I have been trying to eat healthier so I have done quite a lot of searching for light recipes. I found this on laaloosh.com. It is a really nice site for healthy recipes and the Weight Watcher points have already been calculated. I paired this recipe with latin rice which was very delicious.
Souce: laloosh.com
Ingredients:
8 oz boneless, skinless chicken breasts, chopped into small chunks ( I used chicken tenders)
1 chopped red bell pepper, green bell pepper salt & pepper, yellow bell pepper( I used a bag of frozen mixed peppers to cut down on the prep and cost)
10 oz can pineapple tidbits, drained
1 tbsp hot sauce ( I substituted with Hoisin sauce)
1 tsp paprika
1 tsp garlic powder
salt and pepper to taste
Directions:
Spray a large fring pan with cooking spray. Add the chicken, garlic, paprika and salt and pepper and cook until chicken is well done. Then, add pineapple and hot sauce, and cook on medium for 5 minutes. Next, add all the peppers and fry until they are cooked through and softened. Serve immediately.
Recipe serving size = 2 WW points = 5 per serving
Latin Yellow Rice
Source: Gina's Weight Watcher Recipes
5 WW points/1 cup
2 c. long grain rice
2 tbsp canola oil
1 chicken bullion cube
1 packet Sazon ( found in the latin food aisle)
5 scallions, chopped
2 garlic cloves, minced
1 tomato, diced
1/2 c. cilantro
4 c. water
salt to taste
Directions:
In a medium pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for 2 minutes. Add tomatoes and saute another minute. Add rice and saute 2 minutes longer, stirring frequently. Add water, bullion cube and sazon. Taste the water for salt and add more for taste, if needed. Let water boil on high, stirring once. As the water boils down and just skims the top of the rice, turn the burner down to very low and cover for 15 minutes. The steam will cook the rice so do not open. After 15 minutes, take the pot off the burner and let the pot sit for 5 minutes more. This will finish cooking the rice without burning the bottom.
Friday, January 30, 2009
Wednesday, January 28, 2009
Tomato-Tortilla Soup
I have never really liked tomato soup, but I can't really say that because the only tomato soup that I have eaten is Campbell's in a can. When I saw this recipe in one of my cookbooks, I knew that I may just have to change my mind about disliking tomato soup. I was right. I can now say that I like tomato soup, just not Campbell's.
Source: Ellie Krieger - The Food You Crave
Ingredients:
Two 6" corn tortillas
2 tbsp canola oil
1/4 tsp salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced
1 tsp ground cumin
4 c. low-sodium chicken broth
Two 14.5 oz cans diced tomatoes with their juices ( I used tomatoes with green chilies)
1 small jalapeno pepper, seedes and thinly sliced ( I omitted)
3/4 tsp dried oregano
1/4 c. fresh lime juice
1/4 c. light sour cream
2 tbsp chopped cilantro
Directions:
Preheat the oven to 375 degrees F
Brush both sides of the tortillas with oil, using all but 2 tsp of it. Cut the tortillas in half, then cut each half into 1/4" wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until golden brown and crisp. Remove from the oven and set aside.
Heat the remaining oil in a large heavy skillet over medium heat. Add the onion and cook, stirring for 5 minutes, then add the garlic and cumin and cook, stirring, until the onion is soft and translucent but not browned. Add the broth, tomatoes, jalapeno and oregano, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in the lime juice. Remove the pan from the heat and puree with an immersion blender or in two batches with the regular blender until the soup lightens in color but chunks of tomato remain. Serve the soup topped with tortilla strips, cilantro and sour cream.
Source: Ellie Krieger - The Food You Crave
Ingredients:
Two 6" corn tortillas
2 tbsp canola oil
1/4 tsp salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced
1 tsp ground cumin
4 c. low-sodium chicken broth
Two 14.5 oz cans diced tomatoes with their juices ( I used tomatoes with green chilies)
1 small jalapeno pepper, seedes and thinly sliced ( I omitted)
3/4 tsp dried oregano
1/4 c. fresh lime juice
1/4 c. light sour cream
2 tbsp chopped cilantro
Directions:
Preheat the oven to 375 degrees F
Brush both sides of the tortillas with oil, using all but 2 tsp of it. Cut the tortillas in half, then cut each half into 1/4" wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until golden brown and crisp. Remove from the oven and set aside.
Heat the remaining oil in a large heavy skillet over medium heat. Add the onion and cook, stirring for 5 minutes, then add the garlic and cumin and cook, stirring, until the onion is soft and translucent but not browned. Add the broth, tomatoes, jalapeno and oregano, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in the lime juice. Remove the pan from the heat and puree with an immersion blender or in two batches with the regular blender until the soup lightens in color but chunks of tomato remain. Serve the soup topped with tortilla strips, cilantro and sour cream.
Creamy Chipotle Sausage Tortellini with White Beans and Cilantro
My daughter loves cream sauce, but I don't make it a lot because it is very high in calories and I just don't care for the taste very much. I will take Marinara sauce over Alfredo anytime. I can't always make meals that are only pleasing to my palate. I try to be diverse even if that means sacrificing my wants. I was very pleased with this recipe and surprised that even though it was made with a cream sauce verses a marinara, it was very delicious! I would even go as far as to say that I would make it again. The original recipe calls for chicken, but I wanted to add extra flavor so I used Italian turkey sausage instead.
Source: pickypalate.com
8 oz package cheese tortellini
4 tbsp butter ( I used 2)
1/4 c. flour
salt and pepper
2 c. skim milk
2 c. shredded mozzarella cheese ( I used 1.5)
1 tbsp adobo sauce, from canned chipotle chilies
2 Italian turkey sausage links with skins off and mashed and cooked
14 oz can canellini beans, drained
1/4 c. cilantro, finely chopped
Directions:
1. Prepare tortellini according to package instructions
2. Melt butter into a medium pot over medium heat. Whisk in flour, salt and pepper until combined. Slowly whisk in milk until smooth. Increase the heat to medium high while continuously whisking. Continue until mixture thickens. Reduce heat to low and stir in the cheese. Stir until melted and smooth then add the adobo sauce. Add drained tortellini to the pot along with the sausage, beans and cilantro. Serve warm
Source: pickypalate.com
8 oz package cheese tortellini
4 tbsp butter ( I used 2)
1/4 c. flour
salt and pepper
2 c. skim milk
2 c. shredded mozzarella cheese ( I used 1.5)
1 tbsp adobo sauce, from canned chipotle chilies
2 Italian turkey sausage links with skins off and mashed and cooked
14 oz can canellini beans, drained
1/4 c. cilantro, finely chopped
Directions:
1. Prepare tortellini according to package instructions
2. Melt butter into a medium pot over medium heat. Whisk in flour, salt and pepper until combined. Slowly whisk in milk until smooth. Increase the heat to medium high while continuously whisking. Continue until mixture thickens. Reduce heat to low and stir in the cheese. Stir until melted and smooth then add the adobo sauce. Add drained tortellini to the pot along with the sausage, beans and cilantro. Serve warm
Monday, January 26, 2009
Hershey's "Perfectly Chocolate" Chocolate Cake
I Love to eat sweets, but unfortunately I don't make them often because they love me a little too much. I try to only make desserts when I need to bring a dish to a party or if I am having company. My husband requested that I make a chocolate cake and luckily in my family chocolate anything is a crowd pleaser. I have heard from some of the other blogs that I visit that this cake is wonderful. I was not disappointed. It really was one of the best cakes that I have ever tasted and it is super simple to make. I also was able to save a little bit of the frosting to eat later(yum)!
