Here It Comes...

Guys...

I'm getting married.

On FRIDAY.

WHAT.


Which means that things are INSANE.

First of all, Sunday was my graduation from college.  I had an alarm set for 6:35 so I could shower beforehand.  Now anyone who knows me will tell you that getting a functional, speaking version of me out of bed before 7am is nigh impossible, but I was psychologically set and determined that 6:35 would be okay.

Apparently, life had other plans for me.

6AM: I wake up to the sound of rap music bouncing into my room from the living room of my shared apartment.  I roll over and try to breathe loudly enough to drown it out.  I fail.
6:15AM: The music is STILL playing.  And it's THE SAME SONG.  I have no clue who is playing it but I certainly can't sleep through it, so I get up to shower much earlier than intended.  Meanwhile, my usually soft-spoken roommate marches into the living room, shakes awake the random boy sleeping through 15 minutes of his obnoxiously loud looping R&B alarm, and makes him turn it off.  We still do not know who the boy is, but hoist our tired selves into the routine of the morning.

RUDE, Universe.  Rude.

By 12:30, after listening to a poem pretending to be a prayer, a pandering politician's perennial postulations on graduation, and a poetry slam of a student speech (sorry, but I was having WAY too much fun with that alliteration), I was a college graduate.

That's me and my pretty friends, all graduated and stuff.  And HUNGRY - loooong ceremony.

From that second on, my brain activity switched to weddingweddingweddingmovingweddingmovingmovingmovingweddingmovingweddingwedding...

Yeah.  I left myself five days to finish planning a wedding and move.
And the Poor Planner of the Year Award goes to...

Though, thinking about it, we didn't have much of an option.  Jon's busy season of work gets absolutely insane from June through most of September, and my lease ends at the end of May, which would mean moving back to my parents' place in DC.  I love my parents, but no. 
If we wanted to get married, it pretty much had to be this weekend.

The last two and a half days have consisted of seating charts, suitcases, garbage bags, cardboard boxes, multiple trips to the mall, phone calls from vendors, frantic emails with my wedding coordinator (a.k.a. my amazingly-organized sister-in-law...I swear, she probably wants to strangle me for how disorganized I am!), and the occasional nervous breakdown.

Party planning is officially off the list of potential careers.

BUT.
But.

By Friday night at 5:30, I will be married to the love of my life.  And that's not something a whole lot of people my age can say, nor is it something I could even imagine living without.
So no matter how many details I space on or how many decisions I can't make without crying, I'm going to be okay.

I've cooked a surprising amount, considering the hectic nature of my life at the moment.  Friday night, I made a quick and delicious frittata out of random things in my fridge, which made me SUPER proud of myself for being all innovative and stuff.  And Sunday afternoon after the graduation ceremony, I baked up a pan of Maple Apple French Toast Bread Pudding.  I also have a grilled cheese to post and possibly the best oatmeal raisin cookies ever to share with y'all eventually.  But photos are just...nonexistent, and for that I apologize.  Tasty treats will find their way into your homes (and hopefully your bellies) from my little kitchen soon!

Just gimme about a week and a half :)
In the meantime, if you need to find me, I'll be bejeweling place cards and practicing writing a different last name.
Cursive B's are HARD.

Cornmeal-Crusted Haddock and Black Bean Corn Saute

I don't know if I shared this before, but I was an extremely picky eater growing up.

My go-to meal at every restaurant was chicken tenders and fries.  I judged restaurants solely on the quality of their chicken tenders.  I lived off of the same six or seven meals for over a decade, because that was what I liked and was what I would eat.  Chocolate, my first love, was always allowed.  As were pancakes.

As for the list of things I wouldn't eat?  It was much longer.

Condiments?  Evil.  Most vegetables?  Disgusting.  Exceptions: corn, carrots, green beans, peas, mushrooms, and lima beans.  I know, the lima beans thing is totally weird, but whatever.  Cheese on anything but pizza or grilled cheese?  Gross!  Eggs any other way than scrambled?  No way.  I ate exactly three kinds of nuts, and they were never allowed in my brownies, or without M&Ms breaking them up.  Beans?  Looked like poop.  And I did not eat poop.  And?  I ate all my food in separate parts.  Sauces didn't touch anything I ate for years, nor were different food groups allowed to touch on a plate, much less be consumed together!  Thus, sandwiches, other than grilled cheese, were not to be touched, and burgers were eaten completely naked with a fork and knife.  I'd only eat the bun at Fuddrucker's.

