Beach Baked Beans

I am craving baked beans.  Probably because I've been low in fiber recently and my body is not in the mood for that.  Tastespotting had lots of recipes that I looked at, and settled on one for Boston Baked Beans.  I'm not even going to refer you to the blog because I ended up changing the recipe so much the blogger would never recognize it!  So I have changed the name to Beach Baked Beans (copyright Serenity Swamp).

I used the following ingredients:

• 232 grams Jacob's Cattle beans (I logged these as Great Northern beans, because I can't find the nutritional information for Rancho Gordo beans, even though it might be on their website)
• 4 slices of thick bacon, cut into about 1/2 inch pieces
• 114 grams sweet onion, chopped
• 12 grams fresh garlic, chopped
• 2 T honey
• 1 T brown sugar
• 1 t of fantastic chili peppers in a tube that I buy at Harris Teeter in the produce department
• 1/2 cup blackstrap molasses
• 2 t hot/sweet mustard (from a Hickory Farms gift set Greg got for Christmas)
• 1 t yellow mustard
• 1/8 t Kosher salt, dash of black pepper

Soak the beans, drain and rinse them

Bring the soaked beans to a boil in a large pot filled with 8 cups of water.  Reduce to a simmer and cook, uncovered, until the beans are softened but fully intact, 45-60 minutes

Preheat the oven to 250 degrees

In a dutch oven, cook bacon over medium heat until crisp

Add onion and garlic and cook, stirring frequently, until translucent

Add 3 cups of the hot bean liquid, honey, brown sugar, chili peppers, molasses, mustard, salt and pepper

Bring to a boil

Drain the beans and add to the bacon/onion mixture

Cover and put in the oven for 4-5 hours until the beans are completely soft and the liquid is thickened

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Alrighty then.  One thing I changed from the blog recipe I copied was I decided to mention that you have to put the beans in with the bacon/onion mixture before you put everything in the oven, unlike the blogger, who said nothing about it (see Lynn?  It's not just you).

While the beans cooked, I made the rest of the recipe.  First, cook the bacon until crisp.

cooking the bacon

This, my friends, is my Aunt Betty's famous cast iron baked bean pot.  Aunt Betty was one of my grandfather's 11 siblings, and she was the last of them when she died just a few years ago.  Aunt Betty made the best baked beans anyone has ever eaten.  Every year at the family picnic at her house, we could count on them being there.  Not to mention her incredible macaroni and cheese.....    After she died, the family was asked if they would like anything of hers, as they were cleaning out the house in order to put it on the market.  My brilliant sister Robin asked for Aunt Betty's bean pot for me (wait a second while I cry - that just got me all choked up.  Thank you Robin - I love you).  Robin also gave me a copy of Aunt Betty's baked bean recipe.

Come to find out, it was canned beans that Aunt Betty doctored up quite a bit, and the instructions were very unclear as to how long you were supposed to cook them.  It could have been days; there was no way to tell.  I haven't made Aunt Betty's baked beans, but I have had her bean pot on the shelf in my new kitchen on top of the cabinets.  It looks so nice up there, along with some other cast iron items like my fried chicken dutch oven and an Asian style lantern. 




Shelf decor

Today since I was already using my regular bean dutch oven to simmer the beans, I asked Greg to get Aunt Betty's bean pot down from the shelf so I could start the other ingredients cooking in it.  I had to pry the lid off of it with a butter knife and was kind of afraid to open it, but when I did, there was nothing bad in there.  This pot is so nicely seasoned!

OK - back to Beach Baked Beans. Where was I.....  right.  When the bacon is crisp, add the onions and garlic and cook until the onions are translucent.  Then put in 3 cups of the hot bean cooking liquid.  The recipe I found said to add 3 cups of water, but I had a whole lot of bean liquid so decided to use that instead of water.  Then put in all the other stuff.

Drain the beans

I drained the beans over a bowl so I could reserve the liquid in case I needed it.  It's a good thing I didn't need it, because right after I mixed the beans into the bacon and onions, I squeezed out my dish cloth right over the bean liquid bowl.  Oops.

