Welcome to Today! Yea, I don't know what day it is any more... What I do know is that I am still hanging in the kitchen and making my way through my Cooking Light Project.
I've been experimenting with various protein shakes using Orgain Organic Plant Based Protein powder. Yea, it's a long way of saying not whey. I still struggle with lactose that isn't aged or filled with probiotics and whey is literally dehydrated lactose. Not my friend.
So after way too many hours of research, I found one that is lactose free. The base of the mix is pea powder, brown rice flour, and chia seed powder. They have a bunch of flavors as well as blends with super foods, greens, and keto mix.
I went with vanilla bean. It smells fantastic. My two favorite recipes I've made are cherry dip cone and orange dreamscicle. When I get my hands on some chocolate pudding, I'm going to do a chocolate dipped strawberry shake.
So here's a bonus "recipe":
1-2 scoops Organic Plant Based Protein- vanilla
1 heaping TBS vanilla pudding powder
1 1/2 TBS jello mix (Cherry flavor for cherry dip, orange for dreamscicle)
1 cup ice
1/2 cup cold water
Throw it all in a blender. Whirl until smooth and thick.
These help me stay full, longer. And they increase my water intake while being delicious. I actually enjoy making up these decadent tasting shakes that are only between 175-240 calories. They curb my sweet tooth and make a great snack.
Now, as promised in the orange rolls recipe- A new chicken recipe!
This recipe is part of the Cooking Light Project. I have put off this recipe because it uses wine. Not that I don't like wine, I do. I just don't have any on hand and I don't want to go to the liquor store just to get a bottle of white wine for 1/2 cup worth.
Then, I took to the interwebs! (Yea, that's what we call it in my family lol) I found out that you can successfully substitute a 1 to 1 ratio of water and apple cider vinegar. I was nervous about the flavor, but it decided to give it a try.
To my very happy surprise, it works!!!! You have a beautiful tang, not vinegary at all, subtly sweet. I would recommend this as an acceptable sub for white wine in a recipe.
Ok. Enough chit chat! I'm going to share the recipe and head back to the kitchen for my next great meal.
Cheers!
Chicken Scaloppine with Broccoli
Serves 4
1 TBS olive oil
1/3 cup Panko Crumbs
1/2 tsp Italian seasoning
1/4 tsp black pepper
4 (4oz) boneless, skinless chicken thighs- pounded thin
1/4 cup apple cider vinegar + 1/4 cup water OR 1/2 cup white wine
1/2 cup chicken broth
3 TBS lemon juice
1 tsp butter
1 lb broccoli, cut into bite sized pieces (I used frozen florets)
2 TBS parsley
2 TBS capers, drained and rinsed
Heat oil in a large nonstick skillet over medium heat.
Combine breadcrumbs, pepper, and Italian seasoning in a small dish. Dredge the chicken in the breadcrumbs. Add chicken to pan and cook 3-4 minutes each side or until cooked through. Remove from the pan. Keep warm.
Add water/vinegar or wine, broth, lemon juice, and butter to pan. Scrape any brown bits off the bottom of the pan. Add in the broccoli. Cover and cook until tender. Stir in parsley and capers.
To serve, plate broccoli. Top with chicken and pour sauce over the chicken and broccoli mix.
Showing posts with label Cooking Light Project. Show all posts
Showing posts with label Cooking Light Project. Show all posts
Wednesday, April 15, 2020
Friday, April 10, 2020
Yeast Free Orange Crescent Rolls
I'm going to be short and sweet on this post.
As the world seems to have gone bonkers for yeast in the last month or so... I am perfecting my non-yeast breads.
The crescent dough for this recipe would be perfect if you wanted to use it for a pizza dough base. Add some garlic powder, Italian seasonings, and brush with a little olive oil. You are good to go!
If you need a sweet breakfast or new snack to have with your coffee, these are definitely worth a try. You can of course change out the orange filling for cinnamon sugar and make cinnamon rolls.
I have a new chicken recipe coming for you shortly! Stay healthy. Stay sweet.
Cheers!
Yeast Free Orange Crescent Rolls
Makes 12 Fluffy Crescents!
Crescent Roll Dough:
2 cups flour
3 TBS sugar
1 TBS baking powder
1 tsp salt
5 TBS cold butter, cubed small
3/4 cup almond milk
Filling:
6 TBS white sugar
2 TBS grated orange rind
1 TBS melted butter
Glaze:
6 TBS white sugar
2 TBS Butter
1 TBS fresh orange juice
1/4 cup sour cream
To make the crescent rolls:
Combine flour, sugar, baking powder, and salt. Mix.
Using a pastry cutter, cut in the cold butter into the flour. Once the mixture is like cornmeal, add the almond milk. Stir together until just combined.
Dump dough onto a floured surface. Sprinkle with flour. Begin kneading the dough, add additional flour as needed to prevent sticking.
Knead until the ball is smooth and slightly elastic. Leave the dough on the floured surface. Cover with a clean bowl. Let sit for at least 30 minutes. This will allow the dough to relax and makes it easier to roll out.
The dough will be soft but not sticky. After sitting, it will NOT have risen as there is no yeast. The rising happens in the oven.
While the dough is resting, mix the orange zest and sugar for filling.
Remove the bowl from the dough and roll out into a 12-14 inch circle on a floured surface. Brush the circle with 1 TBS melted butter. Sprinkle orange sugar over all.
Using a sharp knife or pizza cutter, cut 12 triangles from the dough circle. Roll up each wedge tightly beginning at the wide end.
Place the rolls, seam side down in a prepared 9x9 baking dish. (You can use a larger dish if you don't want them to touch)
Preheat oven to 350. Bake, uncovered for approximately 25 minutes until lightly golden.
While the crescents bake, make the glaze. Combine sugar, butter, and orange juice in a small saucepan. Bring to a boil over medium heat. Cook 3 minutes or until sugar is dissolved. Stir regularly to prevent scorching. Remove from heat. Allow to cool slightly. Stir in sour cream.
Once rolls are baked, pour glaze over warm rolls. Let stand at least 20 minutes before serving.
Wednesday, March 25, 2020
Wontons 3 ways!!!
Hello from Covid19 Quarantine! What a wild time we are living in. Large cities in complete lock down. Entire countries under house arrest. We are living a historic moment.
How are you dealing with things? I have all my supplies to shelter in place as I am high risk. I have a face mask should I need to go to get an Rx or some fresh fruit. My shop opening is delayed for the safety of myself, my employees, and my customers. I'm keeping in touch with family and friends via social media. And yes, I'm making and taking PHONE CALLS! What?! As much of an introvert as I am, I require a certain amount of human interaction. Facetime is a blessing.
 |
| Super sexy look right here! Bahahah |
Another way I'm dealing with things is sitting outside and soaking up sun while listening to the radio. I have been running in my neighborhood, but as the heat kicks up, I do more indoor workouts. I washed my car the other day and it was so nice to be able to be out under a blue sky removing layers of pollen from my vehicle.
Of course, I've been cooking. I am a planner. I shop once a month for groceries so I have over 30 meal plans ready to roll for supper. I also plan for leftovers for lunch or another day.
I had chosen to make pot stickers this month and so I needed another 1-2 ways to use what was left in the wonton skins pack. Waste not, want not! So, I decided on crab rangoon and crispy strips for egg drop soup. Not a single wrap was wasted. As a result of planning, that 1 pack of wonton skins provided the foundation for 6 meals. Not too shabby if I do say so myself.
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| Cat assistant not required, but it does make it an exciting time in the kitchen |
I hope you are all staying healthy and happy. Sending you love and good eats.
Pot Stickers with Tangy Ginger Dipping Sauce
Makes 24 potstickers
1 cup cabbage (I used coleslaw mix with carrots in it)
1 cup fresh chopped spinach
1/4 cup green onion or sweet yellow onion
1 TBS soy sauce
1/2 tsp fresh, peeled ginger, grated
1/2 tsp sesame oil
dash of pepper
3 cloves garlic, minced
1/3 lb ground pork or turkey
1/4 lb peeled and devained shrimp, chopped
24 wonton wraps
1 TBS oil
2 cups chicken broth
Combine first 10 ingredients in a bowl.
Working with 1 wrapper at a time (Cover the remaining wrappers with a damp towel to prevent drying) spoon about 1 heaping tsp of filling into the center of each wrap. Moisten the edges with water. Fold in half and pinch the edges together to seal. Form 3-4 pleats along the seal. Place dumpling, seam side up on a platter. Repeat with remaining filling and wrappers to make 24 pot stickers.
 |
| By the time I got to number 6 I got it under control lol |
** You can use round gyoza skins to make this easier, but I only have the square available. I gently fold the corners in to make a half moon purse.
If you want, you may freeze half this batch. Place uncooked dumplings on a pan lined with parchment paper. Freeze until hard and store in a plastic bag until ready to use.
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| Ready to be frozen for later use |
Heat 1 1/2 tsp of oil in a large non-stick skillet over medium high heat.
Place 12 dumplings in the pan, seam side up. DO NOT CROWD the pan. Cook 30 seconds until brown. Add 1 cup of broth to the pan, cover and cook 5 minutes. Uncover and cook about 1 minute until liquid evaporates. Remove pot stickers from the pan. Cover and keep warm.
