Wednesday, May 29, 2013

WIAW; cookin all day, eatin all night

So I just got back from my first year of college (Tulane University ftw!) and I decided I might pick back up with blogging a bit, especially now that I am going to India for the month of June. 
gotta sport those mardi gras beads; #nolalove
and that right there is the BEST roommate I could ask for
I thought it would be cool to post updates on that if I can, and well you know, being back at home obviously puts my back into a cycle of 
sleep.
make breakfast.
read food blogs.
make more food.
eat more food. 
workout.
run errands. 
eat dinner.
make dessert.
eat lots of dessert whilst watching Downton Abbey.

and so on....
Therefore the obvious remedy is to starting using my free time to write blog posts (you know so I have more reason to read blog posts :) ) Anyways, lets get straight to the food cause I'm sure that's why you stopped by right? ;) 

A little WIAW spread

edited to add: of course I missed the theme, because I missed the WIAW last week haha, so I'll be on the lookout for sensible snacking in the future :)

Catching up with my frans; via brunch

and ice cream of course; three scoops:) 

Salads galore; 
memorable toppings with blue cheese (always), wasabi peas,  baby carrots, raw onion, HHH's peanut soy dressing made with almond butter and crunchy & spicy sp rounds

Fresh produce such as sugar snap peas and cucumbers, heirloom tomatoes and guacamole made with edamame and avocado
Many attempted crispy waffle recipes; still searching for the perfect waffle...
Tuna cakes made with chicken breast instead and delicious curry roasted carrots
The egg white oats creations haven't disappeared either ;) 

this one was topped with a sweet and salty combo of chocolate, chex mix, berries and more pretzels

Staying true to some STUFT Mama favorites 

cookie dough with PB2 sauce

Breakfast salad with a grain free microwave "english muffin"

Even more blog love with Lauren's pizza crust
Some mexican food montages; refried beans, slaw, grilled poblano peppers, veg and fish quesadillas



Moral of the story? Bleu cheese goes on everything; right Heather? You may think you don't like that stanky cheese but it melds beautifully into any salad creation

Loves
Carly

Sunday, August 12, 2012

Sometimes I want to Blog, and Sometimes I don't

I always question whether I should write a new post. I get that there are a million blogs out there and that I can't expect mine to get views in the beginning, but it's just frustrating to write a post that won't get any comments. :( Okay, tangent ended. Stick around for a recipe at the bottom, or just skip my Sunday Rambles Thoughts.

Let's start over shall we?
I have a VERY short attention span. I blame electronics. And our generation's need for texting, facebook (which I really despise actually) and tv shows. I mean seriously, watching a movie for me requires focus. And self-restraint. Enter: "No Carly, you cannot check Instagram for the hundredth time to see if anyone has posted any food porn ;)" 

My mom always asks me why I bother sitting in front of the television with my laptop as I am reading/browsing blogs. I mean really? Can I focus on both? No. That's why I didn't know that Finn joined the army. (lol, anyone else out there a gleek?) I watched the season finale of Glee while blogging. And thus, I had to watch it again (with my laptop out of sight) to pick up the details I missed.


Anyways, (wow my ramblings really took over this time), the point of that was to lead into the fact that I actually get bored of blogs quite quickly. I will find a new blog, get all excited because I really like it, then I'll browse through their old posts (Those "you might also enjoy" pictures always just look so intriguing!) and then I'll subscribe to them. But in reality, my Bloglovin' Reader just gets full because I usually just get on a blog-to-blog searching spree for new ideas and reading interesting posts. 



Want to see a timeline?
Some recent blogs I've become obsessed with
first it was, Peanut Butter and Jenny
then came Chef Katelyn
and today I discovered Live Laugh Eat

But hey, there is hope. Because I always look forward to reading posts by these lovely ladies(: Check them out. And while I have you, stay with me for this ah-mazing breakfast recipe I concocted today.


Kiss My Broccoli
Hungry Hungry Hippie
Meals and Moves


Recipe time!

Carrot Cake Egg White Oats


can you believe that's an iPhone photo? gasp; no editing either #lazygirlproblems
Part One: The Oats
1/3 cup Oat Bran
1/2 cup Milk
1/2 Water
Spices; Cinnamon, Nutmeg, Ginger, Ground Cloves, Allspice
*Sorry I never measure. Just be careful with cloves and ginger those have strong flavors. And always feel free to add more cinnamon(: 

THE NIGHT BEFORE (optional, but recommended)
Mix the above ingredients and place in your fridge to soak overnight. This will make the oats thick and voluminous.

