The Healthy Grande Breakfast Burrito

I am back, married, still drinking almond milk and ready to experiment with with my domestic side. I will start with the item I am most proud of - the Healthy Grande Breakfast Burrito. Beauty is in the eye of the beholder and well, I behold this burrito like Christina Hendricks of Mad Men: stunning, beloved and full-figured. I impatiently await the return of both.

Ingredients:

1 package Soyrizo (Yes, this is Chorizo made of soy and you can find it at any grocery store. Don't be scared, it's amazing.)

Fresh Vegetables (Suggestions: onion, bell pepper, mushroom, zucchini)

3 Egg Whites

1 10" Tortilla

Enchilada Sauce (red and/or green)

Cheddar Cheese

Fat Free Sour Cream

Directions:

1. Sautee Soyrizo and all of the vegetables you own in a pan.

2. Scamble egg whites (tip: stir in some fat free cream cheese for thickness and taste)
3. In oven or on stove - heat up the largest tortilla you can find. You will need the space.
4. Place Soyrizo, veggies and egg whites in the middle of the tortilla and do your best to roll up the edges. This could be a challenge if your burrito is as big as mine.
5. Add enchilada sauce, cheddar cheese and fat free sour cream to your liking. I reccomend smothering the beast.
6. Enjoy! But not while watching 127 hours. I learn from experience.

Yours truly,
Weenie

Thai Butternut Squash Soup

It's officially fall, my favorite time of year!  It starts off with my birthday, the fun continues with college football, and the excitement builds until we reach Halloween and the beginning of the holiday season.  Oh, and in case you were wondering, Waylon is going to be a puppy dog for Halloween.  Naturally, I've had that planned since early July.  And, yes, he will be the cutest puppy ever to trick or treat in the history of San Clemente.

But the best part of fall is that, the second winter squash hits the shelves of Trader Joe's, we are eating all pumpkin (or butternut squash, acorn squash, spaghetti squash, the list goes on...) all the time.  Just yesteday Waylon and I picked up two butternut squashes, four cans of pumpkin, two fresh pumpkins, and two acorn squashes at the market.  This was in addition to a half-eaten spaghetti squash that was already in our fridge at home.

I've also been stocking up on other fall flavors, like cranberries, sage leaves, and maple syrup.  But after reading Becky's previous post featuring Thai cuisine, I had been craving something sweet and spicy, something Thai-inspired.  So when I ran across this recipe on my favorite blog, 101 Cookbooks, I knew I had to try it.  I modified it slightly to use a butternut squash, but it couldn't have been easier, was very healthy, and tasted rich and delicious!

Ingredients:
1 large butternut squash
1 can lite coconut milk
3 tsp. red thai curry paste (or to taste)

Directions:

1.  Poke a few holes in your butternut squash and toss in a 375 degree oven.  Roast for 1 1/2 to 2 hours, or until very soft.

2.  Remove butternut squash from oven, and when cool enough to handle, slice in half lengthwise, remove seeds, scoop squash out of rind, and transfer to a pot.

3.  Mash the butternut squash (or blend with a food processor, blender, or immersion blender) until smooth.

4.  Add coconut milk, thai curry paste (to taste), salt and pepper.

5.  Heat through and add water to reach desired consistency.

I served it with a side of garlicky sauteed spinach with a splash of tamari. 

Enjoy!

Beer of the World Post #1 - Thailand

I turned 21 on Friday! Hooray for me. It was a wild night that I will never forget (the parts that I remember) and I couldn't have asked for anything more.

Despite being of legal drinking age, I have yet to purchase myself alcohol. However, my roommate did give me a very exciting gift for my birthday. She bought me a 10 pack of "Beers of the World" from Cost Plus World Market. Each of the ten beers is brewed in a different country so here's my new mission: I will taste each beer and take notes on its flavor and other beer-esque qualities. In addition, I will make a dinner inspired by that particular country to eat while I drink the beer. Perhaps the flavors in the dish will enhance the beer and vice versa, although I'm not sure if that's how it works. Regardless, this shall be an interesting new culinary adventure. Welcome to the world of a twenty-one year old! I'm so happy to be here!

