Carebear's Kitchen

Pie Crust

2011-12-22T22:53:00.002-05:00

Recipe courtesy of Martha Stewart. My first attempt at making pie crust from scratch - used with my Quadruple Berry Pie recipe.

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon ice water

Directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds. Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.

Dark Chocolate Cupcakes

2011-12-11T18:00:00.001-05:00

Best chocolate cupcake recipe ever, courtesy of Ghiradelli, found on Martha Stewart's site.

Ingredients:
Cupcakes:
1/4 cup unsweetened cocoa
1 1/8 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
5/8 cup whole milk
1/3 cup strong brewed coffee or espresso
1/2 cup (or 1 stick) unsalted butter

Frosting:
6 ounces Semi-Sweet Chocolate Baking Bar, broken or chopped into 1-inch pieces
3/4 cup heavy cream
3 tablespoons unsalted butter
2 ounces white chocolate, melted (optional, for decorating)

Directions:
Preheat the oven to 350°F. Line 12 muffin tins with paper liners or spray with nonstick spray.

To make the cupcakes, sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Remove the cupcakes from the pan and continue to cool on a wire rack to room temperature.

To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.

Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes.

Double Chocolate Layer Cake

2011-11-28T23:35:00.000-05:00

Fabulous birthday cake courtesy of Smitten Kitchen. Cookies in the picture are these Ginger Sugar Cookies.

The recipe below is for 4 10-inch layers filled with raspberry filling and coated in chocolate ganache.
Ingredients:
Cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
Special equipment: two 10- by 2-inch round cake pans

Ganache frosting
1/2 pound fine-quality semisweet chocolate such as Callebaut
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoon light corn syrup
1/4 stick unsalted butter

Raspberry Filling
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch

Directions:
Cake Layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Frosting:
Finely chop chocolate. In a 1- to 1 1/2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.

Raspberry Filling:
Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.
Let it cool complete before spreading it thinly over three layers. Spread chocolate frosting over top and sides.

Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Buttercream Icing for Decorating/Writing:
I used about a fourth of this recipe, found on Leah Cooks Kosher:
1/2 pound stick butter or margarine, unsalted and at room temperature
1/4 teaspoon salt (omit if your margarine is salted)
2 teaspoons vanilla extract (or flavored extract if preferred)
2 pounds (about 8 cups) powdered sugar
1/3 cup milk
Food coloring, optional

One Year Ago: Leftover Turkey Soup
Two Years Ago: Turkey Waldorf Salad
Three Years Ago: Southwest Chicken Black Bean Soup

Raspberry Balsamic Vinaigrette

2011-11-28T23:26:00.000-05:00

Recipe courtesy of Whole Foods.

Ingredients:
1 cup raspberries
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil

Directions:
To make vinaigrette, combine raspberries, balsamic vinegar and olive oil in a blender. Mix until smooth.

Cranberry and Orange Relish

2011-11-28T23:22:00.000-05:00

Recipe courtesy of Real Simple.

Ingredients:
2 tablespoons unsalted butter
2 tablespoons grated fresh ginger
1/2 cup dark brown sugar
1 cup orange juice
16 ounces cranberries (fresh or frozen)
1/2 to 3/4 cup orange marmalade
1/2 teaspoon black pepper

Directions:
In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries.

Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.

Onion Rolls

2011-11-28T19:47:00.001-05:00

My first bread recipe, courtesy of Real Simple.

Ingredients:
3 tablespoons olive oil
3 medium onions, finely chopped
1/4 cup plus 1 teaspoon granulated sugar
kosher salt
2 0.25-ounce packages active dry yeast
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted, plus more, at room temperature, for the pan
6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough

Directions:
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.

Place 2 cups warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and 1 teaspoon salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Butter a 9-by-13-inch baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Heat oven to 400° F. Remove the plastic wrap and brush the dough with the remaining 2 tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if the tops brown too quickly). Cool in the pan for 5 minutes before serving.

Rosemary Pecans

2011-11-28T19:44:00.001-05:00

Recipe from Real Simple.

Ingredients:
2 tablespoons unsalted butter
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 cups pecan halves
2 teaspoons chopped fresh rosemary

Directions:
Heat oven to 375° F. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and ½ teaspoon salt. Add the pecans and toss to coat. Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes. Add the rosemary and toss to combine. Serve warm or at room temperature.

Pumpkin Turkey Chili

2011-10-31T21:00:00.000-04:00

Recipe courtesy of Serious Eats.I made a few alterations based on what I had at home.

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onion
1 green bell pepper, chopped
1 large clove garlic, minced
1/2 pound ground turkey
1 (14.5 ounce) jar salsa

1 (14.5 ounce) can red kidney beans

1 cups (1/2 of a 14.5 ounce can) pumpkin puree
3/4 tablespoons chili powder
1/4 tablespoon cumin

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)

Directions:

Heat oil in a large skillet or Dutch oven over medium-high heat.

Saute the onion, green bell pepper, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in salsa, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.

Reduce heat and simmer at least 20 minutes.

Devil's Food Cupcakes with Orange Flavored Frosting

2011-10-30T16:00:00.000-04:00

Martha Stewart Cupcakes with Ina Garten Frosting.

Ingredients:
Cupcakes:
3 ounces unsweetened chocolate, chopped
1 teaspoon baking soda
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
3/4 cup buttermilk
1 teaspoon pure vanilla extract

Frosting:
8 ounces cream cheese, at room temperature:
1/4 pound (1 stick) unsalted butter, at room temperature:
1/2 teaspoon orange zest:
1/2 teaspoon pure vanilla extract:
1/2 pound confectioners' sugar, sieved:
Orange food coloring (or red and yellow), optional

Directions:

Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.

Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.

Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.

Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely.

For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
When the cupcakes are cool, frost them generously.

Jack-o-Lantern Cheese Ball

2011-10-29T15:00:00.000-04:00

Perfect for Halloween, recipe courtesy of Cooking Channel.

Ingredients:

2 (8-ounce) packages cream cheese, room temperature
1 1/2 cups cheddar cheese, shredded
3 tablespoons minced onions
1 teaspoon jalapeno, minced (without seeds, unless you want it spicy, then include the seeds)
2 teaspoons cumin
2 tablespoons prepared salsa (your favorite kind will do)
1 nice-looking stem of a bell pepper (reserve the pepper for another use)
12 Doritos, original flavor, crushed
Black bean chips, for serving

Directions:
Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm, about two hours. Before serving, roll the cheese ball in crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top — it should like a mini pumpkin stem.

You can serve the pumpkin as-is, or break off pieces of black bean chips to form a Jack-o’-lantern face. The chip pieces should adhere to the pumpkin cheese ball if you gently press them onto it, but you can also stick them on using a very small daub of the cheese ball mixture on the back of the black bean chip features; this will act like glue. Serve the cheese ball with black bean chips, crackers or crudites.

Lemon Blueberry Cupcakes

2011-10-20T23:42:00.000-04:00

Delish recipe courtesy of Food Network.

Ingredients:
Cupcakes:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries, plus a few for garnish

Frosting:
2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
10 to 12 cups powdered sugar

Directions:
Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.Frost the cooled cupcakes with the cream cheese frosting.

Marinaded Grilled Vegetables

2011-07-03T21:22:00.001-04:00

Great grilled veggie recipe from Cooking Light.

Ingredients:

1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
4 garlic cloves, minced

Vegetables to grill - I like peppers, zucchini, squash, eggplant and red onions

Directions:
Combine first 6 ingredients in a bowl. Slice up vegetables and pour marinade over them in a shallow dish or in a ziploc bag. Refrigerate for at least 1 hour.

Remove vegetables from bags; reserve marinade. Prepare grill. Place vegetables on grill rack coated with cooking spray; grill 7 minutes on each side or until onion is tender, basting with reserved marinade.

Sour Cream and Roasted Red Pepper Dip

2011-07-03T21:20:00.000-04:00

Recipe courtesy of Weight Watchers.

Ingredients:
15 oz roasted red peppers, packed in water, drained (about 2 cups)
1 cup(s) fat-free sour cream
1/2 cup(s) basil, fresh
1/2 tsp garlic powder
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste

Directions:
In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth. Season to taste with salt and black pepper.

Lemon Basil Chocolate Chip Ice Cream Sandwiches

2011-07-01T21:16:00.002-04:00

Decided to make a special treat with my new ice cream maker for July 4th! Recipe courtesy of SeriousEats!

Ingredients:
For basil chocolate chip ice cream
3 cups half-and-half (or 1 1/2 cups each cream and milk)
3 cups washed basil leaves and stems, lightly packed (about one large bunch)
3/4 teaspoon kosher salt
3/4 cup sugar
6 egg yolks
1/2 teaspoon lemon zest
2 ounces dark chocolate, shaved fine with a vegetable peeler

For lemon butter cookies
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup dark brown sugar, packed
1/2 cup sugar
Zest of three lemons
1 1/2 teaspoons kosher salt
1 egg
1/2 teaspoon vanilla extract
2 1/4 cups cake flour

Directions:
For basil chocolate chip ice cream:
In a medium saucepan, bring half-and-half to a simmer, then add basil and salt. Cover and barely simmer for 10 to 15 minutes, stirring occasionally. Meanwhile, in a large bowl, whisk sugar into egg yolks until they lighten in color and become thick and ribbon-like.

Transfer dairy and basil to blender, and carefully blend until smooth. (If your blender has a stopper in the center of the lid for adding ingredients, remove it and cover the hole with a few sheets of paper towel—this will keep hot dairy from splashing out at you.) Pour purée through a strainer into egg yolk mixture, whisking constantly until thoroughly combined.

Return custard to saucepan over low heat and stir constantly until it coats the back of a spoon and a finger swipe leaves a clean line. Pour custard through strainer into an airtight container. Stir in lemon zest and refrigerate overnight, or at least 6 hours. The next day, churn in ice cream machine according to manufacturer's instructions. In last minute of churn, slowly pour in shaved chocolate (best kept in the freezer until you need it). Transfer ice cream back to container to freeze for two to three hours, or serve immediately as soft serve.
For lemon butter cookies:
Preheat oven to 350°F. Place oven racks in upper and lower thirds of oven. In the bowl of an electric mixer, cream butter with both sugars, lemon zest, and salt on high speed until very light with little graininess, scraping down bowl as needed. Reduce mixer to medium and add in egg and vanilla, scraping down sides of bowl until fully combined. Reduce mixer speed to low and add flour in three installments, scraping down bowl between each installment.

