Month: August 2014

Grilled Jalapeno Poppers

Grilled Jalapeno Poppers
Makes 4 servings (4 halves each)
8 jalapenos, halved and seeded
4 tablespoons goat cheese (or low fat cream cheese)
4 tablespoons plain Greek yogurt
4 tablespoons shredded cheddar cheese
4 tablespoons minced green onion
1.  Prepare jalapenos. If your hands are sensitive, wear gloves.
2.  Fill each half with approximately 1 tablespoon of the filling.
3.  Preheat the grill.
4.  Place peppers on grill, over direct heat, skin-side down. 
5.  Remove peppers when the skin begins to char.
6.  Serve warm or cold.
Nutritional Data
Calories:           64
Fat:                 3.0g
Sat fat:            1.7g
Chol:             10mg
Sodium:       120mg
Carbs:             5.2g
Fiber:              0.9g

Protein:           4.5g 

Rustic Meal: Sausages, Veggies and Polenta

Rustic Meal

I’m not going to tell you how to make this entire meal, nor the nutritional data for everything. The sausage nutrition will change with every choice, and your choices will change from region to region, from city to city.

Choice is a common topic on my podcast Make Your Someday Today. We are all confronted with challenges, and most are in the form of choices. Planning in advance makes choosing easier.

Your grilled veggies can be altered to your preference. I used baby zucchini, white button mushrooms, an onion, and two red bell peppers. I cut them into similar sizes, tossed them with olive oil, balsamic vinegar and herbs, then grilled them over high direct heat until caramelized.

But the polenta requires a recipe and instructions. I’ve made mistakes with polenta; there is a secret.

Jalapeno-Cheddar Polenta
Serves 10+

4 cups liquid (I used 2 bottles beer–24 ounces, or three cups + 1 cup water)
1/4 teaspoon salt
1 cup regular polenta (not quick cooking)
1/2 cup diced onion
1 (or more) diced jalapeno
1/4 cup shredded cheddar cheese.

  1. Bring liquid to a rolling boil. 
  2. Add onion and jalapeno. Let simmer for 5 minutes.
  3. Turn the heat up and bring back to a rolling boil.
  4. SLOWLY and STEADILY add the polenta, stirring constantly. (This is where I made earlier mistakes. I just dumped it in. Don’t do that!) When you are finished adding the polenta, reduce heat to medium.
  5. Let boil for 3-5 minutes, stirring once a minute, or until desire consistency.
  6. Lay out a 3 foot sheet of waxed paper. Spray with cooking spray.
  7. Pour polenta over wax paper. Spread to approximately 1/2 inch thickness. Let cool 30-60 minutes.
  8. Using a round biscuit cutter or other device, cut into circles. (Or cut into squares.)
  9. At this point, they are ready to fry for immediate service, or refrigerate for later use.
  10. If you are going to immediately serve them, preheat a non-stick skillet over med-high heat.
  11. Spray with cooking spray. Lay cut polenta cakes into the skillet (or griddle) and cook until beginning to brown, 1-3 minutes. 
  12. Flip and cook the other side.
  13. Serve immediately with butter, brown sugar, maple syrup, applesauce or sour cream.
Nutritional data:
Calories:         99
Fat:               1.9g
Sat fat:          1.2g
Chol:          5.9mg
Sodium:    96.3mg
Carbs:         12.5g
Fiber:            0.5g
Protein:         2.6g
Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Classic Borsh (you might call it Borsht)

Borsh
Serves Many! (Approximately 24 portions, 1 cup each)

Some people and cookbooks call this “borscht”. My Ukrainian-born friend who gave me this recipe says that it is supposed to be “borsh.” She was a Captain in the Israeli Defense Forces, and is a fierce woman. Who am I to question her?

Well, actually, I question her quite a bit, when I interviewed her for my podcast, Make Your Someday Today (abbreviated as MYST). You can hear the complete interview at MakeYourSomedayToday.com/JulieSheranosher

Ingredients:

2 pounds (1kg) top loin steak or round steak. Use a lean cut, and trim excess fat. Cut this into squares 1″ (2.5cm) on a side
2 cans/bottles of beer (Do not use a very hoppy beer. A simple pilsner would be best.)
2-4 cloves garlic, or more to preference
6-8 black peppercorns
1 big or 2 small onions, diced
2 large beets, peeled and grated
2 large carrots, peeled and grated
3 large potatoes, peeled and cut into 1″ cubes
3 tablespoons tomato paste
1 small cabbage, thinly shredded (or use a 12 ounce bag of pre shredded cabbage)
2 red bell peppers, diced
fresh parsely, 2 large handfuls 
1 tablespoon white sugar
sour cream and fresh chives for garnish.
  1. Put the meat in a big pot. Add beer, garlic, black pepper and 2 cups water.
  2. Bring to boil, cover and lower the heat to a medium flame and allow to cook for 1 hour.
  3. Add the beets, carrots, onion, potatoes and salt (optional). Add 1 cup boiling water if needed to cover.
  4. Bring to a boil, lower the heat and cook for another 30 minutes
  5. Add the tomato paste, cabbage and peppers. Stir to combine.
  6. Bring to a boil and allow to cook for 15 minutes.
  7. Add the sugar and parsley. The parsley is NOT for garnish. It is necessary to complete the flavor profile.
  8. Cook on a medium flame for another 20 minutes.
  9. Cover, cool and place in refrigerator overnight. (Required for full flavor!)
  10. When serving, reheat over medium, and serve with a tablespoon sour cream and freshly chopped chives.
Nutritional data (not including sour cream or bread):
Calories:    161
Fat:            8.1g
Sat fat:       3.1g
Chol:        33mg
Sodium:   48mg
Carbs:      10.6g
Fiber:         2.3g

Protein:    11.3g

Do me a big favor? Please leave a comment here for Julie and her recipe and tell us when you have or will make it!


Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Creme Brulee–a Delicious, Yet Low Calorie Version!

Creme Brulee
Serves 6

This is a lower fat, lower calorie version of the classic creme brulee, but it still has the requisite caramelized sugar crust.

4 large eggs
1 1/2 cup (12 ounce/360ml) evaporated 2% milk
1/3 cup Splenda (or you can use table sugar, if you want)
2 teaspoons vanilla extract
6 teaspoons brown sugar, divided.

  1. Preheat oven to 325F
  2. Whisk first four ingredients ingredients together.
  3. Pour mixture evenly into six 6 ounce (180ml) ramekins. Place ramekins into a 9×13 baking dish. Pour boiling water carefully into the dish to a 1 inch depth (or halfway up the sides of the ramekins.) NOTE: I poured the water into the dish, to about 1/2 inch, then carefully placed the ramekins into the water. To me, it seemed easier and less likely to have a problem.)
  4. Bake 30-35 minutes or until gently set in the center (It will be “wiggly” but not soft.)
  5. Remove to wire rack and cool for 10 minutes, then refrigerate several hours (overnight is better.)
  6. The next day, you have two options. A) Preheat boiler, sprinkle 1 teaspoon brown sugar evenly over each, and place under broiler, 4-6 inches from heat, until caramelized. This is 5-6 minutes, but watch carefully. B) Sprinkle with brown sugar and use a small propane torch to brown the sugar (faster and less likely to burn.) 
  7. Return to fridge for 5-10 minutes so the sugar crystallizes.
Nutritional data:
Calories:       124
Fat:              4.2g
Sat fat:         1.1g
Chol:     134.7mg
Sodium: 117.5mg
Carbs:          11g
Fiber:             0g
Protein:          8g

If you listen to podcasts, and like what I have had to say here, go to my show Make Your Someday Today. When you go there, stop at the main page and move from Trevor’s Team to the Varsity Squad by signing up with your name and email.

I promise to keep your email private, and never spam you. I may send you messages of importance, but no more than one a week. And as a Varsity Squad member, when I release products and events, you will receive huge discounts. Thanks!

MYST 41: Trevitorial–Slow Down to Succeed Faster!

Podcast: Play in new window | Download

Subscribe: Android | RSS

Bleak and Beautful, Allowing You to Go Slow!
Bleak and Beautful, Alistair’s Vista

Alistair told us on Monday about how his parents move he and his sister from Dublin Ireland to the mountains in the west of the Island. They created an adventure camp, away from the non-stop action of the city. It allowed him to slow down. Breathe. Focus. And succeed.

If you want to reach Alastair:

You can reach Alastair by email amd@websitedoctor.com

His company is www.websitedoctor.com

On Twitter he is @WebsiteDoctor and on Facebook  fb/WebsiteDoc

When you take more time, you have more time to focus on your goal. When you take more time, you will get better results.

My Vintage Life
My Vintage Life

When you listen to the show, you will understand why I have this picture here.

Music composed and performed by Jason Shaw, courtesy of Audionautix.com

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods.

He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.

A Brandy MYST

A Brandy MYST
Serves 1

2 ounces brandy (or whisky, if that is your preference)
1 teaspoon brown sugar
1 teaspoon balsamic vinegar (ideally, cherry-infused, like that from Fat Louie’s Olive Oil Company, Egg Harbor, Wisconsin.)
A few fresh basil leaves

  1. Place basil leaves in a mixing glass, muddle (crush) to release the aroma.
  2. Add sugar, vinegar, brandy, and a handful of ice.
  3. Shake vigorously until cold (30 seconds).
  4. Strain into a rocks glass over fresh ice.
This is incredible. Tart from the vinegar….yet slightly sweet from the brown sugar….yet savory from the basil….and mellow from the brandy.
Oh, the name Brandy MYST was suggested by a few friends, making this the signature cocktail of my Make Your Someday Today podcast. When you go there, stop at the main page and move from Trevor’s Team to the Varsity Squad by signing up with your name and email.
I promise to keep your email private, and never spam you. I may send you messages of importance, but no more than one a week. And as a Varsity Squad member, when I release products and events, you will receive huge discounts. Thanks!

