Recipes Re-Mixed

Slow Cookin'

2012-02-12T19:56:00.011-05:00

Tonight my friend Fran, known on this blog as "the gardener" came over with a steaming pot of soup made in her crock pot. I don't own a crock pot, but I think I'd like to purchase one now.

I have never before posted a recipe that I haven't made myself, but tonight I decided to share Fran's delicious Unstuffed Pepper Soup that can feed a crowd, and please that crowd as well. If you like stuffed peppers, this soup is for you. It has all the flavors of your mom's stuffed peppers, but none of the fuss. We served it with sliced, grilled ciabatta bread rubbed with fresh garlic, then dove into this hearty meal that was oh-so-good. Not to mention healthy and economical.

Fran's Slow Cooker Unstuffed Pepper Soup

1 lb ground turkey
1 cup chopped onion
2 tsp minced fresh garlic
28 oz can diced tomatoes with juice
6 oz can tomato paste
4 cups fat free, low sodium chicken broth
2 cups water
3 cups chopped green pepper
2/3 cup uncooked brown rice
2 T brown sugar
1 tsp dried basil
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1/2 tsp salt

In large skillet, cook turkey, onion and garlic over medium heat until browned. Drain any juices or fat and transfer mixture to your slow cooker. Add remaining ingredients and stir to mix. Cook on low for 6 hours. Add water to thin if necessary.

If I were to re-mix this, I'd toss in a teaspoon of red pepper flakes before cooking and add some lemon juice to the soup before serving. But this is the kind of recipe that you can really make your own. Thanks Fran. I know what I'm having for dinner tomorrow. And I'm happy.

Whoopeee! It's World Nutella Day

2012-01-28T20:08:00.019-05:00

February 5th is World Nutella Day (my favorite holiday) and this year I came up with a recipe that makes me say whoopee! every time I think about this Nutella filled, cakey little cookie that's slightly chewey and is a snap to make. I've decided to call these little darlings "Nutella Whoopie Pies".

Nutella Whoopie Pies

2 cups AP flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cups butter softened
1-1/2 cups brown sugar
2 large eggs
1 tsp pure vanilla extract
Confectioners sugar for dusting
1 Jar (13 oz) Nutella

Pre heat oven to 350 degrees. Line baking sheets with parchment paper. In medium size bowl combine flour, baking soda, baking powder and salt. Set aside.

In large bowl, with hand mixer combine butter and sugar. Beat until smooth and airy (about 2-3 minutes). Add eggs and vanilla and mix, making sure to scrape down the edges of the bowl as you mix. When mixture is smooth, add half the dry ingredients and mix on low. Add the rest of the dry ingredients until dough is smooth. Don't over mix. And don't be surprised if the dough is sticky. It's supposed to be.

Form cookies into small balls about 1 inch to 1-1/4 inch. Place on baking sheets, flatten slightly with a spoon and bake 11 minutes. Cool on baking rack, then remove to paper or kitchen towels to finish cooling. You'll get approximately 40-42 cookies.

When cookies are cooled, take a big dollop of Nutella and place it on the flat side of a cooled cookie. Cover that mass of delicious chocolateness with another cookie.

Taste to see if it's decadent enough, and if not, add more Nutella.

Dust with Confectioners sugar and enjoy. You don't have to refrigerate these cookies. I think they're perfect when left at room temperature.

And don't just make these for World Nutella Day. They're perfect anytime.

Umm-Umm Good

2012-01-15T18:58:00.013-05:00

In all my years of cooking, I have never attempted to make split pea soup. I love it out of a can, but really, how much extra salt does a body need? My mom used to make it and it seemed like it took forever. The rinsing and soaking, and whatever other rituals she used to go through kind of turned me off to preparing it from scratch. Well yesterday I was in the market doing my weekly dash down the aisles and I picked up a bag of split peas, got home, chopped some veggies and within the hour had a steaming, delectable pot of soup that I'll certainly make again, and again, and again. It was just so easy.

Turkey Bacon and Split Pea Soup

Serves 4

2 tsp canola oil

2 carrots diced

2 ribs of celery diced

1 cup onions diced

3 slices turkey bacon diced

3/4 tsp kosher salt

1/4 tsp freshly ground pepper

6 oz dried split peas

1 14.5 oz can low sodium, fat free chicken broth

4-1/2 cups water

In a colander, rinse peas under running water and check for any stones or debris that may be hidden. I didn't find anything, but it's good to check. Set aside.

Heat oil in large pot over medium to low heat. Add onions, carrots, celery and bacon. Add salt and pepper. Cook until vegetables and bacon soften but do not brown (about 10 minutes). Add chichen stock and water and bring to boil. Cover pot, lower heat to simmer and cook for 1 hour, stirring occasionally. Serve with croutons for garnish.

Re-mix: Since this was my first time making this soup, I took the simple route and didn't add any exotic seasonings. Next time I will add a 1/2 teaspoon of cumin for a bit more warmth, and a dash of ground cayenne pepper for some heat. Tonight I reheated the soup and enjoyed it with a grilled brie and pepper jelly flat bread sandwich. Umm-umm good.

Cauliflower and Cheddar Cheese Casserole

2011-12-26T18:40:00.015-05:00

I often forget to include cauliflower in my diet, but when I make this decadent, cheesy side dish I'm as happy as a gal can be. According to my Food Benefits Chart, cauliflower helps to combat breast and prostate cancer, strengthen bones, banish bruises and guard against heart disease. Great credentials for a bland looking veggie that dresses up beautifully and stars in this casserole.

Cauliflower and Cheddar Casserole

1 head of cauliflower separated into florettes, cooked and cooled (I microwave for 3-4 minutes on high)

1 can cream of celery soup (I use low fat, low sodium)

1 cup reduced fat cheddar cheese shredded

1/2 cup light mayonnaise

1 T chopped onion (I use the frozen that comes in a bag)

2 large eggs beaten

1 tsp kosher salt

1/2 tsp ground black pepper

1 T hot sauce

1 cup Panko bread crumbs

1 T butter (optional)

Pre heat oven to 350 degrees. Prepare baking pan with cooking spray. I like to bake this in a soufflet dish, but an 8x8 square pan would work fine. Combine all ingredients (from cooked cauliflower to hot sauce) in a bowl. Pour mixture into prepared baking dish and top with Panko. If you're feeling decadent, break apart a tablespoon of butter and add to the top of the bread crumbs.

Bake uncovered for 45 minutes. You'll have a creamy, delicious side dish that goes well with any protein you decide to serve it with. I enjoyed mine with a mushroom, onion and pepper meat loaf with store bought, low-cal mushroom gravy. I highly recommend this simple casserole. I promise you'll eat it up! And it re-heats like a dream.

White Chocolate Peppermint Bark

2011-12-23T20:01:00.011-05:00

Here's a quick, inexpensive, last-minute holiday food gift that's a crowd pleaser and a snap to make (2 ingredients!!). A gal at work brought some in today that were store-bought and delish. However, after one bite I knew I could duplicate these minty bites of heaven or even make them better.

White Chocolate Peppermint Bark

24 oz white chocolate (I used Nestle chips)
1 cup peppermint candy crushed (I used Peppermint Starlights but I think good old candy canes would do the trick)

In top of double boiler add the white chocolate chips and melt. Make sure the water beneath is at a gentle simmer and the water does not touch the top pan. Stir until chips are melted. This takes about 2-4 minutes.

Add the crushed peppermint candies and stir to combine.

Pour the warm chocolate mixture on a sheet pan covered with parchment paper. Spread out to the full width of the sheet pan (you don't want your bark to be too thick). Set aside and let cool for 45-60 minutes. Break up into pieces and serve.

Or do what I'm going to do- run out first thing tomorrow and buy some decorative cookie bags, tie them with ribbons and pass them around to friends and acquaintances I might have forgotten.

Happy Holidays to all!

Crispy Taters

2011-12-09T19:04:00.019-05:00

I'm always a fan of baking instead of frying, so tonight I made some mouth-watering, creamy on the inside, crunchy on the outside baked potato wedges that are as delicious (if not better) than their cousins that are deep fried. These are a must try.

Tastes-Like-Fried Potato Wedges
Serves two

cooking spray
1 large Russet potato
1/4 cup light mayonnaise
1/2 tsp hot sauce
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 cup French's Fried Onions crushed
1/4 cup Panko bread crumbs

Pre heat oven to 375 degrees. Line baking pan with aluminum foil and coat with cooking spray. Set aside. Cut potato into six wedges.

Mix mayonnaise with hot sauce and spices, then coat potato wedges with mixture.

In separate plate combine Panko with Onion crisps. Lightly coat potatoes with this mixture and place on prepared cookie sheet.

Bake 45 minutes. Serve with salsa, sour cream, ranch dressing or any saucy accompaniment you desire. This recipe is simply too good to not try.

'Tis the Season to be Nibblin'

2011-12-01T17:48:00.026-05:00

I don't go to many cocktail parties these days, but if you're a reader of this blog you know I love little bites and appetizers more than a big, sit-down meal. Here's a recipe I treated myself to last night that is perfect when friends come over for cocktails or as an accompaniment to a nicely dressed green salad or a simple butternut squash soup (recipe for soup to follow). I can't decide if this nibble is a bread or an egg dish, but I can tell you it's yummy and certainly not on my diet.

Turkey Bacon, Egg and Cheese Nibbles

1 stick unsalted butter
4 eggs
1 cup egg substitute
1/3 cup AP flour
3/4 tsp baking powder
1/2 tsp kosher salt
8 slices turkey bacon cooked and chopped into 1/2 inch pieces
6 oz shredded reduced fat Mexican cheese blend (I like Sargento)

Pre heat oven to 400 degrees. Melt butter and cool. Pour cooled butter into a large bowl, add eggs and egg substitute and beat well. Add the rest of the ingredients and mix until combined. Pour into 8 x 8 inch pan prepared with cooking spray. Bake at 400 degrees for 15 minutes, then lower heat to 350 and bake 30 minutes more. Let cool ten minutes and slice into 16 servings. Serve warm or at room temperature. Doesn't this look tasty?

It's always nice when your friends are gardeners and you're a willing candidate to accept any produce they give you. Earlier in the week I confronted 2 baby butternut squash on my countertop and decided the time was right to make a soup. I perused the internet and found about 10 different recipes that looked enticing, but I ended up using my instincts and came up with a tasty soup that can be prepared in under 30 minutes.

Quick Butternut Squash Soup

2 baby butternut squash, peeled and seeded
2 T butter
1 medium onion diced
1/4 tsp kosher salt
2 cans (14.5 each) low sodium, fat free chicken stock
Pinch of ground nutmeg
Kosher salt and freshly ground black pepper to taste

Cut squash into 1 inch chunks and set aside. In large pot melt butter, add onions and cook on low until translucent (8 minutes). Add squash and stock. Bring to a simmer and cook until squash is tender (15-20 minutes). Add nutmeg, salt and pepper. Remove from heat, take a potato masher and squash the squash. You can also put the mixture in a blender to puree. Serve hot with Bacon, Egg and Cheese Nibbles.

Tangy Broccoli Pasta Salad

2011-11-28T18:29:00.014-05:00

I'm back from California, had the day off from work, and am sitting here nibbling on this fabulous salad I just made, that I can't believe I've never posted. If you like sweet and tart combinations, this is a salad you should try. It's a party for your tastebuds. It's vitamin packed, easy to put together and will keep in your fridge for 3-4 days.

Tangy Broccoli Pasta Salad

8 slices turkey bacon cooked
12 oz broccoli florets cooked, cut into bite size pieces
1-1/2 cups uncooked penne pasta (I use Dreamfields low carb)
1/2 cup scallions cut 1/2 inch
1/2 cup Kalamata olives pitted and halved
1/3 cup raisins
2 roasted red peppers cut into 1 inch slices (I use Pastene in a jar)
4 oz goat cheese crumbled (optional)

Dressing
1/4 cup rice vinegar
1/2 cup light mayonnaise
2 T sugar
1/4 tsp freshly ground pepper
1/4 tsp salt

Cook pasta according to package directions. Drain and rinse with cold water to cool. In large bowl combine salad ingredients (from bacon to red peppers). Set aside. To prepare dressing, whisk all ingredients in medium size bowl. Pour dressing over broccoli mixture, toss and top with goat cheese if desired. Refrigerate and serve.

This salad is a great side with burgers, fish and chicken. It's also a crowd pleaser at pot luck dinners (I can't tell you how many times I've been asked for the recipe) and it works for me anytime as a lunch, dinner or snack.

Whole Wheat Banana Bread

2011-11-20T20:57:00.017-05:00

Some of the best recipes happen by accident. I had three over-ripe bananas that I'd been saving to make my favorite banana bread. And when I went to put my ingredients together tonight I realized I had no AP flour. But I did have whole wheat flour stashed away in the freezer and thought maybe I could do something with that. I grabbed one of my go-to cookbooks and found exactly what I was looking for. King Arthur Flour has a book that is quite fabulous. It's called Whole Grain Baking and has many recipes that are simple, tasty and the end results don't taste dry or grainy. Their banana bread is one of those. This bread is moist, tender and decadent. Only you'll know it's made with whole wheat flour.

Banana Chocolate Chip Bread
Adapted from Whole Grain Baking

The original bread was called Easy Banana Walnut Bread- I omitted the walnuts and added semi sweet chocolate chips . Use a 9x5 inch loaf pan.

1 stick unsalted butter softened
1/2 cup packed light brown sugar
3/4 teaspoon baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
3 ripe bananas mashed
1/4 cup honey
2 large eggs, beaten
2 cups whole wheat flour
1 cup of semi sweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9x5 inch pan. I used PAM.

With hand mixer, beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a large bowl until smooth. Add the mashed bananas, honey and eggs, mixing until incorporated. King Arthur says to beat until smooth, but I like my bananas a bit chunky so this is when I put my mixer away and use a wooden spoon or spatula, and try to keep my bananas in chunks. Now stir/fold in the flour and chocolate chips. Combine and don't over mix.

Bake the bread for 50 minutes. Lay a piece of foil over the top of bread and bake another 10-15 minutes. Remove from the oven, let cool in the pan 10 minutes and then remove from baking pan to finish cooling on wire rack. Doesn't that loaf look gorgeous?

This bread is delicious on its own, but even better with cream cheese or peanut butter. I think you know which direction I took.

Super Fast and Fresh

2011-11-16T17:55:00.020-05:00

Cooking Light has a series called Super Fast 20 Minute Cooking and I recently re-mixed their Spinach, Pasta and Pea Soup recipe from the October '11 issue. This soup is indeed quick. And I love the lemon, the small hint of oregano (a spice I rarely use), and the massive amounts of garlic and scallions I added. Plus the addition of a shredded rotisserie chicken breast made this the perfect, quick fix that got me through the first day of a miserable cold.

Spinach, Pasta, Bean and Chicken Soup
Inspired by Cooking Light

1 T extra virgin olive oil
4 garlic cloves chopped
4 thinly sliced scallions
4 cups fat free, lower sodium chicken broth
2 cups water
3/4 cup broken pasta- I used linguini, Cooking Light used orzo
1 lemon zested- Cooking Light called for 1 T of zest and I just didn't have another lemon
Juice of 1 lemon -Cooking Light called for 1 T of juice, and that didn't seem enought for me so I used the whole lemon
1 15 oz can cannellini beans rinsed and drained -Cooking Light used chick peas
1/2 tsp dried oregano -Cooking Light used 1 T fresh oregano
1/2 tsp freshly ground pepper
1/4 tsp lemon pepper- my contribution
1/2 tsp red pepper flakes- my contribution
1/2 tsp kosher salt
1 6 oz package fresh baby spinach
Parmesan cheese for garnish
Breast meat from a rotisserie chicken shredded- my contribution

Heat a large saucepan over medium low heat. Add olive oil to pan and swirl to coat. Add garlic and scallions and cook for a minute or two. Lower heat or remove pan from heat if garlic begins to burn. Back on the heat, add chicken broth and 2 cups of water and bring to a boil. Add pasta, lemon rind, oregano, salt, pepper, red pepper flakes and cannelini beans. Cover and cook 10 minutes. Lower or turn off heat. Add chicken, lemon juice and spinach. Cover and serve when spinach is wilted. Top each serving with a few tablespoons of cheese. And if you're really ailing, I think a dash or two of hot sauce in your bowl might be a good thing.

Here's to a healthy winter season with lots of recipes and remedies that will get us through the sniffles and actual illnesses. And a very happy Thanksgiving to all. I'm looking forward to spending my time eating and enjoying life with Lori next week.

Broccoli Casserole

2011-09-26T21:08:00.013-04:00

If you're a casserole lover like me, like broccoli and don't turn your nose up at Campbell's condensed soup recipes, this is a dish you should put in your repertoire. I began making this recipe about 40 years ago when my ex mother-in-law Marion, who is a fabulous cook shared it with me. She originally called the dish broccoli souffle. And if you leave out the penne pasta that I've added, I would still call it a souffle even though you don't have to separate any eggs. It puffs up like the real thing. How impressive is that?

I wanted to add some depth to the dish because I live alone and don't always want to make something that accompanies a main course. Sometimes I don't want a main course and the sides are all I need. Anyway, the pasta seems to do the trick.

Broccoli Casserole with Penne Pasta
Inspired by Marion MacGregor

3 cups cooked broccoli florets

1 can Campbell's Cream of Celery Soup (98% fat free)

2/3 cup of shredded cheddar cheese (I've been using Fontina-best melting cheese ever, but very rich and not so figure friendly)

1/2 cup lite mayonnaise- I think you could even use no-fat mayo here

2 T chopped onion or scallion

2 beaten eggs

1/2 cup uncooked penne pasta (I use Dreamfields low carb)

1 T hot sauce (my addition)

black pepper to taste

1 cup homemade garlic croutons or toasted bread crumbs

Pre heat oven to 350 degrees. Cook pasta according to package directions, drain and cool. In large bowl combine all ingredients except croutons or bread crumbs. Pour pasta/broccoli mixture in prepared dish (glass 9" x 12" would work fine or a soufflet dish misted with cooking spray) and add toasted croutons or bread crumbs to the top. Sometimes I mix a few of the croutons or crumbs into the casserole and it adds an extra crunch. Your choice. Bake 45 minutes uncovered. Let cool a bit and serve. Yummy dish and microwaves like a dream the next day.

Re-Mix: I've made this with the addition of chopped turkey bacon slices and even cooked chicken, and then it really becomes a meal. I haven't added any other veggies because the broccoli is really the star. If you don't have cream of celery soup, use cream of mushroom. I've done that and it's perfectly acceptable. I have not yet tried it with cream of chicken, but I bet that would be pretty good too.

Sometimes you feel like a nut

2011-09-24T21:19:00.015-04:00

I normally wouldn't post a re-mix of my simple chocolate chip cookie recipe but I'm absolutely nuts about this revision. It's loaded with macademia nuts, has lots of oatmeal and is simply delicious. The cookies are rich. And chewy. And crunchy. And decadent. I suggest you try them if you're a nut like me.

Macademia Nut Cookies

2 sticks unsalted butter softened
1 cup brown sugar (I used 1/2 cup Splenda Brown Sugar Blend)
1 cup granulated sugar (I used Splenda no calorie)
2 large eggs
1 tsp vanilla extract
1 cup AP flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1-1/2 cups old fashioned oats
1 cup macademia nuts chopped
1 cup white chocolate and/or semi sweet chocolate chips-optional
Sea salt

Pre heat oven to 350 degrees. Line baking sheets with parchment paper.

In large bowl combine the butter and sugars with hand mixer. Mix about 2 minutes. Beat in eggs and vanilla extract and set aside.

In medium size bowl add flour, salt, baking powder and soda. Mix with a whisk to incorporate. Add the flour mixture to the butter mixture and beat until combined. Stir in the oats, nuts and chips (if using). Spoon tablespoons of the dough onto the baking sheets, sprinkle with sea salt and bake until lightly browned on the edges. My oven takes about 10 minutes, but check the cookies after 8 minutes to be sure you don't over cook them. Let cookies cool a minute or two before transferring to wire rack or paper towels. Repeat with any remaing dough. This recipe makes about 45 cookies.

I've made this recipe with and without the chocolate chips. Either way they are delightful. If you decide to omit the chips, you can add an additional 1/2 cup of macademia nuts.

Apple Crisp

2011-09-21T18:43:00.021-04:00

I hate saying goodbye to summer, but what makes the goodbye somewhat bearable is the abundance of fall fruits and vegetables available in the market. That's why I went to my local farm stand yesterday and picked up three pounds of Cortland apples to make an apple crisp. This recipe is simple and not over-the-top in calories. Plus it's hearty and satisfying and a great way to welcome the season.

Apple Crisp

Filling
3 pounds tart apples (I used Cortland)
1/4 cup sugar (I used Splenda no calorie)
Juice of one lemon
2 T AP flour
1/2 tsp cinnamon

Crisp
1 cup AP flour
1-1/4 cups rolled oats
1/2 cup brown sugar (I used 1/4 cup Splenda Brown Sugar Blend)
1 tsp cinnamon
Pinch of salt
8 T (1 stick) unsalted butter cut into small pieces

Pre heat oven to 350 degrees.

To make the filling, peel, core and slice apples into 1/4 inch slices. Toss with sugar, lemon, flour and cinnamon. Place in prepared baking dish misted with cooking spray. I used a souffle pan but a 9 x 12 glass baking dish would be great too.

To prepare topping, mix all ingredients and sprinkle over apples. Bake 45 minutes to 1 hour. Let cool slightly and serve with ice cream. I didn't have any ice cream in the house so I poured some fat free half and half around the perimeter of the dish and it was delicious. And by the way, it was fabulous for breakfast the next morning.

Avocado Salad Dressing and Dip

2011-09-20T19:05:00.013-04:00

Avocados are on sale this week so I took advantage and came up with a creamy, ever-so-light (in texture) avocado dressing that works beautifully in a tossed salad or maybe even better as a dip for chips or raw vegetables. If you're an avocado lover, this is a must try. Tonight I topped a spinach, romaine, chopped egg and turkey bacon salad with it and it was simply delish.

Avocado Dressing

1 scallion chopped

1 garlic clove chopped

6 oz plain fat free Greek yogurt (I think sour cream would work well too)

1/2 cup light mayonnaise

2 tsp Worcestershire sauce

Juice of 1 lemon

1/2 tsp tabasco sauce

1/2 tsp kosher salt

black pepper

2 avocados peeled and chopped

Combine all ingredients in blender except the avocadoes. When mixture is smooth, add the first avocado and blend. Your dressing is basically done. Remove from blender and carefully stir in the second avocado. You now have a chunky, decadent dressing with good size chunks of this heavenly fruit that will make every bite of your salad or dip more exciting.

Spinach and Romaine Salad

2 cups chopped Romaine lettuce
1 cup chopped baby spinach
4 strips turkey bacon cooked and chopped
2 eggs hard boiled and chopped
3/4 cup croutons (I love home made-Ann Burrell's recipe)

Combine all salad ingredients, toss with dressing and dig in. You won't be disappointed. This salad should serve two. You will have some left over dressing so get creative and slather it on sandwiches, bring out the pita chips, or mix it with some rotisserie chicken, celery and carrots for a very tasty chicken salad. Use it up though, since I don't think it will last more than a day or two.