Source: Hershey's kitchens.com
For the Cake
Ingredients:
2 c. sugar
1-3/4 c all-purpose flour
3/4 c. Hershey's cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
1 c. boiling water
Directions:
1. Heat the oven to 350 F. Grease and flour two 9" round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in the boiling water ( batter will be thin). Pour batter into prepared pans evenly.
3. Bake 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Cool completely then frost.
"Perfectly Chocolate" Chocolate Frosting
1/2 c. (1 stick) butter or margarine
2/3 c. Hershey's cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 c. frosting.
Source: Hershey's kitchens.com
For the Cake
Ingredients:
2 c. sugar
1-3/4 c all-purpose flour
3/4 c. Hershey's cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
1 c. boiling water
Directions:
1. Heat the oven to 350 F. Grease and flour two 9" round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in the boiling water ( batter will be thin). Pour batter into prepared pans evenly.
3. Bake 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Cool completely then frost.
"Perfectly Chocolate" Chocolate Frosting
1/2 c. (1 stick) butter or margarine
2/3 c. Hershey's cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 c. frosting.
Peach French Toast Bake
We usually eat cereal an oatmeal for breakfast during the week, but for the weekend we try to eat a little bit classier. One of my favorite foods is French toast, but I don't make it a lot because it is not very healthy. As I was going through my cook books, I found this recipe. I decided to make it because it looked delicious and healthy. It was really yummy and easy. I will definitely make it again.
Source: Ellie Krieger - The Food You Crave
Ingredients:
Cooking spray
1 large whole-wheat baguette (about 8 0z)
4 large eggs
4 large egg whites
1 tsp vanilla extract
5 c. frozen unsweetened sliced peaches, thawed
2 tbsp packed brown sugar
1/4 tsp cinnamon
1.5 c. plain yogurt ( optional)
3/4 maple syrup ( optional)
Directions:
Coat a 9x13-inch baking pan with cooking spray. Cut the baguette into 1/2 inch thick slices and arrange them in a single layer in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover and refrigerate overnight
Preheat the oven to 350 F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup.
Serves 6. Serving size: 1 - 4.5 x 4" slice.
Calories: 254; Fat 6g; Fiber; 5 g
WW points= 5
Source: Ellie Krieger - The Food You Crave
Ingredients:
Cooking spray
1 large whole-wheat baguette (about 8 0z)
4 large eggs
4 large egg whites
1 tsp vanilla extract
5 c. frozen unsweetened sliced peaches, thawed
2 tbsp packed brown sugar
1/4 tsp cinnamon
1.5 c. plain yogurt ( optional)
3/4 maple syrup ( optional)
Directions:
Coat a 9x13-inch baking pan with cooking spray. Cut the baguette into 1/2 inch thick slices and arrange them in a single layer in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover and refrigerate overnight
Preheat the oven to 350 F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup.
Serves 6. Serving size: 1 - 4.5 x 4" slice.
Calories: 254; Fat 6g; Fiber; 5 g
WW points= 5
Chicken Enchiladas
I love Mexican food and I try to eat it as often as possible which is pretty easy to do because I married into a Mexican family. I have been trying my hand at making authentic recipes, but I can't seem to make them as well as my mother in law. My husband says that I will just get better with practice. Although, I really think that he wishes I would leave the Mexican food cooking to my mother in law! I made these enchiladas on Friday night and thought that they were pretty tasty. They were very simple too, which is always a plus in my book.
Chicken Enchiladas With Fastest - Ever Salsa
Source: Simply Delicioso
For the salsa:
1 10 oz can diced tomatoes with green chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, veined, and finely chopped
1/4 c. finely chopped cilantro leaves
2 tbsp lime juice
salt
For the Enchiladas
1 tablespoon unsalted butter, softened ( I omitted and used cooking spray)
4 c. shredded rotisserie chicken
12 oz grated cheddar cheese
2 c. sour cream ( I used 1 c. of light sour cream)
1/2 small red onion, finely chopped
s&p
6- 8 inch four tortillas ( I used 8 corn tortillas)
Directions:
1. To make the salsa, place the tomatoes, scallions, jalapeno, cilantro, lime juice and some salt in a medium bowl and stir to combine. Set aside at room temperature until ready to serve the enchiladas.
2. To make the enchiladas, preheat your oven to 350 degrees F. Grease a 9x13" baking pan with butter (cooking spray) and set aside.
3. Combine the chicken, 1.5 cups of the cheese, sour cream, red onion and s&p in a large bowl. Mix well.
4. Place the tortillas on your work station. ( If you are using corn tortillas, cover them in a towel and warm up in the microwave for about 1 minute to soften) Spoon some of the chicken mixture onto the center of each tortilla and roll it up. Place the tortillas, seam side down, in the prepared baking dish (it will be a tight fit) Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
5. Remove the foil and sprinkle the enchiladas with the remaining cheese. Return to the oven and bake until the cheese is melted and the edges of the tortillas are just beginning to crisp, 5-8 minutes. Serve hot.
Chicken Enchiladas With Fastest - Ever Salsa
Source: Simply Delicioso
For the salsa:
1 10 oz can diced tomatoes with green chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, veined, and finely chopped
1/4 c. finely chopped cilantro leaves
2 tbsp lime juice
salt
For the Enchiladas
1 tablespoon unsalted butter, softened ( I omitted and used cooking spray)
4 c. shredded rotisserie chicken
12 oz grated cheddar cheese
2 c. sour cream ( I used 1 c. of light sour cream)
1/2 small red onion, finely chopped
s&p
6- 8 inch four tortillas ( I used 8 corn tortillas)
Directions:
1. To make the salsa, place the tomatoes, scallions, jalapeno, cilantro, lime juice and some salt in a medium bowl and stir to combine. Set aside at room temperature until ready to serve the enchiladas.
2. To make the enchiladas, preheat your oven to 350 degrees F. Grease a 9x13" baking pan with butter (cooking spray) and set aside.
3. Combine the chicken, 1.5 cups of the cheese, sour cream, red onion and s&p in a large bowl. Mix well.
4. Place the tortillas on your work station. ( If you are using corn tortillas, cover them in a towel and warm up in the microwave for about 1 minute to soften) Spoon some of the chicken mixture onto the center of each tortilla and roll it up. Place the tortillas, seam side down, in the prepared baking dish (it will be a tight fit) Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
5. Remove the foil and sprinkle the enchiladas with the remaining cheese. Return to the oven and bake until the cheese is melted and the edges of the tortillas are just beginning to crisp, 5-8 minutes. Serve hot.
Friday, January 23, 2009
Chicken Breasts with Hoisin Molasses BBQ Sauce
This recipe originally calls for pork chops, but we don't eat a lot of pork so I decided it would be just as good with chicken. The sauce for this recipe is so yummy that I could just eat it with a spoon! I served the chicken with a side of brown rice and mixed veggies.
Source: Cooking Light Annual Recipes 2009
Ingredients:
3 tbsp sugar
1 tbsp molasses
3 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp soy sauce
2 garlic cloves minced ( I grated them)
2 tsp chinese hot mustard ( I omitted)
Cooking Spray
salt & Pepper
6 (4 oz) boneless, skinless chicken breasts ( I used 4)
4 green onions ( I omitted)
3 c. cooked white rice ( I used brown rice)
Directions:
Combine sugar and molasses in a small saucepan over medium heat. Cook 3 minutes or until the sugar melts, stirring frequently. Stir in hoisin and the next 3 ingredients; bring to a boil. Remove from heat; stir in mustard. Keep warm.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt & pepper on the chicken. Grill until it is done. Add chicken to the hoisin mixture, turning to coat. Add onions to the pan and cook until wilted. Remove onions fom the pan; chop. Combine onions with 1/4 tsp salt, and rice; serve with the chicken.
Note: I used the outside grill to grill the chicken and baste with the sauce.