And fish?  The penultimate "EWWW!"
I ate fish sticks until I was 4.  Then I decided they were gross and refused to touch seafood until college.

Yeah.  That long.

But when I got to school, I no longer had the option of those same seven meals.  I had to find new things to eat.  And the dining hall at my college didn't serve meat on Fridays: every Friday was Fish Fry-day.  Eventually, I decided to give it a try again.  After all, I kept hearing that fish was good for you.  And nothing deep-fried could be that bad, right?

Right.  It was delicious!  After that, I was way more adventurous with food, seafood in particular.  And, to my shock, I discovered that I loved so many foods that I had turned up my nose at for years!

The meal I'm about to share with you is something I never would have eaten four years ago, but am SO glad that I can cook and enjoy for myself now.  Fresh haddock fillets are dredged in milk and a spiced cornmeal crust, then baked, and served with a saute of black beans (yep, "poop" no more), corn, peppers, and zucchini.  The combination is absolutely delicious, and it makes fabulous leftovers!  Two words: fish tacos.  Add some cubes of avocado, fresh spinach leaves, and warm corn tortillas, and life is wonderful.  Cinco de Mayo, anyone?

Whether or not you're a reformed picky eater like me, give this a shot!  It's nutrient rich, comes together super quickly, and makes a truly delicious weeknight meal!

Quick recipe note: This recipe was...well, completely eyeballed.  I'm guessing at approximate amounts here, so feel free to adjust seasonings and proportions at will!

Cornmeal Crusted Haddock
Ingredients:
1.5 lbs fresh haddock fillets (or another firm white fish) - 4-6 pieces
1 cup coarse yellow cornmeal 
1 tsp chili powder 
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
salt & black pepper to taste
3/4 cup milk
Olive oil cooking spray

Directions:
Preheat the oven to 500˚F.  Lightly grease a 9x13" glass baking dish and set aside.
Pour the milk into a wide, shallow bowl.  On a piece of wax paper, combine cornmeal, chili powder, cumin, oregano, salt, and pepper.  (Word of advice - don't go too easy on the salt!) Toss together gently with your hands until the spices appear evenly distributed in the mixture.
Dredge each piece of fish in the milk, then coat thoroughly with the cornmeal mixture.  Place the fillets in the prepared baking dish and spray lightly with cooking spray.  Bake on the top rack of the oven for about 15 minutes, until the fish flakes easily.  Serve immediately as is or flake over warmed tortillas for tacos.  Enjoy!

Black Bean Corn Saute
Source: inspired by Melissa D'Arabian

Ingredients:
1 tbsp olive oil
1 medium zucchini, cut into quartered rounds
1-1/2 cups frozen corn kernels
1-1/2 cups frozen diced red & green bell peppers
1 can black beans, drained & rinsed
salt & black pepper, to taste

Directions:
 Heat the olive oil in a large skillet over medium-high heat.  Add the zucchini and saute until it starts to become tender, 3-5 minutes.  Add the frozen corn and diced peppers and saute for another 5 minutes.  Add the black beans and stir in until the whole mixture is heated through.  Season with salt and pepper as desired, and serve with the fish on its own or in tacos.  Enjoy!

Carrot Cake Granola

I have a bit of an...oh, what's the word...

Obsession.

With carrot cake.

In a major way.

For the last month - at least - every time the words "carrot cake" appeared in a menu or a recipe title, my only reaction was "YESPLEASENOW."

I've been eating actual carrot cake and cupcakes every time I can get my hands on them.  In between, I've made carrot cake oatmeal, carrot cake pancakes, and I've bookmarked recipes for carrot cake muffins and waffles.

The chocoholic has fallen and my inner rabbit has taken over!  It's madness, I tell you! 

But hey - at least the madness is delicious!

This granola is easily one of the best things I've made.  And eaten.  On multiple occasions.  With a spoon.
Sometimes just with my hands, though.  I'm not too picky.

It involves oats, brown sugar, spices, shredded carrots, raisins, and pecans all baked together in a way that makes your kitchen smell amazing and your stomach lose all impressions that it could be anything but hungry.  And another bonus: it makes a ton, and I mean a TON, of granola!  I still have two containers full of it, and that's after consuming most of a third!