Using a two-tablespoon scoop, portion out 20 balls of dough on two parchment-lined cookie sheets, leaving as much room as possible for cookies to spread out. Lightly pat into flat disks, then transfer to freezer or refrigerator to firm up for 10 to 15 minutes. Bake for 10 minutes, then rotate pans 180° and swap positions on racks. Bake for another 10 minutes, or until edges are a firmer, darker brown and a spatula can easily lift a cookie without it drooping. Transfer to cooling racks and cool completely.

Assembling sandwiches:
For each sandwich, scoop three to four tablespoons of ice cream onto half the cookies. Use a small offset spatula or a knife to spread ice cream flat, then cover with remaining cookies. Serve immediately or wrap tightly in plastic wrap and freeze. Sandwiches can be served straight from freezer, but ice cream benefits from a 5- to 10-minute thaw on the counter before eating.

Light Chocolate-Chunk Brownies

2011-06-19T22:36:00.000-04:00

Recipe courtesy of Martha Stewart.

Ingredients:
2 tablespoons vegetable oil, such as safflower, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark-brown sugar
1/2 cup unsweetened applesauce
1/2 cup fat free sour cream
4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
2 large eggs

Directions:
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.

In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.

Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.

Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Spicy Chicken Chipotle Sausage with Sweet Corn Polenta

2011-06-07T20:55:00.025-04:00

I was looking for recipe to use my Chipotle Chicken Sausage and when I came across this recipe from the 2010 Epcot Food & Wine Festival, I knew I had to try it.

Ingredients:
1 1/2 tsp. olive oil
1 medium Spanish onion, diced small
2/3 c. corn kernels
1 c. water
1 c. fat free milk
1/2 c. sugar free maple syrup
1/3 c. regular yellow polenta
1/3 c. grated Parmesan cheese
coarse salt, freshly ground pepper, to taste
12 oz. Al fresco Chipotle Chorizo chicken sausage

Directions:
Heat olive oil in large oven-safe skillet over medium heat. Add onion and corn, cook 3 – 5 min. Add water, milk, maple syrup. Bring mixture to boil.

Reduce heat to low, stir in polenta. Cook on low until done, about 20 min, while continuing to stir. Remove from heat, stir in Parmesan cheese. Season to taste.

Broil sausages, slice in half. Serve by spooning polenta into warmed bowls, top with sausage.

One Year Ago: Beef Stew
Two Years Ago: Jam Cupcakes with Chocolate Frosting

Flourless Chocolate Cake with Chocolate Raspberry Glaze

2011-06-03T21:26:00.018-04:00

When I remade my hit of a flourless chocolate cake, I wanted to kick it up a notch and found this amazing Chocolate Raspberry Glaze recipe.

Glaze Ingredients:
1/4 cup raspberry jam
6 tablespoons heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate

Directions:
Heat 1/4 cup raspberry jam until loose, and use a pastry brush to brush the warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup, and chocolate in the same pot and heat over medium, whisking until smooth.

Let stand until thickened, about 30 minutes. Spoon the glaze over the cake, smoothing it over the top and sides with a small metal spatula to cover. Let stand until the glaze firms up, about 1 hour. Slice and serve.

One Year Ago: Chicken Breasts with Mushrooms in a Thyme-Dijon Cream
Two Years Ago: Southern-Style Chicken Stew

Passover Lemon Cheesecake

2011-04-18T21:12:00.029-04:00

I was looking to branch out this Passover and discovered this amazing recipe at Epicurious. I loved it - and I don't even like cheesecake!

Ingredients:
For crust
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly

For filling
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.

Reduce oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.

Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.

One Year Ago: Rosemary Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin
Two Years Ago: Chocolate Caramel Matzah
Three Years Ago: Spiced Butternut Squash Stew with Couscous

Lemon Cakes

2011-04-17T21:49:00.001-04:00

Made for our Game of Thrones premiere party - courtesy of Tom Colicchio.

Ingredients:
1/2 cup sugar plus additional for dusting ramekins
2 eggs, separated
3 tablespoons plus 1 teaspoon all-purpose flour
Pinch kosher salt
2/3 cup buttermilk
2 1/2 tablespoons fresh lemon juice
Finely chopped zest of 1 1/2 lemons

Directions:
Heat the oven to 300. Butter and lightly sugar 6 4-ounce ramekins.

Beat the egg whites until they hold soft peaks then set
them aside.

Sift the sugar with the flour and salt. In a mixer, using the whisk attachment, combine the buttermilk, lemon juice, egg yolks and lemon zest.

Gradually add the flour mixture then fold in the egg whites. Divide the batter between the prepared ramekins.

Place the ramekins in a water bath (set the ramekins in a larger pan; fill the pan with enough hot water to come half way up the ramekins) cover with aluminum foil.

Bake until the cakes rise - about 25 minutes then uncover and continue baking until the tops are lightly golden and the cakes spring back when touched, about 15 minutes more.

Unmold and serve.

Roasted Leg of Lamb With Carrots and Honey-Mint Sauce

2011-04-17T21:33:00.020-04:00

So we had a viewing party for the premiere episode of Game of Thrones and I tried my best to make an authentic "medieval" dinner. This recipe courtesy of Real Simple.

Ingredients:
1 lemon, strips of zest removed with a peeler and juice squeezed
6 cloves garlic
1/2 cup plus 3 tablespoons olive oil
kosher salt and black pepper
1 6- to 7-pound bone-in leg of lamb, at room temperature
3 pounds very small carrots, scrubbed; or regular carrots, peeled and cut into thin sticks
2 cups fresh flat-leaf parsley
1 cup fresh mint leaves
6 scallions, chopped
2 teaspoons honey

Directions:
Heat oven to 400° F. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1 teaspoon each salt and pepper until coarsely chopped.

Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1 tablespoon of the remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper; set aside.

Roast the lamb to the desired doneness, 90 to 105 minutes for medium-rare (internal temperature registers 130° F*), adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining ½ cup of oil, ¾ teaspoon salt, and ½ teaspoon pepper. Serve with the lamb and carrots.

One Year Ago: Chicken Sausage & Pepper Hoagies
Two Years Ago: Lemon Blueberry Cupcakes

Apple Braised Chicken

2011-03-11T19:18:00.013-05:00

Adapted from Weight Watchers recipe.

Ingredients:
2 tsp vegetable oil
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 Tbsp all-purpose flour
1 large onion, sliced
2 medium apples, firm, cored and sliced
1 cup fat-free chicken broth
1 cup Mott's Apple Juice
1/2 tsp table salt
1/2 tsp ground ginger

Instructions:
In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside.

Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.

Stir in juice, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes, adding in apples halfway through.

Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.

Chicken Chili

2011-02-28T13:14:00.000-05:00

Adapted from a Weight Watchers recipe.

Ingredients:
2 tsp canola oil
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 celery stalks, chopped
3 garlic cloves, chopped
4 oz chopped green chilies, canned, mild
6 Tbsp chili powder
1 Tbsp unsweetened cocoa
2 tsp Durkee Ground Cumin Seed, or other brand
1 tsp ground cinnamon
1 tsp sugar
1/2 tsp table salt
1 pound uncooked extra lean ground chicken breast, skinless
1 cup salsa, mild, chunky variety
1 cup Ragu Traditional Tomato Sauce
1 cup water
1/2 cup low-fat shredded cheddar cheese

Directions:
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the chiles, chili powder, cocoa, cumin, cinnamon, sugar, and salt. Cook until fragrant, about 1 minute. Add chicken and cook, breaking itup with a wooden spoon, until browned, about 8 minutes.

Add the salsa, tomato sauce, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors blend and the chili thickens slightly, about 1 hour. When serving, sprinkle with the cheese.

Senegalese Peanut Stew with Spinach and Sweet Potatoes

2011-01-31T23:07:00.014-05:00

Recipe courtesy of Weight Watchers.

Ingredients:
1 spray(s) cooking spray
2 medium onion(s), roughly chopped
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
2 clove(s) (medium) garlic clove(s), minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper
4 cup(s) vegetable broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy-variety
8 cup(s) spinach, leaves, stemmed, packed, chopped

Directions:
Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.

Stir in the sweet potato and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.

Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.

Add the spinach; cook, stirring occasionally, for 10 minutes.

Yields about 1 2/3 cups per serving.

One Year Ago: Olive Garden Style Salad Dressing and Garlic Bread
Two Years Ago: Moroccan Lamb Chops & Couscous
Three Years Ago: Roasted Red Pepper Soup

Raspberry-Walnut Crumble Bars

2010-12-23T13:30:00.003-05:00

Recipe from Real Simple.

Ingredients:
nonstick cooking spray
1 3/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup raspberry jam
1 cup chopped walnuts

Directions:
Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.

In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.

Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts. Bake until golden, 35 to 45 minutes. Cool completely in the pan.

Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 5 days.

Latkes

2010-12-06T21:28:00.000-05:00

It's Chanukah time again - and that means Latkes! This year I made a recipe from Real Simple,which baked the latkes instead of frying them.

Ingredients:
2 tablespoons canola oil
2 pounds (5 medium) peeled medium-starch potatoes, such as Yukon gold
1 medium red onion, finely chopped (3/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs, lightly beaten
applesauce and sour cream, for serving

Directions:
Heat oven to 450° F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.

Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.

Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden.

Transfer to a platter and serve with the applesauce and sour cream. This recipe makes 2 dozen latkes.

Pasta with Veggies in Peanut Sauce

2010-11-29T23:59:00.002-05:00

A really easy weeknight dinner. Originally I was going to use Shirataki Noodles, but the section of my grocery store that has them was under construction tonight, so I went with whole wheat spaghetti. I also used frozen veggies to save some time.

Ingredients:
Whole wheat spaghetti
Frozen veggie mix (I used a peppers blend that also included onions)
1 tsp minced garlic
1/4 cup soy sauce
1/4 cup natural peanut butter
1 1/2 tsp. dark sesame oil

Directions:
Cook spaghetti according to package directions.

Meanwhile, in a wok, heat a teaspoon of oil (I used sesame oil) til hot. Add frozen vegetables and garlic and heat through, about 5 minutes. Once the bottom of the pan got watery, I drained the veggies and returned them to the wok.

While pasta and veggies are cooking, put peanut butter in glass measuring cup and heat in microwave about 2 minutes, or until very soft. Add soy sauce and sesame oil, and whisk together until well combined.

Add drained pasta and sauce to the wok and mix together til combined. Serve!

