The Best Pecan Pie in New Orleans…and maybe the entire Southern United States?
Mr. B’s Bistro has great New Orleans fare (we had an awesome dinner there the first time we went to New Orleans together and I like the grits too).
However, I would skip your meal/get a salad and head straight for dessert - their hot buttered pecan pie served with homemade vanilla ice cream is our favorite!
Could this be the best pecan pie in all the Southern states? :D
Hope you are having a delicious night!
Beignets and Bluegrass
Beignets and coffee from Cafe Du Monde in the mornings, and the the largest street bluegrass band I’ve ever seen. The music was great but the attending baby puppy and dog were even better.
I Wish I Were Wonder Woman!
Not every run is “OMG I went for a run, aren’t I amazing?” Not every run is a “HOLY crap, look at my run.”
Some training runs are just training runs.
But I love every run because hey, I get to run and that’s pretty nice. :)
Today’s run was a 7 miler in 1:08 (plus 17 seconds!). My mind and heart were raring to go but the legs were sore.
I also don’t like admitting that I’m ever sore because then I’m told to rest which always leaves me frustrated but I decided that I would “rest” by skipping hot yoga today and downward dog at home.
I wish I didn’t need rest days, sleep, and food - so much time would open up. :D
Nigel went on his own little run after - a quarter mile at a 12 minute pace! He also got a post-run shower which he was grumpy about as you can tell from the face.
Today’s lunch was a refreshing but simple mixed greens and arugula salad topped with avocado and Maple Groves lime dressing.
I packed a Fage Greek yogurt with honey for an afternoon snack - with my favorite pink spoon. :D
Dinner was something fun and new - did I fool you? Doesn’t that look like chicken?
The Wicker Park Whole Foods has nearly EVERY type of Gardein product and this was the Crispy Mandarin Orange Chicken. A friend of mine joked that she thinks I like Gardein because I don’t know what real meat tastes like but I love their stuff! If you like Chinese food (the takeaway kind) this is a yummy alternative. I like the regular “Chick’n fingers” the best.
Dessert was frozen pineapple, raspberries, and strawberries - sweet and perfect.
Here’s hoping your Wednesday was happy and good - and that I turn in early like an old lady!
Lululemon Mardi Glow Run + Resolutions for Lent
John sent me a notice about Lululemon sponsoring a 5K fun run for free and I was jumping for joy because it was FREEEEEEEEEE!
I hate paying for races under five miles!
It was this evening though (and we forgot about it) so when I was able to get home, I scrambled trying to get some of our running gear out since I didn’t know what John would want.
Since we were supposed to “glow” John wore a neon yellow fleece and I went all pink. Technically, I run like this all the time and I’m sure people are like, “Look at that chick in all that pink.” To which I reply:
{Source}
We both had five milers on our marathon training plan so we ran the two miles from our home in Wicker Park to the Lululemon in Lincoln Park.
I loved seeing the sun come down and passing through a different running route - really puts a pep in your running step.
They gave us glow sticks, water, and coffee and there was a crowd of about fifty people in masks, beads, and some serious costumes.
Somehow, we ran four more miles. Yes, that would not be a 5K which is 3.1 miles. The run was supposed to be between the Lululemon store in Lincoln Park and ending at the Lululemon store on Michigan Avenue at Bloomingdale’s.
John, me, and another guy surged ahead near the lake front and our merry band kept going ahead in the wrong, or “creative” direction. Apparently, lots of people split off and the people following us were sadly, also led down the longer path.
We got to the store and when I looked at my Garmin, we had run a total of 6 miles in 55 minutes. I’ll take it!
Umm…this might have happened too. But look! The pants are marked down! I also need it for a new adventure we are planning! It has “back vents for maximum air flow!” I’m out of reasons.
We had dinner at our favorite little spot near the Magnificent Mile for a quick meal, the Soupbox, where I had a lovely fire roasted veggie soup and John had a lobster bisque, with sourdough quarters for each of us.
And then we celebrated Fat Tuesday. John is Catholic and takes this very seriously, enjoying fried homemade doughnuts as a child. No fries here, but I thought ice cream is always a good decadent treat!
Yes, you just suffered from an ice-cream and sugar headache just by looking at this picture. It’s a waffle cone (my first ever!) with vanilla ice cream, warm peanut butter and chocolate and nuts. John gave me the cherry.
We didn’t enjoy it at all. :D
It was a happy day and I had a truly “fun run” - I hope I can find more of these events for us soon because it’s a great way to stay motivated for our mid-week five to eight mile runs!
