Sauteed Mushrooms over Crusty Bread

This is a recipe I created

2 packages buttom mushrooms or baby bellas, sliced
2-3 T butter
1/2 C Beef broth
1/2 (or more) of dry red wine
Salt to taste
Pepper to taste
A good crusty bread (sourdough is my fave)

Heat butter in skillet over medium high heat. After butter has melted add sliced mushrooms and sautee until well browned( I like mine sort of crispy). When mushrooms are browned add beef broth and wine and allow liquid to reduce-salt and pepper to taste

Serve over warm crusty bread and a enjoy a glass of red wine

Chevre, Pesto, and Mushroom Pizza

I've been really into making pizza lately. I love how creative you can get with it. The crust is like a clean canvas for me! Last night I made a super delish pizza using some garden fresh ingredients and some great local chevre. YUM! This is my own recipe.

Chevre, Pesto, and Mushroom Pizza
Whole wheat pizza gough (I use Trader Joe's)
Chevre -- look for a good local cheese
Homemade Pesto
Mushrooms, sliced
Scallions, sliced
Fresh Dill
Fresh Basil

- Heat oven to 450 degrees. Prepare pizza dough. Cover prepared pizza dough in pesto. Top with chevre, mushrooms, scallions, dill, and basil. Bake for 12-15 minutes.

Green Farro

I had a lot of green veggies that needed to be used up so I decided to cook them up and mix them in with some cheesy farro. The results were super delish. This is my own recipe.

Cheesy Farro
1 cup farro
1 cup white wine
1 cup water
Fresh grated parmesan cheese
Juice of one lemon
Olive oil or butter

- Combine farro, wine, and water in saucepan. Bring to boil. Lower heat and simmer for 12-15 minutes or until most water is absorbed. Remove from heat. Add freshly grated cheese (I like lots of it), lemon juice, and butter or olive oil. Mix together. Season with salt and pepper.

Green Veggie Mix-In
One bunch Fresh asparagus (locally gorwn)
2-3 cups Fresh spinach leaves (from my own garden)
Fresh Dill, I used A LOT (from my own garden)
2-4 Fresh scallions, chopped (from my own garden)
Olive oil
Salt

- Add oil to pan and heat. Add scallions. Cook for 2-3 minutes. Add asparagus. Cook for 2-3 minutes. Add dill and spinach leaves and cook until spinach leaves wilt. Season with salt. Serve over cheesy farro.

Crockpot Mu Shu Chicken

Recipe adapted from a recipe found on Family Fun Magazine -- I made quite a few changes. We really liked this easy to make meal. It was almost like we had ordered in Chinese. Next time I'm going to try to make my own chinese pancakes, as the flour tortillas just didn't taste the same.


1 onion, diced
2 cloves garlic, chopped
1 1/2 lbs boneless chicken thighs
1 cup hoisin sauce
2 T Soy Sauce
2 T Honey
1/4 t ground ginger
1 12 oz. bag of broccoli slaw mix (Trader Joe's has a great mix)
3 eggs
Flour tortillas


Combine all ingredients except the eggs in a crockpot and cook on low for 4-5 hours. Shred meat mixture. Scramble three eggs and add to meat mixture. Serve mixture in warm flour tortillas.

Yesterday's Lunch

Next week Jake and I are doing a 7-day detox. Not the kind where you only drink lemon juice and take a million supplements. We are simply cutting out the following things from our diet: meat, dairy, sodium, caffeine, alchohol, gluten, wheat, and white sugar. Basically, we'll be eating a ton of fruits and vegetables and chugging down lots of water and green tea. Sounds refreshing, huh?


I thought I would practice for the detox by making a lunch that didn't contain any of the banned foods. I ended up with this: a bed of mixed greens topped with sliced avocado, tomatoes, pinto beans, cilantro, onions, and dressed with lime juice and Mrs. Dash's Extra Spicy seasoning (sodium free). It was so good and provided me with plenty of energy for my afternoon workout.


