Tag Archives: recipes

Linzer cookies – ish

Linzer cookies jam sandwich cookies shortbread

Last week we took reindeer cupcakes to say thank you to my OB team. Yesterday we took Linzer cookies (ish) to my pre-labour / labour team at Texas Children’s Hospital (something I hope to make a yearly event). Sadly our lovely nurses, who were universally awesome – Naval, Tracie and Heej – were not there, but we left them in the nurses’ station. I hope they get them before they go stale!

This is probably not a true Linzer cookie, as it is just shortbread sandwiched with jam. But hey… these are very cute to make. Here is my recipe:

2 cups butter
1.5 cups sugar (I used granulated; superfine / caster would be better)
2 egg yolks
4 tsp vanilla essence
4 cups of flour
pinch salt

~~~~~~~~~~~~~~~~~~~~~~~~~

egg white
extra sugar
raspberry jam

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat oven to 375

Like all my baking recipes, I threw all the top ingredients into my Kitchenaid. You could use an electric mixer, or – gasp – do it by hand (

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Bake for 5 mins. Brush tops with egg white and sprinkle with sugar.

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Bake for another 5-8 mins. WATCH CLOSELY and remove at the first sign o browning. Put blobs of jam on the bases only. Let cool (This is KEY). Then smush the jam around the bases and sandwich a top ontop.

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Serve the deliciousness, or display as a present.

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Yum. We managed to only keep 2 for ourselves ūüôā Done with these cutters, they may be cute for a baby shower too.

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A trio of thanksgivings, a triad of pies and a trillion things to be grateful for

Pies for Thanksgiving

The festive season is here, its advent marked by Thanksgiving. A full holiday in the US, and much more like a UK-Christmas than Christmas. I am feeling full, blessed and nostalgic, which I think is the point of this time of year and marks the end of a psychological evolution in me, which I  can illustrate through my three thanksgivings. It also marks the start of my love for pie (the psychological and pie developments may be interlinked), and I share 2 recipes and 1 drool-worthy picture below. Finally, I do as I am supposed to, and muse on what (or whom) I am grateful for in my life today.

So, 2 years and 2 months ago (give or take) I arrived in the US as somewhat of a mess. 6 months previously I had been all lined up to complete a postdoc with a wonderful woman at Oxford¬†University. Then I dated a Yank (actually, a Brit transplanted to Yank-dom some 25 years previously) and got a job offer at Yale. Then David Allison, in the space of a single phone-call, convinced me to chuck that in to come to UAB. What can I say? He was¬†charismatic. And I am extremely impulsive. Said boyfriend-of-questionable-Yankdom hit the roof and said: it’s him or me (it’s OK, he doesn’t read this blog). I now kind of understand his reasons, which I will not share out of respect. But back then – I didn’t, so I didn’t believe the Yank-wannabe, so I just blithely signed the documents for UAB and sported their sweatshirt for the remainder of my PhD. Which, strangely enough, I am wearing as ¬†I type now. But I digress from my digression. Mr Failed-Brit was deeply unimpressed. To the extent that he started cheating on me, fairly obviously, which I did not admit to anyone else, except myself. Occasionally. (But everyone knew anyway).

This lead to a rockstar FIT about 3 weeks before departure in which I announced there was NO WAY I was going to UAB, and this Allison-bloke (of whom I had¬†miraculously¬†never heard) and this nice Arnett-woman (who had offered to mentor me) could stick their data and their postdoc where the sun don’t shine (which is a difficult place to find, indeed, in Alabama). My ex-officemate ¬†heard the howls from literally across the office hallway and talked some sense into me, with a cunning mixture of humour, and gentle pressing on my academic ambition. So, I boarded the plane, bawled my eyes out within 20 minutes of being seated, explained the situation to the hostess and got a swanky upgrade to Business Class.

Nice upgrade not withstanding I arrived in AL not entirely sure I wanted to be here. Heck – I didn’t. By the time thanksgiving rolled around, said not-quite-a-Brit-not-quite-a-Yank had moved in with another woman, still come and visited me (I don’t think that woman knew), been dumped by me, got together with said woman officially while texting / emailing me how we were meant to be, and 1 day before told me that I had harmed his children’s mental health by dumping him, and I could make it better by taking him back (while he was with the woman? That bit I never figured out). Luckily my best friend of much ferocity and protectiveness, Clio, was out for thanksgiving¬†and banned¬† me from Skype and the telephone. She also set me up with an awesome thanksgiving and I will ALWAYS love her for picking me up and keeping me going.

