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​ Broken Dreams, Restless Heart

All I need is a sheet of paper
and something to write with,
and I can turn the world upside down…..

Don’t try to read into me too deeply
Everything as you know will eventually get
Turned upside down and into something else…

Missing the touch of you…
Thoughts of you never leave my head.
Baby together… just us two.

Something about you and
your comfortable soul,
made it easy to
call your embrace
My home.
 
I miss hearing you laugh
I’d then catch you
looking at me with a subtle smile
 
There is no greater
wilderness than a
body you wish
to ravenously
explore
 
My biggest fear is not
the loneliness i live
with, but what happens
when it becomes too
comfortable.

 

I’m just a girl who penned a life of broken dreams, but remains a hopeful heart.

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You Need Eggs To Make An Omelet

I am sure some of you have heard the old saying ” you can’t make an omelet without breaking a few eggs”? 

Well that is me presently sitting here very nervous, as I start typing, not sure where to start, what to post, delete, or edit towards getting my blog moving full steam again. When I had logged in I went  straight to my stats and the numbers my page continues to hit daily, is SHOCKING and HUMBLING. I should be seeing ZERO’S!! I never meant to be gone for this long or neglect my blog like this, but when I realized my passion to cook was gone, my desire to do pretty much anything else had followed. How can I talk about food when I don’t want to open my eyes and face another day because each day I was too DEPRESSED to function.

YEAH…

I tumbled down that dark scary road of depression from a broken relationship, and sadly I let it affected everything i enjoyed and everyone around me that I loved.

Cooking is the one thing that has always come natural to me. There is nothing i ever learned about food or cooking that was ever difficult. Food and cooking comforted me as a child and as an adult, cooking was a stress reliever for many years and then one day I did not want to eat or cook. Often I felt no creativity and I didn’t care to make anything I made taste out of this world F-ing good!

It’s said a persons overall mood while cooking really does affect how a dish will taste to others. If you are sad, down or depressed, its crazy but those emotions do come out in your food. Regretfully I stopped caring and you could taste it. My substandard cooking did not faze me until my son very gingerly expressed how far down the totem pole I and my cooking went.

Mom, do you not care anymore.

That was when I realized how disconnected I was from my family and friends, man its hard to admit that I let depression take over my life and I knew I cant continue in such a depressed mess. Something needed to give and that something was what I didn’t want to accept.

That it was truly over.

I was the give that needed to let go, to let him go…  and I did, and this heaviness I felt inside for so long is gone too. So now this is my time for me to heal and move on because that is what we do in life. We live and we love, and should a love be extra special, then we remember it with a smile…

I don’t want to promise when I’ll post again and not follow through, so ill just say

Goodnight and I’ll see you all soon.

Clarissa

 

 

Mediterranean Tapenade

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With summer in full swing you maybe pondering what to serve on a nice and warm summer night or when having friends over for wine tasting, well I’ve got an appetizer for you that has a Mediterranean feel that is quick to make and is also super delicious and very inexpensive to make.

This is probably one of the easiest appetizers one can learn how to make. You can also make this a day or two in advance, using a couple of amazing ingredients that pack great flavors, and is better than a jar of processed dip. Now if you are not a fan of Kalamata olives you can use regular black pitted olives, but you won’t have that same mediterranean taste

 

Ingredients:

16 oz  Kalamata olives 
16 oz pitted green olives
2 red bell peppers, roasted and peeled
1 bulb garlic roasted, and garlic removed
1 Tbsp capers
2 tsp crushed red peppers flakes
2-4 Tbsp of classic or extra virgin olive oil
Salt to taste

Directions:

Wash red bell peppers and place on sheet tray, slice whole bulb of garlic in half and place on same sheet tray and roast.

Click here for guide to roasting peppers

Drain olives well and add to food processor or high-speed blender.

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Add capers and red pepper flakes.

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Once red peppers and garlic have roasted and cooled, peel peppers and add to food processor, along with garlic.

