Make This at Your Next Brunch: Low-Carb Pancake Roll-Ups

June 18, 2017

I got a new kitchen tool – a masher – and this is the healthy, delicious recipe where I used it for the very first time!

Low-Carb Pancake Roll-ups are perfect for brunch. They’re great for other meals, too, and particularly versatile, because they’re a finger food, and everyone loves finger food. And what makes them low-carb? I’m glad you asked.  Read the rest of this entry »


Eggs Poached in Vegetables

May 5, 2017

Here’s a delicious meal idea for breakfast… or lunch… or brunch… or dinner… or for whenever you’re hungry! And it’s incredibly healthy, because you’re using vegetables to cook eggs!

Just looking at that picture makes me hungry for this dish! You may recall I Read the rest of this entry »


Easter Recipes, Part One: SMOKY ONION DEVILED EGGS!

March 27, 2016

I had a busy, food-filled Easter. I was invited to two get-togethers, and brought food along to both. I’m sharing my recipes in this post and the next one, starting with… DEVILED EGGS!

david-deviled-egg-selfie

Deviled eggs are the best. I love them. I can’t remember the last time I made them – it’s been that long. So I stayed up late Saturday night deviling the crap out of a whole of eggs. I bought Read the rest of this entry »


Spinach and Egg Brunch Casserole

October 12, 2015

I had family in town over the weekend, so we had a brunch gathering at my place, and I made the entree: a delicious Spinach and Egg Brunch Casserole. I love egg casseroles, but they can be loaded with cheese and bread. This recipe has less of that stuff, and a whole lot of something that I’ve never had in an egg casserole before: cottage cheese. YES, YOU READ THAT RIGHT!

But I’m jumping ahead of myself. Let’s start at the beginning. Read the rest of this entry »


What’s In The RediSetGo? Part Nineteen

August 23, 2011

I tend to be gravitating less and less towards my RediSetGo ever since it replaced Guy Fieri at the top of my shit list.  I’m sure Mr. Fieri is a nice guy, and he hasn’t done anything to me personally, but man, I can’t stand watching him on TV.

Anyhoo, despite the fact that the RediSetGo isn’t my favorite kitchen appliance anymore, it’s still good for a lot of things, and over the weekend, it was perfect for something I was putting together.  And that means it’s time to play the biggest online game since Bejeweled Blitz…

What’s In The RediSetGo!

It’s easy.  It’s fun.  Invite your friends to play, and then talk about it tomorrow at the watercooler.  If you’ve never played before, you’ll catch on quickly.  And if you want to play more, check out the archives on the My Favorite Posts page.

So pop in your earplugs and slide on your safety goggles, because it’s time to play!

WHAT’S IN THE REDISETGO?

VEGETARIAN BREAKFAST SAUSAGES are in the RediSetGo!

Normally in these What’s In The RediSetGo? posts, this is the part where I explain how this is one step in an exciting and healthy recipe of some sort, but this post is a little different.  Let me explain.

I was invited to brunch at my aunt and uncle’s place on Sunday to celebrate my cousin’s birthday.  I can’t believe that Aaron is 17.  SEVENTEEN.  Yikes.  How old does that make me?  Anyway, I wanted to contribute something to the brunch, and I offered to bring a fruit tray, and that idea went over well.

And yet, those are sausages, so you’re probably wondering, what gives?

My cousin Erik (Aaron’s older brother) is a complete weirdo that, for some reason, doesn’t like fruit.  At all.  No varieties.  He doesn’t eat it.  I don’t understand it at all.  Who doesn’t like fruit?  Erik, that’s who.

I should backpedal and clarify that Erik’s not a complete weirdo.  In fact, the fruit thing is quite possibly the weirdest thing about him, and if someone’s weirdest quality is that they’re a finicky eater, well, then, they have less problems that I do.  Maybe I’m the complete weirdo for thinking he’s a complete weirdo.

Anyway.  I didn’t want to bring something that everyone couldn’t enjoy, so I had a brainstorm that fruit and meat can go well together, and, when I was last at Whole Foods, I picked up a cantaloupe and some prosciutto:

Prosciutto is a dry-cured Italian ham that is usually thin-sliced and completely delicious.  And, you can wrap little strips around melon and the combo of salty and sweet is amazing:

I thought this was a clever solution, until I remembered two things:

  1. These prosciutto and melon bites STILL HAVE FRUIT IN THEM.
  2. Erik’s a vegetarian.

Crap.

Well, to be fair, Erik’s a vegetarian except that he eats meat.  He and his wife (also a vegetarian, but, thankfully, also a fruitatarian) don’t buy meat and don’t cook with meat, but Erik still sometimes eats meat when he’s out and about.  Maybe that’s the weirdest thing about Erik.  Sheesh, I hope Erik doesn’t read this, because it sounds like I’m really bad-mouthing him, but I love him to death and I’m happy he has a healthy sense of humor.  Right, Erik?  Ha ha, this is all VERY FUNNY.  And who am I kidding, of COURSE Erik will read this, because I’ll probably send him the link myself.