Mess with my friend, and you'll feel the rough end of this Starbucks, alright?

But, thanksgiving number 1 was marked by a distinct decision to be as British as possible. To cook things in the British way, with another Brit, and experience thanksgiving as a transient piece of fun that wasn’t going to be part of my life anymore.

Thanksgiving no 1

I stayed another year. I got to have thanksgiving part 2. This was spent at the Chinese Buffet, with my boyfriend, and then driving to Tuscaloosa for a very messy night. It was great, but I call it ‘The Lost Thanksgiving’. I had no idea where my future was, and I was scared.

Thanksgiving no 2 did give rise to the best photo ever, however

This year, times have changed. I got married. I fell in love with UAB. I fell in love with the American academic system and how it pushes and challenges you. The opportunities that are here. While I will always love genetic psychiatry, and I hope it will have a place in my research future, I also love lipoproteins and insulin resistance and specifically gene-nutrient interactions (both with genes mediating dietary influences, and diets mediating gene expression). My postdoc mentors taught me about integrity and thus I learned to trust myself and my decisions. I prayed a lot. I didn’t so much accept that I might stay here, but actively pursued doing so, and looked forward to it. I embraced that America, and American traditions will be a big part of my life.

My previous opinion on pie. Note the inverse correlation between my disgust for pie, and my BMI

That is not to say that this has not happened without hardship. I have faced that so much of who I am, and my culture, and my heritage is recessing into the past. It is just not going to be a part of me. Yes, I can occasionally cook British food but it is just that: occasional. An event. I have lost the British way of celebrating Christmas… I don’t dress as I do in London (quite frankly, sick of the back handed comments, or of plotting my route to my desk to avoid them)… it has made it especially hard to lose my name upon getting married. Husband said he ‘didn’t mind at all’ what name I used, so I hyphenated. I was upset to find out he won’t take on the hyphenated name (as is fairly common in Europe) and sick to my stomach to find he expects the children to have his name. ¬†So, not only am I going to be removed from my heritage a lot, but removed from my children too! It never¬†occurred¬†to me it would be a problem – but he just says ‘you came here… you take on American ways’ (AL-ians do often conform to the stereotype of not exactly embracing women’s lib), but it is so hard to do it all the time and lose more and more of myself. I already knew that I would raise my children the US way (it’s not like I am going to make them stand out) – even though so many things just don’t seem right to me…

Anyway, I had a very American thanksgiving and it marked my joyful willingness to embrace many aspects of this culture as part of my own. And it was very wonderful. I spent time with very close friends / pseudo family and felt safe, loved and grateful. I am honored to have been part of such a happy occasion, and will always be grateful to my hosts for making me feel so included for one of the first times since I arrived here. Which is all anyone can ask for, right? That and pie.

The boy bakes a mean pie

This year, I embraced the quintessentially American PIE (not crumble… or tart…. or pastry but PIE). And not mince pies neither. With help (and ensuing hilarity) from the hubby, we made pear pie, and plum-frangipani pie (OK, the last one was not very American as every American I know (with the exception of Stella) shocked my multi-cultural foodie soul by saying ‘what is frangipani?’ over and over again).

Frangipani! Yum!

Here is where I got the recipe:

http://www.passionateaboutbaking.com/2011/07/baking-vanilla-almond-frangipane-plum-tart-the-last-of-the-plums-well-almost.html

Even if you don’t make the pie, check out this blog for some of the most gorgeous food-porn¬†photography. Passionate about baking: I am your slave. It was good – I would have sweetened the base slightly, with Demerara sugar, as that part was quite bland. But otherwise the tartish plums worked well with the sweet (but not overly so) ¬†frangipani. With the¬†addition¬†of some homemade leaves:

Leaves. Not 'eyes' (Wesley) or 'sausages' (Hemant) but autumnal leaves. Got it?

it also looked pretty stunning.

Imagine the leaves on this, and it glazed with melted apricot jam. Drool.

Then came the pear pie. This was easy peasy.

Ingredients

1 Pilsbury pastry case

6 firm slightly underripe pears

1.5 tsp cinnamon

.5 tsp all spice

1/2 cup white sugar

3 tbsp lemon juice

Basically: Line pie tin with crust

Get husband to peel and slice pears. Toss pears in other ingredients. Layer in pie crust and bake. Devour

Don't you just want to sink your teeth in?

