Treat yourself

 hoooo boy I cannot wait to be on the other side of Tuesday.  I can't take the stress.  So I am stress eating and stress drinking and stress working out.  I think the latter more or less compensates for the first two, but that could be one of my many covid-delusions.  

It's a given that everyone is on edge these days, or just battling all-the-things-fatigue.

I am a firm believer that, when the world has got you down, you must buck yourself up with treats.  So here you go: two of my new favorite treats.  

You're welcome!

First, The Spaghett.

Our neighbor Neal brought these over for a patio dinner this summer.  Bon Apetit magazine dubbed The Spaghett "the drink of the summer".  Summer is over, yes, but why should you suffer?  Trust me, this is a yummy drink.  The three ingredients are Miller High Life (yes, I said that,)  fresh lemon juice and Aperol.  I am a huge Aperol fan.  If you haven't tried it, it's a bitter Italian aperitivo, supposedly in the orange family.  By itself it's disgusting and bitter, but combined with other ingredients it's delish.  If you are a fan of the Aperol Spritz, The Spaghett is a wonderful twist: it has all the benefits of the spritz but none of the sweetness.  It's so good! 

Here is the very fancy recipe:

Open a Miller High Life.

Take a very large swig.

Replace the volume you just drank with 2:1 aperol to lemon juice.  (Some prefer 1:1).  You can squeeze a lemon wedge right in the bottle then top up with Aperol, or add a pre-mixed situation.

That's it!! Try it: trust me, it's so good.

Yes, you can use a beer other than Miller High Life but with those gorgeous bubbles, it just wouldn't be the same.  But if you do, make sure it's a mild one.

If you are making a large batch, I get a Pyrex and pre-make the add-in:  I use about 1/3 fresh lemon to juice and 2/3 Aperol.  

Second,  100 calorie Chocolate Mug Cake

Last night Doug went for some outdoor beers with some buddies and I curled with with my book and scoured the house for sweets to no avail. (Why do I think if I keep opening the pantry door that homemade chocolate chip cookies will magically appear?)  I wanted something sweet but a) didn't want a huge dessert bomb and b) didn't want leftovers.  Voila - the five minute, 100(ish) calorie chocolate mug cake!  I might do this every night. Unless I'm drinking Spaghetts.

 

The 100 Calorie Chocolate Mug Cake 

    Note:  I used real sugar so the calorie count is, supposedly, 175 calories vs 100, but who's counting?

Whisk in a coffee mug :  

• 2 tbsp. flour
• 1 1/2 tbsp. no-calorie sweetener or sugar
  
• 2 tsp. cocoa powder
• 1/4 tsp. baking powder
• Pinch of salt

• Stir in, until no lumps remain:
• 2 tbsp milk (I used oat milk, I think any milk is fine)
• 1 tsp oil (I used canola, I think any oil would be fine)
  
• 1 drop of vanilla extract

Microwave for 35 seconds.  35 seconds!!!

Let it sit for 3 minutes - it will continue to cook.

 One could add ice cream, powdered sugar, whatevs. 

Then enjoy, making lots of yum sounds.

It HIT THE SPOT.

Hang in there y'all, and give yourself a treat.

empty nest

A few observations today:

I am utterly and thoroughly sick of Covid.

I am sick of working at my dining room table.  Too close to snacks and I see my computer all the time.

I miss traveling.

I miss eating out.

I miss dinner parties.

I miss my kids.  

But, I confess, I also love the empty nest.  It's so weird and yet so awesome.

We had one round of this empty nest gig previously.  Corey left for South Korea on February 16th, while Dylan was midway through his freshman year.  Dylan came home for spring break on March 6th and..... Covid.   So the nest was empty for approximately three weeks.  Don't get me wrong, it was great to have Dylan around again, but we were all so cognizant that home was not where he is meant to be at this stage in his life, and we were anxious that he be able to return to UIUC in August. Which he did. 

U of I has been exemplary in how it has handled Covid.  It is truly leading the nation in testing and protocol and communications at a large university.   I am so proud and impressed!  So Dylan's  in Champaign-Urbana and Corey is in Korea and Noah is in Asheville and here we are.  We are WAY WAY more together than usual - both working from home - so the transition was like empty nest on steroids, but it's been nice.

