Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Friday, July 8, 2011

Cami's Lazy Guac Video Tutorial

Just in time for summer, enjoy the fruit of the harvest.
Be in yum.  If I can do it, trust me, so can you!

Friday, June 24, 2011

#30DaysofCreativity in June: Week 3 All #Crochet All the Time!

Week of June 16-22, 2011
What I did:

Worked on, altered, and completed my Will Schuester's Casual Cashmere Vest. (Rav link)
Knocked out a few little cutesy hairbands in Track ribbon yarn by Filati. (Rav link)
Inspired by a podcast episode, pulled out Crochet So Fine and began the Skinny Flower Scarf. 

Continued with my Robyn Chachula necklace.

Took some inspiration photos on a bike ride.


Wrote "i"
Cooked.  Yes, really.  Here's the recipe to prove it!
Cami's Bacon Pita Pizza with Chicken
  1. Preheat toaster oven to 400 degrees
  2. On top of a whole wheat pita, layer crushed canned tomatoes (60-80 g), italian spices (generous), and bacon bits (14 g).
  3. Layer on grated parmesan cheese (10 g), and mozzarella cheese (28 g).
  4. Layer on diced cooked chicken (56 g).
  5. Bake on rack in toaster oven until cheese is bubbly and pita is crispy.
500 Calories and YUMMAY!!!

Wednesday, June 25, 2008

Make it on Miercoles! Movie-Style Popcorn at Home

Movie-Style Popcorn At Home!
If you are anything like me, you gravitate toward the movie theater when you smell that delicious, fresh popcorn. You'll gladly pay $4.00 for 2 cups of the stuff. And you couldn't go without some yummy buttery topping. (What is that stuff anyway?) Even though it's overly-salted, you love it!

Because microwave popcorn is entirely inferior, and air-popped is just too tasteless, I hope you'll join me in making Movie-Style Popcorn at Home.

Materials: 12-cup saucepan with cover, range, tablespoon, 1/2 cup measure, knife, potholder(s)
Ingredients: 2 tbsp of oil*, 1/2 cup of popcorn kernels, 4 pats (20g) of butter, salt to taste.

Quick Procedure: Heat oil in pan, add popcorn and shake. While popcorn is popping, add butter.

Step by Step

1. Fire up your range to just a little above low. The heat level is very important here. You don't want to burn your popcorn!
2. When the pan is a little warm, add the oil to the pan and cover.

3. After you think the oil is warmed to the level of the pan, add three kernels of corn, and cover. If the oil is hot enough, there should be little bubbles all around the kernels.

4. Shake the pan so that the kernels can move around in the oil. You may need to increase the heat by increments. Do not go above medium-low. After a while, the three kernels will pop. If you have a clear pan cover, this is really fun to watch!

5. At this point, temporarily remove from the heat, and add the rest of the popcorn kernels to the pan.

6. Bump the butter in on top and cover. Shake the pan around to mix it all up. Put it back on the heat.

7. Diligently move the pan around the flame. You can shake it in a circular pattern, you can shake it back & forth, and you can even blast Outkast from your speakers and "shake it like a polaroid picture."

It's important to keep the pan moving so that you will not burn the butter or corn. Keep the cover on, unless you want popcorn all over your kitchen!

8. After a short while, you'll hear the reassuring popping sound. Keep that pan moving. After a few minutes, the entire pan will be popped. When this is done, or when you are worried that the remaining kernels may burn, remove from heat and dump your booty into a big ol' bowl.

9. Salt to taste and enjoy a movie with your friends. Yuuuum!

*Any kind of oil will work, but my sister and I have found that Avocado Oil is da bomb! (Of course we haven't seen this outside of Mexico.) Canola oil is great on popcorn, and of course, Olive Oil is a culinary standby.

Recipe Yields 12 cups

Nutritional Information (Calories, Fat, Fiber)
for batch (12 cups)
Popcorn = 341 cal, 4.3 fat, 17 fiber
Oil (Avacado) = 248 cal, 27.6 fat, 0 fiber
Butter = 144 cal, 16.4 fat, 0 fiber
Salt = 0 cal, 0 fat, 0 fiber
Total = 733 cal, 48.3 fat, 17 fiber = 15 "points"

Serving = 1 cup
Info per serving: 61 cal, 4 fat, 1.4 fiber, 1 "point"

Additional benefits: Avocado oil is rich in nutrients, and tastes AMAZING!

Thursday, June 19, 2008

DIY Nutritional Information for Fruit Ice

DIY Nutritional Information

To calculate calories or "points" for a recipe, one needs to consider the entire amount of calories, fat, and fiber for the entire dish prepared, then divide these totals by the amount of servings prepared. As an example, I'll calculate the "points" for my Pineapple Ice made in the last posting.

I'm calculating "points," so I need to know the calories, fat, and fiber for each ingredient. Here's a great web resource: calorie-count.com.

1. Consider calories, fat, and fiber for all ingredients.

A. 24 oz Pineapple Juice According to my juice container a serving is 200 ml, calories: 128, fat: 0, fiber: 0. So I have to convert my ounces to milliliters.