Mix the beans into the bacon and onion mixture:

I think I have way too much liquid in here but time will tell.  I didn't use a whole pound of beans like the blog recipe did; I used the end of a bag of Jacob's Cattles I had opened a while back.  Oh well.  If it doesn't all soak up and get thick, I will remove the lid at the end and leave the beans in the oven for about 20 minutes that way.  Plus, we have honey wheat bread to go with dinner, so who really cares if they are too juicy.

Now put them in the oven for 4-5 hours.  After about 3 hours, start feeling happy because these smell so good!

They have been in the oven for almost 5 hours now, and the beans aren't quite done - very close.  I ate a bean and a tiny piece of bacon - these beans are going to be delicious!! 

There is still too much liquid in the pot so as soon as the timer goes off, I will take the lid off and put them back in the oven.  Greg will start the charcoal for the grill, and by the time the steaks are done the beans will be perfect.  That is my plan, anyway.

It's been 5 hours and I declare it time to take the lid off.  I'm getting hungry!  This is what they looked like when I took off the lid.



I wish you could smell them



Yes, this will help my fiber immensely!

Well, the verdict is in.  After cooking the beans for another 1/2 an hour without the lid on, they were delicious.  A couple of things I would do differently next time: 

• take the bacon out after it's cooked and only add it in when I add the beans
• remove some of the bacon fat before I cook the onions
• use an appropriate amount of liquid (or more beans in the first place - Greg said I should have doubled the recipe, they were that good!)
• cook the beans a little longer before adding them to the recipe

Other than that these were freakin' awesome.  Slightly sweet, slightly spicy (slightly too firm beans).  I did not take a picture of the final product - it looked just a little darker and thicker than the picture above.



Black Bean and Corn Salad

Yeah, it doesn't get much better than this.  A big spoonful of this salad over some spinach, or some brown rice or a nice grain, and you've got a whole meal!  I'm planning to eat it over nothing at first, then gradually add it into every meal until it's all gone.  It's that delicious.

I did not take pictures as I made this recipe but now I wish I had!  I pulled it together from various recipes I found online, including the vinaigrette.

Here's how I made it.

Ingredients:

Black beans    230 grams (I used Rancho Gordo, and weighed the beans after I soaked them)
Corn   268 grams (I used Del Monte no sodium added canned corn, and weighed the corn after I drained all the liquid off)
Avocado   200 grams (one whole avocado)
Red onion  125 grams (1/2 a medium red onion)
Red pepper   203 grams (one whole red pepper plus a hunk I had leftover in the fridge)
Jalapeno  18 grams (one jalapeno, ribs and seeds removed, chopped really fine)

For the vinaigrette:

Lime juice   40 grams (2 fresh limes)
Olive oil      51 grams (it looked right)
Kosher salt   1/2 t
Fresh garlic  4 grams (one clove, finely chopped)
cumin  1/2 t
honey 10 grams (one dip in my honey jar with the honey-dipping stick)
black pepper - a couple of grinds from the pepper mill


First I made the vinaigrette.  Then I chopped the avocado, and put it into the vinaigrette and stirred it around.  Next I chopped the onion and added it to the avocado in the vinaigrette.

Technically, first I cooked the beans, but I did that yesterday.  Just beans and water, nothing else.  I wanted them to be plain and soak up some of the vinaigrette.  After the beans were drained and cooled yesterday, they went into the fridge to wait until today.

I put the beans in a great big bowl, then drained the corn and added that.  I chopped the red pepper and jalapeno and threw that in, then dumped in the vinaigrette with avocado and onion, and stirred it all together.  Then I took a picture, and put the salad in the fridge.  After I finish writing this I'm going to eat a big ol' bowl of this for lunch!  I think it's going to taste even better tomorrow.

Check out the awesome stats!!  Even with 1/2 teaspoon of salt, the sodium is really low in this dish.  Cooking your own beans is worth the time it takes.

Naan, Delicious Bread from the East

Recently on Nutrimirror, Lynn Matava's  SERVING up a SMILE Tuesday column included a picture of spinach pizza on naan bread.  I have seen this picture on her blog, too, and  every time I see the picture I wish I was eating that spinach pizza.  Recently Greg and I were talking about naan bread and how good it is.  We said we should make our own; it's been ages since we've made bread.  And by we, of course, I mean me. 