Serving size: 1 chicken breast and 1/2 c. rice.
WW points = 7
Source: Cooking Light Annual Recipes 2009
Ingredients:
3 tbsp sugar
1 tbsp molasses
3 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp soy sauce
2 garlic cloves minced ( I grated them)
2 tsp chinese hot mustard ( I omitted)
Cooking Spray
salt & Pepper
6 (4 oz) boneless, skinless chicken breasts ( I used 4)
4 green onions ( I omitted)
3 c. cooked white rice ( I used brown rice)
Directions:
Combine sugar and molasses in a small saucepan over medium heat. Cook 3 minutes or until the sugar melts, stirring frequently. Stir in hoisin and the next 3 ingredients; bring to a boil. Remove from heat; stir in mustard. Keep warm.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt & pepper on the chicken. Grill until it is done. Add chicken to the hoisin mixture, turning to coat. Add onions to the pan and cook until wilted. Remove onions fom the pan; chop. Combine onions with 1/4 tsp salt, and rice; serve with the chicken.
Note: I used the outside grill to grill the chicken and baste with the sauce.
Serving size: 1 chicken breast and 1/2 c. rice.
WW points = 7
Wednesday, January 21, 2009
Asian Noodle Salad
My husband loves stir fried foods, but I get really tired of the same old ones lumped together with rice. When I saw this recipe on pioneerwoman.com, I knew that this would be a good substitution for a stir fry. This is a really great salad. I made it with chicken to give it some added protein and I also prefer to eat it warm, rather than cold like a traditional salad.
Source: pioneerwoman.com adapted from Jaime Oliver.
For the salad:
1 package of linguine noodles, cooked, rinsed and cooled ( I used 1/2 package of whole wheat thin spaghetti)
1/2 to 1 head of sliced Napa cabbage
1/2 to 1 head of sliced purple cabbage ( I used 1/2 package of shredded cabbage)
1/2 to 1 bag of baby spinach ( I omitted)
1 red bell pepper
1 orange or yellow bell pepper
1 green bell pepper
1 small bag of bean sprouts ( also called mug sprouts) ( I omitted)
3 sliced scallions
3 peeled, sliced cucumbers ( I used 1.5)
chopped cilantro
1 can whole cashews, lightly toasted ( I omitted)
Dressing:
Juice of 1 lime ( I used 2 limes)
8 tbsp olive oil (I omitted)
2-3 tbsp sesame oil
8 tbsp soy sauce ( I used 4 tbsp)
1/3 c. brown sugar
3 tbsp. fresh ginger, chopped ( I grated it)
2 cloves of garlic, finely chopped
2 jalapeno peppers, chopped ( I used 1)
Combine all of the ingredients. Whisk together the dressing ingredients and pour over the salad. Mix well and serve on a platter.
Source: pioneerwoman.com adapted from Jaime Oliver.
For the salad:
1 package of linguine noodles, cooked, rinsed and cooled ( I used 1/2 package of whole wheat thin spaghetti)
1/2 to 1 head of sliced Napa cabbage
1/2 to 1 head of sliced purple cabbage ( I used 1/2 package of shredded cabbage)
1/2 to 1 bag of baby spinach ( I omitted)
1 red bell pepper
1 orange or yellow bell pepper
1 green bell pepper
1 small bag of bean sprouts ( also called mug sprouts) ( I omitted)
3 sliced scallions
3 peeled, sliced cucumbers ( I used 1.5)
chopped cilantro
1 can whole cashews, lightly toasted ( I omitted)
Dressing:
Juice of 1 lime ( I used 2 limes)
8 tbsp olive oil (I omitted)
2-3 tbsp sesame oil
8 tbsp soy sauce ( I used 4 tbsp)
1/3 c. brown sugar
3 tbsp. fresh ginger, chopped ( I grated it)
2 cloves of garlic, finely chopped
2 jalapeno peppers, chopped ( I used 1)
Combine all of the ingredients. Whisk together the dressing ingredients and pour over the salad. Mix well and serve on a platter.
Monday, January 19, 2009
Kartoffelsalat mit Wurstchen
My family really likes Bratwurst. I decided to grill up some over the weekend, but I wasn't sure what to pair with it. I wanted something German to go with it, so when I saw this potato salad online, I knew it would be perfect. This potato salad was some of the best that I have ever tasted. I really liked the addition of the bacon and the mustard which made it salty and spicy. I honestly can't remember whose blog I got it from, but the recipe does state that it was adapted from East Meets West.
Ingredients:
1 kg potatoes ( I used 4-5 large poatoes)
Meat stock(of which 200 ml goes into the salad
200g bacon ( I diced up 1/2 package of center cut bacon)
1 onion
1 tbsp oil
3-4 tbsp white wine vinegar
2-3 tbsp mayonnaise
1-2 tsp Dijon mustard
salt and pepper to taste
green onions for garnish
Directions:
Peel and dice the potatoes and boil them in the beef stock. Set aside 200 ml for the salad.
In a large skillet or wok, fry the bacon until browned. Remove and drain on a paper towel.
Drain bacon grease from skillet and add the onions. Saute them until they are tender. Add in the cooked potatoes and reserved meat stock. Simmer a little and then pour in the oil, mustard, vinegar and mayo mixture, add salt an pepper and stir well. Turn off the heat , add in the remaining onions, bacon and green onions and mix to incorporate.
Ingredients:
1 kg potatoes ( I used 4-5 large poatoes)
Meat stock(of which 200 ml goes into the salad
200g bacon ( I diced up 1/2 package of center cut bacon)
1 onion
1 tbsp oil
3-4 tbsp white wine vinegar
2-3 tbsp mayonnaise
1-2 tsp Dijon mustard
salt and pepper to taste
green onions for garnish
Directions:
Peel and dice the potatoes and boil them in the beef stock. Set aside 200 ml for the salad.
In a large skillet or wok, fry the bacon until browned. Remove and drain on a paper towel.
Drain bacon grease from skillet and add the onions. Saute them until they are tender. Add in the cooked potatoes and reserved meat stock. Simmer a little and then pour in the oil, mustard, vinegar and mayo mixture, add salt an pepper and stir well. Turn off the heat , add in the remaining onions, bacon and green onions and mix to incorporate.
Blueberry Muffins
I had some blueberries that I bought last week that I didn't want to go bad. I also had a large container of yogurt to use up. I decided to make blueberry muffins. I had a difficult time finding a recipe that used yogurt, but I finally found it on Food Network. This recipe by Alton Brown is so simple and delicious. I will definitely make it again.
Blueberry Muffins
Alton Brown
Ingredients:
12 1/2 oz cake flour
1 tsp baking soda
2 tsp baking powder
Heavy pinch of salt
1 c. sugar
1 egg
1 c. yogurt ( I used vanilla flavored)
1.5 c. fresh blueberries ( I froze them first so that they were easier to mix in)
vegetable spray, for the muffin tins
Directions:
Preheat the oven to 380 degrees F.
In a large bowl sift the flour, baking soda, baking powder and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup of blueberries to mixture and stir 3 more times. Reserve the 1/2 c. of the blueberries.
Using a scoop, add the mixture to the greased muffin pans. Sprinkle the remaining 1/2 c. of berries on top of the muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20-25 minutes, rotating the pan halfway through. Remove from the oven and turn out, upside down on a tea towel to cool completely. Serve immediately or store in an airtight container for 2-3 days.
Blueberry Muffins
Alton Brown
Ingredients:
12 1/2 oz cake flour
1 tsp baking soda
2 tsp baking powder
Heavy pinch of salt
1 c. sugar
1 egg
1 c. yogurt ( I used vanilla flavored)
1.5 c. fresh blueberries ( I froze them first so that they were easier to mix in)
vegetable spray, for the muffin tins
Directions:
Preheat the oven to 380 degrees F.
