Lisa Tries To Cook Healthy-ish...

So Easy Rotini Pasta Salad

2011-08-28T19:25:00.000-04:00

This pasta dish is adapted from a recipe mentioned in Colleen Patrick-Goudreau's book The 30-Day Vegan Challenge but I didn't measure and I added whatever I felt like...

What you need:
1/2 box of multi-grain or whole wheat rotini pasta, cooled
a small can of chick peas
about 1 cup of corn, cooked, cooled
handful or so of grape tomatoes
fresh basil
fresh garlic
salt and pepper
red wine vinegar
olive oil
dry basil

(my mom adding dry basil and s&p)

What to do:
Cook pasta, drain and then cool. Combine ingredients and then chill.

Verdict:
OH SO YUMMY!

Lisa Tries Carrot-Ginger Soup

2011-08-28T19:13:00.000-04:00

Recipe: Carrot-Ginger Soup
By: Colleen Patrick-Goudreau's The 30-Day Vegan Challenge

What you need:
2 tbsp water to saute with (I used that plus a bit of oil)
1 large yellow onion, coursely chopped
2 tsp garlic, chopped fine
6-7 carrots, peeled and sliced into rounds (I used a baby of baby carrots)
2 med potatoes, peeled, quartered
2.5 tsp chopped fresh ginger (I used more)
4-5cups veggie stock
salt and pepper

What to do:
In large pot, saute onions and garlic in water in water (I used that plus a bit of oil when water evaporated). Add all ingredients and cook until potatoes and carrots are tender. Transfer to food processor and puree the soup until creamy. (I waited for the soup to cool down and then added to food processor.) Add salt as needed. I topped with a bit of cinnamon when I could not find nutmeg.

Verdict:
This soup reminds me of the fall. Both my mom and aunt tried it and all went "mmm!" I thought it was light yet comforting and yummy too.

Lisa Tries... Pasta with Chickpeas and Garlic Sauce

2010-11-19T18:48:00.000-05:00

Recipe: Pasta with Chickpeas and Garlic Sauce
By: Cooking Light, 2005

What you need:
2 tsp olive oil
2 garlic gloves
3/4 tsp salt
1/4tsp crushed red pepper (didn't have)
15.5oz can of chickpeas drained (and I rinsed)
14oz can of chicken broth, fat free, less sodium
1.5c uncooked shell pasta (I used whole wheat shell pasta)
1/2 cup grape tomatoes, halved (I used more)
2 garlic gloves, minced
1tbsp minced fresh parsley
1 tspn lemon juice
3 tbsp shredded parm-reggiano cheese

What to do:
Heat oil in pan, add garlic and saute for minute. Then add salt, pepper, chickpeas and broth and bring to boil, cut heat to simmer, cover for 15 minutes. While that is simmering, make pasta as per direction omitting salt and fat, drain well.

Place chickpea mixture in food processor and mix til smooth. Then combine chickpea mixture, pasta, tomatoes, garlic, fresh parlsey, and lemon juice and toss well. Sprinkle with cheese and serve immediately.

Verdict:
Hmmm... this one received rave reviews on myrecipes.com but I didn't think it was great or flavorful. Next time I try this I will keep the chickpeas whole and add to pasta with lots of basil instead of parsley. Parsley? It just didn't taste like it should go in this dish at all. Definitely basil next time...

Lisa Tries... Morning Glory Muffins

2010-11-12T21:04:00.001-05:00

Recipe: Morning Glory Muffins
By: Cooking Light, July 2007

What you need:
1c whole wheat flour
1/2c all-purpose flour
1c regular oats
3/4c packed brown sugar
1 tbsp wheat bran
2 tsp baking soda
1/4 tsp salt
1c plain fat free yogurt
1c mashed ripe banana
1 large egg
1c pitted dated (I used Newman's Own Organic Raisins)
3/4c chopped walnuts
1/2c chopped dried pineapple
3tbsp ground flaxseed

What to do:
Preheat oven to 350 and coat muffin pan with cooking spray. You can use muffin liners but I did not because I do not like fighting with them.

In a large bowl combine flours and next five ingredients, stir. Then make a well in the center of the mixture and combine yogurt, banana, egg, stirring until moist. Fold in dates (I used raisins), walnuts, pineapples. Spoon mixture into muffin pan and sprinkle each with a little bit of flaxseed.

Bake for 20mins.
(I am a very messy baker but a neat cook.)

Calories: 186, fat 4.4, fiber 3.4, carb 35.2, protein 4.2 (mine may be more or less due to the raisins.)

These smell fantastic while baking and taste scrumptous!! They are hearty and sweet. I think next time I will not use the pineapple because it tends to make it a bit too sweet for me. They are easy to make and pretty healthy-ish too. Definitely a keeper.

Lisa Tries... Black Bean Chilaquiles

2010-11-10T19:57:00.000-05:00

Recipe: Black Bean Chilaquiles (chee-lah-kee-lays)
By: My variation of http://www.vegetarianfamilytable.com/ 's variation of Jack Bishop's recipe from his cookbook A Year in the Vegetarian Kitchen.

What you need:
10 small corn tortillas
3 tbsp olive oil
kosher salt
1 large yellow onion, diced
5 mediun garlic cloves, minced
1 large chipotle in adobo sauce, minced, with 1 tsbp adobo sauce (I used a bottle of green tomatillo sauce because I could not find chipolte/adobo sauce... what is that anyway? :) )
2 15oz cans of black beans rinsed, drained (I used low sodium version)
2 cups water
1/4c sour cream (I used light version)
1 tbsp low fat milk
1 medium avocado, diced
1 tbsp fresh lime juice (I used more)
5oz queso fresco, farmers cheese or queso blanco crumbled. Shredded Mont Jack cheese works in this too and thats what I used.

I added cilantro, lots of cumin, and diced tomatos.

What to do:
Set oven to 350. Cut tortillas into wedges, toss in oil & salt (I didn't use the salt) in a bowl and then lay out on a baking sheet (ok if they overlap). Bake for 12-15 mins (I baked a bit longer til they were brown and starting to get crispy). Remove from oven and set aside.

In a skillet heat oil, add onion (I added garlic too) and brown. then add garlic, chile, adobo (I used the green sauce only) and cook for a couple of minutes. Then add beans, salt (I didn't add salt), and water (I added cumin too) and bring to boil. It will be soupy looking. I was scared I did something wrong but I didn't. Reduce heat, simmer for about 10 mins. Then remove pan from heat and put on protective surface so you can mash the beans in the pan. It will be thick and there will still be whole beans which is ok. Put pan back on heat, stir in tortillas until they become chewy. I also added the cilantro at this point.

