Archives For Cravings

Soup, like winter, may be making it’s exit but I feel like there’s still a place for a big bowl of healthy. I’ll be honest, I was skeptical but decided to give this a try. As a somewhat picky eater, this was fantastic! Reminded me of Wisconsin Cheese Soup in a way. I highly recommend 🙂

butternut_squash_soup

Butternut Squash Soup

Butternut Squash Soup

  • 6 tablespoons chopped onion
  • 4 tablespoons margarine
  • 2 medium butternut squashes
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 (8 ounce) package cream cheese
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil

First, we must roast the butternut squash.  I prefer to cut them in half the long way, scoop out the seeds, brush with olive oil/garlic and then roast at 400° flesh down in a pan with about an inch of water for about 25 minutes or until fork tender.  You can find any roasting recipe and use that as well.  Peel and cube the squash after roasting and set aside.

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 5 minutes.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan if the soup needs to heat through but do not allow to boil.

What’s your favorite healthy(ish) soup recipe?

Eggplant Parm-azing

February 14, 2013 — Leave a comment
eggplant_parm-azing

Eggplant Parm

As a person who is not a fan of most raw veggies, I have to get creative to get in pregnancy power foods like eggplant and spinach.  Enter this Eggplant Parm recipe.  With a bit of garlic bread (not too much!), it’s like eating really chunky spaghetti sauce.  No noodles, just veggie-infused chunky glorious sauce.  Enjoy!

Ingredients

2 large eggplants

4 garlic cloves

3 cans of chopped tomatoes

2 onions, diced

5 large mushrooms, sliced

2 handfuls of spinach

1 handful chopped basil

1 egg beaten

1/2 cup parmesan

1) Slice the eggplant into thin slices and put on an oiled baking tray and cook at 400F for 30 minutes, turning half way through.

2) Heat a little oil in a large pan and add the onions, mushrooms and garlic and cook for 5 minutes.

3) Add the tomatoes and cook for 3 minutes and then add the spinach and basil and cook for a another minute.

4) Start assembling by putting some of the tomato sauce on the bottom of a 12 inch baking dish. Top with some eggplant slices, a little parmesan and some cracked black pepper.

5) Repeat this process and finish with a layer of tomato sauce. Pour over the beaten egg and sprinkle with the last of the parmesan.

6) Bake at 400F for 25 minutes.

I played with the recipe a bit using just one onion and adding some onion powder, jarred minced garlic, only had 2 cans of chopped tomatoes so I used one can of tomato sauce and one of the cans of chopped tomatoes were Italian seasoned.  I think you can make it your own very easily – that’s why I love it!

How would you modify the recipe to include your most recent cravings or favorite veggies?

Oh the holidays, full of family, fun, and food.  Lots of food.  I feel like I can’t turn around without bumping into cookies, candy, or cheese balls.  I love cookies, I adore candy, and who doesn’t appreciate a cheese ball?  So, I guess what I’m saying is yay, holiday food!

cookies-sugar

My favorite holiday food is cookies.  Gingerbread, peanut butter, snicker doodles, chocolate crinkles, and the classic sugar cookie.  I can eat sugar cookies until the cows come home (and I secretly hope they never come home).  Recently, I went to a holiday cookie swap.  Everyone brought their favorite cookies and we swapped, ate, talked, and ate some more.

But, lately, I have had the self-control of a five year old when it comes to food.  I want to eat and I want to eat it all now.  I figure baby and momma’s gotta eat, right?  And, eat we do.  So, needless to say, this cookie swap was a bit out of hand.  I ate more cookies than three non-preggers combined.  But, who’s counting?

You would think that after 14 cookies, I wouldn’t be hungry.  But no, I went home and polished off some cheese and a peanut butter sandwich. Which leads me to the conclusion, that cookie swaps are good and eating after cookie swaps are also good.

PS – want my favorite sugar cookie recipe?  It’s below!

Sugar Cookies

1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoons vanilla
2 1/3 cups all-purpose flour

Using an electric mixer, beat the butter and sugar until very fluffy and well blended. Add and beat in the egg, baking powder, salt, and vanilla until evenly incorporated. Stir in flour until well blended and smooth.

Divide the dough in half and shape into circles. Place each circle between large sheets of wax paper. Roll out a scant 1/4-inch thick, checking the underside frequently and smoothing out any creases. Keeping the wax paper in place, layer the rolled dough on a tray and refrigerate for 20 to 30 minutes, or until cold and slightly firm but not hard.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F. Lightly grease cookie sheets.

