki sauce

Since this really is a wellness blog.. not just about karate, I thought I’d post a recipe I sort of adapted from a fuller fatter version that involved frying and egg yolks.
I’d site the source, but I don’t know where the original came from.

Anyway, this was very tasty! Makes 4 servings but it heats up nicely the next day.

Falafel Chicken:

Four boneless, skinless chicken breast
1 box Falafel mix. You’ll actually only use 1/2 cup of the mix. (I like Fantastic Foods)
One zip top bag
Spray Oil (like Pam)

Preheat oven to 375 degrees. 

Put 1/2 cup of falafel mix in the zip top bag. 

Rinse the chicken breast and shake off most of the water.  One at at time add to the zip top bag and shake to coat.  Put on a baking sheet sprayed with spray oil.

Bake chicken for 20 minutes, or until done through.

While chicken is baking make, tzatziki sauce

Tzatziki Sauce

1/4 cup small chopped cucumber.
One small container (8 ounces) of greek style low fat yogurt if you can find it. (Try Fage – pronouced “Fay -eh”) Otherwise get regular plain yogurt.
One clove garlic, minced
1 Tablespoon dried Dill (half that if you can find fresh)
Lemon juice, salt, pepper to taste

Mix all ingredients together.  Re-season as necessary. To be honest, I sort of winged this last night.  I think these are about the correct proportions. 

Serve with whole wheat couscous, and a veg.

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