Bungee Jumping ..

Summer of 2009 .. more bungee jumping ..





Summer 2008

Peppered Steak

I love Sirloin steaks !

6 oz sirloin (around 350 cal)

1/2 tbs margarine (52.5 cal)

black pepper

cilantro

scallions

sukiyaki soy sauce

worchestshire sauce

lemon juice

mushrooms (3 cal each)


Preheat the oven to 450. Ovens take about 20 minutes to heat up.
Put the steak on a plate, rub the top side with margarine. Rub the black pepper over the top side, try to get the entire top covered.

Heat a skillet, make sure it's sizzling. Put the scallions on one side of the pan and let it cook for little while. Then put the steak with the margarine and pepper face down. Your steak should sizzle, don't move it around because a nice crust is forming. Dash some lemon juice and worchestshire sauce on the now top side of the steak.

Scoop the scallions out and leave them on a plate for now.

After about 3 mintues, lift the steak up carefully to check the bottom. It should be golden to dark brown with some gray undertones. You want it to be more brown than gray. You may need a few more minutes to achieve this. If you think it's good, dash some sukiyaki soy sauce on, the reason you don't add this earlier is because soy sauce burns. You can also use salt, but I like the taste of soy sauce better.

Turn the steak over, and put it in the oven to finish cooking. If you're not using an oven safe skillet, transfer steak to a baking dish first. Put the scallions and cilantro on top, you can also slice some mushrooms on if you like.

After two minutes, take the steak out to check it. For medium rare, it will be spongy in the middle if you poke it. Or will register to 120 - 125 degrees Fahrenheit on a meat thermometer. If it's not there yet, put it back in the oven for two more minutes.

Take the steak out, serve with side of veggies, potatoes or salad !

Perfect Popovers

Recipe makes 6

1 egg (med-70 cal, large-80 cal)

1/2 cup flour (220 cal)

1/2 cup skim milk (40 cal)

1/2 tbs margarine, melted (52.5 cal)

1/8 tsp salt


Combine everything. Don't over beat. Fill muffin tins halfway. make sure to grease bottom first. Place in cold oven at 450 for 15 min, reduce to 350 for 15-20 minutes or until done.

I personally halved the recipe because eating them fresh is the best ! and I would never be able to finish 6. You can eat it with fruit, or a little bit of margarine. A slice of salmon or turkey also works !

Egg and Avocado Salad

Avocados and eggs blend into an interesting pate. Whip it up fast and easily in the food processor and serve with crispy crackers or fingers of challah bread.
Prep Time: 10 minutes


Ingredients:

Large bunch of Cilantro

Small bunch of spring onions (scallion) bulbs

1/2 ripe avocados (145 calories)

1/4 tbsp lemon juice

1 hard-boiled eggs, halved (med-70 cal, large-80 cal)

1/4 tsp salt

2.5 grinds of black pepper

1 tsp mayonnaise (fat free miracle whip 5 cal)

1/8 or 1/4 cube of sunrise soft tofu (optional)
(1/8 cube-22.5 cal, 1/4 cube-45cal)

paprika (optional)


Preparation:
Chop the cilantro and the spring onions finely in the food processor. Add the peeled, stoned and roughly cubed avocados and the lemon juice, then add the hard-boiled eggs, salt, and pepper. Pulse until the hard-boiled eggs are finely chopped. Turn into a bowl and add enough of the mayonnaise to bind the mixture into a pate. Add tofu, mush in. Sprinkle with paprika. Taste and re-season if necessary. Pile into a shallow bowl and chill until required. or microwave it and serve it hot. Serve with scoop crisps or just eat it with a spoon ! Makes a delicious breakfast !

Chocolate Truffles with Avocado

Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware, these truffles are very rich!



Avocado-Chocolate Truffles

1/4 cup margarine (420 cal)
1/2 an avocado (145 cal)
1/4 + 1/2 teaspoons pure vanilla extract
1/2 + 1/8 cup unsweetened cocoa
1.5 cups powdered (confectioners) sugar (864 cal)
Powdered sugar for rolling


If an avocado is ripe, it will yield to a gentle pressure.

In a large saucepan over low heat, melt butter; remove from heat; set aside.

In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.

Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the remaining melted butter. Mix until well combined. Place the chocolate mixture into the refrigerator until it hardens.

When chocolate mixture has hardened, remove from refrigerator. Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of chocolate balls in the refrigerator until firm.

Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands. Roll in powdered sugar to coat the outside. Place the finished truffles in the refrigerator until they are set. They should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.

You can also add toppings .. example are peanuts, sprinkles, or you can substitute the powdered sugar with cocoa powder, Mix it up !

Makes 20 pieces. If you can't eat it all, it makes a great gift or you can always freeze it. Take a plastic container, line it with a plastic sandwich bag, then take mini muffin paper cups and put the truffles in it so they don't squish together.

In total, it's 1429 calories .. divided into 20 balls, each piece is 71.45 calories.

Yikes ! Don't eat too many ;)