Day 213: Rosemary Infused Lemon Curd

Yield: 2 cups
Time (Start to Finish): 45 min

Ingredients:
3 egg yolks
½ cup sugar
2 lemons, zested and juiced
½ stick butter
2 sprigs rosemary, lightly chopped

Directions:
1. You will need a pot filled with 2 inches of water on med heat and a metal or glass bowl that fits over the pot but doesn’t touch the water
2. You will also need a strainer set aside, and a container for storing, and you should measure all ingredients and have ready
3. In the bowl, combine the eggs and sugar and which it until it is smooth and a little yellow
4. Place bowl over and whisk with the lemon juice, zest, and the lightly chopped rosemary. Make sure the pieces are big so they don’t go through the strainer in the end
5. Whisk until it thickens. It will take about 5-10 min, so be patient and stay with it. You don’t have to whisk it fast, just keep it moving and the bottom scraped so the eggs don’t curdle.
6. Once mixture is thick and coats the back of a spoon, take off the heat and add the butter, still whisking.
7. When the butter is melted, pour mixture through the strainer into the container. This removes any cooked egg and the rosemary.
8. Place a piece of plastic wrap sitting on top of the curd, and then close the container. Enjoy for 5 days!

Rating: 4.5 strawberries
Notes: This was a last minute idea! I was planning to make some other thing, and I suddenly I remembered I had everything I needed for lemon curd, and the added touch of the rosemary. I love combining savory and sweet, and this is perfect. The rosemary isn’t overpowering. It is a perfect little flavor in the end. I like this with some popovers, or a brioche, and you can just spread a little on. You can even thin it with a little whipped cream and decorate a cake with it. It takes a little time, and patience, but it is pretty simple to make curd…I know, the name is gross too. I made this early in the morning before going to the Monterey Bay Aquarium!

Month 7

Annie’s Current Weight: 127
Pleasures: ANOTHER pound down!! I blame this one on the fact that I have gotten into Lost. Every episode I watch to try and catch up I have to do 10 push ups at lease, so I have been working out quite a bit. I also bought a bike, and have been running, so I get it. This month has been fun and hard. It was my birthday month! It was a nice mix of savory and sweet this month which I liked. I felt remotivated to try new things which I liked, and I feel like this month I was supported a lot, and in fact my roomies were always asking what would be coming out of the kitchen! It was nice weather, which motivated fresh ingredients. I also cleaned my pantry shelf, so it feels good to cook again.
Pains: I don’t know about this one. The corn dumplings and the shrimp were both not so great, so it was my first month with real failures, but that could be a good thing since it means I pushed myself a lot this month. Still, it sucks to fail sometimes, no matter how healthy that can be. I feel like this month I wasted some food, having to throw away things like the fudge and some others where I just didn’t have enough mouths to eat it up, so im going to have to try to learn some portion control.
Promises: This next month I have a big trip planned. South By Southwest. It is going to be hard to cook during that time, so I hope I get inspired and supported. Birthdays are always hard for me, so thanks to all those who supported me and helped me figure out what I should be making. This next month I hope to get a lot of exciting recipes that are easy to make and fun to eat. I hope to branch out even more than I am
Ponders: I go through waves of feeling supported and not. I also feel a lot of the time like not mentioning my project to people for fear they wont think its cool. Its funny, when I tell people 7 months, they DO get impressed, and really don’t believe me. It’s a huge hurtle I have been through, and I can see the finish line, so I hope I don’t screw this one up. I have had close calls, I need to stay strong and work hard. This project is really turning into something I am proud of, please keep reading, tell your friends, and enjoy what is to come.

Day 212: Lemon Brown Butter Cod

Yield: 1 serving
Time (Start to Finish): 30 min

Ingredients:
2 thin pieces of cod, 1 serving
1-2 lemons, zested and juiced
flour
½ stick butter
salt and pepper
parsley for garnish

Directions:
1. Take a frying pan and melt the butter, saving just a little bit of it
2. Take the fish and mix it with salt and pepper
3. Dip the fish in the flour so it is lightly coated
4. In med heat, cook the fish on both sides. Before flipping, pour in the lemon juice and the zest. Leave a little juice aside
5. Take the fish out and put on a plate
6. Using a spatula, cook the sauce in the pan, scraping up the stuck pieces. Add the rest of the butter and the lemon.
7. Let the sauce get thick and turn brown, and then pour over the fish. Sprinkle with parsley and serve

Rating: 4.5 strawberries
Notes: So, my accident I bought $20 fish, so already I was going to make this a good meal. You can buy any priced fish, just make sure to cook it through. This dish is so light and perfect. It makes you feel good and healthy. You can serve it over spinach, or with brown rice. It is lovely. I ate it, and then my roommate took the already seasoned pan and she cooked herself a scramble. She said it was killer. Lime juice would be too tart for this, so done sub that, but you can sub any white fish in here. Enjoy!

