foodstuffs

8

I am very pleased with the gingerbread coffins I made yesterday. I used gothiccharmschool’s recipe and it turned out beautifully. I made some bat shaped cookies as well, but they don’t have nearly as many options for decoration as coffins do.

The designs are painted on with food colouring. I used the gel kind, thinned with a bit of water, and a fine tipped paintbrush. It made a much better paint than I expected. Some of them even got roses!

Macro-friendly chicken spaghetti

Those of who you hail from the barren northlands may not have heard of chicken spaghetti but it is a nostalgia-heavy dish for me. It gives me the warm-and-fuzzies, it makes me think about my great-grandmother, the whole nine yards. bikesbrainsbarbells  once suggested having a dinner party where everyone brought a dish from their home turf and this would probably be it for me (however, quality Tex Mex or barbecue, or icebox pie, might be close contenders).

Anyways, if you check out Ree Drummond (The Pioneer Woman)’s recipe you’ll see it is heavy on the macros (all of them) and contains canned condensed soups that are, well, a little creepy. So here is my attempt to improve upon both of those things.

Make a creamy mushroom soup thing by cooking 1-2 large finely diced onions and as many finely diced cloves of garlic as you like in 1 TB of olive oil til they become very soft and brown. Then add 16 oz of roughly chopped mushrooms and some liquid and allow them to cook for a very long time (preferably as long as you prepare the other stuff). Before you add this to the casserole, mix in 1 c nonfat plain greek yogurt and ½ c low-fat or nonfat sour cream, salt, thyme (or rosemary) and black pepper. (Note: I actually make half this much and wish I had doubled or tripled it, so my recommendations here reflect that.)

Take 4 large chicken breasts and cook them as in the original recipe by boiling them in water about 30 minutes. When you’re done, remove the chicken to shred it and cook a box of spaghetti (I used a high-fiber kind) in the same water.

When the spaghetti is done and you have drained it, combine it with the shredded chicken, the mushroom soup base, half a finely diced onion, a finely diced red and green bell pepper, salt, black pepper and red pepper (or cayenne). The original recipe recommends mixing some shredded cheddar cheese into the casserole and baking it with some on top, but I chose to add my cheese at the end to control how much fat is in a serving.

Verdict: massively tasty, just not creamy enough. I’ll fix that when I try this again next week!

Macros for 1/6 of the whole recipe (sans the 1 oz of low-fat cheddar I ate mine with): 452.2 kCal, 5.8 g fat, 53.9 g carbs, 46 g protein, 8.3 g fiber.

Original Ideas for the Choomongous

The Texas Rangers are the Steve Jobs of the baseball food world–constantly innovating and providing the world something they didn’t realize they desperately needed. 

And so, enter the Choomongous, a “24-inch Asian beef sandwich with spicy slaw on the bun.” But the Choomongous didn’t just happen, it required hours of hard work to be discovered. 

These were their original ideas:

You’re Going to Need a Bigger Beltre: A three pound open-faced burger with no toppings. Adrian Beltre doesn’t like things touching the top of his head either. 

Elvis Andrus’ Elvish Treats: For only $95, a variety of otherworldly treats will be brought by your seat every inning. Also, each will be topped with a bacon glaze. 

The Lie Down and Nap in Our Neal Cotts: For $60, you will begin consuming a 75-inch hot dog, loaded down with bacon, pulled pork, and pork candy. If you finish, you will be escorted to a hospital bed. 

Texas Eggs Benedict with Derek Hollandaise: Seven poached eggs, an entire package of Thomas’ English Muffins, and in place of Canadian Bacon, pure 100% Nolan Ryan smoked beef, all topped in a lemony hollandaise sauce mixed by Derek Holland himself. Served during weekend day games only. 

Graze the Fielder: For $39.99, you’ll get the boomin’ sampler pack of bacon, hot dogs, hamburgers, barbecue sandwiches, and french fries, all stuffed into a sack and topped with thousand island dressing. 

The Mitch Moreland: Double the size of any of the previously listed meals for only $11.99!

(Photo by @espn_durrett)