While the beans are cooking, get two small bowls. In one bowl combine the milk and sour cream, mix and set aside -- this thins out the sour cream. In the other bowl combine the avocado, lime juice, salt (I didnt use salt but I did add fresh cilantro and diced tomatos) and then set aside.

Serve by spooning the chilaquiles onto plates and top with thinned sour cream, avocado-tomato-cilantro mix, and cheese.

This is such a good vegetarian dish! I read that it's traditionally a Mexican breakfast, but I think it also makes a fantastic lunch or dinner too. It doesn't look pretty, but it is tasty!! (You can add shredded chicken too -- I saw a similiar recipe online but I am so turned off by chicken at the moment so I stuck with the vegetarian version.) SO GOOD and SO FILLING! YUMMY! Next time, I will add even more cumin, lime, and cilantro! I will also slice the tortillias into smaller strips instead of 6 per tortilla.

Lisa Tries.. Christian's Strawberry Banana Muffins (well, not exactly)

2010-11-08T21:11:00.000-05:00

Recipe: Christian's Strawberry Banana Muffins
Cookbook: George Stella's Real Food, Real Easy

What you need:
3/4 cup almond flour (I made my own)
3/4 cup whole wheat flour
4 large eggs
3/4 cup sugar substitute
2 tbsp transfree margarine
1.5 tspn banana extract
1 tspn baking powder
3/4 cup chopped strawberries (I used blackberries, rinses, and patted dry)

What to do:
Preheat oven to 375. Mix all ingredients except the berris in a bowl with a wooden spoon (I used my mixer on low) until blended well. Add berries by folding in with a spoon. Fill each muffin cups with batter and bake for about 25 mins. Remove and let sit for a about five mins, serve.

I liked them! Sweet and the muffin part was really nice. The muffin part stuck to the muffin cup things so maybe next time I will not use them. I will try with strawberries or blueberries too.

Calories 216, protein 8.5, carbs 16. To make gluten free just double the almond flour.

Ok, I cooked and I baked and I washed dozen of bowls and pans and utensils. I think that should do it 'til the weekend. :) Oooh, not, I planned on making a chicken recipe from this book again later and need to cook before the chicken goes bad.

I love you my pistachio colored KitchenAid.

(cringing, waiting for Lee's reply ;) )

Lisa Tries... To Make Something Up

2010-11-08T20:55:00.001-05:00

Spinach, Feta, Ricotta Chicken
By: Lisa B.

What you need:
Boneless skinless chicken breasts (I like thin cut)
Package of crumbled feta cheese
Two handfuls of fresh baby spinach leaves (toss in pan with a bit of water to wilt)
About a cup of ricotta
half of a lime
salt, pepper, italan spice blend, garlic

What to do:
Season chicken and cook in pan with a bit of olive oil til almost cooked. In a bowl mix the ricotta, feta, lime
and then add spinach. Transfer chicken onto baking sheet and top with feta mixture and baked for a few mins.

So I made this up because I didn't want to waste the ricotta. It was pretty good but needed something else... more lime? Actually, probably a lemon would've been better but I didn't have any. I would make a variation of this again.

Lisa Tries... Egg White, Spinach, and Ricotta Frittata

2010-11-07T21:57:00.002-05:00

Recipe: Egg White, Spinach, and Ricotta Frittata

Cookbook: Real Food, Real Easy by George Stella

I don't like eggs but decided to give them a try to see if my palate has changed since I was a little kid. It has not. This wasn't bad but I just didn't care for the texture.

What you need:

2cups fresh spinach leaves

8 large eggs whites

2 tspns minced garlic

1/4tspn salt

1/8 tspn black pepper

1 tbsp olive oil

2 tbsp parm cheese, grated

(My egg white separator -- thanks to my friend, Lisa!)

What to do:

Saute spinach in a skillet with a bit of water for a few mins until leaves wilt. Remove and pat excess water. Then mix eggs whites, ricotta cheese, garlic, salt, pepper in a large bowl and whisk til frothy. Pour mixture into skilled and cook til sides pull up. Top with cheese and then put oven safe skillet in oven on broil for a few mins. I topped with tomatoes and cilantro for more flavor too.

Lisa Tries... Fall Vegetable Curry

2010-10-30T22:30:00.000-04:00

Recipe: Fall Vegetable Curry

Cooking Light October 2010

Last weekend I was walking around the grocery store trying figure out what I wanted to make for dinner and for lunch the next day. I was in the deli and meat/poultry sections frowning. Everything looked gross. Processed meat in a big huge chunk wrapped in plastic. Ground sirloin with blood in the package. Blah. I went to reach for a package of boneless skinless chicken breast but then withdrew when I saw chicken feet packaged next to the poultry. Ugh. I've never particularly liked eating meat/poultry with skin and bones. All burgers and steaks had to be well done. I liked to pretend that I wasn't really eating body parts of an animal. I've been weird about that since I was little. So walking around the grocery store disgusted with everything I left with a few frozen goods and not much else. I decided that I needed to look into meatless recipes as alternatives and incorporate them into my weekly food intake. This recipe showed up in my email the nexy day from myrecipes.com and it looked like a good recipe to start with my journey of meatless recipe options.

What You Need
1.5 tspns olive oil
1c diced peeled sweet potato
1c small califlower florets
1/4c thinly sliced yellow onion
2tsp madras curry powder (I only had regular curry powder and I used a lot more)
1/2c organic vegetable broth
1/4tsp salt
15oz can of chick peas, rinsed and drained
14.5oz can of no-salt added diced tomatoes, undrained (I used fire roasted tomatoes based on review comments)
2tbsp chopped fresh cilantro
1/2c plain reduced fat Greek yogurt (I used non-fat Greek yogurt)

I added toasted cashews because the picture showed cashews even though the recipe did not. I put a couple of handfuls of unsalted organic cashews on a baking sheet and toasted at 350 for 10 mins.

What To Do

Heat olive oil in a large skillet and add sweet potatoes and saute for 3mins. Add cauliflower, onion, and curry powder and cook for a minute, stirring. Then add broth, and the next 3 ingredients up til the tomatoes, bring to boil and then cover, reduce heat and simmer for 10 mins or until tender.