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With Fat Tuesday out of the way, here is our Lenten resolution.
We will be in bed by 11pm every night - exceptions will be made for non-negotiable deadlines, outings with friends, or if we are travelling.
However, from now until Easter there will be no staying up for just one more thing…and even if we end up staying up till the wee hours, we have to be in bed by 11.
Goodnight everyone! See you all tomorrow!
Banana Chocolate Chip Bread
Can you imagine what our house smells like right now? Here’s a hint. My banana bread with two, yes, two types of chocolate chips.
And banana bread is in the grey zone - you can eat it for breakfast because it is a bread, not a cake, and I made this version healthier by using whole wheat. ;D
And trust me, I will never use chocolate chips from the yellow bag again. These blocks are tastier - and even Baker’s blocks or Valrhona chocolate are cheaper over time when bought by the block.
I also roasted the bananas - I got a question about why last time and I believe the article titled “A Sweetness Beyond Nature” answers my questions. :D
As Colicchio writes, “you’ve already baked off the excess moisture so you wind up with fruit that has much richer flavor and texture.” I also think they taste sweeter like in my peanut butter and roasted banana snacker! Roasting bananas for banana bread lets me use 3/4 cups of sugar for two loaves instead of the 1 cup or more featured in some recipes.
Butter and brown sugar - the holiest of food amalgamations.
Sadly, brown sugar is not “healthier” then white sugar - it is less refined but it doesn’t up the nutritional profile. I prefer the flavor - it’s richer and darker.
I worried about keeping the bread moist but the the mini-cup of Fage 0% kept things smooth.
The recipe has two whole eggs but didn’t taste eggy. I would love to use a flax egg next time - by next year, my banana bread is going to be so clean, it will squeak. :D I’ve also subbed healthier options below if you are looking to make a lower fat product!
And the star of the show: whole wheat pastry flour from Bob’s Red Mill! I’ve never baked with whole wheat flour before so I was excited. I didn’t bother sifting it because it was so fine and I really couldn’t tell the difference after the bread was baked - except, this bread was tastier.
Double Chocolate Chip Banana Bread
6 ripe bananas, mashed
1/2 cup melted butter (replace with apple sauce for less fat)
1/2 cup canola oil (or coconut oil) (2tbsp oil is enough if you are using apple sauce)
1 mini container Greek yogurt, 0% or 2%
3/4 to 1 cup brown sugar
2 eggs beaten (flax egg to make vegan)
1 tsp salt
2 tsp baking soda + 1tsp baking powder
4 cups whole wheat flour
2 blocks of chocolate, semi-sweet and dark (Vegan options include using cocoa powder in the batter and making a streusel for the top with cocoa powder and sugar OR adding carob chips).
Just blend ingredients together by hand (don’t overwork) and bake in an oven for an hour. I was able to make two small loaves from this recipe!
Happy Holidays Tumblrettes! I hope your days are filled with treats, family, food, and love!
Banana Bread with Pecan Streusel for Breakfast
I used to think I disliked baking. First, baking looked hard.
How wrong I was! Baking is more straight forward then regular cooking because recipes can be followed exactly for greater success.
Second, baking lacks room for creativity - you can’t just throw stuff together as you can with other recipes.
Also not true! Talented bakers seems to have the science of baking down - they know what helps something set, gel, or bind and how to mix ingredients to make everything from cobblers to cakes.
Third, I don’t have a lot of equipment like a mixer. Apparently, this really doesn’t matter. Looking at old cookbooks taught me I can do anything by hand - I just have to be patient and learn how to.
After my success with my Lovesgiving Bourbon Pumpkin Pie with Pecan Streusel, I spied some leopard spotted bananas smelling ripe and sweet on the counter.
I like my banana bread moist - so moist it breaks apart a bit and melts in your mouth. I added Fage Greek yogurt, the 2% kind, to make a really wet batter.
I also love a dark sweetness - the kind you get from molasses or dark brown sugar - so I also roasted my bananas with the skin on for fifteen minutes in a 350 degree oven. Remember my super snacker, roasted bananas with peanut butter drizzle? Roasting releases juices similar to caramelizing them - deeper flavors, amazing bread!
Here’s my recipe makeover, original courtesy of The Pioneer Woman:
- 1 stick butter + 2 tbsp oil
- 1 cup brown sugar (3/4 cup if you prefer a less intense flavor)
- 3 whole small eggs
- 6 Mashed Ripe Bananas
- 4 cups flour
- 1 teaspoon Baking Soda
- 1-1/2 teaspoon Baking Powder
- 1 mini container of Fage 2% Greek yogurt
The result is a bread that is rich, moist, and sweet. The batter would have made great cupcakes with the addition of chocolate chips. I enjoyed a slice with unsweetened almond milk for breakfast!
