Eatyet’s Weblog

Popcorn is always an easy satisfying tabula rasa waiting for you to fill in the blanks, and I have a large spice rack. Not to mention a whole world of sweet popcorn treats to explore.

Here I seasoned half with curry powder and the other half with smoked paprika. It’s separately seasoned (so there are yellow and red kernels) then tossed together with sea salt. You can also heat some butter/ghee (or Earth Balance, olive oil etc.), toast up some cumin seeds, dried chilies, and curry and pour over popcorn for a more intense curry flavor. Next time I want to try garam masala, salt, and sugar.

 -L

Trying to infuse some healthier things into my baking, I bought some whole wheat graham flour along with whole wheat pastry flour. Graham flour really smells like graham crackers (go figure). I also happened to catch the crepe episode on Good Eats the day before (this was a while ago), so naturally I had crepes on the brain.

Whole wheat graham crepes

• 3/4 cup whole wheat pastry flour
• 1/4 cup whole wheat graham flour
• 1/2 cup white flour
• 2 eggs
• 1 1/4 cup water
• 1 tsp honey
• 2 tsp oil
• and extra oil for pan

Mix together the dry ingredients in a bowl. Mix the wet ingredients together well in a separate bowl or large measuring cup (the honey will not want to meld, it’ll take some time). Then whisk wet and dry together till smooth, set batter aside for 20mins. Heat up pan or griddle (medium to medium high), I prefer cast iron but nonstick will work. Put a few drops of oil in the pan and spread it all around. Ladle (about 1/4 to 1/3 cup) batter into the center of the pan, and quickly use the bottom of the ladle to spread out the batter in a circular motion (this will give you a nice thin crepe). After a minute (maybe little more) you can flip them, it should be a golden brown, if it’s too light you can flip it back again after another minute. Pile them up on a plate as you cook. They are both tender and sturdy with a slight honey graham flavor, great for breakfast or whenever.

 -L

My doc told me the other day to cut out the carbs and sugars in my daily life. She said I could eat all the meat and veggies I wanted, but no to the other stuff. I decided it would be a good idea to listen to the doc. I made a steak salad, and it was supposed to be a thai steak salad, but yeah, I don’t like that spicyness.

Ingredients:

• 1/2 lb. rib-eye steak (about 1 to 1.5 in. thick)
• 2 tbsp. soy sauce
• 2 tbsp. olive oil
• 2 tbsp. lime juice
• 1 tbsp. granulated sugar
• 2 tbs. of your favorite vinaigrette (I chose a roasted garlic vinaigrette)
• and your own measurements of the following veggies: baby spinach, mushrooms (sauteed or raw), carrots, & tomatoes, or whatever else you like in your salads

Note: I say your own measurements, because you might like some veggies more than others. Who am I to tell you not to add more mushrooms or what not. ^___^

Procedure:

• In a mixing bowl, combine the soy sauce, olive oil, lime juice & sugar. Use a whisk or fork and stir well. This will be the marinade for your steak. Place steak in bowl and allow to soak for 30 min., flipping the steak over after 15 min.
• After marinade time is over, cook steak in any pan, but it’s real pretty with grill marks. Start with heat on high, searing the steak on each side for about 5 minutes, if you prefer your steak a bit more pink/red.
• If you’re the medium well to well done kind of person, like myself, remove steak from pan, cut in 1/4 in. slices and return pieces back to pan and cook till the pink is almost gone.
• In your salad bowl, add your veggies and toss in your dressing.
• Once steak is cooked to your liking, slice (if not already) and place nicely on salad.

It’s a real simple and healthy dish. Go for a leaner meat if you’re not a fan of the rib-eye. That just happens to be my favorite kind of steak. ^_^ It was definitely what I needed for lunch, as it’s been a hectic busy season already.  Wish this accountant luck. It’s only January.

–Chelle