I made brown rice and put a few spoonfuls on a dish and then topped with the vegetable curry. I then topped with cilantro and a spoonful of yogurt. I forgot to add the cashews during picture taking but added them after.

Verdict

This is a beautiful-looking dish that plays on the taste buds. Sweetness of the potatoes, tartness of the yogurt, curry goodness flavor, crunchiness of the cauliflower, the fire roasted tomatoes were spicy and then the nuttiness of the cashews. It's a very tasty mix. The cauliflower was a little tricky for me to cut up. Is there a proper way? Anyway, this is very easy to make and very filling. Would definitely make this again.

Lisa Tries... Herb-Crusted Chicken w/Feta Sauce & Basil Orzo

2010-09-14T20:03:00.000-04:00

Recipe: Herb-Crusted Chicken w/Feta Sauce
From: Cooking Light 5 Ingredients 15 Minute Recipes 2010

What you need:
2/3c whole-wheat panko (I used plain because I couldn't find ww. I also didn't measure it out.)
2tbsp italian seasoning (didn't measure out)
4 6oz boneless, skinless chicken breasts (I used less and thin cut)
1/2tsp salt (I didn't measure out)
1/4tsp black pepper (I didn't measure out)
4tsp olive oil (I didn't measure out)
6tbsp feta sauce (I didn't measure out. I spooned some on top of each slice.)

What do to:
Heat pan with olive oil (I also added some I Can't Believe It's Not Butter). Combine panko and italian seasoning and then coat chicken. Cook chicken on both sides for five minutes each or until browned. While chicken is cooking boil water and cook orzo for about 10mins. Drain orzo and add salt and basil.

To make feta sauce you need 1 lemon, 1 tsbp chopped fresh mint, 4tsp evoo, dash of black pepper, 1 3.5oz package of reduced fat feta cheese (I used full fat and crumbled). To make sauce grate the lemon until you get anout 1/2tsp in a bowl and squeeze lemon juice until you get about 2tbsp. Then add mint, evoo, pepper and cheese. Mix.

When chicken is done, top each piece with the feta sauce.

Verdict: THIS IS FANTASTIC!!! The lemony, minty, and crunchiness of the chicken were so good. It's light and fresh and just packed with flavor. The orzo was rather bland. It was my first time making orzo so I am not sure what I'll do different next time to make it tastier. Otherwise, the chicken is SO GOOD!

Lisa Tries... Rotini w/Chicken, Asparagus & Tomatoes

2010-09-13T19:28:00.002-04:00

Recipe: Rotinin w/Chicken, Asparagus, & Tomatoes
By: Cooking Light 5 Ingredient 15 Minutes Recipes 2010

What you need:

8oz uncooked rotini pasta (I used whole wheat and about 16oz)

Cooking Spray (I used olive oil)

1lb boneless, skinless chicken cut into 1/4 inch slices (I used .79lbs)

Salt & pepper

1c one inch sliced asparagus

2c cherry tomatoes (I used another kind of tomato)

Minced garlic (they say two cloved, but I always use a lot of garlic and do not measure)

2tbsp fresh basil

2tbsp balsamic vinegar

1tbsp evoo

1/4c crumbled goat cheese (I used feta cheese and not as much. I sprinkled a bit on top of the pasta and chicken on the plate)

What to do:

Cook pasta according to package minus salt and fat. The rotinin cooked for about 15mins. While pasta cooks, heat large pan and coat with olive oil and garlic. I seasoned the chicken with salt and pepper prior to putting in pan. Once in pan, I let cook on both sides for a few mins and then added the asparagus and extra garlic. Let cook for about 5mins (timing is all subjective to me...). Then add tomatoes and cook for a minute or so (I cooked a bit longer). Remove from heat (I did not). Stir in pasta (drained), basil, vinegar, and oil (I did not add extra oil). Top with cheese. Serves 4 (probably).

Calories 419, Fat 9.5, Protein 33.9, Carb 48.5, Fiber 3.4 (their nutritional values).

Verdict:
All colorful and healthy ingredients makes me feel like I am eating rather healthy. It's super easy to make and not a lot of prep/cook time which I appreciate. It's very juicy because of the tomatoes. At first I used feta cheese because I misread. It was really good with feta though. Once I realized I made a mistake I put a few spoonfuls more on my plate to test with goat cheese. I love goat cheese so this was heavenly. It can be kind of bland in some spots until you get a bite with the goat cheese and vingear so maybe upping the vinegar a bit would help. I am looking forward to having this for lunch tomorrow... cold. Let the juices sit over night and then top with goat cheese before eating. Should be yummy!

Update: Had leftovers cold for lunch the next day and I didn't really care for it. I think the idea behind the recipe is good but I will try to find alternative ways to make it more flavorful.

Review: Pampered Chef Mix 'n Chop

2010-09-09T20:32:00.001-04:00

Decided to use my brand new Pampered Chef Mix n' Chop utensil for breaking up ground beef. When I first began to use it, it seemed like all the MnC was doing was gathering together the ground beef. But then...

(Yes, LRA, I burned some! I know!)

As I began to work it... twisting and chopping the ground beef... it really did seem to break it up much better than what I usually use which is a wood spoon utensil.

End result? Nicely chopped up and soon to be evenly browned ground beef (with some overdone bits, yikes! That's what I get for sitting on the computer while cooking!) ready for taco seasoning. Could I do without it? Absolutely. Will see what else I can mix n' chop down the road...

Lisa Tries... Chicken Piccata

2010-08-17T20:58:00.003-04:00

Recipe: Chicken Piccata
By: Fine Cooking Magazine feat. Chicken ('til Sept. 30, 2010)

What you need

1 1/2lb thin boneless skinless chicken cutlets (I used a little over a 1lb)

Salt and pepper

EVOO

3 Tbsp capers, rinsed, chopped

2 medium garlic cloves thinly sliced (I used a tspn of minced garlic)

3/4c homemade or lower salt chicken broth

2 Tbsp fresh lemon juice; more if needed

1/4c chopped fresh parsley

1Tbsp butter

What to do
Season the chicken with salt and pepper while heating oil in pan over medium heat. Add chicken to pan in a single layer until lightly browned on both sides, cooked through for about 1-3mins per side. Shingle the chicken on a platter and tent with foil.