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Pulse five times, then remove lid and using a rubber spatula scrap down the sides and pulse another five times, and scrape sides.

Turn processor on and pour slowly about two tablespoons of the olive oil into the top opening. Stop and check for desired consistency, if you like your tapenade thick and chunky than salt to taste, if you want a smoother texture add more olive oil repeating last steps.
Again salt to taste, as the olives and capers contain fairly large amounts of sodium.

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Remove and serve with warm pita chips, a nice crusty baguette, or water crackers.

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A Blueberry Cheesecake, That’s Skinny Too…

Found this gem on Pinterest. Now you can indulge in a blueberry cheesecake and not feel a bit guilty. This “skinny blueberry” delight is only 5.9 grams of fat, while keeping its flavor, sweetness and richness.
Very easy to make, no pots or pans, it’ll set in your icebox!
Recipe courtesy of “Self Magazine”

 

Ingredients:

1 1/2 cups finely ground reduced-fat graham cracker crumbs

4 teaspoons light (reduced-fat) butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 tablespoons fresh lemon juice
2 teaspoons powdered unflavored gelatin
8 oz reduced-fat cream cheese
8 oz fat-free cream cheese
14 oz fat-free sweetened condensed milk
Several fresh mint leaves

Directions:

Preheat oven to 350°F. Lightly coat a 9″ springform pan or glass pie pan with melted butter or light olive oil

 

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Using a food processor or by hand break up graham crackers till a fine texture. 

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Combine crumbs and butter in a bowl and then press into pan. Bake 10 minutes.

 

 

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Puree 1 1/2 cups blueberries and mix with lemon juice in a microwave bowl.

Sprinkle gelatin on top and let stand 10 minutes.

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Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and condensed milk.

 

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Pour mixture over baked crust and refrigerate until set.

Garnish with mint and remaining blueberries.

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THE SKINNY
313 calories per serving, 5.9 g fat (3.5 g saturated), 52.3 g carbs, 1.8 g fiber, 11.4 g protein

Related articles

Blueberry Cheesecake Recipe (lifefoodhappiness.com)

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National Blueberry Cheesecake Day (ireport.cnn.com)

Blueberry Cheesecake Ice Cream (utterlyruins.wordpress.com)

It’s National Blueberry Cheesecake Day! (ireport.cnn.com)

 

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Heavenly Chocolate Angel Food Cake With Fresh Berries and Cream

There’s a reason angel food cake is a favorite dessert among many — it’s tender, light as air, and tastes, well, heavenly.

The Divine Angel food cake is known for being a delicious, light and fluffy cake, made with almost no fat or cholesterol.

Angel food cake is made with just six ingredients, and none of those six are butter, oil or egg yolks. which makes it low in cholesterol and fat-free. Now lets put a spin on this classic dessert, by adding just a little unsweetened cocoa powder and you really can satisfy your chocolate craving with no extra calories, grams of fat or guilt. 

This recipe calls for cake flour now before you go pick up a rather small box for around five bucks, I’ll tell you how to make your own and its as easy as 1-2-3

To make cake flour:

Simply take 1 cup all-purpose flour leveled, then remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons corn starch. Sift both flour and corn starch through a sieve five to six times to make sure the two are well blended together. And that’s it!

INGREDIENTS

For the traditional Angel food cake.
1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Berries and Cream, for serving

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To satisfy your chocolate craving add the following steps the recipe above.
Take out 1/4 cup of cake flour and replace with 1/4 unsweetened cocoa powder, and put cake flour and cocoa powder through a sieve several times till it’s all blended together. Also reduce the vanilla extract from 2 teaspoon to 1 teaspoon.

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DIRECTIONS:

Preheat oven to 350 degrees. In a large bowl sift flour and salt in a sieve set and set aside. With a hand mixer, beat egg whites on medium-high until the whites get foamy, about 1 minute.

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Next Add cream of tartar and beat until soft peaks form. While mixing gradually add sugar and beat until stiff peaks form, about 2 minutes.