In a large bowl sift the flour, baking soda, baking powder and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup of blueberries to mixture and stir 3 more times. Reserve the 1/2 c. of the blueberries.
Using a scoop, add the mixture to the greased muffin pans. Sprinkle the remaining 1/2 c. of berries on top of the muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20-25 minutes, rotating the pan halfway through. Remove from the oven and turn out, upside down on a tea towel to cool completely. Serve immediately or store in an airtight container for 2-3 days.
Burgers with Curry-Spiced Sweet Potatoes
Every once in awhile I like to eat hamburgers, but I get tired of the same old recipe. I saw this recipe in my Cooking Light cookbook and decided that it looked good. The burgers turned out okay, but not really what I was looking for. However, the sweet potatoes that I made for the side dish were so yummy. I really love anything that is spicy, but doesn't give off heat. On the other hand, my family likes heat, but not the spicy flavor. So needless to say, they were unimpressed with this meal. They ate it, but I probably won't make it again.
Chipotle Burgers
Cooking Light 2009
1/2 c. dry breadcrumbs
2 tbsp bbq sauce
1 tbsp canned chopped chipotle chiles, canned in adobo sauce
1 tsp garlic, minced
1 Ib lean ground beef
1 large egg, lightly beaten.
Combine all of the ingredients together and form 4 large patties. You can use a pan to cook them, but I always prefer the grill.
Curry-Spiced Sweet Potatoes
Cooking Light 2009
Ingredients:
6.5 c. (1 inch) cubed peeled sweet potato( about 2 pounds)
1 tbsp butter
1/4 c. finely chopped shallots
1 tbsp beown sugar
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp cinnamon
1/8 tsp red pepper
1/3 c. half-and-half
1 tbsp fresh lemon juice
Directions:
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well. Keep warm
Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook six minutes or until tender, stirring occasionally. Stir in sugar and the next five ingredients; cook 1 minute, stiring constantly. Add shallot mixture, half-and-half, and lemon juice to potatoes. Mash with a potato masher to desired consistency. Yield: 6 servings at 2/3 cup.
Cal 183; Fat 3.7 g; Fiber 5.2g WW Points = 3 per serving
Chipotle Burgers
Cooking Light 2009
1/2 c. dry breadcrumbs
2 tbsp bbq sauce
1 tbsp canned chopped chipotle chiles, canned in adobo sauce
1 tsp garlic, minced
1 Ib lean ground beef
1 large egg, lightly beaten.
Combine all of the ingredients together and form 4 large patties. You can use a pan to cook them, but I always prefer the grill.
Curry-Spiced Sweet Potatoes
Cooking Light 2009
Ingredients:
6.5 c. (1 inch) cubed peeled sweet potato( about 2 pounds)
1 tbsp butter
1/4 c. finely chopped shallots
1 tbsp beown sugar
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp cinnamon
1/8 tsp red pepper
1/3 c. half-and-half
1 tbsp fresh lemon juice
Directions:
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well. Keep warm
Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook six minutes or until tender, stirring occasionally. Stir in sugar and the next five ingredients; cook 1 minute, stiring constantly. Add shallot mixture, half-and-half, and lemon juice to potatoes. Mash with a potato masher to desired consistency. Yield: 6 servings at 2/3 cup.
Cal 183; Fat 3.7 g; Fiber 5.2g WW Points = 3 per serving
Friday, January 16, 2009
Brined Chicken Breasts in Foil Packets
For Thanksgiving this year, we brined a turkey for the first time. It was so moist and tender that I resolved to brine one every year. As I was perusing the internet, I found this recipe for brined chicken breasts and I knew that I had to make it. The chicken turned out just as moist as the Thanksgiving turkey. I was very impressed with the taste of this recipe and that it was so simple to make.
Source: culinaryinfatuation.blogspot.com
For the brine:
5 c. water
3 tbsp salt
2 tsp sugar
4 boneless, skinless chicken breasts
Place all of the ingredients in a gallon sized ziplock bag, add the chicken and refrigerate for 1 hour.
After one hour, take the chicken out of the brine and pat dry. Add any spices that you like. I added salt, pepper and Italian seasoning. Put some olive oil in a large skillet and sear the chicken breasts until brown. Place each breast in a foil packet and brush with olive oil and put 2 slices of garlic on top of the chicken. Bundle each foil packet and place in a baking pan. Bake in the oven at 450 degrees for 12 minutes.
Source: culinaryinfatuation.blogspot.com
For the brine:
5 c. water
3 tbsp salt
2 tsp sugar
4 boneless, skinless chicken breasts
Place all of the ingredients in a gallon sized ziplock bag, add the chicken and refrigerate for 1 hour.
After one hour, take the chicken out of the brine and pat dry. Add any spices that you like. I added salt, pepper and Italian seasoning. Put some olive oil in a large skillet and sear the chicken breasts until brown. Place each breast in a foil packet and brush with olive oil and put 2 slices of garlic on top of the chicken. Bundle each foil packet and place in a baking pan. Bake in the oven at 450 degrees for 12 minutes.
Tuesday, January 13, 2009
Dirty Risotto
I saw this recipe online a few times, but have never gone as far to print it out and make it. So when I saw it in my cookbook, I took it as a sign that I needed to make it. It was fabulous! I loved all of the flavors and it was creamy without being fattening. As usual, I omitted most of the oil and butter in the recipe, but because of the fat in the meats, I don't think that this dish needed the extra butter.
Source: Family-Style Pasta by Giada DeLaurentiis
Ingredients:
5 c. reduced-sodium chicken broth
2 tbsp unsalted butter ( I omitted)
2 oz pancetta, chopper ( I used center-cut bacon because I had it on hand)
8 oz spicy Italian sausage, casings removed ( I used 3 oz of sweet chicken sausage)
3/4 c. finely chopped onion
1 c. red bell pepper ( I used green to save money)
4 oz mushrooms, trimmed and chopped ( I used 8 oz)
1.5 c. Arborio Rice
3/4 c. dry white wine ( I omitted)
1/2 c. Parmesan cheese
salt and pepper
1 tbsp fresh parsley ( I omitted)
Directions:
Bring the broth to a simmer in a saucepan. Cover the broth and keep hot over low heat.
In a large heavy saucepan. melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper and mushrooms and saute until tender, about 8 minutes, scraping up the browned bits on the bottom of the pan. Add the rice and stir to coat. Add the wine and simmer until it has almost completely evaporated, about 1 minute. Add 1/2 cup of the simmering broth and stir until it is almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender, but firm to the bite and the mixture is creamy, about 25 minutes total. Remove from the heat. Stir in the cheese , salt and pepper. Transfer the risotto to a serving dish. Sprinkle with parsley and serve immediately.
Source: Family-Style Pasta by Giada DeLaurentiis
Ingredients:
5 c. reduced-sodium chicken broth
2 tbsp unsalted butter ( I omitted)
2 oz pancetta, chopper ( I used center-cut bacon because I had it on hand)
8 oz spicy Italian sausage, casings removed ( I used 3 oz of sweet chicken sausage)
3/4 c. finely chopped onion
1 c. red bell pepper ( I used green to save money)
4 oz mushrooms, trimmed and chopped ( I used 8 oz)
1.5 c. Arborio Rice
3/4 c. dry white wine ( I omitted)
1/2 c. Parmesan cheese
salt and pepper
1 tbsp fresh parsley ( I omitted)
Directions:
Bring the broth to a simmer in a saucepan. Cover the broth and keep hot over low heat.
