Samosa

1/2 box Phyllo Pastry Sheets
3 Red Potatoes (~28g)
1/2 Tablespoon Salt
1 Tablespoon Fennel Seeds
1 Tablespoon ground Cumin
1/2 teaspoon Turmeric powder
1/4 cup Olive Oil
1 Onion, chopped
3 small Serrano chilies, finely chopped
2 in. fresh Ginger, grated
3 Garlic cloves, minced
1 1/2 teaspoons Salt
10 oz. fresh baby Spinach
1/2 cup Butter, melted

Place 1 of the phyllo sheet pouches to thaw on the counter. 

Peal potatoes.  If the potatoes are too large cut them in half.  Place potatoes in a pot with water covering them.

Sprinkle salt into the water and bring to a boil.

Cover, and simmer potatoes in salted water for about 12 minutes.

Drain and run cold water over them.

Cut into 1/4 inch cubes. Set potatoes aside.

Heat skillet over medium heat, then add fennel seeds, cumin, and turmeric. Dry roast spices for about 2 minutes, stirring occasionally and taking care not to burn them.

When spices are fragrant and darker in color, add the oil, onion, chilies, ginger, garlic and salt.

Stir while cooking until onions are softened.

Add potatoes and stir.

Then add spinach and sauté over medium high heat stirring often until spinach is wilted and a bright green. Season with salt and pepper to taste.

(At this point you can put potato mixture in a container and save in Fridge for up to 3 days.)  

Heat oven to 400.

To assemble samosa’s, place a phyllo sheet on a flat surface with the long side facing you and brush lightly with butter. Top with a second phyllo sheet and brush with butter also.

Cut the stacked phyllo sheets into 4 strips.

Put a heaping Tablespoon of spinach and potato mixture near one corner of each strip.

Fold the corner over filling to form a triangle. Continue folding phyllo strip maintaining a triangle shape, like flag folding.

Place samosa seam side down on a baking sheet. Continue making samosa’s in this way until all mixture is used up.

Bake for 12-15 minutes until golden.

Chicken Tikka Masala

Chicken: 4 Chicken Breasts
     1 tsp salt
     1/2 tsp cumin
     1/2 tsp coriander
     1/4 tsp cayenne pepper
     4 boneless chicken breasts
     1 cup plain whole milk yogurt
     2 TBS vegetable oil
     1 TBS minced fresh ginger
     2 garlic cloves, minced

Chicken: 6 Chicken Breasts

     1 1/2 tsp salt
     3/4 tsp cumin
     3/4 tsp coriander
     1/4 tsp cayenne pepper
     6 boneless chicken breasts
     1 1/2 cup plain whole milk yogurt
     3 TBS vegetable oil
     1 1/2 TBS minced fresh ginger
     3 garlic cloves, minced
Masala Sauce:
     3 TBS oil
     1 medium onion, minced
     1/4 teaspoon salt
     2 garlic cloves, minced
     2 tsp minced ginger
     1 serrano chile, minced
     1 TBS garam masala
     1 TBS tomato paste
     1-28 oz can crushed tomatoes
     1 large head cauliflower, washed & cut into small pieces
     2 tsp sugar
     2/3-1 cup heavy cream
     1/4 cup fresh cilantro
Rice:
     3 1/2 cups water
     2 Tablespoons Butter
     1/2 Tablespoon Salt
     2 Cups Jasmin Rice
12 slices on Naan bread
1/4 cup melted butter
Garlic salt, to taste
Garlic Powder, to taste

For the chicken: (choose if you are using 4 or 6 breasts)
Combine salt, cumin, coriander, and cayenne in a small bowl.

Pat the chicken dry with paper towels and sprinkle with spice mixture, pressing gently so the mixture adheres.

Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30-60 min.

In large bowl, whisk together yogurt, oil, ginger, and garlic; set aside.

For the Sauce:
Heat oil over medium heat.

Add onion and 1/4 tsp salt and cook until softened and light golden 5-7 min.

Stir in garlic, ginger, diced serrano, garma masala, and tomato paste and cook until fragrant about 30 seconds.

Add crushed tomatoes, cut cauliflower, and sugar and bring to boil. Reduce heat to medium low, cover and simmer 15-20 minutes until cauliflower tender.

Sauce can be made up to 4 days in advance.

Let sauce cool.

Place sauce in a a blender and blend till smooth.

