Archives for the month of: June, 2011

We are now into week 3 of the CSA. We have enjoyed some very nice strawberries. But we have a lot of 4 things:

Fresh eggs (two cartons!)
Japanese turnips
Green onions
Lots o’ greens

This is really testing my creativity. Earlier, when the asparagus was still good, I made this salad, which is full of protein and good, healthy fats!

 

Got to find a way to use all my greens!

 

Tuna and Asparagus Salad, modifed from Cooking Light
1 lb asparagus
1 tbsp drained capers
1 tsp chopped parsley
2 Tbsp white wine vinegar
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp butter
1/4 tsp salt
1/4 tsp black pepper
1 can of white beans
1 head butter lettuce
2 cans of tuna, packed in water

Steam asparagus in large skillet, covered, for 3 minutes. Drain and rinse in cold water.
Combine capers and next 7 ingredients in a small bowl with whisk.
Split lettuce between 4 plates.  Top with asparagus spears, split beans and tuna between the plates.  Drizzle salad with your dressing.

The original recipe called for tuna packed in oil and 2 Tbsp of olive oil.  The health info for that is  270 calories per serving.  20 grams of protein.  and 14.6 grams of fat (only 3.5 saturated).  So, with fewer fats, very healthy!  And good for taking to work for lunch!

Time to try for a little healthier weekend – massage tomorrow morning!

Beth

Advertisements

In the words of my alter ego Liz Lemon, BLARG!

In all seriousness, read Tina Fey’s new book Bossypants.  I read it during a few of my business trips and I’m sure the other folks in the airport thought I was completely loony tunes as I was laughing out loud waiting for a weather-delayed flight.    Being a female who also works in a male dominated business, I could totally relate to the egotism, boys club politics, and goofy antics that occur when you get too many boys in close quarters.

I digress.  Blarg is for the way this week has gone.  It stands for a week where more things have fallen apart than come together.  Such as:
Monday:  Sitting on a plan ready to head home from an early morning meeting, only to be pulled of the plane because it is “overweight.”  This is announced to entire flight.  Then had to listen to my boss making fat jokes at me for the two hours we waited for the later flight.
Tuesday: Had to spend an hour trying to unwind a fraudulent charge on my credit card.  For porn.  Subsequently cancelled card.
Wednesday:  Unexpected conference call with client, where CFO gets frustrated with me.  Too bad his point of view was nonsensical.
Thursday:  Big out of town client meeting, and lead consultant asks me to pick up lunch for his team and the clients. 

Can’t wait to see what next week brings!!!

I’m a full believer that the best therapy comes in the form of lots of butter and sugar.  These Margarita Cupcakes with Tequila Lime Meringue Buttercream are pretty freakin’ awesome.

Butter, Lime and Tequila....topped with a candied lime

Margarita Cupcakes, adapted from Annie’s Eats

Ingredients for Cake
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup butter at room temp
2 cups sugar
4 large eggs at room temp
3 limes, zested and juiced
1/2 tsp vanilla
1 cup buttermilk (can definately be made with skim milk and lemon juice)

Preheat oven to 325.  Line cupcakes with wrappers (this recipe made close to 30 for me).  In the mixer, cream sugar and butter until light and fluffy.  Add eggs one at a time, mixing well after each one.  Beat in lime juice, zest, and vanillia.  On low, alternate beating in the dry ingredients and the buttermilk. 

Fill cupcake liners and bake for 20-24 minutes, or until cake is lightly browned and a toothpick comes out clean.  Cook on a wire rack.  Brush cake with tequila.

For the Frosting
2 cups white sugar
8 large egg whites
1/2 cup water
Pinch of fancy salt
2 sticks butter at room temp (a little cooler than room temp during a St. Louis summer)
2 1/2 tbsp lime juice
2-4 tbsp tequila

To make the meringue, add the sugar and water in a saucepan.  Heat sugar to a hard boil, or 238 degrees.  As sugar gets to 200, start beating egg whites in mixer on high with a whisk attachment.  As egg whites start to pull together and form peaks, then add boiling sugar slowly to the whites.  Keep beating for another 2-3 minutes and your meringue should be formed.  Add butter in 1-2 tbsp chunks.  If the buttercream separates, just keep beating (it could be a rediculously long time).  Add the lime juice and tequila. 

Frost the cooled cupcakes.  Then top with lime zest and add a candied lime.   Sprinkle the frosting with your fancy salt.

Not quite as good as a real margarita, but you can eat this margarita during the day at work.  Or at least, the time that you spend making the cupcakes will clear your mind for a while.  It did mine 🙂

Baking cupcakes has just enough stuff going on to take my mind off things

Try these – you’ll love them!
Beth