Veggie-Loaded Wrap

It was sooooo loaded, I couldn’t wrap it!

Italian peppers are really tasty and they are inexpensive (these were $.99 a pound!!!).

Actually I’m not sure why red, orange, and yellow peppers are so much more costly than the dark green bell peppers. Is it the color? Sounds a bit discriminatory to me. The flavor they add to food isn’t that different, not to my palate. Well, I love peppers and spice (you’re probably sick of my stating this fact, but I do)!

I washed and sliced up a bunch of the light green Italian peppers and sautéed them in a small amount of light canola oil with onions (of course!). That’s pretty much it for the flavor part.

Now, attempting to eat healthier at every turn I add fresh vegetables. They’re good for your system (like a broom and a mop in your stomach). They also have wonderful texture, crunch from the lettuce and fresh spinach and creaminess from the avocado. Here’s all I added to one wrap:

Oh, I also added about ½ teaspoon of mayo right on the wrap and some sour cream for even more flavor.

So, what’s stopping ya? Load it up, why don’t you!


She’s Lovin’ the Baking!

Simple Pound Cake
This spur of the moment cake was pretty good!

I’m at the point now that reading the ingredient list clues me in to whether the cake will be moist, dry, buttery tasting, or just good. There is no such thing as a bad, home-baked cake, in my opinion.

This recipe called for everything I had on hand and I was totally pooped out from earlier activities with the 5-year-old energy bunny and was in no mood to get on the elevator, cross the street, go to the store, look for the needed items, wait on line, and come back home just to bake a small, simple cake.

I measured everything out, Shaniya once again, did the mixing, pouring, and yes, the decorating (I assisted ever so slightly).

Shaniya is focused and wants to do a good job!

Here’s the cake.

Here’s the recipe.

Pound Cake (From Muffins: Sweet & Savory Comfort Food)

1 3/4 C flour
1/2 t salt
3/4 t baking soda
3/4 C sugar
1/2 C butter
1/2 C sour cream
1 t vanilla
1/2 t lemon juice
2 eggs

Process: Cream sugar and butter. Beat in sour cream, vanilla, and lemon juice. Beat in eggs. Mix flour, salt, and baking soda in separate bowl. Add the flour mixture to the creamed mixture, careful not to overmix. Add to a parchment lined 9 x 9″ pan (or lined muffin pan) and bake at 350 degrees for about 25-30 minutes. Sprinkle with powdered sugar or frost with colored cream cheese frosting, which is what we did here.