Whether you've fallen prey to the same frosting-loving-bunny urges that I have, or you just happen to enjoy granola and happen to like making it too, please please please make this stuff!  Your wallet and your stomach will thank you.

Now read the recipe and get crackin'.
I've got granola to eat.

Carrot Cake Granola
Source: Chocolate and Carrots

Ingredients:
2-1/2 cups old fashioned oats
2-1/2 cups quick-cooking oats (I used all old-fashioned and it worked just fine)
2 cups puffed brown rice cereal
2 tbsp ground cinnamon
pinch of salt
1 cup natural unsweetened applesauce (I used homemade)
1/4 cup honey
1/4 cup molasses
1/2 cup light brown sugar
2 tbsp canola oil
2 tsp vanilla extract
1 cup grated carrots
2 cups chopped pecans
1 cup raisins

Directions:
Preheat the oven to 300˚F, with racks in the top and bottom third of the oven.  Line two baking sheets with parchment paper, foil, or silpat mats and set them aside.
In a large mixing bowl, combine the oats, puffed rice, cinnamon, and salt.  In a separate bowl, combine the applesauce, honey, molasses, brown sugar, oil, vanilla, and carrots (yes, almost all the rest of the ingredients).  Stir the wet mixture into the dry mixture, folding thoroughly to combine until all the oats and cereal are moistened.
Pour the granola onto the prepared baking sheets, spreading it out evenly across the surface and pushing it down with the back of a spatula to flatten it.  Place the baking sheets in the oven for 20 minutes - one on the top rack and one on the bottom.  While the granola is baking, chop the pecans.
Remove the granola from the oven and, using a large spatula, flip it over and break up any large clumps.  Add the nuts to the baking sheets and return them to the oven for another 20 minutes, rotating the sheets between the racks.
Stir the granola, breaking up any clumps that are too large for a spoon, and return it to the oven for another 20-30 minutes, or until dry and golden brown.  Let the granola cool completely on the baking sheets.  Stir in the raisins.  Store leftovers in an airtight container in a cool, dry cabinet.  Serve with yogurt, milk, soy milk, ice cream, or your fingers - enjoy!!

Banana Bread French Toast

Remember this?

And how I told you to stick around because I'd do something fun with it?

Well...voila!

Banana. Bread. French. Toast.

I have to confess...half the reason I made the bread was to turn it into French Toast after seeing Jessica's recipe.  I was a woman obsessed!  The whole wheat blueberry banana goodness was left virtually untouched (except for a teeny tiny bit that I tasted by itself) for two days after I baked it because I was saving it for its higher purpose.

And oh.my.Lord.

The next time you're having a craving for an over-the-top breakfast, make this.  Plus, if you use the blueberry oat banana bread, you'll be packing yourself with tons of fiber and fruit at the same time!  I don't want to think about the overall calorie count in that plate...especially since I ate it all...but hey, that's what exercise is for!  Just keep thinking about all that whole-wheat-fruit-and-protein goodness while you're at Zumba ;)

Banana Bread French Toast
Source: barely adapted from How Sweet It Is

Ingredients:
6 slices banana bread (such as this)
3 large eggs
1/2 cup milk or heavy cream (I used soy milk)
1/4 tsp ground cinnamon
butter for the pan

Directions:
Slice the banana bread to your desired thickness (we went super thick, but you can be as conservative as you want).  In a wide bowl, combine the eggs, milk or cream, and cinnamon, whisking until smooth.  Heat a griddle or skillet over medium heat and brush with butter.  Soak each piece of bread for about 30 seconds per side, then transfer to the heated griddle.  Cook for about two or three minutes on each side until golden and a bit crispy on the outside, then transfer to an oven-safe plate in the oven, warmed to 150-200˚ to keep the French toast warm as you finish the rest of the slices.  Serve with toppings of choice - I recommend sliced bananas and pure maple syrup, but seriously?  Go crazy.  And most importantly, ENJOY!

Super Moist Turkey Burgers

It was all a tease.

That one glorious week of upper-70s sunshine, cool breezes, and vitamin D absorption?
TEASE.

It's officially spring in Buffalo, which means weather in the 30s and 40s with grey skies and drizzly business.  Not the most conducive to happiness or productivity.  Or desire to exercise...woof.

