Ice cream has to be my most favorite dessert! I love that it is so cool, rich and satisfying. I desire to eat it everyday, but my waistline wouldn't like it that much. Anyway, I saw this recipe on a blog that is new to me. I loved many of the dishes that I saw, especially this one! I made several changes to the recipe so I will call it my recipe, but the idea was from the other blog. The biggest change that I made was to omit the use of eggs. I don't normally make ice cream with eggs because it is very rich and I feel like I can't have as much, but if you like your ice cream to have more of a custard base, check out the blog listed as my source. This ice cream is delicious! Don't omit the cayenne or the coffee because in my opinion, that is what really enhances the chocolate flavor.
Source: Loosely adapted from http://mangiodasola.blogspot.com/
Ingredients:
1 disk of mexican chocolate, such as Abuelita or Ibarra
1/3 c. cocoa powder
1/2 c. sugar
pinch of salt
pinch of cayenne pepper
pinch instant coffee
1 tsp vanilla extract
1 quart half and half
Directions:
In a large sauce pan, combine the ingredients and gently stir with a wooden spoon until the ingredients are well combined and the chocolate disk has melted.
Place the mixture in a large bowl, cover and freeze for about 2 hours.
When mixture is cold, pour into an ice cream maker and follow the manufacturers' instructions.
Saturday, September 12, 2009
Wednesday, September 9, 2009
Apple Granita
I saw this on the new Food Network show starring Melissa D' Arabian and thought that it looked like a fantastic and low fat dessert. It was delicious and perfect for the hot summer!
Source: Adapted from Food Network - Melissa D' Arabian
2 c. applesauce ( I used cinnamon)
1 tbsp. lemon juice
1 c. lowfat plain yougurt ( I used vanilla)
2 tbsp. maple syrup
1/4 tsp. ground cinnamon
Directions:
Combine applesauce and lemon juice in an 8x8 pan. Freeze until frozen. Combine the yogurt, maple syrup and cinnamon in a small bowl and refrigerate until ready for use.
When the applesauce is frozen, use a fork to scrape over it until it resembles shaved ice. Serve in a bowl topped with the yogurt mixture.
Source: Adapted from Food Network - Melissa D' Arabian
2 c. applesauce ( I used cinnamon)
1 tbsp. lemon juice
1 c. lowfat plain yougurt ( I used vanilla)
2 tbsp. maple syrup
1/4 tsp. ground cinnamon
Directions:
Combine applesauce and lemon juice in an 8x8 pan. Freeze until frozen. Combine the yogurt, maple syrup and cinnamon in a small bowl and refrigerate until ready for use.
When the applesauce is frozen, use a fork to scrape over it until it resembles shaved ice. Serve in a bowl topped with the yogurt mixture.
Pepperoni Pasta
I was all set to make a recipe with these ingredients from a cookbook of mine, but I realized at the last minute that the recipe called for using 12 eggs. I refuse to make anything with 12 eggs, so that is how I came up with this fantastic and easy dish!
Loosely adapted from Robin Miller
Ingredients:
1/2 box whole wheat pasta ( I used Rotini)
1 tbsp. butter
1 tbsp. flour
1 c. low fat milk
1 c. mozzarella cheese, shredded
2 tbsp. parmesan cheese, grated
1 c. turkey pepperoni, chopped
salt and pepper to taste
Directions:
Cook the pasta according to package directions. In a large saucepan, melt the butter on medium heat. Once melted, add in the flour and whisk until it becomes slightly brown. Add in the milk and whisk continuously until semi thick and add the mozzarella cheese. Whisk cheese mixture until thick. Drain the cooked pasta and pour into the cheese mixture. Add the pepperoni and salt and pepper. Stir to combine. Transfer pasta to a casserole dish and sprinkle parmesan on top of the pasta. Bake uncovered at 350 degrees F for 20 minutes or until cheese is brown and bubbly. Serve hot.
Serves 4
Loosely adapted from Robin Miller
Ingredients:
1/2 box whole wheat pasta ( I used Rotini)
1 tbsp. butter
1 tbsp. flour
1 c. low fat milk
1 c. mozzarella cheese, shredded
2 tbsp. parmesan cheese, grated
1 c. turkey pepperoni, chopped
salt and pepper to taste
Directions:
Cook the pasta according to package directions. In a large saucepan, melt the butter on medium heat. Once melted, add in the flour and whisk until it becomes slightly brown. Add in the milk and whisk continuously until semi thick and add the mozzarella cheese. Whisk cheese mixture until thick. Drain the cooked pasta and pour into the cheese mixture. Add the pepperoni and salt and pepper. Stir to combine. Transfer pasta to a casserole dish and sprinkle parmesan on top of the pasta. Bake uncovered at 350 degrees F for 20 minutes or until cheese is brown and bubbly. Serve hot.
Serves 4
Tuesday, September 8, 2009
French Breakfast Puffs
My daughter obtained this recipe from her culinary class from school and made them over the weekend, they were awesome! They tasted kind of like a cinnamon sugar doughnut, but better. I would recommend making these for a weekend breakfast.
Source: Lois Young adapted from Dianne Williams
Ingredients:
3 c. all purpose flour
1 tsp. salt
1 tsp. nutmeg
3 tsp. baking powder
2/3 c. soft butter or margerine
1 egg
1 c. milk ( Skim)
1 c. sugar
For the topping:
1.5 tsp. cinnamon
3/4 c. sugar
1/2 c. butter
Directions:
For the muffins:
In a bowl, combine the flour, salt, nutmeg and baking powder.
In a large bowl, combine the, butter, egg and sugar. Cream together until well blended.
By hand, combine the dry ingredients with the wet ingredients, until well mixed. Adding the milk 1/3 cup at a time, blending with your hands.
Generously, grease a set of muffin tins with butter or cooking spray. Fill each muffin tin 2/3 full.
Bake at 350 degrees for about 22 minutes.
For the topping:
Melt the butter or margerine in the microwave for about 30 seconds.
In a separate bowl, mix the sugar with the cinnamon.
Let the muffins cool for 10 minutes, then remove from the muffin tins, dip in melted butter and roll in cinnamon and sugar mixture.
Serves 12
Source: Lois Young adapted from Dianne Williams
Ingredients:
3 c. all purpose flour
1 tsp. salt
1 tsp. nutmeg
3 tsp. baking powder
2/3 c. soft butter or margerine
1 egg
1 c. milk ( Skim)
1 c. sugar
For the topping:
1.5 tsp. cinnamon
3/4 c. sugar
1/2 c. butter
Directions:
For the muffins:
In a bowl, combine the flour, salt, nutmeg and baking powder.
In a large bowl, combine the, butter, egg and sugar. Cream together until well blended.
By hand, combine the dry ingredients with the wet ingredients, until well mixed. Adding the milk 1/3 cup at a time, blending with your hands.
Generously, grease a set of muffin tins with butter or cooking spray. Fill each muffin tin 2/3 full.
Bake at 350 degrees for about 22 minutes.
For the topping:
Melt the butter or margerine in the microwave for about 30 seconds.
In a separate bowl, mix the sugar with the cinnamon.
Let the muffins cool for 10 minutes, then remove from the muffin tins, dip in melted butter and roll in cinnamon and sugar mixture.
Serves 12
Tuesday, September 1, 2009
Orange Marmalade Stuffed French Toast
This recipe is from the Food Network Magazine. I adapted it a bit to suit my tastes. My version is what I posted. If you want the original source, check out the September/October 2009 issue of The Food Network Magazine. They turned out really delicious! My daughter didn't like the cream cheese and my husband snubbs his nose up at any breakfast food that is served for dinner, but he ate it and said it was good. I will make it again for breakfast next time.
Source: Food Network Magazine 2009 Melissa D' Arabian
8 slices whole wheat or whole grain bread
1/2 c skim milk
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/4 c orange marmalade
4 oz light cream cheese
1 tbsp butter or margerine
In a square baking dish, combine the milk, eggs, vanilla and cinnamon. Whisk until blended and set aside. Spread orange marmalade on 4 slices of bread and spread the cream cheese on the remaining slices. Sandwich the bread together to create 4 servings.
Melt butter in a large skillet over medium-high heat. Dip each sandwich in the milk and egg mixture, coating both sides. Place them in the skillet and cook on each side until brown and firm.
Source: Food Network Magazine 2009 Melissa D' Arabian
8 slices whole wheat or whole grain bread
1/2 c skim milk
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/4 c orange marmalade
4 oz light cream cheese
1 tbsp butter or margerine
In a square baking dish, combine the milk, eggs, vanilla and cinnamon. Whisk until blended and set aside. Spread orange marmalade on 4 slices of bread and spread the cream cheese on the remaining slices. Sandwich the bread together to create 4 servings.
Melt butter in a large skillet over medium-high heat. Dip each sandwich in the milk and egg mixture, coating both sides. Place them in the skillet and cook on each side until brown and firm.
Cocoa Buttermilk Cake with Peanut Butter Frosting
I have seen this cake on several blogs that I visit and have drooled over it ever since. I told my daughter about it and she decided it would be perfect for her birthday party. I decided to make it early to try it just in case she didn't like it. I am really glad that I did because the cake was not as good as the Hershey recipe that I normally use, but the frosting was excellent! I could have eaten just the frosting and be such a happy camper! I also topped the layers with chopped Reese's Peanut Butter Cups.
Cocoa Buttermilk Birthday Cake with Peanut Butter Frostingsource: Baking: From My Home to Yours and Barefoot Contessa and smells like home
Ingredients:
2 cups all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature
1 and ½ cups granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
Countless amounts of miniature Reese’s peanut butter cups, smashed or cut up.
Peanut Butter frosting recipe follows
Directions:
Getting Ready to Bake:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.
Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.
Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.
Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.
Peanut butter frosting:from The Barefoot Contessa
Ingredients:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature3
/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Directions:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Cocoa Buttermilk Birthday Cake with Peanut Butter Frostingsource: Baking: From My Home to Yours and Barefoot Contessa and smells like home
Ingredients:
2 cups all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature
1 and ½ cups granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
Countless amounts of miniature Reese’s peanut butter cups, smashed or cut up.
Peanut Butter frosting recipe follows
Directions:
Getting Ready to Bake:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.
Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.
Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.
Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.
Peanut butter frosting:from The Barefoot Contessa
Ingredients:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature3
/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Directions:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Friday, August 28, 2009
Zucchini and Farro Gratin
I know I have said before that I try to make several meatless dishes per week because they tend to be cheaper and frankly, I don't like meat too much. I am so glad that I married someone that doesn't need meat and potatoes for every meal or he would starve in my house!
I recently came across a lovely little blog that suites my tastes very well. If you want to see recipes that are unique and photos that are stunning, check out the blog that is the source of the recipe. This dish was wonderful! I love that it was healthy, but so decadent! I didn't use farro because I couldn't find it so I used long grain wild rice instead, which I highly recommend! I would eat this once a week if I though that I could get away with it. I made this as a main dish, but it would be a great side dish as well.
Source: http://closetcooking.com
Ingredients:
1 tbsp oil
1 onion, chopped
2 cloves garlic, finely chopped
2 tbsp butter
2 tbsp flour
1 c milk ( I used 1%)
2 c zucchini, grated
2 c cooked farro or other grain
1/4 c parmigiano reggiano, grated ( I used asiago)
3/4 c Gruyere cheese, grated ( I used mozzarella)
salt and pepper to taste
1 c bread crumbs ( I used panko)
1/4 c grated asiago or parmesan cheese for the top
Directions:
Heat oil on a pan.
Add the onion and garlic and saute until tender and fragrant, about 5-7 minutes.
Melt the butter in a saucepan.
Whisk in the flour and continue whisking until it turns a golden brown.
Whisk in the milk and simmer until thickened.
Mix the onions, white sauce, zucchini, farro and cheeses. Season with salt and pepper.
Pour the mixture into a 8 inch baking pan, coated with cooking spray. Top with panko and cheese.
Bake in a preheated 350 degree oven until golden brown and bubbly, about 30 minutes.
I recently came across a lovely little blog that suites my tastes very well. If you want to see recipes that are unique and photos that are stunning, check out the blog that is the source of the recipe. This dish was wonderful! I love that it was healthy, but so decadent! I didn't use farro because I couldn't find it so I used long grain wild rice instead, which I highly recommend! I would eat this once a week if I though that I could get away with it. I made this as a main dish, but it would be a great side dish as well.
Source: http://closetcooking.com
Ingredients:
1 tbsp oil
1 onion, chopped
2 cloves garlic, finely chopped
2 tbsp butter
2 tbsp flour
1 c milk ( I used 1%)
2 c zucchini, grated
2 c cooked farro or other grain
1/4 c parmigiano reggiano, grated ( I used asiago)
3/4 c Gruyere cheese, grated ( I used mozzarella)
salt and pepper to taste
1 c bread crumbs ( I used panko)
1/4 c grated asiago or parmesan cheese for the top
Directions:
Heat oil on a pan.
Add the onion and garlic and saute until tender and fragrant, about 5-7 minutes.
Melt the butter in a saucepan.
Whisk in the flour and continue whisking until it turns a golden brown.
Whisk in the milk and simmer until thickened.
Mix the onions, white sauce, zucchini, farro and cheeses. Season with salt and pepper.
Pour the mixture into a 8 inch baking pan, coated with cooking spray. Top with panko and cheese.
Bake in a preheated 350 degree oven until golden brown and bubbly, about 30 minutes.
Cool Veggie Pizza
I have been to several Pampered Chef parties where this was served and I have always loved it, but never made it. I thought that it would make for a easy and fairly healthy weeknight meal. It was delicious and my family loved it. I would recommend it to anyone beacuse of its ease and versatlity.
Source: The Pampered Chef
1 8 oz can crescent rolls ( I used reduced fat)
1/2 tsp mayonnaise ( I used light)
8 oz cream cheese, softened ( I used light)
1 tbsp Pampered Chef Dill Mix ( I omitted and used Italian seasoning instead)
You can use any combination of veggies that you like, but I used carmelized onions, sauteed mushrooms, chopped broccoli and chopped red peppers.
Directions:
Spread the crescent rolls onto a baking sheet and press the seams together with your fingers. Bake at 350 degrees F until lightly browned.
Mix together the mayo, cream cheese and seasoning.
Top the cooled dough with the cream cheese mixture and the veggies.
Serves 6
Source: The Pampered Chef
1 8 oz can crescent rolls ( I used reduced fat)
1/2 tsp mayonnaise ( I used light)
8 oz cream cheese, softened ( I used light)
1 tbsp Pampered Chef Dill Mix ( I omitted and used Italian seasoning instead)
You can use any combination of veggies that you like, but I used carmelized onions, sauteed mushrooms, chopped broccoli and chopped red peppers.
Directions:
Spread the crescent rolls onto a baking sheet and press the seams together with your fingers. Bake at 350 degrees F until lightly browned.
Mix together the mayo, cream cheese and seasoning.
Top the cooled dough with the cream cheese mixture and the veggies.
Serves 6
Pretzel Bread
I have seen a few blogs posting about this bread, which is reminiscent of a soft pretzel minus the shape. This is a really great bread and would have been better had I used bread flour like the recipe states, instead of all purpose flour. The bread flour would have made for a much softer crumb. I also should have used more salt on top, but oh well live and learn, right?
Source: http://twobites.wordpress.com
2 1/4 tsp yeast
1 c water (110-120 degrees F)
2 tbsp room temperature milk
1 tbsp dark brown sugar
3 tbsp butter, melted
1 tsp kosher salt
2 1/2 - 3 c bread flour
4 quarts water
1/2 c baking soda
Kosher salt to taste
2 tbsp melted butter
Directions:
Add yeast, water, milk, brown sugar and 3 tbsp melted butter into a large bowl, whisking until all ingredients are combined. Let rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding 2 cups of flour to the bowl, combining it with the other ingredients. Add more flour as needed, reserving just a bit for the dough mat later.
The dough should form a slightly tacky, but firm ball. Oil a large bowl, place the dough ball in the bowl, turning to coat with oil and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or by using the dough hook of a stand mixer for at least 5-10 minutes until the dough is elastic and satiny. Place dough back into the oiled bowl and recover with damp towel. Let rise for 1 hour.
Preheat oven to 400 degrees F an bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently degas it. Form two separate bowls of dough, forming them into any shape you want, but round is the simplest. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning once to guarantee both sides covered. Drain the excess water from the dough and place it onto an oiled baking sheet. Repeat with the second ball of dough.
Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a slit on the top of the bread so that the steam can escape and the bread can expand.
Cook the bread for 22 minutes, rotating the baking sheet once.
Once removed from the oven, immediately brush the bread with the melted butter to guarantee a soft crust.