When we got sober 19 1/2 years ago, I was at a loss for what to do with all this spare time I had, now that I wasn't at the Moose Lodge hammering down the Coors Lights all the time.  One Saturday I was reading the paper and came across a recipe for Cuban bread.  Why not? I thought.  So I made the recipe, and it was good as far as I know because at that point I had never had real Cuban bread.  I had so much fun making Cuban bread that I started making other breads.  My favorite thing to make was cloverleaf rolls.  After a couple of months, the bread frenzy died out.  A few years ago we were given a bread machine, so any time I've made bread it's been in the machine.  And I haven't even done that in years.

Anyway, so Tuesday I see that damn spinach naan pizza picture again, just a few days after talking about making naan, and that did it.  I went online and found a recipe for naan and today, I am making it as we speak!

Here is the recipe I used:  Naan Recipe.  And here it is in person for your convenience:
***********************************************************************
Naan
User Rating 4.5 Star Rating
By Saad Fayed, About.com Guide

Naan is a flatbread found in Iran, Afghanistan, Pakistan, India, and other surrounding countries. Naan is served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed on top of the bread.   Naan is like pita, yet softer and most of the time larger. It can be frozen in freezer bags for up to 30 days.

10-12 servings.

Ingredients:
• 1 package active dry yeast
• 2 teaspoons sugar
• 3/4 cup warm water
• 1 1/2 cup all purpose flour
• 1 teaspoon salt
• 1/4 cup ghee (see recipe below) or vegetable shortening
• 3 tablespoons plain yogurt
• melted butter for brushing

Preparation:

Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.

In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms.

Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.

Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.

Cook in oven for 8 minutes or until lightly browned and puffed up.

Serve naan immediately or store in pantry or freezer.


*********************************************************************
I got all the ingredients together, having decided to use Crisco instead of driving all over town looking for ghee (and I'm happy to say I did not get sidetracked into trying to make my own ghee).

I mixed together the warm water, sugar and yeast, then stirred until the yeast was dissolved.  Then it had to sit for 10 minutes with a towel over it, bubbling and brewing away.



Then it went into the mixer with the flour, salt, yogurt and Crisco.  The directions say to mix it until a dough forms, about 5-10 minutes. 

I'm not sure how to tell if naan dough is formed, but the way I figure, the ancient Middle Eastern women who invented naan didn't have a Kitchen Aid mixer and had to mix it by hand.  That must have taken forever.  So I used the full 10 minutes, sending mental kudos to the ancient women who really must have been wondering if all that mixing was going to make a good bread dough, the first time they did it.  Or she, who knows if it was one ancient woman or a whole group of them who cooked together.  Probably a group.  They threw out random ideas like "throw in 1/4 cup of ghee!" and mixed it all together and just gave it a shot.  GOOD JOB ANCIENT WOMEN!  I salute you!  You have to wonder where they got yeast, or how they invented ghee. 

When I dumped it into the oil-rubbed bowl, it was a goopy blob, kind of sticking together.  It looked like it would look if I were an ancient woman and had been mixing this goo by hand with a stick for the past 4 hours and decided it was as ready as it was gonna get.

Trying to roll it around so it got coated with oil on all sides was a joke.  I just kind of patted it together and rubbed the oil on top.  Then covered with a towel, and now it sits on my stovetop presumably doubling in size for an hour.

You know what really stinks?  By the time this naan is cooked and ready to eat, it will be way too late for lunch.  We are having ham, sweet potatoes and cauliflower for dinner so we'll have some naan with that, but where is my spinach naan pizza?  Lunch tomorrow, hopefully. HA!  If there's any naan left, that is.  Maybe we should have spinach pizza and ham, and save the cauliflower and sweet potatoes.  Yeah. 

It's been an hour now, and the dough is bigger but I'm not sure it's doubled.  I turned on the oven to preheat to 400 degrees, and will leave the dough sitting on top of the stove while that happens.

OK - oven is heated, here we go.  I dumped the dough out onto the floured counter.  It's very gooey and smells nice and yeasty.  Then I cut the dough into 12 pieces.

The instructions say to roll out the pieces into rounds but as usual, I'm going to ignore that.  I like long naan, never heard of round naan.  I'm sure it's fine when it's round, just not my style.  I floured my hands and tried not to get too much flour into the dough as I patted it into longish pieces.  The dough is seriously gooey so this wasn't exactly easy, but not a huge hassle.  Brush with melted butter, into the oven for 8 minutes.