So, after rolling up a bunch of melon/prosciutto bites, and realizing they don’t solve the problem of providing something that everyone could enjoy, I went to Plan B – the vegetarian breakfast sausages:

I pulled out the RediSetGo because I knew they’d brown well in it, and I wouldn’t have to tend them – I could continue working on my fruit platter without any worry.  Sure enough, after 6 or 7 minutes, they looked great (see second picture) and I cut them into pieces and impaled them on toothpicks:

Then came lots and lots of fruit, and VOILA!  A finished fruit plate:

From left to right, we have: the melon/prosciutto bites, the veggie sausage bites, strawberries, cherries, blackberries, blueberries, and meat-free cantaloupe.

The platter was a hit with everyone, including Erik, and it turned out to be a really nice day with the family.

After brunch, Aaron and I went for a run.  The last time I went running with Aaron, in the spring, he gave me a little lesson on proper running form, which he’s familiar with, as he’s on his high school’s track and cross-country teams.  He basically noted that I was heel-striking, which is bad on your knees and hips, and gave me some pointers on how to combat it.

This time around, Aaron said my form had improved a lot, which was great to hear, although I know I slip back into my heel-striking ways when I get tired and sloppy (which he noticed too).  For our run, we drove to Aaron’s high school, and we ran a loop around the sports fields that equaled about 1.25 miles.  Then, since my slowpoke pace was holding Aaron back, he took off so he could complete his own running goals for the day,  and I veered from Aaron’s course and ran around the entire campus, ducking in and out of courtyards and around buildings, and we met up on the track at the end for a few final laps.  Altogether, we ran for about 35 minutes, in the hot hot sun, but I have no idea how much distance I covered.  No matter, though – it was my first run since I ran two days in a row in Seattle, and it felt great.

Keep it up, David!


Mystery Bruise & Frititty Attempt

December 5, 2010

I woke up early this morning to get to Beverly Hills for Sherri’s 9am aerobics class at Slimmons.  I was stretching before class started when I noticed something in the mirror – what was that, on my arm?  First I tried to brush it away, like it was dirt or dust, but that didn’t work.  It was a mystery bruise, and it was almost healed – you can’t even really see it very clearly in this photo, but it’s there, on the backside of my lower left arm:

I’ve gotten mystery bruises my whole life.  I suppose I just have a high tolerance for pain, because once a year or so, a nice-sized bruise appears somewhere on my body, and I have no recollection getting hit, injured, attacked, or anything.  My first-ever mystery bruise was the worst one – a saucer-sized bruise on my thigh when I was about 10 that I didn’t even notice until everyone on my swim team pointed it out and asked what had happened.  And I had no idea.

After leaving Slimmons, I picked up my friend Tavi, and we swung by the supermarket, picked up a few things (and I got to introduce Tavi to the many joys that Superior Grocers provides) and headed back to my place and made some brunch.  I attempted a frittata, although I’ve decided I’m now gonna start calling it a frititty.  I like that more, don’t you?

Anyway, I started my frititty by sauteing scallions, green peppers, and broccoli in a skillet.  The broccoli was actually in the form of broccoli slaw, which means it had been cut down into teeny little matchsticks and sold to me in a handy little bag, with a little shredded carrots and red cabbage thrown in for kicks.  After a few minutes of saute action, I added egg beaters and some crumbled up queso fresco (a not-so-unhealthy Mexican cheese – read more about it in this post) and let it cook.  It looked pretty good in the pan (although this photo isn’t the greatest):

When I tried to turn the frititty out onto a plate, though… well, that didn’t go as smoothly as I would have liked:

It got burned on the bottom and wasn’t done in the middle.  Good times.  Tavi and I decided enough of it was cooked enough to salvage two good-sized portions, so I didn’t return it to the pan for more cooking.

Tavi, meanwhile, in another pan, sauteed 1/2 an onion, zucchini, and spinach in a little basil-infused olive oil to make a side dish.  I also warmed up a few whole wheat tortillas so we could make little spinach and frititty wraps if we wanted.  All in all, despite a not-so-perfect frititty, we managed to cobble together a pretty appealing plate:

It was good.  Not spectacular.  Not oh-my-god-this-is-the-best-thing-ever.  The frititty was bland.  But it was fun to make and I had a good time trying to make Tavi laugh, which today was borderline cruel, as laughing is painful for Tavi right now, because he had just recently dislocated his rib rehearsing his aerialist act for an upcoming circus.  And no, I did not make any of that up.

It’s been a while since I’ve blogged about trying any new types of fruit or vegetables.  The table queen squash I bought last week is still on my counter, although at the store today, Tavi bought a package of raw peeled sugar cane:

This is the stuff that table sugar comes from, although how it gets from this state to granulated and sealed in little packets at coffeehouses everywhere is, like my bruise, a mystery.  Anyway, Tavi says you can just suck the sweet, sugary juice right out of these things, so I tried one:

It was fibrous and tough, but after gnawing on it for a little bit, juice flowed forth, and it tasted like… sugar!  Surprise!  Here’s what it looked like after I de-juiced it with my mouth:

Now I just gotta figure out what to do with that table queen squash!

Keep it up, David!