Note:  You do not have to do the blender part but my husband will not eat cauliflower unless I do this ;)

Chicken:
While sauce simmers adjust oven rack to upper middle and heat the broiler.

Line a rimmed baking sheet or broiler pan with aluminum foil and place a wire rack over the sheet.  You want the chicken to cook above juices not in them.

Spoon yogurt mixture over the chicken (chicken should be coated heavily) and arrange yogurt side down on jelly roll wired racks.  Spoon more yogurt mixture on top of chicken.

Save excess yogurt mixture.

Broil the chicken until exterior is lightly charred in spots ~20 min, flipping chicken 1/2 way through cooking (I always just cut a little into the chicken to make sure it is done).  If some yogurt mixture falls off when it is flipped use excess yogurt mixture to cover chicken.

Let chicken rest 5 minutes, then cut into chunks (eat one chunk--it’s delicious!).  

Rice:
Bring water, butter, and salt to a boil.

Wait till butter is melted then stir in rice.

Cover, and simmer for 17 minutes.

Fluff with a fork and remove from heat.

Put sauce into a large soup pan.  Add chicken chunks and stir into sauce.

Stir in cream and cilantro.  Heat over medium low heat.

Just before eating heat oven to broil.  

Brush naan bread with melted butter and sprinkle with garlic salt and garlic powder.

Bake in oven for about 1 minute, or until soft and warm.

Serve chicken in sauce over rice and eat with naan bread

Stuffing

1/4 cup Butter
2 stalks Celery, chopped
1/2 onion, chopped
1 1/2 cup Chicken Broth
1  box Chicken Stove Top Stuffing

Melt butter in a saucepan.

Saute celery and onions until tender.

Add broth and bring to a boil.

Stir in stuffing, cover, remove from heat and let sit for 5 minutes.

Heat oven to 375.

Transfer stuffing to an oven safe dish.

Bake for 20 minutes or until top starts to get crunchy.

Carne Celestial

2 packages 1 1/2 lb flank steaks
1/3 cup White Vinegar
1/2 cup Soy Sauce
4 cloves Garlic, minced
2 Limes, juiced
1/2 cup Olive Oil
1 teaspoon Salt
2 teaspoon Pepper
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon dried Oregano
1 teaspoon Cumin
1 teaspoon Paprika
Roasted Salsa: 
     2 large Tomatoes, seeded and chopped
     2 Jalapeno pepper, chopped (I only use seeds from 1)
     1 Onion, quartered
     4 cloves Gralic, peeled
     1 Lime juiced
     2 pinches kosher salt and pepper to taste
     1 can tomatoes (any type) (may not need it)
Tortillas
Sour Cream
Cilantro
Freshly grated parmesan Cheese
1-2 Limes, cut into wedges (cut in half then into fourths)

Place steak in 2 seperate zip lock bags.

In a medium bowl, whisk together the vinegar, soy sauce, garlic, lime juice, and oil. Whisk in seasonings until well blended.

Pour over the steak in the bags evenly.   Zip lock bags closed and manuver so juices cover meat evenly on both sides.

I like to put the bags on a jelly roll pan to contain any juices that might leak out.

Place in fridge for 8 hours. More time the better flavor.

make the salsa either before grilling or have someone else make it while grilling.

Salsa:
Preheat oven to 450 (I use my big toaster over.)

Place tomatoes, jalepano, onion, and garlic in a pan with a lip.

Roast for 20 minutes.

Let cool for about 30 minutes to an hour.

Place the roasted veggies into a food processor. Pour lime juice in and sprinkle with salt and pepper. Puree until smooth. If it is not the right consistency add enough canned tomatoes till you are satisfied.

Grilling:Preheat grill over medium-high flame.

Brush grates with oil to prevent meat from sticking.

Season marinated steaks with salt and pepper on both sides.

Grill for 12 minutes per side, only turning once.

Remove steak to a cutting board and let rest for 5 minutes to allow the juices to settle.

Thinly slice steak across the grain on a diagonal.

Make tacos on tortillas with sour cream, cilantro, cheese, and roasted salsa.  Squeeze lime wedge over taco.

Curried Couscous

1 1⁄2 cups Couscous
1 Tbs. unsalted Butter
1 1⁄2 cup boiling Water
1⁄4 cup Plain Yogurt (or Sour Cream)
1⁄4 cup Olive Oil
1 tsp. White Wine Vinegar
1 teaspoon Curry Powder
1⁄4 teaspoon ground Turmeric
1 1⁄2 teaspoons kosher Salt
1 teaspoon Pepper
1⁄2 cup grated Carrots
1⁄2 cup Dried Cranberries
1⁄4 cup sliced Almonds
2 Green Onions, thinly sliced
1⁄4 cup diced Red Onion

Place the couscous in a medium bowl.