After 8 minutes I took them out.  The tops weren't really browned, but they looked cooked through.  A later taste test showed that they probably could have stayed in the oven a couple more minutes, so on the next batch I left them in for 10.  Also on the next batch, I added some garlic powder to the melted butter before brushing them.  After they cooked 10 minutes, I took them out of the oven, and flipped them over on the hot pan to sit for a few minutes, hoping that would brown the tops a little bit.

Nice and brown on the bottom!

I made 12 pieces and I think the next time I make this (because there will be a next time) I will only make 10, slightly bigger ones.  Delicious!!!



Mashed Potato Soup

We are going away next week, and a friend is staying at our house to take care of Sadie, Pedro and Ozzie.  Friend is having dental surgery and will be recuperating here, away from her children (they are staying with Friend's Parents).  Friend was here the other day, and we asked her what kind of food she would like us to have for her.  She said oh anything, I'm not picky.  I know that "not picky" and "just had dental surgery" can clash, so I decided to make some creamy soup for her.  I went on Tastespotting and found this:

http://www.natalieskillercuisine.com/2010/07/baked-potato-soup-and-garlic-ciabatta-bites.html

Natalie said she had a secret family ingredient in the soup, so I decided to make this recipe.  I won't be making the garlic ciabatta bites this time.  For convenience, here is the recipe; but check out Natalie's blog!  I am calling it mashed potato soup since there is nothing in it that is baked.  The secret family recipe turns out to be a thing of cream cheese with chives and onions.

Baked Potato Soup

yield: 6 large portions

1 large White Onion
3 Garlic Cloves
1 TBS Butter
6 cups Chicken Stock
10 medium Idaho Potatoes or 6 large Russet Potatoes, peeled and medium diced
1 (8oz) container Kraft Philadelphia Chive and Onion Cream Cheese (1/3 less fat or regular)
3 slices Bacon, cooked and diced
1/2 cup Shredded Cheddar Cheese
1/3 cup Green Onions, chopped
Salt & Pepper, to taste
1 – 2 cups Milk, thin to desired consistency

1. In a deep pot add butter and turn to medium heat. Once butter has melted add garlic and onions and saute a few minutes until aromatic. Turn heat to medium low and caramelize, around 10 minutes.

2. Add the stock and potatoes to the pot and bring to a boil. Let boil for a few minutes before bringing the heat down to medium-low. Let simmer for 45 minutes until potatoes are soft and falling apart. Use a potato masher to mash the potatoes into small pieces.

3. Let soup cool for a few minutes. Use a slotted spoon to scoop out half of the potato mixture that should have settled on the bottom of the pot. Add to a blender and also add a few cups of liquid. Blend until completely pureed and smooth. Pour back into the soup and turn heat back to medium – low.

4. Add the cream cheese to the soup and slowly let it melt. This will take anywhere between 30 – 45 minutes. During this time add the bacon, cheese, salt and pepper. Stir occasionally to mix in the cream cheese.

5. After the cream cheese is completely melted, adjust the soup with milk to your desired consistency.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Drat, I forgot to buy scallions.  I think a whole onion and the chive & onion cream cheese might be plenty oniony enough.  We'll see.

"10 medium Idaho Potatoes or 6 large Russet Potatoes" can be anything, depending on your personal interpretation of medium/large.  I have seen russet potatoes the size of a football.  I am using 11 smallish-medium potatoes.  Smallish-medium to me is where a potato fits in the palm of my hand with my fingers slightly bent.


Small? Medium? Large? You be the judge.

I have scrubbed the potatoes and I am about to peel them now.  Peeling potatoes is a pain in my butt, but I am going to give this another chance and try to get zen with it.  I love chopping vegetables, so why can't I love peeling potatoes?  At least I can try.

haha - I have put this off for 10 minutes while I cruised the journal room at Nutrimirror.  OK NOW I'm going to peel potatoes. 

Done. That only took 15 minutes, but it felt like at least 30.  I tried getting zen, but my mind kept wandering.  Anyway, on with the show.

