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cookbook review

Lemon Bars

March 14, 2016

Lemon Bars

I’ve been living in FL for a month now and I have been loving it all.

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The weather is amazing so windows are practically opened all the time. It’s so refreshing. BUT my dad told me not to don’t leave your car windows open to air out your car because geckos have been known to get in there and then just so happen to pop out while you’re driving, causing you to freak out, swerve off the road, and die. Okay, I added that last part but I’m sure that would happen to me so my windows are staying shut while I’m not driving.

But right now I’m totally loving all the fresh Florida citrus that is in season now. You can go to groves to pick citrus the way that you can pick apples in New England. We haven’t done it yet, but it will be a great activity one day.

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I decided to make that Lemon Bar recipe from a recent cookbook that I received to use up some of the tons of lemons I have been buying.

Perfect Portion Cookbook_01 Perfect Portion Cookbook_02 Perfect Portion Cookbook_03

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The Perfect Portion Cookbook by Anson Williams, Bob Warden, and Mona Dolgov is right up my alley. I attacked it with post it’s the night it arrived.

What’s so appealing about this book to me?

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Well, it’s jam packed with over 150 healthy recipes that are ones that you would actually want to eat. Seriously, this cookbook is the real deal with cinnamon rolls, french toast, chili, pasta, and all kinds of dessert. It’s all about enjoying your favorite foods at a reasonable portion size. Plus, there it isn’t loaded up with phony stuff like non-fat plasticy butter. Recipes use butter. This is real life people.

The authors introduce the ‘idea’ of breaking down your recommended caloric intake by 3 meals and snacks during the day. They breakdown what a serving size of each recipe would be, like if you have 1/2 Cup of something it could be for lunch, but a larger portion would be for dinner. It’s really helpful to break things down this way.

As well, they give you a week’s worth of meals as an example to get you through the day with healthy options for breakfast, lunch, and dinner with 2 snacks, and a dessert. Life needs dessert.

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I had a tough time of picking which recipe to first try since I had a good 30+ of ones that were must makes. Would it be the Cinnamon Rolls? The Chicken-Fried Steak? The Enchilada Bake? The “Hot Cocoa” Pretzels? Or Apple Pie turnovers? Tough decisions, but I decided on the Lemon Bars because I have a swimming pool sized bowl filled with citrus in the kitchen. I also exaggerated that, like the gecko thing. Clearly.

Anyway, I whipped these lemon bars up and I have to say I am so damn impressed with out well they came out.

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Since my baking supplies are in transit now, I just grabbed a pan out of my dad’s pantry which happened to be a rectangle but the surface area was comparable to a a 8×8 pan. So before you look at this and thing “yo lady, that’s not a square pan…” I know, I know. But it worked, I swear. You can also switch it to be a 9″ round pan but cutting out 20 even slices could be tricky.

Make these lemon bars. You will never ever know that they are just 100 calories each. Plus, it will help that they are just 100 calories each since when you eat them all it’s just 2,000 calories for the pan… oh wait. crap!

Lemon Bars_03

Lemon Bars

Makes 20 Bars (each bar is just 100 calories!)

Ingredients

For the Cookie Crust

  • Non-stick Cooking Spray
  • 2/3 Cup all-purpose flour
  • 1/2 butter, softened
  • 1 Tablespoon sugar
  • 1 Tablespoon cold water

For the Filling

  • 3 large eggs
  • 2 large egg whites
  • 1 1/4 Cup sugar
  • 3 Tablespoons all-purpose flour
  • 1/4 Cup fresh lemon juice
  • 2 Tablespoons lemon zest
  • 1/8 teaspoon salt
  • Powdered sugar

Process

  1. Preheat oven to 350 degrees. Prepare an 8″ x 8″ baking dish by spraying with non-stick cooking spray.
  2. In a small mixing bowl, combing the flour, butter, sugar, and water together using your fingers. The dough will be rather thick.
  3. Evenly press the dough in the bottom of the pan. It will be pretty thin.
  4. Bake the crust for 15 minutes, or until just until the edges begin to lightly brown. Let cool for 5 minutes.
  5. In a large bowl, or in the bowl or a stand mixer fitted with the whisk attachment, mix together all of the filling ingredients until well combined.
  6. Pour the filling over the coled crust. Bake for 30-35 minutes, or until the top is golden brown and springy to touch.
  7. Let cool for at least 30 minutes prior to cutting into 4 rows, and then in 5 rows the other direction to create 20 pieces. Dust with powdered sugar.

___________________

While I received The Perfect Portion Cookbook in exchange for a review, all opinions are expressly my own.

Post contains affiliate link(s)

 

 

Filed Under: Uncategorized Tagged With: cookbook review, Lemon, lemon bars, The Perfect Portion Cookbook

Healthy & Hearty Mushroom Stew

January 12, 2015

Mushroom Stew

Bring on 2015 and a fresh start!

Mushroom Stew-1

I love the new year. It’s a chance to start over. To resolve to better yourself. And if you don’t like to make resolutions then just enjoy that you are just getting closer and closer to warmer weather, which is what I live for.