Reduce heat to medium and add capers, garlic, and 1 tbsp oil to the pan. Cook, stirring garlic for about a minute. Add chicken broth, lemon juice, raise heat to high and cook until mixture reduces to half. Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste. Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve.

Ok, so the above are the directions from the magazine. But it didn't really make sense to me. I took the chicken out of the pan after they browned on both sides. I sauted the garlic, capers in oil. Then I added broth, lemon, and then eventually the chicken and let the mixture cook off some. Then I realized that maybe the chicken shouldn't be in the mix, and I took it out (by this time the chicken was cooked), and then added butter and parsley to the mix and spooned over the cooked chicken.

While the chicken was cooking, I microwaved one potato for 3mins while the putting oil, butter, garlic, and onions in a pan. When the potato was done, I cut in cubes and added to the pan and let cook til golden brown on all sides.

Results

Potatoes were yummy. Chicken was pretty good but I think a bit too lemony because I think I used too much lemon juice (I didn't really measure because I squeezed directly from lemon). I would definitely make this again because it was tasty and easy to make.

Lisa Tries... Boboli 100% Whole Wheat Small Pizza Crust

2010-07-01T20:08:00.002-04:00

This is my first time having Boboli pizza crust. I chose 100% Whole Wheat small pizza pie crust which I coated lightly with Flora's Extra Virgin Olive Oil (my favorite), then topped with a few thin slices of Sargento's mozzerella, a handful and a half of crumbled goat cheese, and vine riped tomato minus seeds. Bake at 450 for about 10-15mins then top with fresh basil.

I really liked it! It's definitely much better than a frozen pizza and imho, better than those "fast food" pizza chain delivery type places.

Lisa Tries... Grilled Goat Cheese Sandwiches w/Figs & Honey

2010-06-29T19:27:00.001-04:00

Original Recipe: Grilled Goat Cheese Sandwiches with Fig & Honey David Bonom, Cooking Light, June 2004
Saw on this blog: http://me-myself-and-pie.blogspot.com/2010/04/grilled-goat-cheese-sandwiches-with-fig.html (see this site for original recipe and how it was intended... I didn't deviate too far from the original)

Personally, I think they should've called it "OMG It's So Sweet & Yummy Sandwich"! You can eat this for breakfast but it definitely tastes like dessert! I had it for dinner.

What you need:

2tsp honey

1/4tsp grated lemon rind

1 (4-ounce) package goat cheese

8 (1-ounce) slices cinnamon-raisin bread (I only had one sandwich and I used 80 calorie per slice cinnamon-raisin bread)

2 tbsp fig preserves

2 tbsp thinly sliced fresh basil

Cooking spray - (I didn't use. I lightly buttered one slide of each piece of bread with I Can't Believe It's Not Butter)

1 tsp powdered sugar (I didn't use... don't need it to be any sweeter!)

What to do:

I toasted the bread in a non-stick pan while I mixed the lemon rind, goat cheese, and honey until well blended. I spread the goat cheese mixture on one slice of toasted bread and the fig & basil on the other and then I put them together and cut in half.

Give or take... lol... Nutritional Information: Calories: 243 (31% from fat), Fat: 8.5g (sat 4.8g,mono 2.7g,poly 0.5g), Protein: 9.8g, Carbohydrate: 33.1g, Fiber: 2.5g, Cholesterol: 13mg, Iron: 2.2mg, Sodium: 326mg, Calcium: 78mg.

Lisa Tries... Rosemary Chicken Salad

2010-06-28T21:09:00.001-04:00

Recipe: Rosemary Chicken Salad Sandwiches (my way is minus the bread)Brandy Long, Cooking Light, April 2005

Found this recipe on: http://me-myself-and-pie.blogspot.com/2010/06/rosemary-chicken-salad.html

What you need:
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds (I had slivered almonds that I chopped up)
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise (I used regular Helmanns)
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
10 slices whole-grain bread (I didn't make sandwiches)

What to do:
I took about a pound of boneless, skinless thin cut chicken and coated with a bit of salt and pepper and also a bit of I Can't Believe It's Not Butter. Baked on baking sheet at 350 for about 20mins. After chicken cooled, I cut the chicken into itty bitty pieces, then combined all ingredients, stirred well, and then chilled. You can either make a sandwich, wrap, or put it on a bed of lettuce like I ended up doing.

The chicken salad was super easy to make and is packed with flavor and interesting textures. Definitely something I'd make again but maybe use a bit less mayo.

Lisa Tries.... Chicken Korma

2010-06-20T22:38:00.002-04:00

Recipe: Chicken Korma
By: Jamie Oliver's Food Revolution

What you need:

1 3/4lbs boneless skinless chicken cut into 1-inch pieces (I used thin cutlets and a little less)

2 medium onions (I used one)

Ginger, peeled, chopped - about the size of thumb

Small bunch of cilantro

1 15oz can of garbanzo beans, drained

peanut or veggie oil

pat of butter (I used I cant believe its not butter)

1/2c korma or mild curry paste (I used Patak's - had to order from their website)

1 14oz can of coconut milk (I used 13.5oz can of light coconut milk)

handful of sliced almonds

2 tablespoons unsweetened shredded coconut (I used shredded coconut chips found in the veggie dept - the pack in the baking area was sweetened only)

2 cups natural yogurt (bought but didnt use)

1 lemon (bought but didnt use)

What to do:

Cut chicken into 1-inch pieces. Peel, halve, and finely slice onions. Peel and finely chip ginger. Pick the cilantro leaves and finely chop the stalks (I didnt really do it). Drain beans.

In a large pan on high heat, add oil, then add onions, ginger, cilantro and butter. Stir til turns golden brown (mine never really turned golden). Add the curry paste, coconut milk, half of sliced almonds, beans, shredded coconut, and sliced chicken breasts. Fill half of can with water and pour into pan; stir. Bring to boil, then turn heat down and simmer for 30mins with lid on. The curry was still very liquidy after 30mins so a friend suggested I "cook down" which means simmer with lid off for awhile. It worked.

I topped with some more almonds and fresh cilantro.

Taste? There was a little teeny kick to the curry but not enough that I didn't like it (I do not like dishes with a lot of heat that mask the flavors/spices). I may substitute the sweetened coconut in the bakers section next time or try another store to find unsweetened because the unsweetened coconut flakes werent tender and were distracting. Anyway, after I downed small bowl, I felt like it was kind of rich and didn't want to go back for seconds. I fell asleep for about two hours after. All in all it was pretty good and very easy to make.