And then, Stella brought over a pie for the college football! She made an Amish funeral pie, and it was my p0st-workout carb up with a large dollop of fat-free Greek Yogurt. And it was delicious. Think sweet raisins, with a tart filling, and then an addictive bite with the nuts.

Amish funeral pie

Amish funeral pie a la Stella

So what am I grateful for? I am grateful for many, many things. But, mostly for people. For Wes, who is kind and caring and good at teaching me what true selflessness is. Who is a steadfast and loyal husband, and full of many jokes. Who loves me, and professes his love, through my best and worst. Who counter balances my impulsive ‘let’s do it’ with a considered ‘let’s plan for it’. For Matthew who far more often than me, stands up for what he believes in, and remains true to his values. For Clio, who is going through the worst time, but displays awe-inspiring strength and is still the girl I have the most fun with (and is really my one-true love). For Stella, who not only bakes great pies, but has given me my drive and ambition back, and shown me that it is OK to stand up and go ‘no… I have thought about it, and decided to do it MY way. And if you don’t like that, that’s OK, but I respectfully disagree’. And who also taught me to set goals and strive for them, and be pleased when I reach them, but not lose my sense of self worth if I don’t smash every one. For Donna and David who have been supportive, kind and caring mentors through a tough transition. Who have helped me exceed any expectations I had for my postdoc, and who remain unbelievably dedicated to my future happiness. For David who challenges all my preconceptions of myself, and Donna who stands behind me while I smash them. To all of David’s family who genuinely treat me as one of their own, when the very worst thing to me is that mine are so far away. For my (old) family who are very brave and supportive about me being so far away and for my (new) family who are so welcoming (I got called Auntie Lekki – woo-hoo). And for Walter, Dinah and Bobby. Who keep me warm at night (occasionally because they have peed on the bedsheets, but mostly because they are snuggle bunnies). And that names just a few.

Right! That’s thanksgiving ¬†done. Onto Christmas (the VERY BEST holiday of all).

Check it out - a homemade advent calendar. More Christmas crafts to come.

DAMY weeks 3&4, training week 4 and a new oatmeal. Oh my!

Clearly, it has been too long since I wrote, as there is much to update. As this is fairly self-serving, I am sweetening the deal with a new ‘Oatmeal of Awesomeness‘ at the end. I betcha can’t wait.

DAMY weeks 3&4

So.. DAMY weeks 3 and 4. These have been HARD! Week 3 I could not understand why I was feeling hungrier… why I really needed a late night snack… then along came TOTM. So, that would explain it, then. It made me flake out on one workout. Week 4 was hard for a different reason: I received some extremely sad news early on, which threw me a bit of a curve ball. Then, I got bitten by a fire ant and discovered I am extremely, anaphylatically allergic to such things. Even just one bite. 2 steroid shots (one not being enough, apparently), a Benadryl shot, several steroid tablets and an additional bottle of Benadryl later we can safely say: Ants: 1 Lekki:0. I HATE steroids. Yes, they let me live (which is indeed a benefit), but they also make me grumpy, paranoid and mess with my appetite and sleep (up the former, drop the latter. Boo). They also utterly inhibit my ability to repair from sports (just at a time when I need sports to chill me out).

Then work went crazy with my K99 score coming back ‘on the border of funding’ (the right side of the border for last year – but who knows what this year will be?). It was so anti-climactical, and disappointing, and frustrating and exhausting. So… it has been wonderful to be on DAMY (surprisingly). I have had 2 weeks of healthy, tasty meals planned and prepared that I have got to eat without thinking about them. No stress. I have also (due to a dip in sports – see below) been able to focus on the journey to a healthy body and mind, and look long-term, rather than focus on every day, and every minutiae. Huzzah!

So, those stats. Starting / after 2 weeks / after 4 weeks:
Weight: 143.5 lbs. / 138.5 / 135.5

Chest: 38 / 37 ” / 37 ”

Waist: 30‚Ä≥ / 29″ / 28″

Hips: 38‚Ä≥ / 37″ / 37″

So, I lost 3 lbs in the last two week, for a grant total of 8 lbs in 4 weeks and am very happy. I am much more toned and looking forward to starting on weeks 5-8 (phase 2).

Training for Tough Mudder – week 4.

