Food Flight

An aviator's culinary adventures

Pumpkin Muffin Showdown October 25, 2009

Filed under: Bread,Dessert — flyingbubble @ 7:30 pm
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The Chocolate Brownie muffins I posted earlier gave me the idea to try making pumpkin muffins.  I wasn’t sure how they would turn out since the brownie muffins don’t really taste like pumpkin.  I bought a spice cake mix and a white cake mix so I could see which gives a stronger pumpkin flavor.  While perusing the baking aisle I noticed a package of squeeze-on cream cheese frosting so I picked that up as well knowing it would be the perfect complement to my pumpkin muffins.  I’m not going to repost the recipe, its the exact same steps as the brownie muffins, just using different cake mixes.  They both came out wonderfully! The white cake pumpkin muffin seemed fluffier but that could be because they were more recently “fresh from the oven”.  When I did the taste test the white cake muffins were still warm and the frosting melted all over, while the spice cake muffins were cooled.  They’re both great combinations I think its just a matter of preference, pumpkin purest vs. pumpkin spice.  What do you think?  After my roommates try both I’ll post their opinions.  I’m torn, I love the texture of the plain pumpkin but its hard to beat the complex flavor symphony of a pumpkin spice.  (Especially when you add cream cheese frosting!).  Here are the photos in case you’re not already salivating from my detailed descriptions.

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Diet Soda Baked Apples

Filed under: breakfast,Dessert,Snacks,Vegetarian — flyingbubble @ 7:07 pm
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Before departing on the trip to my lovely new home in Pensacola, I visited my sponsor family in Annapolis is say goodbye.  They gave me some glass lock storage containers (which have been awesome for storing my leftover foods) and a wonderful appetizer serving dish which I haven’t been able to use yet.  We’re planning to have a dinner party soon so I’ll finally get to break it out!  On a side note, I found out that if you place one glass lock container inside the other… there is a pretty strong possibility that they will get stuck together!  I was trying to conserve packing space and managed to get two of them stuck! We tried cold water on the inside one and hot water on the outside one with no luck.  We tried brute force but didn’t want to crack the glass just to separate them.  We tried soaking them in soapy water for days right side up and up side down.  I was not present for the final separation but somehow my roommate was able to pry them apart!  Thankfully, I still have a fully functional set of containers.  The point of this explanation is that while I was visiting my sponsors they had just picked apples from an orchard and offered some to me.  I grabbed a couple of HUGE cooking apples. I’m not sure what type they were. Its hard to tell when they don’t have a cute little grocery store sticker with the name right on it.  I’ve been trying to figure out the perfect way to use them as I’m not a huge fan of apple pie.  I was flipping through my Hungry Girl cookbook today (shocker… I know… you’d think I didn’t own any other books).  I found a recipe for baked apples.  It seemed super simple too, just some diet soda, cinnamon and splenda.  So I baked them this morning and they were awesome!! Well worth the 45 minutes wait.  Plus, the apples were so big we still have 3 pieces left.  I had to cut them into pieces to fit in the pan, normally you would want to keep them hole and just choose smaller sized apples.  Here’s the recipe, just in time for fall season, so you can cook these at home.

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“Bestest Baked Apples”

INGREDIENTS:

4 medium Rome apples

1 can diet black cherry soda

1/2 no calorie sweetner packet

Dash of cinnamon

DIRECTIONS:

Preheat oven to 375 degrees.  Core apples.  Place in a casserole dish. Pour the entire can of soda over apples.  Sprinkle cinnamon and sweetener over apples.  Place dish in the oven and bake for 45 minutes or until apples are tender.  Serve warm, hot or cold. MAKES 4 SERVINGS.

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PER SERVING: 72 calories, <0.5g fat, 10mg sodium, 19g carbs, 3g fiber, 14g sugars, 0g protein

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Finally My Own Creation!

