This post is about random stuff that made me happy lasr week.
Be still my ever loving Star Trekkin heart. I just had to have these for my desk at work.
Seriously, how is this even comfortable? Ruby is literally, hanging on by her toenails. Its crazy but it makes me smile every time I see her doing it.
Inspired by my friend, Ess’, awesome new haircut, I went and got a new hair cut.
I was going to go way shorter but my stylist said we can always cut more later but we can’t add it back once its cut. Its not a drastic change but I always feel amazing after a hair cut.
After my hair cut, I texted Ess and we met and hit our favorite stores downtown and then went out for dinner. One of the great things about downtown is all the non chain related places there are to eat. This evening we started at Poke Bowl for the main course and ended at The Silver Lining Creamery for an awesome ice cream dessert.
These are just a few of the things that made me happy last week.
Coconut Curry Marinade
Adapted From Eat The Gains
1/2 cup full fat coconut milk
1 TBS red curry paste
1 TBS curry powder
1 TBS lime juice
Salt and pepper, to taste
Combine all the ingredients and mix well. Add your protien of choice, cover and marinate at least 4 hours to overnight before cooking.
Yesterday I got an email at work saying congratulations for your first 100 days at U.S. Bank. I can’t believe it been 3 full months since I started my new job and a month and a half since I finished training and got on the floor. Not bad for someone who was sitting at her desk crying because she was so overwhelmed and certain she couldn’t do it 3 weeks into training. I am proud of myself and what I have accomplished.
I am posting this curry powder recipe because since I have cleaned out and down sized my spice drawer I no longer have whole spices to make my usual curry powder with. This curry powder only uses ground spices. This is a very mild curry powder so if you like it spicy add cayenne pepper to taste.
Adapted From The Minimalist Baker
1 TBS ground corriander
1 TBS ground cumin
2 tsp turmeric
1 tsp ginger
1/2 tsp dry mustard
1/4 tsp black pepper
1/2 tsp cinnamon
3/4 tsp cloves
1/2 tsp cardamon
1/4 tsp nutmeg
Combine all the spices in a small container. Mix well. Store in an air tight container in a cool, dark place.
This week I did something I haven’t done in almost 13 years and something I never thought I would do again. I gave my employer my notice. Friday, March 29th will be my last day with my old employer and Monday, April 1st will be my first day with my new employer.
Although I am beyond ecstatic to be to be leaving my current place of employment, I am really having a hard time leaving the people. I mean, I knew it would be hard. These people have been with me through some of the best and worst times of my life. I just didn’t expect it to be this hard. So many tears and so many hugs and I still have 4 more shifts before I am done. You would think I was moving 6000 miles away instead of 6 blocks away.
I am also very touched by the reactions of some of my regular customers that I told that I was leaving. My goal has always been to make sure everyone who comes through my line leaves feeling a little better then when they got there. I never knew how much I succeeded at this until I decided to leave.
If you are wondering what the picture has to do with Bacon Ranch breakfast hash, the answer is nothing. My friend, Ess, bought this little Angel for me to celebrate my new job. She spent a lot of time picking just the right stone for me.
I don’t know if I believe in the power of crystals and all that but I gotta say, this one is perfect for me. I need help attracting new opportunities because I sure don’t going looking for them. New opportunity means changing things and I don’t handle change of any kind well. Even though I know that there is no future for me where I work now, those voices in my head fill me up with self doubt, that I will fail at my new job. I am too old, too dumb, just too much of everything to suceed. If this can help me move past that I’ll be grateful. Those negative inner voices can really beat you up if you let them.
Bacon Ranch Breakfast Hash
Adapted From The Defined Dish
1/2 lb baby yellow potatoes, cut into fourths
2 strips compliant bacon
1 1/2 tsp olive oil
1/2 lb ground chicken
1/2 tsp salt
1/4 tsp black pepper
1 cup baby spinach
2 TBS compliant ranch dressing
Place the potatoes in a saucepan and add enough water to cover. Place sauce pan over high heat and bring to a boil. Once the water is boiling cook for 5 minutes or until slightly tender. Drain.
While the potatoes are cooking, heat a large skillet over medium heat. Fry the bacon until crispy, about 4 minutes per side. Break the bacon into little pieces. Remove to a plate. Set aside.
Drain all the bacon grease except for 1 tablespoon. Once the potatoes are done, add the potatoes to the skillet with the bacon grease. Season with salt and pepper, to taste. Cook 6-8 minutes, until golden and tender. Add the spinach and cook until wilted about 2 minutes. Remove the potatoes and spinach to the plate with the bacon.
Add the ground chicken to the pan. Brown the chicken, breaking it up with a fork. Season with salt and pepper, to taste, and 1 tablespoon of ranch dressing. Continue cooking and breaking up the meat until no longer pink, about 8 minutes. Once cooked, drain the fat, add the potatoes and spinach back to the pan with another tablespoon of ranch dressing. Mix well and heat through.