Source: http://twobites.wordpress.com
2 1/4 tsp yeast
1 c water (110-120 degrees F)
2 tbsp room temperature milk
1 tbsp dark brown sugar
3 tbsp butter, melted
1 tsp kosher salt
2 1/2 - 3 c bread flour
4 quarts water
1/2 c baking soda
Kosher salt to taste
2 tbsp melted butter
Directions:
Add yeast, water, milk, brown sugar and 3 tbsp melted butter into a large bowl, whisking until all ingredients are combined. Let rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding 2 cups of flour to the bowl, combining it with the other ingredients. Add more flour as needed, reserving just a bit for the dough mat later.
The dough should form a slightly tacky, but firm ball. Oil a large bowl, place the dough ball in the bowl, turning to coat with oil and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or by using the dough hook of a stand mixer for at least 5-10 minutes until the dough is elastic and satiny. Place dough back into the oiled bowl and recover with damp towel. Let rise for 1 hour.
Preheat oven to 400 degrees F an bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently degas it. Form two separate bowls of dough, forming them into any shape you want, but round is the simplest. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning once to guarantee both sides covered. Drain the excess water from the dough and place it onto an oiled baking sheet. Repeat with the second ball of dough.
Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a slit on the top of the bread so that the steam can escape and the bread can expand.
Cook the bread for 22 minutes, rotating the baking sheet once.
Once removed from the oven, immediately brush the bread with the melted butter to guarantee a soft crust.
Wednesday, August 26, 2009
Gnocchi with Summer Vegetables
This is a really light meal and a great way to use leftover veggies!
Source: Everyday Food via Proceed with Caution via Food alla Puttanessca
Ingredients:
1 tbsp olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
salt and pepper
1 pint grape tomatoes, halved
1 pkg ( 16 oz) gnocchi
1/4 c fresh basil
2 tbsp Pecorino Romano cheese ( I used Asiago)
1 tbsp butter
2 tsp freh lemon juice
Preparation:
1. In a large skillet, heat oil over medium high. Add squash and garlic to the skiller, season with salt and pepper. Cook, stirring occasionally, until squash is tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of pasta water, drain gnoccchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.
Source: Everyday Food via Proceed with Caution via Food alla Puttanessca
Ingredients:
1 tbsp olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
salt and pepper
1 pint grape tomatoes, halved
1 pkg ( 16 oz) gnocchi
1/4 c fresh basil
2 tbsp Pecorino Romano cheese ( I used Asiago)
1 tbsp butter
2 tsp freh lemon juice
Preparation:
1. In a large skillet, heat oil over medium high. Add squash and garlic to the skiller, season with salt and pepper. Cook, stirring occasionally, until squash is tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of pasta water, drain gnoccchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.
Tuesday, August 11, 2009
Roasted Poblano Corn Chowder
We had some roasted green chilies that I wanted to use up in the freezer and since I love soup so much, I figured this would be a perfect way to use them up. I got the idea from a blog, but I kind of deviated from the recipe a bit to make it to my taste. I will note my changes in parenthesis.This was a very yummy, hearty and fairly healthy soup.
Source:http://theothersideof50.blogspot.com
Ingredients:
4 slices of center cut bacon, diced and cooked until crisp
3 poblano peppers, washed, halved and seeded
1 red bell pepper, washed, halved and seeded
3 Tbsp olive oil
1 onion, diced
1 stalk celery, diced ( I omitted)
2 cloves garlic, diced
1 tsp cumin
1/2 tsp oregano ( I omitted)
salt and pepper
3 Tbsp all-purpose flour ( I used 1 tbsp)
1 1/2 quarts chicken broth ( I used 4 cups)
1 1/2 pounds red-skinned potatoes, scrubbed, unpeeled, diced into small cubes
1 20-oz tube of frozen creamed corn, thawed ( I omitted)
2 cups frozen corn kernels
1/2 up half & half
Directions:
Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes or until pepper looks blistered. Place peppers in a ziploc baggie, seal closed and let stand for 10-15 minutes. Peel skin from peppers and dice. In a small skillet, cook bacon until crisp and drain of all extra fat.
Heat oil in large soup pot over medium heat. Add onions and celery. Season with cumin, oregano, salt and pepper and saute until onions are translucent, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes. Slowly add broth to pot. Increase the heat a bit and bring to a boil. Season with more salt (1/2-1 tsp) and add potatoes, frozen corn and diced roasted peppers.
(Take approximately 2 cups of the soup and blend it in a blender or food processor until creamy and return to the pot.)
Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender. Remove from heat and stir in half & half and add the cooked bacon, stir to combine.
I also added chopped scallions and cilantro to provide extra flavor.
Source:http://theothersideof50.blogspot.com
Ingredients:
4 slices of center cut bacon, diced and cooked until crisp
3 poblano peppers, washed, halved and seeded
1 red bell pepper, washed, halved and seeded
3 Tbsp olive oil
1 onion, diced
1 stalk celery, diced ( I omitted)
2 cloves garlic, diced
1 tsp cumin
1/2 tsp oregano ( I omitted)
salt and pepper
3 Tbsp all-purpose flour ( I used 1 tbsp)
1 1/2 quarts chicken broth ( I used 4 cups)
1 1/2 pounds red-skinned potatoes, scrubbed, unpeeled, diced into small cubes
1 20-oz tube of frozen creamed corn, thawed ( I omitted)
2 cups frozen corn kernels
1/2 up half & half
Directions:
Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes or until pepper looks blistered. Place peppers in a ziploc baggie, seal closed and let stand for 10-15 minutes. Peel skin from peppers and dice. In a small skillet, cook bacon until crisp and drain of all extra fat.
Heat oil in large soup pot over medium heat. Add onions and celery. Season with cumin, oregano, salt and pepper and saute until onions are translucent, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes. Slowly add broth to pot. Increase the heat a bit and bring to a boil. Season with more salt (1/2-1 tsp) and add potatoes, frozen corn and diced roasted peppers.
(Take approximately 2 cups of the soup and blend it in a blender or food processor until creamy and return to the pot.)
Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender. Remove from heat and stir in half & half and add the cooked bacon, stir to combine.
I also added chopped scallions and cilantro to provide extra flavor.
Sloppy Joe's
My husband really likes Sloppy Joe's, but I wanted something different than my standard recipe. I found this on one of the blogs that I frequent and doctored it up a bit to satisfy my sweet tooth. This is a really great recipe, one that I would make again for sure.
Source:http://maryanna-bishop.blogspot.com
Ingredients:
Olive Oil
2 1/2 cups Vidalia onion, sliced
3 ounces green chilies, diced
1 pound ground sirloin
1/2 cup green bell pepper, diced
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted
1/4 c barbecue sauce - my addition
Directions:
Heat a small nonstick skillet over medium-high heat. Pour some olive oil into the pan. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside. Heat a large nonstick skillet over medium-high heat. Add about 2 teaspoons of olive oil to the pan. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chilies, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Nutritional Info (per 1 sandwich serving):Calories 273; Fat 6.1g (sat 2.1g,mono 2.1g,poly 1.3g); Protein 23.3g; Carbohydrate 32.1g; Fiber 3.4g; Cholesterol 48mg; Iron 3.7mg; Sodium 724mg; Calcium
Source:http://maryanna-bishop.blogspot.com
Ingredients:
Olive Oil
2 1/2 cups Vidalia onion, sliced
3 ounces green chilies, diced
1 pound ground sirloin
1/2 cup green bell pepper, diced
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted
1/4 c barbecue sauce - my addition
Directions:
Heat a small nonstick skillet over medium-high heat. Pour some olive oil into the pan. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside. Heat a large nonstick skillet over medium-high heat. Add about 2 teaspoons of olive oil to the pan. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chilies, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Nutritional Info (per 1 sandwich serving):Calories 273; Fat 6.1g (sat 2.1g,mono 2.1g,poly 1.3g); Protein 23.3g; Carbohydrate 32.1g; Fiber 3.4g; Cholesterol 48mg; Iron 3.7mg; Sodium 724mg; Calcium
Monday, August 10, 2009
Sweet Potato Black Bean Enchiladas
I love something sweet with every meal so when I find recipes with sweet potatoes, I will usually make them. Plus, my husband purchased about 4 dozen packages of corn tortillas on his last trip to Mexico. I thought that this would be a perfect way to use them. The recipe include directions for a green chili sauce, but I just purchased my favorite store brand. The recipe posted here is the original as I read it on one of my favorite blogs. Check out her blog if you are in the mood for healthy and interesting food combinations.
Source:http://karinaskitchen.blogspot.com
Serves 4
WW points per enchilada = 4
Green Chili Sauce:
1 c light vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 c chopped roasted green chilies
2-3 garlic cloves, minced
1 tsp cumin or chili powder
( I used 1 - 12 oz jar of Herdez Salsa Verde instead of making my own.)
For the filling:
1 15 oz can black beans rinsed and drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 c chopped roasted green chilies
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 tbsp chopped fresh cilantro
8 corn tortillas
Shredded cheese
To assemble:
Make the sauce by combining broth, dissolved arrowroot, green chilies, garlic and spices in a sauce pan and heating over medium-high heat until thickened. Taste test. Set aside.
Using a mixing bowl, combine the black beans, minced garlic and lime juice. Toss to coat and set aside.
In a separate bowl, lightly smash the sweet potatoes with the green chilies and spices.
Pour about 1/4 c of the green sauce onto the bottom of a 9x13" baking dish.
Place 8 corn tortillas in a kitchen towel and microwave about 1 minute until they are soft.
Fill each tortilla with sweet potato mixture and black bean mixture, roll and set seam side down in baking pan. Cover the assembled tortillas with the remaining sauce and shredded cheese. Bake for 20-25 minutes, until the enchiladas are piping hot and the sauce is bubbly around the edges.
Source:http://karinaskitchen.blogspot.com
Serves 4
WW points per enchilada = 4
Green Chili Sauce:
1 c light vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 c chopped roasted green chilies
2-3 garlic cloves, minced
1 tsp cumin or chili powder
( I used 1 - 12 oz jar of Herdez Salsa Verde instead of making my own.)
For the filling:
1 15 oz can black beans rinsed and drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 c chopped roasted green chilies
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 tbsp chopped fresh cilantro
8 corn tortillas
Shredded cheese
To assemble:
Make the sauce by combining broth, dissolved arrowroot, green chilies, garlic and spices in a sauce pan and heating over medium-high heat until thickened. Taste test. Set aside.
Using a mixing bowl, combine the black beans, minced garlic and lime juice. Toss to coat and set aside.
In a separate bowl, lightly smash the sweet potatoes with the green chilies and spices.
Pour about 1/4 c of the green sauce onto the bottom of a 9x13" baking dish.
Place 8 corn tortillas in a kitchen towel and microwave about 1 minute until they are soft.
Fill each tortilla with sweet potato mixture and black bean mixture, roll and set seam side down in baking pan. Cover the assembled tortillas with the remaining sauce and shredded cheese. Bake for 20-25 minutes, until the enchiladas are piping hot and the sauce is bubbly around the edges.
Monday, August 3, 2009
Quick Pasta Carbonara
This is a really quick, easy recipe. I think it would be even better with the addition of more veggies, but my brother was having dinner with us and he doesn't like many vegetables especially green ones, which consequently are my favorites. Oh well, the things you do for guests.
Source: realmomkitchen.com
Serves 4
1 lb pasta
4 oz bacon, chopped ( I use center cut)
4 oz cream cheese, cubed ( I use light)
1/2 c Parmesan Cheese
1 c milk (1%)
1/2 tsp garlic powder
cooked veggies ( optional)
Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet until crisp; remove with a slotted spoon to paper towels, reserving 1 tsp bacon fat in skillet
Add the remaining ingredients to drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
Drain pasta; place in a large bowl. Add cream cheese sauce and bacon; mix lightly.
Source: realmomkitchen.com
Serves 4
1 lb pasta
4 oz bacon, chopped ( I use center cut)
4 oz cream cheese, cubed ( I use light)
1/2 c Parmesan Cheese
1 c milk (1%)
1/2 tsp garlic powder
cooked veggies ( optional)
Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet until crisp; remove with a slotted spoon to paper towels, reserving 1 tsp bacon fat in skillet
Add the remaining ingredients to drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
Drain pasta; place in a large bowl. Add cream cheese sauce and bacon; mix lightly.
Southwest Chicken Salad
This chicken salad is one of the best salads that I have ever tasted. I altered the recipe considerably to fit the tastes of my family, but the original would have been good as well.
Adapted from:http://anediblesymphony.blogspot.com/2009/07/chipotle-chicken-salad-for-quick.html
Serves 4-6
Ingredients:
1 rotisserie chicken or 2-3 boneless, skinless chicken breasts
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 - 1 c frozen corn, thawed
1/2 c chopped fresh cilantro
1/4 c light mayo
1/4 c light sour cream
Juice from 1 whole lime
1/2 tsp ground cumin
1 tsp chili powder
salt and pepper
3-4 potatoes, cooked until slightly soft and diced
Directions:
If using chicken breast halves, lightly coat in olive oil and salt and pepper. Roast them in a 350 degree oven for 20-25 minutes, or until no longer pink.
Shred the chicken after it cools and set aside.
In a large bowl, combine the veggies and potatoes, add in the chicken.
Combine the cilantro, mayo, sour cream, lime juice, cumin and chili powder in a food processor or blender.
Pour the mayo mixture over the chicken mixture and combine well.
Salt to taste.
Adapted from:http://anediblesymphony.blogspot.com/2009/07/chipotle-chicken-salad-for-quick.html
Serves 4-6
Ingredients:
1 rotisserie chicken or 2-3 boneless, skinless chicken breasts
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 - 1 c frozen corn, thawed
1/2 c chopped fresh cilantro
1/4 c light mayo
1/4 c light sour cream
Juice from 1 whole lime
1/2 tsp ground cumin
1 tsp chili powder
salt and pepper
3-4 potatoes, cooked until slightly soft and diced
Directions:
If using chicken breast halves, lightly coat in olive oil and salt and pepper. Roast them in a 350 degree oven for 20-25 minutes, or until no longer pink.
Shred the chicken after it cools and set aside.
In a large bowl, combine the veggies and potatoes, add in the chicken.
Combine the cilantro, mayo, sour cream, lime juice, cumin and chili powder in a food processor or blender.
Pour the mayo mixture over the chicken mixture and combine well.
Salt to taste.
Tuesday, July 28, 2009
Grilled Corn Salad
Sometimes I get tired of eating a normal salad. You know the typical lettuce, tomato, cucumber and dressing salad. I have learned that salad doesn't have to be boring because there are a variety of ways that you can make a salad that are not typical. I would say that this is a salad because it has vegetables and dressing in it, but it is definitely not boring. I will add this to my regular summer salad menu.
Source: An original recipe
For the salad:
4 ears fresh corn on the cob
1 jar roasted red peppers, rinsed and drained
2 avocado, pitted and diced
2 tbsp cilantro, finely chopped
Strip the corn of its husk and soak in the sink with water which will help to remove the cornsilk. Rinse and dry. Place on the grill and cook just until the corn starts to brown, then remove and cool. Meanwhile, chop the red peppers, avocado and cilantro. Remove the cooled corn from the cob and mix with the other veggies. Pour the dressing on top and mix well.
For the dressing:
1 lime, juiced
2 tbsp extra virgin olive oil
1 tbsp honey
Place all of the ingredients in a small bowl and whisk to combine.
Source: An original recipe
For the salad:
4 ears fresh corn on the cob
1 jar roasted red peppers, rinsed and drained
2 avocado, pitted and diced
2 tbsp cilantro, finely chopped
Strip the corn of its husk and soak in the sink with water which will help to remove the cornsilk. Rinse and dry. Place on the grill and cook just until the corn starts to brown, then remove and cool. Meanwhile, chop the red peppers, avocado and cilantro. Remove the cooled corn from the cob and mix with the other veggies. Pour the dressing on top and mix well.
For the dressing:
1 lime, juiced
2 tbsp extra virgin olive oil
1 tbsp honey
Place all of the ingredients in a small bowl and whisk to combine.
Monday, July 27, 2009
Southwest Chicken Salad with Creamy Green Chili Dressing
It is about 110 + degrees here in Phoenix so I am trying to come up with recipes that are cool and refreshing. This recipe was everything that I was looking for. I really loved the chicken marinade, but the dressing was extremely strong and a bit bitter. I made it taste better by adding a little bit of honey to it. I think that the salad would be just as good if you eliminated the dressing and just used a little red wine vinegar instead.
Source: Adapted from weightwatchers.com
Serves 8 Points per serving = 4
Ingredients:
1/2 c lime juice
1 tbsp ground cumin
1/4 c cilantro, finely chopped
2 garlic cloves, grated or pressed
1.5 pounds uncooked boneless, skinless chicken breast
15 oz can black beans, drained and rinsed
2 medium red peppers, chopped
2 c cherry tomatoes, cut in half
6 medium scallions, sliced
2 heads romaine lettuce, sliced into 1/2 inch pieces
4 oz can diced green chilies
1 c plain fat free yogurt
1 tbsp cilantro, fresh
1 bunch watercress, tough stems removed
1 tbsp fresh lemon juice
1 small garlic clove, peeled and left whole
1 tbsp honey ( optional)
Instructions:
Combine lime juice, cumin, 1/4 c chopped cilantro and chopped garlic in a large resealable bag. Add chicken and shake to coat with the mixture. Allow to marinate for at least 15 minutes or overnight in the refrigerator.
