The way we do the things we do

I'm well aware that I am a total nerd. 

Not really in the pocket-protector, thick glasses, high-waist pants sort of way.

More in the science is nifty! sort of way.

A new article published looked at rats' brain chemicals after eating M&Ms.  Those lucky rats.
Researches found that when rats ate the high sugar, high fat candy, an area of their brain called the neostriatum totally lit up with happiness (okay actually serotonin, which makes us happy).

When the researchers gave the rats drugs that magnified the neostriatum, they ate a lot more of the M&Ms.  In fact, they ate the equivalent amount of a 150-pound human eating seven pounds of M&Ms in one hour.

That's 15,811 calories.  

Wouldn't barfing kick in well before that?

The researchers hope that this information might lead to the formation of drugs that work to block the neostriatum, making sugary fatty foods not as happy-inducing.

So long as we're on the topic of sweets, here's a recipe that I tried out this past week.  Make sure you share this with about 20 people, lest you feel like a rat in the study.

Peanut Butter Cup Popcorn
-2 bags peanut butter chips
-1 1/2 cups chocolate chips (I used Ghiradelli semi-sweet)
-6 cups popcorn (I used my air popper but you could do microwave- choose the least buttery option.  The plainer, the better)
-1 container Trader Joe's mini peanut butter cups, or 1 1/2 cups chopped Reese's

1. Using a double boiler, melt the peanut butter chips and pour over the popcorn.  Stir well.  It's going to be weird 'cause you'll hear popcorn being crunched and broken as you stir, but don't worry- the busted pieces will taste just fine.
2. When the popcorn is just about coated, stir in the mini peanut butter cups.
3. Spread out on a baking sheet to let set.
4. Meanwhile in another double boiler, melt chocolate chips and drizzle over popcorn.  Let harden, and break into chunks.

In case you end up eating half the pan, you know what's to blame. 

One meal, four ways

Whenever I'm flying around the world, lounging in first class, I always take time to read the standard airline magazine.

Okay so only one of the above is true.  It's more like when I'm flying domestic, cramped in the middle seat in coach, and I've finished reading both the safety instruction card and the Hammacher-Schlemmer magazine, then I'll pick up the Delta mag.

So basically safety first, then spy pens, then actual journalism.

There's always an article titled "One city, five ways" where there'll be a profile describing where to stay, what to eat, what to do if you are an "arts aficionado," a "trendy hipster," a "sports enthusiast," a "luxury seeker" and the like.  Why yes, I would love to stay at the Hotel Le Meurice and take in the Chagall exhibit.

Right.  My one and only trip to Paris involved a friend's futon and a daily PB&J baguette.  Guess Delta forgets to include the "thrifty graduate student" on their list.

But with Sunday's dinner, I got to thinking that really it could be adapted into a variety of meals.  So here goes: one meal, four ways.

Here are the basics:

Terrible picture.  That would be two medium-to-large chicken breasts, marinated in any spicy pre-made marinade then grilled.  We also have a large poblano pepper, a sweet onion, and a mango.

The Sweet & Spicy Chicken Wrap
-2 large grilled chicken breasts
-1 mango, finely diced
-1 onion, finely diced
-1 poblano pepper, finely diced
-3/4 cup light mayo (I like Kraft Olive Oil)
-2 teaspoons red pepper flakes
-pinch of salt and pepper
-4 whole wheat tortilla wraps

Combine all the ingredients and refrigerate overnight (to let flavors come together).  Spread on a wrap with lettuce.

The Southwestern Chicken Egg Roll
(a knockoff of Chili's)
-Egg roll wrapper (about a dozen)- I found these in the produce section of the grocery store
-2 large marinated grilled chicken breasts, finely diced
-2 cups fire-roasted (or plain) frozen corn (I found fire-roasted at Aldi's)
-3/4 cup shredded 2% Cheddar cheese
-1 package frozen chopped spinach, thawed

-1 large onion, finely chopped
-1 poblano pepper, finely chopped
-1 mango, peeled & finely chopped
-2 teaspoons red pepper flakes
-olive oil cooking spray

1. Heat a medium skillet over medium-high heat, with about 2 teaspoons of oil.  Add onion and pepper.  Saute until starting to brown.  Add mango and cook for another 2 minutes.  Set aside.
2. In a large bowl, combine chicken, corn, cheese, spinach.  Add onion/mango mixture.  Add a pinch of salt and pepper and the red pepper flakes.

3. Preheat oven to 375 degrees.  Line a baking sheet with tin foil and spray generously with the olive oil spray.
4. Taking an egg roll wrapper, lay it out diamond-style, rather than square-style.

Roll up the bottom corner around the filling.  Tuck in the sides, and then completely roll it over.  Dip your finger in some water to "seal" the top corner around the roll.  Repeat until you've used up all your filling.

Spray with olive oil before placing in the oven.  Bake for 20-30 minutes or until nicely browned, flipping once. 

To make the buttermilk ranch dipping sauce (another knock-off of Chili's)-
-1 cup nonfat plain Greek yogurt
-1 Tablespoon skim or 1% milk + 1/2 teaspoon lemon juice
-1/2 packet Hidden Valley ranch dressing mix

Stir together.  Easy as that.