The older I get the more picky I am about the cookbooks I buy. I used to buy whatever cookbooks caught my eye with the glossy covers and had one recipe I wanted to cook. Now, I am all about quality over quanity. In order to make it to my cookbook collection the cookbook has to answer two questions, will I cook from it on a regular basis and does the food taste good.
Cristina Curp’s Made Whole Cookbook answered both of those questions with a resounding yes!! Let’s explore the positives. The cookbook is beautifully photographed. Each photograph makes you want to take a bite of the page. While beautiful food photos aren’t necessary for a good cookbook, they cetainly don’t hurt.
Will I cook out of Made Whole On a regular basis? Yeah, I can see this cookbook being on regular rotation in my kitchen. Every time I look through the book I see more recipes I want to try. The recipes have a reasonable number of ingredients. The ingredients are easily found in most grocery stores. The author stays away from the odd, hard to find ingredients that plague most whole food and “diet” cookbooks.
Except for a couple of recipes that contain sauces, the recipes are self contained, you don’t need to make a bunch of other recipes in order to start making the recipe you want to make.
The book has a keto-paleo focus but many of the recipes are naturally Whole 30 compliant or can easily made compliant.
The only negative, and it’s a minor one, is the book is over sized so it doesn’t for easily onto my kitchen book shelf.
So, how does the food taste? Well, I made the frittata for Satuday morning breakfast. I had 2 pieces for breakfast and the other 2 pieces for lunch. I wished that I had some leftover for dinner. It was that good. I am looking forward to exploring the cookbook further.
Brussels And Bacon Frittata
Adapted From The Made Whole Cookbook
2 1/2 slices bacon
6 large eggs
2 TBS coconut milk
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper
1/2 tsp dried dill
1/4 onion, sliced
1 cup shredded Brussels sprouts
1 1/2 tsp Dijon mustard
1 1/2 tsp olive oil
Preheat oven to 350 degrees. Heat an 8 inch skillet, add bacon and cook for 10 minutes, stirring occasionally until the bacon is crispy. In medium bowl, whisk the eggs, milk, 1/2 teaspoon salt, pepper and dill, until light yellow, smooth and frothy.
When bacon is almost done, a the onions and sprouts to the skillet. Combine well. Cover the skillet and cook for 3 minutes. Stir in the mustard and oil. Mix well.
Pour the egg mixture into the skillet, cook undisturbed for 5 minutes, until the edges look cooked and pull away from the side of the skillet.
Transfer the skillet to the preheated oven and bake 15 minutes. The frittata is done when the center doesn’t jiggle when shaken.
Remove the pan from the oven and run a spatula around edge of the frittata to make sure it isn’t stuck. Flip it out of the skillet onto a plate or cutting board and cut into equal pieces.
Leftovers can be stored in an airtight container in the fridge for up to a week.
On Sunday, I went out to lunch with my friend, Steph, and came home with this little bird. Although, I didn’t go out with the intention of bringing home a bird, this wasn’t an impulse decision. I have been thinking about getting another bird for a while. Since last November, I have lost three of my parakeets and one of my rats to old age and one of my cockatiels to surgery. I needed time to let my heart heal and be sure I was bringing home a new animal for the right reasons. I needed to make sure I was bringing the new animal home because I was ready to develop a new relationship not because I was sad and missing my babies. Sunday I could honestly look at bringing home a new animal that way.
The new bird’s name is Manny. He is a parakeet. Actually, he is so young I don’t know what his sex is. I figure it doesn’t really matter because Manny knows what sex he is.
He hasn’t been with me very long so I don’t know much about him yet. He has already let me hold him, pick him up and he has even stepped up on my finger several times and let me put him in or take him out of the cage on my fingure several times. That is very unusual in any new bird but especially in one so young. I am looking forward to getting to know him in the coming weeks.
This recipe was inspired by Twosleevers.com’s recipe for Butter Chicken. The recipe makes a ton of extra sauce so I always freeze whatever I have leftover for later. I defrosted some with the intention of adding chicken but didnt. I needed to do something with the sauce so I poached 3 eggs in it. It was so good I decided I needed a way to do this everday. Thus my Butter Chicken Simmer Sauce was born
Butter Chicken Hot Plate
Adapted From Indian Instant Pot Cookbook
8 oz can tomato sauce
2 garlic cloves, minced
1 1/2 tsp ginger, minced
1/2 tsp ground turmeric
1/4 – 1/2 tsp cayenne pepper
1/2 tsp paprika
1 tsp garam masala, divided
1/2 tsp ground cumin
1/2 tsp salt
6 TBS coconut milk
2 TBS ghee
8 -12 oz chicken or 3 eggs
In a frying pan, add tomato sauce, garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, cumin, salt and coconut milk. Bring to a boil. Turn down the heat and simmer 5 minutes. Crack 3 or 4 eggs into the pan, cover, and let cook until the eggs are done to your liking.