Archive of ‘blogger secret ingredient’ category

BSI: Corn Bitelettes

This is a fun, easy, CORN-y recipe that I made up for this week’s BSI (Blogger Secret Ingredient)…  I’m trying to use up some orange juice that’s in the fridge, so I incorporated that as well.  It adds a really subtle sweetness that is mandatory for all good cornbread.  And the bitelettes are just too cute.

Corn Bitelettes with a Hint of Orange


Ingredients (makes 27 bites)

  • 1/2 tablespoon olive oil
  • 2 egg whites
  • 3/4 cups orange juice
  • 1/2 cup corn meal
  • 1/2 cup wheat bran (or flour)
  • 1/4 cup oat bran (or flour)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup frozen corn kernels


  1. Preheat the oven to 425F.
  2. Mix together the wet ingredients (olive oil, egg whites, OJ).  Mix together the dry ingredients (corn meal, wheat bran, oat bran, baking powder, salt).  Mix them together.  Add the corn! and mix well.

Awesome Macrobiotic Apple-Raspberry Pie

This recipe for apple pie is a far cry from the buttery, sugary goodness that my Grammie serves up each year at Thanksgiving… but it’s different in a good way!  Bobby and I both loved the flavors and textures of this unsweetened-yet-strangely-traditional apple pie.  I hope you try it out, because it’s really delicious.

The inspiration comes from Meg’s blog – she recently posted this recipe for apple pie.  I made a smaller and slightly different version.

Macrobiotic Apple-Raspberry Pie (Unsweetened)


Ingredients – crust

  • 1/2 cup oat bran (or whole wheat flour)
  • 1/2 cup whole wheat flour
  • 1/2 tsp salt
  • 1 tablespoon olive oil
  • 3 tablespoons cold water

Ingredients – filling

  • 3 medium apples, sliced up
  • 1 cup water
  • dash of salt
  • 2 teaspoons lemon juice
  • a few raspberries
  • 2 teaspoons corn starch

BSI Winner!

The Blogger Secret Ingredient for this week was kabocha (Japanese pumpkin) and I had some wonderful entries:

I asked Bobby to help me pick the winner, and this week’s winner is…


Michelle, with Oven-Roasted Fusion Kabocha!  (My mom actually commented that this looked amazing and incredibly gourmet – she reads the blog.)  Go make her recipe!

Thank you so much for all of the creative entries.  I’m passing on the BSI to the only person that might love kabocha more than me (well, I’m pretty sure she loves it at least as much): Sophia @ Burp and Slurp~.  Check in on her blog for the next Blogger Secret Ingredient announcement!

BSI Update & A Whole Life Challenge

Keep the BSI entries coming in!  I have some great ones so far… (if you’ve entered and you’re not on the list please let me know!)

You have until Sunday night to submit!  Then I’ll pick a winner and announce who’s going to be hosting next week.

There have been a few challenges recently (Shelby, Coco, and probably more) that I really liked.  I’m going to propose my own challenge.  If you want to join me, pick at least one of the following tasks and keep me updated with your progress!  Ways to do this:

  • Link back to this post OR
  • Comment on any post OR

Blogger Secret Ingredient: KABOCHA

Lara passed me the BSI (Blogger Secret Ingredient) torch!  I’m sure you all know what’s coming.  This week’s pick:



Kabocha is a Japanese pumpkin. It’s rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.  You can find it in the produce section of a market – probably with the other squash or root veggies like potatoes.  If you can’t find it in your normal grocery, try looking at an Asian market, or any other small market.  They’re really abundant here in California but I’m sure you can find them anywhere.  My mom and grandmother get them in New Jersey and I’ve seen bloggers across the country find them as well.