Repeat process with remaining dumplings. Serve with tangy ginger dipping sauce.
Tangy Ginger Dipping Sauce
1/2 cup tomato
1/3 cup chopped green onion or yellow sweet onion
1/4 cup lime juice
1/4 cup rice vinegar
1 1/2 TSB sugar
1 tsp chopped, peeled ginger
2 cloves garlic
1 jalapeno, seeded
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| Tangy goodness |
Throw it all in a blender and whirl until all ingredients are well chopped and mixed. Pour into a jar or small container with a lid. Allow to sit 10 minutes. Shake well and serve with dumplings or crab rangoon.
** You may choose to peel your tomato, I didn't. I like all those vitamins!
Baked Crab Rangoon
Makes 18
5 oz crab meat (I used a can, drained very well)
4.5 oz cream cheese, softened to room temp
1 green onion or 1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp Worcestershire sauce
18 wonton wraps
Mix first 5 ingredients together in a small bowl. For deeper flavor, let sit for 30 minutes, covered.
Working with 1 wrap at a time, place 1 heaping tsp of filling into the center of the wonton. Wet edges.Bring up the edges toward the center to make a small purse. Pinch to seal.
 |
| Ignore my tortilla triangles, I was making chips at the same time :) |
Lay the purses on a baking sheet lined with parchment paper. Spray with olive oil. (I have a handy little spray bottle, but you can brush on if you don't have a spritz bottle) gently salt with coarse salt if desired.
Bake at 425 for 12-14 minutes until golden. Let cool a few minutes as the filling will be hot.
Bonus- if you want to make chips like I did, just cut up a corn tortilla or two and spray with oil and salt. They bake up the same time and temp as the rangoons.
Easy Baked Wonton Strips
This one is super easy!
Wonton skins
olive oil
salt
Stack several wonton skins and slice in half so you have two stacks of rectangles.
Thinly slice into strips. Toss with a tsp of olive oil.
Lay strips onto a baking sheet lined with parchment paper. Salt with coarse salt.
Bake at 425 for 7-10 minutes until golden and crispy.
Serve with your favorite soup (like egg drop soup!) or enjoy as a crunchy snack.
Store any leftovers in an airtight container.
Thursday, March 12, 2020
Blueberry-Pecan Scones
As my mom says- the baking muse is alive and well in my kitchen these days.
Yesterday I baked Reese's Chocolate Cookies with Peanut-butter chips. I will post that recipe at another time. I had done a little searching and found that Reese's has changed the recipe quantities a few times and people are all up in arms about it... So be on the lookout for what I made (hint, I just followed the recipe on the package! lol)
Today, I continued on the Cooking Light Project. Yes, you know. That project I started like 10 years ago... The recent recipes I've shared come from The Best of Cooking Light Everyday Favorites. I really enjoy a project like this for a few reasons: I get to try new foods that I would normally avoid; I get to explore new techniques in the kitchen; it's one of those projects that you can pick up at anytime and it will always be fun!
I have NEVER made a scone before. I have eaten my share, I mean it's a sweet bread. Yea. I'm all in.
These were so simple to make. They came together quickly and baked up beautifully. I used frozen blueberries that my parents picked this past berry season and GA pecans. The flavor is light and tender. For a heavier bread, it's surprisingly delicate.
I loved the fact that I had everything in my kitchen for this recipe. No special trips to the store. No random spices or equipment needed. I can tell you, these are delish right out of the oven, but they are outstanding when you let them cool completely! Yum!
Why are you still reading? Go make some scones and have a cuppa. You can thank me later. :)
Blueberry Pecan Scones
Makes 10
1/2 cup milk (I used almond milk, you can use regular 2% cows milk)
1/4 cup sugar
2 tsp grated lemon rind
1 tsp vanilla extract
1 large egg
2 cups flour
1 TBS baking powder
1/2 tsp salt
3 TBS chilled butter, diced small
1 cup fresh or frozen blueberries
1/4 cup finely chopped, toasted pecans
1 large egg white, beaten
2 TBS sugar (You can use colored sanding sugar for a fun pop of color)
Preheat oven to 375.
Combine milk, sugar, lemon, vanilla, and egg. Whisk well.
In a separate bowl, combine flour, baking powder, salt and butter. Using your preferred method, cut the butter into the flour mixture until it resembles coarse meal. I personally do this while a pastry blender, others use two knives, and of course you can always just use your hands. (I have had many children help cut butter in because they love to smoosh the butter and flour together)
Fold the berries and pecans into the flour mix. Once well coated, add milk mixture. Stir until the entire dough just comes together. It will be sticky.
Turn out onto a floured surface. Pat dough into an 8 inch circle. Cut dough into 10 wedges.
Transfer wedges to a cookie sheet lined with parchment.
Brush egg white over dough wedges. Sprinkle 2 TBS sugar over all. Bake for 18-20 minutes.
May be served immediately or at room temperature.
Yesterday I baked Reese's Chocolate Cookies with Peanut-butter chips. I will post that recipe at another time. I had done a little searching and found that Reese's has changed the recipe quantities a few times and people are all up in arms about it... So be on the lookout for what I made (hint, I just followed the recipe on the package! lol)
Today, I continued on the Cooking Light Project. Yes, you know. That project I started like 10 years ago... The recent recipes I've shared come from The Best of Cooking Light Everyday Favorites. I really enjoy a project like this for a few reasons: I get to try new foods that I would normally avoid; I get to explore new techniques in the kitchen; it's one of those projects that you can pick up at anytime and it will always be fun!
I have NEVER made a scone before. I have eaten my share, I mean it's a sweet bread. Yea. I'm all in.
These were so simple to make. They came together quickly and baked up beautifully. I used frozen blueberries that my parents picked this past berry season and GA pecans. The flavor is light and tender. For a heavier bread, it's surprisingly delicate.
I loved the fact that I had everything in my kitchen for this recipe. No special trips to the store. No random spices or equipment needed. I can tell you, these are delish right out of the oven, but they are outstanding when you let them cool completely! Yum!
Why are you still reading? Go make some scones and have a cuppa. You can thank me later. :)
Blueberry Pecan Scones
Makes 10
1/2 cup milk (I used almond milk, you can use regular 2% cows milk)
1/4 cup sugar
2 tsp grated lemon rind
1 tsp vanilla extract
1 large egg
2 cups flour
1 TBS baking powder
1/2 tsp salt
3 TBS chilled butter, diced small
1 cup fresh or frozen blueberries
1/4 cup finely chopped, toasted pecans
1 large egg white, beaten
2 TBS sugar (You can use colored sanding sugar for a fun pop of color)
Preheat oven to 375.
Combine milk, sugar, lemon, vanilla, and egg. Whisk well.
In a separate bowl, combine flour, baking powder, salt and butter. Using your preferred method, cut the butter into the flour mixture until it resembles coarse meal. I personally do this while a pastry blender, others use two knives, and of course you can always just use your hands. (I have had many children help cut butter in because they love to smoosh the butter and flour together)
Fold the berries and pecans into the flour mix. Once well coated, add milk mixture. Stir until the entire dough just comes together. It will be sticky.
Turn out onto a floured surface. Pat dough into an 8 inch circle. Cut dough into 10 wedges.
Transfer wedges to a cookie sheet lined with parchment.
Brush egg white over dough wedges. Sprinkle 2 TBS sugar over all. Bake for 18-20 minutes.
May be served immediately or at room temperature.
Tuesday, March 10, 2020
KEYS!!!!
It's time for exciting news!!! Friday, I picked up keys to my next new adventure. After a few years working for Life is Good (Love them! Check them out, for real, love them! www.lifeisgood.com) it is time for a new adventure. I've been sitting on this bit of fun information, waiting to get my keys because it didn't feel real until I had them in hand.
I accepted a super cool job opening and managing a different specialty clothing store called TINA Stephens. We will be opening late this month, so I am busy setting up shop and getting all those little details worked out. Hooray!!!
That being said, you can't work on an empty belly. I'm trying to get myself in better shape these days. I quit smoking, I go to the gym regularly, and I eat pretty lean, healthy meals. One of my favorite meals is Chicken Lo Mein. I sent it to my friend, Kate who requested the recipe be blogged.
The recipe is inspired by my Cooking Light project. The original recipe called for flank steak, but I had chicken on hand.
This isn't your grocery store, canned lo mein. This is a party in your mouth! Fresh, filling, and easy.
So, here, just for you KB, is my Chicken Lo Mein.
Chicken Lo Mein
Serves 3
4 oz uncooked linguine
1/2 tsp sesame oil
1/2 TBS olive oil
1/2 TBS minced, peeled, fresh ginger
3 cloves garlic, minced
2 cups chopped broccoli
3/4 cup sliced onion
8 oz chicken, cut into thin strips or cubes**
1 1/2 TBS soy sauce
1 TBS brown sugar
1/2 TBS oyster sauce
1/2 TBS chili paste with garlic (huy-fong chili garlic sauce is my go to brand)
sesame seeds to garnish
Cook pasta according to package directions. Drain well. Combine noodles and sesame oil, toss well to coat. Set aside.