After the Storm

2011-09-03T19:33:00.019-04:00

The day after I got my electricity back I went to the market to replace some of the food I had thrown away. I didn't buy too much since the threat of another storm seems imminent. You might think I picked up a steak or something decadent, but I bought some turkey bacon and fresh vegetables. I was in the mood for comfort food and decided on Turkey Bacon and Cannelini Bean and Vegetable Soup, my adaptation of a recipe I discovered in Southern Cooking. This is a quick fix, no fuss recipe for whatever has gotten you down. The beans are creamy, the broth is flavorful, the bacon is smokey and the vegetables and simple spices make this a go-to recipe when you've had a tough week.

Turkey Bacon and Cannelini Bean and Vegetable Soup

8 strips turkey bacon cooked and chopped, one inch pieces
1-1/2 cups chopped onion -I used frozen
1 large carrot diced
2 small celery stalks diced
5 cloves garlic minced- this sounds like a lot, but it's really very mellow
2 T canola oil and any leftover bacon fat
Salt
lemon pepper
3 dried bay leaves
2 cans (14.5 oz each) low sodium, fat free chicken broth
2 cans (15.5 oz each) cannelini beans rinsed and drained
2 T hot sauce
3 oz baby spinach chiffonade
Shredded Parmesan cheese for garnish (optional)
Croutons for garnish (optional)

Cook bacon and set aside. In large pot, add oil and bacon fat and warm over medium/low heat. Add carrots, celery and onion and stir. Cook about five minutes, add garlic and 1/2 tsp salt and lemon pepper. Cover pot and sweat vegetables another 5 or 7 minutes. Add turkey bacon.

Cook another minute or two and add bay leaves, broth and beans. Cook 20 minutes covered. Add spinach and hot sauce and cook until spinach is wilted, about 2 minutes. Taste and re-season if necessary.

I wanted to jazz this dish up a bit so while the soup was simmering I made Anne Burrell's croutons, shredded some Parmesan cheese and made this a very special meal. This recipe will serve four people, but it's so good that I ate two portions in one sitting. I'll double it next time.

Cookies Before the Storm

2011-09-01T21:04:00.023-04:00

Last Saturday night I had a craving for cookies. I perused my freezer for whatever little bits of chocolate chips or nuts I had stored away, and decided on white chocolate and semi sweet chocolate chip cookies with a hint of sea salt. Little did I know that I'd lose power the next day and have no electricity for the next 4 days (due to Irene) and these would be my go-to snack when the going got tough. These are simple cookies, and rather sweet, but the sea salt gives them an identity that goes beyond your regular chocolate chip cookie. This is a very simple recipe, takes about 10-15 minutes to put together and 8 to 10 minutes to bake. And you'll get about 36 cookies, plenty to get through a 4 day power outage. Quite delicious with a steaming cup of coffee or a big glass of milk, non of which I could access in my home, but luckily Starbucks was open a a few blocks away.

White and Dark Chocolate Chip Cookies with Sea Salt

Makes 36 cookies

2 sticks butter softened

1 cup granulated sugar (I used Splenda no calorie sugar substitute)

1 cup light brown sugar (I used 1/2 cup Splenda Brown Sugar Blend)

2 large eggs (room temp if possible)

1 tsp pure vanilla extract

1-1/2 cups AP flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup rolled oats

2-1/2 cups assortment of chocolate chips (I used white, semi-sweet and mini semi sweet)

Sea Salt for sprinkling on top

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place butter and sugars in a large bowl. With hand mixer combine sugar and butter until creamy. Add eggs and vanilla extract and incorporate. Set aside.

With a whisk or fork, combine flour, salt, baking powder and baking soda in a medium bowl. Add the flour mixture (in two batches) and incorporate the wet ingredients with the dry. Now stir in the rolled oats and the chips.

Spoon tablespoons of the dough (about 2 inches apart) onto the parchment lined cookie sheets. Gingerly sprinkle sea salt on top of the cookies (don't go crazy with the salt- you'll be disappointed) and bake 9 minutes or until cookies become lightly browned. Undercook these a bit and don't look for too many crispy edges. The cookies will continue cooking while cooling on a wire rack. I sometimes just let them cool on the rack for a minute or two and transfer them to a clean roll of paper towels and let them sit until they're cooled enough for me to start tasting.

Re-mix: I also had dry roasted peanuts, crushed walnuts, coconut, butterscotch and peanut butter chips in the freezer last Saturday. If you're not a lover of chocolate like I am, try shredded sweetened coconut and butterscotch chips (I warn you- it's a sweet combo). Or try peanuts, raisins and a small amount of white chocolate chips. You'll get the crunch of the nuts, and the tang of the raisins and sweetness of the chocolate. But I must advise, in all of these cookie combinations, don't leave off the small amout of sea salt. It's a breath of fresh air that enhances everything sweet.

Unstuffed cabbage

2011-08-27T18:32:00.016-04:00

I've been in the mood for stuffed cabbage lately and decided I would give this time-consuming, flavorful dish from my youth a try. I've never made stuffed cabbage, never watched my mom make it and was at a total loss and in panic mode when I got home with the ingredients. So I did what any well respected re-mixer would do- I came up with a quick, no fuss recipe that tastes as good as the original, but takes half the time and is SIMPLE. Of course I can't call it stuffed cabbage, so I've opted for Unstuffed Cabbage and Meatballs. Try this oven-baked casserole when you're in the mood for a lower east side deli flashback.

Baked Unstuffed Cabbage and Meatballs

Meatballs
1 pound ground beef
1/2 large onion grated
2 cloves garlic minced
1 tsp kosher salt
1/2 tsp black pepper
1 cup cooked brown rice
1 egg beaten

Sauce-Inspired by Rae Fox
2 T canola oil
1 medium onion chopped, 1 inch dice
2 cups cabbage chopped and divided- I used the plain green cabbage
Juice of 2 lemons
1/4 tsp vinegar- I used rice vinegar
1/2 cup brown sugar- I used 1/4 cup Splenda Brown
1 15 oz can tomato sauce
1 15 oz can water

To make the meatballs, combine all ingredients except the beef. Add the beef and gently mix with your fingertips. The less you play with the meat, the more tender the meatballs will be. Form into 8 large meatballs and set aside in the refrigerator while you make the sauce.

To make the sauce, heat oil in large pot and add diced onion and 1 cup of chopped cabbage. Cook over medium/low heat until both vegetables are tender, but not brown. Add lemon juice, vinegar, brown sugar, tomato sauce and water. Bring to a boil, stir to combine, lower heat and simmer 5 minutes. Pre heat oven to 350 degrees.

To assemble the meal, spoon a small amount of the sauce on the bottom of a casserole dish. Arrange meatballs in casserole and cover with remaining sauce and reserved uncooked chopped cabbage. Cover tightly with aluminum foil and bake 2 hours. Serve with cooked rice.

I will admit this does not make the beautiful presentation of pillows of meat-stuffed cabbage my mom used to serve, but I promise you, the flavor is all there. And just like the original, it's even better the second day.

Spicy Asian Noodle Soup

2011-08-21T19:48:00.009-04:00

I've been reading and sampling recipes from Cooking Light for as long as I can remember. More often than not I'm thrilled with what they have to offer, but occasionaly their dishes seem to fall flat. This weekend I made their Spicy Asian Chicken and Noodle Soup (September 2011 issue) and was almost satisfied with the recipe. I omitted the rotisserie chicken and carrots, have done some tweaking and think you'll be happy to try this spicy, low cal, low fat variation. It's a perfect appetizer, or with the addition of one of my many Asian meatball recipes, a hearty main course that comes together in a snap. All ingredients are available in your local supermarket.

Spicy Asian Noodle Soup
adapted from Cooking Light

4-1/2 cups fat free low sodium chicken broth
1/2 cup thinly sliced snow peas
1 can (7 oz) corn
2 tsp Sriracha sauce (I use Huy Fong)
2 tsp lower sodium soy sauce
1/2 tsp kosher salt
1/4 tsp ground black pepper
1-1/2 tsp Thai red curry paste (I use Thai Kitchen)
1 (2 inch) piece of peeled fresh ginger
Juice of one lime

*****
4 oz dry linguini (I use Dreamfields-low carb)
1/3 cup sliced scallions

Bring first 9 ingredients to a simmer in a medium saucepan (chicken broth through ginger) and keep warm on low heat. Cook linguini according to package directions, drain and rinse. Discard ginger chunk from soup pot, add lime juice and stir. In each of 4 bowls, add equal amounts of linguini and ladle broth and vegetables over each serving. Top with chopped scallions.

If you want to make this a complete meal, try adding these chicken meatballs. They really round out the dish. I guess the pun's intended.

Chicken Meatballs
1 pound ground chicken
1/2 tsp sambal olek
2 tsp grated ginger
2 tsp minced garlic
1 slice of white or wheat bread ground in food processor or spice mill
1 large egg, beaten
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 T minced cilantro (I use Gourmet Garden Cilantro Herb Blend)

Pre heat oven to 350 degrees and line a baking sheet with aluminum foil and mist it with cooking spray. Set aside. In medium size bowl combine all ingredients except chicken. When all ingredients are incorporated, add chicken and mix gently with fingertips. You're now ready to make the meat balls. I made sixteen 1-1/2 to 1-1/4 inch meatballs out of this mixture. Place meatballs on baking sheet and bake 25 minutes. Add to your Spicy Asian Noodle Soup and enjoy.

Re-Mix: The possibilities are endless when it comes to switching out the veggies in this soup. I think I'd like to try it with bok choy or cabbage in place of the snow peas. Some straw mushrooms, baby corn and bean sprouts would also be nice. And if you want to replace the meatballs with another protein, a sliced hard boiled egg would certainly do the trick. Other garnishes? How about chopped peanuts or a sprinkling of fried won tons.

Back to Earth

2011-08-02T20:02:00.025-04:00

After my last post I went into a food coma and decided some sensible eating was in order. So last night I made Roasted Shrimp with Lemon Sauce. Ina Garten has been roasting shrimp for ages and claims that roasting adds flavor to the shrimp that the boiling method takes away. I followed her recipe to the letter. But I wanted to add a little something, something to the mix so I zested a lemon, squeezed the juice, tossed the shrimp in the mixture and made a great little meal/appetizer.

Baked Shrimp Cocktail with Lemon Sauce
Inspired by Ina Garten

1 pound shrimp (16-20 count) peeled and de-veined, I left the tails on
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
Zest of one lemon
Juice of one lemon

Pre heat oven to 400 degrees. Combine shrimp with olive oil, salt and pepper and place in a 9 x 13 inch baking pan. Roast 8 minutes. While shrimp are cooking, zest and squeeze the juice from your lemon. When shrimp are done, toss with lemon juice and zest. Let cool and refrigerate.

The best part of this dish (for me) are the dipping sauces. My favorite so far is Sambal Olek right out of the jar.

A close second is good ol' Russian dressing, with a dash or two of horseradish. It goes well with the bite of lemon and is so easy to make. Mix equal parts of ketchup and light mayo, add as much (or as little) horseradish as you like, and sweet relish is optional.

Alternative Sauces: Sweet Thai chili sauce is good too, right out of the bottle. And if you like Asian flavors, mix a little soy sauce with rice vinegar, scallions and sesame seeds.

I agree with Ina- there's no reason to boil shrimp ever again.

Over the Top

2011-07-31T19:03:00.011-04:00

I can't get enough caramelized onions into my diet lately, so I just made what now ranks as my favorite appetizer or side dish- Ciabatta Garlic Bread with Parmesan and Caramelized Onions. I simply added caramelized onions to my cheesy garlic bread recipe and the result is simply over the top- salty, sweet, cheesy and downright decadent.

Ciabatta Garlic Bread with Parmesan and Caramelized Onions

Pre heat oven to 350 degrees. Take one loaf of ciabatta bread and slice it horizontally almost all the way through, then open it like a book. Slather one side of the loaf with 2T softened butter and top with cooled caramelized onions. On the other side of the bread place semi-cooked garlic and olive oil (see original recipe) and top with 3T shredded Parmesan cheese.

Close bread and wrap in aluminum foil. Bake 15 minutes. Remove foil from top of bread and bake another 8 minutes. Let cool slightly before cutting and serving. Simply delicious!

Green Goddess Dressing

2011-07-26T16:53:00.012-04:00

Have you noticed a major change in the dairy aisle of your supermarket? I sure have. It seems that my market has been slowly replacing good old Dannon and Yoplait with the pricier, richer "Greek Style" yogurt. I hadn't tried this newcomer because I'm stubborn and also very brand loyal. But then I saw that the recipes in the cooking magazines I read were featuring Greek yogurt in so many dishes that I just had to give it a shot. I have a standard Green Goddess salad dressing recipe that I make with lite sour cream and decided to swap plain, no fat Greek yogurt in place of the sour cream. The flavor of the dressing didn't change much, but the richness is definately over the top. Maybe a bit rich for me, but I'll let you be the judge.

Greek Yogurt Green Goddess Dressing

6 oz plain fat free Greek yogurt
1/2 cup light mayonnaise
1 small scallion chopped
2 tsp Worcestershire sauce
1 T fresh lemon juice
1/2 tsp Tabasco sauce
1/2 tsp anchovy paste
1 garlic clove minced
1 T Italian parsley chopped (or 1 T Gourmet Garden Parsley Blend)

Place all ingredients except parsley in a blender or food processor and process until smooth. Add parsley and whirl until combined and the mixture becomes a light green color. Serve on your favorite salad. I used Bibb lettuce, cucumbers, grape tomatoes, crumbled blue cheese, scallions, homemade croutons and a hard boiled egg. A little bacon would have been nice. All in all, very tasty. And very rich.

Caramelized Onions, Sweet...

2011-07-23T20:18:00.026-04:00

After running around after work yesterday in 100 degree heat, I thought for sure when I got home I'd crash and watch some stupid TV. But that wasn't the case. I've had a craving for caramelized onions lately, and with air conditioning keeping me in the comfort zone, I proceeded with the task ahead. I love the sweetness that slow cooking brings to onions. It's almost like making jam or jelly. If you haven't done this lately or ever before, it's simple, doesn't take much time and is the perfect condiment for sandwiches, salads, pizza, vegetables, soups, savory bread pudding and absolutely perfect for eating right out of the bowl.

Caramelized Onions
3 large onions- I used 2 Vidalia and 1 red
1T olive oil
1-1/2 tsp salt
1/2 tsp sugar- I used Splenda no calorie sweetener
2 T water

Heat large pan on medium high and add oil. When oil is glistening, add onions and stir to coat. Lower heat to medium or medium low (my stove cooks HOT, so I use medium low). Spread onions evenly in pan and let cook, stirring occasionally. After about 8 minutes, add salt and sugar. If onions seem to be drying out snd sticking to the pan, add 2T water. Continue cooking onions about 30 minutes stirring every few minutes. You'll know the onions are done when they're dark brown, dense and a bit gooey. And when you taste them, the concentrated flavor is sweet and heady. Here's the progression:

Grilled Fontina and Caramelized Onion Sandwich

2 slices Italian bread

2 T caramelized onions

Shaved Fontina cheese- I buy a wedge and shave it for excellent meltability

Cooking spray

Mist stove top grill pan or griddle with cooking spray. Heat to medium/medium high. You can guess by now I use medium. Place caramelized onions on one side of bread. Top onions with shaved Fontina (use as much as you like). Cover with second piece of bread and place on grill. Cook about 3-4 minutes per side. I sometimes add pressure to my sandwich by placing a heavy saucepan on top of the sandwich and pretend I have a pannini press and that works great. When you've got nice grill marks on the bread and the cheese is oozy and hot, your sandwich is done. Eat, enjoy and get ready to make some more. They're that good!

Feel free to add cold cuts like turkey breast or roast beef, additional vegetables such as roasted peppers or tomatoes, or omit the Fontina completely and substitute with a mixture of mayo and blue cheese. Or really, just enjoy the intensity of the onions alone on a crisp cracker. This is a great condiment that needs nothing but a little imagination.

Son of Street Food

2011-07-04T18:55:00.012-04:00

When I last left you I had made sausage, onion and pepper hoagies. Fran and I finished only two portions, so after vegetating at the pool today I put together a pasta cheese bake with the leftovers. All the work was basically done yesterday, and today I chopped some fontina cheese (best melting cheese you could ever ask for) and cooked some penne pasta.

Sausage, Pepper and Onion Pasta Cheese Bake

Leftovers from original sausage, onion and pepper hoagies
1-1/2 cups Dreamfields penne rigatte -this pasta claims to be low carb and tastes just like the real thing- I use it all the time
1-1/2 cups marinara sauce
1 cup cubed Fontina cheese
2 T grated Parmesan cheese

Pre heat oven to 350 degrees. Cook pasta according to package directions. Combine leftover sausage mixture with marinara, Fontina, and pasta . Pour into prepared dish (I use a glass 8"x8" pan misted with cooking spray). Sprinkle sausage mixture with Parmesan and bake uncovered 35 to 40 minutes. Let cool about 10 minutes and serve. I think the Fontina makes the dish. You may just like how all the flavors work together. All in all, it's a great way to end a relaxing three day weekend and definately stretch a dollar. Enjoy.

Street Food at Home

2011-07-03T18:08:00.013-04:00

Last year on what was a glorious, celebratory July 4th weekend (do you remember the heat wave?) I enjoyed the company of my very good friend Sharon on Boston's waterfront. This year I've been laying low, hanging out at Fran's pool and cooking some of my favorite dishes. I've always been a sucker for street food and fell in love with sausage, onion and pepper hoagies the first time I had them at a festival in the North End. I knew then they'd become a finalist on my list of favorites. So today, after a balmy day at the pool I decided to give this dish a try at home. I perused the internet for some tips and ideas and came to the quick realization that nobody makes sausage, onions and peppers the same way. I turned off my computer, relied on my instincts and I must say, I'm pleased with the results.

Sausage, Onion and Pepper Hoagies

1 large onion sliced
2 green peppers sliced
1 clove garlic chopped
2 T olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
3/4 pound sweet Italian sausage
3/4 cup marinara sauce
3/4 cup water
Small sub rolls or sliced Italian bread

Heat oil in large pan on medium low heat. My stove top cooks high, so medium might work for you. Add onions and cook uncovered 5 minutes. You want the onions to soften and not brown too quickly. Add peppers, garlic, salt, pepper and red pepper flakes if using. Cook about 10 minutes.

Remove onion/pepper mixture from pan and keep warm. To same pan add sausages and cook on all sides until brown. The sausages are not cooked yet, so add water and marinara sauce, cover pan and simmer about 10 minutes. This will finish the cooking process. Uncover the pan, and cook a few minutes more to let most of the liquid evaporate.

Remove sausages from pan and either leave whole or slice. I cut the sausages into 1/4 inch rounds and mixed with the peppers and onions. I toasted slices of Italian bread since I didn't have any rolls on hand, added a little mustard and chowed down. What a simple way to celebrate America's birthday. Yum!

This recipe will serve four to six people, but with the same amount of sausage and twice the amount of onions and peppers, you can really get a bang for your buck. You should be able to feed 10 people. Very cost effective, unless they want seconds.

Berrylicious

2011-06-25T16:52:00.017-04:00

Courtney, this recipe is for you! It's a re-mix of the blueberry cake you enjoyed two years ago which I'm finally getting around to posting. It has the right amount of sour cream and non-fat half and half which makes it tender and moist. And it's pretty easy to make. Here's the recipe.

Blueberry Coffee Cake

Topping (Crumble)
1/4 cup rolled oats
1/4 cup AP flour
2 T unsalted butter
2T canola oil
1/4 cup Splenda no calorie sweetener (granulated sugar works fine too)
1 tsp ground cinnamon
1/4 tsp salt

Dry Ingredients
1-1/2 cups AP flour
2 tsp baking powder
1/2 tsp salt

Wet Ingredients
6 T unsalted butter softened
2 T canola oil
1 cup Splenda no calorie sweetener (or sugar)
1/4 cup fat free half and half
1/2 cup light sour cream
2 large eggs
1 tsp vanilla extract
1 pint blueberries, washed and patted dry

Pre heat oven to 350 degrees. Prepare an 8" x 8" pan with cooking spray and dust lightly with flour. I like the disposable aluminum pans from the grocery store. Place blueberries in a strainer and sprinkle with a tablespoon of flour. Shake out excess flour. This coating will prevent the blueberries from sinking to the bottom of the cake. Set the berries aside.

I like to prepare the topping first. In small bowl combine all crumble ingredients and set aside.

Now on to the cake. In mid size bowl combine the dry ingredients and whip with a whisk to incorporate.

In large bowl, with hand mixer combine butter, canola oil and Splenda and mix until smooth, about 2 minutes. Add eggs one at a time and mix, then vanilla, sour cream and half and half. Combine well. Add the dry ingredients in two batches, scraping down the sides of your bowl as you go and mix until smooth. Fold in blueberries and pour batter into prepared pan. Sprinkle the topping on the cake and press down lightly with your clean hands to make it stick to the batter. Bake 35 to 45 minutes and remove to cooling rack. Let cool at least 30 minutes before you dig in.

Slice into 9 portions and enjoy. I can't think of a better way to kick off the summer fruit season!

Re-mix: If you're feeling nutty, add some chopped walnuts to the batter (1/2 cup). And if that isn't enough nuts for you, add 2 tablespoons to the topping. Also, I have made this recipe with fresh peaches as the star and some haphazard blueberries thrown into the mix and it's also quite good. Tip- If you want to make this with frozen blueberries, don't defrost them or your batter has the chance of turning blue.

Vegetable Rice Pilaf

2011-06-18T20:29:00.019-04:00

It was time to go through the fridge and do something with last weeks unused produce. I had half an onion, one lonely carrot, a green pepper and a package of button mushrooms that were desperately looking for attention. I also had an abundance of Near East Rice Pilaf bought on sale for a dollar a box that somehow seemed to fit into the mix. I decided to try a vegetable pilaf (you know how I love the combo of rice and orzo) and figured vegetable pilaf would go great with the two chicken breasts that also needed to be cooked. The chicken recipe- so easy I'm embarrased to post it. You can find it on any can of French's Onion Rings. It's quite good and I recommend it.

The pilaf, that's my contribution and it turned out great. Simple, versatile, yummy and a quick fix.

Vegetable Pilaf

1 box Near East Rice Pilaf Original flavor

1-1/2 tsp canola oil

1/2 medium size onion diced

1 carrot diced

1 green pepper diced

8 oz mushrooms chopped

Salt

Pepper

1/2 tsp red pepper flakes (optional)

Grated Parmesan cheese for garnish

Cook rice according to package directions (I add 1 T of butter to the boiling water for richness and flavor). While rice is cooking, warm canola oil in large skillet on medium heat, then add diced onion, carrot and green pepper. Season with salt, pepper and red pepper flakes if using. Cook a few minutes and add chopped mushrooms. Cook all vegetables until soft. Taste for seasoning and add more salt and pepper if necessary.

When rice is done, fluff with a fork and combine the veggies with the rice. If you're a fan of Parmesan, top the pilaf with a teaspoon or two of cheese.

Bedeviled

2011-06-14T17:04:00.009-04:00

Last night I made a macaroni salad that's devilishly good. It's a marriage of deviled eggs and macaroni and is the perfect side for burgers, hot dogs or anything grilled. It's easy to make and you most likely have all the ingredients in your fridge and pantry.