Preheat broiler or grill to medium-high heat. Grill the chicken until cooked through, about 4-5 minutes per side; set aside.
In a large bowl combine beans, lettuce and other vegetables.
To make dressing: Combine remaining ingredients in a blender or food processor and blend until smooth.
Slice cooled chicken and mix into the salad.
Source: Adapted from weightwatchers.com
Serves 8 Points per serving = 4
Ingredients:
1/2 c lime juice
1 tbsp ground cumin
1/4 c cilantro, finely chopped
2 garlic cloves, grated or pressed
1.5 pounds uncooked boneless, skinless chicken breast
15 oz can black beans, drained and rinsed
2 medium red peppers, chopped
2 c cherry tomatoes, cut in half
6 medium scallions, sliced
2 heads romaine lettuce, sliced into 1/2 inch pieces
4 oz can diced green chilies
1 c plain fat free yogurt
1 tbsp cilantro, fresh
1 bunch watercress, tough stems removed
1 tbsp fresh lemon juice
1 small garlic clove, peeled and left whole
1 tbsp honey ( optional)
Instructions:
Combine lime juice, cumin, 1/4 c chopped cilantro and chopped garlic in a large resealable bag. Add chicken and shake to coat with the mixture. Allow to marinate for at least 15 minutes or overnight in the refrigerator.
Preheat broiler or grill to medium-high heat. Grill the chicken until cooked through, about 4-5 minutes per side; set aside.
In a large bowl combine beans, lettuce and other vegetables.
To make dressing: Combine remaining ingredients in a blender or food processor and blend until smooth.
Slice cooled chicken and mix into the salad.
Seared Teriyaki Beef Rolls with Gingered Vegetables and Cocount Almond Rice
I recently purchased the new Robin Miller cookbook and immediately earmarked this recipe. It was really very good and easy to make. If you don't own a cookbook by Robin Miller, I suggest you purchase this one.
Source: Robin Miller Rescues Dinner
Ingredients:
1/3 c reduced sodium soy sauce
2 tbsp honey
1 sirloin steak 2-2.5 lbs, pounded to 1/2 inch thickness
4 tsp canola or peanut oil
1 red bell pepper, seeded and chopped
1 tbsp fresh ginger, minced
2 garlic cloves, minced
2 scallions, chopped
salt and pepper
Directions:
1. In a shallow dish, whisk together the soy sauce and honey. Add the steak, turn to coat and set aside.
2. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the bell pepper, ginger and scallions and cook, stirring frequently, for 3-5 minutes, until the vegetables are soft. Remove from the heat and season with salt and pepper.
3. Remove the steak from the marinade (reserve the marinade) and place on a flat surface. Top the steak with the cooked vegetables (wipe out and reserve skillet). Starting from the smaller end, roll up the steak crosswise and secure with wooden picks.
4. Heat the remaining 2 tsp oil in the skillet over medium-high heat . Sear the steak for 30 seconds on each side. Add the marinade and simmer, turning the steak once, until the liquid evaporates and the steak is medium-rare (I like mine well done) 5-7 minutes.
5. Transfer the steak to a cutting boars and let stand for 5 minutes. Cut the steak crosswise into 1" thick rounds.
Side Dish: Coconut Almond Rice
Toast 1/4 c sliverd almonds in a medium saucepan over medium heat for 3 minutes, or until golden brown. Add 2 cups quick cooking rice, one 14 ounce can unsweetened coconut milk, and 1/4 c water and bring to a boil. Cover, remove from heat, and let stand for 5 minutes. Season with salt and pepper ( I also added diced pinneapple to the end product.)
Source: Robin Miller Rescues Dinner
Ingredients:
1/3 c reduced sodium soy sauce
2 tbsp honey
1 sirloin steak 2-2.5 lbs, pounded to 1/2 inch thickness
4 tsp canola or peanut oil
1 red bell pepper, seeded and chopped
1 tbsp fresh ginger, minced
2 garlic cloves, minced
2 scallions, chopped
salt and pepper
Directions:
1. In a shallow dish, whisk together the soy sauce and honey. Add the steak, turn to coat and set aside.
2. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the bell pepper, ginger and scallions and cook, stirring frequently, for 3-5 minutes, until the vegetables are soft. Remove from the heat and season with salt and pepper.
3. Remove the steak from the marinade (reserve the marinade) and place on a flat surface. Top the steak with the cooked vegetables (wipe out and reserve skillet). Starting from the smaller end, roll up the steak crosswise and secure with wooden picks.
4. Heat the remaining 2 tsp oil in the skillet over medium-high heat . Sear the steak for 30 seconds on each side. Add the marinade and simmer, turning the steak once, until the liquid evaporates and the steak is medium-rare (I like mine well done) 5-7 minutes.
5. Transfer the steak to a cutting boars and let stand for 5 minutes. Cut the steak crosswise into 1" thick rounds.
Side Dish: Coconut Almond Rice
Toast 1/4 c sliverd almonds in a medium saucepan over medium heat for 3 minutes, or until golden brown. Add 2 cups quick cooking rice, one 14 ounce can unsweetened coconut milk, and 1/4 c water and bring to a boil. Cover, remove from heat, and let stand for 5 minutes. Season with salt and pepper ( I also added diced pinneapple to the end product.)
Wednesday, July 22, 2009
Potato & Ham Galette
This recipe is adapted from Robin Miller. Her recipe included goat cheese, but I refuse to buy it because of the cost. This is a very easy recipe that you could adapt any way you like. It kind of reminded me of a pizza, but with potatoes instead of dough. My family loved it and it really was satisfying and fairly healthy.
Adapted from Robin Miller
Ingredients:
2 Yukon Gold potatoes, very thinly sliced
1/2 red onion, thinly sliced or diced
1 c diced cooked ham
1 c cheese ( I used mozzarella and sharp cheddar)
1 tbsp cilantro
Directions:
Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray.
Peel the potatoes and wash them. Using a food processor or mandolin, thinly slice the potatoes.
Layer the potatoes on the baking sheet in a 10 inch circle or square.
Sprinkle the ham, onion, cheese and cilantro on top of the potatoes.
Bake for 20 minutes or until the cheese is golden and bubbly.
Serves 4-6
Adapted from Robin Miller
Ingredients:
2 Yukon Gold potatoes, very thinly sliced
1/2 red onion, thinly sliced or diced
1 c diced cooked ham
1 c cheese ( I used mozzarella and sharp cheddar)
1 tbsp cilantro
Directions:
Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray.
Peel the potatoes and wash them. Using a food processor or mandolin, thinly slice the potatoes.
Layer the potatoes on the baking sheet in a 10 inch circle or square.
Sprinkle the ham, onion, cheese and cilantro on top of the potatoes.
Bake for 20 minutes or until the cheese is golden and bubbly.
Serves 4-6
Homemade Granola Bars
I love granola bars, but I get tired of eating the processed ones from the store. I like knowing that there are no chemicals an preservatives in what I eat. Ina Garten was making these granola bars on the Food Network over the weekend. They are so delicious and easy and would make a great pre-workout snack. I think that you could make several batches and store them in the fridge. You could also change up the recipe to include several different fruit and nuts. Chocolate chips would also make a nice addition. Of course anything is better with chocolate, right?
Source: Barefoot Contessa Back to Basics
Serves: 12 to 16
Ingredients:
2 c old fashioned oats
1 c sliced almonds
1 c shredded coconut, loosely packed
1/2 c toasted wheat germ ( I used flax seed)
3 tbsp unsalted butter
2/3 c honey
1/4 c light brown sugar, lightly packed ( I used dark brown sugar)
1.5 tsp pure vanilla extract
1/4 tsp salt
1/2 c pitted dates (I omitted because I didn't have them)
1/2 c chopped dried apricots ( I didn't have these either so I substituted raisins)
1/2 c dried cranberries
Directions:
Preheat the oven to 350 degrees F. Butter an 8x12" baking dish and line it with parchment paper.
Toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large bowl and stir in the wheat germ.
Reduce the oven temp to 300 degrees F.
Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 -30 minutes, until light golden brown. Cool for at least 3 hours before cutting into squares. Serve at room temperature.
Source: Barefoot Contessa Back to Basics
Serves: 12 to 16
Ingredients:
2 c old fashioned oats
1 c sliced almonds
1 c shredded coconut, loosely packed
1/2 c toasted wheat germ ( I used flax seed)
3 tbsp unsalted butter
2/3 c honey
1/4 c light brown sugar, lightly packed ( I used dark brown sugar)
1.5 tsp pure vanilla extract
1/4 tsp salt
1/2 c pitted dates (I omitted because I didn't have them)
1/2 c chopped dried apricots ( I didn't have these either so I substituted raisins)
1/2 c dried cranberries
Directions:
Preheat the oven to 350 degrees F. Butter an 8x12" baking dish and line it with parchment paper.
Toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large bowl and stir in the wheat germ.
Reduce the oven temp to 300 degrees F.
Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 -30 minutes, until light golden brown. Cool for at least 3 hours before cutting into squares. Serve at room temperature.
Monday, July 13, 2009
Peanut Butter Ice Cream
I think that this is one of my favorite recipes for ice cream. I love the fact that it is so easy and doesn't contain any eggs. I added chopped Reese's Peanut Butter cups to this and it made this already delicious recipe even greater!
Source: David Lebovitz
Ingredients:
3/4 c plus 2 tbsp sugar
3/4 c creamy peanut butter
2 2/3 c half-and-half
Pinch of salt
1/8 tsp vanilla ( I used vanilla extract)
Directions:
1. Blend the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor until smooth.
2. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Place the mixture in a freezer container and mix in the Reese's. Freeze several hours before serving.
Source: David Lebovitz
Ingredients:
3/4 c plus 2 tbsp sugar
3/4 c creamy peanut butter
2 2/3 c half-and-half
Pinch of salt
1/8 tsp vanilla ( I used vanilla extract)
Directions:
1. Blend the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor until smooth.
2. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Place the mixture in a freezer container and mix in the Reese's. Freeze several hours before serving.
Tomato Pie
We were watching Down Home with The Neeley's on Food Network over the weekend. They were making a tomato pie that looked so good. My husband asked me to make it so I did. It really was delicious and so easy. It tasted like a really light pizza. I will make this again. It would be really great to serve to company.
Source: Adapted from Down Home with The Neeley's
Ingredients:
1 9" refrigerated pie crust
2 large red tomatoes, thinly sliced
8 oz part skim mozzarella cheese, thinly sliced
Salt and pepper
Oregano
Olive oil
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper
Sprinkle some flour on countertop and a rolling pin. Roll out pie dough just a bit until it is a 10 -11 inch circle. Transfer dough from countertop to baking sheet.
Place the tomatoes and the cheese alternating between the two on the pie dough. Fold the sides of the dough over the tomatoes and cheese. The middle of the circle will be open. Brush the tart with olive oil and sprinkle with salt, pepper and oregano.
Bake on 375 degrees for 35-40 minutes or until golden brown.
Serves 6
Source: Adapted from Down Home with The Neeley's
Ingredients:
1 9" refrigerated pie crust
2 large red tomatoes, thinly sliced
8 oz part skim mozzarella cheese, thinly sliced
Salt and pepper
Oregano
Olive oil
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper
Sprinkle some flour on countertop and a rolling pin. Roll out pie dough just a bit until it is a 10 -11 inch circle. Transfer dough from countertop to baking sheet.
Place the tomatoes and the cheese alternating between the two on the pie dough. Fold the sides of the dough over the tomatoes and cheese. The middle of the circle will be open. Brush the tart with olive oil and sprinkle with salt, pepper and oregano.
Bake on 375 degrees for 35-40 minutes or until golden brown.
Serves 6
Morroccan Skillet Chicken with Pine Nut Couscous
This was really good. I love just about anything that contains cinnamon. My dh ate it, but I don't think he appreciated the flavor combination as well as I did. Oh well you win some lose some, right?
Source: Everyday with Rachael Ray August 2009
Ingredients:
1 tbsp sweet paprika
2 tsp turmeric
2 tsp ground coriander ( I omitted)
2 tsp ground cumin
1/2 tsp ground cinnamon
2 pounds boneless dark or white meat chicken, cut into 2-inch pieces ( I used 1 pound and it was plenty)
2 tbsp EVOO ( I used 1)
1 large onion, thinly sliced
4 large cloves of garlic, diced ( I used 2)
2 lemons, 1 thinly sliced and one juiced ( I used 1 lemon thinly sliced only)
Salt and pepper
1 c pitted large green olives ( I omitted)
2.5 c chicken stock
1 tbsp butter ( I omitted)
1.5 c Couscous
1/4 c pine nuts, toasted
1 c flat leaf parsley ( I omitted)
Directions:
1. In a large bowl mix together the spices. Add the chicken and toss to coat.
2. In a large skillet, heat the EVOO over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and lemon; season with s&p. Cook , stirring frequently until the onion is soft, 6 to 7 minutes. Add 1 c chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat.
3. In a medium saucepan, bring the remaining 1.5 c chicken stock to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with parsley. To serve, top the couscous with the chicken mixture.
Serves 6
Source: Everyday with Rachael Ray August 2009
Ingredients:
1 tbsp sweet paprika
2 tsp turmeric
2 tsp ground coriander ( I omitted)
2 tsp ground cumin
1/2 tsp ground cinnamon
2 pounds boneless dark or white meat chicken, cut into 2-inch pieces ( I used 1 pound and it was plenty)
2 tbsp EVOO ( I used 1)
1 large onion, thinly sliced
4 large cloves of garlic, diced ( I used 2)
2 lemons, 1 thinly sliced and one juiced ( I used 1 lemon thinly sliced only)
Salt and pepper
1 c pitted large green olives ( I omitted)
2.5 c chicken stock
1 tbsp butter ( I omitted)
1.5 c Couscous
1/4 c pine nuts, toasted
1 c flat leaf parsley ( I omitted)
Directions:
1. In a large bowl mix together the spices. Add the chicken and toss to coat.
2. In a large skillet, heat the EVOO over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and lemon; season with s&p. Cook , stirring frequently until the onion is soft, 6 to 7 minutes. Add 1 c chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat.
3. In a medium saucepan, bring the remaining 1.5 c chicken stock to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with parsley. To serve, top the couscous with the chicken mixture.
Serves 6
Onion and Bacon Tart
My family loves eggs, but my dh refuses to eat them for dinner. On the other hand, my daughter could eat them for any meal. I saw this recipe in the latest issue of Everday with Rachael Ray and decided to make it right away because I had all of the ingredients. Unfortunately, I am the only one in the house that doesn't love eggs so this dish was a little "eggy" for my taste. My family loved it and had seconds!
Source: Adapted from Everyday with Rachael Ray August 2009
Ingredients:
One 9 inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise ( I used 1 onion, diced)
3 slices of bacon, cut crosswise 1/4 inch thick ( I used 6 slices of center cut bacon)
1/4 c sour cream ( I used light)
1/2 c heavy cream
1/2 c milk ( I used 1%)
1/2 tsp ground nutmeg
salt and pepper
Directions:
1. Preheat oven to 350 F. Prick the crust all over with a fork, fill with pie weights and cover with foil. Bake for 15 minutes; remove the foil and weights.
2. In a small bowl, beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden, about 10 minutes. Let cool on a rack.
3. Meanwhile, add the leeks to a salad spinner and cover with water. Swish the leeks around to separate the pieces and dislodge the dirt. Slowly lift the basket from its bowl so the dirt remains on the bottom; discard the water and rinse the bowl. replace the basket and spin the leeks dry.
4. In a medium skillet, cook the bacon over medium-high heat until lightly golden, 8-10 minutes. Drain off all but 1 tbsp of the grease. Add the leeks to the skillet and cook until tender about two minutes. Let cool.
5. In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, salt and pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture on the bottom, then pour in the cream mixture. Bake until set, about 35 minutes. Transfer to a rack to cool for 20 minutes before serving.
Serves 6
Source: Adapted from Everyday with Rachael Ray August 2009
Ingredients:
One 9 inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise ( I used 1 onion, diced)
3 slices of bacon, cut crosswise 1/4 inch thick ( I used 6 slices of center cut bacon)
1/4 c sour cream ( I used light)
1/2 c heavy cream
1/2 c milk ( I used 1%)
1/2 tsp ground nutmeg
salt and pepper
Directions:
1. Preheat oven to 350 F. Prick the crust all over with a fork, fill with pie weights and cover with foil. Bake for 15 minutes; remove the foil and weights.
2. In a small bowl, beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden, about 10 minutes. Let cool on a rack.
3. Meanwhile, add the leeks to a salad spinner and cover with water. Swish the leeks around to separate the pieces and dislodge the dirt. Slowly lift the basket from its bowl so the dirt remains on the bottom; discard the water and rinse the bowl. replace the basket and spin the leeks dry.