The first beer I chose from the box was called Chang beer and it hails from Thailand. I absolutely love Thai food but have no experience cooking it myself so here goes! I decided to make a cabbage salad with vegetables, mushrooms and chicken. I got some local produce at Yolo Fruit Stand for dirt cheap...the red bell pepper was less than 50 cents!

I chopped up a big bowl full of green cabbage (also cheap)

And purchased broccoli slaw and peanuts from Trader Joe's.

Once all the onion, red bell pepper, portobello and cherry tomatoes were all chopped up...

I started to sautee them in a pan with garlic and soy sauce.

I also baked some chicken in the oven at the same time. I usually only put salt and pepper on meat but today I also used red pepper flakes and curry powder.

Once the chicken and vegetables were cooked I let them cool down because I wanted the salad to be slightly chilled or at least at room temperature. Once the chicken was cooled I cut it into slices. In the serving bowl I mixed the cabbage, broccoli slaw, and cherry tomatoes and dressed it with peanut sauce.

Finally, I added the vegetables and chicken and topped it with peanuts.

Now it's time for the beer!

So many options...I'm glad I went with the Thai beer though. I don't know which I'm more excited to try, the salad or the beer!

Yum, yum yum! The salad is delicious with just a hint of curry and the nice crunch of peanuts. The chicken's the best part although the mushroom comes in a close second. Now for the beer...

Well. This is pretty tasty. It's very light and is a nice complement to the spicy meal. It's got a very smooth aftertaste too. Me likey. Still got 9 more to try though! Can't wait for those! I wonder what dish I'll cook to go along with all those other countries...

True Love Turkey Wraps

As Christine's big day quickly approaches
I plan lunch for the bridesmaids before hunger encroaches.
Between the salon and the church the ladies will eat
True Love Turkey Wraps:  oh, what a treat!
Low-sodium, low-fat, leaving eaters with pleasant breath
These bite-sized sandwiches met Christine's every request.
The will sustain the bride until she announces "I do!"
And kisses her groom; her love is so true.

Servings: 18 pieces, enough for about 5-6 people

Ingredients:
1/2 package Trader Joe's whole wheat lavash (I used three of the six wraps in the package)
14 oz. sliced turkey
3 cups arugula
8 oz. light cream cheese
1/3 c. sun-dried tomatoes

1. Chop sun-dried tomatoes finely and mix into light cream cheese.

2.  Spread 1/3 of sun-dried tomato/cream cheese mixture onto one wrap.

3.  Spread 1/3 of sliced turkey on cream cheese mixture.  Make sure to leave a one-inch margin at the long edge of the wrap with just cream cheese, so when you roll it up the wrap the edge sticks to the outside of the wrap.

4.  Sprinkle 1 cup of arugula over the turkey.

5.  Roll up the wrap and slice into six pieces using a serrated knife so the wrap doesn't get smushed.

6.  Repeat with the next two wraps.

7.  Serve to your beautiful bride!

Notes:  I made these one day ahead of time and they were still delicious.  I blotted the turkey with a paper towel before layering it in the wrap to make sure that it wouldn't make everything soggy.  I think these wraps would be even better with shredded chicken, but the turkey was a cheap and easy alternative for a hectic weekend.

More wrap ideas:

shredded chicken; goat cheese mixed with green chiles; roasted red pepper

hummus; red onion; thinly sliced cucumber; sprouts

turkey; thinkly sliced artichoke hearts; cream cheese mixed with feta; olives; roasted red pepper

smoked salmon; cream cheese mixed with capers, shallots, and lemon zest; spinach

roast beef; cream cheese mixed with blue cheese; red onion; arugula

Starting Out Simple

...yes, I am referring to both my day and this blog site.

Oh Hawaiian Coffee,

How I love thee,

Happy is my tongue

And now to the potty.

I have switched to Almond Milk with my coffee. It is easier to digest and fewer calories. My body is grateful for this switch and that I've ceased consumption of Splenda because who knows what that will do.

This Saturday, I am to be married. I have been surfing for love quotations to be used in my wedding decor, but instead I offer you this -

"Everything in this room is eatable. Even I'm eatable. But that is called cannibalism, my dear children, and is in fact frowned upon in most societies."

-Charlie and the Chocolate Factory