Chop the onion and garlic, and saute in 1 T butter.  I use unsalted butter for everything these days instead of regular butter.    Carmelize the onion and garlic, then add the potatoes and 6 cups of chicken stock.  I used turkey stock I made and froze the day after Thanksgiving.  I have had plenty of occasions to use the turkey stock since Thanksgiving, but I kept forgetting it was in the freezer.  We are trying to clear out the freezer to make room for Friend's food and I have spotted the turkey stock in there every day this week, which is apparently what it takes for me to remember to use it.  I melted 4 cups of frozen-in-ice-cube-trays turkey stock, and added 2 cups of water.  Even diluted, this will taste better than store-bought stock!



Turkey stock cubes, melting

 Bring to a boil and then reduce to simmer for 45 minutes.  I put the lid on it, slightly off center so steam can escape.




Bring potatoes, onions and garlic to a boil, reduce heat and simmer for 45 minutes

 I am not going to put hot soup into a blender.  I'm going to use an immersion blender.  It's just more fun, and less dangerous.

After blending the soup, it has the consistency of really wet mashed potatoes.  I put in the cream cheese and the cheddar (I used about a cup).  Now it has to cook while the cream cheese melts.

After this cooked for a while and the cream cheese melted in, it was still a very mashed-potato consistency.  The recipe calls for two cups of milk.  I put in one cup of milk and stopped.  The consistency is now like very thick soup, not very thin mashed potatoes.  It is a fine, fine line.

The recipe also calls for putting 3 strips of bacon into the soup.  It does need something with some texture, and I'll crumble some bacon over it when I serve it, but I didn't mix any into the soup itself.  And like I said, I forgot to buy scallions.  I wonder if we have any dried chives to sprinkle on top.  I will also sprinkle some grated cheddar cheese over it. 

Now I wish I was making the ciabatta bites.......

These are the stats for the soup the way I made it, not following the recipe exactly.




Sadie was very helpful while I cooked, snoozing away with her woobies.

Now that we've had a bowl of soup, I can honestly say that it was really pretty bland.  Adding bacon and cheese at the end helped with that, but I really wish I'd remembered to buy scallions, or that my chives were growing right now.  It was definitely creamy and tasted like potatoes!

Something's Coming

For the past few months, I have been watching my friends and acquaintances going through changes.  So many of them are what I like to think of as "standing at the Gate."  You know the feeling - where your life has reached a certain point and you just know that something new is coming.  Maybe you've been working towards a certain goal, and your growth in that direction has led to a new opportunity that you were not expecting when you started out. 

Have you ever noticed how your life can change in just a day?  Sometimes, you don't know that was the day until years later, looking back.  Look at Jim Ray, a man many of us admire.  I doubt he knew the day he saw his doctor and was told to limit his sodium to 1 teaspoon or die, that he and his family would one day produce a tool that is literally the new way forward in the world of health and nutrition.  I can look back over my life and see days that seem to be the start of a new direction, but looking further back, I see that those days were the result of previous days and directions.  We are just walking straight into our destinies, and whatever you do today will affect you in the future in ways you cannot imagine, and may never even realize.

So how awesome is it to wake up in the morning and know that today, something could happen to change your life.  It's happened to me enough times to know that it will happen again!  I welcome the new opportunities that are coming to me, and to my friends, and enjoy every minute of the process.  It's all important!

Having been in this happy mood for a while, the other day I went shopping.  Usually in the car I listen to talk radio; I tend to zone out if there's music.  But on Sunday I turned on my CD of the soundtrack from West Side Story.  I didn't skip around on the CD like I usually do, to listen to songs I know the words to, and therefore I heard a song that I have never listened to the words of.  (I know that sentence is a mess but hopefully you know what I mean).  The song is "Something's Coming" and Tony sings it.  I listened to the words and they all just fit with my mood.  I acknowledged the synchronicity, and listening to the words of that song gave me even more excitement about the future than I already have.  Embrace your futures, follow your bliss, and enjoy the life you are creating.  Something is definitely coming, my friends.

Something's Coming
Music by Leonard Bernstein, lyrics by Stephen Sondheim.


Could be!

Who knows?

There's something due any day;
I will know right away,
Soon as it shows.

It may come cannonballing down through the sky,
Gleam in its eye,
Bright as a rose!
Who knows?