4. In a medium skillet, cook the bacon over medium-high heat until lightly golden, 8-10 minutes. Drain off all but 1 tbsp of the grease. Add the leeks to the skillet and cook until tender about two minutes. Let cool.
5. In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, salt and pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture on the bottom, then pour in the cream mixture. Bake until set, about 35 minutes. Transfer to a rack to cool for 20 minutes before serving.
Serves 6
Tuesday, July 7, 2009
Zucchini-Orange Bread
This makes a pretty good breakfast bread, however I don't think that I would make it again. The batter is very thick and hard to spread. It wasn't as good as I wanted it to be, but it is a fairly good light recipe.
Source: Adapted from Cooking Light Annual Recipes 2009
Ingredients:
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 c egg substitute
1/3 c canola oil
1 tbsp grated orange rind
1 tbsp orange juice ( I used the juice of 1 whole orange)
2 c shredded zucchini ( 1 large)
1/2 c coarsely chopped walnuts
Cooking Spray
Glaze: ( I omitted)
1/2 c powdered sugar
2 tbs fresh orange juice
Directions:
1. Preheat oven to 350 degrees
2 . In a large bowl, combine flour and next 3 ingredients. Stir with a whisk and make a well in the center of the mixture. Combine granulated sugar and the next 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2- 8x4" loaf pans and coat with cooking spray. ( I used 1 -9x5" loaf pan) The batter will be very thick. Bake at 35o for 50 minutes. (I cooked it for 6o-65 minutes, but kept my eye on it after 50 minutes) The bread is done when a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to finish cooling.
Serving Size: 1 slice Cal; 145 Fat;5.1 Fiber; 0.7
Source: Adapted from Cooking Light Annual Recipes 2009
Ingredients:
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 c egg substitute
1/3 c canola oil
1 tbsp grated orange rind
1 tbsp orange juice ( I used the juice of 1 whole orange)
2 c shredded zucchini ( 1 large)
1/2 c coarsely chopped walnuts
Cooking Spray
Glaze: ( I omitted)
1/2 c powdered sugar
2 tbs fresh orange juice
Directions:
1. Preheat oven to 350 degrees
2 . In a large bowl, combine flour and next 3 ingredients. Stir with a whisk and make a well in the center of the mixture. Combine granulated sugar and the next 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2- 8x4" loaf pans and coat with cooking spray. ( I used 1 -9x5" loaf pan) The batter will be very thick. Bake at 35o for 50 minutes. (I cooked it for 6o-65 minutes, but kept my eye on it after 50 minutes) The bread is done when a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to finish cooling.
Serving Size: 1 slice Cal; 145 Fat;5.1 Fiber; 0.7
Pots de Creme
I love chocolate and was craving it yesterday. I remembered that I had seen this recipe in my latest issue of Food Network Magazine. They are so easy and delicious! If you need a chocolate fix, make these. I promise that you won't be disappointed.
Source: Food Network Magazine July/August 2009
9 oz chocolate, chopped ( I used Ghiradelli semi sweet)
1 c heavy cream
1.5 c whole milk ( I used 1%)
6 egg yolks
5 tbsp granulated sugar ( you can use 6 tbsp if you used a bittersweet chocolate)
Directions:
1. Chop up the chocolate in small chunks and place in a blender. Set aside.
2. In a medium saucepan, combine the egg yolks, milk, cream and sugar. Cook on medium heat, stirring constantly until mixture becomes thick enough to coat the spoon. Don't boil because the milk could curdle.
3. Place hot milk mixture in the blender on top of the chocolate. Blend until combined.
4. Pour the chocolate mixture into ramekins or a small bowl. Refrigerate 2 hours.
Serves 6
Source: Food Network Magazine July/August 2009
9 oz chocolate, chopped ( I used Ghiradelli semi sweet)
1 c heavy cream
1.5 c whole milk ( I used 1%)
6 egg yolks
5 tbsp granulated sugar ( you can use 6 tbsp if you used a bittersweet chocolate)
Directions:
1. Chop up the chocolate in small chunks and place in a blender. Set aside.
2. In a medium saucepan, combine the egg yolks, milk, cream and sugar. Cook on medium heat, stirring constantly until mixture becomes thick enough to coat the spoon. Don't boil because the milk could curdle.
3. Place hot milk mixture in the blender on top of the chocolate. Blend until combined.
4. Pour the chocolate mixture into ramekins or a small bowl. Refrigerate 2 hours.
Serves 6
Wednesday, July 1, 2009
Hoisin Pork and Snow Pea Stir - Fry
I used to be afraid of Asian sauces until I discovered Hoisin Sauce. I am so glad that I tried it. It is sweet and salty and can be used in a variety of dishes. I didn't enjoy this dish as much as I should have because we were having problems with our AC and I felt too hot to eat. I will definitely make it again. My husband took the leftovers to work and said that it was better the next day.
4 oz uncooked rice noodles or rice ( I used angel hair pasta)
2 tbsp soy sauce, divided
1 lb pork tenderloin, chopped into strips
3/4 c fat free, low sodium chicken broth
1/4 c hoisin sauce
1 tbsp cornstarch
1 tbsp honey
4 tsp sesame oil, divided
3 c snow peas, trimmed ( about 1/2 pound)
1 red bell pepper, diced
1 tbsp fresh ginger, grated
1 tsp grated garlic
1/2 c chopped green onions
Prepare noodles according to package directions. Drain and keep warm.
Combine 1 tbsp soy sauce and pork, tossing to coat. Set aside.
Combine remaining 1 tbsp soy sauce, broth , hoisin, cornstarch and honey in a medium bowl. stirring with a whisk until smooth.
Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; saute 3 minutes or until browned. Remove pork from pan. Add remaining 1 tsp sesame oil to pan. Stir in peas, bell pepper, ginger and garlic; saute 30 seconds. Return pork to the pan; stir in broth mixture. Simmer 2 minutes or until sauce is thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over noodles or rice.
Yield: 4 servings (serving size: 3/4 c noodle and 1 c pork mixture)
WW points: 8
4 oz uncooked rice noodles or rice ( I used angel hair pasta)
2 tbsp soy sauce, divided
1 lb pork tenderloin, chopped into strips
3/4 c fat free, low sodium chicken broth
1/4 c hoisin sauce
1 tbsp cornstarch
1 tbsp honey
4 tsp sesame oil, divided
3 c snow peas, trimmed ( about 1/2 pound)
1 red bell pepper, diced
1 tbsp fresh ginger, grated
1 tsp grated garlic
1/2 c chopped green onions
Prepare noodles according to package directions. Drain and keep warm.
Combine 1 tbsp soy sauce and pork, tossing to coat. Set aside.
Combine remaining 1 tbsp soy sauce, broth , hoisin, cornstarch and honey in a medium bowl. stirring with a whisk until smooth.
Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; saute 3 minutes or until browned. Remove pork from pan. Add remaining 1 tsp sesame oil to pan. Stir in peas, bell pepper, ginger and garlic; saute 30 seconds. Return pork to the pan; stir in broth mixture. Simmer 2 minutes or until sauce is thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over noodles or rice.
Yield: 4 servings (serving size: 3/4 c noodle and 1 c pork mixture)
WW points: 8
Summer Squash and Corn Chowder
My daughter loves corn chowder. I usually make it with potatoes, but I saw this recipe in a Cooking Light cookbook and thought that it would be a bit different and a little more nutritious. I made a few changes to the recipe such as, adding center cut bacon and subbing the water with low sodium chicken broth to make it more flavorful. I also added a little bit of fat free half-and-half to make it creamier. I really liked it, but I think it tastes better with potatoes instead of squash.
Adapted from Cooking Light Annual Recipes 2009
1 tbsp butter
1 onion, diced
3 c corn, fresh or frozen
1 yellow squash, finely chopped
4 c chicken broth
salt and pepper
1/4 tsp cayenne pepper
5 slices of center cut bacon, chopped
1/4 c fat free half-and- half
Directions:
Melt butter in a lrge pot or Dutch oven. Add the onions and cook until soft, about 5 minutes. Add the corn, squash and chicken broth. Bring to a boil, then simmer on low for 15 minutes.
Meanwhile, fry the bacon in a small skillet until crispy. Drain off the fat with paper towels.
In a blender, blend 2-3 c of the soup until smooth and return to the pot. Add half-and-half, salt. pepper, cayenne and bacon.
Serves 6
Adapted from Cooking Light Annual Recipes 2009
1 tbsp butter
1 onion, diced
3 c corn, fresh or frozen
1 yellow squash, finely chopped
4 c chicken broth
salt and pepper
1/4 tsp cayenne pepper
5 slices of center cut bacon, chopped
1/4 c fat free half-and- half
Directions:
Melt butter in a lrge pot or Dutch oven. Add the onions and cook until soft, about 5 minutes. Add the corn, squash and chicken broth. Bring to a boil, then simmer on low for 15 minutes.
Meanwhile, fry the bacon in a small skillet until crispy. Drain off the fat with paper towels.
In a blender, blend 2-3 c of the soup until smooth and return to the pot. Add half-and-half, salt. pepper, cayenne and bacon.
Serves 6
Rosemary Focaccia Bread
I love the bread at The Macaroni Grill, but we don't go there very often because it is kind of pricey and we are trying to save money in this economy. I was looking for a recipe that is similar to that one when I saw this one. It was a really very good substitute and it would also make a fabulous pizza.
Source: http://ourbestbites.com
1 c warm (105-115 degrees F) water
1 tbsp yeast
1 tbsp white sugar
1tsp kosher salt, plus more for sprinkling
2 tbsp butter, divided
2 tbsp crushed dried rosemary
2 1/4 - 2 1/2 c all purpose flour
Directions:
In a large mixing bowl, combine warm water, yeast and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 cups of the flour, salt and 1 tbsp. rosemary.
Add the flour mixture to the yeast mixture along with 1 tbsp melted butter. Mix well. ( I put it in my stand mixer with the dough hook attached). Slowly add the remaining flour to make a very soft, wet dough. Try to resist the urge to add too much flour as it will make the bread tough. You probably won't use the entire extra 1/2 c of flour. I only used about 1/4 cup.
Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough to it. Divide in half. Shape each half into a found loaf and place on a greased cookie sheet or on a pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on the loaves and sprinkle lightly with Kosher salt.
Bale for 15-20 minutes or until very light golden brown. Serve immediately.
Source: http://ourbestbites.com
1 c warm (105-115 degrees F) water
1 tbsp yeast
1 tbsp white sugar
1tsp kosher salt, plus more for sprinkling
2 tbsp butter, divided
2 tbsp crushed dried rosemary
2 1/4 - 2 1/2 c all purpose flour
Directions:
In a large mixing bowl, combine warm water, yeast and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 cups of the flour, salt and 1 tbsp. rosemary.
Add the flour mixture to the yeast mixture along with 1 tbsp melted butter. Mix well. ( I put it in my stand mixer with the dough hook attached). Slowly add the remaining flour to make a very soft, wet dough. Try to resist the urge to add too much flour as it will make the bread tough. You probably won't use the entire extra 1/2 c of flour. I only used about 1/4 cup.
Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough to it. Divide in half. Shape each half into a found loaf and place on a greased cookie sheet or on a pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on the loaves and sprinkle lightly with Kosher salt.
Bale for 15-20 minutes or until very light golden brown. Serve immediately.
Monday, June 22, 2009
Carrot Cake with Toasted Coconut Cream Cheese Frosting
I made this recipe for my dad for Father's Day. I am not a fan of carrot cake, but I did try a small piece. It was really really good and my dad really loved it. What apppealed to me is that it is a light recipe and that it only makes an 8" cake.
Source: http://cookinglight.com
Ingredients:
Cake:
3/4 c all purpose flour
1/4 c quick cooking oats
1.5 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1 c granulated sugar
1/4 c canola oil
2.5 oz carrot baby food
2 large eggs
1 1/4 c finely grated carrots
1/2 c golden raisins ( I omitted)
Cooking Spray
Frosting:
3 oz light cream cheese, softened
1 tbsp butter, softened
1 1/4 c powdered sugar
1/2 tsp vanilla extract (I used 1 tsp)
1/4 c flaked sweetened coconut, toasted
Preheat oven to 325 degrees F.
To prepare cake: Combine flour and next 5 ingredients (through salt) in a food processor; pulse until well blended. Place flour mixture in a large bowl. Combine granulated sugar, oil, baby food and eggs; stir with a whisk. Add to the flour mixture; stir until moist. Stir in grated carrots and raisins. Spoon batter into an 8" square baking pan coated with cooking spray.
Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before frosting.
To prepare frosting:
Combine cream cheese and butter in a large bowl. Beat with a mixer on highuntil creamy. Gradually add powdered sugar and vanilla, beating at a low speed until smooth (don't overbeat)
Spread over cake; sprinkle with coconut. Cover and chill.
Serves 12 WW points = 6 per serving
Source: http://cookinglight.com
Ingredients:
Cake:
3/4 c all purpose flour
1/4 c quick cooking oats
1.5 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1 c granulated sugar
1/4 c canola oil
2.5 oz carrot baby food
2 large eggs
1 1/4 c finely grated carrots
1/2 c golden raisins ( I omitted)
Cooking Spray
Frosting:
3 oz light cream cheese, softened
1 tbsp butter, softened
1 1/4 c powdered sugar
1/2 tsp vanilla extract (I used 1 tsp)
1/4 c flaked sweetened coconut, toasted
Preheat oven to 325 degrees F.
To prepare cake: Combine flour and next 5 ingredients (through salt) in a food processor; pulse until well blended. Place flour mixture in a large bowl. Combine granulated sugar, oil, baby food and eggs; stir with a whisk. Add to the flour mixture; stir until moist. Stir in grated carrots and raisins. Spoon batter into an 8" square baking pan coated with cooking spray.
Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before frosting.
To prepare frosting:
Combine cream cheese and butter in a large bowl. Beat with a mixer on highuntil creamy. Gradually add powdered sugar and vanilla, beating at a low speed until smooth (don't overbeat)
Spread over cake; sprinkle with coconut. Cover and chill.
Serves 12 WW points = 6 per serving
Grilled Chicken Pasta Salad
I decided to make pasta salad for my husband this Father's Day because it is one of his favorite foods. This recipe is really good. I made a few changes to the original, which I have noted in parenthesis. This meal feeds an army, so if you don't have an army living at your house, be prepared for leftovers!
Source:http://recessionipies.com
Ingredients:
1 lb. skinless, boneless chicken breasts
1 lemon
1 pound penne
1 red pepper ( I omitted)
1 green pepper
3 cups celery ( I used 1 cup)
1 red onion
1 ¼ cups Kalamata Olives ( I omitted)
¼ cup fresh dill ( I used 2 tbsp)
¼ cup white wine vinegar
2 tbsps mayonnaise
2 tbsps Dijon mustard ( I used 1)
1/3 cup + 1 tbsp olive oil ( I used 2 tbsp)
1 tsp sugar ( my addition)
Salt
Pepper
1 c cauliflower (my addition)
1 cucumber, peeled and diced (my addition)
3 scallions, diced (my addition)
1 carrot, peeled and diced (my addition)
Directions:
Cook the penne in boiling, salted water until al dente. Strain into a colander and refresh the pasta under cold water.
Meanwhile, heat a grill pan on a burner, and brush the chicken with approx. 1 tbsp olive oil. Grill the chicken breasts for about 8 minutes, then use tongs to flip over. Continue grilling on the reverse side for about another 6-8 minutes, until cooked through but still moist. Remove from heat and transfer to a shallow dish. Pour the lemon juice over, and allow the chicken to cool.
While the chicken and pasta are cooking, chop the vegetables, thinly slice the celery, and combine in a large bowl. Toss together with the cooked pasta. Remove the chicken from the dish, making sure to reserve the juices. Slice the chicken thinly, and add the slices to the penne mixture.
In a small bowl, combine the reserved chicken and lemon juices with the mayonnaise, mustard, vinegar, a few grinds of black pepper and a few dashes salt, to taste. Whisk well, them stream in the olive oil as you continue whisking. Pour the dressing over the penne mixture and toss well.
WW Points = 7 for 1 cup
Source:http://recessionipies.com
Ingredients:
1 lb. skinless, boneless chicken breasts
1 lemon
1 pound penne
1 red pepper ( I omitted)
1 green pepper
3 cups celery ( I used 1 cup)
1 red onion
1 ¼ cups Kalamata Olives ( I omitted)
¼ cup fresh dill ( I used 2 tbsp)
¼ cup white wine vinegar
2 tbsps mayonnaise
2 tbsps Dijon mustard ( I used 1)
1/3 cup + 1 tbsp olive oil ( I used 2 tbsp)
1 tsp sugar ( my addition)
Salt
Pepper
1 c cauliflower (my addition)
1 cucumber, peeled and diced (my addition)
3 scallions, diced (my addition)
1 carrot, peeled and diced (my addition)
Directions:
Cook the penne in boiling, salted water until al dente. Strain into a colander and refresh the pasta under cold water.