Leftover Turkey Soup: Part Duex

2010-11-29T19:26:00.000-05:00

Another year, another Thanksgiving, another chance to make Leftover Turkey Soup! This year I didn't have any good leftover veggies to add into the soup, so I roasted some Sweet Potatoes and Brussel Sprouts while the broth simmered.

Ingredients:
Broth:
Turkey carcass
2 quarters of a large onion (or 4 quarters of a medium onion)
Celery tops/leaves
Sprig of fresh thyme
Sprig of fresh rosemary
A few leaves of fresh sage
Bay leaf
Salt and pepper

Soup:
Leftover turkey, shredded or cut into bite-size pieces
Large onion, chopped
3 celery stalks, chopped

2 sweet potatoes
1 lb Brussel Sprouts

Directions:
Cover turkey carcass in soup pot with water. Add remaining broth ingredients. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.

Meanwhile, chop sweet potatoes into bite-sized pieces. Toss in 1 tbsp olive oil, sprinkle with salt and pepper and roast at 300 degrees for 30 minutes. Cut Brussel Sprouts in half. Toss with 2 tbsp olive oil and 1 tbsp balsamic, salt and pepper. Roast for 20 minutes at 350 degrees.

Remove stock from heat and strain through a fine mesh sieve, saving the liquid, and throwing away the carcass, vegetables, and herbs.

In the soup pot, add a bit of oil and cook onions and celery over medium heat until softened, about 4 minutes. Add strained stock. Add the turkey and remaining vegetables. Season with salt and pepper. Simmer for 10 minutes. Ladle the soup into serving bowls.

Ginger Sugar Cookies

2010-11-28T17:41:00.002-05:00

Recipe featured on the cover of the Dec '10 issue of Food and Wine.

Ingredients:
2 sticks unsalted butter, softened
2 cups all-purpose flour
Pinch of salt
1 cup confectioners' sugar
1/4 cup plus 2 tablespoons finely chopped crystallized ginger
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest

Royal Icing
1 large egg white
1/2 pound confectioners' sugar
1/2 tablespoon fresh lemon juice
Water

Directions:
In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smooth. Add the confectioners' sugar, ginger, vanilla and orange zest and beat at low speed until smooth. Divide the dough in half and shape into 2 disks. Wrap the dough in plastic and refrigerate until firm, about 1 hour.

Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough a scant 1/4 inch thick on a lightly floured surface. Stamp out shapes as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Bake until lightly golden, 14 to 18 minutes depending on their size. Transfer to a rack to cool. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.

To make the icing, in a bowl, beat the egg white at medium speed until foamy. Add the sugar, 1 cup at a time, beating between additions until the sugar is completely incorporated. Add the lemon juice and beat at high speed until the icing holds its shape, about 5 minutes. Thin with water as needed. Decorate!

The baked, undecorated cookies can be wrapped well and frozen for up to 1 month. The decorated cookies can be kept in an airtight container for up to 5 days.

Curried Zucchini Soup

2010-11-01T19:00:00.000-04:00

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
2 tsp evoo
1 small onion, chopped
1 garlic clove, minced
2 medium zucchini, sliced into 1/4 inch half moons
1 tbsp grated ginger
1 tsp curry powder
1/2 tsp garam masala
3 cups vegetable broth
1/2 cup plain fat-free or low fat yogurt
Salt and pepper

Directions:
Heat oil in large saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala. Cook 3 more minutes. Add broth and bring to a simmer. Cover and simmer until veggies are tender, about 10 minutes Puree soup in blender or food processor until smooth. Whisk in yogurt.

Cannellini Bean Salad

2010-10-17T17:05:00.000-04:00

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
2 tbsp evoo
1 tbsp red wine vinegar
3/4 tsp oregano
1 tbsp minced red onion
2 medium cucumbers, peeled, seeded, and diced
1 (15 oz) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
Salt and pepper

Directions:
Whisk together oil, vinegar, and oregano in a large mixing bowl. Add cucumbers, onions, beans, and bell pepper; toss to combine. Season with salt and pepper.

Creamy Cauliflower Soup

2010-10-17T17:03:00.000-04:00

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1 head cauliflower
1 tbsp evoo
1 small onion, thinly sliced
1/4 tsp salt
4 cups water
1/4 cup reduced-fat sour cream
1/4 tsp ground nutmeg
Salt and pepper

Directions:
Cut cauliflower into florets and slice stems into 1/4 inch pieces. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cover and cook for 5 minutes. Add water, cover, bring to a simmer, and cook until cauliflower is tender, about 15 minutes.

Puree vegetables and cooking liquid in a blender or food processor until smooth. Return to saucepan and whisk in sour cream and nutmeg. Season with salt and pepper to taste.

Apple-Butternut Squash Soup

2010-09-28T17:21:00.000-04:00

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1 tbsp evoo
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (or 2 packages of frozen pureed squash)
3 cups lower-sodium chicken broth
1/2 cup unsweetened apple cider
Salt and pepper

Directions:
Heat oil in large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover and cook 10 minutes more, stirring occasionally. Add broth and simmer 15-20 minutes.

Puree solid ingredients to blender or food processor with apple juice until smooth. Add 1/3 cups of the cooking liquid and puree til smooth. Stir back into the pan.

Red Velvet Cupcakes with Raspberry Center

2010-09-26T18:01:00.035-04:00

Red Velvet Cupcake recipe by Martha Stewart - the Raspberry is my own little twist. Recipe makes 24 cupcakes.

Ingredients:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (I used a 1 fl oz bottle of red liquid food coloring)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Seedless Raspberry Jelly (about a teaspoon per cupcake)

Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Red decorating gel or sanding sugar to decorate

Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

I use the cone method to fill the cupcakes with the raspberry jelly. Using a small paring knife, cut out a cone (at about a 45 degree angle) about halfway into the cupcake. Pull the cone of cake out and cut off the pointy end, about half of the cone. Use a teaspoon to place the jelly into the cupcake, then place the cake top right back on top of the cupcake.

To make frosting, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

I fill a ziploc bag with the frosting and cup the tip (in place of a real pastry bag) and pipe the frosting on top of the cupcake. Decorate with red gel or sugar on top.

Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Celery with Herbed Cream Cheese and Walnut

2010-09-15T17:33:00.000-04:00

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1/3 cup walnuts
1 8oz package reduced fat cream cheese, at room temperature
1 tbsp chopped chives or dill
16 large celery stalks, trimmed
Salt and pepper

Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, about 10 minutes. Roughly chop.

Combine walnuts, cream cheese, and herbs in a mixing bowl. Mix well and add salt and pepper to taste.

Fill each celery stalk with 1 tbsp cream cheese mixture to serve.

Spiced Oatmeal with Dried Apricot and Walnuts

2010-09-03T16:44:00.001-04:00

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1/4 cup walnuts
2 cups water
1/2 cup steel-cut oats
12 dried apricots, cut into 1/4 inch pieces
1 1/2 tsp sugar-free pancake syrup
1/2 tsp ground cinnamon
Salt

Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, 8 to 10 minutes. Roughly chop.

While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave safe bowl. Cover with plastic wrap, vent, and cook at full power for 5 to 7 minutes. Stir, replace plastic wrap, vent, and cook at full power for an additional 5 to 7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.

The oatmeal keeps for up to 5 days in the fridge.

Cuban Style Beef and Plantain Pie

2010-09-02T23:26:00.000-04:00

Recipe courtesy of Food Network.

Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 tsp Cumin Seeds
1 tbsp Allspice, Ground
1 tsp Cloves, Ground
1/2 cup tomato sauce
1/4 cup raisins
1 1/2 tablespoons cider vinegar
6 semi-ripe plantains (yellow with some spots)
1/2 cup olive oil
2 eggs
3 tablespoons water
1/2 cup grated Parmesan

Directions:
Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.

Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and spices, and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomato sauce, raisins, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains.

Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.

Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.

In a small bowl, whisk eggs and water until blended. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.

Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie.

Citrus Bars

2010-09-02T23:20:00.000-04:00

Recipe courtesy of Southern Living magazine.

Ingredients:
1 cup butter, softened
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 3/4 cups granulated sugar
1/3 cup fresh lemon juice
1/3 cup fresh orange juice
1 teaspoon finely grated orange rind
4 large eggs, beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon powdered sugar

Direction:
Beat butter at medium speed with an electric mixer until creamy; add 2 cups flour and 1/2 cup powdered sugar. Beat until mixture forms a smooth dough. Press mixture into a lightly greased 13- x 9-inch baking pan.

Bake at 350° for 20 to 22 minutes or until lightly browned.

Whisk together remaining 1/4 cup flour, granulated sugar, and next 6 ingredients; pour over baked crust.

Bake at 350° for 28 to 30 minutes or until set. Cool in pan on wire rack. Sprinkle evenly with 1 tablespoon powdered sugar, and cut into bars. Garnish, if desired.

Greek-Style Grilled Feta

2010-06-27T22:40:00.004-04:00

Recipe from my Grilling and More cookbook. The original recipe is for 8 servings (3 slices per serving) - I made 8 slices total, so will reflect that in my recipe. Also, I bought a Mediterranean flavored feta, which already had spices mixed into it. If using regular feta, sprinkle oregano and garlic or black pepper on top of the feta before cooking.

Ingredients:
1 package (8 oz) feta cheese, sliced in half horizontally
8 (1/4 inch) slices small onion
1/2 green pepper, thinly sliced
8 slices (1/2 inch) French bread

Directions:
Spray 2 14-inch-long sheets of foil with nonstick cooking spray. Cut feta into 8 slices. Place onion slices in center of foil and top with feta slices. I put 4 on each piece of foil. Sprinkle with pepper slices (I put 3 small pieces on each).

Seal foil by bringing the two long sides of foil together above the food. Fold down the foil in a series of locked folds, then fold the short ends up and over again. Press folds firmly to seal the foil packet.

Place the foil packets on the grill upside down and grill on covered grill for 15 minutes. Turn packets over, grill another 15 minutes. Place pieces of bread on grill for about 1-2 minutes per side.

Open packets carefully and serve atop slices of bread.

Beef Stew

2010-06-24T21:57:00.004-04:00

Recipe courtesy of Tyler Florence.