While pasta is cooking, heat the olive oil in a large non-stick skillet over medium heat. Add ginger and garlic. Saute for 30 seconds. Add broccoli and onion. Saute 3 minutes. Add chicken, saute until done.
Add pasta to skillet. Toss well. Add soy sauce, brown sugar, oyster sauce, and chili paste. Toss well to coat all.
Garnish lightly with sesame seeds. Serve hot.
** Original recipe calls for 8oz flank steak if you prefer to make beef lo mein vs chicken.
I accepted a super cool job opening and managing a different specialty clothing store called TINA Stephens. We will be opening late this month, so I am busy setting up shop and getting all those little details worked out. Hooray!!!
That being said, you can't work on an empty belly. I'm trying to get myself in better shape these days. I quit smoking, I go to the gym regularly, and I eat pretty lean, healthy meals. One of my favorite meals is Chicken Lo Mein. I sent it to my friend, Kate who requested the recipe be blogged.
The recipe is inspired by my Cooking Light project. The original recipe called for flank steak, but I had chicken on hand.
Mmmm Asian inspired supper. Delish!
So, here, just for you KB, is my Chicken Lo Mein.
Chicken Lo Mein
Serves 3
4 oz uncooked linguine
1/2 tsp sesame oil
1/2 TBS olive oil
1/2 TBS minced, peeled, fresh ginger
3 cloves garlic, minced
2 cups chopped broccoli
3/4 cup sliced onion
8 oz chicken, cut into thin strips or cubes**
1 1/2 TBS soy sauce
1 TBS brown sugar
1/2 TBS oyster sauce
1/2 TBS chili paste with garlic (huy-fong chili garlic sauce is my go to brand)
sesame seeds to garnish
Cook pasta according to package directions. Drain well. Combine noodles and sesame oil, toss well to coat. Set aside.
While pasta is cooking, heat the olive oil in a large non-stick skillet over medium heat. Add ginger and garlic. Saute for 30 seconds. Add broccoli and onion. Saute 3 minutes. Add chicken, saute until done.
Add pasta to skillet. Toss well. Add soy sauce, brown sugar, oyster sauce, and chili paste. Toss well to coat all.
Garnish lightly with sesame seeds. Serve hot.
** Original recipe calls for 8oz flank steak if you prefer to make beef lo mein vs chicken.
Sunday, March 25, 2012
Adobo Pork & Potato Packets
I'm going to keep this short and sweet today-
With spring in full swing here in the south, we've been using our grill far more frequently.
I really like this meal because it's super easy and it's a complete meal. I don't have to worry about finding a side dish or turning on the stove top.
We enjoyed this dish out on our patio earlier this week. The cat stretched out on the warm concrete slab, the vegetable garden growing in cute little pots, and an al fresco dinner with my sweet hubby. It was a great evening.
Here's to you and your culinary adventures, friends. Cheers!
Adobo Pork & Potato Packets
Serves 4
3 TBS olive oil
2 TBS red wine vinegar
2 tsp paprika
2 tsp minced garlic
1 tsp salt
1/2 tsp Adobo seasoning- optional
pepper to taste
1 sweet potato, peeled and sliced 1/8 inch thick*
1 yellow or white potato, peeled and sliced 1/8 inch thick*
1 sweet or red onion, halved and sliced 1/8 inch thick*
4 bone-in pork chops, trimmed of excess fat
Preheat grill to high.
Combine oil, vinegar, paprika, garlic, pepper, 1/2 teaspoon salt, and adobo seasoning in a container with a tight fitting lid. Shake to combine well.
Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/2 teaspoon salt and 3 TBS of the sauce; toss well to coat.
Rub both sides of pork chops with the remaining sauce.
To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray.
Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.
Place the packets on the hottest part of the grill and the pork chops in the front or back. (I have a large grill with four independent burners. I set two of them to high for the packets, and two of them to medium for the chops.)
Cook the pork for 4-5 minutes per side and the packets for 6-7 minutes per side. (Transfer the chops to plates and let rest while the packets finish cooking.)
Open the packets (be careful of steam) and serve the pork chops with the vegetables.
*A mandoline makes this job super easy.
Note- Adobo Seasoning can be found in the ethnic foods section or the spice section of your local grocery store. It wasn't originally called for in this recipe, but Jon and I really like the flavor with pork.
With spring in full swing here in the south, we've been using our grill far more frequently.
I really like this meal because it's super easy and it's a complete meal. I don't have to worry about finding a side dish or turning on the stove top.
We enjoyed this dish out on our patio earlier this week. The cat stretched out on the warm concrete slab, the vegetable garden growing in cute little pots, and an al fresco dinner with my sweet hubby. It was a great evening.
Here's to you and your culinary adventures, friends. Cheers!
Adobo Pork & Potato Packets
Serves 4
3 TBS olive oil
2 TBS red wine vinegar
2 tsp paprika
2 tsp minced garlic
1 tsp salt
1/2 tsp Adobo seasoning- optional
pepper to taste
1 sweet potato, peeled and sliced 1/8 inch thick*
1 yellow or white potato, peeled and sliced 1/8 inch thick*
1 sweet or red onion, halved and sliced 1/8 inch thick*
4 bone-in pork chops, trimmed of excess fat
Preheat grill to high.
Combine oil, vinegar, paprika, garlic, pepper, 1/2 teaspoon salt, and adobo seasoning in a container with a tight fitting lid. Shake to combine well.
Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/2 teaspoon salt and 3 TBS of the sauce; toss well to coat.
Rub both sides of pork chops with the remaining sauce.
To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray.
Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.
Place the packets on the hottest part of the grill and the pork chops in the front or back. (I have a large grill with four independent burners. I set two of them to high for the packets, and two of them to medium for the chops.)
Cook the pork for 4-5 minutes per side and the packets for 6-7 minutes per side. (Transfer the chops to plates and let rest while the packets finish cooking.)
Open the packets (be careful of steam) and serve the pork chops with the vegetables.
*A mandoline makes this job super easy.
Note- Adobo Seasoning can be found in the ethnic foods section or the spice section of your local grocery store. It wasn't originally called for in this recipe, but Jon and I really like the flavor with pork.
Friday, February 24, 2012
Deconstructed Lasagna
I have birthday brain.
Today is my Gram's birthday. Last month was Dad's birthday. Next month is my birthday. It's birthday madness I tell you!
My family has a fun tradition for birthdays. The birthday boy or girl gets to choose what to have dinner and dessert. Growing up, my brother always had the same thing- Chili dogs, velvetta shells and cheese, and chocolate cake with chocolate frosting. Every June 26th we knew that was the plan.
For my birthday it was always the same thing as well- Daddy's Lasagna and angel food cake with vanilla frosting (the color of the frosting changed every year. The year I went with blue sorta freaked my aunts out...)
We never really figured out we could have requested to go to a restaurant to eat. But really, it didn't matter. It was our one day of the year to have a choice all to ourselves. And there was always something special about mom cooking your meal and dad baking your cake.
I still have the Pyrex mixing bowl set and hand mixer that was always used for birthday cakes. Even though I have a beautiful stand mixer, I still mix every birthday cake batter I make in the largest orange Pyrex bowl using that same hand mixer.
As we've gotten older, we have expanded the birthday supper to include an activity for the day. Last year I chose to go to The Okefenokee Swamp to see the gators. This year, we are going to Cumberland Island to see the wild horses and spend the day on the beach. My supper choice has yet to be determined, but I think I may just attempt to make a gluten free angel food cake or gluten free chocolate root beer cake. (Both of these recipes are from a pair of gluten free sisters who always make rockin' recipes.)
It's not my birthday, but I have had a hankering for some lasagna. The recipe I am sharing today is super easy. It's loaded with veggies and it's oh so delicious!
Here's to you and your culinary adventures, friends. Cheers!
Deconstructed Lasagna
Serves 5
8 oz gluten free pasta shells
1 onion, chopped
3 cloves cloves garlic, minced
1/2 lb lean ground beef
garlic salt, onion powder, pepper to taste
1/2 tsp dry Italian herbs
8 ounces sliced white mushrooms
1/4 cup beef stock
1 14-ounce can diced tomatoes with Italian herbs, DO NOT DRAIN
1-2 TBS tomato paste
5 cups baby spinach
3/4 cup cottage cheese or ricotta cheese
1/8 cup shredded mozzarella
Cook pasta according to package directions. Drain well. Set aside.
While the pasta is cooking- spray a large deep skillet with cooking spray. Saute onion, garlic, and beef. Once browned, add mushrooms. Add beef stock. Cover and simmer until mushrooms are tender- about 7-8 minutes.
Add tomatoes(with juice), tomato paste, and seasonings. Simmer, covered, 5 minutes. Add cooked pasta. Stir in spinach.
Dollop cottage or ricotta cheese over all. Sprinkle with mozzarella. Place lid on the pot and let warm through OR broil until the cheese is bubbly and golden.
Today is my Gram's birthday. Last month was Dad's birthday. Next month is my birthday. It's birthday madness I tell you!