Melt butter in the boiling water and pour over the couscous.

Cover tightly with aluminum foil and allow the couscous to soak for 5 minutes.

Fluff couscous with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork.

Add the carrots, cranberries, almonds, green onions, and red onions; mix well and taste for seasonings.

Roasted Salsa

Roasted Salsa: 
     2 large Tomatoes, seeded and chopped
     2 Jalapeno pepper, chopped (I only use seeds from 1)
     1 Onion, quartered
     4 cloves Gralic, peeled
     1 Lime juiced
     2 pinches kosher salt and pepper to taste
     1 can tomatoes (any type) (may not need it)

Preheat oven to 450 (I use my big toaster over.)

Place tomatoes, jalepano, onion, and garlic in a pan with a lip.

Roast for 20 minutes.

Let cool for about 30 minutes.

Place the roasted veggies into a food processor. Pour lime juice in and sprinkle with salt and pepper. Puree until smooth. If it is not the right consistency add enough canned tomatoes till you are satisfied.

Dried Beef Cheese Spread

8 oz. Cream Cheese, softened
3 Green Onions, finely chopped
1 Tablespoons Worcestershire Sauce
2.5 oz. jar Dried Beef
Club Crackers

Mix softened cream cheese with chopped onions and Worcestershire sauce.

Rinse dried beef under running water to wash off excess salt. Pat dry with paper towels.

Chop finely and stir into cream cheese mixture.

Spread into a small container.

Refrigerate till cheese hardens back up, about 2 hours.

Spread over club crackers.

Sour Cream Apple Pie

1 Box Pie Crust (comes with 2 rolls of pie crust)
Filling:
     1/4 cup Flour
     1/4 teaspoon Salt
     1 1/2 cup Sugar
     2 Eggs
     2 cup Sour Cream
     2 teaspoon Vanilla
     1/2 teaspoon Nutmeg
     4 cups Granny Smith Apples, peeled and diced (~4 large apples)
Spicy Topping:
     2/3 cup Sugar
     2/3 cup Flour
     2 teaspoon Cinnamon
     1/2 cup cold Butter

Line pie pans with pastries. Flute edges.

In mixing bowl, combine flour, salt and sugar. Add eggs, sour cream, vanilla and nutmeg. Stir to make a smooth batter. Stir in apples.

Pour filling into 2 pastry pans.  

Bake at 400 for 15 minutes.

Reduce heat to 350 and continue cooking for 30 minutes.

In a small bowl mix sugar, flour and cinnamon. Cut in cold butter. Try to not have any butter pieces be larger than a pinto bean.

You can place it in the refrigerator and continue cutting right before you put it on the pie. It will help to get the butter cold again.

After the pie is done baking for 30 minutes increase temperature of oven to 400.

Sprinkle pies with topping and return to oven for 10 minutes.

Let pies cool completely and keep in refrigerator.

Wait at least 8 hours preferably 24 hours before eating.

Easy Tex Mex Bake

8 oz. uncooked Rotini
1 lb. ground Beef
1/2 Onion, chopped
2 Tablespoons Taco Seasoning Mix
2/3 cup Salsa
1 can Corn, drained
1 (16 oz.) carton Cottage Cheese
1 egg
1 Tablespoon minced Cilantro
1/2 teaspoon Pepper
1/4 teaspoon Cumin
2 cups shredded Cheddar Cheese

Cook pasta according to package directions. Drain and run under cold water to stop it from cooking. Set aside.

Cook beef and onion, drain. Stir in taco seasoning, salsa, and corn. Heat for 2 minutes. Remove from heat.

Preheat oven to 350.

Combine cottage cheese, egg, cilantro, pepper, and cumin in a bowl.

Spoon 1/2 beef mixture in bottom of baking dish. Top with pasta. Spoon cottage cheese mixture over pasta. Top with remaining beef mixture.

Sprinkle with cheese.

Bake for 25-30 minutes.