White Chicken Chili
-2 marinated grilled chicken breasts, coarsely chopped
-1 poblano pepper, chopped
-1 mango, peeled & chopped
-1 large sweet onion, chopped
-1 can cream of onion soup
-1 can cream of chicken soup
-1 cup skim or 1% milk
-2 cups fire roasted corn
-2 teaspoons red pepper flakes
-2 cans white beans (cannelini/white kidney beans), rinsed and drained.

1. In a medium skillet over medium-high heat, saute your onion and poblano.  When starting to brown, add your mango and cook an additional 2 minutes.  Remove from heat.
2. In a large stockpot over medium heat, combine soups and milk.  Whisk away any lumps.  Add all the remaining ingredients.  Simmer over low/medium heat for at least 30 minutes.

Southwest Chicken Spinach Pasta
-2 marinated grilled chicken breasts, coarsely chopped
-1 poblano pepper, chopped
-1 mango, peeled & chopped
-1 large sweet onion, chopped
-1 box whole wheat penne or rotini
-1 package frozen spinach, thawed
-3/4 cup shredded cheddar cheese
-2 cups fire roasted corn
-2 teaspoons red pepper flakes
 
1. Cook pasta according to package directions.  Drain, and return to pot.
2. Meanwhile, saute your onion, pepper, and mango as previously described.  Add to pasta.  Stir in all other ingredients.  Serve hot.   

So there you have it.  None of these meals might be fit for a hipster or luxury-lover.  They're great for a hungry, healthy family. 



      

The Vikings may have lost...

I was totally in my happy place yesterday.

No, not the mall, but my kitchen.

Football on in the background, and three hours to chop, slice, saute, and bake.  Does anyone else just sleep more soundly on Sunday night knowing that the fridge is stocked with tomorrow's lunches and ingredients for the entire week's dinners?

Like many other females, I've been trained to love all sorts of seasonal decor, foods, and scents.  I have caramel apple shampoo.  I have "cider lane" candles.  I even have maple leaf clings on my office windows.  So why make regular cinnamon rolls when you can incorporate a bit of fall flavor?  

Pumpkin Cinnamon Rolls
Makes 16 rolls
1/4 cup warm water (100 degrees F/38 degrees C)
1 (.25 ounce) package active dry yeast
1 (5 ounce) can evaporated milk
3/4 cup white sugar
1 (15 ounce) can pumpkin
3 tablespoons olive oil
1 egg beaten
2 heaping teaspoons pumpkin pie spice
2 heaping teaspoons cinnamon
3 cups whole wheat bread flour
2 cups regular whole wheat flour
1/4 cup melted butter
1 1/4 cups brown sugar packed
1/3 cup finely chopped walnuts
2 Tablespoons pumpkin pie spice
1 Tablespoon cinnamon
1/2 teaspoon vanilla extract
1 (8 ounce) package reduced fat cream cheese, softened
1 cup confectioners' sugar
1/4 cup milk   

Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, 2 teaspoons cinnamon, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 60 minutes. (The dough will rise, but it won't double.)   

Coat a 9x13-inch baking dish with nonstick baking spray.  I ended up using a loaf pan as well for 4 of the rolls.   

Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with the walnuts and the tablespoons of pumpkin pie spice & cinnamon in a small bowl, and sprinkle the mixture evenly over the dough. 

Roll up the dough the long way, and pinch the seam closed, then cut the dough into 16 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.  Preheat the oven to 350 degrees F. 

Cover the baking dish and let rolls rise for 30 minutes.

 Bake in the preheated oven until lightly golden brown, 30 to 40 minutes. 

While the rolls are baking, beat vanilla extract, cream cheese, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven. 

Now booking appointments for anyone to join me next Sunday in my happy place.

Milestones

This is my 100th post!

(Silence while waiting for balloons to drop from the ceiling and confetti to spray).

I really can't say it's been a challenge to write and post new recipes and food info.  For me, it comes naturally.

A larger accomplishment, occurring this past weekend, was our first anniversary of marriage.

(Seriously- can I get just ONE balloon?)

Without trying to sound smug, being married to my husband is really easy.  With knocking on wood and fingers crossed, we'll breeze through another 49+ years.

We started our celebrating on Saturday out on the lake.  For dinner we re-created our wedding menu: beef brisket, potato salad, and green beans.  And a random can of baked beans too.  Part of my husband's gift to me was also trying to re-create the table scape.

And for dessert- our cake topper, which survived the past year really well. 

One year of marriage?  That's nothing.  Going a whole year without digging into the giant chunk of red velvet in the freezer?  A true feat. 

The next morning we went golfing at the course adjacent to our house.

Last stop was the State Fair.  More of my husband's thing. 

Nothing quite like a Chicago dog at 8:30 a.m.

With deep fried lamb testicles for dessert.

We didn't get any of this but I had to take a picture.  Poutine is a dish combining deep fried cheese curds, French fries, and gravy.  I hope they also have an AED inside the booth for the heart attacks that will no doubt be caused by such a monstrosity. 

Sweet Martha's cookies.  90 calories per cookie, and a serving (according to Martha) is about 20 cookies.  Fortunately the gut-ache sets in well before you ever see the bottom of the cone.

Next year for our anniversary I want to get a baby chick.  Sure I'll have no interest once it grows up, but for a few weeks, it'll be awesome and adorable. 

Milestones don't have to be large-scale accomplishments or super-human feats.  It's okay to acknowledge the little everyday things that you achieve.  Like spending a weekend together.  Like sharing another new recipe.  Like just taking time to live in peaceful moment with the one you love.