My family has a fun tradition for birthdays. The birthday boy or girl gets to choose what to have dinner and dessert. Growing up, my brother always had the same thing- Chili dogs, velvetta shells and cheese, and chocolate cake with chocolate frosting. Every June 26th we knew that was the plan.
For my birthday it was always the same thing as well- Daddy's Lasagna and angel food cake with vanilla frosting (the color of the frosting changed every year. The year I went with blue sorta freaked my aunts out...)
We never really figured out we could have requested to go to a restaurant to eat. But really, it didn't matter. It was our one day of the year to have a choice all to ourselves. And there was always something special about mom cooking your meal and dad baking your cake.
I still have the Pyrex mixing bowl set and hand mixer that was always used for birthday cakes. Even though I have a beautiful stand mixer, I still mix every birthday cake batter I make in the largest orange Pyrex bowl using that same hand mixer.
As we've gotten older, we have expanded the birthday supper to include an activity for the day. Last year I chose to go to The Okefenokee Swamp to see the gators. This year, we are going to Cumberland Island to see the wild horses and spend the day on the beach. My supper choice has yet to be determined, but I think I may just attempt to make a gluten free angel food cake or gluten free chocolate root beer cake. (Both of these recipes are from a pair of gluten free sisters who always make rockin' recipes.)
It's not my birthday, but I have had a hankering for some lasagna. The recipe I am sharing today is super easy. It's loaded with veggies and it's oh so delicious!
Here's to you and your culinary adventures, friends. Cheers!
Deconstructed Lasagna
Serves 5
8 oz gluten free pasta shells
1 onion, chopped
3 cloves cloves garlic, minced
1/2 lb lean ground beef
garlic salt, onion powder, pepper to taste
1/2 tsp dry Italian herbs
8 ounces sliced white mushrooms
1/4 cup beef stock
1 14-ounce can diced tomatoes with Italian herbs, DO NOT DRAIN
1-2 TBS tomato paste
5 cups baby spinach
3/4 cup cottage cheese or ricotta cheese
1/8 cup shredded mozzarella
Cook pasta according to package directions. Drain well. Set aside.
While the pasta is cooking- spray a large deep skillet with cooking spray. Saute onion, garlic, and beef. Once browned, add mushrooms. Add beef stock. Cover and simmer until mushrooms are tender- about 7-8 minutes.
Add tomatoes(with juice), tomato paste, and seasonings. Simmer, covered, 5 minutes. Add cooked pasta. Stir in spinach.
Dollop cottage or ricotta cheese over all. Sprinkle with mozzarella. Place lid on the pot and let warm through OR broil until the cheese is bubbly and golden.
Monday, January 9, 2012
Pear & Almond Muffins- GF
I love muffins. They are a quick and filling snack that I can throw in my bag and go.
When I went gluten free I had lost hope in ever having a tender muffin again. Most mixes and recipes produce a dense, heavy baked product. And that's just not what I think of when I think muffin.
When I saw muffin recipes in the Cooking Light Gluten Free cookbook, I will admit, I had my doubts. But I had several pears sitting on my counter that I wanted to do something with. Jon had recently purchased some pumpkin spiced almonds. I thought that the muffins would be a perfect opportunity to use them both.
Jon, who isn't a big muffin fan, gave them his approval.
I love that this recipe has no oil, no butter, no shortening of any kind- and yet the end result is super flavorful and moist. I will admit, it was a very pleasant surprise!
Here's to you and your culinary adventures, friends. Cheers!
Pear & Almond Muffins
Makes 12
3 medium pears, peeled and cored
1 TBS lemon juice
2 tsp sugar
1/2 cup egg beaters
2 cups gluten free flour*
1 tsp xanthan gum*
1/2 tsp baking soda*
1/2 tsp baking powder*
1/2 tsp salt
1 1/2 tsp vanilla
1/2 cup sugar
3/4 cup almonds (I used pumpkin spiced almonds)
1 TBS powdered milk
Coarse sanding sugar
Preheat oven to 350°.
Combine first 3 ingredients in a microwave-safe bowl. Microwave at HIGH 4 minutes or until pear is very tender. Mash pear with a potato masher until pureed. Cool slightly.
Place almonds in a food processor; process until finely ground.
Combine flour, almonds, salt, xanthan gum, baking soda, baking powder, and 1/2 cup sugar in a medium bowl; stir with a whisk.
Combine egg beaters, vanilla, and pear puree, stirring well with a whisk. Add to almond/flour mixture, stirring just until moist. Spoon batter evenly into muffin tins coated with cooking spray. Sprinkle with sanding sugar.
Bake at 350° for 23 minutes or until muffins spring back when touched lightly in center.
* The original recipe calls for 2 cups of a gluten free baking mix instead of gluten free flour. If you chose to go this route, check the mix for xanthan gum, baking powder, and baking soda. Omit them if they are already contained in the mix.
When I went gluten free I had lost hope in ever having a tender muffin again. Most mixes and recipes produce a dense, heavy baked product. And that's just not what I think of when I think muffin.
When I saw muffin recipes in the Cooking Light Gluten Free cookbook, I will admit, I had my doubts. But I had several pears sitting on my counter that I wanted to do something with. Jon had recently purchased some pumpkin spiced almonds. I thought that the muffins would be a perfect opportunity to use them both.
Jon, who isn't a big muffin fan, gave them his approval.
I love that this recipe has no oil, no butter, no shortening of any kind- and yet the end result is super flavorful and moist. I will admit, it was a very pleasant surprise!
Here's to you and your culinary adventures, friends. Cheers!
Pear & Almond Muffins
Makes 12
3 medium pears, peeled and cored
1 TBS lemon juice
2 tsp sugar
1/2 cup egg beaters
2 cups gluten free flour*
1 tsp xanthan gum*
1/2 tsp baking soda*
1/2 tsp baking powder*
1/2 tsp salt
1 1/2 tsp vanilla
1/2 cup sugar
3/4 cup almonds (I used pumpkin spiced almonds)
1 TBS powdered milk
Coarse sanding sugar
Preheat oven to 350°.
Combine first 3 ingredients in a microwave-safe bowl. Microwave at HIGH 4 minutes or until pear is very tender. Mash pear with a potato masher until pureed. Cool slightly.
Place almonds in a food processor; process until finely ground.
Combine flour, almonds, salt, xanthan gum, baking soda, baking powder, and 1/2 cup sugar in a medium bowl; stir with a whisk.
Combine egg beaters, vanilla, and pear puree, stirring well with a whisk. Add to almond/flour mixture, stirring just until moist. Spoon batter evenly into muffin tins coated with cooking spray. Sprinkle with sanding sugar.
Bake at 350° for 23 minutes or until muffins spring back when touched lightly in center.
* The original recipe calls for 2 cups of a gluten free baking mix instead of gluten free flour. If you chose to go this route, check the mix for xanthan gum, baking powder, and baking soda. Omit them if they are already contained in the mix.
Wednesday, December 14, 2011
Cheesy Broccoli Soup
I have a well known love of soup. I am particularly fond of it when it's cold and rainy out.
The last week or so has been soup weather. We've had taco soup, tomato soup, and a brand new recipe- cheesy broccoli soup.
We served the cheesy broccoli soup with crusty gluten free ciabatta buns. The meal was wonderfully rustic- and simple. It was just what I needed during the busy Christmas season.
Here's to you and your culinary adventures, friends. Cheers!
Cheesy Broccoli Soup
Serves 6
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken or veggie broth (I used turkey broth that I made and froze at Thanksgiving)
1 (16-ounce) package broccoli florets
2 1/2 cups 1% reduced-fat milk
1/3 cup all-purpose gluten free flour
1/4 tsp black pepper
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheeses, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth* Return pureed soup mixture to pan. Ladle into bowls and serve.
* I used my stick blender to puree the soup. I like mine to have some texture so I leave it fairly bumpy.
The last week or so has been soup weather. We've had taco soup, tomato soup, and a brand new recipe- cheesy broccoli soup.
We served the cheesy broccoli soup with crusty gluten free ciabatta buns. The meal was wonderfully rustic- and simple. It was just what I needed during the busy Christmas season.
Here's to you and your culinary adventures, friends. Cheers!
Cheesy Broccoli Soup
Serves 6
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken or veggie broth (I used turkey broth that I made and froze at Thanksgiving)
1 (16-ounce) package broccoli florets
2 1/2 cups 1% reduced-fat milk
1/3 cup all-purpose gluten free flour
1/4 tsp black pepper
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheeses, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth* Return pureed soup mixture to pan. Ladle into bowls and serve.
* I used my stick blender to puree the soup. I like mine to have some texture so I leave it fairly bumpy.
Friday, July 15, 2011
Green Bean & Bacon Salad
Last night Jon and I had grilled stuffed burgers (beautifully seasoned ground beef filled with either Velveeta cheese or laughing cow cheese grilled to perfection) with this green bean salad. I was amazed that Jon gave the beans a 9 on our scale of 1-10. I shouldn't have been surprised though, that man loves both bacon and green beans.
The salad reminded us of the green beans we used to get at a local Chinese joint, only with the bonus of bacon :) I garnished ours with a little bit of slivered almonds. They were delicious.
What sorts of non-starch sides do you prepare for your family?
Here's to you and your culinary adventures, friends. Cheers!
