As I mentioned in an earlier posting, Michelle and I have been doing Body for Life. Unfortunately, I have to stop the exercise program because of a surgery (I'll write more about that later), but I continue with the diet routine. The basics of which are eating six small meals a day consisting of a serving of high quality protein and a serving of high quality carbohydrates. One should also include a serving of vegetables with at least two meals. You also take one day a week off from the diet and eat however you feel. To find out more, CLICK HERE.
Sometime my sweet tooth gets in the way, but here is one snack or meal that really helps out, a blueberry milkshake. And yes, it is good for you.
Ingredients:
3/4-1 cup of milk
1-2 scoop(s) of whey protein powder (optional)
1/2 cup of plain unsweetened fat free yogurt
1/2-3/4 cup of frozen blueberries
I use a stick blender, but one can always use a stand blender (especially if you plan to make multiple servings). Pour the milk into the glass and mix in the protein powder (mixing it separately will make it less like to have clumps). Add the yogurt and berries and blend to an even consistency. The frozen berries will freeze some of the liquid and give you a nice milkshake consistency.
Now, the measurements are not exact to allow for varied thicknesses. For a thicker shake that requires a spoon to eat, use less milk and more berries. For a more drinkable shake, use more milk and fewer berries. Also, you can use other frozen fruit. Strawberries work will, and I'm sure frozen peaches would taste great. Fresh fruit, like a banana, is also good, but you don't get that milkshake texture or coldness.
Well, enjoy.
-Phil
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, February 2, 2010
Monday, February 1, 2010
I love Mahi-Mahi
As many of you who know me or read this blog on occasion may have guessed, I love food. However, fish is usually not high on the list of my favorites. Mahi-mahi is one fish I can say I love to eat.
I first tried mahi-mahi while I was living in the Monterey, CA area. We were eating at a nice little restaurant on old Fisherman's Wharf (Monterey not San Fan), and I decided to try something new. The mahi-mahi was amazing. When it is fresh, the texture is similar to an extra tender and moist poultry. Also like poultry, the flesh has light and dark meat. The flavor is much like any white meat (no it does not taste like chicken. Only chicken taste like chicken).
Unfortunately, the is no coast in Northeastern Colorado; therefore, we must buy frozen mahi-mahi. The texture of the frozen fish when cooked is still moist and tender, but it does flake somewhat like other fish. I would love to say that the taste does not suffer, but there is not a frozen meat that is truly as good as the fresh. Having said that, frozen mahi-mahi is still quite delicious.
So, how do you cook it? There are many ways to enjoy mahi-mahi. All you really have to do is go to the Foodnetwork website (CLICK HERE) and search for mahi-mahi. There is a ton of recipes (it is also a good site for other recipes). Last night, we had a marvelous Thyme and Sesame Encrusted Mahi-Mahi. The marine and crust enhanced the subtle flavor of the fish. Normally, I would post the recipe myself but due to copyright consideration and easy of finding it, I figured I would just post the link. So, if you want to see the recipe, just click here. It will be well worth you time. Now, doesn't that look yummy?
A few notes: The photo is from Foodnetwork.com The original recipe is for Pacific Halibut, but it calls for halibut or mahi-mahi.
I first tried mahi-mahi while I was living in the Monterey, CA area. We were eating at a nice little restaurant on old Fisherman's Wharf (Monterey not San Fan), and I decided to try something new. The mahi-mahi was amazing. When it is fresh, the texture is similar to an extra tender and moist poultry. Also like poultry, the flesh has light and dark meat. The flavor is much like any white meat (no it does not taste like chicken. Only chicken taste like chicken).
Unfortunately, the is no coast in Northeastern Colorado; therefore, we must buy frozen mahi-mahi. The texture of the frozen fish when cooked is still moist and tender, but it does flake somewhat like other fish. I would love to say that the taste does not suffer, but there is not a frozen meat that is truly as good as the fresh. Having said that, frozen mahi-mahi is still quite delicious.
A few notes: The photo is from Foodnetwork.com The original recipe is for Pacific Halibut, but it calls for halibut or mahi-mahi.
Thursday, September 17, 2009
Danish Country Crust Bread
Last week, I said I would post the recipe for Country Crust Bread. So, Here it is. Sorry about the delay.
Before I start, this is how I now make the bread using my KitchenAid. There will be notes on hand mixing. Hand mixed bread is much denser, .
Ingredients:
2 cups warm/hot water
1/2 cup sugar (I sometimes replace the sugar with honey)
1-2 Tbsp honey
1 tsp salt
1/4 cup oil
2 eggs
2 Tbsp or 2 packages of dry yeast
6 1/2 to 7 1/2 cups flour (I usually use unbleached but a half and half blend of Hungarian Whole wheat and Unbleached flours works well).
The recipe makes two loaves of bread.
Mix water, sugar, honey, salt, oil, and eggs on speed 6 or so until eggs are well beaten (1). Add yeast and mix. And 3 cups of flour and mix at speed 2 with the dough hook until smooth. Slowly add the rest of the flour and continue to mix on speed 2 until dough pulls away from the bowl. Cover and let the dough rise (about 45 minutes, when the dough has doubled in size).
Knead the dough for 2 minutes at speed 2 with the dough hook (2). Divide the dough in half, and roll the ends of each half under. Then place each loaf in a greased bread pan. Bake at 375F for 35 minutes.
The Country Crust Bread is great for French Toast, ham and cheese sandwiches, or eating with butter and apricot preserves. The heels are the most delicious to with preserves or eat plain.
Hand Making Notes:
(1) Beat the eggs prior to mixing with the rest of the ingredients.
(2) Hand mixing and kneading requires a lot of effort and time. Expect to knead the dough by hand for at least 5 minutes and as noted earlier, the bread will be dense, not light and fluffy.
Before I start, this is how I now make the bread using my KitchenAid. There will be notes on hand mixing. Hand mixed bread is much denser, .
Ingredients:
2 cups warm/hot water
1/2 cup sugar (I sometimes replace the sugar with honey)
1-2 Tbsp honey
1 tsp salt
1/4 cup oil
2 eggs
2 Tbsp or 2 packages of dry yeast
6 1/2 to 7 1/2 cups flour (I usually use unbleached but a half and half blend of Hungarian Whole wheat and Unbleached flours works well).
The recipe makes two loaves of bread.
Mix water, sugar, honey, salt, oil, and eggs on speed 6 or so until eggs are well beaten (1). Add yeast and mix. And 3 cups of flour and mix at speed 2 with the dough hook until smooth. Slowly add the rest of the flour and continue to mix on speed 2 until dough pulls away from the bowl. Cover and let the dough rise (about 45 minutes, when the dough has doubled in size).
Knead the dough for 2 minutes at speed 2 with the dough hook (2). Divide the dough in half, and roll the ends of each half under. Then place each loaf in a greased bread pan. Bake at 375F for 35 minutes.
The Country Crust Bread is great for French Toast, ham and cheese sandwiches, or eating with butter and apricot preserves. The heels are the most delicious to with preserves or eat plain.
Hand Making Notes:
(1) Beat the eggs prior to mixing with the rest of the ingredients.
(2) Hand mixing and kneading requires a lot of effort and time. Expect to knead the dough by hand for at least 5 minutes and as noted earlier, the bread will be dense, not light and fluffy.
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