This year I’ve resolved to eat ‘smarter’. I am on a mission to be more conscious about what I eat and how much. I’ve lost a lot of weight over the last year and I would like to loose another 15 or pounds before our wedding in June. But even aside from that I want to be more careful about what I put into my body and be more considerate regarding how it could potentially negatively effect how my body feels.

We’re about 2 weeks into the new year and so far so good. I have my moments when I eat a cookie but then I try to balance the sweet out with more paleo meals or salads. I’m just hoping to keep this up and settle in on something that feels good and is good for me.

Mushroom Stew-2

Lately, I’ve noticed that I keep seeing an old New York Times article getting shared and shared over and over again on Facebook. I think it has to do with the New Year as people are looking for some insight to a better life in the new year.

The article talks of how the people on these Greek island live significantly longer than most people, it’s known as “The Island Where People Forget to Die”. People are reaching their 80’s, 90’s and even to 100 at a greater rate than the rest of the world. They are not immune to cancer and other illnesses exactly, but if the are living longer than other cultures before getting ill.

They live their lives at a different pace than the rest of the world. They enjoy slower days that are filled with friends and families while they tend to their gardens and livestock. The food that they harvest is the focal point of the meals. Fruits, vegetables, and beans are diet staples, as well as goat and fish. Rich olive oils and red wine are, of course, enjoyed as well.

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But if you don’t live on Ikaria and want you experience some of their cooking yourself then get the Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die cookbook by Diane Kochilas. Kochila divides her time between New York and Irakia, her family’s ancestral island. She has first hand experience cooking the foods native to the famous Greek island. She has foraged for mushrooms, dried vegetables, and made cheese, which she has made into incredible meals.

This cookbook shares the foods of the people living on Ikaria in a creative way by mixing in story telling with the recipes. And photos too!! The recipes are focused on Mezedes, which are small plates that are perfect for snacking while catching up with a friend, salads, soups, beans and legumes, meats, and fish. There are some sweet treats in there too. (I swear that one day I’ll make Loukoumades!)

There were so many recipes that I tagged to make but the one that first jumped out to me was the Mushroom Stew as I wanted something comforting for the cold weather. It was a perfect pick!

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The stew is easy to prep, I think it took me just a few minutes to cut up the onions and while they were cooking I sliced kale into very thin ribbons. And as that was cooking I sliced the mushrooms. Super simple.

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The recipe calls for red wine but if you don’t want to use it or have it on hand then feel free to substitute in beef broth. Skip the wine and it will be a great Whole 30 meal. Yum!

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The Mushroom Stew is healthy and hearty. It’s rich tasting but not rich for you. The flavors are earthy and it has great texture. It’s great served with mashed potatoes, rice, freekeh, or crusty bread. Just be sure to have something to absorb the flavorful broth.

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Embrace the ingredients, recipes, and lifestyle of the people Ikaria and you’ll live a long and happy life. Oh, so you can’t take midday naps? Well, at least make this amazing Mushroom Stew! Enjoy!

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Healthy & Hearty Mushroom Stew

Makes 4 generous servings

Ingredients

  • 1 1/2 pounds (750 grams) mixed mushrooms, such as white button, oyster, boletus, porcini, chanterelles, portobellos,
  • 1/4 Cup Greek Extra Virgin Olive Oil
  • 2 large red onions, coarsely shopped (yields approximately 2 Cups)
  • 2 garlic cloves, finely chopped
  • 1-2 pounds sweet greens, such as chard, spinach sweet dandelions, sweet sorrel, kale, and/or wile fennel  (optional)
  • 1/2 Cup dry red wine, or beef broth
  • 1 Cup chopped canned tomatoes
  • 3  Tablespoons red wine vinegar
  • 2 bay leaves
  • pinch of ground allspice
  • 3 or 4 sprigs fresh or dried oregano
  • 3 sprigs fresh or dried thyme
  • salt and freshly ground black pepper

Process

  1. Slice the mushrooms, into 1/4″ thick slices, as needed, depending on the size of the mushroom.
  2. In a very large, wide pot, heat the olive oil over medium heat.
  3. Add the onion once the oil is shimmery. Cook until translucent and soft, about 6 minutes. Stir a bit so they don’t brown.
  4. Add the greens, and cook for about 8-10 minutes until they are wilted.
  5. Add the mushrooms and cook for a few minutes to soften. Add the red wine and bring to a boil.
  6. Add the canned tomatoes, red wine vinegar, bay leaves, all spice, oregano, and the salt and pepper to taste.
  7. Cover and reduce the heat to medium-low. Simmer for 30-40 minutes, until everything is tender.
  8. Enjoy with rice, mashed potatoes, freekeh, quinoa, or slices of toasted bread that has been drizzled with olive oil. A glass of red wine doesn’t hurt either!

Sourced from Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die

____________________

While I received this complimentary cookbook for review, all opinions are my own.

Post contains affiliate links

Filed Under: Uncategorized Tagged With: cookbook review, freekah, Greece, greek food, Greek Stew, healthy stew, Ikaria, Ikaria cookbook, Ikaria Greece, Ikaria greece food, kale, mushroom stew, mushrooms, red wine, stew, vegetables, vegetarian, vegetarian stew

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