Wednesday, August 17, 2011

Sweet home Alabama

This past Sunday I finished up my final round at the Eagle Classic in Richmond, Va. I'm really satisfied with the progress I've made over this last trip. One goal of mine physically was to really work on my woods and there's been a drastic improvement in how I'm driving the ball. What I've learned over these weeks has been patience with myself and my career.... that it takes a lot of hard work and dedication then once you tee it up let all that work shine through :) I have a good full week at home to enjoy my friends and family as well as work hard for the LPGA Furtures tour event in Vadalia, Georgia next week. Currently its so nice to be home! I've definitely been catching up on some time in the kitchen. That's one thing I do miss when I'm traveling being able to cook... : ) Overall I'm really excited with whats in store for me for the rest of the year! Thank you for checking in with my world, I will continue to keep you posted with all the fun and of course the lessons I'm learning as I finish up my first year on tour!

Until next time!

So here's a few recipes to try!
Veggie Lasagna
- whole wheat lasagna noodles
-2 small squash (sliced)
-part- skim ricotta cheese (used Polly-o) 8-12 oz
-part skim mozzarella cheese (Polly-o) 
-bag of baby spinach
-Crushed tomatoes (in can Progresso)
5 cloves fresh garlic (crushed and chopped fine)
sun-dried tomatoes
artichokes (in can)
whole carrots chopped to small bite size pieces

Preheat oven to 375 degrees. Boil water in large pot. Heat saucepan on stove medium heat.

Easiest sauce (so good though!) - saute garlic in a small amount of olive oil in pan til just slightly brown. then add garlic and oil from pan to crushed tomatoes. Add in basil (fresh is better but dried will work fine) about a tablespoon. then season with salt and pepper to taste!

Cook noodles in boiling water ( i used about 10-12 but if you want more noodles or a thicker lasagna add more. Cook for about 10-12 minutes until noodles are cooked but still firm because they will continue to cook in oven.  Saute mushrooms and carrots on stove top with a little olive oil.
Cook spinach in microwave for 10 sec at a time til the leaves are just wilted. then mix in with about half of the ricotta.

Stack the lasagna:
grease the pan first and lightly spread a thin layer of sauce on the bottom. first layer of noodles, squash, mushrooms, carrots, sauce then spinach ricotta. second layer of noodles then artichokes, sun-dried tomatoes, and dollops of plain ricotta and sauce. Finish with a final layer of noodles and sauce. The finishing touch is sliced mozzarella on top.

Bake in the oven for about 35-45 minutes until there's a nice golden brown to the cheese! This is a totally versatile dish it would be great adding broccoli, eggplant, zucchini, and even sliced fresh tomatoes whatever you have in the kitchen!  

Everything in the Kitchen Granola Bars

2-3c oatmeal1 c whole wheat flour                                                                 
1/2c almond butter
1/2c apple butter
1/4c sweetened coconut (unsweetened would be much healthier)
4-5 dates chopped finely
1/2 c chopped nut mix (almonds, pecans, pumpkin seeds, dried blueberries and raisins)
1/2 tbsp cinnamon
1 tsp vanilla extract
2-4 agave nectar

Easiest step- mix it all together! Overall the texture should be pretty thick. If it needs more liquid try adding juice like apple, cranberry, or cherry juice a little at a time to give it a little moisture. Once mixed well pour into glass pan and press down to make sure its compact. Bake in oven at 375 degrees for 30-45 minutes it should feel crisp at the touch and slightly toasted on top. This is a great on the go snack :) next time i'll be adding in some dark chocolate chips (gotta have those anti-oxidants)

No comments:

Post a Comment