Category Archives: Recipes

Quick tomato soup–because the baby is STARVING, right?

July 27, 2015

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I’ve been in the mountains in North Carolina for 2 weeks, and have basically binged every night. Everyone in my family can cook, and we have all taken turns trying to fatten the others up. Basically, we all want the other sisters to get fat so that we can take our turn basking in the light that is the most attractive sister title. Since I am 35+ weeks pregnant, clearly I don’t give a sh*t about that title. I just want to grub and sleep. The fam went out to dinner the other night, and as much fun as being the sober one is, I let others take that title and be the DD for the night, and I settled in for a solo dinner at home and a “Married to Medicine” marathon. #teamQuad

I wanted a grilled cheese and ketchup, but the ketchup in the farm fridge was several years expired, so I had to find an acidic alternative. Cue the easy “homemade” tomato soup. You most likely have all three ingredients in your fridge already, so easy! Sidenote: I don’t actually like tomato soup, I just use it as a dip for my grilled cheese. So I think this is a good soup, but it could totally suck as a non dip. Either way, I don’t really care since I’ve already eaten it.

 

  • 1/2 C. tomato sauce (I used Rao’s tomato basil, but if you’re poor and have to use Ragu, just don’t tell anyone).
  • 1/2 C. chicken broth (use low sodium–you don’t need to swell any more than you already do)
  • 1 tsp. heavy cream or milk

Mix everything together and microwave for 2 minutes. Voila. I have nothing funny or creative left to say–the he/she/it that has hijacked my body and is currently using my lungs and belly as a punching bag has exhausted me, and it’s time for snack #4 of my day.

Nut-less Banana Muffins since I’m already crazy

May 30, 2015
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up close and personal

To me, there is nothing better than banana bread. In fact, last week I made some and ate the entire top of the loaf in two days. Gross. It’s so bad for you, and I can only use this whole knocked up excuse every so often. The most scrumptious b-bread has straight up sugar, butter and white flour, but I’d like to not break the scales at my next appointment (plus I’m pretty sure Crawdad can see the scale during my weigh-ins), I decided to find/create a healthier version. Not going to lie, they are pretty delish and easy. I kept them sans-nuts, clearly there’s been plenty of those in my life… SORRY MOM.

  • 2  cups mashed overripe bananas (about 4-5 medium)
  • 1 large egg
  • 1/3 cup nonfat Greek yogurt
  • 2 tbs. coconut oil
  • 1/4 mashed avocado (I’m sure you could use more, but I just threw this in b/c I had it leftover from a salad)
  • 1/3 cup light brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups wheat flour (buy the white-wheat flour at the store)
  • this makes about 48 muffins

Heat oven to 350. In a small bowl, combine the last 4 ingredients and set aside. In a bigger bowl, mash up the bananas and then add in the egg and whisk until combined. Add in the yogurt, oil and avocado and mix, and then add in the sugar, syrup and vanilla and mix. Fold in the dry ingredients until well mixed. Pour into greased mini muffin tins (or papered tins) and bake for 20-25 minutes–until a toothpick can be removed without any goo! These little guys are addicting. Give away most of them before you become a chubby blogger snacking on her third mini muff while browsing pulled pork recipes at home alone on a Saturday….

bmuffsAlso—word to the wise, don’t try the batter before baking. The alien that is using my belly as its home has robbed me of all my intelligence, and I took a spoonful to try for quality control. Check on me in an hour and make sure I haven’t peaced out.

 

JK, I’ll be fine. My favorite food is unpasteurized cheese and this nugget seems to enjoy it just fine.

 

Shrimp & Scallops – even YOU (well, maybe you) can do it!

December 7, 2014

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Pan Seared Scallops and Shrimp with Cauliflower Foam

  • 6 medium/large scallops
  • 6 medium/large gulf shrimp (MAKE SURE THAT IT’S NOT FROM ASIA!)
  • 1 clove of minced garlic
  • Wedge of lemon
  • ½ tbs butter
  • 1 tbs. grapeseed oil (no taste, high heat oil)
  • 1 head (or one package) of cauliflower. I bought the bag that already is in florets
  • ½ – 1 cup heavy cream (woof. But worth it)
  • ½ tsp. black truffle salt

 

Steam the head of cauliflower. My husband thinks that steamed or roasted broccoli/cauliflower smells horrible, so light a candle. Without fail, every time I cook broc or cauli, he walks in the house, and thinks that I’ve just been tooting all around the place. I swear it’s the broccoli!? Put the steamed cauliflower in your Vitamix with the salt and heavy cream and puree just until smooth. It looks like whipped cream and tastes just as fattening. Put to the side.

Peel and devein your shrimp. I have to P&D my shimp b/c the only peeled and deveined shrimp we have at HEB are sickass ones from Thailand or Cambodia. Fresh gulf shrimp is where it’s at, and the extra step is no big deal. Pat all the seafood dry, and set the scallops on a paper towel for a minute to absorb any extra moisture. Season the scallops and shrimp with salt and pepper. Heat a nonstick skillet to high. Once hot, add in the grapeseed oil and swirl to coat the pan. Add in the scallops and make sure they are sizzling—you want to get a really good sear. Otherwise you just have weird , somewhat moist, rubbery  seafood. Sick, I wish my mind didn’t wander to where it is right now….so NOT kosher for a Sunday morning. (I am however watching church on my laptop, so that counts, right?) Glad my mom doesn’t know how to use the internet. Cook each scallop for 45-60 seconds and flip to finish. Remove the scallops and let them rest on a paper towel and put your shrimp in the skillet. Once I put the shrimp in, I like to add in a clove of minced garlic, a squeeze of lemon and a tiny bit of butter. Shrimp take like a minute to cook, so once they are pink, remove.

Put a little bit of the cauliflower puree on a plate (the recipe above makes a lot more than you should eat….) and top with the seafood. Garnish with chopped parsley if you so fancy… Enjoy!

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