Ingredients:
2 tbsp extra-virgin olive oil
1 tablespoon butter
1 cup all-purpose flour
1 pound beef, cut into 2-inch pieces
Salt and freshly ground black pepper
1/2 bottle good quality dry red wine
4 fresh thyme sprigs
3 garlic cloves, minced
1 orange, zest removed in 3 (1-inch) strips
1/8 teaspoon ground cloves
1 bay leaves
1 1/4 cups beef stock
10 small red potatoes, scrubbed clean and cut in 1/2
1 cups frozen pearl onions, a large handful
1/2 pound white mushrooms, cut in 1/2
1/2 box frozen peas

Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving

Directions:
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.

Horseradish Sour Cream:
1/2 cup sour cream
1 tablespoon prepared horseradish
Salt and pepper

Directions:
Combine sour cream and prepared horseradish in a small bowl and mix until thoroughly combined. Season with salt and pepper.

Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, minced

Directions:
Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil and spread minced garlic. Bake for 5 minutes, until the bread is nicely toasted.

Chicken Breasts with Mushrooms in a Thyme-Dijon Cream

2010-06-24T18:58:00.003-04:00

Recipe found via Google Search of the ingredients I had on hand - here.

Ingredients:
2 Chicken breasts, skinless and boneless
2 cups Fresh Mushrooms
1/4 cup Sour cream
2 tsp Dijon Mustard
1 medium 0nion, thinly sliced
2 Garlic cloves, minced
2 tsp Thyme leaves
Olive oil
1/8 tsp Sugar
1/8 tsp Salt
1 tbsp Water

Directions:
Marinate chicken breasts in glass dish with salt, pepper, garlic powder and 2 tbs olive oil. Leave aside for at least an hour.

Heat the pan on the stove on medium high heat til it is hot. Add 1 tbsp olive oil first till fuming. Add the marinated chicken and cook on each side til it is golden brown. Remove chicken to a platter and set aside.

In the same pan, add a tbsp of olive oil and add the garlic and onion. Once the onion is soft, add the sliced mushrooms & stir. Sauté until mushrooms release stored water and turn soft and limp.

Lower heat to medium and add the sour cream, Dijon mustard, salt and sugar. Stir till well mixed. Return the chicken to the pan and spoon the sauce over the chicken. Add thyme leaves, crushing between fingers to release the oils and aroma. Add the water and lower flame to lowest setting. Cover with a tight lid and cook for 5 minutes.

Pear & Apple Crisp

2010-05-22T19:12:00.003-04:00

Recipe found here.

Ingredients:
5 Granny Smith Apples
4 Bosc Pears-not very ripe
1 t. Lemon Zest
2 T. Lemon Juice
2 T. Apple Cider or Brandy
1/2 C. Sugar
1/4 C. Flour
1 t. Cinnamon
1/2 t. Nutmeg

Topping:
1 1/2 C. Flour
3/4 C. Sugar
3/4 C. Brown Sugar
1/2 t. Salt
1 C. Oats
2 Sticks of Cold Butter

Directions:
Preheat oven to 350 degrees. Spray 8 ramekins with non-stick spray & arrange them on a baking sheet.

Peel, core and slice thin the apples and pears. Place them in a large bowl. Add to the bowl: Lemon Zest, Lemon Juice, Apple Juice, 1/2 C. Sugar, 1/4 C. Flour and spices. Mix to combine.

Prepare the topping:
In a separate bowl combine all of the remaining ingredients except the butter. Cube that and work it in with your fingers until the mixture is coarse.

Fill each ramekin with the apple mixture-fill it to the top, but not domed over. Using your hands, scoop the topping onto the ramekin to form a dome. Continue until you run out of apples.

Sprinkle each crisp with a light dusting of cinnamon. Bake 20-30 minutes until topping is golden brown and the apple filling is starting to bubble up.

Penne ala Norma

2010-05-17T19:20:00.003-04:00

Recipe from my Everyday Food: Fresh Flavor Fast cookbook.

Ingredients:
1 lb penne rigate
1/4 cup olive oil
1 onion, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 large eggplant, cut into 1/4 in chunks
Tomato sauce
1/2 cup torn fresh basil leaves
3/4 cup ricotta cheese

Directions:
Bring a pot of water to a boil, add a generous amount of salt. Cook pasta until al dente according to package directions. Drain pasta, return to pot.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, garlic and red pepper flakes. Cook, stirring occasionally until onion is softened, about 5 minutes.

Add eggplant; season generously with salt and pepper. Cover and cook until eggplant begins to release juices, about 5 minutes. Uncover, cook, stirring occasionally, until tender, 3-4 minutes. Stir in tomato sauce.

Add tomato sauce mixture and basil to pasta and toss. To serve, divide among bowls and top with a dollop of ricotta.

Seared Peppered Sirloin with Red Wine-Chevre Glaze

2010-05-16T19:17:00.002-04:00

Another winner from my White Dog Cafe cookbook.

Ingredients:
Red Wine-Chevre Glaze:
2 tbsp minced shallot
5 black peppercorns
1 bay leaf
1 allspice berry
1 cup dry red wine
1 1/2 cups Veal Demi-Glace
3 tbsp crumbled chevre cheese
1 1/2 tsp black pepper
1/4 tsp salt

Steaks:
4 sirloin steaks, each about 8 oz
Salt and ground black pepper
1 tbsp olive oil

Directions:
Make the glaze in a small saucepan, combining shallots, peppercorns, bay leaf, allspice, and red wine and bringing to a boil over medium heat. Reduce the heat and simmer until most of the liquid evaporates, about 5 minutes.

Stir in the Demi-Glace and simmer for 5 minutes. Add the chevre and whisk over low heat until incorporated and smooth. Strain through a sieve and stir in the pepper and salt.

Season the steaks on both sides with salt and pepper. Heat the oil until very hot in a large skillet set over high heat. Add the steaks and sear for 3 minutes each side or to desired doneness.

Serve the steaks topped with the glaze.

Chicken Sausage and Pepper Hoagies

2010-04-28T21:16:00.001-04:00

My own creation!

Ingredients:
1 package chicken sausages (for this recipe I used italian style sausages), slices into 1-inch pieces
1 tbsp olive oil
1 red pepper, sliced
1 onion, sliced
Tomato sauce
2 hoagies
Minced garlic

Directions:
Heat olive oil over medium-high heat. Add onions, peppers, and 1 tsp minced garlic. Saute until onion is translucent, about 5 minutes. Add chicken sausage pieces and saute until pepper is softened and sausage is browned. Add a little bit of tomato sauce to bind everything together and season with salt and pepper.

Meanwhile, heat the oven to 375 degrees. Cut open the hoagies, sprinkle with olive oil and spread minced garlic over bread, to taste. Bake hoagies until toasted, about 5 minutes.

To serve, fill each toasted roll with sausage, onion and pepper mixture.

Rosemary-Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin

2010-04-25T19:29:00.003-04:00

This is Justin and my favorite meal from a restaurant we used to have date nights at in college, White Dog Cafe. Before graduation, I bought their cookbook but hadn't had the guts to try it for myself til now. I'm sure glad I did cause this meal was insanely delicious!

Ingredients:
Marinade:
1/4 cup Dijon mustard
2 shallots
1/2 jalapeno pepper, seeded
2 tbsp chopped fresh rosemary leaves
2 tbsp soy sauce
1 tsp ground pepper
3/4 cup olive oil

3 lbs flank steak

Wild Mushroom Glaze:
2 tbsp unsalted butter
2 tbsp minced shallot
2 cups sliced wild mushrooms (about 5 oz) such as shiitake, chanterelle, or oyster
3/4 cup dry red wine
5 black peppercorns
1 allspice berry
1 bay leaf
1 1/2 cups Veal Demi-Glace
1 tbsp Worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper

Directions:
Prepare the marinade by combining all ingredients but the olive oil in a food processor. Blend into a smooth paste, about 1 minute. With motor running, slowly pour in the oil to form a thick emulsion. Rub the meat with the marinade and place in a shallow baking dish. Cover with plastic and refrigerate for at least 8 hours and up to 2 days.

Prepare the glaze by melting the butter in a small saucepan set over medium-high heat. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they release their juices and cook dry, about 10 minutes.

Stir in the wine, peppercorns, allspice, and bay leaf. Reduce the heat to medium and simmer until almost all of the liquid is released, about 5 minutes.

Stir in the veal Demi-Glace and Worcestershire sauce and for 2 minutes. Remove and discard whole spices and bay leaf. Season with salt and pepper. Serve immediately.

White Cheddar and Red Skinned Potato Gratin
Ingredients:
1 3/4 lbs red-skinned potatoes
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white cheddar cheese
1 tbsp dried thyme
1 1/2 tsp salt
1 tsp ground black pepper

Directions:
Preheat the oven to 325 degrees. Butter an 11x7 inch baking dish.

Slice potatoes as thinly as possible. Drop the slices into cold water to keep them from discoloring.

Combine the cream, milk, cheese, thyme, salt and pepper in a large mixing bowl. Drain the potatoes and add them to the cream mixture. Spoon mixture into prepared dish. Cover and bake for 1 hour. Remove cover and continue baking until cooked through, golden brown and bubbling, about a half hour.

Green Beans with Onions
Ingredients:
2 tbsp olive oil
1 cup white onion, thinly sliced
1 tsp minced garlic
1 1/2 lb trimmed green beans
Salt and pepper

Directions:
Heat the oil in a saute pan set over medium heat until it ripples. Add the onion and cook, stirring occasionally, until it caramelizes. Add the garlic and cook for 1 minute. Add the beans and a few tbsps water and cook, stirring, until the water evaporates and the beans are crisp-tender. Season to taste.

Mediterranean Salad With Chickpea Patties

2010-04-12T20:42:00.004-04:00

Patties and Pita Chips from Real Simple and Dressing from Recipezaar.

Ingredients:
Patties:
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil

Pita Chips:
4 pitas
3 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon kosher salt

Dressing:
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon fresh minced garlic clove
1 teaspoon Dijon mustard
1 tablespoon parmesan cheese
1/4 teaspoon black pepper

Salad:
Mixed greens
Sliced cucumber
Sliced red onion

Directions:
In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

For dressing, pour all ingredients in a large bowl and whisk until well combined. Let sit in fridge for a minimum of 2 hours. Shake very well before using.

For pita chips, heat oven to 400 degrees. Split the pitas to make 8 rounds and brush them with oil. Sprinkle with the paprika, oregano, and salt. Slice the pitas into triangles. Arrange on 2 baking sheets and broil until crisp, about 7 minutes.

Blackened Tilapia

2010-04-12T20:40:00.001-04:00

Courtesy of the Food Network.