In a large heavy saucepan. melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper and mushrooms and saute until tender, about 8 minutes, scraping up the browned bits on the bottom of the pan. Add the rice and stir to coat. Add the wine and simmer until it has almost completely evaporated, about 1 minute. Add 1/2 cup of the simmering broth and stir until it is almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender, but firm to the bite and the mixture is creamy, about 25 minutes total. Remove from the heat. Stir in the cheese , salt and pepper. Transfer the risotto to a serving dish. Sprinkle with parsley and serve immediately.
Saturday, January 10, 2009
Baked Angel Hair Timbale
I have been in the mood for Italian food lately. Usually when I crave it, I look through Giada's recipes. She never fails me with her wonderful recipes that are on the lighter side. As always, I make fat substitutions, even though her recipes don't seem to be laden with it.
Source: Giada's Family Dinners by Giada De Laurentiis
Ingredients:
1/2 c. plus 1/4 c. olive oil ( I used 1 tbsp)
6 Japanese eggplants ( about 2 pounds total), cut into 1" cubes ( I used a mixture of zucchini and mushrooms)
salt and pepper
1 tbsp minced garlic
1 pound turkey sausage, casings removed
1/3 c. dry red wine ( I omitted)
3 c. marinara sauce ( see recipe below)
1 tsp crushed dried red pepper flakes
8 oz angel hair pasta
1 (17 oz) package of frozen puff pastry (2 sheets), thawed
1 Ib mozzarella cheese, diced ( I used 1/4 c. shredded)
1 cup freshly grated Parmesan cheese ( I used 1/2 cup)
1 9" springform pan
Directions:
Heat 1/3 cup of oil in a large frying pan over medium -high heat. Add half of the eggplant cubes and toss to coat. Sprinkle with s&p. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium.
Add half of the garlic and saute until it is tender, about 2 minutes longer. Use a slotted spoon and transfer the eggplant to a large bowl. Repeat with the remaining 1/4 c. of oil and the remaining eggplant and garlic. Add to the bowl with the first batch.
Add the sausage and wine to the same frying pan. Cook over medium high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of the spoon, about 8 minutes. Add the sausage, marinara and red pepper flakes to the bowl with the eggplant, and toss to combine.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute, stirring constantly. Drain. Toss the pasta with the eggplant mixture. Cool completely.
Preheat the oven to 375 degrees. Roll out 1 pastry sheet on a floured surface to a 13 1/2" square. Transfer to a 9' springform pan, allowing the excess pastry to hang over the rim. Add the cheeses to the cooled eggplant mixture and toss to combine. Spoon the mixture into the pan. Roll out the second sheet of pastry and place it over the pasta filling. Pinch the edges of the pastry to seal. Trim the overhanging pastry edges to about 1". Fold the pastry edges to form a decorative border. Cut a slit in the center of the top to allow steam to escape.
Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes). Let stand for 20 minutes before cutting. Remove the pan sides and serve. Serves about 8 -10. Note: Check the pastry after it cooks about 1 hour. Mine only took about 1 hour to Cook.
Quick Marinara Sauce
Source: Giada's Family Dinners
Makes about 6 cups
2 (28 oz) cans whole tomatoes in juice
1 bunch of fresh basil, stemmed
1/2 c. EVOO ( I used 1 tbsp)
2 small onions ( I used 1 medium)
4 garlic cloves, finely chopped
1 tsp dried oregano ( I used Italian Seasoning)
1 tsp sugar
salt and pepper
Directions:
In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until very tender, about 12 minutes. Stir in the tomato puree, oregano and sugar. Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until sauce thickens. Season with salt and pepper. ( The sauce can be made 1 day ahead. If storing for future use, cool, then cover and refrigerate. Rewarm over medium heat before using.
Source: Giada's Family Dinners by Giada De Laurentiis
Ingredients:
1/2 c. plus 1/4 c. olive oil ( I used 1 tbsp)
6 Japanese eggplants ( about 2 pounds total), cut into 1" cubes ( I used a mixture of zucchini and mushrooms)
salt and pepper
1 tbsp minced garlic
1 pound turkey sausage, casings removed
1/3 c. dry red wine ( I omitted)
3 c. marinara sauce ( see recipe below)
1 tsp crushed dried red pepper flakes
8 oz angel hair pasta
1 (17 oz) package of frozen puff pastry (2 sheets), thawed
1 Ib mozzarella cheese, diced ( I used 1/4 c. shredded)
1 cup freshly grated Parmesan cheese ( I used 1/2 cup)
1 9" springform pan
Directions:
Heat 1/3 cup of oil in a large frying pan over medium -high heat. Add half of the eggplant cubes and toss to coat. Sprinkle with s&p. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium.
Add half of the garlic and saute until it is tender, about 2 minutes longer. Use a slotted spoon and transfer the eggplant to a large bowl. Repeat with the remaining 1/4 c. of oil and the remaining eggplant and garlic. Add to the bowl with the first batch.
Add the sausage and wine to the same frying pan. Cook over medium high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of the spoon, about 8 minutes. Add the sausage, marinara and red pepper flakes to the bowl with the eggplant, and toss to combine.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute, stirring constantly. Drain. Toss the pasta with the eggplant mixture. Cool completely.
Preheat the oven to 375 degrees. Roll out 1 pastry sheet on a floured surface to a 13 1/2" square. Transfer to a 9' springform pan, allowing the excess pastry to hang over the rim. Add the cheeses to the cooled eggplant mixture and toss to combine. Spoon the mixture into the pan. Roll out the second sheet of pastry and place it over the pasta filling. Pinch the edges of the pastry to seal. Trim the overhanging pastry edges to about 1". Fold the pastry edges to form a decorative border. Cut a slit in the center of the top to allow steam to escape.
Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes). Let stand for 20 minutes before cutting. Remove the pan sides and serve. Serves about 8 -10. Note: Check the pastry after it cooks about 1 hour. Mine only took about 1 hour to Cook.
Quick Marinara Sauce
Source: Giada's Family Dinners
Makes about 6 cups
2 (28 oz) cans whole tomatoes in juice
1 bunch of fresh basil, stemmed
1/2 c. EVOO ( I used 1 tbsp)
2 small onions ( I used 1 medium)
4 garlic cloves, finely chopped
1 tsp dried oregano ( I used Italian Seasoning)
1 tsp sugar
salt and pepper
Directions:
In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until very tender, about 12 minutes. Stir in the tomato puree, oregano and sugar. Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until sauce thickens. Season with salt and pepper. ( The sauce can be made 1 day ahead. If storing for future use, cool, then cover and refrigerate. Rewarm over medium heat before using.
Tuesday, January 6, 2009
Loaded Baked Potato Soup
I love potato soup, but I don't like that it can be very unhealthy. When I saw a lighter, healthier version on Culinary Infatuation's blog, I was so exited!