Look for posts on our 7 day detox starting next week!

Raspberry Granola Bars

I found this recipe while searching Ziplist. My changes or additions are noted in red.


Neena loves packaged cereal bars, but they contain a lot of sugar, and many times the fruit isn't real. Plus, I was getting tired of paying so much for six scrawny bars, so I decided to take matters into my own hands and whip up some homemade cereal bars that are healthy, have real fruit, and taste delicious. Oh, and these are great for nursing mamas since they have old-fashioned rolled oats!


Bars freeze well. So double the recipe. :-)


Back-to-School Raspberry Granola Bars (recipe source:www.kitchendaily.com)


Ingredients:
1 C pecans, coarsely chopped
1 1/2 cups all purpose flour -- I used 1/2 cup wheat, and 1 cup all purpose
1 1/4 cups old-fashioned rolled oats
1/3 cup granulated sugar--I cut this to 1/4 cup
1/3 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 sticks unsalted butter, melted
1 cup raspberry preserves -- I made my own by using a bag of frozen raspberries, a bit of sugar, a bit of water, and a bit of cornstarch
2 tablespoons wheat germ
Dash of cinnamon


Preheat oven to 350 degrees. .Butter and 8-inch square baking pan and line with parchment paper.


In a large bowl combine pecans, flour, oats, sugar, brown sugar, baking soad, salt, wheat germ, and cinnamon. Stir in melted butter until the mixture is througly combined.


Press 2/3 of the oat mixture in an evne layer into the prepared pan and top with raspberry preserves. Sprinkle the preserves with remaining oat mixture.


Bake the bars for 45 minutes or until golden brown. Let granola bars cool. Cut into squares and serve or package.

Greek Frittata

Recipe from The Petit Appetit Cookbook by Lisa Barnes. This was an easy recipe that packs a lot of flavor. Neena loved it, too!


Ingredients:
1/2 C water plus 1 T water
1/3 cup uncooked couscous
1/2 t salt
1/4 t black pepper
5 eggs
2 t canola oil
1/3 C slivered oil-packed sun-dried tomatoes
1/3 C chopped kalamata olives
1/4 C diced onion
1/4 C grated parmesan cheese
1/4 C crumbled feta cheese


Directions:
Preheat oven to 350 degrees. In a small saucepan, bring 1/2 cup water to a boil over medium-high heat. Stir in couscous, remove pan from heat, cover, and let stand for 5 minutes. Fluff and separate with fork.


Combine 1 tablespoon water, salt, pepper, and eggs in medium bowl and whisk together. Heat oil in large ovenproof skiller over medium-high heat. Add tomatoes, olives, and onion and saute until soft, about 3 minutes. Remove pan from eat and stir in couscous and egg mixture. Level mixture with a rubber spatula. Sprinkle cheeses over top. Bake frittata for 10 minutes, or until set and cooked through. Let stand for 5 minutes. Cut into wedges with a knife or pizza cutter.

Celebration Cupcakes

Yes, these are named celebration cupcakes, but we made them just because. And, because I've had a major sweet tooth. These cupcakes have healthy ingredients but don't let that fool you into thinking they are low fat or low calorie. They are perfect for a child who is on a high fat, high protein diet, which is another reason I made them. Our little peanut, Neena, is a whopping 18 lbs at 14 months old so we're trying to fatten her up a bit, and these cupcakes have all the essential fattening ingredients in them.


The recipe comes from a great little recipe book, The Petit Appetit Cookbook:Easy, Organic Recipes to Nurture Your Baby and Toddler, by Lisa Barnes.