Day 211: Peanut Butter and Jelly Muffins

Yield: 6 muffins
Time (Start to Finish): 45 min

Ingredients:
1 cup flour
¼ cup brown sugar
½ tsp baking powder
pinch salt
¼ cup peanut butter, chunky
1 Tbsp butter
1 egg
½ cup milk
1 tsp vanilla

1 pint fresh raspberries
flour

Directions:
1. Preheat oven to 350F
2. Mix the butter, sugar and peanut butter together until smooth
3. Add the egg and vanilla and mix until smooth again
4. Mix the flour, baking powder, and salt and add alternately with the milk until smooth again
5. Take raspberries and dust with flour so they don’t sink
6. Fold into the batter and pour into a lined or greased muffin tin ¾ to the top and bake until a toothpick comes out clean. About 15-20 min.

Rating: 4.5 strawberries
Notes: These are a little sweeter than I expected. I wanted a heartier muffin, but they are still good. Nothing better than using fresh raspberries, im telling you. It makes anything a million times better. You can put a swirl of jam on the inside, or on top. They are great in the morning, or as kind of a snack in the middle of the day. I hope you like them.

Day 210: Pesto Pasta

Yield: 1-2 servings
Time (Start to Finish): 1 hour

Ingredients:
Handful of spinach
Handful basil
½ cup pine nuts, toasted
¾ cup parmesan cheese
salt and pepper
1 clove garlic, chopped super fine
olive oil
1 tsp onion powder

spinach

cooked noodles of choice

Directions:
1. In a blender or food processer, add the basil, spinach, parm cheese, garlic, pine nuts, salt and pepper, onion powder
2. With the blender on, drizzle the olive oil in until it becomes a paste. You can add more cheese or basil to make it the texture you like.
3. In a skillet on med, add the noodles with the pesto and stir, warming the sauce. You aren’t cooking this, you are just warming it through
4. Pour over a bed of spinach noodles and enjoy, or save for lunch!

Rating: 4 strawberries
Notes: I always eat this pesto salad from trader joes, and I though, well, maybe I should just make it on my own. Save myself some money. Pesto is really simple since it doesn’t even involve cooking, and you can change up the nuts, or the greens, and even the cheese! I have made a mint pesto before. Try this out. The onion powder adds a hint that I like. I usually add cayenne, but I feel like I have been doing that a lot lately. I hope you like this, and I hope you save a few bucks too!

Day 209: Raspberry Avocado Spread

Yield: 2 toasts
Time (Start to Finish): 15 min

Ingredients:
1 ripe avocado
½ cup raspberries
salt
squeeze lime juice

2 pieces toast

Directions:
1. Make sure the avocado is ripe, and chop up into a bowl with a little salt
2. Add the raspberries and a squeeze of the lime juice and smash together
3. Toast the bread and spread the mixture on top. Enjoy as a snack or a great breakfast

Rating: 4.5 strawberries
Notes: So I know this is super simple, but it is something most people don’t think of. Sweet avocado. I love mixing it with fruit, and this simple spread is a great way to test the waters. You can even add a little honey instead of lime if you like. I had this as an afternoon snack, but you really have to try it. The best avocado and raspberries you have is recommended.

Day 208: Lemon Raspberry Muffins

Yield: 6 cupcakes
Time (Start to Finish): 1 hour

Ingredients:
1 stick butter
½ cup sugar

2 egg yolks

1 cups flour
1 tsp baking powder
pinch salt

1 lemon, juiced and zested (about ¼ cup juice)

2 egg whites, whipped to stiff peak
pinch cream of tartar

1 pint raspberries

Directions:
1. Preheat oven to 350F (this is a great default setting if you don’t know what the temperature should be for most cooking/baking)
2. Separate the eggs, and keep the whites in a clean bowl
3. Mix the butter and the sugar until fluffy. Add the yolks
4. Add the flour, baking soda and salt
5. Add the lemon juice and rind and mix until smooth
6. Beat the egg whites until stiff peak using a mixer
7. Add about 1/3 to the lemon mixer and fold together
8. Add the rest and fold in until almost combines
9. Add the raspberries and mix until just combines
10. Fill muffin tins until ¾ full and bake until a toothpick comes out clean, about 20 min

Rating: 4.5 strawberries
Notes: Happy Birthday To Me!!! In 28 years old today, fun huh? So to celebrate, lemon muffins. These are so tasty and I recommend only using fresh raspberries. Frozen ones just don’t make these taste as good. I made these in the morning before going for a killer hike. They are great anytime, and really light and fresh. I bet you could sub orange for the lemon if you like. I hope you try these out, and celebrate my birthday with me!!

