My post was so quick on Saturday morning that I didn’t have a chance to tell you that I had Party Pizza Friday! This time I picked up a $5 pizza at our local grocery store, I tricked my side out with leftover roasted jalapenos from my salsa making last week, and diced green peppers. Tony had sauteed mushrooms on his side, and I may have added a touch more cheese.
My bronchitis cough? Still very much alive and well. I’ve gone through two Z-packs and 3 bottles of prescription cough medicine – I have to call my doctor this morning and see if I can get something stronger. I haven’t worked out in 12 days! And when I don’t work out, you can see I tend to throw the healthy part of the diet out the window.
When I work out, I am not as tempted to eat shit because I think to myself “do you really want to undo that 50 minute workout?” The answer is usually no. The problem is that I feel fine, but this barking cough is getting a bit annoying – I think even Tony is getting sick of it.
I did make a delicious roast Saturday night though – I came up with a new rub: 2 tablespoons of dijon mustard smeared all over the roast, then mixed together dried rosemary, 1 teaspoon of lemon pepper seasoning, and 2 cloves minced garlic. I also cut slices in the top of the rub and put in whole cloves are garlic while it grilled.
I took the meat out exactly at 125 degrees. I let the roast rest for 20 minutes before slicing.
So fricken good! Thumbs up from Tony on this one too – woot!
I got up at a more respectable 8:30 on Sunday. Tony made me another one of his amazeball breakfasts – this time he used leftover stuffed green pepper filling I had leftover in the fridge. It was basically some ground sirloin, peppers, crushed red pepper and a bit of tomato sauce scrambled with two eggs and some cheese. He put it on top of a crusty corn tostada.
Its another birthday in our office –one of the named partners. I was wondering what to make for the office, when I remembered Teresa just had a recipe for peanut butter banana bread with a peanut butter glaze. Um, yes please! My changes are bolded.
Peanut Butter Banana Bread
I got six mini loaves – each loaf is 2 servings: so each serving is 177 calories, 6 fat, 27 carbs, 1.5 fiber and 4.2 protein)
Cooking Light August 2010
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed (I used 1/4 cup wheat germ)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts (left out)
- Cooking spray
- 1/3 cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Holy yum. The peanut butter glaze completely makes this – still won’t touch my MIL’s banana bread, but this is a pretty close second. And in case you are wondering, I can be artistic in my photography – ha!
Tony made the call for Sunday night dinner. Scott Conant’s Tomato Basil Sauce. The only difference is that I leave out the crushed red pepper – Tony can’t handle the heat.
The key is to remove the skins – just put the tomatoes in boiling water for about 3 minutes, then put in an ice bath. Let them sit to cool, and the skins come right off.
I may have burned my garlic bread a bit!
Alright, time to get my shit together for the day. In case you missed it in Saturday’s post, I am adding a new installment to My Bizzy Kitchen – “Ask Tony Anything!” Just leave a question in the comments or shoot me a side email at email@example.com. I’ll post his answers on Wednesday.
Make it a great day!