Ingredients:
1 cup organic whole-wheat flour
1 cup unbleached all-purpose flour
1/2 cup organic wheat germ
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon dried ground ginger
1/8 teaspoon ground allspice
3/4 cup buttermilk
1 cup unsweetened organic applesauce
1/2 cup unsalted butter, softened
1/2 cup organic sugar
1 large egg


Frosting Ingredients:
4 oz softened cream cheese
4 tablespoons unsalted butter, softened
2 tablespoons honey


Heat oven to 350 degrees. Line a muffin pan with baking liners or grease cups to prevent sticking. In a medium bowl, combine flours, what germ, baking soda, baking powder, cinnamon, ginger, and allspice. Combine buttermilk and applesauce in a small bowl. In a large bowl with an eletric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg to butter mixture and continue to beat. Alternatley add flour mixture and buttermilk mixture and beat to combine.

Venison

(Neena with a buck my cousin shot)

We are a deer meat family. I honestly can't remember the last time we had beef. Our freezer is packed full of ground deer, deer loins, deer sticks, deer salami, and deer sausage thanks to my father-in-law the hunter. I make venison chili, venison burgers, venison tacos, grilled venison loins, venison barley soup, and much more.


When I tell most people we eat deer, they shoot me a disgusted look and proceed to talk about how gross deer is, and sometimes tell me about how inhumae it is to kill an innocent animal. I ask these people if they eat meat. Most say yes. I then ask them if they know where their meat comes from. Most do not know.


I know where our meat comes from. I know the hunter who shot the deer. I know that the deer was not raised in a tiny stall and force fed a corn based diet and most likely shot up with antibiotics and growth hormones. The deer we eat have a healthy diet and are free to roam wherever they please. Deer meat is leaner and better for you. Take for instance this quote from livestrong.com,

"A three-ounce portion of cooked venison contains 3 g of total fat, 1 g of saturated fat and 95 mg of cholesterol. Even with the majority of fat trimmed off, an average three-ounce cut of cooked beef contains 15 g of total fat, 6 g of saturated fat and 74 mg of cholesterol."

To find out more about the nutritional values of venison and beef visit this link.

Okay, so you understand that deer is nutritionally better for you. Why else should you choose to consume venison over beef?

Eating venison is an environmentally friendly choice! Since deer are foragers they do not consume massive amounts of corn and farm raised grains, hence deer do not require massive amounts of polluted farmland to survive.

Eating venison is more humane than eating beef. As mentioned befored deer are able to roam freely whereas cattle are mostly forced to live in dirty CAFOS (contained animal feeding operations). Yes, to some shooting an innocent deer may seem vulgar and barbaric, but let's face it, deer must be hunted to prevent overpopulation. To find out more about Iowa's deer population please read, Deer in Iowa: A Historic Perspective.

I'm not telling everybody to go out and get a hunting license, but I am encouraging you to consider where the meat you consume comes from? Do you have a connection to it at all? Or, are you just buying it off the grocery store shelf? Venison may not be everybody's cup of tea, but there are ways to consume beef, chicken, and pork in more responsible ways. I encourage you to find a small family farm in your area and give them a visit. Pet the animals, shake the farmer's hand, breathe in the fresh country air, and know that you are doing your part to make food real again.

White Bean and Chicken Chili with Cheddar and Scallion Bread

What an awesome meal. Simple to prepare and jam packed with good for you stuff and protein!

Enjoy!

White Bean and Chicken Chili (Giada De Laurentiis)

(My additions and changes denoted in red)

2 tablespoons olive oil

1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt (more if you would like)
2 tablespoons ground cumin
1 tablespoon fennel seeds -- I didn't use fennel seeds because I didn't have any
1 tablespoon dried oregano
2 teaspoons chili powder

1 teaspoon cumin
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces -- I used Kale because that's what we had in the refrigerator
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese

1/4 cup chopped fresh flat-leaf parsley

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Cheddar and Scallion Bread (Giada De Laurentiis)

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally -- I used french bread

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
Using a serrated knife, cut the bread into 1-inch thick slices and serve.

Zucchini Pie

Really easy and full of flavor. Would make a great brunch item.