Day 207: Oatmeal Peanut Butter Cookies

Yield: 12 cookies
Time (Start to Finish): 45 min

Ingredients:
¼ cup shortening
¼ cup butter
¾ cup brown sugar
½ cup peanut butter, chunky
1 egg
¾ cup flour
1 tsp baking soda
pinch salt
½ cup quick oats
pinch cinnamon

granulated sugar with cinnamon for rolling

Directions:
1. Preheat oven to 350F
2. In a bowl, mix the softened shortening and butter with the sugar
3. Add the egg and then the peanut butter
4. Add the flour, baking soda, salt and cinnamon
5. Add the oats and mix until combined
6. Let the dough chill in the fridge for about 20 min
7. Gather dough into balls and roll in the sugar or press down with wet forks and sprinkle sugar on top.
8. Bake for 15 min or until cooked through

Rating: 4 strawberries
Notes: so, I burned half of these…lame. This wasn’t the best of days. I messed up a lot of things, including burning the cookies. The half I didn’t burn, though, turned out quite well. They were oaty and peanut buttery, so a perfect combo. They are a soft cookie, so if you want something crunchy, add more shortening and no butter. I hope you like these! This was a guest collaborative with Mac. He wanted oatmeal, I wanted peanut butter. Good teamwork.

Day 206: Banana Pineapple Cupcakes

Yield: 24 mini cupcakes
Time (Start to Finish): 1.5 hours

Ingredients:
1 egg
¾ cup sugar
¼ cup oil
1 tsp vanilla
1 banana
4 oz pineapple
1 cup flour
¼ tsp baking soda
pinch salt
½ tsp cinnamon
¼ cup walnuts

1-2 cups powdered sugar
1 Tbsp cream cheese
maple syrup

Directions:
1. Preheat oven to 350F
2. In a bowl, combine the egg, sugar and oil and whisk until smooth
3. Add the vanilla
4. In a separate bowl, mix the flour, baking soda, salt and cinnamon. Add it to the wet ingredients and mix half way
5. Add the banana, pineapple, and nuts and mix with a spatula until smooth
6. Line cupcake tin with papers and scoop mixture until it is ¾ filled. Bake until toothpick comes out clean, about 20 min
7. Let cool, and make frosting
8. Take powdered sugar and sift it
9. Add cream cheese and maple syrup until it is smooth enough to pipe, but not runny. Add more sugar if its runny and syrup if its thick
10. Pipe spirals on top, and enjoy! Don’t use frosting if you want morning muffins

Rating: 4.5 strawberries
Notes: These are so so good! A similar idea to cupcakes at Magnolia, but a twist with the nuts, and the frosting. Enjoy them as muffins, or as cupcakes. The pineapple sounds weird, but im telling you, it is a perfect addition. I can eat a million of these. I like the spiral on top too, but you can decorate any way you like. Even do a sprinkle of walnuts chopped very fine.

Day 205: Mexican Lasagna

Yield: 1 serving
Time (Start to Finish): 1 hour

Ingredients:
2 lasagna noodles
refried beans
salsa
sriracha
sour cream
salt and pepper
black beans
cheddar cheese, shredded

Directions:
1. Cook the noodles in salted water until they are done, but not overdone so they fall apart
2. Preheat oven to 400F
3. In a muffin tin, place 1 noodle, then spread on a little refried beans, and then add the other noodle in the opposite direction, making a cross. Add more beans, sriracha, salsa, and cheese, and then cross the noodles.
4. Repeat these layers between the noodles with all ingredients, press down, and end with noodles with nothing on top
5. Sprinkle a little cheese and bake until the cheese is melted and it is not all the way through
6. Turn over into a plate and dollop with sour cream, and more sriracha.

Rating: 4.5 strawberries
Notes: This took no time at all to make, and then it was so flavorful it was incredible! I love things in individual servings, so that made this even better! I made this and then watched some jeopardy…made the roomies super jealous. Sorry guys! Watch out on the noodles getting dry, and know the oven time is just to melt the cheese and heat it through, not to cook anything. I hope you guys like this. It is an easy recipe to add anything you like to.

