Tuesday, July 13, 2010
Ginger Peach Crumble (adapted from moosewood restaurant low-fat favorites)
1 pound frozen unsweetened sliced peaches or 3 cups peeled fresh peach slices
2 tablespoons packed brown sugar
1 teaspoon cinnamon
1 tablespoon fresh lemon juice
1/2 cup crumbled gingersnaps (about 8 gingersnaps)
1/4 cup chopped hazelnuts (my addition)
1 tablespoon butter or Earth Balance (my addition)
-preheat the oven to 425.
-Evenly distribute the peach slices in the bottom of an unoiled 8-inch glass square baking dish. -Sprinkle the lemon juice over the peaches.
-Combine cinnamon, gingersnaps, brown sugar and hazelnuts in a small food processor. add the butter & pulse til crumbly.
-Sprinkle on top of peaches. Bake for about 25 minutes until the peaches are tender.
i used one of those recipe calorie analyzer thingys and came up with approx 700 for the whole dish. divided into 4 servings, that's only 175 calories per serving. now, you shouldn't necessarily eat the whole thing by yourself (like it did), but it was last night's dessert, today's breakfast, and tonight's dessert... you don't even miss not having a crust and vanilla ice cream.
Monday, July 5, 2010
realized i never shared before-and-afters from the "great snowstorm of 2010 master bathroom re-do"(back in january). i removed the grody wallpaper, primed the walls and painted them a nice greyish color ("100 acre raindrops" from the disney color collection by behr from home depot). it was a little more purple than i expected, so i was afraid it was going to clash with the brownish counter & shower, but i found a good shower curtain (on sale from urban outfitters) that actually tied the room together. i wasn't 100% in love with the color but kept it anyway, thinking we were gonna put the house on the market soon. but...doesn't look like selling is in our near future, so i guess i'm just going to live with it for now.