Ingredients:
Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
For Fish:
4 tilapia fillets
2 tablespoons olive oil
1/2 lemon, juiced

Directions:
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

BBQ Potatoes

2010-04-07T22:38:00.002-04:00

Recipe from Recipezaar.

Ingredients:
1 tablespoon butter or margarine, melted
1 teaspoon chili powder
1 teaspoon honey
1/8 teaspoon garlic powder
1/8 teaspoon ground pepper
2/3 lb medium red potatoes, quartered

Directions:
In large bowl, combine, chili powder, honey, garlic powder, pepper and butter. Add potatoes; toss to coat. Spoon potatoes in foil and seal. Place on grill for about 30 minutes until tender.

Tex-Mex Burger

2010-04-07T22:36:00.004-04:00

Recipe courtesy of AllRecipes.

Ingredients:
1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 pound ground beef
1/2 cup diced white onion
1/2 cup diced red pepper
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato

Directions:
Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.

In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.

Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

One Year Ago: Flourless Chocolate Cake
Two Years Ago: Spaghetti & Turkey Meatballs

Matzah Brei

2010-04-02T19:23:00.002-04:00

Recipe courtesy of my dad!

Ingredients:
3 Matzahs
2 eggs
Drop of milk
Tbsp butter

Directions:

Break up the matzahs in a bowl into about one inch squares Cover the matzahs with hot tap water and let soak for 30 seconds or so, then drain.

Crack eggs into a separate bowl and whisk with a fork with drop of milk. Pour the egg over the matzahs and blend together well.

Heat pan and melt butter to cover bottom of pan. Add matzah and egg mixture and fry. Turn occasionally with spatula. Keep up until dry and beginning to brown.

Serve with sugar and cinnamon.

Orange Chicken with Peppers

2010-03-22T23:24:00.003-04:00

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.

Ingredients:
1 1/2 tsp cornstarch
1 tsp grated orange zest
1/2 cup orange juice
3 tbsp low sodium soy sauce
3/4 tsp salt
2 tbsp vegetable oil
2 tbsp minced ginger
3 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, cut into 1 piece chunks
1 onion, cut into chunks
2 chicken breasts, cut into bite sized pieces

Directions:
In a small bowl, whisk together cornstarch, orange zest, orange juice, soy sauce, and salt. Set aside.

In large skillet, heat oil over medium heat. Add ginger and garlic, and cook 30 seconds. Add broccoli, peppers, onions, and 1/4 cup water, and stir-fry 4 minutes or until broccoli is crisp-tender.

Stir in chicken, increase heat to medium-high, and stir fry 2 minutes or until chicken is cooked through. Stir cornstarch mixture and pour into skillet. Bring to a boil and cook, stirring, 1 minute or until slightly thickened. Serve with brown rice.

I've decided to totally copy smittenkitchen.com (one of my favorite food blogs) and start linking back to old recipes.
One Year Ago: French Onion Orzo
Two Years Ago: Good Eats Meatloaf

Chicken Braised in Herbed Cream Sauce

2010-03-17T23:15:00.002-04:00

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.

Ingredients:
2 tbsp olive oil
2 chicken breasts
1/4 cup flour
1 large onion, finely chopped
1/2 cup white wine
1/2 cup chicken broth
2 tbsp snipped chives
3/4 tsp salt
8 ounces broad egg noodles
1 cup frozen peas
1/4 cup heavy cream
1 tsp dried tarragon

Directions:
In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.

Reduce heat to low. Add onion and garlic to pan, and saute 5 minutes or until soft. Add wine to pan, increase heat to high, and cook 2 minutes. Add broth, chives, and salt, and bring to a boil. Return chicken to pan and bring to a boil. Reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.

Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.

When chicken is done, place atop pasta. Add peas, cream, and tarragon to pan and cook over high heat until sauce is slightly reduced and peas are heated through. Spoon sauce over chicken and noodles.

Chicken Breasts in Garlic Butter

2010-03-15T22:03:00.000-04:00

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.

Ingredients:
2/3 cup chicken broth
1 teaspoon grated lemon zest
Juice of one lemon
2 ounces minced garlic
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 chicken breasts
2 tbsp flour
1 tbsp butter, cut up
1/4 cup snipped chives
8 ounces egg noodles

Directions:
Whisk together broth, lemon zest, lemon juice, garlic, salt, and pepper.

In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.

Whisk broth mixture to combine and pour into skillet. Bring to a boil, return chicken to pan, reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.

Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.

Transfer chicken to dinner plates on top of egg noodles. Return sauce to a simmer. Remove from heat and swirl in butter until creamy. Stir in chives and spoon sauce over chicken.

Lemon Sandwich Cookies

2010-03-14T14:55:00.003-04:00

An Everyday Food recipe.

Ingredients:
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling

Creamy Lemon Filling
1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 cup confectioners' sugar

Directions:
In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.

Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick.

Take a cardboard paper towel tube and slice it down the center. Open up the cardboard and insert a piece of waxed paper. Place the cookie dough on the waxed paper, on the inside roll of the cardboard. Place as much cookie dough inside the roll as possible. Tightly pack the cookie dough in the waxed paper. Secure the cardboard with rubber bands. Place cookie dough log in the freezer for about an hour.

Meanwhile, in a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth.

Preheat oven to 350 degrees. Take dough out of freezer and slice into 1/8 inch thick disks. Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.

Once cooled, place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Vegetable Lasagna

2010-03-07T14:26:00.001-05:00

It's been awhile since I made lasagna, so I decided to make one last night - based somewhat off this recipe from Cooking Light.

Ingredients:
Cooking spray
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
1 zucchini, halved lengthwise and thinly sliced
1/2 small broccoli and cauliflower, thinly sliced
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup fat-free ricotta cheese
1 cup reduced fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cups tomato sauce, divided
12 precooked lasagna noodles

Directions:
Preheat oven to 350°.

Heat a large pot over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and broccoli/cauliflower; sauté 10 minutes or until vegetables are crisp-tender. Add garlic; sauté 30 seconds.

Combine 1 1/2 cups mozzarella, ricotta, cottage cheese, 1/4 cup Parmesan, and egg, stirring well.

Spread 1 cup tomato sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup tomato sauce evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup tomato sauce. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.

Chicken, Black Bean, and Corn Enchilada Casserole

2010-02-09T11:35:00.002-05:00

Trying to be healthy - this is a Weight Watchers recipe! The original recipe calls for an Enchilada Sauce Mix - but I could only find canned enchilada sauce. Since I accidentally didn't buy enough to make the full 3 cups worth, I supplemented it with the tomato paste and water.

Ingredients:
3 cups canned Enchilada Sauce
5 cups water, divided
2 Tbsp canola oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1 medium garlic clove, minced
1 1/2 cups uncooked yellow cornmeal
Cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cups cooked chicken breast, skinless, diced
1 1/2 cup Weight Watchers Shredded Mexican Cheese

Directions:
Preheat oven to 350°F. Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.

Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.

Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish. Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.

Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.

5 Layer Dip

2010-02-07T12:47:00.002-05:00

A truly delicious dip, original recipe from Ellie Krieger. I was unable to find ripe avocados day of - so I added the Nonfat Sour Cream to the mix, which I think should be there even with the avocados! I also used jarred salsa instead of the fresh tomatoes used in the original. The original also doesn't use the oven, but I put the dip in the oven to melt the cheese and to ensure the dip was warm when my guests arrived.

Ingredients:
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1 cup sour cream
1 cup jarred salsa (I used Tostitos)
1/4 cup thinly sliced scallion
3/4 cup shredded extra-sharp Cheddar

Directions:
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the sour cream, then the salsa. Top with cheese. Put in oven at 350 degrees for a few minutes til cheese melts. Sprinkle sliced scallions on top and serve.

Olive Garden Style Salad Dressing and Garlic Bread

2010-01-31T22:58:00.003-05:00

As part of my Olive Garden-style dinner, I made this recipe from Recipezaar. Also below is the delish garlic bread I made.

Ingredients:
1/4 cup mayonnaise
1/4 cup white vinegar
1/2 teaspoon vegetable oil
1 tablespoon sugar
1 tablespoon parmesan cheese
1/8 teaspoon garlic salt
1/4 teaspoon italian seasoning
1/4 teaspoon parsley flakes
1/2 tablespoon lemon juice

Directions:
Mix all ingredients in a food processor until well mixed.

Garlic Bread

Cut a loaf of italian or french bread in half and open it up. Drizzle olive oil lightly over the bread. Spread garlic to your desired level of garlicky-ness (I use a jar of already minced garlic and spread it around the bread with a knife.) Dot bread with butter, top with italian seasoning and grated parmesan cheese. Bake for 10-15 minutes at 350 degrees.

Pasta e Fagiole

2010-01-30T22:50:00.003-05:00

I decided to make an Olive Garden style dinner tonight - Soup, Salad and Bread! The main event was Pasta e Fagiole, recipe adapted from Recipezaar.

Ingredients:
1 teaspoon oil
1 lb ground beef
1 large onion, chopped
3 celery stalks, diced
1/2 red pepper, chopped
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
42 ounces beef stock
1 teaspoon oregano
1 teaspoon pepper
2 tablespoons parsley
1/8 teaspoon red pepper flakes
1 jar spaghetti sauce
4 ounces dry pasta shell macaroni

Directions:
Sauté beef in oil in large pot until beef starts to brown. Add onions, celery and peppers and simmer for about 10 minutes. Add beans, beef stock, oregano, pepper, red pepper flakes, spaghetti sauce and pasta shells.

Simmer until vegetables are tender, about 45 minutes.

Panko Crusted Fish Sticks with Herb Dipping Sauce

2010-01-28T11:15:00.001-05:00

Adapted from this Martha Stewart recipe.

Ingredients:
1 large egg, lightly beaten
coarse salt and ground pepper
1 cup panko
1 tablespoons olive oil
1/2 pounds tilapia fillets
1/4 cup light mayonnaise
1 tablespoon parsley
1/2 tablespoon Dijon mustard
1/2 tablespoon fresh lemon juice
1 teaspoon prepared white horseradish

Directions:
Preheat oven to 475 and line a baking sheet with aluminum foil, sprayed with Pam; set aside.

To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.

Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.

Bake until lightly browned, 12 to 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce.

Cheesy Cauliflower

2010-01-21T14:26:00.001-05:00

Adapted from this RecipeZaar recipe.