One thing I realize is that I suck at shopping for two.  Yes, there is a huge snack problem and with both of us here 24/7 there is a lot of food still being consumed.  But I have realized that I still love to cook, even if it's just for the two of us.  That's where we started I guess!  I cook, he cleans.  Plus the in-between twenty-four years of babies, high chairs, bottles, sippy cups, plastic plates, booster chairs, school lunches, family dinners planned around activities, first off to college, then second out the door then third, and then boom:  here we are. 

It's been a gorgeous fall so far.  Last week I made a couple of my favorites, on our first cool  nights.  Enjoy!

Kale and Sausage Soup

Heat up some olive oil (2Tbs or so)

chop one large onion and saute it with a couple cloves minced garlic until onion is tender, about 7 minutes.

Wash and very thinly slice 1 lb of potatoes. 

Add them to the sauteed onion/garlic mixture and saute an additional five minutes on med/high heat, until potatoes are slightly soft.

 

 Add six cups of broth or stock or water, a couple teaspoons of salt (if using water), 

cover and simmer 20 minutes.

 

Take an immersion blender and dunk and blend a bit.  Not too much - I like the potatoes a little chunky.

Meanwhile, wash a bunch of kale and trim out the center vein, then turn sideways and chop into strips

Then take a package of fully cooked sausage - can be kielbasa or chicken or vegan variety - and slice into thin rounds.

Add the kale and the sausage to the soup and cook until both are heated through and the kale is slightly wilted -about five minutes.  That's it!  So good.

Serve it with some crusty bread and you've got a delicious fall meal.

 Mexican Quinoa Stew  (Vegan)

I'm obsessed with this one, always have the ingredients on hand and it's super hearty and yummy.  

Heat up a couple Tbsp olive oil or coconut oil and saute:

1 lg chopped onion

3 chopped celery stalks

3-4 chopped carrots

a couple tsp minced garlic 

2 seeded and chopped jalapeno peppers (leave the seeds in if you like it hotter.)

 Add:

• 3 ½ cups water
• 1 large can (28 ounces) diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 ½ teaspoons ground cumin
• 2 teaspoons salt
• ½ cup quinoa (dry/uncooked)
• ¼ cup chopped fresh cilantro
• ⅛ teaspoon cayenne pepper (for extra heat, optional)
• Freshly ground black pepper

Bring to a boil then lower heat and simmer for 15 minutes or so, until the quinoa is tender.

Serve with any extras you have around:  extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips.

 

Last but not least, this morning I was bemoaning the fact that we have nothing sweet in the house.  Yes, it was 8:30am but I really wanted something with my coffee and I was SOL.  So I made something.  Weirdly awesome and kind of strange, but they pack a protein punch and satisfy the sweet tooth, all without oil or butter!

Healthy Oatmeal Chocolate Chip Bars

• 1 cup creamy peanut butter
• 1/3 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup rolled oats 
• 1 cup flour
• 1/4 cup milk any kind you like
• 1/3 cup chocolate chips   
  

Preheat the oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper so that you have some overhanging the sides like "handles," then lightly coat with cooking spray. Set aside.

With an electric mixer in a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, beat together the peanut butter, honey, applesauce, and vanilla extract until smooth and evenly combined, about 3 minutes. Beat in the salt.

 

Sprinkle the cinnamon, baking powder, and baking soda over the top. 

 

Then, sprinkle on the flour and oats. Beat until combined and the batter comes together With the mixer running on low speed, drizzle in the milk and continue beating until incorporated. The batter will be very thick. With a wooden spoon or spatula, fold in the chocolate chips.

Once dough is well combined, scrape it into the prepared baking dish, then press the top to make it even. Bake for 16-19 minutes, until the bars are lightly golden and just set. Do not over bake! Allow to cool completely, remove from the pan using the parchment paper overhang, then slice.

 

some menu ideas for your summer dining pleasure

We are at my in-law's lake house in Northern Wisconsin, it's gorgeous and peaceful up here, as per.  Doug and I are working, so it's less sitting on the dock and more staring at the computer, but it sure is nice to  see this at the end of the day, 

 and to spend time with these lovely people

whilst enjoying this. 

