Monday, September 29, 2008

Afternoon of Indulgence

The Five Layer Mexican Dip (with the addition of sliced black olives) was scrumptious with Spiced Pita Chips and Bean Burrito's for lunch.  I loved the sharp cheddar cheese used in the burrito and dips are always fun to eat because you can pick at them and reach across the table to dive into :O)

The perfect bite
Crunchy pita crisps
Topsail 2008 017
Bean Burrito's served with medium Pepper Dog Salsa from Apex, NC

Mom LOVES cheesecake, after all she's the one that taught my sister and I to love it so much!  We made our Classic Childhood Cheesecake for dessert but used lime zest instead of lemon.  We tried a new Graham Cracker Crust recipe that calls for canola oil verses butter and calls for the addition of lime zest and cinnamon. The crust tastes great and has a nice crunch, but it slices and has poor presentation.
  • 1 cup whole-wheat or honey graham cracker crumbs
  • 2 to 3 tablespoons canola oil
  • 2 tablespoons golden brown sugar
  • 1 teaspoon finely grated orange peel (optional)
  • 1/4 teaspoon ground cinnamon

PREHEAT oven to 350° F. 
COMBINE graham cracker crumbs, oil, sugar, orange peel and cinnamon in medium bowl; stir well. Press onto bottom and side of ungreased 9-inch (4-cup volume) deep-dish pie plate. 
BAKE for 8 to 10 minutes; cool. Use for refrigerated pies or baked pies.


Other than cooking, I've taken a short nap, surfed the Internet at my leisure, and have been enjoying the book "Mindless Eating" by Brian Wansink, PhD.  It does make me think about the amount of food I eat and why we all mindlessly eat.  I like the idea of plating 20% less on your plate at each meal, by decreasing your portions by a small amount your mind and stomach won't miss it yet you can cut out 100-150 calories a day!

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