Deviled Macaroni Salad

5 eggs hard boiled and diced
2 cups uncooked macaroni (I use Dreamfield's low carb)
2 celery stalks diced
1/2 cup light mayonnaise
2 T yellow mustard
2 T sweet relish
1/4 cup light sour cream
3/4 tsp kosher salt
1 tsp hot sauce
1/4 tsp black pepper

*************

Hard boil the eggs.

To get nice looking eggs with no green ring around the yolk, put the eggs in a medium sized pot, cover with cold water and cook on high heat. When water boils, cover pot and remove from heat. Let eggs sit covered for 8 minutes. Run cooked eggs under cold water or cool them in an ice bath. When cool, peel and dice. I promise you...perfect eggs.

Cook macaroni according to package directions and run under cold water to cool. In large bowl add macaroni, chopped eggs and diced celery. To make the dressing combine the remainder of the ingredients and whisk until incorporated. Pour dressing over macaroni mixture and combine. Chill and serve. This recipe's a keeper.

Caesar Salad (no raw eggs invited)

2011-06-04T19:49:00.017-04:00

Anne Burrell is possibly my favorite chef on the Food Network. Her flavors are as bold and big as her personality and her recipes never disappoint. A few months ago she did a show that featured a Caesar dressing that didn't include raw eggs. I bookmarked that in my memory and finally made it today. Delish. I changed her recipe slightly because I didn't have all the ingredients she specified. However success was achieved. It was cheesy, garlicky and as good as the real thing!

Caesar Dresssing
1/2 cup shredded Romano cheese (Anne used 1 cup grated Parmesan- that sounded like a lot to me so I cut back on the amount, plus I only had shredded in my fridge)
2 lemons juiced
1 clove garlic finely chopped
1-1/2 T Dijon mustard (Anne used 2 T)
1 tsp anchovy paste (Anne used 3-4 anchovies)
1/2 cup extra virgin olive oil
Kosher salt

In large bowl combine all ingredents and whisk until combined. Anne used a food processor but I chose the old fashioned method.

Croutons
4 slices Italian bread sliced into 1/2 to 1 inch squares
2 cloves of garlic smashed
1/2 cup olive oil
Kosher salt

In medium to large skillet, on medium heat, add oil and smashed garlic. Cook the garlic until it becomes warm and amber colored and the aroma permeates the room. Do not cook the garlic too long or it will burn. Remove garlic from oil, lower heat slightly and add bread cubes and a pinch or two of salt. Cook cubes until golden. This happens pretty quickly, so don't take your eyes away from the pan. Remove croutons and drain on paper towels.

To assemble the salad for 4 people I used one Romaine lettuce heart and left the leaves whole (that's what Anne did) and I loved the informality of the presentation. Drizzle lettuce with dressing and garnish with croutons. Add freshly ground pepper if desired.

One Pot Rice and Vegetables

2011-05-30T19:38:00.016-04:00

If you like rice and vegetables cooked as a one pot dish, this recipe is for you. If you like it a little spicy and don't mind taking some help from packaged foods, then you're really going to be happy. I have never been a successful brown rice cooker, but somehow between Uncle Ben and Thai Kitchen, I've figured this baby out. My Thai inspired rice and veggies first come together with the help of Thai Kitchen Red Curry Paste.

This little 4 ounce jar is packed with flavor and has all the exotic spices you've come to expect when making curried Thai food. But all the work is done. There's no chopping or grinding or figuring out measurements. Sit back and check out this simple recipe.

Thai Inspired Rice and Vegetables

1 T canola oil
1/2 cup chopped onions
1 T Thai Red Curry Paste
3 cloves garlic finely chopped
1 tsp ground cayenne pepper (use less if you're not familiar with the heat)
1/2 tsp kosher salt
1/2 cup lite coconut milk
1 14.5 oz can of low sodium chicken broth or vegetable broth
2 T fish sauce (available in the International aisle of your supermarket)
1-1/2 T brown sugar- this sounds like a lot of sugar, but it adds so much to the dish, that I wouldn't cut back on it)
1/2 tsp black pepper
1 red pepper sliced
4 oz fresh sugar snap peas
1 can 4 oz baby corn sliced
juice of half a lemon
2 bags Uncle Ben's Boil n Bag brown rice

Heat oil in large pot over medium/low heat. Add onions and cook for 5 minutes until onions are soft and translucent. Add garlic, curry paste, cayenne pepper and salt. Stir to combine and cook about 1 minute. Add coconut milk, broth, fish sauce, brown sugar and black pepper. Stir again until all ingredients seem to be incorporated. Bring liquid to a boil. Add vegetables and 2 packages of rice (remove the rice from the boil-n-bags). Cover, reduce heat to simmer and cook 10 minutes. Remove cover, add another pinch or 2 of salt, stir and cook uncovered 2 or 3 minutes more. Turn off heat and squeeze lemon juice into the rice mixture. Stir again and serve.

I love this dish. It's delicious served hot, cold or at room temp. And it can be made with different vegetables, or none at all. But what I like most about it, is that it is pretty much fool proof and in 20 minutes you've got a tasty dish to bring to the table. I consider this a lower calorie version of vegetable fried rice and would serve with an egg roll, fried shrimp or chicken fingers from the local take out and call it a meal. A delicious meal!

Cilantro Burgers

2011-05-29T19:06:00.020-04:00

Since this weekend is the unofficial start of summer and barbeque season, I thought it would be appropriate to share a new burger recipe I came up with. It's not a burger for everyone- it's for those who can't get enough cilantro in their lives. Cilantro is the plant (herb) that grows from the coriander seed. It's amazing how the population is so split on this herb. It seems you either like it or hate it. So for you cilantro lovers, this burger's for you.

Cilantro Burgers

1 T finely chopped scallions (whites only)

1/2 cup bread crumbs- I used 1 slice Italian bread ground in my spice mill

1T Gourmet Garden Cilantro Herb Blend

2 tsp Sambal Olek (Chinese Chili Paste)

2 pinches curry powder (optional)

4 pinches paprika

1/2 tsp salt

1/4 tsp black pepper

1 egg slightly beaten

1 pound ground beef

Combine all ingredients (except beef) in a large bowl. Now add ground beef, and with fingertips mix gently until incorporated. Don't over mix. Make 4 patties . **TIP**When making the patties, indent your thumb in the center of each patty to make a small well. This will ensure the burgers will cook flat and not puff up.

Prepare grill. I cook my burgers on a stove top grill and heat it to high, then lower the temp to medium. Spray grill with PAM or lightly grease with canola oil. Add burgers. Cook 5 minutes on the first side, then 4 minutes on the second. Your burgers will be medium to well done.

These burgers are ever-so moist and tender, with the fresh flavor of cilantro and hint of heat from the Sambal. The texture is perfect. You won't be disappointed. I served this batch with a dollop of mayo and Dijon mustard, with Bibb lettuce on grilled Italian bread. As with all burgers, add the condiments that YOU like. Anything goes.

Happy Grilling!

Peanut Butter and Sea Salt Cookies

2011-05-28T21:37:00.021-04:00

I've had this recipe tucked away in one of my files for years. I think Paula Deen was the first one to turn me on to it. But today on the TV Foodnetwork, Claire Robinson added a little something, something that had me waiting for a break in my day to make these cookies again- the addition of sea salt. I think there's nothing better than the combination of sweet and salty. And this cookie (gluten free I might add) hits the mark, and then some. It has only 4 ingredients and if you make it with Splenda as I did, it's the perfect snack, treat, or dessert for anyone who has diabetic issues as well. And it couldn't be simpler.

Gluten Free Peanut Butter and Sea Salt Cookies

1 cup creamy peanut butter (I used Smart Beat)

1 cup Splenda no calorie sweetner (you can use granulated sugar if you like)

1 large egg

1 tsp pure vanilla extract

Coarse sea salt (easy to find these days in the regular supermarket)

Pre heat oven to 350 degrees. Prepare 2 baking sheets with parchment paper. In medium bowl, mix the peanut butter, Splenda, egg and vanilla until incorporated. I used a hand mixer. It was quick. To form the cookies, take about 1 tablespoon of mixture and roll with your hands to form a one inch ball. Continue rolling and place 9 balls on parchment lined cookie sheet. Slightly flatten balls with the tines of a fork, making a criss cross pattern on the cookies. Sprinkle coarse salt on top of the cookies, just don't add too much. Bake 10 minutes or until golden around the edges. Repeat rolling and baking process with the rest of the mixture.

Remove from oven, let cool on rack and you're ready to enjoy.
I'm bringing these to Fran's pool tomorrow. I know they'll all be gone by the end of the day (or within the hour), because this recipe made only 18 cookies. Next time I'll double the recipe and maybe add in some mini chocolate chips.

Ahh. Summer is finally here!

Thanks for the Memories

2011-05-13T16:58:00.038-04:00

This post is for you Lori, because every minute I spend with you becomes a glorious memory for me.

*********

I'm just back from a whirlwind week celebrating Mother's Day with Lori and exploring a part of California I've always wanted to see- Palm Springs.

The adventure began in Santa Monica at Lori's new digs just 2 blocks from the beach. Yes! Two blocks from the Pacific Ocean.

After a morning at the beach and a fabulous outdoor lunch at The Library, a restaurant in Santa Monica, we loaded up the car, hit the 111 and dealt with the Friday afternoon traffic. And then we came across the wind farms. I've heard of these humongous towers of energy, but never in my wildest dreams did I expect to see so many whirling alien-like silhouettes performing their energy dance for miles and miles along the highway. These pictures do not do these towering work-horses justice.

Shortly after the wind farms, the beauty of the desert became evident. Purple mountains and palm trees were everywhere. An east coast girl's dream.

We finally arrived at the Indian Wells Hotel, a few miles east of Palm Springs. This hotel has a lot of history (as does the whole Palm Springs area). The hotel was conceived by 2 of my favorites- Lucy and Desi, who built this desert retreat so their friends could get together, play golf and escape the Hollywood madness. Here are some of the folks we saw hanging out:

Robert Wagner and Natalie

Lucielle Ball

Lucy and Desi

Bob Hope (anyone know who the other handsome gentleman is?)

When we arrived at Indian Wells it was 106 degrees outside. No problem. Huge pool. Great scenery.

And happy hour at the bar was in progress. The free food was mostly chips, dips and veggies, so we opted for a 1/2 price Margarita Pita Pizza. Very light and just what we needed with our 1/2 price glasses of wine.

Our days were spent lounging by the pool, swimming and basking in the sun. But we had to explore some of the local eateries. At the Yard House I had some yummy crab cakes with a boringly mild mango salsa. But the cakes were fab.

For our Mother's Day brunch at Normas at Parker, I had a scrambled egg, guacamole and cheese quesadilla that was rich and decadent. The tortilla was fried in sweet butter. Oh, sweet butter, not your typical quesadilla. I couldn't eat it all but brought it back to the hotel to munch on at happy hour.

Lori ordered a fluffy egg white omelet with baby roasted potatoes. Unfortunately this dish never got photographed because I kept stealing the delightful little potatoes off her plate and ruined any chance of an appetizing picture. Check out this restaurant and their menu. There's also a Normas in New York.

The trip is coming to an end and we're tanned, relaxed, sated and ready for the ride back to Santa Monica. Instead of eating another meal in a restaurant, we picked up some ingredients at a local grocery store and decided to treat ourselves to a home-cooked dinner of Chicken Parmesan with Assorted Baby Greens, Avocado Slices and Grape Tomatoes. Simple to make. Great to eat. Here's the recipe:

To make the salad:
1 avocado, halved and sliced into 1/4 inch strips
1/2 package of grape tomatoes
3/4 bag baby greens

To make the dressing:
Juice of one lemon
2 cloves of finely minced garlic
1/2 tsp kosher salt
1/2 tsp black pepper
1 T white balsamic vinegar
1/3 to 1/2 cup extra Virgin Olive Oil
1 tsp Dijon mustard (we didn't have any so I omitted it and it was still delicious)

Whisk all ingredients together and gently pour on salad. Toss and serve cold.

To make the chicken:

4 chicken breasts, boned and skinned

1/2 cup grated parmesan cheese combined with 1/2 cup seasoned Italian bread crumbs

2 eggs lightly beaten

salt and pepper

Olive or canola oil

1 jar Paul Newman's Tomato Basil spaghetti sauce

1/2 bag Sorento 4 cheese Italian blend

Wash chicken, pat dry and pre heat oven to 350 degrees. Dip breasts in egg and dredge in bread/cheese mixture that has been seasoned with salt and pepper. Set aside. On stove top, heat a large skillet on medium heat and add oil to pan. When the oil begins to shimmer, add the chicken breasts and sear for about 2 minutes per side. You're not cooking the chicken, just toasting the crumb/cheese mixture. Remove to plate and prepare baking sheet. Pour about 1/2 cup of tomato sauce in the bottom of baking dish, add breasts and top with additional sauce.

Add cheese to the top of the breasts and cover with foil. Bake 30 minutes. Uncover and cook another 15 minutes. Your dinner is ready.

I didn't have the opportunity to hang around for any leftovers but I was told they're delicious microwaved or even cold out of the fridge.
I'm back home now reflecting on a fabulous trip and a very special gal who made my Mother's Day a week to remember. Thanks Lor.

And if you're as corny as I am, you might want to check out Bob Hope and Shirley Ross singing Bob Hope's theme song, "Thanks for the Memory".

North African Meatballs

2011-04-30T19:35:00.030-04:00

Supermarkets have come a long way from the time I began cooking in my early twenties. We can now buy everything from Chinese Five Spice Mix to Mexican chiles- fresh, dried and in Adobo sauce. We have purple potatoes, tomatillos and an International aisle that tempts us with Spanish condiments and exotic Thai spices. But lately I've been having a problem getting herbs and green leafy vegetables that look alive (edible) and entice me to buy them. Remember when I had the lemongrass meltdown and discovered Gourmet Garden Lemongrass Herb Blend? That was a life saver. Well I'm going through the same nonsence buying cilantro. For the third time in so many weeks I have yet to find a bunch of cilantro that has a healthy leaf on it and I've been avoiding one of my favorite herbs. So I once again went to the Gourmet Garden section of the produce department and found exactly what I was looking for.

Gourmet Garden Cilantro Herb Blend. This 4 oz squeeze bottle claims to contain 3 bunches of cilantro. That's 3 less trips to the market standing at the herb counter debating whether or not I should purchase inferior produce. I grabbed the tube, and it is everything the Lemongrass Blend is. A life saver.

Today I made North African Meatballs in an exotic tomato broth. I love the flavors and aromas of North Africa and this recipe has them all and is quick and simple. If I hadn't found the bottled cilantro I would have put off cooking this dish, because cilantro is a major flavor ingredient in the meatballs. Aside from the ground meat, these are the simple, easy to find ingredients I used to make the meatballs:

********

North African Meatballs

1 egg slightly beaten

2 T tomato paste (I use the tube- very cost effective)

3 T chopped cilantro (I used 3 T Gourmet Garden Cilantro Blend)

1 T fresh grated ginger

1 tsp ground cumin

pinch of cinnamon

1-1/2 slices Italian bread, coarsely ground in food processor or spice mill (if you're using store-bought crumbs, 1/2 cup will do)

kosher salt

ground black pepper

1 pound ground chicken (or any ground meat of your choice)

********

Pre heat oven to 350 degrees. Combine all ingredients except chicken until incorporated. This is the colorful, aromatic mixture that flavors the meatballs. Doesn't it look yummy?

Add the ground chicken and mix gently with your fingertips until all ingredients are combined. Form 16 meatballs and place on baking sheet prepared with cooking spray. Bake on center rack for 30 minutes.

While meatballs are cooking, prepare the sauce. The prep is easy.

*******

Tomato Sauce

1 T canola oil

1/2 cup red onion chopped

3 cloves garlic (about 1 T) minced

1 lemon zested

1/2 cup pitted kalamata olives chopped

1/2 cup white wine

1/4 cup water

1 14 oz can diced tomatoes

1 tsp brown sugar

1/2 tsp red pepper flakes

pinch of cinnamon

salt and ground black pepper

********

In large saucepan heat oil on low. Sweat onion for 5 minutes, covered. Add garlic and cook another 2 minutes. Now add lemon zest and olives. Cook two minutes more. Increase heat a bit and add white wine and deglaze the pan. It should begin to smell like a North African kitchen. Let wine reduce (uncovered) for 2 minutes. Stir in water, diced tomatoes in their juice, sugar, red pepper flakes, cinnamon, and salt and pepper. Return to simmer and add cooked meatballs. Lower heat, cover and cook meatballs in the sauce for 15 minutes.

How would you like to serve this this exotic dish? For an entree I'd be sure to include some rice and a vegetable- sauteed zucchini or yellow squash seems like it would be delish. Or omit the rice and serve couscous combined with cooked zucchini, onions and raisins. My favorite idea so far is to serve the meatballs (in their sauce) on grilled flat bread, slathered with a cucumber, scallion raita. And maybe a green salad with a lemon vinaigrette as a side. And I must admit, they've been pretty tasty as an appetizer with a little sour cream while I wrote this post.

Nutty for Oats, Bananas and Peanut Butter

2011-04-25T16:51:00.012-04:00

I love my peanut butter granola bar recipe as is, but decided to take it a step further by adding 2 ripe bananas to the mix. The bananas add another dimension of goodness, not to mention their healthy benefits. Did you know bananas protect your heart, strengthen bones, and control blood pressure? Good stuff they are! So if you haven't tried the original granola bars yet, go directly to phase 2 and bake these good-for-you, tasty, easy to make little darlings. You won't be disappointed.

Peanut Butter and Banana Granola Bars

Vegetable cooking spray

1/2 stick unsalted butter

2 egg whites

1/2 cup peanut butter- I use creamy, but chunky would work fine

2 small ripe bananas, mashed

1/3 cup Splenda no calorie sweetner

1/4 cup honey

pinch of salt

2 cups old fashioned oats-1 cup ground in spice mill or food processor, the other cup left whole

1/3 cup mini chocolate chips

Pre heat oven to 350 degrees. Prep an 8 x 8 inch pan (I use disposable aluminum) with vegetable spray. Melt butter on stovetop and set aside to cool. In large mixing bowl beat egg whites until frothy. Add peanut butter, Splenda, bananas and honey to the frothy eggs and combine well. Here's a hint I always give- spray the measuring cups that you're using for the honey and the peanut butter with non-stick spray and the contents will slide right out. Next add the cooled butter. Combine everything and you're ready to add the oats. Using a rubber spatula or wooden spoon and some elbow grease, combine oats with all the other ingredients. When incorporated, add the mini chocolate chips. Pour batter (it's kind of thick) into prepared pan, smooth with spatula so it's evenly distributed and bake 25 minutes on middle rack until edges begin to brown. Remove from oven and let cool one hour. They really do need time to set up. Slice into any size pieces you like. I make 12 slices per batch, and as you can see, they disappear fast.

An Appetizing Dinner

2011-04-24T13:59:00.026-04:00

I love to make appetizers and small bites a complete meal. A few days ago I was craving PF Chang's chicken lettuce wraps and found many comparable recipes on line. But after perusing awhile, I opted for another approach that intrigued me. I combined a few different recipes I saw and came up with one of my own. And I must thank Kitchen M and Food and Wine for their inspiration. From their recipes I came up with Lemongrass Ginger Meatballs with Pickled Cucumbers in Bibb Lettuce Wraps. I loved Kitchen M's idea of using baking soda in the meatballs (no eggs or breadcrumbs) and Joyce (from Food and Wine) for serving her meatballs with Thai chili sauce and cucumber, wrapped neatly in Bibb lettuce leaves. From there I decided to pickle the cukes, add ginger to the meatballs and use ground beef instead of chicken or pork. Sometimes these brainstorms don't work, but this time- I believe it did.

Lemongrass Ginger Meatballs with Pickled Cucumbers in Bibb Lettuce Wraps

Pickled Cucumber and Onion

1 English cucumber

1/4 cup thinly sliced red onion

1 tsp salt

1-1/2 T sugar

1 T soy sauce

1/4 cup rice vinegar

1 tsp toasted sesame oil

Peel cucumber and remove seeds (I do this with a spoon). Cut into almost paper-thin slices. Slice onion into thin strips as well. Put slices into a bowl, add salt and toss. Set aside and make the vinaigrette. In a small jar, combine the rest of the ingredients and shake well to incorporate. Pour dressing over cucumber and onion mixture, cover with plastic wrap and refrigerate 30 minutes (or until you're ready to serve the meatballs).

Meatballs

1 pound ground beef

1 T Gourmet Garden Lemongrass Herb Blend

1 T grated fresh ginger

1 T grated red onion (this was a tearful experience and I will chop my onion finely next time)

1 T fish sauce

1 T soy sauce

2 tsp grated garlic

2 tsp baking powder

2 pinches of salt and a few grates of freshly ground black pepper

12 Bibb lettuce leaves

Sweet Red Chili Sauce (I use A Taste of Thai brand)

Pre heat oven to 375 degrees. In large bowl combine all ingredients except the beef, lettuce leaves and chili sauce. When you hear and see the baking powder reacting with the liquids add the ground beef and mix with your hands until all ingredients are combined. Form into 12 1-1/2 inch balls and place on parchment lined baking sheet. Bake on middle rack for 22 minutes. To each of 12 lettuce leaves, place a meatball and drizzle with chili sauce.

Add a tablespoon or two of cucumber mixture, fold lettuce, pick up the bundle and eat with your hands. Or use a knife and fork because it is kind of messy.

If you're serving this as an appetizer or at a cocktail party, I'd recommend 2 per person. If you're making a meal of this, well... I ate 3 and could have gone for another.

Afterthoughts: This was a very tasty meal. Did you notice I didn't put a spicy (hot) ingredient in either the meatballs or the pickles? I purposefully didn't because I wanted the lemongrass and ginger to stand out, and they did. And I wasn't sure if the pickles could take any heat. But I must admit, I missed the spicy bite I'm used to getting in an Asian lettuce wrap, and will have to figure out a way to please myself and some of my friends who have less tolerance for heat than I do. I'll be working on that and will keep you posted. I also think the next time I make this I'll sprinkle some toasted sesame seeds on top of the meatballs for some more texture and visual excitement.

Spring Cleaning

2011-04-10T17:52:00.022-04:00

****

With the weather changing here so quickly I've been busy getting last years cheesy spring wardrobe in order. But I also had an abundance of other cheesy things (ricotta and parmesan in my fridge) that needed my attention as well. My plan was to make an eggplant ricotta parmesan casserole. I made it this morning and was very disappointed with the results. The eggplant had NO taste, was tough to chew, and seemed like it wasn't cooked. Ever have that problem? But being the trooper that I am, and still having a half cup of ricotta and some ground chicken floating around, I perused the internet and found a recipe from Rachael Ray for ricotta/parmesan meatballs. I changed her recipe slightly, due to my tastebuds not enjoying fennel seeds and rosemary, but the basic recipe is Rachael's. She recommends cooking the meatballs at 450 degrees for 18 minutes, which I'd never done before. But I followed her directions and they came out fine. Delicious in fact. I think the high temp/short cooking time is a 30 minute meal thing. Good to know. Anyway, when the meatballs were done, I added them to a simple vegetable soup I concocted. Yummy and satisfying.

