Sweet and Spicy Nut and Pretzel Mix

February 12, 2013 by · 6 Comments

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My mom has this (infamous) saying: Every child gets what every child “needs”.

This does explain why I got a car during college and my brother did not. I needed it for a job and classes….he had to borrow my mom’s car.

My dad still does my brother’s laundry…he’s 23. I guess he still “needs” help doing laundry.

I’m pretty sure my parents still pay for many of my brother’s expenses: cell phone, insurance, etc. The boy has several jobs!

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When I started dating, I was never allowed to have a boy in my room. Ever. When my brother started dating, he had girls all over and his room…with the door closed. Heck, my brother lived with FIVE girls in a house his sophomore year of college!

My brother and I are very similar in some ways, but very different in others. I’ve always been very mature and independent and my brother…not so much.

He’s a total mama’s boy…and I, a daddy’s girl.

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This was very evident when I talked to my mom on Super Bowl Sunday and she shared that she was making my brother some appetizers to drop off at his apartment for his party. She made him “no-brainer dip” (cream cheese, chili, and cheese all melted together) and something else…I can’t remember.

Talk about spoiled.

Next time she’s making appetizers for her grown kid’s parties, I’ll request this one. Soooo good.

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Sweet and Spicy Nut and Pretzel Mix from Cooking Light

3 Tbsp brown sugar
2 tsp fresh thyme, chopped and divided
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground red pepper
1/2 cup pecans
1/2 cup unsalted almonds
2 Tbsp unsalted butter
2 1/2 cups tiny unsalted pretzels
1 1/2 cup crispy rice cereal squares (i.e. Chex)
2 Tbsp maple syrup

Directions:

Preheat oven to 350 F.

Combine brown sugar, 1 teaspoon thyme, salt, cinnamon, and red pepper in a small bowl.

Combine pecans and almonds on a jelly-roll pan. Bake at 350 F for 10 minutes or until the nuts begin to brown. Combine the pecan mixture and butter in a medium bowl, stirring until butter melts. Gently stir in pretzels, cereal, and syrup. Sprinkle the sugar mixture evenly over pretzel mixture; toss gently to coat. Spread pretzel mixture in a single layer on jelly-roll pan. Bake at 350 F for 10 minutes, stirring once. Sprinkle with the remaining 1 teaspoon thyme. Cool completely.

Yield: 9 servings (heaping 1/2 cup each)

Nutrition Information (per serving): 183 calories; 10.7 g. fat; 0 mg. cholesterol; 387 mg. sodium; 20.9 g. carbohydrate; 4.0 g. fiber; 2.9 g. protein

Result: Warning – this stuff is ADDICTING! I made a double batch and while that was a great choice for entertaining, the leftovers were dangerous to have around! This was sweet, salty, spicy…it had it all! I loved the pecans in this the most…a perfect texture to offset the crunchy pretzels and almonds. Definitely a delicious snack or game day food!

Why do I feel like this week is going to be a long one? Boo.

Be well,

 

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Filed Under: 200 calories or less, carb-controlled, fiber, guilt-free, kid-friendly, recipe, snack, spicy, Uncategorized, vegetarian ·

Lemon Angel Food Cake

February 8, 2013 by · 12 Comments

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 My grannie has Alzheimer’s and it’s hard sometimes to see her battle through such a devastating disease. The good news is, she’s happy. Having worked with dementia extensively through my internship to become a dietitian, I find myself with a pretty good understanding of not only the nutritional implications that can come with the progression of Alzheimer’s disease, but also with the personality and behavior changes.

All I know is that you have to learn to laugh and make the best of your time with loved ones.

My grannie has ALWAYS loved being the center of attention. She’s someone who loves being around others, being social, and simply having a good time. Simply put, she’s a pistol of a woman and some things never change. I mean, we’re talking about a woman who had 2 “boyfriends” for the better part of her adult life. TWO!

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Not so long ago, we were visiting grannie in the assisted living facility she now stays at. We were talking, mostly with one another while grannie seemed dispondent and disengaged — a very common trait in many dementia patients. All of a sudden, Grannie picked up the front of her blouse and flashed the table her chest. She laughed and laughed, bringing the attention in the room to herself.

Being the quick wit that he is, Mr. Prevention asked, “Grannie, are you on spring break!?” She just laughed and laughed. It was funny and something I’ll never forget.

Recently, I called grannie to talk. Our conversations have become brief and repetitive and she is unable to recall exactly where I live, what I do, etc. We mainly talk about her day, what she ate last, what she’s wearing, and so on. I reminded her that she has a big birthday (90!!) coming up April 8th.

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“Oh, do I?!” she asked.

“You do, Grannie! You’re going to be 90! Can you believe it?” I said back.

“Well, I feel good so I think that’s a good thing.” she reported.

“We’re going to celebrate your birthday, Grannie. What kind of cake do you want?” I asked. The woman LOVES sweets.

She fell silent for a good moment.

“Grannie, are you there?” I finally inquired.

“Yes, I’m just thinking still about what kind of cake I want.”

I laughed.

