This evening my boyfriend (Tyler) asked if I was interested in doing another food exchange. I agreed, so Tyler walked over to my house for the exchange. I gave him some of my mom’s soup and cheese bread and he gave me a mini (21 g ) box of Rice Krispies. Normally I would just mix the Rice Krispies in with my other cereals and have them for breakfast. However, Tyler suggested I make mini Rice Krispies squares instead. I thought that was a brilliant idea. I love Rice Krispies squares and it was a few years since I had last had one.
I did a quick search on Google for a single serving Rice Krispies Squares recipe, but was unable to find one. I decided to take the plunge and invent my own.
Here is my recipe.
Mini Rice Krispies Squares
One box (21 g single serving) Rice Krispies
About 2 handfuls of mini marshmallows (the white kind)
About 1 tsp pure vanilla extract
About 1.5-2 tsp olive oil margarine
Turn stove on medium heat. In a small to medium sized pot or sauce pan melt the margarine. Add the mini marshmallows and stir until mostly melted (90%). Now add the vanilla extract and continue to stir. Once you have a gooey relatively smooth mixture add the Rice Krispies and continue to stir until evenly coated. Transfer the mixture to a non-greased small pan. Cut into two pieces if desired. Enjoy.
The squares turned out super yummy. The only thing I might change about the recipe if I make them again, would be to use ½-¼ tsp pure vanilla extract instead of 1 full tsp. I think it would be just as good with less.
Yesterday I decided it was time to use up the zucchini that has been in the fridge for awhile. I got out my favorite zucchini recipe and made it. I modified it tons, so it doesn’t resemble the original lots. It comes from The Mountain View Elementary School cook book (page 67). It’s a really old book and the front cover is ripped off so that is all the information I have on it. Here is my morphed version of the recipe.
Double Chocolate Zucchini Cake
½ cup olive oil
1 cup sour milk
1 cup brown sugar (not packed)
2 tbsp white sugar
2 large eggs
1 tbsp pure vanilla extract
1 tsp cinnamon
½ tsp ground cloves
1 tsp salt
1 cup whole wheat flour
1 ½ cups all purpose flour
4 tbsp coco powder
3 tsp baking powder
2 cups of zucchini (or one large zucchini peeled and cut into small pieces)
½ cup semi-sweet chocolate chips
Preheat oven to 350 degrees. In a large bowl add the following: flour, baking powder, salt, cinnamon, cloves, coco powder, and the white sugar. Mix until well blended. In a blender add the following: zucchini, vanilla extract, eggs, sour milk, brown sugar and olive oil. Blend until smooth. Combine the zucchini mixture with the flour mixture and mix until smooth. Stir in the chocolate chips. Pour batter into a prepared pan (I used 9X13). Bake for about 40-45 minutes (on until a toothpick comes out clean).
The cake is nice and moist. It’s not overly sweet, but the chocolate chips give it just the right amount of sweetness. it’s a family favorite.
This afternoon I was in the mood for salad. I didn’t want any kind of salad with lettuce in it since that is what I almost always have. I opted for a change, something that I had never had before. I searched for salads online and decided that I would make a broccoli cauliflower salad. None of the recipes appealed to me though. Most had bacon and mayo in them which have way to much fat in them in my opinion. Consequently I decided to create my own recipe.
I was a little skeptical at first since I usually only like broccoli plain with a favorite dip. However I was absolutely AMAZED at how wonderful the salad turned out.
Here is the recipe:
Tangy Cauliflower and Broccoli Salad
Makes one serving
A small amount of green or white cabbage
3 green onions
About 1 tbsp light ranch dressing
About 3-4 tbsp white vinegar
A few shakes of garlic powder
A few shakes of ground black pepper
A very small amount of grated cheddar cheese
Prepare the vegetables. Add to a single serving size bowl. Toss. Drizzle over the ranch dressing, and white vinegar. Sprinkle the garlic powder, and black pepper on the top. Mix well. Top with the grated cheddar cheese. Toss. Serve.
Today it’s 30 degrees Celsius! I am sure not use to weather this hot. On Vancouver Island where I live we only have a few days that are this hot per year.
Since it is so hot out today, I didn’t want to do anything to heat up the house, when it comes to cooking. I decided to have a small salad to start things off. I made my favorite simple salad with some romaine lettuce, and my favorite home made salad dressing. Here is the recipe:
Lisa’s Simple Vinaigrette Dressing
Add all the vegetables to a bowl and add your desired amounts of the above ingredients. Toss and enjoy.
I topped my salad with some light grated mozzarella cheese and a small amount of low fat feta cheese. It was a simple, fresh and tasty starter. I had one of my favorite juices with it.
Next I had a left over egg roll from a few nights ago.
Finally I had some expired no fat raspberry yogurt. It was 5 days past the expiry date. I am careful when I eat foods that are expired. It smelled okay, looked okay and tasted okay so I think it was safe to eat. I really don’t like wasting food, so unless there is something suspicious looking or smelling about an expired food, I take a chance and eat it.
What are your thoughts on expired foods? Do you automatically toss foods once they are past their best before date? Or do you eat them anyways using caution?