Zucchini Pie (adapted from squidoo.com)


2 Tablespoons Olive Oil

3 Cups grated Zucchini

½ cup chopped Onions

3 Tablespoons chopped fresh parsley

2 cloves garlic, finely chopped

4 teaspoon freshbasil

Fresh Thyme

Saltand Pepper to taste

2 Eggs beaten

2 cups Mozzarella cheese grated

1 can refrigerated Crescent rolls


Heat oven to 375 degrees. Heat olive in skillet over medium heat. Add zucchini, onions, and garlic cook until tender.Add parsley, salt, pepper, basil and thyme to zucchini mixture, stir.In a large bowl combine beaten eggs and grated Mozzarella cheese, mix well. Add the Zucchini mixture to bowl and stir gently.Separate Crescent roll dough and place into an ungreased pie pan, to form a crust. Press the perforations together to prevent the zucchini mixture from escaping.Pour Zucchini mixture evenly into the crust-lined pan.Bake for about 20 minutes (or until knife inserted in center comes out clean)

Eggplant and Potato Curry

Eggplant and Potato Curry (adapted from Indianfood.about.com)

5-6 baby eggplants, cut into halves or quarters

2 potatoes, cut into quarters

1 onion, chopped

3 tablespoons oil

Fennel

Coriander

Cumin

Tumeric

Cayenne Pepper

Cinnamon

or

Curry Powder

Cilantro

Water

In a deep pan, heat the oil on a medium flame until hot.
Add the onions and spices and sautee until soft and transluscent.
Add the eggplant and potato and mix well. Sauteefor 2 minutes.
Sprinkle water on the vegetables and mix all well.
Cover the dish and cook untilthe vegetables are almost done. Check occasionally.
Remove the cover from the dish and stir. Cook until done. You may need to add more water.
Garnish with chopped, fresh cilantro leaves and serve with hot Naan -- we buy pre-made frozen Naan at an Indian store. It's really good and it saves a lot of time.

Labor Day Dinner

Jake enjoying his Iowa sweet corn smothered in butter, parmesan cheese, pepper, and salt.

Lean steak, sweet corn on the cob, and the best damn kale I've ever made.

A close-up of the sauteed kale I have perfected!

Sauteed Kale (perfected!)

2 Cups kale

olive oil

2 garlic cloves, chopped

a handful or two of pine nuts, toasted

a few splashes of sherry or a wine of your choice

red pepper flakes

salt and pepper

Blanch kale and drain. Heat oil in sautee pan and add kale, garlic, sautee for 2 minutes; add kale, pine nuts, sherry, red pepper flakes, and salt and pepper; sautee for 5 minutes.

Fried Zuchini From the Garden

The beautiful plant.

A tiny little zuchini right next to the one I picked and fried up.

How beautiful is this? I grew it!!!

Getting ready to get dipped (in egg and milk mixture) then breaded with italian bread crumbs, parmesan cheese, salt and pepper.

The finished product.

Want to see more pics of my garden? Click here!

Spanakopitas and Orzo

A family favorite of ours is Greek spanakopitas (spinach pies, if you prefer an easier way of pronouncing). Spanakopitas are time consuming to make but are totally worth the time because they are so gosh darn good; crispy phyllo outside, spinach, dill, onion, and melted feta in the inside. HEAVEN, I tell ya. Get the recipe here.

Orzo is such a great pasta and it's super versatile. Tonight, I prepared another family classic with it; orzo, tomatoes, kalamata olives, feta cheese, lemon ( I use the juice of 2 lemons), and olive oil. Normally, I would put fresh basil in this salad, but the basil we bought at the store somehow was no where to be found!!! I added some fresh dill instead, worked just fine. :-)

(The mouthwatering inside of the spanakopitas)

(Fresh and flavorful orzo salad)

(The crispy outside of the spanakopitas)

(Angel food cake out of the box, so what!)