Lisa Tries... Cheesy Corn & Black Bean Quesadillas

2010-06-01T21:40:00.002-04:00

Recipe: Cheesy Corn and Black Bean Quesadilla
From: All You Magazine

While I was making this easy meal, I was thinking about how much I am not going to like it. I am not a big fan of black beans. While I was mashing them and cooking, I don't know, it all just seemed a little gross. Maybe it's because I am tired tonight. Anyway, it turned out to be pretty decent... probably something I'd make again but would add cilantro (I was out). A half a quesadilla is really filling so pack the other for lunch tomorrow... The picture at the bottom of the cooked quesadilla shows half of it on a small salad plate, not a large dinner plate. That will give you an idea of how filling it can be.

What you need:
15.5 oz can of black beans rinsed and drained
15.5 oz (or size of soup can) corn (the recipe calls for frozen, but I didn't use)
1 jalapeno seeded and chopped (I didnt use)
1 tbsp canola oil
2 cloves of garlic (I used already minced and a tsp)
Jack cheese
Tortillas (I used small tortillas)
Salt & Pepper (I forgot to s&p)

What to do:
In a bowl mash black beans til coarse. In a pan with canola oil saute onion and garlic, then add corn til browned, then add black beans and mix (I completely deviated from the recipe directions because their steps just seemed pointless. Just call me Giada! haha!) In another pan, heat one tortilla in a bit of oil, then put the quesadilla mixture over tortilla with some cheese, then top with another tortilla. When bottom tortilla is brown (and it browns quickly) flip to brown other side. When done top with a bit more cheese... or not to save calories.

Lisa Tries... Chicken with Cashews

2010-05-31T21:03:00.000-04:00

Recipe: Chicken with Cashews
From: Florida Culinary Institute

I can't believe I made something so yummy. Don't get me wrong -- I've had some good luck lately cooking and have pretty much enjoyed my last few attempts - but this one is so good I could have ravaged the whole wok full of chicken and cashews (but I didn't!!). This is my second try at making it with the first try being instructed by chefs at the FL Culinary Institute a few years back. It's better than any other cashew chicken at a restaurant in my opinion.

What you need:
6 chinese dried mushrooms
12oz of boneless, skinless chicken cut into one inch cubes (I used .81lbs)
2 tbsp soy sauce
1 tsp rice cooking wine
1 tsp cornstarch
1/4tsp sugar
1/4tsp salt
3oz cashews (I used lightly sea salted bits and pieces)
2tbsp vegetable oil (I eye it)
3 slices of ginger
1tsp garlic (I used a tad bit more)
1 red bell pepper cut into 1 in squares (or something like that...)

What to do:
I'm not used to multitasking while cooking. Even though it wasn't much, I still did it and had all my dishes washed as I went along. There are several steps but well worth it!

In medium bow soak mushrooms in 1/3cup of cold water for about 30mins. Drain and squeeze dry but reserve the liquid for later. Cut off stems, thinly slice the caps.

Preheat oven to 375.

Cut chicken into 1 inch cubes and combine chicken, 1tbsp of soy sauce, rice wine, cornstarch, sugar and salt in a medium bow. Stir and set aside.

Place cashews on baking sheet and bake for about 10 mins or til golden brown. Set aside to cool.

Heat wok or skillet over high heat but not smoking and add tbsp of veggie oil and ginger and stir fry for 30 seconds or so. Add chicken mixture spreading it on the bottom of wok - let cook for 1-2mins and do not move it around. Then stir fry the chicken for another two mins til all sides browned but not cooked all the way through. Transfer chicken to plate and set aside.

Add 1tbsp of veggie oil to wok, add garlic, shrooms, red pepper and stir fry for a minute. Swirl in reserved mushroom juice and stir fry til almost all of liquid has evaporated.

Return chicken to wok (with any juices) and add cashews, 1tbsp of soy sauce, and stir fry a few mins or til chicken cooked all the way through.

I served with jasmine rice.

SO YUMMY!

Thank you Florida Culinary Institute!

Lisa Tries... Tomato, Basil & Cheese Sandwich

2010-05-28T17:39:00.002-04:00

Shortly after I walked into the grocery store this evening, I heard an announcement for fresh baguettes at the bakery. I instantly thought of making this sandwich. I've seen variations online somewhere but this one I semi-made up turned out really good!

What you need:
1 Red vine tomato
Few thin slices of fresh mozzerella
Fresh basil
Italian blend spices
EVOO
Red wine vinegar
Pepper
Fresh baguette

(basil from my container garden)

What to do:

Cut a piece of the baguette off and cut in half. Then put a little bit of EVOO on the inside and toast on pan. Meanwhile slice thin slices of fresh mozzerella, pick a few leaves of basil, slice up the tomato (I used up half of a small tomato). When bread is toasted to your liking, layer with mozzerella, basil, tomato and baste with a bit of evoo and red wine vinegar. Shake a bit of the pepper and italian blend spices on top.

Enjoy!! This is so light, so tasty. The warm fresh bread mixed with the bursting cool goodness of the tomato and mix of basil, red wine vinegar, and italian blend is just soooo yummy!!

Lisa Tries... Russian Apricot Chicken

2010-05-27T23:06:00.001-04:00

Russian Apricot Chicken - my mom used to make it and not sure where she got the recipe from.

What you need:

Package of boneless, skinless chicken

1 packet of dry onion soup mix

1 scallion chopped

1 jar of apricot jam (I used a low sugar jam)

1 8oz bottle of Russian dressing

What to do:

Spray bottom of baking dish with Pam and then place chicken inside.

Mix soup mix, scallion, jam, dressing together and then pour over chicken. Cook on 350degrees uncovered for 30mins and then stir. Cover for 20-30 more mins. I don't know why you are supposed to cook uncovered then covered... shrug.

No more bags of lettuce that will go bad! Check out my new Tupperware salad spinner and keeper!

Lisa Tries... Tortilla Soup

2010-05-23T22:09:00.001-04:00

Recipe: Tortilla Soup

My version based on Cookin' for a Cause, JC Penney 1995, Melissa Mazza 9230 Plano Texas

This is my favorite version of tortilla soup. It's so filling and so good. It's super easy to make.