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Instructions
Preheat oven to 350 degrees and prepare your baking container - I used a bread pan but you can use cupcake tins. I used oil spray but you can use butter and flour or add parchment paper for easy removal. Roast your bananas until the skin is dark, let cool, and remove the skin.
Cream butter and brown sugar together by hand. Beat whole eggs in another bowl then add to sugar-butter mixture. After roasted bananas are cool enough to handle, mash them with a fork and blend into the wet ingredients.
Add flour and baking soda + powder. My mother would sift all this about three times, but I didn’t. :D
Add flour to banana mixture and then mix in the Fage yogurt gently, preferably with a very flat spoon, until perfectly blended.
It takes some time without a mixer and doing this by hand, but the batter should be smooth.
Pour into your baking pans and bake for 1 hour 15 minutes or until knife inserted through the center comes out clean. I would start watching it towards the end and inserting a knife especially if you are topping it with a pecan streusel like I did (pecans, 2 tbsp flour, 1 tbsp butter).
Remove and place on wire rack to cool. Take a pretty photograph and enjoy with a smidge of butter or chocolate sauce!
Lovesgiving Dinner: Bourbon Pumpkin Pie with Pecan Streusel
The recipe for this pie can be found here at Food and Wine Magazine, and it only took two hours to make from scratch, not including the baking time.
John and I went to New Orleans as our first trip as a couple (on our six month anniversary!) and I loved the pecan pies down there and was inspired to combine the flavors with a Thanksgiving favorite.
My tips:
1. I would protect the top with foil because the pecans get dark very quickly.
2. I would taste the filling after you add the bourbon and check the flavors. I found it a tad overpowering and added a tablespoon of brown sugar and a sprinkle of pumpkin spice! The best part about this pie is that it is not very sweet.
3. If you don’t want to use bourbon, you can use vanilla extract (packed in 41% alcohol) or just omit it!
4. I would serve the pie warm and with homemade or store brought vanilla ice-cream instead of sweetened whip - the good stuff with lots of flecks of vanilla!
I won’t lie Tumblies - as of this morning we still have a lot of food left. But after breakfast, we have no pie. :D
Impromptu Date Night!
We were at the Magnificent Mile for some shopping and decided to stop at Flacos Tacos, which also has a location near us. We ordered and shared a vegetarian burrito the size of my head!
And a side of guac which sadly came with cheese on it. Who ruins perfectly good guac with cheese?
For dessert, we stopped by a brand new frozen yogurt place for us -Forever Yogurt!
John and I were in heaven! We were given mini cups to sample all the flavors and we did good. :D We tried the red velvet, pumpkin, tart, mom’s cake batter, and the mango peach-tart.
There were a ton of toppings, sauces, and nuts. But we kept it simple!
I got a half-cup of pumpkin frozen yogurt with a tablespoon of chocolate-peanut butter cookie - 125 calories for the ice cream and a 100 more for the topping!
The boy got the mango-peach tart with a sprinkling of these chocolate-raspberry niblet things and oh em gee, it was the tastiest choice.
We’re still pretty bummed about John’s knee and I honestly suggested that he pull out of the race and aim for the an early spring marathon - however, he is powering through. I hope he will do really well and be perfectly healthy at the end but please send him good vibes and prayers so the knee stays super strong or stops bothering him by race day!
Hope you are all having a good start to your week - have to catch up with all your blogs!
Dogs in the the Bed of Famous People + New Kale & Mustard Greens Recipe + Cupcake Happiness
I got to go to my favorite spa today Cleise for an eyebrows appointment which means I get to do my guilty pleasure: read trashy magazines for free!
I ran across this tidbit from Bethenny Frankel on dogs in the bed: “My dog Cookie and I have a lot in common, and we’ve both decided that Jason can sleep in our bed. He loves us, and we aren’t going to bite him.”
John loves Nigel and me, so we don’t bite him either. And could I heart her more? I don’t love the Bravo Real Housewives but Frankel inspires me with her Skinny Girl empire and late in life marriage and baby - she’s a freaking force.
