Wednesday, August 18, 2010
back to school
Tomorrow... it begins again.
First day, second year. Granted, this year is supposed to be easier than the last -- and we survived that one -- but there's still something daunting surrounding it. I mapped out my lab schedule today and kissed 20 solid hours (plus writing) -- in the lab alone -- goodbye. Add to that a 16 hour class schedule and one full day of practicum each week..
.. oh, and homework?..
yikes. Part of the dauntingness is that I know I have a family at home waiting for me now. Working late isn't just productive -- it also takes away from things I can't take back. It's not a balance I'm particularly used to discerning. ...not that I'm complaining :) I love coming home to Co and Moo.
I'm excited about the opportunities this year, though. The department is adding an extra concentration for students pursuing extra stats classes.. I'm figuring out masters thesis info.. discerning expanding my research interests a bit.. it's all fun and exciting. Let the discernment continue.
So for all of you going back to school - best wishes for a year of inspiration and growth. Here are a few yummy recipes from our last summer dinner to help get you started.
Jalapeno Grilled Corn
courtesy of Rachel Ray
1 stick of butter (don't worry, you wont eat it all)
1 jalapeno, halved and seeds removed
2 t paprika
juice of one lime
1/2 lime zested
corn (butter is enough to make a bunch!)
Place all ingredients (except corn) in a food processor and pulse. If the butter has trouble mixing in, microwave for a few seconds. Put scrape the butter mixture onto wax paper and fold to make a block. Put in fridge for 5-10 minutes. Grill the corn, then serve by rubbing with jalapeno butter. Sprinkle with salt and enjoy!!
Yummy Turkey Burgers
1 lb ground turkey
1 egg white
1/3 vidalia onion, diced
1/4 green bell pepper, diced
2 T bread crumbs
1 t kosher salt
1 t pepper
Mix ingredients in bowl, form into patties, and grill! Serve on 100 cal wheat sandwich rounds (or plain with a side of BBQ!).
Butter Pecan Zoku Pops
3/4 c almond milk
1/2 t vanilla extract
1 T brown sugar
3/4 c pecans
1 1/2 T sugar free caramel
Combine ingredients in magic bullet, pour into molds, wait 7 minutes, and enjoy!
First day, second year. Granted, this year is supposed to be easier than the last -- and we survived that one -- but there's still something daunting surrounding it. I mapped out my lab schedule today and kissed 20 solid hours (plus writing) -- in the lab alone -- goodbye. Add to that a 16 hour class schedule and one full day of practicum each week..
.. oh, and homework?..
yikes. Part of the dauntingness is that I know I have a family at home waiting for me now. Working late isn't just productive -- it also takes away from things I can't take back. It's not a balance I'm particularly used to discerning. ...not that I'm complaining :) I love coming home to Co and Moo.
I'm excited about the opportunities this year, though. The department is adding an extra concentration for students pursuing extra stats classes.. I'm figuring out masters thesis info.. discerning expanding my research interests a bit.. it's all fun and exciting. Let the discernment continue.
So for all of you going back to school - best wishes for a year of inspiration and growth. Here are a few yummy recipes from our last summer dinner to help get you started.
Jalapeno Grilled Corn
courtesy of Rachel Ray
1 stick of butter (don't worry, you wont eat it all)
1 jalapeno, halved and seeds removed
2 t paprika
juice of one lime
1/2 lime zested
corn (butter is enough to make a bunch!)
Place all ingredients (except corn) in a food processor and pulse. If the butter has trouble mixing in, microwave for a few seconds. Put scrape the butter mixture onto wax paper and fold to make a block. Put in fridge for 5-10 minutes. Grill the corn, then serve by rubbing with jalapeno butter. Sprinkle with salt and enjoy!!
Yummy Turkey Burgers
1 lb ground turkey
1 egg white
1/3 vidalia onion, diced
1/4 green bell pepper, diced
2 T bread crumbs
1 t kosher salt
1 t pepper
Mix ingredients in bowl, form into patties, and grill! Serve on 100 cal wheat sandwich rounds (or plain with a side of BBQ!).
Butter Pecan Zoku Pops
3/4 c almond milk
1/2 t vanilla extract
1 T brown sugar
3/4 c pecans
1 1/2 T sugar free caramel
Combine ingredients in magic bullet, pour into molds, wait 7 minutes, and enjoy!
Sunday, August 8, 2010
Date Night Dinner
Cory and I cooked this next yummy meal on a fun date night in :) Enjoyed with peach mojitos -- although I won't post that recipe until it's PERFECT. Pairs nicely with a terrible "comedy", I might add..
Pork Loin Braised with Beer and Cabbage
modified from Cooking Light: Way to Cook
4 t paprika
2 t thyme
1.5 t kosher salt
1.5 t pepper
1 t sage
2 lbs boneless pork loin, trimmed
4 slices bacon, chopped
1 head of green cabbage thinly sliced
2 medium onions, thinly sliced
3 thinly sliced carrots
1 small can tomato paste
1 bottle beer
1. Preheat oven to 350
2. Combine 2 t paprika, 1 t thyme, 1 t salt, 1 t pepper, and sage - rub over pork.
3. Heat a large Dutch oven over medium high heat, coat with PAM and brown pork on all sides (about 5 mins total). Remove pork from pan.