What you need:

1 small chopped onion

1 tbsp oil to saute - or eye it

1 tsp minced garlic - or eye it

1lb boneless, skinless chicken cut into strips, cooked

28oz can of whole tomatoes (I used Hunts)

1 can dark red kidney beans, drained

1 can beef broth

1 small can of niblet corn

1 tsp cumin

1 tsp chili powder

1 tsp Worcestershire sauce

1 10.5oz can of tomato soup

Fresh cilantro

Tortilla chips

Monterey Jack cheese

What you need to do:

Cook chicken (salt and pepper both sides) in pan with a bit of oil, garlic. In a large pot saute onion and garlic in oil. When chicken is done add that and add all of the ingredients except for chips and cheese in the large pot. Bring to boil then cut to simmer for 20mins. In a bowl top with cheese and a few chips. YUM!

Lisa Tries... Easy Cheesy Chili Chicken

2010-05-20T20:56:00.000-04:00

Easy Cheesy Chili Chicken

Recipe by George Stella

What you need:

2tbsp olive oil

2 tbsp chopped fresh cilantro

1 tbsp chili powder

1 tbsp ground cumin

2 tsp kosher salt

1 clove garlic, chopped (I used about tsp from jar - short cuts rock!)

1/2 tsp black pepper

1/8 tsp cayenne pepper

4 bonesless, skinless chicken breasts

1/4 cup julienned green peppers (who's julie? I sliced thin)

2 tbsp diced red onion

1 medium plum tomato, cored, and diced

4oz shredded colby jack

What To Do

Preheat oven to 400. In a bowl wisk oil, cilantro, chili powder, cumin, salt, garlic, pepper, cayenne and then add chicken and coat.

Put chicken on baking sheet and then top each piece with green pepper, tomato, and onion. Bake chicken til cooked about 20mins. When done put cheese and fresh cilantro on top of each piece and serve.

Verdict

This dish is tasty, easy to make, and very good! Would've been better had I bought cilantro instead of parsley today at the store...

Lisa Tries... Evolution Tomato Salad

2010-05-17T21:16:00.001-04:00

Recipe: Evolution Tomato Salad
By: Jamie Oliver

what you need:

1.5lbs of ripe grape or cherry tomatoes, vine and regular tomatoes. Cut larger into wedges.

Black olives, remove pits, and press down on them (I didn't use because I do not like them)

15oz can of cannellini beans, drained

Small, drained can of tuna

Extra virgin olive oil

Red wine vinegar

sea salt and pepper

fresh basil

Put it all together and toss well.

Very, light and yummy salad. I think the next time that I make this salad I will nix the tuna and add fresh mozzerella to make it a little bit different. I'd definitely have Jamie Oliver's version again though!

Lisa Tries... Chicken with Fire Roasted Tomatoes & Goat Cheese AGAIN

2010-05-17T18:22:00.000-04:00

I decided to cook Devin Alexander's recipe a little bit different than what I had done before. This time I chose thin pieces of boneless, skinless chicken, salt and pepper both sides and cooked a few mins on each side in a pan with a bit of olive oil. Then I added the entire can of fire roasted tomatoes with garlic and let cook for a bit. I added a few basil leaves while cooking and also after. I topped with goat cheese on my plate. It was so good and so much better this way!!! Yum. Yum. Yum!

Lisa Tries... Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes

2010-05-10T19:46:00.000-04:00

Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes
Recipe by Devin Alexander

What you need:

4 (4ounce) boneless, skinless chicken breasts

Sea salt and pepper, to taste

Olive oil spray (I used regular olive oil from bottle)

1/2 cup canned, drained, diced fire-roasted tomatoes or fire-roasted tomatoes with garlic (I forgot to drain)

2 tablespoons finely slivered basil leaves or more to taste

To make:
Preheat oven to 350. Season chicken with salt and pepper (trim chicken if needed). Spray skillet with olive oil and then place chicken in skillet over high heat. Cook the chicken til both sides are golden brown on the outsides, 1 to 2 minutes per side (mine were thick so I cooked about 5-7 mins on both sides).

If you have a skillet that goes into the oven use that otherwise, place chicken on baking sheet and put about two tablespoons of the tomatoes on chicken and then 1/2 ounce of the goat cheese. Bake til no longer pink inside (note that tomatoes will seep into chicken and could make it look pink) about 5-9 mins (I cooked mine for another 15-18 mins! and it was still moist!) and cheese is melted.

I topped with basil and a smidge more goat cheese on the piece I had. I would have used fresh basil but my basil plant is pretty sad because I neglected it for a while. It's making a comeback though!

Makes about 4 servings if you actually have 4 pieces of chicken. My package only had three. The package was deceptively thick so I assumed there were 4 in there. Oh well.

Anyway, it's about 171 calories, 29g protein, 2 carbs, 4 fat according to Devin Alexander.

I served with a side of California blend veggies.

Verdict: I am a huge fan of goat cheese/tomato combination and so this recipe with those ingredients plus it's healthy and easy to make was a big plus. It was very light, tasty, super easy, colorful, and something I'd make again!

Next time I'll remember to drain the tomatoes and buy thinner pieces of chicken (don't care for big hunky pieces of poultry meat...)

On a side note: I rearranged my balcony to make more room. I have a loveseat and table out there now and removed the chair. I now have two cacti, gardenia plant, purslane, and basil. I am gearing up to plant some herbs and purchase a night blooming jasmine. I enjoy sitting on the balcony and having dinner in the evening. (That's a pic of my aloe and gardenia and little Bella sniffing around the plants.)

Next time I post it will probably be from a recipe selected from Jamie Oliver's Food Revolution cookbook sometime in the near future.

Lisa Tries... Vegetarian Sandwich

2009-10-31T13:55:00.000-04:00

Recipe: Sort of like The Plaza's Vegetarian Sandwich

I was in Magic Kingdom last week having lunch at The Plaza. I ordered the vegetarian sandwich because it sounded so good and light on that warm, sunny day. It turned out to be a great choice because it was so full of flavor and fresh. Today, I decided to try to make it at home...

What you need and how to make...

Good, solid bread (I used Flat Out's Fold Over but next time will use something heartier)
Basil pesto (spread thin on one half of sandwich)
Hummus (spread on one half of sandwich)
Roasted peppers (couple)
Cucumber (few slices)
Tomato (few slices)
Lettuce (handful)
Fresh mozzerella (couple of slices)
EVOO (just a shake)
Raspberry vinegar (just a shake)

The results? MMmmMmmMmmmmm Yummy Goodness!!!