SPICY Bean Tacos

These were good, not great, just good. If I make them again I plan on cutting back the amount of chipotle peppers in adobo (the flavor was good but they were too spicy for Jake's taste) and replacing that flavor with taco seasoning spices (cumin, chili powder, garlic, and a little cayenne pepper)

Instead of sour cream (which we love), we used plain yogurt and it tasted almost as good as sour cream, I'm not kidding. :-)

Spicy Bean Tacos (wholeliving.com)
8 whole-wheat tortillas, 7 inches each
1 teaspoon olive oil
3 scallions, thinly sliced
2 cloves garlic , minced
2 cans (15 ounces each) pinto beans, drained and rinsed
1 canned chipotle pepper in adobo, finely chopped, plus more for serving (optional)
Coarse salt and ground pepper, to taste
1 cup store-bought green salsa, plus more for serving (optional) - I omitted this
1/2 cup frozen corn kernels, thawed - omitted this
1 to 2 tablespoons freshly squeezed lime juice
1/2 cup plain low-fat yogurt
1/2 cup cilantro leaves
2 cups shredded romaine lettuce
1 cup (4 ounces) shredded Monterey Jack cheese

-Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while you prepare the filling.
-In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook 1 minute until fragrant. Stir in beans, chipotle, and 1 cup water. Bring to a simmer, season with salt and pepper, simmer 5 to 7 minutes until slightly thickened and hot. Add salsa (if desired), corn, and lime juice; cook until heated through.
-Unwrap tortillas; spread yogurt over one side. Top with the warm bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over and serve 2 per person with additional salsa and chipotle, if desired.

I couldn't resist posting this pic of Grace. How cute is she?!

Gado Gado (gah-doh gah-doh)

Last week my friend Alison and I went to the Planned Parenthood of Greater Iowa's book sale. This book sale was dreamy--a HUGE room full of all sorts of wonderful books--we were in heaven. Among the books were lots of great cook books (YAY!) and I happened to pick up The New Moosewood Cookbook. If you don't own this cookbook walk, nay, RUN to the nearest bookstore and get it!!!

The first recipe I made from the Moosewood was a traditional Indonesian dish, Gado Gado. The Moosewood describes it quite perfectly:

"An Indonesian extravaganza: Yello rice on a bed of spinach, covered with vegetables, tofu, and hardboiled eggs. A gingery peanut suace gets drizzled over the top, and crucnhy, flavorful "final toppings" add a delightful finishing touch. AND IT'S ALL QUITE EASY-EVEN FOR BEGINNERS! HAVE FUN WITH THIS!"

Start with a bed of spinach and yellow rice (just add tumeric to your boiling rice to make it yellow)

Then top with veggies, tofu, and eggs.

Finish by drizzling with the most awesome peanut sauce ever and top with coconut flakes and crushed peanuts. There will seriously be a party in your mouth. This is a MUST try meal for my food lovin' friends. :-)

Peanut Sauce (The New Moosewood Cookbook)
Makes 2 cups
1 cup creamy peanut butter
1 heaping tablespoon grated ginger
1 heaping tablespoon minced garlic
3 tablespoons brown sugar
1 1/2 cups hot water
4 tablespoons cider vinegar (I used rice vinegar and it tasted just fine)
2 tablespoon soy sauce
Crushed red pepper to taste

- Put everything is a blender (I used a hand blender) and puree until smooth. If it's too thick, add a little extra water.

- Drizzle over your Gado Gado. ENJOY!

Kitty Cat, Tofu, and Cous Cous

Pictured above is our new kitty, Grace (I've taken to calling her Grace Face). We adopted her on Wednesday and we absolutely adore here! She's the sweetest little thing who loves to cuddle, have her belly rubbed, and sleep with us in our bed.

We were a little worried about Grace and Arlo, but so far things are great with them. Grace loves to sleep in the basement so when she's hanging out down there we get Arlo out of her cage. During the day we keep the door to Arlo's room shut; I don't even think they know that the other one exist.