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Add in vanilla and beat to combine.

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Transfer egg-white mixture gently into a large bowl. In batches, using the sieve again, sift flour mixture over egg-white mixture.

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Use a rubber spatula and while turning the bowl fold in the mixture. Do not stir quickly, use a whisk or hand mixer.

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Carefully spoon batter into an ungreased angel food cake pan with a removable bottom.

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Using a spatula smooth the top of the batter, then using a knife or small spatula push through the batter to release any air bubbles.

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Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. 

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Use knife to release cake from bottom of pan, and remove.

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Top with fresh berries and cream and enjoy!!!

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Drunken Melon’s

Drunken Melon’s

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Summer is the season for many outdoor activities, from hiking, camping, boating at the river, or getting your tan on at the beach. It is also the season for smoked meats, pitchers of fresh squeezed lemonade, berries, and lots of watermelon to keep cool and refreshed. As the summer season starts to wind down some of these cool refreshing treats become a tad boring, or perhaps your tired of making yet another watermelon basket.

 

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Watermelon is the go-to fruit of the beat the heat-wave gods. So as summer is in full swing and temperatures rise higher, the only thing I crave in this world is cold booze and watermelons, and boy do they go together.

 

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If you like booze and watermelons, here is a simple proof recipe to combine the cool, refreshing, healthy fruit, that’s been saturated with booze.
Use a variety of watermelon, honeydew, cantaloupe. Use a little alcohol or a lot, use Midori, Tequila, Rum, or Vodka. With using melons the sky is the limit on how creative you want to get, just have fun, beat the heat and of course always remember to….

Please Drink Responsibly

 

Ingredients:

2 cups honeydew balls
3 cups watermelon balls
3 tablespoons sugar
3/4 cup light rum or use a lot
1 Tbsp lemon zest
Juice of one lemon juice
1 Tbsp lime zest
Juice of half a lime

 

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Directions:

Make sure to clean the outside of your melons before you cut into them.

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Using a melon baller scoop out and place in a large bowl, one you plan to serve in. you can also make a serving bowl out of the melon you are using.

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Dissolve the sugar in the rum and add the lemon and lime juice.
Pour the liquid mixture over the melon balls and toss lightly to coat.
Sprinkle with lemon and lime zest.

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Place in the refrigerator or freezer for one hour before serving. I kept mine in the freezer and the melon balls held all the delicious alcohol.
Toss again slightly before serving.

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UFC 188: Velasquez vs. Werdum

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Tonight is UFC 188 with the main card title match for the heavyweight championship

between the returning champ and my guy Cain Velasquez and the reining interim champion Fabricio Werdum.

The first time I saw Cain fight was for the heavyweight title against Brock (lol) Lesner and after the beat down Lesner took from Velasquez I was hooked on this man, and is he a force to be reckoned with. Standing 6’0 tall he maintained and held 6’4 Junior dos Santos against the fence for five rounds landing blow after blow, and a few elbows in their second match. Cain also has the best cardio in the UFC, no one can match it. Cain’s insane cardio has been a plus in being able to go five rounds and not get “gassed” while maintaining his title defenses.  

Is Cain Velasquez superhuman? Seriously after five rounds you would think a fighter got to be tired and breathing heavy, but he isn’t. 

Cain may look a little pudgy but he is incredibly strong and I envision him putting Werdum up against the fence and working his dirty boxing, then dropping Werdum for a takedown, to land some massive ground-and-pound, and use his elbows to the face. Anyone remember what Cain did to Bigfoot Silva in 2012?

cain

Now Werdum’s I’ll admit I have only see one of his fights, so I can’t comment objectively, though I’ve read that Werdum has rapidly improved on his stand-up and could pose Cain some major problems.  Sports analyst say Werdum lacks a true KO punch and I just don’t think he can corral Cain into any dangerous Muay Thai positions.

My prediction Velasquez TKO/KO 1st Round!

We shall see soon…

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