When the happy weather was here, so was my summer appetite.  Which means I was totally craving burgers.  I managed to find some frozen lean ground turkey and I got super excited, because that meant turkey burgers!

Now, you might find this odd, but 95% of the time I'm hit with a burger craving, it's for a turkey or veggie patty.  I know, I know...those aren't "real" burgers.  But I save my "real" burger indulgences for one meal after a hardcore performance season, and when those come around nothing but a huge bacon cheeseburger will cut it! 
This time, though, I was feeling the turkey burger.

Between the ground turkey, my favorite tried and true burger add-ins in the pantry, and some awesome produce deals, I managed to come up with a turkey burger that exceeded my expectations of deliciousness: no bun, no toppings, and I still couldn't stop digging my fork into that patty!  Served with a side salad or mixed veggies and roasted sweet potatoes, it satisfied all my most ardent summer food cravings in a low-fat, nutrient-packed and delicious meal.

Not a tease in sight!  If only the weather would be so cooperative...


Super Moist Turkey Burgers

Ingredients:
1 lb lean ground turkey
1 tbsp olive or canola oil, divided (more if needed)
1 medium zucchini, grated
8 oz cremini mushrooms, diced
1 tbsp Worcestershire sauce
1/2-1 tsp salt (to your taste)
2 tbsp-1/4 cup whole-wheat breadcrumbs
Mrs. Dash Original Seasoning Blend

Directions:
Heat 1/2 tbsp of the oil in a skillet over medium-high heat.  Add the diced mushrooms and cook until the excess moisture begins to evaporate and the mushrooms are browned, breaking up any larger pieces as much as possible.  Add the grated zucchini to the skillet, cover, and allow to cook until all the excess liquid in the pan has evaporated - about 3-4 more minutes.  Remove the skillet from the heat.
Place the ground turkey in a medium mixing bowl and break up.  Add the Worcestershire, salt, Mrs. Dash, breadcrumbs, and the vegetable mixture, and blend well using a wooden spoon or your hands.  Form into desired size patties, making an indentation in the center of each with your thumb so that the burgers will cook up flat.  My mixture made five substantial patties.
Brush a grill pan with the remaining oil or add it to a skillet over medium heat.  Add as many burgers as will comfortably fit in the pan and allow to cook, untouched, for 6 minutes.  Flip the burgers and cook for another 6 minutes, or until a crust has formed and the internal temperature has reached 165˚F.  Remove to a plate and cook any remaining burgers in the same manner.
Serve burgers on their own or with toppings of choice - as toppings go, I recommend Havarti cheese, baby spinach, fresh tomato, basil or sundried tomato pesto, and a whole wheat bun.  Enjoy!
 

Blueberry Oat Banana Bread

The wedding is coming up SO SOON!!

We're talking less than two months now.  And I couldn't be more excited to finally call Jon my husband!

Of course, this means that I have less than two months to get everything done, which is a bit intimidating.  Now don't get me wrong - we're almost there!  But those last few things that remain unfinished are killers.  Like...planning the ceremony with my pastor.  And doing premarital counseling.  And making sure I have someone to do my hair.  And seating charts...oh Lord, seating charts...

SO FUN.


I also have to get dress alterations done because (feel free to hate me for this next part) I lost too much weight for the wedding gown I ordered!  I focused on eating right and toning up for shows and auditions, and in the process I dropped a dress size - woohoo!  So when I went to what I hoped would be my final gown fitting, I discovered it needed to be taken in quite a bit.  What complicates this even more?  The gown is in Virginia...and I'm in Buffalo.  So I have to fly back home in April to make sure everything's perfect.  An added expense and an added stress, but worth it!

And everything will get done!  It will.  Eventually.

Oy.


Two months till the wedding also means that I am down to my last two months to bake with bananas whenever I want, since the future husband is allergic to them.  I'm not going to give them up - uh, I kinda live off of them - but I will have to be very careful about when and where I eat and bake with them.

One day, I just wanted banana bread, a craving that was spurred by the three very ripe bananas I had sitting on the counter.  I was blog browsing, found this recipe on The Picky Eater, realized that I had every necessary ingredient on hand, got SUPER excited, and made it!  After I made the kitchen smell incredible and tortured myself by waiting till the next day to taste it, I was very happy that I gave into my craving!