Loaded Potato Soup
Source: culinaryinfatuation.blogspot.com
4 medium sized potatoes baked, skins removed and diced small ( I used 7 small potatoes)
4 cups reduced fat milk ( I used 3 cups of milk and 2 cups of fat free half-and-half to thicken it)
2 cups fat free, low sodium chicken broth
1/2 Tbs. canola oil ( I omitted)
1 Tbs. unsalted butter ( I used 1/2 stick of butter)
1/2 cup onions diced small ( I used 1 cup)
2 garlic cloves minced
1 1/2 Tbs. fresh chopped parsley ( I used cilantro)
1 1/2 fresh chopped basil
2 Tbs. flour
4 pieces turkey bacon cooked and crumbled ( I used center cut bacon)
3/4 cup 2 % cheddar cheese
1/2 cup reduced fat sour cream
2 tsp. salt
2 tsp. pepper
1/4 tsp. ground (or fresh ground) nutmeg
Heat a large pot over medium heat and add oil and butter. Add onions and saute until soft. Add garlic, parsley, and basil and saute about 2-3 minutes longer. Add flour and stir until it is a paste, continue to whisk for about a minute. Add milk to pot in a slow stream and whisk vigorously until flour is incorporated. Add chicken stock and the rest of the ingredients except sour cream and cheese and bring to a slow simmer. Continue to simmer about 10 minutes and take off heat. Stir in cheese and sour cream. At this point you can use the immersion blender to puree to thicken, or smash the potatoes up a bit instead. ( I don't have an immersion blender, so I just took out 2 cups of the soup, blended it in the blender and put it back in the pot)
Loaded Potato Soup
Source: culinaryinfatuation.blogspot.com
4 medium sized potatoes baked, skins removed and diced small ( I used 7 small potatoes)
4 cups reduced fat milk ( I used 3 cups of milk and 2 cups of fat free half-and-half to thicken it)
2 cups fat free, low sodium chicken broth
1/2 Tbs. canola oil ( I omitted)
1 Tbs. unsalted butter ( I used 1/2 stick of butter)
1/2 cup onions diced small ( I used 1 cup)
2 garlic cloves minced
1 1/2 Tbs. fresh chopped parsley ( I used cilantro)
1 1/2 fresh chopped basil
2 Tbs. flour
4 pieces turkey bacon cooked and crumbled ( I used center cut bacon)
3/4 cup 2 % cheddar cheese
1/2 cup reduced fat sour cream
2 tsp. salt
2 tsp. pepper
1/4 tsp. ground (or fresh ground) nutmeg
Heat a large pot over medium heat and add oil and butter. Add onions and saute until soft. Add garlic, parsley, and basil and saute about 2-3 minutes longer. Add flour and stir until it is a paste, continue to whisk for about a minute. Add milk to pot in a slow stream and whisk vigorously until flour is incorporated. Add chicken stock and the rest of the ingredients except sour cream and cheese and bring to a slow simmer. Continue to simmer about 10 minutes and take off heat. Stir in cheese and sour cream. At this point you can use the immersion blender to puree to thicken, or smash the potatoes up a bit instead. ( I don't have an immersion blender, so I just took out 2 cups of the soup, blended it in the blender and put it back in the pot)
Sunday, January 4, 2009
White Russian Tiramisu
I have always wanted to make tiramisu, but I didn't want all of the calories. I remembered seeing a recipe a few years back in one of my Cooking Light Cookbooks, and figured what better time than the present to make it.
White Russian Tiramisu
Source: All-New Complete Cooking Light Cookbook
1/2 c. ground coffee beans
1 3/4 c cold water
1/4 cup Kahlua divided
1/2 cup mascapone cheese or 1/2 c. of cream cheese ( I used fat free cream cheese)
1 8 oz block of fat free cream cheese, softened
1/3 c. brown sugar
1/3 c. granulated sugar
24 ladyfingers
3 tsp. unsweetened cocoa
(I also added cinnamon to the topping)
1. Brew the coffee and add 2 tbsp Kahlua in a shallow dish, and cool.
2. Combine cheese in a large bowl. Beat with a mixer on high until smooth. Add the sugars and 2 tbsp of Kahlua and beat until well blended.
3. Split ladyfingers in half lengthwise
4. Quickly dip the ladyfingers in the coffee mixture, place dipped sides down on the bottom of an 8 inch square baking dish, slightly overlapping the ladyfingers. Spread half of the cheese mixture over the ladyfingers, and sprinkle with 1 tsp of cocoa. Repeat this step again. Cover with foil and refrigerate for 2 hours.
Yield: 12 servings ( about 2/3 c.)
Cal 134; Fat 4.5g;Fiber 0g
White Russian Tiramisu
Source: All-New Complete Cooking Light Cookbook
1/2 c. ground coffee beans
1 3/4 c cold water
1/4 cup Kahlua divided
1/2 cup mascapone cheese or 1/2 c. of cream cheese ( I used fat free cream cheese)
1 8 oz block of fat free cream cheese, softened
1/3 c. brown sugar
1/3 c. granulated sugar
24 ladyfingers
3 tsp. unsweetened cocoa
(I also added cinnamon to the topping)
1. Brew the coffee and add 2 tbsp Kahlua in a shallow dish, and cool.
2. Combine cheese in a large bowl. Beat with a mixer on high until smooth. Add the sugars and 2 tbsp of Kahlua and beat until well blended.
3. Split ladyfingers in half lengthwise
4. Quickly dip the ladyfingers in the coffee mixture, place dipped sides down on the bottom of an 8 inch square baking dish, slightly overlapping the ladyfingers. Spread half of the cheese mixture over the ladyfingers, and sprinkle with 1 tsp of cocoa. Repeat this step again. Cover with foil and refrigerate for 2 hours.
Yield: 12 servings ( about 2/3 c.)
Cal 134; Fat 4.5g;Fiber 0g
Beef Stew
It is cold and rainy tonight which is a rarity in Phoenix, so I decided to take advantage of it and make beef stew. Stew is a winter favorite of mine. I saw this recipe in my new Barefoot Contessa cookbook and knew that it would be perfect tonight. Warning: This recipe is very time consuming. For those of you that work full time, I would recommend that you save it for a day off. I would also omit the red wine the next time I make it. The taste of the wine was very over-powering!
Parker's Beef Stew
Source: Barefoot Contessa: Back to the Basics
Ingredients:
2.5 pounds good-quality chuck beef, cut into 1 1/4" cubes
1 (750ml) bottle good red wine ( I used 1/2 of the bottle)
3 whole garlic clove, smashed
3 bay leaves
6 oz bacon, cut into 1" pieces ( I used center cut bacon)
2 cups + 2 tbsp A/P flour
salt & pepper
2 medium yellow onions, chopped
olive oi ll
2 tbsp minced garlic
1 pound carrots, peeled and cut into 1.5" chunks
1 pound small potatoes, halved or quartered
1 (14.5) oz can of beef stock ( I used 32 oz to sub for the remaining wine)
1 large branch of fresh rosemary( I omitted)
1/2 c sun-dried tomatoes in oil, drained (I used 1 small can of fire roasted tomatoes to cut back on oil)
2 tbsp Worcestershire sauce
1 (10 oz) package of frozen peas ( I omitted)
Directions:
Place the beef in a bowl with the red wine, garlic clove, and bay leaves. Cover the bowl and marinate overnight in the fridge.
Brown the bacon in a large saute pan until crispy. With a slotted spoon, transfer the bacon to a Dutch oven. Combine 2 cups of flour, 1 tbsp salt & 1 tbsp pepper in a bowl.
Lift the beef out of the marinade and discard the bay leaves and garlic, saving the marinade. In batches, dredge the beef cubes in the flour an then shake off the excess. In the same saute pan, brown half of the beef over medium for 5-7 minutes, turning to brown all sides.
Place the browned beef in the Dutch oven with the bacon and brown the remaining beef. Add the second batch to the Dutch oven.
Meanwhile, preheat the oven to 300 degrees.
Lower the heat under the saute pan to medium-low, add the onions and cook for 5 minutes, adding extra olive oil if necessary. Add the minced garlic and saute 1 more minute. Add the carrots and potatoes and cook for 5 minutes more, stirring occasionally. Place all of the veggies in the Dutch oven with the beef. Add 2.5 cups (I used 1 cup) of the reserved marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping all of the brown bits with a wooden spoon. Add the beef stalk, rosemary, tomatoes, Worcestershire sauce and s&p. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat. Cover the pot and place it in the oven for 2 hours, until the veggies are tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 275 degrees.