Ricotta Parmesan Meatballs

1 pound ground chicken

1/8 tsp ground black pepper

1/4 tsp kosher salt

3 cloves garlic grated

1 tsp red pepper flakes

1/2 cup ricotta cheese

1/4 cup shredded parmesan cheese (Rachael recommends grated, but I had shredded)

1 large egg slightly beaten

3/4 cup bread crumbs (I used 1-1/2 slices of ciabatta bread ground in my spice mill, but store bought would be fine)

To make the meatballs: Pre heat oven to 450 degrees. In large bowl combine all ingredients except the ground chicken. When everything is incorporated, add the chicken and combine gently with your fingertips. Form mixture into 12 to 14 two inch balls and place on baking sheet that has been misted with cooking spray. Coat tops of meatballs with spray as well. Bake 18 minutes. Remove from oven and set aside.

Spaghetti Vegetable Soup

2 tsp extra virgin olive oil

2 carrots diced

2 stalks of celery diced

3/4 cup onion diced

2 bay leaves (I use dried)

1/2 tsp salt

1/8 tsp pepper

1/2 tsp crushed red pepper (Debbie- if you're thinking of making this, use 1/4 tsp or omit completely)

2 cans (14.5 oz each) low fat, low sodium chicken broth

1 can (14.5 oz) water

1/2 cup frozen peas

4 oz uncooked spaghetti

1/4 cup parmesan for topping soup

To make the soup: In large pot, on low heat, add olive oil, carrots, celery, onion, bay leaves, salt, pepper and red pepper flakes. Stir to combine. Cover pot and sweat vegetables until onions are translucent (7-8 minutes). While vegetables are cooking, boil water to cook the spaghetti. Cook pasta according to package directions. Back to the soup pot...When vegetables are cooked, add broth and water and bring to boil. Reduce heat and simmer 5 minutes. Add the peas, cook 3 minutes and soup is ready.

Into 4 soup bowls add to each a portion (approximately 1 ounce) of spaghetti, 3 meatballs and soup. Top each with a tablespoon parmesan cheese. And if you've got some ciabatta bread on hand, it's a great accompaniment.

La La La Lasagna

2011-04-04T17:32:00.013-04:00

****

This dish will surely give you something to sing about. Once a year I make lasagna. Sometimes I make it with a bechemel sauce, sometimes with a combo of bechemel and tomato sauce and like my most recent venture, with a tomato chicken sausage sauce. The tomato chicken sauce is less taxing than the others and the results always seem to be perfect. Lasagna is a labor of love and you need to set aside a good amount of time to put the dish together, bake it and let it cool a bit before you dive in. So with Dean Martin and Al Martino playing in the background I prepared my ingredient list and began putting this heavenly dish together. There are 3 components that make up my lasagna: the noodles, the meat/tomato sauce and the ricotta cheese mixture.

****

Chicken Sausage Lasagna

12 lasagna noodles- I use Dreamfields for almost all my pasta dishes. They're low carb and cook up beautifully. Plus they taste like the real thing, which they are

2 tsp canola oil, divided

5 large sweet chicken sausages with casings left on

1/2 cup chopped onions

1/2 cup chopped green pepper

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 tsp (or more if you like lotsa heat) crushed red pepper flakes

1 large jar Classico tomato/basil tomato sauce (about 24 oz- I can't find another one in my cupboard so I can't give you the exact weight of the jar- you'll figure it out)

1 8 oz can tomato sauce

1 pound part skim ricotta cheese

2 large eggs lightly beaten

1/2 cup shredded Romano Pecorino cheese (Parmesan works fine too)

1/2 cup low fat shredded mozzarella cheese

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Another 1/2 cup low fat shredded mozzarella cheese for topping the lasagna

To make the sauce: In large saucepan, on medium low, add the canola oil. Once it's warm add the sausages and brown on all sides (10-15 minutes). Remove from the pan, drain on paper towels and let cool. Set aside. Wipe out the sausage pan, add the remaining canola oil and then the onions and green peppers. Once they've gotten used to the canola bath, add salt, pepper and crushed red pepper flakes. Cook on low until vegetables have softened. Meanwhile, slice sausages into 1/4 inch rounds. REMEMBER they're not completely cooked yet, so don't go popping any into your mouth. When the onions and peppers are soft add the Classico sauce and 1/2 the can of tomato sauce. Bring to a low simmer and add the semi-cooked sausages. Cook covered for 10-15 minutes or as long as it takes to make the cheese mixture.

To make the cheese mixture: Combine all ingredients from ricotta through black pepper. Set aside.

While making the cheese mixture, fill a large soup/stew pot with water and bring to a boil. Add salt (optional) to flavor the water and add lasagna noodles. Cook 10 minutes, stirring often to ensure the noodles don't stick to one another. Pour noodles into a colander and rinse with cold water to stop the cooking.

I then lay the wet noodles on a clean kitchen towel and allow them to dry a little.

Now it's time to assemble the dish: Pre heat oven to 375 degrees. In a 13 x 9 x 2.5 inch dish (I used glass, but stainless is just fine) place the remaining 1/2 can of tomato sauce and some of the sauce from the sausage mixture, just to cover the bottom of the pan. Lay 4 lasagna noodles on top of the sauce, overlapping them at the edges. Take half the cheese mixture and spread evenly over the noodles. Top with 1/3 of the sausage tomato mixture. The first layer is done.

Continue with another layer of 4 noodles, the rest of the cheese mixture and 1/3 more of the sausage tomato mixture. Second layer is done. Now, one more layer of noodles to go. Top with the rest of the sausage tomato mixture and sprinkle 1/2 cup mozzarella cheese on top of the whole shebang and you're ready to put this baby in the oven. Cover or tent lightly with aluminum foil and bake 35 minutes. Remove the foil and bake another 20 minutes. Take out of the oven and let stand for 15 minutes. This resting period allows the lasagna to "set up" and not fall apart when you slice it. Slice into 8 large pieces and let those you're sharing with sing your praises. And if you're not feeding an army, sing your own praises and know that the individual portions freeze well and reheat beautifully in the microwave.

Ciabatta Garlic Bread

2011-04-02T20:08:00.012-04:00

Whenever I want a new recipe, I go to Ina Garten and find exactly what I'm looking for. I recently had a hankering for garlic bread, took a tip from Ina and made the best garlic bread I've EVER had. It's a must try. And it's quick and simple.

***

Ina included herbs in her recipe (1/4 cup each chopped flat leaf parsley and oregano). I omitted them and added cheese. And she used both butter and olive oil, a great flavor combination. Plus she has a great way to cook the garlic without burning it. Here's the olive oil/garlic side of the bread before it's baked.

Ciabatta Garlic Bread with Cheese

Inspired by Ina Garten

6 large garlic cloves

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 cup olive oil

1 loaf ciabatta bread (1 pound)

2 T unsalted butter

2 T shredded Romano Pecorino cheese (Parmesan would work fine)

****

Pre heat oven to 350 degrees.

Mince garlic and add salt. With a large chef's knife, mash the garlic and salt to make a paste. This will take a bit of time, but worth the effort. Add black pepper and combine.

Heat olive oil in medium size saucepan. Add garlic paste and immediately remove the pan from heat.

Slice ciabatta in half horizontally. Spread butter on one half of the loaf and garlic mixture on the other half. Sprinkle with cheese. Put halves together. Wrap bread in aluminum foil. Place in oven and bake 7-8 minutes. Open foil and continue baking 10 more minutes. Slice and serve. Yummiest bread EVER!

Hamburgers 101

2011-03-19T19:32:00.016-04:00

Fran (the gardner) and I discovered the burger joint 5 Guys last summer and fell in love with it. The burgers were pretty good, but the fries were heavenly. They were too good. Out of this world good. So we had to stop going. It's been about 6 months since I've had a hamburger and I needed a fix. Yesterday I discovered a site on the internet that's all about burgers and decided to follow Brian's tips on making the Basic Burger. Since we're cooking our burgers medium to well done these days, a few extra ingredients seem to be necessary to keep the meat moist, juicy and flavorful. Here's Brian's recipe.

The Basic Burger

1 pound ground beef
1/2 onion grated
4 pinches of ground coriander
4 pinches ground paprika
fresh ground black pepper (I used 1/4 tsp)
salt (I used 1/2 tsp)
1/2 cup fresh bread crumbs (I used one slice of Italian bread ground in my spice mill)
1 egg slightly beaten
1 quarter beef bouillion cube dissolved in 2-3 T water (I don't keep this in my pantry, so I used 1/2 tsp of the seasoning packet from Near East Rice Pilaf mix)

And I finally got to use these little measuring spoons that I received as a give-away from a now defunct cooking club.

Mix all ingredients together and form into 4 pattys. Since I didn't have any hamburger buns I decided to grill a pita bread and serve myself an open-faced burger salad sandwich. I heated the grill pan to high and waited for some grill marks to appear before I turned the bread over.

Then I lowered the heat to medium (Brian's instructions), sprayed the pan with cooking spray and added my burger. I cooked it 4 minutes on each side.

To my pita bread I added some Bibb lettuce, mayo, ketchup and mustard and waited for the burger to be done.

And then a few pickles made their way to the party and dinner was served.

I must say, this was delicious. And filling. And I didn't miss the fries. Hah! Who am I kidding? Fries would have been great, but I was not going to attempt to make perfect fries when I'd already made the perfect burger.

Grilled Elvis

2011-03-17T19:49:00.008-04:00

Doesn't this this look toasty and delicious? It seems that everyone that's sampled this banana/peanut butter concoction aka Elvis Bread has decided it tastes best when warm. So I went with the flow and put this rock star slice of bread on my stove-top grill and within 3 minutes I had a Love Me Tender moment. Absolutely delish. I put a few dabs of butter on the slightly charred top and it was great. But I have some other ideas I want to explore and I think you'll want to try them too.

Grill a 1/2 inch slice of Elvis Bread and top with caramel sauce. Then add some whipped cream and sliced bananas as a garnish.

Or what about Grilled Elvis ala mode? Vanilla ice cream and raspberry sauce.

I'm right now thinking about a most decadent bread pudding that would really shine at a brunch table. I'm a sucker for bread pudding, so that may be the route I'll take next. Maybe add some cream cheese, extra peanut butter and bananas, and a bit of chocolate. Yeah. I'm going to work on that. Stay tuned.

Zenfully Good

2011-03-12T07:48:00.015-05:00

In my last post I talked about making Asian inspired meatballs with leftover rice pilaf as a filler. I used the "Original" Near East Pilaf mix and with the help of a few pantry items, came up with these aromatic little dumplings that became the star of another new recipe- Lemongrass Noodle Soup.

To make the meatballs:

This recipe makes about 16-18 meatballs-too many for the 4 servings of soup,

but delicious later, warmed as an appetizer or light lunch

****

1 tsp garlic grated

2 tsp fresh ginger grated

1 large egg slightly beaten

1 T Hoisin sauce

1 cup cooked rice pilaf

1 tsp Sambal Olek

1/2 tsp kosher salt

1/4 tsp ground black pepper

1 pound ground chicken

****

IN LARGE BOWL combine all ingredients except the chicken and mix well. Add chicken and gently combine with your fingertips. The mixture will be slightly wet, so refrigerate for about an hour and let it firm up a bit. Pre heat oven to 350 degrees and line a baking sheet with parchment paper. Form chicken mixture into 1-1/2 inch balls and place on prepared baking sheet. Bake 25-30 minutes. Remove from oven and set aside.

****

To make the soup:

2 cans (14.5 oz each) low sodium, fat free chicken broth

3/4 can water

1 T Lemongrass Herb Blend

Zest of 1 lime

1 T fresh ginger grated

1 can (8.5 oz) corn

3 T fish sauce

2 T Splenda no calorie sweetner

2 Serrano chiles unseeded, thinly sliced in rings

1/4 tsp kosher salt

1/4 tsp black pepper

Juice of 1 lime

4 oz uncooked spaghetti

3 oz snow peas

2 scallions diced in rounds (for garnish)

****

IN MEDIUM SAUCEPAN combine chicken broth, water, lemongrass blend, grated ginger and lime zest. Bring to a boil, then lower the heat to simmer, cover and cook 10-15 minutes. Strain the aromatics out of the liquid and return the broth to the soup pot. Over medium heat add the next 7 ingredients (corn through lime juice). Bring soup to a boil, cover and lower heat to a gentle simmer. Simmer 20 minutes.

****

IN SEPERATE LARGE pot, cook spaghetti according to package directions. Two minutes before the spaghetti is due to be done, add the snow peas. Drain pasta and peas. Now it's time to assemble the soup.

****

INTO EACH OF 4 bowls place 2 or 3 meatballs, a helping of noodles and snow peas. Ladle broth (with chiles and corn) over the meatballs and pasta and garnish with chopped scallions (I, once again too anxious to eat, forgot the scallions when I served my guests).

****

This dish has a delicate balance of spices between the meatballs and the soup. And even though there are 2 unseeded chiles in the broth, the flavor is pleasantly mellow. It satisfies any noodle or protein craving you may have, and leaves you with a feeling of contentment. This is what I call Zen Soup.

Rice Pilaf Meatballs

2011-03-05T20:17:00.012-05:00

A few weeks ago I was under the weather and my doctor put me on the B.R.A.T. diet.

B= Bananas

R= Rice

A= Applesauce

T= Toast

Boring I know, but I happen to like everything on the menu. The Elvis Bread took care of the excess bananas. But I still found myself with a cupboard full of Near East Pilaf.

I usually make my own pilaf but Near East does a pretty good job in a box- 20 minutes, with no chopping of vegetables or measuring anything but water. So today I decided to make a pot of Wedding Soup and incorporate some of the pilaf into the meatball mixture and avoid any hard work. The result- delish. The pilaf has an abundance of herbs and spices and they work well in this recipe. All I did was add an extra pinch of salt and pepper and a quick grate of a garlic clove into the melange. Here's the mix:

Rice Pilaf Meatballs

1 pound ground chicken
3/4 cup cooked rice pilaf cooled
1 egg slightly beaten
1 clove garlic grated
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup Romano cheese grated

Combine cooked rice with garlic, salt, pepper, egg and cheese:

Add ground meat/chicken and combine gently with your fingers. Now you're ready to make the meatballs.

If you want to jazz the meatballs up, add some chopped parsley to the mixture. Or even some crushed red pepper flakes which will give some heat. I would love to have shown you the meatballs ready for their swim in the soup, but my hands were so messy I couldn't get a grip on my camera. But you know what meatballs look like, and I bet yours will be as good if not better than mine. The pilaf meatballs were great in the soup and I guarantee they'll work in other dishes.

Try them in tomato sauce over a bed of linguini. Here's what you do: After you roll out the meatballs, put the little darlings on a greased cookie sheet and bake 25 minutes in the oven at 350 degrees . Add them to your tomato sauce, simmer a bit and enjoy the tasty, tender delight you've just created.

I'm so excited about using this tender, flavored rice in my meatballs I'm going to try this again with an Asian flair. I'm thinking ginger, garlic, and Sambal as additions. If it works, you'll hear more about pilaf meatballs again real soon.

Music to My Tastebuds

2011-03-02T16:20:00.021-05:00

My friends were All Shook Up when I announced I was working on a recipe for a Peanut Butter Banana Bread. I told them, "Don't Be Cruel, I Can't Help Falling in Love with all sorts of combinations, especially when it comes to baking. You guys all have Suspicious Minds."

Yes, I am an Elvis fan and this is my tribute to two of his favorite foods. Those who enjoy bananas and peanut butter together will adore this quick bread. Those who don't, well you're just Hound Dogs. Here's the recipe for PB & B Quick Bread, which is really simple and simply delicious.

Peanut Butter and Banana Bread

makes one 9 x 5 x 3 inch loaf

****

Vegetable spray for prepping loaf pan

1 T AP flour for dusting loaf pan

****

1 cup AP flour

3/4 cup old fashioned oats ground in food processor or coffee grinder

3/4 cup sugar (I used Splenda no calorie)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup dry roasted peanuts chopped

3 ripe large bananas mashed well

1/2 cup creamy peanut butter

2 eggs (room temp if possible) lightly beaten

1/2 cup canola oil

1 tsp pure vanilla extract

****

Pre heat oven to 350 degrees and prepare loaf pan with cooking spray and flour. Set aside.

****

In medium size bowl combine mashed bananas and peanut butter. I use a potato masher for the bananas and a whisk to combine the rest of the wet ingredients. Now add eggs, canola oil and vanilla and set aside while you assemble the dry ingredients.

****

In large bowl combine flour, ground oats, Splenda, baking powder, baking soda, salt and chopped nuts. Whisk to incorporate all ingredients.

Fold the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. As I did with the Nutella loaf, I recommend you leave the mixer in the cupboard and use your own rhythm. The secret to a moist, tender banana bread is to not overmix the batter, and that's the result you'll achieve by doing it by hand. It's not hard. It barely affected my newly developed carpal tunnel issues, and my little arthritic fingers were just fine. Bake 55 minutes. Place on wire rack to cool and after about 15 minutes gently remove the bread from the pan, cool about another half hour on the rack and let the Fools Rush In for a slice or two of PB &B Bread, aka The Elvis Loaf.

As with all quick breads, this recipe is great by itself, but even better with a schmere of unsalted butter or cream cheese. One of the gals at work likes to toast this and let the butter melt right in. A little decadent. A little like Elvis.

Kudos to Michele and Sara

2011-02-08T19:58:00.015-05:00

I'd like to offer a big thank you to Michele Fabio and Sara Rosso for orchestrating the enormous extravaganza called World Nutella Day. You ladies did a fabulous job. And because of you, the world is most definately a sweeter place. You've made it so easy for all of us Nutella fans to get our hands on some of the most creative, tasty recipes using our favorite chocolate hazelnut spread. And I know it wasn't easy. For those who didn't participate or are looking to get in on the fun, Sara and Michele have compiled oodles of Nutella recipes submitted by bloggers, writers and fans. Here are the roundup web sites:

www.bleedingespresso.com/2011/02/world-nutella-day-2011-roundup-part-2-html

www.msadventuresinitaly.com/blog/2011/02/07/world-nutella-day-2011-roundup-part-1/

I guarantee you'll find something that tickles your fancy. And by the way, these ladies write a whole lot more than Nutella recipes. Check them out and maybe learn a little Italian on the way. Thanks again ladies- it was fun to participate.

That's Amore

2011-01-30T15:19:00.016-05:00

When the stars make you drool like a pasta fazool that's amore

Thank you Dean Martin for including food in your love song. This recipe is indeed loveable, wallet friendly and a quick fix. I think every chef on the Foodnetwork has a recipe for this soup so I thought I'd toss my version into the mix. I pantry shopped my recipe because I was not about to go the the market with a foot of snow on the ground and abominable road conditions to try and find pancetta and fresh herbs. I knew I could make it rock with what I had at home.

Pantry Pasta Fazool (Pasta e Fagioli)

1 T canola oil
2 bay leaves
1 cup chopped onion
1 rib celery chopped
1 large carrot chopped
3 cloves garlic minced
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp Old Bay seasoning
1 tsp crushed red pepper flakes
2 (15 oz) cans cannellini beans drained and rinsed
1 can (15 oz) tomato sauce with Italian herbs
1-1/2 cups water
2 cans (14.5 oz each) fat free chicken broth
1 cup linguini broken into 1 inch pieces
5 oz baby spinach
grated Parmesan or Romano cheese

In large pot add oil and saute on medium low onions, carrot and celery. After a minute or two add bay leaves, salt, pepper, Old Bay, crushed red pepper and garlic. When vegetables are soft, add beans, tomato sauce, chicken broth and water. Bring soup to a rapid boil and add pasta.

Most traditional recipes call for ditilini pasta, but I didn't have any so I broke up some linguini and used that. After adding the pasta, reduce heat to medium and cook soup stirring occasionally for 6 minutes. Add spinach and cook another 3 minutes. By the way- spinach is not traditionally an ingredient in this soup, but it works so well, you won't be disappointed. Fish out the bay leaves and serve with a dusting of cheese and a crusty loaf of bread.

This is one of those recipes that tastes as good, if not better on day two as it did right off the stove top. And there are so many ways to re-mix it, you'll never get bored. A few days after I made this I placed one giant, cooked meatball in the center of my bowl, ladled the soup over it and was most definately in amore. If you'd like to incorporate the traditional pancetta into the soup, use about 3 slices (1/8 lb) and saute before you add the onions, celery and carrots. If you're able to get fresh herbs, 1 sprig of thyme and 1 sprig of rosemary should do the trick. Add these when you begin cooking the veggies and use regular tomato sauce, not the Italian herb variety.

Go Bananas on World Nutella Day

2011-01-25T15:54:00.016-05:00

World Nutella Day is February 5th, and in celebration of this festival for Nutella fans I postponed my diet and went bananas creating a recipe that would top my Nutella cookies. It's a Nutella banana bread that's almost rich enough to be called a cake, but you can still feel good about having it for breakfast. The recipe is a combination of an old family favorite and a mixing technique recommended by The Joy of Baking and other noteworthy bakers. You see, the secret to a tender banana bread is to fold the wet and dry ingredients together with a rubber spatula or wooden spoon and leave the hand mixer in the cupboard. The bread bakes up tender, moist and out-of-this-world. This recipe comes together quickly, bakes for about an hour and there's not a big clean up. Gobble it up warm or enjoy it at room temp.

Nutella Banana Bread
makes one 9 x 5 x 3 inch loaf

Cooking spray
1 T flour for dusting loaf pan

1-3/4 cups flour (I used my Trinity Blend but AP flour works fine)
3/4 cups sugar (I used Splenda No Calorie)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs lightly beaten
1/2 cup canola or vegetable oil
3 large ripe bananas mashed
1/2 cup Nutella
1 tsp pure vanilla extract
1/2 cup mini chocolate chips

Pre heat oven to 350 degrees. Prepare loaf pan with cooking spray and a light dusting of flour. Discard any flour that doesn't stick to the pan.

In large bowl combine flour, sugar, baking powder, baking soda and salt. I use a big whisk.

In medium bowl combine mashed bananas, eggs, oil, vanilla and Nutella. You can use a hand mixer for this, but with a little elbow grease, a whisk works fine. Fold the wet ingredients into the dry ingredients and don't over-mix. According to The Joy of Baking you do not want the batter to be smooth. It should be thick and chunky. Over mixing will make a tough, rubbery bread. Now fold in the mini chocolate chips, pour batter into prepared pan and bake on center oven rack for 55 to 60 minutes.

Place on wire rack to cool (about a half hour). Remove bread from pan and let cool until you can't wait any longer and have to cut a slice.

I think this bread would be great toasted. It could also be a pretty fabulous dessert with a dollop of whipped cream and a garnish of a few more mini chips. Thanks Nutella, and Happy 5th World Nutella Day.