4. Add bacon to pan, cook until crospy. Add onion, cook for a few minutes, then add carrots. Cook until onion is caramelized, then add tomato paste. Add rest of spices and beer, stir to combine, then add cabbage.
5. Toss cabbage with other ingredients, cook until cabbage is wilted (stir every few minutes). Add pork to pan.
6. Cover and bake at 350 for 1.5 hours, or until pork is tender (original recipe says 2 hours, but ours cooked much more quickly!) - use meat thermometer. Slice the meat and let juices seep through. Serve and enjoy!
Pork Loin Braised with Beer and Cabbage
modified from Cooking Light: Way to Cook
4 t paprika
2 t thyme
1.5 t kosher salt
1.5 t pepper
1 t sage
2 lbs boneless pork loin, trimmed
4 slices bacon, chopped
1 head of green cabbage thinly sliced
2 medium onions, thinly sliced
3 thinly sliced carrots
1 small can tomato paste
1 bottle beer
1. Preheat oven to 350
2. Combine 2 t paprika, 1 t thyme, 1 t salt, 1 t pepper, and sage - rub over pork.
3. Heat a large Dutch oven over medium high heat, coat with PAM and brown pork on all sides (about 5 mins total). Remove pork from pan.
4. Add bacon to pan, cook until crospy. Add onion, cook for a few minutes, then add carrots. Cook until onion is caramelized, then add tomato paste. Add rest of spices and beer, stir to combine, then add cabbage.
5. Toss cabbage with other ingredients, cook until cabbage is wilted (stir every few minutes). Add pork to pan.
6. Cover and bake at 350 for 1.5 hours, or until pork is tender (original recipe says 2 hours, but ours cooked much more quickly!) - use meat thermometer. Slice the meat and let juices seep through. Serve and enjoy!
Summer Lunch Recipes
Nothing says summer like chicken pesto sandwiches, fruit salad, bbq onion rings, and delicious fruit popsicles (with wonderful friends, of course!). We made these dishes when Amy and Liz dropped by for a yummy summer lunch to catch up before Amy moves to Boston. SO DELICIOUS!
Caprice Cherry Tomatos
modified from Cooking Light Magazine
1 pint cherry tomatos, halfed
fresh mozarella cheese, cut into 1/8" strips, then sliced to width of tomato
fresh basil, tough part of leaves removed, cut into 1/8" by 1.5" strips
kosher salt, to taste
pepper, to taste
toothpicks
Lightly salt and pepper mozarella slices. Assemble on toothpick in following order, to make a "sandwich" out of the cherry tomato: (1) bottom half of tomato, (2) basil, folded over, (3) mozarella, (4) top half of tomato. Serve immediately.
Homemade Walnut Pesto
modified from Cooking Light cookbook
4 T chopped walnuts
2 T minced garlic
3 T EVOO
4 C fresh basil leaves, stems removed
1/4 C parmesean cheese (grated)
1/4 t kosher salt
Drop nuts and garlic through food processor chute with machine turned on. Add oil and pulse. Add remaining ingredients, scraping bowl as needed.
Pesto Pecan Chicken Salad
recipe makes enough for 5 or 6 sandwiches
1/3 c prepared pesto
1/3 c plain lowfat yogurt
1/3 c light mayo
1 c toasted pecans, finely chopped
1.5 T lemon juice
4 c cubed BLSL chicken breast (added S&P and baked at 350 for 35 minutes)
1/3 c roasted red bell peppers, drained and sliced(a few slices per person)
whole wheat 100 calorie sandwich bread rounds
Combine pesto, yogurt, mayo, pecans, lemon juice, and chicken; refrigerate until ready to serve. Lightly toast bread, add chicken salad, and top with several slices roasted red peppers.
Baked BBQ Onion Rings
modified from Cooking Light cookbook
3 T flour
1 T sugar
1 t chili powder
1 t cumin
1/2 t salt
1/2 t paprika
2 large eggs, beaten
2 medium onions, sliced to 1/4" thickness, and separated into rings
1.5 c breadcrumbs.
1. Preheat oven to 450. Place two cookie sheets in oven to preheat.
2. Combine first seven ingredients in bowl, whisk thoroughly.
3. Place 3/4 c breadcrumbs in gallon ziplock bag. Dunk a third of the rings in the flour mixture, then add to bag. Toss to coat. Repeat with remaining rings and breadcrumbs.
4. Place in single layer on 2 preheated baking sheets coated with PAM. Add rings in single layer, and bake for 5 minutes on each side. Serve immediately.
Zoku Cantaloupe Popsicles
Ingredients:
1/2 cantaloupe, cubed
2 T fat free vanilla coffee creamer
1 T brown sugar
Blend ingredients in Magic Bullet, pour into molds. Makes 5 popsicles. Enjoy!
