Man, it's been too long. It's long past time for more on my favorite topic. Food. Sustenance. Eatin'. So, without further ado, here's a couple things I'm loving lately...
I hate yogurt. I try, every now and then, to like it. I know it's good for me. I know it's an excellent, healthy snack with pro-biotics and all kinds of good stuff. I KNOW. Yes, I tried that brand. Yes, I tried that flavor. IT'S ALL GROSS. (okay, once I ate some yogurt I liked, but I was in Hawaii, and it was mixed with tropical fruit granola and served in a fresh papaya. And I was in HAWAII.) So, as I'm attempting to get as healthy as possible this year, the prospect of eating yogurt just didn't seem viable. But I heard good things from foodies about greek yogurt, and I've used plain greek yogurt as a sub for sour cream before. So, I decided to give it a shot. And I totally love it. LOVE IT. Throw in some grape-nuts and fresh blueberries, and I'm all over it. Thank you, greek yogurt, for making it possible for me to eat your cultured goodness. Now I just have to wean myself down to the low-fat version...
Y'all. Kale chips. Who knew? Again with the healthy foods--Kale, a good for you, dark, leafy green. That I cannot cook without it tasting bitter. Blech. But, magic happens in a low oven. Torn kale leaves, a little olive oil and salt, and 25 minutes at 250 degrees. Crispy roasted greens, you guys. I love 'em. Okay, so it took some getting used to for Matt, he didn't love it at first, but this is the same person who took one bite of my amazing homemade baklava and tossed it aside, saying only, "...it's....juicy..." He's coming around.
We've been rockin' these things for dinner of late. Fancy homemade Hot Pockets. With Matt having to rush off to class four nights a week, these have become amazingly convenient for me to get on the table. Inspired by a Martha Stewart recipe, I've been playing around with fillings and plain old boxed Pepperidge Farm puff pastry. Sausage and mushroom filling flavored with onion and thyme was a hit. Tonight we had chicken and mushroom with cream cheese and chives. Throw a filling together, roll out the pastry, and they bake in less than half an hour. If you do it right, you can even eat with your hands. I've been trying to round out the meal with a salad, but they make a pretty nice meal by themselves.
So, how 'bout y'all? What have you been making lately?