Warrior Salad

2011-01-16T20:07:00.010-05:00

About 10 years ago I heard about a grain, which is not really a grain, but a seed from the spinach family called quinoa. Pronounced keen-wah. Of course I was pronouncing it kin-oa for the longest time. Thank you to whomever told me I was saying it wrong. Anyway, I've just recently embraced quinoa into my diet and am excited about it's versatility. And even more thrilled to share how high it is in protein, vitamins, minerals and anti-oxidents. It has a fabulous nutty flavor and is a wonderful accompaniment to main dishes and can stand alone in a salad as I experienced today. Originally I planned on preparing 2 dishes with quinoa- a high protein chicken and bean salad and a quinoa chicken soup. I never got to the soup, so if that recipe is as good as I think it will be, I'll post it later in the week. The reason I'm calling this dish Warrior Salad is because legend says that the Incas, before they went to battle, used to eat quinoa to give them strength and victory. So let's forge on and get to this tasty recipe. First thing I did was season and roast 2 bone-in chicken breasts in the oven at 350 degrees for 50 minutes and set them aside to cool.

***

To cook the quinoa you'll need:
2 tsp canola oil
1 cup uncooked quinoa
1/2 cup diced onions
1/2 tsp salt
1 14.5 can chicken broth (low sodium, fat free)
3/4 cup water

Heat oil in a large saucepan over medium/high heat. Add onions and quinoa and toast about 4 minutes, until the seeds of the quinoa are golden brown. Add salt, chicken broth and water. Reduce heat to low, cover and cook 18-20 minutes. Remove from heat, cool and prepare salad.

To make the salad you'll need:
1 can (15.5 oz) canellini beans, drained and rinsed
3-4 scallions chopped
10 Kalamata olives sliced
1 roasted red pepper diced (I used a jarred pepper)
1 roasted chicken breast, skinned and shredded or diced
1/4 cup golden raisns (optional)
3 oz goat cheese

Dressing:
Juice of one lemon
2 T olive oil
1 T rice vinegar
1/2 tsp red pepper flakes
2 T store bought hummus
salt and pepper

Whisk all ingredients together to form an emulsion.

Combine 2 cups of quinoa with salad ingredients, dressing and toss. Garnish with cilanto leaves if you like. And of course, pack some for lunch the next day.

Save the left over quinoa for the delicious soup we'll be making in a day or two. I can't wait for that!

Comfort Food Continued

2011-01-12T17:07:00.019-05:00

Another snowy day and another craving for comfort food. Well I actually had the craving yesterday when the TV weatherpeople were all atwitter about a major snow storm hitting the Boston area. On my way home from work I stopped at the market and bought a beef brisket. I haven't cooked a brisket in about 3 or 4 years (it's quite a fatty piece of meat) but I put my prejudice aside and decided to give it a whirl.

A little history here: My mom, Elaine Dalton made the best brisket in the world. I'm not kidding. She cooked it on the stove top with onions, garlic and a combination of chicken stock and water. And that is how I always made my brisket. But after perusing the internet last night I decided to go with a new recipe and a new approach. I stumbled across Joan Nathan's Mothers' Brisket that's baked in the oven. There's no browning of the meat, and you don't have to keep an eye on the pot on the stove. Ideal for a lazy, snowy day off from work spent in my PJs. This is a simple recipe, perfect for a novice cook and has a sweet and sour tang similar to the sauce in Rae's Meatballs. A few things to note- the recipe called for 5 pounds of meat. I had 2-1/2, so I adjusted the recipe to accomodate a smaller piece of beef. Also, I didn't have white vinegar so I used cider vinegar. Delicious just the same.

***

Joan Nathan's Mothers' Brisket

2-1/2 pounds flat cut beef brisket
1 tsp salt

1-1/2 tsp black pepper

1-1/2 T brown sugar

1/2 cup chili sauce

3/4 cup cider vinegar

***

Handful of chopped celery leaves

1 cup diced onions

3 small carrots sliced

1 to 1-1/2 cups water

***

COMBINE SALT, PEPPER, brown sugar, chili sauce and vinegar with a whisk. Pour over the meat and let stand overnight in your fridge. I pulled out my 40 year old Corningware dish and it was a pleasure to use it again.

REMOVE MEAT FROM the refrigerator and let sit at room temperature for about a half hour. Pre heat the oven to 325 degrees. Chop onions, carrots and celery leaves and place over marinated meat. Add water.

Cover and bake for 2 hours, basting with the marinade every so often. Remove cover and bake one more hour.

The original recipe said to strain the marinade and reserve the liquid. I didn't do that. But I did skim the fat off the top, slice the meat and return it to the delicious liquid it cooked in. It was a very satisfying dish and I bet you can guess what kind of sandwich I'll be bringing for lunch tomorrow.

Italian Wedding Soup

2011-01-08T17:36:00.022-05:00

With a snowy start to the day and a stocked pantry and fridge, I decided to stay in, comfort myself and make a pot of Rachael Ray's Italian Wedding Soup. I made this a few years ago after I saw her cook it on TV and promised to make it again soon. That didn't happen, but just like all memorable meals- it's been in the back of my mind forever.

I did a little research and found that even though this soup is often served at Italian American weddings, the name "Wedding Soup" is actually a mis-translation of the Italian language. Minesha Maritata means married soup and is a reference to the fact that green vegetables and meat go well together- the flavors marry. And that they do. This recipe is delicious and moves along quickly (until you start rolling the meatballs and think you'll be doing that for days). But really, it's worth the time and effort because everything else including the prep is soooo simple.

I changed Rachael's recipe slightly by adding diced tomatoes in their liquid in addition to the chicken broth. I also used ground chicken instead of meatloaf mix, and the meatballs came out tasty and tender. A pinch or two of Old Bay found it's way into the broth as well as a teaspoon of crushed red pepper flakes. I also cut down on the amount of chopped spinach and pasta. The original recipe can be found on http://www.foodnetwork.com/ if you'd like to compare.

Mini-Meatball Italian Wedding Soup

Inspired by Rachael Ray

1 T canola oil

2 carrots peeled and chopped

2 ribs celery chopped

3/4 cup diced onion

2 bay leaves (I use dried, but fresh is fine)

1/2 tsp salt

1/8 tsp pepper

1/2 tsp Old Bay Seasoning

1 pound ground chicken

1 egg beaten

2 cloves garlic grated or minced

1/2 cup grated romano cheese

1/2 cup seasoned Italian bread crumbs

2 cans (14.5 oz each) low fat/low sodium chicken broth

1 can (14.5 oz) diced tomatoes (no salt added if you can find it)

1 can (14.5 oz) water

1 tsp crushed red pepper flakes

1 cup spaghetti broken into 1 inch pieces (I use Dreamfields low carb)

5 oz raw spinach chopped

IN DEEP POT over medium heat add oil, carrots, celery, onions and bay leaves. Season with salt, pepper, and Old Bay. Cover pot and cook five or six minutes. My stove cooks very high so I check it often and usually have to lower the temp. You want the veggies to soften, not brown. Stir occasionally.

WHILE VEGETABLES COOK, make the meatballs. Combine egg, garlic, cheese, bread crumbs, salt and pepper. Now add the ground chicken. You may think this mixture is a little dry for meatballs, but remember they're cooking in broth and you don't want them to fall apart in the soup. They turn out beautifully.

UNCOVER SOUP POT and add broth, diced tomatoes with their liquid, and water. Add cushed pepper flakes and increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll chicken mixture into small balls (dumplings). Add the dumplings to the broth as you roll them. As I said before, this is the longest part of the process. Now add the broken spaghetti, stir, cover and simmer soup 10 minutes. Stir in chopped spinach in batches. When spinach has wilted , the soup is done and ready to serve.

I would have served this with crusty bread, but once again I'm cutting back on the carbs. So I did the next best thing and toasted up some cheesy lavash squares. The whole meal was extremely satisfying. And it feeds a crowd so I'll either eat it all week, share it with friends or freeze it. Very comforting.

Coconut Lemongrass Soup

2011-01-01T20:22:00.024-05:00

Last week I caught an episode of Paula Deen on the Food Network and she was cooking Thai food. Being a lover of all types of Asian cuisine, I paid close attention and decided I'd give her lemongrass coconut soup a try. The big problem I have with cooking exotic dishes is that I usually can't get the ingredients locally and have to improvise. My market didn't have fresh lemongrass or Kaffir lime leaves, but I figured lime zest could replace the 4 Kaffir leaves and this adorable little squeeze bottle I discovered in the produce department could substitute for the one stalk of lemongrass.

I was right and I can't wait to share my new discovery. This little tube of loveliness is from Gourmet Garden and is called Lemon Grass Herb Blend. There's no ingredient label so I imagine it's just chopped lemongrass. Why they call it an herb blend, I do not know. The package boasts organic, no added flavors or colorings, and a long shelf life. How convenient is that? And after using it in my recipe, I'm hooked. It's just like fresh and will be a staple in my kitchen from now on. Getting back to the soup... I ended up re-mixing Paula's recipe by also cutting back on the amount of chiles and fish sauce. Plus she used sliced chicken. I omitted the bird and added more vegetables. And I love brown rice and thought that was a natural. So thanks Paula. You've inspired me once again.

*****

Coconut Lemongrass Vegetable Soup

Inspired by Paula Deen

******

2 cans (14.5 oz each) fat free chicken broth

1 T Gourmet Garden Lemon Grass Herb Blend

Zest of one lime

1 T fresh ginger grated

1 can (14 oz) straw mushrooms drained and rinsed

1 can (14 oz) sliced baby corn drained and rinsed

2 small Thai or Serrano chiles

3 T fish sauce

2 T Splenda No Calorie Sweetener

1/2 can light coconut milk (about 6 oz)

Juice of one lime

1/4 cup fresh chopped cilantro leaves

1/4 tsp salt

1/4 tsp black pepper

3 oz fresh snow peas

2 cups cooked brown rice

*****

In soup pot combine chicken broth, lemongrass, lime zest and ginger and bring to a boil. Lower heat, cover and simmer for 10 minutes. Strain the infused broth, discard the aromatics and return broth to pot. Add mushrooms, corn, chiles, fish sauce, Splenda, coconut milk and lime juice and simmer another 10 minutes. Season the soup with salt and pepper and add snow peas and cook another 3 minutes. Ladle into serving bowls, add rice and top with cilantro.

Hot Stuff

2010-12-18T19:12:00.009-05:00

Do you like garlic, ginger, chiles and exotic spices? I'm a fanatic for this type of food and today I made a dish that satisfied every single one of my tastebuds. I took a tip from Aarti Sequeira from the Food Network and re-mixed one of her curry recipes. I made a curried couscous. Simple, flavorful and 25 minutes from pot to plate.

Curried Couscous

1 T canola oil
1 cup diced onion
1 cup diced green pepper
1/2 tsp salt
1 T fresh ginger grated
2 tsp garlic grated
2 Serrano chiles thinly sliced
1 tsp Garam Masala
1/2 tsp paprika
1 14.5 oz can vegatable broth
1 15 oz can tomato sauce
1 cup golden raisins
2 cups uncooked couscous

In large pan over medium low heat, add oil and warm. Add onions, green pepper and salt and cook (sweat) for about 5 minutes until soft. Add garlic, ginger and chiles. Stir and cook a minute or two. Add Garam Masala and paprika and combine. Add broth, tomato sauce and raisins. Bring to a boil and then reduce heat to a slow simmer. Cook 15-20 minutes covered. Add the couscous, stir to incorporate the liquid, turn off the burner, cover the pot and let sit for 5 minutes. Fluff couscous with a fork and serve.

This recipe makes enough to feed an army (8 people-that's an army for me). But if you're like me, you'll eat more than your share. It's a great side and I'm thinking it could be a hearty main dish served at room temp with some rotisserie chicken from the market. And maybe jazz it up with baby peas. I might do that tomorrow.

Melt in your Mouth

2010-12-12T17:35:00.022-05:00

One of my favorite cookies ever, and especially during the holiday season is the delight I've been calling Mexican Wedding Cookies. They're buttery, and crumbly and dusted (or doused) with confectioners sugar. You may also know them as Biscochetas, Polvorones, Rohlichky, Schweddy Balls (thanks Erika) or as MaryAnne's mom calls them- Holiday Nuggets. Anyway, I made dozens of these balls of heaven this past weekend to share with my friends and think it's the perfect time to share the recipes with you.

The first recipe is based on a recipe from the Joy of Baking. The second is a mocha re-mix of the first. And then I took the whole shebang a step further and made a coconut version. All are easy, have no eggs and are melt in your mouth delicious. I used my Trinity Flour Mix (4 parts AP flour, 2 parts ground oatmeal, 1 part whole wheat flour) but the recipe originally called for AP flour. So both work fine. Also, all three versions each make about 3 dozen.

Sno Balls

1 cup unsalted butter (2 sticks) at room temperature

1/4 cup confectioners sugar

1 tsp pure vanilla extract

1/4 tsp salt

2 cups flour

2/3 cups ground walnuts-don't grind to a paste; you just want to avoid big chunks

1 cup confectioners sugar for dusting

IN LARGE BOWL mix butter and 1/4 cup of sugar until well blended. Add vanilla and salt and mix again. Beat in flour, then ground nuts and mix. Divide dough in half forming each into a ball. Wrap separately in plastic and chill about 30 minutes.

PRE-HEAT OVEN to 350. Working with half the dough, roll into balls about 1 inch in diameter. Place balls on parchment lined baking sheet and bake for 15 minutes. Let cool on wire rack for about 5 minutes and toss warm cookies in confectioners sugar. Repeat with second ball of refrigerated dough. Cool cookies completely and store in air-tight containers in your fridge.

Mocha Sno Balls

1 cup unsalted butter at room temperature

1/4 cup confectioners sugar

2 tsp instant coffee powder (I used de-caf)

1/4 cup unsweetened baking cocoa

2 tsp pure vanilla extract

1-3/4 cups flour

1/2 tsp salt

2/3 cup ground walnuts

1 cup confectioners sugar for dusting

IN LARGE BOWL mix butter and sugar until well blended. Add vanilla, coffee powder, cocoa and salt and mix well. Add flour and mix until dough is looking crumbly. Add the ground nuts and incorporate. Divide dough in half forming each into a ball. Wrap in plastic and refrigerate 30 minutes.

Coconut Sno Balls

1 cup unsalted butter at room temperature

1/4 cup confectioners sugar

1 tsp vanilla extract

1 tsp coconut extract

1/2 tsp salt

1 cup shredded sweetened coconut ground in food processor or spice mill

2 cups flour

1 cup confectioners sugar for dusting

IN LARGE BOWL mix butter and 1/4 cup of sugar until well blended. Add vanilla and salt and mix again. Beat in flour, then ground coconut. Divide dough in half forming each into a ball. Wrap separately in plastic and chill about 30 minutes.

PRE-HEAT OVEN to 350. Working with half the dough, roll into balls about 1 inch in diameter. Place balls on parchment lined baking sheet and bake for 15 minutes. Let cool on wire rack for about 5 minutes and toss warm cookies in confectioners sugar. Repeat with second ball of refrigerated dough. Cool cookies completely and store in air-tight containers in your fridge.

I have a few more ideas for this cookie, but I don't know if I'll have the stamina to get to them before the holidays. Lemon Sno Balls are at the top of my list. And what about Almond Sno Balls? This kind of recipe gives me Obsessive Compulsive Recipe Disorder. Yeah, I can live with that. As a start, try these and have a ball.

Cookies with Attitude

2010-11-14T17:49:00.009-05:00

I've dreamed about these cookies and finally made them this morning. They're really simple and quick and made with one of my favorite ingredients- Nutella. And when you take your first bite, the chocolatey chewiness, crunchy hazelnuts and ooey-gooey marshmallows put you in a place that says, "One is not enough". Plus the recipe works beautifully if you want to make a double batch. And I recommend you do just that.

Nutella Rocky Road Cookies

1 cup AP flour
1/2 cup old fashioned oats gound in spice grinder
1/4 cup whole wheat flour
1/4 tsp salt
1 tsp baking soda
1 stick unsalted butter
1 cup sugar (I used Splenda)
1 egg
1 tsp hazelnut flavored ground coffee
1 tsp pure vanilla extract
1/2 cup Nutella
1/2 cup chocolate chips
1/2 cup chopped hazelnuts
1/3 cup mini marshmallows

Pre heat oven to 375 degrees
In medium size bowl add flours, ground oats, salt and baking soda. Stir with a whisk to incorporate. Set aside.
In large bowl cream butter and sugar with hand mixer about 2-3 minutes. Add egg, vanilla and ground coffee and mix another minute more. Add Nutella and continue to mix until all ingredients are combined. Add half of the flour mixture and mix to incorporate. Now add the rest of the flour and mix until just combined. Add chocolate chips, nuts and marshmallows and combine with a spatula. Form balls out of the batter that are about ping pong ball size. Place on parchment lined baking sheet and bake 9 minutes. Let cool on wire rack, and dig in. You won't be disappointed. This recipe makes about 2 dozen cookies.

Quick Fix

2010-11-12T21:31:00.014-05:00

When you're pressed for time, and the holiday shopping season seems to be taking over your life (you know it's coming soon) here's a quick little ditty that you can put into your weekly repertoire and make in no time at all. It's my version of Cold Asian Noodles with Peanut Sauce. I sometimes eat this dish at night in a big bowl when I'm starving and really want to chow down some carbs, but mostly I wrap a small amount of noodles in lettuce leaves and pack them for travel when I'm on the go in my car. This is one of my go-to-meals when my fridge is almost empty and time is short. I think you'll like this noodle dish because it tastes just like the take-out version.

Asian Inspired Peanut Noodles

4 oz linguini or spaghetti cooked al dente
1 red bell pepper thinly sliced
3 oz snow peas
1/2 cup scallion sliced 1/4 inch

Peanut Dressing
3 cloves garlic minced
2 tsp grated fresh peeled ginger
1/4 cup creamy peanut butter
1/4 cup rice wine vinegar
1/4 cup low sodium soy sauce
1 T toasted sesame oil
1 T hot sesame oil
1 tsp sugar

Garnish
2 T chopped peanuts (I like the dry roasted)
Cilantro- however much you like- I like about 1/2 cup chopped, or whole leaves

Cook Pasta according to package directions. About one minute before pasta is scheduled to be done add snow peas. Cook another minute. Drain pasta and peas and rinse with cold water. Add red pepper and scallions to cooled pasta mixture.

In separate bowl add all ingredients for the dressing. Whisk dressing ingredients together and pour over pasta mixture. Toss and place pasta mixture on lettuce leaves if you like, or serve in soup bowls and garnish with crushed peanuts and cilantro.

Here's the re-mix: This one's all about canned items. Make this as vegetable laden and easy as you can by adding canned Chinese mushrooms and sliced baby corn. My cupboard is usually stocked with all sorts of Asian vegetables, but this week I was out of luck. Another addition for this kind of dish is canned bean sprouts. At first I was hesitant about using them (because they were canned and not fresh), but trust me, they are pretty darn fabulous and help you stretch that dollar.

North African Chicken

2010-11-01T15:20:00.017-04:00

In my never ending quest to keep things exciting in the kitchen, the other night I took my tastebuds on a trip and made what I'm now calling North African Chicken. I have a collection of miscellaneous, loose recipes that I recently perused, and left a recipe for North African Meatballs on top with the hope that I'd make it before it got lost in the stack again. The thing that intrigued me about this recipe was the combination of ingredients in the sauce.

I've been making a lot of meatballs lately and didn't have any ground meat in reserve. But I did have two chicken breasts and all the other ingredients the recipe called for, so I got down to business and made a flavorful, exotic, low fat dish that simmered on the stove top for 40 minutes. It's another quick, one-pot wonder that I'll definately make again.

I have no idea where the original recipe came from since my copy was handwritten by me, so I can't give anyone credit. I'm thinking it was an internet site where no name was published. Anyway, thank you internet.

North African Chicken

2 tsp canola oil
1 cup onion chopped
3 cloves garlic chopped
1 lemon zested
12 olives chopped (original recipe called for 1/2 cup) I used Kalamata
1/4 tsp ground cinnamon
1 tsp crushed red pepper flakes
1/2 cup white wine
1 15 oz can diced tomatoes
1/4 cup water
1 tsp sugar
salt
black pepper
2 chicken breasts, skinned with bones left in
2 cups cooked brown rice (my contribution)

Salt and pepper chicken breasts and set aside. In large saucepan saute onion in oil over medium low heat. You want to sweat the onions and not brown them (about 5-7 minutes). Add garlic and cook another minute more. Add lemon zest, olives, cinnamon and red pepper flakes and cook 1 minute. Add white wine and let it reduce for 1 to 2 minutes. Stir in tomatoes and water. Add a pinch of salt, 1/4 teaspoon of black pepper and sugar. Bring to boil and add seasoned chicken breasts. Reduce heat to a low simmer, cover and cook 35 to 40 minutes. Remove chicken, cool slightly and take the meat off the bones. Place chicken pieces back into the sauce and serve.

I added 2 cups of cooked brown rice to my dish and it was delicious. However, I did some research after preparing this, and discovered that couscous is a staple in the North African kitchen, and that would be a wonderful way to soak up the aromatic liquid.

Sweet and Scrumptious

2010-10-18T19:07:00.021-04:00

October 14th would have been Sharon's mom's birthday. Rae Fox was a warm hearted, giving and wonderful gal known for her skills in the kitchen, so I decided it was the perfect time to cook up one of her recipes and then post it for you guys to enjoy.

Rae Fox at 28, taking in the scenery from a New York roof top

At first I was going to make Rae's Almost Famous Scrumptious Meatballs and Spaghetti Sauce but the recipe couldn't be found. So I opted for her Sweet and Sour Swedish Meatballs which are scrumptious as well and a quick fix to boot! Even though back in the day slaving over the stove was par for the course, I promise- you can make these little darlings in 45 minutes tops. The ingredients are simple and brought back a most pleasant taste sensation from my childhood. The sweet and sour sauce is the EXACT, I mean EXACT!!! same sauce my mom used to make with her stuffed cabbage. It's a great memory and an even better recipe.

Rae Fox's Sweet and Sour Swedish Meatballs

1 pound ground beef

1/4 cup cooked brown rice

1/2 medium onion grated

1 clove garlic grated

1/2 tsp salt

2 T parsley chopped

1 egg slightly beaten

1/4-1/3 cup lemon juice-I used the juice of 2 lemons

1/4 tsp vinegar- I used rice vinegar

1/2 cup brown sugar

1 15 oz can tomato sauce

1 15 oz can water

To make the meatballs: Combine rice, onion, garlic, salt, egg and parsley. Add ground beef and gently mix with your clean hands. Form meatballs about golf ball size. You should get about 15 meatballs. Set aside.

To make the sauce: In large pot over medium low heat add lemon juice, vinegar, brown sugar, tomato sauce and salt. Combine with spoon or whisk until brown sugar has dissolved. Add meatballs and enough water to almost cover the meatballs. I found that 15 ounces of water did the trick. Keep the heat at a low simmer and cook meatballs for 30 minutes, tossing them in the sauce every so often.

Remove meatballs to a separate plate and simmer the sauce for about 5 to 10 minutes to concentrate the flavors and thicken it up a bit. I let it reduce about 1 inch from where it started.

Pour sauce over meatballs and serve. These meatballs are a great appetizer, which is how I enjoyed them on night number one. Reheated the next night they were delicious with brown rice and a salad. This is one of those recipes that is even better the second day. So I say, make a double batch. You won't be disappointed. Thanks Rae.