For supper I made marinated tofu and served it over a bed of blanched and sauteed kale. We had yukon gold potatoes with red onions as a side.

Marinated and Baked Tofu

( I didn't measure my marinade ingredient, so amounts are an estimate)

Tofu, drained and cut into card deck sized pieces

3 tablespoons Soy Sauce

1 tablespoon Sesame Oil

1 tablespoon Rice Vinegar

1 tablespoon Brown Sugar

Garlic, chopped

- Combine soy sauce, sesame oil, rice vinegar, brown sugar, and garlic and pour over tofu strips. Marinate for 30 minutes or longer for even better flavor.

- Bake tofu in oven for 15-20 minutes at 400 degrees.

The other night I prepared an awesome Cinnamon Moroccan chicken with cous cous. The recipe can be found here on wholeliving.com. I added pecans to the apple and golden raisin mixture and mixed it in with the cous cous. I seriously could've eaten an entire gallon of the cous cous, it was that good!

This Evening Rocked

This weekend has done an amazing job of lifting my spirits and awakening me. The temperatures soared to the mid-60s and beckoned many Iowans outside to enjoy the beautiful weather. I went for a jog with Alison in the morning, enjoyed an Irish meal at my employees house in the afternoon, and relaxed with my amazing husband this evening. Jake and I cooked up some sesame encrusted tuna steaks and garlicky green beans with almonds. We enjoyed our meal outside and lingered for a bit while drinking wine and beer over great conversation. Does it get much better than that? I don't think so.

Pictured above is the really tasty sauce we put over our tuna steaks (see recipe below)

Searing our tuna over white hot flames.

The finished product was quite beautiful and really tasty.

Sesame-Crusted Tuna with Carrot Ginger Sauce(Wholeliving.com)

1 medium carrot (2 ounces), peeled and coarsely chopped
2 tablespoons minced fresh peeled ginger (about a 2-inch piece)
2 scallions, thinly sliced (white and green parts separated)
1 tablespoon rice vinegar
1 to 2 teaspoons toasted sesame oil
1 teaspoon tamari or soy sauce
4 tablespoons canola oil, divided
Coarse salt
1/2 cup sesame seeds, preferably mixed black and white
4 tuna steaks (each 6 to 8 ounces)

-In a blender, combine carrot, ginger, scallion whites, vinegar, sesame oil, tamari, 3 tablespoons canola oil, and 1 tablespoon water. Blend until smooth, scraping down sides of blender jar as necessary (add up to 1 tablespoon more water, if necessary, to adjust consistency). Season with salt.
-Place sesame seeds on a rimmed plate. Season tuna steaks with salt, then press both sides of the steaks into seeds to coat.
-Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook fish in skillet 1 to 2 minutes per side for medium-rare (if steaks are particularly large, cook them in two batches).
-Serve fish topped with sauce and sprinkled with reserved scallion greens.

CHEERS! to an amazing evening.

Filling (and really darn good) Pasta

A few weeks ago I whipped up a lunch with some random things I had in the refrigerator and pantry and I came up with a tasty little pasta dish that had kale, chickpeas, olive oil, and garlic in it. Tonight, I recreated the dish but added a spicy/zesty red sauce to it. One word: AWESOME!

That bowl of goodness you see above contains:

Whole Wheat Penne

Chickpeas

Kale

Crushed Red Tomatoes w/ olive oil, crushed red pepper, crushed garlic, salt and pepper

Freshly Grated Parmesan Cheese

- Boil penne noodles.

-Sautee kale and chickpeas in olive oil with garlic and salt.

-Combine crushed tomatoes with olive oil, red pepper, crushed garlic, salt and pepper and cook over medium heat.

-Toss everything together with the pasta and grate fresh parmesan cheese on top.

Beware: This is a very filling meal!