On converting ml to 24 oz, I use a google trick. On google, I write "24 oz to ml" and I get a conversion.
Now I divide approx. 700 ml by 200 ml = 3.5 servings of Pineapple Juice.
Now I multiply the calorie count (128) by the number of servings used (3.5).
128x3.5= 448 calories in the 24 oz. of juice I used.
fat = 0g x 3.5 servings = 0g of fat
fiber = 0g x 3.5 servings = 0g of fiber

B. 1/2 cup of Sugar. According to AnneCollins.com, there are 770 calories in a cup of sugar, and no fat, no fiber. So, 770/2 = 385 calories from sugar.

C. 1/2 cup of Lime Juice. According to Green Tea Health News, there are 3 calories in one tbsp of lime juice, no fat, no fiber.

So again, I use the "google trick" to convert 1/2 cup to tbsp.

Since I used 8 tbsp of lime juice, I'll multiply 8x3 = 24 calories in 1/2 cup of lime juice.

The other ingredients (water and salt) are calorie, fat, and fiber free.

So, I'll add up the calories, fat, and fiber for the entire recipe. I used a table to do this.
Now how many servings do I have? I can add up the ounces of liquid used and figure out about how many cups of ice I have. 24 oz of juice + 4 oz of lime juice + 12 oz of water = 40 oz of liquid, or 5 cups. A typical frozen treat is a 1/2 cup serving. So this recipe yields approximately 10 servings. Therefore, to figure out calories, fat, and fiber per serving, I divide my totals by 10. 857/10 = about 86 calories per serving. Of course, no fat, no fiber in this one.

And, by the magic of a diet-plan-that-shall-not-be-named, I know that this ice is only 2 "points" per serving. Not bad.

Remember also, that this ice can have some other great nutritional benefits, too. These juices can contain protein, vitamins A and C, and fiber, among other things. Check the nutritional info on the juice container before buying. To calculate any nutritional value per serving, just use the same formula for the different values you're tracking.

In order to lower calories, use lower-calorie juices, and use less sugar. You may be able to substitute Splenda for sugar, but I haven't tried that yet. I'm sure it'd work well, though.

Special thanks to Ms. Boino for teaching me to calculate conversions in 10th grade Chemistry class.

Wednesday, June 18, 2008

Make it on Miercoles! Tutorial: Fruit and Lime Ice

Fruit and Lime Ice

This is a summer favorite that skipped a generation. While I remember my mom reminiscing about how much she loved my Busia's Apricot Ice, I don't remember eating it much during my childhood.

This simple, inexpensive recipe will keep you happy and cool all summer!


Materials: 1 quart measuring cup with increments, 1/2 cup measure, spoon, 6-cup freezer-safe container, citrus juicer, potato masher, freezer

Ingredients: 24 oz (3 cups) 100% natural juice, 3 limes (about 1/2 cup, 4 oz), 12 oz (1 1/2 cup) water, sugar (anywhere from 1/2 cup to 1 cup), dash salt.

Quick Procedure: Mix all ingredients in your container. Make sure sugar is dissolved. Start with 1/2 cup and add up to 1 cup of sugar to taste. Place container in freezer until 1/2 frozen. When 1/2 frozen, stir & mash your ice with potato masher. Place back in freezer until completely frozen. Serve alone, or with a splash of juice.

Step by Step



1. Measure 12 oz of warm water and put that into your container. ^ Stir in 1/2 cup of sugar.* Add dash salt. Stir with spoon until sugar is dissolved.

2. Measure 3 cups of juice. Add to your container. Stir. ^

3. Juice your three limes. ^ Add that juice to your mixture. Stir.

4. Put the mixture into your freezer ^ until 1/2 frozen.
1/2 frozen^
mashing^
5. When 1/2 frozen**, pull container out of freezer, and mash your ice with a potato masher. (Actually, any utensil will work fine.)
mashed^
6. Return to freezer to fully freeze.

7. When done, serve in a bowl alone or with a little bit of juice on top.
Scrape your ice from the top and sides ^ to serve.
Warning: Will cause brain freeze if consumed too quickly!


*Note: I am making Pineapple ice in this tutorial. Pineapple is a sweeter juice, so it only requires 1/2 cup of sugar. In my experience, Mango = 1/2 cup, Peach = 3/4 cup, fresh squeezed Orange = 1/2 cup, and Grapefruit = 1 full cup. I haven't tried Splenda yet, but I think it would work.

**Freeze time depends upon your freezer. Some ices have taken overnight to 1/2 freeze, but recently, when I put them on my top shelf of the freezer, the freeze time decreased. When I pulled out the ices in the morning, they were all but totally frozen. I still worked them with the potato masher, and they turned out fine. I had to add more juice to the peach one, because it was very frozen. This worked well. If you over-freeze, all is not lost. It's just more work.

If you make this, please leave a comment below. I'd love to hear from you. There are many variations on this recipe. The original calls for Apricot Nectar. I haven't even made that one yet.

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