It's only just out of reach,
Down the block, on a beach,
Under a tree.
I got a feeling there's a miracle due,
Gonna come true,
Coming to me!

Could it be? Yes, it could.
Something's coming, something good,
If I can wait!
Something's coming, I don't know what it is,
But it is
Gonna be great!

With a click, with a shock,
Phone'll jingle, door'll knock,
Open the latch!
Something's coming, don't know when, but it's soon;
Catch the moon,
One-handed catch!

Around the corner,
Or whistling down the river,
Come on, deliver
To me!

Will it be? Yes, it will.
Maybe just by holding still,
It'll be there!

Come on, something, come on in, don't be shy,
Meet a guy,
Pull up a chair!
The air is humming,
And something great is coming!
Who knows?

It's only just out of reach,
Down the block, on a beach,
Maybe tonight . . .

Orange Sponge Cake

Recipes....they are everywhere.  How are we supposed to keep up with them all?  This is part of the fun of cooking.  The possibilities are endless.  The possibilities were already endless before the internet came along; now it's just overkill.  Yay!

Recently my husband and I decluttered the recipe box.  This is a plastic box, with some index card dividers in it, and it's grey and ugly to start with.  With 22 years worth of recipes that were printed off the internet, cut out of magazines, little cards picked up at the grocery store, and handwritten scraps of grease-stained paper spilling out of the box, it was difficult to find anything you were looking for.  So everything got dumped onto the dining room table, and we went through all of the recipes.  Approximately 95 percent of them went into the trash.  Ones we loved got put behind divider cards with category names written on them.   The rule for getting back into the box was that the recipe had to be one we actually use, or one we really want to try.  Only 4 recipes fit into the "really want to try" category, and today I am making two of them - a cauliflower casserole, and an orange sponge cake.  This particular blog is about the orange sponge cake.



Nearly empty, but organized, and lots of fresh dividers for future use



Not only is our recipe box plastic and grey, it also has a faded label on top that says "Denmark UnitedKingdom."  Neither of us have been to Denmark or the United Kingdom.  I have no idea where this box came from in the first place.  It's just always been here.  I've been online looking for a new recipe box and haven't found much to choose from.  What do you use for a recipe box?

The Orange Sponge Cake recipe that I saved has a date of April 8, 1998 on it.  I printed it off of a food newsgroup I used to frequent.  I don't know how to get to newsgroups anymore.  I really enjoyed that one, and got lots of recipes from it that were shoved into the plastic box, never actually cooked, and recently purged into the trash can.  I learned to make chicken fried steak from those newsgroup members! 

I don't really know what sponge cake is.  I've heard of it, of course, and maybe even eaten it before, but I just don't know why it's called sponge cake.  Sounds very moist, a definite plus!

Anyway here is the recipe, finally. It makes 12 servings (we'll see about that):

1.5 cups cake flour

1.25 tsp baking powder

1/4 tsp salt

1/2 cup fresh orange juice

3 large eggs, separated

1 cup sugar, divided (3/4 cup and 1/4 cup)

2 tsp hot water

1.25 tsp vanilla extract

3/4 tsp grated orange peel

1/4 tsp grated lemon peel

3 large egg whites

Preheat oven to 350 degrees.

Sift flour, baking powder and salt in medium bowl.

Heat orange juice in small saucepan over low heat just until warm to the touch.  Set aside.

Beat egg yolks, 3/4 cup sugar and hot water in mixer bowl at medium speed until mixture is light.

At low speed, beat juice into yolks until blended.

Beat in vanilla, orange and lemon peel, until mixture is light and foamy, about 2 minutes.

With rubber spatula, gently fold in dry ingredients.

In a clean bowl with clean beaters, beat the 6 egg whites at medium speed until foamy

At high speed gradually add remaining 1/4 cup sugar, beating until stiff.

Whisk 1/3 of the whites into yolk mixture.

Fold in remaining whites.

Spoon batter into ungreased 10 inch tube pan.

Bake 28 to 33 minutes, until cake springs back when touched lightly.  Coll completely on a wire rack.  To loosen, run thin knife around ege of pan.  Invert onto serving plate.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Look at the stats!  Not bad, for something that sounds like it is going to be very moist and orangey!

Notice I decided this cake is 8 servings, not 12.