Watermelon Vodka Cocktail

Liquify 2 cups watermelon chunks in a blender- makes one cup watermelon juice

Add in: 1/2 cup vodka, 2 Tbsp fresh lime juice, 1 Tbs maple syrup

Blend in blender or shake in a shaker

Serve over ice

Some menu ideas for your summer dining pleasure. 

Sunday
Grilled Chicken with Chimichurri
Arugula Watermelon Salad
Roasted rosemary potatoes
 chocolate chip cookies

Monday
Grilled, marinated Salmon
Roasted lemon/dijon Broccoli 
Orzo tossed with parmesan, butter, salt & pepper
green salad
Dump Brownies



Tuesday
KaBam Kabobs
Brown Rice
Greek Salad


Wednesday
Burrito bar
Leftover steak, cut into bite sized pieces and sauteed on high heat for a minute
cheese
avocado
rice
refried beans
sauteed onions and peppers
salsa
jalapeno

 
Thursday
Orzo with Shrimp and Feta
Steamed Green beans - I love adding a little lemon zest and lemon pepper seasoning

Friday:
Pulled Pork Sandwiches
chips
Watermelon


Saturday
pizza - cook's night off
or burgers and brats.....

Is it Tuesday? This Taco is Legit.

Hi.

I'm sick of covid and I"m sick of lock down, but MAN have we been eating well.  

A little late for Cinco de Mayo and taco Tuesday, etc and whatever, but I tell you what these are some raging good shrimp tacos.  Make 'em.  You're welcome.  I didn't have all the ingredients and there was no way I was dashing to the store, but they were still killer. 

Grilled Shrimp Tacos with Avocado Salsa

 Toss 1-1/2 to 2lb of thawed, large, peeled and deveined shrimp with

• 1-1/2 tablespoons olive oil
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• Scant 1/8 teaspoon cayenne pepper (I dumped more than that for sure)

 Meanwhile, make the salsa: 

 in a small food processor, chop

• 1 small shallot
• 1 jalapeno pepper, quartered and seeded
• 2 garlic cloves, peeled

 Then add

• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 3/4 teaspoon salt
• 1 tablespoon fresh lime juice, from half a lime
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

 i did not have cilantro, which was mystifying and tragic, but the salsa was still delish. 

 Then grill the shrimp.  Hot grill, three to four minutes per side, depending on the size of the shrimp.  You can use skewers or we used a broiling pan right on the grill.

 Now if I had had some red cabbage I would have used it, and I do not care for sour cream on my tacos, but I heated up some leftover brown rice and quinoa and mixed it together, and some black beans, and we had ourselves a FEAST.

 

Meanwhile, look who surprised me this weekend? Noah had planned to visit, as he is furloughed, but then texted on friday and said they were getting ready to reopen, so he wouldn't make it. I was so disappointed. That, plus a lousy forecast made me sort of dread mother's day.  And then at about 6 saturday evening, I heard the front door open, peeked my head around the corner and there was NOAH!  Stinker got me, and I'm so happy.  It was a lovely lovely surprise and we zoomed with Corey on Sunday and it was about as good as a Covid mother's day could be.  

Hang in there, y'all.

Grilled Shrimp Tacos with Avocado Salsa

by Jennifer Segal

• For the Salsa

• 1 small shallot
• 1 jalapeno pepper, quartered and seeded
• 2 garlic cloves, peeled
• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 3/4 teaspoon salt
• 1 tablespoon fresh lime juice, from half a lime
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

For the Shrimp

• 1-1/2 tablespoons olive oil
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• Scant 1/8 teaspoon cayenne pepper
• 1-1/2 pounds large or extra large shrimp, peeled and de-veined, thawed if frozen

For Assembling

• 8 - 10 six-inch corn or flour tortillas
• Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
• 2 limes, cut into wedges, for garnish
• Approximately 1 cup sour cream, for garnish

Instructions

1. Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
2. Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 - 2 minutes per side. Cover to keep shrimp warm.
3. Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.)
4. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.