Blog Goals: What I’m Thinking and Where I’m Headed…

Hi all. I am thinking of adding a few new features to my blog to keep interesting. Take a look at what I have in mind:

Local Eats: I have moved out of state a few months ago and am thinking of reviewing local restaurants, their dishes, and the ambiance to provide a fresh appeal to this site. I will include pictures of course, and menus as I am trying to capture some prices to share.

Traveling Tastebuds: This will feature a foreign item that I will review. For example, if I indulge in Pani Puri, a popular Indian dish, I will provide information on what the item is, and its popularity. Also, information on where to buy it, and/or a recipe may also be provided.

Power Chews: (I may fix the name later, bu I kinda like it) This will feature a healthy vegetable (including soy), vitamin or fruit and how it can be applied in regular cooking. I will research and provide a brief summary on its components, and either use a real recipe I have tried, or provide a link for the audience.

So far, this is it. What do you all think about these ideas?

Advertisements

Healthy Choice pumpkin ravioli (with asparagus, apples and butternut squash) Review.

Healthy Choice’s Pumpkin Ravioli with apples and Butternut Squash. What a mouth full.

Ever since the commercial with Mindy Kailing advertising new Healthy Choice’s Pumpkin Ravioli with apples and Butternut Squash, I was curious. Mainly because I wondered what butternut squash tasted like. It seems to have become more popular in dishes, such as soups, and as side items. But I also was curious about pumpkin ravioli.

This by far has been one of my favorite frozen entrees. Firstly, the warm flavors of the apple and the pumpkin bring a ring of autumn depth you often experience with rich flavors like these. The subtle butternut squash adds a tinge of sweetness to the tart apples. The asparagus is sharp, but blends beautifully with the delicate butter sage sauce. I could not imagine the harmony of this dish unless all the ingredients were mixed together. The meal contains 310 calories per serving.  My only gripe is that you get about 9 ravioli. Why? Because it’s so good, I always wish for 10. Or 12. Also, whenever I follow the microwave directions on the package, I notice that one ravioli gets hard, to where when I chew it, it’s overly cooked on the edges.  I have no idea why. This  has also occurred with the Lobster ravioli I sampled from them. (Post coming soon). This balance of bold richness, smart calorie content (which may not suffice if you’re starving, but hey it’s not supposed to) and important vegetables make for a convenient lunch or dinner, and invoke a unique flavor experience.

Another picture of what the box looks like.

Healthy Choice Pumpkin Ravioli with asparagus, apples and butternut squash Yumfactor: 4 tongues and a tastebud (4.5 our of 5 stars). I really like this. I find that the flavors are well balanced and very exotic. It can be a bit fall for some, however, it’s very tasty. If you are famished, I recommend possibly eating 2 entrees if you’re not into calorie counting and are buying this entrée just to taste it. That’s what I’m doing. If you don’t, you may be hungry an hour later, just as a sidenote. It may not be flavorful enough for some, but you can always add pepper, garlic or whatever else to spice it up.

Like this post? Why not rate, comment and subscribe to more exciting posts in the future!

Banquet Pot pies and feeding hunger in America. You can help.

Really quick,I have been buying Banquet’s chicken, chicken and broccoli and turkey pot pies, and not only are they delicious, but there is a code on each box you buy. When you log on to the provided website and enter the code, money goes to feeling the needy in America. As far as the pies themselves,  these pot pies (ready in less than 5 minutes) are delicious. The crust is flaky and they are a great value (<$1). They taste as if they are out the oven and are quite filling. Try it and let me know what you think! But if you do but them, look out for the label on the front that says “Hunger Ends Here”. You’re doing a charitable service to those in need. Nothing but positive instant karma, and the supply of food on the table of those in need. It’s a win win for everyone 🙂

Side note: There are also fruit pies available.

Click http://www.nytimes.com/2011/03/21/business/media/21adco.html for more information on the company, and other products that can help feed hungry children.

What I’m Sippin On: Green Tea and Strawberry Smoothie (With Recipe)

Hello all! So, fun fact time: I love making and drinking smoothies. It’s a great way to get your fruits serving, calcium and even protein! It’s a great way to replace a meal, and you can even add veggies to your smoothies!!! (I think only carrots may work for this, though) I am currently drinking a green tea and strawberry (with orange juice) smoothie. I love the green tea’s light and herbal flavor, but I also appreciate its light caffeine content. I will be doing a post on why green tea is so epic of a tea, including health benefits, info on tea types (loose leaf, powder and bag). The only thing is I seldom measure when I create things, but I do want you guys to have the recipe. I do think these measurements are pretty accurate, though. It’s delicious! You’ve gotta try this recipe.

Green Tea and Strawberry Smoothie (2 servings)

Ingredients:

  • 1 1/2 tsps.Matcha Powder (Green Tea Powder- I’m thinking you can also use 1/4 to 1/2 a cup of chilled green tea, just be sure to make sure you sweeten it prior to using it. You may need to adjust this as you go aing, because matcha powdered green tea has a different flavor than liquid green tea in drinks I find. So please, pour, mix and sip, then adjust if necessary! In order to make green tea, please follow the directions on the back of the green tea box.) I bought mine on ebay, but you can find it at Asian stores as well.
  • 1/2 cup Vanilla Yogurt
  • 1/4 cup milk (can be soy or regular)
  • 2 -4 strawberries (depends on how berry you want it to be. I used 2. Can also be frozen)
  • Vanilla flavoring (extract or syrup. I used French Vanilla Flavored Torani syrup) (Vanilla enhances whatever flavors you are using)
  • 1-3 tsps of sugar *to taste* (Can also be substituted with agave nectar, honey, or splenda)
  • 1/4 c orange juice (Really, I just poured enough in the container, and eye measured it.
  • ice cubes (I used about 5-6 whole cubes)

(I used a magic bullet blender to make this.)