Frozen Peach Mixture

4 quarts Sliced Peaches
1 (6 oz.) can Frozen Orange Juice Concentrate, thawed
4 cups Sugar
Gallon size Zip Lock freezer bags

If skins of peaches is hard to come off you can bring water to a boil in a big pot. Then blanch peaches for about 30-45 seconds, depending on their ripeness, in the hot boiling water. Take them out and immerse them in ice cold water. They should be really easy to peel with your fingers. Just pinch the skin and pull it off.

Place the orange juice in a large bowl.

Slice the peaches into the orange juice.

Pour sugar on top of peaches. Mix well.

Place peach mixture into zip lock bags. I like to use a 4 cup measurer and put two scoops in a bag.

Try to get as much air out of the bag as you can.

Fold bag in half and place inside another zip lock bag. You can put two peach filled bags in 1 bag.

Lay flat on a cookie sheet or 13x9 pan.

Freeze this way until fully frozen. Once frozen you can stack the bags of peaches in the freezer.

Peach French Toast

1 package Frozen Peach Mixture
Buttermilk Syrup
     3/4 cup peach juice from frozen peach mixture
     1 cup sugar
     1 cup Buttermilk
     2/3 cube butter
     2 teaspoon Vanilla
     1/4 teaspoon Cinnamon
     1 1/2 teaspoon Baking Soda
French Toast:
     4 TB. butter x 2
     3 TB. honey x 2
     2 TB brown sugar x 2
     1 cup chopped pecans x 2
     1 cup heavy cream or half & half
     1 cup orange juice
     4 large eggs
     1/2 tsp. cinnamon
     1/4 tsp. salt
     pinch allspice
     1 tsp. vanilla
     2 TB. sugar
1 loaf of country french bread cut into about 12 thick slices

Thaw peaches.

You can either serve the peaches in their juice over the french bread or you can strain the peaches and use the juice in the Buttermilk Syrup recipe:

In a LARGE saucepan using a whisk combine peach juice, sugar, buttermilk, and butter.

Bring to a boil and boil for 1 minute.

Add vanilla and cinnamon and whisk.

Add baking soda and turn off  heat, leaving pan on burner, and whisk.  Leave on burner for a while.  The longer left on burner the thicker it will become.

Let it set 30 minutes to dissolve the bubbles that form.  Every once in a while whisk syrup to reduce bubbles.

French Toast:

In two 9x13 pans place the butter, honey, and brown sugar.

Place pans in the oven and heat it to 400. Leave the pans in the oven until barely melted. (if you are using a jelly roll pan double the ingredients for each pan.

Stir until smooth.

Sprinkle the pecans on top.

Whisk together cream, orange juice, eggs, cinnamon, salt, allspice, vanilla and sugar.

Dip the bread slices into mixture until just soaked.

Arrange bread slices over nuts in pan.

Bake at 400 until golden on top, 15-20 minutes.

With a metal server flip toast onto plate make sure that you get all the gooey goodness from the bottom of the pan when taking the french toast out.

Place peach slices on top of the french toast.

Drizzle Modified Buttermilk Syrup over everything.

Creamy Banana Pecan Pie

1 cup Flour
1/4 cup Powdered Sugar
1/4 teaspoon Salt
1 cup finely chopped Pecans
1/2 cup Butter, softened
1 (8 oz.) package Cream Cheese, softened
1 cup Powdered Sugar
1/2 (8 oz.) carton Cool Whip
2 T lemon juice
3 large firm Bananas
1/2 Homemade Pudding mixture
1 1/2 cups Cold Milk

In a food processor, thoroughly combine flour, 1/4 cup powdered sugar, salt, and pecans.

Add butter and mix until crumbly.

Press onto the bottom and up sides of a greased 9 inch pie pan.

Bake at 350 for 20 minutes.

Cool completely.

In a mixing bowl, beat cream cheese and powdered sugar.

Spread over the crust.

In a medium bowl add lemon juice.  Slice bananas and add to bowl. Stir to thoroughly coat.

Arrange bananas on top of cream cheese layer.  Discard lemon juice.

Spread pudding our over bananas.

Top with 1/2 carton of whipped topping.

Refrigerate for at least 2 hours.

Slow Cooked Pepper Steak

2 lbs Beef Round Steak
2 Tablespoons Oil
1/4 cup Soy Sauce
1 cup Onion, chopped
1/4 teaspoon granulated Garlic
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Ground Ginger
1 (14 1/2 oz.) can Diced Tomatoes, undrained
2 Bell Peppers, cut into strips
1 bag Egg Noodles
Shredded Cheddar Cheese

Cut partially frozen beef into 3x1x1/4 inch strips.