Meanwhile, heat a grill pan on a burner, and brush the chicken with approx. 1 tbsp olive oil. Grill the chicken breasts for about 8 minutes, then use tongs to flip over. Continue grilling on the reverse side for about another 6-8 minutes, until cooked through but still moist. Remove from heat and transfer to a shallow dish. Pour the lemon juice over, and allow the chicken to cool.
While the chicken and pasta are cooking, chop the vegetables, thinly slice the celery, and combine in a large bowl. Toss together with the cooked pasta. Remove the chicken from the dish, making sure to reserve the juices. Slice the chicken thinly, and add the slices to the penne mixture.
In a small bowl, combine the reserved chicken and lemon juices with the mayonnaise, mustard, vinegar, a few grinds of black pepper and a few dashes salt, to taste. Whisk well, them stream in the olive oil as you continue whisking. Pour the dressing over the penne mixture and toss well.
WW Points = 7 for 1 cup
Crockpot Green Chili Chicken and Rice
This recipe is easy, cheap and delicious, exactly the kind of meal that appeals to me. I even used the leftovers in burritos the next day for lunch.
Source:http://picky-palate.com
3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry's garlic salt with parsley
6 Cups steamed rice of choiceBlue Corn Tortilla Chips, crumbled for garnish (I used brown rice)
1. Place chicken, soup, green chilis, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings
WW Points = 7 including 1 c brown rice
Source:http://picky-palate.com
3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry's garlic salt with parsley
6 Cups steamed rice of choiceBlue Corn Tortilla Chips, crumbled for garnish (I used brown rice)
1. Place chicken, soup, green chilis, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings
WW Points = 7 including 1 c brown rice
Wednesday, June 17, 2009
Lemon Bars
When I was growing up my grandmother always made Lemon Squares. It became the go to dessert for every family gathering. I was missing grandma the other day when I saw this recipe by Bakerella. I decided to carry on grandma's legacy by bringing it to our most recent family dinner. They were a big hit. I really liked them, but not as well as grandma's recipe. I know that even if I made her recipe it would not taste as well. Nobody can make something as well as grandma.
Source: http://bakerella.blogspot.com
Lemon Bars Crust:
1 cup butter
1 3/4 cup flour
2/3 cup confectioner's sugar (plus more for dusting)
Topping:
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice
Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan.
To make crust:
In a medium bowl, whisk together flour and confectioners' sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.
To make topping:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add slightly beaten eggs and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with confectioner's sugar and refrigerate.
Cut into bars and enjoy them cold!
Source: http://bakerella.blogspot.com
Lemon Bars Crust:
1 cup butter
1 3/4 cup flour
2/3 cup confectioner's sugar (plus more for dusting)
Topping:
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice
Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan.
To make crust:
In a medium bowl, whisk together flour and confectioners' sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.
To make topping:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add slightly beaten eggs and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with confectioner's sugar and refrigerate.
Cut into bars and enjoy them cold!
Cilantro Pesto
I recently made a pizza topped with cilantro pesto, red onion and feta cheese. It turned out really yummy. I didn't want to lose the recipe for the pesto so I decided to record it here. This pesto is so much better than the parsley and basil variety. I think that it would be good on just about anything, but I love cilantro, so of course I would think that.
Source: http://foodallaputtanesca.blogspot.com
Ingredients:
2 c cilantro, packed
1/2 c grated parmesan cheese
1/3 c walnuts
1/2 c olive oil ( I only use extra virgin olive oil)
3 garlic cloves
salt and pepper to taste
Combine all the dry ingredients in a food processor. While machine is running add in the olive oil.
Source: http://foodallaputtanesca.blogspot.com
Ingredients:
2 c cilantro, packed
1/2 c grated parmesan cheese
1/3 c walnuts
1/2 c olive oil ( I only use extra virgin olive oil)
3 garlic cloves
salt and pepper to taste
Combine all the dry ingredients in a food processor. While machine is running add in the olive oil.
Vidalia Onion Soup
I love a good cup of French Onion Soup. I have attempted to make it at home, but it doesn't turn out well for me. When I saw this recipe I decided to make another attempt at it. It was a really good attempt too. My 15 year old dd raved about it saying that it was one of the best things that I have ever made. The recipe says to put cheese and croutons on it an broil for a few minutes. I didn't want to do that so I just sprinkled Parmesan on top.
Source:http://vintagevictuals.com
Ingredients:
4 tbsp butter ( I used 2 tbsp)
4 large Vidalia onions, sliced ( I used 3)
5 cups chicken stock ( I used 4)
A pinch of dried thyme
A pinch of dried parsley
salt and pepper to taste
1 c Parmesan cheese
Mozzarella cheese ( I omitted)
2 tbsp cognac ( I omitted)
Croutons ( I omitted)
Melt the butter over medium heat in a pot. Add the sliced onions and cook for 35-40 minutes, until soft and golden brown.
Add the chicken stock, and turn the heat to medium-high. Bring just to a boil. Turn the heat down to a simmer.
Add herbs, cognac, pepper and salt. Cook for 15 minutes.
Preheat your oven to 400 degrees. Place croutons and one tablespoon of Parmesan cheese on the bottom of each bowl. Add soup, and top with mozzarella cheese. Bake for 10 minutes, or until the cheese melts.
Source:http://vintagevictuals.com
Ingredients:
4 tbsp butter ( I used 2 tbsp)
4 large Vidalia onions, sliced ( I used 3)
5 cups chicken stock ( I used 4)
A pinch of dried thyme
A pinch of dried parsley
salt and pepper to taste
1 c Parmesan cheese
Mozzarella cheese ( I omitted)
2 tbsp cognac ( I omitted)
Croutons ( I omitted)
Melt the butter over medium heat in a pot. Add the sliced onions and cook for 35-40 minutes, until soft and golden brown.
Add the chicken stock, and turn the heat to medium-high. Bring just to a boil. Turn the heat down to a simmer.
Add herbs, cognac, pepper and salt. Cook for 15 minutes.
Preheat your oven to 400 degrees. Place croutons and one tablespoon of Parmesan cheese on the bottom of each bowl. Add soup, and top with mozzarella cheese. Bake for 10 minutes, or until the cheese melts.
Monday, June 15, 2009
Pecan Crusted Chicken with Apple Salad
I am always looking for new ways to cook chicken. What attracted me to this recipe was the pecans and the dressing for the salad, plus I LOVE fruit in my salad. The chicken was very good, but I had a difficult time getting the pecans to adhere to the chicken. I think that If I made it again I would finely process the pecans in the food processor and omit the breadcrumbs. The dressing for the salad was out of this world, so good that I think I could just eat it with a spoon!
Source:http://thecrepesofwrath.wordpress.com
7 chicken tenderloins or 2 medium chicken breasts, sliced
1 cup chopped pecans
1/2 cup bread crumbs
1 tsp cinnamon
1/2 nutmeg
1 egg
salt and pepper, to taste
Salad:
1 red apple, thinly sliced
1 green apple, thinly sliced
3-4 big handfuls lettuce
1 cucumber, sliced
1 carrot, shredded
raisins (optional – I didn’t use raisins but I think they’d go really well in this salad)
Dressing:
1/2 cup maple syrup
4 tablespoons smooth peanut butter
2 tablespoons apple cider vinegar
2 tablespoons vegetable or canola oil
2 teaspoons lemon juice
For the chicken:
1. Pre-heat the oven to 375 degrees F and line and/or grease a baking sheet.
2. Season your chicken tenders with salt and pepper.
3. If you don’t have bread crumbs, toast 3 pieces of bread and pulse in food processor.
4. Combine the chopped pecans and breadcrumbs together with cinnamon and nutmeg in a medium bowl. Crack the egg into a small bowl and whisk.
5. Dredge the chicken tenders in the egg, then dredge in pecan mixture. Place them on the baking sheet and bake for 15 minutes.
Salad & Dressing:
1. Combine the apples, lettuce, cucumber, carrot, and raisins (if you’re using them) in a large bowl.
2. Combine dressing ingredients in bowl and whisk until well combined.
3. Toss the salad with dressing and serve the chicken over the salad.
Serves 4.
Source:http://thecrepesofwrath.wordpress.com
7 chicken tenderloins or 2 medium chicken breasts, sliced
1 cup chopped pecans
1/2 cup bread crumbs
1 tsp cinnamon
1/2 nutmeg
1 egg
salt and pepper, to taste
Salad:
1 red apple, thinly sliced
1 green apple, thinly sliced
3-4 big handfuls lettuce
1 cucumber, sliced
1 carrot, shredded
raisins (optional – I didn’t use raisins but I think they’d go really well in this salad)
Dressing:
1/2 cup maple syrup
4 tablespoons smooth peanut butter
2 tablespoons apple cider vinegar
2 tablespoons vegetable or canola oil
2 teaspoons lemon juice
For the chicken:
1. Pre-heat the oven to 375 degrees F and line and/or grease a baking sheet.
2. Season your chicken tenders with salt and pepper.
3. If you don’t have bread crumbs, toast 3 pieces of bread and pulse in food processor.
4. Combine the chopped pecans and breadcrumbs together with cinnamon and nutmeg in a medium bowl. Crack the egg into a small bowl and whisk.
5. Dredge the chicken tenders in the egg, then dredge in pecan mixture. Place them on the baking sheet and bake for 15 minutes.
Salad & Dressing:
1. Combine the apples, lettuce, cucumber, carrot, and raisins (if you’re using them) in a large bowl.
2. Combine dressing ingredients in bowl and whisk until well combined.
3. Toss the salad with dressing and serve the chicken over the salad.
Serves 4.
Turkey Meatballs with Quick Tomato Cream Sauce
My husband loves meatballs, but I don't make them too often because they usually have a lot of calories and are somewhat time consuming. I bookmarked this recipe a few weeks ago because it looked pretty simple and healthier than a normal meatball. It was pretty good. I really think that the carrots made a nice addition to the turkey because it gave it some much needed moisture. I also loved the sauce. I think it may be my go to sauce recipe from now on. Note:
The recipe states that it serves 6, but I don't think that there was enough sauce even for the three of us. There were a ton of meatballs though. I will definitely double the sauce next time I make it.
Source: http://evilshenanigans.com
Serves 6
Sauce:
1 tbsp olive oil
1/2 c diced onion
1 garlic clove, minced or grated
1/2 tsp red pepper flakes
1 12 oz can diced tomatoes
1/2 tsp sugar
1/2tsp thyme
1/2 tsp oregano
2 tsp fresh basil, chopped
salt and pepper to taste
1/4 c heavy cream (fat free half-and-half)
Meatballs:
1 pound lean ground turkey
2/3 c grated carrots
1/2 c finely diced onion
1/4 c bread crumbs
2 cloves garlic, grated
1 egg
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1/3 c freshly grated Parmesan
1 pound pasta
Directions:
For the sauce, heat the oil over med-high heat. Add the onion and cook until soft, about three minutes. Add the garlic and red pepper flakes and cook until fragrant.
Add the diced tomatoes with the liquid and stir to combine. Add the sugar, herbs except the basil and salt then bring to a simmer.
Put the mixture in a blender, along with the basil and process until smooth, about two to three minutes on high. Pour back into the saucepan and return to the heat and bring back to a simmer. Turn off heat and add the cream. Stir to combine.
Preheat the broiler and line a baking sheet with parchment paper, then spray with vegetable oil.
To prepare the meatballs combine the turkey, carrots, onion, garlic, bread crumbs and egg. Mix until just combined. Add the herbs, salt pepper and cheese. Mix well.
With a small scoop, about 2 tablespoons, scoop out the meatballs onto the prepared sheet pan/ You should get between 25 to 30 meatballs.
Bake under the broiler for 10-15 minutes, or until they reach an internal temperature of 165 degrees F.
Prepare the pasta while the meatballs are baking.
The recipe states that it serves 6, but I don't think that there was enough sauce even for the three of us. There were a ton of meatballs though. I will definitely double the sauce next time I make it.
Source: http://evilshenanigans.com
Serves 6
Sauce:
1 tbsp olive oil
1/2 c diced onion
1 garlic clove, minced or grated
1/2 tsp red pepper flakes
1 12 oz can diced tomatoes
1/2 tsp sugar
1/2tsp thyme
1/2 tsp oregano
2 tsp fresh basil, chopped
salt and pepper to taste
1/4 c heavy cream (fat free half-and-half)
Meatballs:
1 pound lean ground turkey
2/3 c grated carrots
1/2 c finely diced onion
1/4 c bread crumbs
2 cloves garlic, grated
1 egg
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1/3 c freshly grated Parmesan
1 pound pasta
Directions:
For the sauce, heat the oil over med-high heat. Add the onion and cook until soft, about three minutes. Add the garlic and red pepper flakes and cook until fragrant.
Add the diced tomatoes with the liquid and stir to combine. Add the sugar, herbs except the basil and salt then bring to a simmer.
Put the mixture in a blender, along with the basil and process until smooth, about two to three minutes on high. Pour back into the saucepan and return to the heat and bring back to a simmer. Turn off heat and add the cream. Stir to combine.
Preheat the broiler and line a baking sheet with parchment paper, then spray with vegetable oil.
To prepare the meatballs combine the turkey, carrots, onion, garlic, bread crumbs and egg. Mix until just combined. Add the herbs, salt pepper and cheese. Mix well.
With a small scoop, about 2 tablespoons, scoop out the meatballs onto the prepared sheet pan/ You should get between 25 to 30 meatballs.
Bake under the broiler for 10-15 minutes, or until they reach an internal temperature of 165 degrees F.
Prepare the pasta while the meatballs are baking.
Monday, June 8, 2009
Summer Corn & Vegetable Soup
This is another fresh recipe from Ellie Krieger. I would try to persuade anyone that likes fresh and light food to purchase her cookbook. It is one of my favorites.
Source: The Food You Crave by Ellie Krieger
WW points for 1.5 c = 3 Yields 6 servings
Ingredients:
4 c fresh or frozen corn kernels, thawed
2 c nonfat milk
1 tbsp olive oil
1 large onion, diced
1 medium red bell pepper, deeded and diced
1 small zucchini, diced
2 c low sodium chicken broth
2 plum tomatoes ( I omitted)
1/4 tsp salt
Pepper
1/4 tsp cayenne pepper ( my addition)
1/4 c fresh basil leaves, cut into ribbons
Directions:
Put 2 cups of the corn and the milk into a blender or food processor and process until smooth.
Set aside.
Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper and zucchini and cook, stirring, until tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and the tomatoes and cook until warmed through, but not boiling. Add the salt, pepper and cayenne pepper. Serve garnished with the basil.
Source: The Food You Crave by Ellie Krieger
WW points for 1.5 c = 3 Yields 6 servings
Ingredients:
4 c fresh or frozen corn kernels, thawed
2 c nonfat milk
1 tbsp olive oil
1 large onion, diced
1 medium red bell pepper, deeded and diced
1 small zucchini, diced
2 c low sodium chicken broth
2 plum tomatoes ( I omitted)
1/4 tsp salt
Pepper
1/4 tsp cayenne pepper ( my addition)
1/4 c fresh basil leaves, cut into ribbons
Directions:
Put 2 cups of the corn and the milk into a blender or food processor and process until smooth.
Set aside.
Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper and zucchini and cook, stirring, until tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and the tomatoes and cook until warmed through, but not boiling. Add the salt, pepper and cayenne pepper. Serve garnished with the basil.
Monday, June 1, 2009
Ckicken Kebabs with Pinneapple Couscous
One of my husbands favorite things to eat is kebabs. I love them too, but they are a little time consuming so I don't make them often. The original recipe is for pork, but I prefer chicken and it calls for long grain rice, but I prefer couscous to rice any day. I took the authors suggestion to marinate the meat for at least 30 minutes. I think that if I make it again, I would also brush the kebabs with some marinade during cooking to impart more flavor. I also think that lime juice would be a really nice addition to the marinade.
Source: http://annieseats.wordpress.com/
Ingredients:
For the kebabs:
Juice reserved from draining 1 (8 oz.) can pineapple tidbits (for rice)
1/3 c honey, warmed
1 lb chicken, cut into 1" chunks
salt and pepper
2 bell peppers (I used red), cut into 1" pieces
1 onion, cut into 1" chunks
For the couscous:
1 box couscous, cooked according to box directions
2 scallions, thinly sliced
1 tbsp cilantro, finely chopped
1 8 oz can pineapple tidbits, drained
1 tsp fresh ginger
Directions:
In a medium bowl, combine the reserved pineapple juice with the honey. Mix well. Season the chicken with salt and pepper and add to the marinade. Toss well to coat the chicken and refrigerate for 30 minutes.
To assemble the kebabs, alternately thread the chicken, onion and bell peppers onto skewers. Brush with any of the remaining marinade. Grill until the chicken is cooked and the peppers begin to char, about 10-15 minutes.
Meanwhile, to make the couscous, cook according to package directions. Once cooked, mix in the scallions, pineapple, cilantro and ginger. Season with salt and peeper to taste. Fluff with a fork. Serve with lime wedges, if desired.