Ingredients:
1/4 large cauliflower
1/3 cup low fat milk
2 ounces shredded cheddar cheese
2 teaspoons flour
1/2 ounce butter
1 teaspoon breadcrumbs
1/8 teaspoon dried English mustard
Dash of nutmeg
Salt and black pepper, to taste

Directions:
Pre-heat oven to 450°F.

Trim the cauliflower & break into small florets. Steam florets until tender. Drain in a colander and then place in a buttered ovenproof baking dish.

Meanwhile, add the milk, flour and butter to a saucepan. Heat and whisk continuously until the sauce thickens, boils and is smooth. Allow to simmer for another 2 minutes. Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and salt/pepper. Cook until well blended.

Pour the cheese sauce over the cauliflower. Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top. Bake for about 15 to 25 minutes until golden brown and bubbling.

Fish Tacos with Chipotle Cream

2010-01-21T14:14:00.002-05:00

Adapted from Ellie Krieger's recipe. This was a REALLY yummy dish. I had wanted to add avocado slices, but the store didn't have any that were ready to use right away.

Ingredients:
Fish:
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
1/8 teaspoon salt
Freshly ground black pepper
1/2 pound tilapia fillet

Chipotle cream:
1/4 cup low fat sour cream
1 tablespoon mayonnaise
2 teaspoons chipotle pepper, in adobo sauce, blended
1 teaspoon lime juice

3 (6-inch) corn tortillas
1/4 cup corn kernels

Directions:
In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.

Remove the fish from the marinade and saute in pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the sour cream, mayonnaise, chipotle pepper, and lime juice.

Heat the tortillas per package directions.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish and corn.

Spinach Artichoke Dip

2010-01-18T23:59:00.006-05:00

A wonderful Cooking Light recipe that I first tasted at Justin's Aunt's house over Xmas and made for Justin's birthday party this past weekend!

Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Directions:
Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Pumpkin Risotto

2009-12-15T21:03:00.003-05:00

Recipe courtesy of AllRecipes.

Ingredients:
4 cups vegetable broth
1/2 cup dry white wine
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 cup Pure Pumpkin
1 teaspoon thyme or sage
1/2 cup Shredded Parmesan Cheese
Ground black pepper to taste

Directions:
Combine broth and wine; set aside.

Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.

Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.

London Broil with Red Onions and Mashed Cauliflower

2009-12-14T22:11:00.004-05:00

London Broil recipe thanks to Cooking Light, Cauliflower Mash from Recipezaar.

Ingredients:
Steak:
1/4 cup balsamic vinegar
1 tablespoons brown sugar
1/2 tablespoon Dijon mustard
1 tsp minced garlic
1 pound London Broil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Cooking spray

Onions:
1 tablespoon olive oil
2 small red onions, sliced
1/8 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon ground ginger
3 garlic cloves, minced
1/2 tablespoon thinly sliced fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Directions:
To prepare steak, place first 4 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 2 hours, turning occasionally.

Preheat broiler.

Remove steak from bag; discard marinade. Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place steak on a broiler pan coated with cooking spray. Broil 10 minutes on each side (medium-rare) or until desired degree of doneness. Place steak on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak against grain into thin slices.

To prepare onions, heat oil in a Dutch oven over medium-high heat. Add onion; cook 20 to 25 minutes or until deep golden brown, stirring frequently. Add the vinegar, 2 tablespoons sugar, ginger, and minced garlic cloves; cook 2 minutes or until liquid almost evaporates. Stir in basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Mashed Cauliflower

Ingredients:
2 cups cauliflower, finely chopped fresh or frozen works great
2 tablespoon sour cream
1 tablespoon butter
Salt & Pepper
Rosemary

Directions:
Steam cauliflower until soft. Put cauliflower in food processor with butter and sour cream. Blend until creamy like mashed potatoes. Add seasonings to taste and serve immediately.

Apple Crumb Coffee Cake

2009-12-09T22:26:00.003-05:00

A delicious dessert recipe, courtesy of Food Network.

Ingredients:
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Directions:
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Creamy Mac n Cheese

2009-12-09T22:12:00.003-05:00

I was looking for a healthier version of Mac n Cheese and found this one from Cooking Light. I couldn't find all the required cheeses, so I sort of made it up from what I found/had on hand.

Ingredients:
1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded Mozzarella cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 cup (2 ounces) light shredded extra-sharp cheddar cheese or mexican cheese mix
6 cups cooked shell macaroni (about 3 cups uncooked)
1/4 teaspoon salt
1/4 cup breadcrumbs

Directions:
Preheat oven to 375°.

Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.

Spoon mixture into a 2-quart casserole coated with cooking spray. Sprinkle breadcrumbs over pasta mixture. Bake at 375° for 30 minutes or until bubbly.

Healthy Shepherd's Pie

2009-12-08T21:52:00.002-05:00

Adapted from recipes from EatingWell and Food Network.

Ingredients:
1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
2 green pepper, chopped
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1/4 cup tomato sauce or paste
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas, corn kernels, and lima beans
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese

Directions:
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.

Heat the oil in the skillet over a medium heat. Add the onions and peppers and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, tomato sauce, thyme, 1/2 teaspoon of the salt, 1/8 teaspoon of pepper, and 1/4 teaspoon garlic powder and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas, corn, and lima beans. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).

Preheat the oven to 350 degrees. Place squash in a bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Top the meat mixture with the squash. Bake until heated through and bubbling around the edges, about 20 minutes. Sprinkle with cheese and bake another 3-5 minutes.

Turkey Chili

2009-12-05T22:01:00.004-05:00

Recipe courtesy of Food Network!

Ingredients:
1 pound ground turkey
1 1/2 tablespoons cooking oil
1 tablespoon paprika
3/4 tablespoon cumin
2 large cloves garlic, sliced
3/4 tablespoon salt
3/4 tablespoon black pepper
1 1/2 tablespoons cornstarch
3/4 tablespoon dried leaf oregano
1 small white onion, chopped
1 green pepper, chopped
2-3 stalks celery, chopped
1-2 green onions, chopped
1 (14 ounce) can whole stewed tomatoes
2 whole chipotle peppers in adobo sauce
1 cup fresh corn (I used frozen)
1 cup finely chopped zucchini
1 cup chicken stock

Directions:
Preferably using a cast-iron skillet, brown the turkey in the oil for 2 1/2 to 3 minutes. Add all the ingredients except the vegetables and chicken stock, and saute for 2 to 3 minutes. Add the vegetables and stock, and cook for approximately 5 to 10 minutes.

Honey Soy Broiled Salmon

2009-12-03T23:33:00.003-05:00

Another winner from EatingWell!

Ingredients:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ground ginger
1/2 pound center-cut salmon fillet
1 teaspoon toasted sesame seeds

Directions:
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray.

Transfer the salmon to the pan, skin-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Side Dishes:
Brown rice
Roasted zucchini and sweet potato

Cut zucchini and sweet potato into 3-inch sticks. Toss with oil, salt and pepper (or spray with Pam) and spread on baking sheet. Bake at 400 degrees for about 25 minutes. Drizzle with balsamic vinegar and serve!

Sweet and Sour Chicken

2009-12-02T18:58:00.004-05:00

Another delicious recipe from Eating Well!

Ingredients:
2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
2 chicken breasts, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced ginger (I used ground ginger)
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
(I used a bag of frozen mixed veggies - broccoli, cauliflower, edamame, asparagus, green beans and carrots, and I added some chopped up red pepper)

Directions:
Prepare rice according to the package directions.

Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.

Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Chicken Paprikash

2009-11-30T21:28:00.003-05:00

I'm on a renewed kick of cooking more (and more healthily) - though unfortunately I have to get back into the habit of snapping a picture before I dig in! Tonight was a recipe I found from Eating Well.

Ingredients:
2 skinless chicken breasts, trimmed, cut into 2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 large green bell pepper, thinly sliced
1 large onion,halved and thinly sliced
2 teaspoons hot or sweet paprika
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup reduced-fat sour cream

Directions:
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.

Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes. Remove from the heat; stir in sour cream.

Turkey Waldorf Salad

2009-11-29T20:57:00.002-05:00

This Thanksgiving Leftover recipe brought to you by Food Network.

Ingredients:
2 cups shredded leftover turkey meat
2 stalks celery, sliced
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
Freshly ground black pepper
Lettuce

Directions:
In a large bowl, gently toss the turkey, celery, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Add the dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad. Serve on top of lettuce.

Leftover Turkey Soup

2009-11-29T20:06:00.004-05:00

November was a pretty slow cooking month for me - the beginning of the month was my birthday and the various celebrations that surrounds that date, then we went on vacation for 9 days, which was immediately followed by Thanksgiving! All of which means that post-TDay is the first opportunity I've really had to cook all month, and what a better way than to make use of delicious leftovers! The first leftover dish I made was Turkey Soup, the idea of which came from this Food Network recipe, with my own little twists.

Ingredients:
Broth:
Turkey carcass
2 quarters of a large onion (or 4 quarters of a medium onion)
Celery tops/leaves
Sprig of fresh thyme
Sprig of fresh rosemary
A few leaves of fresh sage
Bay leaf
Salt and pepper

Soup:
Leftover turkey, shredded or cut into bite-size pieces
Half of a large onion, chopped
3 celery stalks, chopped
Box of frozen corn
Leftover vegetables (I had leftover roasted potatoes which I quartered)

Directions:
Cover turkey carcass in soup pot with water. Add remaining broth ingredients. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.

Remove stock from heat and strain through a fine mesh sieve, saving the liquid, and throwing away the carcass, vegetables, and herbs.

In the soup pot, add a bit of oil and cook onions and celery over medium heat until softened, about 4 minutes. Add strained stock. Add the turkey and remaining vegetables. Season with salt and pepper. Simmer for 10 minutes. Ladle the soup into serving bowls.

Triple Chocolate Pumpkin Pie

2009-11-25T22:08:00.002-05:00

A Martha Stewart Recipe! Made this for Thanksgiving and it was a big hit!

Ingredients:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
Pre-made graham cracker crust or make your own in a deep, 9 1/2-inch pie dish
1 ounce milk chocolate, melted

Directions:
Sprinkle bittersweet chocolate over bottom of crust. Put in oven at 350 degrees to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Chicken & Sausage Gumbo

2009-10-29T11:34:00.005-04:00

Based off of a friend's recipe, plus these recipes from Allrecipe and recipezaar. Below is my version, using chicken sausage since I don't eat the real thing!