My mid-day snack was a coffee with a splash of non-fat milk and a sprinkle of cinnamon but I was famished until I spied this…
I grabbed a yummy “Veg Out” sammie but substituted an everything bagel thin for the full sesame bagel. I also asked for light shmear and extra veggies, tomatoes, cucumber, alfalfa sprouts, butter lettuce, and red onions. Sadly, I forgot to ask them to leave the feta off but used a butter knife to scrape it off. The sides were chips or potato salad - why no apples Einstein Bagels? So no side for me, and a nice light lunch!
I came home late and faced the dreaded Thursday hump - when you are so tired and the weekend is so close, that it’s just easier eating out. I decided a nice home-cooked meal would take care of my stress and it did - and I had a major cooking breakthrough!
I decided to cook a side of mustard greens and kale but I couldn’t figure out why I couldn’t get the flavors similar to my favorite vegetarian restaurant. I knew they used a ton of butter (which I don’t - I just went with olive oil spray) and then it came to me today - I bet it’s stock mixed in with the greens. I had veggie stock with no salt added and added a cup to the greens and let it simmer off. Oh my goodness. The stock’s the secret. I’m sure 90% of you might have known this but this new discovery has revolutionized my greens. ;D
KALE and MUSTARD GREENS
1/2 onion
1 bag of kale and mustard greens (stems removed)
3 cloves garlic
3/4 cup veggie stock (low sodium, about 5 cals a cup)
Sautee onions and garlic until slightly brown and add greens and stock. Heat through and add salt and pepper to taste!
We enjoyed the kale and mustard greens alongside my spicy black bean burritos (also cooked with some veggie stock) and I’m proud of cooking in instead of eating out! :)
And here was dessert! John surprised me with two cupcakes from Magnolia Bakery, now open in Chicago! I loved visiting Magnolia Bakery when I lived in New York and it’s a treat to see them here! Sadly, I think I am cupcake spoiled: with Molly’s Cupcakes in Lincoln Park and Carolyn’s Cupcakes in Canton, Ohio. We shared a vanilla with chocolate frosting and a chocolate with vanilla frosting. The Magnolia cupcakes were not overly buttery but still moist and the chcocolate frosting was the best even compared to my favorite places. The cupcakes weren’t flashy - they are very good and understated. We will have to stop by for the pumpkin flavors after the marathon! :D
Whew! Long day, long post! Hope you had a good Thursday, Tumblies!
Mango Frozen Yogurt
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John pronounced my Mango Frozen Yogurt my best recipe and batch so far - claiming it tasted just like ice cream. It was good Tumblrettes! Now that I’ve made five batches in total here are some tricks that come in handy for your homemade frozen yogurt:
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1) If you are using a Cuisinart Ice Cream Maker, the pot has be kept in the freezer for 48 hours. 24 Hours wasn’t cold enough to create an ice creamy texture! I know some people buy two pots to always have one on hand, but I’m okay waiting. :)
2) Greek Yogurt, preferably Fage, over any other yogurt. I followed a Cusinart recipe which suggest using a low fat vanilla yogurt (I used Chobani Vanilla) and I hated that batch and only had a spoonful. I haven’t eaten regular yogurt in a long time so it might be that the tart taste of Greek is addicting. However, I think Greek Yogurt creates the most authentic frozen yogurt I’ve tasted - like the ones at the frozen yogurt shops!
3) Blend frozen fruit into the yogurt. It makes a huge difference! You can let the fruit thaw just a teensy bit BUT the more frozen the fruit, the richer the frozen yogurt. This is different then the toppings you add later (and yes, I plan on making a couple of fun flavors with mix-ins soon!).
4) I prefer adding Silk Vanilla Almond Milk for sweetness - the taste of splenda or Truvia or agave becomes intensely cloying in a fro-yo maker and honey seems to hurt the binding process.
5) Respect the timer. I know when John is home, he loves sneaking a taste before the 20-25 minutes is up - but inserting a spoon into the container seems to create temperature variations. Also, stopping the machine before 20 minutes creates a milkshake and not fro-yo! :D
Now onto the recipe!
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My magic whirring ice cream maker!
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Ingredients
Fage 0% (mini container)
Fage 2% (mini container)
1 Cup Silk Vanilla Almond Milk
2.5 cups frozen mango
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Directions
Blend ingredients together until desired consistency is achieved. I prefer a few slivers of fruit here and there. :) Throw into your ice cream maker for 25 minutes and serve. If you don’t have an ice cream maker you can still make this - just store in an air tight container and stir the edges into the center every ten minutes.
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This batch makes three servings with 188 calories each or two decadent servings of 282 calories each. Hope you love it!