Lisa Tries.... Tuscan Soup with Tortellini

2009-08-30T18:55:00.000-04:00

Recipe: Tuscan Soup with Tortellini
From: Sandra Lee

What you need:
2 tbsn canola oil
1 medium onion, chopped
2 tspn chopped garlic
1/2 tspn red pepper flakes (I didn't have so I didn't use)
1 (14.5-ounce) can less sodium beef broth
3 cups water
1 (14.5-ounce) can diced tomatoes (the can I chose had basil and olive oil in it)
1 (16-ounce) bag frozen Italian vegetable blend
1 (15-ounce) can cannellini beans, drained and rinsed (I forgot to use these)
1 tbspn Italian seasoning
Salt and ground black pepper to taste
1 (16-ounce) bag frozen cheese tortellini (the bag I used was a couple of ounces over)

Directions
In a large pot, heat the oil and add the onion, garlic, and red pepper flakes. Saute for a couple of minutes then add everything but the tortellini. Bring to boil then reduce heat and let simmer for 5 mins. Add tortellini and simmer til tortellink is cooked. Salt and pepper as desired.

Verdict:

Super easy to make. I love a yummy heart soup that isn't too soupy. I would definitely make this one again and try it with red pepper flakes and beans and little less tortellini. I did need to add salt and pepper to my bowl otherwise it tasted like something was missing. Next time I might serve with foccacia or breadsticks. Keeper.

Lisa Tries... Mini Cheese and Olives Calzones

2009-08-27T18:06:00.000-04:00

Recipe: Mini Cheese and Olive Calzones
From: Sandra Lee

What you need...
1/2 cup ricotta cheese
1/4 cup shredded Mexican cheese blend
1/4 cup chopped black olives
1 teaspoon Italian seasoning
Flour, for dusting (I didn't use. I am a rebel!)
1 (8-ounce) can refrigerated crescent-shaped dinner rolls

Directions
Preheat oven to 375 degrees F.

In a bowl combine the cheeses, olives, and Italian seasoning.

Somehow you are supposed to make triangles out of crescent dough but I couldn't figure it out. So I made funny shapes. Place about two teaspoons of mixture into dough and shape. Also suppose to moisten the edges to close and use a fork to reinforce and make it pretty -- yeah, I didn't follow those directions either.

Place them on a baking sheet and bake for 20 mins.

Results:

Nice flakey, buttery tasting "calzone". Inside is tasty but tastes too much like olives. I think the next time I attempt this, I will add fresh basil, mozzerella cheese, and maybe like a couple of pepperoni's or something. Might even serve with some sauce for dipping pleasures.

Lisa Tries... Turkey & Fresh Spinach Wrap

2009-01-26T13:19:00.000-05:00

Recipe: Turkey & Fresh Spinach Wrap
By Me

This is not exactly cooking, but it's still something I have to put together to make for myself and I really like it because 1) it's easy, 2) it's soooo good, and 3) it's pretty healthy!

What you need (not all pictured):
Flat Out Wrap (any kind, I like the "light" wrap)
American cheese (I like it sliced VERY thin - less than .5oz per slice)
Mayo (I smear across wrap ever so lightly)
Mustard
Fresh baby spinach
Deli turkey (I use Boar's Head Mesquite, sliced falling apart)

Put the above together and wrap it up!

As a side:
Celery sticks
Hummus

I guess you could add additional veggies like tomatoes, cucumbers, etc. maybe some hummus instead of mayo/mustard, but this is what I had on hand today. I love the softness of the wrap, the crunchiness of the spinach and the smokey flavor of the turkey.... yum!

Lisa Tries... Stir-Fried Chicken with Tomatoes & Green Peppers

2009-01-19T18:30:00.000-05:00

Book: The Curry Book by Nancie McDermott
Recipe: Stir-Fried Chicken with Tomatoes and Green Peppers

...well, not exactly.

Before I get to the "not exactly" part, let me share an conversation I had with my mother at the grocery store yesterday.

Me: Mom, if I want to make a simple chicken dish by just browning some chicken and having a veggie on the side, how would I prepare the chicken so it will taste good?

Mom: (points to stewed tomatoes in her cart) Well, you can add a couple of cans to the chicken and (starts to name some other things)

Me: But how do you do that?

Mom: Nevermind. You are hopeless.

Me: Thanks.

Ingredients:
2tbsp veggie oil (I added a bit more because it was a bit dry)
1.5c sliced onions
1c green peppers, thinly sliced
1 tbsp chopped garlic
1 tspn ginger, minced
2 tbsp curry powder
3/4lb boneless skinless chicken breast
3 plum tomatoes coarsely chopped or 1 15oz can of ready-cut tomatoes, including juice (Are diced tomatoes the same? That's what I used.)
1/2 tspn salt
3 tbsp fresh, finely chopped cilantro

I had most of the ingredients on hand except the ginger and fresh cilantro which I went to the grocery store to pick up. After I arrive home, I put all of the utensils and ingredients out on the counter top so I can begin prepping.

This is a video if my can opener. I just love it!

It was then that I noticed that the red pepper I had onhand was moldy. I was not about to go back to the grocery store for that so I decided to plug along with the recipe MINUS the pepper.

In a pan over medium heat, heat up oil and bit of garlic, then later add onion til it softens. Next add green peppers, garlic, ginger, curry powder and cook. (At this point it smells so good that I can't wait to have some!) Add the chicken, cook, coat about 3mins (I did it longer.) Stir in tomatoes, salt, and cover if using fresh tomatoes (uncover if using canned). Cook until chicken if cooked through.

I also made some jasmine rice.

Where is the jasmine rice? Down the disposal. There were black bugs floating in the water and live bugs in the uncooked bags.

Bottom line: I would make this again. I overcooked the chicken but not too badly but I didn't feel like it had enough flavor. It was also really soupy and... yes, I poured some of the juices down the drain. Next time I try this dish I would use fresh tomatoes and not canned. I would use more ginger and cilantro too. Anyway, I doubled the recipe so I could have it for a few days... yeah, me?? It's tasty, but it needs something or needs to be made again correctly.

I called my mother to tell her how the dish came out:

Mom: This is why you should look at a recipe and know how to alter it to make it taste good. First, I would never have used (and goes on about what she would not have done...)