Part Two: The Carrots and The Cake
1 medium Carrot, shredded
1 ripe Banana
3/4 cup Egg Whites (+cream of tartar or lemon juice if you use the kind from the carton)
~1/4 cup Walnuts, toasted and chopped
Blackberries (or fruit of choice, raisins would be good too)

Part Three: The "Cream Cheese Frosting"
Dollop of Cottage Cheese
Dollop of Yogurt
1/2 scoop Vanilla Protein Powder [~10g]
Almond Milk to thin to desired consistency (mine turned out a little more watered down than I would have liked)


Method
Place your oat/water/milk mixture along with the spices into a medium saucepan and leave uncovered on low heat to cook while you assemble the remaining elements. (The longer the oats cook the thicker they will become and I have found that they taste better if they are thick when you add the egg whites). Be sure to stir them as you prep! 
Start by making your "frosting" by placing the ingredients into a Magic Bullet or food processor to make it smooth. Set aside.
Toast your walnuts (don't let them burn; watch carefully) and shred your carrot into the pot of oats (or just place your pre-shredded carrots in). Cut the banana in half and thinly slice one half into the pot of oats and stir until the carrots and banana have thickened the oats. (The banana will break down on low heat and release natural sweetness). 
Measure out your egg whites and cream of tartar/lemon juice (if using carton egg whites) and use a handmixer to whip them until white fluffy peaks form. This step is also optional, but makes the oats much more voluminous. 
While the pan of oats is still on low heat mix in the whipped egg whites (try adding about half of the egg whites at a time). Keep stirring until the mixture becomes uniform and let them cook for 2-3 minutes or until thickened. 
Transfer your oats into a bowl and top with your cream cheese frosting, chopped walnuts, blackberries and the remainder of your banana. 


Notes
Don't let this long recipe intimidate you. It may take a little bit longer to make them the first time (I suggest a leisurely sunday morning, not when you are starving after a workout). But once you make them once (and become addicted (: ) you will get the hang of it and it will become easier and faster. 
Substitutions
I would not suggest replacing the milk with water because the oats will taste watery (even the 1/2 cup of milk makes them creamy)
Feel free to:

  • sub in any fruit or your choice
  • top these oats with peanut butter instead of the frosting
  • leave out the carrots (you can't take them I promise!)
  • top with shredded coconut or another type of nut (pecans perhaps)
  • if you don't have time you can just put the egg whites straight into the oats rather than whipping them up
  • they will taste just as good if you don't soak the oats over night
Loves(:


P.S I would love to hear any feedback or your favorite type of oats!

Saturday, August 11, 2012

Cooking for Your Family

If you are like me, you have crazy family members (I'm looking at you mom and dad!) who let you experiment on them as you make new recipes and try out funky combinations. When most people cook for others, I'm pretty sure the normal smart thing to do is to make a dish that you know tastes good and that you have made before. Enter, your favorite pasta sauce and that awesome salad you've brought to potlucks numerous times. 

But if you are anything like me, (not sure if there are many of us out there ;) ) you make popped amaranth for a snack, make your own ketchup (be on the lookout for a recipe coming soon!) and you serve your parents a panini stuffed with tangerines and cheddar. 


















Wait! Don't leave just yet; Check out the recipes and pictures that I took with my mom's DSLR (gasp! good quality photos on Carly Turns Cajun)




I made three types of paninis and some sweet potato fries. I'll post the panini recipes on this post and you can find the technique for making the fries here. (it's super easy if you have a spiralizer, they are kind of pricey, so if you don't you can always just make regular sweet potato fries. This is my favorite way to make regular ones.)<--click the link





Panini #1 Based off this Avo-Dilla Bagel

1 Everything Bagel Thin (any type of bagel really)
~1/2 Avocado, sliced into wedges
Sprinkle of Cheddar Daiya (you could use real cheese, this was just what I had on hand)
Mandarin Orange Segments, drained if using canned

Panini #2 Turkey and Goat Cheese Panini

2 slices of Ezekiel Sprouted Bread
Goat Cheese
Smoked Turkey Breast Deli Meat
Roasted Red Cabbage
Arugula

Panini #3 Apple and Pepper Jack Melt


2 pieces of Cinnamon Raisin Bread
~1/3 Apple, thinly sliced into "sheets"


1 slice of Pepperjack Yogurt Cheese (or any cheese, this is just what I had on hand)

Sautéed Mushrooms and Red Onion

METHOD
Carefully assemble the ingredients and stack them on the sliced bread/bagel. Using a Panini Press (or you could use a stovetop grill pan and flip the sandwiches; it just might get a little messy :P) that has been preheated on high and lightly greased (with cooking spray or oil), place the sandwiches and close the machine until the cheesy becomes melted and you can see grill marks on the sandwiches. 

You can customize these sandwiches by using whatever you have on hand or to your liking. Any of the cheese and bread can be swapped out and these recipes can be used simply for inspiration :) I do recommend that you make the sweet potato fries to accompany your sandwiches however, only because they are simply amazing. And while you are at it, serve those with homemade ketchup (guess you'll have to wait til I post that recipe eh?). I'm so mean ;)




If you made it this far thanks for reading! I hope to have a more detailed post on my triathlon up soon (before I forget the details haha) and I didn't forget about that frozen dessert mess tutorial I swear!!

Loves(:

P.S. I don't know how or why my font keeps changing fonts halfway through my posts (arghh). If you have any ideas PLEASE let me know.