I had an amazing anniversary yesterday with Daniel. We spent a good portion of the day still unpacking but dinner was delicious. We picked up a few more things from my parent’s house and my dad happened to be making Curry Pumpkin soup, a recipe he got from his friend Monica in Germany. She actually made it for all of us while I was there. It’s spicy and sweet! My dad did a fairly good job but added a bit too much of the spice. He gave us extra so we’re going to buy some more canned pumpkin to add to tone it down.
I don’t know the exact ingredients but it contains canned pumpkin, carrots, sweet potato, red curry paste, and a spice mixture that Monica had given him (perhaps cumin, ground red pepper, and coriander?). I might add a little coconut milk or sweetened condensed milk to it as well.
For our anniversary dinner we made the infamous Almond Crusted Swai, but with tilapia this time! Instead of adding a lot of parmesan we mixed the almonds with Panko bread crumbs and a little wheat germ and only sprinkled a little parmesan on top. Healthy and tasty!
For dessert I decided to make a recipe I found off of abeautifulmess.com. Blackberry Cobbler! I bought some ramekins because I thought they’d be perfect for portion control when eating desserts. They work great for this recipe which makes 3-4 ramekins. Mine are smaller so it makes 4.
They turned out great! I added some vanilla bean ice cream on top. Definitely keeping this recipe around. It’s only 235 calories per serving. Not bad for a little dessert!
All you need is:
16 oz blackberries
2 Tbsp brown sugar
1/3 cup + 2 Tbsp flour
1/4 cup sugar
1/3 tsp baking powder
1/4 tsp salt
2 Tbsp skim milk
1/4 tsp vanilla extract
5 Tbsp melted, then cooled butter
Here’s the directions:
Preheat oven to 350°F. In a bowl mix together the blackberries and brown sugar. Distribute evenly among your baking dishes.
In a bowl whisk together the flour, sugar, baking powder and salt. Stir in the egg, milk and vanilla extract. Last, stir in the melted butter.
Spoon the batter over the berries. Bake for 35-40 minutes until the edges begin to brown. Serve warm.
Super easy and delicious!
Here is the rest of yesterday’s meals:
|Lunch||Spinach & Fruit Salad||207|
|Dinner||Curry Pumpkin Soup||121|
|Rice and Veggie stir fry||150|
|Almond Crusted Tilapia||404|
|Vanilla Bean Ice Cream||60|
I went over but it was a celebration!