Source: http://annieseats.wordpress.com/
Ingredients:
For the kebabs:
Juice reserved from draining 1 (8 oz.) can pineapple tidbits (for rice)
1/3 c honey, warmed
1 lb chicken, cut into 1" chunks
salt and pepper
2 bell peppers (I used red), cut into 1" pieces
1 onion, cut into 1" chunks
For the couscous:
1 box couscous, cooked according to box directions
2 scallions, thinly sliced
1 tbsp cilantro, finely chopped
1 8 oz can pineapple tidbits, drained
1 tsp fresh ginger
Directions:
In a medium bowl, combine the reserved pineapple juice with the honey. Mix well. Season the chicken with salt and pepper and add to the marinade. Toss well to coat the chicken and refrigerate for 30 minutes.
To assemble the kebabs, alternately thread the chicken, onion and bell peppers onto skewers. Brush with any of the remaining marinade. Grill until the chicken is cooked and the peppers begin to char, about 10-15 minutes.
Meanwhile, to make the couscous, cook according to package directions. Once cooked, mix in the scallions, pineapple, cilantro and ginger. Season with salt and peeper to taste. Fluff with a fork. Serve with lime wedges, if desired.
Cake Batter Ice Cream
I'm sure that you can tell from my recipes that I love desserts. Well I pink puffy heart ice cream, especially homemade. I love the standard flavors that are out there, but I really love different flavors that are not easy to find at the store. I love cake and ice cream together so I knew that this recipe would be perfect and it was. The ice cream was so creamy even though I lightened it up. This has become one of my favorites so far.
Source: http://deliciousmelicious.blogspot.com
Ingredients:
1 c. whole milk, well chilled
3/4 c. granulated sugar
2 c heavy cream ( I used 1 c heavy cream and 1 c fa free half-and-half)
1 tsp vanilla extract
2/3 c yellow cake mix
Directions:
In a medium bowl, whisk the milk and sugar until the sugar is dissolved.
Stir in the cream and vanilla.
Stir in the cake mix.
Pour mixture into the bowl of your ice cream maker and mix until thick (about 30 minutes).
Remove ice cream from bowl and place into a separate container and freeze 4-5 hours.
Source: http://deliciousmelicious.blogspot.com
Ingredients:
1 c. whole milk, well chilled
3/4 c. granulated sugar
2 c heavy cream ( I used 1 c heavy cream and 1 c fa free half-and-half)
1 tsp vanilla extract
2/3 c yellow cake mix
Directions:
In a medium bowl, whisk the milk and sugar until the sugar is dissolved.
Stir in the cream and vanilla.
Stir in the cake mix.
Pour mixture into the bowl of your ice cream maker and mix until thick (about 30 minutes).
Remove ice cream from bowl and place into a separate container and freeze 4-5 hours.
Crockpot Beef Stew with Sweet Potatoes
I was raised in a home with a diet that consisted largely of meat and potatoes. I swore to myself that when I grew up and had my own house, we would not have meat and potatoes most days of the week! One exception is beef stew. I love beef stew and am always looking for ways to change it up and make it different. I never thought of making it with sweet potatoes, but I am so glad that I found this recipe for the idea. I loved this stew so much that it may become a staple in my house. I adapted this recipe to suit my tastes, but it is pretty close to the original.
Source: http://kyleecooks.blogspot.com
Ingredients:
1 pound of stewing beef, cut into 1" chunks
14 oz beef stock
2 medium sweet potatoes
1 large onion, diced
2 rashers thick bacon, diced
1 tsp dried thyme ( I used oregano)
salt and pepper to taste
Directions:
Coat the crockpot with nonstick cooking spray
combine all of the ingredients and mix well.
Cover and cook on low 7-8 hours, or on high 5-6 hours, or until meat and veggies are tender.
Source: http://kyleecooks.blogspot.com
Ingredients:
1 pound of stewing beef, cut into 1" chunks
14 oz beef stock
2 medium sweet potatoes
1 large onion, diced
2 rashers thick bacon, diced
1 tsp dried thyme ( I used oregano)
salt and pepper to taste
Directions:
Coat the crockpot with nonstick cooking spray
combine all of the ingredients and mix well.
Cover and cook on low 7-8 hours, or on high 5-6 hours, or until meat and veggies are tender.
Tuesday, May 26, 2009
Chocolate Toffee Bars
I saw this on a recent Giada episode and went out immediately to buy the ingredients. This is such a easy and delicious dessert. I used cream cheese instead of mascarpone cheese and it turned out delicious.
Source: adapted from Giada De Laurentiis
Ingredients:
Vegetable cooking spray
1 Ib refrigerated sugar cookie dough ( I used chocolate chip cookie dough)
2 (1.4 oz) chocolate-toffee candy bars, coarsley chopped
1/2 tsp vanilla extract
1 c semi-sweet chocolate chips
1 tsp vegetable oil
8 oz mascarpone cheese, at room temperature ( I used cream cheese)
1/4 c sliced almonds, toasted
Directions:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
Source: adapted from Giada De Laurentiis
Ingredients:
Vegetable cooking spray
1 Ib refrigerated sugar cookie dough ( I used chocolate chip cookie dough)
2 (1.4 oz) chocolate-toffee candy bars, coarsley chopped
1/2 tsp vanilla extract
1 c semi-sweet chocolate chips
1 tsp vegetable oil
8 oz mascarpone cheese, at room temperature ( I used cream cheese)
1/4 c sliced almonds, toasted
Directions:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
Santa Fe Style Rice and Beans
This is a really quick and hearty meal. I added turkey keilbasa to it for added flavor.
Source:http://cinnamonspiceandeverythingnice.blogspot.com/
3 c cooked rice
1 Ib turkey keilbasa, diced (my addition)
1.5 c canned red beans, drained and rinsed
1 (4oz) can chopeed green chilis with juices
3/4 c corn
1 14 oz can diced tomatoes
1 onion, diced
1.5 c sour cream ( I usd light)
1/2 c whole milk ( I used 1%)
1 tsp chili powder
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp fresh cracked pepper
1.5 c shredded sharp cheddar cheese
Preheat oven to 400 degrees.
In a medium skillet, brown the keilbasa over medium heat. In a large bowl combine the rice, beans, chilis, corn, tomatoes, onion and cooked keilbasa.
In a separate bowl, combine the milk, sour cream and spices.
Spray a 8x8 casserole dish with cooking spray. Add the rice mixture. Pour the sour cream mixture over the top. Sprinkle evenly with cheese.
Bake for 30 minutes until the top is lightly browned and the middle is bubbly.
Source:http://cinnamonspiceandeverythingnice.blogspot.com/
3 c cooked rice
1 Ib turkey keilbasa, diced (my addition)
1.5 c canned red beans, drained and rinsed
1 (4oz) can chopeed green chilis with juices
3/4 c corn
1 14 oz can diced tomatoes
1 onion, diced
1.5 c sour cream ( I usd light)
1/2 c whole milk ( I used 1%)
1 tsp chili powder
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp fresh cracked pepper
1.5 c shredded sharp cheddar cheese
Preheat oven to 400 degrees.
In a medium skillet, brown the keilbasa over medium heat. In a large bowl combine the rice, beans, chilis, corn, tomatoes, onion and cooked keilbasa.
In a separate bowl, combine the milk, sour cream and spices.
Spray a 8x8 casserole dish with cooking spray. Add the rice mixture. Pour the sour cream mixture over the top. Sprinkle evenly with cheese.
Bake for 30 minutes until the top is lightly browned and the middle is bubbly.
Wednesday, May 20, 2009
Creamy Tuscan Bean Soup
I love soup and I will make it for my family even when the temperature outside is 106 degrees! I like that it is easy, filling, good for you and usually yields enough for leftovers. This soup is really delicious. I think that it would be even better with bacon or Italian sausage added.
Source:http://cinnamonspiceandeverythingnice.blogspot.com
2 tbsp olive oil ( I used 1)
1/2 c diced onion
1/3 c diced carrot
1/3 c diced green pepper
5 garlic cloves, minced ( I used 3)
1 can Cannelini beans with juices
4 c vegetable broth ( I used chicken)
1/2 c orzo ( I used 1 c)
3/4 c chopped spinach ( I omitted)
2 tbsp fresh parsley ( I omitted)
2 tsp sage
2 tsp thyme
salt and pepper
1 c half and half ( I used fat free)
In a large saucepan, heat the oil and saute the vegetables and garlic until softened on low-medium heat, about 5 minutes.
Add the beans, broth, orzo, herbs and salt and pepper.
Simmer for 25 minutes. Add the half-and-half. Bring back up to a simmer. Remove from the heat and serve.
Source:http://cinnamonspiceandeverythingnice.blogspot.com
2 tbsp olive oil ( I used 1)
1/2 c diced onion
1/3 c diced carrot
1/3 c diced green pepper
5 garlic cloves, minced ( I used 3)
1 can Cannelini beans with juices
4 c vegetable broth ( I used chicken)
1/2 c orzo ( I used 1 c)
3/4 c chopped spinach ( I omitted)
2 tbsp fresh parsley ( I omitted)
2 tsp sage
2 tsp thyme
salt and pepper
1 c half and half ( I used fat free)
In a large saucepan, heat the oil and saute the vegetables and garlic until softened on low-medium heat, about 5 minutes.
Add the beans, broth, orzo, herbs and salt and pepper.
Simmer for 25 minutes. Add the half-and-half. Bring back up to a simmer. Remove from the heat and serve.
Wednesday, May 13, 2009
Chili-Beef-Stuffed Zucchini
If you have been following my blog, you know that I love vegetables and I love different food combinations. If you knew me when I was a kid, you would be astonished by how I eat now. I was one of the pickiest eaters ever. The only things that I really liked to eat were desserts and vegetables. It was only through joining Weight Watchers that I was able to learn to think outside the box and that just because it looked disgusting didn't mean that it was. Recipes that catch my eye are the ones that look different such as this one from Rachael Ray. If I had to choose one food magazine, it would be hers. Her recipes are so fun and creative. I only wish that I could come up with recipes like hers.
Source: Everday with Rachael Ray
4 zucchini halved lengthwise and seeded
2 tablespoons extra virgin olive oil ( I used 1)
1 onion, finely chopped
3/4 Ib ground beef ( I used ground turkey)
1 tsp ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalepeno chilis, finely chopped ( I used 1 small can green chilis)
1 8 oz bag Mexican-style shredded cheese ( I used 1 cup)
1. Preheat oven to 450 degrees. Arrange the zucchini cut side up in a 9x13" baking dish. Add 1/2 c water to the dish, cover with foil and bake until zucchini begins to soften, about 15 minutes.
2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the beef and cumin and cook , breaking the meat up until just browned, season with salt and pepper.
3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered until the cheese is melted, about 10 minutes.
Source: Everday with Rachael Ray
4 zucchini halved lengthwise and seeded
2 tablespoons extra virgin olive oil ( I used 1)
1 onion, finely chopped
3/4 Ib ground beef ( I used ground turkey)
1 tsp ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalepeno chilis, finely chopped ( I used 1 small can green chilis)
1 8 oz bag Mexican-style shredded cheese ( I used 1 cup)
1. Preheat oven to 450 degrees. Arrange the zucchini cut side up in a 9x13" baking dish. Add 1/2 c water to the dish, cover with foil and bake until zucchini begins to soften, about 15 minutes.
2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the beef and cumin and cook , breaking the meat up until just browned, season with salt and pepper.
3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered until the cheese is melted, about 10 minutes.
Monday, May 11, 2009
Cinnamon Pan Dulce
I love Mexican sweet bread, so when I saw this recipe on Baking and Books, I knew that I had to try it. These were really good, a little labor intensive, but good nonetheless. They were best eaten fresh. If I ever made them again, I would use them in a family brunch or a party.
Source:http://bakingandbooks.com
For the buns:
1/4 c warm water
2.5 tsp rapid rise instant yeast
2/3 c warm whole milk
4 large eggs
2 tsp pure vanilla extract
3/4 tsp salt
2/3 c sugar
4 to 5 cups all-purpose flour
6 tbsp unsalted butter, at room temp and cut into small pieces
For the topping:
3/4 c unbleached all purpose flour
3/4 c confectioners sugar
4 tbsp unsalted butter, at room temp and cut into small pieces
1 large egg
2 tbsp whole milk
1 tbsp vanilla extract
1 tbsp ground cinnamon
Directions:
For the buns:
In a large metal bowl or bowl of a stand mixer fitted with a paddle attachment, combine the warm water, yeast , milk, eggs, vanilla, salt and sugar. Add 1 c flour and beat until smooth. Add another cup of flour and mix well, then add the butter and mix until incorporated. Add two more cups of flour, half a cup at a time, mixing between additions. This will bring you to four cups pf flour already used in the dough. Allow the dough to rest for 5 minutes. It will be very sticky.
Generously, dust your work surface and hands with flour, then turn the dough out. Knead the dough by hand for 4 to 5 minutes. Make sure to continuously dust the dough with flour 1 tbsp at a time to prevent it from sticking to the work surface or your hands. Don't overdo it with the flour. Use just enough to prevent sticking. You will probably use 1/2 to 1 cup of flour during the kneading process.
Once the dough is soft, slightly sticky and springs back when you press your thumb into it, shape it into a ball and place it in a large, lightly grease bowl, turning to coat once. Cover with plastic wrap and allow it to rise in a warm area for 1 hour.
Line two baking sheets with parchment paper.
Turn the dough out onto a lightly floured surface. With a knife, cut the dough in half, then cut the half in two. You should have four piecesd of dough. Cut each piece in four sections, then roll each section into a smooth ball. Place the balls onto your baking sheet , gently press down and space them at least three inches apart.
With a sharp knife, cut three slits on top of each ball of dough. Cover each tray with placstic wrap, lightly spraying with cooking spray beore putting the oiled side down onto the dough. Allow to rise for 1 hour.
Preheat the oven to 375 degrees F.
For the Topping:
In a large bowl, make the topping by combining the flour, confestioners sugar, butter , egg, milk, vanilla and cinnamon. With two metal spoons, place 1 tablespoon of topping on each bun and spread it around with the back of the spoon.
Allow the buns to rise for another 1/2 hour, then bake for 18-24 minutes or until golden brown.
Cool on a rack, then serve warm or at room temperature. The buns will keep for about 2 days in an airtight container.
Source:http://bakingandbooks.com
For the buns:
1/4 c warm water
2.5 tsp rapid rise instant yeast
2/3 c warm whole milk
4 large eggs
2 tsp pure vanilla extract
3/4 tsp salt
2/3 c sugar
4 to 5 cups all-purpose flour
6 tbsp unsalted butter, at room temp and cut into small pieces
For the topping:
3/4 c unbleached all purpose flour
3/4 c confectioners sugar
4 tbsp unsalted butter, at room temp and cut into small pieces
1 large egg
2 tbsp whole milk
1 tbsp vanilla extract
1 tbsp ground cinnamon
Directions:
For the buns:
In a large metal bowl or bowl of a stand mixer fitted with a paddle attachment, combine the warm water, yeast , milk, eggs, vanilla, salt and sugar. Add 1 c flour and beat until smooth. Add another cup of flour and mix well, then add the butter and mix until incorporated. Add two more cups of flour, half a cup at a time, mixing between additions. This will bring you to four cups pf flour already used in the dough. Allow the dough to rest for 5 minutes. It will be very sticky.
Generously, dust your work surface and hands with flour, then turn the dough out. Knead the dough by hand for 4 to 5 minutes. Make sure to continuously dust the dough with flour 1 tbsp at a time to prevent it from sticking to the work surface or your hands. Don't overdo it with the flour. Use just enough to prevent sticking. You will probably use 1/2 to 1 cup of flour during the kneading process.
Once the dough is soft, slightly sticky and springs back when you press your thumb into it, shape it into a ball and place it in a large, lightly grease bowl, turning to coat once. Cover with plastic wrap and allow it to rise in a warm area for 1 hour.
Line two baking sheets with parchment paper.
Turn the dough out onto a lightly floured surface. With a knife, cut the dough in half, then cut the half in two. You should have four piecesd of dough. Cut each piece in four sections, then roll each section into a smooth ball. Place the balls onto your baking sheet , gently press down and space them at least three inches apart.
With a sharp knife, cut three slits on top of each ball of dough. Cover each tray with placstic wrap, lightly spraying with cooking spray beore putting the oiled side down onto the dough. Allow to rise for 1 hour.
Preheat the oven to 375 degrees F.
For the Topping:
In a large bowl, make the topping by combining the flour, confestioners sugar, butter , egg, milk, vanilla and cinnamon. With two metal spoons, place 1 tablespoon of topping on each bun and spread it around with the back of the spoon.
Allow the buns to rise for another 1/2 hour, then bake for 18-24 minutes or until golden brown.
Cool on a rack, then serve warm or at room temperature. The buns will keep for about 2 days in an airtight container.