Still Stewed

2010-10-10T19:54:00.024-04:00

I've been stewing a lot of chicken this year. It all started with my mom's old stand-by:

And then there was the Bashian Marinade Fiasko:

The African Kedjenou:

And the Asian obsession:

I've come to the conclusion that this kind of cooking is perfect for my no fuss style in the kitchen. I love a one pot meal that offers easy clean up, great aromas throughout the house, and leftovers that re-heat beautifully. And let's not forget how figure friendly and healthy this type of cooking is. So where do I go from here I wonder, to keep up my excitement? How about the exotic land of India.

A few weeks ago I was watching a new show on the food network hosted by an adorable gal named Aarti Sequeira. She's from India and was making an Indian version of our American Sloppy Joe's. That's not one of my favorite things to eat, yet the sauce she was concocting sure got my attention. I made a note to myself to incorportate her saucey spices in my next stewed chicken creation. And the only thing I didn't have in my pantry or fridge to complete this dish was the spice mix called Garam Masala. If you're not familiar with this seasoning, it's simply a combination of cumin, coriander, cardomom, pepper and cinnamon, and other spices indigenous to Indian cooking. You can make it yourself, but I took the easy route and bought a bottle in the spice aisle of my supermarket for about six dollars.

Indian Inspired Stewed Chicken and Sweet Potatoes

4 bone in chicken thighs, skin removed

salt and pepper

1 T canola oil

1 cup diced onions

1 cup diced green and/or red peppers

2 T minced fresh ginger

1 T minced garlic

1 Serrano chile, seeds included, thinly sliced (I'd use 2 next time)

1 tsp Garam Masala

1/2 tsp paprika

1 15 oz can tomato sauce

1 14.5 oz can low fat, low sodium chicken broth

2 medium size sweet potatoes peeled and cut into 2 inch dice

1/4 cup fresh cilantro for garnish

Salt and pepper the chicken and set aside. Over medium low heat in large pot add canola oil. When oil is warm, add onions and peppers. Cook about 5 minutes until the vegetables have softened, but not browned. Add garlic and ginger and cook for about 1 minute. Add Garam Masala, paprika, 1/2 tsp of salt, black pepper and the Serrano chili. Stir for about 30 seconds and you'll begin to smell the spices emitting their warmth. Add the tomato sauce and chicken broth and increase heat to a rolling simmer. Add chicken, reduce heat to low and cover pot. Cook 25 minutes at a gentle simmer. After 25 minutes add the diced sweet potatoes and continue to cook with the chicken for 15 to 20 minutes. Your Indian stew is ready. I like to serve this with rice, and next time maybe even toss in some raisins toward the end of cooking. I really enjoyed this meal and will make it again for sure.

A Square Meal Updated

2010-10-09T19:22:00.015-04:00

I recently re-vamped my Breakfast Strata. I changed some of the ingredients and lost the bread (because I've been eating waaay too much bread lately and last years' wardrobe has become a bit snug). So now I guess it's no longer a strata but a baked Western style omelet with tofu sausage patties. If you're making an icky tofu face now, I totally understand. However Morningstar Farms has a great product and I want you to hear me out.

Their sausage patties taste like the real thing. Plus they're filling and won't have you reaching for a cookie or donut mid-morning in the office. They're low in fat and carbs, have no cholesterol and are high in protein. And they're really yummy. Remember- I can be a food snob, and I think these little darlings are great.

Western Style Baked Eggs

4 Morningstar Farms sausage patties

1 cup onions diced (by now you know I use frozen, already diced)

1 cup red and green peppers diced (ditto)

1 T canola oil

1/4 cup low fat cottage cheese

1 cup shredded low fat cheese (Italian Blend in a bag is good- so is the Jack if you can find it)

salt and pepper

16 oz container egg substitute

Pre heat oven to 350 degrees. Prep 8 x 8 inch baking dish with cooking spray. Set aside. In large saute pan over low flame, sweat onions and peppers in canola oil. Season with salt and pepper. The veggies should be tender and aromatic in about five minutes. Set aside to cool. While vegetables are cooking, prepare sausage patties in microwave according to package directions. Set them aside to cool and then cut them into 1/4-1/2 inch pieces. In medium size bowl place cooled onions, peppers and sausage pieces. Add cottage cheese and shredded cheese and stir to combine. Add another pinch of salt and pepper and stir again.

Pour vegetable/sausage/cheese mixture into prepared baking dish and add egg substitute. Let sit for 5 minutes. Bake 45 minutes. Let cool on wire rack.

When cool, I carefully remove the cooked eggs from the baking dish and slice into 6 servings, (I usually eat one slice immediately) and return the rest into the pan, cover with foil and refrigerate. In the morning I nuke a slice for one minute. Sometimes I serve with salsa or sliced tomatoes. And when I'm in the mood, ketchup really does the trick.

Eleanor's Meatballs

2010-10-03T15:14:00.017-04:00

When I was a young mom there was a babysitter in the neighborhood that all the new mothers would fight over. She was very attentive to the kids which was obviously important. But she had another trait that really made her number one on everyone's list- she was a fabulous cook. After a long day at work I'd come home to a plate of her meatballs and spaghetti and would feel like a princess. I've kept her recipe in my (now) antique recipe box for 30 plus years and make sure after I read it, it goes right back inside for safe keeping. Delicious, no-fail mealtballs. And even back then, she was baking, not frying them.

Eleanor's Meatballs

with a few variations from me

1 to 1-1/4 pounds lean ground beef
1 large egg
1/2 cup bread crumbs
1/2 - 3/4 cup water
1 T crushed red pepper flakes (optional)
1/4 cup flat leaf parsley finely chopped
1/4 cup onions finely chopped (optional)
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese (optional)

The secret to Eleanor's meatballs is that she first combines all the ingredients except the meat. The meat goes in last because as you might know, the less you handle ground meat, the lighter the meatballs.

**************************************

Pre heat oven to 350 degrees. In large bowl combine bread crumbs and water (start with a 1/2 cup water and see if you need more). I like the consistency to be like thick hummus. Add egg, parsley, red pepper flakes, onion, salt and pepper. Add ground meat and gently incorportate. I use my hands. Form 20 meatballs (about 1-1/4 inches in diameter)- that's what I usually get from this mixture. Place meatballs on baking sheet prepared with cooking spray. Bake 20 minutes and place into a pot of simmering tomato sauce for ten minutes. Serve over spaghetti or linguini. When I made this last week I also sauteed some spicy chicken sausages that were a welcome complement to the meatballs.

Both meatballs and sausages (which I sliced into 1 inch rounds) went into a bubbly pot of store-bought Classico spaghetti sauce. And then landed atop a plate of linguini. A garnish of red pepper flakes and parsley would have been nice, but I couldn't wait.

Later in the week I heated the meatballs and sausages and created an ooey, gooey mozzarella filled, toasted pita sandwich that was so messy I had to eat it with a fork. As you can imagine, it was simply heaven. Thanks Eleanor!

Applicious

2010-09-29T21:28:00.024-04:00

When I started this blog almost a year ago I was going to share my recipe for apple bread but opted for pumpkin instead because I thought the apple was too fussy for an introductory post. Apples are a fussy fruit. First of all there are so many varieties and if you're not familiar with their qualities, you never know what kind to buy. Secondly, if you're cooking with apples, more than likely they have to be peeled and sliced or chopped. Time consuming. And of course, then they oxidize and turn brown. Let's put these negatives aside and dive into a tasty apple quick bread that's very forgiving and tastes great. Set aside time for peeling, grating and clean up and you'll be very happy you put forth the effort. Plus, the re-mix offers a lot of choices.

Apple Quick Bread

Makes 2 loaves (4 1/2 x 8 inch pans, measured on the top)

Cooking spray

1 T AP flour for dusting loaf pans

1 cup AP flour

1 cup whole wheat flour

1 cup quick or old fashioned oats, ground in food processor or spice grinder

1/2 tsp salt

2 tsp baking soda

1-1/2 tsp ground cinnamon

1/2 cup canola oil

1/2 cup unsalted butter, room temp

1/2 cup Splenda Brown Sugar Blend

1 cup Splenda No Calorie Sweetner

4 large eggs, room temperature

1-1/2 tsp pure vanilla extract

3 cups peeled, grated apples (I used 3 large MacIntosh)

Juice of 1 lemon

Pre heat oven to 350 degrees. Prep 2 loaf pans with cooking spray and a light dusting of flour. In medium size bowl combine AP flour, whole wheat flour and ground oats. Add salt, baking soda and cinnamon and whisk to incorporate. Grate apples in food processor or use a hand grater and squeeze lemon over the fruit to eliminate browning. In large bowl combine canola oil, butter and both sugars. Mix for 3-5 minutes (I use a simple hand mixer). Add eggs and vanilla. Mix until mixture is smooth and luscious. Slowly add flour mixture. Don't over mix. Fold in grated apples and turn into prepared loaf pans. Bake 50 to 60 minutes until toothpick comes out clean. Let cool in pans on wire rack 15 minutes. Remove from loaf pans and continue to cool on wire rack. Slice and enjoy. This bread is great with butter and even better with cream cheese.

Re-mix and tips: If you don't have whole wheat flour or oats, use all AP flour. The recipe works fine. Granny Smith and Fuji apples are a great substitute for the Macs. And if you have any no-sugar-added applesauce in the house, toss in 1/2 cup before you mix in the dry ingredients- more flavor, more moisture. By the way, this recipe also works with 2 large eggs and 1/2 cup of egg substitute. If you like nuts, add 1 cup of your favorite (chopped). And if you're a raisin fan add a cup of those too. Apple Raisin Nut Bread is deliciously dense and hearty. You must try it toasted. And if you want to get a bit decadent, add a streusel-like topping: 1/2 cup of AP flour or ground oats, 1/2 cup Splenda No Calorie Sweetner, 4 T butter, 1 tsp ground cinnamon and 1/4 cup chopped nuts.

Thai Red Curry Stew...The Sequal

2010-09-17T18:33:00.017-04:00

When it comes to cooking and creating in the kitchen I often develop Obsessive Compulsive Recipe Disorder. I went through that when I discovered Panko and more recently with my Red Curry Chicken Vegetable Stew. I couldn't get enough of that tasty dish which I devoured in no time, and had to have it again 2 days later. There were a few changes I decided to make and a new technique I thought I'd try on this go-round. I wanted to cut back slightly on the amount of coconut milk and cook the rice in the same pot as the stew- so this would truly be a "one pot" meal.

Being the frugal cook that I am, I hated discarding 1/2 a can of coconut milk (that's why I used 1 full cup in the last recipe) but Google informed me that I could freeze what I didn't use. How convenient. So I cut back on the milk. And then the rice element...well, I have a hard time making a properly cooked pot of brown rice (I always burn the bottom) and decided to use a bag of Success Rice and cook it directly in the broth. Success was achieved. The rice not only came out perfect, but the starch in the rice thickened the liquid/broth to perfection. And by now you've guessed I added ground cayenne pepper and changed the vegetables too. Well, snow peas and red peppers were on sale. What's a gal to do?

Thai Red Curry Chicken and Vegetable Stew #2

1 T canola oil
1 cup onion finely chopped (1/4 cup more than last time)
1 T Thai Red Curry Paste
2 cloves garlic finely chopped
1/2 -1 tsp ground cayenne pepper (I used 1 tsp)
1/2 cup lite coconut milk
1 14.5 oz can fat free chicken broth
1/2 cup water
2 T fish sauce
1 T brown sugar
1 tsp kosher salt
1/2 tsp black pepper
4 bone in chicken thighs, skinned
1 bag Success Brown Rice (I used the small size but the large would work equally as well)
2 red peppers sliced in 1/2 inch strips
1 8 oz bag of snow peas
1 8 oz package of sliced mushrooms
Juice of 1/2 lemon

Heat oil in large pot over medium low heat. Add onions and cook for 5 minutes until onions are soft and translucent. Add garlic, curry paste and cayenne pepper. Cook for one minute. Add coconut milk, broth, water, fish sauce, brown sugar, salt and black pepper. Stir to combine and bring to boil. Add chicken and reduce heat to a low simmer. Cover and cook for 35 minutes. Remove chicken to a separate plate and add the bag of Success rice. While rice is cooking (uncovered), shred chicken and set aside. Cook rice 10 minutes and remove. Add mushrooms and red pepper strips to liquid and cook 10 minutes (covered). Add the snow peas, cook 2 minutes. When snow peas are done, place chicken back in pot, add lemon juice and stir. Dinner is ready. And this is one GREAT one-pot meal.

From a cold nose to an Asian stew

2010-09-13T18:53:00.013-04:00

It seems that summer is saying good-bye to those of us in New England. I left my bedroom windows open on Saturday night and reality hit when I awoke Sunday morning with a cold nose and a strong desire for my electric blanket. My first thought was that I needed to do some shopping for fall clothes. But then I quickly switched gears and realized it's once again time for some comfort food. I have to admit I've been getting tired of the grilled fish and salad routine and the thought of spending time in the kitchen was more enticing than looking at clothing styles I don't even like. So I perused my pantry and decided to make a variation of my mom's stewed chicken. An Asian variation. I've had this half-used jar of Thai Red Curry Paste in my fridge that became the inspiration for this stew/soup. The dish turned out milder than I expected due to the rich coconut milk, but very tasty. And with the possibilities of additional spices and different vegetables this is a versatile meal that you can adjust depending on who you're dining with. Also, I had all the ingredients at home, but they are readily available in the Asian aisle of most supermarkets, and their shelf lives are long lasting. And one more thing, this recipe is simple and quick. The only work I did was chop the garlic, open a few cans and pre-washed vegetables in bags. And did I mention this meal is delicious?

Red Curry Chicken and Vegetable Stew

1 T canola oil
3/4 cup onion finely chopped (I use the frozen already chopped-no more tears)
1 T Thai Red Curry Paste (comes in a 4 oz jar)
2 cloves garlic finely chopped
1 cup lite coconut milk (it comes in a can)
1 14.5 oz can 99% fat free chicken broth
2 T fish sauce (in the Asian aisle)
1 T brown sugar
1 tsp salt
4 bone-in chicken thighs, skin removed
1 15 oz can cut baby corn drained
1 12oz bag green beans, halved
8 oz sliced mushrooms
juice of 1/2 lemon

2 cups cooked brown rice

Heat oil in large pot over medium heat. Add onion and cook for 5 minutes until translucent and softened. Add curry paste and garlic and cook one minute. Do not let the garlic burn. Add coconut milk, chicken stock, fish sauce, sugar and salt. Bring mixture to a boil. Add the chicken, cover and reduce heat to a low simmer. Cook 30 minutes. Add vegetables and cook 10 minutes more. Turn off heat and remove chicken to a separate plate. Squeeze in the lemon juice and stir. I like to shred the chicken so I let it cool slightly and once shredded I add it back to the soup/stew. I serve this in bowls with a half cup of brown rice piled in the center. If I had cilantro I'd have sprinkled it as a garnish.

As I mentioned earlier, if you're looking for heat, you can do a lot to this recipe to fire it up since the coconut milk does tame it. I'd add 1/2 tsp of ground cayenne pepper or 1 tsp of crushed red pepper flakes when you're cooking the garlic. A teaspoon of Sambal Olek garnish on top of the rice is a nice touch too. Now let's talk about the various veggies you can use. How about sliced zucchini, sno peas, bok choy, canned bamboo shoots, canned water chestnuts or carrot rounds?

However you make this Red Curry Stew, I bet you'll see clean plates all around. Enjoy!

California Road Trip: Food and Scenery

2010-08-22T01:02:00.022-04:00

I just returned from another fabulous trip to Southern California. This time Lori and I began our adventure in Marina Del Rey and Santa Monica.

We then headed south to San Diego and west to Coronado Bay to enjoy the scenery and magnificent sunsets, not to mention the long awaited late afternoon and dinner reunion with 2 of my favorite cousins Peter and Jane in their fabulous (I want to live there) town of Ocean Beach.

And then we were off to Murrietta Hot Springs (slightly north and most definately east of San Diego) to the desert and valley of the SoCal wine country where we took in the surrounding mountains and experienced the pleasant, dry heat of the dessert. We enjoyed another reunion with extra-special friends we hadn't seen in over 15 years, dining outdoors at Ponte winery. We indulged in Ponte wine, great conversation, belly laughs and tears (mostly mine), fabulous food and a marvelous fine-mist spritzing devise that kept us cool in the desert heat. Heavenly. Just heavenly.

But this is a cooking blog right? So let's get down to business. I'd like to talk about the one constant I experienced at just about every meal I enjoyed- the Avocado. It first appeared in a guacamole as a garnish in some fish tacos I ate (at 2 separate times), then in a vinaigrette on my lobster and crab cobb salad and later as an olive oil infused dipping sauce for the freshly baked bread at the winery. This is some versatile fruit I'm talking about. So when I got home I pulled out my food benefits chart and checked out what this baby has to offer. So after you read the next sentence, fasten your seat belts and run right out and get yourself some of this healthy goodness. Here are the benefits: Avocados battle diabetes, lower cholesterol, help stop strokes, control blood pressure and smooth your skin. Not bad for a bumpy, alien-looking little piece of fruit!

A while ago I came up with an avocado cream cheese spread that works beautifully on toasted or grilled bruscetta. Or as a dip for chips or raw veggies and a sandwich spread (instead of mayo or mustard or ketchup).

Avocado Cream Cheese Spread
Serve on 1 loaf (1 lb) French baguette sliced and toasted

1 avocado sliced
1 tsp Dijon mjustard
Juice of one lemon
8 oz pkg Philadelphia reduced fat cream cheese softened to room temp
2 cloves garlic chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Garnish
1/4 cup fresh tomatoes small dice
1/4 cup red onion small dice or substitute 2 T fresh chives chopped

Put all ingredients (except garnish) in food processor or blender and mix until combined. Refrigerate an hour or two to let the mixture set up and the flavors meld. Meanwhile chop garnish ingredients and set aside. Top toasted bruscetta with avocado spread and garnish with 1/2 tsp of tomato mixture.

Now let's tackle the sandwich spread I mentioned a minute ago. The sandwich I love with this spread I call an ABLT: Avocado Spread, Bacon, Lettuce and Tomato. Omit the mayo you usually slather on since you're getting a lot more flavor from the avocado spread. Avocado tastes great with bacon. And tomato. And lettuce. And bread. And remember there's some cheese in this spread which also tastes great with all of the above. And if you want to really take it over the top, sprinkle on some crumbled blue cheese, which ALSO tastes great with everything on this sandwich. I can go on and on about the use of avocados and cheese, but it's late and I'm once again on east coast time. So for now, goodnight and enjoy!

Garden Fresh

2010-08-15T16:50:00.009-04:00

I was lucky again this weekend to get more vegetables from Fran's garden and her tomatoes are out of this world FRESH. I decided to incorporate them into an old fashioned salad that back in the day was a staple at every steakhouse in the country- The Iceberg Wedge. I used to make this type of salad many years ago before we had the availability of all the lettuces we have now. Anyway, this is a blast from the past for me and I decided a blue cheese dressing jazzed up with turkey bacon chunks might put this salad right where I wanted it- over the top.

Iceberg Wedge Salad (serves two)

1/2 Iceberg lettuce cut in half
2 medium garden fresh tomatoes sliced
2 hard boiled eggs sliced

Blue Cheese Dressing
4 slices turkey bacon
1/2 cup Lite Mayonnaise- I like Hellmann's
1/4 cup nonfat plain yogurt
1 T fresh lemon juice
1 tsp minced garlic- optional
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
3 dashes Worcestershire sauce
1/2 cup crumbled blue cheese

To make the dressing: Cook the turkey bacon. I bake mine in a 385 degree oven until crisp, about 15-20 minutes. Remove from oven and set aside to cool. When cool, chop into 1/4 to 1/2 inch pieces. Combine all ingredients except cheese and bacon in a medium-large bowl and whisk until combined. Fold in cheese and bacon and refrigerate for 1 hour to let the flavors meld.

To prepare the salad: Place lettuce wedge, tomato slices and sliced egg (plus any other vegetables you might like- scallions and carrot slices are nice) on serving dish. Spoon blue cheese dressing liberally over vegetables and dig in and enjoy the crunch.

Re-mix: My mom used to make this salad with a homemade Russian dressing and it's equally as good. She'd mix mayo, ketchup, chopped egg and sweet relish. I don't remember the proportions exactly but will be happy to figure them out if anyone is interested.

Ratatouille

2010-08-12T17:38:00.016-04:00

Summer produce from my friend Fran's garden is what healthy cooking is all about. Last weekend she presented me with baby eggplants, summer squash, green peppers and tomatoes and the next thing I knew I was in my kitchen making a ratatouille that's fast, easy and delicious. I didn't follow a recipe and just did what seemed to feel right. I also used a few items from my fridge. With a dish like this- any, and (almost) every combination seems to work. So have fun- and change, omit and add ingredients any way you like.

Garden Ratatouille

2 T canola oil
1 cup chopped onion
1 cup chopped green pepper
3 cloves garlic chopped
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
1 tsp crushed red pepper
2 baby eggplants peeled and cut into 1" dice
1 8 oz package sliced mushrooms
1 summer squash cut into 1" dice
1 zucchini cut into 1" dice
2 plum tomatoes chopped
1 jar 14 oz Classico tomatoe sauce
1 jar 14 oz of water
2 small bay leaves
additional salt and pepper if necessary

Heat oil in large saucepan on medium/medium low. Add onions and green pepper and sweat them for about 5 to 10 minutes. Add garlic, salt, pepper and red pepper flakes and cook for a minute. Add eggplant, mushrooms, summer squash, zucchini and plum tomatoes. When mushrooms and eggplant begin to soften add tomato sauce, water and bay leaves. Bring to a simmer and cook 25 minutes uncovered. This will allow some of the water to evaporate and the flavors to concentrate. And that's it. You've got ratatouille!

I didn't measure the quantity this recipe makes, but it is substantial. So I decided to make a pasta cheese bake with some of it.

Baked Ratatouille, Penne and Cheese

1-1/2 cups penne pasta uncooked (I use low carb Dreamfields)
3 cups of ratatouille mixture
1 cup reduced fat shredded Italian 4 cheese blend (I used Sargento- I love all their cheeses)
1/4 cup grated parmesan cheese

Pre heat oven to 350 degrees. Cook penne according to package directions. Coat an 8 x 8 inch baking dish with cooking spray. In large bowl combine penne, ratatouille and 4 cheese blend. Pour penne mixture into baking dish, top with parmesan cheese and bake 30 to 35 minutes. I had this for dinner with a crisp green salad and lunch the next day with a few slices of Italian bread.

And what happened to the remaining ratatouille? It's in the freezer for round two next week...

...which will be ratatouille served on crusty bruschetta. It makes a great appetizer or light lunch and can be served warm or at room temperature. One little tip here- before I top the bruschettas, I go back into the dish and chop the veggies a little smaller so nothing rolls off the small rounds of bread. Enjoy!

Baked Not Fried

2010-08-06T20:03:00.018-04:00

It's been about a month since I wrote my last post, but I must say I haven't been slacking. It all started with my July 4th visit with Sharon and a snack we had at Faneuil Hall- a simple falafel platter with hummus, salad and pita bread. I knew I could make those delicious little balls of chick peas and spices without deep frying them, but it took many tries (a month's worth). I've always been a great believer in oven frying and this task was a challenge. I immediately got the spices right, but had some trouble with the baking time and temperature. There's a reason falafel are deep fried. The oil helps them crisp up and adds to the flavor. But I kept at it and came up with a reasonable facsimile for fried falafel that I think are pretty delish.