When the stew is done, discard the rosemary branch. Ladle 1 cup of the pan juices into a bowl and whisk 2 tbsp of flour into it. Pour it back into the stew, stir gently, and simmer for 3 more minutes, until thickened. Stir in the frozen peas, season to taste, and serve hot.
Note: I eliminated the entire last step. I thought that the stew was thick enough without adding the extra flour.
Parker's Beef Stew
Source: Barefoot Contessa: Back to the Basics
Ingredients:
2.5 pounds good-quality chuck beef, cut into 1 1/4" cubes
1 (750ml) bottle good red wine ( I used 1/2 of the bottle)
3 whole garlic clove, smashed
3 bay leaves
6 oz bacon, cut into 1" pieces ( I used center cut bacon)
2 cups + 2 tbsp A/P flour
salt & pepper
2 medium yellow onions, chopped
olive oi ll
2 tbsp minced garlic
1 pound carrots, peeled and cut into 1.5" chunks
1 pound small potatoes, halved or quartered
1 (14.5) oz can of beef stock ( I used 32 oz to sub for the remaining wine)
1 large branch of fresh rosemary( I omitted)
1/2 c sun-dried tomatoes in oil, drained (I used 1 small can of fire roasted tomatoes to cut back on oil)
2 tbsp Worcestershire sauce
1 (10 oz) package of frozen peas ( I omitted)
Directions:
Place the beef in a bowl with the red wine, garlic clove, and bay leaves. Cover the bowl and marinate overnight in the fridge.
Brown the bacon in a large saute pan until crispy. With a slotted spoon, transfer the bacon to a Dutch oven. Combine 2 cups of flour, 1 tbsp salt & 1 tbsp pepper in a bowl.
Lift the beef out of the marinade and discard the bay leaves and garlic, saving the marinade. In batches, dredge the beef cubes in the flour an then shake off the excess. In the same saute pan, brown half of the beef over medium for 5-7 minutes, turning to brown all sides.
Place the browned beef in the Dutch oven with the bacon and brown the remaining beef. Add the second batch to the Dutch oven.
Meanwhile, preheat the oven to 300 degrees.
Lower the heat under the saute pan to medium-low, add the onions and cook for 5 minutes, adding extra olive oil if necessary. Add the minced garlic and saute 1 more minute. Add the carrots and potatoes and cook for 5 minutes more, stirring occasionally. Place all of the veggies in the Dutch oven with the beef. Add 2.5 cups (I used 1 cup) of the reserved marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping all of the brown bits with a wooden spoon. Add the beef stalk, rosemary, tomatoes, Worcestershire sauce and s&p. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat. Cover the pot and place it in the oven for 2 hours, until the veggies are tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 275 degrees.
When the stew is done, discard the rosemary branch. Ladle 1 cup of the pan juices into a bowl and whisk 2 tbsp of flour into it. Pour it back into the stew, stir gently, and simmer for 3 more minutes, until thickened. Stir in the frozen peas, season to taste, and serve hot.
Note: I eliminated the entire last step. I thought that the stew was thick enough without adding the extra flour.
Saturday, January 3, 2009
Hot Chocolate Fudge Cakes
When I was growing up, my mom used to make chocolate pudding cake. I have always wanted to make it, but I try not to have cakes around the house unless we are having company because I have the tendancy to overindulge. When I saw this recipe in my latest edition of Cooking Light magazine, I just knew that I had to make it! Not only is it reminiscent of my mom's chocolate pudding cake, but it is made from dark chocolate and it is made with healthier ingredients. These are soo good. I will definately make them again.
Hot Chocolate Fudge Cakes
Source: Cooking Light December 08
Ingredients:
3/4 c A/P flour
2/3 unsweetened cocoa
5 tsp instant espresso powder (I used instant coffee)
1.5 tsp baking powder
1/4 tsp salt
1/4 c. unslated butter, softened
2/3 c. granulated sugar
2/3 c. packed brown sugar
1 c. egg substitute
1.5 tsp vanilla extract
1 2.6 oz bar dark (71% cocoa) chocolate, finely chopped
2 tbsp powdered sugar ( I omitted)
Directions:
1. Combine flour, cocoa, espresso powder, baking powder and salt in a small bowl.
2. Place butter in a large bowl; beat with mixer at medium speed for 1 minute. Ad sugars, beating until well blended. Add egg substitute and vanilla beating until well blended. Fold the flour mixture into the sugar mixture; fold in chocolate. Divide batter evenly among 4 oz ramekins; arrange ramekins on a jelly roll pan. Cover an refrigerate 4 hours or up to 2 days.
3. When you are ready to serve, Preheat oven to 350.
4. Let ramekins stand at room temperature for 10 minutes. Uncover and bake at 350 for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar and serve warm. Yield 10 servings (Serving size : 1 cake)
Calories 260; Fat 8.2 g; Protein 5.1 g; Carb 43.9 g; Fiber 1.8 g.
Hot Chocolate Fudge Cakes
Source: Cooking Light December 08
Ingredients:
3/4 c A/P flour
2/3 unsweetened cocoa
5 tsp instant espresso powder (I used instant coffee)
1.5 tsp baking powder
1/4 tsp salt
1/4 c. unslated butter, softened
2/3 c. granulated sugar
2/3 c. packed brown sugar
1 c. egg substitute
1.5 tsp vanilla extract
1 2.6 oz bar dark (71% cocoa) chocolate, finely chopped
2 tbsp powdered sugar ( I omitted)
Directions:
1. Combine flour, cocoa, espresso powder, baking powder and salt in a small bowl.
2. Place butter in a large bowl; beat with mixer at medium speed for 1 minute. Ad sugars, beating until well blended. Add egg substitute and vanilla beating until well blended. Fold the flour mixture into the sugar mixture; fold in chocolate. Divide batter evenly among 4 oz ramekins; arrange ramekins on a jelly roll pan. Cover an refrigerate 4 hours or up to 2 days.
3. When you are ready to serve, Preheat oven to 350.
4. Let ramekins stand at room temperature for 10 minutes. Uncover and bake at 350 for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar and serve warm. Yield 10 servings (Serving size : 1 cake)
Calories 260; Fat 8.2 g; Protein 5.1 g; Carb 43.9 g; Fiber 1.8 g.
Cinnamon-Scented Ricotta Ravioli with Beef Ragu
My favorite Food Network chefs are Rachael Ray and Giada De Laurentiis. I can't say enough good things about either of them. I use their recipes about 60 % of the time. I made this dish knowing that it might be time consuming. Making the ravioli was the most difficult part. I wish that I could say that I have mastered the art of using wonton wrappers, but I have not. Making fresh pasta is on my to do list, but I haven't had the energy for it yet. I enlisted my daughter to help me fill the ravioli so that cut my time down considerably.
Cinnamon-Scented Ricotta Ravioli with Beef Ragu
Source: Everyday Pasta by Giada De Laurentiis
Ravioli
2 -15 oz containers of whole milk ricotta cheese ( I used skim milk ricotta)
1/4 c. chopped fresh basil
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
1 egg, lightly beaten
72 small square wonton wrappers
Beef Ragu
3 tbsp olive oil ( I used 1 tbsp)
1 pound of ground beef ( I used ground turkey)
1 carrot, peeled and chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
2 tbsp tomato paste
3/4 c dry red wine ( I used 1/4 c. wine and 1/2 c. beef stalk)
3.5 c marinara sauce ( I used store-bought)
3 tbsp EVOO, for serving ( I omitted)
1/4 c. Parmesan cheese, for serving
Directions:
To make the ravioli: Combine the ricotta, basil, cinnamon, salt, nutmeg, peppe and egg in a large mixing bowl. Stir to combine. Place 8 to 10 wonton squares on a dry work surface.