Green Bean & Bacon Salad
Serves 6
85 calories per
2 pounds green beans, trimmed
3 bacon slices*
2 tablespoons finely chopped shallots
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Cook beans in boiling, salted water 5 minutes. Drain and plunge beans into salted ice water; drain. Place beans in a large bowl.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallots to drippings in pan; cook 1 1/2 minutes, stirring frequently. Add vinegar; cook 30 seconds, scraping pan to loosen browned bits. Drizzle mixture over beans.
Combine honey, mustard, pepper, and salt to taste, stirring with a whisk. Pour over green bean mixture; toss to coat. Sprinkle with crumbled bacon.
* I used 3 heaping TBS Oscar Meyer real bacon pieces. Crisp them up in the pan. Remove and drain on paper towel. Add a tsp or so of butter to the pan to cook your shallots.
The salad reminded us of the green beans we used to get at a local Chinese joint, only with the bonus of bacon :) I garnished ours with a little bit of slivered almonds. They were delicious.
What sorts of non-starch sides do you prepare for your family?
Here's to you and your culinary adventures, friends. Cheers!
Green Bean & Bacon Salad
Serves 6
85 calories per
2 pounds green beans, trimmed
3 bacon slices*
2 tablespoons finely chopped shallots
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Cook beans in boiling, salted water 5 minutes. Drain and plunge beans into salted ice water; drain. Place beans in a large bowl.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallots to drippings in pan; cook 1 1/2 minutes, stirring frequently. Add vinegar; cook 30 seconds, scraping pan to loosen browned bits. Drizzle mixture over beans.
Combine honey, mustard, pepper, and salt to taste, stirring with a whisk. Pour over green bean mixture; toss to coat. Sprinkle with crumbled bacon.
* I used 3 heaping TBS Oscar Meyer real bacon pieces. Crisp them up in the pan. Remove and drain on paper towel. Add a tsp or so of butter to the pan to cook your shallots.
Wednesday, June 15, 2011
Sausage and Corn Frittata
Things have been crazy around this house lately. Cr-a-z-y. Between work, family, being sick, and battling ants, I've been a little on the slow side when it comes to posting. I do hope to get back to blogging more soon.
Let me just say- no one warned me about the bajillions of ants that inhabit the south. And yes, I am pretty sure that is a real statistic... Since much of the soil here seems to be sand, the ants love it. And, they really enjoy trying to squeeze into my house through even the tiniest, tiniest, most indistinguishable pinholes they can find. It's been an ongoing battle. People assure me it's not my fault (my kitchen and house are spotless) the little buggers will try to find some water and food, particularly when there is a big drought. So, until the rains come, I will just keep washing the ants down the drain. Sigh. Can someone send some rain my way please?
Because I need to eat to keep my warrior-like strength for doing battle (LOL) I decided to try a new cooking light recipe. I settled on a 5 ingredient frittata dish. Doesn't it look delicious?
It was just what we were looking for. I served it with toast and orange juice. A complete breakfast for supper. :)
Here's to you and your culinary adventures, friends. Cheers!
Smoked Sausage & Corn Frittata
Serves 4
174 calories per serving
Cooking spray
4 ounces smoked turkey sausage, quartered lengthwise and diced
1 1/2 cups frozen shoepeg white corn, thawed
1 large egg plus 4 large egg whites
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese*
1/4-1/2 tsp dry thyme
Let me just say- no one warned me about the bajillions of ants that inhabit the south. And yes, I am pretty sure that is a real statistic... Since much of the soil here seems to be sand, the ants love it. And, they really enjoy trying to squeeze into my house through even the tiniest, tiniest, most indistinguishable pinholes they can find. It's been an ongoing battle. People assure me it's not my fault (my kitchen and house are spotless) the little buggers will try to find some water and food, particularly when there is a big drought. So, until the rains come, I will just keep washing the ants down the drain. Sigh. Can someone send some rain my way please?
Because I need to eat to keep my warrior-like strength for doing battle (LOL) I decided to try a new cooking light recipe. I settled on a 5 ingredient frittata dish. Doesn't it look delicious?
Here's to you and your culinary adventures, friends. Cheers!
Smoked Sausage & Corn Frittata
Serves 4
174 calories per serving
Cooking spray
4 ounces smoked turkey sausage, quartered lengthwise and diced
1 1/2 cups frozen shoepeg white corn, thawed
1 large egg plus 4 large egg whites
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese*
1/4-1/2 tsp dry thyme
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; sauté 4 minutes or until browned. Stir in corn, reduce heat to medium-low.
Combine egg and egg whites in a small bowl; stir with a whisk. Drizzle evenly over sausage mixture. Cover and cook 8 minutes or until almost set.
Remove pan from heat; sprinkle evenly with cheese and herbs. Cover and let stand 2 minutes.Cut into wedges.
* I used smoked gouda cheese in place of the cheddar
Monday, April 25, 2011
Easter Rolls
Happy Belated Easter!
I hope your day was filled with joy and love as we celebrated the resurrection of Jesus Christ.
My parents came over for the day of fun and food.
I made cake balls. They were my first ever attempt. I have some new ideas/notes for the next time. And yes, there will definitely be a next time. Aren't they cute:
Strawberry cake, chocolate icing, dipped in colored white chocolate. So tasty.
Then we dyed Easter eggs. I love Jon's egg in the middle, it was just so perfect:
We did dye a dozen eggs, but we got hungry before the photos were taken ;) The eggs we ate were pink and purple. Sorry they missed the picture party...
Funny little tidbit for you- My dad used to dye eggs as a kid with his family. There were 5 boys in his family. So my mom asked him if he drew bombs and grenades on the eggs. He said "No, we weren't allowed to." And then, the light bulb turned on his head. He immediately created a grenade egg- drawing on the details then dyeing the egg a sort of olive color. It was all very comical.
In reality, most of our egg designs involve the cross, sayings like "He is risen", and pictures of the stone being rolled away from the empty tomb. But, there are always the fun designs such as egg grenades and metallic foiled eggs. :)
After much laughter and entertainment, we were hungry! So it was dinner time. We had ham, mashed potatoes, corn, cranberry relish, hard boiled eggs, and flaky dinner rolls. It was delicious!
The rolls reminded me of some bread my Grandma S. used to make. They were soft on the inside, but crusty on the outside. They had a hint of sweetness. It tasted a lot like her bread when it was toasted. Loved them.
I finished off the day by staying up WAY too late and watching The Passion of the Christ. I couldn't think of a more appropriate way to celebrate Easter. A vivid reminder of the pure love and compassion poured out from the Father for us, his children. It was a fabulous day.
I hope your Easter was fantastic.
Here's to you and your culinary adventures, friends. Cheers!
Flaky Dinner Rolls
160 calories per
Makes 1 dozen rolls
3 TBS sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray
Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375°.
Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.
I hope your day was filled with joy and love as we celebrated the resurrection of Jesus Christ.
My parents came over for the day of fun and food.
I made cake balls. They were my first ever attempt. I have some new ideas/notes for the next time. And yes, there will definitely be a next time. Aren't they cute:
Strawberry cake, chocolate icing, dipped in colored white chocolate. So tasty.Then we dyed Easter eggs. I love Jon's egg in the middle, it was just so perfect:
We did dye a dozen eggs, but we got hungry before the photos were taken ;) The eggs we ate were pink and purple. Sorry they missed the picture party...
Funny little tidbit for you- My dad used to dye eggs as a kid with his family. There were 5 boys in his family. So my mom asked him if he drew bombs and grenades on the eggs. He said "No, we weren't allowed to." And then, the light bulb turned on his head. He immediately created a grenade egg- drawing on the details then dyeing the egg a sort of olive color. It was all very comical.
In reality, most of our egg designs involve the cross, sayings like "He is risen", and pictures of the stone being rolled away from the empty tomb. But, there are always the fun designs such as egg grenades and metallic foiled eggs. :)
After much laughter and entertainment, we were hungry! So it was dinner time. We had ham, mashed potatoes, corn, cranberry relish, hard boiled eggs, and flaky dinner rolls. It was delicious!
The rolls reminded me of some bread my Grandma S. used to make. They were soft on the inside, but crusty on the outside. They had a hint of sweetness. It tasted a lot like her bread when it was toasted. Loved them.
I finished off the day by staying up WAY too late and watching The Passion of the Christ. I couldn't think of a more appropriate way to celebrate Easter. A vivid reminder of the pure love and compassion poured out from the Father for us, his children. It was a fabulous day.
I hope your Easter was fantastic.
Here's to you and your culinary adventures, friends. Cheers!
Flaky Dinner Rolls
160 calories per
Makes 1 dozen rolls
3 TBS sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray
Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375°.
Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.
Friday, April 15, 2011
Meatless Lasagna Rolls
These were, stellar.
Honestly, I ate these for 3 days. They just got better each day.
They have all the things I adore about lasagna-only made lighter and quicker.
I served homemade basil bread sticks as a side for this dish. They are a new creation of mine. This was a huge deal for me. I only recently have learned how to deal with yeast breads. I am starting to get more comfortable with them so I decided it was time to experiment.