Working with 1 portion of dough (leave the other refrigerated), gently peel away and replace 1 sheet of the wax paper. (This will make it easier to lift the cookies from the paper later.) Peel off and discard the second layer. Using 2- or 3-inch cutters, cut out cookies. With a wide spatula, carefully transfer them from the wax paper to the cookie sheets, spacing about 1 inch apart.

Roll any dough scraps between wax paper and continue cutting out cookies until all the dough is used. If the dough becomes too warm to handle at any point, refrigerate it again briefly. If desired, very lightly sprinkle the cookies with colored sprinkles or colored decorating sugar.

Bake, 1 sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until cookies are just slightly colored on top and slightly darker at the edges. Rotate sheets halfway through baking for even browning. Transfer sheets to wire racks and let cookies firm up, 1 to 2 minutes, Then transfer the cookies to wire racks and let stand until thoroughly cool.

Store, airtight, for 1 or 2 weeks, or freeze for up to 1 month.

You Ate What?!

November 18, 2012 — 1 Comment

In honor of the upcoming Thanksgiving holiday, we thought we take a second to chew on cravings. In exactly 5 short days, those of us in the US will be indulging on turkey, potatoes, cranberries, stuffing, pies, and more.  But, for some of us Preggers Mommas, we’ll be secretly (or not so secretly) longing for more.  Cravings, oh cravings!

I recently could not live without onion rings.  Yes, I said could not live without.  In fact, I made my husband go to a local fast food restaurant drive thru two separate times in one evening.  Yes, 2 times, 1 evening.  I once worked with a woman who only wanted crab legs when she was preggers.  She used to say that she was almost brought to tears when she couldn’t find anyone to go to Red Lobster with her!

These are fairly tame cravings and we know stranger ones exist, for instance, eating jalapenos on ice-cream or sorbet with chips and ketchup.   Those may sound vomit gross to some, but to a few lucky preggers mommas, those bizarre food combinations are tantamount to the food of gods.

Have you had a bizarre pregnancy craving?  Share it with us – we’d love to compare notes!

Do you know what today is?  It’s bittersweet chocolate with almonds day!!  That’s a holiday I can get behind.  Well, any holiday with food I can get behind.  In celebration of bittersweet chocolate with almonds day, I’m going to indulge in one or several chocolate and almond bars.

Can’t do nuts or chocolate? Everyone makes their own traditions for other holidays, so why can’t you do the same for National bittersweet chocolate with almonds day?  Enjoy a Pop-tart, or peanut butter cup, or salad – just be sure to celebrate!

Happy Bittersweet chocolate with almonds day!

C-A-N-D-Y

October 31, 2012 — Leave a comment

The first word I learned to spell was candy. C-A-N-D-Y. Sad, but true. I not only have a sweet tooth, I have sweet teeth. This was more than likely perpetuated by my mother, father, grandfather, brother, aunts, and grandmother. My dad used to keep bowls, yes bowls, of candy on the side table in the living room. My grandfather kept candy in the top drawer of a dresser. My brother once fell and cut his face trying to climb the dresser to get the candy. It’s a long and torrid history between candy and me and my family. I would say it’s much like the Hatfield’s and McCoy’s, but I digress.

It’s Halloween and around this time every year, my sweet teeth flare. It’s sort of like an old knee injury and when the weather turns cold, it starts to ache. My sweet teeth are much the same. When the jack-o-laterns get put out and candy corn starts to appear in the grocery store aisles, my sweet teeth begin to yearn for sugar. Most of the year, I try to avoid candy as much as possible. I try to eat healthy and exercise and limit my sugar intake not only to be healthy, but also because I have ZERO self-control. And when I say zero, I mean zero. Like, chocolate smeared around my mouth and a wild look in my eyes, zero self-control. Sooo, the candy intake stays at a minimum.

But, as October fades into November, a need for candy stirs within me. This year, that stirring may be from a baby, but it’s a stir none the less. My cravings for tuna fish with jalapenos and a side of guacamole have subsided and have been replaced with a very strong desire for chocolate, licorice, taffy, caramel, nugget, and gummie bears. Ahhhh, Halloween!
From all of us, to all of you, we hope you have a happy, safe, and spooktacular Halloween that’s filled with A LOT OF CANDY!

Tea for Two

August 3, 2011 — Leave a comment

Since the heat will not break here, I’ve been looking for any way possible to cool off.  The pool is out of the question for me so I have resorted to staying home, huddled in a cool corner (exciting I know!).  But I am still not completely eluding the heat. Drawing me out of my cool and comfortable retreat are work and errands; two things I just cannot avoid.

In a vain attempt to try and stay cool, I’ve been on the hunt for some refreshing, non-alcoholic drinks.  I recently stumbled upon a very tasty mint iced tea.  In my opinion, it’s a must try!  Hope this helps keep you cool!  Love to hear what you think!