Hmmmm…. in terms of achieving my goals, this was an utter disaster! With exhaustion, hospital visits, inhibited recovery and all the goal of: “To just do it and not stress about it” – i.e. follow the plan. Yeah. Well, plan and actuality went like this:

Thursday:  DAMY weights A, 45 min kickboxing РDONE!

Friday ‚Äď DAMY HIIT on the track (yuck) – Changed. Dropped due to TOTM exhaustion

Saturday ‚Äď Steady state (5K, running for Diabetes) and DAMY weights B – DONE

Sunday ‚Äď REST (double yuck) – Changed due to dropping Friday. Did a trail run: 1.5 miles uphill, jog back down. Stretch. Repeat. Took me about an hour and half (!)

Monday: Steady state cardio (5K run if knees OK, dreaded elliptical if not) + weights (workout C) – Changed Dropped due to allergy! Too many shots, too much need to recover. Like Friday, I sat on my lazy butt! I actually did this Tuesday.

Tues: DAMY interval training with bodyweight exercises – Changed, as was doing Monday’s workout. I did this Wednesday.

Weds: REST – changed as I was doing Tuesday’s workout.

So, I did not stick to the plan at all! And it has knocked my week 5 training plan out, as I tried to workout on Thursday, but dearly needed a rest. Hmmm. Actually, an accumulation of all the above: I seriously need some rest for body and mind. Tough Mudder is 4 months away: I have some wriggle room. As long as I keep my long runs up, I should not lose too much fitness. That being said, here is my

Week 5 plan:

Thursday:  DAMY weights A, (DONE!)

Friday ‚Äď REST (yuck) –

Saturday ‚Äď Steady state 6 mile jog

Sunday ‚Äď Steady state cross train (30 min trail run; 2 hour hike); weights DAMY B

Monday: 30 min interval run; Weights DAMY D (legs)

Tues: REST

Weds: Steady state (4 miles); DAMY C.

This is not ideal, as it misses out a lot of my HIIT. But, I think I have to sacrifice that for r ‘n’ r and hope it makes me come back stronger. Next week we have my first trail run ūüôā

A new Oatmeal.

Mmmmm…. this is so good. Definitely worth listening to that one giant moan for ūüôā

Apple crisp Oatmeal:

1/2 sharp green apple (like granny smith)
1/2 cup oats
1 1/2 cups Water
1/2 scoop Vanilla protein powder (I use ON casein creamy vanilla)
cinnamon to taste
1/2 tsp all spice
toasted pecans

Bring water to the boil. Stir in oats. Grate in apple and stir. Stir in cinnamon to taste and all spice. Let cook for 4 minutes, stirring all the while. When cooked, stir in protein powder and add water to desired consistency. Top with walnuts. Enjoy the deliciousness. It tastes really like the artificially flavoured versions, but is pretty ‘clean’. The apple adds a nice texture too.

Carrot cake oatmeal

Cake-taste for breakfast

A new oatmeal. This is not so good post-running as it doesn’t have the casein protein that helps keep me full, and I thought could help fat loss if ingested after exercise., but now I find this unsubstantiated in the literature. Anyway, this oatmeal was created when I woke up on Saturday and really wanted to go to iHop for pancakes for breakfast, but am trying to stickk to my ‘only eating out twice a week’ rule. I wanted something decadent, and healthy. It did well.

1/2 cup pre cooked oats oats in water
1/2 cup milk – I used 1%
1 cup grated carrot (10 baby carrots)
1/4 cup egg whites (makes it creamier)
1 tsp nutmeg
1 tsp cinnamon
1 tsp all spice
Sweetenerof your choice – e.g. 1 tbsp sugar / brown sugar OR agave OR 1 tsp splenda

Fill the pan with the oats and carrot, but sort of half and half so the carrot is on one side and the oats on the other (as above)
Pour the milk on the carrots
Simmer over a low heat for 5 mins (don’t worry if the ingredients mix a bit)
Take off the heat and stir in the rest of the ingredients
When well mixed return to the heat and cook until the egg white is thoroughly cooked

Optional toppings: pecans; flax seed (my choice); cottage cheese blended with sweetener and cinnamon

More appealing in taste than sight.

Indulge, guilt free ūüôā (Disclaimer: food should not come with guilt blah blah blah).