I can’t wait to see what you come up with.  The rules:

  1. Make a recipe that uses kabocha (it can be original but it doesn’t have to be) BEFORE SUNDAY NIGHT.

Broiled veggies (BSI entry)

I was so happy when Biz @ Biggest Diabetic Loser decided to bring back the Blogger Secret Ingredient (BSI)!  She chose zucchini, a very versatile and tasty veggie.  I was going to make grilled skewers, but had no skewers!  So I just broiled up a bunch of veggies.  It was quite delicious, and very healthy.  This is another Rice Diet Cookbook inspiration.

Broiled Veggies (BSI = Zucchini)


  • 1 cup brown mushrooms, chopped in half
  • 1 large red pepper, chopped in 1 inch squares (approximately)
  • 1 red onion, chopped roughly
  • 3 small zucchinis, halved and then chopped in 1 inch pieces (approximately)
  • 1/2 pint grape tomatoes
  • <1/4 cup balsamic vinegar
  • 1.5 tablespoons lemon juice (about 3/4 of a whole lemon)
  • freshly ground pepper


Healthy Carrot Burdock Kinpira (BSI Entry)

Remember that Carrot Kinpira I made the other week?  Well I tried a different variation with burdock, too.  This is going to be my Blogger Secret Ingredient (BSI) recipe.  This week’s BSI is being hosted by Catherine over at Stevia ‘n’ Spice and she chose carrots!  They are one of my favorite things.

Kinpira is a Japanese method of cooking.  It’s typically used when cooking root vegetables.  The popular seasonings are soy sauce, mirin (cooking wine), and chili flakes.  I never have mirin on hand, so I just omit it, but I find that some rice vinegar is a great substitution.  Kinpira is a perfect addition to a lunch (think bento boxes), a side dish for dinner, or even part of a savory breakfast.  I adore the Japanese way of eating – simple, fresh, and always in moderation.  There’s a reason that less than 3% of the Japanese population is obese!  Take this recipe and run with it – let me know what you think and what other veggies you would use.

Last night of the weekend… so sad.

I got in a nice walk this afternoon (a little over an hour).  When I got back I had lunch.  This was an eggwhite scramble with random veggies, topped with ketchup.  That muffin is what I made for the BSI.

And of course:

For dinner I made this new kind of noodle (kelp noodles) and they were awful.  I also had butternut squash fries.  The noodles were actually so bad that I couldn’t finish them and just made a bunch more b-nut fries with ketchup.  I did eat out the fake meat and the veggies from the noodle dish (I’d put in a chopped up chunk of leftover tofurkey).

For dessert I made a fruit salad with 2 small fuyu persimmons, green and red grapes, and about 1/2 cup of lowfat ricotta cheese (inspired by Coco).  Thanks for the idea!

How To Pimp Muffin Mix (my Walnut BSI entry)

For this week’s Blogger Secret Ingredient, Amy @ Coffee Talk chose WALNUTS! A perfectly wintery ingredient – I knew just what to do with them… Muffin mix may be a bit of a cop out, but with the right alterations you can get some awesome baked goodies.

How To Pimp Muffin Mix

Step 1:  Buy muffin mix at local supermarket.  Sales are good.  Mine was $2 for this box of Fiber One Banana Nut mix.

Step 2:  Pick your mixins.  I like to pick 1 each from 2 categories: nuts and fruit.

Good fruits:

  • apples, pears, bananas, peaches, etc…

Good nuts:

  • WALNUTS, peanuts, almonds, cashews, etc…

Step 3:  Chop the fruit (2 pieces – I used 2 apples) in little bits.  Dump into a bowl.

Seeing cousins :)

Bobby’s cousins were in town today (they live in Portland currently) and we had a lovely lunch with them at our favorite Vietnamese restaurant.  It seems like we take all of our visitors there!  I had the same salad that I got when I went last week with my coworkers: Lotus Root Salad with Shrimp and Pork.  The pork was so lean and flavorful – delicious, as always.

I also had pieces of both shrimp and veggie spring rolls (dipped in peanut sauce) as well as a sample of the Chicken salad that our cousins ordered.  And I had a few bites of Bobby’s beef soup (pho) – that broth is so good.

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