Ingredients:
1 1/4 lb chicken breasts
1 package of al fresco Spicy Jalapeno chicken sausages (package of 4), cut in half vertically, then sliced into bite size pieces
1 large onion, chopped into bite size pieces
2 bell peppers (I used red and green), chopped into bite size pieces
4 stalks celery, sliced
2 garlic cloves, minced
1/2 cup flour
1/2 cup vegetable oil
4 cups chicken stock (I used bouillon cubes)
1 bay leaf
1 tsp cajun seasoning
1 tsp dried thyme
Salt and pepper to taste
About 2 cups frozen chopped okra
Optional: Hot Sauce (preferably Louisiana brand)
Brown rice, cooked

Directions:
Boil the chicken until cooked through, about 20 minutes. Once cooked, shred into bite size pieces.

Heat oil over medium heat in saute pan. Add sausage, onions, peppers, celery, and garlic. Cook until onions are translucent and celery is soft.

Meanwhile, heat the vegetable oil in a large soup pot over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.

When you're happy with the color of your roux, add 2 cups of chicken broth, stir, making sure there are no lumps or anything sticking to the bottom of the pan. Then add the remaining 2 cups of broth. Add in the sausage/vegetable mixture once that is soft enough as well as the reserved shredded chicken. Add bay leaf, cajun seasoning, thyme, salt and pepper. Simmer for 20-30 minutes.

Add okra and another 1-2 cups of water depending on how thick you would like the gumbo. Simmer for another 20 minutes.

Serve gumbo over brown rice, or mix rice into the gumbo right before serving.

Pumpkin Baked Ziti

2009-10-14T20:54:00.002-04:00

Adapted from this Paula Deen recipe.

Ingredients:
Pam Cooking Spray
3 chicken sausages (I used these since I had them leftover)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
1 teaspoon ground sage
2 teaspoons salt
1 pound ziti pasta, cooked
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan

Directions:
Preheat oven to 375 degrees F. Spray a 9x13 pan with the Pam.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Pour rigatoni mixture into the prepared pan. Sprinkle the top with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

Butternut Squash Risotto

2009-10-01T11:52:00.005-04:00

Apparently today is World Vegetarian Day!! Luckily, I was already planning to make this veggie dish, and by using veggie stock instead of chicken, it's easily made vegetarian! Recipe adapted from this Rachael Ray recipe.

Ingredients:
1 quart vegetable stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano Reggiano
1 box frozen sweet peas
1 box frozen corn kernels

Directions:
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

Stuffed Pepper Soup

2009-09-22T19:51:00.004-04:00

Recipe adapted from Cooking Light.

Ingredients:
1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 1/2 cups corn kernels, frozen
1 1/2 cups hot cooked white rice

Directions:
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, tomato soup, and corn kernels; bring to a boil. Reduce heat, and simmer 45 minutes.

Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.

Glazed Lemon Blueberry Bundt Cake

2009-09-21T00:19:00.003-04:00

Recipe adapted from Cooking Light!

apparently I forgot to take a picture after icing the cake!! oops...next time ;)

Ingredients:
Cake:
3 tablespoons grated lemon rind (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)
Cooking spray
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour (13 1/2 ounces)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 to 1 teaspoon lemon extract
3 large eggs
1 cup low-fat buttermilk
2 cups blueberries

Lemon glaze: 1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind (optional)

Directions: Preheat oven to 350°.

To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.

Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture. Fold in blueberries using spatula.

Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.

Greek Quinoa Salad

2009-09-04T22:03:00.002-04:00

Adapted from this RecipeZaar recipe.

Ingredients
2 cups chicken stock
1 cup quinoa, soaked for 15-30 minutes in 1 1/2 cups cold water, then strained
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup cucumber, diced
1/4 cup green onion, diced
1/4 cup red onion, diced
3 ounces reduced-fat feta cheese

Dressing
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon basil
1/2 teaspoon oregano
pepper

Directions
In a saucepan, bring stock to a boil. Stir in quinoa. Reduce heat to med low and cover. Cook 15 minutes, until liquid is absorbed. Transfer to a large bowl and cool.

Stir veggies and cheese into cooled quinoa. Whisk together dressing ingredients. Pour over quinoa mixture and toss.

Flourless Peanut Butter Kiss Cookies

2009-09-04T21:59:00.002-04:00

Recipe from recipezaar.

Ingredients
1 cup peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda
Hershey Kisses

Directions
Preheat oven to 350 degrees and grease cookie sheets.

Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth. Add beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into a ball and place on cookie sheet. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes.

Cool cookies on baking sheet about 2 minutes and then push Hershey Kiss into each cookies. Transfer with spatula to rack to cool. May be kept in air tight container at room temperature for 5 days. Makes about 2 dozen cookies.

Mini Fruit Tarts

2009-08-12T23:41:00.004-04:00

Recipe from Pillsbury.

Ingredients:

Crust

1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
Filling
5 cups fresh fruit (I used raspberries, strawberries and blueberries)
1 jar (16 oz) strawberry glaze
1/2 cup frozen (thawed) whipped topping

Directions:
Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust.

Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.

Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.

Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.

Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.

Blueberry Crumb Bars

2009-08-05T23:29:00.002-04:00

Adapted from a smitten kitchen recipe.

Pre-crumb topping

Post-crumb topping/baking

Mmm...

Ingredients:
1 cup white sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup cold unsalted butter (2 sticks or 8 ounces)

1 egg

1/4 teaspoon salt

Zest and juice of one lemon

4 cups fresh blueberries

1/2 cup white sugar

4 teaspoons cornstarch

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares (I cut mine into 32 squares). Store in fridge - it's actually easier to cut into squares after refridgerating.

Chipotle Beef Salad

2009-07-27T16:53:00.005-04:00

Adapted from my Williams-Sonoma Food Made Fast: Salads cookbook.

Ingredients:

1 lb bonesless sirloin

Rub:

1 1/2 tablespoons lime juice

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon oregano

1 teaspoon minced garlic

Dash of salt and pepper

Dressing:

1/4 cup olive oil

1/4 cup canned chipotle chiles in adobo sauce

Lime juice from 2 limes

1 tablespoon white wine vinegar

1 teaspoon minced garlic

Salad:
1 can corn kernels, drains

Various veggies, chopped to bite size pieces: red onion, red pepper, celery, cucumber, avocado

Lettuce

Directions:

Combine lime juice, cumin, chili powder, oregano, garlic, pinch of salt and pepper into paste. Spread paste over steak. Refridgerate for at least one hour.

Meanwhile, in a blender, combine the chipotle chiles, olive oil, lime juice, vinegar, garlic, 1 tablespoon water, 1/4 teaspoon salt, and a pinch of pepper. Process until smooth. I found this dressing to be way too spicy for my own taste - perhaps I used one chile too many. I tried to tone it down slightly with some mayo, I think sour cream might have worked better and would have been a nice way to tame the spice.

Since I don't have a grill or grill plate (yet), I broiled the steak for 5-7 minutes per side (it came out a little more well done than I like). Transfer to a cutting board and let stand for 5-10 minutes. Cut the steak into slices.

Arrange the lettuce in a bowl, add corn and various veggies. Top with steak. Drizzle with the dressing and serve!

Taco Salad

2009-07-07T13:00:00.000-04:00

Recipe adapted from this Recipezaar recipe and this Food Network recipe.

Ingredients:
Salad:
1 lb 90% lean ground beef
1 teaspoon minced garlic
2 teaspoons cumin
1 tablespoon chili powder
2 tablespoons tomato paste
1/2 cup water
1 can (15.5 oz) black beans, drained and rinsed
Lettuce, chopped (I used iceberg)
1 red onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 avocado, chopped
1 can (15.5 oz) corn kernels, drained
Shredded cheddar cheese
10 inch tortillas

Dressing:
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Directions:
To make the dressing:
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

To make the meat:
Heat a teaspoon of oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste, water, and black beans and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.

To make the taco bowls:

Preheat oven to 450 degrees. Set 2 empty food cans (4 in. wide) 3 to 4 inches apart on a 14- by 17-inch foil-lined baking sheet. Spray with Pam and drape a tortilla on top of each can, pushing down edges slightly to help the shape of the bowl. Spray top of tortilla with Pam and bake for 5 minutes. Remove from oven, let cool for a couple of minutes, then gently remove tortilla bowl from can.

To assemble salad:
Place taco bowl on plate. Add lettuce, onions, peppers, celery, avodaco and corn. Drizzle with dressing to your liking. Top with heap of meat/beans mixture and shredded cheddar cheese. Enjoy!

Three Berry Pie

2009-07-04T23:48:00.002-04:00

This pie is adapted from this AllRecipes recipe. I have also made this pie as a FOUR Berry Pie, adding Blackberries to the bunch and it's delicious as well.

PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 20 Min

Ingredients:
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
9 inch double crust pie (I buy frozen pre-made pie crusts)

Directions:
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.

Stir berry mixture, and transfer to the frozen pie crust (in it's aluminum pan). You can just top the pie with the second crust, and seal and crimp the edge, but I prefer to make a pretty Lattice-Top crust instead so that you can see the berries peeking through. I just let my second frozen pie crust thaw out for 15 minutes on a piece of wax paper, gently press down to flatten the edges, then use a pizza cutter to slice it up into strips!

To prevent overbrowning, cover the edge of the pie with foil. Bake at 375 degrees for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.

Nutritional Analysis Per Serving:
324 calories, 15.3g total fat, 0g saturated fat, 3.4g protein, 44.7g carbs, 4.8g fiber, 0mg cholesterol, 235mg sodium.

Blueberry Crumbcake

2009-06-21T23:46:00.000-04:00

This recipe comes from a Low-Cal Baking class I took with my Sister-in-Law Lauren at the Institute of Culinary Education! You read correctly - this recipe is LOW CAL - and delicious! This cake has 12 servings.