Caprice Cherry Tomatos
modified from Cooking Light Magazine
1 pint cherry tomatos, halfed
fresh mozarella cheese, cut into 1/8" strips, then sliced to width of tomato
fresh basil, tough part of leaves removed, cut into 1/8" by 1.5" strips
kosher salt, to taste
pepper, to taste
toothpicks
Lightly salt and pepper mozarella slices. Assemble on toothpick in following order, to make a "sandwich" out of the cherry tomato: (1) bottom half of tomato, (2) basil, folded over, (3) mozarella, (4) top half of tomato. Serve immediately.
Homemade Walnut Pesto
modified from Cooking Light cookbook
4 T chopped walnuts
2 T minced garlic
3 T EVOO
4 C fresh basil leaves, stems removed
1/4 C parmesean cheese (grated)
1/4 t kosher salt
Drop nuts and garlic through food processor chute with machine turned on. Add oil and pulse. Add remaining ingredients, scraping bowl as needed.
Pesto Pecan Chicken Salad
recipe makes enough for 5 or 6 sandwiches
1/3 c prepared pesto
1/3 c plain lowfat yogurt
1/3 c light mayo
1 c toasted pecans, finely chopped
1.5 T lemon juice
4 c cubed BLSL chicken breast (added S&P and baked at 350 for 35 minutes)
1/3 c roasted red bell peppers, drained and sliced(a few slices per person)
whole wheat 100 calorie sandwich bread rounds
Combine pesto, yogurt, mayo, pecans, lemon juice, and chicken; refrigerate until ready to serve. Lightly toast bread, add chicken salad, and top with several slices roasted red peppers.
Baked BBQ Onion Rings
modified from Cooking Light cookbook
3 T flour
1 T sugar
1 t chili powder
1 t cumin
1/2 t salt
1/2 t paprika
2 large eggs, beaten
2 medium onions, sliced to 1/4" thickness, and separated into rings
1.5 c breadcrumbs.
1. Preheat oven to 450. Place two cookie sheets in oven to preheat.
2. Combine first seven ingredients in bowl, whisk thoroughly.
3. Place 3/4 c breadcrumbs in gallon ziplock bag. Dunk a third of the rings in the flour mixture, then add to bag. Toss to coat. Repeat with remaining rings and breadcrumbs.
4. Place in single layer on 2 preheated baking sheets coated with PAM. Add rings in single layer, and bake for 5 minutes on each side. Serve immediately.
Zoku Cantaloupe Popsicles
Ingredients:
1/2 cantaloupe, cubed
2 T fat free vanilla coffee creamer
1 T brown sugar
Blend ingredients in Magic Bullet, pour into molds. Makes 5 popsicles. Enjoy!
back a married woman :)
It's finally time to return to the blog -- married, happy, and so excited for these last few lazy summer weeks.
This summer has flown by -- but we've absolutely loved every second. I think we're getting far enough removed from the wedding that I'm wishing we could go back and do it all over, but lately I've been enjoying the lack of guest lists to write, bows to sew, favors to make...
... particularly when I have this wonderful husband to spend my time with.
We've really been enjoying married life (despite what we'll probably tell you if you ask how "married life is treating us" -- our answers are getting more creative each time we hear that question). We're slowly getting into our routine around the homestead, and as work picks up for both of us, we'll adjust to that routine, too. Molly and Cory are getting creepily used to each other (they're napping together as I write this -- peas in a pod), to the point that I'm generally considered a third wheel around here. Who would have thought a good ole' country boy and a "boston terrier" would make such a good pair?
I'm enjoying the post-wedding return to work, too. With fewer impending details swirling through my mind, I feel like I have my sanity back! I've been so much more productive, and I feel like I've learned a lot. I'm teaching myself some fun stat techniques (yeah, I said it - FUN) that merge hierarchal linear growth curve modeling with typical regression. Basically, we can see how individual trajectories of behaviors (such as social responses) predict later emergence of autism symptoms, versus just looking at cross sectional samples or strict repeated measures designs.
I'm starting to fall in love with data analysis -- to the extent that I've been debating trying to cram more stat classes into our already insane school psych schedules. It's just so liberating to have a research question and be able to actually answer it. In one work day, I can learn something remarkable about precursors to autism. It's an empowering, beautiful feeling. Combined with my perfectionistic personality (I'm owning it these days), I have trouble handing my questions over to someone else to analyze. So much gets lost in translation. So hey -- learn it yourself, right?
So work is wonderful, home is wonderful.. life in general is pretty great. Co and I are so similar to how we were before, but it's so different at the same time. We've been growing towards each other for so long, but now we're growing in the same direction -- together. We laugh more than we ever have before -- and even on grumpy days, I have more fun with him than I would alone. It's so right.
We've also been LOVING the chance to make dinner together (and put all these fun kitchen gadgets to use) or for whoever else happens to be around. People drive through Cola a lot -- which I LOVE -- so it's so much fun to entertain and catch up with old (and new!) friends. I've decided to document some of my favorite memories (and the recipes that go along with them) here so that others can enjoy them, too. Each week, we buy whatever meats and veggies are on special, then we seek out yummy recipes to put to use. Lots of successes so far - get excited!
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