Filed under: Snacks — flyingbubble @ 1:59 pm
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This isn’t much of a recipe, but its a snack that I didn’t get out of a book.  I just grabbed stuff I had in the fridge and threw it together.  I love quesadillas and I have a large selection of cheeses in the fridge right now.  I just grabbed a tortilla (of course it was an 80 calorie Smart&Delicious) and added some cheese and tossed in in the microwave for instant satisfaction.  The next time I try something like this I think I’ll go easy on the ricotta, because that was definitely the most prominent flavor.  For a quesadilla, cheddar should probably be the main cheese.  Well at least the pictures look great, and this certainly isn’t original but it sounds pretty cool to say…

“Katie’s Rockin Quadacheesy Quesadeasy”

(haha… please feel free to leave comments making fun of my “cheesiness” in that title)

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INGREDIENTS:

Shredded Fat Free Cheddar Cheese

Shredded Fat Free Mozzarella Cheese

Grated Parmesan Cheese

Fat Free Ricotta Cheese

Dash of Tabasco

1 Large La Tortilla Factory Low Carb Smart and Delicious Tortilla

DIRECTIONS:  Place tortilla on a plate, spread ricotta cheese over half of the tortilla. Sprinkle the other 3 cheeses on top of the ricotta.  Its up to you where you sprinkle the cheeses and how much you want to add.  If you’re a spicy lover like me, you can pour some tabasco over the top of the cheeses.  Then fold the tortilla in half and place in the microwave for 30 second-1 minute depending on how melted you want the cheese.  I only did 30 seconds, and you can see in the pictures that the cheese didn’t really melt.

I’m too lazy to figure the nutritional facts but the tortilla is 80 so the cheese probably brings it to somewhere around 200 calories.

 

Brownie Muffins

Filed under: Bread,Dessert — flyingbubble @ 1:28 pm
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These muffins are definitely not a member of the “brownie” family so don’t let the name deceive you.  My definition of a brownie demands a moist chewy fudgy-ness that is not found in this muffin recipe.  As long as you approach these chocolatey bread puffs with an open mind, they are really awesome.  Another great quality of this recipe is simplicity! Two ingredients! Never thought you hear that about a baking recipe huh?!  Well its not entirely true since one of the ingredients is a boxed cake mix.  I don’t have much else to say about the muffins.  I definitely recommend trying them, they’re super easy and tasty.  I plan to try them again with a different cake mix so I’ll post that and let you know how it goes.  Sometimes experimenting with my own ideas doesn’t work out so well. 🙂

PS. This is also from my Hungry Girl cookbook.

“Yum Yum Brownie Muffins”  (yes thats seriously what they called it)

INGREDIENTS

1 box devil’s food cake mix (about 18 ounces)

One 15-ounce can pure pumpkin

DIRECTIONS

Preheat oven to 400 degrees.  Mix the two ingredients together.  Don’t add anything else that may be mentioned on the box, like eggs, oil or water.  The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this!  Place batter into a 12-cup muffin pan lined with baking cups or sprayed with nonstick spray.  Place pan in the oven and bake for 20 minutes.  MAKES 12 SERVINGS.

PER SERVING: 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein.

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Low Calorie Fettuccine Alfredo

Filed under: Pasta — flyingbubble @ 1:07 pm
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This is another recipe from my Hungry Girl cookbook.  I’m sure you can by now that I LOVE this book!! The recipes are easy to follow and usually don’t even involve much preparation.  Until I get into better shape I’m going to be doing mostly diet friendly recipes so if you’re craving some gourmet high calorie food posts… send me some encouragement to stick to my exercise plan. 🙂  The only trouble with this wonderful pasta recipe is that its not actually made with pasta so you may have some trouble finding the main ingredient.  Its a wonderful product called Tofu Shirataki, that may sound scary but honestly tofu takes on the flavors you cook it with.  It actually mirrors the texture of pasta quite well!  I fooled my roommates a couple days ago with the spaghetti version, they totally thought it was real pasta until I told them.  An entire bag of this pasta impersonator is only 20 calories!!! Can you believe that?!? Specialty health food stores will likely carry this product (I’m pretty sure Whole Foods does), I was lucky enough to find it in a local regular supermarket (Publix).  Without further ado, I give you… “Fettuccine Hungry Girlfredo”

INGREDIENTS:

