Friday, July 24, 2009

Monkey Peeler

Last month I blogged about several As Seen on TV products that I found to be a little useless, including something called the Rotato Express, which is, essentially, a potato peeler. I've been peeling a lot of potatoes (and yams) lately, so I thought I'd share my peeler of choice.

I first became aware of this peeler when my brother and his wife asked for it on their wedding registry. I thought it was too cute, and immediately added it to my own "registry" (AKA my Amazon Wishlist). Lo and behold, my mom sent me it and a few other treasures for my birthday last September (thanks, Mom).

I was a little nervous, because my friend Jenn, who used to work at Kohl's, said a lot of people returned their peelers because the metal part came loose from the monkey's arms. Luckily, this hasn't happened to me. My monkey peeler makes quick work of peeling potatoes. I think the handle is the best part, because it allows you to hold the potato more upright, and I peel potatoes 3x as fast than with my old peeler.

If you're looking for a good peeler, I reccommend buying something like the monkey or one with a similarly designed handle, like this:

This is the sort of peeler I was operating with previously:


Monday, July 20, 2009

Bread Pudding

  • 3 1/2 c. bread, cubed. I used some slightly stale Italian bread, and one slice of "french toast" bread
  • 3 eggs
  • 1/2 c. butter
  • 2 c. milk
  • 2/3 c. sugar (I used splenda-sugar baking blend, so I only needed 5 1/2 T. of it)
  • 1 t. vanilla
  • 1/4 t. nutmeg
  • 1 T. cinnamon
  • 1/2 c. raisins (opt.)
  • 1 banana, sliced (opt.)
Cook the milk in a saucepan over medium heat, until a film starts to form over the top. Add the butter and stir until melted. Set aside and cool to lukewarm. Meanwhile, spray a 1 1/2 quart casserole dish with PAM, and place the the cubed (I actually just ripped mine into pieces) bread into the dish.
Combine the sugar, eggs, vanilla, nutmeg and cinnamon, and beat for 1 minute on medium
Slowly add the milk mixture and beat to combine.
Sprinkle the raisins over the bread, and spread out the sliced banana throughout the dish. Pour the batter evenly over the bread, and bake for
45-55 minutes at 350 degrees. Serve warm.
Sprinkle with powdered sugar, top with a rum or caramel sauce, or serve with vanilla ice cream.

I ate a bunch before I snapped these pics... sorry!

I got the idea to make bread pudding because John brought a bunch of stale Italian bread home from one of his work lunches. I hate birds, and we have enough wildlife in my hood, so I thought I'd put it to *better use*... in my stomach!

Thursday, July 9, 2009

Meatloaf Muffins

I found this recipe on SparkPeople, and I made it before to those specifications, with ground
beef, etc, and they were so delicious. I made them again last night, with a few of my own tweaks:

  • I substituted the lean ground beef for lean ground turkey (Jennie-O)
  • I substituted the 1 c. stewed tomatoes with 1 c. canned diced tomatoes (low-sodium kind)
  • I just used a few dashes of salt.
  • Also, the Ralph's brand of seasoned bread crumbs report way less sodium than I've found for traditional seasoned bread crumbs. Not sure if that's a glitch.
I worked these out* to be a little over 100 calories a piece. They're pretty yummy. If you make the beef version, you really can omit the heavy cream and they're still so yummy.

Here's what I'm having for lunch today, and this comes in at a whopping 275 calories... not bad!
*Please note: my calculations might not be exact, but they are pretty good estimates, based on accurate nutrition information for all of the ingredients I used, and divided by 12 (the number of muffins this recipe makes). Some of the carbs/fiber/sugar info might not be exactly right, because when it started getting into small decimal numbers, I just rounded the numbers.
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