Wednesday, March 26, 2008
Wijvenweek/What's Cooking Wednesday: The Ideal Man
To see other wijvenweek blogs, (especially if you speak Flemish), please visit the Wijvenblogs page.
And please go to Shan's place for more What's Cooking Wednesday participants.
As you can probably tell by the title of my blog, I enjoy cooking and food. (Too much, but that's another story).
Today's theme for Wijvenweek is "The Ideal Man." It's also, however, What's Cooking Wednesday and I couldn't miss that. So I tried to think of what I'd want the ideal man to eat.
Okay... so maybe I'm stretching a bit... but here goes.
Well, I'm lucky, because I'm married to my ideal man. He's loving, has a great sense of humor, loves many of the same things I do, is a great dad, and so, I'm lucky that way. Another of his inestimable charms, however, is that he eats just as my ideal man should.
Before I met D, he ate a lot of this:
By the time I met D, his tastes had changed (thankfully). In fact, on our first date, he made me this:
No... I'm not kidding. How could I not have fallen in love with him?
Today, we're both in mid-life and we both care about healthy eating. So in honor of D (my ideal man), and What's Cooking Wednesday, I give you a couple of his favorite recipes:
Cucumbers in Sour Cream adapted from A Taste of Russia: A Cookbook of Russian Hospitality by Darra Goldstein
1 cup reduced fat sour cream (I prefer Breakstone)
2 TBS cider vinegar (white balsamic works well, too)
4 TBS snipped fresh chives (or equivalent number of dried teaspoons)
2 TBS snipped fresh dill (or 2 tsp dried dill)
pepper to taste
2 tsp salt
If the cucumbers have been waxed, peel them; otherwise, washt them well but leave the peel on. Slice the cucumbers very thin and pat them dry with paper towels. Mix together the remaining ingredients, adding vinegar to taste. Stir in cucumbers. Let stand at room temperature for 30 minutes before refrigerating. Serve well-chilled.
Number of Servings: 6
1 cup cornmeal
1/3 cup whole wheat pastry flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
1 egg, beaten
1 cup lowfat buttermilk
2 TBS maple syrup
1. Preheat oven to 400. Spray an 8X8 cooking dish with butter-flavored cooking spray.
2.Combine dry ingredients; add beaten egg, maple syrup and buttermilk, mixing well.
3. Pour batter into baking dish. Bake at 400 for 20 minutes or until lightly browned.
Number of Servings: 12
Slow Cooker Mixed Chili
1/2 TBS extra virgin olive oil
4 oz. lean ground beef
12 oz. of ground turkey breast
1 can of black beans
1 can of diced tomatoes with green chilies
1 chipotle pepper in adobo sauce, chopped fine
1 TBS chili powder
1 medium onion, chopped coursely
3 cloves garlic, minced
1 cup frozen corn kernels
1. Heat olive oil on medium and add onions. Cook until they are soft - 5 - 6 minutes. Add garlic and cook 30 seconds more.
2. Add meats, cook until meats are browned. Drain and blot with paper towels.
3. Place meat mixture and all other ingredients (except for the corn) in a slow cooker.
4. Cook on high for 1 hour, low for 4 - 6 hours after that.
5. 20 minutes before chili is ready, stir in corn.
6. Top with fresh cilantro, reduced fat sour cream and reduced fat cheddar, if desired.
Number of Servings: 6
As always, nutrition information supplied by the recipe calculator at sparkrecipes.com. Enjoy!