1) Spoon 1/2 cup of Vanilla flavored yogurt into the container. This can be adjusted according to how much protein, yogurt content you desire. More yogurt will make the smoothie thicker in texture.

2) Add matcha green tea powder (or cold sweetened green tea) Then add 5 to 6 ice cubes. This can be altered to your personal taste level, but remember that more ice cubes equals a colder beverage, and too much ice can make the drink more slushy  in texture.

Smoothie will be more pink than green, because you are using a small amount of green tea.

3) Add 2-3 strawberries, vanilla flavoring, milk and orange juice. If you are also using a magic bullet, it should be nearly full of ingredients by now. Add desired sugar amount (I added about 2.5 teaspoons)

4) Blend until smooth. You may have to premix the smoothie to ensure the yogurt becomes well incorporated. Smoothie is finishes when it is light pink in color, and smooth in consistency. If you see green powder, or yogurt, please blend until it mixes well.

5) Garnish with a strawberry if necessary. Enjoy!! This can make 2 servings, but if you want more, you can add more milk, which shouldn’t alter the flavor of the smoothie. The consistency however, may be changed. Play with the  fruit content, as well as the yogurt content to get the balanced texture.

*Optional* For added protein content, add desired amount of protein shake mix to smoothie, or even use vanilla soy milk. I have made similar smoothies with soy milk, and it tastes wonderful! Also, you may use powdered sugar in smoothies as they contain a small amount of corn starch, which acts as a mild thickening agent! Info on matcha can be found here: http://www.google.com/search?aq=f&sourceid=chrome&ie=UTF-8&q=matcha

TTS Tips: Stuff To Do With Pesto Sauce

Pesto, the perfect mix of pine nuts, basil, garlic, parm and olive oil enhance bland dishes and can be quite a versatile condiment to have in your household. I’ll admit that I’m a pesto fanatic. Mostly because I love anything with garlic and basil, and find that pesto can really add pep (Oh, goodness.what a cheesy adjective.) To almost anything!! I’m going to give a few tips on what else your pesto may be good for. But mind you, I am *not* a pesto expert and these ideas will be from the top of me head, so here goes.

  • The most obvious use- in your pastas!  This is what pesto has been used for historically, and it’s practical, and delicious!
  • As a spread for sandwiches! Try this- Grab a toasted bagel, spread some pesto on there, and fill the center with whatever you want! From a veggie sandwich (using mushrooms, onions, sprouts, and sun dried tomatoes), or for a baked chicken sandwich, this spread is sure to please. Even add it to a wrap for a fun snack.

    Asiago Cheese bagel with baked chicken patty and *pesto sauce*

  • As a dip. Combine pesto and mayo to create a fun dip for company, or not.  (Honestly, I just came up with this one, and don’t have a recipe, but just combine both ingredients until it’s well balanced in flavor.) I’m curious abut what a pesto bean dip would taste like. You can even toast some Italian bread, add a little ore olive oil, and di it in the pesto-olive oil mixture.
  • As a pizza base. Yes, as a pizza base. I love pizza, but often react to the harsh marinara sauce, so I find that having a variety of pizza bases from a “white base” (usually olive oil and maybe garlic) or a “green base” are fun ways to enjoy my pizza in a new and exciting way, without the heartburn!You can build your own pizza by buying the ingredients at your local grocery store, and add some pesto on th crust, followed by cheeses, veggies and your meat. I do recommend chicken or a turkey with pesto, because I have had it and know it’s tasty. I cannot be certain of the darker meats, though.
  • Combine pesto with cream cheese and make a fabulous spread on a bagel or a cracker!
  • As a marinade for chicken/other meats. You can combine some salt, pepper, pesto and maybe a little white wine, whisk it together in a bowl and spread it evenly over the meat. Let it sit for a few hours/overnight, and you’ve got well seasoned, and tasty chicken!
  • In baked goods, or quickes/fritatas/strattas. Combine small amounts (or to taste) in quickes/fritatas/strattas to add a new element of flavor, or even make pesto+ veggie flavored breads, or savory muffins. Even make a pesto and cheese loaf (with a mozzarella, parm, garlic and cream cheese spread?)
  • Pesto butter!!! Combine pesto and butter until the desired consistency.
  • Pesto Bruschetta- Take a few slices of Italian(French or Cuban) bread, and either smear it with a fresh clove of garlic, and the pesto sauce, toasting it until crisp. Then, Add chopped tomatoes (fresh or sundried) and minced garlic (optional) as well as grated parm, mozzarella, or feta cheese. While I was writing this, I wondered if there was actually a recipe for this, because I didn’t want to make something up that was not going to taste good. I found one!! Here it is-http://www.tasteofhome.com/Recipes/Pesto-Bruschetta
  • And on a salad- either pasta, chicken salads or green leafed salads! There i actually a salad dressing that combines basil and balsamic. Though its not pesto, the basil flavor is strong and gives the idea of how basil would taste on a salad.