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WIAW: The Birthday Edition

Posted on December 12, 2012 by kissmybroccoli

Hey, hey puddin’ pies!

I hope you are all having a great week so far! I’ve been super excited for this week’s edition of What I Ate Wednesday becaaaaaaaause…

It’s time to share the deliciousness that was my
BIRTHDAY WEEKEND! 😀

After taking a stroll with me down birthday memory lane, be sure to head over to
Peas & Crayons and check out all the other yum-tastic link ups!

It all started Thursday night with a trip to one of my favorite local eateries here in Clarksville, the Blackhorse Pub & Brewery where I introduced my man friend to better- than-pepperoni pizza…

Along with the so-not-optional order of beer cheese dip, he ordered the multigrain garlic crust pizza with ham, spinach, gouda, and mozzarella (I have to say, the boy has good taste) and I picked the black and bleu flatbread: prime rib, bleu cheese, spinach, onions, mozzarella and tomatoes drizzled with a balsamic glaze…BEYOND amazing!

On Friday, I already showed you guys the Almond Cookie Protein Pancakes that went down for ~~breakfast~~ ~~lunch~~ the meal I ate when I ended up waking up at noon, but what they heck, totally worth another look, right?

Pure, unadulterated pancake porn right there, folks! 😉

For dinner that night, I went with my parents to my mom’s office Christmas party (two birds, one stone…nice work mom!) at McNamara’s Irish Pub in Nashville. All inclusive dinner including appetizer and dessert with one free drink…sign me UP!

We started with some fresh kettle chips and the most amazing french onion/spinach/HEAVEN dip I’ve ever tasted and I ordered a glass of their
hard cider which was fabulous!

For our appetizer, we got a couple of plates of Corn Beef Bites and Scotch Eggs for the table.

Oh my god, have you ever had Scotch Eggs? If you haven’t, your world is not yet complete…hardboiled eggs wrapped in sage-infused sausage, breaded and deep-fried and served with spicy mustard that I wanted to sneak into my purse!

At this point, I was already full, but hey…you only ~~get free Irish food~~ turn 28 once! 😉

I ordered the lamb medallions (which was just ok) and the roasted carrots and parsnips, but the sweet braised cabbage seriously stole the show!

And then by some act of God, I managed to squeeze in a couple of bites of their famous bread pudding with whiskey river sauce before my parents and I practically ROLLED ourselves out of the restaurant!

I may have felt like I was going to explode, complained halfway home, and popped a handful of antacids, but it was TOTALLY WORTH IT!

Needless to say I didn’t have much of an appetite the next day, but when the man friend and I met up Saturday night and there was mention of Memphis style barbecue, let’s just say there was no arm twisting involved!

My first ever dry rub ribs (I’m so not messing with BBQ sauce anymore), perfectly-seasoned buttery collard greens, and some tasted-like-they-were-from-a-bag-I-only-had-two fried okra (can’t win ’em all), and a spicy corn muffin from Corky’s.

And what better to round out a weekend of ~~carnivorous~~ delicious eats than with Sunday’s Meatless Monday recipe…

Curried-Quinoa Stuffed Acorn Squash

Let’s just say it felt good to have something light and fresh after three days of indulgence…but if I had it to do all over again…I ~~wouldn’t change a thing~~ would have ordered five plates of Scotch Eggs! 😉

What did YOU eat this weekend?

Posted in Breakfast, Desserts, Entree, Restaurant Review, What I Ate Wednesday | Tagged birthday, cheese, eggs, mustard, pancakes, pizza | 76 Comments

Curried-Quinoa Stuffed Acorn Squash

Posted on December 10, 2012 by kissmybroccoli

Happy Monday, punkins!

I hope you all had a TERRIFIC weekend!

I’m back at it this week, ready for Heather’s Meatless Monday A-Z with my latest creation…

Curried-Quinoa Stuffed Acorn Squash

This recipe is brought to you today by the letter “Q”

*Any Sesame Street fans out there? 😉

I’ve been looking forward to this week for a while now…even before Heather announced the MMAZ ingredients for this month, it wasn’t hard to guess what the “q” would be and quinoa is DEFINITELY one of my favorite ingredients (meatless or not).

However, I, being the world-class procrastinator that I am, didn’t even get STARTED on this recipe until yesterday afternoon. With only a couple of hours to make, photograph, and eat before it was time to head to work, I started brainstorming…

At first I thought about going Mexican with some bell pepper, corn, and tomatoes and topping it with some melty cheese (Daiya for my vegan friends) or avocado slices, but I didn’t have any peppers.

Then I thought about trying Italian with mushrooms and sun-dried tomatoes with a zesty marinara, but I didn’t have any mushrooms.

Just when I was thinking I’d have to head to the store if I was going to have anything to post, a little lightbulb went off…

Indian!!