In a skillet, saute beef in oil until juices evaporate and meat browns.

Transfer to a slow cooker.

In a bowl, combine soy sauce, onion, garlic, sugar, salt, pepper, ginger, and tomatoes.

Pour over meat. Stir to combine.

Cover and cook on high for 1 hour and low for 4 hours.

Add green peppers and stir to combine.

Continue to cook on low for another hour.

The last half of this cooking hour cook noodles according to package direction.

When finished cooking, if there is a lot of juice in the crock pot, then thicken it by taking about 1/4 cup of juices from slow cooker and whisk it in a small bowl with 2-4 Tablespoons corn starch.  Then slowly add it back into the pot with the steak stirring till combined and thickened.  

Serve on noodles with cheddar cheese.

DUCK instructions:I use the breasts from about 2 - 2 1/2 ducks.

I cook on low for 1 hour and high for 3 hours.  Then add the bell pepper slices and cook for another hour.

This is a really good recipe to use if you use three ducks.  Use 2 1/2 ducks worth of breast for this recipe then use the thighs and drumsticks and other duck breast to make tamales. 

Week 9

THIS week                                Week 1
Weight: 150 lbs                      150.4 lbs
bust: 39 in                                    39.5 in
waist: 33 in                                  33.5 in
tummy: 36 in                                 40 in
hips: 42 in                                      43 in

Goals:
3x TKD
3x Hapkido
3x run 5 min
3x 25 sit ups
2x 25 push ups

eat breakfast lunch and dinner
no snacking unless fruits or veggies raw
only water to drink
drink water 8x8 rule (8 oz 8x a day)
    every 2 hours starting at 6 am
fruit for breakfast
salad for lunch

Kids goals:
brush teeth 2x a day
flush!
make their bed

I can tell you right now that these goals will probably not be met with Thanksgiving.  Our Martial Arts facility is closed Thurs, Fri, Sat, and Sun.  I have reevaluated my schedule and my family's needs and have changed the times that I go to martial arts.  So this will only give me 1 day of TKD and 1 day of Hap.  I think that I will try to run and do sit ups and push ups only because of how sad I am with my stats for the past week.  Water is still hard for me.  Snacking this past week was hard and I am afraid that I will snack this week because of Thanksgiving.  But you know what?  I am not too terribly sad about it.  We had a good time as a family this past week and I am going to give myself a break and enjoy being with family without stressing over when and what I should eat.  The same goes for this week.

I do have to say though that I think I am going to make eating a salad a must for Lunch.  There were a few times when we ate leftover dinner for lunch and it was really hard to work out with that kind of food in my stomach.  A friend of mine said that instant oatmeal was not a good breakfast for your body, which is depressing because that is exactly what I eat for breakfast everyday.  So I think I will eat fresh fruit from now on.

Kids are kids.  I will keep them on these for a little while longer ;)

Overview week 8

This was a fun week with Grandparents in town.  Brian and I got to see Garth Brooks in concert!  He does not look or act like a guy who is 52 years old.  Trisha Yearwood only sang like 3 songs.  It felt more like a potty break for Garth than a headliner.  Garth Brooks was the first country CD Brian ever bought and when he did he bought the box set!  It was a very fun date even though we had to go to Greensboro to see him.  We like PNC much better.

Brian and I also received our black belts this week.  We tested for them back in May and received them on Saturday.  I am now a 2nd degree Taekwondo black belt and Brian is now a 1st degree Hapkido black belt.  in May of 2015 Laura will test for her 1st degree Hapkido, Christian will test for his 3rd degree Taekwondo, and Eric will test for his 1st degree Taekwondo.   They will receive their black betls a year from now.  Once Eric gets his black belt we will be a family of black belts!  

I am not looking forward to seeing what my stats are.  With last week going out of town for 4 days and eating out and this week having company I have not kept up my habits.  This week I was especially weak with no snacking.  I made peppermint bark brownies and they just kept calling out to me everytime I past the fridge.  I finally told my kids that I expected all the brownies to be eaten by the time we get back from Garth Brooks or I will be very disappointed!  They got right to it ;)  It is really hard keeping up with good habits when life gets in the way.  It is so easy to make the excuse and not adhere to your routine.  Now the hard part will be getting back into the habits.  It will be interesting with the holiday season upon us to see how easy it will be to keep these good habits.