My favorite part of making the dough is watching the yeast bloom. It's like a little science experiment every time! And the smell, it sends me over the moon every single time. Love it.
I took my basic pizza dough recipe (yeast, water, honey, salt, and flour) and doctored it up with a heaping tablespoon of very finely chopped basil.
Look how pretty the dough is with flecks of basil. It was so aromatic. Definitely a happy smell :)
Here's to you and your culinary adventures, friends. Cheers!
Meatless Lasagna Rolls
Serves 6
245 calories per
6 lasagna noodles*
1/4 cup egg beaters OR 1 egg beaten
1 cup part skim ricotta cheese
1 cup shredded part skim mozzarella cheese
2 TBS grated Parmesan cheese
5 oz frozen spinach, thawed and squeezed dry
1/8 tsp salt
1/8 tsp pepper
a tiny pinch of ground nutmeg
14 oz meatless spaghetti sauce
Preheat oven to 375.
Cook lasagna noodles until done- about 10 minutes. Drain and lay flat on a baking dish to cool.
Combine egg, cheeses, spinach, salt, pepper, and nutmeg together in a small bowl. Score into 6 even sections.
Spray a 9x9 baking dish with cooking spray. Spread about 1/3 of the sauce into the bottom of the dish. Set aside.
Working with one noodle at a time- scoop out one section of the scored cheese mixture and spread over 2/3 of the pasta, leaving empty space at one end of the noodle.
Starting at the filled end- roll up. Some of the filling will push down the length of the pasta as you roll, this is why you left a space at the end. Place seam side down in the baking dish. Repeat with remaining noodles and filling.
Cover with remaining sauce.
Bake, uncovered, for 20-25 minutes.Remove from oven. Let cool at least 10 minutes before serving.
* I used oven ready noodles because they have ridges in them. Just boil up as you normally would in salted water.
Basil Bread Sticks
96 calories per
Makes 12
2 tsp honey
1 package active dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour (about 10 ounces), divided
1/2 tsp salt
1 heaping TBS of very finely chopped fresh basil
Cooking spray
Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Add basil.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until dough just starts to come together. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6-8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with a clean tea towel and let rise in a warm place, free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)
Punch dough down and divide into 12 balls (about 1 1/2 oz per). Roll into bread stick shapes. Lay onto a baking prepared baking sheet. Lightly spray surface of dough with cooking spray, and cover loosely with plastic wrap. Cover with a tea towel. Let rise 20 minutes.
In an oven preheated 375, bake for 8-10 minutes until golden. Brush with melted butter if desired.
Honestly, I ate these for 3 days. They just got better each day.
They have all the things I adore about lasagna-only made lighter and quicker.
I served homemade basil bread sticks as a side for this dish. They are a new creation of mine. This was a huge deal for me. I only recently have learned how to deal with yeast breads. I am starting to get more comfortable with them so I decided it was time to experiment.
My favorite part of making the dough is watching the yeast bloom. It's like a little science experiment every time! And the smell, it sends me over the moon every single time. Love it.
I took my basic pizza dough recipe (yeast, water, honey, salt, and flour) and doctored it up with a heaping tablespoon of very finely chopped basil.
Look how pretty the dough is with flecks of basil. It was so aromatic. Definitely a happy smell :)
Here's to you and your culinary adventures, friends. Cheers!
Meatless Lasagna Rolls
Serves 6
245 calories per
6 lasagna noodles*
1/4 cup egg beaters OR 1 egg beaten
1 cup part skim ricotta cheese
1 cup shredded part skim mozzarella cheese
2 TBS grated Parmesan cheese
5 oz frozen spinach, thawed and squeezed dry
1/8 tsp salt
1/8 tsp pepper
a tiny pinch of ground nutmeg
14 oz meatless spaghetti sauce
Preheat oven to 375.
Cook lasagna noodles until done- about 10 minutes. Drain and lay flat on a baking dish to cool.
Combine egg, cheeses, spinach, salt, pepper, and nutmeg together in a small bowl. Score into 6 even sections.
Spray a 9x9 baking dish with cooking spray. Spread about 1/3 of the sauce into the bottom of the dish. Set aside.
Working with one noodle at a time- scoop out one section of the scored cheese mixture and spread over 2/3 of the pasta, leaving empty space at one end of the noodle.
Starting at the filled end- roll up. Some of the filling will push down the length of the pasta as you roll, this is why you left a space at the end. Place seam side down in the baking dish. Repeat with remaining noodles and filling.
Cover with remaining sauce.
Bake, uncovered, for 20-25 minutes.Remove from oven. Let cool at least 10 minutes before serving.
* I used oven ready noodles because they have ridges in them. Just boil up as you normally would in salted water.
Basil Bread Sticks
96 calories per
Makes 12
2 tsp honey
1 package active dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour (about 10 ounces), divided
1/2 tsp salt
1 heaping TBS of very finely chopped fresh basil
Cooking spray
Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Add basil.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until dough just starts to come together. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6-8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with a clean tea towel and let rise in a warm place, free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)
Punch dough down and divide into 12 balls (about 1 1/2 oz per). Roll into bread stick shapes. Lay onto a baking prepared baking sheet. Lightly spray surface of dough with cooking spray, and cover loosely with plastic wrap. Cover with a tea towel. Let rise 20 minutes.
In an oven preheated 375, bake for 8-10 minutes until golden. Brush with melted butter if desired.
Grillin' Chicken Yakatori
Another home run.
Chicken Yakatori. A friend from work told me she would have reservations about eating something called "YAK-atori." That was until I explained what it is- marinated chicken chunks, threaded onto a skewer and grilled to perfection. Really who could ask for any thing more? Well, perhaps some of my favorite homemade mac n cheese?At least that's what we had with our chicken. Add a tossed tomato, cuc, and basil salad and we were set.
The recipe makes four servings, but if you look, you'll see we have five. I made an extra serving so we could use the leftovers in another meal later this week. :) Cook once, eat twice.
As I was grilling up this fantastic, simple supper I took a stroll around my yard. I have a lovely plant in the front yard that sends out blossoms every few days. They bloom for one day, then wither and die. It's very peculiar and interesting all at the same time. If you know what this plant is, please feel free to comment and enlighten me on it's name!
Here's to you and your culinary adventures, friends. Cheers!
Chicken Yakatori
Serves 4
172 calories per
1/4 cup sake (rice wine)*
1/4 cup low-sodium soy sauce
3 TBS sugar
2 TBS grated peeled fresh ginger
1/4 tsp crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
1 tsp sesame oil
Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
Combine soy sauce mixture and the chicken. Add sesame oil. Toss to coat. Cover and marinate in refrigerator for 1 hour.
Heat an outdoor grill to medium-high heat.
Thread 6 chicken cubes onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture.
Grill 4 minutes on each side or until the chicken is done.
* You can use 1/8 cup rice wine vinegar and 1/8 cup white wine in place of the sake. It's not quite the same, but it will do in a pinch.
Chicken Yakatori. A friend from work told me she would have reservations about eating something called "YAK-atori." That was until I explained what it is- marinated chicken chunks, threaded onto a skewer and grilled to perfection. Really who could ask for any thing more? Well, perhaps some of my favorite homemade mac n cheese?At least that's what we had with our chicken. Add a tossed tomato, cuc, and basil salad and we were set.
The recipe makes four servings, but if you look, you'll see we have five. I made an extra serving so we could use the leftovers in another meal later this week. :) Cook once, eat twice.
As I was grilling up this fantastic, simple supper I took a stroll around my yard. I have a lovely plant in the front yard that sends out blossoms every few days. They bloom for one day, then wither and die. It's very peculiar and interesting all at the same time. If you know what this plant is, please feel free to comment and enlighten me on it's name!
Here's to you and your culinary adventures, friends. Cheers!
Chicken Yakatori
Serves 4
172 calories per
1/4 cup sake (rice wine)*
1/4 cup low-sodium soy sauce
3 TBS sugar
2 TBS grated peeled fresh ginger
1/4 tsp crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
1 tsp sesame oil
Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
Combine soy sauce mixture and the chicken. Add sesame oil. Toss to coat. Cover and marinate in refrigerator for 1 hour.
Heat an outdoor grill to medium-high heat.
Thread 6 chicken cubes onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture.
Grill 4 minutes on each side or until the chicken is done.
* You can use 1/8 cup rice wine vinegar and 1/8 cup white wine in place of the sake. It's not quite the same, but it will do in a pinch.
Sunday, April 10, 2011
Shrimp in herb sauce
A picture is worth a thousand words.
Yes, it's cliché. But the only words I could come up with were, "Oh my goodness, this is wonderful, oh my goodness." So, two pictures should help more than my (basically)wordless description.
The first is just the shrimp in all its glory.
The second show cases where all the flavor is for this simple dish- the vibrant green herb sauce.
I served this over a little bed of spaghetti squash and used the bread to sop up the delicious herb sauce.
So, go, cook. Enjoy the freshest flavors of the season.
Here's to you and your culinary adventures, friends. Cheers!
