Every week I collect recipes out of the local newspaper — we have an award winning food section, and quite often it gives me inspiration to cook. Now whether I act upon the inspiration is another story. However a month or two ago, I clipped a recipe for Apple Annie’s Tea Room & Bakery Poppy Seed Dressing. Folks, this recipe is just sinful. I had to try it. When I make it again, I think I’ll adjust a few of the ingredients to help bring the calorie count down, down, down — way down. I feel so guilty that there is still a whole tub of it in my refrigerator that still needs to be used. I dare not tell my husband what’s in the ingredients. Though if you want to try this dressing and live in San Antonio, I can tell you that a trip to Apple Annie’s would be worth the effort, just let this dressing pass your lips.
Sweet & Tangy Poppy Seed Dressing
1/2 cup Sugar 1 teaspoon Dry Mustard 1/8 teaspoon Salt 1/4 cup Vinegar 1 cup Vegetable Oil 1/2 tablespoon Poppy Seeds 1/2 tablespoon Orange Rind, grated 1/4 cup Sour Cream Place sugar, dry mustard, salt, vinegar in a mixing bowl and mix. Slowly add oil and whisk until it becomes a thick emulsion. Add poppy seeds, orange rind and sour cream. Mix well.
When a recipe calls for breadcrumbs, and if I’m out of them;
I reach for whatever crackers I have in the cupboard.
Throw them in a Ziplock bag, zip, and mash them up into fine crumbs.
Voila! Issue resolved.
I am stuck on a blog post about Whole Wheat Cinnamon Rolls. Apparently making them is easier than writing about them. Here’s a picture to satisfy the curious. Until then.
I’m so happy April is over. April was a tough month in The Hip Vegetarian household. Both boys couldn’t be sick at the same time, they each had to take their own week. After being sneezed and cough on so many times, I knew my days were numbered.
I came down with the worst sore throat I’ve ever had in my life. It took two shots to get me back on the path to recovery, but that sore throat stuck with me for two weeks. My diet consisted of Boost and pudding. Nothing worthy to blog about.
Yes, I’m happy to bid adieu to April.
Hasta la vista.
Rosemary Garlic Duo Pizza is oh, so hard to resist.
Since the beginning of the year I’ve been trying to loose weight, and it hasn’t been easy.
It started off with a bet between my husband, sister-in-law and brother-in-law. Then my friend joined in. We’ve all been using the LoseIt app to help track our calorie in take and exercise. I’ve been trying to stay below 1600 calories a day.
Since then my husband and friend have lost 19 and 15 pounds respectitvely. Me five. I keep losing a pound, then gaining two. Bouncing up and down the five pound scale. My SIL and BIL have dropped out of the competition completely.
I’ve used the LoseIt program before and easily lost 10 lbs. But this year is different. I’ve hit that magic age where the doctor told me that it will be hard to start loosing weight.
When I stay within my 1600 calorie range, I don’t seem to loose weight. I know I’m not drinking enough water. I know it’s all about portion control.
And then nights like this happen — we go to our favorite pizza place and hit up Krispy Kreme Donuts. As I sat there last night, I confided in another friend that I just have no discipline. I’m hardly disciplined with anything in my life. But on the upside, I only ate one donut last night.
Then I weighed in this morning and discovered I lost a pound. For the love of Krispy Kreme, I lost a pound.
Today I’m linking to The Perfect Trio Blog.
I am a Pinterest addict. Most of my cooking inspirations are coming from connections there. You can follow me there at http://pinterest.com/hipvegetarian.
I love butter, and lots of it. I love the holidays so I can stock the inside door of my refrigerator with butter for baking. Honestly, it’s probably the one thing that holds me back from becoming a vegan.
Goodness, I haven’t blogged for a while. I think I’m the only one that’s noticed. 😉 However I have been cooking and filing away pictures telling myself “I’m going to post this tomorrow.” Thank goodness there are a lot of tomorrows.
Well just so you know, I made a killer Thai Tea today.
And for all you bloggers out there who have real lives and small children…I have a deep respect for all those daily/weekly post you’re able to push out.
I’ve been wanting to blog about the Chicken-Cranberry Wreath, but I didn’t have a finished picture of the recipe. So the other night I decided to make it, and once again I substituted ingredients. I didn’t have Dijon Mustard, so in went the Madra’s Curry Mustard. I was out of dried cranberries, so in went the dried-candied cantaloupe.
I’ve turned into my mother.