Spoon 1 tablespoon of the ricotta mixture into the middle of each square, Dip a pastry brush in water and wet the square around the mixture. Place another square over the filling. Carefully smooth out all the air bubble and press firmly around the ricotta mixture to create a seal. Use a 23/4 inch square cookie cutter or a 3 inch round cookie cutter to cut our the ravioli. Place the ravioli on a dry baking sheet and continue with another batch of ravioli. The mixture should make about 36 ravioli.
To make the ragu: Heat the oil in a large, heavy skillet over medium heat. Add the beef and cook until it is starting to brown, about 5 minutes. Add the carrot, onion and garlic. Continue cooking to brown the vegetables, about 4 minutes. Add the s&p, tomato paste and red wine. Use a wooden spoon to scrape the brown bits off the bottom of the pan and dissolve the tomato paste. Continue cooking until the wine is almost completely evaporated. Add the marinara sauce and bring to a simmer. Cover and cook for 10 minutes on low heat.
Bring a large pot of salted water to a boil. Add the ravioli in batches, being careful not to overcrowd the pot. Cook, stirring occasionally, until the ravioli float, 2 to 3 minutes. Remove the ravioli using a slotted spoon and place on individual plates, or a large serving platter, that have been drizzled with EVOO. Spoon the beef ragu over the ravioli. Sprinkle with cheese. Serve immediately.
Cinnamon-Scented Ricotta Ravioli with Beef Ragu
Source: Everyday Pasta by Giada De Laurentiis
Ravioli
2 -15 oz containers of whole milk ricotta cheese ( I used skim milk ricotta)
1/4 c. chopped fresh basil
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp black pepper
1 egg, lightly beaten
72 small square wonton wrappers
Beef Ragu
3 tbsp olive oil ( I used 1 tbsp)
1 pound of ground beef ( I used ground turkey)
1 carrot, peeled and chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
2 tbsp tomato paste
3/4 c dry red wine ( I used 1/4 c. wine and 1/2 c. beef stalk)
3.5 c marinara sauce ( I used store-bought)
3 tbsp EVOO, for serving ( I omitted)
1/4 c. Parmesan cheese, for serving
Directions:
To make the ravioli: Combine the ricotta, basil, cinnamon, salt, nutmeg, peppe and egg in a large mixing bowl. Stir to combine. Place 8 to 10 wonton squares on a dry work surface.
Spoon 1 tablespoon of the ricotta mixture into the middle of each square, Dip a pastry brush in water and wet the square around the mixture. Place another square over the filling. Carefully smooth out all the air bubble and press firmly around the ricotta mixture to create a seal. Use a 23/4 inch square cookie cutter or a 3 inch round cookie cutter to cut our the ravioli. Place the ravioli on a dry baking sheet and continue with another batch of ravioli. The mixture should make about 36 ravioli.
To make the ragu: Heat the oil in a large, heavy skillet over medium heat. Add the beef and cook until it is starting to brown, about 5 minutes. Add the carrot, onion and garlic. Continue cooking to brown the vegetables, about 4 minutes. Add the s&p, tomato paste and red wine. Use a wooden spoon to scrape the brown bits off the bottom of the pan and dissolve the tomato paste. Continue cooking until the wine is almost completely evaporated. Add the marinara sauce and bring to a simmer. Cover and cook for 10 minutes on low heat.
Bring a large pot of salted water to a boil. Add the ravioli in batches, being careful not to overcrowd the pot. Cook, stirring occasionally, until the ravioli float, 2 to 3 minutes. Remove the ravioli using a slotted spoon and place on individual plates, or a large serving platter, that have been drizzled with EVOO. Spoon the beef ragu over the ravioli. Sprinkle with cheese. Serve immediately.
Thursday, January 1, 2009
Happy New Year!
We decided to stay at home this year for New Year's Eve instead of going out and fighting all of the crowds. Previously for New Years Eve, we went out for a nice steak dinner. I decided to make a nice steak dinner at home to save on time and money.
Grilled Flank Steak with Bacon Balsamic Glaze
Source: Food Network
Cooking Spray
2 tbsp tripple peppercorns ( I used McCormick's Steak Seasoning)
1 flank stak, about 1 1/4 pounds ( I used 3 small steaks)
salt
2 tsp garlic flakes (I omitted)
4 slices of bacon, diced ( I always use center cut bacon)
1/2 c. balsamic vinegar
1/2 c. beef broth
2 tsp cornstarch
2 tbsp. chopped parsley ( I omitted)
Directions:
Heat a stove top grill pan or griddle ( I used the outside grill) and spray with cooking spray over medium- high heat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or the bottom of a heavy skillet, until finely crushed. Season both sides of the steak with the peppercorns, salt and garlic flakes.
Place steak on a hot pan and cook 5 minutes each side for medium doneness. Remove from heat and let steak rest for 10 minutes. Slice meat crosswise into 1/4 inch thick slices.
While the steak is cooking, place the diced bacon in a skillet over medium heat untl brown and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces.
In a small bow, add broth and cornstarch, whisking untl cornstarch dissolves, add to the skillet with the bacon and vinegar. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak and top with parsley.
Note: I grilled my steaks on an outside gas grill because I prefer the taste to a grill pan on the stove.
Candied Carrots
Source: Food Network
Ingredients:
1 bunch of carrots, with tops ( I used baby carrots already peeled)
1/4 c. EVOO
salt and pepper
4 tbsp unsalted butter (1/2 stick)
1 orange, zested and halved
1 tbsp brown sugar
1 tsp cumin
1 tsp cinnamon
Directions:
Preheat oven to 350 degrees F.
Cut off all but 1 inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil and season with s&p. Turn to coat the carrots. Put them in the ove and bake for 30 minutes, until fork tender.
In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the jice from the orange, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
Remove the carrots from the oven, drizzle with the syrup and serve.
Grilled Flank Steak with Bacon Balsamic Glaze
Source: Food Network
Cooking Spray
2 tbsp tripple peppercorns ( I used McCormick's Steak Seasoning)
1 flank stak, about 1 1/4 pounds ( I used 3 small steaks)
salt
2 tsp garlic flakes (I omitted)
4 slices of bacon, diced ( I always use center cut bacon)
1/2 c. balsamic vinegar
1/2 c. beef broth
2 tsp cornstarch
2 tbsp. chopped parsley ( I omitted)
Directions:
Heat a stove top grill pan or griddle ( I used the outside grill) and spray with cooking spray over medium- high heat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or the bottom of a heavy skillet, until finely crushed. Season both sides of the steak with the peppercorns, salt and garlic flakes.
Place steak on a hot pan and cook 5 minutes each side for medium doneness. Remove from heat and let steak rest for 10 minutes. Slice meat crosswise into 1/4 inch thick slices.
While the steak is cooking, place the diced bacon in a skillet over medium heat untl brown and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces.
In a small bow, add broth and cornstarch, whisking untl cornstarch dissolves, add to the skillet with the bacon and vinegar. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak and top with parsley.
Note: I grilled my steaks on an outside gas grill because I prefer the taste to a grill pan on the stove.
Candied Carrots
Source: Food Network
Ingredients:
1 bunch of carrots, with tops ( I used baby carrots already peeled)
1/4 c. EVOO
salt and pepper
4 tbsp unsalted butter (1/2 stick)
1 orange, zested and halved
1 tbsp brown sugar
1 tsp cumin
1 tsp cinnamon
Directions:
Preheat oven to 350 degrees F.
Cut off all but 1 inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil and season with s&p. Turn to coat the carrots. Put them in the ove and bake for 30 minutes, until fork tender.
In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the jice from the orange, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
Remove the carrots from the oven, drizzle with the syrup and serve.
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