Angel Hair Pasta and Fried Eggs

Angel Hair Pasta and Fried Eggs
Basic Instructions, you can vary as you wish:
  1. Boil pasta.
  2. While pasta boils, saute mashed garlic in olive oil until fragrant. Toss in panko, let the crumbs toast a bit. Remove to a bowl, grate parmesan on top, mix in.
  3. Return the pan to stove, add more olive oil and mashed garlic.
  4. Drain pasta, add to pan with olive oil and garlic. Toss to coat.
  5. While that continues to cook, place second skillet over medium heat, and spray with cooking spray. Carefully crack 1-2 eggs into it. Cover. Let cook over medium until the whites get firm. (You can add 1 tablepoon water to help steam.)
  6. Place pasta on dish, toss with panko, and gently slide eggs on top.

MYST 40: Alastair McDermott: Tackling Fears by Asking for Help

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Subscribe: Android | RSS

Alastair McDermott and Anne-Marie, on their cycle around Ireland.
Alastair McDermott and Anne-Marie, on their cycle around Ireland.

Note:

Alastair and I talked via Skype for over 90 minutes. Alastair is committed to supporting the fight against suicide and helping bring depression out of the shadows and make the topic a common and routine discussion. We recorded this talk on July 31, 2014 which was 12 days before American actor Robin Williams took his life due in part to depression. Alastair was concerned that this talk would be considered building on that event, but in reality, this topic needs to be open and honest. People commit suicide every day. We hope that his participation in that Irish bike ride will help people open up and talk before taken final actions.

Alastair McDermott is an engineer at heart, but he is also able to talk to people, to help people see their options and to take action!

Earlier this year, he, his girlfriend Anne-Marie and over 2-3000 other riders hopped on their bicycles and rode around Ireland, in a “Cycle Against Suicide” ride. He rode it, without prior training. Are you this committed to an idea? Could you do this?

The Route Map for "Cycle Against Suicide"
The Route Map for “Cycle Against Suicide”

Alastair recommends these books:

You can reach Alastair by email amd@websitedoctor.com

His company is www.websitedoctor.com

On Twitter he is @WebsiteDoctor and on Facebook  fb/WebsiteDoc

Alastair loves this meal:

Roast Leg of Lamb
Roast Leg of Lamb with Potatoes

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Music composed and performed by Jason Shaw, courtesy of Audionautix.com

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods.

He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.

MYST 39: Trevitorial–Are You Fed Up Yet?

Podcast: Play in new window | Download

Subscribe: Android | RSS

Ani Alexander
Ani Alexander

Ani Alexander, an Amazon best selling fiction author was a career professional, until she realized that she was completely fed up with her career. She changed completely.

Are you fed up? What are you doing about it? Getting fed up is what made me decide to become a nurse, and later, to lose 120 pounds.

So. Are you fed up?

Find Ani’s website here.

Her Amazon author page is here.

Her excellent podcast, Write 2 B Read, can be found here.

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Music composed and performed by Jason Shaw, courtesy of Audionautix.com

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods.

He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.

MYST 38: Ani Alexander, the Accidental Author!

Podcast: Play in new window | Download

Subscribe: Android | RSS

The Many Faces of Ani Alexander
The Many Faces of Ani Alexander

Banking. Telecom Industry. Amazon best-selling author. Blogger. Podcaster.

Ani Alexander was all of those, but never planned on becoming an Amazon best-selling author of fiction. It just happened because she is “opportunistic”. She has traveled through Europe, speaks five languages (with three different alphabets!) and currently lives in her home country of Armenia.  In addition to being a professional author, she may be the only podcaster who lives in Armenia!

One of her first short stories was published on Paulo Coelho’s blog.

She learned how to podcast through Meron Bareket’s Inspiring Innovation Podcast Webinar and Bootcamp.  How To Build An Engaged Audience (Weekly Live Webinar).

Her podcast “Write 2 B Read” is an interview-based show, where she talks with other authors to find their tips and hints to the aspiring author, or the existing author who wants to take their work to a higher level.

Ani’s website and her Amazon author page. She also has a page on Goodreads.

You can reach her on Twitter, Facebook, Pinterest, Google+ and Quora.

Her books are available on Amazon:

Music composed and performed by Jason Shaw, courtesy of Audionautix.com

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods.

He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.