My recent shortbread feeding frenzy has told me that butter is going to make my food logs too high in fat (ya think?) so another draw to this sponge cake recipe is the complete lack of butter.  Right now, prior to baking the cake, this sounds too good to be true.  I sure hope whoever gave me this recipe in 1998 didn't leave something out.  Let me double check.....nope, no butter.  I did find this note at the end of the page from someone called "mimi a.": "I thought this recipe sounded interesting and just wanted to share it with you all" followed by a smiley face.  And she says it's from the Ahwatukee Foothills News of April 8, 1998.  I wonder what that is. 

Apparently she didn't actually bake this cake, she just thought it sounded "interesting."  Now I'm getting nervous.  When I say something is "interesting" I mean that I'm not really interested and I think it's unlikely or pointless or annoying.  Well, sometimes it's really interesting, I guess.  Anyway the fact that Mimi thinks this recipe is "interesting" makes me wonder if she is talking about how there's no butter in it.   We'll see.  This cake better taste good; baking it involves the hassle of having to wash my mixer bowl halfway through so I can beat the egg whites. 

I just  noticed that I tend to get really pissed off at the recipes in my blog, sometimes even before I start cooking them.  LOL  Self-knowledge is power!  Usually it's worth the hassle.  Thanks for hanging in there!  Read on.

I didn't take a bunch of pictures this time.  Everyone has seen orange peel and vanilla.  But here is a picture of the batter about to go into the oven.  It tastes really good raw, which is usually a good omen.  The batter has a foamy texture.  I wonder if I'm making a preservative-free, giant unfilled twinkie.   That would be cool.




fluffy batter

 waiting....waiting.....while I wait, can I just say what a mess I made separating 6 eggs?  First I put the white into the mixing bowl instead of the yolk, and had to switch everything out.  Then I got yolk in the whites.  No shells, though.  I really need to get one of those egg separater things.  

I just looked in the oven and the cake is really puffing up!  I tried to take a picture - too much glare. 

waiting...

It's out of the oven now, looking interesting.

It has to cool completely, then be inverted onto a cake plate.  I'm giving it one hour to cool down, while I watch a couple of Golden Girls tivos.

OMG - Sofia got married!

The cake is cool.  I ran a knife around the edge and inverted it onto a cake plate.  I waited for the cake to flop down onto the plate, but it just stayed there upside down clinging to the bottom of the pan.  I wish I had taken a picture of that!  I ran the knife around and got the cake to land on the plate. 

This cake is very sweet.  I toned it down a little with some Greek yogurt and cranberry-apple butter.  The texture is dense and spongy and it tastes great!

My NutriMirror Story

With the new year, lots of people are looking online for "diet" websites and stumbling across NutriMirror.  This time of year, the regular users of NM who journal a lot like to post encouraging messages for the  new people.  NutriMirror really is the perfect tool for learning to balance your nutrition and get your body to a healthy weight, which is perfectly and enjoyably sustainable with the continued use of the NM tool.  It is SO EASY.  Seriously.  It is easier than anything I've ever done related to weight loss, and it has totally changed the way I look at food and nutrition and what is worth eating and what isn't.  And it is free.  There are no strings attached.  It is free.

This is what I posted on NM as my message to newbies.  If you aren't already a member of this incredible website, I urge you to check it out.  Once you get your nutrition balanced, learning to do that by eating foods you love, you will be in total control.  It is the new way forward. 


The other day, Cascadelady suggested that some of us who have reached our goals could post our stories. I love this idea. So here is my story.

On June 21, 2009, I attended my very first yoga class with a friend. I am 5'4" and I weighed 200 pounds. This was not my highest weight; my highest weight was 215. Over time 15 pounds dropped off somehow, certainly not through any focused effort on my part. But try doing yoga when you weigh 200 pounds. It was really hard. Some of the positions were impossible for me not only because I was so out of shape, but because I was so fat that parts of my body would only bend so far before it ran into other parts of my body and could go no further. At the end of the hour, as we lay supine in bliss, a voice in my head said "I don't have to be fat." This was where my journey to health really began.

Greg and me, on our 20th anniversary in Nov 08.  I weighed 200 pounds.