Thursday, May 7, 2009
Old Fashioned Strawberry Ice Cream
I have been craving strawberry ice cream lately and here in Phoenix, I can eat it year round. This recipe is really good. My only complaint is that I didn't mash up the strawberries enough so the large chunks were a bit icy, but other than that it was delicious.
Source: Everyday with Rachael Ray
Makes 1 quart
2 c hulled and halved strawberries ( about 12 oz)
3/4 c sugar
Ice water
1 pint half-and-half ( 2 cups)
2 large egg yolks
Directions:
1. In a medium glass or stainless steel bowl, combine the strawberries and 1/4 c sugar; mash with a fork. Set the bowl in a larger bowl filled with ice water.
2. In a medium saucepan, bring the half-and-half and the remaining 1/2 c sugar to a simmer, stirring occasionally, over medium heat. In a heatproof bowl, whisk the egg in about 1/2 c of the hot cream mixture. Pour the mixture back into the saucepan and cook, whisking constantly over medium heat until steaming hot and frothy, about 3 minutes.
3. Strain the custard into the bowl with the strawberries. Let stand, whisking occasionally until cool.
4. Using an ice cream maker, process the cooled mixture according to the manufacturer's instructions. Transfer to an airtight container and freeze.
Source: Everyday with Rachael Ray
Makes 1 quart
2 c hulled and halved strawberries ( about 12 oz)
3/4 c sugar
Ice water
1 pint half-and-half ( 2 cups)
2 large egg yolks
Directions:
1. In a medium glass or stainless steel bowl, combine the strawberries and 1/4 c sugar; mash with a fork. Set the bowl in a larger bowl filled with ice water.
2. In a medium saucepan, bring the half-and-half and the remaining 1/2 c sugar to a simmer, stirring occasionally, over medium heat. In a heatproof bowl, whisk the egg in about 1/2 c of the hot cream mixture. Pour the mixture back into the saucepan and cook, whisking constantly over medium heat until steaming hot and frothy, about 3 minutes.
3. Strain the custard into the bowl with the strawberries. Let stand, whisking occasionally until cool.
4. Using an ice cream maker, process the cooled mixture according to the manufacturer's instructions. Transfer to an airtight container and freeze.
Cheez-It-Chicken
The reason that I wanted to try this recipe is because it looked so different. I am so glad that I did because it was really good. My family balked at it a bit, but after they tried it, they loved it too.
Source: http://vintagevictuals.com
4 boneless skinless chicken breasts
salt and pepper to taste
1/4 c sour cream ( light)
1/4 buttermilk
1.5 c cheeze-its, crushed in a baggie or using a food processor ( I used reduced fat cheeze-its)
Preheat oven to 325 degrees F. Grease an oven safe dish that your chicken will fit in well. Season both sides of the chicken with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed cheeze-its in a second dish. Dip each breast in the sour cream mixture, then into the ground crackers so that they adhere and form a crust. Place the chicken into the prepared baking dish, leaving about 1" between the breasts.
Cover with foil and bake for 45 minutes . Then remove the foil and bake for an additional 15 minutes.
Source: http://vintagevictuals.com
4 boneless skinless chicken breasts
salt and pepper to taste
1/4 c sour cream ( light)
1/4 buttermilk
1.5 c cheeze-its, crushed in a baggie or using a food processor ( I used reduced fat cheeze-its)
Preheat oven to 325 degrees F. Grease an oven safe dish that your chicken will fit in well. Season both sides of the chicken with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed cheeze-its in a second dish. Dip each breast in the sour cream mixture, then into the ground crackers so that they adhere and form a crust. Place the chicken into the prepared baking dish, leaving about 1" between the breasts.
Cover with foil and bake for 45 minutes . Then remove the foil and bake for an additional 15 minutes.
Wednesday, April 29, 2009
Bacon Cheeseburger Pizza
When I saw this recipe, I knew that it would be in our weekly pizza rotation. It is really yummy and easy. The bacon flavor and the sharp cheddar really add some pizzaz to it. I would make this again.
Source: http://desertculinary.blogspot.com
Ingredients:
5 slices of bacon, diced
8 oz ground sirloin
1 c chopped onion
1 c pizza or marinara sauce
1/4 tsp crushed red pepper flakes
salt and pepper
cornmeal, for dusting
12 oz prepared pizza dough ( I used whole wheat)
3 oz shredded mozzarella cheese
3 oz shredded sharp cheddar
Preheat the oven to 450 degrees with a pizza stone placed on the lowest rack.
In a large skillet, cook bacon over medium heat until crispy. Transfer bacon to a paper towel lined plate and drain off all but 2 teaspoons of the drippings.
Add beef and onions to the remaining drppings in the skillet - cook, stirring to crumble, until the beef is no longer pink and the onions are soft. Stir in pizza sauce and crushed red pepper flakes. Simmer, stirring, until thoroughly heated through, about 4-6 minutes. Season lightly with salt and pepper, if desired. Remove from the heat and set aside.
Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out the dough to a rough 12" circle and transfer to the peel. Slide the crust onto the stone and cook until the bottom begins to crisp up, about 3-5 minutes. Carefully remove from the oven and top with the beef mixture, bacon and cheese. Cook the pizza until the cheese has melted and the crust is golden and crisp, about 10-15 minutes. Cool slightly before serving.
Source: http://desertculinary.blogspot.com
Ingredients:
5 slices of bacon, diced
8 oz ground sirloin
1 c chopped onion
1 c pizza or marinara sauce
1/4 tsp crushed red pepper flakes
salt and pepper
cornmeal, for dusting
12 oz prepared pizza dough ( I used whole wheat)
3 oz shredded mozzarella cheese
3 oz shredded sharp cheddar
Preheat the oven to 450 degrees with a pizza stone placed on the lowest rack.
In a large skillet, cook bacon over medium heat until crispy. Transfer bacon to a paper towel lined plate and drain off all but 2 teaspoons of the drippings.
Add beef and onions to the remaining drppings in the skillet - cook, stirring to crumble, until the beef is no longer pink and the onions are soft. Stir in pizza sauce and crushed red pepper flakes. Simmer, stirring, until thoroughly heated through, about 4-6 minutes. Season lightly with salt and pepper, if desired. Remove from the heat and set aside.
Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out the dough to a rough 12" circle and transfer to the peel. Slide the crust onto the stone and cook until the bottom begins to crisp up, about 3-5 minutes. Carefully remove from the oven and top with the beef mixture, bacon and cheese. Cook the pizza until the cheese has melted and the crust is golden and crisp, about 10-15 minutes. Cool slightly before serving.
Whole Wheat Pizza Dough
My family eats pizza at least once a week. Sometimes we order it out, but I usually make it because I prefer it that way. I can control the ingredients and the grease by making it at home. Plus, it really doesn't take much longer to make it than it does to order it. My family also prefers whole wheat dough to white dough. Here is a recipe for a dough that is now my favorite. It is so easy to make and so delicious to eat. I made the dough before going to the gym and was able to put dinner on the table in 30 minutes or less!
Source: http://desertculinary.blogspot.com
Adapted from Eating Well
1 cup whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil
Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.
*If you want to knead by hand feel free - knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.
If you would like to make about 12 ounces of dough, here is the ingredient list to follow - the directions to prepare the dough is the same.
3/4 cup whole wheat flour
3/4 cup all purpose flour
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup warm water (may need slightly more)
2 teaspoons olive oil
Source: http://desertculinary.blogspot.com
Adapted from Eating Well
1 cup whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil
Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.
*If you want to knead by hand feel free - knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.
If you would like to make about 12 ounces of dough, here is the ingredient list to follow - the directions to prepare the dough is the same.
3/4 cup whole wheat flour
3/4 cup all purpose flour
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup warm water (may need slightly more)
2 teaspoons olive oil
Tuesday, April 28, 2009
Asian Chicken and Orzo Salad
I wanted to make a chicken salad with some leftover roasted chicken, but I didn't want a typical mayonnaise laden one. I love Asian inspired recipes so I went looking for a chicken salad that contained those flavors. I found this recipe courtesy of Paula Deen on Food Network.com. This salad is so delicious and fresh. I love that it was semi sweet, salty and crunchy. It is the perfect chicken salad for leftover chicken and it makes a bunch so it would be perfect for a luncheon or a picnic because you don't need to refrigerate it.
Source: http://foodnetwork.com courtesy of Paula Deen
Ingredients:
1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped ( I omitted)
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
2 carrots, finely chopped ( my addition)
1 tsp grated ginger( my addition)
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 tsp brown sugar (my addition)
1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Directions:
Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, carrots and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, brown sugar and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.
Source: http://foodnetwork.com courtesy of Paula Deen
Ingredients:
1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped ( I omitted)
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
2 carrots, finely chopped ( my addition)
1 tsp grated ginger( my addition)
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 tsp brown sugar (my addition)
1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Directions:
Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, carrots and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, brown sugar and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.
Monday, April 27, 2009
Milk Braised Chicken with Lemon, Cinnamon & Sage
Normally when I buy a whole chicken, it is so that my husband can smoke it on the grill. Although I really love smoked meats, I wanted something different. This recipe caught my attention because it contained cinnamon, which I dearly love. I have also made chicken with milk before so I knew that it would be really moist. If you like roasted chicken, then try this recipe. You will not be dissapointed.
Source: http://everybodylikessandwiches.blogspot.com
Ingredients:
1 3 lb. organic chicken
salt & freshly ground black pepper
2 T butter
1 cinnamon stick
1 t dried sage leaves
2 lemons, zested and juiced
6 garlic cloves, skin left on
1/2 t red chili flakes
2 c milk
Preheat oven to 375F. Season chicken with salt and pepper. Heat butter over med-high heat in a cast iron pot and when butter is bubbly and hot, add chicken, browning all sides. When the chicken gets evenly colored, turn off heat, remove from pot and set aside. Remove butter and fat from pan (reserve to fry potatoes at a later date) and place chicken back in pot. Add in the remaining ingredients. Put the lid on and bake for 1 hour. Baste the chicken. Take off the lid and bake for another 30 minutes. Baste as needed. Remove from oven and serve.
Source: http://everybodylikessandwiches.blogspot.com
Ingredients:
1 3 lb. organic chicken
salt & freshly ground black pepper
2 T butter
1 cinnamon stick
1 t dried sage leaves
2 lemons, zested and juiced
6 garlic cloves, skin left on
1/2 t red chili flakes
2 c milk
Preheat oven to 375F. Season chicken with salt and pepper. Heat butter over med-high heat in a cast iron pot and when butter is bubbly and hot, add chicken, browning all sides. When the chicken gets evenly colored, turn off heat, remove from pot and set aside. Remove butter and fat from pan (reserve to fry potatoes at a later date) and place chicken back in pot. Add in the remaining ingredients. Put the lid on and bake for 1 hour. Baste the chicken. Take off the lid and bake for another 30 minutes. Baste as needed. Remove from oven and serve.
Frozen Orange Balls
Here in Arizona our summer begins in April. As the temps get warmer, I start to crave cool desserts. I went looking for something cool and sweet to make for the weekend. This was the perfect recipe. Another great bonus was that they contain orange juice. Anyone that has known me for awhile knows my love for orange juice. In fact, I rarely buy it because I can drink it all in about 2 minutes!
Source: http://ezrapoundcake.com
Makes about 36
1 box (12 ounces) vanilla wafers
3 cups powdered sugar
1 can (6 ounces) frozen orange juice concentrate
1/2 cup (1 stick) butter, melted
1/2 cup chopped pecans
1/2 cup sweetened coconut ( I omitted)
1. In a food processor, combine vanilla wafers, sugar, orange juice, butter and pecans. Process until smooth.
2. Shape into small balls using an ice cream scoop or melon baller. Roll in coconut.
3. Freeze and serve frozen.
Source: http://ezrapoundcake.com
Makes about 36
1 box (12 ounces) vanilla wafers
3 cups powdered sugar
1 can (6 ounces) frozen orange juice concentrate
1/2 cup (1 stick) butter, melted
1/2 cup chopped pecans
1/2 cup sweetened coconut ( I omitted)
1. In a food processor, combine vanilla wafers, sugar, orange juice, butter and pecans. Process until smooth.
2. Shape into small balls using an ice cream scoop or melon baller. Roll in coconut.
3. Freeze and serve frozen.
Panko Crusted Pork Chops with Creamy Herb Dressing
This is a really great recipe that is light, but doesn't taste that way. I served it along with some of Nigella's coleslaw.
Source: http://thecrepesofwrath.blogspot.com/ adapted from Cooking Light October 2008
Ingredients:
2 teaspoons whole wheat flour
1/4 teaspoon salt
1/4 teaspoon onion flakes
1/4 ground cumin
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup whole-wheat panko
2 4-ounce center cut pork chops (I used 3)
1 teaspoon olive oil or canola oil Cooking spray
Dressing:
1 tablespoon chopped green onions
1 tablespoon chopped fresh-leaf parsley
2 tablespoons fat-free sour cream
1 tablespoon fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder
1. Preheat the oven to 450 degrees F. Combine the first six ingredients in a shallow dish. Whisk the soy sauce and egg white in a different medium bowl. Place the panko in yet another shallow dish. 2. Dredge the pork in the flour mixture, then dip in the egg mixture, followed by dredging in the panko crumbs. Heat the oil in a large skillet over high heat and add the pork to the pan. Cook for 2-3 minutes on each side. 3. Line and/or spray a baking sheet with cooking spray and place the pork chops on it. Bake for 7-8 minutes or until the panko crumbs are golden brown and crispy. 4. While the pork cooks, make the dressing by combining the green onions and remaining ingredients. Serve with the pork when they come out of the oven. Serves 2.
Source: http://thecrepesofwrath.blogspot.com/ adapted from Cooking Light October 2008
Ingredients:
2 teaspoons whole wheat flour
1/4 teaspoon salt
1/4 teaspoon onion flakes
1/4 ground cumin
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup whole-wheat panko
2 4-ounce center cut pork chops (I used 3)
1 teaspoon olive oil or canola oil Cooking spray
Dressing:
1 tablespoon chopped green onions
1 tablespoon chopped fresh-leaf parsley
2 tablespoons fat-free sour cream
1 tablespoon fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder
1. Preheat the oven to 450 degrees F. Combine the first six ingredients in a shallow dish. Whisk the soy sauce and egg white in a different medium bowl. Place the panko in yet another shallow dish. 2. Dredge the pork in the flour mixture, then dip in the egg mixture, followed by dredging in the panko crumbs. Heat the oil in a large skillet over high heat and add the pork to the pan. Cook for 2-3 minutes on each side. 3. Line and/or spray a baking sheet with cooking spray and place the pork chops on it. Bake for 7-8 minutes or until the panko crumbs are golden brown and crispy. 4. While the pork cooks, make the dressing by combining the green onions and remaining ingredients. Serve with the pork when they come out of the oven. Serves 2.
Wednesday, April 22, 2009
Asian Turkey Lettuce Wraps
If you love asian flavors and you want something light and healthy to make for dinner on a weeknight, than this recipe is for you. I loved the yummy asian flavors and I also loved that this came together really quickly which is perfect after working all day.
Source: http://picky-palate.com
Ingredients:
2 tbsp extra virgin olive oil (I used 1 tbsp)
1 c finely chopped onion
1 lb ground turkey
salt and pepper
1/4 tsp garlic salt
1 12 oz bag broccoli slaw ( I used coleslaw mix)
1 small can drained water chestnuts ( I omitted)
1/2 c teriyaki sauce
1 tsp sesame oil
butter or iceburg lettuce leaves
Place oil into a large skillet and cook over medium heat. When oil is hot, add onion and cook until soft. Add turkey, salt , pepper and garlic salt. Brown and crumble until cooked through. Chop water chestnuts.
When turkey is cooked, stir in slaw. water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves.
Source: http://picky-palate.com
Ingredients:
2 tbsp extra virgin olive oil (I used 1 tbsp)
1 c finely chopped onion
1 lb ground turkey
salt and pepper
1/4 tsp garlic salt
1 12 oz bag broccoli slaw ( I used coleslaw mix)
1 small can drained water chestnuts ( I omitted)
1/2 c teriyaki sauce
1 tsp sesame oil
butter or iceburg lettuce leaves
Place oil into a large skillet and cook over medium heat. When oil is hot, add onion and cook until soft. Add turkey, salt , pepper and garlic salt. Brown and crumble until cooked through. Chop water chestnuts.
When turkey is cooked, stir in slaw. water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves.
Smarter Chicken Fettucini Alfredo
My daughter loves fettucini alfredo, but I don't make it often because it is usually very fattening. The title really caught my attention because it indicated healthy. If you really crave alfredo sauce, this is the recipe for you. It was light and creamy with very good flavor. I still won't make it as often as marinara, but I like that I can when my daughter gets the craving. I used roasted broccoli and sauteed mushrooms to bulk it up a bit.
Note: This doesn't make very much sauce. If you have more than 3 people in your house, I would recommend that you double the sauce recipe.