Baked Falafel

3 T canola oil
1 15.5 oz can chick peas drained
1/2 cup onion chopped
2 tsp garlic chopped
2 T AP flour
1 tsp coriander
1 tsp cumin
1/4 tsp ground cayenne pepper (optional)
2 T chopped parsley (optional)
1/2 tsp baking powder
1/4 tsp kosher salt
1/8 tsp pepper

Pre heat oven to 425 degrees. Pour canola oil in baking dish and place in middle rack of oven. To make the falafel mixture combine chick peas, onion, and garlic in a food processor or blender. Add remaining ingredients and whirl until combined. Shape mixture into 12 balls. By this time your oven should be pre heated and you can remove the baking dish and place the balls in the pre heated oil. Don't crowd the balls because the baking powder makes them spread. Bake 15 minutes. Turn them over and bake another 15 minutes. Serve warm.

For lunch at work I had my falafel cold with a hummus dressing and feta cheese salad.

Hummus Dressing
2 T hummus tahini (store bought)
2 garlic cloves finely chopped
Juice of one lemon
3 T light soy sauce
5 T canola oil
1 tsp crushed red pepper flakes (optional)
1 T water

And right before I began writing this post I enjoyed them warm with a cool Indian Raita on pita. Very tasty.

Raita

1 cucumber peeled, seeded and thinly sliced

3/4 cup non fat yogurt

1/4 tsp kosher salt

1/8 tsp black pepper

2 T fresh mint or parsley (optional)

Baked, Stuffed Weekend

2010-07-05T19:47:00.013-04:00

This past weekend was a celebration of two birthdays for me. America's 234th and my friend Sharon's 60th. I love America and am happy to be a part of any revelry that honors the greatest country on earth. And I adore Sharon, whom I've known since 8th grade. We now live about 1,000 miles apart so our visits are few and far between. But this year we celebrated a special birthday in Boston, where so much of our country's history began.

Here we are in our twenties....

And this weekend, during

the first heatwave of the season.

I must say, Sharon looks a lot cooler than I do. Anyway, when Sharon and I celebrate, we do quite a bit of eating. Our weekend was all about the seafood, and if you know Boston, you'll appreciate our adventure. We went to Legal at least twice for snacks of clams on the half shell, fish chowdah, and fresh oysters. Faneuil Hall was around the corner and while we baked in the blazing heat we enjoyed lobster rolls and stuffed clams. In between bites we went on a whale watch and saw at least 30 whales, up close and personal. It was breathtaking. We also took an educational boat ride through the Charles River Locks, and saw a 3D movie at the Imax cinema titled Underwater. We dined in the North End and had to go back for pastries the next day. And let's not forget the room service at the Marriott Long Wharf where we each enjoyed another delectable lobster roll that went beautifully with the complimentary bottle of birthday champagne.

This post is going where, you're wondering? To a recipe I got many years ago when I was married to Lori's dad. His mom is an excellent cook and I never hesitated to ask for any (or all) of her recipes, which I still make and enjoy. While eating the stuffed clams at Faneuil Hall I realized Marion's are better and I'd like to share her recipe. And it's EASY!

Marion's Baked Stuffed Clams

1 can minced clams (about 5 oz)
1/3 cup clam juice- this comes in a bottle, usually near the canned clams
2 T melted butter
1/4 cup seasoned bread crumbs
1/4 tsp dried marjoram
1/4 tsp dried basil
1/4 tsp dried thyme
1/2 -1 tsp lemon juice
1/4 - 1/2 tsp Worcestershire sauce
Grated Parmesan cheese (no amount given)
Paprika (no amount given)
Cleaned, empty clam shells

Mix all ingredients together except Parmesan and paprika. If time allows, let the mixture set a few hours in the refrigerator. Pre heat oven to 350 degrees. Fill clam shells with clam mixture, top with cheese and a sprinkle of paprika. Bake on cookie sheet for 15 to 20 minutes.

If you don't have clam shells lying around, (I usually don't) you can buy the oven proof "fake" ones at the supermarket. Or you can fill small ramekins with the mixture and serve individually. I don't remember how many this recipe makes, but Marion's note on the bottom of the recipe card says she doubles or triples the recipe for a crowd. I haven't made these in a while but I remember the last time I served them I added some hot sauce to the mixture. And the canned clams are fine. You still feel like you're seaside in the summer.

Far Out. I mean Far Eastern

2010-06-18T19:23:00.011-04:00

By now you know I love meatballs. I can't think of a better culinary vehicle for flavor than the simple meatball. The ground meat seems to adore just about everything it comes in contact with and meatballs are great as a meal, appetizer and snack.

You also know I love everything Asian. So the experiment last week was to create meatballs with a Far Eastern flare. I don't think I've ever had a meatball in an Asian restaurant that I could base a recipe on, but I liked the concept and ran with it. And they were great. And in true Linda fashion, having a nice dipping sauce made them all the more delicious. Plus, all the ingredients I used are available in your local supermarket so there's no excuse not to try these little lovelies.

Asian Inspired Chicken Meatballs

1 tsp vegetable oil
3 T scallions thinly sliced
1-1/2 tsp garlic minced
1 tsp fresh ginger grated
1 large egg slightly beaten
1 T hoisin sauce
1 T cilantro chopped
1/4 cup bread crumbs
1 tsp Sambal Oelek- Asian ground fresh chili paste
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
1 pound ground chicken
1 T water (if necessary)

Pre heat oven to 400 degrees. Cover a baking sheet with aluminum foil and coat lightly with cooking spray. Set aside. In small skillet over medium to low heat, add vegetable oil, then the scallions, ginger and garlic and cook to soften, a minute or two at the most. Just don't burn the garlic. Let cool and place in a large mixing bowl. To mixing bowl add the rest of the ingredients (except chicken and water) and combine. Now add the chicken and lightly (with fingertips) mix ingredients until incorporated. If the mixture seems a little stiff add the water.

Now you're ready to make the meatballs. You can make 12 large meatballs or 24 small, cocktail size. If you're making 12, place them on your prepared baking sheet and give them a light spritz of cooking spray. Bake them for 20-25 minutes, turning them over at the halfway point. If you're making the smaller ones, spritz them too and bake 17-20 minutes, again turning them over at the halfway point. I served mine with a dip of course- store bought Sweet Red Chili Sauce.

And on night two, I heated a can of low sodium chicken broth, added a small can of straw mushrooms, chopped fresh scallions and cilantro, 1 teaspoon of low sodium soy sauce, a few meatballs and an ounce of linguini. It was souper. Pun intended.

Nutella-filled Chocolate Bites

2010-06-15T18:43:00.012-04:00

I have been baking and enjoying Giada's chocolate hazelnut cookies for years. They're rich, chewy and chocolately. But apparently not rich and gooey enough for the mood I was in last weekend. So I did a slight re-mix and came up with a Nutella-filled mini sandwich cookie that gave this all star recipe the oomph I was looking for.

I didn't change the actual recipe too much. I just changed the size and the personality of the little darlings. Instead of getting thirty 3 inch cookies, I got about seventy 1-1/2 inch cookies which would yield 35 sandwiches if you don't carelessly pop too many of these little gems into your mouth. And of course the Nutella filling was the proverbial "icing on the cake".

These are a cinch to make, but I will warn you...they are time consuming. Measuring out and baking 70 or so cookies takes time and patience. But I do believe they are worth it.

Nutella Filled Chocolate Cookies

1 Jar Nutella- Chocolate/Hazelnet Spread to use for the cookies and the filling

Dry Ingredients
1-3/4 cups AP flour- I used my Trinity Flour
1/4 tsp salt
1 tsp baking soda

Wet Ingredients
1 stick unsalted butter room temp
1/2 cup sugar- I used Splenda No Calorie Sugar
1/2 cup brown sugar- I used 1/4 cup Splenda Brown Sugar Blend for Baking
1/2 cup Nutella
1 large egg room temp
1 tsp pure vanilla extract
1/2 cup mini chocolate chips (my addition)

Instructions:
Pre heat oven to 375 degrees and line cookie sheets with parchment paper.
In medium size bowl combine all dry ingredients and whisk until incorporated. Set aside. In larger bowl combine butter, sugars and Nutella. Mix about 2-3 minutes. I use a hand mixer. Add egg and vanilla extract. Mix. Then add the dry ingredients, remembering to scrape the bowl to mix in anything that's sticking around the edges. Fold in the mini chips. You'll notice this is a very light batter. It almost feels like there are marshmallows in it. (An idea for a later date, maybe?)

Now you're ready to make the mini cookies. I discovered the best way to get a uniform size was to use a teaspoon from my measuring spoon set- that way all my cookies would be more or less the same size. (A melon baller might work too, but I couldn't find mine) After scooping out the little teaspoons of dough, roll them into balls about 1/2" to 3/4" and set them on the prepared cookie sheets, leaving about 2 inches between each cookie ball. Bake 6 minutes and let cool a few minutes before you transfer them to paper towels to finish cooling. You'll literally have dozens of cookies all over your kitchen. When the cookies are cooled, and you hopefully haven't popped too many in your mouth, it's time to get out the rest of the Nutella and start filling the sandwiches. And that's the fun and messy part. Place as little or as much Nutella as you like in between 2 cookies, gently press together and your mission is accomplished.

After eating my fare share, I froze the rest and they are doing very well in the freezer. And they don't take long to defrost.

Nutella: If you're not familiar with this spread, you can find it in the peanut butter aisle of your supermarket. It's simply a smooth mixture of chocolate and hazelnuts. It contains a fair amount of sugar, but supposedly has many nutrients. It's great on toast and super on a warm, grilled, buttered crostini with a little bit of cinnamon. And if you're into easy, over-the-top desserts, try pan frying Nutella, peanut butter and Marshmallow Fluff between 2 slices of bread (in butter). Then sprinkle on some powdered sugar and a dollop of whipped cream. Yeah, that's over-the-top.

Turn up the heat

2010-06-12T21:42:00.016-04:00

It's a known fact, most people do not like vegetables. We've got all sorts of tricks to get our veggie-phobic kids, husbands and friends to eat their vegetables. Like topping them with cheese, covering them in cream sauce and stocking the fridge with commercial beverages like V8 and the newer V8 Splash. And I see nothing wrong with this. I love a gooey, cheesy vegetable gratin as much as the next guy. But I'm not a veggie hater and usually have no problem consuming my "5 a Day". But really, vegetables can be boring. And that's why I like to high-heat, oven roast them. The high temperature helps caramelize their natural sugars and makes them sweet and earthy and a pleasing accompaniment to any meal. Heres what I did the other day. I took: 1 peeled sweet potato, 2 medium size zucchini, 1 medium size yellow (summer) squash, 1 Vidalia onion and 1 red pepper. I cut them all into 1 inch pieces,

then tossed in 4 or 5 peeled garlic cloves and misted the whole shooting match with cooking spray. I sprinkled on some kosher salt and freshly ground black pepper, put the veggies on a cookie sheet prepared with cooking spray, and then popped them into a pre-heated 425 degree oven for 30-40 minutes. Sound easy? It is. Sound time consuming? It's that too. But worth every minute.

I've been roasting my vegetables at higher temps lately and liking the results. I cooked this group in 2 batches and turned each batch over and mixed them around at the halfway cooking point. When they were done I put a tablespoon or two of red wine vinegar (you can use lemon juice if you like) over the colorful mixture, tossed, and served warm. They're perfectly fine at room temperature too. And if you've got left overs, add them to a few ounces of cooked pasta, throw in a few fresh herbs, another splash of vinegar and you've got a fabulous Primavera Salad for lunch the next day.

P.S. Some other vegetables that work well high-heat roasted are: apsaragus, broccoli, cauliflower, eggplant, mushrooms and tomatoes. Give them a try. I think you'll be pleased.

PB & C

2010-06-04T22:07:00.018-04:00

Like peanut butter? Like chocolate? Like cake and fudge? Then you have to try my Peanut Butter Chocolate Swirl Cake. A few years ago I read about a recipe contest for chocolate/peanut butter desserts and I started experimenting. At the time I had never used peanut butter as a base in any dessert but cookies, and was determined to come up with a cake from scratch. It was tricky because I have no formal culinary education and know very little about the actual science of cooking and baking. And peanut butter is a tricky ingredient because of its natural oils. But I persevered... and through trial and error (many errors) came up with a cake that's moist and tender, a little bit like old timey fudge, and has a peanut butter cream cheese frosting that melts in your mouth. I eventually cut back on some of the calories because it's sooo good you'll definately eat more than you should.

Peanut Butter Chocolate Swirl Cake

Cooking spray
1 T baking cocoa

Dry Ingredients
1-1/2 cups AP flour- I use my trinity blend for more fiber
1-1/2 tsp baking powder
1/4 tsp salt

Wet Ingredients
4 T unsalted butter softened to room temp
3 T canola oil
3/4 cup smooth peanut butter
3 T Splenda Blend
2 T Splenda Brown Sugar Blend
2 large eggs
1 tsp pure vanilla extract
1/2 cup lite sour cream
1/2 cup 1% milk- or fat free half & half
1/3 cup Hershey's lite chocolate syrup
1/3 cup mini chocolate chips

Frosting
4 oz Neufchatel cheese softened to room temp
1/3 cup confectioner's sugar
1/3 cup smooth peanut butter
1 tsp pure vanilla extract
1 T dry roasted peanuts crushed or finely chopped
1 T mini chocolate chips

Pre heat oven to 350 degrees. Spray 8 x 8 baking pan with cooking spray and dust bottom and sides with cocoa. In medium bowl combine dry ingredients and whisk with a fork. Set aside.

In large bowl combine butter, canola oil, peanut butter and both Splend Blends. Add eggs and vanilla extract, then sour cream and milk until mixture is smooth and silky (at this point you'll want to eat it and not bake it, so just take a small taste- it's yummy). To this mixture add 1/2 of the dry ingredients and mix on low, scraping sides of bowl. Add the rest of the dry ingredients until mixture is incorporated. With measuring cup, remove 1/2 cup of batter and place it in a separate bowl. To this batter add chocolate syrup and mini chips and blend with a fork or spoon. Set aside. This will become your chocolate swirl.

Place half of peanut butter batter in prepared baking dish. Pour chocolate batter on top. Spread with knife if necessary. Pour remaining peanut butter batter on top of chocolate layer. With blunt knife make irregular swirls through the dough to create a marble effect. Smooth top of cake and bake for 35-40 minutes. Cool on wire rack. When cake has cooled, remove from baking pan and prepare frosting.

Frosting: With hand blender, combine first four ingredients until icing is smooth and creamy. Frost top of cake and sprinkle with chopped peanuts and chips.

Since this is such a rich cake I cut it into four 2 inch strips. And then I cut those strips into 1/2 inch pieces, so they're little bites, slightly larger than a piece of fudge. My friend Carol was visiting last weekend and we polished off half a cake in one sitting. It really is that good.

Spread the Word

2010-06-04T21:23:00.007-04:00

You know how much I like dips and spreads, right? Well avocados were a dollar apiece and I bought too many. I get the guilties when I waste food, so I started experimenting with the blender and came up with a fabulous spread. Try this little gem on a crostini. Or do what I did- use it as you would a compound butter on grilled fish or a turkey and cheese sandwich. It's absolutey delicious.

Avocado Spread
1 avocado
1 tsp Dijon mustared
Juice of one lemon (3 T)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
2 cloves garlic roughly chopped

Put all ingredients in a blender and whirl away. Refrigerate for a few hours to let the mixture set up.

This was a fun experiment and it lasted for many days in my fridge. Plus it never lost its shocking green color.

Oven Fried with a Dip

2010-05-17T20:16:00.031-04:00

I've been playing with Panko and oven frying again and discovered another tasty chicken recipe I'd like to share. I was in the mood for something Asian. And spicy. I thought of different ingredients in the Asian kitchen and needed something that would stand up to the crispiness of the Panko. I opted for sesame seeds. I'm just recently a fan of these little morsels and have been trying them in various recipes lately. So then I thought about adding some heat. I didn't take the cayenne pepper route but decided a good sized helping of Dijon mustard might work. But the best part (as usual) was the dipping sauce that is Asian all the way and can be spiced up as much or as little as you like. And can be re-mixed until your heart's content.

I originally made this recipe with thin cut chicken breasts. I have now been cutting them into 1-1/2 inch slices and calling them fingers. They are great as appetizers, snacks or even a main course. So let's get cooking. As we did last time with Panko, you'll need to set up a dredging station with 3 dishes- one for the flour, one for the egg whites and one for the Panko.

Sesame Chicken Fingers with Asian Dipping Sauce

1 lb chicken breasts sliced lengthwise into 1-1/2 inch strips
1/4 cup AP flour
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 egg whites
2 tsp Dijon mustard
3/4 cup Panko bread flakes
2 T sesame seeds (they can be either toasted or untoasted)
1-1/2 tsp dried minced onion
1/2 tsp freshly ground black pepper
3/4 tsp kosher salt
cooking spray

Dipping Sauce
1/3 cup low sodium soy sauce
1/3 cup rice vinegar
1 tsp toasted sesame oil
1/2 tsp "hot" toasted sesame oil
1/2 scallion white and green parts, sliced 1/4 inch

To make the chicken: Pre heat oven to 450 degrees. Line a baking sheet with aluminum foil. Originally I had been using parchment, but if you don't have the highest quality parchment it begins to brown at about 425 degrees. Foil is safer and cheaper. And I use it now for most of my high temp baking. Anyway, take a wire cooling rack, give it a quick spritz with cooking spray and place it on top of your baking sheet. This is what you'll be cooking your chicken on. Wash chicken, pat dry and set aside.

On to the dredging station. In plate #1 combine flour, 1/4 tsp salt and 1/4 tsp pepper. In plate #2 mix egg whites with mustard and whisk until emulsified. In plate #3 combine Panko, sesame seeds, minced onion, salt and pepper. Now you're ready for the dredge dance. Take your chicken and dredge it in the flour mixture. Shake off any extra flour. Take floured chicken strip and dip in the egg batter. Now dip into the Panko mixture. Make sure Panko mixture completely covers the chicken. Spritz both sides of chicken with cooking spray and place on rack. Continue the dance (I mean the process) until all chicken pieces are coated. Bake in center rack of oven for 12 minutes. Turn chicken over and bake another 8 minutes. Remove from oven.

To make the dipping sauce: While chicken is cooking, combine all ingredients (except scallion slices) in a small jar. Shake until incorporated. Pour into serving dish and garnish with scallions. If you've noticed, I've used 2 different kinds of sesame oil here.

One is very hot, enhanced with chili pepper. One is simply toasted. Use the measurements I've suggested and see if this is the right amount of heat for your taste buds. I'm a pretty spicy gal and this combo works for me. If you want it hotter, dip at your own risk.

How about a dip re-mix? Omit the scallions and add some peeled, thinly sliced ginger and chopped cilantro. Or float some sesame seeds in the dip itself. Carry the hint of mustard into the dip by adding a dollop or two and whisk or shake until emulsified. Not everybody's a fan of hot, so if that's you, use the regular toasted sesame oil and omit the other. And if you prefer a sweeter dip, add some honey. One last idea- (I'm trying not to get carried away), add the honey and the mustard at the same time. Play with some ideas and see what you like best.

Re-entry

2010-05-14T20:21:00.029-04:00

Vacations are wonderful. Re-entry into the real world however is not so wonderful. I've been back from Aruba two weeks and am almost feeling like my old self again. I can't say that's good, but it's darn hard getting anything accomplished when you're still in that Caribbean state of mind.

Before we talk food, I'd like to tell you about my trip, with a little background to boot. Jeannine (from Canada) and I met about 15 years ago in a resort not too far from Aruba. She lives 500 miles north west of Toronto and craves the sun and sand as much as I do. We became fast friends and travel buddies since, and have visited Turks and Caicos, Mexico (a few times), Punta Cana, and Bermuda . And then we discovered Aruba. Ahh. Aruba. I believe this was our third trip there. We always stay at the Tamarjin Hotel where all the rooms (bungalos) are ON THE BEACH. Walk out your back door and take a dip in the sea. Yes. That is the allure of the Tam.

Everything at the hotel is low key and relaxing. If you're a beach bum, you're in heaven. And if you have a hankering for reptilian critters, you'll make a lot of new friends.

There's a lovely downtown area 5 minutes from the hotel with a marina, gazillions of high end jewelry shops and boutiques, restaurants, casinos, and a colorful 2-3 block bazzaar with stalls filled with everything from junk you'd never buy to very nice clothes and accessories. And the bus trip costs $2.30 round trip.

And in the evening, the sunsets are spectacular. Every. Night.

The first weekend I was home I had no desire to food shop, cook or unpack my bags. But a girl's got to eat something other than peanut butter and crackers. So after a quick trip to the market to get cat food and a few essentials I decided to make one of my simple, go-to dishes. A Mediterranean-inspired pasta salad. Simple. Healthy. And quite tasty. Almost all the ingredients are in your pantry, and if not, definately in your local supermarket.

Mediterranean-Inspired Pasta Salad

1 cup penne pasta, uncooked

4 scallions sliced 1/2 inch

10 to 12 pitted Kalamata olives halved

1 14 oz can quartered artichokes in water drained

1 pint grape tomatoes halved

1 T capers drained

1 5 oz can tuna, drained and flaked

Dressing

1 clove garlic minced

1 tsp Dijon mustard

1/4 cup plus 1 T red wine vinegar (I add more)

1/2 cup extra virgin olive oil

1/8 tsp black pepper

1/8 tsp salt

To make the salad:

Cook pasta according to package directions. Rinse with cold water and drain. Place pasta in large mixing bowl and add the rest of the salad ingredients.

To make the dressing:

Combine all ingredients in a medium size jar and shake until combined. *note- I like my dressings a little more acidic than some, so I often add another T of vinegar. Taste the dressing to see if it's to your liking, before you add too much. Pour dressing over salad ingredients and toss. It's perfect at room temperature or refrigerate until you're ready to eat.

Remix-Sometimes I don't add tuna and use a can of drained, rinsed cannellini beans. Then I add 4 ounces of crumbled goat cheese. The goat cheese adds a tangy creaminess that is so complementary to all the ingredients. I also suggest adding 1/2 tsp dried oregano and/or crushed red pepper flakes to the dressing. My simple rule with a pantry salad like this is to have at least 2 fresh vegetables in the mix. In mine I chose the tomatoes and scallions.

Still Havin' a Ball

2010-04-17T21:15:00.006-04:00

In my never-ending quest to find new recipes that fit my favorite eating style (that would be grazing-is it still called grazing?) I decided to try the Noble Pig's recipe for Chicken Meatballs with Chipotle Honey Sauce. Let me tell you a little about Cathy of Noble Pig fame. First of all I don't know her, but I do read her blog which makes me feel like I actually do know her. Anyway, a few years ago I stumbled across her Highly Addictive Lemon Squares and she had me hooked. Not only is Cathy an enthusiastic blogger (she posts almost daily), but her writing, photography, attention to detail and recipes are fabulous. I think I was most recently impressed when she did a post around Super Bowl time that featured nineteen! yes nineteen appetizer and party suggestions and one of the dishes I bookmarked in my head was the Chicken Meatballs. I finally got around to making them and they are as tasty as I expected. The sweetness of the honey combined with the smokey bite of the chipotles makes your taste buds dance and then dance some more. All the ingredients are easy to find in the regular grocery store and in true Noble Pig style, the recipe is easy to make.