Shrimp with Herbed Green Sauce
Serves 6
352 calories per serving
3 1/2 TBS extravirgin olive oil
6 garlic cloves, peeled
1 cup coarsely chopped green onions
1 cup coarsely chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
2 1/4 pounds large shrimp, peeled and deveined
1/3 cup dry white wine
6 ounces crusty sourdough or French bread, torn into 6 (1-ounce) pieces
Preheat oven to 500°.
Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add wine. Add 1/2 teaspoon salt, black pepper, red pepper.*
Toss the shrimp and sauce together. Spoon the shrimp mixture into a shallow roasting pan. Bake at 500° for 5-6 minutes or until the shrimp is slightly underdone, stirring once. Remove from oven. Let sit in hot sauce for an additional minute or so to let the shrimp finish cooking.
Ladle about 5 oz of the shrimp/sauce mixture into a bowl. Serve immediately with bread.
* The raw sauce can be frozen and will still maintain it's vibrant color when thawed and cooked.
Because I was planing to pour this over squash, I removed my shrimp from the sauce after cooking. Then I added 1/4 cup chicken stock and a splash of lemon juice to the herb sauce. Then I returned the shrimp to the party.
Yes, it's cliché. But the only words I could come up with were, "Oh my goodness, this is wonderful, oh my goodness." So, two pictures should help more than my (basically)wordless description.
The first is just the shrimp in all its glory.
The second show cases where all the flavor is for this simple dish- the vibrant green herb sauce.
I served this over a little bed of spaghetti squash and used the bread to sop up the delicious herb sauce.
So, go, cook. Enjoy the freshest flavors of the season.
Here's to you and your culinary adventures, friends. Cheers!
Shrimp with Herbed Green Sauce
Serves 6
352 calories per serving
3 1/2 TBS extravirgin olive oil
6 garlic cloves, peeled
1 cup coarsely chopped green onions
1 cup coarsely chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
2 1/4 pounds large shrimp, peeled and deveined
1/3 cup dry white wine
6 ounces crusty sourdough or French bread, torn into 6 (1-ounce) pieces
Preheat oven to 500°.
Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add wine. Add 1/2 teaspoon salt, black pepper, red pepper.*
Toss the shrimp and sauce together. Spoon the shrimp mixture into a shallow roasting pan. Bake at 500° for 5-6 minutes or until the shrimp is slightly underdone, stirring once. Remove from oven. Let sit in hot sauce for an additional minute or so to let the shrimp finish cooking.
Ladle about 5 oz of the shrimp/sauce mixture into a bowl. Serve immediately with bread.
* The raw sauce can be frozen and will still maintain it's vibrant color when thawed and cooked.
Because I was planing to pour this over squash, I removed my shrimp from the sauce after cooking. Then I added 1/4 cup chicken stock and a splash of lemon juice to the herb sauce. Then I returned the shrimp to the party.
Wednesday, April 6, 2011
Griddle Pizza
Jon and I enjoy pizza on occasion.
We very rarely eat fast food pizza.
When we eat pizza it's generally "good for you" pizza. Lots of veggies, sometimes fruit, light on the sauce, and homemade pizza dough.
I've made pizza on a pizza stone,on a sheet pan, on a perforated pizza pan, on a grill, and over a campfire. Tonight we tried a new technique- pizza on a counter top griddle.
Super easy. It doesn't heat up the house. And it makes a really crispy, sturdy crust. We really enjoyed it.
We've had this particular recipe before, but I've always made some adaptations. This is first time we've followed it step by step, ingredient for ingredient. The revisit was well worth the time and effort.
Here's to you and your culinary adventures, friends. Cheers!
Griddle Pizza
Serves 4
357 calories per pizza
1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
3 1/2 teaspoons olive oil, divided
1 2/3 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp dried thyme
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
2 tsp balsamic vinegar
1 1/2 tsp Dijon mustard
1 (14-ounce) can artichoke hearts, drained and chopped
Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in quarters. Roll each portion into a medium sized circle on a floured surface.
Heat a griddle coated with cooking spray over medium heat. Place one dough portion on pan; cook 5-10 minutes until golden brown. Turn dough over; sprinkle with 1/8 cup mozzarella and 1 tablespoons Parmesan. Cook 5-10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses. (My griddle is large enough to make 2 pizzas at once.)
Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.
We very rarely eat fast food pizza.
When we eat pizza it's generally "good for you" pizza. Lots of veggies, sometimes fruit, light on the sauce, and homemade pizza dough.
I've made pizza on a pizza stone,on a sheet pan, on a perforated pizza pan, on a grill, and over a campfire. Tonight we tried a new technique- pizza on a counter top griddle.
Super easy. It doesn't heat up the house. And it makes a really crispy, sturdy crust. We really enjoyed it.
We've had this particular recipe before, but I've always made some adaptations. This is first time we've followed it step by step, ingredient for ingredient. The revisit was well worth the time and effort.
Here's to you and your culinary adventures, friends. Cheers!
Griddle Pizza
Serves 4
357 calories per pizza
1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
3 1/2 teaspoons olive oil, divided
1 2/3 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp dried thyme
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
2 tsp balsamic vinegar
1 1/2 tsp Dijon mustard
1 (14-ounce) can artichoke hearts, drained and chopped
Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in quarters. Roll each portion into a medium sized circle on a floured surface.
Heat a griddle coated with cooking spray over medium heat. Place one dough portion on pan; cook 5-10 minutes until golden brown. Turn dough over; sprinkle with 1/8 cup mozzarella and 1 tablespoons Parmesan. Cook 5-10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses. (My griddle is large enough to make 2 pizzas at once.)
Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.
Monday, April 4, 2011
Classic Meatloaf, Sort of....
So-
Any time I say meatloaf, Jon automatically quotes the line from the movie A Christmas Story where Randy is poking at the meatloaf on his plate and playing with his mashed potatoes:
"Meatloaf, smeatloaf, double-beetloaf, I hate meatloaf."
Ye---a, ri---ght.
Most of the time when he says he doesn't like a particular food he ends up eating a second helping. Seriously. Here's a prime example: whenever I mention cabbage, which he claims to hate, he always eats more than I do(and I love me some good cabbage!).
I think he's just a kid at heart and no kid will admit to liking certain foods. There's a cool factor involved "I gotta protect my rep babe" Ya, ok hon....
We had individual meatloaves, homemade (baked) french fries (Yumtastic as usual) and steamed green beans. Deliciousness. A bit of comfort food, lightened. A great way to end a long day after work. :)
And here's why I loved the meatloaf, aside from the great flavor- they are mini loaves. You get to eat the whole thing! Fantastic. Dishes like this are always a big hit at my house.
Here's to you and your culinary adventures, friends. Cheers!
Mini Meatloaves
Serves 4
255 calories per
1/2 cup ketchup
1 1/2 TBS Dijon mustard
1 lb ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp black pepper
1 large egg, lightly beaten*
Cooking spray
Preheat oven to 400°.
Combine ketchup and mustard. Reserve 2 1/2 TBS ketchup mixture.
Combine remaining ketchup mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray. Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf.
Bake at 400° for 25 minutes or until done
* You may swap out for 1/4 cup egg substitute for 1 egg here
Any time I say meatloaf, Jon automatically quotes the line from the movie A Christmas Story where Randy is poking at the meatloaf on his plate and playing with his mashed potatoes:
"Meatloaf, smeatloaf, double-beetloaf, I hate meatloaf."
Ye---a, ri---ght.
Most of the time when he says he doesn't like a particular food he ends up eating a second helping. Seriously. Here's a prime example: whenever I mention cabbage, which he claims to hate, he always eats more than I do(and I love me some good cabbage!).
I think he's just a kid at heart and no kid will admit to liking certain foods. There's a cool factor involved "I gotta protect my rep babe" Ya, ok hon....
We had individual meatloaves, homemade (baked) french fries (Yumtastic as usual) and steamed green beans. Deliciousness. A bit of comfort food, lightened. A great way to end a long day after work. :)
And here's why I loved the meatloaf, aside from the great flavor- they are mini loaves. You get to eat the whole thing! Fantastic. Dishes like this are always a big hit at my house.
Here's to you and your culinary adventures, friends. Cheers!
Mini Meatloaves
Serves 4
255 calories per
1/2 cup ketchup
1 1/2 TBS Dijon mustard
1 lb ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp black pepper
1 large egg, lightly beaten*
Cooking spray
Preheat oven to 400°.
Combine ketchup and mustard. Reserve 2 1/2 TBS ketchup mixture.
Combine remaining ketchup mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray. Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf.
Bake at 400° for 25 minutes or until done
* You may swap out for 1/4 cup egg substitute for 1 egg here
Wednesday, March 30, 2011
Raspberry Red Velvet Birthday
I had the best birthday ever.
My dad made me raspberry red velvet cake, from scratch.
How delicious does that look?! It was fabulous. Don't worry, I'll share the recipe. Amazing dad to bake the cake not included, you've got to find your own!
For supper we had one of my favorite meals from when I was a kid- grilled burgers, (we jazzed them up last night with mushrooms and provolone cheese) egg noodles, and baked beans. The beans get served over the pasta, they make a great gravy :)
Loved it! But, before we ate all this delicious food, we had to work up an appetite. And so, we went to the Okefenokee Swamp.