Me: Yeah, well, that's fine if you know how to cook and know what to look for! I get yelled at for not following a recipe precisely and you are telling me to not follow them all of the time. Sigh.

This is my crew that follows me around everywhere and watch me go back 'n forth to the garbage can, twist their heads curiously as I say "Oh crap!" or laugh at myself.

.

Lisa Tries... Banana Peanut Butter Smoothie

2009-01-12T20:39:00.000-05:00

Recipe: variation of Ellie Krieger's from The Food You Crave but with my own input and one added ingredient.

1/2c nonfat skim milk
1/4 cup to 1/2 cup of nonfat plain yogurt (any flavor will do)
1 banana, sliced, frozen
1 tspn of wheat germ
1 tbsp of low fat peanut butter

Pulse to mix. Pour. Drink.

I love ice cream. I specifically LOVE peanut butter cup and chocolate ice cream. But I know I can't have too much so this smoothie fills that desire. The way I made it, it came out thick and yummy. Would be great as a breakfast smoothie or dessert or well, anytime!

Another plus? I finally have something to do with all those bananas I buy and never eat before they get funky.

Lisa Tries... Mom's Turkey Meatloaf

2009-01-08T22:25:00.000-05:00

Recipe: Mom's Turkey Meatloaf
Book: Ellie Krieger's The Food You Crave
(link to recipe)

Ingredients, etc. set to prep.

This is my attempt at chopping, by knife, onions. I tried to mimic the chopping style of Rachael Ray however unsuccessfully.

Everything seemed to be going well up until this point and I thought that I was going to make something without any mishaps. Then after I opened the can of tomato sauce, I poured 90% of it into the bowl to mix together. I realized that I was not supposed to do that! That was supposed to go on top of the loaf after it was all mixed together. So I scooped as much as I could out of the bowl and back into the can. Added a few more oats to help bind the moist turkey mixture.

<
Before baking.

<
After baking.

I let it sit for about 15 minutes before I cut into it. Results? Bland and blah. I threw it out and heated up a frozen pizza in the oven. Goat cheese and spinach with roma tomatos... yummm...

Lisa Tries... Easy Sloppy Joes

2009-01-05T19:08:00.000-05:00

Recipe: Easy Sloppy Joes
From Mom

Ingredients
1/4 of a medium size onion, chopped
1 can of tomato soup
1lb lean ground sirloin 90/10
Mustard -- few squirts
salt and pepper
Sandwich bun (I chose WW whole wheat)

Put onions in pan, let cook, then add meat and brown
Add the rest and taste. Adjust to your liking.

Easy enough, right? Can't possibly screw this one up, right? Think again.

What you see are two pans, the original one I started out with and the new one I had to transfer the meat and onions into. Why? Because when I put the meat into the pan, the cushy plastic padding that the meat was laying on when into the hot pan and started to melt. It didn't get onto the meat and came off of the pan pretty easily.

Looks a little soupy. I spooned some juices out because I was scared. But then I remembered the scolding a friend gave to me last night when I told him I poured juices out of the pork chop fiasco. What I learned is that as the mixture cooks, it also thickens.

Voila! A sloppy joe. Easy. This will be lunch and dinner tomorrow.

Lisa Tries... Energy Bars

2009-01-05T12:13:00.000-05:00

Cookbook: Ellie Krieger's The Food You Crave
Recipe: Energy Bars

Ingredients
1c quick-cooking rolled oats
1/2c shelled unsalted sunflower seeds
1/2c toasted wheat germ
1/4c whole wheat flour
1/2c dried apricots
1/2c raw almonds
1/2c raisins
1/2c pitted dried dates
1/2c nonfat dry milk
1/2 tspn cinnamon
1/3c pure maple syrup (I used sugar free)
2lg eggs

Place all ingredients in food processor minus eggs and syrup. Pulse til everthing is chopped fine. Add syrup and eggs and pulse. Should resemble course paste. Transfer to pan and spread evenly.

Why is there syrup on the counter? Because I poured the syrup into the top of the food processor, thinking the hole was open but it just collected in the container. When I took the cover off, the syrup spilled. Rookie mistake.

I don't think the mixture was chopped evenly.

Oven 350, 9x13 pan, bake for 20 mins, let sit for 15 then cut into bars.

I would bake it a little longer, til it was more brown. Smells great when it's baking too. It's moist and hint of sweetness. I like it. I would make it again.

Lisa Tries... Sage Rubbed Pork Chops with Warm Apple Slaw

2009-01-05T11:46:00.000-05:00

Cookbook: Ellie Krieger's The Food You Crave
Recipe: Sage Rubbed Pork Chops with Warm Apple Slaw

Chops:
1 TBSP chopped fresh sage
1 tspn garlice, minced
1/2 tspn salt
black pepper
4 3/4inch thick bone-in pork chop (my chops had no bones)
2 teaspoons olive oil
Combine ingredients minus oil and rub on chops, let sit for 10 mins.
Put oil in skillet, brown chops and set aside on dish.

Slaw:
2 tspn olive oil
1 lg onion sliced
1 lg apple coursely shredded
1 tspn chopped fresh sage
9 cups cabbage (I used a whole bag already shredded)
3 lg carrots shredded
2 tbsp cider vinegar
1/2 tspn salt
3/4 c low sodium chicken broth

Cook onion, apple, sage until softened and golden brown. Add cabbage, carrots, vinegar, salt until cabbage softens. Add broth and pork chops, burying them in veggies. Cover and cook til pork chops blush inside.

So, I have all of the ingredients and supplies on counter. I'm going for it. I'm organized. I'm excited. This is going to be good.

As I put the ingredients together, I find that my Pampered Chef chopper wouldn't chop the apples, so I sliced them with a knife. Same with the carrots. No big deal to me that it doesn't look exactly like the picture in the cookbook. I am sure it will taste great.

I browned the pork chops as directed but when I added them back into the pan the brown disappeared. The pork chops turned grey and started to smell like a wet dog. The mixture is really soupy too. This can't be right. I poured some of the juice down the drain and refrained from covering the dish so more juices would evaporate. While the dish looks pretty, it sure does smell like vinegar. I can't imagine how this is going to taste good. I spoon a bit of the veggies into my mouth. Vinegar. Ugh. I checked the recipe and realized that I poured in 3/4 cups of vinegar instead of the 2 tablespoons that the recipe called for.

I turn off the stove, cover the dish, grab my keys and purse and head to McDonalds defeated.