Over the next two weeks I watched what I ate. I restricted my calories, ate a bunch of salad, and lost 5 pounds. A friend had lost 100 pounds on Weight Watchers (she has since gained some of that back) and she told me that logging her food had really helped her. So on July 4, 2009, I went to google and searched on "food logging" (or something similar) and several sites popped up. First I joined the Biggest Loser's Bob's site. I tried logging, but the site was slow and hard to use.

Back to google, and this time I clicked on NutriMirror. When I got to the welcome page and saw that this website was going to help me balance my nutrition, I knew I'd found the right place. I had always wanted to eat healthy, but I did not know what that even meant. I was so excited to find some hope with the NM website. I joined, poked around the site, wrote a journal, and began logging my food. I noticed that someone had replied to my journal. Cool! By the end of three days 23 comments had been made to my journal. I was so inspired by all the kindness and good thoughts!

I had figured out that if you click on someone's picture, you get to look at their food logs and their "about me" and I had been reading them. Wow, all this happiness about eating good food!

The members' stories were very motivating to me. I knew that I was doing what they were doing (going for green, eating enough calories, getting some exercise) and that I would reach my goal, too. My mindset quickly switched from "losing weight" to "eating like these people eat and having the same results."

NM was very good to me during my weight loss phase. I started seeing results on the scale almost immediately, once my logs were green consistently. By August 4, I had lost 12 pounds! Here is my monthly weight log from that time:

July 4:  weight 195 (sadly, I did not take a photo of myself when I first joined. I was fat)

August 4: weight 183

183 pounds.  From a size 18W, to size 14 jeans!

September 4: weight 175


175 pounds


October 4: weight 165




Around 168 pounds, size 10 jeans!

  
November 4: weight 157   (Thanksgiving, followed by Christmas.......no picture)

December 4: weight 151


151 pounds (crazy hairdo attributable to high winds!) (this time)

  December 31: 145 GOAL!!!

What is the deal with my boobs in this photo?  Stupid camera phone.

Weight had just melted off of me. But I had known that would happen, so it was no surprise.  I was doing everything right - eating enough calories, keeping my logs green, drinking plenty of water, getting some exercise.  Weight loss was inevitable.  What was really fun was all the non-scale victories (NSV) along the way. The first time I realized I was crossing my legs at the knee! The first time I walked a mile with my dog Sadie, without having to stop every 10 feet to catch my breath. The first time someone noticed my weight loss. The day I tried on my hippie jeans from high school (40 years ago) and I could actually button them! The day the Chico's saleslady called me a "tiny little thing"!

I went onto maintenance on 12/31/09, and continue to log daily. My percentages on my home page (the little stars at the top of the page) have been at 100% from day one. The bars on my home page are normally all green (currently I'm fixing the red that I indulged in over the holidays). I continued to lose weight after switching to maintenance and finally stabilized at 133 pounds.




NM Spokesmodel     133 pounds  Size 4 jeans these days

 The thing about NM is, it just makes so much sense. Eat to fuel your body (don't starve yourself); get your logs green (give your body the nutrition it needs); log everything you eat and look at how it affects your nutritional balance. Eat mindfully. Before a meal, see where you stand nutritionally. Need more calcium, more vitamin A, less fat? Then eat to address that. One of my favorite activities during my weight loss phase was playing with my food log. What could I eat for dinner that would result in all my bars being green? This made for some interesting meals sometimes, but since I was mindful throughout the day of my nutritional balance, it was usually easy to end with a green day.

To anyone who is new here, I encourage you to just keep logging. Over time you will find that your tastes really change. As you begin to experience the NSVs that tell you your body is really changing, things get really exciting. Between my tastes changing, and seeing my body thank me for all the nutrition by releasing the no-longer-needed fat it had stored, my excitement continued to grow.

If you are eating the right number of calories (which NM conveniently calculates for you) and getting your logs green, it is inevitable you will lose weight. So don't let weight loss be the focus of your journey. It's like if you are driving a car. If you know the tank is full, relax and enjoy the scenery. Once you are able to find pleasure in the food choices that bring you to balance, you have entered the NM mindset that brings confidence and sustainable weight loss.

Welcome newbies! Read journals, eat green, and talk to us!

Please join our rapidly-shrinking and growing family!

http://www.nutrimirror.com/