My goodness kids! It was wonderful! We saw lots of gators, various birds, turtles, and even a raccoon. I have way too many photos to post here, but I have selected a few to share with you.
The Okefenokee Swamp is entirely dependant on rain water. No water sources flow into the swamp. Because it's been so dry here, the swamp is about a foot lower than usual. So, as much as we desperately need the rain, I was happy God gave us a break for the day so I could see more of His glorious creations :)
The swamp is a wild life refuge, so all the animals are protected, but are free to live their lives without man interfering.
With all that said, let's look at some pictures!
Here's a big boy who was just hanging out on the banks by the visitor center.
Swim anyone? 
The landscapes are so varied- 
And look at the water lily- it seems to radiate light from within. How beautiful! 
So, there you have it kiddos, a very very small insider view of my birthday. It was fantastic.
Here's to you and your culinary adventures, friends. Cheers!
Raspberry Red Velvet Cake
Serves 18
308 calories per
Cooking spray
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
Frosting:
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
Remaining ingredient:
1/2 cup seedless raspberry jam
Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.
Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.
To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
My dad made me raspberry red velvet cake, from scratch.
How delicious does that look?! It was fabulous. Don't worry, I'll share the recipe. Amazing dad to bake the cake not included, you've got to find your own!
For supper we had one of my favorite meals from when I was a kid- grilled burgers, (we jazzed them up last night with mushrooms and provolone cheese) egg noodles, and baked beans. The beans get served over the pasta, they make a great gravy :)
Loved it! But, before we ate all this delicious food, we had to work up an appetite. And so, we went to the Okefenokee Swamp.
My goodness kids! It was wonderful! We saw lots of gators, various birds, turtles, and even a raccoon. I have way too many photos to post here, but I have selected a few to share with you.
The Okefenokee Swamp is entirely dependant on rain water. No water sources flow into the swamp. Because it's been so dry here, the swamp is about a foot lower than usual. So, as much as we desperately need the rain, I was happy God gave us a break for the day so I could see more of His glorious creations :)
The swamp is a wild life refuge, so all the animals are protected, but are free to live their lives without man interfering.
With all that said, let's look at some pictures!
Here's a big boy who was just hanging out on the banks by the visitor center.
Swim anyone? 
The landscapes are so varied- 
And look at the water lily- it seems to radiate light from within. How beautiful! 
So, there you have it kiddos, a very very small insider view of my birthday. It was fantastic.
Here's to you and your culinary adventures, friends. Cheers!
Raspberry Red Velvet Cake
Serves 18
308 calories per
Cooking spray
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
Frosting:
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
Remaining ingredient:
1/2 cup seedless raspberry jam
Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.
Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.
To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
Monday, March 21, 2011
Quick Baked Apples- Microwave Magic
I have been on a fruit kick for about two straight weeks now. I shared pain perdu with you last night. Well, for snack I had made quick baked apples- in the microwave!
Tasty! I had them warm right from the microwave over a little scoop of lactose free vanilla ice cream. Yea, they make lactose free ice cream now, and it's SO good.
These apples are so incredibly easy- just chop, stir, and microwave. The cooked mix can be easily frozen. Stir into oatmeal, serve over waffles, sprinkle with granola, add a scoop of ice cream- the possibilities are endless.
Here's to you and your culinary adventures, friends. Cheers!
Baked Apples
Makes 3 cups
126 calories per 1/4 cup
1 cup dried cranberries
3/4 cup coarsely chopped walnuts or pecans
1/2 cup packed brown sugar
1/4 cup water
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
3 Gala Apples, cored and chopped (about 1 1/2 pounds)
Combine all ingredients in a large microwave-safe dish. Microwave at high 20 minutes or until apples are soft, stirring occasionally.
Tasty! I had them warm right from the microwave over a little scoop of lactose free vanilla ice cream. Yea, they make lactose free ice cream now, and it's SO good.
These apples are so incredibly easy- just chop, stir, and microwave. The cooked mix can be easily frozen. Stir into oatmeal, serve over waffles, sprinkle with granola, add a scoop of ice cream- the possibilities are endless.
Here's to you and your culinary adventures, friends. Cheers!
Baked Apples
Makes 3 cups
126 calories per 1/4 cup
1 cup dried cranberries
3/4 cup coarsely chopped walnuts or pecans
1/2 cup packed brown sugar
1/4 cup water
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
3 Gala Apples, cored and chopped (about 1 1/2 pounds)
Combine all ingredients in a large microwave-safe dish. Microwave at high 20 minutes or until apples are soft, stirring occasionally.
Sunday, March 20, 2011
Pain Perdu
Have I got a fun blog entry for you today!
First things first- lets take a look at some of the fun flowers blooming in my front yard:
I love love love it! It wraps all the way around my body and then the string has a little opening that it gets threaded through so I can tie it in the front. And it's cut a bit higher than most aprons, perfect for this messy cook (I have a tendency to drip on myself when taste testing things).
Here's the best part of this- my Gram made one for my mom and this one as a test run of a new pattern. She sent along a note that told my mom to give it to a friend. My mom chose to give it to me. (Insert sweet squishy comment here) So thank you Gram for my new favorite apron, and thank you Mom for choosing me as your friend :)
Basically we've got glorified french toast with fresh berry syrup. Oh my goodness. It was phenomenal. We had some sausage to balance the sweet with a bit of savory. Since the windows were open, a few of our neighbors who were outside asked what I was making. When I told them, they informed me it always smells so good when I am cooking. It's always nice to hear your cooking smells enticing :)
I suspect that the syrup would be amazing over vanilla ice cream. (And I mean real vanilla ice cream, the kind with little black flecks of vanilla bean in it.) Hmmm...
Here's to you and your culinary adventures, friends. Cheers!
Pain Perdu
Serves 8
270 calories per serving
1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsp vanilla extract
1/4 tsp salt
16 (1-inch-thick) slices diagonally cut French bread baguette
1/4 cup butter, divided*
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 TBS cornstarch
2 cups fresh raspberries**
1 cup fresh blackberries**
1 cup fresh blueberries**
1/2 cup fresh strawberry halves**
1 tablespoon powdered sugar
Combine first 7 ingredients, stirring well with a whisk. Arrange the bread slices in a single layer in a large shallow dish. Pour milk mixture over bread, and let stand until milk is absorbed (about 2 minutes).
Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread is golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and 8 bread slices.
Combine 2 cups water, wine, 1/4 cup granulated sugar, and cornstarch in a large saucepan, stirring with a whisk. Bring to a boil; cook until reduced to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan, stirring well to coat. Serve sauce with bread slices. Sprinkle each serving with powdered sugar.
* I omitted the butter because I made my french toast my non-stick griddle.
** 4 1/2 cups mixed frozen berries would work equally well here in place of fresh.
First things first- lets take a look at some of the fun flowers blooming in my front yard:
I have a few pretty pansies as well, but they were a bit camera shy...
And, the pot with garlic and basil isn't much to look at right now, it's just three green stalks surrounded by a sea of tiny baby basil plants. When there is more to see I will try to get a picture of them for you too.
Moving on! Look at this fabulous apron my Grandma Spranger made:
I love love love it! It wraps all the way around my body and then the string has a little opening that it gets threaded through so I can tie it in the front. And it's cut a bit higher than most aprons, perfect for this messy cook (I have a tendency to drip on myself when taste testing things).Here's the best part of this- my Gram made one for my mom and this one as a test run of a new pattern. She sent along a note that told my mom to give it to a friend. My mom chose to give it to me. (Insert sweet squishy comment here) So thank you Gram for my new favorite apron, and thank you Mom for choosing me as your friend :)
Finally, tonight's supper- pain perdu. YUM.
Basically we've got glorified french toast with fresh berry syrup. Oh my goodness. It was phenomenal. We had some sausage to balance the sweet with a bit of savory. Since the windows were open, a few of our neighbors who were outside asked what I was making. When I told them, they informed me it always smells so good when I am cooking. It's always nice to hear your cooking smells enticing :)
I suspect that the syrup would be amazing over vanilla ice cream. (And I mean real vanilla ice cream, the kind with little black flecks of vanilla bean in it.) Hmmm...
Here's to you and your culinary adventures, friends. Cheers!
Pain Perdu
Serves 8
270 calories per serving
1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsp vanilla extract
1/4 tsp salt
16 (1-inch-thick) slices diagonally cut French bread baguette
1/4 cup butter, divided*
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 TBS cornstarch
2 cups fresh raspberries**
1 cup fresh blackberries**
1 cup fresh blueberries**
1/2 cup fresh strawberry halves**
1 tablespoon powdered sugar
Combine first 7 ingredients, stirring well with a whisk. Arrange the bread slices in a single layer in a large shallow dish. Pour milk mixture over bread, and let stand until milk is absorbed (about 2 minutes).
Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread is golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and 8 bread slices.
Combine 2 cups water, wine, 1/4 cup granulated sugar, and cornstarch in a large saucepan, stirring with a whisk. Bring to a boil; cook until reduced to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan, stirring well to coat. Serve sauce with bread slices. Sprinkle each serving with powdered sugar.
* I omitted the butter because I made my french toast my non-stick griddle.
** 4 1/2 cups mixed frozen berries would work equally well here in place of fresh.
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