1 package House Foods Tofu Shirataki, Fettucine Shape

1/2 wedge The Laughing Cow cheese, Light Original Swiss

2 teaspoons reduced-fat Parmesan-style grated topping

1 teaspoon fat-free sour cream

Optional: salt and black pepper

DIRECTIONS:

Rinse and drain shirataki noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.  Drain excess liquid from noodles and pat them until thoroughly dry. Slice noodles up a bit for fettuccine-length pieces.  Add cheese, grated topping, and sour cream.  Mix well. Microwave for 1 minute and then stir.  If you like, add salt and black pepper to taste.  MAKES 1 SERVING

PER SERVING: 81 calories, 3g fat, 242mg sodium, 9g carbs, 4g fiber, <1g sugars, 4g protein

 

Sniffles and Spaghetti October 22, 2009

Filed under: Uncategorized — flyingbubble @ 7:32 am

Last night I made a delicious Spaghetti pie for my roommates but completely forgot to do a photo shoot before we devoured the whole thing.  I’ll post it the next time I make it when I actually have photos, so you all can look forward to that.  This post is just to announce that I’m feeling exceptionally crappy this morning so it may be a day or so before I can cook another recipe.  I feel like someone stuffed sandpaper down my throat while I was sleeping. Today we’re all driving to Whiting Field for some special training event that I know very little about at this point.  Its about an hour drive so we’re leaving earlier than usual.  Hopefully I can get some sleep afterwards.  Doesn’t look like I’ll be making it to gymnastics tonight, I don’t want to give the little kids whatever I have.  While you’re anxiously awaiting my next post… try one of the recipes I’ve already shared and let me know what you think 🙂

 

Quick and Easy Pizza October 19, 2009

Filed under: Pizza — flyingbubble @ 4:25 pm
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Here is yet another recipe from my favorite Hungry Girl cookbook.  This was my lunch today.  I had a dental appointment this morning and then I went to Yoga to center myself with the universe… haha.  Well maybe not, but I got some good stretching in.  I finally found a grocery store that isn’t Walmart Supercenter so I went in to buy some of the diet type foods that aren’t as common  (like the low carb/high fiber tortilla I used for lunch today).  This is a cross between Mexican and Italian in my opinion.  Its a must try if you really enjoy thin crust pizza!  If you’re more a deep dish lover, don’t expect “pizza” when you try this recipe.  It’s basically an Italian tostada. crisp tortilla with cheeses and toppings.  Very yummy. Great for a lighter lunch as its under 200 calories or add some meat on top for a heartier meal. I did not have fresh basil leaves on hand so I omitted that, I wish I had, that would have been great! I also used cherry tomatoes instead of plum.  Use what you have, or what you like.

The recipe: “Crispy White Pizza”

INGREDIENTS:

1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla

1/3 cup fat-free ricotta cheese

1/4 cup thinly sliced onions

1 tablespoon shredded fat-free mozzarella cheese

6 basil leaves

4 thin slices plum tomato

1/4 teaspoon garlic powder

1/8 teaspoon plus 1 dash salt

Dash black pepper

DIRECTIONS: Preheat oven to 375.  Place tortilla on a baking sheet sprayed lightly with nonstick spray.  Bake in the oven for 5 to 6 minutes on each side, until slightly crispy. Leave oven on.  In a small bowl, mix ricotta cheese, mozzarella cheese, garlic powder, 1/8 teaspoon salt, and black pepper. Set aside.  Bring a pan sprayed with nonstick spray to medium heat on the stove.  Add onions and. stirring occaisonally, cook until softened and slightly browned, about 3 minutes.  Immediately stir onions into cheese mixture.  Spread cheese-onion mixture evenly on top of the tortilla.  Place basil leaves on cheese-onion mixture.  Top with tomato slices, and then sprinkle with a dash of salt.  Return pizza to the oven and bake for about 5 more minutes, or until entire pizza is hot.  Use a pizza cutter or a sharp knife to cut into slices.  Pizza for one!

PER PIZZA: 176 calories, 3g fat, 947mg sodium, 29g carbs, 13g fiber, 7g sugars, 19g protein

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