Source: lacucinadilauren.blogspot.com via Kraft
Ingredients:
1/2 lb fettucini, uncooked ( I used whole wheat rotini)
1 1/4 c fat free reduced-sodium chicken broth
4 tsp flour
1/3 c light cream cheese
3 tbsp Parmesan cheese
1/4 tsp ground nutmeg
salt & pepper
fresh parsley (I omitted)
Directions: Cook pasta according to box directions. Meanwhile, beat broth and flour in a medium saucepan with a whisk until well blended. Add cream cheese, 2 tbsp Parmesan cheese, nutmeg and pepper; cook 2 minutes or until mixture comes to a boil and thickens, stirring constantly.
Drain the pasta and add the sauce to it. Mix well.
Note: This doesn't make very much sauce. If you have more than 3 people in your house, I would recommend that you double the sauce recipe.
Source: lacucinadilauren.blogspot.com via Kraft
Ingredients:
1/2 lb fettucini, uncooked ( I used whole wheat rotini)
1 1/4 c fat free reduced-sodium chicken broth
4 tsp flour
1/3 c light cream cheese
3 tbsp Parmesan cheese
1/4 tsp ground nutmeg
salt & pepper
fresh parsley (I omitted)
Directions: Cook pasta according to box directions. Meanwhile, beat broth and flour in a medium saucepan with a whisk until well blended. Add cream cheese, 2 tbsp Parmesan cheese, nutmeg and pepper; cook 2 minutes or until mixture comes to a boil and thickens, stirring constantly.
Drain the pasta and add the sauce to it. Mix well.
Chicken Fried Steak
I have tried chicken fried steak at a restaurant before and hated it. It was so greasy and mushy. When I saw this recipe I was immediately skeptical, but it looked so good. It was really flavorful and I even liked the gravy, which I normally don't like and refuse to eat. I also like the fact that it was so easy and didn't contain too many ingredients.
Source: http://maryanna-bishop.blogspot.com
Ingredients:
4 lean cube steaks
1/2 c fat free buttermilk
1 c flour ( reserve 1 tbsp)
1 tsp salt
1 tsp steak seasoning
2 tbsp oil
2 c skim milk
salt & pepper, to taste
Directions:
Dip steaks in buttermilk. Combine flour, salt and steak seasoning (remember to keep 1 tbsp flour set aside). Dip steaks in flour mixture. Set steaks on wax paper, let set for 20 minutes.
Heat 1 tbsp oil in skillet, add steaks, cook until both sides are golden brown. Remove from pan and keep warm. Combine milk and reserved TBSP of flour in a bowl until well mixed. Add milk mixture to the skillet and stir constantly. Sprinkle with salt and pepper and bring to a boil.
Lower heat and simmer until gravy thickens. Serve over steaks.
Source: http://maryanna-bishop.blogspot.com
Ingredients:
4 lean cube steaks
1/2 c fat free buttermilk
1 c flour ( reserve 1 tbsp)
1 tsp salt
1 tsp steak seasoning
2 tbsp oil
2 c skim milk
salt & pepper, to taste
Directions:
Dip steaks in buttermilk. Combine flour, salt and steak seasoning (remember to keep 1 tbsp flour set aside). Dip steaks in flour mixture. Set steaks on wax paper, let set for 20 minutes.
Heat 1 tbsp oil in skillet, add steaks, cook until both sides are golden brown. Remove from pan and keep warm. Combine milk and reserved TBSP of flour in a bowl until well mixed. Add milk mixture to the skillet and stir constantly. Sprinkle with salt and pepper and bring to a boil.
Lower heat and simmer until gravy thickens. Serve over steaks.
Tuesday, April 21, 2009
White Chili
One of my favorite Food Network stars is Ellie Krieger, but she comes on too early in the morning for me to watch. I really like that her recipes are really simple, but also healthy and flavorful at the same time. I also like that her recipes have all of the nutritional information listed. This recipe like all of the other ones that I have tried, was simply delicious! I think it is so much better that regular chili. I love the flavor combination of lime, cilantro and cumin, but I think that what made this dish even better was the hominy.
Source: foodnetwork.com
Ingredients:
1 tbsp olive oil
1 medium onion
2 stalks celery, diced
3 medium poblano peppers (4 oz each) seeded and finely diced ( I used roasted poblanos)
1 garlic clove, minced
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 pound white meat ground turkey
2 (15.5 oz) cans white beans, drained and rinsed
4 c low sodium chicken broth
3/4 tsp dried oregano
1 (15.5oz) can hominy, drained and rinsed
salt
1/4 c nonfat plain yogurt, Greek style
2 tbsp chopped fresh cilantro
lime wedges
Directions:
Heat oil in a large pot or Dutch oven over medium heat. Add the onion, celery, poblanos and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
Add the ground turkey and cook until the meat is no longer pink, about 2 minutes. Add the white beans, hominy, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes. Serve with cilantro and lime.
Source: foodnetwork.com
Ingredients:
1 tbsp olive oil
1 medium onion
2 stalks celery, diced
3 medium poblano peppers (4 oz each) seeded and finely diced ( I used roasted poblanos)
1 garlic clove, minced
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 pound white meat ground turkey
2 (15.5 oz) cans white beans, drained and rinsed
4 c low sodium chicken broth
3/4 tsp dried oregano
1 (15.5oz) can hominy, drained and rinsed
salt
1/4 c nonfat plain yogurt, Greek style
2 tbsp chopped fresh cilantro
lime wedges
Directions:
Heat oil in a large pot or Dutch oven over medium heat. Add the onion, celery, poblanos and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
Add the ground turkey and cook until the meat is no longer pink, about 2 minutes. Add the white beans, hominy, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes. Serve with cilantro and lime.
Monday, April 20, 2009
Potato and Cheese Pierogi
I love pierogi, but I never made it because I was thought that it was too difficult. It turns out that it is very simple, but also very labor intensive. I made my decision to make it after seeing it on one of my favorite blogs. It is a very good recipe, but I was not able to make it restaurant quality. I don't know if I will make it again. I may just go back to buying the frozen kind at the store. I am glad that I can say that I have made it though.
Source: http://senoraespanola.blogspot.com
Filling:
6 tbsp butter
1 c chopped onion
4 c potatoes ( 2 c would be sufficient)
2 tsp salt
2 tsp pepper
2/3 c sharp cheddar cheese
Dough:
3 eggs
8 oz sour cream
3 c all purpose flour
1/4 tsp salt
1 tbsp baking powder
Melt the butter in a skillet over medium heat. Stir in the onions and cook until translucent, about, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift the flour, salt and baking powder; stir into the sour cream mixture until the dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Roll out to 1/8 inch thickness.
Cut into 3 inch rounds. Place a small spoonful of the filling into the center of the round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat the procedure with the remaining dough.
You can now freeze your pierogi. Line a baking sheet with wax paper and pierogi and freeze for about 20 minutes. Transfer to an air-tight container and layer with wax paper.
To cook pierogi (frozen or not). Bring a large pot of slightly salted water to a boil. Add perogies and cook for 3-5 minutes or until the pierogi float to the top. Remove with a slotted spoon. In a separate skillet, melt 1/2 stick of butter and saute some onions until they are translucent. Add the boiled pierogi to the pan and fry until golden brown on both sides.
Source: http://senoraespanola.blogspot.com
Filling:
6 tbsp butter
1 c chopped onion
4 c potatoes ( 2 c would be sufficient)
2 tsp salt
2 tsp pepper
2/3 c sharp cheddar cheese
Dough:
3 eggs
8 oz sour cream
3 c all purpose flour
1/4 tsp salt
1 tbsp baking powder
Melt the butter in a skillet over medium heat. Stir in the onions and cook until translucent, about, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift the flour, salt and baking powder; stir into the sour cream mixture until the dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Roll out to 1/8 inch thickness.
Cut into 3 inch rounds. Place a small spoonful of the filling into the center of the round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat the procedure with the remaining dough.
You can now freeze your pierogi. Line a baking sheet with wax paper and pierogi and freeze for about 20 minutes. Transfer to an air-tight container and layer with wax paper.
To cook pierogi (frozen or not). Bring a large pot of slightly salted water to a boil. Add perogies and cook for 3-5 minutes or until the pierogi float to the top. Remove with a slotted spoon. In a separate skillet, melt 1/2 stick of butter and saute some onions until they are translucent. Add the boiled pierogi to the pan and fry until golden brown on both sides.
Garlic & Citrus Brined Turkey
Our in laws purchased a turkey a couple of months ago and we offered to brine it and have them over to eat it. It turned out delicious! We always smoke our turkeys so that on top of the brine gives them so much flavor. We served it with corn on the cob and roasted sweet potatoes.
For the brine:
1/2 c salt
1/2 c brown sugar
1 orange, sliced
1 lemon, sliced
3 bay leaves
3-4 garlic cloves, crushed
1 gallon water
For the turkey:
1 8-10 pound turkey
1 tsp salt
1 tsp pepper
1-2 Tbsp oil ( I used butter)
Dissolve the salt and brown sugar in one gallon of water. Place the turkey in a large stock pot or a brining bag. Pour the brining solution over the turkey. Add the sliced fruit, garlic and bay leaves to the brine solution. Refrigerate the solution overnight or place in a cooler with ice. Before cooking the turkey, rinse it well inside and out and pat dry with paper towels. Rub the turkey inside out with oil, salt and pepper. Cook as desired.
For the brine:
1/2 c salt
1/2 c brown sugar
1 orange, sliced
1 lemon, sliced
3 bay leaves
3-4 garlic cloves, crushed
1 gallon water
For the turkey:
1 8-10 pound turkey
1 tsp salt
1 tsp pepper
1-2 Tbsp oil ( I used butter)
Dissolve the salt and brown sugar in one gallon of water. Place the turkey in a large stock pot or a brining bag. Pour the brining solution over the turkey. Add the sliced fruit, garlic and bay leaves to the brine solution. Refrigerate the solution overnight or place in a cooler with ice. Before cooking the turkey, rinse it well inside and out and pat dry with paper towels. Rub the turkey inside out with oil, salt and pepper. Cook as desired.
Wednesday, April 15, 2009
Creamy Tomato Basil and Italian Sausage Soup
I found this recipe on picky palate. Her blog has some fabulously easy recipes that appeal to my picky palate. She also has some kid friendly meals on her site. This soup didn't dissapoint. It was very easy, but very flavorful. I made some changes, but they are noted in parenthesis.
Source: http://picky-palate.com
2 tbsp extra virgin olive oil (I omitted)
1 onion, diced ( my addition)
1 pound Italian Sausage ( turkey)
10 fresh basil leaves, chopped
1 26 oz jar of pasta sauce or homemade sauce
1 c water
1.5 c half and half ( I used fat free)
salt and pepper
1/8 tsp cayenne pepper ( my addition)
Pour the olive oil in a medium sized pot over medium heat. Cook sausage until browned, about 5 minutes. Stir in basil, pasta sauce, water, half and half and salt and pepper. Cook until warm then reduce the heat to low. Simmer until ready to serve.
Source: http://picky-palate.com
2 tbsp extra virgin olive oil (I omitted)
1 onion, diced ( my addition)
1 pound Italian Sausage ( turkey)
10 fresh basil leaves, chopped
1 26 oz jar of pasta sauce or homemade sauce
1 c water
1.5 c half and half ( I used fat free)
salt and pepper
1/8 tsp cayenne pepper ( my addition)
Pour the olive oil in a medium sized pot over medium heat. Cook sausage until browned, about 5 minutes. Stir in basil, pasta sauce, water, half and half and salt and pepper. Cook until warm then reduce the heat to low. Simmer until ready to serve.
Monday, April 13, 2009
French Dip Roast Beef Sandwiches
Sometimes we really love to have sandwiches for dinner, but we get tired of the same ham and cheese or turkey and cheese combos. This is a really delicious recipe and it was very easy to make. I took it a step further by making them into paninis, but they would still taste great as is.
Source: Rachael Ray's Yummo Cookbook
2 tbsp butter
1 shallot, chopped
1 shot dry sherry ( optional)
2 cans (14 oz each) beef consomme'
1.5 pounds deli-sliced roast beef
steak seasoning or salt and pepper
4 torpedo sandwich rolls, split
In a large, shallow skillet over medium heat, melt the butter. Saute' the shallots in the butter for 2 minutes. Add the flour and cook one minute longer. Whisk in sherry and cook liquid out. Whisk in the consomme' in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until sandwiches are ready to serve.
Pile roast beef loosely across a large work surface, and season with grill seasoning or salt and pepper. gather 4 ramekins or small soup cups for dipping sauce and 4 torpedo rolls. Using tongs to help guide you.
Source: Rachael Ray's Yummo Cookbook
2 tbsp butter
1 shallot, chopped
1 shot dry sherry ( optional)
2 cans (14 oz each) beef consomme'
1.5 pounds deli-sliced roast beef
steak seasoning or salt and pepper
4 torpedo sandwich rolls, split
In a large, shallow skillet over medium heat, melt the butter. Saute' the shallots in the butter for 2 minutes. Add the flour and cook one minute longer. Whisk in sherry and cook liquid out. Whisk in the consomme' in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until sandwiches are ready to serve.
Pile roast beef loosely across a large work surface, and season with grill seasoning or salt and pepper. gather 4 ramekins or small soup cups for dipping sauce and 4 torpedo rolls. Using tongs to help guide you.
Toasted Coconut Pound Cake with Lemon Curd
My husband has been asking me to make a coconut cake for quite some time, but I have been reluctant about making a large layer cake only for it to sit around waiting for me to eat it. I am one of those people that can't have sweets in their house without consuming them until there is nothing left! Anyway, I saw this recipe and figured that it would be a good compromise since it only makes a small amount and that it contains coconut. This cake was so good that I am glad that there wasn't alot of it. I used the lemon curd to spread on the cake and then I topped it with strawberries and a bit of whipped cream.
Source: http://evilshenanigans.com
Lemon Curd
2 oz sugar (1/4 cup)
1 tsp lime zest
2 oz lime juice
2 egg yolks
4 tbsp unsalted butter
Rub the lime zest into the sugar until it is fragrant and the sugar is tinted pale green.
Pour into a heavy bottom pot.
Juice the limes and add the juice to the pot with the sugar. Stir in the egg yolks and cook over medium heat until thick. Stir in the butter and cook until melted.
Pour through a strainer into a heat proof bowl and cover with plastic wrap. Make sure to press the film down over the curd to avoid a skin. Chill for two hours.
For the cake:
1 c coconut
1 c sugar
1/2 c butter
3 eggs
1 tsp vanilla
'1/2 c sour cream
1 1/4 c all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Heat the oven to 325 F and grease a 10'' loaf pan very well.
Allow your butter, eggs and sour cream to come to room temperature.
Toast the coconut until brown and fragrant. Set aside to cool.
In a mixer with a paddle attachment, cream the butter and sugar on medium high speed for 5 minutes.
Scrape the sides of the bowl down and add the eggs, one at a time, blending for one minute after each addition and scraping down before adding the next.
Add the vanilla abd blend to combine.
Sift the dry ingredients and add them, along with the sour cream, in three alternating installments, starting and ending with the dry ingredients.
Fold in the toasted coconut and pour into the prepared pan.
Bake for 60 minutes or until the center of the cake springs back lightly when pressed in the center. you may need to tent the cake with aluminum foil to avoid browning.
Cool in the pan for 20 minutes before turning out on a rack to cool completely.
Source: http://evilshenanigans.com
Lemon Curd
2 oz sugar (1/4 cup)
1 tsp lime zest
2 oz lime juice
2 egg yolks
4 tbsp unsalted butter
Rub the lime zest into the sugar until it is fragrant and the sugar is tinted pale green.
Pour into a heavy bottom pot.
Juice the limes and add the juice to the pot with the sugar. Stir in the egg yolks and cook over medium heat until thick. Stir in the butter and cook until melted.
Pour through a strainer into a heat proof bowl and cover with plastic wrap. Make sure to press the film down over the curd to avoid a skin. Chill for two hours.
For the cake:
1 c coconut
1 c sugar
1/2 c butter
3 eggs
1 tsp vanilla
'1/2 c sour cream
1 1/4 c all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Heat the oven to 325 F and grease a 10'' loaf pan very well.
Allow your butter, eggs and sour cream to come to room temperature.
Toast the coconut until brown and fragrant. Set aside to cool.
In a mixer with a paddle attachment, cream the butter and sugar on medium high speed for 5 minutes.
Scrape the sides of the bowl down and add the eggs, one at a time, blending for one minute after each addition and scraping down before adding the next.
Add the vanilla abd blend to combine.
Sift the dry ingredients and add them, along with the sour cream, in three alternating installments, starting and ending with the dry ingredients.
Fold in the toasted coconut and pour into the prepared pan.
Bake for 60 minutes or until the center of the cake springs back lightly when pressed in the center. you may need to tent the cake with aluminum foil to avoid browning.
Cool in the pan for 20 minutes before turning out on a rack to cool completely.
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