Project 365: 42

Every once in a while, you KNOW my food-blogger side comes out, and I just have to post a photo of something I made/ate/loved. This is all three- Leftover Revamp: Fried Rice.

Want the recipe? Check out my food blog, The Frugal Flambe.


Project 365: 27

Happy National Chocolate Cake Day! 🙂

Project 365 Photo Tip: Food photography can be tricky. Here’s a tutorial I wrote on the subject. Yummo!

Sidenote: Food Journaling

My friend and ever-inspiring blogger girl, Jenna, wrote a post today about food journaling.

Read her post, then read my take:

I food journal, and I truly believe it’s like the best thing ever.

But first let me say this: (and please, still love me after) I have an addiction to food. No, I’m not saying “I’m addicted” in the cute way that food bloggers say it. I really, truly, terrifyingly, am addicted to food. It FEELS good to eat it. It improves my mood. It’s how I handle emotions. Bottom line: my relationship with food is unhealthy.

Now that I’ve got that on the table, I can explain why food journaling helps me. It keeps me from eating so damn much. It’s not about guilt, it’s about honesty. With myself. How many times have I said to myself, “I didn’t eat that many cheetos, I’m still good on calories for the day” without counting or measuring or writing it down, when in reality if I had actually paid attention, I would see that I ate close to three cups of cheetos, and gained a butt-ton of weight in the process. (dramatization, but you get the point).

So for me, journaling keeps me honest. It keeps me aware. It keeps me healthy. But let’s say a healthy person, with healthy eating habits, and a lack of self-lying habits- let’s say they want to know if they should food journal. My answer: whatever is right for you is right for you.

Does it feel good to write it down? Sweet. No? Then don’t.

What We’re Eating: Triple Berry Turnovers

Recently I purchased a huge bag of frozen raspberries because I had this amazing idea to make about a million raspberry cream cheese muffins and send them to people as “I’m thinking of you” gifts. It was a sweet idea, wasn’t it? Yeah, it was! But all the sweet ideas in the world are just frozen raspberries if they’re never made into muffins.

Last week, I bought ANOTHER bag of frozen berries, this time a raspberry-blueberry-blackberry mix, for Thanksgiving. The hubbster doesn’t like pumpkin pie or pecan pie (the two kinds of pies being provided by my mother-in-law) so I decided to earn some pie-points and bake him his own non-Thanksgiving-themed pie.

So I went to my freezer last night, and I had two half-eaten large bags of frozen berries. I was running out of room for all of my other freezer stuff (like the 10 boxes of Weight Watchers frozen desserts I’ve got in there). Something had to be done- and fast.

I did my normal problem-solver:, of course. And that’s when I found heaven in the form of Triple Berry Turnovers- adapted from this recipe by the Neeley’s.

WARNING: This recipe makes WAY too much filling for just 8 turnovers. We were happy about it, because we like berry stuff to accompany our vanilla ice cream once in a while. If you don’t want extra, cut first six ingredients in half.

Triple Berry Turnovers

Servings: 8
Weight Watchers Points Plus Value per serving: 4

  • 4 1/2 cups (about 1 1/2 pounds) frozen raspberries
  • 4 1/2 cups (about 1 1/2 pounds) frozen mixed berry blend (blackberry, blueberry, raspberry)
  • 4 tablespoons cornstarch
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup orange juice
  • 1 package frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 egg, beaten
  • Confectioners’ sugar, for dusting
  1. Preheat oven to 400 degrees F.
  2. In a medium pot, combine the first 6 ingredients and mix well.
  3. Cook on medium heat until berries are thawed and mixture is syrupy.
  4. Allow to cool in refrigerator for 1 hour.
  5. Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares.
  6. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg.
  7. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear.
  8. Repeat until all the puff pastry is used.
  9. Fold the turnover into a triangle, seal edges with fingers.
  10. Brush egg wash on top of each triangle.
  11. Bake the turnovers until puffy and golden brown, about 16-20 minutes.
  12. Dust with confectioners’ sugar.

What We’re Eating: Chili & Corn Casserole

I’ve heard that some of my friends across the US are experiencing some beautiful spring changes in the weather. Some are even wearing short sleeved shirts and mowing their lawns. I hate you all. 😉 Here in Minnesota, winter is still in full effect. Today it was just over twenty degrees (F), a bit breezy, and the snow is fore-casted to be moderately heavy starting this next week. It’s downright chilly, folks, and that means Momma’s Home Cookin’ is also still in full swing- let’s not kid ourselves- a hearty meal that stick to yer bones is downright necessary these days. With that in mind, what feels more hearty and warm than a big ole bowl of chili and some corn casserole? Not much. 😉
Guthrie Family Chili

  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 tsp salt
  • 1 large can (29 oz) tomatoes (process in blender)
  • 1 (8 oz) can tomato sauce
  • 1 large or 2 small bay leaves
  • 1/2 tsp to 1 tsp chili powder
  • Pinch cayenne pepper
  • 1/8 tsp paprika
  • 1 can (15.5 oz) chili beans


  1. Brown ground beef and onion in a heavy skillet.
  2. Add remaining ingredients.
  3. Simmer gently til ready.
  4. If it thickens up too much, add water a bit at a time to desired thickness.

My Changes:

We like it hearty, so we do 2 pounds of ground beef. Delish.
  • I use A LOT more chili powder. Like, 3 tablespoons. So good. Here’s our fave- Williams Sonoma Ancho Chili Powder, $6. (at left)
Also, more cayenne pepper. We like a reason to add sour cream and cheese once it’s done… Um, yum.

Corn Casserole

I know, a lot of my west coast readers are gonna say, “Corn Casserole? What is THAT?” But hey, trust this mid-westerner when she says it’s AWESOME. Minnesotans, while being strongly misguided on their choice of climate, have got the whole casserole thing down pat. Try it, and prove me wrong. (Impossible.)

  • 2 cans whole kernel corn, drained
  • 1 can cream corn
  • 1 stick margarine melted
  • 2 eggs slightly beaten
  • 8 oz sour cream
  • 1 box Jiffy muffin mix


  1. Combine all ingredients.
  2. Bake at 350 degrees until set- approximately 1 hour.
  3. DEVOUR.
The whole supper can be made in an hour, and is easy easy easy. Perfect after a snowball fight, or after a day of staring out the window hating all things winter. Enjoy. 🙂