Ingredients:
Cake Batter:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 large eggs
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 cup low-fat buttermilk

Topping:
3 cups blueberries, rinsed, drained, and picked over
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup light brown sugar, firmly packed
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder

One 10-inch round pan, 2 inches deep, sprayed with Pam and bottom lined with a disk or parchment paper. (When I made this I used a disposable 8-inch round aluminum pan)

Directions:
1. Set a rack in the middle level of the oven and preheat to 350 degrees.
2. For the cake batter, combine the butter and brown sugar in the bowl of an electric mixer. Beat with paddle attachment on medium speed until lightened, about 2 minutes.
3. Beat in the vanilla and lemon zest, then beat in the eggs, one at a time, beating smooth after each addition.
4. Quickly stir the flour and baking powder together, decrease the speed to low, and beat in half the flour. Beat in the buttermilk until it is absorbed, stop the mixer and use a large rubber spatula to scrape down the bowl and beater. Beat in the remaining flour. Use the spatula to give the batter a final mixing.
5. Scrape the batter into the prepared pan and use a spatula to spread it evenly.
6. Top the batter with the blueberries, gently pressing them in.
7. For the crumbs, stir the melted butter and brown sugar together in a bowl. Quickly mix the flour, cinnamon, and baking powder together and use a rubber spatula to stir them into the butter mixture. Use your fingertips to break up the mixture into small crumbs. Evenly scatter the crumbs on the blueberries.
8. Bake the cake for about 55 minutes, or until it is well risen, the crumbs are a deep golden color and a toothpick inserted in the center emerges clean.
9. Cool the cake in the pan on a rack for 5 minutes. Invert the cake to a large plate and remove the pan and paper (if using). Replace the pan with a cooling rack and re-invert. Lift off the plate and cool the cake completely.

Nutritional Analysis Per Serving:
203 calories, 11g total fat, 6g saturated fat, 4g protein, 23g carbs, 2g fiber, 61mg cholesterol, 89mg sodium.

Cucumber Chicken

2009-06-16T22:27:00.002-04:00

A recipe from my 365 Healthy Favorites cookbook!

Ingredients:

2 Kirby cucumbers

1 (14 1/2 oz) can reduced-sodium chicken broth

1/8 teaspoon garlic powder

4 (4 oz) boneless, skinless chicken breast halves

1 cup low-fat plain yogurt

1 1/2 teaspoons fresh lemon juice

1 tablespoon cornstarch

2 teaspoons snipped fresh dill

Directions:

1. Score the skin of the cucumbers by dragging a dinner fork along the length of the cucumbers to make stripes. Cut the cucumbers in half lengthwise and use a spoon to remove the seeds. Cut the seeded pieces crosswise into thin slices to set aside.

2. Combine the broth and garlic poweder in a large skillet and heat to boiling over medium-high heat. Add the cucumbers and chicken and poach until the chicken is cooked through, about 5 minutes. Remove the chicken and cucumbers to a serving platter using a slotted spoon.

3. Combine the yogurt, lemon juice, cornstarch, and dill in a bowl and stir until blended. Whisk into the broth in the skillet and heat to simmering over medium heat, whisking constantly, until the sauce is thickened. Pour the sauce over the chicken and cucumbers.

Curried Couscous Salad with Dried Cranberries

2009-06-16T15:29:00.004-04:00

Recipe courtesy of Cooking Light.

Ingredients:
Salad
1 1/2 cups uncooked couscous (about 1 [10-ounce] box)
1 cup dried cranberries (about 4 ounces)
1 cup frozen green peas, thawed
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh basil
1 (15 1/2-ounce)can chickpeas (garbanzo beans), rinsed and drained

Dressing
1/3 cup fresh lemon juice
1 tablespoon grated orange rind
2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed

Directions:
To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.

To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.

Nutritional Information
Calories: 257 (13% from fat)
Fat: 3.8g (sat 0.5g,mono 2.1g,poly 0.7g)
Protein: 8.7g
Carbohydrate: 47.9g
Fiber: 4.1g

Jam Cupcakes with Chocolate Frosting

2009-06-12T15:23:00.001-04:00

Recipe courtesy of Everyday Food. This recipe also has been reviewed at CupcakeRankings.com!

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish

Directions:
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

Strawberry Salad with Balsamic Dressing

2009-06-03T18:42:00.003-04:00

Over the past year, we really enjoy making salads with whatever fruit and veggies we have around the house and I've started to make my own salad dressing to go along with it. This week, we had some delicious Strawberries and made it with this Balsamic Vinaigrette, using Raspberry Fig Balsamic Vinegar.

Salad Ingredients:
Iceberg Lettuce
Garlic & Herb Goat Cheese
Craisins
Strawberries
Croutons

Dressing:
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic , crushed through a press
3/4 cup olive oil , preferably extra-virgin olive oil
Salt and freshly ground pepper , to taste

Combine the balsamic and red wine vinegars, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper. (The dressing can be made up to 1 week ahead, stored in a covered container and refrigerated. Stir well before using.)

Penne with Veggies in Ricotta Sauce

2009-06-03T18:29:00.002-04:00

I needed to use up the rest of my Ricotta Cheese, after using 2 tablespoons for my Egg Salad Sandwiches earlier in the week so I put together this recipe based on what I had in the apartment and this NYTimes recipe.

Ingredients:

1/2 box penne

1/2 bag frozen veggies (the ones I had on hand had broccoli, cauliflower, and carrots)

15 ounces whole-milk ricotta
2 tablespoons olive oil

1 teaspoon minced garlic

2/3 cups freshly grated Parmesan cheese

Italian seasonings and Basil, to taste

Directions:

Cook penne per package instructions. In last 3 minutes of cooking, add frozen veggies to pot.

Meanwhile, add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. Add herbs and garlic and mix well. When the pasta/veggies are done, drain them (reserving some water) and add to the ricotta mixture. Top with the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide in bowls and sprinkle with remaining cheese.

Saucy Pepper Steak

2009-06-03T18:24:00.002-04:00

Recipe courtesy of Kraftfoods.com!

Ingredients:
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup barbecue sauce
2 cups hot cooked brown rice

Directions:
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.
ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.
SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.

Egg Salad Sandwich

2009-06-01T18:52:00.002-04:00

A great healthy lunch recipe from Self.com!

Ingredients:
2 large hard-boiled eggs, halved
1/2 celery stalk, thinly sliced
1/4 medium onion, finely diced
1 tablespoon part-skim ricotta cheese
2 teaspoons light mayonnaise
1/2 teaspoon honey mustard
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sweet paprika
2 slices whole wheat toast
1 cup fresh baby spinach

Directions:
Chop half of 1 yolk (discard 1 1/2 remaining yolks) with egg whites in a bowl. Add celery, onion, ricotta, mayonnaise, mustard, vinegar, salt, pepper and paprika; mix well. Top 1 slice of bread with spinach. Spoon egg salad onto spinach and cover with remaining slice of bread.

475 calories per serving, 18.8 g fat (4.7 g saturated), 55 g carbs, 7.7 g fiber, 23.5 g protein

Southern-Style Chicken Stew

2009-06-01T18:50:00.000-04:00

New pic! Added June 09

Recipe Summary:
Prep: 15 minutes
Cook: 35 Minutes
Makes 4 Servings

Ingredients:
2 medium onions, chopped
1 medium green bell pepper, chopped
1 celery rib, finely chopped
1 cup water
1 (24-oz) jar marinara sauce
1 1/2 pounds boneless, skinless chicken thighs
1 (10-oz) package frozen corn kernels, thawed
1 (10-oz) package frozen lima beans, thawed

Directions:
1. Grease the bottom of a Dutch oven with nonstick cooking spray and heat over medium-high heat until hot. Add the onions, bell pepper, and celery and saute until they start to stick, about 4 minutes. Add 1/2 cup of the water and heat to boiling, stirring. Cover and simmer over medium heat until the vegetables are softened, about 3 minutes.

2. Add the pasta sauce to the pan, rinse out the jar with the remaining 1/2 cup water, and add to the pan. Add the chicken and stir to mix. Heat to boiling over medium-high heat, cover, and simmer over medium heat until the chicken is cooked through, about 15 minutes.

3. Remove the chicken to a cutting board and add the corn and lima beans to the pan. Stir the stew and let simmer for 10 minutes over medium heat to allow the flavors to blend.

4. Pull the chicken into shreds with a fork or your fingers. Stir the meat into the stew and heat through.

Each serving:
608 calories
36g protein
44g carbohydrate
33g total fat
0mg cholesterol
816mg sodium

Falafel Pitas with Cucumber-Yogurt Dressing

2009-05-13T13:58:00.000-04:00

Here's a recipe from Cooking Light. I've been wanting to try my hand at making falafel since we got back from Israel last summer. They were actually really easy to make, though these were more like falafel patties versus balls. Next time I might try a more traditional recipe, tho the Cucumber Yogurt was delish!

Ingredients:
1/4 cup minced red onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup arugula

Cucumber-Yogurt Dressing
1 cup plain fat-free yogurt
1/2 cup diced seedless cucumber
1/4 cup minced red onion
1 teaspoon fresh lemon juice

Directions:
Combine all ingredients for the Cucumber-Yogurt Dressing in a small bowl. Cover and chill.

Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

Chicken Parmesan

2009-05-12T13:53:00.000-04:00

Another Ellie Krieger recipe. Made this with some whole wheat spaghetti. It was delish!!

Ingredients:
2/3 cup bread crumbs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg whites
1/4 cup skim milk
1/4 cup all-purpose flour
2 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1/2 jar good-quality marinara sauce
1/2 cup shredded part-skim mozzarella cheese
1 tablespoons shredded Parmesan

Directions:
Preheat the oven to 400 degrees F.

In a medium bowl, toss the bread crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Aromatic Noodles With Lime Peanut Sauce

2009-05-10T13:47:00.001-04:00

Adapted from Ellie Krieger's recipe. I made this recipe on Sunday for my lunches for the week. While this was a yummy recipe, I would definitely have preferred to eat it right away, as opposed to reheating. The sauce looked GREAT when I first made it, but wasn't as liquidy when I reheated it. No pic of my own for this one, but here's the pic from FoodNetwork.com:

Ingredients:
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Directions:
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Steak Salad

2009-05-05T21:08:00.003-04:00

Adapted from Self.com

Ingredients:
Leftover 1/3 flank steak from steak tacos
1/2 head romaine lettuce, choopped (about 2 cups)
1 celery stalk, thinly sliced
1/4 cup canned black beans, rinsed and drained
1/4 cup corn kernels
1/4 large cucumber, thinly sliced
2 tablespoons Roasted Garlic–Balsamic Vinaigrette, recipe below

Dressing:
1/2 head garlic, roasted
1/2 teaspoon honey mustard
1/2 teaspoon honey
1/4 cup balsamic vinegar
2 tablespoons extra light olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
To make dressing: add all ingredients to food processor and 2 tbsp warm water; blend until smooth. Refrigerate up to 7 days.
Toss lettuce, celery, beans, corn, cucumber and vinaigrette in a bowl; transfer to a plate. Top salad with sliced steak and serve.