For starters, my big gift this year from my parents was a new pots and pans set. I have entered the world of stainless steel my friends! I got a Cuisinart set that cooks beautifully!!!
I also got a boatload of cupcake supplies, such as a carrier, a corer, liners, sprinkles, an individual cupcake holder, treat bags and a giant cupcake pan. My mom also got me an apron with cupcakes on it, a customized shirt that says "Crocker's Gourmet Creations" and she got Dan a shirt that says "Real Men Eat Cupcakes". I think she's trying to tell me that she fully supports me quitting my job to become a full time baker.
I also got an immersion blender. I think for kitchen stuff that covers it.
I got a bunch of smaller great stuff from my family, a beautiful tanzanite and emerald necklace from Dan, and the big surprise gift...
Dan made me an entertainment stand and DVD shelf. It's a beautiful oak set that finally makes our apartment more like a home and less of a dorm room (which it did before with our old TV stand and wire DVD racks that I had in my college dorm room).
All in all, it was a great Christmas.
Now that the new year has started and I have new cookware, my resolution is to make at least 3 fully homemade meals a week. I think for the last almost 2 months Dan and I have subsisted on eating out and eating frozen crap that we kept in the freezer. Our schedule is a little more settled now with Dan having a consistent work schedule at night and me not coaching at the moment. I finally have time to spend in the kitchen and no excuse not to.
So, onto tonight's recipe. I'm trying to plan healthier meals for myself. Step one is no more Dunkin Donuts in the morning. I got a whole bunch of K-cups from Amazon over the winter break and grabbed some easy breakfast items at the store today, so I won't be getting coffee and flat bread sandwiches in the morning. Step two is planning better snacks and lunches, which isn't hard. Whatever I have at work is what I have to eat, so if I bring healthy lunches and snacks that's what I have. The last step is cooking healthier dinners and mainly watching my portion control (probably my biggest downfall). With healthier food during the day and portion control, that's a great start to getting back into a healthier lifestyle.
Saturdays for Dan and I are crazy usually and I don't cook, so I gave myself a free day. I can eat what I want (in moderation), but beat myself up over calories, fat, etc. I tend to go out to eat on Saturdays with friends while Dan is working.
I started my healthy dinners with tonight's meal. Not the healthiest, but better than anything I've eaten in about a month. I'm not trying to focus on low-cal, low-carb, low-fat or anything like that. I'm just trying to make sure I have veggies, proteins and the right portion. A stir-fry is a great way to get in veggies. I did serve it over some noodles (I really really suck at giving up carbs), but it's in the right direction.
Sweet and Sour Scallop Stir Fry
from me and the sauce is from All-Recipes
For the sauce:
1/2 cup sugar
1/4 cup white vinegar
1/2 cup water
3 tbsp. soy sauce
2 tsp. ketchup
1 tbsp and 1.5 tsp. cornstarch
For the stir-fry:
1 orange pepper cut into chunks
1 yellow pepper cut into chunks
handful of snow peas
1 small package button mushrooms cut in half
1 clove garlic, sliced
1/2 lb. sea scallops, tough muscle cut off, and cut in half
fresh noodles (any oriental noodles will do!)
1. Mix all of the sauce ingredients together in a small bowl and set aside.
2. Heat a skillet or wok over high heat and add oil. (For stainless steel pans like I have, just over medium heat will do). Add 2 tbsp canola oil and swirl the pan to coat.
3. Add in the veggies and garlic and stir to coat with oil. Fry, stirring frequently, until veggies soften a bit but are still tender.
4. As veggies cook, prepare noodles according to package.
5. Add the sauce to the veggies and stir. Bring to a slight boil so sauce can thicken.
6. Add scallops, stirring frequently, and cook for 3 minutes until scallops are just cooked through. (They can get tough if you overcook them).
7. Add drained noodles and toss to coat.
8. Serve.
You can add any veggies or protein you want. I was going to use shrimp, but the fresh scallops just looked too good today. The sauce is perfect. I've tried so many homemade stir fry sauces that end up being too salty or too thin. This one thickens up perfectly and has the perfect sweet and sour flavor.
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| Check out that beautiful pan.... |
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