Day 204: Coconut Sriracha Shrimp

Yield: 6 large shrimp/prawns
Time (Start to Finish): 1 hour

Ingredients:
1 egg
¼ cup flour
¼ cup beer
¾ tsp baking powder
1 cup coconut
6-8 shrimp
3 Tbsp sriracha
2 cups oil for frying
salt and pepper

Directions:
1. In a pot, place the oil with a cooking thermometer in it, or use a deep dryer. Heat oil to 350F
2. In a bowl, place the flour and baking powder, salt and pepper and mix
3. In a separate bowl, place the coconut with a sprinkle of flour
4. In a third bowl, place the egg, beer and sriracha and combine. You can add more sriracha if you like
5. Take shrimp, cleaned, and place in flour, and then in beer mixture, and then coconut and set aside. MAKE SURE THE COCONUT IS SOAKED THROUGH BEFORE COOKING
6. Fry shrimp according to directions in your fryer, or in the oil until they are brown and cooked all the way though
7. Enjoy with more sriracha!

Rating: 2 strawberries
Notes: Ok, this recipe is a great idea, but let me tell you, I fudged it BIG time. I didn’t let the coconut soak all the way and when you throw it in the oil, it burns, and then the shrimp isn’t cook in the middle. It was a disaster. The crust tasted GREAT though, so if you plan in doing this, use a different recipe, but same idea. It was a VERY good idea, just not done well. This is my first bust…not bad for over half way done with my project. I gave it a 2 because the idea was a good one, and I know I can make these right next time, and I even think the ratios I used are ok, just the oil should be lower, and the coconut moist. Good luck, and sorry!

Day 203: Cocoa-Nut Muffins

Yield: 6 muffins
Time (Start to Finish): 45 min

Ingredients:
1 egg
½ cup sugar
½ cup flour
3 Tbsp cocoa
1 tsp baking powder
1 tsp vanilla
1/3 cup milk
1/3 cup butter, melted
½ cup walnuts
¾ cup shredded coconut

Directions:
1. Preheat oven to 350F
2. In a bowl, combine the egg and sugar and mix until smooth
3. Mix the flour, cocoa, baking powder together
4. Add alternately to the egg with the milk
5. Add the melted butter
6. Add the walnuts and coconut
7. Pour batter into lined or greased muffin tins and bake until a toothpick comes out clean, about 20 min

Rating: 4 strawberries
Notes: Do you get the play on words? They are coconut muffins, and cocoa/walnut muffins…funny huh? I woke up and this popped into my head and I started laughing. I usually have song lyrics in the morning, but since this project began it has all been food. Be careful when cooking chocolate things not to over bake them. Just stay near them and check them when you want. Enjoy these for breakfast, or frost them with something creamy and have them as a dessert. You can add different nuts too if you like.

Day 202: Sweet Croutons

Yield: 2 cups
Time (Start to Finish): 25 min

Ingredients:
2 slices bread
2-3 Tbsp butter
2 tsp cinnamon
2 tsp sugar
pinch salt

Directions:
1. Preheat oven to 375F
2. Cut up the bread into crouton sized pieces, crust on or off, your choice
3. Melt the butter and add the sugar, and cinnamon to it
4. Toss the bread in the butter. Add more melted butter if needed, and make sure they are all evenly coated
5. Place on a foil lined cookie sheet and bake
6. Every 4 min, toss the croutons around so they cook evenly
7. When they are toasted all the way through, take out, cool, and put over ice cream, sorbet, or any treat you like!

Rating: 4 strawberries
Notes: I got this ides from the lovely Maggie!! Shout out to her, who I haven’t seen in awhile. These are an awesome twist, and if you use a sweet bread like brioche, they are even better. Also, they make the house smell incredible, so make enough to share when you do this. They store well in an air tight container, and are always nice to pull out and put on treats. Enjoy guys!

Delay in Updates, STILL cooking!

Hey guys, sorry for the delay in updates. I had a birthday week, and friends in town this week. I know, i shouldnt excuse it, but i promise you i have been cooking every day! I WILL update soon, with rosemary lemon curd, peanut butter and raspberry muffins, all sorts of great things! Just be patient, and know that i am still cooking every day and loving every minute of it...oh, and its my 7 month anniversary today, and yes, i lost another pound, and even better, i can do 2 pull ups! look out world!! this month will be challenging, ill write a month update, so be patiend, but this month i got sxsw, trips, friends all over the place. chill people, i got more treats than ever before! thanks for waiting!!! soon!! you will see!!