Cathy's original recipe made 48 meatballs. I cut the recipe in half because I didn't need that many meatballs and (unfortunately) wasn't having a party. I made a few minor changes along the way for the sake of convenience, but all in all, this is one fine recipe.

Chicken Meatballs with Chipotle Honey Sauce

Meatballs
1 pound ground chicken
1 egg slightly beaten
1/4 cup bread crumbs
1/4 cup chopped fresh cilantro
1 T fresh lime juice -about 1/2 a lime
2 cloves garlic chopped
2 chipotle peppers chopped-they come in a small can labeled "with adobo sauce"
1 T adobo sauce
1/2 tsp salt
cooking spray

Sauce
1/4 cup plus 2 T honey
1 chipotle pepper
2 T chicken broth -I used water
2 T tomato paste
1 T lime juice - use the other half of the lime
1 tsp Dijon mustard
1/4 tsp salt

To make the meatballs: Combine all ingredients (except cooking spray) and mix well. Line a baking sheet with aluminum foil and lightly spray with cooking spray. Form chicken into 24 meatballs, cover with plastic wrap and refrigerate for 1 hour.

To make the sauce: In a blender combine all ingredients and process until smooth. Set aside.

Pre heat oven to 400 degrees. Remove meatballs from the fridge and lightly mist with cooking spray. Bake 12 minutes and remove meatballs to a baking dish. Add sauce with a spoon or brush until all the meatballs are coated. Bake another 12-15 minutes. I did not use all of the sauce but saved it in case I need more when I reheat the rest.

And what beverage would you like with these tasty little morsels I pondered. A cold beer might be nice. Maybe a glass of white wine. I think I'll have a Skinnygirl Margarita. I couldn't resist. I saw Bethany Frankel's (almost) life size cut out at the liquor store and decided to give this concoction a try. Now I'm not much of a margarita drinker, but for about 12 dollars a bottle, this ice-chilled Skinnygirl tastes pretty darn good and definately complements the meatballs. Thanks Bethany. Thanks Cathy. I'm havin' a ball.

Note-I'll be taking a week or two off from blogging since I'll be entertaining my friend Jeannine while she visits from Canada. See you in a few.

Havin' a Ball

2010-04-11T19:17:00.011-04:00

My friend Jeannine from Canada is coming for her annual visit in a few days. Since we're wine and cheese gals I've been doing some prep work. Have you ever bought a cheese ball at the store? Eh, they're okay. Have you ever made a cheese ball at home? Well there's no comparison to the store bought and totally worth the small effort it takes. Here's my recipe.

Three Cheese Ball
1 8 oz package Neufchatel cheese- it's cream cheese with 1/3 less fat
1 12 oz package Wispride sharp cheddar (spreadable) cheese- I try to look for low fat since I can't tell the difference
1 6 oz package crumbled blue cheese

Unwrap cheeses from packaging and place in a large bowl at room temperature to soften. Cover with plastic wrap. Sometimes softening can take one to two hours. When soft, mix cheeses together until they are combined. I use a heavy spoon, rubber spatula and some good elbow grease. When the cheeses are well incorporated (don't hurt any limbs doing this) put the softened mixture in the refrigerator to harden slightly. A half hour or so.

When the mixture has hardened a bit and is easy to handle, you're ready to form the balls. As you can see, this is quite a bit of cheese and you have to decide how many balls you're going to make. I usually opt for two, although I have made more, as well as an occasional gigantic one if I really want to make a statement. On a cutting board or flat surface, pour out 1 cup of finely diced walnuts since you'll be coating your cheese balls in some crunchies. Roll away and have fun.

Now wrap the balls loosely in plastic wrap, store in the refrigerator and wait until cocktail time. Serve at room temp. And as great as they are at cocktail time, the leftovers are fabulous too. Use as a spread on a roast beef sandwich. Slather on a bagel with lox and onion. Toss on top of a baked potato. Oh yeah. This is good stuff.

How about some re-mixes? To the cheese mixture add jarred horseradish (drain any liquid). It offers a nice bite. If you like spicy, try a small, drained jar of pickled, chopped jalapenos. I've also added Worcestershire sauce and it's earthy and warm. Instead of walnuts, try chopped pistachios. Now if you're not a nut lover, roll the balls in finely chopped herbs like parsley or cilantro. Whatever way you make these, I know you'll have a ball! Enjoy

Cookie Heaven

2010-04-06T17:39:00.020-04:00

I spent a good part of last weekend baking cookies for my friend Jonathan's birthday. He requested my Strawberry White Chocolate Chip Birthday Cookies which I was delighted to make. But I wasn't going to stop there so I baked up some Chocolate Hazelnut Cookies and Oatmeal Chocolate Chip Cookies as well. A bit of a chocolate fest, so you know I was happy. I used my trinity flour mix in every batch I made, and NO WAY can you detect the ground oatmeal and whole wheat flour in these cookies. And, what's even better is that these recipes are no fuss, no fail and delicious.

Here are the proportions for the flour mixture again in case you missed it the first time.

Trinity Flour Mix

4 cups AP flour
2 cups old fashioned oatmeal ground in a food processor or spice mill
1 cup whole wheat flour

In large bowl combine ingredients. I don't sift or do anything besides use a whisk to incorporate. Then I pour the flour into a large re-sealable bag and it's ready when I'm ready. Okay... on to the cookies.

Chocolate Hazelnut Cookies
This is a Giada recipe that I've been making for a few years now. She originally made these for a Halloween episode and rolled the uncooked dough in orange turbanado sugar. I have done this using plain old Sugar in the Raw and it's nice- offering great crunch and eye appeal. I didn't do it this time though.

3 1/2 cups trinity flour mix

1/2 tsp salt

2 tsp baking soda

2 sticks softened unsalted butter

1 cup granulated sugar (I used no calorie Splenda)

1 cup brown sugar (I used 1/2 cup Splenda Blend brown sugar for baking)

2 large eggs

2 tsp vanilla extract

1 cup Nutella

3/4 cup mini chocolate chips (my addition)

Pre heat oven to 375 degrees. In medium size bowl combine flour, salt and baking soda. Set aside. In large bowl cream butter and sugars. Add eggs and vanilla extract and mix well. Then add the Nutella. When everything looks yummy and incorporated add the dry ingredients. I don't add it all at once, maybe in two or three stages. Now fold in the chocolate chips. Roll dough into 1 to 1-1/2 inch balls and place on parchment lined cookie sheet. Leave a good few inches between cookies because these babies spread. Also-if you want to coat the cookies in raw sugar, do it before you bake them. Bake 10 minutes. The cookies might not look done at 10 minutes, but they are.

Oatmeal Chocolate Chip Cookies
This is an Ina recipe. What can I say? The woman rocks and hasn't led me astray yet. Her original recipe called for toasted pecans and raisins. I've made that. Delicious. But I'm a chocolate gal and took the walnut/chocolate route. I think I now use more brown sugar and less granulated than her original recipe, and the end result is chewy and crunchy and simply heaven. And by the way, this makes a lot of cookies. I think I got close to 4 dozen.

2 sticks softened butter

1 1/2 cups brown sugar (I used 3/4 cup Splenda Blend brown sugar for baking)

1/2 cup granulated sugar (I used Splenda no calorie sugar)

2 eggs- Ina uses extra large eggs but I use large and I haven't had a problem- I guess either size will do

2 tsp vanilla extract

1 1/2 cups trinity flour mix

1 tsp baking powder

1 tsp ground cinnamon

1 tsp Kosher salt- Ina specified Kosher salt, so that's what I do. If you don't have any- use 3/4 tsp table salt (I'm guessing)

3 cups old fashioned oatmeal

1 1/2 cups chocolate chips

1 1/2 cups finely chopped walnuts

Pre heat oven to 350 degrees. In large bowl cream butter and sugars. Add eggs and vanilla extract. Now this next step may sound a bit unorthodox, but add baking powder, cinnamon and Kosher salt to the egg/sugar mixture and combine. These are not Ina's directions, but they're easy and they work just fine. Now add the trinity flour mixture in batches and mix. Stir in the oats. Add chips and walnuts. With a large spoon scoop out about 1 tablespoon of batter per cookie and place on parchment lined cookie sheet. Ina says to flatten the cookies with damp fingers. I have forgotten to do this many times, and it hasn't made too much of a difference in the end result, so if you forget, you'll still be okay. Bake 12 to 14 minutes.

Happy Birthday Jonathan!

Panko Madness

2010-03-30T18:22:00.012-04:00

Remember that Panko-coated, oven fried chicken I made a few weeks ago? Well, the Panko bread crumbs have taken over my life and become a new obsession. I feel like that guy on the TV commercial that gets a label maker and labels everything in sight. I just can't stop rolling my food in Panko. The good news is- just about everything tastes great with a coating of these crispy little flakes. However I don't recommend using them in meatballs or as a filler in burgers or casseroles. You don't get the benefit of the crunch. But for coating fish, chicken, or vegetables, they are simply perfect.

Two of my favorite Panko-coated, oven fried veggies so far are zucchini and eggplant. For these two vegetables I used the same coating procedure as I did with the chicken, but I made a few changes in the seasonings. Instead of the paprika and Adobo, I substituted oregano and minced onion. Yeah, minced onion. I'm sure you have some lurking somewhere in your spice cabinet. I know my little jar has been hanging around for years. I admit it was a last minute thought, but it turned out to be a super flavor booster. Another change- I lowered the oven temp to 400 degrees, but stuck with the wire rack to prevent the vegetables from getting soggy. I cut the eggplant in 3/8 inch rounds, but with the zucchini I cut them (1/4 inch) on the bias as well as in rounds. I like the combination of the two shapes piled on the plate.

Oven Fried Eggplant
You can make this recipe using 2 small to medium zucchini- the amount of dredging ingredients will be the same

1 small/medium eggplant cut in 3/8 inch rounds- I semi peeled my eggplant so I had attractive purple stripes running along the sides
1 cup Panko bread flakes
1/4 cup AP flour
1 egg white whisked
1 tsp minced onion
1/2 tsp dried oregano
salt
freshly ground black pepper
cooking spray
marinara sauce

Pre heat oven to 400 degrees. Set up your dredging station: flour, egg white, and Panko. Add a pinch of salt and a few grinds of pepper to the flour and mix. Stir together Panko, minced onion, oregano, 1/4 tsp salt and 1/4 tsp pepper. Dip eggplant slices in flour, then in egg white and then in the seasoned Panko. This can seem rather tedious, probably because it really is. So when I'm dipping and dredging I keep my mind on the end result, and get through this boring task. Lightly coat the dredged eggplant with cooking spray on both sides and arrange on wire rack. Place the rack on top of a baking sheet (lined with parchment or foil) and bake 20 minutes. Turn eggplant over and bake 10 minutes more.

While the egplant is baking, heat up some marinara sauce for drizzling or dipping. I've been liking Classico tomato and basil. Not just because it tastes good, but it comes in small jars (14 oz) that are perfect for one or two people. Not too much waste.

If you make a double batch of these goodies, you'll probaby have some left over. Cold eggplant doesn't sound very appetizing. But mock pizza does. To your eggplant add a tablespoon or two of marinara sauce and top with shredded parmesan cheese. Microwave until cheese melts (about 1 minute). Instant snack.

Bon apetito.

Double Chocolate Triple Sec Cake

2010-03-24T19:59:00.009-04:00

I picked up my mail today and along with the usual magazines, bills, and junk, there was a box shaped like a book with a return address from Reiman Publications. Uh oh. My thoughts immediately went back to 11th grade when I ordered what I thought was a book on Impressionism from the Time Life Company. It soon became clear that every month an additional art book would show up in the mailbox as part of the "series" I ordered. I could keep the new books or bring them back to the post office to be returned to Time Life. As I can be lazy now, I was even lazier back then and ended up with a collection of books I had no interest in. After this little life lesson I swore I would never order a series of anything again. And I haven't. It was my good fortune today to have received the Healthy Cooking 2010 Annual Recipes book for free. It's very similar in style to the Southern Living Annual I picked up a few weeks ago at Marshall's.

Last year Healthy Cooking published a recipe of mine in their April/May issue, and this annual is their gift to me. The recipe is called Chocolate Orange Cake and was the lead recipe in their "Eat to Beat Diabetes" section. Since it's geared towards those with some serious health issues, I'm especially proud to have succeeded in creating something that's really tasty and works for people that have dietary limitations.

Anyway, I originally called the cake "Double Chocolate, Triple Sec" but leading off with liquor in the title wasn't too conducive for the diabetic crowd, so the name was changed to something more generic. I do love that little play on words, so I had to mention it at least once in print. Here's the recipe:

Chocolate Orange Cake aka Double Chocolate Triple Sec Cake

2 tsp plus 1/3 cup baking cocoa, divided
1/3 cup quick cooking oats
2/3 cup reduced fat sour cream
1/3 cup Splenda sugar blend
2 eggs
3 T Triple Sec or orange juice
2 T butter melted
5 tsp canola oil
1 tsp vanilla extract
2/3 cup AP flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup miniature semisweet chocolate chips
2 tsp grated orange peel

FROSTING:
4 oz reduced fat cream cheese
1/4 cup confectioners' sugar
2 tsp grated orange peel
2 tsp orange juice

1. Pre heat oven to 350 degrees. Coat an 8 inch square baking dish with cooking spray and sprinkle with 2 tsp cocoa; set aside. Place oats in a small food processor, cover and process until ground. Set aside.
2. In a large bowl, beat the sour cream, sugar blend, eggs, Triple Sec, butter, oil and vanilla until well blended. Combine the flour, oats, baking powder, baking soda, salt and remaining cocoa; gradually beat into sour cream mixture until blended. Stir in chocolate chips and orange peel.
3. Transfet to reserved dish. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
4. For frosting, in a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, orange peel and juice; beat until smooth. Frost top of cake. Refrigerate leftovers.

I think you'll really enjoy this cake. I haven't made it in a while, probably because when I was testing it I made it over and over and over again, and didn't want to see it for some time. I'm ready now!

One more thing- I quickly looked at the recipes in this annual and they look pretty interesting-especially their desserts. Plus every recipe has nutrition facts such as calories/fat/carbs/sodium/fiber. You get the idea. And if you don't pick up the book this year, you'll probably see it at Marshall's next year for a song.

Crispy

2010-03-21T07:56:00.014-04:00

There are very few A-list food products that I haven't tried. And until last week, Panko bread crumbs (or bread flakes as they like to be called) were one of them. I'm embarrased to say that it's taken me 10 years to cook with this lovely product and I'm baffled as to why I was so hesitant. It might have been because I was a sometimes food snob and made my own crumbs. But I think it may have been the price. But everything's pricey these days, so that's no longer an excuse. This week I jumped on the Panko wagon, bought a box and made chicken tenders. Simple, delicious, and oven baked.

If you've never used Panko before, don't waste another minute- they're available at the regular grocery store. Try this simple recipe/technique and you'll enjoy crispy, non-greasy, oven fried chicken that will be gobbled up in no time. Really. I ate 3 times the amount I normally would. They are that good.

You'll be making a dipping/dredging station so you'll need 2 plates (one for flour, one for the Panko) and one bowl (for the egg white). You'll also need a wire rack (I used the rack I normally cool cookies and cakes on) to cook the chicken on. One of the secrets to crispy oven frying is placing your chicken on a rack, since direct contact with the baking sheet will most likely give you a soggy crust. The second must-do is to cook at a high oven temp.

Panko coated chicken tenders

1 pound chicken tenders or thin cut scallopinis
3/4 cup Panko
1 tsp paprica
1/2 tsp Adobo seasoning- you can use salt instead
1/4 tsp freshly ground pepper
1 egg white
1/4 cup AP flour
Cooking spray

Pre heat oven to 450 degrees. Coat your wire rack with cooking spray and place it on a baking dish that has been lined with parchment or aluminum foil. This makes for an easy clean up. Set aside.

Stir together Panko, paprika, Adobo and pepper. Whisk the egg white until foamy, but not stiff. Set up your dredging station so that chicken dredges first in flour. Pat off any excess flour and dip into egg white. Now dredge in Panko. Lightly coat the dredged chicken with cooking spray on both sides and arrange on wire rack. Bake for 12 minutes. Turn over chicken pieces and bake another 7-8 minutes. Your chicken will be golden, crisp and moist.

I ate my tenders with an Asian dipping sauce that's available in the regular supermarket. I love this sauce with anything fried and crispy. And even though the word chili is in the name, it's mildly seasoned and slightly sweet. But if your dipping tastes run more along the lines of honey mustard, horseradish/sour cream, barbecue, or even ketchup- go for it. You and your tenders will be very happy.

Kedjenou

2010-03-14T14:02:00.005-04:00

This has been a very healthy winter for me. Until yesterday when I woke up with a headache and fever. I'm one of those people who feeds a cold and feeds a fever. I never starve anything. I wasn't sick enough to lay around in bed, well- I did do my fair share of that. Anyway, while huddled under the electric blanket I perused one of my cooking files for something that sounded tasty, but didn't take much effort to make. My victims- 2 chicken breast halves. I didn't want soup and decided on a recipe from an old issue of Cooking Light called Ivory Coast Chicken.

I pride myself on knowing geography (for years I carried a miniature world map in my purse so I could keep abreast of current events) but for the life of me I couldn't remember where the Ivory Coast was. So I did some research. If you're interested, Cote d'Ivoire is on the south coast of the western bulge of Africa nestled between Ghana and Liberia. And it's the world's leading producer of cocoa (yum). It's inhabited by the Baoule people who cook Kedjenou, the authentic name for Ivory Coast Chicken. A few more facts...Kedjenou means "to shake", because during the cooking process you're supposed to shake your clay pot every ten minutes or so, to prevent the chicken from sticking to the bottom. Well, there's no shaking of the pot in my version, but after reading numerous recipes for this dish, I discovered there are quite a few variations that incorporate eggplant, okra and peanuts. I had none of those ingredients anyway and proceeded along the standard route ala Cooking Light, although I added my own twist and I changed the proportions since I was using 2 pieces of chicken, not eight.

Kedjenou
adapted from Cooking Light

2 chicken breast halves, skinned
1 cup onion diced
1 cup green pepper diced (my addition)
1 14.5 oz can diced tomatoes
1 14.5 oz can water
2 inches of fresh ginger grated
1 hot pepper chopped (I used 2 Serrano chiles and didn't take the seeds out. It was ideal for me, but most people I know would probably be happy with just one pepper)
3 1/2 tsp garlic chopped (about 3 large cloves)
1 bay leaf
1/2 tsp salt
black pepper

Combine all ingredient in a large pot. Cover and bring to a simmer. Reduce heat and cook one hour until chicken is done. Discard the bay leaf and serve. This dish is traditionally served with white rice, but when mine was done I shredded the chicken and added 3 cups of cooked whole wheat orzo directly to the pot.

The orzo soaked up the flavorful broth and it was comfort food at its best. I will most definately make Kedjenou again. When I was reheating it today for lunch I added a handful of raisins and they were a welcome addition. Next time I'll add them at the start, along with a small amount of white wine.

Dip It

2010-03-06T21:33:00.003-05:00

Here's a little snack I conjured up due to my love of cheese and lemons and strawberries being on sale at the market. I thought it would be a perfect nibbler while watching the Oscars. It literally takes 5 minutes to make.

Ricotta Lemon Fondue

1 15 oz container part skim ricotta cheese

zest of 1 lemon

1/2 tsp pure lemon extract

1/2 tsp pure vanilla extract

4 packets of Equal

Place all ingredients in blender and whirl until smooth. Serve with fresh strawberries.

No lemons? Eliminate the zest and substitute almond or coconut extract for the lemon.

No strawberries? Cubed pound cake is delish. Oh heck- eat it with a spoon.

A Supreme Combo

2010-03-06T17:05:00.025-05:00

A few weeks ago I saw Claire Robinson (a relatively new chef on the Food Network) coat broccoli florets with orange juice and olive oil and roast them in the oven. Pretty interesting combination I thought, must try that. I must also mention that after she roasted the broccoli, she combined it with heavy cream on the stove top and did some sort of mash. It looked interesting as well, but I skipped that part and just did the roast. Great idea Claire. Thanks!

Here's what I did:

Orange Infused Roasted Broccoli
adapted from 5 Ingredient Fix

4 cups broccoli florets
juice of one orange
3T canola oil
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper

Pre heat oven to 425 degrees. In large bowl combine orange juice, oil, salt and pepper. Add florets and toss with oil/orange liquid to cover. Place florets on baking sheet. Bake 15 minutes until edges of broccoli are caramelized. Cool slightly and serve as a side dish or healthy snack.

I nibbled on these caramelized bits of goodness for two days and then bought more broccoli. And this time I took the dish a step further too. You know how much I like pasta and salads and creamy dressings- see where I'm going here? I decided I'd bump up the citrus, create a dressing that sings and put together a salad that would work as a side or light lunch I could take to work.

Roasted Broccoli and Orange Salad

4 cups roasted broccoli florets (above recipe)

2 navel oranges- they have no seeds

1 cup penne pasta uncooked- I use Dreamfields

1/2 cup scallions sliced 1/2 inch

Dressing

zest of one orange

1/2 cup low fat mayonnaise

1/4 cup rice vinegar- any white wine vinegar should work here as well

2T sugar or Splenda

pinch of salt

pepper

Roast broccoli according to recipe. While broccoli is roasting, cook pasta according to package directions, then drain, rinse and set aside to cool. Zest one of the oranges and set zest aside- you'll be using it in the dressing. Now it's time to supreme the oranges. Supreming an orange is when you remove the skin and pith and slice around the orange membranes (the white stringy things that hold the orange segments together) and you come up with a "clean" wedge of fruit. Rachel Rappaport has a lovely pictorial of supreming an orange here.

After supreming is done set orange wedges aside and make the dressing: Combine all ingredients in a medium size bowl and whisk until smooth. Now, if you're questioning the amount of sugar in this dressing- believe me I did too. I started with a teaspoon and wasn't getting the oomph I was looking for until I hit two tablespoons.

Now to assemble the salad: In a large bowl combine broccoli, pasta and scallions. Add about half the dressing and toss to combine well. Add orange wedges and lightly toss again. Refrigerate until chilled, re-dress if necessary and serve.

The best part about this salad, aside from the taste, is how you can jazz it up, or add your own personality. My favorites so far are:

Thinly sliced red Fresno peppers- love the color and the spicy bite

Crumbled turkey bacon-everything's better with bacon

Kalamata olives- the contrast between the sweet dressing and the salty olives is the way I looove my food

Toasted almonds- well, they're good on everything

And let's not forget, as tasty as this salad is, the stars of the dish offer some very healthy benefits. Broccoli and oranges both protect your heart and possibly combat cancer. Broccoli also strengthens bones, controls blood pressure and helps with eyesight. Oranges, as we all know by now, support our immune system and hey- they're just so sweet and juicy. Orange you glad you're going to make this salad?