266 calories – 3.8g fat / 42.3g carbs / 14.75g protein

Chicken Proven√ßal and Zucchini pancakes

Chicken Provencale. So tasty I ate most of it before I took the picture...

OK, 2 recipes for you. One quick and easy, the other… not so much. So, my new stickk.com resolution only allows me to eat out twice a week. Meaning quick and easy dinners are necessary for when I get back from the gym and 7.45 and still have to take Walter for a pee. Thus, I developed:

Chicken Provençal

Ingredients (serves 2):

2 chicken breasts
1 small chopped onion
1 can canellini beans
1 red pepper
1 green pepper
2 sticks celery
1 can chopped tomatoes
handful torn basil
2 chopped garlic cloves
pinch of savory

Literally just throw it all in the slow cooker and put it on low for 7 hours. Go to work, workout, and come home to the most amazing smell ūüôā This is also great for Meatless Monday without the chicken – very filling.

The next one is not such a quick and easy ‘throw together’

Veggie pancakes

Ingredients

Basic pancake mix:
2 large eggs
1/3 cup low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Veggies; I used:
Kernels from 1 ear sweet corn (about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
Zest of 1 lemon

oil for frying

Put all the basic pancake mix ingredients in a bowl beat with an electric whisk. Stir in the veggies. Heat the oil in a pan. Fry like small pancakes over a medium heat, flipping 1/2 way through. Serve as a side:

Wes' with his steak; I had mine with salmon as I am trying to cut down on red meat.

Not amazing, but a different way to get your veggies in. Tastes great with sour cream / Greek yoghurt on the side, and kept well in the fridge making a tasty snack.

Thank you to Whole Foods for the recipe

Cherry and lentil salad

Another meatless Monday (even though I think it was Tuesday).

Breakfast: Today started with 2 plums and some berries with Greek yoghurt and flax

Favourite breakfast!

Lunch: My Cherry and lentil salad

Serves 2

1 cup green lentils
2 cups water
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
2 handfuls of cherries – halved and pitted
1 handful of basil – torn

Boil the lentils for 20 mins, and during this time mix the oil and vinegar in a cup. When the lentils are done, drain, and while still warm combine the lentils, cherries and oil-vinegar mix in a bowl. Throw basil on top. Marvel at the pretty colours ans devour ūüôā

Too pretty not to eat

Makes a great bagged lunch.

Snack: carrots and hummus, an apple with peanut butter

Dinner:Vegetarian chilli with a little sweet potato (Recipe to follow). Blueberries and sour cream, 72% dark chocolate

Exercise: 2 mile run with Walter in the morning, and an ace 50 minute kickboxing session in the evening. Yeah!

Americans are geniuses

For they created The Wilton Cookie Gun – given to me by my lovely office mate. So simple; throw the following ingredients into another great American invention; the stand mixer:

        Ingredients

  • ¬†¬†¬†¬†¬†¬†¬† 3 1/2 cups all-purpose flour
  • ¬†¬†¬†¬†¬†¬†¬†¬† 1 teaspoon baking powder
  • ¬†¬†¬†¬†¬†¬†¬†¬† 1 1/2 cups butter softened
  • ¬†¬†¬†¬†¬†¬†¬†¬† 1 cup granulated sugar
  • ¬†¬†¬†¬†¬†¬†¬†¬† 1 egg
  • ¬†¬†¬†¬†¬†¬†¬†¬† 2 tablespoons milk
  • ¬†¬†¬†¬†¬†¬†¬†¬† 1 teaspoon clear vanilla extract
  • ¬†¬†¬†¬†¬†¬†¬†¬† 1/2 teaspoon no-color almond extract

Hit ‘mix’ and load up the gun……..

Choose a disc, slot into place and fire; out come (with a little practice) perfectly formed cookies:

About 5 minutes cookie shooting

which bake up nice and brown:

into crumbly, buttery tasty morsels of goodness. How easy is it? Seriously… I got a 6 year old to successfully do it last weekend (as well as her 8 and 11 year old brother and sister). One thing: don’t make the ‘heart shape’; Wesley couldn’t bring himself to eat it, even when it was the last one left, and the children were absolutely banned from using that disc

Hearts. According to Wilton.

Might be good for a hen / bachelorette though ūüėČ

 

Baking instructions: bake for 8-12 ins (until lightly browned on the edges) at 375 degrees in a fully preheated oven.