Another moment later she responded, “I want angel food cake…it’s my favorite!”

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Lemon Angel Food Cake slightly adapted from Ina Garten, via Food Network by Eva Bakes

2 cups granulated sugar, divided
1 1/3 cups cake flour, sifted
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 tsp kosher salt
1 1/2 tsp cream of tartar
3/4 tsp pure vanilla extract
2 tsp freshly squeezed lemon juice

Directions:

Preheat the oven to 350 F.

In a large bowl, whisk together 1/2 cup of sugar with the flour. Set aside.

In the bowl of a stand mixer, add the egg whites, salt, and cream of tartar. Using the whisk attachment, beat on high until the eggs make medium-firm peaks, about 1 minute.

Slow the mixer down to medium speed and add the remaining 1-1/2 cups of sugar by slowly sprinkling it over the beaten egg whites. Beat for a few minutes until the egg whites look thick and shiny. Then add in the vanilla and lemon juice and continue to beat until very thick, about 1 more minute. Pour about 1/4 of the flour mixture over the egg whites and gently fold it into the mixture with a rubber spatula. Continue adding the flour a little bit at a time until all the flour is  incorporated (note: the less strokes used the better!)

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool. If desired, drizzle the top with glaze (you can use powdered sugar mixed with a bit of lemon juice and/or milk).

Yield: 12 slices

Nutrition Information (per slice): 186 calories; 0 g. fat; 0 mg. cholesterol; 194 mg. sodium; 43.2 g. carbohydrate; 0.4 g. fiber; 4.6 g. protein

Result: Light and refreshing! This angel food cake was the perfect touch to a special meal…but without all the guilt. This fat-free cake is a favorite childhood favorite…there’s no going wrong with angel food cake! Enjoy!

I’m all stinky from my run last night..because our water heater went out! I came home to find it dripping steadily and all out of hot water. Guess I’ll head to the gym for a workout and SHOWER before work this morning! TGIF!

Be well,

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Filed Under: 200 calories or less, guilt-free, kid-friendly, recipe, Uncategorized, vegetarian ·

Salt + Vinegar Kale Mashed Potatoes

January 30, 2013 by · 19 Comments

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 A lot of you saw on Facebook the meal Kristen and I whipped up together. Drool-worthy, I know. Kristen picked one killer entree and salad, I chose the dessert, and she narrowed down the “sides” to 3 choices.

I don’t remember what choice #1 or #2 were…but when she read off “…or Salt and Vinegar Kale Mashed Potatoes” there was no question they were the winning recipe. As a lover of mashed potatoes, I think they accompany any dish. Heck, I can eat mashed potatoes as a meal and be 100% satisfied!

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It’s a good thing healthier mashed potato recipes exist, huh? My coworker was just saying she starts her mashed potatoes with a STICK of butter. Delicious, no doubt…not-so-good for you. There’s no cream in these, either…just a touch of 2% milk, though fat-free or a dairy-free variety would work just as well.

When I continued reading the recipe quantities and came across the need for SIX TABLESPOONS of vinegar, I nearly put on the breaks. Right there, I knew, this recipe would result in epic success…or perhaps more likely, epic failure.

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I conferred with vinegar-loving friend Kristen and we surged ahead with the recommended 6 tablespoons of vinegar. As soon as it was all mashed together and the kale was mixed in, I had a spoon in the serving bowl.

“You gotta try, Kris…you’ll love them.” I said. And she did. Epic success.

I was even kind enough to share the leftovers and sent her home with all but one serving. Now THAT is friendship.

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Salt + Vinegar Kale Mashed Potatoes slightly adapted from Edible Perspective

2 lbs yukon gold potatoes, cut into 2-inch cubes
2 Tbsp butter, divided
1 bunch kale, ribs removed and torn into small pieces
6 Tbsp apple cider vinegar
1/4 cup 2% milk
1/2 tsp salt

Directions:

Bring 2-3 quarts of water to a rolling boil; add potatoes. Boil potatoes for 20-30 minutes or until fork tender.

Meanwhile, in a large skillet, melt 1 tablespoon butter over medium heat. Once hot, add the kale and saute until wilted and tender, about 4-6 minutes, stirring often.

Using a potato masher, mash the potatoes with the vinegar, remaining tablespoon of butter, milk, and salt, until desired consistency is reached. Mix in kale and serve hot.

Yield:  5 servings (about 3/4 cup each)

Nutrition Information (per serving): 202 calories; 5.2 g. fat; 1 mg. cholesterol; 265 mg. sodium; 39.2 g. carbohydrate; 4.8 g. fiber; 7.6 g. protein

Result: These sounded amazing…and they were! If you’re not totally sold on kale, this recipe is the perfect vehicle for kale. The kale adds nutrition and tons of color and a new texture. We gobbled these up and if you’re a vinegar lover, you will adore these. Promise!

 Work & parent-child cooking class tonight…it’ll be a long one! Ciao!

Be well,

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Filed Under: 200 calories or less, carb-controlled, fruits and vegetables, gluten-free, guilt-free, recipe, Uncategorized, vegetarian ·