This banana bread is about as guiltless as banana bread can get.  It's loaded with nutty whole wheat flour, hearty rolled oats, and tons of fruit in the form of banana puree and blueberries.  It also happens to be delicious.  I will recommend that you err on the side of too much mashed banana, though - I think I'd increase the amount I used for the future just for added flavor.  But if you're in the mood for banana bread that won't kill your calorie count for the day, bake this one up - you won't be disappointed!

Whole Wheat Blueberry Oat Banana Bread
Source: The Picky Eater

Ingredients:
1 cup buttermilk (I used buttermilk powder and water)
2 large eggs
1 cup mashed ripe banana - about 2-3 medium bananas (I say aim for 3)
2/3 cup packed brown sugar
1/3 cup canola oil
2 cups whole wheat flour
1 cup old-fashioned rolled oats
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1-1/2 cups blueberries, fresh or frozen

Directions:
Preheat the oven to 375˚F with a rack positioned in the middle.  Coat a 9x5 loaf pan with cooking spray and lightly flour.  Or use Baker's Joy and do it all at once! 
Whisk together the buttermilk, eggs, mashed banana, brown sugar, and oil in a large bowl until uniform and smooth.    In a separate bowl, combine the flour, oats, baking powder, cinnamon, salt and baking soda.  Stir the dry ingredients into the wet ingredients until just combined.  Gently fold in the blueberries.
Transfer the batter into the prepared loaf pan, smoothing out the top.  Bake for approximately one hour, until browned and a toothpick inserted into the center comes out clean.  Transfer pan to a wire rack to cool for 15 minutes, then remove the bread from the pan to the rack to cool the rest of the way.  Enjoy!


**And stay tuned - I had fun with this bread that I'll share soon :)

Shrimp and Vegetable Fried Quinoa

We've been through the whole "if you crave Chinese food in Buffalo" issue before.  So I won't bore you by repeating it with this make-your-own-fake-Asian-food-that's-better-than-Buffalo-takeout post :)

This recipe was born of a need for a quick, easy, clean pantry meal that would last me for several days of leftovers and, well, wouldn't make me look bloated in a costume with no stomach.  Gotta love tech week!

I got the idea for a fried rice-style quinoa dish here and thought it would be a great solution.  Plus, I had some fully cooked shrimp and some peas in the freezer; carrots, mushrooms, eggs, and low-sodium soy sauce in the fridge; and quinoa in the pantry that could be ready in twenty minutes.  Sold.  I cooked the quinoa during a fortuitously extended lunch break, then came back and cooked it all up in a jiff before rehearsal.

This dish packs a major protein punch with very little fat, thanks to the combination of shrimp, egg, and quinoa.  It was filling without being heavy and it definitely gave me the energy to get through rehearsals after a long day of classes.

Plus, it was really tasty.  This one will definitely come back to mind the next time I want Asian food that will make me feel good about myself :)

Shrimp and Vegetable Fried Quinoa
Source: Methods and amounts taken and/or modified from Cheeky Kitchen and Annie's Eats


Ingredients:
2-3 tbsp olive or vegetable oil, divided
1 cup diced carrots
8 oz sliced cremini or white button mushrooms
About 1 lb pre-cooked tails-off frozen shrimp
1 cup frozen peas
3 eggs, lightly beaten
3 cups cold cooked quinoa
3 tbsp low-sodium soy sauce
Garlic powder, salt, and pepper, to taste

Directions:
Place the frozen shrimp in a colander and run under cold water until thawed.
Heat one tablespoon of oil over medium-high heat in a large frying pan or wok.   Add the eggs to the pan, cooking and stirring till they are lightly scrambled, but not dry.  Remove from the pan onto a plate and set aside.
Add the remaining 1-2 tablespoons of oil to the pan.  Once the oil is hot, add the carrots and mushrooms, stir-frying until slightly tender - about 5 minutes.  Add the shrimp and peas and cook for about one minute more.  Add the quinoa to the pan, stirring to break up any clumps and combine the mixture thoroughly.  Stir in the soy sauce and seasonings to taste and continue to cook, stirring every so often, until the mixture is hot throughout.  Add the eggs back into the mixture, stir to combine, and serve immediately.  Enjoy!