Good morning bloggies!! Happy New Years’ Eve!! Got any big plans tonight?
We’re just doing the ushe. For the past four or so years, we’ve hung out with the same couple, Destiny and Steve, and this year our friends, Kim and Jason will be joining us! We usually stick around our house, because in this college town, going out to the bars means fighting the college crowds, and this year, baring the single digit degrees. Yiiiikes!
I got up bright and early yesterday and busted out el juicerino again to make a delightful carrot and grapefruit juice:
OK, those of you who said juicers were a PITA (pain in the as*) to clean up, were right on the money. Shane did the dishes on the first morning I made one, but I did yesterday, and man o’ man is it a pain! I’m thinking juicing is going to be strictly prohibited on work mornings.
Since I knew I wanted to hit up the gym after work today, I got to baking last night as soon as I got home. I made two different batches of cookies – each by the ever so clever, Dreena Burton.
First up were her Someone got Their Peanut Butter in my Chocolate Cookies:
They turned out magnificently! I know, because I tried one 😉
The second were Carob Coconut Pecan Cookies:
Yeah..these were a flop. A flattened, pancake, cookie flop. Woops. I mean they tasted delicious!! In fact, the husband kept going into what I salvaged and breaking off a “piece” of a couple cookies that had welded together, haha. I knew it was over when I put the maple syrup in the “dry ingredients” bowl. Doh! I would have started over, but I was plum out of spelt flour. Anyone have any ideas on how I can possibly salvage these babies?
At least the first ones turned out, aaaand I got to use a new, fun Pampered Chef toy! 😀
Next, I made a sweet appetizer of sweet pumpkin dip!
I’ll be setting out these lovelies for dippers:
Sweet Pumpkin Dip:
- -1 cup of pure pumpkin
- -1/2 block of extra firm tofu
- -1/2 block of neufatenel cheese or cream cheese
- -1/2 T pumpkin pie spice
- -3 T maple syrup
- -3 T pumpkin butter (optional)
In a food processor, puree the pumpkin, tofu, and cream cheese until well combined. Toss in the rest of the ingredients, and pulse until smooth. Sprinkle a little of the pumpkin pie spice on top. Devour! Easy peasy 😀
A few of you asked about the His and Hers Lasagna Rollups I made for our Christmas party on Sunday. Man are they good!
His and Hers Lasagna Rollups
Recipe adapted Ellie Kreiger, Food You Crave
Hers – Ingredients:
- 5 w.w. or regular lasagna noodles
- ½ T of olive oil
- ½ of an eggplant, chopped into small pieces (Note: this wasn’t included in Sunday’s meal, as I was out of eggplant, and there was a blizzard out sideJ)
- 5 oz. of portabella mushrooms, chopped
- 3 c. of tomato sauce of your choice (I think I just used Progresso)
- 8 oz. of ricotta cheese – whole or skim (I used whole)
- 2-3 c. fresh spinach, chopped
- 1 egg, beaten
- ½ t. oregano
- A handful of Romano cheese (make sure you have exactly one handful ;))
- ½ c. mozzarella cheese
Preheat oven to 375 degrees. Cook 10-12 whole wheat or regular lasagna noodles according to the package; lay each flat on a paper towel or tinfoil when done.
While noodles are cooking, heat the olive oil in a pan over medium-high heat. Add the eggplant, and cook for 3-4 minutes, or until lightly browned. Add the mushrooms, and cook for 3-4 additional minutes, or until mushrooms are slightly browned. Add in chopped spinach and cook until wilted. Pour in half of your tomato sauce, and simmer for 2-3 minutes.
In a medium sized bowl, mix the ricotta, egg, oregano, and spinach until well combined.
Spread a spoonful of the ricotta mixture on each noodle – cover each noodle, but leave 1-2 inches uncovered on each end. Then, spread 1-2 spoonfuls of the veggie and tomato sauce mixture on top of the ricotta spread.
Lightly grease an 8×8 (or whatever you have on hand) baking dish. Roll each noodle from the bottom up, and stand it up in the dish.
Take remaining tomato sauce, and evenly pour on top of the rollups. Top the sauce and noodles evenly with the mozzarella cheese. Cover with tinfoil, and bake for 35 minutes. Remove the tinfoil, sprinkle on the romano cheese, and bake for another 10 minutes.
For the “His” version of the rollups, instead of sautéing the eggplant and mushrooms in oil, simply brown the meat, then add the tomato sauce. Then continue per the directions above. I did still include the steamed spinach in the His version, just because I think spinach goes excellently with lasagna!
Anyway, after all this baking for today, I wasn’t really hungry come dinner time (who, me? Eat the leftover dough? Well, I nevahh!!) but I did make a little somthin’ somethin’ cause I didn’t want to be hungry later. Enter, house salad:
Romaine, spinach, kale, broccoli, yellow bell pepper, TJ’s meatless balls, goddess dressing. Now that salad is the size of a house!
I hope you all have a fun and safe New Year! Don’t get too crazy, now 😉
Have a great day!