A bit of carrot, some green onions, curry powder, and raisins…

With most of these ingredients in your kitchen already, it only takes a couple of fresh veggies and BAM! you’ve got yourself a deliciously filling MEATLESS dinner for two…or lunch for tomorrow! 😉

Curried-Quinoa Stuffed Acorn Squash

By: Heather @ Kiss My Broccoli

Prep Time: 10-15 minutes

Cook Time: 55 minutes

Keywords: roast saute entree high-fiber no-sugar-added soy-free vegan vegetarian quinoa winter squash curry powder Meatless Monday winter

Ingredients (Serves 2)

1 medium acorn squash (or other winter squash)
1/2 cup cooked quinoa
1 Tablespoon olive oil
1 small carrot, diced
2 green onions, green and white parts, sliced
1 clove garlic, minced
1/2 teaspoon curry powder
1/4 teaspoon coriander
1/8 teaspoon cinnamon
1/8 teaspoon garlic powder
1/3 cup vegetable broth
1/2 cup chickpeas (canned or cooked from dry)
1/8 cup raisins
3 cups raw spinach leaves

Instructions

1. Preheat oven to 450F.
2. Slice squash evenly down the center, scoop out seeds and spray with cooking spray.
3. Place on a cookie sheet and roast for 45 minutes.
4. Meanwhile, heat a skillet to medium heat and add olive oil and allow time to come to temperature.
5. Add diced carrots and saute for 2 minutes.
6. Add onions, garlic, and dry spices, and saute for another 2 minutes.
7. Add vegetable broth, raisins, quinoa, and spinach, cover and allow to cook until spinach has wilted.
8. Remove from heat.
9. Once squash is cooked, remove from oven, fill with quinoa mixture, and return to oven for 10 minutes.
10. Remove squash from oven, plate and top with slivered almonds.

Nutrition facts for one acorn squash half:

Healthy fats…check! Complex carbohydrates…check! All-natural vegan protein…CHEEEEE-ECK!

So good to see that Nikki can appreciate something other than a stack of pan-cookies! 😉

Are you a fan of quinoa?

What is your favorite way to have it?

Posted in Entree, Meatless Monday, Vegan, Vegetarian | Tagged almonds, chickpeas, quinoa, recipe, spinach, squash | 34 Comments

Birthday Wishes…

Posted on December 9, 2012 by kissmybroccoli

DO come true!

In the form of pancakes!

Or more specifically, PICTURES of pancakes!

Like this one…

And this one…

And ohhh, what do you guys think of this one?

Yeah…with a little maple syrup action going on! 😉

I woke up on Friday morning craving pancakes something fierce!

Since it was my birthday, I figured it was about time for MY favorite cookie to join in on all the pan-COOKIE fun…

Almond shortbread!

Almond Cookie Protein Pancakes

By Heather @ Kiss My Broccoli

Prep Time: 5 minutes

Cook Time: 10-12 minutes

Keywords: fry breakfast high protein low-sodium no sugar added vegetarian almond extract oats egg whites cottage cheese Pancake Sunday

Ingredients (Serves 1)

1/3 cup rolled oats, ground into flour
1 Tablespoon coconut flour*
1/2 teaspoon sodium-free baking powder
1/4 cup no-salt-added low-fat cottage cheese
2 Tablespoons unsweetened almond milk
1/2 medium ripe banana
2 egg whites
1/2 teaspoon almond extract
10 drops butter-flavored Capella drops (or 1/8 teaspoon butter extract)
1-2 tablespoons chopped or slivered almonds (optional)

*Coconut flour gives these pancakes that smooth, cookie-like texture, but if you don’t have access to it, just use 1/2 cup oats instead of 1/3.

Instructions

1. Heat a non-stick skillet to medium heat and coat with cooking spray.
2. Combine oats, coconut flour, and baking powder in a blender or small food processor and process oats to a fine powder.
3. Combine cottage cheese, milk, banana, and extracts in a blender or small food processor and blend until smooth.
4. Add wet ingredients to dry ingredients and stir until flour is incorporated.
5. Fold almonds into batter if using.
6. Spoon batter onto skillet, forming 3 small-medium-sized pancakes.
7. Cook 5-6 minutes per side or until golden brown with crisp edges.
8. Plate and top with slivered almonds, fresh fruit, and/or maple syrup.

Nutrition facts without added almonds in batter:

20 grams of protein from ALL-NATURAL sources!

Now, originally, I was going to keep these from you guys
for at LEAST a week or so. I know, I’m horrible, but hear me out…

Since Nikki and I still haven’t had time to bond, I knew if I wanted to take pictures, my phone was my only other option. So, seeing as the breakfast sushi shots came out pretty well with the ol’ iPhone, I thought I’d give it a go…and oh my gosh, they came out TERRIBLE!

I couldn’t do it. I’m just too much of a perfectionist to have allowed those pictures to make it to the blog…especially for pancake Sunday (it’s like hallowed ground ya know)! 😉

Then, on a whim, I decided to pick up Nikki and take a shot. I looked at the display and I couldn’t believe my eyes…

IT LOOKED PERFECT!

After that, I celebrated by taking about 3986 more pictures (only a mild exaggeration…just be glad I was able to narrow it down to seven for this post)! 😉

I’m still at a loss as to why the pictures turned out so well since I still have no idea what I’m doing, but for now I’m perfectly content with thanking the birthday fairy for granting me my ONE birthday wish!

Mmm, flufffffay!